Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

PubMed Central

Pestorić, Mladenka; Mišan, Aleksandra; Nedeljković, Nataša; Jambrec, Dubravka; Jovanov, Pavle; Banjac, Vojislav; Torbica, Aleksandra; Hadnađev, Miroslav; Mandić, Anamarija

2015-01-01

Summary Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flour and buckwheat flour exhibited significantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH•), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20% of light buckwheat flour had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30% buckwheat flour had better antioxidant and sensory properties in comparison with other two cookie samples. PMID:27904330

Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.

PubMed

Laguna, Laura; Primo-Martín, Cristina; Salvador, Ana; Sanz, Teresa

2013-05-01

The effect of sucrose replacement by erythritol and inulin was studied in short-dough cookies using instrumental and sensory analysis. Two levels of replacement were used (25% and 50% of total sucrose content). Descriptive sensory analysis showed that the sucrose replacement affects visual and texture cookies characteristics, being the differences perceived by mouth greater than by hand. In general, sucrose substitutes produced a less crispy cookie and lower consumer acceptability, with the exception of 25% sucrose replacement by inulin. Matrix aeration attributes such as open and crumbly obtained by trained panel were important properties, and correlated positively with consumer acceptance and negatively with maximum force at break (hardness). Inulin cookies sensory properties were more similar to the control than the erythritol cookies. Also, consumer overall acceptance decreased significantly with sucrose replacement by erythritol. The analysis of texture and sound revealed that inulin cookies were softer whereas erythritol cookies were harder in comparison with control cookies; despite this difference, inulin cookies had similar sound characteristics to erythritol cookies. © 2013 Institute of Food Technologists®

Glycemic index and microstructure analysis of a newly developed fiber enriched cookie.

PubMed

Schuchardt, Jan Philipp; Wonik, Jasmin; Bindrich, Ute; Heinemann, Michaela; Kohrs, Heike; Schneider, Inga; Möller, Katharina; Hahn, Andreas

2016-01-01

A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes. We investigated the GI of a newly-developed fiber enriched cookie and characterized the microstructure of ingredients used. In a study with 26 non-diabetic healthy volunteers it was shown that the fiber enriched cookie has a GI of 58.9 in relation to white bread as reference. Using a conversion factor of 1.4, the GI of the fiber enriched cookie in relation to a glucose-solution is 42.0 and can be classified as a low-GI food. Postprandial insulin concentration was significantly lower after consumption of fiber enriched cookies compared to white bread. Glucose release after in vitro digestion was significantly lower from fiber enriched cookies compared to other cookies tested. In addition to its high percentage of fiber, the cookies' low GI can be attributed to the limited gelatinization potential of the starch granules found in the ingredients used. Using confocal laser scanning microscopy it is shown that starch granule surface area of whole grain barley flour, spelt flour and oat flakes bears cluster-shaped protein-NSPS complexes that preferentially absorb water in conditions of water shortage and thereby prevent starch gelatinization.

Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality.

PubMed

Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

2009-09-09

In sugar-snap cookie making, sucrose influences the physicochemical transformations of the flour components and is responsible for both cookie sweetness and texture. Sucrose, together with low moisture levels, raises the starch gelatinization temperature to such an extent that little if any of it gelatinizes during baking. However, there is no agreement on the effects that it has on gluten during cookie making. The present study revealed that increasing sucrose levels in the recipe increasingly delay or inhibit gluten cross-linking, as judged from the loss of sodium dodecyl sulfate-extractable protein. This causes cookies containing higher sucrose levels to set later and to have a larger diameter. Gluten entanglement and/or cross-linking result in resistance to collapse, at the same time, cause setting during baking and, hence, determine cookie diameter.

How to Succeed in the Cookie Business. Teacher's Guide.

ERIC Educational Resources Information Center

Campbell, Jane

This teacher's guide introduces kindergarten students to what a business is and how it is managed. Approximate instructional time for the unit is four to six hours. Using a learning center approach, students set up their own cookie factory and manufacture cookies in the classroom. Activities reinforce counting money, writing, putting letters into…

Influence of time orientation on food choice: Case study with cookie labels.

PubMed

Tórtora, Giuliana; Ares, Gastón

2018-04-01

Time orientation can influence health-related behaviors, including food consumption. The aim of the present work was to study the influence of time orientation on food choice, using cookie labels as case study. A choice-conjoint task was designed using labels differing in type of cookie (chocolate chips vs. granola), front-of-pack nutrition information (nutritional warnings vs. Facts Up Front system) and nutritional claim (no claim vs. "0% cholesterol. 0% trans fat"). An online study was conducted, in which 155 participants evaluated 8 pairs of cookie labels and selected the one they would buy if they were in the supermarket. Then, they were asked to complete a consideration of future consequences scale (CFC) adapted to eating habits, as well as a questionnaire about socio-demographic characteristics. Time orientation influenced participants' choices of cookies labels; particularly the importance attached to type of cookie. Participants with greater consideration of future consequences preferred the granola cookies, associated with health, while those who prioritized immediate consequences preferred chocolate chip cookies. In addition, nutritional warnings discouraged choice regardless of participants' time orientation. Results from the present work provide additional evidence of the influence of time preferences on food choices and suggest that strategies to stimulate and generate a more future-oriented perspective on eating habits could contribute to more healthful food choices. Copyright © 2018 Elsevier Ltd. All rights reserved.

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review.

PubMed

Devi, Amita; Khatkar, B S

2016-10-01

Sincere efforts of researchers are underway to understand the functionality of different fats and oils in relation to cookie quality. The quality of cookie primarily relies upon the functionality of fats and oils in cookie system which ultimately is combined result of their physical, chemical, and rheological properties. Effects of some major fats and oils such as butter, bakery fat, hydrogenated fat, lard, margarine, palm oil, sunflower oil, coconut oil, and soybean oil on the physical and sensory characteristics of cookie have been studied. Previous studies reported that fats and oils had radical contribution in cookie quality and most authors agree on the fact that different fats and oils affect the cookie quality to different extent. Furthermore, it was observed by many researchers that with oils, dough was softer and cookie spread was higher as compared with that of fats. It is important to understand the molecular basis of the difference in technological changes in cookies properties with different fats and oils. This review focuses on the current knowledge of quality determining physical, chemical, thermal, microstructural, and functional properties of fats and oils in relation to cookie dough rheology and cookie quality.

Antihyperglycemic Potential of Saponin-enriched Fraction from Pithecellobium dulce Benth. Seed Extract

PubMed Central

Kumar, Mahesh; Govindrajan, Jeyabalan; Nyola, Narendra Kumar

2017-01-01

Background: Indian traditional system of medicine uses Pithecellobium dulce for the treatment of diabetes mellitus. Objectives: This study aims to develop an extract rich in saponins derived from seeds of the plant and to evaluate its antihyperglycemic potential in vitro and in vivo. Materials and Methods: Defatted seeds were extracted with methanol and processed to afford saponin-enriched fraction (Pithecellobium dulce saponin-enriched fraction [PDSEF]). This fraction was evaluated for its potential to inhibit enzymes such as α-glucosidase and α-amylase, in vitro. The fraction was subjected to oral toxicity study followed by in vivo sucrose tolerance test. An analytical high-performance liquid chromatography method was developed for fingerprinting of the fraction. Results: The method adopted for enrichment of saponins was robust enough to enrich saponin content to 96.37% ±1.21% w/w. PDSEF displayed superior inhibition of enzymes (α-glucosidase and α-amylase with IC50 of 5.12 ± 0.15 μg/ml and 17.28 ± 0.23 μg/ml, respectively) compared to acarbose. It was found to be safe in mice up to 2000 mg/kg and significantly prevented blood glucose level in sucrose tolerance test by inhibiting enzymes responsible for hydrolysis of sucrose. Conclusion: PDSEF displayed excellent antihyperglycemic activity in vitro and in vivo and should be evaluated further to develop it as a promising drug for the management of diabetes mellitus. SUMMARY Saponin enriched fraction from P. dulce seeds showed significant inhibition of key enzymes responsible for digestion of polysaccharides. The saponin enriched fraction was found to be safe in mice and prevented blood glucose level in mice in sucrose tolerance test. Abbreviations Used: PDSEF: Pithecellobium dulce saponin-enriched fraction, IC50: Inhibitory concentration 50, HPLC: High performance liquid chromatography PMID:29333038

Dulce Wireless Tijuana: A Randomized Control Trial Evaluating the Impact of Project Dulce and Short-Term Mobile Technology on Glycemic Control in a Family Medicine Clinic in Northern Mexico.

PubMed

Anzaldo-Campos, María Cecilia; Contreras, Sonia; Vargas-Ojeda, Adriana; Menchaca-Díaz, Rufino; Fortmann, Addie; Philis-Tsimikas, Athena

2016-04-01

The global epidemic of diabetes calls for innovative interventions. This study evaluated the effectiveness of the Project Dulce model, with and without wireless technology, on glycemic control and other clinical and self-reported outcomes in patients with poorly controlled type 2 diabetes in Mexico. Adults with type 2 diabetes and a glycated hemoglobin A1c (HbA1c) level of ≥8% were recruited from Family Medical Unit #27 of the Instituto Mexicano del Seguro Social (IMSS) in Tijuana, México, and randomly assigned to one of three groups: Project Dulce-only (PD); Project Dulce technology-enhanced with mobile tools (PD-TE); or IMSS standard of care/control group (CG). Clinical and self-reported outcomes were assessed at baseline, Month 4, and Month 10. Time-by-group interactions and within-group changes were analyzed. HbA1c reductions from baseline to Month 10 were significantly greater in PD-TE (-3.0% [-33 mmol/mol]) and PD (-2.6% [-28.7 mmol/mol]) compared with CG (-1.3% [-14.2 mmol/mol]) (P = 0.009 and 0.001, respectively). PD-TE and PD also exhibited significant improvement in diabetes knowledge when compared with CG (P < 0.05 for both). No statistically significant differences were detected between PD and PD-TE on these indicators (P = 0.54 and 0.86, respectively). Several within-group improvements were observed on other clinical and self-report indicators but did not vary significantly across groups. Project Dulce with and without wireless technology substantially improved glycemic control and diabetes knowledge in high-risk patients with type 2 diabetes in a Mexican family medical unit, suggesting that integrating peer-led education, nurse coordination, and 3G wireless technology is an effective approach for improving diabetes outcomes in high-risk populations.

Ichthyoplankton assemblages in the Gulf of Nicoya and Golfo Dulce embayments, Pacific coast of Costa Rica.

PubMed

Molina-Ureña, H

1996-12-01

Ichthyoplankton surveys were conducted in December (rainy season), 1993 and February (dry season), 1994, during the RV Victor Hensen German-Costa Rican Expedition to the Gulf of Nicoya and Gulfo Dulce, Costa Rica. Samples from the inner, central, and outer areas of each gulf were collected in oblique tows with a bongo net of 0.6 m mouth diameter, 2.5 m long and 1000-micron mesh. A total of 416 fish larvae of 22 families were sorted out of 14 samples. Stations of both the maximum (11) and the minimum (1) family richness were located in Golfo Dulce. Mean total larval abundances were 124.9 and 197.2 individuals 10 m-2 for the Gulf of Nicoya and Golfo Dulce, respectively, while mean larval densities ranged from 95.3 larvae 10 m-2 in December to 236.7 larvae 10 m-2 in February. However, no statistical differences between gulfs or seasons were detected, due to the high within-group variability. Cluster Analysis, Multi-Dimensional Scaling (MDS), and non-parametric tests showed two well-defined major groups: (1) the Gulf of Nicoya neritic assemblage, represented by Engraulids, Sciaenids, and Gobiids (inner and central stations), and (2) the oceanic assemblage, dominated by Myctophids, Bregmacerotids, Ophiidids, and Trichiurids (outer stations off the Gulf of Nicoya and Golfo Dulce). A third, although less defined group, was an Ophichthid-dominated assemblage (typical in areas nearby coral or rocky reefs). These assemblages closely resemble the clusters based upon adult fish data of the beamtrawl catches of the same cruise. This publication is the first to report on the ichthyoplankton community of Golfo Dulce.

Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies.

PubMed

Tulse, Siddharth B; V, Reshma; Rajiv, Jyotsna; Sakhare, Suresh D

2015-10-01

Studies were carried out on the co-milling of wheat (W), green gram (GG) and barley (BR) grains using a roller milling system. The co-milled straight run flours obtained by varying proportions of wheat, barley and green gram WGGBR-1 (90:5:5), WGGBR-2 (80:10:10) and WGGBR-3 (70:15:15) were used in the cookie baking experiments. As the amount of GG and BR increased in blend, water absorption increased (56.5-58.4%) and dough stability and extensibility values decreased (104-92 mm). Hardness of cookie doughs and spread ratio (7.70-6.00) of cookies decreased and breaking strength values increased from 2900 to 3700 g in cookies made using co-milled blends WGGBR-1, WGGBR-2 and WGGBR-3. The highest breaking strength value (3700 g), large islands, gummy mouth feel and lowest overall quality score of 51.5 were recorded for cookies made with blend WGGBR-3 indicating that the cookies had unacceptable hard texture. The optimum blend for cookies was WGGBR-2 (80:10:10) and the cookies possessed slightly small islands, crisp, light texture and a pleasant taste. These cookies had 12.30 and 8.00% protein and dietary fibre as against the control cookie values of 8 and 4%, respectively. The in vitro protein digestibility of the control cookies was 61% and it was 51% for cookies made with WGGBR-2 blend. © The Author(s) 2014.

Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats.

PubMed

Pérez-Ramírez, Iza F; Becerril-Ocampo, Laura J; Reynoso-Camacho, Rosalía; Herrera, Mayra D; Guzmán-Maldonado, S Horacio; Cruz-Bravo, Raquel K

2018-02-01

Common beans have been associated with anti-diabetic effects, due to its high content of bioactive compounds. Nevertheless, its consumption has decreased worldwide. Therefore, there is an increasing interest in the development of novel functional foods elaborated with common beans. The aim of this study was to evaluate the anti-diabetic effect of oat-bean flour cookies, and to analyze its bioactive composition, using commercial oat-wheat cookies for comparative purposes. Oat-bean cookies (1.2 g kg -1 ) slightly decreased serum glucose levels (∼1.1-fold) and increased insulin levels (∼1.2-fold) in diabetic rats, reducing the hyperglycemic peak in healthy rats (∼1.1-fold). Oat-bean cookies (0.8 and 1.2 g kg -1 ) exerted a greater hypolipidemic effect than commercial oat-wheat cookies (1.2 g kg -1 ), as observed in decreased serum triglycerides and low-density lipoprotein cholesterol. Furthermore, the supplementation with 1.2 g kg -1 oat-bean cookies decreased atherogenic index and serum C-reactive protein levels, suggesting their cardioprotective potential. The beneficial effect of oat-bean cookies was associated with their high content of dietary fiber and galacto oligosaccharides, as well as chlorogenic acid, rutin, protocatechuic acid, β-sitosterol and soyasaponins. These results suggest that common beans can be used as functional ingredients for the elaboration of cookies with anti-diabetic effects. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber.

PubMed

Becker, Fernanda Salamoni; Damiani, Clarissa; de Melo, Adriane Alexandre Machado; Borges, Paulo Rogério Siriano; Boas, Eduardo Valério de Barros Vilas

2014-12-01

Cookies were prepared by replacing a mixture of brown rice flour (70%) and corn starch (30%) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20%). BEF figured as a potential source of dietary fiber (70.53 g 100 g(-1)), especially of insoluble fiber (67.50 g 100 g(-1)), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20% BEF (8.58 to 20.02 g 100 g(-1)) when compared to control cookie (6.91 g 100 g(-1)). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15% BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.

Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.

PubMed

Cheng, Lu; Jin, Cheng; Zhang, Ying

2014-05-01

Baking processing is indispensable to determine special sensory prosperities of cookies and induces the formation of some beneficial components such as antioxidants. However, the formation of some Maillard reaction-derived chemical hazards, such as acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML) in cookies is also a significant consequence of baking processing from a food safety standpoint. This study investigated the effects of baking conditions on the formation of AA and CML, as well as the antioxidant activity (AOA) of cookies. Cookies were baked at various baking temperatures (155 to 230 °C) and times (1.5 to 31 min). AA and CML contents were determined by ultra-performance liquid chromatography-tandem mass spectrometry, respectively. The highest level of AA was obtained in the cookies baked at 155 °C/21 min and 205 °C/11 min (328.93 ± 3.10 μg/kg and 329.29 ± 5.29 μg/kg), while the highest level of CML was obtained in the cookies baked at 230 °C/1.5 min (118.05 ± 0.21 mg/kg). AA was prone to form at relatively low temperature range (155 to 205 °C), however, CML at relatively high temperature range (205 to 230 °C). The CML content was much higher than the AA content in the same set of cookies, by about 2 to 3 orders of magnitude. The AOA of cookies increased at more severe baking conditions. According to the AA and CML content, AOA and sensory properties of cookies, the temperature-time regime of 180 °C/16 min might be a compromised selection. However, only optimizing the baking condition was not enough for manufacture of high-quality cookies. Cookies, a kind of widely consumed bakery products in the world, contain some potentially harmful compounds, like acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML). AA in cookies has led to public health concern and several research efforts. But CML, another Maillard reaction-derived chemical hazard, has been neglected so far, even though its content is much higher than that of AA in cookies. The

Micro-Sugar-Snap and -Wire-Cut Cookie Baking with Trans- and Zero-Trans-Fat Shortenings

USDA-ARS?s Scientific Manuscript database

The effect of trans- and zero-trans-fat shortenings on cookie-baking performance was evaluated, using the two AACC micro-cookie-baking methods. Regardless of fat type, sugar-snap cookies made with a given flour were larger in diameter, smaller in height, and greater in weight loss during baking tha...

Computerized Fortune Cookies--a Classroom Treat.

ERIC Educational Resources Information Center

Reissman, Rose

1996-01-01

Discusses the use of fortune cookie fortunes in a middle school class combined with computer graphics, desktop publishing, and word processing technology to create writing assignments, games, and discussions. Topics include cultural contexts, and students creating their own fortunes. (LRW)

Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values.

PubMed

Tańska, Małgorzata; Roszkowska, Beata; Czaplicki, Sylwester; Borowska, Eulalia Julitta; Bojarska, Justyna; Dąbrowska, Aneta

2016-09-01

Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.

Consumer acceptability of gluten-free cookies containing raw cooked and germinated pinto bean flours.

PubMed

Simons, Courtney Wayne; Hall, Clifford

2018-01-01

Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean-based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end-products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. In this study, cooked, germinated, and germinated/steam-blanched (GSB) pinto bean flours were used to make gluten-free cookies, and their sensory characteristics evaluated to determine how their consumer acceptability scores compared. Taste panelists (31) graded cookies made from raw pinto beans with an overall value of 6 on a 9-point hedonic scale ( p  < .05). This rating was not significantly different from cookies formulated with germinated and GSB flours. Therefore, gluten-free cookies can be made using raw pinto bean flours at a 40% inclusion level, with similar sensory characteristics as those prepared with flours treated by cooking and germination. Instrumental measurement of cookie hardness and color showed no significant difference in hardness, but significant differences in color. The germinated bean flour produced cookies with a significantly lower L* value and significantly higher a*, b*, Chroma and hue values compared to the other treatments. There was no significant difference in the cookie spread ratio. Proximate composition, water absorption index (WAI), water solubility index (WSI) and gelatinization properties of the flour treatments were characterized.

Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours.

PubMed

Okpala, Laura; Okoli, Eric; Udensi, Emelem

2013-01-01

Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein content of the blends. Cookies made with 100% fermented sorghum flour (100FSF) had the highest ash content of 2.73%, while cookies made with 100GPF had the least ash content. Energy values of the cookies ranged between 369.37 and 376.56 kcal/100 g, with cookie formulation 50%CF:50%FSF having the least value and cookies made with 16.7%CF:16.7%FSF:66.6GPF having the highest value. The control (cookies made with wheat) had the highest spread ratio of 24.13, while cookies made with 100FSF had the least spread ratio of 14.97. Cookies made with 100CF were the least fragile. Sensory ratings revealed that cookies containing up to 50% CF and above, compared favorably with those made with wheat flour.

Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.

PubMed

Pareyt, Bram; Bruneel, Charlotte; Brijs, Kristof; Goesaert, Hans; Delcour, Jan A

2010-01-13

Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.

The suitability of teff flour in bread, layer cakes, cookies and biscuits.

PubMed

Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade

2013-11-01

A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.

Greening in sunflower butter cookies as a function of egg replacers and baking temperature.

PubMed

Rogers, Amanda; Hahn, Lan; Pham, Vu; Were, Lilian

2018-04-01

Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23% less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76% higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.

Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

PubMed Central

Okpala, Laura; Okoli, Eric; Udensi, Emelem

2013-01-01

Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein content of the blends. Cookies made with 100% fermented sorghum flour (100FSF) had the highest ash content of 2.73%, while cookies made with 100GPF had the least ash content. Energy values of the cookies ranged between 369.37 and 376.56 kcal/100 g, with cookie formulation 50%CF:50%FSF having the least value and cookies made with 16.7%CF:16.7%FSF:66.6GPF having the highest value. The control (cookies made with wheat) had the highest spread ratio of 24.13, while cookies made with 100FSF had the least spread ratio of 14.97. Cookies made with 100CF were the least fragile. Sensory ratings revealed that cookies containing up to 50% CF and above, compared favorably with those made with wheat flour. PMID:24804009

Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.

PubMed

Petrović, Jovana; Rakić, Dušan; Fišteš, Aleksandar; Pajin, Biljana; Lončarević, Ivana; Tomović, Vladimir; Zarić, Danica

2017-10-01

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics.

In vitro digestibility of banana starch cookies.

PubMed

Bello-Pérez, Luis A; Sáyago-Ayerdi, Sonia G; Méndez-Montealvo, Guadalupe; Tovar, Juscelino

2004-01-01

Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch. The high ash amount in banana starch could be due to the potassium content present in this fruit. Proximal analysis was similar between products prepared with banana starch and those based on corn starch. The available starch content of the banana starch preparation was 60% (dmb). The cookies had lower available starch than the starches while banana starch had lower susceptibility to the in vitro alpha-amylolysis reaction. Banana starch and its products had higher resistant starch levels than those made with corn starch.

Effect of steam baking on acrylamide formation and browning kinetics of cookies.

PubMed

Isleroglu, Hilal; Kemerli, Tansel; Sakin-Yilmazer, Melike; Guven, Gonul; Ozdestan, Ozgul; Uren, Ali; Kaymak-Ertekin, Figen

2012-10-01

Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam-assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with increasing baking temperature. Significant correlation was observed between acrylamide formation and browning index, BI, which was calculated from Hunter L, a, and b color values, and it showed that the BI may be considered as a reliable indicator of acrylamide concentration in cookies. Acrylamide formation and browning index in cookies were considered as the first-order reaction kinetics and the reaction rate constants, k, were in the range of 0.023 to 0.077 (min(-1) ) and 0.019 to 0.063 (min(-1) ), respectively. The effect of baking temperature on surface color and acrylamide concentration followed the Arrhenius type of equation, with activation energies for acrylamide concentration as 6.87 to 27.84 kJ/mol; for BI value as 19.54 to 35.36 kJ/mol, for all oven types. Steam-assisted baking resulted in lower acrylamide concentration at 165 °C baking temperature and lower surface color for all temperatures. Steam-assisted baking is recommended as a healthy way of cooking providing the reduction of harmful compounds such as acrylamide for bakery goods, at a minimal level, while keeping the physical quality. The kinetics of acrylamide formation and browning of cookies will possibly allow definition of optimum baking temperatures and times at convectional and steam-assisted baking ovens. The kinetic model can be used by developing baking programs that can automatically control especially a new home-scale steam-assisted hybrid oven producing healthy products, for the use of domestic consumers. © 2012 Institute of Food Technologists®

Larvicidal & ovicidal efficacy of Pithecellobium dulce (Roxb.) Benth. (Fabaceae) against Anopheles stephensi Liston & Aedes aegypti Linn. (Diptera: Culicidae)

PubMed Central

Govindarajan, M.; Rajeswary, M.; Sivakumar, R.

2013-01-01

Background & objectives: In view of the recently increased interest in developing plant origin insecticides as an alternative to chemical insecticide, this study was undertaken to assess the larvicidal and ovicidal potential of the crude hexane, benzene, chloroform, ethyl acetate and methanol solvent extracts from the medicinal plant Pithecellobium dulce against the mosquito vectors, Anopheles stephensi and Aedes aegypti (Diptera: Culicidae). Methods: Larvicidal activity of P. dulce plant extracts was studied in the range of 60 to 450 mg/l against early third instar larvae of An. stephensi and Ae. aegypti in the laboratory. The larval mortality was observed after 24 h of exposure. The ovicidal activity was determined against An. stephensi and Ae. aegypti to various concentrations ranging from 100 to 750 mg/l under the laboratory conditions. Mean per cent hatchability of the eggs were observed after 48 h post treatment. Results: All leaf and seed extracts showed moderate larvicidal and ovicidal effects; however, the highest larval mortality was found in methanol extract of leaf of P. dulce against the larvae of An. stephensi and Ae. aegypti with the LC50 and LC90 values 145.43, 155.78 mg/l and 251.23, 279.73 mg/l, respectively. The per cent hatchability was inversely proportional to the concentration of extract and directly proportional to the eggs. Zero hatchability was observed at 400 mg/l for leaf methanol extract and 625 mg/l for seed methanol extract of P. dulce against An. stephensi and Ae. aegypti, respectively. Compared to leaf extracts, seed extracts have low potency against the two mosquitoes. Interpretation & conclusions: The present results suggest that the leaf and seed extracts of P. dulce have the potential to be used as an ideal eco-friendly approach for the control of mosquitoes. PMID:24056567

Larvicidal & ovicidal efficacy of Pithecellobium dulce (Roxb.) Benth. (Fabaceae) against Anopheles stephensi Liston & Aedes aegypti Linn. (Diptera: Culicidae).

PubMed

Govindarajan, M; Rajeswary, M; Sivakumar, R

2013-01-01

In view of the recently increased interest in developing plant origin insecticides as an alternative to chemical insecticide, this study was undertaken to assess the larvicidal and ovicidal potential of the crude hexane, benzene, chloroform, ethyl acetate and methanol solvent extracts from the medicinal plant Pithecellobium dulce against the mosquito vectors, Anopheles stephensi and Aedes aegypti (Diptera: Culicidae). Larvicidal activity of P. dulce plant extracts was studied in the range of 60 to 450 mg/l against early third instar larvae of An. stephensi and Ae. aegypti in the laboratory. The larval mortality was observed after 24 h of exposure. The ovicidal activity was determined against An. stephensi and Ae. aegypti to various concentrations ranging from 100 to 750 mg/l under the laboratory conditions. Mean per cent hatchability of the eggs were observed after 48 h post treatment. All leaf and seed extracts showed moderate larvicidal and ovicidal effects; however, the highest larval mortality was found in methanol extract of leaf of P. dulce against the larvae of An. stephensi and Ae. aegypti with the LC₅₀ and LC₉₀ values 145.43, 155.78 mg/l and 251.23, 279.73 mg/l, respectively. The per cent hatchability was inversely proportional to the concentration of extract and directly proportional to the eggs. Zero hatchability was observed at 400 mg/l for leaf methanol extract and 625 mg/l for seed methanol extract of P. dulce against An. stephensi and Ae. aegypti, respectively. Compared to leaf extracts, seed extracts have low potency against the two mosquitoes. The present results suggest that the leaf and seed extracts of P. dulce have the potential to be used as an ideal eco-friendly approach for the control of mosquitoes.

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum).

PubMed

Rajiv, Jyotsna; Indrani, Dasappa; Prabhasankar, Pichan; Rao, G Venkateswara

2012-10-01

Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0-20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega-3-fatty acid.

Effect of flour particle size and damaged starch on the quality of cookies.

PubMed

Barak, Sheweta; Mudgil, Deepak; Khatkar, B S

2014-07-01

Two wheat varieties 'C 306' and 'WH 542' were milled to obtain flour fractions of different particle sizes. Various physicochemical parameters such as wet and dry gluten, falling number, solvent retention capacity (SRC), alkaline water retention capacity (AWRC) and damaged starch content of the flour fractions were analyzed. The damaged starch values ranged from 5.14% to 14.79% for different flour fractions and increased significantly with decrease in particle size. AWRC and SRC of the flour fractions also increased with decrease in particle size. AWRC(r = 0.659) showed positive correlation and cookie spread ratio (r = -0.826) was strongly negatively correlated with the damaged starch levels. Hardness of the cookies in term of compression force showed increasing trend as damaged starch of the flour fractions increased. Spread ratio of the cookies ranged from 6.72 to 10.12. Wheat flour of particle size greater than 150 μm produced cookies with best quality.

Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

PubMed

Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

2014-01-01

The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

Personality and Social Framing in Privacy Decision-Making: A Study on Cookie Acceptance.

PubMed

Coventry, Lynne M; Jeske, Debora; Blythe, John M; Turland, James; Briggs, Pam

2016-01-01

Despite their best intentions, people struggle with the realities of privacy protection and will often sacrifice privacy for convenience in their online activities. Individuals show systematic, personality dependent differences in their privacy decision making, which makes it interesting for those who seek to design 'nudges' designed to manipulate privacy behaviors. We explore such effects in a cookie decision task. Two hundred and ninety participants were given an incidental website review task that masked the true aim of the study. At the task outset, they were asked whether they wanted to accept a cookie in a message that either contained a social framing 'nudge' (they were told that either a majority or a minority of users like themselves had accepted the cookie) or contained no information about social norms (control). At the end of the task, participants were asked to complete a range of personality assessments (impulsivity, risk-taking, willingness to self-disclose and sociability). We found social framing to be an effective behavioral nudge, reducing cookie acceptance in the minority social norm condition. Further, we found personality effects in that those scoring highly on risk-taking and impulsivity were significantly more likely to accept the cookie. Finally, we found that the application of a social nudge could attenuate the personality effects of impulsivity and risk-taking. We explore the implications for those working in the privacy-by-design space.

Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion.

PubMed

Handa, Chanu; Goomer, Sangeeta; Siddhu, Anupa

2011-04-01

The benefits of wholegrain finger millet and sorghum were combined with that of fructan in form of fructoligosaccharide in the pilot-scale production (10 kg) of cookies. Complete nutritional analysis of the cookies was carried out to provide nutritional information to the consumers. Whole-multigrain cookies with fructan can be categorized as "High Fiber" as they suffice 21% daily value (DV) of fiber and a "Good Source" of iron as they suffice 12.8% DV of iron. A total of 300 consumers (M=110 and F=190), aged between 8 and 66 y evaluated cookies. The overall acceptability (OAA) score of 300 consumers was 8.0±0.58 on a 9-point hedonic scale. Females rated cookies significantly (P<0.05) higher than males in terms of flavor, texture, appearance, and OAA. Males rated cookies significantly (P<0.05) higher on color attribute than females. Encouraging response of consumers signified ample scope for viability and marketability of cookies at the commercial scale.   Consumers are looking at snack and convenience foods to provide increased fiber in their diet and there is a tremendous interest in low-calorie and low-sugar foods. The demand of whole and multigrain products is also on the rise because of the Government's emphasis. The present study would assist in assessing feasibility of commercial production of such novel health foods. Together with this, it will ascertain the marketability and commercial viability of the product by means of the consumer preference trials. Availability of such cookies in the market would offer consumers "health" with "convenience" and "taste."

Biographical Sketches from Interviews Conducted by Lourdes Ruiz, Teacher, Dulce Elementary School.

ERIC Educational Resources Information Center

Pono, Filomena P., Comp.

Eight biographical sketches of some Jicarilla Apache and Spanish American people who live and work in Dulce, New Mexico are given. These sketches contain brief descriptions of the lives of Jose Gabriel Abeyta, Cevero Caramillo, Chon LaBrier, Espeedie Garcia Ruiz, Raleigh Tafoya, Norman Tecube, Hubert Velarde, and Henry "Buster" L.…

Characterization of Chilean hazel nut sweet cookies.

PubMed

Villarroel, M; Biolley, E; Bravo, S; Carrasco, P; Ríos, P

1993-05-01

A series of studies were carried out to test the effect of the incorporation of Chilean hazel nut flour in sweet cookies at the levels of 0%, 5%, 10%, 15% and 20%. The proximate chemical analysis of the different flour mixtures showed a regular increase from 7.2 to 12.2%, 14.5% to 18.8% and 1% to 2.2%, respectively, decreasing at the same time with the percentages of water and carbohydrates. Chemical amino acid scores of leucine and threonine in wheat flour improved with the incorporation of Chilean hazel nut flour. The farinographic evaluation made to the different blends showed several changes occurred with the incorporation of Chilean hazel nut flour to wheat flour. These included increase in water absorption, decrease in dough developing time and weakening of the dough. Sensory characteristics such as appearance, texture, flavor and also acceptability improved with the incorporation of Chilean hazel nut flour into the cookie formulas.

Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie.

PubMed

Kawai, Kiyoshi; Kawai, Haruna; Tomoda, Yuka; Matsusaki, Keiko; Hagura, Yoshio

2012-12-01

In order to understand the effect of pre-dehydration on the in vitro digestibility of cookie starch, cookie dough samples were dehydrated by vacuum treatment, and melting temperature (T(m)) of the crystalline amylopectin in the dough, internal temperature and water content of the dough during baking, and non-hydrolysed starch content of the obtained cookies were investigated. The T(m) of crystalline amylopectin increased with decreased water content of the dough, and the result was described as a T(m)-curve. The internal temperature of non-dehydrated dough surpassed the T(m)-curve during baking. Pre-dehydrated dough, on the other hand, always indicated a lower internal temperature than the T(m)-curve. The non-hydrolysed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. This will be because the melting of crystalline amylopectin was prevented, at least partially, during baking. Copyright © 2012 Elsevier Ltd. All rights reserved.

Personality and Social Framing in Privacy Decision-Making: A Study on Cookie Acceptance

PubMed Central

Coventry, Lynne M.; Jeske, Debora; Blythe, John M.; Turland, James; Briggs, Pam

2016-01-01

Despite their best intentions, people struggle with the realities of privacy protection and will often sacrifice privacy for convenience in their online activities. Individuals show systematic, personality dependent differences in their privacy decision making, which makes it interesting for those who seek to design ‘nudges’ designed to manipulate privacy behaviors. We explore such effects in a cookie decision task. Two hundred and ninety participants were given an incidental website review task that masked the true aim of the study. At the task outset, they were asked whether they wanted to accept a cookie in a message that either contained a social framing ‘nudge’ (they were told that either a majority or a minority of users like themselves had accepted the cookie) or contained no information about social norms (control). At the end of the task, participants were asked to complete a range of personality assessments (impulsivity, risk-taking, willingness to self-disclose and sociability). We found social framing to be an effective behavioral nudge, reducing cookie acceptance in the minority social norm condition. Further, we found personality effects in that those scoring highly on risk-taking and impulsivity were significantly more likely to accept the cookie. Finally, we found that the application of a social nudge could attenuate the personality effects of impulsivity and risk-taking. We explore the implications for those working in the privacy-by-design space. PMID:27656157

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.

PubMed

Ahmad, Mukhtar; Wani, Touseef Ahmed; Wani, S M; Masoodi, F A; Gani, Adil

2016-10-01

Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.

PubMed

Wani, Ali Abas; Sogi, D S; Singh, Preeti; Khatkar, B S

2015-04-01

Fruit processing wastes contain numerous by products of potential use in food & allied industry. Watermelon seeds represent a major by-product of the processing waste and contain high amount of nutritional proteins. Protein rich cereal based products are in demand due to their health promoting benefits. With this aim, wheat flour was fortified with watermelon seed protein concentrates (2.5 %, 5 %, 7.5 % and 10 % levels) to prepare cookies with desirable physical, nutritional, and textural and sensory properties. Substitution levels of 5 % and 10 % significantly (p ≤ 0.05) increased the dough stability and mixing tolerance index, however pasting properties and dough extensibility decreased considerably above 5 % substitution levels. Cookie fracture force (kg) increased significantly (p ≤ 0.05) above 5 % fortification levels. Cookie spread factor (W/T) increased from 2.5 % to 7.5 % fortification levels, further increase showed negative impact. Sensory scores of the cookies showed that protein concentrate may be added up to 7.5 % fortification levels. This study revealed that watermelon protein concentrates can be fortified with protein concentrates upto 5-7.5 % levels in cookies to improve their protein quality.

[Effect of increased protein content on nutritional and sensory quality of cookies].

PubMed

Pérez, Santiago Rafael; Osella, Carlos Alberto; Torre, Maria Adela de la; Sánchez, Hugo Diego

2008-12-01

The objective of this work was to study the effect of soy flour and whey protein concentrate (WPC) on cookies quality. An optimal recipe showing improved protein quality and content as well as acceptable sensory quality was defined taking into account the results obtained. Rotary moulded cookie formulation adaptable to lamination and cutting in pilot plant was used. Wheat flour from this formulation was partially replaced by whey protein concentrate and full fat soy flour. Second order models were employed to generate response surfaces for: total protein, lysine by 16 grams of total nitrogen, lysine by 100 grams of sample, loss of lysine during processing and sensory evaluation of cookies. We could obtain an effect on available lysine value when water content was increased in the formulation because a delay in the Maillard reaction. The optimal formulation contains 13% of full fat soy flour, 3% of whey protein concentrate and 23% of water. The results demonstrated that the protein content and the protein quality of the supplemented flours were increased when soy flour was added in the formulation of cookies. On other hand, protein content was increased but protein quality was decreased when WPC was used, because of available lysine loss.

A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults.

PubMed

Stewart, Maria L; Zimmer, J Paul

2017-03-05

Distarch phosphate is a resistant starch type 4 (RS4) containing phosphodiester cross-links within and between starch molecules. This study examined the glycemic effects of VERSAFIBE 1490™ resistant starch, a distarch phosphate derived from potato, containing 90% total dietary fiber (TDF, AOAC 991.43 method). In this double-blind, randomized, placebo-controlled, cross-over study, 28 healthy adults consumed a cookie containing 24 g fiber from distarch phosphate (fiber cookie) or a control cookie containing 0.5 g fiber that was matched for fat, protein, and total carbohydrate content. Intravenous blood glucose, intravenous blood insulin, and capillary glucose were measured for two hours after cookie consumption. The fiber cookie reduced the post-prandial blood glucose incremental area under the curve from 0 to 120 minutes (iAUC 0-120min ) by 44% ( p = 0.004) and reduced the maximum glucose concentration (C max0-120min ) by 8% ( p = 0.001) versus the control cookie. Consumption of the fiber cookie resulted in a significant 46% reduction of the post-prandial serum insulin iAUC 0-120min ( p < 0.001) and a 23% reduction in Cmax 0-120min ( p = 0.007) versus the control cookie. This study shows that distarch phosphate RS4 can be incorporated into a cookie and significantly reduce post-prandial glucose and insulin responses in healthy adults.

Teaching Quality Control with Chocolate Chip Cookies

ERIC Educational Resources Information Center

Baker, Ardith

2014-01-01

Chocolate chip cookies are used to illustrate the importance and effectiveness of control charts in Statistical Process Control. By counting the number of chocolate chips, creating the spreadsheet, calculating the control limits and graphing the control charts, the student becomes actively engaged in the learning process. In addition, examining…

Effect of Pithecellobium dulce (Roxb.) Benth. fruit extract on cysteamine induced duodenal ulcer in rats.

PubMed

Megala, Jayaraman; Geetha, Arumugam

2015-10-01

The edible fruits of Pithecellobium dulce (Roxb.) Benth. are traditionally used for various gastric complications in India. Here, we investigated the antiulcer activity of hydroalcoholic fruit extract of P. dulce (HAEPD) by applying cysteamine induced duodenal ulcer model in rats. Duodenal ulcer was induced in male albino Wistar rats by oral administration of cysteamine @ 420 mg/kg body wt. as a single dose. The rats were pre-administered orally with HAEPD @ 200 mg/kg body wt. for 30 days prior to ulcer induction. Rats pre-administered with ranitidine @ 30 mg/kg body wt. served as reference drug control. Ulcer score, thiobarbituric acid reactive substances (TBARS), glycoproteins, superoxide dismutase, catalase and glutathione peroxidase and reduced glutathione levels were measured in the duodenum. Rats pre-administered with the HAEPD showed significantly reduced ulcer score comparable to that of ranitidine pretreated rats. The co-administration of HAEPD lowered the TBARS level and also restored the levels of glycoproteins, enzymatic and non-enzymatic antioxidants. Histopathological observations confirmed the presence of inflammation, necrosis and hemorrhagic spots in the duodenum of ulcer control rats which were significantly reduced due to HAEPD treatment. No abnormal alterations were observed in normal rats treated with HAEPD at the dosage studied. The results demonstrated antioxidant and cytoprotective nature of P. dulce, and thereby its significant anti ulcer property.

Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders.

PubMed

Uchoa, Ana Maria Athayde; Correia da Costa, José Maria; Maia, Geraldo Arraes; Meira, Tatyane Ribeiro; Sousa, Paulo Henrrique Machado; Montenegro Brasil, Isabella

2009-06-01

Cashew apple and guava residues from fruit juice industry were prepared as dehydrated fruit powders and used at different levels of wheat flour substitution for cookies formulations. The effects of guava and cashew apple fruit powders supplementation on physicochemical and sensorial characteristics of the cookies were evaluated. The pH, fibre and protein content were significantly affected. Biscuits with 15 g and 20 g/100g cashew apple and guava fruit powders showed the highest scores for sensorial attributes, respectively. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain cookies with value-added food ingredient within the standards.

Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar

USDA-ARS?s Scientific Manuscript database

The relationship of physicochemical properties of flour, including particle size of flour, damaged starch, SDS-sedimentation volume, gluten content and four solvent retention capacity (SRC) values with cookie baking quality, including cookie diameter and thickness was evaluated using 30 Korean wheat...

Novel cookie-with-chocolate carbon dots displaying extremely acidophilic high luminescence

NASA Astrophysics Data System (ADS)

Lu, Siyu; Zhao, Xiaohuan; Zhu, Shoujun; Song, Yubin; Yang, Bai

2014-10-01

A fluorescent carbon dot with a cookie-with-chocolate film structure (about 5 × 5 μm2) showed a high fluorescence quantum yield (61.12%) at low pH. It was hydrothermally synthesized from l-serine and l-tryptophan. The formation mechanism of the film with carbon dots (CDs) was investigated. The film structure was formed by hydrogen bonding and π-π stacking interactions between aromatic rings. The strong blue fluorescence of the CDs increased under strong acidic conditions owing to the changes in the N-groups. These cookie-like CDs are attractive for their potential use as effective fluorescent probes for the sensitive detection of aqueous H+ and Fe3+.A fluorescent carbon dot with a cookie-with-chocolate film structure (about 5 × 5 μm2) showed a high fluorescence quantum yield (61.12%) at low pH. It was hydrothermally synthesized from l-serine and l-tryptophan. The formation mechanism of the film with carbon dots (CDs) was investigated. The film structure was formed by hydrogen bonding and π-π stacking interactions between aromatic rings. The strong blue fluorescence of the CDs increased under strong acidic conditions owing to the changes in the N-groups. These cookie-like CDs are attractive for their potential use as effective fluorescent probes for the sensitive detection of aqueous H+ and Fe3+. Electronic supplementary information (ESI) available. See DOI: 10.1039/c4nr03965c

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

PubMed

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

Evaluation of gluten-free amaranth and navy bean flour blends on quality of sugar cookies

USDA-ARS?s Scientific Manuscript database

Gluten free sugar cookies were made from amaranth (Salvia hispanica L.) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had higher water holding capacities (WHC) compare...

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.

PubMed

Brito, Isabelle L; de Souza, Evandro Leite; Felex, Suênia Samara Santos; Madruga, Marta Suely; Yamashita, Fábio; Magnani, Marciane

2015-09-01

The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.

Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies.

PubMed

Metwal, Nirmala; Jyotsna, R; Jeyarani, T; Venkateswara Rao, G

2011-06-01

A functional ingredient mix (FIM) comprising debittered and defatted fenugreek seed powder (70%) and flaxseed powder (30%) was used in cookies. Ash, fat and protein, dough development time, resistance to extension and peak viscosity values increased as the level of FIM increased from 10 to 30% in the blend. Beyond 20% of FIM substitution, the quality characteristics of cookies were adversely affected. Use of soya lecithin produced a significant improvement in the overall quality of the cookies with 20% FIM. Linolenic acid and total dietary fiber content of the cookies with 20% FIM and lecithin contained four times the amount of linolenic acid (2.3%) and double the amount of dietary fiber (13.04%) when compared with the control cookies (0.5% and 6.22%) respectively. Surface scanning electron microscopy of cookies with different levels of FIM from 10 to 30% showed that there was a disruption in the matrix.

The Benefits, and Fear, of Cookie Technology

ERIC Educational Resources Information Center

Goldsborough, Reid

2004-01-01

"Cookies" are tiny Web browser helpers and are an example of how the useful can get tossed in with the dangerous through the near hysteria brought about by the real threats of computer viruses, hacking, spyware, spam and phishing. This article briefly discusses antispyware legislation by Congress and the pros and cons of past and future…

The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies.

PubMed

Pareyt, Bram; Delcour, Jan A

2008-10-01

Much research has been done to understand the contribution of different flour constituents to the cookie quality. Most authors agree on the role of starch in cookies, which, although it is the main flour constituent, has a relatively small influence on cookie quality. Flour proteins, which are quantitatively less important than starch, seem to have a more pronounced role in cookie baking. However, in literature, there is no consensus about their role and influence on the product quality. As for starch, there is much more agreement about the role of non-starch polysaccharides and flour lipids. Not only flour, but also other ingredients of the cookie (dough) formula, such as shortening (fat), sugar, and water are important for the quality of the end product. We here provide the different points of view in this area and speculate on the functionality and quality determining properties of flour constituents, sugar, fat, and water and their role and influence during the different stages of cookie baking and on the end quality of sugar-snap cookies.

Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology.

PubMed

Okpala, Laura C; Okoli, Eric C

2014-10-01

Cookies were produced from blends of cocoyam, fermented sorghum and germinated pigeon pea flours. The study was carried out to evaluate the effects of varying the proportions of these components on the sensory and protein quality of the cookies. The sensory attributes studied were colour, taste, texture, crispness and general acceptability while the protein quality indices were biological value (BV) and net protein utilization (NPU). Mixture response surface methodology was used to model the sensory and protein quality with single, binary and ternary combinations of germinated pigeon pea, fermented sorghum and cocoyam flours. Results showed that BV and NPU of most of the cookies were above minimum acceptable levels. With the exception of cookies containing high levels of pigeon pea flour, cookies had acceptable sensory scores. Increase in pigeon pea flour resulted in increase in the BV and NPU. Regression equations suggested that the ternary blends produced the highest increase in all the sensory attributes (with the exception of colour).

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

PubMed

Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

2015-10-01

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

Degradation of free tryptophan in a cookie model system and its application in commercial samples.

PubMed

Morales, Francisco J; Açar, Ozge C; Serpen, Arda; Arribas-Lorenzo, Gema; Gökmen, Vural

2007-08-08

The stability of free tryptophan (Trp) was examined in five cookie-resembling models at varying baking temperatures and durations. Trp was measured by HPLC coupled with a fluorescent detector. Trp degradation was significantly greater in cookies formulated with glucose compared with sucrose, regardless of the temperatures and durations of baking. A lag period was clearly observed in cookies formulated with sucrose. The type of sugar used in the dough formulation affected not only the thermal destruction kinetics but also the degree of degradation of free Trp. However, the type of leavening agent (ammonium bicarbonate versus sodium bicarbonate) did not affect the rate of Trp destruction as happens in Maillard-driven reactions. In addition, the free Trp content was analyzed in nine different flours and sixty-two commercial cookies, and it was found that free Trp varied from 0.4 to 1287.9 mg/kg for rice and wheat bran, respectively. It was found that free Trp was significantly higher in dietetic commercial samples formulated with wheat bran compared with other flours.

Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies.

PubMed

Arun, K B; Persia, Florence; Aswathy, P S; Chandran, Janu; Sajeev, M S; Jayamurthy, P; Nisha, P

2015-10-01

Plantain cultivar Nendran is popular as a staple food in many parts of India and deep fried chips made from raw matured Nendran are one of the popular snack items in India. This study aims to utilize peel from Nendran variety- the main byproduct of banana chips industry- to develop high fibre cookies with enhanced bioactive content. Proximate analysis indicated that peels are rich in total dietary fibre (64.33 g/100 g), vitamins (Folic acid- 33.12 mg/100 g) and minerals (Potassium- 35.61 mg/100 g). Nendran Peel Flour (NPF) was extracted with hexane, ethyl acetate and methanol. Phenolic and flavonoid content was high for ethyl acetate extract (15.21 and 9.39 mg QE/g dry weight). Methanol extract was more potent in reducing Copper ion (2.36 μM TR/g dry weight) and scavenging NO (IC50-381.71 μg/mL). Ethyl acetate extract was capable of scavenging DPPH and hydroxyl radical. HPLC profiling showed presence of gallic acid, protocatechuic acid, rutin hydrate and quercetin in ethyl acetate extract and gallic acid, chlorogenic acid and vanillic acid in methanol extract. Cookies prepared with NPF possess higher total dietary fibre content. There was a decrease in spread ratio, breaking strength and browning index of cookies as the percentage of NPF increased. NPF incorporation gradually increased the phenolic content from 4.36 to 5.28 mg GAE, compared to control cookie (3.21 mg GAE). DPPH scavenging activity also increased with increase in NPF. Hence NPF is a very good source of antioxidant dietary fibre and acceptable cookies can be produced by replacing wheat flour with 10 % NPF.

Dulce Wireless Tijuana: A Randomized Control Trial Evaluating the Impact of Project Dulce and Short-Term Mobile Technology on Glycemic Control in a Family Medicine Clinic in Northern Mexico

PubMed Central

Contreras, Sonia; Vargas-Ojeda, Adriana; Menchaca-Díaz, Rufino; Fortmann, Addie; Philis-Tsimikas, Athena

2016-01-01

Abstract Background: The global epidemic of diabetes calls for innovative interventions. This study evaluated the effectiveness of the Project Dulce model, with and without wireless technology, on glycemic control and other clinical and self-reported outcomes in patients with poorly controlled type 2 diabetes in Mexico. Subjects and Methods: Adults with type 2 diabetes and a glycated hemoglobin A1c (HbA1c) level of ≥8% were recruited from Family Medical Unit #27 of the Instituto Mexicano del Seguro Social (IMSS) in Tijuana, México, and randomly assigned to one of three groups: Project Dulce–only (PD); Project Dulce technology-enhanced with mobile tools (PD-TE); or IMSS standard of care/control group (CG). Clinical and self-reported outcomes were assessed at baseline, Month 4, and Month 10. Time-by-group interactions and within-group changes were analyzed. Results: HbA1c reductions from baseline to Month 10 were significantly greater in PD-TE (−3.0% [−33 mmol/mol]) and PD (−2.6% [−28.7 mmol/mol]) compared with CG (−1.3% [−14.2 mmol/mol]) (P = 0.009 and 0.001, respectively). PD-TE and PD also exhibited significant improvement in diabetes knowledge when compared with CG (P < 0.05 for both). No statistically significant differences were detected between PD and PD-TE on these indicators (P = 0.54 and 0.86, respectively). Several within-group improvements were observed on other clinical and self-report indicators but did not vary significantly across groups. Conclusions: Project Dulce with and without wireless technology substantially improved glycemic control and diabetes knowledge in high-risk patients with type 2 diabetes in a Mexican family medical unit, suggesting that integrating peer-led education, nurse coordination, and 3G wireless technology is an effective approach for improving diabetes outcomes in high-risk populations. PMID:26914371

Effect of Incorporating Bay Leaves in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being.

PubMed

Khan, Imran; Shah, Seema; Ahmad, Jamil; Abdullah, Aiman; Johnson, Stuart K

2017-01-01

Previous studies of patients with type 2 diabetes showed that capsules containing 1, 2, and 3 g of bay leaves lower fasting blood glucose, triglycerides, low-density lipoprotein cholesterol, and total cholesterol concentrations after 30 days of treatment. However, the acute effect of bay leaves on postprandial glycemic and appetite responses has not yet been determined. The objective of this study was to determine the effect of cookies containing different doses of bay leaves on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in healthy subjects. In a randomized crossover study, 20 subjects consumed 3 test foods each providing 50 g of available carbohydrates. The test foods were provided as breakfast, 1-2 weeks apart, and were control cookies (CC) made from 100% wheat flour, cookies containing 3% (w/w) bay leaf powder (B3), and cookies containing 6% (w/w) bay leaf powder (B6). Blood glucose, subjective appetite, and gastrointestinal well-being were assessed at fasting and postprandially for 2 hours. Palatability of the test cookies was measured using 9-point hedonic scale. There was a significant effect of time (p < 0.001), treatment (p = 0.033), and Time × Treatment interaction (p = 0.001) on postprandial blood glucose concentrations. Post hoc pairwise comparison showed that blood glucose concentration was significantly reduced by B6 compared to CC at 30 and 45 minutes (p = 0.014 and p = 0.010, respectively). However, there were no significant differences (p = 0.411) in blood glucose incremental areas under the curves (iAUCs) among the treatments. No significant effect on any of the appetite parameters was observed among the treatments. All of the cookies were rated as acceptable and subjects did not report any gastrointestinal discomfort. In conclusion, the results indicate that cookies containing bay leaf powder at 6% (w/w) incorporation level provides a palatable product that induces a reduced glycemic response.

Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

PubMed

Ogunsina, B S; Radha, C; Indrani, D

2011-03-01

The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.

Effect of plant essential oils against foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in raw cookie dough

USDA-ARS?s Scientific Manuscript database

Cookie dough can be contaminated by raw ingredients, mishandling, package contamination, etc. Considering the recent outbreak of E. coli O157:H7 with commercial raw cookie dough, the ability of E. coli O157:H7 to survive in the raw cookie dough production and processing environments, it raised conce...

Emotional and uncontrolled eating styles and chocolate chip cookie consumption. A controlled trial of the effects of positive mood enhancement.

PubMed

Turner, Sally Ann; Luszczynska, Aleksandra; Warner, Lisa; Schwarzer, Ralf

2010-02-01

The study tested the effects of positive mood enhancement on chocolate chip cookie consumption in the context of emotional and uncontrolled eating styles. The relationship between emotional eating style and chocolate chip cookie intake was assumed to be mediated by uncontrolled eating style. Further, it was hypothesized that the effectiveness of the positive mood enhancement may be more salient among those who have effective control of their eating. In this experimental study, respondents (N=106, 70% women, aged 16-45 years old) were assigned by means of cluster randomization to the control or positive mood enhancement condition (a comedy movie clip). Compared to the control condition, positive mood enhancement resulted in consuming on average 53.86 kcal less. Relationships between emotional eating style and cookie intake were mediated by uncontrolled eating. Moderated mediation analysis indicated that the effect of a mediator (uncontrolled eating) on cookie intake was moderated by the group assignment. Positive mood enhancement resulted in eating on average 3.3 cookies less among individuals with a more controlled eating style. By contrast, among those who presented uncontrolled eating, positive mood enhancement led to consuming an average of 1.7 cookies more. 2009 Elsevier Ltd. All rights reserved.

Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.

PubMed

Sarabhai, Swati; Indrani, D; Vijaykrishnaraj, M; Milind; Arun Kumar, V; Prabhasankar, P

2015-06-01

The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) and addition of 0.5 % emulsifiers such as glycerol monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and lecithin (LEC) on the rheological, sensory and textural characteristics of cookies with rice flour and its immunochemical validation was studied. The results showed that the use of 7.5 % SPI/WPC along with GMS significantly improved the quality characteristics of cookies with rice flour. Dot-Blot and Western-blot studies of cookies with 7.5 % of SPI or WPC confirmed that the anti-gliadin did not recognize these proteins. Carry- through process using ELISA kit confirmed that gluten was within the permissible limit in all the stages of processing and hence these cookies can be consumed by people suffering from celiac disease.

"Split Them!" Smaller Item Sizes of Cookies Lead to a Decrease in Energy Intake in Children

ERIC Educational Resources Information Center

Marchiori, David; Waroquier, Laurent; Klein, Olivier

2012-01-01

Objective: Examine the influence of altering the size of snack food (ie, small vs large cookies) on short-term energy intake. Methods: First- and sixth-graders (n = 77) participated in a between-subjects experimental design. All participants were offered the same gram weight of cookies during an afternoon tea at their school. For half of the…

Funtionality of Sucralose/Maltodextrin: Isomalt blends in Oatmeal Cookies

USDA-ARS?s Scientific Manuscript database

Functionality of Sucralose/Maltodextrin:Isomalt blends in Oatmeal Cookies Ruthann B. Swanson1, Rebecca McKemie1, Elizabeth M. Savage2 and Hong Zhuang2 1University of Georgia, Athens, GA 30605; 2ARS-USDA, Athens, GA 30605 Availability of reduced-in-sugar baked products with quality characteristics...

Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality.

PubMed

Devi, Amita; Khatkar, B S

2018-01-01

This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39% unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by having an appreciable amount of lauric acid (59.36%) and palmitic acid (42.14%), respectively. Microstructure size of all fats and oils ranged from 1 to 20 μm being the largest for coconut oil and the smallest for palm oil. In palm oil, small rod-shaped and randomly arranged microstructures were observed, whereas sunflower oil and groundnut oil possessed large, scattered ovule shaped microstructures. It was reported that sunflower oil produced the softest dough, the largest cookie spread and the hardest cookie texture, whereas hydrogenated fat produced the stiffest dough, the lowest spread and most tender cookies. Statistical analysis depicted that palmitic acid and oleic acid demonstrated a positive correlation with dough hardness. Linoleic acid exhibited positive link with cookie spread ratio (r = 0.836**) and breaking strength (r = 0.792**). Microstructure size showed a significant positive relationship with dough density (r = 0.792**), cookie density (r = 0.386*), spread ratio (r = 0.312*), and breaking strength (r = 0.303*).

Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.

PubMed

Chávez-Santoscoy, Rocio A; Gutiérrez-Uribe, Janet A; Serna-Saldivar, Sergio O; Perez-Carrillo, Esther

2016-02-01

Ethanolic extract from black beans coat is a source of flavonoids, saponins and antocyanins. Nixtamalized maize flours (NF) are used for the preparation of products such as tortillas, tortillas chips, cookies among others. The objective of this research was to study the effect on textural parameters and color after adding flavonoids, saponins and anthocyanins from black bean seed coat in NF used for the production of tortillas and gluten-free cookies. Furthermore, the retention of bioactive compounds after tortilla and gluten-free-cookie preparation was assessed. Ethanolic extracts of black bean seed coats were added (3g/kg or 7 g/kg) to NF in order to prepare corn tortillas and gluten free cookies characterized in terms of dimensions, color and texture. Addition of 7 g/kg affected the color of cookies and tortillas without effect on texture and dimensions. It was possible to retain more than 80% and 60% of bioactives into baked tortillas and cookies, respectively. Copyright © 2015 Elsevier Ltd. All rights reserved.

Writing Gender in Revolutionary Times: Male Identity and Ideology in Dulce Chacon's "La voz dormida"

ERIC Educational Resources Information Center

Lyons, Inma Civico

2009-01-01

The historical content of "La voz dormida" by Dulce Chacon gives us unique insight into the formation of male subjectivities during the ideological and physical struggle that followed the establishment of Franco's regime. The second part of the novel which centers around the figure of the "maquis," allows us to investigate the construction of a…

The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies.

PubMed

Hossain, A K M Mofasser; Brennan, Margaret A; Mason, Susan L; Guo, Xinbo; Zeng, Xin An; Brennan, Charles S

2017-07-26

Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly ( p < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie.

Functionality of Inulin as a Sucrose Replacer in Cookie Baking

USDA-ARS?s Scientific Manuscript database

Inulin was evaluated as a sucrose replacer for healthy cookie production with benefits of low glycemic impact and prebiotic soluble fiber. Sucrose (as a reference) and three inulin products of different concentrations (as soluble fibers) were used to explore the effects of sugar-replacer type on so...

The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies

PubMed Central

Hossain, A. K. M. Mofasser; Brennan, Margaret A.; Mason, Susan L.; Guo, Xinbo; Zeng, Xin An

2017-01-01

Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly (p < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie. PMID:28933728

Studies on some Pharmacognostic profiles of Pithecell’obium dulce Benth. Leaves (Leguminosae)

PubMed Central

Sugumaran, M.; Vetrichelvan, T.; Venkapayya, D

2006-01-01

The macroscopical characters of the leaves, leaf constants, physico-chemical constants, extractive values, colour, consistency, pH, extractive values with different solvents, micro chemical test, fluorescence characters of liquid extracts and leaf powder after treatment with different chemical reagents under visible and UV light at 254mn, measurement of cell and tissues were studied to fix some pharmacognostical parameters for leaves of Pithecellobium, dulce Benth which will enable the future investigators for identification of the plant. Preliminary phytochemical study on different extracts of the leaves were also performed. PMID:22557213

Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil.

PubMed

Buzalaf, Marília Afonso Rabelo; Granjeiro, José Mauro; Cardoso, Vanessa Eid da Silva; da Silva, Thelma Lopes; Olympio, Kelly Polido Kaneshiro

2003-01-01

Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F) among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB) Baton, Confeti, Garoto Ball, Kinder Ovo, M&M s, Milkybar, Nescau, Nescau Ball, Surpresa, Surpresa Bichos, Tortuguita; and of the chocolate cookies (CC) Danyt s, Hipop , Nescau, Passatempo, Pokémon, S tio do Pica-Pau Amarelo and Trakinas. Samples were purchased in Bauru, São Paulo, Brazil. Three grams of each product were previously ashed at 525 C (CB and cookies fillings) and at 550 C (cookies dough), during 4 hours. Fluorine was separated from the ash by hexamethyldisiloxane (HMDS)-facilitated diffusion. Fluorine analysis was carried out with the specific electrode. Mean [F]s SD and amplitude (unit mg/g) were: CB = 0.30 0.45 (0.07 - 1.60, n = 12) and CC = 1.08 2.64 (0.04 - 7.10, n = 7). It was concluded that some of the analyzed foods may be important contributors to the total daily F intake. As for the product that had the highest [F] (Danyt s), when only 3 units are consumed just once a day, they may supply up to 40% of the maximum recommended daily F intake (0.07 mg/kg body weight) for a 2-year-old child (12 kg). The [F] in these products should be informed on their labels.

Rapid and non-destructive determination of rancidity levels in butter cookies by multi-spectral imaging.

PubMed

Xia, Qing; Liu, Changhong; Liu, Jinxia; Pan, Wenjuan; Lu, Xuzhong; Yang, Jianbo; Chen, Wei; Zheng, Lei

2016-03-30

Rancidity is an important attribute for quality assessment of butter cookies, while traditional methods for rancidity measurement are usually laborious, destructive and prone to operational error. In the present paper, the potential of applying multi-spectral imaging (MSI) technology with 19 wavelengths in the range of 405-970 nm to evaluate the rancidity in butter cookies was investigated. Moisture content, acid value and peroxide value were determined by traditional methods and then related with the spectral information by partial least squares regression (PLSR) and back-propagation artificial neural network (BP-ANN). The optimal models for predicting moisture content, acid value and peroxide value were obtained by PLSR. The correlation coefficient (r) obtained by PLSR models revealed that MSI had a perfect ability to predict moisture content (r = 0.909), acid value (r = 0.944) and peroxide value (r = 0.971). The study demonstrated that the rancidity level of butter cookies can be continuously monitored and evaluated in real-time by the multi-spectral imaging, which is of great significance for developing online food safety monitoring solutions. © 2015 Society of Chemical Industry.

Sensory shelf life of dulce de leche.

PubMed

Garitta, L; Hough, G; Sánchez, R

2004-06-01

The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature. The critical descriptors used to determine the cutoff points were plastic flavor, burnt flavor, dark color, and spreadability. Linear correlations between sensory acceptability and trained panel scores were used to determine the sensory failure cutoff point for each descriptor. To estimate shelf life, DL samples were stored at 25, 37, and 45 degrees C. Plastic flavor was the first descriptor to reach its cutoff point at 25 degrees C and was used for shelf-life calculations. Plastic flavor vs. storage time followed zero-order reaction rate. Shelf-life estimations at different temperatures were 109 d at 25 degrees C, 53 d at 37 degrees C, and 9 d at 45 degrees C. The activation energy, necessary to calculate shelf lives at different temperatures, was 14,370 +/- 2080 cal/mol.

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris).

PubMed

Lestari, Lily Arsanti; Huriyati, Emy; Marsono, Yustinus

2017-05-01

Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of diabetes mellitus has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had °Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index.

Effect of mahlep on molecular weight distribution of cookie flour gluten proteins

USDA-ARS?s Scientific Manuscript database

Size Exclusion-High performance Chromatography (SE-HPLC) has been extensively used in molecular weight distribution analysis of wheat proteins. In this study the protein analysis was conducted on different cookie dough blends with different percentages of some ingredients. The mean chromatography ...

Study on evaluation of starch, dietary fiber and mineral composition of cookies developed from 12 sorghum cultivars.

PubMed

Rao, B Dayakar; Kulkarni, Dhanashri B; C, Kavitha

2018-01-01

The study aimed to identify best cultivars suitable for sorghum cookies accordingly nutrient and mineral compositions were evaluated. Protein and fat content of cookies were ranged from 5.89±0.04 to 8.27±0.21% and 21.03±0.01 to 23.08±0.03% respectively. The starch content of cookie ranged between 47.06±0.01 and 42.15±0.03% and dietary fiber was reported highest in CSH14 (9.27±0.01%). The highest Mg (56.24±0.03mg/100g) P (255.54±0.03mg/100g), and K (124.26±0.02mg/100g) content were found in C43 cultivar. CSV18R was reported highest iron content (1.23±0.01mg/100g). The sensory scores for overall acceptability of cookies were highest in CSH23, CSH13R and CSV18R cultivars which are rich in dietary fiber and minerals. Normally the hybrids are high yielders and the grain price/qt is 20% lower than varieties. It is implied the raw material costs of two identified cultivars (CSH23 & CSH13R) would help the industry to reduce overall cost of production and offer a better profit margins over the varieties. Copyright © 2016 Elsevier Ltd. All rights reserved.

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.

PubMed

Kaur, Amritpal; Singh, Narpinder; Kaur, Seeratpreet; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

2014-09-01

The relationships of grain, flour solvent retention capacity (SRC) and dough rheological properties with the cookie making properties of wheat cultivars were evaluated. Cultivars with higher proportion of intermolecular-β-sheets+antiparallel β sheets and lower α-helix had greater gluten strength. The grain weight and diameter positively correlated with the proportion of fine particles and the cookie spread factor (SF) and negatively to the grain hardness (GH) and Na2CO3 SRC. The SF was higher in the flour with a higher amount of fine particle and with a lower Na2CO3 SRC and dough stability (DS). The breaking strength (BS) of cookies was positively correlated to lactic acid (LA) SRC, DS, peak time, sedimentation value (SV), G' and G″. Na2CO3 SRC and GH were strongly correlated. The gluten performance index showed a strong positive correlation with SV, DS, G' and G″. The water absorption had a significant positive correlation with sucrose SRC and LASRC. Cultivars with higher GH produced higher amount of coarse particles in flours that had higher Na2CO3 SRC and lower cookie SF. Copyright © 2014 Elsevier Ltd. All rights reserved.

Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.

PubMed

de la Barca, Ana María Calderón; Rojas-Martínez, María Elvira; Islas-Rubio, Alma Rosa; Cabrera-Chávez, Francisco

2010-09-01

Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations. The best formulation for bread included 60-70% popped amaranth flour and 30-40% raw amaranth flour which produced loaves with homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20% of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm. The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free products had a high nutritional value.

Shelf-life of almond pastry cookies with different types of packaging and levels of temperature.

PubMed

Romeo, F V; De Luca, S; Piscopo, A; Santisi, V; Poiana, M

2010-06-01

Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies.

PubMed

Fiore, Alberto; Troise, Antonio Dario; Ataç Mogol, Burçe; Roullier, Victor; Gourdon, Anthony; El Mafadi Jian, Samira; Hamzalioğlu, Berat Aytül; Gökmen, Vural; Fogliano, Vincenzo

2012-10-31

Formation of Maillard reaction products (MRPs) including 5-hydroxymethylfurfural (HMF) and acrylamide has been an intensive area of research in recent decades. The presence of reactants such as sodium chloride may influence the Maillard reaction (MR) pathways through the dehydration of various key intermediates. The aim of this work was to test the potential of ingredient encapsulation to mitigate the MR by investigating the case of sodium chloride encapsulation on the HMF formation in cookies. Thirteen cookies were prepared with recipes containing free or encapsulated NaCl. Increasing NaCl concentration from 0 to 0.65% increases HMF concentration up to 75%, whereas in the presence of encapsulated NaCl the reduction of HMF varied from 18 to 61% due to the inhibition of sucrose pyrolytic decomposition and the fructofuranosyl cation formation. Data demonstrated that the more heat-resistant the lipid-based coating was, the more pronounced the reduction of HMF formation. The results showed that encapsulation represents a useful approach to prevent the formation of potentially harmful compounds in thermally processed foods.

Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin: Isomalt Blends

USDA-ARS?s Scientific Manuscript database

Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin:Isomalt Blends Rebecca McKemie1, Ruthann B. Swanson1, Elizabeth M. Savage2 and Hong Zhuang2 1University of Georgia, Athens, GA 30605; 2ARS-USDA, Athens, GA 30605 Modified baked product availability may reduce simple ...

Screening of natural polysaccharides extracted from the fruits of Pithecellobium dulce as a pharmaceutical adjuvant.

PubMed

S, Preethi; A, Mary Saral

2016-11-01

Polysaccharides were extracted from the dried fruiting bodies of Pithecellobium dulce with 20% ethanol by microwave-assisted extraction. The polysaccharides were isolated by ion exchange chromatography and afford three water-soluble polysaccharides PDP-1, PDP-2, and PDP-3. These isolated compounds were subjected to acid hydrolysis, methylation, IR and GC-MS for its compositional analysis and revealed that all the three fractions are heteropolysaccharides. PDP-1 was found to be composed of xylose, mannose, galactose and Rhamnose. PDP-2 and PDP-3 composed of xylose, Rhamnose, glucose, ribose, galactose, and mannose. The micromeretic properties of the extracted polysaccharides possessed a bulk density of 0.69g/ml, 0.65g/ml and 0.71g/ml for PDP-1, PDP-2, and PDP-3 respectively. The Hausner's ratio and Carr's index confirm the good flow property and compressibility of the polysaccharides. The polysaccharides extracted from Pithecellobium dulce fruits were tested for its application as a pharmaceutical adjuvant. The in vitro drug release study suggests that the extracted polysaccharides are potential candidates as a pharmaceutical adjuvant. Furthermore, the three isolated polysaccharides were subjected to its radical scavenging activity using DPPH, phospho molybdenum assay and reducing power assay. The results exhibited that the polysaccharides can be explored as a novel natural antioxidant and can be recommended as a functional food. Copyright © 2016 Elsevier B.V. All rights reserved.

Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics.

PubMed

Giuberti, Gianluca; Rocchetti, Gabriele; Sigolo, Samantha; Fortunati, Paola; Lucini, Luigi; Gallo, Antonio

2018-01-15

In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p<0.05) by raising the substitution levels of rice with ASF. The hardness, the total phenolic content, the in vitro antioxidant capacity and the resistant starch increased linearly (p<0.05), whereas the starch hydrolysis index decreased linearly (p<0.05) by raising the substitution levels of rice flour with ASF. Despite the fact that ASF-substituted GF cookies had inferior sensory attributes compared to the control, the score given by the panellists remained at fairly good levels for all tested parameters, showing acceptability of the substituted GF cookies. Copyright © 2017 Elsevier Ltd. All rights reserved.

Chocolate Chip Cookies and Rubrics: Helping Students Understand Rubrics in Inclusive Settings.

ERIC Educational Resources Information Center

Hall, Elizabeth Wikfors; Salmon, Susan J.

2003-01-01

This article discusses how teachers can familiarize their students, with and without disabilities, with rubric terminology and the use of rubrics. It addresses why rubrics should be used, designing a rubric, and current uses of rubrics. A chocolate chip cookie rubric is provided as an example. (Contains 7 references.) (CR)

Physical properties of gluten free sugar cookies containing teff and functional oat products

USDA-ARS?s Scientific Manuscript database

Teff-oat composites were developed using gluten free teff flour containing essential 15 amino acids with oat products containing ß-glucan, known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies for improving nutritional and physical properties....

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation.

PubMed

Jeong, Seul-Gi; Kang, Dong-Hyun

2017-06-01

This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D 10 -values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D 10 -value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

Exploring Measurement Error with Cookies: A Real and Virtual Approach via Interactive Excel

ERIC Educational Resources Information Center

Sinex, Scott A; Gage, Barbara A.; Beck, Peggy J.

2007-01-01

A simple, guided-inquiry investigation using stacked sandwich cookies is employed to develop a simple linear mathematical model and to explore measurement error by incorporating errors as part of the investigation. Both random and systematic errors are presented. The model and errors are then investigated further by engaging with an interactive…

Bronchiolitis associated with exposure to artificial butter flavoring in workers at a cookie factory in Brazil.

PubMed

Cavalcanti, Zaida do Rego; Albuquerque Filho, Alfredo Pereira Leite de; Pereira, Carlos Alberto de Castro; Coletta, Ester Nei Aparecida Martins

2012-01-01

To report the cases of four patients with bronchiolitis caused by exposure to artificial butter flavoring at a cookie factory in Brazil. We described the clinical, tomographic, and spirometric findings in the four patients, as well as the lung biopsy findings in one of the patients. All four patients were young male nonsmokers and developed persistent airflow obstruction (reduced FEV1/FVC ratio and FEV1 at 25-44% of predicted) after 1-3 years of exposure to diacetyl, without the use of personal protective equipment, at a cookie factory. The HRCT findings were indicative of bronchiolitis. In one patient, the surgical lung biopsy revealed bronchiolitis obliterans accompanied by giant cells. Bronchiolitis resulting from exposure to artificial flavoring agents should be included in the differential diagnosis of airflow obstruction in workers in Brazil.

[Household purchase of sodas and cookies reduces the effect of an intervention to promote the consumption of fruits and vegetables].

PubMed

Gomes, Fabio da Silva; Silva, Gulnar Azevedo E; Castro, Inês Rugani Ribeiro de

2017-04-03

This study examines the influence of increasing household availability of sodas and cookies on the effects of an intervention to promote the consumption of fruits and vegetables. The study analyzed data from 70 families living in low-income communities in the city of Rio de Janeiro, Brazil, selected in a stratified probabilistic sample, and who completed a 30-day food record before and after the intervention. The intervention contributed to a significant increase in the household availability of fruit and vegetables (+2.7 p.p.; 95%CI: 1.5; 4.0), contrary to the trend towards stagnation of such availability in the general population in Brazil. Meanwhile, the purchase of sodas and cookies, which was not the intervention's target, mirrored the upward trend in the consumption of these products (+5.8 p.p.; 95%CI: 3.3; 8.4). Families that increased their purchase of sodas and cookies showed lower increases, or even decreases, in the purchase of fruits and vegetables (p < 0.05), and had nearly fourfold lower odds of experiencing any increase in the household availability of fruits and vegetables.

The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie

PubMed Central

Hong, Sun Hee; Kim, Mijeong; Woo, Minji; Noh, Jeong Sook; Lee, JaeHwan; Chung, Lana

2016-01-01

BACKGROUND/OBJECTIVES The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3–2–3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking. PMID:27909556

Studies on water soluble polysaccharides from Pithecellobium dulce (Roxb.) Benth. seeds.

PubMed

Bagchi, S; Kumar, K Jayaram

2016-03-15

In this existing experimental work, water soluble PDP polysaccharides were secluded from Pithecellobium dulce (Roxb.) Benth. seeds. The physicochemical properties were analyzed in terms of swelling power, solubility, pH and water holding capacity. Micromeretic studies proved the polysaccharide may be used a potential pharmaceutical adjuvant. The polysaccharide was characterized by FT-IR, SEM, TGA and NMR techniques. Methylation analysis confirmed that the polysaccharide is composed of Arabinose (Araf) units. The chemical shifts of anomeric proton region were found in the region of 4.4-5.5ppm. Thermogravimetric analysis showed that PDP polysaccharide was thermally stable. The in vitro antioxidant capacities of the polysaccharide were investigated in terms of scavenging of hydroxyl radicals, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals, hydrogen peroxide (H2O2) and reducing power assay. The polysaccharide fractions showed activity in a concentration dependent manner which was comparable to the standard, ascorbic acid. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of two local cowpea species for nutrient, antinutrient, and phytochemical compositions and organoleptic attributes of their wheat-based cookies

PubMed Central

Ayogu, Rufina N. B.; Nnam, Ngozi M.; Mbah, Mirabel

2016-01-01

Background Childhood and adolescent malnutrition is a function of inadequate intake. Cookies are favourite snacks of children and adolescents. Objective This work determined the nutrient, antinutrient, and phytochemical compositions of two local cowpea (oraludi and apama) flours and evaluated the organoleptic properties of their wheat-based cookies. Design The two local cowpea species were processed into flours separately and blended with wheat on a 56-g protein basis. Chemical compositions of the processed cowpea flours were analysed using standard methods. Organoleptic attributes were evaluated with a nine-point Hedonic scale. Statistical analysis, which involved mean and standard deviations, were computed by analysis of variance, and Duncan's new multiple range tests were used to separate and compare group means of sensory evaluation data, with significance accepted at P<0.05. Results The results revealed that oraludi had superior percentage values compared to apama in protein (26.22 and 20.88), fat (7.98 and 6.65), and ash (3.81 and 3.13), while apama proved superior in moisture (9.76 and 7.82), crude fibre (5.49 and 4.91), and carbohydrate (54.09 and 49.26). The values were higher for oraludi than apama in iron (8.62 and 6.49 mg), zinc (1.61 and 0.95 mg), and beta-carotene (223.24 and 190.63 mg) but lower in sodium (34.79 and 56.72 mg), potassium (25.73 and 30.65 mg), phosphorus (13.35 and 18.26 mg), thiamine (5.33 and 9.41 mg), vitamin C (16.63 and 21.09 mg), and vitamin E (0.51 and 0.67 mg). Apama had 0.06 mg phytate, 0.09 mg oxalate, 15.22 mg tannins, 3.59 mg flavonoids, and 0.19 mg saponin. Oraludi had 0.03 mg phytate, 0.32 mg oxalate, 15.94 mg tannins, 3.14 mg flavonoid, and 0.13 mg saponin. Mean scores of general acceptability for wheat:apama (80:20) and wheat:oraludi:apama (60:20:20) cookies (7.71 and 7.41) were superior (P<0.05) to others. Conclusions Oraludi and apama proved nutrient dense. Their use improved the acceptability of some of the wheat

If You Give a Nurse a Cookie: Sharing Teaching Strategies for Nurse Educator Development.

PubMed

Wingo, Nancy P

2017-01-01

Nurse educators often do not have time or a space to discuss ideas about effective teaching. To address this issue, an instructor at one school of nursing initiated Cookie Swap, a bimonthly, school-wide e-mail featuring stories about teaching strategies and tools used in face-to-face, online, and clinical courses. J Contin Educ Nurs. 2017;48(1):12-13. Copyright 2017, SLACK Incorporated.

Impact of the two different iron fortified cookies on treatment of anemia in preschool children in Brazil.

PubMed

Landim, Liejy Agnes; Pessoa, Marcia Luiza Dos Santos Beserra; Brandão, Amanda de Castro Amorim Serpa; Morgano, Marcelo Antonio; Marcos Antônio de Mota Araújo, Marcos Antônio De Mota Araújo; Rocha, Maurisrael De Moura; Arêas, José Alfredo Gomes; Moreira-Araújo, Regilda Saraiva Dos Reis

2016-09-20

Nutritional intervention in pre-school children using cookies prepared with wheat flour enriched with iron and folic acid (CWFFeFA) and cookies prepared with cowpea (Vigna unguiculata (L.) Walp) flour fortified with iron and zinc and wheat flour enriched with iron and folic acid (CCFFeZn + WFFeFA). To assess the impact of the ingestion of CWFFeFA and CCFFeZn + WFFeFA by pre-school children, using the cowpea variety BRS-Xiquexique, to control iron-deficiency anaemia. Nutritional intervention was conducted in municipal day care centres selected at random (n = 262) involving pre-school children aged 2 to 5 years living in Teresina, state of Piauí, Brazil. To assess the socioeconomic data, BMI-for-age, haemoglobin levels before and after intervention, and dietary intake, the children were divided into group 1 (G1), which received CWFFeFA (30 g), and group 2 (G2), which received CCFFeZn + WFFeFA (30 g). Food acceptance was evaluated daily. The prevalence of anaemia in G1 and G2 before the nutritional intervention was 12.2% (n = 18) and 11.5% (n = 30), respectively. After intervention, the prevalence decreased to 1.4% in G1 (n = 2) and to 4.2% in G2 (n = 11). Food acceptance by pre-school children in G1 and G2 was 97.4% and 94.3%, respectively. The use of both types of cookie formulations decreased the prevalence of anaemia among pre-school children, and CCFFeZn + WFFeFA yielded the greatest decrease.

Commercial lateral flow devices for rapid detection of peanut (Arachis hypogaea) and hazelnut (Corylus avellana) cross-contamination in the industrial production of cookies.

PubMed

Röder, Martin; Vieths, Stefan; Holzhauser, Thomas

2009-09-01

Lateral flow devices (LFDs) are qualitative immunochromatographic tests for the rapid and specific detection of target analytes. We investigated commercially available LFDs for their ability to detect potentially allergenic peanut and hazelnut in raw cookie dough and chocolate, two important food matrices in the industrial production of cookies. Each three commercial LFDs for the detection of hazelnut and peanut were performed according to the manufacturers' instructions. All LFDs had comparably satisfactory specificity that was investigated with a variety of characteristic foods and food ingredients used in the production of cookies. In concordance with hazelnut-specific enzyme-linked immunosorbent assays (ELISAs), walnut was the most cross-reactive food for hazelnut-specific LFD. The sensitivity was verified in raw cookie doughs and chocolates that were either spiked with peanut or hazelnut between 1 and 25 mg/kg, respectively. Two hazelnut-specific LFDs detected hazelnut at a level of 3.5 mg/kg in both matrices, whereas the third LFD detected hazelnut at a level of 3.9 mg/kg in dough and 12.5 mg/kg in chocolate. Two peanut-specific LFDs detected peanut at a level of 1 mg/kg in both matrices. The third LFD detected peanut at a level of 14.2 mg/kg in chocolate and 4 mg/kg in dough. In conclusion, specific and sensitive LFD were identified for each hazelnut and peanut, having a level of sensitivity that is comparable to commercial ELISA for the investigated matrices. Such sensitive, specific, and rapid tests are useful analytical tools for allergen screening and sanitation in the industrial manufacture of foods.

Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.

PubMed

Altındağ, Gülçin; Certel, Muharrem; Erem, Fundagül; İlknur Konak, Ülgen

2015-04-01

Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition, and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten is the main structure-forming protein responsible for the development of structure in baked products. Therefore, it is a challenge to produce high-quality gluten-free products. Transglutaminase addition is a relatively common application used in the production of gluten-free baked goods. The objective of this study was to investigate the combination of buckwheat flour with rice and corn flour at different levels in gluten-free cookie formulations and the impact of transglutaminase on the quality of cookies. Quality parameters evaluated were proximal chemical composition, spread ratio, color, and textural parameters (hardness and fracturability). Spread ratio, protein, crude fiber, ash content, and also b* and hardness values were significantly (p < 0.05) affected by flour combinations. Further, addition of transglutaminase resulted in increased moisture content, spread ratio, and fracturability but decreased hardness values. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

A novel vehicle for transmission of Escherichia coli O157:H7 to humans: multistate outbreak of E. coli O157:H7 infections associated with consumption of ready-to-bake commercial prepackaged cookie dough--United States, 2009.

PubMed

Neil, Karen P; Biggerstaff, Gwen; MacDonald, J Kathryn; Trees, Eija; Medus, Carlota; Musser, Kimberlee A; Stroika, Steven G; Zink, Don; Sotir, Mark J

2012-02-15

 Escherichia coli O157:H7 is a Shiga toxin-producing E. coli (STEC) associated with numerous foodborne outbreaks in the United States and is an important cause of bacterial gastrointestinal illness. In May 2009, we investigated a multistate outbreak of E. coli O157:H7 infections.  Outbreak-associated cases were identified using serotyping and molecular subtyping procedures. Traceback investigation and product testing were performed. A matched case-control study was conducted to identify exposures associated with illness using age-, sex-, and state-matched controls.  Seventy-seven patients with illnesses during the period 16 March-8 July 2009 were identified from 30 states; 35 were hospitalized, 10 developed hemolytic-uremic syndrome, and none died. Sixty-six percent of patients were <19 years; 71% were female. In the case-control study, 33 of 35 case patients (94%) consumed ready-to-bake commercial prepackaged cookie dough, compared with 4 of 36 controls (11%) (matched odds ratio = 41.3; P < .001); no other reported exposures were significantly associated with illness. Among case patients consuming cookie dough, 94% reported brand A. Three nonoutbreak STEC strains were isolated from brand A cookie dough. The investigation led to a recall of 3.6 million packages of brand A cookie dough and a product reformulation.  This is the first reported STEC outbreak associated with consuming ready-to-bake commercial prepackaged cookie dough. Despite instructions to bake brand A cookie dough before eating, case patients consumed the product uncooked. Manufacturers should consider formulating ready-to-bake commercial prepackaged cookie dough to be as safe as a ready-to-eat product. More effective consumer education about the risks of eating unbaked cookie dough is needed.

Temperature-dependent quality characteristics of pre-dehydrated cookies: structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice.

PubMed

Kawai, Kiyoshi; Matsusaki, Keiko; Hando, Kana; Hagura, Yoshio

2013-11-01

The purpose of this study was to elucidate the physical and biochemical properties of pre-dehydrated cookies baked at various temperatures. Cookie dough was vacuum-dried, and then baked at 120-180°C for 18 min. All samples showed lower spread ratio than non-dehydrated cookie baked at 180°C (control). Browning of the samples baked at 180°C and 160°C was higher than that of the control. In contrast, little browning was observed in the sample baked at 120°C. The fracture force of samples baked at 140°C and 120°C agreed well with the control. From these results, the sample baked at 140°C was employed for subsequent studies. In vitro starch digestibility suggested that the sample baked at 140°C had higher slowly digestible starch content than the control. From postprandial blood glucose levels in mice, it was found that the sample significantly reduced the blood glucose peak observed at 30 min post-administration. Copyright © 2013 Elsevier Ltd. All rights reserved.

Three new species of Horismenus Walker (Hymenoptera: Eulophidae) associated with seed pods of Pithecellobium dulce (Fabaceae).

PubMed

Pikart, Tiago G; Costa, Valmir A; Hansson, Christer; Zanuncio, José C; Serrão, José E

2015-08-04

Horismenus abnormicaulis sp. nov., H. patensis sp. nov. and H. zuleidae sp. nov. (Hymenoptera: Eulophidae), all authored by Pikart, Costa & Hansson, are described from material obtained from seed pods of Pithecellobium dulce (Roxb.) Benth. (Fabaceae) collected in Northeastern Brazil. The seed pods were infested with larvae of Coleoptera (Chrysomelidae (Bruchinae) and Curculionidae). The associations of the Horismenus species and the beetle larvae have not been established. Morphological similarities between these new species and previously described species with host known suggest that H. patensis and H. zuleidae are primary parasitoids of Bruchinae, whereas H. abnormicaulis may act as a hyperparasitoid on other Horismenus species. The three species are compared with similar species of Horismenus.

Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics.

PubMed

Chaudhary, Nisha; Dangi, Priya; Khatkar, B S

2017-02-01

The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting peaks as 130-30, 55-20, 28-10 and <10 kDa (IV and V), respectively. Peak I (glutenins) and II (gliadins) exhibited contrary results with AWRC (r = 0.928** and r = -0.831**), R/E ratio (r = 0.745** and r = -0.869**), gluten index (r = 0.959** and r = -0.994**), gliadin/glutenin ratio (r = -0.952** and r = 0.948**), dough development time (r = 0.830** and r = -0.930**), dough stability (r = 0.901** and r = -0.979**) and dough weakening (r = -0.969** and r = 0.986**). Significant statistical correlation was also observed for peak I and II with cookie hardness (r = 0.948** and r = -0.924**) and cookie spread (r = -0.837** and r = -0.743**) respectively. Peak III, IV and V occupied a minor fraction of whole and did not exhibit a statistically significant correlation with any of the quality parameters.

A new species of wedgefish Rhynchobatus cooki (Rhinopristiformes, Rhinidae) from the Indo-West Pacific.

PubMed

Last, Peter R; Kyne, Peter M; Compagno, Leonard J V

2016-07-20

A new dwarf wedgefish, Rhynchobatus cooki sp. nov. is described from a single female from a Jakarta fish market (Indonesia) and 11 specimens collected at Jurong fish market (Singapore). First collected in 1934, the broader ichthyological community have been aware of this distinctive but little known ray since the late 1990's. Rhynchobatus cooki is the smallest of the wedgefishes (to 81 cm TL) and has the lowest vertebral count (fewer than 107 centra). It is also distinguishable from its congeners based on its long, hastate snout, very strongly undulate anterior pectoral-fin margin, coloration and aspects of its squamation. The dorsal coloration is mainly dark and distinctively marked with white blotches, spots and streaks, and has a dark cruciate marking on the interorbit and a prominent white border around the body margin. Unlike most other wedgefish species, the snout tip lacks dark blotches and there is no black pectoral-fin marking. It shares well-developed rostral spines with a much larger Atlantic species (Rhynchobatus luebberti), but these spines are confined to the snout tip (rather than being more numerous and extending in paired rows along the rostral ridges nearly to the eyes). No additional specimens have been observed since 1996, despite an increased recent effort to survey the chondrichthyan fauna of South-East Asia and collect biological data for species, raising concerns over its conservation status.

A Targeted LC-MS/MS Method for the Simultaneous Detection and Quantitation of Egg, Milk, and Peanut Allergens in Sugar Cookies.

PubMed

Boo, Chelsea C; Parker, Christine H; Jackson, Lauren S

2018-01-01

Food allergy is a growing public health concern, with many individuals reporting allergies to multiple food sources. Compliance with food labeling regulations and prevention of inadvertent cross-contact in manufacturing requires the use of reliable methods for the detection and quantitation of allergens in processed foods. In this work, a novel liquid chromatography-tandem mass spectrometry multiple-reaction monitoring method for multiallergen detection and quantitation of egg, milk, and peanut was developed and evaluated in an allergen-incurred baked sugar cookie matrix. A systematic evaluation of method parameters, including sample extraction, concentration, and digestion, were optimized for candidate allergen peptide markers. The optimized method enabled the reliable detection and quantitation of egg, milk, and peanut allergens in sugar cookies, with allergen concentrations as low as 5 ppm allergen-incurred ingredient.

A sensory evaluation of irradiated cookies made from flaxseed meal

NASA Astrophysics Data System (ADS)

Rodrigues, Flávio T.; Fanaro, Gustavo B.; Duarte, Renato C.; Koike, Amanda C.; Villavicencio, Anna Lucia C. H.

2012-08-01

The growing consumer demand for food with sensory quality and nutritional has called for research to develop new products with consumer acceptance as cookies made from flaxseed meal, that can be inserted in diet of celiacs. Celiac disease characterized by an inappropriate immune response to dietary proteins found in wheat, rye and barley (gluten and gliadin). It can affect anyone at any age and is more common in women. The celiac disease does not have cure and the only scientifically proven treatment is a gluten free diet. Irradiation as a decontamination method used for a many variety of foodstuffs, being very feasible, useful method to increase the shelf life, effective and environmental friendly without any sensory properties significant change. Sensory analyses were used to assess gluten-free bakery foods subjected to ionizing radiation sensory attributes.

Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature.

PubMed

Brožková, Iveta; Dvořáková, Veronika; Michálková, Kateřina; Červenka, Libor; Velichová, Helena

2016-12-01

Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in air-forced oven at constant temperature in the range from 40 to 60 °C. Total viable counts, fungi, yeasts, coliform and aerobic spore-forming bacteria counts were evaluated in dried samples and were found to decrease during drying at 50 and 60 °C. Antioxidant activity was determined by DPPH and ABTS assays, and the former showed the highest value at 40 °C. Superoxide dismutase activity was also higher at 40 °C in comparison with that at 60 °C. The percentage of lipid peroxidation inhibition increased with the increase in drying temperature until 4th day of incubation. While peroxide value was significantly higher in samples dried at 40 °C, TBARS values did not show significant changes during the drying process. The results of this study suggest that drying buckwheat-based cookies at 40 °C retained their good antioxidant properties but represent a potentially serious microbial hazard.

A new subspecies of sea snake, Hydrophis platurus xanthos, from Golfo Dulce, Costa Rica

PubMed Central

Bessesen, Brooke L.; Galbreath, Gary J.

2017-01-01

Abstract We describe a distinctive new subspecies of sea snake from the occasionally anoxic inner-basin waters of Golfo Dulce, Costa Rica, based on combined data garnered between 2010 and 2017 for 154 specimens, 123 free-ranging and 31 museum-held. The yellow sea snake, Hydrophis platurus xanthos Bessesen & Galbreath, subsp. n., is diagnosed by a notably smaller body size and nearly uniform yellow coloration, which contrasts with the black and yellow striae and tail spots or bands typical of the species. Within the modest geographic range (circa 320 km2), nearly all specimens possess both diagnostic character states. Bathymetrics appear to restrict genetic flow between this allopatric population and conspecifics in the broader Eastern Pacific. In perspicuous contrast to typical H. platurus, H. p. xanthos shows no association with drift lines, and feeds at night in turbulent waters, assuming a sinusoidal ambush posture never previously reported for the species. This evolutionarily significant unit (ESU) warrants taxonomic recognition and active protection. PMID:29200918

Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions.

PubMed

Liang, Sihui; Were, Lilian M

2018-02-15

Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52-7.66) which increased to 8.44-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same trend as greening intensity, and was positively correlated (r=0.9101) with chlorogenic-lysine adduct content. Our findings provide an ingredient solution to controlling greening, as results demonstrate that greening can be promoted with high relative humidity storage, and use of high moisture and pH ingredients. Unwanted greening can be inhibited by simply changing the liquid sweetener. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Formation of α-Dicarbonyl Compounds, Furfurals and Development of Browning in Cookies during Baking.

PubMed

Kocadağlı, Tolgahan; Gökmen, Vural

2016-10-02

Effect of NaCl, KCl, CaCl2, NaHCO3, and NH4HCO3 on the formation of glucosone, 1-deoxyglucosone, 3-deoxyglucosone, glyoxal, methylglyoxal, diacetyl, 5-hydroxymethyl-2-furfural, 2-furfural and browning were investigated in cookies. Presence of 1.5% NaCl, 1% KCl, and 1% CaCl2 on flour basis had no effect on α-dicarbonyl compounds, except 1-deoxyglucosone increased in the presence of KCl and CaCl2. The increase in 5-hydroxymethyl-2-furfural formation in the presence of NaCl, KCl, and CaCl2 did not relate to 3-deoxyglucosone formation and pH changes. NaCl, KCl, and CaCl2 increased browning in cookies. Model reaction systems indicated that NaCl, KCl, and CaCl2 enhance browning by increasing furfurals in caramelization. NaCl, KCl, and CaCl2 decreased browning intensity in heated glucose-glycine system. Usage of CaCl2 in cookies may considerably increase furfurals but not α-dicarbonyl compounds. Sodium reduction can be obtained by replacement with potassium without sacrificing the desired consequences of caramelization in sugar rich bakeries.

Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: sugar cookies.

PubMed

Khuda, Sefat; Slate, Andrew; Pereira, Marion; Al-Taher, Fadwa; Jackson, Lauren; Diaz-Amigo, Carmen; Bigley, Elmer C; Whitaker, Thomas; Williams, Kristina M

2012-05-02

Among the major food allergies, peanut, egg, and milk are the most common. The immunochemical detection of food allergens depends on various factors, such as the food matrix and processing method, which can affect allergen conformation and extractability. This study aimed to (1) develop matrix-specific incurred reference materials for allergen testing, (2) determine whether multiple allergens in the same model food can be simultaneously detected, and (3) establish the effect of processing on reference material stability and allergen detection. Defatted peanut flour, whole egg powder, and spray-dried milk were added to cookie dough at seven incurred levels before baking. Allergens were measured using five commercial enzyme-linked immunosorbent assay (ELISA) kits. All kits showed decreased recovery of all allergens after baking. Analytical coefficients of variation for most kits increased with baking time, but decreased with incurred allergen level. Thus, food processing negatively affects the recovery and variability of peanut, egg, and milk detection in a sugar cookie matrix when using immunochemical methods.

COMPARISON OF PRESSURE DROP PRODUCED BY SPIRAL WRAPS, COOKIE CUTTERS AND OTHER ROD BUNDLE SPACERS

DOE Office of Scientific and Technical Information (OSTI.GOV)

Noyes, R.C.

The problem of predicting pressure drop due to various fuel bundle spacers is considered in some detail. Three sets of experimental data are reviewed and presented in reduced form. These data are compared to several semitheoretical approaches to pressure drop prediction and a best method is selected to make the required predictions. The comparison between predictions for the ASCR spiral wrap spacer and cookie cutter spacer shows that both types of spacers produce about the same pressure drop. Spacer pressure drop is shown to be strongly dependent on spacer frontal area and pitch. (auth)

Micropropagation of Pithecellobium dulce (Roxb.) Benth-a multipurpose leguminous tree and assessment of genetic fidelity of micropropagated plants using molecular markers.

PubMed

Goyal, Pooja; Kachhwaha, Sumita; Kothari, S L

2012-04-01

An efficient and reproducible protocol has been developed for in vitro propagation of Pithecellobium dulce (Roxb.) Benth (a multipurpose leguminous tree) from field grown nodal segments (axillary bud). Shoot bud induction occurred from nodal explants of 15-years-old tree on Murashige and Skoog (MS) basal medium supplemented with 4.4 μM 6-benzyladenine (BA) and multiplication was achieved on MS medium supplemented with 4.4 μM BA + 0.73 μM phenylacetic acid (PAA) i.e. up to 7 shoot buds in the period of 5-6 weeks. Addition of adenine sulphate (AdS) to this medium further enhanced the number of shoot buds up to 10. Proliferating shoot cultures were established by repeatedly subculturing primary culture on fresh medium (MS + 4.4 μM BA + 0.73 μM PAA) after every 25 days. In vitro rooting was achieved on MS medium supplemented with 2.46 μM Indole-3-butyric acid (IBA) + 41.63 μM activated charcoal (AC). The micropropagated shoots with well developed roots were acclimatized in green house in pots containing sand, soil and manure (1:1:1). Genetic stability of micropropagated clones was evaluated using Random amplified polymorphic DNA (RAPD) and Inter simple sequence repeat (ISSR) markers. The amplification products were monomorphic in micropropagated plants and similar to those of mother plant. No polymorphism was detected revealing the genetic uniformity of micropropagated plants. This is the first report of an efficient protocol for regeneration of P. dulce through organogenesis, which can be used for further genetic transformation and pharmaceutical purposes.

Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.

USDA-ARS?s Scientific Manuscript database

The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quali...

Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

PubMed

Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

1990-04-01

The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.

Preliminary Image Map of the 2007 Buckweed Fire Perimeter, Agua Dulce Quadrangle, Los Angeles County, California

USGS Publications Warehouse

Clark, Perry S.; Scratch, Wendy S.; Bias, Gaylord W.; Stander, Gregory B.; Sexton, Jenne L.; Krawczak, Bridgette J.

2008-01-01

In the fall of 2007, wildfires burned out of control in southern California. The extent of these fires encompassed large geographic areas that included a variety of landscapes from urban to wilderness. The U.S. Geological Survey National Geospatial Technical Operations Center (NGTOC) is currently (2008) developing a quadrangle-based 1:24,000-scale image map product. One of the concepts behind the image map product is to provide an updated map in electronic format to assist with emergency response. This image map is one of 55 preliminary image map quadrangles covering the areas burned by the southern California wildfires. Each map is a layered, geo-registered Portable Document Format (.pdf) file. For more information about the layered geo-registered .pdf, see the readme file (http://pubs.usgs.gov/of/2008/1029/downloads/CA_Agua_Dulce_of2008-1029_README.txt). To view the areas affected and the quadrangles mapped in this preliminary project, see the map index (http://pubs.usgs.gov/of/2008/1029/downloads/CA_of2008_1029-1083_index.pdf) provided with this report.

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making.

PubMed

Ellouzi, Soumaya Zouari; Driss, Dorra; Maktouf, Sameh; Neifar, Mohamed; Kobbi, Ameni; Kamoun, Hounaida; Chaabouni, Semia Ellouze; Ghorbel, Raoudha Ellouze

2015-09-01

In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33 μm) and small spherical-shape (5-8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61 °C). At high temperature (90 °C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.

Phytomedicinal Role of Pithecellobium dulce against CCl4-mediated Hepatic Oxidative Impairments and Necrotic Cell Death

PubMed Central

Manna, Prasenjit; Bhattacharyya, Sudip; Das, Joydeep; Ghosh, Jyotirmoy; Sil, Parames C.

2011-01-01

Present study investigates the beneficial role of the aqueous extract of the fruits of Pithecellobium dulce (AEPD) against carbon tetrachloride (CCl4)-induced hepatic injury using a murine model. AEPD has been found to possess free radical (DPPH, hydroxyl and superoxide) scavenging activity in cell-free system. CCl4 exposure increased the activities of various serum maker enzymes and intracellular reactive oxygen species (ROS) production. In line with these findings, we also observed that CCl4 intoxication increased the lipid peroxidation and protein carbonylation accompanied by decreased intracellular antioxidant defense, activity of cytochrome P450 and CYP2E1 expression. DNA fragmentation and flow cytometric analyses revealed that CCl4 exposure caused hepatic cell death mainly via the necrotic pathway. Treatment with AEPD both pre- and post-toxin exposure protected the organ from CCl4-induced hepatic damage. Histological findings also support our results. A well-known antioxidant vitamin C was included in this study to compare the antioxidant potency of AEPD. Combining all, results suggest that AEPD protects murine liver against CCl4-induced oxidative impairments probably via its antioxidative property. PMID:21869899

Making Research Delicious: An Evaluation of Nurses' Knowledge, Attitudes, and Practice Using the Great American Cookie Experiment With Mobile Device Gaming.

PubMed

Hayes Lane, Susan; Serafica, Reimund; Huffman, Carolyn; Cuddy, Alyssa

2016-01-01

In the current healthcare environment, nurses must have a basic understanding of research to lead change and implement evidence-based practice. The purpose of this study was to evaluate the effectiveness of an educational intervention formulated on the framework of the Great American Cookie Experiment measuring nurses' research knowledge, attitudes, and practice using mobile device gaming. This multisite quantitative study provides insight into promotion of research and information about best practices on innovative teaching strategies for nurses.

2006 marketplace survey of trans-fatty acid content of margarines and butters, cookies and snack cakes, and savory snacks.

PubMed

Albers, Matthew J; Harnack, Lisa J; Steffen, Lyn M; Jacobs, David R

2008-02-01

In recent years, newer technologies have been developed to reduce the trans-fat content of fats and oils used in manufacturing food products. To examine the implications of these changes on foods in the marketplace, a survey was conducted to assess current levels of trans and saturated fat in three food categories: margarines and butters; cookies and snack cakes; and savory snacks. A sampling of products from each category was conducted at a Wal-Mart Supercenter in the Minneapolis-St Paul, MN, metropolitan area in July of 2006. All information was obtained from product labels, except price, which was recorded from price listings on product shelving. Most margarines and butters (21 of 29), cookies and snack cakes (34 of 44), and savory snacks (31 of 40) were labeled as containing 0 g trans fat. However, some products contained substantial amounts of trans fat. Most notably, 3 of 40 savory snack products were labeled as containing > or =3 g trans fat. Significant inverse correlations were found between product price and the saturated and trans-fat content of margarines (r=-0.45) and savory snacks (r=-0.32). In conclusion, it appears that the food industry has made progress in reducing the trans-fat content in a variety of products. Nonetheless, consumers need to read product labels because the trans-fat content of individual products can vary considerably. Products that are lower in trans and saturated fat tend to cost more, which may be a barrier to their purchase for price-conscious consumers.

Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.

PubMed

Ramseyer, Daniel D; Bettge, Arthur D; Morris, Craig F

2011-01-01

The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quality. Functional differences were examined relative to arabinoxylan content, protein content, and oxidative cross-linking potential of flour slurries. Oxidative cross-linking measurements were obtained on flour slurries with a low shear Bostwick consistometer and considered endogenous oxidative cross-linking potential (water alone) or enhanced oxidative cross-linking potential (with added hydrogen peroxide-peroxidase). A 2-way ANOVA indicated that flour blend was the greater source of variation compared to grain lot for all response variables except water-extractable arabinoxylan content. Patent flours produced larger sugar snap cookies and Japanese sponge cakes, and contained significantly less total and water-unextractable arabinoxylans, protein, and ash than did straight grade flours. Patent flours produced more viscous slurries for endogenous and enhanced cross-linking measurements compared to the straight grade flours. The functional differences between patent and straight grade flours appear to be related to the particular mill streams that were utilized in the formulation of the 2 flour blends and compositional differences among those streams. Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.

In Vitro Bioactivity of Methanolic Extracts from Amphipterygium adstringens (Schltdl.) Schiede ex Standl., Chenopodium ambrosioides L., Cirsium mexicanum DC., Eryngium carlinae F. Delaroche, and Pithecellobium dulce (Roxb.) Benth. Used in Traditional Medicine in Mexico

PubMed Central

Acevedo-Hernández, Gustavo J.; Cano, M. Eduardo; Gutiérrez-Lomelí, Melesio

2018-01-01

Seven out of eight methanolic extracts from five plants native to Mexico were inactive against ten bacterial strains of clinical interest. The fruit extract of Chenopodium ambrosioides inhibited the bacteria Enterococcus faecalis (MIC = 4375 μg/ml), Escherichia coli (MIC = 1094 μg/ml), and Salmonella typhimurium (MIC = 137 μg/ml). The fruit extract of C. ambrosioides was with CC50 = 45 μg/ml most cytotoxic against the cell-line Caco-2, followed by the leaf extract from Pithecellobium dulce (CC50 = 126 μg/ml); interestingly, leaves of C. ambrosioides (CC50 = 563 μg/ml) and bark of P. dulce (CC50 = 347 μg/ml) extracts were much less cytotoxic. We describe for the first time the cytotoxic effect from extracts of the aerial parts and the flowers of Cirsium mexicanum (CC50 = 323 μg/ml and CC50 = 250 μg/ml, resp.). Phytochemical analysis demonstrated for both extracts high tannin and saponin and low flavonoid content, while terpenoids were found in the flowers. For the first time we report a cytotoxicological study on an extract of Eryngium carlinae (CC50 = 356 μg/ml) and likewise the bark extract from Amphipterygium adstringens (CC50 = 342 μg/ml). In conclusion the fruit extract of C. ambrosioides is a potential candidate for further biological studies. PMID:29681972

In Vitro Bioactivity of Methanolic Extracts from Amphipterygium adstringens (Schltdl.) Schiede ex Standl., Chenopodium ambrosioides L., Cirsium mexicanum DC., Eryngium carlinae F. Delaroche, and Pithecellobium dulce (Roxb.) Benth. Used in Traditional Medicine in Mexico.

PubMed

Knauth, Peter; Acevedo-Hernández, Gustavo J; Cano, M Eduardo; Gutiérrez-Lomelí, Melesio; López, Zaira

2018-01-01

Seven out of eight methanolic extracts from five plants native to Mexico were inactive against ten bacterial strains of clinical interest. The fruit extract of Chenopodium ambrosioides inhibited the bacteria Enterococcus faecalis (MIC = 4375  μ g/ml), Escherichia coli (MIC = 1094  μ g/ml), and Salmonella typhimurium (MIC = 137  μ g/ml). The fruit extract of C. ambrosioides was with CC 50 = 45  μ g/ml most cytotoxic against the cell-line Caco-2, followed by the leaf extract from Pithecellobium dulce (CC 50 = 126  μ g/ml); interestingly, leaves of C. ambrosioides (CC 50 = 563  μ g/ml) and bark of P. dulce (CC 50 = 347  μ g/ml) extracts were much less cytotoxic. We describe for the first time the cytotoxic effect from extracts of the aerial parts and the flowers of Cirsium mexicanum (CC 50 = 323  μ g/ml and CC 50 = 250  μ g/ml, resp.). Phytochemical analysis demonstrated for both extracts high tannin and saponin and low flavonoid content, while terpenoids were found in the flowers. For the first time we report a cytotoxicological study on an extract of Eryngium carlinae (CC 50 = 356  μ g/ml) and likewise the bark extract from Amphipterygium adstringens (CC 50 = 342  μ g/ml). In conclusion the fruit extract of C. ambrosioides is a potential candidate for further biological studies.

Baseball Bats and Chocolate Chip Cookies: The Judicial Treatment of DNA in the Myriad Genetics Litigation

PubMed Central

Binnie, Ian; Park-Thompson, Vanessa

2015-01-01

In June 2013, the U.S. Supreme Court rendered a controversial ruling that naturally occurring DNA segments are “products of nature” and therefore not patentable subject matter. At this intersection between science and law, in litigation of crucial importance to patients, science, and multibillion-dollar biotech enterprises, the appellate judges sidestepped genetics and engaged in a war of metaphors from diamonds to chocolate chip cookies. This case is not an outlier. Apprehensive judges and juries in both Canada and the United States find many convenient excuses to avoid coming to grips with the underlying science in patent cases. But this is simply not acceptable. Legal rulings must be, and must seem to be, well grounded, as a matter of both law and science. The legitimacy of court decisions in the eyes of the stakeholders and the broader public depends on it. PMID:25524722

The Effects of Treatments on Batu Banana Flour and Percentage of Wheat Substitution on The Resistant Starch, In Vitro Starch Digestibility Content and Palatability of Cookies Made with Banana (Musa balbisiana Colla) Flour

NASA Astrophysics Data System (ADS)

Ratnasari, D.; Rustanti, N.; Arifan, F.; Afifah, DN

2018-02-01

Diabetes mellitus (DM) is the most common endocrine disease worldwide. Resistant starch is polysaccharide that is recommended for DM patient diets. One of the staple crops containing resistant starch is banana. It is the fourth most important staple crop in the world and critical for food security, best suited plant in warm, frost-free, and coastal climates area. Among banana varieties, Batu bananas (Musa balbisiana Colla) had the highest content of resistant starch (~39%), but its use as a food ingredient is limited. Inclusion of Batu banana flour into cookies manufacturing would both increase the economic value of Batu bananas and provide alternative snacks for DM patients. Here we sought to examine whether cookies made with modified Batu banana flour would be a suitable snack for DM patients. This study used a completely randomized design with two factors: substitution of Batu banana flour (25%, 50%,75%) for wheat-based flour and Batu banana flour treatment methods (no treatment, autoclaving-cooling, autoclaving-cooling-spontaneous fermentation). The resistant starch and in vitro starch digestibility levels were analyzed using two-way ANOVA and Tukey test, whereas the acceptance level was analyzed by Friedman and Wilcoxon tests. The content of resistant starch and in vitro starch digestibility of the different treatments ranged from 3.10 to 15.79% and 16.03 to 52.59%, respectively. Both factors differed significantly (p<0.05) with respect to Batu banana flour substitution, but not to processing method (p>0.05). Meanwhile, palatability in terms of color, aroma, texture, and flavor differed significantly among the different treatments and starch contents (p<0.05). Together these results show that Batu banana flour could be a promising ingredient for the production of snacks suitable for consumption by DM patients. Keywords: Batu banana, cookies, resistant starch, in vitro starch digestibility

[Use of low-grade potatoes in the production of whole flour for the preparation of foods for popular consumption].

PubMed

Beristain Guevara, C I; Vázquez Luna, A; Cortés García, R

1990-03-01

A whole flour potato obtention process was developed which could be used in semirural areas. The potato without peeling was previously washed and ground adding 100 p.p.m. of sodium bisulphite, then it was dehydrated in a cabinet tray dryer with an air flow circulation set at 70 degrees C using three different deep beds (10, 20 and 25 mm). Finally it was milled, sieved and packed in polyethylene Kraft bags and stored for 10 months at room temperature. Results showed that drying time increased less rapidly when the bed depth was increased, so that the overall dryer productivity increased when increasing bed depth. Nevertheless, a better-quality product was obtained, as well as a greater process efficiency when a 10 mm bed depth was used. The whole flour had a particle size of 80 mesh and a moisture and protein content of 7 and 6.7%, respectively. No brown color formation or mold growth occurred during storage. "Tamales de dulce" and chocolate cookies were made with the flour obtained. These were subjected to an acceptability test at community level, and the test revealed that for both products, such acceptability was higher than 90%.

Vitamin D status among indigenous Mayan (Kekchi) and Afro-Caribe (Garifuna) adolescents from Guatemala: a comparative description between two ethnic groups residing on the Rio Dulce at the Caribbean coast in Izabal Province, Guatemala.

PubMed

Naqvi, Ali; Solomons, Noel W; Campos, Raquel; Soto-Méndez, María José; Caplan, Emily; Armas, Laura; Bermudez, Odilia I

2017-07-01

To assess vitamin D status and the influence of risk factors such as skin pigmentation and time spent outdoors on hypovitaminosis D among Guatemalan Kekchi and Garifuna adolescents. Cross-sectional study, with convenient sampling design. Blood samples, anthropometric and behavioural data were all collected during the dry season. Serum 25-hydroxyvitamin D (25(OH)D) concentrations were measured by RIA. Communities of Rio Dulce and Livingston, Izabal Province, Caribbean coast of Guatemala, with latitude and longitude of 15°49'N and 88°45'W for Livingston and 15°46'N and 88°49'W for Rio Dulce, respectively. Eighty-six adolescents, divided evenly by sex and ethnicity, with mean age of 14 years. Mean (sd) 25(OH)D value was 27·8 (7·2) ng/ml for the total group, with 25·8 (5·9) and 29·8 (7·9) ng/ml, respectively, in Kekchis and Garifunas (P=0·01). Use of vitamin D supplementation, clothing practices and sun protection were not statistically different between groups. Skin area exposed on the day of data collection ranged from 20·0 % minimum to 49·4 % maximum, with mean (sd) exposure of 32·0 (8.5) %. With univariate regression analysis, age (P=0·034), sex (P=0·044), ethnicity (P=0·010), time spent outdoors (P=0·006) and percentage skin area exposed (P=0·001) were predictive. However, multivariate analysis indicated that only sex (P=0·034) and percentage skin area exposed (P=0·044) remained as predictors of 25(OH)D. Despite residing in an optimal geographic location for sunlight exposure, nearly 65 % of study adolescents were either insufficient or deficient in vitamin D. Correction and long-term prevention of this nutritional problem may be instrumental in avoiding adverse effects in adulthood attributed to low 25(OH)D during adolescence.

Current Challenges in Detecting Food Allergens by Shotgun and Targeted Proteomic Approaches: A Case Study on Traces of Peanut Allergens in Baked Cookies

PubMed Central

Pedreschi, Romina; Nørgaard, Jørgen; Maquet, Alain

2012-01-01

There is a need for selective and sensitive methods to detect the presence of food allergens at trace levels in highly processed food products. In this work, a combination of non-targeted and targeted proteomics approaches are used to illustrate the difficulties encountered in the detection of the major peanut allergens Ara h 1, Ara h 2 and Ara h 3 from a representative processed food matrix. Shotgun proteomics was employed for selection of the proteotypic peptides for targeted approaches via selective reaction monitoring. Peanut presence through detection of the proteotypic Ara h 3/4 peptides AHVQVVDSNGNR (m/z 432.5, 3+) and SPDIYNPQAGSLK (m/z 695.4, 2+) was confirmed and the developed method was able to detect peanut presence at trace levels (≥10 μg peanut g−1 matrix) in baked cookies. PMID:22413066

Influence of baking time and matrix effects on the detection of milk allergens in cookie model food system by ELISA.

PubMed

Monaci, Linda; Brohée, Marcel; Tregoat, Virginie; van Hengel, Arjon

2011-07-15

Milk allergens are common allergens occurring in foods, therefore raising concern in allergic consumers. Enzyme-linked immunosorbent assay (ELISA) is, to date, the method of choice for the detection of food allergens by the food industry although, the performance of ELISA might be compromised when severe food processing techniques are applied to allergen-containing foods. In this paper we investigated the influence of baking time on the detection of milk allergens by using commercial ELISA kits. Baked cookies were chosen as a model food system and experiments were set up to study the impact of spiking a matrix food either before, or after the baking process. Results revealed clear analytical differences between both spiking methods, which stress the importance of choosing appropriate spiking methodologies for method validation purposes. Finally, since the narrow dynamic range of quantification of ELISA implies that dilution of samples is required, the impact of sample dilution on the quantitative results was investigated. All parameters investigated were shown to impact milk allergen detection by means of ELISA. Copyright © 2011 Elsevier Ltd. All rights reserved.

Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product.

PubMed

Nyam, Kar-Lin; Leao, Sod-Ying; Tan, Chin-Ping; Long, Kamariah

2014-12-01

Roselle (Hibiscus sabdariffa L.) seed is a valuable food resource as it has an excellent source of dietary fibre. Therefore, this study examined the functional properties of roselle seeds. Replacement of cookie flour with roselle seed powder at levels of 0-30 % was investigated for its effect on functional and nutritional properties of cookies. Among the four formulations cookies, the most preferred by panelists was 20 % roselle seed powder cookie (F3), followed by 10 % roselle seed powder cookie (F2) and 30 % roselle seed powder cookie (F4). The least preferred formulation among all was control cookie (F1). Cookie with 20 % roselle seed powder added showed higher content of total dietary fibre (5.6 g/100 g) as compared with control cookie (0.90 g/100 g). Besides that, cookies incorporated with roselle seed powder exhibited improved antioxidant properties. Thus, roselle seed powder can be used as a dietary fibre source and developed as a functional ingredient in food products.

Moisture Content of Commercial Items Used in the MRE

DTIC Science & Technology

2004-06-01

5.4.1.2 Shortbread Cookies The Shortbread Cookies are packaged 6 each in a metallized, co- extruded , oriented-polypropylene package (vending machine...specific condition. The products consisted of a vegetable cracker, an oatmeal cookie, a shortbread cookie and a cheese filled pretzel snack . Each sample...shortbread cookie 4. Cheese Combos pretzel snack Five Sessions (testing occurred during the period of March-September 2003): Control vs. storage

Planning Multisentential English Text Using Communicative Acts

DTIC Science & Technology

1990-12-01

bowl. Add the flour and the baking soda. Stir in the chocolate pieces. Grease a cookie sheet. Spoon the cookie dough onto the cookie sheet. Bake it at...Chocolate Chip Cookies ......................................................................................... 185 Figure 6.5 identify-location Plan...34), and recurses on subactions as required. The plan operators of Figures 6.1 and 6.3 were tested with a small knowledge base of cookie recipe

Cost-effectiveness of diabetes case management for low-income populations.

PubMed

Gilmer, Todd P; Roze, Stéphane; Valentine, William J; Emy-Albrecht, Katrina; Ray, Joshua A; Cobden, David; Nicklasson, Lars; Philis-Tsimikas, Athena; Palmer, Andrew J

2007-10-01

To evaluate the cost-effectiveness of Project Dulce, a culturally specific diabetes case management and self-management training program, in four cohorts defined by insurance status. Clinical and cost data on 3,893 persons with diabetes participating in Project Dulce were used as inputs into a diabetes simulation model. The Center for Outcomes Research Diabetes Model, a published, peer-reviewed and validated simulation model of diabetes, was used to evaluate life expectancy, quality-adjusted life expectancy (QALY), cumulative incidence of complications and direct medical costs over patient lifetimes (40-year time horizon) from a third-party payer perspective. Cohort characteristics, treatment effects, and case management costs were derived using a difference in difference design comparing data from the Project Dulce program to a cohort of historical controls. Long-term costs were derived from published U.S. sources. Costs and clinical benefits were discounted at 3.0 percent per annum. Sensitivity analyses were performed. Incremental cost-effectiveness ratios of $10,141, $24,584, $44,941, and $69,587 per QALY gained were estimated for Project Dulce participants versus control in the uninsured, County Medical Services, Medi-Cal, and commercial insurance cohorts, respectively. The Project Dulce diabetes case management program was associated with cost-effective improvements in quality-adjusted life expectancy and decreased incidence of diabetes-related complications over patient lifetimes. Diabetes case management may be particularly cost effective for low-income populations.

Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products.

PubMed

Mustafa, A I; Al-Jassir, M S; Nawawy, M A; Ahmed, S E

1995-12-01

Samh seeds obtained from Al-Jouf area were ground into flour analyzed and used as a replacement for wheat in the ratio of 10, 20 and 30% for bread and 30, 60 100% for cookies. The rheological effect of the Samh flour on Saudi wheat flour was also studied. The bread and cookies obtained were evaluated physically and by sensory evaluation. The results obtained indicated that samh flour has high protein content and could be used as a replacement for wheat flour upto 30% without adversely affecting the bread specific volume much. Samh flour has improved the cookies appearance specially the colour (chocolate colour) and spreading ratio. The results also revealed that it is possible to make cookies from 100% samh flour. Due to the high protein content of the samh seeds the nutritional value of the bread and cookies made with samh flour will be improved. The results of the sensory evaluation of the bread and cookies indicated that the bread made with samh flour upto 30% has similar characters except for the crumb color and the overall acceptability which were rated as significantly inferior. The sensory evaluation of the cookies showed that the cookies made with samh flour upto 100% were significantly superior (p < 0.05) to the cookies made with 100% wheat flour (control).

"Emmerce" Immersion: The Emerging World of Electronic Commerce.

ERIC Educational Resources Information Center

Chuck, Lysbeth

1997-01-01

Discusses the effects of Web-based electronic commerce, or "emmerce," on online user. Defines "cookies" and Persistent Client State HTTP Cookies or "magic cookies" on Macintosh computers. Examines underlying technologies that make up "cashless" transactions; growing demand for micropayments; CyberCash,…

Influence of a rare sugar, d-Psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen.

PubMed

Sun, Yuanxia; Hayakawa, Shigeru; Ogawa, Masahiro; Fukada, Kazuhiro; Izumori, Ken

2008-06-25

d-Psicose (Psi) might be an ideal sucrose (Suc) substitute for food products due to its sweet taste, easy processing, and functional properties (noncaloric and low glycemic response). In the present study, the effects of Psi on foaming properties of egg white (EW) protein and the quality of butter cookies were analyzed to find a better use of Psi in aerated food systems. The results showed that Psi could improve the foaming properties of EW protein with increasing whipping time in comparison to Suc and d-fructose (Fru). The addition of Psi to butter cookies, as partial replacement of Suc, had no influence on the cook loss while significantly contributing to a color change of the cookie crust through a nonenzymatic browning reaction. Furthermore, Psi-containing cookies possessed the highest antioxidant capacity in all tested cookies using two assays of radical scavenging activity and ferric reducing power. It was found that there was a close correlation between the crust color and the antioxidant activity of the cookie. The results suggest that the addition of Psi enhanced the browning reaction during cookie processing and, consequently, produced a strong antioxidant activity.

Production Guides for Vegetable Entrees, Soups, Desserts, Pastries and Salads Developed for Use in Central Food Preparation Facilities. Fort Lee, Interim Facility

DTIC Science & Technology

1974-09-01

mately l£ hours or until double in bulk. After fermentation, turn out dough onto a floured table. Divide and make up as desired. Cookies 1. When... cookies can be deposited on sheet pans by pastry bag. If a cookie depositer is used, the stiffness of the dough can be controlled by adjusting the...10 pieces, each weighing about 1 lb (1*53-6 g). Form each piece into a roll and cut into 20 slices. 3. Place cookie dough in rows 5 x 7 on greased

[Changes in the tryptophan content during the technological manufacturing processes of several wheat flour products].

PubMed

Horvatić, M; Grüner, M

1989-12-01

The change of tryptophan contents in proteins of bread and cookies under technological processing conditions were investigated. Tryptophan contents in all cookie samples were noted to be significantly (p = 0.05) reduced in relation to corresponding dough. The relative decreases are significantly correlated with fat content and the degree of unsaturation of fats in the dough of cookies (r = 0.802 and r = 0.777, p = 0.01), independently of various physical parameters during different cookie samples' processing. Tryptophan decrease in proteins of bread during baking was not significant.

Identifying the "demon whale-biter": Patterns of scarring on large whales attributed to a cookie-cutter shark Isistius sp.

PubMed

Best, Peter B; Photopoulou, Theoni

2016-01-01

The presence of crater-like wounds on cetaceans and other large marine vertebrates and invertebrates has been attributed to various organisms. We review the evidence for the identity of the biting agent responsible for crater wounds on large whales, using data collected from sei (Balaenoptera borealis), fin (B. physalus), inshore and offshore Bryde's (B. brydeii sp) and sperm whales (Physeter macrocephalus) examined at the Donkergat whaling station, Saldanha Bay, South Africa between March and October 1963. We then analyse the intensity and trends in its predation on large whales. Despite the scarcity of local records, we conclude that a cookie-cutter shark Isistius sp is the most likely candidate. We make inferences about the trends in (1) total counts of unhealed bitemarks, and (2) the proportion of unhealed bitemarks that were recent. We use day of the year; reproductive class, social grouping or sex; depth interval and body length as candidate covariates. The models with highest support for total counts of unhealed bitemarks involve the day of the year in all species. Depth was an important predictor in all species except offshore Bryde's whales. Models for the proportion of recent bites were only informative for sei and fin whales. We conclude that temporal scarring patterns support what is currently hypothesized about the distribution and movements of these whale species, given that Isistius does not occur in the Antarctic and has an oceanic habitat. The incidence of fresh bites confirms the presence of Isistius in the region. The lower numbers of unhealed bites on medium-sized sperm whales suggests that this group spends more time outside the area in which bites are incurred, providing a clue to one of the biggest gaps in our understanding of the movements of mature and maturing sperm males.

Growth of a Pine Tree

ERIC Educational Resources Information Center

Rollinson, Susan Wells

2012-01-01

The growth of a pine tree is examined by preparing "tree cookies" (cross-sectional disks) between whorls of branches. The use of Christmas trees allows the tree cookies to be obtained with inexpensive, commonly available tools. Students use the tree cookies to investigate the annual growth of the tree and how it corresponds to the number of whorls…

Evaluation of a Commercially Available Euthanasia Solution as a Voluntarily Ingested Euthanasia Agent in Laboratory Mice.

PubMed

Dudley, Emily S; Boivin, Gregory P

2018-01-01

All currently accepted methods of euthanasia for laboratory mice involve some degree of stress, fear, anxiety, or pain. We evaluated the voluntary oral administration of a euthanasia drug in 99 male and 81 female mice of various strains. We first explored the palatability of sugar-cookie dough with various flavorings added. We placed the cookie dough in the cage with an adult mouse and recorded the amount ingested after 1 h. Mice readily ingested all flavors of sugar-cookie dough. We then added a euthanasia solution containing pentobarbital and phenytoin to all flavors of cookie dough and placed a small bolus in the cage of each mouse or mouse pair. We observed the mice for 1 h for clinical signs of pentobarbital intoxication and then weighed uneaten dough to determine the dose of pentobarbital ingested. Palatability declined sharply when euthanasia solution was present. Mice ingested higher doses of pentobarbital in cookie dough during the dark phase and after fasting. Ingestion caused ataxia in some mice but was not sufficient to cause loss of righting reflex, unconsciousness, or death in any mouse. We successfully identified sugar cookie dough as a drug vehicle that was readily and rapidly eaten by mice without the need for previous exposure. Additional research is needed to identify euthanasia compounds for mice that do not affect the palatability of cookie dough.

Evaluation of a Commercially Available Euthanasia Solution as a Voluntarily Ingested Euthanasia Agent in Laboratory Mice

PubMed Central

Dudley, Emily S; Boivin, Gregory P

2018-01-01

All currently accepted methods of euthanasia for laboratory mice involve some degree of stress, fear, anxiety, or pain. We evaluated the voluntary oral administration of a euthanasia drug in 99 male and 81 female mice of various strains. We first explored the palatability of sugar-cookie dough with various flavorings added. We placed the cookie dough in the cage with an adult mouse and recorded the amount ingested after 1 h. Mice readily ingested all flavors of sugar-cookie dough. We then added a euthanasia solution containing pentobarbital and phenytoin to all flavors of cookie dough and placed a small bolus in the cage of each mouse or mouse pair. We observed the mice for 1 h for clinical signs of pentobarbital intoxication and then weighed uneaten dough to determine the dose of pentobarbital ingested. Palatability declined sharply when euthanasia solution was present. Mice ingested higher doses of pentobarbital in cookie dough during the dark phase and after fasting. Ingestion caused ataxia in some mice but was not sufficient to cause loss of righting reflex, unconsciousness, or death in any mouse. We successfully identified sugar cookie dough as a drug vehicle that was readily and rapidly eaten by mice without the need for previous exposure. Additional research is needed to identify euthanasia compounds for mice that do not affect the palatability of cookie dough. PMID:29402349

Identifying the “demon whale-biter”: Patterns of scarring on large whales attributed to a cookie-cutter shark Isistius sp

PubMed Central

Photopoulou, Theoni

2016-01-01

The presence of crater-like wounds on cetaceans and other large marine vertebrates and invertebrates has been attributed to various organisms. We review the evidence for the identity of the biting agent responsible for crater wounds on large whales, using data collected from sei (Balaenoptera borealis), fin (B. physalus), inshore and offshore Bryde’s (B. brydeii sp) and sperm whales (Physeter macrocephalus) examined at the Donkergat whaling station, Saldanha Bay, South Africa between March and October 1963. We then analyse the intensity and trends in its predation on large whales. Despite the scarcity of local records, we conclude that a cookie-cutter shark Isistius sp is the most likely candidate. We make inferences about the trends in (1) total counts of unhealed bitemarks, and (2) the proportion of unhealed bitemarks that were recent. We use day of the year; reproductive class, social grouping or sex; depth interval and body length as candidate covariates. The models with highest support for total counts of unhealed bitemarks involve the day of the year in all species. Depth was an important predictor in all species except offshore Bryde’s whales. Models for the proportion of recent bites were only informative for sei and fin whales. We conclude that temporal scarring patterns support what is currently hypothesized about the distribution and movements of these whale species, given that Isistius does not occur in the Antarctic and has an oceanic habitat. The incidence of fresh bites confirms the presence of Isistius in the region. The lower numbers of unhealed bites on medium-sized sperm whales suggests that this group spends more time outside the area in which bites are incurred, providing a clue to one of the biggest gaps in our understanding of the movements of mature and maturing sperm males. PMID:27055057

Programming Many-Core Systems with GRAMPS

DTIC Science & Technology

2010-08-01

12 3.2 Hypothetical GRAMPS cookie dough application . . . . . . . . . . . 13 3.3 Using a queue set...programming model. As shown, dough preparation is broken into individual stages corresponding to logical steps in 3.2. A GRAMPS EXAMPLE 13 Scoop Cookies Put on...chocolate chip cookie dough . the recipe [7]. Each stage sends its output downstream and takes as input the in- gredients and/or batter from its prior

Cookie dough and baking quality of pulse flour cookies

USDA-ARS?s Scientific Manuscript database

Pulses are globally recognized as a part of a healthy diet to address obesity as well as to prevent and help manage chronic diseases such as diabetes, coronary conditions and cancer. They are a good source of soluble fiber, B-vitamins, iron, calcium, potassium, and phosphorous, and low in sodium and...

Effects of a soybean nutrition bar on the postprandial blood glucose and lipid levels in patients with diabetes mellitus.

PubMed

Urita, Yoshihisa; Noda, Tsuneyuki; Watanabe, Daisuke; Iwashita, Soh; Hamada, Koichiro; Sugimoto, Motonobu

2012-12-01

We investigated the influence of a soybean nutrition bar made from whole soy powder on the blood glucose, insulin and lipid levels in comparison with a test cookie with the same amount of energy in patients with diabetes mellitus. In the cross-over designed study, meal tolerance tests using the soybean nutrition bar and test cookie were performed. Two kinds of test meals were used: Study 1 80 kcal, Study 2 592 kcal. The blood glucose response was significantly lower in the soybean nutrition bar trial than in the cookie trial (Studies 1 and 2, p < 0.001). The blood insulin response was also significantly lower in the soybean nutrition bar trial than in the cookie trial (Study 2, p < 0.001). The blood triglyceride and non-esterified fatty acid responses were not significantly different between the two trials, nor were the changes in breath H₂ enrichment (Study 2). The soybean nutrition bar did not induce postprandial hyperglycaemia in diabetic patients unlike the isoenergetic test cookies.

Quinoa flour in baked products.

PubMed

Lorenz, K; Coulter, L

1991-07-01

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

Navy Nutrition and Weight Control Guide

DTIC Science & Technology

1989-04-10

honey, syrup, jam, jelly, many desserts (pie, cake, cookies ), COMPLEX - Starches, vegetables, dried beans, whole grains, breads, cereals, pasta, foods...whole-grain flour for half the amount of white flour when you bake quick breads or cookies : bran muffins, cornbread, from whole, ground cornmeal...soft drinks, sweetened fruit drinks, punches or ades? (bug juice) 2. Choose sweet desserts and snacks? (cakes, pies, cookies , and, ice cream) 3. Use

Feeding Concept, Military Vs Civilian System

DTIC Science & Technology

1990-12-01

Pudding d 3 c Chocolate Pudding w/Whipped Topping d 3 c Cowboy Cookies d 3 c Cream Puffs d 3 c Donuts d...c Fruit Won Tons d 3 c Gelatin Cubes d 3 c Hermits d 3 c Ice Box Cookies d : c Ice Cream d...I c Jelly Bar Spritz d 3 c Jelly Roll d : c Lemon Meringue Pie d : c Lime Gelatin Cubes d : c Oatmeal Cookies

Real Time Estimation and Prediction using Optimistic Simulation and Control Theory Techniques

DTIC Science & Technology

2008-01-01

then orders dessert. Jim now has to decide on whether to order a pricy ice cream sundae or an inexpensive chocolate chip cookie . At this point, Jim...universe, Jim enjoys his ice cream sundae, while in the other universe Jim eats his cookie . Meanwhile, cars driving by the restaurant are unaffected by...automatically splits into two. In one universe, Nancy enjoys the ice cream sundae with Jim. In the other universe, Nancy shares Jim’s cookie . After they

Combating Biological Terrorism from Imported Food

DTIC Science & Technology

2011-03-24

2006 Lettuce 0 71 E. coli 2009 Cookie dough 0 65 E. coli 2007 Snack food 0 65 Salmonella 2010 Duck eggs 1 63 Salmonella 2007 Pet food 0 62...Eating Raw Refrigerated, Prepackaged Nestle Toll House Cookie Dough . Sixty-five people from twenty-nine states were infected with E. coli O157:H7 from...eating raw refrigerated, prepackaged Nestle Toll House cookie dough 1 March to 18 June 2009 (CDC, “Multistate”, 2009a) Outbreak of Salmonella

[Distribution and environmental conditions related to the behavior in the bottlenose dolphin (Tursiops truncatus) and the spotted dolphin (Stenella attenuata) (Cetacea: Delphinidae) in Golfo Dulce, Costa Rica].

PubMed

Cubero-Pardo, Priscilla

2007-06-01

Habitat characteristics influencing behavior in animal species vary locally. The influence that a particular environmental characteristic can have on a species depends not only on other variables, but on morphological, physiological and social conditions of that species. In this study, developed from June 1996 to July 1997, I studied whether specific behaviors are related to particular distribution areas and environmental factors in the bottlenose (Tursiops truncatus) and the spotted dolphin (Stenella attenuata). The study area was covered along oblicuous linear transects, and the behavior of single groups was observed from 15 min to 5 h. Environmental factors such as depth, temperature, salinity and distance from shore, among others, were considered. For the bottlenose dolphin, foraging/feeding activities showed exclusive coincidence with river mouths, coral reef and mangrove areas, while social and milling activities where seen close to feeding areas. Traveling occurred along different points parallel to the coast, with a low percentage of cases across the gulf (16.56 %), suggesting that the bottlenose rarely crosses from one side to the other. In the spotted dolphin, several behaviors were observed simultaneously in the schools and it was not possible to associate areas with particular behaviors. The lack of significant relationships among activities and particular environmental variables (ANOVA tests) is attributed to three aspects: (a) transitions among activities generally occurred into a low variable area, (b) dolphins often traveled along large areas without changing activities and (c) environmental conditions in Golfo Dulce are homogeneous. In the two species the highest average in the number of individuals per group corresponded to the category of active socializing, followed by traveling, passive socializing and feeding. In the case of the bottlenose dolphin, the smallest group size was associated with feeding activities (ANOVA, F= 2.624, p=0.037, n=156

Basic Lessons in ORA and AutoMap 2012

DTIC Science & Technology

2012-06-11

boy named Dave. He has 2 balls. 1 ball is red. 1 ball is blue. milkAndCookies.txt: Dave wants milk and cookies. He drives to the store. He then buys... milk and cookies. 2. Create Concept List From the Pull Down Menu select Generate => Concept List => Concept List (per text). Navigate to where you...the thesaurus. Using the ThesauriContentOnly option You create a Meta-Network (Carley, 200) with the one-grams dog, cow , and farm. If you are going

--No Title--

Science.gov Websites

Cookies Policy Webdam follows the European Union General Data Protection Regulation (GDPR). It requires us to disclose how we use cookies. They help provide an optimal experience when using our products

Pregnancy Complications: Salmonellosis

MedlinePlus

... including homemade mayonnaise, hollandaise sauce, Caesar salad dressing, cookie dough, frostings and homemade ice cream. Unpasteurized milk, milk ... including homemade mayonnaise, hollandaise sauce, Caesar salad dressing, cookie dough, frostings and homemade ice cream. Unpasteurized milk, milk ...

E. coli

MedlinePlus

... concerns about E. coli . E. coli and Raw Cookie Dough FDA Continues to Warn Against Eating Raw Dough ... Reminds consumers about the risks of eating raw cookie dough. Multistate Outbreak of E. coli O157:H7 Infections ...

Landslide Deposits, Cookie Bites, and Crescentic Fracturing Along the Northern Puerto Rico-Virgin Islands Margin: Implications for Potential Tsunamigenesis

NASA Astrophysics Data System (ADS)

Hearne, M. E.; Grindlay, N. R.; Mann, P.

2003-12-01

The seismogenic North America-Caribbean oblique-slip plate boundary forms the 8-km-deep Puerto Rico trench north of the densely populated islands of Puerto Rico and Virgin Islands (combined population of just over 4 million people). The southern slope of the Puerto Rico trench adjacent to the Puerto Rico-Virgin Islands (PRVI) carbonate platform is characterized by frequent seismicity, rapid trenchward tilting, oversteepened slopes, and mass wasting. We present high-resolution bathymetry, HMR1 sidescan imagery, and single-channel seismic data to document extensive landslide deposits that we infer to have been the result of multiple slide events capable of producing prehistoric tsunamis along the coasts of Puerto Rico and the Virgin Islands. Landslide deposits can be traced upslope to two, 45-55 km-wide arcuate-shaped embayments or "cookie bites" carved out of the PRVI platform. Three-dimensional visualization of the debris field and the slope of the largest of the arcuate-shaped embayments centered at 66° 40' constrain volume removal to 1.1 km3 of the PRVI carbonate platform and underlying volcanic and volcaniclastic basement. Sidescan sonar and single-channel seismic data reveal crescentic cracks in the seafloor of the PRVI platform 35-45 km in length located 35 km offshore the northwestern tip of Puerto Rico. These cracks, interpreted to represent the sites of future breakaway scarps and landslides, are similar in shape and length to the head wall scarps of the amphitheaters to the east. An ˜500 km2 section of the PRVI platform (750 m thick) has begun to detach and slump trenchward along the larger of these cracks. Investigation of the existing arcuate-shaped embayments is essential because massive (tens to hundreds of km3) and instantaneous slope failure has the potential to be tsunamigenic. Puerto Rico and the Virgin Islands were inundated by tsunamis in 1867 (mainly affecting St. Thomas and St. Croix, 7 m of runup, casualties in the hundreds) and 1918 (mainly

Patterns of Food Utilization in the DOD. Volume 2

DTIC Science & Technology

1975-05-01

DOD .on .213 81.540 ROLLS faROWN/SERVE DOD .014 .213 81.752 COOKIES VANILLA WAFER DOD .014 .210 81.963 SWEET DOUGH MIX DOD .014 .209 82.172 PEACHES...ROASTED COOKIE MIX OATiEAL SERVICE USACVRATION DOD .0C2 DOD .003 DOD .00307 DOD .00002 DOD .008 DOD .001 DO" .005 POD .0004 DOD .002 DOD .001...M.,lin.mtm^.,m,mtff»m. -~——-^.-P-~—~ iwmmm^* m u ITEM COOKIES V’MILL» WAFER CCRN BREAD MIX CORN CHIPS CORN CREAM STYLE CND CORK

Cookies and Pi

ERIC Educational Resources Information Center

Dempsey, Michael

2009-01-01

If students are in an advanced mathematics class, then at some point they enjoyed mathematics and looked forward to learning and practicing it. There is no reason that this passion and enjoyment should ever be lost because the subject becomes more difficult or rigorous. This author, who teaches advanced precalculus to high school juniors,…

Highly palatable food access during adolescence increased anxiety-/depression-like behaviors in male, but not in female, rats.

PubMed

Kim, Jin Young; Kim, Doyun; Park, Kyungpyo; Lee, Jong-Ho; Jahng, Jeong Won

2017-04-11

This study was conducted to examine the sexual dimorphic effects of highly palatable food (HPF) access during adolescence on the neurochemistry and depression-/anxiety-like behaviors of rats. Male and female Sprague-Dawley pups had free access to chocolate cookie rich in fat (HPF) from postnatal day 28 in addition to ad libitum chow, and the control groups received only chow. The food conditions were continued throughout the entire experimental period, and the neurochemical and behavioral measurements were performed during young adulthood. Rats were subjected to the ambulatory activity, elevated plus maze, and forced swim tests. Corticosterone levels during 2 h of restraint stress were analyzed with radioimmunoassay, and ΔFosB and brain-derived neurotrophic factor (BDNF) expression in the nucleus accumbens (NAc) with Western blot analysis. Cookie access did not affect body weight gain and total caloric intake in both sexes; however, it increased retroperitoneal fat depot only in males. The time spent in open arms during elevated plus maze test was decreased and immobility during forced swim test was increased in cookie-fed males, but not in cookie-fed females. Main effect of food condition on the stress-induced corticosterone increase was observed in males, but not in females, and cookie access increased BDNF expression in the NAc only in males. Increased BDNF expression in the NAc and fat depot, in addition to the stress axis dysfunction, may play roles in the pathophysiology of depression- and/or anxiety-like behaviors induced by cookie access.

Factors in Design and Construction of a Device for Heating and Dispensing Food Components

DTIC Science & Technology

1974-09-01

thawing meth ods as ambient t emperature thawing 0 thawing at refrigerated temperatures 0 thawi ng i n running tap wa ter 0 a nd d i rect cooki ng...Nutri t iona l quali ty i s als o affected by long standing period s due t o ox i datio n and l eaching o f nutri ents in watero Cooki ng is a maj or...indicating that nutri ent ret e n t i on was approximately the same for electroni c cooki ng and good conventi onal cookingo Boiling,brai singo and

Edible Astronomy Demonstrations

NASA Astrophysics Data System (ADS)

Lubowich, Donald A.

2007-12-01

Astronomy demonstrations with edible ingredients are an effective way to increase student interest and knowledge of astronomical concepts. This approach has been successful with all age groups from elementary school through college students - and the students remember these demonstrations after they are presented. In this poster I describe edible demonstrations I have created to simulate the expansion of the universe (using big-bang chocolate chip cookies); differentiation during the formation of the Earth and planets (using chocolate or chocolate milk with marshmallows, cereal, candy pieces or nuts); and radioactivity/radioactive dating (using popcorn). Other possible demonstrations include: plate tectonics (crackers with peanut butter and jelly); convection (miso soup or hot chocolate); mud flows on Mars (melted chocolate poured over angel food cake); formation of the Galactic disk (pizza); formation of spiral arms (coffee with cream); the curvature of Space (Pringles); constellations patterns with chocolate chips and chocolate chip cookies; planet shaped cookies; star shaped cookies with different colored frostings; coffee or chocolate milk measurement of solar radiation; Oreo cookie lunar phases. Sometimes the students eat the results of the astronomical demonstrations. These demonstrations are an effective teaching tool and can be adapted for cultural, culinary, and ethnic differences among the students.

Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute.

PubMed

Kim, Yujeong; Kim, Yongwook; Bae, In Young; Lee, Hyeon Gyu; Lee, Suyong

2013-06-01

Preharvest dropped apples from a weather disaster are generally discarded or used in animal feed due to reduced market value. In this study, they were utilised to produce dietary fibre-enriched materials (DFEMs) and their baking performance in a food system was then evaluated as a high-fibre and low-calorie flour substitute. Hydrothermal treatment and fractionation of preharvest dropped apple powder produced fibre-rich fractions (856.2 g kg(-1)). The use of DFEMs increased the pasting properties of wheat flour and improved dough mixing stability. When DFEMs were incorporated in the cookie formulation (2, 4 and 6 g dietary fibre per serving), the cookie dough exhibited increased elongational viscosity and solid-like behaviour which became more pronounced with increasing levels of DEFMs. After baking, reduced spread was observed in DFEM cookies which could be readily attributed to their rheological characteristics. However, greater moisture retention by DFEMs produced cookie samples with softer texture. DFEMs prepared from preharvest dropped apples could be successfully evaluated in a cookie model system as a high-fibre and low-calorie substitute for wheat flour. This study suggests a new value-added application of preharvest dropped fruits, positively extending their use for better healthful diets. © 2012 Society of Chemical Industry.

Metabolic Signature of Antipsychotics used in the Treatment of Autism

DTIC Science & Technology

2014-10-01

adipokine release in mature human adipocytes. Methods Rat Model: Adult female Sprague-Dawley rats under normal diet were given cookie dough ...metabolic disturbances. Adult female rats were given cookie dough mixed with vehicle, olanzapine or ziprasidone at 4 mg/kg twice/day for 7 days. Fig 1

Reducing saturated fat with oleogel/shortening blends in a baked product.

PubMed

Mert, Behic; Demirkesen, Ilkem

2016-05-15

Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends were evaluated in a cookie formulations. When the shortening was completely replaced with oleogel softer products were obtained compared to liquid oil, but they were harder than the shortening containing products. On the other hand, partial replacement of shortening with oleogels provided much more acceptable dough and cookie characteristics. Results suggest that gradual replacement of shortening with oleogels may be a suitable approach for reduction of saturated fat in short dough products. Copyright © 2015 Elsevier Ltd. All rights reserved.

Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids.

PubMed

Lee, Suyong; Warner, Kathleen; Inglett, George E

2005-12-14

Two new oat beta-glucan hydrocolloids (designated C-trim20 and C-trim30) obtained through a thermal-shearing process were evaluated for their potential use in food products as functional ingredients. Their rheological characteristics were investigated using steady and dynamic shear measurements. Both samples exhibited typical shear-thinning and viscoelastic properties of random coil polysaccharides. The Cross equation was also used to examine the dependence of their apparent viscosity on shear rates. Furthermore, the effects of flour replacement with C-trim20 on the physical, rheological, and sensory properties of cookies were studied. The cookies containing C-trim20 exhibited reduced spreading characteristics compared with the control due to their increased elastic properties. Also, higher water content and water activity were observed in the C-trim20 cookies. However, flour replacement with C-trim20 up to 10% produced cookies with instrumental texture properties similar to those of the control, which was in good agreement with the sensory results.

The Advantage of Story-Telling: Children's Interpretation of Reported Speech in Narratives

ERIC Educational Resources Information Center

Köder, Franziska; Maier, Emar

2018-01-01

Children struggle with the interpretation of pronouns in direct speech ("Ann said, 'I get a cookie'"), but not in indirect speech ("Ann said that she gets a cookie") (Köder & Maier, 2016). Yet children's books consistently favor direct over indirect speech (Baker & Freebody, 1989). To reconcile these seemingly…

Computerized Analysis of Nutrients (CAN) System

DTIC Science & Technology

1989-11-01

1 H 24.02 PEANUT BUTTER BARS (Sugar Cookie Mix) 3.1 1 PIE CRUST 3 I 1.01. PIE CRUST ( Dough Rolling Method) 3 I 1.02 PIE CRUST (Manual Method) 3 I 2... COOKIES -CHOC COV MR6801 6 .0 .0 99.0 PEANUT BUTTER MRE & MR6906 6 .0 .0 99.0 SOUR CREAM 801056 5 .0 .0 99.0 PINEAPPLE CANNED IN 809268 5 .0 .0 99.1...CHOCOLATE CO MR6803 3 .0 .0 99.6 CAKE-CHERRY NUT MR6804 3 .0 .0 99.6 COOKIES , OREO OREO 3 .0 .0 99.7 SODA FRUIT 004060 2 .0 .0 99.7 OLIVE-GREEN 014060

Beneficial Effects of Highly Palatable Food on the Behavioral and Neural Adversities induced by Early Life Stress Experience in Female Rats.

PubMed

Kim, Jin Young; Lee, Jong-Ho; Kim, Doyun; Kim, Soung-Min; Koo, JaeHyung; Jahng, Jeong Won

2015-01-01

This study examined the effects of highly palatable food during adolescence on the psycho-emotional and neural disturbances caused by early life stress experience in female rats. Female Sprague-Dawley pups were separated from dam for 3 h daily during the first two weeks of birth (MS) or left undisturbed (NH). Half of MS females received free access to chocolate cookies in addition to ad libitum chow from postnatal day 28. Pups were subjected to the behavioral tests during young adulthood. The plasma corticosterone response to acute stress, ΔFosB and brain-derived neurotrophic factor (BDNF) levels in the brain regions were analyzed. Total caloric intake and body weight gain during the whole experimental period did not differ among the experimental groups. Cookie access during adolescence and youth improved anxiety-/depression-like behaviors by MS experience. ΔFosB expression was decreased, but BDNF was increased in the nucleus accumbens of MS females, and ΔFosB expression was normalized and BDNF was further increased following cookie access. Corticosterone response to acute stress was blunted by MS experience and cookie access did not improve it. Results suggest that cookie access during adolescence improves the psycho-emotional disturbances of MS females, and ΔFosB and/or BDNF expression in the nucleus accumbens may play a role in its underlying neural mechanisms.

Novel loss-of-function putative aminotransferase alleles cause biosynthesis of capsinoids, nonpungent capsaicinoid analogues, in mildly pungent chili peppers (Capsicum chinense).

PubMed

Tanaka, Yoshiyuki; Hosokawa, Munetaka; Miwa, Tetsuya; Watanabe, Tatsuo; Yazawa, Susumu

2010-11-24

Capsinoids are a group of nonpungent capsaicinoid analogues produced in Capsicum fruits. They have similar bioactivities to capsaicinoids such as suppression of fat accumulation and antioxidant activity. They are more palatable ingredients in dietary supplements than capsaicinoids because of their low pungency. Previous studies on nonpungent Capsicum annuum cultivars showed that capsinoid biosynthesis is caused by loss-of-function putative aminotransferase (p-amt) alleles. This study showed that three mildly pungent cultivars of Capsicum chinense (Zavory Hot, Aji Dulce strain 2, and Belize Sweet) contain high levels of capsinoid. It was shown that these cultivars have novel p-amt alleles, which contain mutations that differ from those of C. annuum. Sequence analysis of p-amt in Belize Sweet revealed that a 5 bp insertion (TGGGC) results in a frameshift mutation. A transposable element (Tcc) was found in the p-amt of Zavory Hot and Aji Dulce strain 2. Tcc has features similar to those of the hAT transposon family. This was inserted in the fifth intron of Zavory Hot and in third intron of Aji Dulce strain 2. The p-amt alleles harboring Tcc cannot produce an active p-AMT. These mildly pungent cultivars will provide a new natural source of capsinoids.

32 CFR Appendix A to Part 806b - Definitions

Code of Federal Regulations, 2010 CFR

2010-07-01

... exemption for protecting the identity of confidential sources. Cookie: Data created by a Web server that is... (persistent cookie). It provides a way for the Web site to identify users and keep track of their preferences... or is sent to a Web site different from the one you are currently viewing. Defense Data Integrity...

32 CFR Appendix A to Part 806b - Definitions

Code of Federal Regulations, 2011 CFR

2011-07-01

... exemption for protecting the identity of confidential sources. Cookie: Data created by a Web server that is... (persistent cookie). It provides a way for the Web site to identify users and keep track of their preferences... or is sent to a Web site different from the one you are currently viewing. Defense Data Integrity...

Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate.

PubMed

Alemán, Mercedes; Bou, Ricard; Tres, Alba; Polo, Javier; Codony, Rafael; Guardiola, Francesc

2016-04-01

Fortification of food products with iron is a common strategy to prevent or overcome iron deficiency. However, any form of iron is a pro-oxidant and its addition will cause off-flavours and reduce a product's shelf life. A highly bioavailable heme iron ingredient was selected to fortify a chocolate cream used to fill sandwich-type cookies. Two different strategies were assessed for avoiding the heme iron catalytic effect on lipid oxidation: ascorbyl palmitate addition and co-spray-drying of heme iron with calcium caseinate. Oxidation development and sensory acceptability were monitored in the cookies over one-year of storage at room temperature in the dark. The addition of ascorbyl palmitate provided protection against oxidation and loss of tocopherols and tocotrienols during the preparation of cookies. In general, ascorbyl palmitate, either alone or in combination with the co-spray-dried heme iron, prevented primary oxidation and hexanal formation during storage. The combination of both strategies resulted in cookies that were acceptable from a sensory point of view after 1year of storage. Copyright © 2015 Elsevier Ltd. All rights reserved.

Introduction to Aerospace, Second Edition

DTIC Science & Technology

1972-01-01

are used in stamp presses to cut pieces out of aluminum sheeting—in much the same way cookie dough is cut; also this section makes templates...the steel dies that operate, as we said earlier, much like a cookie cutter. That is, this die makes "holes" in a sheet of aluminum. The holes may

76 FR 73504 - Amendment of Class E Airspace; Alice, TX

Federal Register 2010, 2011, 2012, 2013, 2014

2011-11-29

..., area. Cancellation of all standard instrument approach procedures at Old Hoppe Place Airport, Agua... Old Hoppe Place Airport, Agua Dulce, TX, due to the cancellation of all standard instrument approach...

An after-school snack of raisins lowers cumulative food intake in young children.

PubMed

Patel, Barkha P; Bellissimo, Nick; Luhovyy, Bohdan; Bennett, Lorianne J; Hurton, Evelyn; Painter, James E; Anderson, G Harvey

2013-06-01

Snacks are an important part of children's dietary intake, but the role of dried fruit on energy intake in children is unknown. Therefore, the effect of ad libitum consumption of an after-school snack of raisins, grapes, potato chips, and chocolate chip cookies on appetite and energy intake in twenty-six 8- to 11-y-old normal-weight (15th to 85th percentile) children was examined. On 4 separate weekdays, 1 wk apart, children (11 M, 15 F) were given a standardized breakfast, morning snack (apple), and a standardized lunch. After school, children randomly received 1 of 4 ad libitum snacks and were instructed to eat until "comfortably full." Appetite was measured before and 15, 30, and 45 min after snack consumption. Children consumed the least calories from raisins and grapes and the most from cookies (P < 0.001). However, weight of raisins consumed was similar to potato chips (about 75 g) and lower compared to grapes and cookies (P < 0.009). Raisins and grapes led to lower cumulative food intake (breakfast + morning snack + lunch + after-school snack) (P < 0.001), while the cookies increased cumulative food intake (P < 0.001) compared to the other snacks. Grapes lowered appetite compared to all other snacks (P < 0.001) when expressed as a change in appetite per kilocalorie of the snack. Ad libitum consumption of raisins has potential as an after-school snack to achieve low snack intake prior to dinner, similar to grapes, compared to potato chips, and cookies in children 8 to 11 y old. © 2013 Institute of Food Technologists®

[Baked product development based fermented legumes and cereals for schoolchildren snack].

PubMed

Granito, Marisela; Valero, Yolmar; Zambrano, Rosaura

2010-03-01

The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20% of wheat flour with Phaseolus vulgaris flour, brownies with 30% of Cajanus cajan flour and cookies with 30% of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13% for the cake, 10 and 11% for the brownies and 10% for the cookies and protein digestibilities in vitro of 91%, 87% and 93%, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.

2009 Insensitive Munitions and Energetic Materials Technology Symposium

DTIC Science & Technology

2009-05-14

Multilayer Structure 1D STIMULI Flat end rod Round end rod Flat cookie -cutter Spherical fragment Simple shaped charge jet Real shaped charge jet Thin plate... cookie -cutter Spherical fragment Simple shaped charge jet Real shaped charge jet Thin plate Constant Temperature Rising Temperature Multilayer...Propellants  Plasticizer mixed into the Propellant - Dough NO SURFACE COATING Formulation Impetus (J/g) Flame Temp (K) Mw (g/mole) A

Use of three fodder trees in the feeding of goats in the subhumid tropics in Mexico.

PubMed

Olivares Perez, Jaime; Aviles Nova, Francisca; Albarran Portillo, Benito; Castelan Ortega, Octavio A; Rojas Hernandez, Saul

2013-03-01

Chemical composition, in vitro gas production with and without polyethyleneglycol (PEG-4000 MW), and in vitro digestibility of dry matter (IVDMD) and organic (IVOMD) foliage from Pithecellobium dulce, Gliricidia sepium and Haematoxylum brasiletto were determined. The preference test was run for 15 days: the first 10 days as adaption period and the 5 days served as evaluation period. It was conducted in ten developing female Creole goats of 6 months old, weighing 14 ± 2.0 kg in order to determine goat preference for any of the three foliages. Productive performance of 35 male creole kids of 6 months old (14 ± 3.0 kg) was also determined by ad libitum feeding of the foliage of the tree: the 30 and 15 % of each of the P. dulce (T1, T2), G. sepium (T3, T4), and H. brasiletto (T5, T6) foliages were added to the experiment diets, while T7 served as control diet that did not contain any foliage. The crude protein (CP), total phenols (TP), condensed tannins (CT), IVDMD, and IVOMD were different among the foliages. The PEG determined the biological activity of the TP and CT of H. brasiletto. Goats preferred to consume the foliage of P. dulce because of its higher content of CP and IVDMD and low content of TP and CT. In the productive response, dry matter intake (DMI) was higher in kids fed T1 diet and was stimulated by higher IVDMD and IVOMD, which resulted in the higher daily weight gain (DWG). The contribution with TP and CT of H. brasiletto to T5 and T6 and the rejection by the animals of G. sepium in T3 and T4 explain the negative effects on the DMI and the DWG. Findings of the study suggested higher kid performance for P. dulce foliage. Possible attributes may include its better CP, low TP and CT, and higher digestibility.

1. Overall view from above, Hogan Ring not seen, looking ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

1. Overall view from above, Hogan Ring not seen, looking northwest. - Hooded Fireplace Pueblito, On a northern point of Superior Mesa about 700 meters west of Largo Canyon Wash, Dulce, Rio Arriba County, NM

A Near IR Fabry-Perot Interferometer for Wide Field, Low Resolution Hyperspectral Imaging on the Next Generation Space Telescope

NASA Technical Reports Server (NTRS)

Barry, R. K.; Satyapal, S.; Greenhouse, M. A.; Barclay, R.; Amato, D.; Arritt, B.; Brown, G.; Harvey, V.; Holt, C.; Kuhn, J.

2000-01-01

We discuss work in progress on a near-infrared tunable bandpass filter for the Goddard baseline wide field camera concept of the Next Generation Space Telescope (NGST) Integrated Science Instrument Module (ISIM). This filter, the Demonstration Unit for Low Order Cryogenic Etalon (DULCE), is designed to demonstrate a high efficiency scanning Fabry-Perot etalon operating in interference orders 1 - 4 at 30K with a high stability DSP based servo control system. DULCE is currently the only available tunable filter for lower order cryogenic operation in the near infrared. In this application, scanning etalons will illuminate the focal plane arrays with a single order of interference to enable wide field lower resolution hyperspectral imaging over a wide range of redshifts. We discuss why tunable filters are an important instrument component in future space-based observatories.

AutoMap User’s Guide 2009

DTIC Science & Technology

2009-06-01

overwhelmed. Dave likes milk and cookies but John likes cauliflower The above sentence contains nine concepts. Manually reviewing this sentence you...can see that milk and cookies are associated with Dave and cauliflower is associated with John. But using a direction of unidirectional and a...window size of 9 then cauliflower would also be associated with Dave. 68 Tools This section contains descriptions of the tools contained in

Food Preparation Studies

DTIC Science & Technology

1974-11-01

delivery to the satellites. Specialty baked goods such as cakes, brownies, bars, cookies , pies, tortes, and coffee cakes will be made at the CFPF...products (cakes, rolls, brownies, pie crusts, and tortes) will be made with mixes, but cookies , bars, and coffee cakes generally will be made from...scratch. Production of baked goods requires the following specialized equipment: • Planetary mixers • Dough mixers • Sheeters • Pie machines

Efforts to Improve School Lunch Programs--Are They Paying Off?

DTIC Science & Technology

1981-09-09

ingredients than other districts that purchase more ready-made lunch components. --The amount of special equipment (warming lights, dough mixers, bun slicers...components such as burritos, pizza, or peanut butter cookies . Very few lunch components were significantly short weight and, in all cases, shortages were...fruit and/or juice; potato chips, corn chips, or cookie ; and milk. All food served in the lunch program is prepared in the cafeterias. Nutrient-based

AutoMap User’s Guide 2011

DTIC Science & Technology

2011-06-13

important links. Dave likes milk and cookies but John likes cauliflower 107 The example sentence above contains nine concepts. Manually reviewing this...sentence reveals that milk and cookies are associated with Dave and cauliflower is associated with John. But using a direction of unidirectional and...a window size of 9 results in cauliflower also being associated with Dave. 18 JAN 10 GUI Section The AutoMap GUI is a graphic interface for

What Foods Should Americans Eat? Better Information Needed on Nutritional Quality of Foods.

DTIC Science & Technology

1980-04-30

ingredients. For example, peanut butter cookies can be made with varying amounts of peanut butter, sugar, flour, and other ingredients. The formula that...is used to make the cookie will have an influence on the nutrient content of the product. This type of variation is reflected only to a limited extent...have on nutrients in food. These include short-time canning, new dehydration and freezing techniques, continuous dough techniques for bread, precooked

Simulating Nutritional Awareness and Action in Military Populations

DTIC Science & Technology

1981-04-01

shortening because it resists auto oxidation and will have a longer shelf life. The cookies , chips, or dairy creamer made with such fat may have a...Formulated products include bread, which dates from the days of the Pharaohs, and more recently ready-to-bake oven rolls or box cake mixes or cookie ...pickling agents 6. Dough strengthened 7. Drying agents 8. Emuisifiers, emulsifier salts ’ 9. Enzymes 10. Firming agents 11. Flavor enhancers 12

Computing Science and Statistics. Volume 24. Graphics and Visualization

DTIC Science & Technology

1993-03-01

the dough , turbulent fluid flow, the time between drips of behavior changes radically when the population growth water from a faucet, Brownian motion... cookie which clearly is the discrete parameter analogue of continuous param- appropriate as after dinner fun. eter time series analysis". I strongly...methods. Your fortune cookie of the night reads: One problem that statisticians traditionally seem to "uYou have good friends who will come to your aid in

Network Monitoring for Web-Based Threats

DTIC Science & Technology

2011-02-01

string to access files or folders that were not intended (see Figure 4-1). http://example.com/getUserProfile.jsp?item=../../../../etc/ passwd Figure...applied to vulnerable fields within a cookie (see Figure 4-2). Cookie: USER=1826cc8f:PSTYLE=../../../../etc/ passwd Figure 4-2: Path Traversal...further privileges. − For example, http://host/cgi- bin/lame.cgi?file=../../../../etc/ passwd • %00 requests − This is the hexadecimal value of a

Smithville Lake Historical Resources Mitigation Program: Oral History.

DTIC Science & Technology

1980-02-01

of goods, Galoshes, cap.,, and overalls, Candies, cookies , and breakfast foods, Muslin, matches, and calico, and mittens, Buckets, pans and pails...i - .i If you never traded at my father’s store. You missed a lot, you see. You could even order a hand-out lunch Of soda pop, cookies ...back there. They had a little engine that ran their dough mixing machine and one thing or another. They fired up the boiler on Thursdays, and we fired

Heart rate variability reflects self-regulatory strength, effort, and fatigue.

PubMed

Segerstrom, Suzanne C; Nes, Lise Solberg

2007-03-01

Experimental research reliably demonstrates that self-regulatory deficits are a consequence of prior self-regulatory effort. However, in naturalistic settings, although people know that they are sometimes vulnerable to saying, eating, or doing the wrong thing, they cannot accurately gauge their capacity to self-regulate at any given time. Because self-regulation and autonomic regulation colocalize in the brain, an autonomic measure, heart rate variability (HRV), could provide an index of self-regulatory strength and activity. During an experimental manipulation of self-regulation (eating carrots or cookies), HRV was elevated during high self-regulatory effort (eat carrots, resist cookies) compared with low self-regulatory effort (eat cookies, resist carrots). The experimental manipulation and higher HRV at baseline independently predicted persistence at a subsequent anagram task. HRV appears to index self-regulatory strength and effort, making it possible to study these phenomena in the field as well as the lab.

An innovative solid oral nutritional supplement to fight weight loss and anorexia: open, randomised controlled trial of efficacy in institutionalised, malnourished older adults.

PubMed

Pouyssegur, Valerie; Brocker, Patrice; Schneider, Stéphane M; Philip, Jean Luc; Barat, Philippe; Reichert, Ewa; Breugnon, Frederic; Brunet, Didier; Civalleri, Bruno; Solere, Jean Paul; Bensussan, Line; Lupi-Pegurier, Laurence

2015-03-01

To evaluate the impact of a solid nutritional supplement on the weight gain of institutionalised older adults>70 years with protein-energy malnutrition. The innovation of these high-protein and high-energy cookies was the texture adapted to edentulous patients (Protibis®, Solidages, France). An open, multicentre, randomised controlled trial. Seven nursing homes. One hundred and seventy-five malnourished older adults, aged 86±8 years. All participants received the standard institutional diet. In addition, Intervention group participants received eight cookies daily (11.5 g protein; 244 kcal) for 6 weeks (w0-w6). Five visits (w-4, w0, w6, w10 and w18). Percentage of weight gain from w0 to w6 (body mass in kg). Appetite, rated using a numerical scale (0: no appetite to 10: extremely good appetite); current episodes of pressure ulcers and diarrhea. Average weight increased in Intervention group (n=88) compared with Control group (n=87) without cookies supplementation (+1.6 versus -0.7%, P=0.038). Weight gain persisted 1 month (+3.0 versus -0.2%, P=0.025) and 3 months after the end of cookies consumption (+3.9 versus -0.9%, P=0.003), with diarrhea reduction (P=0.027). There was a synergistic effect with liquid/creamy dietary supplements. Subgroup analysis confirmed the positive impact of cookies supplementation alone on weight increase (P=0.024), appetite increase (P=0.009) and pressure ulcers reduction (P=0.031). The trial suggested that, to fight against anorexia, the stimulation of touch (finger food; chewing, even on edentulous gums) and hearing (intra-oral sounds) could be valuable alternatives to sight, smell and taste alterations. © The Author 2014. Published by Oxford University Press on behalf of the British Geriatrics Society. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products.

PubMed

Treibmann, Stephanie; Hellwig, Anne; Hellwig, Michael; Henle, Thomas

2017-12-06

Fructose and dicarbonyl compounds resulting from fructose in heated foods have been linked to pathophysiological pathways of several metabolic disorders. Up to now, very little has been known about the Maillard reaction of fructose in food. Heyns rearrangement compounds (HRCs), the first stable intermediates of the Maillard reaction between amino components and fructose, have not yet been quantitated as protein-bound products in food. Therefore, the HRCs glucosyllysine and mannosyllysine were synthesized and characterized by NMR. Protein-bound HRCs in cookies containing various sugars and in commercial bakery products were quantitated after enzymatic hydrolysis by RP-HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method. Protein-bound HRCs were quantitated for the first time in model cookies and in commercial bakery products containing honey, banana, and invert sugar syrup. Concentrations of HRCs from 19 to 287 mg/kg were found, which were similar to or exceeded the content of other frequently analyzed Maillard reaction products, such as N-ε-carboxymethyllysine (10-76 mg/kg), N-ε-carboxyethyllysine (2.5-53 mg/kg), and methylglyoxal-derived hydroimidazolone 1 (10-218 mg/kg) in the analyzed cookies. These results show that substantial amounts of HRCs form during food processing. Analysis of protein-bound HRCs in cookies is therefore useful to evaluate the Maillard reaction of fructose.

Intercultural Education for the Mississippi Air National Guard (Coronet Gyro).

DTIC Science & Technology

1980-10-01

Divide dough into thirds and roll each part into a strip about 18 inches long. Braid loosely on a greased cookie sheet. Cover with a cloth and let rise...and American) such as, candy, cookies , toilet articles, magazines, and cigarettes, but you will need Greek Drachmaes to barter with. 19. WHAT KIND OF...flour 1 teaspoon salt cup lukewarm water 2 tablespoons salad oil Sift flour and salt into a bowl. Gradually add water, stirring to make a stiff dough

Computing Science and Statistics: Volume 24. Graphics and Visualization

DTIC Science & Technology

1993-03-20

r, is set to 3.569, the population examples include: kneading ingredients into a bread eventually oscillates about 16 fixed values. However the dough ...34fun statistics". My goal is to offer leagues I said in jest "After all, regression analysis is you the equivalent of a fortune cookie which clearly is... cookie of the night reads: One problem that statisticians traditionally seem to "You have good friends who will come to your aid in have is that they

Proceedings of Four Symposia on Nondestructive Testing of Tires

DTIC Science & Technology

1978-05-25

an enormous oven, and rolled into the distribution system something like dough - nuts out of a doughnut machine. Nothing could be further from the...things has some kind of obligation to put a little into the pot, rather than always reach in and take something out. Pretty soon the cookie jar runs...some- thing out of the cookie jar and not put anything back in. Perhaps it is incorrect to think that we’re not doing any- thing new at Air Tread

A Study to Determine the Best Method of Delivering Nutrition Education Services at Darnall Army Community Hospital

DTIC Science & Technology

1988-08-01

the recommended in- ening, such as croissants, dough - ofourlives. By modi ._% r, take is 300 percent. Select lean cuts of meat and nuts, and other...lowerbloodcholesterol le els arn tious than candy and cookies . of heart disease. help reduce constipation. Fiber. What they don’t know is that will...also help satisfy one’s appe- someca he as much sugar We also need to be careful not to tite because of its bulk and there- as candy, cookies , and cake

Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars.

PubMed

Shahat, Abdelaaty A; Ibrahim, Abeer Y; Hendawy, Saber F; Omer, Elsayed A; Hammouda, Faiza M; Abdel-Rahman, Fawzia H; Saleh, Mahmoud A

2011-02-01

Essential oils of the fruits of three organically grown cultivars of Egyptian fennel (Foeniculum vulgare var. azoricum, Foeniculum vulgare var. dulce and Foeniculum vulgare var. vulgare) were examined for their chemical constituents, antimicrobial and antioxidant activities. Gas chromatography/mass spectrometry analysis of the essential oils revealed the presence of 18 major monoterpenoids in all three cultivars but their percentage in each oil were greatly different. trans-Anethole, estragole, fenchone and limonene were highly abundant in all of the examined oils. Antioxidant activities of the essential oils were evaluated using the DPPH radical scavenging, lipid peroxidation and metal chelating assays. Essential oils from the azoricum and dulce cultivars were more effective antioxidants than that from the vulgare cultivar. Antimicrobial activities of each oil were measured against two species of fungi, two species of Gram negative and two species of Gram positive bacteria. All three cultivars showed similar antimicrobial activity.

Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis).

PubMed

Gramza-Michałowska, Anna; Kobus-Cisowska, Joanna; Kmiecik, Dominik; Korczak, Józef; Helak, Barbara; Dziedzic, Krzysztof; Górecka, Danuta

2016-11-15

This paper presents a study on development of functional food products containing green and yellow tea leaves. The results indicated that green and yellow tea are significant tools in the creation of the nutritional value, antioxidative potential and stability of the lipid fraction of cookies. Tea-fortified cookies showed considerably higher contents of dietary fiber, especially hemicellulose and insoluble fractions, and were characterized by significantly higher antioxidant potential associated with their phenolics content. Results of ABTS, DPPH, ORACFL and PCL assay showed significantly higher antioxidant potential of tea cookies, highest for yellow tea. The antioxidative potential of applied teas was significant in terms of the inhibition of hydroperoxide content, while formation of secondary lipid oxidation products was less spectacular. It is concluded that tea leaves could be widely used as a source of polyphenols with high antioxidative potential, as well as fiber; thus introducing numerous health benefits for the consumer. Copyright © 2016 Elsevier Ltd. All rights reserved.

Potential utilization of algal protein concentrate as a food ingredient in space habitats

NASA Technical Reports Server (NTRS)

Nakhost, Z.; Karel, M.

1989-01-01

Green alga Scenedesmus obliquus was studied as one of the potential sources of macronutrients in a space habitat. Algal protein concentrate (70.5% protein) was incorporated into a variety of food products such as bran muffins, fettuccine (spinach noodle imitation) and chocolate chip cookies. Food products containing 20 to 40% of incorporated algal proteins were considered. In the sensory analysis the greenish color of the bran muffins and cookies was not found to be objectional. The mild spinachy flavor (algae flavor) was less detectable in chocolate chip cookies than in bran muffins. The color and taste of the algae noodles were found to be pleasant and compared well with commercially available spinach noodles. Commercially available spray-dried Spirulina algae was also incorporated so the products can be compared with those containing Scenedesmus obliquus concentrate. Food products containing commercial algae had a dark green color and a "burnt after taste" and were less acceptable to the panelists.

Operational Guides for Frozen Products Prepared by the F. E. Warren Foil Pack Facility

DTIC Science & Technology

1985-07-01

steaks and shake off excess. c. Place dredged steaks on cookie sheets in one layer with no more than one quarter steak overlap. Place about 25-26 steaks...not be more than 11 oz. c. Place foils on cookie sheets and bake in oven until topping if golden brown. d. Cover, lable, and freeze. 47...attachment on mixer. b. Add eggs and vanilla and mix well. c. Add flour, salt, and cinnamon; mix until dough is well blended. d. Spread 5 ib of dough on

Natural wax organogels for cookies

USDA-ARS?s Scientific Manuscript database

Organogels formed from vegetable oil and an organogelator have drawn great interest as alternatives to trans fats. Unlike the current alternatives to trans fats such as tropical oils, fully hydrogenated oils and their transesterifed oils containing high contents of saturated fats, organogels can be ...

Fractions and the Funky Cookie

ERIC Educational Resources Information Center

Ellington, Aimee J.; Whitenack, Joy W.

2010-01-01

Mathematics specialists play a significant, meaningful, and integral role in supporting elementary school teachers in this mathematically connected world. These teacher leaders (coaches, resource teachers, math leads, and so on) work closely with all members of the school community--students, teachers, and administrators--and have a range of…

Sharing Cookies: A Case Study

ERIC Educational Resources Information Center

Salls, Jenny

2014-01-01

Rational number interpretations can include part-whole, measure, ratio, quotient, and operator. These are all subconstructs of partitioning (Barnett-Clarke et al. 2010; Behr et al. 1980; Clarke, Roche, and Mitchell 2008; Flores, Samson, and Yanik 2006). Each of these subconstructs uses different cognitive skills (Driscoll 1984), so it is important…

Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.

PubMed

Gajula, H; Alavi, S; Adhikari, K; Herald, T

2008-05-01

The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and 30% wheat bran was evaluated. Depending on the level of bran, total dietary fiber (TDF) and soluble dietary fiber (SDF) in uncooked flours ranged from 4.2% to 17.2% and 1.5% to 2.4%, respectively. Precooking by extrusion significantly increased SDF in flours (by 22% to 73%); although in most cases it also led to a significant decrease in TDF. Cookies and tortillas produced from uncooked and precooked flours with 0% and 20% substituted bran were evaluated for consumer acceptability using a 9-point hedonic scale. With a few exceptions, all cookies had scores ranging from 6 to 7 ("like slightly" to "like moderately") for each attribute, including overall acceptability, appearance, texture, crumbliness, and flavor. Tortillas were rated for the same attributes except for crumbliness, which was replaced with chewiness. In most cases, tortilla scores ranged from 5 to 7 ("neither like nor dislike" to "like moderately"). Consumer acceptability scores of cookies from uncooked flour did not change significantly with increase in bran substitution from 0% to 20%. However, consumer scores for tortillas did decrease significantly with increase in bran level. Extrusion precooking of the flours did not improve the consumer acceptability of cookies and tortillas; however, it did improve their dietary fiber profile by increasing the SDF significantly.

Allopregnanolone preferentially induces energy‐rich food intake in male Wistar rats

PubMed Central

Holmberg, Ellinor; Johansson, Maja; Bäckström, Torbjörn; Haage, David

2014-01-01

Abstract Obesity is an increasing problem and identification of the driving forces for overeating of energy‐rich food is important. Previous studies show that the stress and sex steroid allopregnanolone has a hyperphagic effect on both bland food and palatable food. If allopregnanolone induces a preference for more palatable or for more energy‐rich food is not known. The aim of this study was to elucidate the influence of allopregnanolone on food preference. Male Wistar rats were subjected to two different food preference tests: a choice between standard chow and cookies (which have a higher energy content and also are more palatable than chow), and a choice between a low caloric sucrose solution and standard chow (which has a higher energy content and is less palatable than sucrose). Food intake was measured for 1 h after acute subcutaneous injections of allopregnanolone. In the choice between cookies and chow allopregnanolone significantly increased only the intake of cookies. When the standard chow was the item present with the highest caloric load, the chow intake was increased and allopregnanolone had no effect on intake of the 10% sucrose solution. The increased energy intakes induced by the high allopregnanolone dose compared to vehicle were very similar in the two tests, 120% increase for cookies and 150% increase for chow. It appears that in allopregnanolone‐induced hyperphagia, rats choose the food with the highest energy content regardless of its palatability. PMID:25501437

Oligomeric flavanoids. Part 26. Structure and synthesis of the first profisetinidins with epifisetinidol constituent units

Treesearch

Petrus J. Steynberg; Jan P. Steynberg; E. Vincent Brandt; Daneel Ferreira; Richard W. Hemingway

1997-01-01

The natural occurrence of the first oligomeric profisetinidins with (2R,3R}-2,3-cis-epifisetinidol chain extender units is demonstrated in the bark of Pithecellobium dulce (Guamuchil). Semi-synthesis using the appropriate flavan-3-ol and flavan-3,4-diol precursors permits unequivocal structural...

"Two-Pound Cookies" or "Two Pounds of Cookies": Children's Appreciation of Quantity Expressions

ERIC Educational Resources Information Center

Foushee, Ruthe; Falkou, Naoual; Li, Peggy

2017-01-01

Inspired by Syrett (2013), three experiments explored children's ability to distinguish "attributives" (e.g., "three-pound strawberries," where MPs as adjectives signal reference to attributes) versus "pseudopartitives" (e.g., "three pounds of strawberries," where MPs combine with "of" to signal…

Medical-Legal Strategies to Improve Infant Health Care: A Randomized Trial.

PubMed

Sege, Robert; Preer, Genevieve; Morton, Samantha J; Cabral, Howard; Morakinyo, Oluwatomisin; Lee, Vonne; Abreu, Catarina; De Vos, Edward; Kaplan-Sanoff, Margot

2015-07-01

Changes in health care delivery create opportunities to improve systems to better meet the needs of low-income families while achieving quality benchmarks. Families of healthy newborns receiving primary care at a single large urban safety-net hospital participated. Intervention families were randomly assigned a family specialist who provided support until the 6-month routine health care visit. The Developmental Understanding and Legal Collaboration for Everyone (DULCE) intervention is based on the Strengthening Families approach and incorporated components of the Healthy Steps and Medical-Legal Partnership models. Medical record reviews determined use of preventive and emergency care. Surveys conducted at baseline, postintervention (6 months), and follow-up (12 months) were used to determine hardship and attainment of concrete supports. Three hundred thirty families participated in the study. At baseline, 73% of families reported economic hardships. Intervention parents had an average of 14 contacts with the family specialist, and 5 hours of total contact time. Intervention infants were more likely to have completed their 6-month immunization schedule by age 7 months (77% vs 63%, P < .005) and by 8 months (88% vs 77%, P < .01). Intervention infants were more likely to have 5 or more routine preventive care visits by age 1 year (78% vs 67%, P < .01) and were less likely to have visited the emergency department by age 6 months (37% vs 49.7%, P < .03). The DULCE intervention accelerated access to concrete resources (P = .029). Assignment to the Project DULCE intervention led to improvements in preventive health care delivery and utilization and accelerated access to concrete supports among low-income families. Copyright © 2015 by the American Academy of Pediatrics.

Utilization of non-conventional systems for conversion of biomass to food components

NASA Technical Reports Server (NTRS)

Karel, M.; Nakhost, Z.

1989-01-01

Described here is work accomplished in investigating the potential use of micro-algae in yielding useful macronutrients for closed ecological life support systems in space habitats. Analysis of the chemical composition of the blue-green alga Synechoccus 6311 was done in the present work, and was compared to values found in previous work on the green algae Scenedesmus obliquus. Similar values were obtained for proteins, and lower values for nucleic acids and lipids. A second part of the work involved fabrication of food products containing various levels of incorporated algae (S. obliquus) proteins and/or lipids. Protein isolate was incorporated into a variety of food products such as bran muffins, fettuccine (spinach noodle imitation), and chocolate chip cookies. In the sensory analysis, the greenish color of the bran muffins and cookies was not found to be objectionable. The mild spinachy flavor was less detectable in chocolate chip cookies than in bran muffins. The color and taste of the algae noodles were found to be pleasant and compared well with commercially available spinach noodles.

Validation of a mass spectrometry-based method for milk traces detection in baked food.

PubMed

Lamberti, Cristina; Cristina, Lamberti; Acquadro, Elena; Elena, Acquadro; Corpillo, Davide; Davide, Corpillo; Giribaldi, Marzia; Marzia, Giribaldi; Decastelli, Lucia; Lucia, Decastelli; Garino, Cristiano; Cristiano, Garino; Arlorio, Marco; Marco, Arlorio; Ricciardi, Carlo; Carlo, Ricciardi; Cavallarin, Laura; Laura, Cavallarin; Giuffrida, Maria Gabriella; Gabriella, Giuffrida Maria

2016-05-15

A simple validated LC-MS/MS-based method was set up to detect milk contamination in bakery products, taking the effects of food processing into account for the evaluation of allergen recovery and quantification. Incurred cookies were prepared at eight levels of milk contamination and were cooked to expose all milk components, including allergenic proteins, to food processing conditions. Remarkable results were obtained in term of sufficiently low LOD and LOQ (1.3 and 4 mg/kg cookies, respectively). Precision was calculated as intra-day repeatability (RSD in the 5-20% range) and inter-day repeatability (4 days; RSD never exceeded 12%). The extraction recovery values ranged from 20% to 26%. Method applicability was evaluated by analysing commercial cookies labelled either as "milk-free" or "may contain milk". Although the ELISA methodology is considered the gold standard for detecting allergens in foods, this robust LC-MS/MS approach should be a useful confirmatory method for assessing and certifying "milk-free" food products. Copyright © 2015 Elsevier Ltd. All rights reserved.

Notes from the Field: Death Following Ingestion of an Edible Marijuana Product--Colorado, March 2014.

PubMed

Hancock-Allen, Jessica B; Barker, Lisa; VanDyke, Michael; Holmes, Dawn B

2015-07-24

In March 2014, the Colorado Department of Public Health and Environment (CDPHE) learned of the death of a man aged 19 years after consuming an edible marijuana product. CDPHE reviewed autopsy and police reports to assess factors associated with his death and to guide prevention efforts. The decedent's friend, aged 23 years, had purchased marijuana cookies and provided one to the decedent. A police report indicated that initially the decedent ate only a single piece of his cookie, as directed by the sales clerk. Approximately 30-60 minutes later, not feeling any effects, he consumed the remainder of the cookie. During the next 2 hours, he reportedly exhibited erratic speech and hostile behaviors. Approximately 3.5 hours after initial ingestion, and 2.5 hours after consuming the remainder of the cookie, he jumped off a fourth floor balcony and died from trauma. The autopsy, performed 29 hours after time of death, found marijuana intoxication as a chief contributing factor. Quantitative toxicologic analyses for drugs of abuse, synthetic cannabinoid, and cathinones ("bath salts") were performed on chest cavity blood by gas chromatography and mass spectrometry. The only confirmed findings were cannabinoids (7.2 ng/mL delta-9 tetrahydrocannabinol [THC] and 49 ng/mL delta-9 carboxy-THC, an inactive marijuana metabolite). The legal whole blood limit of delta-9 THC for driving a vehicle in Colorado is 5.0 ng/mL. This was the first reported death in Colorado linked to marijuana consumption without evidence of polysubstance use since the state approved recreational use of marijuana in 2012.

Multianode Photomultiplier Tube Alignment for the MINERvA Experiment at Fermilab

NASA Astrophysics Data System (ADS)

Bruno, Jorge

2006-10-01

The MINERvA experiment (Main INjector ExpeRiment vA) at FNAL will study the neutrino-nucleon and neutrino-nucleus interaction. The light collection from the detector will be done via optic fibers using Hamamatsu H8804 64-channel photomultiplier tubes (PMT). Each PMT channel needs to be precisely aligned with the corresponding optic fiber. The MINERvA PMT optical boxes contain precision machined optic ``cookies'' which capture the 8x8 array of optic fibers. Each PMT-cookie pair needs to be aligned as precisely as possible. This contribution will describe the alignment setup and procedure implemented at James Madison University.

76 FR 53352 - Proposed Amendment of Class E Airspace; Alice, TX

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-26

... procedures at Old Hoppe Place Airport, Agua Dulce, TX, has made this action necessary for the safety and..., area. Controlled airspace extending upward from 700 feet above the surface is being removed at Old... extending upward from 700 feet or more above the surface of the earth. * * * * * ASW TX E5 Alice, TX...

Commission Review of a Proposal by the Santa Clarita Community College District To Establish the Canyon Country Educational Center. Commission Report 04-19

ERIC Educational Resources Information Center

California Postsecondary Education Commission, 2004

2004-01-01

In this report, the Commission considers a proposal by the Santa Clara Community College District to establish an educational center in the community of Canyon Country. The district was created in 1968 when the communities of Valencia, Newhall, Canyon Country, Agua Dulce, and Val Verde voted overwhelmingly for its establishment. It serves a…

Charters, Constitutions and By-Laws of the Indian Tribes of North America; Part III: The Southwest (Apache--Mohave). Occasional Publications in Anthropology Ethnology Series No. 4.

ERIC Educational Resources Information Center

Fay, George E., Comp.

The Museum of Anthropology of the University of Northern Colorado (formerly known as Colorado State College) has assembled a large number of Indian tribal charters, constitutions, and by-laws to be reproduced as a series of publications. Included in this volume are the amended charter and constitution of the Jicarilla Apache Tribe, Dulce, New…

Increased depression-like behaviors with dysfunctions in the stress axis and the reward center by free access to highly palatable food.

PubMed

Park, E; Kim, J Y; Lee, J-H; Jahng, J W

2014-03-14

This study was conducted to examine the behavioral consequences of unlimited consumption of highly palatable food (HPF) and investigate its underlying neural mechanisms. Male Sprague-Dawley rats had free access to chocolate cookie rich in fat (HPF) in addition to ad libitum chow and the control group received chow only. Rats were subjected to behavioral tests during the 2nd week of food condition; i.e. ambulatory activity test on the 8th, elevated plus maze test (EPM) on the 10th and forced swim test (FST) on the 14th day of food condition. After 8 days of food condition, another group of rats were placed in a restraint box and tail bloods were collected at 0, 20, 60, and 120 time points during 2h of restraint period, used for the plasma corticosterone assay. At the end of restraint session, rats were sacrificed and the tissue sections of the nucleus accumbens (NAc) were processed for c-Fos immunohistochemistry. Ambulatory activities and the scores of EPM were not significantly affected by unlimited cookie consumption. However, immobility duration during FST was increased, and swim decreased, in the rats received free cookie access compared with control rats. Stress-induced corticosterone increase was exaggerated in cookie-fed rats, while the stress-induced c-Fos expression in the NAc was blunted, compared to control rats. Results suggest that free access to HPF may lead to the development of depression-like behaviors in rats, likely in relation with dysfunctions in the hypothalamic-pituitary-adrenal axis and the reward center. Copyright © 2014 IBRO. Published by Elsevier Ltd. All rights reserved.

Relationship between the Peroxidation of Leukocytes Index Ratio and the Improvement of Postprandial Metabolic Stress by a Functional Food.

PubMed

Peluso, Ilaria; Manafikhi, Husseen; Reggi, Raffaella; Longhitano, Yaroslava; Zanza, Christian; Palmery, Maura

2016-01-01

For the first time, we investigated the relationship between postprandial dysmetabolism and the Peroxidation of Leukocytes Index Ratio (PLIR), a test that measures the resistance of leukocytes to exogenous oxidative stress and their functional capacity of oxidative burst upon activation. Following a blind, placebo controlled, randomized, crossover design, ten healthy subjects ingested, in two different occasions, a high fat and high carbohydrates meal with Snello cookie (HFHCM-S) or with control cookies (HFHCM-C). Snello cookie, a functional food covered by dark chocolate and containing glucomannan, inulin, fructooligosaccharides, and Bacillus coagulans strain GanedenBC30, significantly improved postprandial metabolic stress (insulin, glucose, and triglycerides) and reduced the postprandial increase of uric acid. HFHCM-S improved PLIR of lymphocytes, but not of monocytes and granulocytes. Both meals increased granulocytes' count and reduced the lipoperoxidation induced by both exogenous free radicals and reactive oxygen species (ROS) produced by oxidative burst. Our results suggest that the healthy status of the subjects could be a limitation of this pilot study for PLIR evaluation on cells that produce ROS by oxidative burst. In conclusion, the relationship between PLIR and postprandial dysmetabolism requires further investigations.

Relationship between the Peroxidation of Leukocytes Index Ratio and the Improvement of Postprandial Metabolic Stress by a Functional Food

PubMed Central

Peluso, Ilaria; Manafikhi, Husseen; Reggi, Raffaella; Longhitano, Yaroslava; Zanza, Christian; Palmery, Maura

2016-01-01

For the first time, we investigated the relationship between postprandial dysmetabolism and the Peroxidation of Leukocytes Index Ratio (PLIR), a test that measures the resistance of leukocytes to exogenous oxidative stress and their functional capacity of oxidative burst upon activation. Following a blind, placebo controlled, randomized, crossover design, ten healthy subjects ingested, in two different occasions, a high fat and high carbohydrates meal with Snello cookie (HFHCM-S) or with control cookies (HFHCM-C). Snello cookie, a functional food covered by dark chocolate and containing glucomannan, inulin, fructooligosaccharides, and Bacillus coagulans strain GanedenBC30, significantly improved postprandial metabolic stress (insulin, glucose, and triglycerides) and reduced the postprandial increase of uric acid. HFHCM-S improved PLIR of lymphocytes, but not of monocytes and granulocytes. Both meals increased granulocytes' count and reduced the lipoperoxidation induced by both exogenous free radicals and reactive oxygen species (ROS) produced by oxidative burst. Our results suggest that the healthy status of the subjects could be a limitation of this pilot study for PLIR evaluation on cells that produce ROS by oxidative burst. In conclusion, the relationship between PLIR and postprandial dysmetabolism requires further investigations. PMID:26962396

An In-Port Feeding System for Shipboard Personnel. Volume 3. A personnel, Equipment, and Facility Evaluation of the Enlisted Dining Facilities at NAS North Island and NAVSTA San Diego.

DTIC Science & Technology

1981-05-01

2.13 14.20 - Mixer S.D. 1.05 4.92 - Oven Proofer Range Glazes (bread) X 1.28 3.69 - Range S.D. 1.12 2.91 - Mixer Dough (breed) X 4.53 9.34 - Mixer SS.D...Steamer S.D. 0 - - Tomatoes X 16.00 17.00 - Range S.D. 21.21 12.73 - Steam kettle Fryer Desserts: Cookies X 1.92 10.97 - Range S.D. 1.21 1.85 - Mixer...88.30 Salad Dressing 550 24.07 51.21 Sandwiches 1,100 346.69 307.14 Beverages, cold 550 93.33 88.92 Dessert, cookies 550 15.05 67.19 Totals 550 599.94 lb

27 CFR 9.218 - Sierra Pelona Valley.

Code of Federal Regulations, 2013 CFR

2013-04-01

... line 0.15 mile, crossing over the Agua Dulce Road, to the line's intersection with the 2,400-foot... boundary line onto the Sleepy Valley map 0.6 mile to the line's intersection with the 2,800-foot elevation... the section 22 north boundary line 0.2 mile to the line's intersection with the 2,600-foot elevation...

27 CFR 9.218 - Sierra Pelona Valley.

Code of Federal Regulations, 2012 CFR

2012-04-01

... line 0.15 mile, crossing over the Agua Dulce Road, to the line's intersection with the 2,400-foot... boundary line onto the Sleepy Valley map 0.6 mile to the line's intersection with the 2,800-foot elevation... the section 22 north boundary line 0.2 mile to the line's intersection with the 2,600-foot elevation...

27 CFR 9.218 - Sierra Pelona Valley.

Code of Federal Regulations, 2014 CFR

2014-04-01

... line 0.15 mile, crossing over the Agua Dulce Road, to the line's intersection with the 2,400-foot... boundary line onto the Sleepy Valley map 0.6 mile to the line's intersection with the 2,800-foot elevation... the section 22 north boundary line 0.2 mile to the line's intersection with the 2,600-foot elevation...

Why Do I Crave that Cookie?

ERIC Educational Resources Information Center

Ashmann, Scott; Nelson, Amanda

2012-01-01

Many traditional science curricula explore human body systems separately, paying little attention to how the systems interact. For example, the textbooks "Biology" (Miller and Levine 2006) and "Biology: An Everyday Experience" (Kaskel, Hummer, and Daniel 2003) detail the structure and function of each system and individual organs but offer little…

Decision-Making under Risk of Loss in Children

PubMed Central

Steelandt, Sophie; Broihanne, Marie-Hélène; Romain, Amélie; Thierry, Bernard; Dufour, Valérie

2013-01-01

In human adults, judgment errors are known to often lead to irrational decision-making in risky contexts. While these errors can affect the accuracy of profit evaluation, they may have once enhanced survival in dangerous contexts following a “better be safe than sorry” rule of thumb. Such a rule can be critical for children, and it could develop early on. Here, we investigated the rationality of choices and the possible occurrence of judgment errors in children aged 3 to 9 years when exposed to a risky trade. Children were allocated with a piece of cookie that they could either keep or risk in exchange of the content of one cup among 6, visible in front of them. In the cups, cookies could be of larger, equal or smaller sizes than the initial allocation. Chances of losing or winning were manipulated by presenting different combinations of cookie sizes in the cups (for example 3 large, 2 equal and 1 small cookie). We investigated the rationality of children's response using the theoretical models of Expected Utility Theory (EUT) and Cumulative Prospect Theory. Children aged 3 to 4 years old were unable to discriminate the profitability of exchanging in the different combinations. From 5 years, children were better at maximizing their benefit in each combination, their decisions were negatively induced by the probability of losing, and they exhibited a framing effect, a judgment error found in adults. Confronting data to the EUT indicated that children aged over 5 were risk-seekers but also revealed inconsistencies in their choices. According to a complementary model, the Cumulative Prospect Theory (CPT), they exhibited loss aversion, a pattern also found in adults. These findings confirm that adult-like judgment errors occur in children, which suggests that they possess a survival value. PMID:23349682

Decision-making under risk of loss in children.

PubMed

Steelandt, Sophie; Broihanne, Marie-Hélène; Romain, Amélie; Thierry, Bernard; Dufour, Valérie

2013-01-01

In human adults, judgment errors are known to often lead to irrational decision-making in risky contexts. While these errors can affect the accuracy of profit evaluation, they may have once enhanced survival in dangerous contexts following a "better be safe than sorry" rule of thumb. Such a rule can be critical for children, and it could develop early on. Here, we investigated the rationality of choices and the possible occurrence of judgment errors in children aged 3 to 9 years when exposed to a risky trade. Children were allocated with a piece of cookie that they could either keep or risk in exchange of the content of one cup among 6, visible in front of them. In the cups, cookies could be of larger, equal or smaller sizes than the initial allocation. Chances of losing or winning were manipulated by presenting different combinations of cookie sizes in the cups (for example 3 large, 2 equal and 1 small cookie). We investigated the rationality of children's response using the theoretical models of Expected Utility Theory (EUT) and Cumulative Prospect Theory. Children aged 3 to 4 years old were unable to discriminate the profitability of exchanging in the different combinations. From 5 years, children were better at maximizing their benefit in each combination, their decisions were negatively induced by the probability of losing, and they exhibited a framing effect, a judgment error found in adults. Confronting data to the EUT indicated that children aged over 5 were risk-seekers but also revealed inconsistencies in their choices. According to a complementary model, the Cumulative Prospect Theory (CPT), they exhibited loss aversion, a pattern also found in adults. These findings confirm that adult-like judgment errors occur in children, which suggests that they possess a survival value.

The effects of whole grain high-amylose maize flour as a source of resistant starch on blood glucose, satiety, and food intake in young men.

PubMed

Luhovyy, Bohdan L; Mollard, Rebecca C; Yurchenko, Svitlana; Nunez, Maria Fernanda; Berengut, Shari; Liu, Ting Ting; Smith, Christopher E; Pelkman, Christine L; Anderson, G Harvey

2014-12-01

The objective of this study was to determine the dose response effect of whole grain high-amylose maize (HAM) flour as a source of resistant starch (RS) on blood glucose, appetite and short-term food intake. In a repeated-measures crossover trial, healthy men (n = 30, 22.9 ± 0.6 y, BMI of 22.6 ± 0.3 kg/m(2)) were randomly assigned to consume 1 of 3 cookies once a week for 3 wk. Cookies were control (100% wheat flour), low-dose (63% wheat flour,37% HAM flour), and high-dose (33% wheat flour, 67% HAM flour) providing 53.5, 43.5, and 36.3 g of available carbohydrate, respectively. Ad libitum food intake was measured 120 min at a pizza meal, blood glucose and subjective appetite were measured after consumption of the cookie (0 to 120 min) and after the pizza meal (140 to 200 min). Blood glucose concentrations were lower at 30 and 45 min after high-dose treatment, and at 120 min after both high- and low-dose treatments compared to control (P < 0.05). Blood glucose AUC before the pizza meal (0 to 120 min) was 44% and 14% lower, and higher by 43% and 41% after the pizza meal (140 to 200 min) compared with control. Yet despite the higher response following the meal, cumulative AUC (0 to 200 min) was still 22% lower after the high-dose treatment (P < 0.05). All treatments equally suppressed subjective appetite and there was no effect on food intake. In conclusion, HAM flour as a source of RS and incorporated into a cookie was associated with better glycemic control in young men. © 2014 Institute of Food Technologists®

Influences on transfer of selected synthetic pyrethroids from treated Formica to foods.

PubMed

Melnyk, Lisa Jo; Hieber, Thomas E; Turbeville, Tracy; Vonderheide, Anne P; Morgan, Jeffrey N

2011-01-01

Children's unstructured eating habits and activities may lead to excess dietary exposures not traditionally measured by the US Environmental Protection Agency. Influence of these activities on transfer of pesticides from treated Formica to foods was studied. The objective was to perform simulation experiments using four foods (bread, apple slices, bologna, and sugar cookies) exposed to treated Formica after varied time intervals between surface contamination and contact (1, 6, and 24 h) and frequency of contact with and without recontamination. Pesticides investigated included permethrin, bifenthrin, cyfluthrin, cypermethrin, and deltamethrin. Data will be used as input parameters for transfer efficiencies (TEs) within the Children's Dietary Intake Model (CDIM), which predicts total dietary exposure of a child. Pesticide transfer from surfaces to bologna and apples was more efficient than to bread and cookies. For the bread and cookies, all pyrethroids had a TE that ranged from below detectible levels to ≤ 4%. A combined average of 32-64% and 19-43% was transferred to bologna and apples, respectively, for the three contact times for all pyrethroids. The TEs of the varied time intervals indicated that increased time between contamination and contact showed little difference for bologna, bread, and cookies, but a significant difference for apples. As long as pesticide levels are measureable on surfaces in children's eating environment, it can be concluded that transfer of pesticides to foods will take place. Foods' characteristics had an important function in the transfer of pesticides when multiple contacts occurred. Regardless of recontamination, pesticides were efficiently transferred from the treated surface to bologna. The bologna did not reach a saturation point during the contacts. Pesticides were also efficiently transferred to apples, but reached a maximum TE during the second contact. The distribution of activity factors within CDIM needs to reflect the

A Novel, Ecologically Relevant, Highly Preferred, and Non-invasive Means of Oral Substance Administration for Rodents

PubMed Central

Sobolewski, Marissa; Allen, Joshua L.; Morris-Schaffer, Keith; Klocke, Carolyn; Conrad, Katherine; Cory-Slechta, Deborah A.

2017-01-01

Prenatal stress and nutrition are well-known to alter a broad range of physiological systems, notably metabolic, endocrine and neurobehavioral function. Commonly used methods for oral administration of xenobiotics can, by acting as a stressor or altering normal nutrition intake, alter these physiological systems as well. Taken together, oral administration methods may unintentionally introduce confounding physiological effects that can mask or enhance toxicity of xenobiotics, particularly if they share biological targets. Consequently, it should be preferable to develop alternative methods without these potential confounds. The aim of this study was to determine the suitability of mealworms as an alternative treat-based method to deliver xenobiotics via the orogastric route. Accurate oral administration is contingent on motivation and preference; mice reliably preferred mealworms over wafer cookie treats. Further, ingestion of wafer cookies significantly increased mouse blood glucose levels, whereas unaltered mealworms produced no such change. Mealworms functioned effectively to orally administer glucose, as glucose-spiked mealworms produced a rise in blood glucose equivalent to the ingestion of the wafer cookie. Mealworms did not interfere with the physiological function of orally administered d-amphetamine, as both mealworm and oral gavage administered d-amphetamine showed similar alterations in locomotor behavior (mice did not fully consume d-amphetamine-dosed cookies and thus could not be compared). Collectively, the findings indicate that mealworms are a preferred and readily consumed treat, which importantly mimics environmental-relevant nutritional intake, and mealworms per se do not alter glucose metabolic pathways. Additionally, mealworms accurately delivered xenobiotics into blood circulation and did not interfere with the physiological function of administered xenobiotics. Thus mealworm-based oral administration may be a preferable and accurate route of

A novel, ecologically relevant, highly preferred, and non-invasive means of oral substance administration for rodents.

PubMed

Sobolewski, Marissa; Allen, Joshua L; Morris-Schaffer, Keith; Klocke, Carolyn; Conrad, Katherine; Cory-Slechta, Deborah A

2016-01-01

Prenatal stress and nutrition are well-known to alter a broad range of physiological systems, notably metabolic, endocrine and neurobehavioral function. Commonly used methods for oral administration of xenobiotics can, by acting as a stressor or altering normal nutrition intake, alter these physiological systems as well. Taken together, oral administration methods may unintentionally introduce confounding physiological effects that can mask or enhance toxicity of xenobiotics, particularly if they share biological targets. Consequently, it should be preferable to develop alternative methods without these potential confounds. The aim of this study was to determine the suitability of mealworms as an alternative treat-based method to deliver xenobiotics via the orogastric route. Accurate oral administration is contingent on motivation and preference; mice reliably preferred mealworms over wafer cookie treats. Further, ingestion of wafer cookies significantly increased mouse blood glucose levels, whereas unaltered mealworms produced no such change. Mealworms functioned effectively to orally administer glucose, as glucose-spiked mealworms produced a rise in blood glucose equivalent to the ingestion of the wafer cookie. Mealworms did not interfere with the physiological function of orally administered d-amphetamine, as both mealworm and oral gavage administered d-amphetamine showed similar alterations in locomotor behavior (mice did not fully consume d-amphetamine-dosed cookies and thus could not be compared). Collectively, the findings indicate that mealworms are a preferred and readily consumed treat, which importantly mimics environmental-relevant nutritional intake, and mealworms per se do not alter glucose metabolic pathways. Additionally, mealworms accurately delivered xenobiotics into blood circulation and did not interfere with the physiological function of administered xenobiotics. Thus mealworm-based oral administration may be a preferable and accurate route of

[Relationship between first molar caries and eating and tooth brushing habits in elementary school children].

PubMed

Fujiwara, Aiko; Takeda, Fumi

2010-11-01

The aim of the present study was to elucidate the relationship between eating and tooth brushing habits in the second grade of elementary school with first molar caries in the third to sixth grades. Subjects were 130 students at one elementary school in the Tokai region who were in the second grade in 2002, for which eating and tooth-brushing habits were ascertained by a self-administered questionnaire survey. A follow-up survey was conducted based on the 2002 to 2006 school dental examination record and analyses were performed on data from 104 students without first molar dental caries in the second grade. The incidences of first molar caries in the third grade were higher among students who ate cookies at least once daily or every 2 to 3 days, compared with those who ate cookies once a week or not at all in the second grade. Incidences were also higher among those whose daily frequency of tooth brushing was once or sometimes compared with twice or three times or more. Furthermore, the incidences of first molar caries in the fourth, fifth and sixth grades were higher among students who ate candy at least once daily or every 2 to 3 days, compared with those who ate candy once a week or not at all in the second grade. The intake frequency of cookies was related to the first molar caries in the third grade, and of candy for that in the fourth to sixth grades. Moreover, first molar caries in the third grade were also related to the daily frequency of second-grade tooth brushing. These findings suggest the importance of measures encouraging lower-grade elementary students to establish and maintain habits of tooth brushing and of limiting consumption of sweets, such as cookies and candy, in order to prevent caries in their permanent teeth during elementary school.

Degradation and epimerization of ergot alkaloids after baking and in vitro digestion.

PubMed

Merkel, Stefan; Dib, Baha; Maul, Ronald; Köppen, Robert; Koch, Matthias; Nehls, Irene

2012-11-01

The degradation and epimerization of ergot alkaloids (EAs) in rye flour were investigated after baking cookies and subsequently subjecting them to an in vitro digestion model. Different steps of digestion were analyzed using salivary, gastric, and duodenal juices. The degradation and bidirectional conversion of the toxicologically relevant (R)-epimers and the biologically inactive (S)-epimers for seven pairs of EAs were determined by a HPLC method coupled with fluorescence detection. Baking cookies resulted in degradation of EAs (2-30 %) and a shift in the epimeric ratio toward the (S)-epimer for all EAs. The applied digestion model led to a selective toxification of ergotamine and ergosine, two ergotamine-type EAs. The initial percentage of the toxic (R)-epimer in relation to the total toxin content was considerably increased after digestion of cookies. Ergotamine and ergosine increased from 32 to 51 % and 35 to 55 %, respectively. In contrast, EAs of the ergotoxine type (ergocornine, α- and β-ergocryptine, and ergocristine) showed an epimeric shift toward their biologically inactive (S)-epimers. Further experiments indicated that the selective epimerization of ergotamine EAs occurs in the duodenal juice only. These results demonstrate that toxification of EAs in the intestinal tract should be taken into consideration.

Analysis of Smaller UGR-A Meal Modules to Support Village Stability Operations

DTIC Science & Technology

2013-09-09

0  0  0  0  0  0  3  0  0  0  0  0  0  0  0  0  3  4  Dess.  COOKIE   DOUGH  W/ CANDY COATED DISKS  Case  1  50      0  0  0  0  0  0  0  0  0  0  0  0...48.0  48.0  48.0  48.0  16.0  24.0  32.0  L16  COOKIE   DOUGH  W/ CANDY COATED DISKS  50.0  50.0  50.0  50.0  50.0  50.0  50.0  50.0  50.0  Total  Total...0  0  0  Dess.  MIXED FRUIT IN CHERRY SYRUP, IND CUP  Case  2  6  4      1  0  0  0  0  0  1  0  0  Dess.  FAMOUS AMOS OATMEAL RAISIN  COOKIE   Bag*  1

A brief mindfulness intervention reduces unhealthy eating when hungry, but not the portion size effect.

PubMed

Marchiori, David; Papies, Esther K

2014-04-01

The present research examined the effects of a mindfulness-based intervention to foster healthy eating. Specifically, we tested whether a brief mindfulness manipulation can prevent the portion size effect, and reduce overeating on unhealthy snacks when hungry. 110 undergraduate participants (MAge=20.9±2.3; MBMI=22.3±2.5) were served a small or a large portion of chocolate chip cookies after listening to an audio book or performing a mindfulness exercise (i.e., body scan). Current level of hunger was assessed unobtrusively on a visual analog scale before the eating situation. Calorie intake from chocolate chip cookies. When presented with a large compared to a small portion, participants consumed more cookies (+83kcal). This was not affected by the mindfulness intervention or by hunger. However, while control participants ate more unhealthy food when hungry than when not hungry (+67kcal), participants in the mindfulness condition did not (+1kcal). Findings confirm the prevalence and robustness of the portion size effect and suggest that it may be independent from awareness of internal cues. Prevention strategies may benefit more from targeting awareness of the external environment. However, mindfulness-based interventions may be effective to reduce effects of hunger on unhealthy food consumption. Copyright © 2013 Elsevier Ltd. All rights reserved.

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Cancer Survivors: Managing Your Emotions After Cancer Treatment

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Caring for the Elderly: Dealing with Resistance

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Is Acute Bronchitis Contagious?

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Vaccines for Adults: Which Do You Need?

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Nighttime Headaches: How Can I Get Relief?

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Limit Asthma Attacks Caused by Colds or Flu

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Prenatal Yoga: What You Need to Know

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Foot Swelling during Air Travel: A Concern?

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Gallbladder Cleanse: A "Natural" Remedy for Gallstones?

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Pregorexia: A Legitimate Problem during Pregnancy?

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In vitro gas production of foliage from three browse tree species treated with different dose levels of exogenous fibrolytic enzymes.

PubMed

López, D; Vázquez-Armijo, J F; López-Villalobos, N; Lee-Rangel, H A; Salem, A Z M; Borquez-Gastelum, J L; Domínguez-Vara, I A; Rojo-Rubio, R

2016-10-01

The aim of this study was to evaluate the effect of different dose levels of exogenous fibrolytic enzymes (EFE) on in vitro ruminal fermentation kinetics and energy utilization of foliages from three browse trees (Pithecellobium dulce, Heliocarpus velutinus and Guazuma ulmifolia). Mixture of EFE product was added to the leaves of the three browse tree species at three dose levels: 0 (control), 3.5 and 7.0 mg/g of DM. Chemical composition of the foliages, including plant secondary metabolites such as total phenolics (TP), saponins (SAP) and aqueous fraction (AF), was determined. In addition, in vitro assaying of ruminal gas production kinetics was determined for the three browse three foliages treated with EFE. P. dulce had the highest crude protein content (p < 0.05), whereas G. ulmifolia had the highest content of neutral detergent fibre and SAP (p < 0.05) and H. velutinus had the lowest content of TP (p < 0.05). The interaction between tree species and dose level of EFE was significant (p < 0.05) for gas production (GP) at 24 h of incubation, parameters b and c of the accumulated GP curve, short-chain fatty acids (SCFA) and metabolizable energy (ME). The lowest (p < 0.01) extent of accumulated GP as well as the b and c values occurred in G. ulmifolia at 0 mg EFE/g DM. P. dulce had the highest (p < 0.05) values for ME and SCFA at the highest dose of EFE. Tree species and dose level had significant (p < 0.05) effects on all parameters describing in vitro ruminal fermentation kinetics and energy utilization. Addition of EFE improved the fermentation kinetics of the browse species considered in this study. Journal of Animal Physiology and Animal Nutrition © 2016 Blackwell Verlag GmbH.

78 FR 67169 - Tentative Determination Regarding Partially Hydrogenated Oils; Request for Comments and for...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-11-08

... been used by the food industry in such products as margarine, shortening, and baked goods. The... consumers have alternatives containing lower levels of trans fat (e.g., cookies, baked goods, microwave...

Potpourri.

ERIC Educational Resources Information Center

Science Scope, 1994

1994-01-01

Presents three articles that describe different ways of teaching the scientific method using cookies ("The One-Hour Science Fair"), cola ("Are All Medium Colas the Same Size"), and television ("Timing Televiewing"). (PR)

[Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].

PubMed

Mueses, C; de León, L; Bressani, R

1993-03-01

The present study reports on the development of foods containing processed pigeon pea (Cajanus cajan) flour. The pigeon pea flours described in a previous publication were prepared from dehulled pigeon peas by cooking in autoclave, by extrusion-cooking and by cooking/dehydration by drum-drying. Mixtures of cooked pigeon peas and rice were first evaluated biological through a protein complementation design using NPR. The results of this study showed that the two products had high protein quality and were similar when mixed in ratios of 80:20 to 40:60. For the evaluation of the processed pigeon pea flour, mixtures with rice (80:20) were used. All pigeon pea flours gave similar protein quality values. On the basis of these results three products were developed and tested. One was a gruel ("atole"), a second a fruit-flavored thick drink with and without 15% milk. Cookies were also prepared with a series of blends of pigeon pea flour (extrusion-cooked) and wheat. The gruel and the fruit flavored products had high acceptability based on a sensory evaluation test. Cookies with 100% pigeon pea flour were unacceptable, however, mixtures of 75% wheat flour and 25% pigeon pea flour gave cookies of attractive appearance and good taste. The study showed the possibility of preparing and utilizing tropical grain legume flours for food products of relatively high acceptability and nutritive value.

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.

PubMed

Sharma, Savita; Gupta, Jatinder Pal; Nagi, H P S; Kumar, Rakesh

2012-10-01

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.

The influence of labeling the vegetable content of snack food on children's taste preferences: a pilot study.

PubMed

Pope, Lizzy; Wolf, Randi L

2012-01-01

This pilot study examined whether informing children of the presence of vegetables in select snack food items alters taste preference. A random sample of 68 elementary and middle school children tasted identical pairs of 3 snack food items containing vegetables. In each pair, 1 sample's label included the food's vegetable (eg, broccoli gingerbread spice cake), and 1 sample's label did not (eg, gingerbread spice cake). Participants reported whether the samples tasted the same, or whether they preferred one sample. Frequency of vegetable consumption was also assessed. Taste preferences did not differ for the labeled versus the unlabeled sample of zucchini chocolate chip bread, χ(2) (2, n = 68) = 3.21, P = .20 or broccoli gingerbread spice cake χ(2) (2, n = 68) = 2.15, P = .34. However, students preferred the unlabeled cookies (ie, chocolate chip cookies) over the vegetable-labeled version (ie, chickpea chocolate chip cookies), χ(2) = (2, n = 68) 9.21, P = .01. Chickpeas were consumed less frequently (81% had not tried in past year) as compared to zucchini and broccoli. Informing children of the presence of vegetables hidden within snack food may or may not alter taste preference and may depend on the frequency of prior exposure to the vegetable. Copyright © 2012 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Toxicity of synthetic flavorings, nature identical and artificial, to hematopoietic tissue cells of rodents.

PubMed

Sales, I M S; Silva, J M; Moura, E S R; Alves, F D S; Silva, F C C; Sousa, J M C; Peron, A P

2018-05-01

The goal of this study was to analyze cytotoxicity, genotoxicity and mutagenicity to bone marrow cells of mice of nature identical synthetic flavorings, passion fruit and strawberry, and artificial synthetic flavorings, vanilla, chocolate, tutti-frutti and cookie, at doses 0.5; 1.0; 2.0; 5.0 and 10.0 mL/kg. The additives were given to the animals by gavage in a single daily application for seven days. Data were subjected to analysis of variance (ANOVA) followed by post Tukey's post hoc test, p <0.05. Animals treated with 2.0; 5.0 and 10.0 mL/Kg of flavorings chocolate, strawberry and cookie, and 5.0 and 10.0 mL/Kg of flavorings vanilla and passion fruit died on the fifth and sixth day of the experiment, respectively. The doses 0.5 and 1.0 mL/Kg of the six additives significantly reduced erythropoiesis in the examined tissue. Also, treatments 0.5 and 1.0 mL/Kg of chocolate, and 1.0 mL/Kg of strawberry and biscuit induced the formation of micronuclei in the bone marrow erythrocytes, at a significant frequency. Therefore, under the study conditions, the six microingredients analyzed were cytotoxic and genotoxic, and additives strawberry, chocolate and cookie were also mutagenic in at least one of the evaluated doses.

Consumption of a structured triacylglycerol containing behenic and oleic acids increases fecal fat excretion in humans.

PubMed

Kojima, Makiko; Arishima, Toshiharu; Shimizu, Ryoma; Kohno, Mitsutaka; Kida, Haruyasu; Hirotsuka, Motohiko; Ikeda, Ikuo

2013-01-01

We examined the fecal fat excretion of mildly hypertriacylglycerolemic subjects who ingested soft cookies containing 1(3)-behenoyl-2,3(1)-dioleoyl-rac-glycerol (BOO) for 7 days. The subjects included 14 healthy men (average age; 44.9 ± 1.7) whose fasting plasma triacylglycerol level ranged from 150 to 250 mg/dL. Every day for 7 days, the subjects ate 5 soft cookies containing margarine with the BOO-rich experimental oil (BOO intake, 2.46 g/day). The placebo group ate soft cookies containing margarine without BOO. This study was a randomized double-blind, placebo-controlled, crossover study. Feces were collected for 3 days prior to the end of the treatment period, and fecal fat and fatty acid composition were determined. The fecal wet weight was significantly increased in BOO group compared with that in the placebo group. Moreover, fecal fat and fatty acid level were significantly higher in the BOO group than in the placebo group. There were no significant differences in the fecal fatty acid composition of the BOO and placebo groups. These results suggest that dietary BOO increases fecal excretion of dietary fat in humans. However, BOO does not increase the excretion of specific fatty acids; it increases the excretion of all fatty acids of dietary origin, which may lead to lower and delay intestinal absorption of dietary fat.

Generating Discourse with Cookie and Doughnut Investigations

ERIC Educational Resources Information Center

Plankis, Brian; Vowell, Julie; Ramsey, John

2011-01-01

One key element sometimes missing from middle school science lessons is questioning designed to generate student discourse. The National Science Teachers Association recommends that the curriculum of middle school science programs includes "hands-on, minds-on" (NSTA 2003) inquiry-based science instruction, and according to Clough and Olson,…

ARC-2009-ACD09-0049-006

NASA Image and Video Library

2009-03-14

FIRST Robotics Competition 'Lunacy' hosted by NASA at San Jose State University Event Center. For Inspiration and Recognition of Science and Technology let the games begin. Ames Space Cookies team #1868 on the floor

Sulfa Allergy: Which Medications Should I Avoid?

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Ultrasound

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Adult Bed-Wetting: A Concern?

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Recurring Strep Throat: When Is Tonsillectomy Useful?

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Terrible Twos: Why Are 2-Year-Olds So Difficult?

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Anal Pain

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When Might Sunburn Require Medical Attention?

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Interstitial Lung Disease

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Added Sugar: Don't Get Sabotaged by Sweeteners

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... preserve foods, such as jams and jellies Fuels fermentation, which enables bread to rise Serves as a ... whole-grain crackers and low-fat, low-calorie yogurt instead of candy, pastries and cookies. By limiting ...

Presbyopia

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Functional suitability of commercially milled rice bran in India for use in different food products.

PubMed

Sekhon, K S; Dhillon, S S; Singh, N; Singh, B

1997-01-01

The effect of blending of commercially available full fat and defatted rice brans in India from modern multistage rice mills with parboiling/stabilizing facilities in different food products in comparison to those obtained from laboratory milling of rice is reported. Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. Rice brans could be added to different food products to the extent of 5-10%. However, the full fat rice bran could not be used for production of extruded snack food.

Friedreich's Ataxia Research Alliance

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Computer Intrusions and Attacks.

ERIC Educational Resources Information Center

Falk, Howard

1999-01-01

Examines some frequently encountered unsolicited computer intrusions, including computer viruses, worms, Java applications, trojan horses or vandals, e-mail spamming, hoaxes, and cookies. Also discusses virus-protection software, both for networks and for individual users. (LRW)

Sustainability

Science.gov Websites

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Proton Improvement Plan-II (PIP-II)

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Fermilab | Photo Gallery

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Facilities Engineering Services Section

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Urinary Tract Infection

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Puncture Wounds: First Aid

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Chemical Splash in the Eye: First Aid

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Disease Vector Ecology Profile: Peru

DTIC Science & Technology

1998-12-01

mi) border), on the south by Chile (160 km (99 mi) border), and in the west by the Pacific Ocean (2,414 km (1,497 mi) coast). Peru consists of three...1993), Brazil (1993), Paraguay (1996) and Chile (1997). Two isolates of hantavirus were reported in late 1996 from the rice rat, Oligoryzomys...Simuliidae. Fauna de Agua Dulce de la Republica Argentina. 38. (Insecta, Diptera, Simuliidae), Fascicle 2, 304 pp. +78 pp. of unnumbered figures

Numerical modelling and hydrochemical characterisation of a fresh-water lens in the Belgian coastal plain

NASA Astrophysics Data System (ADS)

Vandenbohede, A.; Lebbe, L.

2002-05-01

ée de canal de marée est étudiée. L'évolution hydrochimique de la lentille d'eau douce est reconstituée, révélant que les principales réactions chimiques sont l'échange de cations, la dissolution de calcite et l'oxydation de matières organiques. La formation et l'évolution de la lentille d'eau douce sont modélisées en recourant à un modèle en deux dimensions de transport de soluté dépendant de la densité la sensibilité au drainage et les conductivités sont étudiées. Le niveau du drainage influence surtout la profondeur de la lentille d'eau douce, alors que le temps de formation de la lentille est surtout influencé par la conductivité. Resumen. La distribución de las aguas dulces y salinas en acuíferos costeros está influenciada por muchos procesos. Se ilustra la influencia de la heterogeneidad del medio y de la interferencia humana mediante acciones tales como la recuperación de terrenos en la llanura costera belga, donde, hacia el año 1200 D.C., se aprovechó un medio sometido a fluctuaciones mareales. La salinidad del acuífero, que fue invadido por agua salada, está siendo rebajada desde entonces. La distribución espacial de turba, arcilla, limo y arena influencia el flujo general y la distribución de agua dulce y salina, además de afectar el esquema de drenaje, y origina el desarrollo de lentejones de agua dulce. Se inspecciona la calidad del agua en y en torno a los lentejones de agua dulce bajo la cresta de un canal mareal invertido. Se reconstruye la evolución hidroquímica de los lentejones de agua dulce, proponiendo como reacciones principales el intercambio catiónico, la disolución de calcita y la oxidación de materia orgánica. Se modela la formación y evolución de los lentejones mediante un modelo bidimensional de transporte con densidad variable, y se estudia la sensibilidad del drenaje y de las conductividades. El nivel de drenaje influencia sobretodo la profundidad de los lentejones de agua dulce, mientras el tiempo

Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products.

PubMed

Palermo, Mariantonella; Fiore, Alberto; Fogliano, Vincenzo

2012-10-10

Soybeans are widely used in bakery products because of their technological advantages and, recently, soybean-containing products have been marketed as functional foods thanks to several health benefits. Okara is a soybean-based ingredient obtained after elimination of the water-soluble component from ground soybeans. In this paper the effect of okara addition to bakery products on the formation of some potentially harmful Maillard reaction products was evaluated. Cookies obtained by replacing 15% of wheat flour with okara showed a visible browning increase and a more intense Maillard reaction development as shown by higher concentrations of 5-hydroxymethyl-2-furaldehyde (HMF) (+100%), acrylamide (+60%), and carboxymethyl-lysine (CML) (+400%) with respect to the control. This phenomenon could be related to the presence in okara of about 50% of insoluble dietary fiber: the fiber reduces water activity during cooking, thus promoting Maillard reaction. To confirm this hypothesis, cookies obtained by replacing 7% of wheat flour with three different types of dietary fiber (cellulose, chitosan, and pea fiber) were prepared: these experimental cookies showed higher Maillard reaction product concentration with respect to the control and, in particular, HMF and CML values were directly related to the fiber water-holding capacity (WHC). To extend the observation to the food market, a sampling of soybean-containing commercial bakery products was analyzed by comparing the concentrations of Maillard reaction products with those of similar bakery products without soy. Soybean-containing samples showed higher concentrations of acrylamide and CML than corresponding controls.

Serum lipid responses to psyllium fiber: differences between pre- and post-menopausal, hypercholesterolemic women

PubMed Central

Ganji, Vijay; Kuo, Jennifer

2008-01-01

Background Cardiovascular disease is the leading cause of death in women and men. Psyllium, a soluble fiber has been known to reduce serum lipids. In this pilot study, we evaluated whether menopausal status would affect the serum lipid responses to psyllium fiber in women. Methods Eleven post-menopausal and eight pre-menopausal women with serum total cholesterol >200 mg/dL were included in the study. Subjects consumed their habitual diet and 15 g psyllium/d for 6 weeks. Psyllium was incorporated into cookies. Each cookie contained ≈5 g of psyllium fiber. Subjects ate one cookie in each meal. Results With psyllium fiber, total cholesterol concentration was significantly lower (≈5.2%, P < 0.05) in post-menopausal women but not in pre-menopausal women (≈1.3%). Also, there was a significant decrease in HDL-cholesterol in post-menopausal women (≈10.2%, P < 0.05). There were no significant changes observed in concentrations of LDL-cholesterol, triglycerides, apolipoprotein A1, and apolipoprotein B in both pre- and post-menopausal women with psyllium. Conclusion In this pilot study, post- and pre-menopausal, hypercholesterolemic women responded differently to psyllium fiber supplementation. Post-menopausal women would benefit from addition of psyllium to their diets in reducing the risk for heart diseases. The results of this study should be used with caution because the study was based on a small sample size. PMID:18727833

Impact of front-of-pack nutrition information and label design on children's choice of two snack foods: Comparison of warnings and the traffic-light system.

PubMed

Arrúa, Alejandra; Curutchet, María Rosa; Rey, Natalia; Barreto, Patricia; Golovchenko, Nadya; Sellanes, Andrea; Velazco, Guillermo; Winokur, Medy; Giménez, Ana; Ares, Gastón

2017-09-01

Research on the relative influence of package features on children's perception of food products is still necessary to aid policy design and development. The aim of the present work was to evaluate the relative influence of two front-of-pack (FOP) nutrition labelling schemes, the traffic light system and Chilean warning system, and label design on children's choice of two popular snack foods in Uruguay, wafer cookies and orange juice. A total of 442 children in grades 4 to 6 from 12 primary schools in Montevideo (Uruguay) participated in the study. They were asked to complete a choice-conjoint task with wafer cookies and orange juice labels, varying in label design and the inclusion of FOP nutrition information. Half of the children completed the task with labels featuring the traffic-light system (n = 217) and the other half with labels featuring the Chilean warning system (n = 225). Children's choices of wafer cookies and juice labels was significantly influenced by both label design and FOP nutritional labels. The relative impact of FOP nutritional labelling on children's choices was higher for the warning system compared to the traffic-light system. Results from the present work stress the need to regulate the design of packages and the inclusion of nutrient claims, and provide preliminary evidence of the potential of warnings to discourage children's choice of unhealthful products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Make Better Food Choices

MedlinePlus

... fatty meats like ribs, bacon, and hot dogs. Choose cakes, cookies, candies, and ice cream as just occasional treats. help strengthen bones. Be sure your morning coffee ... half your plate fruits and vegetables Add fruit to meals as ...

An Inquiry into Differences in Patient Outcomes by Observing Dietitian and Nurse Practitioner Management of Hyperlipidemia

DTIC Science & Technology

1987-07-01

excluded fats Breads and Cereals: Breads Commercial biscuits, muffins, #-Whole wheat cornbread, cakes, cake mixes, -Rye cookies , fried pies, cupcakes...Oatmeal *Chips -Pumpernickle Egg Bread -French rolls Cheese Bread #-English muffins (whole wheat) Commercial mixes containing -Sour dough bread dried

76 FR 19001 - Sulfuryl Fluoride; Addendum to Proposed Order Granting Objections to Tolerances and Denying...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-06

... consumer. Potentially affected entities may include, but are not limited to: Food manufacturing (NAICS code 311), e.g., grain and oilseed milling; animal food manufacturing; flour milling; bread and bakery product manufacturing; cookie, cracker, and pasta manufacturing; snack food manufacturing. Pesticide...

The Contribution of the Spanish Guardia Civil to the Peace and Stability Operations Within the Human Security Framework

DTIC Science & Technology

2010-03-08

1999.- U.N. Civilian Police component in Kosovo (UNMIK.) 2000.- Oficina del Programa de Irak (no es especificamente una misi6n de paz) 2000.- Special...community security, and political security. Nevertheless, it is worth pointing out that the establishment and the inclusion of an agenda based on the human...model the pattern set in France by the Gendarmerie and in Catalonia by the existing Mossos de Escuadra. The Dulce of Ahumada personally shaped this new

Effect of baking and fermentation on the stable carbon and nitrogen isotope ratios of grain-based food.

PubMed

Bostic, Joshua N; Palafox, Sherilyn J; Rottmueller, Marina E; Jahren, A Hope

2015-05-30

Isotope ratio mass spectrometry (IRMS) is used extensively to reconstruct general attributes of prehistoric and modern diets in both humans and animals. In order to apply these methods to the accurate determination of specific intakes of foods/nutrients of interest, the isotopic signature of individually consumed foods must be constrained. For example, 86% of the calories consumed in the USA are derived from processed and prepared foods, but the relationship between the stable isotope composition of raw ingredients and the resulting products has not been characterized. To examine the effect of common cooking techniques on the stable isotope composition of grain-based food items, we prepared yeast buns and sugar cookies from standardized recipes and measured bulk δ(13) C and δ(15) N values of samples collected throughout a 75 min fermentation process (buns) and before and after baking at 190°C (buns and cookies). Simple isotope mixing models were used to determine if the isotopic signatures of 13 multi-ingredient foods could be estimated from the isotopic signatures of their constituent raw ingredients. No variations in δ(13) C or δ(15) N values were detected between pre- and post-baked yeast buns (pre: -24.78‰/2.61‰, post: -24.75‰/2.74‰), beet-sugar cookies (pre: -24.48‰/3.84‰, post: -24.47‰/3.57‰), and cane-sugar cookies (pre: -19.07‰/2.97‰, post: -19.02‰/3.21‰), or throughout a 75 min fermentation process in yeast buns. Using isotopic mass balance equations, the δ(13) C/δ(15) N values of multi-ingredient foods were estimated from the isotopic composition of constituent raw ingredients to within 0.14 ± 0.13‰/0.24 ± 0.17‰ for gravimetrically measured recipes and 0.40 ± 0.38‰/0.58 ± 0.53‰ for volumetrically measured recipes. Two common food preparation techniques, baking and fermentation, do not substantially affect the carbon or nitrogen isotopic signature of grain-based foods. Mass-balance equations can be used to

Snacking patterns, diet quality, and cardiovascular risk factors in adults

PubMed Central

2014-01-01

Background The relationship of snacking patterns on nutrient intake and cardiovascular risk factors (CVRF) in adults is unknown. The aim of this study was to examine the associations of snacking patterns with nutrient intake, diet quality, and a selection of CVRF in adults participating in the 2001-2008 National Health and Nutrition Examination Survey. Methods 24-hour dietary recalls were used to determine intake and cluster analysis was used to identify the snacking patterns. Height and weight were obtained and the health indices that were evaluated included diastolic and systolic blood pressure, high density lipoprotein-cholesterol, low density lipoprotein cholesterol, triacylglycerides, blood glucose, and insulin. Results The sample was participants (n = 18,988) 19+ years (50% males; 11% African-Americans; 72% white, 12% Hispanic-Americans, and 5% other). Cluster analyses generated 12 distinct snacking patterns, explaining 61% of the variance in snacking. Comparisons of snacking patterns were made to the no snack pattern. It was found that miscellaneous snacks constituted the most common snacking pattern (17%) followed by cakes/cookies/pastries (12%) and sweets (9%). Most snacking patterns were associated with higher energy intakes. Snacking patterns cakes/cookies/pastries, vegetables/legumes, crackers/salty snacks, other grains and whole fruit were associated with lower intakes of saturated fatty acids. Added sugars intakes were higher in the cakes/cookies/pastries, sweets, milk desserts, and soft drinks patterns. Five snack patterns (cakes/cookies/pastries, sweets, vegetable/legumes, milk desserts, soft drinks) were associated with lower sodium intakes. Several snack patterns were associated with higher intakes of potassium, calcium, fiber, vitamin A, and magnesium. Five snacking patterns (miscellaneous snacks; vegetables/legumes; crackers/salty snacks; other grains; and whole fruit) were associated with better diet quality scores. Alcohol was associated with

Snacking patterns, diet quality, and cardiovascular risk factors in adults.

PubMed

Nicklas, Theresa A; O'Neil, Carol E; Fulgoni, Victor L

2014-04-23

The relationship of snacking patterns on nutrient intake and cardiovascular risk factors (CVRF) in adults is unknown. The aim of this study was to examine the associations of snacking patterns with nutrient intake, diet quality, and a selection of CVRF in adults participating in the 2001-2008 National Health and Nutrition Examination Survey. 24-hour dietary recalls were used to determine intake and cluster analysis was used to identify the snacking patterns. Height and weight were obtained and the health indices that were evaluated included diastolic and systolic blood pressure, high density lipoprotein-cholesterol, low density lipoprotein cholesterol, triacylglycerides, blood glucose, and insulin. The sample was participants (n = 18,988) 19+ years (50% males; 11% African-Americans; 72% white, 12% Hispanic-Americans, and 5% other). Cluster analyses generated 12 distinct snacking patterns, explaining 61% of the variance in snacking. Comparisons of snacking patterns were made to the no snack pattern. It was found that miscellaneous snacks constituted the most common snacking pattern (17%) followed by cakes/cookies/pastries (12%) and sweets (9%). Most snacking patterns were associated with higher energy intakes. Snacking patterns cakes/cookies/pastries, vegetables/legumes, crackers/salty snacks, other grains and whole fruit were associated with lower intakes of saturated fatty acids. Added sugars intakes were higher in the cakes/cookies/pastries, sweets, milk desserts, and soft drinks patterns. Five snack patterns (cakes/cookies/pastries, sweets, vegetable/legumes, milk desserts, soft drinks) were associated with lower sodium intakes. Several snack patterns were associated with higher intakes of potassium, calcium, fiber, vitamin A, and magnesium. Five snacking patterns (miscellaneous snacks; vegetables/legumes; crackers/salty snacks; other grains; and whole fruit) were associated with better diet quality scores. Alcohol was associated with a lower body mass index and

ARC-2009-ACD09-0049-174

NASA Image and Video Library

2009-03-14

FIRST Robotics Competition 'Lunacy' hosted by NASA at San Jose State University Event Center. For Inspiration and Recognition of Science and Technology let the games begin. with Mark Leon, Ames Research Robotics Alliance Project Lead encourages the Ames Space Cookies team #1868

Food and Books for Young Children: What a Delicious Connection. Nutrition, Health and Safety.

ERIC Educational Resources Information Center

Blake, Mary E.; Nabors, Martha L.

2001-01-01

Presents learning activities for children at home or in school using food as an educational tool. Activities are organized by food category: bread/pasta/rice, cereal/popcorn, cookies/desserts, candy, fruit/vegetables, all food. Each category includes a list of related books. (KB)

Diagnostic Testing for Male Factor Infertility

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Optimizing Male Fertility

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Noncontraceptive Benefits of Birth Control Pills

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Defining Infertility

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Medications for Inducing Ovulation

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Intracytoplasmic Sperm Injection (ICSI)

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Side Effects of Injectable Fertility Drugs (Gonadotropins)

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Hyperprolactinemia (Prolactin Excess)

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Hysterosalpingogram (HSG)

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Sexual Dysfunction and Infertility

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Endometriosis and Infertility: Can Surgery Help?

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Infertility Counseling and Support: When and Where to Find It

MedlinePlus

... Videos State Infertility Insurance Laws Protect Your Fertility Campaign Find a Health Professional ABOUT ASRM Vision of ASRM ASRM's Mission Statement Site Endowment ASRM Board of Directors ASRM Office of Public Affiars Social Media Contact Us Donate ASRM Cookie Policy Donate ASRM ...

Safe eating during cancer treatment

MedlinePlus

... eggs. Do not eat foods that may have raw eggs in them (such as certain Caesar salad dressings, cookie dough, cake batter, and hollandaise sauce). Be careful when you have dairy products: All milk, yogurt, cheese, and other dairy should have the ...

Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers.

PubMed

Doménech-Asensi, G; Merola, N; López-Fernández, A; Ros-Berruezo, G; Frontela-Saseta, C

2016-01-01

Bakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.

Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system.

PubMed

Min, Bockki; Bae, In Young; Lee, Hyeon Gyu; Yoo, Sang-Ho; Lee, Suyong

2010-07-01

Water soluble pectin-enriched materials (PEMs) from apple pomace, were evaluated as a fat replacer in a model food system. When PEM solutions were subjected to steady-shear measurements, shear-thinning behavior was observed. The flow behaviors could be described by the Cross model (R(2)=0.99), and temperature effects were investigated by the Arrhenius equation. The addition of PEMs significantly increased the pasting parameters of wheat flour as measured by a starch pasting rheometer. Gelatinization temperature and enthalpy increased with increasing PEM concentrations. When PEMs were incorporated into cookie formulations in place of shortening (semisolid fat generally used in baked foods) up to 30% by the weight of shortening, the cookie spread diameter was reduced while an increase in the moisture content was observed. Moreover, replacement of shortening with PEMs contributed to a more tender texture and lighter surface color. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Alcohol's acute effect on food intake is mediated by inhibitory control impairments.

PubMed

Christiansen, Paul; Rose, Abigail; Randall-Smith, Laura; Hardman, Charlotte A

2016-05-01

There is a strong association between alcohol misuse and excess weight. Although alcohol is highly calorific and may directly contribute to weight gain, it is also likely to have indirect effects on weight. Indeed, alcohol primes have been found to stimulate appetite and increase energy intake in experimental taste tests. The current study investigated whether the effects of alcohol on energy intake are the result of inhibitory control impairments and whether this effect is moderated by individual differences in dietary restraint. Sixty undergraduate females completed measures of dietary restraint and the Food Craving Questionnaire-State (FCQS). Following this, they were given an alcohol prime (0.6 g of alcohol per kg of body weight) or a placebo drink manipulated to smell and taste alcoholic. Participants then completed another FCQS and a color conflict Stroop to measure inhibitory control. Finally, participants were asked to taste cookies for 15 minutes. Participants in the alcohol condition performed worse on the Stroop (d = .61) and consumed more cookie calories (d = .61) than participants in the placebo condition. Notably, the effect of the experimental condition on the amount of cookies consumed was mediated by Stroop performance (Κ2 = .08), although this effect was not evident under high levels of restraint. There was no effect of experimental condition on any subscale of craving. The current study suggests that increased energy intake after alcohol administration may be the product of inhibitory control impairments. However, the most restrained eaters are able to maintain control over their eating behavior. (c) 2016 APA, all rights reserved).

Highly Palatable Food during Adolescence Improves Anxiety-Like Behaviors and Hypothalamic-Pituitary-Adrenal Axis Dysfunction in Rats that Experienced Neonatal Maternal Separation

PubMed Central

Lee, Jong-Ho; Kim, Jin Young

2014-01-01

Background This study was conducted to examine the effects of ad libitum consumption of highly palatable food (HPF) during adolescence on the adverse behavioral outcome of neonatal maternal separation. Methods Male Sprague-Dawley pups were separated from dam for 3 hours daily during the first 2 weeks of birth (maternal separation, MS) or left undisturbed (nonhandled, NH). Half of MS pups received free access to chocolate cookies in addition to ad libitum chow from postnatal day 28 (MS+HPF). Pups were subjected to behavioral tests during young adulthood. The plasma corticosterone response to stress challenge was analyzed by radioimmunoassay. Results Daily caloric intake and body weight gain did not differ among the experimental groups. Ambulatory activities were decreased defecation activity and rostral grooming were increased in MS controls (fed with chow only) compared with NH rats. MS controls spent less time in open arms, and more time in closed arms during the elevated plus maze test, than NH rats. Immobility duration during the forced swim test was increased in MS controls compared with NH rats. Cookie access normalized the behavioral scores of ambulatory and defecation activities and grooming, but not the scores during the elevated plus maze and swim tests in MS rats. Stress-induced corticosterone increase was blunted in MS rats fed with chow only, and cookie access normalized it. Conclusion Prolonged access to HPF during adolescence and youth partly improves anxiety-related, but not depressive, symptoms in rats that experienced neonatal maternal separation, possibly in relation with improved function of the hypothalamic-pituitary-adrenal (HPA) axis. PMID:25031890

AutoMap User’s Guide 2010

DTIC Science & Technology

2010-06-03

but John likes cauliflower The example sentence above contains nine concepts. Manually reviewing this sentence reveals that milk and cookies are...associated with Dave and cauliflower is associated with John. But using a direction of unidirectional and a window size of 9 results in cauliflower

Enhancing P3P Framework through Policies and Trust

DTIC Science & Technology

2005-01-01

existing online review/rating systems are geared towards customer satisfaction in online shopping domain, we believe that in the future privacy will...ablers of online shopping to tracking of user browsing behavior. Though cookies are browser dependent, they are independent of internet service provider

Development of a Benchtop Baking Method for Chemically Leavened Crackers

USDA-ARS?s Scientific Manuscript database

Traditionally, the baking performance of soft wheat flours has been evaluated by well-established benchtop cookie-baking methods. In contrast, a benchtop cracker-baking method has not been widely explored or implemented as an official method, due to hurdles including the difficulty in finding ideal...

What's Cooking For Kids?

ERIC Educational Resources Information Center

Tennessee Valley Authority (Land Between the Lakes), Golden Pond, KY.

This booklet on nutrition for grades 4-6 contains classroom activities as well as recipes for easily prepared nutritious dishes, e.g., applesauce, cookies, bread. Information is provided on the nutritional values of items in the basic food groups, and activity sheets are included. (JD)

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2013 CFR

2013-07-01

..., or cleaning any horizontal or vertical dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter; combination bread slicing and wrapping machine; or cake cutting band saw. (2) The occupation of setting up or adjusting a cookie or cracker machine. (b...

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2014 CFR

2014-07-01

..., or cleaning any horizontal or vertical dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter; combination bread slicing and wrapping machine; or cake cutting band saw. (2) The occupation of setting up or adjusting a cookie or cracker machine. (b...

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2011 CFR

2011-07-01

..., or cleaning any horizontal or vertical dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter; combination bread slicing and wrapping machine; or cake cutting band saw. (2) The occupation of setting up or adjusting a cookie or cracker machine. (b...

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2012 CFR

2012-07-01

..., or cleaning any horizontal or vertical dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter; combination bread slicing and wrapping machine; or cake cutting band saw. (2) The occupation of setting up or adjusting a cookie or cracker machine. (b...

Chemical Changes in Carbohydrates Produced by Thermal Processing.

ERIC Educational Resources Information Center

Hoseney, R. Carl

1984-01-01

Discusses chemical changes that occur in the carbohydrates found in food products when these products are subjected to thermal processing. Topics considered include browning reactions, starch found in food systems, hydrolysis of carbohydrates, extrusion cooking, processing of cookies and candies, and alterations in gums. (JN)

Shape Your Family's Habits: Helping Kids Make Healthy Choices

MedlinePlus

... help teach about hunger and feeling satisfied.” Several studies show that parents can effectively influence healthy behaviors by talking in a positive way or avoiding certain situations altogether. “Instead of telling your children, ‘No, you can’t have any more cookies,’ ...

Computer supplies insulation recipe for Cookie Company Roof

DOE Office of Scientific and Technical Information (OSTI.GOV)

Not Available

Roofing contractors no longer have to rely on complicated calculations and educated guesses to determine cost-efficient levels of roof insulation. A simple hand-held calculator and printer offers seven different programs for fast figuring insulation thickness based on job type, roof size, tax rates, and heating and cooling cost factors.

48 CFR 809.106-1 - Conditions for pre-award surveys.

Code of Federal Regulations, 2012 CFR

2012-10-01

... for contracts covering the products and services of the following: (1) Bakeries. (2) Dairies. (3) Ice cream plants. (4) Laundry and dry cleaning activities. (b) Before any inspection, the contracting... open market purchase of fresh bakery products (such as pies, cakes, and cookies), VA will inspect and...

48 CFR 809.106-1 - Conditions for pre-award surveys.

Code of Federal Regulations, 2011 CFR

2011-10-01

... for contracts covering the products and services of the following: (1) Bakeries. (2) Dairies. (3) Ice cream plants. (4) Laundry and dry cleaning activities. (b) Before any inspection, the contracting... open market purchase of fresh bakery products (such as pies, cakes, and cookies), VA will inspect and...

48 CFR 809.106-1 - Conditions for pre-award surveys.

Code of Federal Regulations, 2013 CFR

2013-10-01

... for contracts covering the products and services of the following: (1) Bakeries. (2) Dairies. (3) Ice cream plants. (4) Laundry and dry cleaning activities. (b) Before any inspection, the contracting... open market purchase of fresh bakery products (such as pies, cakes, and cookies), VA will inspect and...

48 CFR 809.106-1 - Conditions for pre-award surveys.

Code of Federal Regulations, 2014 CFR

2014-10-01

... for contracts covering the products and services of the following: (1) Bakeries. (2) Dairies. (3) Ice cream plants. (4) Laundry and dry cleaning activities. (b) Before any inspection, the contracting... open market purchase of fresh bakery products (such as pies, cakes, and cookies), VA will inspect and...

USSR Report, Consumer Goods and Domestic Trade, No. 62.

DTIC Science & Technology

1983-04-28

dough preparation, automatic dough make-up and rolling machines and 3 others) is the most important task when producing equipment for the baking...candy production. It is planned to provide the production of flour confectionary items with completely mechanized lines for elongated types of cookies and

Absorber for wakefield interference management at the entrance of the wiggler of a free electron laser

DOE Office of Scientific and Technical Information (OSTI.GOV)

Marchlik, Matthew; Biallas, George Herman

A method for managing the broad band microwave and TeraHertz (THz) radiation in a free electron laser (FEL) having a wiggler producing power in the electromagnetic spectrum. The method includes placement of broadband microwave and TeraHertz (THz) radiation absorbers on the upstream end of the wiggler. The absorbers dampen the bounced back, broad band microwave and THz radiation returning from the surfaces outside the nose of the cookie-cutter and thus preventing broadening of the electron beam pulse's narrow longitudinal energy distribution. Broadening diminishes the ultimate laser power from the wiggler. The broadband microwave and THz radiation absorbers are placed onmore » either side of the slot in the cookie-cutter that shapes the wake field wave of the electron pulse to the slot shape of the wiggler chamber aperture. The broad band microwave and THz radiation absorber is preferably a non-porous pyrolytic grade of graphite with small grain size.« less

Matrix-normalised quantification of species by threshold-calibrated competitive real-time PCR: allergenic peanut in food as one example.

PubMed

Holzhauser, Thomas; Kleiner, Kornelia; Janise, Annabella; Röder, Martin

2014-11-15

A novel method to quantify species or DNA on the basis of a competitive quantitative real-time polymerase chain reaction (cqPCR) was developed. Potentially allergenic peanut in food served as one example. Based on an internal competitive DNA sequence for normalisation of DNA extraction and amplification, the cqPCR was threshold-calibrated against 100mg/kg incurred peanut in milk chocolate. No external standards were necessary. The competitive molecule successfully served as calibrator for quantification, matrix normalisation, and inhibition control. Although designed for verification of a virtual threshold of 100mg/kg, the method allowed quantification of 10-1,000 mg/kg peanut incurred in various food matrices and without further matrix adaption: On the basis of four PCR replicates per sample, mean recovery of 10-1,000 mg/kg peanut in chocolate, vanilla ice cream, cookie dough, cookie, and muesli was 87% (range: 39-147%) in comparison to 199% (range: 114-237%) by three commercial ELISA kits. Copyright © 2014 Elsevier Ltd. All rights reserved.

Mycoprotein reduces blood lipids in free-living subjects.

PubMed

Turnbull, W H; Leeds, A R; Edwards, D G

1992-02-01

Mycoprotein is a food produced by continuous fermentation of Fusarium graminearum (Schwabe). A previous metabolic study showed that mycoprotein decreased total and low-density-lipoprotein (LDL) cholesterol and increased high-density-lipoprotein (HDL) cholesterol. This study was undertaken to determine the effects of mycoprotein under free-living conditions. Two groups of subjects with slightly raised cholesterol concentrations participated in the 8-wk study. The experimental group was fed cookies containing mycoprotein and the control group was fed a nutrient-balanced cookie without mycoprotein. After 8 wk of treatment total cholesterol was reduced by 0.46 mmol/L in the control group and 0.95 mmol/L in the mycoprotein group, and LDL was reduced by 0.34 mmol/L in the control group and 0.84 mmol/L in the mycoprotein group. All analysis of variance differences were statistically significant. This study confirms the metabolic-study results and we are now relatively confident that mycoprotein exerts a beneficial effect on blood lipids.

Portfolio: Ceramics.

ERIC Educational Resources Information Center

Hardy, Jane; And Others

1982-01-01

Describes eight art activities using ceramics. Elementary students created ceramic tiles to depict ancient Egyptian and medieval European art, made ceramic cookie stamps, traced bisque plates on sketch paper, constructed clay room-tableaus, and designed clay relief masks. Secondary students pit-fired ceramic pots and designed ceramic Victorian…

Baking Performance of Phosphorylated Cross-Linked Resistant Starch in Low-Moisture Bakery Goods

USDA-ARS?s Scientific Manuscript database

Phosphorylated cross-linked resistant starch (RS) is a type 4 RS, which can be used for enhancing the benefits of dietary fiber. The baking performance of the RS was explored using wire-cut cookie baking and benchtop chemically-leavened cracker baking methods to produce low-moisture baked goods (coo...

A Literary Feast.

ERIC Educational Resources Information Center

Mayo, Jeanne Pilgrim

2000-01-01

Suggests activities for library media specialists or teachers that use food to encourage students to interact with literature. Includes researching recipes or food items that appear in the book, incorporating Internet searching skills if desired; planning meals, either real or imaginary; edible art projects, including fortune cookies; and creating…

A Palatable Introduction to and Demonstration of Statistical Main Effects and Interactions

ERIC Educational Resources Information Center

Christopher, Andrew N.; Marek, Pam

2009-01-01

Because concrete explanations in a familiar context facilitate understanding, we illustrate the concept of an interaction via a baking analogy to provide students with food for thought. The demonstration initially introduces the concepts of independent and dependent variables using a chocolate chip cookie recipe. The demonstration provides an…

JPRS Report Soviet Union Economic Affairs

DTIC Science & Technology

1988-08-15

and certain types of fats. Because of the low level of production per capita consumption of cookies in Penza Oblast today, for example, is only 2.2...jelly candies, rolled- dough varieties of pastries, and molded jellies. The processes of receiving, feeding, and storing raw materials are being

2007 Insensitive Munitions and Energetic Materials Technology Symposium

DTIC Science & Technology

2007-10-18

Flat end rod Round end rod Flat cookie -cutter Spherical fragment Simple shaped charge jet Real shaped charge jet Thin plate Constant Temperature...while the press is running • No one allowed in the facility before dough -up • Maximum pressures, torque and temperatures set. • First warnings and

National Science Resources Center Project to Improve Science Teaching in Elementary Schools. Appendix D. Science for Children, an Agenda for Action. Appendix E. Science for Children, Resources for Teachers

DTIC Science & Technology

1988-12-01

activities in chemistry tivities for the Visually Impaired/Science and physics: The Acid Test, How Dense?, The Cookie Monster, and The Sugar...baking powder. assembling a Grade(s): 3,4,5,6 gas generator, and learning how dough rises. Adult supervision is necessary for $6.95 these activities. 86