Compressive Strength of Newly Developed Nonsintered Hydroxyapatite Blocks for Bone Graft Applications.

Objective:  This study aimed to fabricate and evaluate the phase purity and compressive strength of the nonsintered hydroxyapatite (HA) block obtained via phase transformation of set calcium sulfate dihydrate (CSD) block under hydrothermal conditions at different temperatures.

Materials And Methods:  Nonsintered HA block was prepared by immersion CSD block (4 mm in diameter and 8 mm in height) in a 1 mol/L sodium phosphate (NaPO) solution under hydrothermal conditions at 100°C, 140°C, and 180°C for 48 hours. X-ray diffraction was used to determine the crystalline phase of the obtained blocks.

Effect of seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies.

In the present study, debittered M seed flour (DDMF) rich in protein, vitamins, minerals and balanced amino acid and fatty acid profile was used to develop functional cookies. DDMF was incorporated at 25, 50, 75 and 100% levels and studied their effect on flour rheological, physicochemical, micro-structural, sensory and nutritional properties of cookies. The results revealed that the addition of an increasing amount of DDMF from 0 to 100% increased water absorption (59.

Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.

A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread making, nutritional, and staling characteristics of LCHF flour in comparison with wheat flour (WF) was studied. The results showed that LCHF flour had lower amylograph pasting temperature (31.

Nutritional evaluation of flour, its bread and effect of additives.

Abstract: The present research sought to experiment the effect of additives such as dry gluten powder (DGP), fungal α-amylase (FAA), sodium stearoyl-2-lactylate (SSL) and their combination (GAS) on the rheological and nutritional profile of bread. The incorporation of varied percentage (0-20%) of flour (ssF) into WF(Wheat Flour) was optimized at 15%. The results showed that the incorporation of 15% ssF decreased the farinograph dough stability and extensograph resistance to extension.

Bone Growth Capacity of Human Umbilical Cord Mesenchymal Stem Cells and BMP-2 Seeded Into Hydroxyapatite/Chitosan/Gelatin Scaffold in Alveolar Cleft Defects: An Experimental Study in Goat.

Objective: To evaluate bone regeneration in alveolar defects treated with human umbilical cord-derived mesenchymal stem cells (hUCMSCs), hydroxyapatite/chitosan/gelatin (HA/CS/Gel) scaffold, and bone morphogenic protein-2 (BMP-2) in models.

Design: Randomized posttest-only control group design.

Setting: Animal Hospital at Bogor Agricultural Institute.

Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread.

Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an ω-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread.

Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.

Unlabelled: The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake.

Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0-15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour.

Influence of electrical and hybrid heating on bread quality during baking.

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils.

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

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.

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta.

Wheat flour fractioned by sieving into four different particle size fractions namely finer fractions (<75 and 75-118 μm), coarser fractions (118-150 and >150 μm) were analyzed for their chemical, rheological, bread & parotta making characteristics. The finer fractions had lower ash, higher dry gluten, damaged starch and sodium dodecysulphate (SDS)-sedimentation value than the coarser fractions. The flour from finer fractions gave bread with best sensory and textural attributes.

Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams.

In the view of recent growing interest in utilization of grain fractions as food ingredient, present investigation was carried out to evaluate the roller milling potential of green gram. The effect of conditioning moistures on green gram roller milling were studied. The results showed decrease in flour yield from 85.

Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.

Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation value, damaged starch and falling number of bran duster flours were determined.

Computational fluid dynamics modeling of bun baking process under different oven load conditions.

A computational fluid dynamics (CFD) model was developed to study the temperature profile of the bun during baking process. Evaporation-condensation mechanism and effect of the latent heat during phase change of water was incorporated in this model to represent actual bun baking process. Simulation results were validated with experimental measurements of bun temperature at two different positions.

Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits.

Pomegranate (Punica granatum) peel is rich source of dietary fiber and bioactive compounds, hence could be used in the development of functional food formulations. Attempt was made to see the effect of dried pomegranate peel powder (DPPP) and emulsifiers on the rheological, nutritional and quality characteristics of biscuits. Incorporation of DPPP from 0 to 10% increased farinograph water absorption, decreased dough stability, increased amylograph pasting temperature and peak viscosity of wheat flour; increased hardness and decreased cohesiveness of biscuit dough; decreased spread ratio and increased breaking strength of biscuits.

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

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.

Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.

Barley (Hordeum sativum) is a good source of dietary fibre, particularly β-glucan. Effect of 10, 20, 30 and 40% barley flour on the rheological characteristics of dough and quality characteristics of south Indian parotta was studied. Use of increasing amount of barley flour from 0 to 40% increased farinograph water absorption and decreased stability, increased extensograph resistance to extension and decreased extensibility, decreased amylograph set back and increased peak viscosity values.

Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.

Background: (-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs.

An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics.

A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature.

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

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.

Fracture toughness of water-aged resin composite restorative materials.

Objectives: The purpose of this study was to assess the effects of aging experimental dimethacrylate resin composites in water at 37 degrees C for periods up to 6 wk by measuring the variations in fracture toughness (K(c)), elastic modulus (E), fracture energy (G(c)), and water sorption.

Methods: Six experimental resins were formulated from dimethacrylate resins, and were filled to 86 wt% (ca. 70 vol%) with treated inorganic filler to form six experimental composites.