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Introduction. The aim of the research is to determine the effect of the addition of soybean dregs treated with ultrafine grinding and microwave irradiation on the quality of crispy pastry. Materials and methods. The moist soybean dregs were dried at 50 °C for 48 hours and ground in an ultrafine grinding machine KCW- 701S at a frequency of 30 Hz. Obtained soybean flour was processed in a microwave oven, the ratio of beans to water was set to 1:7, at a high level of heating for 6 min, then dried in an oven at 50 °C for 48 h and sieved at 80 mesh. The color (L*, a*, b*) values of the crackers were determined by portable color difference meter (Cr-400 chromatic aberration meter Minolta, Japan). was determined using chromatic aberration meter Cr-400; texture was determined by the TA-XT Plus Texture Analyzer; sensory evaluation was conducted by 100-point hedonic scale for color, flavor, texture and overall acceptability. Results and discussion. The increase of the amount of soybean dregs powder (SDP) decreased L* and increased a* values of crispy biscuits, meanwhile b* values were not changed significantly. The color of crispy biscuits became darker (lower L*), more reddish (higher a*), and less yellowish (lower b*) when soybean dreg powder was added at amount of 15-25%. The hardness of crispy biscuits increased gradually with the increase of bean dregs. The hardness reached the maximum of 2328.49 N at addition of SDP 15%. With the addition of SDP at 20%, the firmness of the biscuits decreased slightly. With increasing addition of SDP, the content of dietary fiber in the crispy biscuit increased, thereby reducing the gluten content in the dough and affecting the formation of the gluten network, which led to an increase in the hardness of the crispy biscuit. Increasing of the dietary fiber content ensures retaining of oil in the crispy biscuits, which results in a reduction of the product hardness. The addition of soybean dregs powder affected the sensorial properties of the product. However, there was no significant difference in the overall quality rating of the crispy biscuits containing 15 and 20% SDP. Conclusion. The addition of bean dreg powder had significant effects on the color, texture and sensorial properties of crispy biscuits compared with control. However, crispy biscuits with the addition of soybean dregs powder in the amount of 15-20% prepared by proposed technology had the crispy taste, golden color, and pleasant soybean flavor. [ABSTRACT FROM AUTHOR]

Atopic dermatitis is a chronic inflammatory skin disease. Multiple genetic and environmental factors are thought to be responsible for susceptibility to AD. In this study, we collected 2,478 DNA samples including 209 AD patients and 729 control subjects from Taiwanese population and 513 AD patients and 1027 control subject from Japanese population for sequencing and genotyping ORAI1. A total of 14 genetic variants including 3 novel single-nucleotide polymorphisms (SNPs) in the ORAI1 gene were identified. Our results indicated that a non-synonymous SNP (rs3741596, Ser218Gly) associated with the susceptibility of AD in the Japanese population but not in the Taiwanese population. However, there is another SNP of ORAI1 (rs3741595) associated with the risk of AD in the Taiwanese population but not in the Japanese population. Taken together, our results indicated that genetic polymorphisms of ORAI1 are very likely to be involved in the susceptibility of AD. [ABSTRACT FROM AUTHOR]