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In this article, physical model test and numerical simulation are used to study the formation of filter cake and the filtration performance of the geotextile on the lateral boundary of the ultra-fine tailings grouting geotextile tubes from macro and micro levels. At the macro level, the effects of different grouting flow rates and tailings slurry mass concentrations on the surface filter cake formation and the dehydration performance of geotextile on the lateral boundary of the geotextile tubes were analyzed. At the micro level, the use of CFD-DEM method for fluid and particle of two-way coupling numerical simulation research, lateral drainage boundary of superfine tailings in tubes filter cake forming process is analyzed. The research shows that the increase of grouting flow rates and tailings slurry mass concentrations will make the thickness of filter cake great and the structure more compact, which will lead to more serious silting of the surface layer of geotextile and greatly reduce the dehydration performance; The numerical simulation results regularity is consistent with the results regularity of physical model test on the formation of filter cake on geotextile surface of geotextile tubes: the larger the slurry inlet speed and particles concentrations, the more complete the formation of filter cake on geotextile surface, the denser the cake structure, and the less tailings loss. By studying the effects of grouting flow rates and slurry mass concentrations on the surface filter cake formation and tubes dehydration, this article aims to find suitable slurry filling construction conditions and explore the main influencing factors caused by dehydration and consolidation of ultra-fine tailings grouting geotextile tubes, so as to provide some help for the subsequent flocculating of ultra-fine tailings to solve the problem of surface drying and internal wetting of geotextile tubes. [ABSTRACT FROM AUTHOR]

BACKGROUND: The celiac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained. RESULTS: LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF. CONCLUSION: It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Classical filtration equations incorporate microscopic parameters, which pose challenges when applied in industrial settings. Previous extensive research has established the impact of filter cake thickness and variations in filtration pressure on the filtration rate. Moreover, the thickness of the filter cake is influenced by various factors, such as the filtration chamber's design dimensions and the coal slurry's properties. Thus, by expressing the properties of the coal slurry at a macroscopic level, it becomes possible to achieve a macroscopic representation of the filtration rate. This study presents the derivation of a macroscopic filtration equation that relies on the viscosity of the filtrate. The derivation process is mainly based on Darcy's law, analyzing the relationship between the permeability of each layer and the permeability of cake under constant pressure and explaining and analyzing the method of determining the equation parameters. [ABSTRACT FROM AUTHOR]

Mesh filters are frequently employed in water-saving irrigation fields. Studies addressing the method of cake formation and the characteristics of the cake during the mesh filter's growing phase are still missing. One-way and orthogonal experiments were carried out using mesh filters with 220 μm and 320 μm aperture sizes as the research objects, taking particle concentrations, inlet flow, and growth phases as experimental factors. According to the variation rule of seed pressure drop in the formation process of filter cake, the growth process of filter cake is divided into four stages, which are as follows: slow blockage first and second stages (M1, M2), fast blockage stage (M3), and filter cake filtration stage (M4). Moreover, the size distribution, porosity (ε), pore-to-particle ratio (KP), and median size (d50) of the filter cake were used to represent the structural characteristics. The results show that the growth of filter cake was a process that started with the filling of mesh pores by intercepted particles and progressed to the filling of large-particle skeleton pores by subsequently filtered particles. During this process, the proportion of intercepted particles gradually decreased, while the proportion of filtered particles increased incrementally, and the median size (d50) and porosity (ε) decreased. Meanwhile, the smaller the aperture size of the screen, the smaller the filter cake's median size (d50) was, but the larger the pore-to-particle ratio (KP) was. As the flow rate increased, the porosity (ε) was augmented in the M1 and M2 stages; however, it decreased in the M3 and M4 stages. The concentration had a minor influence on the filter cake's porosity. Lastly, the regression model for filter cake porosity under two aperture size conditions was established, based on factors such as flow rate, concentration, and growth stage. The coefficients of determination, R2, for the model were 90.33% and 80.73%, indicating a good fit. [ABSTRACT FROM AUTHOR]

The present work aimed to examine the effects of replacing rice flour (RF) with riceberry flour (RBF) on the physicochemical and antioxidant properties of gluten-free batter and chiffon cake. The ratios of RBF to RF at 0:100, 20:80, 40:60, 60:40, 80:20, and 100:0 was investigated and labelled 0RBF, 20RBF, 40RBF, 60RBF, 80RBF, and 100RBF, respectively. The pasting properties of the composite flours revealed that increasing the RBF ratio resulted in a lower peak, final, breakdown viscosity, and setback than RF. As the amount of RBF increased, the colour parameters (L*, C*, and h°) of the gluten-free batter, crust, and crumb of the chiffon cake decreased significantly (p ≤ 0.05). The viscosity and density of the gluten-free batter, as well as the density of the gluten-free chiffon cake (GFC), increased as the proportion of RBF increased, while the specific volume decreased significantly (p ≤ 0.05). Increasing the proportion of RBF also increased the hardness and chewiness, but decreased the cohesiveness and springiness index of the cake crumbs significantly (p ≤ 0.05). The bioactive compounds, total phenolic and anthocyanin contents, and ferric-reducing antioxidant power of the chiffon cakes increased significantly (p ≤ 0.05) with increasing RBF. Baking decreased the total phenolic content and ferric-reducing antioxidant power of the batter by more than 50%, and anthocyanin by almost 50%. The findings suggested that RBF could be utilised as a gluten-free replacement in cake and bakery products. [ABSTRACT FROM AUTHOR]

Avocado puree is rich in unsaturated healthy fats, being a better alternative to the saturated bakery fats usually used in cake production. Hence, the potential of avocado puree as a fat replacer and the use of composite flours made from wheat and orange fleshed sweet potato (OFSP) for cake production were investigated. Various ratios of substitution of the OFSP flours and avocado puree were used. The proximate composition of the flour blends, physical properties, colour and sensory acceptability of the cake were evaluated. Moisture content (6.17-9.17%) was low, such as to support stability during storage. The 100% OFSP flour had the highest content of ash, crude fat, and carbohydrate (1.50, 4.17, and 82.76%, respectively). The 100% wheat flour showed the highest protein content (15.42%) and fibre content (1.01%), whereas 100% OFSP had the lowest contents (4.53 and 0.21%, respectively). Significant variation of the cake height and weight were noticed among different formulations considered in this experiment. The cake produced with 90% wheat and 10% OFSP was the most preferred, with the highest overall acceptability (8.40). Therefore, wheat flour supplemented with 10% OFSP produces a batter which possesses the potential to create a health-beneficial cake and provide economic advantages to the nation by reducing wheat importation. [ABSTRACT FROM AUTHOR]

The aim of this work was to optimize the process of elaborating liver pâtés and omental lamb fat and to evaluate the quality of the products. Livers and fats were obtained from lambs fed with diets composed of corn and soybean meal that were partially replaced by cupuaçu, tucumã and palm kernel cake. To prepare the pâtés, livers were baked for 20 minutes at 100°C, weighed, seasoned, crushed, packaged and pasteurized. The best formulation of the pâté was with 40% liver, 10% fat, 35% water, and pasteurized for 20 minutes at 65°C. The pâté from the livers of lambs fed with palm kernel cake obtained a higher caloric value of 193.05 kcal/100 g and all pâtés met the recommended microbiological quality. There was a significant effect (p< 0.05) of the diets on the aroma and texture of the liver pâtés of lambs fed corn and soybean meal and palm kernel cake, and these were 6.38 and 3.37, respectively. Thus, the pâtés can be considered an alternative to increase the options for consumption of liver from lambs, and also for adding commercial value to lamb viscera. [ABSTRACT FROM AUTHOR]

Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%–5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis. [ABSTRACT FROM AUTHOR]

The effect of polysaccharide chia gel, used as fat replacer by substitution of egg incorporation level in cakes on the starch retrogradation during the storage was analyzed by the method of Differential Scanning Calorimetry (DSC). The retrogradation transition appeared in the DSC curves as an endothermic peak with maximum and area correlating to the retrogradation temperature and enthalpy, respectively. The process was monitored during 12 days after cake's preparation and some other product's physical characteristics (weight loss, crumb firmness, crumb color) were also measured. The lowest degree of retrogradation was observed on the 12th day for the 20 % replacement samples, while the highest one was established for the control samples. Therefore, chia gel exhibited the expected retarding effect on starch retrogradation at 15 and 20 % level of egg replacement in the cake batter (low enthalpy values). In general, with increasing chia gel concentration, starch retrogradation slowed down in all storage stages. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant. Design/methodology/approach: The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. Findings: PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted. Originality/value: It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably. [ABSTRACT FROM AUTHOR]

The study aims to identify and analyze the effect of substitution puree avocado (persea americana mill) in the manufacture of pound cake on the physical quality and consumer acceptance. This research was conducted at the Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University of Jakarta. The time of the research started from September 2023 to July 2024. The method used in this research is the experimental method. The research sample used pound cake with puree avocado substitution of 40%, 50% and 60%. A consumer acceptability test was conducted on 30 semi trained panelists evaluating various organoleptic aspects. The assessment of the rising capability of the pound cake underwent a physical quality examination, focusing on height changes before and after baking. Based on the results of the statistical hypothesis test, the physical quality test using the Anova test showed that the aspects of swellability had no significant effect or difference in the substitution of puree avocado of 40%, 50% and 60% in the manufacture of pound cake. Based on the results of statistical hypothesis testing [ABSTRACT FROM AUTHOR]

Considering the exponential population growth and climate change, it is necessary to develop strategies to produce more foods with high nutritional value and antioxidant capacity, with less waste, using sustainable food production systems. This paper presents the results of the research carried out for the fortification of cakes with cauliflower leaves powder (fortification levels in the range of 4-23%). The fortified cakes have superior sensory qualities and are notable for their protein content (15.16-16.06%), total fiber (6.04-6.92%), total ash (1.89-2.30%), total polyphenols (92.85-157.15 mg GAE/100 g), glucosinolates (117.21-647.87 mmol/100 g), α-Tocopherol (0.638-0.682 mg/100 g), β-Carotene (0.24-1.43 mg/100 g), chlorophyll a (1.09-5.75 mg/100 g), chlorophyll b (1.76-10.06 mg/100 g). At the same time, the cakes fortified with cauliflower leaves powder have antioxidant potential (215.34-364.23 mg Trolox Equivalents/100 g). Due to their high nutritional value and antioxidant potential, these pastries are beneficial in a healthy diet, but also in the prevention and diet therapy of nutritional deficiencies and diseases caused by oxidative stress. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study focuses on the improvement of bioremediation of textile dye Reactive Red 195 using agro-industrial waste, groundnut oil cake (GNOC) obtained after oil-pressing. The treatment of GNOC with 1 N H2SO4 had resulted in physiochemical changes on the insoluble porous adsorbent, which improved their adsorption efficiency. The dye removal efficiency increased from 55% to 94% on acidification of GNOC. The raw groundnut oil cake (RGNOC) and acid-treated groundnut oil cake (AGNOC) were characterized using Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction, and zeta potential. The rate and efficiency of dye adsorption were examined using adsorption kinetics and isotherm models. The results confirm that acid-treated GNOC eliminates impurities, alter the surface functional groups, and significantly increase porous surface areas of RGNOC. The investigation of key factors such as contact time, initial concentration of dye, static/agitation impact, particle size, and adsorbent dose had significantly influenced adsorption capacity of GNOC. Adsorption of dye fits best into the Langmuir model and equilibrium data of dye on AGNOC was explained by psuedo-second-order reaction with maximum adsorption capacity of 12.65 mg/g. This emphasis AGNOC has a very excellent potential to remove the textile dye Reactive Red dye from industrial effluent. This study reports the primary investigation exploring the application of groundnut oil cake (RGNOC) and its acid-modified (AGNOC) version for the bioremediation of industrially used textile dye Reactive Red 195 (RR195). The core objective of this study is to use a low-cost biosorbent to remove RR195 dye from effluent that pose risk to the health and environment. This study analyses the adsorption capacity of RGNOC and its acid-modified version AGNOC to treat contaminated water and the influencing parameters. AGNOC adsorption potential for RR195 dye sequestration was shown to be higher compared to RGNOC. Acidification of the adsorbent is simple, cost expensive, and more efficient alternate approaches to scale up for industrial application. As a result, an attempt has been made to add a new adsorbent to the database. [ABSTRACT FROM AUTHOR]

Fungi can spoil the majority of baked products. Spoilage of cake during storage is commonly associated with fungi. Therefore, this study aimed to assess the quality of different types of cakes sold in the market. The most predominant fungal genera in the tested cake samples (14 samples) were Aspergillus spp., and Penicillium spp. On Potato Dextrose Agar (PDA), the medium fungal total count was 43.3 colonies /g. Aspergillus was the most dominant genus and was isolated from six samples of cake. Aspergillus was represented by 3 species namely, A. flavus, A. niger, and A. nidulans, represented by 13.32, 19.99, and 3.33 colonies /g respectively. On Malt Extract Agar (MEA) Medium, the fungal total count was 123.24 colonies / g. Aspergillus was the most dominant isolated genus from 11 samples of cake and was represented by 5 species, namely, A. flavus, A. niger, A. ochraceous, A. terreus, and A. versicolor (26. 65, 63.29, 3.33, 6.66, and 3.33 colonies / g , respectively). Twenty-four isolates (88.88 %) of the total tested twenty-seven filamentous fungi showed positive results for amylase production. Ten isolates (37.03%) of the total tested filamentous fungi showed positive results for lipase production, and finally eleven isolates (40.74 %) of the total fungal isolates showed positive results for protease production. Aflatoxins B1, B2, G1, G2, and ochratoxin A were not detected in fourteen collected samples of cake. In this study, clove oil was the best choice overpeppermint oil and olive oil for preventing mold development when natural agents were compared. It might be due to the presence of a varietyof bioactive chemical compounds in clove oil, whose major bioactive component is eugenol, which acts as an antifungal reagent. Therefore, freshly baked cake should be consumed within afew days to avoid individuals experiencing foodborne illnesses. [ABSTRACT FROM AUTHOR]

We consider a voting scenario in which the resource to be voted upon may consist of both indivisible and divisible goods. This setting generalizes both the well-studied model of multiwinner voting and the recently introduced model of cake sharing. Under approval votes, we propose two variants of the extended justified representation (EJR) notion from multiwinner voting, a stronger one called EJR for mixed goods (EJR-M) and a weaker one called EJR up to 1 (EJR-1). We extend three multiwinner voting rules to our setting—GreedyEJR, the method of equal shares (MES), and proportional approval voting (PAV)—and show that while all three generalizations satisfy EJR-1, only the first one provides EJR-M. In addition, we derive tight bounds on the proportionality degree implied by EJR-M and EJR-1, and investigate the proportionality degree of our proposed rules. [ABSTRACT FROM AUTHOR]

Summary: The study examined the impact of untreated β‐glucan (UtβG) and ozonated β‐glucan (OzβG) on the characteristics of batter and gluten‐free eggless cake prepared using finger millet and flaxseed flour by encompassing a comprehensive analysis of physical, rheological, textural, morphological, sensory and nutritional properties. As the β‐glucan level increased, batter density and viscosity demonstrated an upward trend. The frequency sweep test revealed that β‐glucan altered the rheological parameters of batter, with the storage modulus (G′) surpassing the loss modulus (G″), indicating more elastic properties. The inclusion of OzβG resulted in improved physical characteristics and decreased the cake hardness, attributed to the formation of carboxyl and hydroxyl groups. Cakes incorporated with 1.5% OzβG had the highest overall acceptability score. Hence, this study sheds light on the utilisation of untreated and modified oat β‐glucan in the development of gluten‐free eggless cake, potentially aiding the bakery industry in meeting the rising demands for such products. [ABSTRACT FROM AUTHOR]

Summary: We propose a new class of priors for Bayesian hypothesis testing, which we name 'cake priors'. These priors circumvent the Jeffreys–Lindley paradox (also called Bartlett's paradox) a problem associated with the use of diffuse priors leading to nonsensical statistical inferences. Cake priors allow the use of diffuse priors (having one's cake) while achieving theoretically justified inferences (eating it too). We demonstrate this methodology for Bayesian hypotheses tests for various common scenarios. The resulting Bayesian test statistic takes the form of a penalised likelihood ratio test statistic. Under typical regularity conditions, we show that Bayesian hypothesis tests based on cake priors are Chernoff consistent, that is, achieve zero type I and II error probabilities asymptotically. We also discuss Lindley's paradox and argue that the paradox occurs with small and vanishing probability as sample size increases. [ABSTRACT FROM AUTHOR]

Indonesia is one of the countries famous for its traditional culinary. Traditional cakes in Indonesia are traditional snacks typical of the archipelago's culture which have a variety of textures, shapes, colors that vary and some are similar so that there are still many people who do not know the name of the cake from the many types of traditional Indonesian cakes. The problem can be solved by creating a traditional cake image recognition system that can be programmed and trained to classify various types of traditional Indonesian cakes. The Convolutional Neural Network method with the AlexNet architecture model is used in this research to predict various kinds of traditional Indonesian cakes. The dataset used in this research is 1846 datasets with 8 classes of cake images. This study trained the AlexNet model with several optimizers, namely, Adam optimizer, SGD, and RMSprop. The best parameters from the model testing results are at batchsize 16, epoch 50, learning rate 0.01 for SGD optimizer and learning rate 0.001 for Adam and RMSprop optimizers. Each optimizer tested produces different accuracy, precision, recall, and f1_score values. The highest test results that have been carried out on the image dataset of typical Indonesian traditional cakes are obtained by the Adam optimizer with an accuracy value of 79%. [ABSTRACT FROM AUTHOR]

Copyright of Museologia e Patrimônio is the property of Museologia e Patrimonio and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The solid volume fraction of a slurry requiring solid–liquid separation often fluctuates in industrial cake filtration processes. For low solid volume fractions, particle segregation arises, resulting in an inhomogeneous filter cake structure. Particle segregation has significant impacts on cake formation such as a longer cake formation time compared to homogeneous cakes. This work addresses the impact of this effect on vibration compaction, which is an alternative deliquoring method applying oscillatory shears to the filter cake. The dewatering results of homogeneous and segregated cakes made of the same material with a broad particle size distribution are compared. Although cake deliquoring is achievable despite particle segregation, vibration compaction is more effective for homogeneous cakes. The reason is that no particle size homogenization within segregated cakes occurs due to oscillatory shear, as particle size analyses indicate. The particle size measurements of cakes before and after vibration compaction reveal that the material's particle size distribution is preserved despite vibration application. Vibration compaction achieves higher deliquoring than the common compaction method by squeezing, as elastic recovery effects after squeezing lead to the reabsorbing of liquid, already expressed and stored in the filter cloth. This demonstrates that vibration compaction is a real alternative for cake deliquoring. [ABSTRACT FROM AUTHOR]

In this study, rice, white bean, and chia flours were used as substitutes for wheat flour, inulin as a fat mimetic at levels of 0 and 30 g, and sucralose as a partial replacement for sugar at levels of 0 and 0.5 g in cakes. Based on the results obtained in this study, replacing sugar with sucralose and substituting fat with inulin in gluten-free cake led to a significant reduction (p < 0.05) in viscosity and enthalpy of the batter, carbohydrate content, fat content, peroxide value, specific volume, and a significant increase (p < 0.05) in ash content and fiber percentage of the cakes compared to the control sample. Microbiological evaluation results also indicated that replacing fat and sugar with inulin and sucralose reduced the population of mold and yeast in the cake compared to the control sample. Finally, sensory evaluation results showed that cakes in which a portion of the sugar was replaced with sucralose had significantly lower scores (p < 0.05) in terms of taste, and overall acceptance compared to other samples. However, substituting fat with inulin did not create a significant difference in sensory evaluation parameters of the cakes produced compared to the control cake. [ABSTRACT FROM AUTHOR]

Objectives: Investigate the ameliorating effects of Pumpkin flowers (Cucurbita maxima) 10% and 20% fortified cake on cellular damage caused by alloxan-induced diabetic rats. Methods: Forty adult male albino rats of approximately weigh about 180 ± 5 g were obtained and divided into five distinct groups to determine the effect of C. maxima flowers enriched (CMFP) cake two different concentrations (10 % and 20 %) had any beneficial impacts on rats with a single dose of 40 mg/kg alloxan to induce diabetes. Results: The observations on the blood insulin, blood sugar, lipid profile, serum liver biomarkers, lipid peroxidation enzyme markers, and pro-oxidative mediators showed that oral administration of 10% and 20% CMFP cake lowers the blood sugar, Total Cholesterol (TC), Low-Density Lipoprotein (LDL), Very Low-Density lipoprotein (VLDL) and Triglyceride (TG). In rat treated with alloxan, the levels of alanine transaminase (ALT), alkaline phosphatase ALP), aspartate transaminase (AST) and the levels of malondialdehyde (MDA), thiobarbituric acid reactive compounds (TBARS), conjugated dienes (CD) and lipid hydroperoxides (LOOH) were significantly reduced. Moreover, blood serum insulin, high density lipoprotein (HDL), Superoxide dismutase (SOD), Catalase (CAT) and reduced glutathione (GSH) increased simultaneously; These results verified that the 20% CMFP cake was the best treatment specially in decreasing hepatic lipid peroxidation with levels between 54%, 49.5% and 75.2 % for LOOH, CD and TBARS consequently. Conclusion: Since, pumpkin blossoms contains a wide range of phytonutrients, pumpkin blossom has the potential to be a functional food source to incorporate into diabetics’ diets to manage the disease.

IntroductionCarrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives.MethodsThis study investigates the utilization of carrot pomace powder (CPP) and almond powder (AP) as partial substitutes for straight grade white flour (SGWF) in cakes to enhance their nutritional value and sensory appeal, while reducing waste from carrot processing. The aim is to assess the effects of incorporating CPP (at 5%, 10%, and 15%) and AP (at 5%) on the chemical composition and properties of cakes.Results and discussionComparative analysis reveals that AP is rich in fat (13.8 ± 0.6%) and protein (31 ± 0.6%), while CPP excels in ash (5.0 ± 0.5%) and fiber (43.3 ± 3.3%) content. Furthermore, SGWF exhibits the highest moisture content. Water holding capacities for CPP and AP are 5.2 ± 0.2% and 5.0±0.1%, respectively, and oil holding capacities are 1.3 ± 0.1% and 1.8 ± 0.2%, respectively. Additionally, CPP contains higher levels of sodium, potassium, and calcium, while AP contains higher levels of magnesium, iron, and zinc compared to SGWF. The addition of CPP and AP increases the ash, fat, fiber, and protein contents of the cakes. Notably, cakes containing 80% SGWF, 15% CPP, and 5% AP show significantly higher total phenolic content (TPC) (125.5 ± 3.8 mg GAE/100 g), total flavonoid content (TFC) (58.4 ± 1.4 mg QE/100 g), and DPPH activity (17.6 ± 2.7%) compared to control cakes. Furthermore, a significant increment in mineral content is observed in cakes with high levels of CPP and AP. Sensory evaluations reveal high acceptance of cakes containing 15% CPP and 5% AP. In conclusion, this study suggests that the incorporation of CPP and AP into cakes can improve their nutritional profile, antioxidant activity, and sensory characteristics, offering a sustainable approach to bakery product development.

Improving the quality of food products is one of the strategic development goals of the Russian Federation. Its solution is possible through the production of new generation food products that can provide optimal nutrition and disease prevention. For a long time, the market for functiona land specialized products was represented mainly by imported products, therefore, under the sanctions, in order to eliminate import dependence, it is necessary to increase the range of domestic products in this segment. An analysis of consumer demand for gluten-free flour confectionery products (GFC) has shown that there is a shortage of such products in the food market. In connection with this, there is a need to conduct research on the development of new recipes and food technologies for people suffering from celiac disease. Therefore, the goal of the research is to substantiate the choice of gluten-free raw materials and to develop cupcakes using hydrocolloids. Samples of gluten-free flour (rice, flax, millet), gluten-free flour mixtures and gluten-free muffins were the objects of the research. As a result of comprehensive research, a gluten-free mixture with a ratio of rice, flaxseed, millet flour (50:25:25) has been identified, which satisfies the requirements for kneading gluten-free dough. The optimal dosage of 2.0% apple pectin when kneading dough has been established, which has made it possible to prepare gluten-free muffins that are not inferior in quality to the traditional Stolichny muffin made from wheat flour.

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission's recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs. [ABSTRACT FROM AUTHOR]

Combined immune checkpoint blockade (ICB) for cancer exhibits good efficacy in a subset of patients but also associates with immune-related adverse events. Xue et al. use an elegant drug screening strategy to identify the antimicrobial drug clofazimine as an agent that both potentiates ICB efficacy and decreases immune-related adverse events. [ABSTRACT FROM AUTHOR]

A pound cake made with milk (control) was compared with two non-milk variants in which all or part of the water in the formula was replaced by whey and the best variant was characterized. For the selection, an order preference test was carried out. No significant differences were detected between the variants with whey but there were differences with respect to the control, even though, all were accepted. The variant with the total replacement of water by whey was selected and was characterized in terms of height (6,07 cm), specific volume (2,24 cm3 /g), moisture (22,32 %), proteins (7,01 %) and ashes (1,58 %). For the durability study, the pound cakes were packaged in low-density polyethylene bags and stored at room temperature. Moisture, microbiological growth and sensory characteristics were evaluated. Moisture decreased with storage time (from 22,3 to 20,9 %) and sensory characteristics deteriorated although the death of the product was due to the presence of visible molds. The calculated shelf life was 10 days. [ABSTRACT FROM AUTHOR]

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