Abstract The purpose of this study was to evaluate the thermal stability rice bran extract (RBE) and analyze effect RBE on shelf-life sunflower oil quality characteristics baked cake. evaluated by a Rancimat test using oil. Properties such as moisture content, porosity, crumb density pore area cakes with synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties tast...

OBJECTIVE Food packaging often pictures supplementary extras, such as toppings or frosting, that are not listed on the nutritional labelling. The present study aimed to assess if these extras might exaggerate how many calories† are pictured and if they lead consumers to overserve. DESIGN Four studies were conducted in the context of fifty-one different cake mixes. For these cake mixes, Study ...

The research aims were to find out the nutritional value of wheat flour and fermented orange sweet potato addition baking powder identify best formulation dried choux pastry making. was using completely randomized design with two factors. i.e., ratio (T): T1 = 50:50, T2 60:40, T3 70:30, T4 80:30. second factors is (B): B1 1%, B2 2%, B3 3%. had a highly significant effect on moisture content, ca...

Cereal Chem. 67(l):10-13 The performance of a soy polysaccharide blend in soft wheat products regarding volume, color, and crumb grain. Japanese udon noodles enwas evaluated; AACC soft white wheat bran was used as a reference riched with 8% soy polysaccharides were slightly yellowish and not gritty, fiber source. In Chinese steamed breadmaking, up to 10% soy polywhereas 8% bran imparted a brown...

To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following test...

Sugar is one of the main ingredients baked products, so reduction sucrose negatively affects product appearance, texture, and mouthfeel. However, by replacing it with sweeteners such as sucralose, possible to create desserts a low glycemic index calorie content. The aim this study was investigate physico-chemical nutritional properties, sensory characteristics sugar replaced curd cake made usin...

To begin, we first rigorously define the model. The cake itself is represented by the real interval [0, 1] and a piece of this cake is a finite union of disjoint intervals X ⊆ [0, 1]. Furthermore, each agent i has a valuation function Vi that represents his/her assessment of pieces of the cake. That is, Vi(X) = x states that the piece X has value x to i. We will assume such Vi have the followin...

On a two-dimensional cake, there are m pairwise-disjoint toppings. It is required to cut the cake to m + b pieces, such that each topping is entirely contained in a unique piece, and the total number of empty pieces (b, ”blanks”) is minimized. The minimal number of blanks naturally depends on the geometric constraints of the cake and its pieces. I present tight bounds on the number of blanks wh...

Fair allocation of goods or resources among various agents is a central task in multiagent systems and other fields. The specific setting where just one divisible resource is to be divided fairly is commonly referred to as cake cutting, and agents are called players in this setting. Cake-cutting protocols aim at dividing a cake and assigning the resulting portions to several players in a way th...