Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G’) and viscous modulus (G”) both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.
Effect of drumstick leaves powder on the rheological, micro-structural and physico-functional properties of sponge cake and batter
Drumstick leaves powder (DLP) sponge cakes were prepared by replacing 0, 2, 5 and 10% of wheat flour with DLP to evaluate its effect on rheological, micro-structural and physico-functional properties of sponge cake. Batter viscosity and specific gravity increased with increase in DLP. Depending upon the replacement level, water absorption, dough development time and mixing tolerance index increased whereas, dough stability decreased. No significant difference was observed in moisture, fat and carbohydrate content, sponge weight and water activity of the sponge cake, but, significant decrease was observed in volume with increasing DLP. Also, there was significant increase in protein, crude fiber, ash, calcium, iron and β-carotene content with increase in replacement level. The hardness of sponge cake increased with increasing the replacement level. DLP incorporation significantly affected color of crust and crumb. SEM image analysis revealed that uniformity in structure was disrupted with increase in replacement level. DLP sponge cake with 2% replacement level had highest overall acceptability.
Efeito do nível de energia metabolizável da dieta no desempenho e metabolismo energético de frangos de corte
Objetivou-se, nesta pesquisa, estudar o efeito dos niveis de energia metabolizavel (EM) da dieta sobre o desempenho e o metabolismo energetico de frangos de corte machos na fase de crescimento (22 a 43 dias de idade) em condicoes de temperatura ambiente. Foram utilizadas 288 aves distribuidas aleatoriamente por tres niveis de energia da dieta (3.050, 3.200 e 3.350 kcal/kg) e tres niveis de alimentacao (ad libitum, 75 e 50% do ad libitum), com quatro repeticoes de oito aves, para determinacao das exigencias de mantenca e das eficiencias energeticas. Foi utilizado o metodo do abate comparativo, sendo que 12 aves foram abatidas no inicio do ensaio experimental, para determinacao da composicao corporal inicial, e 144 aves foram usadas para determinacao da energia metabolizavel das dietas experimentais. Os niveis de energia influenciaram na ingestao de energia metabolizavel (IEM) e, consequentemente, a retencao de energia na carcaca (ER) e a producao de calor (PC). As exigencias de energia metabolizavel de mantenca (EMm) determinadas foram 131,12; 140,96 e 131,78 kcal/kg0,75/dia para os niveis de energia alto, medio e baixo, respectivamente. O nivel de energia mais alto (3.350 kcal/kg) na dieta dos frangos de corte proporcionou melhores resultados de desempenho, enquanto o medio (3.200 kcal/kg), melhor equilibrio na eficiencia de utilizacao de energia para deposicao de proteina e gordura, consequentemente, melhor qualidade da carcaca, em decorrencia da menor deposicao de gordura.