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.
Avian infectious bronchitis.
Avian infectious bronchitis (IB) is caused by the gammacoronavirus infectious bronchitis virus (IBV). The virus causes infections mainly in chickens and is a significant pathogen of commercial meat and egg type birds. IB is an acute, contagious disease characterised primarily by respiratory signs in growing chickens. In hens, decreased egg production and quality are often observed. Some strains of the virus are nephropathogenic and produce interstitial nephritis and mortality. The severity of IBV-induced respiratory disease is enhanced by the presence of other pathogens, including bacteria, leading to chronic complicated airsacculitis. Diagnosis of IB requires virus isolation or demonstration of viral nucleic acid from diseased flocks. Demonstration of a rising serum antibody response may also be useful. The widespread use of live and inactivated vaccines may complicate both the interpretation of virus isolation and serology findings. The occurrence of antigenic variant strains may overcome immunity induced by vaccination.