Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.
This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control.
Processing and bread-making potential of proteins isolated from malted and non-malted pea seeds by ultrafiltration/diafiltration
Abstract The bread-making potential of a pea protein isolate produced by an ultrafiltration/diafiltration (UF/DF) process applied to malted seed has not been studied, to date. Thus, the objective of this work was to study the impact of supplementing breads, at a 10% level, with malted pea protein isolate produced by an UF/DF processes with a 50 kDa hollow fibers membrane. Malted pea protein isolate with approximately 90% of protein (dry basis) was obtained. Flour substituted with this isolate showed good bread-making potential allowing the production of bread with protein content over 20%, which was comparable to the protein content obtained for bread produced from non-malted pea protein isolate. The bread produced from malted pea protein isolate had a specific volume of 3.9±0.1 cm 3  g −1 which was slightly lower than for the one produced from non-malted pea protein isolate (4.4±0.1 cm 3  g −1 ) but comparable to the control bread produced from 100% refined bread flour (4.2±0.1 cm 3  g −1 ). Color ( L ⁎ , a ⁎ , b ⁎ ) of the crust and of the crumb of breads produced from UF/DF isolates was barely affected by the malting process but slightly differed from the color of bread produced from 100% refined bread flour.
Immersive haptic interaction with media
New 3D video representations enable new modalities of interaction, such as haptic interaction, with 2D and 3D video for truly immersive media applications. Haptic interaction with video includes haptic structure and haptic motion for new immersive experiences. It is possible to compute haptic structure signals from 3D scene geometry or depth information. This paper introduces the concept of haptic motion, as well as new methods to compute haptic structure and motion signals for 2D video-plus-depth representation. The resulting haptic signals can be rendered using a haptic cursor attached to a 2D or 3D video display.