Barley rusks are traditional baked products of the Cretan-Mediterranean diet, a naturally β-glucan-containing food item. The impact of flour particle size and autoclaving on dough thermomechanical ...properties and rusk quality features was evaluated. Rusks were made using a coarse and a fine barley flour stream without or with prior autoclaving at two different moisture levels. Calorimetry showed that autoclaving and decreased particle size of the flour reduce the gelatinization enthalpy values. Small and large deformation mechanical tests revealed that flour autoclaving increased the resistance to deformation and flow, elasticity and hardness of the barley doughs; these trends were more pronounced for coarse flours. The reduction of particle size in thermally untreated flours decreased rusk hardness and increased loaf volume and resulted in finer crumb structure; however, autoclaving of fine flour nullified these quality attribute trends. Nevertheless, these changes are not detrimental for consumer acceptability of this bakery product which traditionally is manufactured with low loaf volume, compact macrostructure and hard texture. Moreover, the hydrothermal pretreatment of barley flour can be an appropriate processing step of making naturally containing β-glucan rusks with polysaccharide molecular characteristics that are more effective in promoting the health benefits of these fibers (high molecular weight).
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•Flour particle size and autoclaving decrease the starch gelatinization enthalpy.•Barley flour autoclaving increases the dough elasticity, viscosity and hardness.•Reduction of barley flour d50 value increases rusk volume and reduces hardness.•Barley flour autoclaving reduces loaf volume and increases hardness of the rusks.
Recently, biomass-derived activated carbon nanomaterials represent a potential candidate in achieving sustainable and low-cost energy storage devices. Herein, we report a facile synthesis of ...hierarchical nanoporous activated carbon (NAC) by template-free and cost effective approach using bio-derived food waste namely “Indian Cake Rusk” (ICR) and its application in high performance supercapacitors for the first time. The influence of carbon activation process over the physicochemical properties, morphological structure, as well as supercapacitive performance was systematically studied. When used as an electrode in a supercapacitor, the as-synthesized NAC material offered a high specific capacitance of 381.0 F g-1 at a current density of 1.7 A g−1 with an impressive 95% capacity retention even after 6000 cycles using 1.0 M H2SO4 electrolyte. The NAC material also furnished a maximum energy density of 47.1 Wh kg−1 and power density of 22644.0 W kg−1 which is higher than the existing carbon based electrode using 1.0 M LiPF6 electrolyte in symmetric supercapacitor. The superior electrochemical performance of NAC material is ascribed to huge BET surface area (1413.0 m2 g−1), hierarchical micro/nanoporosity, and good electrical conductivity which could serve as a promising carbon material for advanced applications in energy, environmental, and biomedical fields.
Hierarchical nanoporous activated carbon materials directly derived from “Indian Cake Rusk” food waste exhibits high specific capacitance of 381.0 F g-1 at current density of 1.7 A g−1 after 6000 cycles in aqueous electrolytes under three-electrode set up, while 47.1 Wh Kg−1 and power density of 22644 W kg−1 in non-aqueous electrolyte with two electrode configuration. Display omitted
•Facile synthetic strategy for nanoporous activated carbon materials.•Demonstrated a high performance supercapacitance activity.•Achieved high energy density and power density.•Promising advanced electrochemical systems.
Skinner–Rusk formalism for k-contact systems Gràcia, Xavier; Rivas, Xavier; Román-Roy, Narciso
Journal of geometry and physics,
February 2022, 2022-02-00, Letnik:
172
Journal Article
Recenzirano
Odprti dostop
In previous papers, a geometric framework has been developed to describe non-conservative field theories as a kind of modified Lagrangian and Hamiltonian field theories. This approach is that of ...k-contact Hamiltonian systems, which is based on the k-symplectic formulation of field theories as well as on contact geometry. In this work we present the Skinner–Rusk unified setting for these kinds of theories, which encompasses both the Lagrangian and Hamiltonian formalisms into a single picture. This unified framework is specially useful when dealing with singular systems, since: (i) it incorporates in a natural way the second-order condition for the solutions of field equations, (ii) it allows to implement the Lagrangian and Hamiltonian constraint algorithms in a unique simple way, and (iii) it gives the Legendre transformation, so that the Lagrangian and the Hamiltonian formalisms are obtained straightforwardly. We apply this description to several interesting physical examples: the damped vibrating string, the telegrapher's equations, and Maxwell's equations with dissipation terms.
Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and ...finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.
Coffee leaves are currently emerging as a promising agri-food resource rich in phenolics. This study aims to valorise coffee leaf powder (CLP) by incorporating it in refined wheat flour rusk ...formulations and analyse its physio-chemical, rheological, functional and sensory characteristics. The progressive replacement of CLP improved the dietary fibre (2.51 ± 0.2%), ash (1.09 ± 0.11%), and water absorption capacity (59.7 ± 0.1%) of the flours. It considerably enhanced the falling number and sedimentation values of the flour blends while decreased the loaf volume. Progressive increase in the dietary phenolics (232.21–435.19 mg/100 g), chlorogenic acid (6.0–7.5 mg/100 g), and ABTS antioxidant activity (963.89–1607.25 µMTEAC/g) of the rusks was observed upon CLP addition. Rusks with 3% CLP were found to have significantly acceptable physical and sensory characteristics. Thus, supplementation of CLP in rusk helps in valorising coffee leaves besides providing a functional bakery product to the coffee industry.
The aim of this paper was to identify the best components involving resistance to the 'O. neotectonae' fungus, allowing for adequate selection of promising teak genotypes to explore in improvement ...programs or for disease management. Thirty different clonal teak genotypes were evaluated in a greenhouse from PROTECA Biotecnologia Florestal. The experimental design was a randomized block design with three replications and three plants per plot. The following characteristics were evaluated: average latent period, number of pustules per cm2, area below the number of pustules progress curve (ABNPPC), frequency of infection, and number of urediniospores per pustule. The data for the resistance characteristics were submitted to ANOVA and multivariate analysis applying grouping techniques and canonical variables. High genetic variability was observed among the 30 T. grandis genotypes regarding resistance to the 'O. neotectonae' fungus. Both for the Unweighted Pair Group Method with Arithmetic Mean (UPGMA), the canonical variables method and Best Linear Unbiased Prediction (BLUP) the genotypes that showed the greatest resistance to the fungus were genotypes 03 and 10.
In this work, rice husk ash (RHA), as a natural source of amorphous silica, was used as a support for the immobilization of 1-methyl-3-(trimethoxysilylpropyl)-imidazolium hydrogen sulfate. The ...immobilized acidic ionic liquid was characterized with a variety of techniques, including infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and pH analysis. This reagent showed excellent catalytic activity for the preparation of 1-(benzothiazolylamino)phenylmethyl-2-naphthols from the one-pot condensation of an aldehyde, 2-aminobenzothiazole and 2-naphthol, at 100°C under solvent-free conditions. The procedure gave the products in excellent yields in very short reaction times with high TOF. Also, this catalyst can be reused six times without loss of its catalytic activity.
Summary
Partially defatted coconut flour (PDCF) as a source of medium chain fatty acids was selected to replace fat in rusk formulation. Effect of replacement of wheat flour with PDCF (10%, 20% and ...30%) on quality characteristics of rusk was studied. Increasing PDCF from 0% to 30% decreased farinograph water absorption, amylograph peak viscosity and overall quality score (52.5 to 19.5) of rusk. Use of additive mix, AM (4% dry gluten powder + 0.002% fungal α‐amylase) to 20% PDCF, increased the farinograph dough stability, strength of the paste during heating and overall quality score (39.5 to 50.5). The rusk with 20% PDCF + AM was stable up to 30 days, had 1.6, 5.5 times higher protein and dietary fibre contents as compared to control rusk respectively. The fat in the rusk had zero trans fatty acids and contained 66.2% medium chain fatty acids with lauric acid as a major fatty acid.
Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk. Partially defatted coconut flour (PDCF) as a source of medium chain fatty acids was incorporated at different levels (10%, 20% and 30%) to replace fat in rusk formulation. Increase in PDCF from 10% to 30% decreased the strength of the dough and overall quality score of the rusk. Incorporation of an additive mix containing gluten powder and α‐amylase to 20% PDCF further improved the quality of rusk. The rusk had lower fat, higher protein and dietary fibre contents as compared to control. The fat in the developed product contained 66.2% medium chain fatty acids with lauric acid as a major fatty acid.
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