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RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF POTATO AND SWEET POTATO FLOUR AND EVALUATION OF ITS APPLICATION IN SOME SELECTED FOOD PRODUCTS
Get PDFRheological and Functional Properties of Potato and Sweet Potato Flour and Evaluation of its Application in Some Selected Food Products
No full textThough different workers have reported on the possible use of potato and sweet potato flours for product development, the properties of the flour desired for preparation of various products such as noodles, pudding, gravy, sauces,
gruel, and bakery products vary. The swelling, solubility, gelatinization temperature, cold paste viscosity, gel consistency, etc., are important characteristics, if the flour has to be considered for product development.
However, most information on functional properties refers to the isolated starch, instead of flour. The flour functional properties are different from those of starch,
since extra constituents available in flour (non-starch polysaccharides, protein, fat, etc.), restrict access of water into the starch granules. The RVA viscoamylograph
pasting parameters of the flour, determined in the present
investigation, were not correlated to the RVA pasting parameters of the purified starch. An attempt has been made in the present investigation to determine the
functional - rheological properties of flour as affected by physical, chemical and enzymatic treatments. The extent of changes in starch as a result of processing /
modification has also been investigated, since the accessibility of starch in flour is less to water and heat comapared to an isolated starch. The relation between
the functional properties of flour and the structural changes in their starches has also been established.
Textural quality, the degree of crystallinity and the double helical content (in the amorphous and crystalline domains) of tuber and root starches have not beeen thoroughly investigated. Consequently, the influence of these parameters on enzyme susceptibility, gelatinization, retrogradation and rheological properties could not be propertly ascertained. Furthermore, many researchers have used only one technique for determining gelatinization and retrogradation properties of tuber and root starches. This approach is not sound, since various methods such as DSC, Xray,NMR, FT / IR spectroscopy measure different properties of the material. A more advantageous approach may be to use these methods collectively to obtain
a deep insight into the physico - chemical properties. There is thus, a need to carry out a systematic nvestigation on the properties of modified flours using a
variety of analytical techniques and experimental conditions. With a view to provide information on the properties of native, thermally processed, acetylated and enzymatically modified potato and sweet potato flours
the studies were carried out with the following objectives.
I. Preparation of potato and sweet potato flours by physical (drum dried and hot air dried), chemical (acetylated) and enzymatic treatments.
II. Optimization of process conditions for acetylated and enzyme modified flours from potato and sweet potato.
III. Structural properties of modified flours by GPC, FTIR, SEM etc.
IV. Rheological and functional properties of differently treated flours of potato and sweet potato by RVA,TPA, DSC etc.
The rheological and functional properties have been investigated to find the potential application of potato and sweet potato flours in foods
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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