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Sensory evaluation of gluten-free fresh pasta from proso millet
No full textDespite being gluten-free and exhibiting favorable agronomic properties, millet is underutilized in North America and Europe. To promote its use in food products, we previously reported on the suitability of proso millet for preparation of gluten-free pasta, focusing on cooking quality, compositional and nutritional aspects. The aim of this study was to gain insight into consumer evaluation of pasta, and relate compositional attributes to sensory perception.
Fettuccine-type fresh pasta was prepared from four millet varieties with different amylose content (from 7.8% to 35.7%) and prolamin profile. Samples were compared to two commercial fettuccine products, one wheat-based, and the other gluten-free. Freshly cooked samples were evaluated by a sensory panel trained on descriptive analysis . Data were analyzed via ANOVA, Student-Neuman-Keuls tests, and principal component analysis that included instrumental data as supplementary variables.
Several attributes related to appearance, taste and texture differed significantly among samples. One millet pasta (from variety Earlybird) was ranked as more yellow than the commercial gluten-free pasta, but not different in yellowness to wheat; all other millet varieties resulted in pasta that was rated more yellow than commercial gluten-free, but less yellow than wheat pasta. This assessment is in agreement with instrumental analysis of carotenoids via HPLC and color via chromameter. All millet samples were perceived as more uniform, but also more gray than commercial samples. Regarding taste, Earlybird millet pasta received higher bitterness and bitterness aftertaste scores than other millet and commercial samples. In terms of texture, millet pasta was significantly starchier, less elastic and grainier than both commercial samples. The presence of high molecular weight prolamins corresponded to lower perceived stickiness, but higher graininess. Higher amylose contents increased firmness and chewiness, but reduced stickiness. Earlybird millet pasta was significantly stickier, but less chewy and firm than all other samples, in agreement with low instrumental firmness. Principle component analysis differentiated commercial samples from millet pasta, as well as Earlybird pasta from other millet samples. Earlybird and wheat pasta were characterized by high yellowness, low firmness and low chewiness; the other millet samples were of intermediate yellowness and firmness, and commercial GF pasta exhibited high firmness and low yellowness. Graininess, starchiness, and uniformity were characteristic for all millet pasta; high tensile strength and elasticity were characteristic for both commercial controls. Our study reveals which attributes distinguished millet from commercial pasta, and highlights parameters that warrant improvement by recipe or processing optimization.
Learning objectives
• Key attributes that distinguish fettuccine-type millet pasta from commercial gluten-free and wheat pasta
• Influence of amylose and prolamin profile on sensory outcomes
• Relation of instrumental to sensorial characterization of fresh past
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
Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile
Get PDFAs part of ongoing efforts to promote millet as a double crop for the American Midwest, four Minnesota-grownproso millet varieties were selected for fresh gluten-free pasta production and compared to commerciallyavailable fresh gluten-free and wheat pasta. Raw and cooked pasta were analyzed for starch and protein content,color, and carotenoids. Cooked pasta was assessed for cooking quality, in-vitro starch and protein digestibility,and sensory quality. Millet pasta contained less rapidly digestible starch than commercial gluten-free pasta;however, millet and commercial gluten-free pasta had lower protein digestibility than wheat pasta. Sensorypanelists detected more graininess and starchiness in millet samples than in commercial pasta. Millet varietiesdiffered in amylose content and prolamin profile, and both factors influenced pasta properties. Pasta with moreamylose and high-molecular weight prolamins had lower cooking loss and lower stickiness scores. Higheramylose contents also corresponded to higher firmness and chewiness among millet pasta samples. The milletsample with the lowest amylose and prolamin content yielded pasta of the lowest quality. Results indicated thatselect proso millet varieties may be suitable for fresh pasta, yet quality improvement is warranted by recipe orprocessing optimizations
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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