Quality characteristics of muffins added with Ulmus devidiana powder

Kim, Sue-Jin; Kim, Hye Young

doi:10.5934/kjhe.2013.22.5.519

Cited by 5 publications

(1 citation statement)

References 9 publications

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“…In this particular arrangement, the host–guest ratio for CO 2 is 2:1, and for CH 4 , it is 1:1 . Although the exact interaction mechanism of seemingly nonporous calixarene with CO 2 and CH 4 is still under investigation and it needs more conclusive experiments, in addition to this, calixarenes are also used as carriers in various polymer inclusion membranes based on cellulose triacetate polymers for aqueous applications that show the considerable compatibility of calixarene with CA …”

Section: Introductionmentioning

confidence: 99%

Preparation, characterization, and applicability of novel calix[4]arene‐based cellulose acetate membranes in gas permeation

Farrukh

Minhas

Hussain

et al. 2013

J of Applied Polymer Sci

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Cellulose acetate (CA) is well known glassy polymer used in the fabrication of gas-separation membranes. In this study, 5,11,17,23-tetrakis(N-morpholinomethyl)-25,26,27,28-tetrahydroxycalix[4]arene (CL) was blended with CA to study the gaspermeation behavior for CO 2 , N 2 , and CH 4 gases. We prepared the pure CA and CA/CL blended membranes by following a diffusion-induced phase-separation method. Three different concentrations of CL (3, 10, and 30 wt %) were selected for membrane preparation. The CA/CL blended membranes were then characterized via Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), atomic force microscopy (AFM), and X-ray diffraction analysis. The homogeneous blending of CL and CA was confirmed in the CA/CL blended membranes by both SEM and AFM analysis. In addition to this, the surface roughness of the CA/CL blended membranes also increased with increasing CL concentration. FTIR analysis described the structural modification in the CA polymer after it was blended with CL too. Furthermore, CL improved the tensile strength of the CA membrane appreciably from 0.160 to 1.28 MPa, but this trend was not linear with the increase in the CL concentration. CO 2 , CH 4 , and N 2 gases were used for gas-permeation experiments at 4 bars. With the permeation experiments, we concluded that permeability of N 2 was higher in comparison to those of CO 2 and CH 4 through the CA/CL blended membranes. V C 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 39985.

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Section: Introductionmentioning

confidence: 99%

Preparation, characterization, and applicability of novel calix[4]arene‐based cellulose acetate membranes in gas permeation

Farrukh

Minhas

Hussain

et al. 2013

J of Applied Polymer Sci

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The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder

Kim¹,

Kim²,

Jeong³

et al. 2022

Korean J. Food Preserv.

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Despite the high intake convenience and functionality of Actinidia arguta, its practical utilization remains limited; therefore, the development of new products is necessary to increase the industrial significance of Actinidia arguta. Also, as the vegetarian population increases rapidly, various plant-based products are required. This study, the most optimum contents of Actinidia arguta powder (AP) was selected by analyzing the quality of plant-based muffins added by different amounts of AP (0%, 10%, 15%, and 20% (w/w) based on wheat flour). The muffin height and volume decreased significantly by adding AP. AP10 exhibited the lowest water holding capacity of flour, which affected the moisture content, baking loss, and yield. As AP increased, pH decreased and DPPH radical scavenging increased (p<0.05). In sensory evaluation AP10, and AP15 presented the high scores, while AP20 was the lowest. Smell scores was increased by adding AP. AP15 had the highest in appearance and texture. As a result, 15% of AP is the optimum concentration for producing plant-based muffins. Although lower in appearance quality than AP0, AP15 has satisfied preferences and functional needs. It is expected to increase the consumption of Actinidia arguta.

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Nutritional Functionality and Quality Characteristics of Muffins Supplemented with Tenebrio molitor Linne (Mealworm) Powder

Yoon,

Shin

2023

JKFN

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In this study, muffins were prepared by adding varying concentrations of mealworms, and the quality characteristics and antioxidant activity of the muffins were confirmed. Compared to the control group, supplementation with 10% mealworm powder changed the color to brown. Among the chromaticities evaluated, the L and b values decreased, and the a value tended to increase with increasing mealworm amounts. The crude protein content, magnesium content, total phenol content, and ABTS radical scavenging activity were also significantly increased (P<0.05) with increased mealworm supplementation. Thus, considering the various nutritional functions and antioxidant activity, mealworm is valuable as a functional food material. Emphasizing the nutritional aspects, we propose the application of about 10% mealworm powder in the manufacturing of muffins.

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Quality characteristics of muffins added with Ulmus devidiana powder

Cited by 5 publications

References 9 publications

Preparation, characterization, and applicability of novel calix[4]arene‐based cellulose acetate membranes in gas permeation

Preparation, characterization, and applicability of novel calix[4]arene‐based cellulose acetate membranes in gas permeation

The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder

Nutritional Functionality and Quality Characteristics of Muffins Supplemented with Tenebrio molitor Linne (Mealworm) Powder

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