Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 16 of 16 for “"muffin"”.
-
Effects of Grain Sorghum Muffin on Blood Glucose and Insulin Responses in Prediabetic Men
… levels. Grain sorghum and wheat (control) muffins containing 50 g total starch were consumed by 15 prediabetic male subjects on two mornings with a 1-week washout period. Plasma samples were collected on -15 (baseline), 0, 15, 30, 45, 60, 75, 90, 120, and 180 minutes after each treatments. …
-
The interactive effects of selected emulsifiers, enzymes, and a carbohydrate based fat substitute in a low fat muffin
… fat substitute were incorporated into a standard muffin recipe, and their effects were compared to a full fat counterpart. Physical and sensory data were reported at the 0.01 significance level. Physical tests indicated no significant differences (p>0.01) among crust “L” and “b” values, specific …
-
The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin
… fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported with a p<0.05 significance level. The physical tests indicated that there were no …
-
A comparison of the glycemic index of sorghum and other commonly consumed grains
… this study was to determine the GI of a sorghum muffin, and compare this value to the GI of muffins made from commonly consumed grains in the United States. The effects of particle size and damaged starch on GI were also studied. GI values were determined for muffins made from white sorghum, …
-
Fortification of baked products with soy protein: studying the effects of baking with soy protein and potential use in the development of hands-on food science education modules
… protein hydrolysates on physical properties of muffins. Seven muffin treatments were prepared in a 2x3 augmented factorial treatment structure. Three protein types (soy protein isolate (SPI), papain soy hydrolysate (PSH), Flavourzyme soy hydrolysate (FSH)) were tested at two levels (10%, 20%). …
-
Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans
… brown rice flour pudding and grain sorghum flour muffin, respectively. For control treatments, a standard 50g glucose solution served as the parboiled brown rice flour pudding control, and a wheat flour muffin was compared to the grain sorghum muffin. Initial flour materials and final food …
-
The effect of polyphenol-rich flaxseed muffins on glycaemic, insulinaemic and 24-hour glucose response in healthy adults
… to 260.1 ± 25.7 μg GAE/g for the control muffins) and antioxidant capacity (1693.9 ± 78.6 μmol/l compared to 89.8 ± 25.7 μmol/l for the control muffins). Both flaxseed forms reduced the rapidly digestible starch (RDS) in the muffins, which may lead to lower blood glucose levels. Both …
-
Can polyphenol-rich millets affect glycaemic response, insulinaemic response and gastric emptying in prediabetes?
… of millet, 2) investigate the effect of a millet muffin on starch digestion in vitro, 3) conduct a sensory evaluation test to assess the overall acceptance of millet muffins, and 4) determine the effect of a millet muffin on endogenous markers of glycaemia in prediabetic individuals. This PhD …
-
FACTORS AFFECTING THE AVAILABILITY OF IRON IN WHEAT BRAN AND PEA BRAN
… bioavailability of iron endogenous to high fiber muffins was evaluated in anemic rats using the hemoglobin regeneration technique. White wheat flour, pea bran, toasted pea (one hour at 177 C), a —cellulose, wheat bran, heated wheat bran (one hour at 100 C), toasted wheat bran (one hour at 177 C), …
-
Hubbard-corrected density functional theory : sensitivity to projection-space and renormalization of Coulomb interaction.
… extent is controlled by choices such as the muffin-tin radius in all-electron methods or the projector construction in pseudopotential approaches. As a result, the projected orbital occupancies n(RMT) entering the Hubbard correction depend explicitly on the projection size. When a fixed …
-
An Exploration of Bonding in V_1−x Mo_x O_2 (x ≤ 0.53) and Other Compounds
… electronic structures calculated by the Linear Muffin-Tin Orbital (LMTO) method.
-
Synthesis, structures, electronic structures and physical properties of quaternary alkali, alkaline earth, rare earth and transition metal pnictides
… were also calculated from tight-bonding linear-muffin-tin-orbital (TB-LMTO). The physical properties, which include magnetic susceptibilities and electrical resistivities of the compounds were also reported and discussed. This work is divided into two chapters: (1) quaternary pnictides with …
-
Ultrasonic Sealing of Aluminum Foil Based Laminate Food Packaging Materials
… with two contaminants, sweetened water and muffin crumbs, the seals still exceed specification. Ultrasonic tool vibrations could diminish the contaminants' interference with seal formation, and high-quality seals were produced. Seals contaminated with crumbs (more than 20% of the seal zone …
-
Valorisation des variétés de dattes secondaires tunisiennes par l’application de traitement hydrothermique
… alimentaire. Les CFD ont été incorporés dans des muffins à raison de 2,5 et 5%. L’ajout des CFD influence légèrement les caractéristiques technologiques des pâtes et augmente leurs propriétés antioxydantes par rapport à un témoin sans CFD. L’étude des caractéristiques sonsorielles ont montré qu’il …
-
The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins
… the baking and keeping qualities of fat reduced muffins. The fat reduced muffins also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p<0.05) increased crust and crumb color at all …