A Novel Approach to Study Biscuits and Breadsticks Using X-Ray Computed Tomography

The Value of Micro-CT in the Diagnosis of Lung Carcinoma: A Radio-Histopathological Perspective

Micro-computed tomography (micro-CT) is a relatively new imaging modality and the three-dimensional (3D) images obtained via micro-CT allow researchers to collect both quantitative and qualitative information on various types of samples. Micro-CT could potentially be used to examine human diseases and several studies have been published on this topic in the last decade. In this study, the potential uses of micro-CT in understanding and evaluating lung carcinoma and the relevant studies conducted on lung and other tumors are summarized. Currently, the resolution of benchtop laboratory micro-CT units has not reached the levels that can be obtained with light microscopy, and it is not possible to detect the histopathological features (e.g., tumor type, adenocarcinoma pattern, spread through air spaces) required for lung cancer management. However, its ability to provide 3D images in any plane of section, without disturbing the integrity of the specimen, suggests that it can be used as an auxiliary technique, especially in surgical margin examination, the evaluation of tumor invasion in the entire specimen, and calculation of primary and metastatic tumor volume. Along with future developments in micro-CT technology, it can be expected that the image resolution will gradually improve, the examination time will decrease, and the relevant software will be more user friendly. As a result of these developments, micro-CT may enter pathology laboratories as an auxiliary method in the pathological evaluation of lung tumors. However, the safety, performance, and cost effectiveness of micro-CT in the areas of possible clinical application should be investigated. If micro-CT passes all these tests, it may lead to the convergence of radiology and pathology applications performed independently in separate units today, and the birth of a new type of diagnostician who has equal knowledge of the histological and radiological features of tumors.

Triticale flour in bakery and rusk products

This paper researches the properties of two triticale varieties and three selection lines developed in Bashkortostan. The organoleptic indicators were typical of a standard grain; all the samples had a high protein content level. Gluten weight ratio matched the grain genotype. The falling number of the studied samples was low. Hydrothermal processing modes for triticale grain before grinding were optimized. The studied varieties and lines were found to yield 65.15%-70.18% of the flour. The conducted polynomial two-factor regression analysis proved that the flour yield factor is the grain softening period lasting 6 h. The dough deformation energy of the obtained flour samples was 67-129 units, the falling number 104-155 s indicates the low baking properties of the flour, thereby it was suggested to make brittle and crisp bakery products as crispbread and breadsticks. A breadstick formula with 60% wheat flour replaced with triticale flour was developed. The number of spore Rope bacteria increased slightly during the shelf life but did not exceed the permissible values. There have been developed formulas and methods to make crispbreads for producing crackers with triticale bran of 40% have been developed.

Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb

The physical properties of starch-based cookie (gluten free and low fat) were compared with those of conventional cookie in consideration for the difference between crust and crumb parts. The internal porosity of the samples was measured by X-ray computed tomography. The starch-based cookie had a higher porosity (0.61) than the conventional cookie (0.42). The mechanical glass-transition temperature (T_g ) of the samples was evaluated by the thermal rheological analysis. The anhydrous mechanical T_g of the starch-based cookie was much lower than that of the conventional cookie. The T_g -depression of the starch-based cookie induced by water sorption was more gradual than that of the conventional cookie. For both types of cookie, the crust components were more resistant to water plasticizing than crumb components because of the difference of the equilibrium water contents at each water activity. For the texture analysis of crust components, the whole samples were fractured. The starch-based cookie had a lower fracture force, distance, and energy than the conventional cookie at each water activity point. For the texture analysis of crumb components, a portion of the crust was removed from the whole samples, and the exposed crumb was compressed by a plunger. From the texture profile, a normalized linear length was evaluated. The normalized linear length for the starch-based cookie was higher than that for the conventional cookie. These results were corresponded to the differences in the undeveloped gluten and fat contents.

Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health-promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression. PRACTICAL APPLICATION: The use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.