Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties

This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment altered the intrinsic protein profile on the oil bodies' surface, subsequently influencing the ice cream's properties. Notably, heat treatment increases the oil bodies' size and the absolute value of ζ-potential. The rheological analysis provided information about void volumes, indicating easier air incorporation during whipping for ROB (72 to 300 nm) than FOB (107 to 55 nm). ROB ice cream displays a high overrun and a lower melting rate compared to FOB ice cream. Moreover, thermal treatment reduces the beany flavors, n-hexanal, and 2-pentenylfuran. Overall, this study reveals peanut oil bodies as a promising platform for rational design of fat-substituted plant-based ice creams.

Effect of composition, casein genetic variants and glycosylation degree on bovine milk whipping properties

This study investigated the individual and combined effects of ĸ-Casein (ĸ-CN; AA, AB, BB), β-Casein (β-CN; A1A1, A1A2, A2A2) and high and low ratios of glycosylated ĸ-CN to total ĸ-CN, referred to as the glycosylation degree (GD), on bovine cream whipping properties. The genetic variants of individual cows were identified using reversed-phase high-performance liquid chromatography (RP-HPLC) and verified through liquid chromatography-mass spectrometry (LC-MS). A previously discovered relationship between days-in-milk and GD was validated and used to obtain high and low GD milk. Whipped creams were created through the mechanical agitation of fat standardised cream from milk of different ĸ-CN, β-CN, and GD combinations, and whipping properties (the ability to whip, overrun, whipping time and firmness) were evaluated. No significant correlation was measured in whipping properties for cream samples from milks with different ĸ-CN and β-CN genetic variants. However, 80 % of samples exhibiting good whipping properties (i.e., the production of a stiffened peak) were from milk with low GD suggesting a correlation between whipping properties and levels of glycosylation. Moreover, cream separated from skim milk of larger casein micelle size showed superior whipping properties with shorter whipping times (<5 min), and higher firmness and overrun. Milk fat globule (MFG) size, on the other hand, did not affect whipping properties. Results indicate that the GD of κ-CN and casein micelle size may play a role in MFG adsorption at the protein and air interface of air bubbles formed during whipping; hence, they govern the dynamics of fat network formation and influencing whipping properties.

An integrated DEMATEL and system dynamic model for project cost prediction

Actual cost fluctuations in construction projects are common in the construction industry, including the Kingdom of Saudi Arabia (KSA). This study's objective is to establish a simulation forecasting model for Saudi projects' cost changes that will be used to anticipate the actual cost spent at the project's end. It also indicates if there are cost overruns or savings by considering ten identified cost-risk impact factors. The study involves a systematic, integrated approach to developing system dynamics (SD) to reflect the ten cost overrun impact factors (COICs) in the KSA construction industry. Thus, the Decision-Making Trial and Evaluation Laboratory (DEMATEL) technique aids in evolving a Causal Loop Diagram (CLD) in the SD modeling stages. After performing the consistency and extreme tests, the model is verified by being applied in two case studies (an academic building and an infrastructure project) in Riyadh City, KSA. The main findings reveal that the model provided cost savings for the first and second case studies of 4.8% and 3.76%, respectively. Different experts have evaluated the developed dynamic system. According to the experts who support the developed model, the model is applicable if the contractor has a reasonable profit margin. In contrast, opponents' experts noted that the system still generates a profit margin despite change orders and project delays. The main conclusion that the experts recognize is that the approach successfully considered the relationships between the influencing factors. The findings can be utilized to create an integrated conceptual framework for construction management, which could result in a rapid and profitable project launch.

Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams

Milk fat-based whipping cream is primarily comprised of cream and whole milk. It has melt-in-the-mouth texture and unique milk flavor. However, milk fat-based whipping cream suffers from poor emulsion stability and foam firmness. The effects of monoacylglycerols (MAGs) with different saturation degrees (M1: 98% saturation, M2: 70% saturation and M3: 30% saturation) on emulsion properties (average particle size, viscosity, and emulsion stability) and whipping properties (overrun, firmness, shape retention ability, and foam stability) of milk fat-based whipping creams were investigated in this study. MAGs significantly decreased particle sizes (from 2.84 to 1.16 μm) and enhanced viscosity (from 350 to 490 cP) of the milk fat-based emulsions (emulsion without MAGs: M0, 5.01 μm, 298 cP) (P < 0.05). MAGs increased the stability of the milk fat-based emulsions with lesser phase separation during centrifugation tests and lower changes in particle sizes and viscosities during temperature cycling tests. Emulsion M1 with highest degree of saturation is less likely to destabilize and phase inverse. The decrease sharply in conductivity can be attributed to the entrapment of large amounts of air. Following that, the conductivity of M1 with low variation indicating high whipping resistance and less likely to coalescence and phase separation. Adding MAGs can significantly enhance overrun (M1: 205.3%, M2: 198.5%, M3: 141.4%) as compared to the control sample (M0: 97.9%) (P < 0.05). In emulsions containing MAGs with high degree of saturation (M1 and M2), firmness (M1: 95 g, M2: 109 g) and shape retention ability of the whipped creams were reduced as compared to control emulsion without MAG (M0: 173 g), but the foam stability (M1: 89%, M2: 91%) was enhanced (M0: 81%); M3 (firmness: 507 g; foam stability: 66%) has the contrasted effects. Whipping cream M2 demonstrated the best whipping properties with high overrun (198.46%), good firmness (109 g), shape retention ability and foam stability (91%). Good quality whipping creams can be obtained by selecting suitable MAGs.

United states department of defense (DoD) real property repair, alterations, maintenance, and construction project contract data: 2009-2020

Nearly one-half of all construction projects exceed planned costs and schedule, globally [1]. Owners and construction managers can analyze historical project performance data to inform cost and schedule overrun risk-reduction strategies. Though, the majority of open-source project datasets are limited by the number of projects, data dimensionality, and location. A significant global customer of the construction industry, the Department of Defense (DoD) maintains a vast database of historical project data that can be used to determine the sources and magnitude of construction schedule and cost overruns for many continental and international locations. The selection of data provided by the authors is a subset of the U.S. Federal Procurement Data System-Next Generation (FPDS-NG), which stores contractual obligations made by the U.S. Federal Government [2]. The data comprises more than ten fiscal years (1 Oct 2009 – 04 June 2020) of construction contract attributes that will enable researchers to investigate spatiotemporal schedule and cost performance by, but not limited to: contract type, construction type, delivery method, award date, and award value. To the knowledge of the authors, this is the most extensive open-source dataset of its kind, as it provides access to the contract data of 132,662 uniquely identified construction projects totaling $865 billion. Because the DoD's facilities and infrastructure construction requirements and use of private construction firms are congruent with the remainder of the public sector and the private sector, results obtained from analyses of this dataset may be appropriate for broader application.

Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH

The present study examines the foaming behavior of pea and faba bean protein concentrates and isolates and explores the impact of pH and protein-polysaccharide complexation on overrun and foam stability. Foams were prepared with 5 wt% proteins with and without 0.25 wt% xanthan gum (XG) at pH 3, 5, 7 and 9. Most foams were unstable without XG. With XG foaming properties of protein concentrates were better than isolates. Irrespective of protein type and content, all protein-XG foams at pH 3 destabilized due to large insoluble complexes, however, at pH 5 foams were stable due to smaller size of insoluble complexes. Both the protein concentrate-XG foams were stable at pH 7 and 9 due to optimum viscosity and surface tension of the soluble complexes. Overall, the study revealed that the overrun and stability of pulse protein foams can be significantly improved by adding XG and controlling their intermolecular interactions as a function of pH.

Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

A complete factorial design (2³) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of overrun due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a significant reduction of fat (up to 3.10 g 100 g^-1) and energy value. The application of CM reduced the texture value, which was an interesting technological characteristic for frozen dessert.