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Akinola, Anthony A. "A Critique of Nigeria's Proposed Two-Party System." Journal of Modern African Studies 27, no. 1 (March 1989): 109–23. http://dx.doi.org/10.1017/s0022278x00015652.
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Shortly after assuming office as Head of State in August 1985, President Ibrahim Babangida inaugurated a 17-member Political Bureau, headed by Professor Sylvanus Cookey, whose terms of reference included ‘The review of Nigeria's political history, identifying the basic problems which led to failure in the past and suggesting ways of resolving and coping with these problems’.1 One of the most controversial of the Bureau's proposals was that the number of political parties should be limited to two in order to ensure that Nigeria's future politics would be based on principles and not ethnicity.2 The Government accepted this recommendation as part of the programme for a return to civilian rule in 1992, and has decided that two parties will be registered in 1989.3
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Woo, Koan Sik, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, and Jee Yeon Ko. "Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods." Journal of Food Quality 2018 (July 26, 2018): 1–9. http://dx.doi.org/10.1155/2018/4874795.
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This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v). The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased. The total polyphenol and flavonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. The flavonoid contents were 10.33 and 8.90 times higher than plain rice. The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.
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Farlie Angriawan, Ratna Aisuwarya, and Rian Ferdian. "Kontrol Suhu Rice Cooker dengan Metode Fuzzy Logic Sebagai Slow Cooker dan Memanaskan Makanan Menggunakan Aplikasi Android." CHIPSET 1, no. 02 (November 1, 2020): 91–100. http://dx.doi.org/10.25077/chipset.1.02.91-100.2020.
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There is many electronic equipment that can facilitate the work in cooking. Some of these electronic equipment uses a large amount of electricity. For example in the use of electronic cooking tools such as microwaves, slow cookers and rice cookers. All three cooking utensils have more similar uses, namely in cooking and heating food. Therefore, it is combined into a rice cooker by using temperature control in the porridge cooking mode and setting the time for heating the food. In order to add the slow cooker feature to the rice cooker, the fuzzy logic method is used to control temperature and set the heating time on the microwave feature. On the use of a rice cooker, an Android application is made to select the desired cooking method. The results obtained are the features of slow cooker cooking porridge that is cooked for 2 hours the temperature will be stable at 60 minutes with an average temperature of ± 90.8 ° C, cooking porridge for 4 hours the temperature will be stable at 50 minutes with an average of average temperature ± 81.9 ° C, the cooking porridge for 6 hours the temperature will be stable in the 45th minute with an average temperature of ± 72.4 ° C. While in the microwave feature the results obtained for the length of time required to heat food, the more food heat to be produced.
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Rompis, John E. G., and Sylvia Komansilan. "EFEKTIVITAS CARA PEMASAKAN TERHADAP KARAKTERISTIK FISIK MASAKAN DAGING BABI HUTAN." ZOOTEC 34, no. 2 (September 2, 2014): 65. http://dx.doi.org/10.35792/zot.34.2.2014.5530.
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EFFECTIVITY OF COOKING METHOD ON PHYSICAL CHARACTERISTIC OF COOKERY WILD PIG MEAT. The objective of this study was to evaluate the physical characteristic of cookery wild pig meat with different cooking methods. Research was done using completely randomized design with three treatments of coocing method (bamboo cooker apparatus, stainless cooker apparatus and soil cooker apparatus) and five replications in each treatment. All treatments were added with spicy ingredients of cabai, daun bawang, kamangi, sereh, jahe, and daun jeruk. Physical characteristics were including pH, water content and water holding capacity, analized at animal product technological laboratory. Data were analyzed by analysis of variance model with Duncan statistical test for significant F test. Result study showed that different cooker apparatus affected significantly physical characteristics of cookery wild pig meat in term of pH, water content and water holding capacity. It can be concluded that cooking method using bamboo cooker apparatus yield thye best physical characteristics of cookery wild pig meat. Kata Kunci: Cooker apparatus, physical characteristic, cookery wild pig meat.
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Hargreaves, Susan M. "Indigenous Written Sources for the History of Bonny." History in Africa 16 (1989): 185–96. http://dx.doi.org/10.2307/3171783.
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It is well known that indigenous contemporary written documentation exists for the precolonial and early colonial history of some of the coastal societies of South-Eastern Nigeria. The best known example is Old Calabar, for which there exists most notably the diary of Antera Duke, covering the years 1785-88, a document brought from Old Calabar to Britain already during the nineteenth century. More recently John Latham has discovered additional material of a similar character still preserved locally in Old Calabar, principally the Black Davis House Book (containing material dating from the 1830s onwards), the papers of Coco Bassey (including diaries covering the years 1878-89), and the papers of E. O. Offiong (comprising trade ledgers, court records, and letter books relating to the period 1885-1907). In the Niger Delta S. J. S. Cookey, for his biography of King Jaja of Opobo, was able to use contemporary documents in Jaja's own papers, including correspondence from the late 1860s onwards. In the case of the neighboring community of Bonny (from which Jaja seceded to found Opobo after a civil war in 1869), while earlier historians have alluded to the existence of indigenous written documentation, they have done so only in very general terms and without any indication of the quantity or nature of this material.
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Abdel-Moemin, Aly R. "Healthy cookies from cooked fish bones." Food Bioscience 12 (December 2015): 114–21. http://dx.doi.org/10.1016/j.fbio.2015.09.003.
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Tran, Thao, and Edgar Chambers. "Development of a Model System for Tasting Grain Varieties." Foods 9, no. 4 (April 17, 2020): 510. http://dx.doi.org/10.3390/foods9040510.
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This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum grain as a tool. Five different applications were initially used, including cooked grain, porridge, cookies, muffins, and extruded puffed snacks. Six highly trained sensory panelists participated in the project. The effectiveness of each application was determined based on the results of the attribute generation process and from panelist feedback. The results indicate that the combination of a cooked whole grain procedure and the use of flour made into cookies provides an effective and potent model for flavor characterization in both their grain form and as finished products. Both the recipes for the cooked grain and cookie applications effectively brought out the flavor characteristics of the grains as well as differentiated the flavor differences between grain cultivars. The developed model can be applied for the flavor evaluation of multiple grain types and can help researchers understand the flavor differences among grain cultivars. As a result, such knowledge will help to facilitate the selection of suitable products with favorable characteristics for specific applications as well as for selective breeding purposes.
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Enemugwem, John H., and Darlington K. Okere. "The Role of N.C. Ejituwu in the Development of Niger Delta Historiography." History in Africa 35 (January 2008): 191–207. http://dx.doi.org/10.1353/hia.0.0016.
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The history of history-writing in the Niger Delta was first developed by E.J. Alagoa. However, his work, which covers the periods from 1508 to 1988, does not go into the twenty-first century. This is the case as well for N.C. Ejituwu, who extended the Delta historiography to 1999 but without including his own innovations. For this reason, this paper discusses the innovations brought by Ejituwu's role in the development of Niger Delta historiography. These are his contributions to the training of historians, the introduction of feminist history, biographical writing, and history concourse. Others include his reconstruction of the settlement histories of many Eastern and Central Niger Delta groups. Its impact on the development of the Delta historiography, analyzed here, furthered historical research in the region. Although largely a study of the work of N.C.Ejituwu, this paper is also intended as an overview of Niger Delta regional history of history writing.According to Ake, development concerns human creativity, socially or economically. N.C. Ejituwu has demonstrated his creativity in historical writing on aspects of the Niger Delta, a region of some 75,000 square kilometers stretching from the Mahin estuary in the west to the Cross River estuary in the east. This most southerly region of Nigeria has about fifty linguistic groups located on its islands and peninsulas. Historical writing in the Delta concerns these fifty clans of the Ijo ethnic nationality. Their settlement histories have been documented by Alagoa, Cookey, and Ejituwu.
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Kimambo, C. Z. M. "Development and performance testing of solar cookers." Journal of Energy in Southern Africa 18, no. 3 (August 1, 2007): 41–51. http://dx.doi.org/10.17159/2413-3051/2007/v18i3a3384.
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The most common type of energy used is firewood. In some Sub Saharan countries, up to 90% of total energy use is from firewood. The consumption of wood fuel is in some countries as high as twice the sustainable yield, something that has led to environ-mental degradation due to deforestation and scarci-ty of firewood. The use of fossil fuels such as kerosene and LPG for cooking is expensive. Solar energy is a non-consumptive and non-polluting fuel. It can help alleviate the problem of insecurity of cooking energy, which is the major domestic energy requirement. Several attempts have been made to introduce solar cookers in different coun-tries and have achieved variable successes. There are still critical issues yet to be resolved in order to make that technology acceptable for wider dissemi-nation. They include getting the most appropriate types of solar cookers for specific locations, opti-mum size/capacity, types of materials to be used, optimal design and affordable cost. In an attempt to resolve these issues, a comprehensive study involv-ing theoretical review, development work, experi-mental testing and evaluation of solar cookers was conducted for several years on six different types of solar cookers. The cookers are the ‘SunStove’ box cooker, wooden box cooker, panel cooker, reflector cooker with unpolished aluminium reflectors, reflec-tor cooker with polished aluminium reflectors and reflector cooker with glass mirror reflectors. This paper presents the results of the study. Results obtained indicate that many of the cookers could be used to cook food for households in areas with medium and high insolation, with appropriate selec-tion of the type and specification of the cookers. The specification should be based on the measured inso-lation data of the location indication of the direct and diffuse components. As a guiding tool, reflector cookers offer best comparative performance in areas with longest durations of clear sky (greatest direct beam), panel and collector cookers under moderate cloudy conditions and box cookers under very cloudy conditions.
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Koh, Kwangoh, Ye-Jung Kim, and Hee-Seon Kim. "Nutrition Analyses of Nutrition Bar Cooked with a Solar Box-cooker." Korean Journal of Human Ecology 25, no. 4 (August 31, 2016): 487. http://dx.doi.org/10.5934/kjhe.2016.25.4.487.
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GILL, C. O., J. DEVOS, M. BADONI, and X. YANG. "Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions." Journal of Food Protection 79, no. 2 (February 1, 2016): 205–12. http://dx.doi.org/10.4315/0362-028x.jfp-15-116.
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ABSTRACT Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71 or 58°C in the conventional oven set at 140 and 180°C, respectively.
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Chung, Ill-Min, Bo-Ra Yu, Inmyoung Park, and Seung-Hyun Kim. "Isoflavone Content and Profile Comparisons of Cooked Soybean–Rice Mixtures: Electric Rice Cooker versus Electric Pressure Rice Cooker." Journal of Agricultural and Food Chemistry 62, no. 49 (November 24, 2014): 11862–68. http://dx.doi.org/10.1021/jf5033944.
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Fracassetti, Daniela, Carola Pozzoli, Sara Vitalini, Antonio Tirelli, and Marcello Iriti. "Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars." Foods 9, no. 8 (July 22, 2020): 967. http://dx.doi.org/10.3390/foods9080967.
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Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7–18.8 vs. 8.2–11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0–7.1 g catechin/kg rice for Venere rice) and TA (3.2–3.4 vs. 1.8–2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6–47.8 vs. 14.4–31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.
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Kim, Mi-Hyun, and Hyun Jung Lee. "The Effect of Pressure or Non-Pressure Cooked Rice on Glucose Response and Satiety in Healthy Korean Women." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 758. http://dx.doi.org/10.1093/cdn/nzaa052_027.
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Abstract Objectives This study examined the effect of pressure or non-pressure cooked rice on glycemic response and satiety of healthy women in South Korea. Methods A total of 18 non-obese women aged 23–54 years participated in this study. On two separate mornings at intervals of 5 days or more, all participants were served with rice (200 ml) that was cooked either with pressure (using by an electronic pressure rice-cooker) or without pressure (using by in an electronic rice-cooker) and side dishes in a random order. The 200 ml of pressure cooked-rice contained 30 kcal higher in calories than the same amount of non-pressure cooked-rice, and the side dishes served with the cooked-rice were the same. Capillary blood-glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the test diet. We used a paired t-test to examine the difference and a significant level was set at P < 0.05. Results Although mean fasting glucose levels were not different, glucose levels at 30 minutes were significantly higher after eating the non-pressure cooked-rice meal than eating pressure cooked-rice meal (P < 0.01). However, total glucose response was not significantly different between the two meals. Though the pressure cooked-rice contained more calories than non-pressure cooked-rice, the feeling of hunger and desire to eat after eating the meals were not significantly different. Compared to eating pressure cooked-rice, feeling of fullness was lower at 60 (P < 0.05) and 90 (P < 0.01) minutes after consuming non-pressure cooked-rice meal; however, the difference was disappeared at 120 and 180 minutes after. Conclusions This study suggests that consuming pressure cooked-rice or non-pressure cooked-rice may affect total calorie intake. The intake of non-pressure cooked-rice may be a possible way to reduce calorie intake; however further research on the long-term effect is necessary. Funding Sources None.
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Arisseto, Adriana P., Eduardo Vicente, and Maria Cecília F. Toledo. "Investigation on Furan Levels in Pressure-Cooked Foods." International Journal of Food Science 2013 (2013): 1–4. http://dx.doi.org/10.1155/2013/904349.
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Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.
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Tibebu, Solomon, and Arkbom Hailu. "Design, Construction, and Evaluation of the Performance of Dual-Axis Sun Trucker Parabolic Solar Cooker and Comparison of Cooker." Journal of Renewable Energy 2021 (September 6, 2021): 1–10. http://dx.doi.org/10.1155/2021/8944722.
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Energy demand is increasing due to population increment and industrialization. To meet this energy demand, technologies that use renewable energy such as solar energy are being developed. A parabolic solar cooker is one of the main solar cookers, which can cook food and boil water at a high temperature within a short period. This study aimed to design, construct, and evaluate the performance of the constructed parabolic solar cookers. Moreover, this study aimed to compare the constructed cooker with firewood, charcoal, kerosene, and electricity in terms of cooking time and energy cost. The cooker was constructed using different materials such as old satellite dishes, tyres, steel, and aluminum foil. The aperture diameter, aperture area, receiver diameter, receiver area, depth of the parabola, focal length, rim angle, circumference of the circle, surface area, length of the circumference, and concentration of the cooker were 1.8 m, 2.54 m2, 0.16 m, 0.02 m2, 0.3 m, 0.67 m, 67.38°, 5.76 m, 2.81 m2, 5.76 m, and 123.46, respectively. The cooker can track the sun from north to south and from east to west. The performance of the cooker was evaluated by calculating the efficiency and power. The output energy, input energy, and average upcoming solar radiation of the constructed parabolic solar cooker were 0.182 kW/m2, 1.691 kW/m2, and 0.665 kW/m2, respectively. The efficiency and power of the cooker were 10.75% and 0.3 kW/hr, respectively. The constructed parabolic solar cooker relatively showed better performance in cooking different foods. A family, which has five members, was considered to compare the constructed cooker with other fuels in terms of energy cost of cooking. Since the parabolic solar cooker does not have any energy cost, it can save the energy cost of cooking foods. Therefore, parabolic solar cookers have a great advantage for developing countries including Ethiopia.
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Cochrane, Tim, and Elizabeth Chan. "The "Lord Cooke Project": Reviewing Lord Cooke's Extrajudicial Writing." Victoria University of Wellington Law Review 44, no. 1 (May 1, 2013): 247. http://dx.doi.org/10.26686/vuwlr.v44i1.5002.
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This note discusses key themes arising from Lord Cooke's published extrajudicial writing. These themes cover Lord Cooke's conception of the common law, the interpretation of the Treaty of Waitangi, the development of bill of rights jurisprudence in New Zealand and overseas, and the role of judges. This note arises out of the authors' involvement in the Lord Cooke project, a Victoria University of Wellington initiative that will make a complete collection of Lord Cooke's extrajudicial writings available online.
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Mooney, Edward S. "Solve It! The Three Bears Cookie Store." Mathematics Teaching in the Middle School 13, no. 5 (December 2007): 283. http://dx.doi.org/10.5951/mtms.13.5.0283.
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The Bear family decided to open a cookie store that featured bear-sized cookies. Mama and Baby Bear decorated the cookies, and Papa Bear sold the cookies. Mama Bear could completely decorate a cookie every 7 minutes. Baby Bear could completely decorate a cookie every 12 minutes. Unfortunately, Papa Bear was eating one of the cookies every 9 minutes. If they open the store and have no cookies decorated, how long will it take them to produce 500 decorated cookies that can be sold?
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Permatasari, Ervina Indah, Sultan Arif Rahmadianto, and Ayyub Anshari Sukmaraga. "PERANCANGAN LOGO DAN DESAIN KEMASAN COOKYE COOKIES SEBAGAI IDENTITAS VISUAL." Sainsbertek Jurnal Ilmiah Sains & Teknologi 2, no. 1 (September 10, 2021): 43–53. http://dx.doi.org/10.33479/sb.v2i1.116.
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Sektor industri makanan & minuman di Indonesia cukup banyak dan berkembang, sehingga banyak pula UMKM yang memulai menggambil peluang bisnis makanan dan minuman dikarenakan meningkat cukup pesat. Semakin berkembangnya jaman banyak pula bermunculan inovasi dalam pembuatan produksi makanan. Berbagai jenis makanan mulai dari makanan berat hingga makanan ringan sebagai pelengkap telah banyak melalui perkembangannya. Dessert merupakan salah satu makanan ringan yang cukup memiliki banyak varian rasa dan jenis seperti Cookye Cookies, dimana usaha rumahan ini memproduksi jenis kue kering dan soft cookies. Soft cookies yang diproduksi cukup unik dengan varian rasa yang ditawarkan, namun sebagai perusahaan makanan yang ingin berkembang Cookye Cookies belum memiliki identitas visual sebagai ciri dari perusahaannya. Perancangan untuk pembuatan logo, desain kemasan dan sosial media instagram karena era serba digital saat ini dapat membantu produk Cookye Cookies semakin dikenal oleh konsumen. Metode pengumpulan data dengan observasi dan wawancara, untuk metode perancangan dalam tugas mengunakan metode kualitatif, pada analisis data menggunakan teknik analisis SWOT. Perancangan digunakan agar data yang terkumpul digunakan sebagai acuan membuat konsep visual. Hasil akhir yang didapat berupa logo sebagai identitas visual, desain kemasan primer dan sekunder, foto untuk instagram, dan merchendise berupa tumbler, tote bag, dan t-shirt.
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Akanbi, Grace Oluremilekun, and Oluremi Adenike Abiolu. "Nigeria’s 1969 Curriculum Conference: a practical approach to educational emancipation." Cadernos de História da Educação 17, no. 2 (August 1, 2018): 479. http://dx.doi.org/10.14393/che-v17n2-2018-12.
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After Nigeria got her independence on 1 October, 1960, the general consensus was that there was the need for educational emancipation through decolonization of the academic contents of education; to make education relevant to the needs of the individual and the society at large. This led to the organisation of the 1969 Curriculum Conference which had far-reaching effects on the curriculum contents, purposes, goals and objectives of education in Nigeria. However, what obtains in the education sector today makes it to look as if there was no initial proper planning for educational emancipation. This paper, therefore, focuses Nigeria’s 1969 Curriculum Conference (CC) as a practical approach to educational emancipation in Nigeria. In the conceptual framework of the globalisation of education, Cookey’s (1972: xxv) observation during the conference that, “education then tends to produce children who can read and write and pass examinations and which qualify them for employment only as clerks” was an important reason for the conference and is still relevant today as a major issue for discussion in our education outcomes. This study is historical; it, therefore, employs the historical method to collect information and facts needed through both primary and secondary sources. As the study recommends among others that there is the need for total overhauling of Nigerian educational policies and philosophy, it is hoped that the research would sensitise all stakeholders in Nigeria to emphasise the importance of providing a functional educational curricula relevant to the needs of individuals and the society at large.Keywords: Curriculum Conference, Emancipation, National Policy on Education, Decolonisation. ResumoApós a Nigéria conseguir sua independência em 1 de outubro, 1960, o consenso geral era que havia a necessidade da emancipação educative por meio da descolonização dos conteúdos acadêmicos de educação; para tornar a educação relevante às necessidades do indivíduo e da sociedade em geral. Isso levou à organização da Conferência Curricular de 1969 que teve efeitos extensos nos conteúdos curriculares, propósitos, metas e objetivos de educação na Nigéria. No entanto, o que se obtêm no setor de educação hoje faz parecer que não havia planejamento inicial adequado para emancipação educacional. Este artigo, portanto, foca na Conferência Curricular de 1969 da Nigéria (CC) como uma abordagem prática para a emancipação educativa na Nigéria. Na estrutura conceitual da globalização da educação, a observação de Cookey (1972: xxv) durante a conferencia que, “educação então tende a produzir crianças que podem ler e escrever e passar exames e que as qualificam para emprego apenas como escriturários” foi uma importante razão para a conferência e ainda é relevante hoje em dia como uma questão principal de discussão nos resultados da nossa educação. Este é um estudo histórico; ele, portanto, emprega o método histórico de coleta de informações e fatos necessários tanto por fontes primárias quanto secundárias. Como o estudo recomenda inclusive que há uma necessidade por total revisão das políticas e filosofia educacionais da Nigéria, é esperado que a pesquisa possa sensibilizar todas as partes interessadas na Nigéria em enfatizar a importância de prover um currículo de educação funcional relevante às necessidades dos indivíduos e da sociedade em geral.Palavras-chave: Conferência curricular, Emancipação, Política Nacional de Educação, Descolonização. ResumenDespués de que Nigeria obtuvo su independencia el 1 de octubre de 1960, el consenso general consistía en que era necesaria la emancipación educativa a través de la descolonización de los contenidos académicos de la educación, hacer que la educación fuera relevante para las necesidades del individuo y de la sociedad en general. Esto condujo a la organización de la Conferencia Curricular de 1969, que tuvo efectos de gran alcance en los contenidos, propósitos, metas y objetivos de la educación en Nigeria. Sin embargo, lo que se obtiene hoy en el sector de la educación hace que considere que no hubo una planificación inicial adecuada para la emancipación educativa. Este documento, por lo tanto, se enfoca en la Conferencia Curricular de 1969 (CC) de Nigeria como un enfoque práctico para la emancipación educativa en Nigeria. En el marco conceptual de la globalización de la educación, la observación de Cookey (1972: xxv) durante la conferencia refiriéndose a que "la educación tiende a producir niños que pueden leer y escribir y aprobar exámenes y calificándolos para el empleo solo como empleados", era un motivo importante de la conferencia, continuando relevante hoy como un importante tema para el debate en nuestros resultados educativos. Este es un estudio histórico; por lo tanto, emplea el método histórico para recopilar información y hechos necesarios a través de fuentes primarias y secundarias. Como el estudio recomienda, entre otros, la necesidad de una revisión total de las políticas y la filosofía educativas nigerianas, se espera que la investigación sensibilice a todas las partes interesadas en Nigeria para enfatizar la importancia de proporcionar un currículo educativo funcional relevante para las necesidades de las personas y la sociedad en general.Palabras clave: Conferencia Curricular. Emancipación. Política Nacional de Educación. Descolonización.
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Wowiling, Fernando, Siegfried Berhimpon, Hens Onibala, and Feny Mentang. "Kualitas Organoleptik dan Isotermis Sorpsi Air (ISA) Ikan Cakalang (Katsuwonus pelamis L.) Presto Asap Cair." MEDIA TEKNOLOGI HASIL PERIKANAN 8, no. 1 (October 24, 2019): 12. http://dx.doi.org/10.35800/mthp.8.1.2020.26012.
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Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e. longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally, it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes. The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51
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LATHROP, AMANDA A., TIFFANY TAYLOR, and JAMES SCHNEPF. "Survival of Salmonella during Baking of Peanut Butter Cookies." Journal of Food Protection 77, no. 4 (April 1, 2014): 635–39. http://dx.doi.org/10.4315/0362-028x.jfp-13-408.
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Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 108 CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350°F (177°C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.
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Kwon, Hyunsoo, Hyunjae Nam, Sangtae Lee, Changhee Hahn, and Junbeom Hur. "(In-)Security of Cookies in HTTPS: Cookie Theft by Removing Cookie Flags." IEEE Transactions on Information Forensics and Security 15 (2020): 1204–15. http://dx.doi.org/10.1109/tifs.2019.2938416.
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STERN, NORMAN J., and CARL S. CUSTER. "Salmonella Growth in Cooked Beef at Selected Cooling Rates." Journal of Food Protection 48, no. 12 (December 1, 1985): 1046–49. http://dx.doi.org/10.4315/0362-028x-48.12.1046.
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Results of this study support the present USDA Food Safety Inspection Service (FSIS) cooling requirement for cooked meat products and remind the consumer to refrigerate such products. USDA FSIS requires food processors to cool certain cooked meat products between 4 and 49°C within 2 h. Our study evaluated the adequacy of that requirement by determining how cooling rates affected growth of salmonellae in cooked meats. Two strains of Salmonella sp. showing resistance to multiple antibiotics were compared with a susceptible strain, and were shown to be similar in growth capabilities. These antibiotic resistant strains were inoculated in ground beef or beef cubes. In experiments simulating precooking contamination, heavily inoculated (109 CFU/g) ground beef meatballs were cooked to 63°C (145°F) and cooled to either 23 or 4°C (40°F) within 2 to 6 h. Increases in the numbers of the surviving pathogen were small (ca. 0.1 log10/g) when the product was cooled to 4°C within 2 h. Surviving salmonellae increased greater than tenfold when the meats were cooled over intervals of 6 h. A 4-h cooling interval permitted an intermediate growth rate. Salmonella held in ground beef at 23°C for 6 h showed less than 1-log10 increase per gram. Experiments with Salmonella inoculated onto the surface of beef cubes after cooking also indicated that the 2-h cooling interval prevented substantive proliferation.
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Perez, Claudia, Camila Tagliani, Patricia Arcia, Sonia Cozzano, and Ana Curutchet. "Blueberry by-product used as an ingredient in the development of functional cookies." Food Science and Technology International 24, no. 4 (December 20, 2017): 301–8. http://dx.doi.org/10.1177/1082013217748729.
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A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as “high fiber” in the European Union and as a “source of fiber” in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies’ phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries.
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Farias, Paula Karoline Soares, Mateus Gomes Pereira, Lauemy Kelly Miranda, Ana Flávia Biondi Maia, Katyane Benquerer Oliveira de Assis, Adriana Benquerer Oliveira Palma, Agda Silene Leite, Marinilza Soares Mota Sales, Margarete Fernandes Araújo, and Delaine Martins Silva. "Elaboração de diferentes tipos cookies utilizando o reaproveitamento integral dos alimentos." Caderno de Ciências Agrárias 12 (August 19, 2020): 1–7. http://dx.doi.org/10.35699/2447-6218.2020.16288.
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O objetivo foi desenvolver cookies e testar a aceitabilidade em uma comunidade acadêmica. Trata-se de um estudo quantitativo, transversal e descritivo, realizado em março de 2018, em uma faculdade privada de Montes Claros, Minas Gerais, com 200 acadêmicos não treinados. Foram desenvolvidos cookies utilizando a casca de laranja, talos de couve, casca e a semente da abóbora e a casca da banana. Foram realizados testes de aceitabilidade e intenção de compra. Verifica-se que a aceitabilidade do cookie 2 – talos de couve com 42% (n=84) com “gostei extremamente”, o cookie 1 – casca de laranja com 35% (n=70), enquanto que o cookie 3 – casca e semente de abóbora apresentou 25% (n=50) e o cookie 4 – casca de banana com 15,5% (n=31). Observa-se que os cookies desenvolvidos atendem a legislação vigente quanto ao teor de fibras, variando de 0,7 a 1,91g/20g. A intenção de compra dos cookies apresentou resultados satisfatórios, sendo que o cookie 2 – talos de couve apresentou 47,5% (n=95) de provadores que “comprariam sempre” sendo o mais aceito pelos participantes. Os cookies elaborados demonstraram ser um produto satisfatório para o consumo, além apresentarem alto teor de fibras.
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Burford, Mark. "Sam Cooke as Pop Album Artist—A Reinvention in Three Songs." Journal of the American Musicological Society 65, no. 1 (2012): 113–78. http://dx.doi.org/10.1525/jams.2012.65.1.113.
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Abstract Though African American singer, songwriter, and entrepreneur Sam Cooke (1931–1964) is commonly celebrated as a pioneering soul singer, the preponderance of Cooke recordings suggesting to many critics a “white” middle-of-the-road pop sound has troubled this reception. From June 1957 until the end of 1959, Cooke recorded for the independent label Keen Records, where he charted a course for realizing his professional and socioeconomic aspirations, including his determination to harness the prestige attached to the long-playing album and the “album artist.” This article explores relationships between the repertory, performances, and production on three Keen album tracks: “Danny Boy,” “My Foolish Heart,” and “I've Got a Right to Sing the Blues.” These recordings reveal Cooke's seldom-noted proximity to contemporaneous figures and concerns: “Irish tenor” Morton Downey, who built a career on the fluidity between ethnic identity and pop's transparent “whiteness”; Billy Eckstine, who struggled to navigate the racial and sexual politics of the pop balladeer; and the black studio musicians whose campaign for employment equity in 1950s Los Angeles found resonance with Cooke's vision. Taking Cooke's endeavor seriously positions us to assess freshly Cooke's skills as a vocalist, the processes through which “pop” becomes racialized as white, and intractable methodological challenges in black music studies.
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A. O. Akinsola, O. A. Idowu,. "Effect of processing techniques on the overall quality attributes of cookies produced from jackbeans and wheat flour." Journal of Scientific Agriculture 1 (December 31, 2017): 365. http://dx.doi.org/10.25081/jsa.2017.v1.894.
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The study was carried out to determine the effectiveness of heat processing on jackbeans, an underutilized legume. Raw and processed seed flour (roasted at 1200C for 10mins and pressure cooked for 10mins) produced from jackbeans were evaluated for its nutritional quality and antinutritional factors using standard methods. The nutritional qualities determined showed that sample with 20% pressure cooked jackbeans flour supplement has the highest amount of protein, fat, fibre and ash content, while the sample with 40% supplementation of pressure cooked jackbeans flour has the highest percentage of moisture content. The cookies produced from 100% wheat flour has the highest percentage of carbohydrate, while sample with 40% roasted jackbeans flour supplement has the highest percentage of concanavanine A. The antinutritional factors of the processed flours were found to be lower than the raw seed flour. Sensory qualities determined showed that sample with 20% of pressure cooked jackbeans supplement was rated high in terms of taste, aroma, texture, and overall acceptability, while cookies with 100% wheat flour was rated high 7.7 in term of colour. This study showed that thermal processing especially pressure cooking decreased the antinutritional contents of the jackbeans flour than other processing methods used.
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English, Mary P. "Leila cooke's notes on the life of her father, M.C. Cooke." Mycologist 15, no. 2 (May 2001): 91–93. http://dx.doi.org/10.1016/s0269-915x(01)80094-x.
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Jeswiet, J., Joost R. Duflou, Alexander Szekeres, and P. Lefebvre. "Custom Manufacture of a Solar Cooker – A Case Study." Advanced Materials Research 6-8 (May 2005): 487–92. http://dx.doi.org/10.4028/www.scientific.net/amr.6-8.487.
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Single Point Incremental Forming is a new process, which has been developed to make both Rapid Prototyped products and low volume product batches from Sheet Metal. This paper presents a case study of the manufacture of a solar cooker cavity for developing country applications. In the first instance the request was for a rapid prototype, which quickly evolved into a request for low volume production of solar cookers for the developing country market. The paper describes the manufacture of the solar cooker cavity, and shows how the possibility of manufacturing part of the solar cooker, by Single Point Incremental Forming, gives rise to the possibility of manufacturing other parts for the solar cooker less expensively.
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Belorio, Mayara, Marta Sahagún, and Manuel Gómez. "Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies." Foods 8, no. 2 (February 23, 2019): 83. http://dx.doi.org/10.3390/foods8020083.
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The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 µm; between 80 and 180 µm; greater than 180 µm). Cookies dimension, texture and colour were evaluated. Flour hydration properties and cookie dough rheology were also measured. Overall, an increase in maize flour particle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elastic modulus) for the doughs. An increase in average particle size also increases diameter and spread factor of the cookies but decreases their hardness. A higher percentage of thick particles is more effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger diameter also presented a darker colour after baking.
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Ranasalva, N., and R. Visvanathan. "Development of cookies and bread from cooked and fermented pearl millet flour." African Journal of Food Science 8, no. 6 (June 30, 2014): 330–36. http://dx.doi.org/10.5897/ajfs2013.1113.
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Bush, Elizabeth. "Cook's Cook: The Cook Who Cooked for Captain Cook; by Gavin Bishop." Bulletin of the Center for Children's Books 72, no. 2 (2018): 57. http://dx.doi.org/10.1353/bcc.2018.0636.
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CAVALCANTE, RODRIGO BARBOSA MONTEIRO, MARCOS ANTÔNIO DA MOTA ARAÚJO, MAURISRAEL DE MOURA ROCHA, and REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO. "EFFECT OF THERMAL PROCESSING ON CHEMICAL COMPOSITIONS, BIOACTIVE COMPOUNDS, AND ANTIOXIDANT ACTIVITIES OF COWPEA CULTIVARS." Revista Caatinga 30, no. 4 (December 2017): 1050–58. http://dx.doi.org/10.1590/1983-21252017v30n426rc.
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ABSTRACT This study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds. Statistical analysis was performed using Student’s t-test to determine the difference between means of raw and cooked beans. One-way ANOVA: post-hoc Tukey’s test was applied at 5% to compare the data of the cultivars. Significant difference (p 0.05) was noted between the moisture contents of samples, with values ranging from 10.69 to 11.37% in the raw beans and 63.32 to 75.43% in the cooked ones. Only BRS Marataoã showed a slight reduction (1.24%) in the energy value. The total polyphenol content in cooked beans decreased on discarding the broth. BRS Marataoã showed the highest levels of total polyphenols and flavonoids in raw beans, cooked beans, and broth. The raw beans of the cultivar BRS Itaim had greater content of condensed tannins and total anthocyanins. The raw beans, cooked beans, and broth showed statistically significant differences between their antioxidant activities, and the best results were found in the samples not subjected to thermal processing, particularly in BRS Marataoã. In conclusion, cooking influenced the concentration of bioactive compounds and antioxidant activities of the beans. Therefore, it is recommended that cooked cowpea beans should be consumed with the cooking broth for optimization of antioxidants.
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Torra, Marta, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros, and Manuel Gómez. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5 (April 21, 2021): 911. http://dx.doi.org/10.3390/foods10050911.
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This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
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Silva, Tatiane Ferreira da, and Ana Carolina Conti-Silva. "Preference mappings for gluten-free chocolate cookies." Nutrition & Food Science 46, no. 3 (May 9, 2016): 374–87. http://dx.doi.org/10.1108/nfs-11-2015-0139.
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Purpose The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture). Originality/value Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.
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GREGER, J. L., WILLIAM GOETZ, and DARRYL SULLIVAN. "Aluminum Levels in Foods Cooked and Stored in Aluminum Pans, Trays and Foil." Journal of Food Protection 48, no. 9 (September 1, 1985): 772–77. http://dx.doi.org/10.4315/0362-028x-48.9.772.
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The aluminum content of 26 different foods was determined before and after the foods were cooked in uncoated new, conditioned and old aluminum pans, in stainless steel pans or in disposable aluminum trays and foil. All the foods tested contained small amounts of aluminum naturally. Some foods (i.e., potatoes boiled in new aluminum pans; cabbage and beef roasts cooked in aluminum pressure cookers; applesauce and eggs cooked in conditioned aluminum pans; tomatoes cooked in old aluminum pans; and mashed potatoes frozen and heated in TV dinner trays) accumulated significant (P<0.05) amounts of aluminum during preparation. However, the actual amounts of aluminum that were added to foods through the use of aluminum utensils were quite small as compared to the average dietary intake of aluminum by Americans.
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Zhang, Xiang Hong, Han Yang, Yan Jun Li, Li Jun Yin, and Can Duo Shen. "Study on Key Technology in Making Rice by High-Altitude Pressure Cooker." Applied Mechanics and Materials 224 (November 2012): 165–69. http://dx.doi.org/10.4028/www.scientific.net/amm.224.165.
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Proceeding from the starch pasting in high altitude, multiple factors such as pressure, moisture and temperature are analyzed carefully, which break through traditional technology, super-huge type pressure cooker with composite bottom equipping with 6 safety protection devices and matching application method are developed, which resolved the technical problems of cooking rice in plateau such as easily sticky, half-cooked and dry on top and watery at the bottom completely.
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Pérez-Carrillo, Esther, Alicia Frías-Escobar, Karla Gutiérrez-Mendívil, Sara Guajardo-Flores, and Sergio O. Serna-Saldívar. "Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour." Journal of Food Processing 2017 (February 14, 2017): 1–6. http://dx.doi.org/10.1155/2017/6365182.
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Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produce gluten-free cookies because upon hydration and mixing it yields a cohesive and machinable dough. In order to improve the texture and acceptance of cookies, five different experimental treatments were devised and compared with a cookie made with refined wheat flour. A waxy native maize or pregelatinized cross-linked starches in concentrations of 5% and 10% were evaluated. Results showed that the spread factor, diameter, and thickness of the different types of cookies were not statistically different (p>0.05). With the exception of the control and cookies made with 10% waxy starch which were rated with lower scores, the rest of the treatments were not significantly different in terms of sensory attributes. The texture of cookies evaluated by panelists related to the objective texture was determined with the texture analyzer. Cookies made from the composite flour containing 10% pregelatinized cross-linked were softer or had lower maximum positive force after 5 days of storage. This particular gluten-free cookie contained 65% more dietary fiber compared to the wheat flour counterpart and had the best sensory attributes among all treatments including the cookie made with refined wheat flour.
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Zhu, Ling, Shilin Bi, Gangcheng Wu, Hui Zhang, Li Wang, Haifeng Qian, Xiguang Qi, and Huiping Jiang. "Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker." LWT 130 (August 2020): 109650. http://dx.doi.org/10.1016/j.lwt.2020.109650.
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OLDS, D. A., A. F. MENDONCA, J. SNEED, and B. BISHA. "Influence of Four Retail Food Service Cooling Methods on the Behavior of Clostridium perfringens ATCC 10388 in Turkey Roasts following Heating to an Internal Temperature of 74°C." Journal of Food Protection 69, no. 1 (January 1, 2006): 112–17. http://dx.doi.org/10.4315/0362-028x-69.1.112.
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The influence of four food service cooling methods (CM) on growth of Clostridium perfringens ATCC 10388 in cooked turkey roasts was evaluated. Raw whole turkey roasts were inoculated with C. perfringens spores (∼4.23 log CFU per roast), vacuum packaged, and heated to an internal temperature of 74°C. The cooked roasts were cooled as follows: whole roast cut into four quarters and held at 4°C (CM1); whole roast held in a blast chiller (CM2); whole roast loosely wrapped and held at 4°C (CM3); and whole roasts (three per bag) held at 4°C (CM4). The roasts were analyzed for C. perfringens using Shahidi-Ferguson perfringens agar and anaerobic incubation (37°C, 24 h). None of the cooling methods met the amended 2001 U.S. Food and Drug Administration Food Code guidelines for safe cooling of potentially hazardous foods. Times taken for roasts to cool from 57 to 21°C using CM1, CM2, CM3, and CM4 were 2.27, 3.11, 6.22, and 8.71 h, respectively. Times taken for roasts (21°C) to reach 5°C ranged from 6.33 (CM1) to 19.45 h (CM4). Based on initial numbers of C. perfringens, no growth occurred in roasts cooled by CM1 or CM2, whereas numbers increased by 1.5 and 4.0 log in whole roasts cooled via CM3 and CM4, respectively. These findings indicate that certain food service cooling methods for whole cooked turkey roasts may result in proliferation of C. perfringens and increase the risk of foodborne illness by this pathogen.
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JUNEJA, Vijay K., Oscar P. SNYDER, and Miriam CYGNAROWICZ-PROVOST. "Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef." Journal of Food Protection 57, no. 12 (December 1, 1994): 1063–67. http://dx.doi.org/10.4315/0362-028x-57.12.1063.
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The ability of Clostridium perfringens spores to germinate and grow was studied to determine a safe cooling rate for cooked beef. Beef samples were inoculated with a cocktail of three strains of heat-shocked C. perfringens spores (NCTC 8238, NCTC 8239 and ATCC 10288), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in 1 h. Then, samples were cooled through the temperature range of 54.4°C to 7.2°C at rates varying from 6 to 18 h. Samples were removed at various times during cooling to determine if the spores had germinated and multiplied. The samples were plated on tryptose-sulfite-cycloserine agar and incubated anaerobically at 37°C for 48 h. Minimal growth was observed with cooling periods of up to 15 h. However, with the time to achieve 7.2°C extended to 18 h, C. perfringens spores germinated and grew from an inoculum of approximately 1.5 log10 to about 6.0 log10 CFU/g. This study indicated that pasteurized cooked beef must be cooled to 72°C in 15 h or less to prevent C. perfringens foodborne disease outbreaks.
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Lee, Suyong, and George E. Inglett. "Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies+." International Journal of Food Science and Technology 41, no. 5 (May 2006): 553–59. http://dx.doi.org/10.1111/j.1365-2621.2005.01105.x.
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Marino, Bill. "Privacy concerns and the prevalence of third-party tracking cookies on ARL library homepages." Reference Services Review 49, no. 2 (June 8, 2021): 115–31. http://dx.doi.org/10.1108/rsr-03-2021-0009.
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PurposeThe integration of third-party resources on library websites may be inadvertently contributing to surveillance technologies without user knowledge. This study set out to determine the prevalence of third-party tracking cookies on Association of Research Libraries (ARL) member homepages, the entities that are tracking users and for what purpose and what control users have over their cookie preferences.Design/methodology/approachHomepages from the 124 ARL member libraries were visited. Evidence of a privacy or cookie statement was collected and cookie logs were captured. This data were compared against the Disconnect list of known trackers and analyzed to determine the extent to which third-party tracking cookies were used across ARL sites, who was setting the cookies and for what purpose, and whether this use differed with regards to a library's identifying features.FindingsIt was determined that many ARL libraries do contribute to the ability to track a user's activity across the web, with one-third containing third-party tracking cookies. A user's contact with tracking cookies is influenced by various traits defining the institution. Users are given very little control over the cookies logged on their machines.Originality/valueThis study explores library efforts to protect user privacy, adopting an introspective approach that focuses on library websites. It will provide discussion points for librarians to question not only what third-party tracking cookies are present on their sites and why, but also how to educate their users about privacy issues.
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C. Nwosu, Vitalis, B. C. Anusionwu, T. C. Chineke, I. M. Mejeha, and K. B. Okeoma. "DESIGN, FABRICATION AND CHARACTERIZATION OF AN AUTOMATED INCLINED BOX-TYPE SOLAR COOKER EMPLOYING TRACKING REFLECTORS." JOURNAL OF ADVANCES IN PHYSICS 5, no. 1 (August 2, 2014): 726–36. http://dx.doi.org/10.24297/jap.v5i1.1971.
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An inclined box-type solar cooker employing tracking reflectors with dimensions 700mm x 440mm x 280mm, has been successfully designed and fabricated. The detachable reflectors, which were mounted on the box cooker, were suitably positioned in an east-west configuration on an inclined framework. This automatically tracks the apparent motion of the sun within 15 minutes time interval so as to align with the earth’s rotation when displayed under the sun. Thermal performance of the inclined box-type solar cooker has also been compared with that of a conventional box-type solar cooker whose dimensions and make are identical to the inclined box cooker. Testing of the tracking box type solar cooker has been carried out with load and without load conditions at Federal University of Technology Owerri, Imo State, located at Latitude 5oN, Longitude 7oE, Altitude 156m (Altitude 511ft) and 12km south of Owerri capital territory. Experimental results obtained from the field test show that the inclined box-type solar cooker with tracking reflectors attained temperature of 94oC, with efficiency of 93% and boiled water for 1hour 28 minutes. The conventional box-type solar cooker attained a temperature of 91oC, with efficiency of 90.9% and boiled water for 1hour 36 minutes. The tracking box cooker was found to be more efficient and effective than the conventional box cooker. Meteorological variables like Air Temperature, Irradiance, Relative Humidity and Wind speed were also obtained to investigate their effects on the performance of the box cookers.
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Zago, Márcio Fernando Cardoso, Márcio Caliari, Manoel Soares Soares Júnior, Maria Raquel Hidalgo Campos, and Jaqueline Eduarda Rodrigues Batista. "JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS." Ciência e Agrotecnologia 39, no. 6 (December 2015): 624–33. http://dx.doi.org/10.1590/s1413-70542015000600009.
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ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial co-products, which is interesting for the market for this type of product.
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MURPHY, R. Y., L. K. DUNCAN, K. H. DRISCOLL, B. L. BEARD, M. B. BERRANG, and J. A. MARCY. "Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization." Journal of Food Protection 66, no. 4 (April 1, 2003): 578–83. http://dx.doi.org/10.4315/0362-028x-66.4.578.
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Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 107 to 108 CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90°C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were enumerated. No significant difference was found on survivors of L. monocytogenes between steam- and hot water–treated products. To achieve a 7-log10 (CFU/g) reduction, approximately 5, 25, and 35 min were needed for single-packaged fillets, 227-g package strips, and 454-g strips, respectively. The results from this study were subsequently verified by a computer model that could predict the thermal lethality of pathogens in fully cooked meat and poultry products during postcook in-package pasteurization.
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PROCTOR, J. P., and B. M. WATTS. "EFFECT OF CULTIVAR, GROWING LOCATION, MOISTURE AND PHYTATE CONTENT ON THE COOKING TIMES OF FRESHLY HARVESTED NAVY BEANS." Canadian Journal of Plant Science 67, no. 3 (July 1, 1987): 923–26. http://dx.doi.org/10.4141/cjps87-130.
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The effects of cultivar and growing location on cooking times of navy beans were determined. Freshly harvested samples of Seafarer, Ex Rico 23 and Fleetwood cultivars (Phaseolus vulgaris L.) were collected from three locations in Manitoba. Cooking times were determined using a Mattson Bean Cooker equipped with 48-g, 5-mm-diameter plungers. Times to reach the 92% cooked point were compared. The Ex Rico 23 cultivar had a longer cooking time than the other cultivars at one location. At other locations the cultivar effect was not significant. All cultivars had significantly longer cooking times when grown at Winnipeg than when grown at Brandon or Morden. No relationship could be established between moisture or phytate content of the samples and cooking times.Key words: Phaseolus vulgaris L., navy beans, cooking time, phytate, Mattson Bean Cooker
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Saxena, Sanyam, and Akhil Muralidharan. "Novel Design of Solar Cooker with Bottom Feed." Applied Mechanics and Materials 592-594 (July 2014): 2391–95. http://dx.doi.org/10.4028/www.scientific.net/amm.592-594.2391.
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Efforts for harnessing solar energy were made many decades ago. Solar cooking was opted worldwide as a convenient and economical method to cook food. Since then, several investigators have studied various aspects of solar cooking. The studies on solar cookers can be broadly classified into the following categories: (a) design, fabrication and testing of new types of solar cookers, (b) methods of boosting the solar energy on the cooker aperture using booster mirrors,(c) energy storage types of cookers, for use indoors and also during off sunshine periods, (d) tests on different types of cooking vessels and (e) modeling and simulation techniques.
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Yılmaz, Emin, and Mustafa Öğütcü. "The texture, sensory properties and stability of cookies prepared with wax oleogels." Food & Function 6, no. 4 (2015): 1194–204. http://dx.doi.org/10.1039/c5fo00019j.
Full textAbstract:
Hazelnut oil-beeswax and hazelnut oil-sunflower wax oleogels were used successfully in cookie preparation, and the cookies were liked by the consumers better than cookies made with the commercial bakery shortening.