Emphasis on using the glycaemic index (GI) in addition to carbohydrate exchange lists has led to a greater variety of foods from which to choose for the diabetic population. Breakfast is regarded as the most important meal of the day and the glycaemic response to lunch can be improved by decreasing the GI of breakfast. However, most conventional breakfast cereals and bread exhibit a high GI. Dried beans have a low GI and various processes such as cooking and canning increase GI values, but still in the low GI range. In recent years, extrusion cooking has become one of the popular new processes developed by the food industry. Extrusion provides a convenient alternative for the ingestion of dry beans in the diet. Muffins are eaten by many South Africans and may be an ideal alternative for breakfast cereals and bread, especially if the GI of the muffins is low. The aim of this study was to determine the GI of a muffin baked with extruded bean flour and compare it to the GI of a muffin baked with whole wheat flour. Subjects and methodology: The study cohort consisted of ten healthy males and ten healthy females. Subjects randomly consumed test meals of glucose (the reference), bean muffins and whole wheat muffins on different days. Each test meal provided 509 available carbohydrate as analysed by the Englyst method. Results: The GI of the muffin baked with extruded bean flour (mean 53.0%, Confidence intervals (CI): 41.7; 64.2) was not significantly different from that of the whole wheat muffin (mean 55.5%, CI: 41.8; 69.2) but still in the low to intermediate GI category. Conclusion: Extrusion of dried beans results in a fine flour with relatively no intact starch which may explain the very low resistant starch content (1.6I100g) of the muffins. The small particle size of the fine flour could further have contributed to the higher than expected GI of the bean muffin because the size of the particle is inversely related to glycaemic response. Muffins baked with extruded dried bean meal are nevertheless regarded as an excellent choice for breakfast and as part of the prudent diet. Beans have additional health benefits and are included in the South African Food Based Dietary Guidelines. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2004.

Emphasis on using the glycaemic index (GI) in addition to carbohydrate exchange lists has led to a greater variety of foods from which to choose for the diabetic population. Breakfast is regarded as the most important meal of the day and the glycaemic response to lunch can be improved by decreasing the GI of breakfast. However, most conventional breakfast cereals and bread exhibit a high GI. Dried beans have a low GI and various processes such as cooking and canning increase GI values, but still in the low GI range. In recent years, extrusion cooking has become one of the popular new processes developed by the food industry. Extrusion provides a convenient alternative for the ingestion of dry beans in the diet. Muffins are eaten by many South Africans and may be an ideal alternative for breakfast cereals and bread, especially if the GI of the muffins is low. The aim of this study was to determine the GI of a muffin baked with extruded bean flour and compare it to the GI of a muffin baked with whole wheat flour. Subjects and methodology: The study cohort consisted of ten healthy males and ten healthy females. Subjects randomly consumed test meals of glucose (the reference), bean muffins and whole wheat muffins on different days. Each test meal provided 509 available carbohydrate as analysed by the Englyst method. Results: The GI of the muffin baked with extruded bean flour (mean 53.0%, Confidence intervals (CI): 41.7; 64.2) was not significantly different from that of the whole wheat muffin (mean 55.5%, CI: 41.8; 69.2) but still in the low to intermediate GI category. Conclusion: Extrusion of dried beans results in a fine flour with relatively no intact starch which may explain the very low resistant starch content (1.6I100g) of the muffins. The small particle size of the fine flour could further have contributed to the higher than expected GI of the bean muffin because the size of the particle is inversely related to glycaemic response. Muffins baked with extruded dried bean meal are nevertheless regarded as an excellent choice for breakfast and as part of the prudent diet. Beans have additional health benefits and are included in the South African Food Based Dietary Guidelines. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2004.

The food industry has responded to the American Heart Association's overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial replacement for sugar on 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 replacement levels, however the use of 25% liquid honey was shown to favorably increase the crust color of fat reduced muffins. Volume was not significantly (p>0.05) affected but appeared to decrease with the addition of honey due to either premature starch gelatinization or a decrease in batter pH. The addition of honey increased moisture content, and decreased water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. The addition of moisture to the fat reduced system did not appear to improve the perceived moistness of the product. / Master of Science

Made available in DSpace on 2017-07-21T18:53:02Z (GMT). No. of bitstreams: 1 Christiane Schamne.pdf: 2521926 bytes, checksum: b4f1eed111a019961433a0be8ece30f3 (MD5) Previous issue date: 2007-09-25 / Fundação Araucária de Apoio ao Desenvolvimento Científico e Tecnológico do Paraná / The celiac disease is associated to food ingestion containing gluten, a protein that is found in some vegetable raw materials, as wheat, rye, barley and oats, damaging the surface of the intestine mucosa, making difficult nutrients absorption by the organism. The celiac disease has been object of frequent technological and clinical research on food alternatives to persons having the disease. The objective of this study was to develop the gluten free baked products, having a good sensorial acceptance, using cassava starch with the addition of soybeans derived products . From the rice cream, the cassava starch and the maize starch used in the formulation, the experimental design for Simplex-Centróide mixtures was carried through, and after that the software called Statistica 7.0 was used, inserting the maximum limit restriction of 50% of cassava starch, resulting in the experimental design for mixtures, giving then seven samples. Using these seven samples, sensorial and instrumental analysis composed of specific volume, elasticity and firmness analysis was carried through. For the sensorial analysis, the optimized formulation of mixture was 50% of rice cream and 50% of cassava starch, and for the instrumental analysis, the optimal simultaneous point for the three conducted analyses was 20% of rice cream, 50% of maize starch and 30% of cassava starch. From these two optimal points, a second sensorial analysis was realized, and the optimal formulation obtained from instrumental analyses was significantly preferred (hedonic scale average=6,96±1,71, using scale of 1 to 9) comparing to the first sensorial analysis (hedonic scale average=5,77±1,83, using scale of 1 to 9). From these samples, it was realized the comparative analysis of specific volume, elasticity, firmness and triangular test between baked bread and pre-baked and freeze bread. The baked sample and the pre-baked and freeze sample showed differences only in product elasticity, having not showed sensorial difference between the samples analyzed. For the muffin, a sensorial analysis was conducted, that resulted on hedonic scale average 7,76±1,07, using scale of 1 to 9. It was realized instrumental analysis of specific volume, elasticity and firmness, and comparative analysis between baked muffin and pre-baked and freeze muffin, adopting the same procedure used for bread analysis. The baked muffin and pre-baked and freeze muffin differed on specific volume and elasticity, however they didn´t have any sensorial difference when the triangular test was applied. For both, the bread and muffin, it was realized the physic-chemistry, nutritional and microbiological analysis, and both were according to the current law. It was realized cost analyses of the developed products, and the conclusion was that they are economically according with similar products. / A doença celíaca está relacionada à ingestão de alimentos que contêm glúten, proteína presente em algumas matérias-primas vegetais, como trigo, centeio, cevada e aveia, danificando a superfície da mucosa do intestino, dificultando a absorção de nutrientes pelo organismo. A doença celíaca tem sido objeto freqüente de estudos clínicos e tecnológicos em busca de alternativas alimentares para indivíduos que sofrem da enfermidade. O objetivo desse trabalho foi desenvolver produtos panificados isentos de glúten, de boa aceitação sensorial, utilizando amido de mandioca e adicionados de derivados de soja. A partir do amido de mandioca, creme de arroz e amido de milho utilizados na formulação, foi realizado o delineamento experimental para misturas Simplex-Centróide, e posteriormente os dados foram lançados no software Statistica 7.0, inserindo-se a restrição do limite máximo de 50 % de amido de mandioca, que resultou no delineamento para misturas originando sete amostras. A partir dessas sete amostras, foram realizadas análises sensorial e instrumentais de volume específico, elasticidade e firmeza. Para a análise sensorial, a formulação ótima de mistura encontrada foi 50% de creme de arroz e 50% de amido de mandioca, e para a análise instrumental, o ponto ótimo simultâneo das três análises realizadas foi 20% de creme de arroz, 30% de amido de mandioca e 50% de amido de milho. A partir dos dois pontos ótimos obtidos, foi realizada uma segunda análise sensorial, na qual a formulação ótima obtida a partir das análises instrumentais realizadas foi significativamente preferida (média escala hedônica=6,96±1,71, numa escala de 1 a 9) em relação à formulação ótima obtida na primeira análise sensorial (média escala hedônica 5,77±1,83, numa escala de 1 a 9). A partir dessa amostra, foram realizadas análises comparativas de volume específico, elasticidade e firmeza, e teste triangular entre o pão assado e o pão pré-assado e congelado. A amostra assada e a amostra pré-assada e congelada do pão diferiram apenas com relação à elasticidade do produto, não sendo percebida nenhuma diferença sensorial entre as amostras analisadas.Para o muffin foi realizada análise sensorial, a qual apresentou média de escala hedônica de 7,76±1,07, numa escala de 1 a 9. Foram realizadas análises sensorial e instrumentais de volume específico, elasticidade e firmeza comparativas entre a amostra assada e a amostra pré-assada e congelada, adotando o mesmo procedimento aplicado ao pão. O muffin assado e o muffin pré-assado e congelado diferiram com relação ao volume específico e elasticidade, porém não apresentaram diferença sensorial significativa aplicando-se o teste triangular. Para ambos os produtos foram realizadas análises físico-químicas, nutricionais e microbiológicas, as quais mostram estar de acordo com a legislação vigente. Foram realizadas levantamento de custo dos produtos desenvolvidos, os quais mostram estar economicamente de acordo com produtos similares encontrados no mercado.

Accurate electronic structure calculations are becoming more and more important because of the increasing need for information about systems which are hard to perform experiments on. Databases compiled from theoretical results are also being used more than ever for applications, and the reliability of the theoretical methods are of utmost importance. In this thesis, the present limits on theoretical alloy calculations are investigated and improvements on the methods are presented. A short introduction to electronic structure theory is included as well as a chapter on Density Functional Theory, which is the underlying method behind all calculations presented in the accompanying papers. Multiple Scattering Theory is also discussed, both in more general terms as well as how it is used in the methods employed to solve the electronic structure problem. One of the methods, the Exact Muffin-Tin Orbital method, is described extensively, with special emphasis on the slope matrix, which energy dependence is investigated together with possible ways to parameterize this dependence. Furthermore, a chapter which discusses different ways to perform calculations for disordered systems is presented, including a description of the Coherent Potential Approximation and the Screened Generalized Perturbation Method. A comparison between the Exact Muffin-Tin Orbital method and the Projector Augmented-Wave method in the case of systems exhibiting both compositional and magnetic disordered is included as well as a case study of the MoRu alloy, where the theoretical and experimental discrepancies are discussed. The thesis is concluded with a short discussion on magnetism, with emphasis on its computational aspects. I further discuss a generalized Heisenberg model and its applications, especially to fcc Fe, and also present an investigation of the competing magnetic structures of FeNi alloys at different concentrations, where both collinear and non-collinear magnetic structures are included. For Invar-concentrations, a spin-flip transition is found and discussed. Lastly, I discuss so-called quantum corrals and possible ways of calculating properties, especially non-collinear magnetism, of such systems within perturbation theory using the force theorem and the Lloyd’s formula.

This thesis describes an accurate and scalable computational method designed to perform nanoelectronic structure calculations. Built around the FEAST framework, this method directly addresses the nonlinear eigenvalue problem. The new approach allows us to bypass traditional approximation techniques typically used for first-principle calculations. As a result, this method is able to take advantage of standard muffin-tin type domain decomposition techniques without being hindered by their perceived limitations. In addition to increased accuracy, this method also has the potential to take advantage of parallel processing for increased scalability. The Introduction presents the motivation behind the proposed method and gives an overview of what will be presented for this thesis. Chapter 1 explains how electronic structure calculations are currently performed, including an overview of Density Functional Theory and the advantages and disadvantages of various numerical techniques. Chapter 2 describes, in detail, the method proposed for this thesis, including mathematical justification, a matrix-level example, and a description of implementing the FEAST algorithm. Chapter 3 presents and discusses results from numerical experiments for Hydrogen and various Hydrogen molecules, Methane, Ethane, and Benzene. Chapter 4 concludes with a summary of the presented work and its impact in the field.

<p>A screened GPM approach in an EMTO-CPA framework was investigated in order to study its ability of describing transition temperatures in phase separating systems, i. e. systems giving either a random or a cluster structure depending on the temperature and the relative concentration of the ingoing atoms of the binary alloy used for the study. A motivation for the study is that the method works well for ordering systems, i. e. systems giving either a random or ordered structure dependent on the temperature and the relative concentration of the components in the binary alloy. Thereby is it of interest to find out the methods capacity in phase separating systems. The so called GPM potentials derived in the approach were applied in statistical Monte Carlo simulations for this purpose. The systems chosen for the investigation were the RhPd and the AlZn binary alloy systems. For both systems the method showed acceptable accuracy when properties as lattice parameter and mixing enthalpy were calculated. The quality of the derived GPM potentials has also been checked by calculating ordering energy for different ordered structures; directly from first principles calculations and from the GPM approach. The results were in acceptable agreement and thereby indicating that the GPM potentials were reliable. The transition temperatures in the RhPd phase diagram, derived by the statistical Monte Carlo simulations showed anyway deviation from experimental results. The error in the predictions might be due to the existing concentration dependencies in the GPM potentials.The conclusion from this study is that the Monte Carlo scheme might be inconvenient in order to handle the concentration dependencies seen in the GPM potentials.</p>

A screened GPM approach in an EMTO-CPA framework was investigated in order to study its ability of describing transition temperatures in phase separating systems, i. e. systems giving either a random or a cluster structure depending on the temperature and the relative concentration of the ingoing atoms of the binary alloy used for the study. A motivation for the study is that the method works well for ordering systems, i. e. systems giving either a random or ordered structure dependent on the temperature and the relative concentration of the components in the binary alloy. Thereby is it of interest to find out the methods capacity in phase separating systems. The so called GPM potentials derived in the approach were applied in statistical Monte Carlo simulations for this purpose. The systems chosen for the investigation were the RhPd and the AlZn binary alloy systems. For both systems the method showed acceptable accuracy when properties as lattice parameter and mixing enthalpy were calculated. The quality of the derived GPM potentials has also been checked by calculating ordering energy for different ordered structures; directly from first principles calculations and from the GPM approach. The results were in acceptable agreement and thereby indicating that the GPM potentials were reliable. The transition temperatures in the RhPd phase diagram, derived by the statistical Monte Carlo simulations showed anyway deviation from experimental results. The error in the predictions might be due to the existing concentration dependencies in the GPM potentials.The conclusion from this study is that the Monte Carlo scheme might be inconvenient in order to handle the concentration dependencies seen in the GPM potentials.

”Stödbricka för muffinsformar” är ett examensarbete som självständigt utförts av Sara Glanander och Rebecka Westerlund under vårterminen 2011. Det har genomförts vid Karlstads universitet, fakulteten för teknik- och naturvetenskap under innovations- och designingenjörsprogrammet. Siluett of Sweden AB i Kristinehamn är uppdragsgivaren för projektet och kontaktperson samt handledare på företaget är Bernt Rådberg, försäljnings- och marknadschef. Handledare av projektet vid Karlstads universitet är Monica Jakobsson, universitetsadjunkt och programledare för innovations- och designingenjörsprogrammet. Examinator är Fredrik Thuvander, universitetslektor och professor på Karlstads universitet. Siluett, som tillverkar bakformar och andra kartong- och pappersbaserade produkter för bageri- och konditorinäringen, har lagt märke till en ökad efterfrågan av monterade mönstertryckta formar hos sina kunder. Därför startades projektet i syfte att tillgodose detta behov. Då företaget redan lagt märke till kundbehovet genomfördes en mindre förstudie i form av korta intervjuer på ett tiotal bagerier i Karlstad och fyra massproducerande bagerier runt om i landet. Fokus låg på produktspecificeringen där de krav och funktioner som efterfrågades identifierades.  Under konceptgenereringen användes olika idégenereringsmetoder, både självständigt och i grupp. Projektgruppen märkte dock att de fick de enklaste och mest entydiga beskrivningarna genom att göra skissmodeller i papper och enklare kartongmaterial, vilket därför flitigt användes under projektets gång. Här studerades även stödbrickans fysiska ergonomi samt materialets värmebeständighet i form av laborationer. De framtagna koncepten utvärderades och utvecklades. I slutet av projektet återstod fyra koncept vilka presenterades för handledaren på företaget. Det bästa konceptet valdes ut och anpassades för tillverkning av konstruktören, Niklas Karlén, på Petersson Packaging i Norrköping. För närvarande pågår nyhetsgranskning av konceptet, vilket medför att det slutliga resultatet inte kan redovisas. Konceptets mest framstående egenskaper är dock att den är enkel att vika ihop, den är stapelbar och lätthanterlig, vilket var några av projektets mål. / ”Support tray for muffin cups” is a final thesis which was independently executed by Sara Glanander and Rebecka Westerlund during spring 2011. It was carried out through Karlstad University Faculty of Technology and Science in the study program of Innovation and Design Engineering. The employer of the project is Siluett of Sweden AB in Kristinehamn. The contact person and instructor at the company is Bernt Rådberg, sales and marketing manager. The supervisor at Karlstad University is Monica Jakobsson, lecturer and director of studies for the study program in Innovation and Design Engineering. Examiner is Fredrik Thuvander, lecturer and professor at Karlstad University. Siluett manufactures muffin cups and other cardboard- and paperbased products for the bakery- and patisserie industry. They have noticed an increase in demand from their customers for set up, patterned, muffin cups. The project was initiated to fulfill this need. Since the company had already noticed the need, only a smaller preliminary study was performed. The study was in the shape of short interviews at ten different bakeries in Karlstad and four mass-producing bakeries around the country. The focus was on the defining of the product where the inquired demands and functions were specified. Different methods were used during the concept generation, both individually and in group. The project team noticed that the easiest way to get understandable descriptions were by making small models in paper and cardboard. This method was diligently used throughout the project. Also the physiological ergonomics was studied and the heat resistance of the material was tested by laboratory experiments. The produced concepts were evaluated and developed. In the end, only four concepts remained and were presented to the instructor at the company. The best concept was chosen and later adjusted for manufacturing by Nicklas Karlén, a constructor at Peterson Packaging AB in Norrköping. For the present a novelty search is going on, which entails that the final result cannot be shown. The most eminent characteristic of the chosen concept is its simplicity. It is easy to fold, easy to stack and easy to handle, which was some of the goals of the project.

Aus der Berechnung der elektronischen Leitf¨ahigkeit nach ersten Prinzipien wird die Forderung nach Strukturmodellen mit geringerer Zustandsdichte an der Fermikante (Pseudogap) abgeleitet und in einer entsprechenden Molekulardynamik auf der Grundlage des Streukonzepts realisiert. Bei der Auswertung der Kubo-Greenwood Formel f¨ur fl¨ussige und amorphe ¨Ubergangsmetalle im Rahmen einer Superzellenmethode wird eine methodisch bedingte D¨ampfung eingef¨uhrt. Ein Superpositionskonzept f¨ur die methodischen und intrinsischen Widerstandsbeitr¨age erm¨oglicht eine Separation der intrinsischen Eigenschaften. Die Linear Muffin-Tin Orbital Methode wird zum Vergleich herangezogen. Es werden die Restwiderst¨ande der fl¨ussigen 3d-¨Ubergangsmetalle berechnet. Abweichungen vom Experiment deuten auf eine nicht richtig ber¨ucksichtigte strukturelle Ordnung und auf Spineffekte hin. Das Modell einer ungeordneten Spinausrichtung in fl¨ussigem Mangan und Eisen zeigt eine Korrektur in die Richtung des Experiments. Zur Ber¨ucksichtigung von Mehrk¨orperkr¨aften in ungeordneten Systemen wird ein Greensfunktionskonzept vorgestellt. Die Grundlage bildet eine Zerlegung der Bandenergie in der komplexen Energieebene in einen kurzreichweitigen Anteil und einem mittel- und langreichweitigen Gapenergiebeitrag. Die Gapenergie ist ein Integral ¨uber das Produkt zwischen Breite und Tiefe aller m¨oglichen Gaps im System. Die Minimierung der Gapenergie ist Verbunden mit der Ausbildung eines Minimums in der elektronischen Zustandsdichte bei der Fermikante. Die ¨Anderungen der Gapenergie bei Struktur¨anderung k¨onnen sehr effektiv ¨uber eine Streupfadoperatordarstellung f¨ur ausgew¨ahlte optimierte komplexe Energiepunkte berechnet werden. Der Realteil der Energiepunkte ist dabei die Fermienergie, der Imagin¨arteil korreliert mit der Breite eines effektiven, mittleren Pseudogaps im System. Bei einer zus¨atzlichen Ber¨ucksichtigung kurzreichweitiger repulsiver Terme wird eine Molekulardynamik m¨oglich. Es kann dabei der ¨Ubergang einer fl¨ussigen metallischen Phase zu einer festen, amorphen Phase mit ausgepr¨agtem Pseudogap simuliert werden.