Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such, the rheological properties of xanthan gum (XG), carrageenan, high (HMP) and low methoxyl pectin (LMP), with native corn starch (NCS) and modified corn starch (MCS) at different temperature were evaluated in this study. The flow behavior index (n) of corn starch-hydrocolloid mixtures were observed in the range from 0.160 to 0.604 where indicated the shear thinning behavior. The addition of hydrocolloids increased the apparent viscosity of the starch system. NCS mixtures showed consistency index (K) and apparent viscosities (na,100) decreased with increase in the temperature. The addition of XG and carrageenan increased the storage (G’) and loss (G”) moduli. Among the hydrocolloids, the XG addition to the NCS exhibited superior viscoelastic properties as evidenced by the highest G’ and lowest tan δ values. XG was observed capable to increase while pectin reduced the solid-like starch system. This result provides pragmatic data for food engineer in process design and food product development by minimizing the cost of trial and error.
We report here a rare presentation of an extra-nodal non-Hodgkin's lymphoma. Both clinical presentation radiological findings were suggestive of psoas abscess. Surgical debridement was performed and histopathological examination of the tissue sample revealed the diagnosis of non-Hodgkin's lymphoma. It is therefore important to note that non-Hodgkin's lymphoma can mimic psoas abscess and that psoas lesion with vertebral involvement does not necessarily indicate infection. It is always advisable to obtain needle biopsy to establish diagnosis before embarking on surgical intervention. The practice to send any suspicious tissue obtained intra-operatively for histopathological examination is also warranted.
Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated. The moisture content and water activity of banana flours were found in the range of 7.71%-8.50% wet basis and 0.33-0.37, respectively. The peak viscosity of banana flours were observed in the order of Pisang Tanduk > Pisang Nipah > Pisang Nangka > Pisang Berangan. The water activity and colour of pastas prepared from banana flours were lower and darker compared to wheat pasta. The firmness of banana flour dried pastas were observed significantly higher than wheat pasta, with Pisang Berangan pasta recorded the highest value of 446.53 ± 7.44 g. Among the green banana cultivars, pastas prepared from Pisang Nipah and Pisang Nangka flours are recommended for consumer who is preferred of bright colour and firm texture cooked pastas.