The purpose of this study was to develop a muffin containing dried leek powder. The complete analysis was conducted using the Design Expert 7 program (Stat - Easy Co., Minneapolis, MN, USA). The leek muffins were produced with varying amounts of leek powder (A), sugar (B), and butter (C). According to response surface methodology (RSM), there were 16 experimental points, including two replicates. The leek muffin formulation was optimized using rheology and sensory analyses. For the results, a quadratic model was applied in determining lightness, volume, hardness, and sensory characteristics, including flavor, texture, and overall quality; redness and height were represented by a linear model. Lightness decreased and redness increased with increasing amounts of leek powder (p<0.001). In addition, hardness displayed significant differences (p<0.001) with increasing amounts of leek powder. The sensory evaluation results showed significant differences for color, flavor, texture, and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined as 8.30 g of leek power, 88.37 g of sugar, and 81.70 g of butter.
Butter ; Hardness ; Light ; Linear Models ; Rheology

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.
Beta vulgaris ; Butter ; Flour ; Hardness ; Light ; Triticum

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder(X1), sugar(X2), butter(X3), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.
Aptitude ; Butter ; Cucurbita* ; Flour ; Hardness ; Humans ; Triticum

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.
Butter ; Flour ; Hardness ; Humans ; Ipomoea batatas ; Models, Theoretical ; Triticum

Polyethylene is the most common plastic and is mainly used to produce plastic bags, film and bottles. When the molten polyethylene contacts skin,it causes burns and solidifies, so it is important to remove this material properly. However, no report has been issued to date on molten polyethylene contact burns. Here, we present such a case, in which the solidified polyethylene was successfully removed using mayonnaise. A 48-year-old man was burned on the face and neck by molten polyethylene, which had been heated to 200℃. Burned regions were covered with solidified polyethylene. About 15 minutes after spreading mayonnaise on the patient's face and neck, gently rubbing of the mayonnaise into the solidified polyethylene resulted in its successful removal. Mayonnaise has several advantages as it does not evaporate or flow across surfaces like other liquids, and unlike butter does not need to be melted before use. These properties and its ability to emulsify polythene mean that it can be used for the initial treatment of hot polyethylene burns and probably to treat contact burns caused by other petrochemical products.
Burns* ; Butter ; Hot Temperature ; Humans ; Middle Aged ; Neck ; Plastics ; Polyethylene*

We performed an oral food challenge (OFC) with 10 g of butter (equivalent of 2.9 mL cow's milk) and 25-mL heated cow's milk for 68 children with cow's milk-allergy. Thirty-eight children reacted only to heated cow's milk. Twenty-four children reacted to neither heated milk nor butter. Thirty-eight (86.4%) of 44 patients with positive results to the OFC for heated milk could safely tolerate butter. It is highly likely that even children with cow's milk-allergy who show positive results to an OFC for heated milk can consume butter. The milk-specific IgE value indicative of a negative predictive value of over 95% was 17.8 kUA/L, and patients with low milk-specific IgE values may be able to safely consume butter. Including butter in the diets of patients with milk-allergy after a butter challenge may improve quality of life.
Butter* ; Child* ; Diet ; Food Hypersensitivity ; Hot Temperature ; Humans ; Immunoglobulin E ; Milk* ; Quality of Life

PURPOSE: Peanut allergy is a major cause of fatal food-induced anaphylaxis. Cooking methods can affect the allergic properties of peanut proteins. The aim of this study was to determine the allergenicity of peanut according to cooking methods. METHODS: Eight kinds of peanut were included in the study: raw peanut, boiled peanut, roasted peanut (10 min, 20 min and 30 min), peanut butter, fried peanut and vinegarish peanut. The proteins were extracted with PBS and analyzed using the SDS-PAGE IgE immunoblot assay with pooled sera from 8 patients with atopic dermatitis. These patients had peanut- specific IgE levels greater than 15 kU/L, which were measured by the CAP-FEIA. RESULTS: The SDS-PAGE IgE immunoblot assay revealed more intense protein bands of Ara h 2 in roasted peanut and peanut butter than in raw, boiled, fried and vinegarish peanut. The protein band of Ara h 1 was not undetected in fried and vinegarish peanut. Ara h 3 had a stable band pattern in all samples, but there was the most prominent band at 37-40 kDa in vinegarish peanut. The IgE immunoblot assay revealed that 10 min roasted peanut had more IgE binding to Ara h 2, and there was no IgE binding to Ara h 1 in fried and vinegarish peanut. In vinegarish peanut, there was almost no IgE binding to it. CONCLUSION: The results of this study suggest that the roasted peanut may increase the allergenicity of Ara h 2 as compared to Ara h 1. Fried and vinegarish peanut may reduce the allergenicity of peanut.
Anaphylaxis ; Butter ; Cooking ; Dermatitis, Atopic ; Electrophoresis, Polyacrylamide Gel ; Humans ; Immunoglobulin E ; Peanut Hypersensitivity ; Proteins

BACKGROUND: The prevalence of allergic conditions is increasing in most countries. One possible explanation may be childhood nutrition. OBJECTIVE: The aim of the study was to investigate the relationship between consumption of pre-specified types of food in school-aged children and presence of respiratory and allergic symptoms. METHODS: A total of 191 students aged 9–11 years were recruited from 5 schools to geographically cover all of Malta. Data was collected between October 2011 and February 2012. This was part of a bigger study which included clinical and environmental tests besides standardized health questionnaires. For the purposes of this part of the study only the health questionnaires were used. These standardized health questionnaires based on the International Study of Asthma and Allergies in Childhood (ISAAC) were used to identify the presence of respiratory and allergic symptoms and to identify the types of foods and the frequency of consumption of various types of foods. RESULTS: We found that milk, meat, butter, olive oil, and yoghurt consumption had a negative association with allergic symptoms in children, whilst fish consumption had a detrimental effect. These relationships remained significant after correction for paternal level of education. CONCLUSION: The study highlights the fact that nutrition in early childhood may have a significant effect on the risk of allergic conditions. Our results, taken together with data in the literature, suggest that different types of fish might have had different effects. This is probably related to their different fatty acid constitution thus warranting further studies.
Asthma ; Butter ; Child ; Constitution and Bylaws ; Education ; Humans ; Hypersensitivity ; Malta ; Meat ; Milk ; Olive Oil ; Prevalence ; Yogurt

Primary vesicoureteral reflux, distal ureteral obstruction or stricture and injuries are the main indications for the ureteroneocystostomy There are several operative techniques in ureteroneocystostomy and these should be antireflux to preserve renal function. To prevent the reflux, sufficient submucosal length, minimum ureteral manipulation, adequate butters and making the new orifice near the trigone are stressed. We performed ureteroneocystostomy in 19 patients(20 ureters) in last 10 years. We evaluate the preoperative state, operative technique, postoperative course and follow up of these cases and report with the review of the articles Results were 1. 19 cases included 5 VUR, 6 ureteral injuries by transabdominal hysterectomy, 3 bladder tumors involving ureteral orifices, 2 ureteroceles with obstruction and 3 chronic inflammatory strictures. 2. Ureteroneocystostomy were done by Cohen in 4, Glenn-Anderson in 2, Politano-Leadbetter in 3, Boari-Kuss in 5, Paquin in 2 and fish-mouth in 3 cases 3. Ureteral stent and suprapubic cystostomy were made in all cases but one. Duration of stenting was 4-14 days and cystostomy was 6-14 days. 4. There were improvements in 16 cases, but failed in 2 ureters of reflux cases.
Butter ; Constriction, Pathologic ; Cystostomy ; Follow-Up Studies ; Hysterectomy ; Stents ; Ureter ; Ureteral Obstruction ; Ureterocele ; Urinary Bladder Neoplasms ; Vesico-Ureteral Reflux

BACKGROUND: The purpose of this research was to investigate the relationship of unbalanced diet habits and eating behaviors between school age children and their mothers. METHODS: From the Wonju area of Gangwon-do, 232 children and their mothers were recruited for this study. General characteristics, degree of unbalanced diet, eating behaviors, factors associated with food preferences, food preferences, and food intake frequencies were obtained through a questionnaire. RESULTS: The degree of unbalanced diet habits were significantly correlated between school age children and their mothers. Children's eating behaviors were also highly affected by their mother's eating behaviors. Especially, the frequency of eating breakfast showed a significant correlation between children and mothers. Among the factors associated with food preferences, family eating habits, appetite, and emotions showed significant associations between girls and mothers. As for food preferences, preference for meat in children was not significantly associated with that in their mothers, whereas preference for perilla oil and butter was significantly associated with preference in their mothers. The relationship of food preferences between children and mothers differed according to the sex of the children. Further, the intake frequencies for most foods were highly correlated between children and mothers. CONCLUSIONS: Our study showed that the unbalanced diet habits and eating behaviors of mothers can affect those in their children. Moreover, the correlations of food preferences between children and their mothers were different depending on the sex of the children. Our data suggest that educating mothers about their diet and eating behaviors could improve the eating practices of their children.
Appetite ; Breakfast ; Butter ; Child* ; Diet* ; Eating ; Feeding Behavior* ; Female ; Food Habits ; Food Preferences ; Gangwon-do ; Humans ; Meat ; Mothers* ; Perilla ; Surveys and Questionnaires