In-line temperature-compensated vector magnetic field sensor with side-polished fiber.

A novel, to the best of our knowledge, vector magnetic field sensor with temperature compensation is proposed and investigated. The proposed sensor is realized by side polishing a multi-mode optical fiber and adopting the surface plasmon resonance (SPR) effect. The side-polished surface is coated with a magnetic fluid (MF) and polydimethylsiloxane (PDMS) successively along the fiber axis. The as-fabricated sensor can be used not only for magnetic field strength and direction sensing, but also for temperature detection. The achieved magnetic field intensity sensitivities are 1720 pm/mT (90° direction) and -710 pm/mT (0° direction), and the temperature sensitivity is -2070 pm/°C. On top of its temperature compensation ability, the easy fabrication and very high sensitivity of the proposed sensor are attractive features for vector magnetic field sensing applications.

Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas.

BACKGROUND: Chronically elevated blood glucose leads to development of prediabetes and type 2 diabetes, as well as increased risk for heart and kidney disease and vision loss. For many, elevated blood glucose can be managed through diet and exercise. Consequently, the availability of foods that limit blood glucose elevation would aid in addressing this global problem. This paper investigated the effect of adding soy presscake (SP) to corn tortillas on starch hydrolysis in vitro as well as the glycemic responses elicited in vivo upon consumption of these modified tortillas. RESULTS: SP in corn tortillas decreased the rate and extent of starch hydrolysis in vitro. The in vivo glycemic index (GI) values decreased from 43 for corn control tortillas to 31 with 40% SP fortification. A high correlation (r = 0.9781) was found between the GI values from in vivo analysis and the area under the curve of starch hydrolysis in vitro. The best correlations (r > 0.96) between GI and degree of hydrolysis were found at 45-90 min of in vitro starch hydrolysis. CONCLUSIONS: Incorporating SP into corn-based tortillas lowers glycemic responses to them. In addition, in vitro starch hydrolysis could be used to estimate the GI values of food products and, in particular, the comparison of multiple items during food product development. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.

Corn tortillas fortified with soybean presscake (SP) and defatted soy flour (SF) were studied and compared. Texture, including firmness and cohesiveness, and color, using a CIE L* a* b* , were determined instrumentally. Physical properties such as size, thickness, and rollability, were also investigated. A consumer acceptance test was conducted to evaluate the acceptance of tortillas at high levels of soy fortification (35% SF and 40% SP). Tortillas fortified with soy were found to be smaller and thicker with increased firmness and cohesiveness. Tortillas made with SF showed the poorest rollability, and were almost unrollable at high SF fortification levels (30% and 35%). Soy fortified tortillas were more red and yellow than control corn tortillas. In the consumer acceptance test, 40% SP and 35% SF had high overall acceptability scores (6 to 6.6 on a 9-point scale) based on all participants (n = 76). In addition, overall flavor and texture of both soy fortified corn tortillas scored above 6. Thus, while fortification with SP and SF had significant effects on tortilla size, thickness, firmness, cohesiveness, rollability, and color, these changes were acceptable to consumers.