Showing 2 results for Quality Control
A. Karimi Malati, B. Hatami, H. Seyedoleslami, L. Salehi,
Volume 9, Issue 4 (1-2006)
Abstract
Fecundity and sex ratio are the important factors in the quality control of parasitoid, Trichogramma. In this research, the effect of the host egg deprivation on these factors in Trichogramma brassicae Bezdenko was evaluated. The experiment was conducted with four treatments, each in five replications in a completely randomized design. Twenty mated females (24 h old) were transferred into the glass tubes (1.5×10 cm) separately and were fed by honey 20% daily. In one treatment, parasitoids were provided with the 150 host eggs (Sitotroga cerealella) in first day, but in other treatments the 150 host eggs were offered after 2, 4 and 6 days. In order to obtain fecundity, black eggs were counted after 3 or 4 days. After emergence, adult parasitoids were recognized as male and female by their antennae and sex ratio was obtained. Results indicated that as parasitoids, Trichogramma sp., were deprived from the host eggs longer, more decrease was observed in fecundity and female ratio. Therefore, parasitoid quality was decreased by the host egg deprivation.
E. Hosseini, J. Jamalian,
Volume 10, Issue 3 (10-2006)
Abstract
Consumption of foods with low glycemic index (G.I.) by diabetic patients helps maintain their blood sugar at acceptable levels. Ordinary jam has a high G.I. The purpose of the present investigation was to prepare a dietetic jam using nutritive and non-nutritive sweeteners. The investigation was carried out in four steps. First, glycyrrhizin was extracted from licorice extract powder, its ammonium form was prepared, and its purity was assay by HPLC. Secondly, based on a completely randomized design various types of jam were prepared using different combinations of sorbitol, fructose and ammonium glycyrrhizin. Thirdly, the prepared jams and their reference controls were evaluated for color, flavor, texture and overall acceptability by a selected taste-panel and were also subjected to physical analysis using Hunter Lab colorimeter and Bostwick consistometer. Two jam preparations were finally selected on the basis of their overall acceptability. Finally, glycemic indices of the selected jams were determined using NIDDM volunteers. The results showed that ammonium-glycyrrhizin enhances the overall acceptability of the selected product (P<0.05). As G.I. values for the selected jams were low (23.5 and 23.9), their consumption by diabetic patients and their production on a commercial scale are recommended.
