The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology

Black lentils contain protein, carbohydrates, dietary fiber, minerals, and vitamins, as well as phytochemicals and various bioactive compounds. Ultraviolet (UV) radiation and ultrasound (US) methods are innovative technologies that can be used to increase the efficiency of the germination process in grains and legumes. To improve the nutritional value and bioactive compounds of the cookies, black lentils germinated by applying UV radiation and US technology were used in the cookie formulation. Before the germination process, UV, US, and their combination (UV+US) were applied, and pretreated and unpretreated germinated black lentil flours were used at a level of 20% in the cookie formulation. The results revealed that pretreatment application increased the total phenolic content and antioxidant activity more than the lentil sample germinated without any treatment. In addition, the pretreatments applied further reduced the amount of phytic acid in black lentils and the lowest phytic acid content was obtained with the UV-US combination. Compared to cookies containing unpretreated germinated black lentil flour, higher L* values and lower a* values were obtained in the cookie samples containing pretreated germinated black lentil flour. Cookies containing all pretreated germinated lentils generally exhibited higher Ca and K content. This study demonstrated that UV radiation and US improved the nutritional value and bioactive components of the germinated black lentil flour and the cookies in which it was used, compared to the black lentils germinated without any treatment. PRACTICAL APPLICATION: Pretreatment of black lentils with UV/US application before germination resulted in a greater increase in total phenolic content and antioxidant activity compared to the control sample. The applied pretreatments caused a further decrease in the amount of phytic acid in black lentil samples. Black lentils germinated with the UV+US combination revealed higher Ca, Fe, K, and Mg content compared to the sample germinated without any treatment.

Nutritional composition and staling properties of gluten-free bread-added fermented acorn flour

The present study aimed to improve the nutritional quality of gluten-free bread with the addition of acorn flour and to determine the characteristics of the final product. Formulations were adjusted with separately non-fermented and two different fermented acorn flours at different levels (0, 15, 30, and 45%). The breads were assessed in terms of their chemical and physical properties, and their staling characterization was also estimated. Results showed that the fermentation of acorn flour before adding it to the formulation affected some chemical properties, and the addition of increasing amounts of acorn flour generally had a positive effect on the chemical composition. Furthermore, the highest protein, total phenolic content, Ca, K, Mg, Mn, and Fe values were obtained from breads, including fermented acorn flour with chickpea yeast (FAC). However, compared to non-fermented acorn flour (AF), FAC and fermented acorn flour without chickpea yeast (FA) addition caused decreases in weight and volume of breads. Both crust L* and crumb L* values showed a significant reduction with increased acorn addition levels (from 71.88 and 77.22 to 42.26 and 41.15, respectively). The highest initial and final hardness values (T 0 and T ∞) were observed with FAC-added samples, and Avrami exponent n was higher than 1 for only FAC-added breads. Although fermented acorn addition had positive effects on the nutritional profile of breads, the sensory properties of the samples were negatively affected.

Transcutaneous electrical nerve stimulation in the management of restless legs syndrome symptoms: A single-blind, parallel-group clinical study

The aim of this study was to investigate the additional effect of transcutaneous electrical nerve stimulation (TENS) on the control of the symptoms of restless legs syndrome (RLS). A total of 46 randomly selected patients diagnosed with RLS were divided into two groups in a single-blind study to either receive pramipexole (0.25 mg daily) plus 10 sessions of TENS or only pramipexole (0.25 mg daily) for 4 weeks. The severity of the symptoms was determined according to the International Restless Legs Syndrome Rating Scale (IRLSRS) and the Pittsburgh sleep quality index (PSQI) at the beginning of the treatment, post-treatment, and at an 8 week follow-up. A significant time interaction was observed between the groups for all measurement outcomes, revealing differences in favour of the experimental group's IRLSRS and PSQI scores. A notable improvement was also observed in the IRLSRS and PSQI scores in both groups at the end of treatment and during the 8 week follow-up period. In comparison with pramipexole monotherapy, the results of this study showed that the use of TENS therapy combined with a low dose of pramipexole (0.25 mg daily) is therapeutically beneficial in the treatment of RLS over an 8 week follow-up period.

The empathy level and caring behaviors perceptions of nursing students: A cross-sectional and correlational study

PURPOSE

The aim of the study was to investigate the empathy level and caring behaviors perceptions of nursing students.

METHOD

This cross-sectional and correlational study was conducted with 276 nursing students.

RESULTS

The mean Empathic Tendency Scale score was 62.71 ± 5.10 (min. 20 to max. 100), indicating a low level of empathy. The mean of the Caring Assessment Questionnaire was 5.42 ± 0.80 (min. 1 to max. 7), showing a good perception of caring behaviors. There was a positive, low, and significant relationship between empathy and caring behaviors (r = 0.286, p < 0.001).

CONCLUSION

This study revealed that nursing students have low-level empathy and high-level caring behaviors.

PRACTICE IMPLICATIONS

Throughout the educational process, the students' caring competencies, which include empathy and caring behaviors, developed. It is suggested that humanistic and value-oriented pedagogical approaches be incorporated into nursing curricula.

Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta

The aim of this study was to investigate the effects of wheat shorts, a milling by-product, on some properties of pasta. For this purpose, wheat semolina was replaced with wheat shorts at 15, 30, and 45% levels in pasta formulation. Some physical, chemical, and sensory properties of pasta samples were evaluated and compared with control samples prepared with durum wheat semolina. As the concentrations of shorts increased in the pasta formulation, the brightness values decreased and the redness values increased. The ash, fat, total dietary fibre, total phenolic content, antioxidant activity, and mineral content increased with the use of shorts. The highest solid loss value (10.28%) was found in pasta samples containing 45% shorts. The addition of shorts up to 30% presented similar overall acceptability scores to control pasta samples. As a result, it was observed that as the shorts content of the samples increase, the nutritional value and the levels of some components that affect health positively, increase as well. So, the samples containing 30% shorts appear to be at forefront due to health effects and overall acceptability scores.

Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.

[A case of pulmonary moniliasis following the misuse of antibiotics]

Our patient is a 30 year old, married female, with one daughter. She has been coughing about 200-250 cc purulent, blood stained sputum per day for the last three years. In the microscopic examination of sputum, abundant leukocytes, a small quantity of red blood cells and epithelia were found. Elastic fibres were absent. In cultures C. albicans and beta hemolytic streptococci were isolated. Coughing, sputum, and scattered moist rales at the bases (see the chest x-rays) were found clinically. Other systems were normal. An amelioration began on the third day of mycostatin treatment. There was complete healing by the tenth day of the treatment.