Search results for: Cookie

Authors: Jovana Petrović, Ivana Lončarević, Vesna Tumbas Šaponjac, Biljana Pajin, Danica Zarić

Abstract:

Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies.

Keywords: Cherry pomace, polyphenols, microencapsulation, cookies, physical characteristics.

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Authors: Sándor Juhász, Renáta Iváncsy

Abstract:

This paper describes an enhanced cookie-based method for counting the visitors of web sites by using a web log processing system that aims to cope with the ambitious goal of creating countrywide statistics about the browsing practices of real human individuals. The focus is put on describing a new more efficient way of detecting human beings behind web users by placing different identifiers on the client computers. We briefly introduce our processing system designed to handle the massive amount of data records continuously gathered from the most important content providers of the Hungary. We conclude by showing statistics of different time spans comparing the efficiency of multiple visitor counting methods to the one presented here, and some interesting charts about content providers and web usage based on real data recorded in 2007 will also be presented.

Keywords: Cookie based identification, real data, user activitytracking, web auditing, web log processing

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Authors: Katsuyuki Umezawa, Takashi Tashiro, Satoru Tezuka

Abstract:

Recently, various services such as television and the Internet have come to be received through various terminals. However, we could gain greater convenience by receiving these services through cellular phone terminals when we go out and then continuing to receive the same services through a large screen digital television after we have come home. However, it is necessary to go through the same authentication processing again when using TVs after we have come home. In this study, we have developed an authentication method that enables users to switch terminals in environments in which the user receives service from a server through a terminal. Specifically, the method simplifies the authentication of the server side when switching from one terminal to another terminal by using previously authenticated information.

Keywords: Authentication, Cookie, Federation, GBA, IPSec

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Authors: O. Aluko, M. R. Brai, A. O. Adelore

Abstract:

Healthy snack (cookie) was produced from corn flour and moringa seed flour blends. The samples were mixed in various proportions and analysed for proximate composition and functional characteristics. The healthy snack (cookies) was evaluated for sensory parameters of Colour, Crispness, Taste, Aroma and Overall Acceptability. The proximate analysis of the flour obtained from different proportion showed that proximate composition increased with increase in substitution level of moringa seed flour especially with protein, fat and crude fibre. The protein contents of samples range from 1.75 to 6.58, fat from 0.60 to 6.80, while fibre from 0.85 to 2.06. There was no significance difference in the functional properties of the blend when compared with 100% corn flour. Sensory evaluation results shows a significant difference in Colour, Taste, Crispness, Aroma and Overall Acceptability of healthy snack (cookies) sample from different blends at 5% significance level.

Keywords: Healthy snack, moringa.

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Authors: Renáta Iváncsy, Sándor Juhász

Abstract:

Web usage mining has become a popular research area, as a huge amount of data is available online. These data can be used for several purposes, such as web personalization, web structure enhancement, web navigation prediction etc. However, the raw log files are not directly usable; they have to be preprocessed in order to transform them into a suitable format for different data mining tasks. One of the key issues in the preprocessing phase is to identify web users. Identifying users based on web log files is not a straightforward problem, thus various methods have been developed. There are several difficulties that have to be overcome, such as client side caching, changing and shared IP addresses and so on. This paper presents three different methods for identifying web users. Two of them are the most commonly used methods in web log mining systems, whereas the third on is our novel approach that uses a complex cookie-based method to identify web users. Furthermore we also take steps towards identifying the individuals behind the impersonal web users. To demonstrate the efficiency of the new method we developed an implementation called Web Activity Tracking (WAT) system that aims at a more precise distinction of web users based on log data. We present some statistical analysis created by the WAT on real data about the behavior of the Hungarian web users and a comprehensive analysis and comparison of the three methods

Keywords: Data preparation, Tracking individuals, Web useridentification, Web usage mining

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Authors: Bahadur Singh Hathan, B. L. Prassana

Abstract:

Most of the commercial gluten free products are nutritionally inferior when compared to gluten containing counterparts as manufacturers most often use the refined flours and starches. So it is possible that people on gluten free diet have low intake of fibre content. The foxtail millet flour and copra meal are gluten free and have high fibre and protein contents. The formulation of fibre rich gluten free cookies was optimized by response surface methodology considering independent process variables as proportion of Foxtail millet (Setaria italica) flour in mixed flour, fat content and guar gum. The sugar, sodium chloride, sodium bicarbonates and water were added in fixed proportion as 60, 1.0, 0.4 and 20% of mixed flour weight, respectively. Optimum formulation obtained for maximum spread ratio, fibre content, surface L-value, overall acceptability and minimum breaking strength were 80% foxtail millet flour in mixed flour, 42.8 % fat content and 0.05% guar gum.

Keywords: Copra meal flour, Fiber rich gluten-free cookies, Foxtail millet flour, Optimization

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Authors: Aleksandra Mišan, Bojana Šarić, Nataša Nedeljković, Mladenka Pestorić, Pavle Jovanov, Milica Pojić, Jelena Tomić, Bojana Filipčev, Miroslav Hadnađev, Anamarija Mandić

Abstract:

With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a gluten-free cookie formulation. Since the quality of a baked product is highly influenced by the baking conditions, the objective of this work was to optimize the baking time and thickness of dough pieces, by applying Response Surface Methodology (RSM) in order to obtain the best technological quality of the cookies. The experiments were carried out according to a Central Composite Design (CCD) by selecting the dough thickness and baking time as independent variables, while hardness, color parameters (L*, a* and b* values), water activity, diameter and short/long ratio were response variables. According to the results of RSM analysis, the baking time of 13.74min and dough thickness of 4.08mm was found to be the optimal for the baking temperature of 170°C. As similar optimal parameters were obtained by previously conducted experiment based on sensory analysis, response surface methodology (RSM) can be considered as a suitable approach to optimize the baking process.

Keywords: Baking process, blueberry pomace, gluten-free cookies, Response Surface Methodology.

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