- What are the questions or comments you have about the material for this week? (please name 2)
2.In her review of the 2016 reboot and its closure after a three-month run, Kristen Moriah notes, âIn hindsight, I think that perhaps the production failed because we have not come so far, because there is less distance between the desires of 1920s audiences and contemporary theatergoers than we would like to imagine. A night in a Broadway playhouse still signals a willingness to be entertained by a certain set of cultural tropes, to be entertained but not riled too much.â On what evidence does Moriah stake this claim in her article? If she is right, what are the implications of this dynamic for racial equity on the commercial stage in the US?
Sample Solution
Asparagus contains flavonoids (mainly rutin) and other phenolic compounds, which possess strong antioxidant properties. With abundant cellulose and phytochemicals present, asparagus may be a promising source of new value-added compounds, including phenols, flavonoids, hydroxycinnamic acids, as well as a dietary fiber3. Tomato is also a good source of carotenes and phenolic compounds and provides a significant proportion of total antioxidants in the diet. Lycopene is the most important carotenoid in tomato and is responsible for the color of tomato fruits and their derived products. The seeds and skin of tomato are rich sources of minerals4. There are several researches about fortification of different kind of cheeses with functional ingredients such as fish oil emulsion5, spice and herb extracts6 (cinnamon stick, oregano, clove, pomegranate peel, and grape seed), cranberry fruit extract7, peppermint extract8 or replacement of milk fat of cheese with hazelnut oils9 and vegetable oils10. No attempt has been made so far to study qualitative properties of processed cheese containing tomato powder (PCT) and processed cheese containing asparagus powder (PCA). The aim of this study is improving the health attributes of processed cheese and investigating the effect of adding tomato and asparagus powders on the rheological and physicochemical properties of processed cheese. MATERIALS AND METHODS Material: Processed cheese samples containing tomato powder, were prepared in a Stephan Vacuum Vertical Mixer (Stephan Machinery Corp., Mundelein, Ill., U.S.A.) by melting a mix of feta cheese, butter (3%), water (5%), emulsifier salts (2%) (Tri sodium citrate E331 (1%) and di sodium phosphate E339 (1%); Sigma-Aldrich Chemie Gmbh, Munich, Germany) and tomato powder (1%, 2% and 4% wt/wt) at 85°C for 4 min at 1500 rpm. The molten cheese samples were then hot-filled into rectangular mold>
Asparagus contains flavonoids (mainly rutin) and other phenolic compounds, which possess strong antioxidant properties. With abundant cellulose and phytochemicals present, asparagus may be a promising source of new value-added compounds, including phenols, flavonoids, hydroxycinnamic acids, as well as a dietary fiber3. Tomato is also a good source of carotenes and phenolic compounds and provides a significant proportion of total antioxidants in the diet. Lycopene is the most important carotenoid in tomato and is responsible for the color of tomato fruits and their derived products. The seeds and skin of tomato are rich sources of minerals4. There are several researches about fortification of different kind of cheeses with functional ingredients such as fish oil emulsion5, spice and herb extracts6 (cinnamon stick, oregano, clove, pomegranate peel, and grape seed), cranberry fruit extract7, peppermint extract8 or replacement of milk fat of cheese with hazelnut oils9 and vegetable oils10. No attempt has been made so far to study qualitative properties of processed cheese containing tomato powder (PCT) and processed cheese containing asparagus powder (PCA). The aim of this study is improving the health attributes of processed cheese and investigating the effect of adding tomato and asparagus powders on the rheological and physicochemical properties of processed cheese. MATERIALS AND METHODS Material: Processed cheese samples containing tomato powder, were prepared in a Stephan Vacuum Vertical Mixer (Stephan Machinery Corp., Mundelein, Ill., U.S.A.) by melting a mix of feta cheese, butter (3%), water (5%), emulsifier salts (2%) (Tri sodium citrate E331 (1%) and di sodium phosphate E339 (1%); Sigma-Aldrich Chemie Gmbh, Munich, Germany) and tomato powder (1%, 2% and 4% wt/wt) at 85°C for 4 min at 1500 rpm. The molten cheese samples were then hot-filled into rectangular mold>
