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Sample records for biscuit clypeaster subdepressus

  1. Embryonic, larval, and juvenile development of the sea biscuit Clypeaster subdepressus (Echinodermata: Clypeasteroida.

    Directory of Open Access Journals (Sweden)

    Bruno C Vellutini

    Full Text Available Sea biscuits and sand dollars diverged from other irregular echinoids approximately 55 million years ago and rapidly dispersed to oceans worldwide. A series of morphological changes were associated with the occupation of sand beds such as flattening of the body, shortening of primary spines, multiplication of podia, and retention of the lantern of Aristotle into adulthood. To investigate the developmental basis of such morphological changes we documented the ontogeny of Clypeaster subdepressus. We obtained gametes from adult specimens by KCl injection and raised the embryos at 26 degrees C. Ciliated blastulae hatched 7.5 h after sperm entry. During gastrulation the archenteron elongated continuously while ectodermal red-pigmented cells migrated synchronously to the apical plate. Pluteus larvae began to feed in 3 d and were 20 d old at metamorphosis; starved larvae died 17 d after fertilization. Postlarval juveniles had neither mouth nor anus nor plates on the aboral side, except for the remnants of larval spicules, but their bilateral symmetry became evident after the resorption of larval tissues. Ossicles of the lantern were present and organized in 5 groups. Each group had 1 tooth, 2 demipyramids, and 2 epiphyses with a rotula in between. Early appendages consisted of 15 spines, 15 podia (2 types, and 5 sphaeridia. Podial types were distributed in accordance to Lovén's rule and the first podium of each ambulacrum was not encircled by the skeleton. Seven days after metamorphosis juveniles began to feed by rasping sand grains with the lantern. Juveniles survived in laboratory cultures for 9 months and died with wide, a single open sphaeridium per ambulacrum, aboral anus, and no differentiated food grooves or petaloids. Tracking the morphogenesis of early juveniles is a necessary step to elucidate the developmental mechanisms of echinoid growth and important groundwork to clarify homologies between irregular urchins.

  2. Desenvolvimento e ciclo reprodutivo da bolacha-do-mar Clypeaster subdepressus (Echinodermata: Echinoidea) de São Sebastião, SP

    OpenAIRE

    Bruno Cossermelli Vellutini

    2008-01-01

    Desenvolvimento e ciclo reprodutivo da bolacha-do-mar Clypeaster subdepressus (Echinodermata: Echinoidea) de São Sebastião, SP Resumo: Este trabalho descreve o desenvolvimento embrionário, larval e juvenil da bolacha-do-mar Clypeaster subdepressus sob microscopia de luz e eletrônica de varredura. Analisamos também o ciclo reprodutivo da espécie a partir de cortes histológicos das gônadas. A evolução morfológica da ordem Clypeasteroida (bolachas-do-mar), cerca de 55 milhões de anos atrás, este...

  3. Biscuit Fire, OR

    Science.gov (United States)

    2002-01-01

    In southwest Oregon, the Biscuit Fire continues to grow. This image, acquired from the Advanced Spaceborne Thermal Emission and Reflection Radiometer (ASTER) on NASA's Terra satellite on August 14, 2002, shows the pillars of smoke arising from the fires. Active fire areas are in red. More than 6,000 fire personnel are assigned to the Biscuit Fire alone, which was 390,276 acres as of Thursday morning, August 15, and only 26 percent contained. Among the resources threatened are thousands of homes, three nationally designated wild and scenic rivers, and habitat for several categories of plants and animals at risk of extinction. Firefighters currently have no estimate as to when the fire might be contained.With its 14 spectral bands from the visible to the thermal infrared wavelength region, and its high spatial resolution of 15 to 90 meters (about 50 to 300 feet), ASTER will image Earth for the next six years to map and monitor the changing surface of our planet.ASTER is one of five Earth-observing instruments launched December 18, 1999, on NASA's Terra satellite. The instrument was built by Japan's Ministry of Economy, Trade and Industry. A joint U.S./Japan science team is responsible for validation and calibration of the instrument and the data products.The broad spectral coverage and high spectral resolution of ASTER will provide scientists in numerous disciplines with critical information for surface mapping, and monitoring dynamic conditions and temporal change. Example applications are: monitoring glacial advances and retreats; monitoring potentially active volcanoes; identifying crop stress; determining cloud morphology and physical properties; wetlands evaluation; thermal pollution monitoring; coral reef degradation; surface temperature mapping of soils and geology; and measuring surface heat balance.Dr. Anne Kahle at NASA's Jet Propulsion Laboratory, Pasadena, Calif., is the U.S. science team leader; Bjorn Eng of JPL is the project manager. The Terra mission

  4. Biscuit bran for feeding lactating sows

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    Anderson Corassa

    2014-03-01

    Full Text Available Biscuit bran can be alternatively used as a partial or total substitute for conventional ingredients, however, it is necessary to evaluate the impact of its inclusion. Thus, this study aimed at evaluating the inclusion of biscuit bran in diets of lactating sows. A total of 16 lactating sows was used in a completely randomized design, with four treatments and each sow being considered an experimental unit. Treatments consisted of inclusions of 0%, 10%, 20% and 30% of biscuit bran composed by 50% of cream and salt and water crackers and 50% of buttered, chocolate and related biscuits. The weight, weight loss and weight variation, at the end of the lactation period, did not differ statistically for the different biscuit bran inclusion levels. Treatments did not affect the ration consumption, milk yield and bacon thickness of sows or the litter performance. The economic analysis showed better values for diets containing 20% and 30% of biscuit bran. It was concluded that the inclusion of biscuit bran was viable up to 30%, in diets for lactating sows, without affecting the sow and litter performance.

  5. QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER

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    SANITA THAPA

    2017-03-01

    Full Text Available The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg∙g-1, 2150 µg gallic acid equivalents (GAE / g and 24.5 % respectively which were significantly higher than that of control biscuit.

  6. Evaluation of nutritional quality of Soybean-Acha composite biscuits ...

    African Journals Online (AJOL)

    strain albino rat Feed intake, Weight gain, Feed Efficiency Ratio (FER), Protein Efficiency Ratio (PER) and proximate composition of the faeces. The feed intake and weight gain of the acha soybean composite biscuits and the acha biscuits ...

  7. Effect of different fibers on dough properties and biscuit quality.

    Science.gov (United States)

    Blanco Canalis, María S; Steffolani, María E; León, Alberto E; Ribotta, Pablo D

    2017-03-01

    This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological and structural properties involved in fiber-enriched biscuit dough. High-amylose corn starch (RSII), chemically modified starch (RSIV), oat fiber (OF) and inulin (IN) were used at two different levels of incorporation (6 and 12 g) in dough formulation. The influence of fiber on the properties of biscuit dough was studied via dynamic rheological tests, confocal microscopy and spreading behavior. Biscuit quality was assessed by width/thickness factor, texture and surface characteristics, total dietary fiber and sensory evaluation. Main results indicated that IN incorporation increased the capacity of dough spreading during baking and thus improved biscuit quality. OF reduced dough spreading during baking and strongly increased its resistance to deformation. RSII and RSIV slightly affected the quality of the biscuits. Sensory evaluation revealed that the panel liked IN-incorporated biscuits as much as control biscuits. The increase in total dietary fiber modified dough behavior and biscuit properties, and the extent of these effects depended on the type of fiber incorporated. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  8. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II

    NARCIS (Netherlands)

    Nguyen, H.T.; Fels, van der Ine; Boekel, van Tiny

    2017-01-01

    This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after

  9. Cosmologies of selection: lessons from the faculty biscuit tin.

    Science.gov (United States)

    Bartlett, Maggie; Bartlett, Flora

    2016-12-01

    We conducted an ethnography of the faculty biscuit tin as we were interested in the lived experience of the biscuits contained within it. We used a constructivist epistemology, a social constructionist interpretive framework and a phenomenological methodology that included analysis from the perspectives of deixis and cosmology. The biscuits perceived that they were important to a selecting force and that the characteristics of one particular group had a specific value to the selector. Some enduring benefits may derive from the selection of this group, although its attractions were less immediately obvious than those of others. What is immediately attractive may not be the most fit for purpose; lessons for the selection of medical students may arise from this exploration of the selection experiences of biscuits in a faculty biscuit tin. © 2016 John Wiley & Sons Ltd and The Association for the Study of Medical Education.

  10. Prebiotic attributes of inulin enriched biscuits: sensory and nutritional aspects

    Science.gov (United States)

    Raihing, C.; Mageshwari, S. U.

    2018-03-01

    The study aims to develop an enriched functional biscuit with prebiotic inulin and to understand the impact of addition of different levels of inulin on sensory and nutritional properties of the biscuits. A standard biscuit and three variations namely P1, P2 and P3 were formulated and standardized through test and trial method to get consistent final products. Inulin was added replacing fat in the standard-0%, P1- 100% P2-62% and P3-37%. The biscuits were evaluated by 15 panel members for sensory attributes i.e. appearance, colour, flavour, taste, texture and overall acceptability. Nutrients analysis for energy, carbohydrate, protein, fat, fibre, free fatty acid and total antioxidant activity were done using standard procedures. Addition of inulin can give rise to products with different rheological behaviour and sensory characteristics. P2 (62% fat replaced) was acceptable with a high score for overall acceptability (7.45±0.39). Fat content was found to be highest in P3 (25.88gm). The inulin content in P1, P2 and P3 was 25.7gm, 34.5gm and 19.1 gm respectively. Antioxidant activity was also observed in all the biscuits and activity was highest in P2 (229.54μg). The partial replacement of fat by inulin in the production of biscuits was effective in reducing the fat content in the final product. A significant difference in taste (p=0.004) and texture (p=0.048) and was observed among the biscuit variations. The formulation P2, with 62 % fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics.

  11. Developing consumer acceptable biscuits enriched with Psyllium fibre.

    Science.gov (United States)

    Fradinho, Patricia; Nunes, M Cristiana; Raymundo, Anabela

    2015-08-01

    Consumer's demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. The aim of this work is to develop an enriched functional biscuit with Psyllium fibre and understand the impact of the new ingredient on physicochemical and sensorial properties of the dough and biscuits. The optimum biscuit's formulation was determined using the response surface methodology (RSM). Effects of wheat flour (48-52 %) and Psyllium (3-9 %) contents on the dimensional features (spread ratio, expansion factor), water activity, colour parameters (L*, a*, b*), texture characteristics (firmness, adhesiveness, cohesiveness, springiness) and sensory properties (colour, flavour, texture, overall acceptability) of dough and biscuits were investigated. The most representative parameters evaluated were used to develop biscuits with similar features to commercial references. An optimum formulation was obtained by incorporating 6 % Psyllium and 50 % flour. This biscuit has the enough amount of Psyllium soluble fibre recommended by Food and Drug Administration (FDA) to prevent the risk of coronary heart disease and to bear a health claim on the label.

  12. Biochemical Studies for Producing Biscuits from Irradiated Tomato Processed Wastes

    International Nuclear Information System (INIS)

    Al-Kuraieef, A.N.

    2012-01-01

    This study was carried out to produce biscuits as therapeutic diets. Raw materials of tomato processed waste (TPW) were used as a source of some amino acids and elements, (phosphorus, potassium and magnesium), besides amino acids (Phenyl alanine was found to be the first limiting amino acids while lysine was the second limiting one). It was present about 30.66% fiber and 28.1% protein. The total tomato processed wastes remain un-utilized and they not only add to the disposal problem but also aggravate environmental pollution. Tomato processed wastes were irradiated at two doses (1.5 and 2.5 kGy) for preservation. Biscuits were made with supplementation of 5, 10 and 15% (TPW). All samples of biscuits were examined for chemical composition and organoleptic evaluation. Biological assay was carried out on rats fed biscuits containing 15% irradiated and non-irradiated (TPW). The weight gain, serum cholesterol and triglycerides were determined, besides the internal organs. The results obtained showed that 15% (TPW) biscuit had the highest content of lysine, isoleucine and fiber (6.36 and 24.80, respectively) and also scored a good grade. Weight gain, cholesterol and triglycerides were reduced comparable to control and there was significant changes were recorded irradiation treatment on the rats internal organs

  13. Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour

    Science.gov (United States)

    Ullah, Fahim; Ahmad, Sajjad; Wahab, Said; Zeb, Alam; Khan Khattak, Mansoor; Khan, Saleem; Kang, Min

    2016-01-01

    The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour contained 5.79%, 29.49%, 12.71%, 5.53%, 4.80% and 41.73% moisture, crude protein, crude fat, crude fiber, ash and nitrogen free extract correspondingly. Alfalfa seed flour at 5%, 10%, 15% and 20% supplementation levels was incorporated in refined wheat flour to produce composite flour. The biscuits prepared were subjected to quality evaluation. Physical analysis of biscuits disclosed that supplementation of alfalfa seed flour decreased the width from 47.25 to 42 mm and the spread factor from 62.7 to 53.12, while it increased the thickness from 7.53 to 8.10 mm. Supplementation of refined wheat flour–based biscuits with alfalfa seed flour at different inclusion levels significantly (p flour supplementation in refined wheat flour could produce acceptable biscuits with an appropriate nutritional profile. PMID:28231168

  14. Rheological and qualitative characteristics of pea flour incorporated cracker biscuits

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    Jolana Karovičová

    2013-01-01

    Full Text Available The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 % and ash (3.11 % content and exhibited relatively high emulsifying (37.50 ml/100 ml and foaming (53.50 ml/100 ml capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 % on the rheological properties, physical characteristics and sensory parameters of cracker biscuits were also evaluated. Farinographic measurements showed that pea flour addition resulted in increasing of water absorption (from 58.90 to 61.80 % and dough development time (from 3.55 to 4.50 min, whereas dough stability was decreased (from 6.69 to 3.50 min. It was also found that incorporation of pea flour to cracker biscuits modified physical properties of final products by different ways (decreasing of volume index, width and spread ratio, increasing of thickness. From the sensory evaluation revealed that cracker biscuits prepared from blend flour contained 10 % pea flour showed no significant differences from wheat cracker biscuits. Higher levels of pea flour in the products adversely affected the odour, taste, firmness, colour and overall acceptance of final products.

  15. Application of peanut butter to improve fatty acid composition of biscuits.

    Science.gov (United States)

    Gajera, H P; Kapopara, M B; Patel, V H

    2010-06-01

    Biscuits prepared with different levels of hydrogenated fat (vanaspati) and peanut (Arachis hypogaea L.) butter (PB) (100:00, 75:25, 50;50, 25;75, 00:100) were evaluated for their fatty acid composition and textural property. Saturated fatty acids like myristic, palmitic, stearic acids were higher in control biscuits (100% vanaspati), which decreased with increasing proportion of PB in the experimental biscuits. Oleic acid and linoleic acid were lowest in control biscuits and it gradually increased upon incorporation of PB. The hardness of biscuits also increased with increasing proportion of PB. Overall sensory quality of experimental biscuits improved when 50% vanaspati replaced by PB in the standard biscuits recipe. Biscuits prepared with 50% supplementation of PB had better fatty acid composition with balanced oil quality and also had a greater acceptability by sensory evaluation panel.

  16. Application of peanut butter to improve fatty acid composition of biscuits

    OpenAIRE

    Gajera, H. P.; Kapopara, M. B.; Patel, V. H.

    2010-01-01

    Biscuits prepared with different levels of hydrogenated fat (vanaspati) and peanut (Arachis hypogaea L.) butter (PB) (100:00, 75:25, 50;50, 25;75, 00:100) were evaluated for their fatty acid composition and textural property. Saturated fatty acids like myristic, palmitic, stearic acids were higher in control biscuits (100% vanaspati), which decreased with increasing proportion of PB in the experimental biscuits. Oleic acid and linoleic acid were lowest in control biscuits and it gradually inc...

  17. Effects of chemical and enzymatic modification on dough rheology and biscuit characteristics

    DEFF Research Database (Denmark)

    Pedersen, L.; Kaack, K.; Bergsøe, M.N.

    2005-01-01

    The effect of addition of sodium meta-bisulfite and a commercial protease on dough rheological properties and biscuit characteristics was studied on 7 biscuit wheat cultivars. Sodium meta-bisulfite (SMS) (360 mg/kg flour) or protease (300 mg/kg flour) was added to semisweet biscuit dough. Rheolog...

  18. Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

    NARCIS (Netherlands)

    Laguna, L.; Vallons, K.J.R.; Jurgens, A.; Sanz, T.

    2013-01-01

    Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose replacement an important issue to study. The

  19. Determination of storage conditions for new biscuits using their sorption isotherms

    OpenAIRE

    G. Diukareva; A. Pak; A. Gasanova

    2015-01-01

    Introduction For the formation of biscuits quality natural carrier of iodine and sweetener from stevia leaves were used. Desorption of moisture is the dominant process, which will determine the guaranteed shelf life of biscuits. The conditions for the developed biscuits storage was determined by investigating of sorption isotherms and kinetics of reaching the equilibrium moisture content. Materials and Methods. The objects of stud...

  20. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

    DEFF Research Database (Denmark)

    Pedersen, L.; Kaack, K.; Bergsøe, M.N.

    2004-01-01

    Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...

  1. Fatty acid composition including trans isomers of Serbian biscuits

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    Kravić Snežana Ž.

    2011-01-01

    Full Text Available An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2% and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges of 18.585.6%, 10.649.9% and 2.713.3% of total fatty acids, respectively. The content of trans fatty acids (TFA ranged from 0.0% to 42.5% and the mean was 10.2%. In a total of 34 investigated samples, 10 of them were found to be trans - free, 8 contained low level of TFA (under 2%, 4 samples contained between 2 and 10% of TFA, while 12 samples contained very high amounts of TFA (12.042.5%. The results obtained showed a considerable variability in fatty acid composition of biscuits which indicated that different types of fats and oils were used for production of biscuits in Serbia.

  2. Properties of short-dough biscuits in relation to structure

    NARCIS (Netherlands)

    Baltsavias, A.; Jurgens, A.; Vliet, T. van

    1999-01-01

    The mechanical properties of short-dough biscuits of various composition were determined in three-point bending tests. The temperature during dough preparation and the dough water content affected the air volume fraction and the mechanical properties to an extent which depended on the fat content.

  3. Soft wheat quality characteristics required for making baking powder biscuits

    Science.gov (United States)

    Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify wheat quality characteristics required for making bisc...

  4. Production And Evaluation Of Doughnuts And Biscuits From Maize ...

    African Journals Online (AJOL)

    Flour blends of maize and pigeon pea were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The nutrient contents of the flour blends were determined using standard methods. The various flour blends were used for the preparation of doughnuts and biscuits. These products were ...

  5. Development, characterization and evaluation of high energy biscuits for combating malnourishment among children in pakistan

    International Nuclear Information System (INIS)

    Naseem, K.; Bibi, N.; Raza, S.; Mumtaz, A.; Siddiqui, N.R.; Bibi, A.; Ashan, M

    2013-01-01

    The study was conducted to prepare supplemented biscuits which could be used as nutritive snacks for malnourished children. Biscuits were prepared by supplementing chickpea and oat in patent flour (fine flour) with different ratio (5%, 10%, 15% and 20 %). Biscuits with no supplementation were kept as control treatment. Chemical and sensory evaluation of supplemented biscuits was carried out. An increase in nutritive values have been observed with an increase in supplementation level. Proximate analysis shows that T/sub 7/ and T/sub 8/ get the highest values for protein, zinc and iron. Results of all treatments were in acceptable range regarding sensory evaluation. These results indicate that biscuits can be successfully supplemented with chickpea and oat. According to sensory evaluation, biscuits containing 20% chickpea and 15% oat were found to be the best among all treatments and could be a potential composition for preparing high energy biscuits for malnourished areas of Pakistan. (author)

  6. Acceptability of biscuits containing 10% cricket (Acheta domesticus) compared to milk biscuits among 5-10-year-old Kenyan schoolchildren

    DEFF Research Database (Denmark)

    Homann, A M; Ayieko, M A; Konyole, S O

    2017-01-01

    and hesitation and refusal to eat were noted. Weekly, hedonic ratings were performed. Consumption was 96.9% and 94.2% for cricket and milk biscuits (P=0.14), respectively. Hedonic ratings were significantly lower in cricket biscuits for looks (P=0.006), smell (P=0.04), texture (P=0.02), and overall (P=0...

  7. Content of 5-hydroxymethyl-2-furfural in biscuits for kids

    Directory of Open Access Journals (Sweden)

    Švecová Blanka

    2017-10-01

    Full Text Available 5-hydroxymethyl-2-furfural (5-HMF is a thermal decomposition product of saccharides. There are two main ways for the formation of 5-HMF. First, 5-HMF is forming during Maillard reaction and second, during thermic dehydration of saccharides under acid conditions. Significant parameters of 5-HMF formation are temperature, time, pH, water activity, type of saccharide and amino acids. It is suspected that 5-HMF has genotoxic, mutagenic and carcinogenic potential. This chemical can be found in many food sources, e.g. honey, dried fruits, fruit juice and concentrates, alcoholic beverages, bakery products, roasted nuts and seeds, brown sugar, and milk. The present study aimed to determine the amount of 5-HMF in children's biscuits. The examined samples were divided into three groups. The first group of biscuits claimed availability for children older than six months, the second for children older than one year. The third group did not give a determined age range.

  8. Determination of bending moment resistance of t-type joints constructed with wood biscuit

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    Mohammad Kahvand

    2014-11-01

    Full Text Available The goal of this study was to investigate effects of wood species (Beech and Fir, number of connectors (1 and 2, size of biscuit (10 and 20 and type of adhesives (Polyvinyl acetate (PVAc, polyurethane (PU and urea-formaldehyde (UF on bending moment resistance of joints fabricated with biscuit. Results have shown that member of joint, number of connector, size of biscuit and type of adhesive had significant effect on the bending moment resistance. Bending moment resistance of joints made of Beech wood were stronger than joints made of Fir ones. Bending moment resistance has increased, with the increase of size and number of biscuit. Performance of joints with PU adhesive had better than PVA and UF. Highest bending moment resistance were obtained from joints glued with PU adhesive, size of biscuit 20 and 2 connectors. The results also indicated that joints made with biscuit and glued with PU had higher resistance than wooden dowel joints.

  9. Determination and modeling of desorption isotherms of Maria biscuits from different brands

    OpenAIRE

    Pereira, DFC; Correia, PMR; Guiné, Raquel

    2012-01-01

    Biscuits (sweet, strongly sweet, semi-sweet biscuits, crackers, wafers) are characterized by a low moisture content in the final product and high levels of fat and sugar [1]. Dehydrated foods, such as biscuits, are very sensitive to gain moisture from the surrounding atmosphere, resulting in a consequent deterioration. When, at constant temperature, the product's moisture increases from the atmosphere, is obtained the adsorption isotherm and when it loses moisture is obtained the desorption i...

  10. Effect of inulin on dough and biscuit quality produced from different flours

    Directory of Open Access Journals (Sweden)

    Maria S. Blanco Canalis

    2017-04-01

    Full Text Available One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality  effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC and protein content. Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement. Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

  11. Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability.

    Science.gov (United States)

    Takeungwongtrakul, Sirima; Benjakul, Soottawat

    2017-04-01

    Characteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface showed higher redness and yellowness when MSO was incorporated ( p  < 0.05). The addition of MSO up to 6% had no adverse effect on biscuit quality and acceptability. When biscuits added with 6% MSO were stored under different illumination conditions (light and dark), lipid oxidation in all samples increased throughout the storage of 12 days. Light accelerated lipid oxidation of biscuits as evidenced by the increases in both peroxide values and abundance of volatile compounds. No marked change in EPA, DHA and astaxanthin contents were noticeable in biscuit fortified with MSO after 12 days of storage. Therefore, the biscuit could be fortified with MSO up to 6% and must be stored in dark to assure its oxidative stability.

  12. Investigation of The Effect of Whole Pumpkin (Cucurbita pepo L. Powder on Quality Criteria of Biscuits

    Directory of Open Access Journals (Sweden)

    Cem Baltacıoğlu

    2017-11-01

    Full Text Available In this study, pumpkin (Cucurbita pepo L., which is usually produced for its seeds, was used for production of whole pumpkin powder directly incorporated into biscuit formation. Fiber, protein and ash content of pumpkin powder are determined 13.4%, 8.5% and 4.7% (dry basis, respectively. Pumpkin powder was added into the dough by means of displacement with the wheat flour at rates of 15%, 30% and 45% during biscuit production. Firmness, work of shear, stickiness and work of adhesion were examined after adding pumpkin flour to biscuit dough at different rates and an increase of firmness, work of shear, stickiness and work of adhesion were recorded as 58.9%, 72.4%, 52.1%, and 29.4%, respectively. A decrease of 24.8% in thickness and 22.7% in volume were observed as the amount of pumpkin flour increases. When the color values were examined, darker biscuits were obtained compared to the control biscuit. Approximately an increase of 232.6% in ash content in biscuits was observed. Biscuits adding pumpkin powder had 58.4% more moisture content than the control biscuit. While decrease of hardness and toughness were observed as 82.3% and 85.4%, respectively, a significantly change of brittleness value was not observed. Biscuits were evaluated in the sensory analysis in terms of crust color, inner color, homogeneity and size of pore, taste, odor, softness, and dissolve in the mouth and greasy feeling in the mouth. According to the results of sensory analysis, biscuits that 45% pumpkin powder was added was the highest rated. According to the study, positive effects were obtained in terms of nutritional properties and favorable results were also found in texture and color of biscuits that pumpkin powder was added. These findings were also supported by the results of sensory analysis.

  13. Stability of vitamin E content of {gamma}-irradiated biscuits

    Energy Technology Data Exchange (ETDEWEB)

    Taipina, Magda S.; Mastro, Nelida L. del [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)]. E-mail: nlmastro@ipen.br; magtaipina@ig.com.br; Lamardo, Leda C.A. [Instituto Adolfo Lutz, Sao Paulo, SP (Brazil). Secao de Quimica Biologica]. E-mail: llamardo@ial.sp.gov.br

    2007-07-01

    The technology of food irradiation is seen by the industry as a means of ensuring food safety, since it exposes foods to ionizing radiation that kills insects, moulds and bacteria. The need to eliminate bacterial pathogens from read-to-eat food products must always be balanced with the maintenance of product quality. In addition to determining the effective ionizing radiation doses required for pathogen elimination the effects of irradiation on product chemistry, nutritional value and quality must also been determined. Vitamin E ({alpha}-tocopherol) is one of the most potent natural lipophilic antioxidants commonly present in the human diet. As it is considered a free radical scavenger there is a growing concern that irradiation might reduce the vitamin E content of food products prepared with ingredients rich in any of the dietary source of the vitamin. This work describes the effects of ionizing radiation on the vitamin E content of some biscuits commercially found in the market. Three lots of biscuits were used. Irradiation was performed in a {sup 60}Co Gammacell 220 source, dose rate of about 3.5 kGy/h at doses of 1 kGy and 3 kGy. For vitamin E determination samples were saponified with ethanolic potassium hydroxide in the presence of pyrogallol, and the tocopherols were extracted with petroleum ether. The absorbance was measured at 520 nm. From the obtained results it is possible to conclude that there was a notorious stability of the vitamin content of the biscuits submitted to gamma-irradiation at the assayed doses. (author)

  14. Stability of vitamin E content of γ-irradiated biscuits

    International Nuclear Information System (INIS)

    Taipina, Magda S.; Mastro, Nelida L. del; Lamardo, Leda C.A.

    2007-01-01

    The technology of food irradiation is seen by the industry as a means of ensuring food safety, since it exposes foods to ionizing radiation that kills insects, moulds and bacteria. The need to eliminate bacterial pathogens from read-to-eat food products must always be balanced with the maintenance of product quality. In addition to determining the effective ionizing radiation doses required for pathogen elimination the effects of irradiation on product chemistry, nutritional value and quality must also been determined. Vitamin E (α-tocopherol) is one of the most potent natural lipophilic antioxidants commonly present in the human diet. As it is considered a free radical scavenger there is a growing concern that irradiation might reduce the vitamin E content of food products prepared with ingredients rich in any of the dietary source of the vitamin. This work describes the effects of ionizing radiation on the vitamin E content of some biscuits commercially found in the market. Three lots of biscuits were used. Irradiation was performed in a 60 Co Gammacell 220 source, dose rate of about 3.5 kGy/h at doses of 1 kGy and 3 kGy. For vitamin E determination samples were saponified with ethanolic potassium hydroxide in the presence of pyrogallol, and the tocopherols were extracted with petroleum ether. The absorbance was measured at 520 nm. From the obtained results it is possible to conclude that there was a notorious stability of the vitamin content of the biscuits submitted to gamma-irradiation at the assayed doses. (author)

  15. Southwest Oregon Biscuit Fire: an analysis of forest resources and fire severity

    Science.gov (United States)

    David L. Azuma; Joseph Donnegan; Donald. Gedney

    2004-01-01

    The Biscuit Fire in southwestern Oregon was one of the largest and most costly in recent history, burning over 499,000 acres and costing over 150 million dollars in suppression efforts. This study uses prefire resource information in conjunction with postfire burn severity to generate statistically reliable prefire resource estimates for the land within the Biscuit...

  16. Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

    Directory of Open Access Journals (Sweden)

    Garcia-Serna Esther

    2014-12-01

    Full Text Available Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR and hydroxymethylfurfural (HMF contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour.

  17. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

    NARCIS (Netherlands)

    Nguyen, T.T.H.; Fels, van der H.J.; Peters, R.J.B.; Boekel, van T.

    2016-01-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200 °C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and

  18. Impact of consumption of oligosaccharide-containing biscuits on the fecal microbiota of humans

    NARCIS (Netherlands)

    Tannock, G.W.; Munro, K.; Bibiloni, R.; Simon, M.A.; Hargreaves, P.; Gopal, P.; Harmsen, H.J.M.; Welling, Gjalt

    Human subjects consumed biscuits containing either galacto-oligosaccharides or fructo-oligosaccharides in a double-blinded, crossover study. The impact of supplementing the diet with three biscuits per day on the fecal microbiota was evaluated by selective culture of particular bacterial groups,

  19. Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap Flour from High Cyanide Variety of Cassava

    Directory of Open Access Journals (Sweden)

    Harijono Harijono

    2017-08-01

    Substitution of wheat flour by mocap flour in biscuit making produced the changes of biscuit characteristics. Protein, moisture, starch, amylose, fat, and reducing sugar content was decreased by increasing substitution of mocap flour. Meanwhile, crude fiber and cyanogenic compounds increased by increasing mocap flour substitution. All biscuits with variation of mocap flour substitution were safe to consume because of low level of cyanides.

  20. Serum Cholesterol Reduction Efficacy of Biscuits with Added Plant Stanol Ester

    Directory of Open Access Journals (Sweden)

    Wantanee Kriengsinyos

    2015-01-01

    Full Text Available This study’s aim was to test the low-density lipoprotein cholesterol- (LDL-c- lowering efficacy of biscuits containing 2 g of plant stanols, which corresponded to 3.4 g of plant stanol esters. The biscuit is a new food format that can be consumed as a snack. In a double-blind, placebo-controlled parallel design study, 119 mildly to moderately hypercholesterolemic volunteers were randomized to plant stanol or control groups. Subjects were comparable in age, gender, lipid profiles, and body mass index. They consumed a control biscuit once a day for a two-week period, followed by a four-week intervention period that either had a plant stanol ester biscuit or a control. During the habitual diet, one biscuit per day was consumed at any time that subjects wished. Serum lipid profiles were measured at the first day of run-in, at baseline, and at the study’s end. Compared to the control, the total cholesterol (TC, LDL-c, and the LDL-to-high-density lipoprotein (LDL/HDL ratio had serum reductions of 4.9%, 6.1%, and 4.3%, respectively, and were observed after 4 weeks of biscuit consumption with added plant stanols (P < 0.05. A significantly higher reduction in LDL-c (8.9% and LDL/HDL ratio (11.4% was measured in those taking a plant stanol biscuit with a meal compared to those who consumed a plant stanol biscuit without other food. In conclusion, incorporating plant stanols into a biscuit is an attractive, convenient, and acceptable way to modestly lower elevated cholesterol concentrations. For optimal efficacy, biscuits should be consumed with a meal as part of a healthy diet.

  1. Determination of storage conditions for new biscuits using their sorption isotherms

    Directory of Open Access Journals (Sweden)

    G. Diukareva

    2015-05-01

    Full Text Available Introduction For the formation of biscuits quality natural carrier of iodine and sweetener from stevia leaves were used. Desorption of moisture is the dominant process, which will determine the guaranteed shelf life of biscuits. The conditions for the developed biscuits storage was determined by investigating of sorption isotherms and kinetics of reaching the equilibrium moisture content. Materials and Methods. The objects of study arenewly developed biscuits: "Health" (rich in iodine and with the replacement of 50 % sugar by stevioside, "Light" (with the replacement of 75% of sugar by stevioside and enriched with wheat bran, "Fortified" (containselamine, which is a natural source of iodine. Control – the biscuit prepared according to traditional recipes. Tenzometric method was used to study the sorption equilibrium moisture content. Differential function of pore radius distribution was determined using sorption isotherms and then have been subjected to approximation. Results. New biscuits samples are in the area of polymolecular and monomolecular sorption in the range of the relative air humidity (RAH from 10 to 75 ... 80%. The control sample has less distinct plot of monomolecular sorption (10 to 20% and short- moisture range wich is corresponding with polymolecularsorption (from 20 to 65 ... 70%. There is a moisture absorbtion ofmicrocapillary and swelling of samples when RAHincreases to 75 ... 80% for all the samples. The ratio of average pore radius tothe most likely of the test samples are differentthat wasshown by the investigation of differential function of pore distribution. So this ratio for biscuit "Health" is 5.73, for biscuit "Light" − 2.98,forbiscuit "Fortified"− 4.91 and for the control − 3.88. Conclusions. There’s the sense to store developed biscuits in a cardboard packaging with polymeric covering, if RAH is not more than 75%, and vapor-proof if RAH is above that.

  2. THE INFLUENCE OF GLUTEN - FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI - FINISHED PRODUCTS

    Directory of Open Access Journals (Sweden)

    К. G. IORGACHOVA

    2016-12-01

    Full Text Available The article is devoted to the research of applicability of gluten-free flours from cereal crops and from by-products of cereal crop processing - ground crumbs sifted out in a process of flake production from rice, corn and millet during the production of biscuit semi-finished products. Taking into account that viscosity is an important technological characteristic of foam-like biscuit dough, as it determines foam strength and dispersed medium stability, the influence of gluten-free flours on the structural and rheological properties of biscuit dough was studied. It is determined that the substitution of wheat flour for cereal flours leads to viscosity reduction of the dough as a consequence of absence of gluten-forming proteins in them. A comparative analysis of changes in viscous properties of biscuit dough based on flour from flakes crumb while warming it up to 60°C with dough based on cereal flours and dough based on wheat flour was held. It is shown that the presence of partially gelatinized starch granules in flour from flake crumb, as a result of technological peculiarities of their extraction, promotes greater demonstration of thickening properties already at the initial stage of baking than in cereal flours. This leads to an increase of dough viscosity and formation of desired rheological characteristics, which provide the porous structure of finished products. To provide the high quality of gluten-free biscuit semi-finished products, the recipe composition of gluten-free biscuit semi-finished product, based on flour mixture from millet flakes crumb, corn and rice flour, was optimized by using the method of mathematical design of experiments.  The porosity indicator was chosen as the criteria for the evaluation of influence of proportion of gluten-free flours on the quality of biscuit semi-finished products. The response surfaces of dependency of biscuit porosity from mass ratio of recipe components in the composite mixture were

  3. Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

    Directory of Open Access Journals (Sweden)

    Simona MAN

    2017-11-01

    Full Text Available The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35% of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

  4. Fast, versatile, and non-destructive biscuit inspection system using spectral imaging

    DEFF Research Database (Denmark)

    Carstensen, Jens Michael

    2017-01-01

    A fast, versatile, and non-destructive method for assessing biscuit quality is presented. The method integrates color (or browning) measurement, moisture assessment, compositional and dimensional measurements on a spectral imaging platform using the silicon range 400–1000 nm....

  5. Fatty acid profile of biscuits and salty snacks consumed by Brazilian college students.

    Science.gov (United States)

    Dias, Flávia da Silva Lima; Passos, Maria Eliza Assis; do Carmo, Maria das Graças Tavares; Lopes, Maria Lúcia Mendes; Valente Mesquita, Vera Lúcia

    2015-03-15

    High levels of biscuit and salty snack consumption have an effect on human health. This aim of this study was to determine the fatty acid (FA) composition of 19 different biscuits and 10 types of salty snacks by gas chromatography. Palmitic acid was predominant in 79% of biscuits and represented more than 55% of the total saturated fatty acids (SFAs) in salty snacks. Low concentrations of trans fatty acids were observed in biscuits (0.86% of total FAs), and the highest values were observed in salty snacks (7.94% of total FAs). The results indicate a high daily intake of SFAs and trans fatty acids, which may have an unfavourable effect on health. Changes in dietary habits and appropriate food choices by students are strongly recommended to prevent the risk of chronic disease. Furthermore, knowledge of the FA profile of food can help to establish health programs targeted to this population. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.

    Science.gov (United States)

    Nguyen, Ha T; Van der Fels-Klerx, H J Ine; Peters, Ruud J B; Van Boekel, Martinus A J S

    2016-02-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200°C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructose, (3) with fructose only and (4) with glucose only. Experimental data showed that HMF concentration was highest in biscuits with glucose and fructose, whereas acrylamide concentration was highest in biscuits with glucose, also having the highest asparagine concentration. Proposed mechanistic models suggested that HMF is formed via caramelisation and that acrylamide formation follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff base before decarboxylation, to generate acrylamide without the Amadori rearrangement product and sugar fragmentation. Study results contribute to understanding chemical reaction pathways in real food products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

    DEFF Research Database (Denmark)

    Pedersen, L.; Kaack, K.; Bergsøe, M.N.

    2004-01-01

    Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The theological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods...... recovery parameters. Sedimentation value was the only physiochernical flour characteristic with considerable influence on the model. Validation of the partial least squares-model including all samples from the 3 years gave only a weak correlation (r = 0.58), whereas when each single year was evaluated...

  8. Formation of monochloropropane-1,2-diol and its esters in biscuits during baking.

    Science.gov (United States)

    Mogol, Burçe Ataç; Pye, Céline; Anderson, Warwick; Crews, Colin; Gökmen, Vural

    2014-07-23

    The formation of free monochloropropane-1,2-diol (3-MCPD and 2-MCPD) and its esters (bound-MCPD) was investigated in biscuits baked with various time and temperature combinations. The effect of salt as a source of chloride on the formation of these processing contaminants was also determined. Kinetic examination of the data indicated that an increasing baking temperature led to an increase in the reaction rate constants for 3-MCPD, 2-MCPD, and bound-MCPD. The activation energies of formation of 3-MCPD and 2-MCPD were found to be 29 kJ mol(-1). Eliminating salt from the recipe decreased 3-MCPD and 2-MCPD formation rate constants in biscuits by 57.5 and 85.4%, respectively. In addition, there was no formation of bound-MCPD in biscuits during baking without salt. Therefore, lowering the thermal load or limiting the chloride concentration should be considered a means of reducing or eliminating the formation of these contaminants in biscuits. Different refined oils were also used in the recipe to test their effect on the occurrence of free MCPD and its esters in biscuits. Besides the baking process, the results also confirmed the role of refined oil in the final concentration of these contaminants in biscuits.

  9. The Effect of Ginger Biscuit on Nausea and Vomiting in Early Pregnancy

    Directory of Open Access Journals (Sweden)

    Basirat Zahra

    2009-04-01

    Full Text Available Nausea and vomiting of pregnancy (NVP are often alleviated by eating dried biscuits or foods. Natural products such as ginger have been suggested as herbal remedies for its treatment. The purpose of this study was to determine the effectiveness of ginger in biscuit form for the treatment. Sixty-five women with NVP at or before 17 weeks of gestation, who attended the antenatal clinic of Yahyanejad hospital in Babol town, Northern Iran, during 2005-2006 were included in the study. The subjects were randomized in a double-blind design and divided into two groups to take biscuits. 0.5g of ginger as fine powder was incorporated in each biscuit. Subjects received 5 ginger biscuits per day or an identical placebo biscuit for 4 days. They graded their severity of nausea using visual analog scales (VAS and recorded the number of vomiting episodes in the previous 24 hours and again during 4 consecutive days. Five-item Likert scales were used to assess the severity of their symptoms. The average VAS scores of day 1 to 4 of post-therapy minus baseline nausea was decreased significantly in ginger (2.6±1.77 compared with the placebo group (1.4±1.62 (P=0.01. The number of vomiting episodes was also decreased in ginger (0.96±0.21 and placebo (0.62±0.19, the difference being insignificant. A significant difference was seen in inter-group variations per day in both groups. Likert scale showed an improvement in symptoms in both groups (P=0.43. Therefore, ginger in biscuit form is effective for relieving the severity of nausea and, to some extent, of vomiting in pregnancy.

  10. Biscuit making potentials of flours from wheat and plantain at different stages of ripeness

    Directory of Open Access Journals (Sweden)

    S. A. Oyeyinka

    2014-01-01

    Full Text Available The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness flour blends were evaluated. Composite flours were formulated using wheat (white and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D. The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/203 (sample F was significantly (P ≤ 0.05 lower than other biscuits. Composite flour 50/503 had the highest protein content (12.64 %. The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05 higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/101 (sample C was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.

  11. Chemical and biological studies on producing high quality biscuits with irradiated tomato wastes

    International Nuclear Information System (INIS)

    Nassef, A.E.

    2005-01-01

    The present investigation has been carried out to produce high quality biscuits for treatment of some special diseases. In this study, the total tomato processing wastes were used as new source of protein in which the most predominate elements were found to be phosphorus, potassium and magnesium. Phenyl alanine was found to be the first limiting amino acid, while lysine was the second limiting amino acid. It was found to contain about 30.66% fiber and 28.1% protein. The total tomato processing wastes remain unutilized and they not only add to the disposal problem, but also aggravate environmental pollution. Tomato wastes were irradiated in two doses (1.5 and 2.5 KGy) for preservation. Biscuits were made with supplementation of 5, 10 and 15% tomato wastes. All samples of biscuits were examined for chemical composition and organoleptic evaluation. Biological assay was carried out on rats fed biscuits containing 15% irradiated and non-irradiated tomato wastes. The weight gain, serum cholesterol and triglycerides were determined. Internal organs were also followed. The results obtained showed that 15% tomato wastes biscuit had the highest content of lysine, isoleucine and fiber (6.36, 2.72 and 24.80, respectively) and also scored a good grade. Weight gain, cholesterol and triglycerides were reduced comparable to control and there was no effect of irradiation on the rats internal organs

  12. Chemical and biological studies on sweet biscuits produced from irradiated phaseolus beans flour

    International Nuclear Information System (INIS)

    Nassef, A.E.

    2005-01-01

    This study was carried out to evaluate the chemical composition of beans such as minerals, amino acids, total carbohydrates and fiber to produce high quality sweet biscuits for treating some special diseases. In this study, the Phaseolus beans flour was used as a new source of very important composition. Beans flour was irradiated at two doses (0.5 and 1.0 KGy) for preservation. Sweet biscuits were made with supplementation of 5, 10, 15% beans flour. All samples of sweet biscuits were examined for chemical composition and organoleptic characteristics. Biological assay was carried out in rats maintained on 15% either irradiated or non-irradiated beans flour sweet biscuits through determining the weight gain, serum cholesterol and triglycerides and investigating the internal organs. The results obtained showed that sweet biscuits containing 15% Phaseolus beans flour had highest content of protein, minerals and fiber and scored a good grade. Weight gain, cholesterol and triglycerides levels were reduced comparable to control and there was no effect of irradiated beans flour on the internal organs

  13. Estimation of thermal conductivity of short pastry biscuit at different baking stages

    Directory of Open Access Journals (Sweden)

    Chiara Cevoli

    2014-10-01

    Full Text Available Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the following research was to compare the thermal conductivity of short pastry biscuits, at different baking stages (60-160 min, measured by a line heat source thermal conductivity probe and estimated through the use of thermo-physical models. The measures were carried out on whole biscuits and on powdered biscuits compressed into cylindrical cases. Thermal conductivity of the compacted material, at different baking times (and, consequently at different moisture content, was then used to feed parallel, series, Krischer and Maxwell-Eucken models. The results showed that the application of the hot wire method for the determination of thermal conductivity is not fully feasible if applied directly to whole materials due to mechanical changes applied to the structure and the high presence of fats. The method works best if applied to the biscuit component phases separately. The best model is the Krischer one for its adaptability. In this case the value of biscuit thermal conductivity, for high baking time, varies from 0.15 to 0.19 Wm–1 K–1, while the minimum, for low baking time, varies from 0.11 to 0.12 Wm–1 K–1. These values are close to that reported in literature for similar products.

  14. Short-Term Feeding of Fibre-Enriched Biscuits: Protective Effect against Hepatotoxicity in Diabetic Rats

    Directory of Open Access Journals (Sweden)

    Ochuko L. Erukainure

    2015-01-01

    Full Text Available The effects of fibre-enriched biscuit on biomarkers associated with hepatotoxicity in diabetic rats were investigated. Diabetes was induced by single intraperitoneal injection of alloxan monohydrate. Treatment lasted for 14 days after which the rats were sacrificed by cervical dislocation. Blood serum was analyzed to determine hepatic function enzymes. The liver was also analyzed to determine hepatic lipid profile and antioxidant enzymes. Induction of diabetes led to elevated levels of ALP, AST, and ALT. These were, however, significantly (p<0.05 reduced in the fibre-enriched biscuit fed (treated group. There was no significant difference in the serum bilirubin and total protein levels of the studied groups. Reduced albumin level was observed in the diabetic group; this was further lowered on feeding with fibre-enriched biscuits. Induction of diabetes led to increased hepatic level of cholesterol, triglyceride (TG, low density lipoprotein (LDL, and lipid peroxidation and decreased activities of glutathione (GSH, catalase (CAT, and superoxide dismutase (SOD and HDL level. These were significantly (p<0.05 reversed on feeding with fibre-enriched biscuit. This study portrays the protective effect of fibre-enriched biscuit on increased oxidative stress and hyperlipidemia in hepatic tissues of alloxan-induced diabetic rats.

  15. Glycemic Index Biscuits Formulation of Pedada Flour (Sonneratia caseolaris) with Tubers Starch

    Science.gov (United States)

    Jariyah; Susiloningsih, E. K. B.; Nilasari, K.

    2018-01-01

    The glycemic index of food is the level of food according to its effect on blood glucose levels. Foods with low glycemic index have been shown to improve glucose and fat levels in people with diabetes mellitus and improve insulin resistance. Pedada Fruits (Sonneratia caseolaris) is the one of mangrove fruits has a high fiber content, so it can be used as a raw material in biscuits production. The aim of this research to evaluate the glycemic index on the formula biscuit from the pedada flour and starch from white sweet potato, arrowroot, taro, potato and cassava mixed. This research used completely randomized design in factorial patern with one factor and five levels on formulation biscuit of pedada flour with tubers starch (20% : 80%). The biscuits product were measured of the proximate, crude fiber, glycemic index and glycemic load on wistar rats. The best treatment was 20% of pedada flour with 80% of taro starch which produced biscuit with 76.24% of yield, 2.58% of protein, 15.55% of fat, 2.72% of crude fiber, 48.83 of glycemic index and 7.39 of glycemic load.

  16. Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

    Directory of Open Access Journals (Sweden)

    Abd El-Moneim M. R. AFIFY

    2015-03-01

    Full Text Available Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’ were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum. ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Dorado’ and ‘Shandaweel-6’ that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highest value in water holding capacity (WHC.‘Giza-15’recorded the highest variety in oil holding capacity (OHC. The most significant increase in WHO was after fermentation treatment, followed by cooking treatment. Regarding OHC, the most significant increase was after germination treatment. Biscuits prepared from 50% whole meal flour of raw, soaked, cooked, germinated and fermented sorghum were evaluated for sensory and physical characteristics. The sensory results showed that 50% sorghum whole meal flour could be incorporated to prepare acceptable quality biscuits. The diameter of sorghum biscuits increased, while the diameter of wheat biscuits decreased. Hardness of sorghum biscuits was significant decreased in all treatments compared with wheat biscuits. Hardness of germinated sorghum biscuits was close to wheat biscuits values.

  17. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

    NARCIS (Netherlands)

    Fels, van der H.J.; Capuano, E.; Nguyen, H.T.; Mogol, B.A.; Kocadagli, T.; Goncuoglu Tas, N.; Hamzalioglu, A.; Boekel, van M.A.J.S.; Gokmen, V.

    2014-01-01

    The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C.

  18. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.

    Science.gov (United States)

    Nguyen, Ha T; van der Fels-Klerx, H J Ine; van Boekel, M A J S

    2017-09-01

    This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Determination of Vitamin E in Cereal Products and Biscuits by GC-FID.

    Science.gov (United States)

    Pasias, Ioannis N; Kiriakou, Ioannis K; Papakonstantinou, Lila; Proestos, Charalampos

    2018-01-01

    A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as "superfoods". The limits of detection and quantification were calculated. The accuracy and precision were estimated using the certified reference material FAPAS T10112QC, and the determined values were in good accordance with the certified values. The health claims according to the daily reference values for vitamin E were calculated, and the results proved that the majority of the samples examined showed a percentage daily value higher than 15%.

  20. Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit.

    Science.gov (United States)

    Swapna, K S; Rao, K Jayaraj

    2016-03-01

    In view of their growing importance in human nutrition, incorporation of oats and cheese during the manufacture of short-dough type biscuits was studied. Rolled oats were incorporated at 25, 35 and 45 % of refined wheat flour in short-dough type biscuit formulation. Cheddar and processed cheese were used for flavouring purpose at three levels each, viz. 30, 40 and 50 % on flour basis. The dough exhibited less firmness on oats incorporation as indicated by lower firmness value (21.73 N) as against 25.05 N for control dough measured by Texture Analyser. Addition of cheese to the 25 % oat incorporated dough further reduced its firmness and altered its viscoelastic characteristics. Baking conditions for the oats and cheese incorporated biscuits were optimized as 165 °C for 25-27 min. Sensory evaluation results revealed that the biscuit made from 25 % oat incorporated dough scored highest in most of the sensory attributes including overall acceptability. Cheddar cheese and processed cheese levels were optimized at 30 and 40 % in oats-incorporated dough based on the sensory analysis of biscuits prepared from the dough samples. The moisture and β- glucan contents were 3.93 % and 0.62 %; 4.32 % and 0.60 % for cheddar cheese and processed cheese added biscuits, respectively. The spread ratios were higher in cheese incorporated biscuits than in oat incorporated biscuits. It was concluded that good quality cheese flavoured biscuits can be prepared by incorporating rolled oats in biscuit formulation along with cheddar or processed cheese.

  1. Effect of feeding graded levels of biscuit waste based diet on non ...

    African Journals Online (AJOL)

    USER

    2010-07-12

    Jul 12, 2010 ... internal offals, blood, bones and diaphragm. The results revealed that there were significant (P < 0.05) differences in the non-carcass components of all the rams fed different diets. It was further observed that diets B1 (25%) and B2 (50%) biscuit waste inclusion had the best (P < 0.05) effects on non-carcass.

  2. Effect of feeding graded levels of biscuit waste based diet on non ...

    African Journals Online (AJOL)

    100%) were formulated with combined biscuit waste and Leucaena leucocephala meals and fed to 20 Yankasa rams for 91 days to evaluate their effects on non-carcass components of the rams. The rams were slaughtered at the expiration of ...

  3. Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

    Directory of Open Access Journals (Sweden)

    Bhawna Chugh

    2013-01-01

    Full Text Available Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum. A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%, ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter and stress-strain ratio decreased significantly with increase in the amount of sugar. There was a significant decrease in spread ratio at high amount of water. Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar and fat . The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g, and water 21 mL based on 100 g flour. The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%.

  4. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

    Directory of Open Access Journals (Sweden)

    Flavia POP

    2017-12-01

    Full Text Available The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4, 20% (R3, 10% (R2 and without soy flour, control (R1. The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in the flour blend. The highest mineral content was obtained in R4 (1.98% and the lowest in R1 (0.552%, soy flour brought a significant contribution to mineral substances, and the ash content increased gradually with the increase in the percentage of soy flour. From the sensory evaluation, the biscuits with 10 and 20% soy flour addition presented similar characteristics, biscuits supplemented with up to 20% soy flour have shown superior nutritional characteristics as compared to wheat flour biscuits.

  5. Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

    Directory of Open Access Journals (Sweden)

    Bruna Oliveira TAVARES

    2016-01-01

    Full Text Available Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit for ten months. The analyses were: weight, diameters (internal and external, thickness, specific volume, instrumental parameters of color, texture, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the

  6. DEVELOPING UNIVERSAL INSTALLATION WITH AUTOMATIC MONITORING AND CONTROL PROCESS OF MIXING, WHIPPING AND MOLD ING BISCUIT DOUGH

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2013-01-01

    Full Text Available The mixing-melting-forming installation with the automated system of monitoring and managements of technolog-ical processes and structurizations at intensive kneading, melting and formation of biscuit dough.

  7. Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach

    Directory of Open Access Journals (Sweden)

    Dipesh Aggarwal

    2016-03-01

    Conclusion: The study demonstrated that highly acceptable reduced-calorie biscuits can be produced by using dairy–multigrain composite flour with maltitol and FOS-sucralose (as sweetener and PD (as fat replacer.

  8. THE USE OF INULIN AND SOY PROTEIN ISOLATE IN PRODUCING HARD-DOUGH BISCUITS FOR SENIOR PEOPLE

    Directory of Open Access Journals (Sweden)

    Antonella DOROHOVYCH

    2017-09-01

    Full Text Available The article reviews the potential rationale of the addition of inulin and soy proteins to harddough biscuits recommended for senior people’s diet. Hard-dough biscuits were considered as the objects of this nutritional enrichment since they have an optimal balance of proteins, fats and carbohydrates compared to the rest of flour-baked foods. Our study aimed to examine the role that inulin and protein play in the technological processes associated with producing hard-dough biscuits; in particular, special consideration was given to the selection of the optimal proportion of the new raw components, as well as the effect they cause on the quality of the hard-dough biscuits, the emulsion and the dough. The study identifies the role that inulin and soy protein isolate play in the heat treatment processes and storage of hard-dough biscuits intended for senior people. Recommendations have been given as to the healthy diet for senior people.The authors have proved a significant effect of the new raw materials on the structural and mechanical characteristics of dough that assumes additional elasticity due to the increase in the volume of bound moisture in the hydrated flour. It has been established that the addition of inulin and soy isolate prolongs the duration of the heat treatment of hard-dough biscuits. By consuming 100 g of special-purpose hard-dough biscuits, it is possible to fill up to 30% of the daily need for fiber in humans. The study has proved the advisability of using soy protein isolate and inulin when producing special-purpose hard-dough biscuits for senior people because of its enrichment with complete proteins, irreplaceable amino acids and food fibers.

  9. Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response

    Directory of Open Access Journals (Sweden)

    Benjapor Phongnarisorn

    2018-02-01

    Full Text Available Matcha green tea powder (MGTP is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential functional health properties. Baking decreased the content of total catechins by 19% compared to dough, although epimerization increased the amount of (+-gallocatechin gallate at the expense of other catechins such as (−-epigallocatechin gallate. Consumer acceptability tests using a 9-point hedonic scale showed that consumers preferred enriched biscuits with low content of MGTP (2 g of MGTP 100 g−1 of flour, and an increase of sugar content did not significantly improve the acceptability of MGTP-enriched biscuits. Overall, enrichment of biscuits with MGTP did not significantly affect the postprandial glucose or triglyceride response (area under curve compared to non-enriched biscuits consumed with water or MGTP drink. Enriching biscuits with Matcha green tea is acceptable to consumers, but may not bring significant postprandial effects.

  10. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom.

    Science.gov (United States)

    Farzana, Tasnim; Mohajan, Suman

    2015-09-01

    The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed for chemical and sensory parameters. Protein content of soy flour-supplemented biscuits increased from 11.07% to 17.86% as compared to control along with a significant increased in fat (17.36-20.89%), fiber (0.48-0.92%), iron (1.56-1.99 mg/100 g), and energy value (463-485 Kcal/g). Ash content also increased but not significantly. Results from chemical analyses and organoleptic evaluation indicate that good quality biscuits can be prepared by substituting wheat flour with 15% soy flour and addition of mushroom powders may affect the backing quality. Protein Energy Malnutrition (PEM) of the Bangladeshi population can be reduced through the development of biscuits in this way.

  11. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.

    Science.gov (United States)

    Adebiyi, Janet Adeyinka; Obadina, Adewale Olusegun; Adebo, Oluwafemi Ayodeji; Kayitesi, Eugenie

    2017-10-01

    The effects of fermentation and malting on the proximate composition, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were studied. Consumer tests of the biscuits samples were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet flour as well as the sensorial acceptability of subsequent biscuits. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Determination of Vitamin E in Cereal Products and Biscuits by GC-FID

    Science.gov (United States)

    Kiriakou, Ioannis K.; Papakonstantinou, Lila

    2018-01-01

    A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as “superfoods”. The limits of detection and quantification were calculated. The accuracy and precision were estimated using the certified reference material FAPAS T10112QC, and the determined values were in good accordance with the certified values. The health claims according to the daily reference values for vitamin E were calculated, and the results proved that the majority of the samples examined showed a percentage daily value higher than 15%. PMID:29301245

  13. Real-time biscuit tile image segmentation method based on edge detection.

    Science.gov (United States)

    Matić, Tomislav; Aleksi, Ivan; Hocenski, Željko; Kraus, Dieter

    2018-05-01

    In this paper we propose a novel real-time Biscuit Tile Segmentation (BTS) method for images from ceramic tile production line. BTS method is based on signal change detection and contour tracing with a main goal of separating tile pixels from background in images captured on the production line. Usually, human operators are visually inspecting and classifying produced ceramic tiles. Computer vision and image processing techniques can automate visual inspection process if they fulfill real-time requirements. Important step in this process is a real-time tile pixels segmentation. BTS method is implemented for parallel execution on a GPU device to satisfy the real-time constraints of tile production line. BTS method outperforms 2D threshold-based methods, 1D edge detection methods and contour-based methods. Proposed BTS method is in use in the biscuit tile production line. Copyright © 2018 ISA. Published by Elsevier Ltd. All rights reserved.

  14. Impact of fortified biscuits on micronutrient deficiencies among primary school children in Bangladesh.

    Directory of Open Access Journals (Sweden)

    Alayne M Adams

    Full Text Available Micronutrient deficiencies can compromise the development potential of school-aged children, and their later health and productivity as adults. School feeding and school-based fortification approaches have been utilized globally to redress nutritional deficiencies in this age group.We explored the acceptability and micronutrient impact of a Bangladesh Government supported school-based micronutrient fortification program for children attending rural primary schools in 10 disadvantaged sub-districts.We applied a mixed methods approach. The quantitative component assessed the impact of micronutrient fortification on 351 children aged 6-11 years using a cohort pre-post research design with a control group. The qualitative component explored the acceptability of the intervention using focus group discussions, body mapping and semi-structured interviews with teachers, school-going children and school authorities.Daily consumption of fortified biscuits by primary school children had a significant positive impact on mean levels of iron, folic acid, vitamin B12, retinol and vitamin D controlling for sex, baseline deficiency status, CRP, and H. pylori. Levels of anemia and vitamin D deficiency were also significantly reduced. Qualitative findings indicated the widespread acceptability of the daily biscuit. Teachers perceived students to be more attentive in class, less tired, and some attributed better school performance to biscuit consumption. Children reported similar improvements in concentration and energy levels.This study is among the first in Bangladesh to comprehensively assess a school-based fortification program in terms of its acceptability and impact on micronutrient status of children aged 6-11 years of age. While results strongly support this modality of school feeding, research on the cognitive impacts of micronutrient fortified biscuits will help clarify the case for scaled-up investments in school- based feeding program in Bangladesh and

  15. Estimation of thermal conductivity of short pastry biscuit at different baking stages

    OpenAIRE

    Cevoli, C.; Fabbri, A.; Marai, S.V.; Ferrari, E.; Guarnieri, A.

    2014-01-01

    Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the following research was to compare the thermal conductivity of short pastry biscuits, at different baking stages (60-160 min), measured by a line heat source thermal conductivity probe and estimated t...

  16. PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach

    Directory of Open Access Journals (Sweden)

    Feri Kusnandar*

    2010-12-01

    Full Text Available The objective of this research was to determine the shelf-life of commercial soft and hard dough biscuits packed in metallized plastics by using a critical moisture content approach. The critical moisture contents, which were reached when the biscuits started to loss their crispiness and firmness, were 0,064 g H2O/g dried solid for soft dough biscuit and 0.069 g H2O/g dried solid for hard dough biscuit. The soft dough biscuits stored at 30oC and relative humidity of 75% had shelf life of 17.4 months, while that of hard dough biscuit at the same storage condition had shelf life of 16.5 months.

  17. The suitability of teff flour in bread, layer cakes, cookies and biscuits.

    Science.gov (United States)

    Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade

    2013-11-01

    A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.

  18. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

    OpenAIRE

    Flavia POP; Zorica VOȘGAN; Lucia MIHALESCU

    2017-01-01

    The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without soy flour, control (R1). The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in t...

  19. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

    OpenAIRE

    Yadav, Ritika B.; Yadav, Baljeet S.; Dhull, Nisha

    2011-01-01

    Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144....

  20. Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit.

    Science.gov (United States)

    Ng, Sze Han; Robert, Sathyasurya Daniel; Wan Ahmad, Wan Amir Nizam; Wan Ishak, Wan Rosli

    2017-07-15

    The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporation of 8% PSC powder in biscuits (GI=49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Implementing a low-starch biscuit-free diet in zoo gorillas: the impact on health.

    Science.gov (United States)

    Less, E H; Lukas, K E; Bergl, R; Ball, R; Kuhar, C W; Lavin, S R; Raghanti, M A; Wensvoort, J; Willis, M A; Dennis, P M

    2014-01-01

    In the wild, western lowland gorillas consume a diet high in fiber and low in caloric density. In contrast, many gorillas in zoos consume a diet that is high-calorie and low in fiber. Some items commonly used in captive gorilla diets contain high levels of starch and sugars, which are minimal in the natural diet of gorillas. There is a growing concern that captive gorillas may qualify as obese. Furthermore, the leading cause of death for adult male gorillas in zoos is heart disease. In humans, a diet that is high in simple carbohydrates is associated with both obesity and the incidence of heart disease. In response to these issues, we implemented a biscuit-free diet (free of biscuits and low in fruit) and measured serum biomarkers of obesity and insulin resistance pre- and post-diet change at three institutions: North Carolina Zoological Garden, Cleveland Metroparks Zoo, and Columbus Zoo and Aquarium. We also added a resistant starch supplement to gorilla diets at two of the above institutions. We anticipated that these diet changes would positively affect biomarkers of obesity and insulin resistance. Both diet manipulations led to a reduction in insulin. Resistant starch also decreased overall serum cholesterol levels. Future research will examine these health changes in a greater number of individuals to determine if the results remain consistent with these preliminary findings. © 2014 Wiley Periodicals, Inc.

  2. Assessment of Annual Effective Dose for Natural Radioactivity of Gamma Emitters in Biscuit Samples in Iraq.

    Science.gov (United States)

    Abojassim, Ali Abid; Al-Alasadi, Lubna A; Shitake, Ahmed R; Al-Tememie, Faeq A; Husain, Afnan A

    2015-09-01

    Biscuits are an important type of food, widely consumed by babies in Iraq and other countries. This work uses gamma spectroscopy to measure the natural radioactivity due to long-lived gamma emitters in children's biscuits; it also estimates radiation hazard indices, that is, the radium equivalent activity, the representative of gamma level index, the internal hazard index, and the annual effective dose in children. Ten samples were collected from the Iraqi market from different countries of origin. The average specific activities for (226)Ra, (232)Th, and (40)K were 9.390, 3.1213, and 214.969 Bq/kg, respectively, but the average of the radium equivalent activity and the internal hazard index were 33.101 Bq/kg and 0.107, respectively. The total average annual effective dose from consumption by adults, children, and infants is estimated to be 0.655, 1.009, and 0.875 mSv, respectively. The values found for specific activity, radiation hazard indices, and annual effective dose in all samples in this study were lower than worldwide median values for all groups; therefore, these values are found to be safe.

  3. Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR.

    Science.gov (United States)

    Serial, M R; Blanco Canalis, M S; Carpinella, M; Valentinuzzi, M C; León, A E; Ribotta, P D; Acosta, R H

    2016-02-01

    The effect of fiber addition on the distribution and mobility of protons in biscuits is studied by using low resolution time domain nuclear magnetic resonance (TD-NMR). The proportion of flour is reduced in order to incorporate inulin and oat fiber. NMR temperature dependent experiments are carried out in order to gain insight on the processes occurring in biscuit baking. Proton populations were identified measuring spin-spin relaxation times (T2). The major change in the relaxation profiles upon incorporation of fibers corresponds to mobile water molecules, which appear to be related to dough spreading behavior and biscuit quality. Biscuit samples baked in a commercial oven were studied by two dimensional spin-lattice/spin-spin (T1-T2) relaxation maps. The T1/T2 ratio is used as an indicator of the population mobility, where changes in the mobility of water in contact with flour components as starch, proteins and pentosans are observed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits

    Directory of Open Access Journals (Sweden)

    M. Thivani

    2016-12-01

    Full Text Available The bakery industry is growing very fast and the products are becoming increasingly popular among consumers world-wide. Among ready-to-eat snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life and preferred eating quality. Pineapples constitute important natural and valuable material in producing functional foods due to the presence of several anti-oxidants and bioactive compounds. Therefore, the aim of the present study was to investigate the nutritional composition and sensory quality of wheat flour biscuits incorporated with pineapple powder at the rates of 3, 5, 10, and 15% (w/w basis. The protein, fat, total sugar, moisture and mineral contents were significantly (p<0.05 changed during storage. Nutritional analysis indicated that biscuits incorporated with 5% pineapple powder had a slow rate of increase in moisture content (4.19 to 5.0% and decreasing trend in protein (22.15 to 22.06%, fat (18.83 to 18.79%, total sugar (58.52 to 58.34% and mineral contents (2.212 to 1.591% compared to other treatments during storage. Among the treatments, the biscuits prepared with 5% pineapple powder had the highest nutritional and sensory quality, having the overall acceptability score of 7.7 in a 9-point hedonic scale. The shelf life evaluation showed that these biscuits could be stored for 6 weeks at the ambient conditions of average temperature at 301ºC and RH at 75-80% with acceptable quality.

  5. Co-exposure to methylmercury and inorganic arsenic in baby rice cereals and rice-containing teething biscuits.

    Science.gov (United States)

    Rothenberg, Sarah E; Jackson, Brian P; Carly McCalla, G; Donohue, Alexis; Emmons, Alison M

    2017-11-01

    Rice is an important dietary source for methylmercury (MeHg), a potent neurotoxin, and inorganic arsenic (As), a human carcinogen. Rice baby cereals are a dietary source of inorganic As; however, less is known concerning MeHg concentrations in rice baby cereals and rice teething biscuits. MeHg concentrations were measured in 36 rice baby cereals, eight rice teething biscuits, and four baby cereals manufactured with oats/wheat (n = 48 total). Arsenic (As) species, including inorganic As, were determined in rice baby cereals and rice teething biscuits (n = 44/48), while total As was determined in all products (n = 48). Rice baby cereals and rice teething biscuits were on average 61 and 92 times higher in MeHg, respectively, and 9.4 and 4.7 times higher in total As, respectively, compared to wheat/oat baby cereals. For a 15-g serving of rice baby cereal, average MeHg intake was 0.0092μgday -1 (range: 0.0013-0.034μgday -1 ), while average inorganic As intake was 1.3μgday -1 (range: 0.37-2.3μgday -1 ). Inorganic As concentrations in two brands of rice baby cereal (n = 12/36 boxes of rice cereal) exceeded 100ng/g, the proposed action level from the U.S. Food and Drug Administration. Log 10 MeHg and inorganic As concentrations in rice baby cereals were strongly, positively correlated (Pearson's rho = 0.60, p baby cereals and teething biscuits were a dietary source of both MeHg and inorganic As. Studies concerning the cumulative impacts of MeHg and inorganic As on offspring development are warranted. Copyright © 2017 Elsevier Inc. All rights reserved.

  6. FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS

    Directory of Open Access Journals (Sweden)

    Dayane Angélica Machado dos Santos

    2015-12-01

    Full Text Available ABSTRACT The increased demand for differentiated and health-oriented food has driven the development of bakery products with specific nutritional and sensory characteristics. The aim of this study was to compare four different biscuits: two commercial (sugar-free and gluten-free and two experimental formulations (standard and source of extra fiber. The cookie with added fiber had passion fruit albedo and pumpkin peel added to its formulation, as well as reduced wheat flour content compared with the standard formulation. These alterations aimed to achieve both nutritional and economic benefits. The Free Choice Profiling methodology was used, and the data were subjected to Generalized Procrustes Analysis. The analysis was performed separately by attribute classes (appearance, aroma, flavor and texture. The percentage of variance explained in the first dimension was 87.6% for texture, and the sum of the first two dimensions was greater than 90% for all four attributes. Both experimental formulations were characterized as having a yellowish color, flattened appearance, passion fruit aroma, natural aroma, passion fruit flavor, passion fruit residual flavor, soft texture and compact texture. Therefore, the addition of byproducts in the standard formulation did not qualitatively change the characteristic attributes. The products were also evaluated on a 9-point hedonic scale, and the data were statistically evaluated by analysis of variance (ANOVA. When compared by affective analysis, the formulation with added fiber and the commercial biscuits showed no significant difference regarding flavor and intent to purchase. Thus, the cookie developed herein has promising market potential, and it presents additional benefits due to its economic and nutritional appeal.

  7. Implementing a low-starch biscuit-free diet in zoo gorillas: the impact on behavior.

    Science.gov (United States)

    Less, E H; Bergl, R; Ball, R; Dennis, P M; Kuhar, C W; Lavin, S R; Raghanti, M A; Wensvoort, J; Willis, M A; Lukas, K E

    2014-01-01

    In the wild, western lowland gorillas travel long distances while foraging and consume a diet high in fiber and low in caloric density. In contrast, gorillas in zoos typically consume a diet that is low in fiber and calorically dense. Some items commonly used in captive gorilla diets contain high levels of starch and sugars, which are present at low levels in the natural diet of gorillas. Diet items high in simple carbohydrates are associated with obesity and heart disease in humans. Typical captive gorilla diets may also encourage undesirable behaviors. In response to these issues, we tested the behavioral impact of a diet that was biscuit-free, had low caloric density, and which was higher in volume at five institutions. We hypothesized that this diet change would reduce abnormal behaviors such as regurgitation and reingestion (R/R), decrease time spent inactive, and increase time spent feeding. The biscuit-free diet significantly reduced (and in the case of one zoo eliminated) R/R and may have reduced hair-plucking behavior. However, an increase in coprophagy was observed in many individuals following the diet change. The experimental diet caused a general increase in time the gorillas spent feeding, but this increase did not occur across all institutions and varied by individual. Interestingly, the overall time gorillas spent inactive actually increased with this diet change. Future research will examine these behavioral changes in a greater number of individuals to determine if the results remain consistent with these preliminary findings. Additionally, future research will examine the physiological impact of this diet change. © 2014 Wiley Periodicals, Inc.

  8. Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits

    Directory of Open Access Journals (Sweden)

    Bojana Filipčev

    2015-12-01

    Full Text Available Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of finalproduct assessed after baking and 30 days of storage. Buckwheat flour was added at 30, 40, 50% levels and two granulations (fine and coarse. Addition of buckwheat flour significantly increaseddough hardness and decreased adhesiveness. Spread significantly increased in biscuits with 40% and 50% of coarse buckwheat flour. Biscuits containing coarse flour were harder and more fracturable than the control, whereas those with fine flour tended to be softer and less fracturable.Textural properties were significantly correlated to protein stability to heat and retrogradation tendency of starch in biscuit dough as well as moisture content.

  9. In vitro digestion of short-dough biscuits enriched in proteins and/or fibres, using a multi-compartmental and dynamic system (1): viscosity measurement and prediction.

    Science.gov (United States)

    Villemejane, C; Wahl, R; Aymard, P; Denis, S; Michon, C

    2015-09-01

    The effects of biscuit composition on the viscosity generated during digestion were investigated. A control biscuit, one with proteins, one with fibres, and one with both proteins and fibres were digested under the same conditions, using the TNO intestinal model (TIM-1). The TIM-1 is a multi-compartmental and dynamic in vitro system, simulating digestion in the upper tract (stomach and small intestine) of healthy adult humans. Digesta were collected at different times, in the different compartments of the TIM-1 (stomach, duodenum, jejunum and ileum) and viscosity was measured with a dynamic rheometer. Results showed a marked effect of biscuit composition on chyme viscosity. Highest viscosity was obtained with biscuits containing viscous soluble fibres, followed by those enriched in both proteins and fibres, then by protein-enriched and control biscuits. The viscosity was maintained throughout the gut up to the ileal compartment. A prediction of the evolution of the chyme viscosity in each compartment of the TIM-1 was built, based on model curves describing the evolution of the viscosity as a function of biscuit concentration, and on dilution factors measured by spectrophotometry on a blank digestion. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. PEMANFAATAN MINYAK SAWIT MERAH DALAM PEMBUATANBISKUIT KACANG KAYA BETA KAROTEN [Utilization of Red Palm Oil To Produce BetaCarotene-Rich Nuts Biscuit

    Directory of Open Access Journals (Sweden)

    Robiyansyah Robiyansyah

    2017-03-01

    Full Text Available The purpose of this research was to get formulation of red palm oil and cooking oil to produce nuts biscuits with the best organoleptic properties. The formula consisted of red palm oil and cooking oil mixture with 6 comparisons: (0:100, (20:80, (40:60, (60:40, (80:20 and (100:0. These formula were then used as basis to produce nuts biscuits. Observation was done on the organoleptic properties (aroma, texture, taste and color for all biscuits for all samples, while  proximates test (water, fat,protein,ash content and betacarotene content were done only for the best formulation. The data were descriptively analyzed and presented in tables and graphs. The best organoleptic properties of these betacarotene rich nuts biscuits was formulation of 20:80. This biscuits had water content 1,42%, ash content 1,21%, fat content 32,60%, protein content 12,59%, and the total of beta carotene 347,15 ppm, with the less normal for aroma (4,55, less crunchy for the texture (4,40, distinctive flavor beans for the taste (4,28, and yellowish for the color (4,50. Keywords: β-carotene, nuts biscuits,red palm oil.

  11. Development, Physico-Chemical and Sensory Properties of Biscuits Supplemented with Pumpkin Seeds to Combat Childhood Malnutrition in Pakistan

    International Nuclear Information System (INIS)

    Kanwal, S.; Raza, S.; Naseem, K.; Amjad, M.; Bibi, N.; Gillani, M.

    2015-01-01

    This study was carried out in Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan in 2014. Nutritive pumpkin seed flour fortified biscuits were prepared with four different substituted levels of pumpkin seed flour in wheat flour (T/sub 2/ = 5%, T/sub 3/ = 10%, T/sub 4/ = 15% and T/sub 5/ = 20%), were compared with control (T/sub 1/). Chemical attributes of biscuits showed that T/sub 5/ has maximum level of pumpkin flour (20%) with maximum protein (12.30%), fat (28.29%), ash (4.13%), iron (2.28%) and zinc (3.11%). Sensory results also revealed increasing trend in all sensory parameters. Results showed acceptability at all levels but treatment T/sub 4/ with 15 % pumpkin seed flour scored highest (8.0) for maximum overall acceptability. It was concluded that pumpkin seed flour can be supplemented successfully to partially replace wheat flour to prepare highly nutritious biscuits without affecting its overall acceptability. (author)

  12. Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia

    Directory of Open Access Journals (Sweden)

    Telma Elita Bertolin

    2013-06-01

    Full Text Available The objective of this study was to evaluate the effect of the addition of oatmeal and palm fat in the elaboration of biscuits with added L-leucine and calcium in order to develop a product for sarcopenia in the elderly. The biscuits, or cookies, were elaborated applying a central composite rotational design with surface response methodology, and the significant linear, quadratic and interaction terms were used in the second order mathematical model. Physical, physicochemical and sensory analyses were performed by a trained panel. Based on the best results obtained, three cookie formulations were selected for sensory evaluation by the target group and physicochemical determinations. The formulations with the highest sensory scores for appearance and texture and medium scores for color and expansion index were selected. The addition of calcium and leucine increased significantly the concentration of these components in the biscuits elaborated resulting in a cookie with more than 30% of DRI (Dietary Reference Intake for calcium and leucine. The formulations selected showed high acceptance by the target group; therefore, they can be included in the diet of elderly with sarcopenia as a functional food.

  13. Sensory evaluation of and acceptability trials on biscuits prepared from raw and malted wheat (Triticum aestivum)-Bengal gram (Cicer arietinum) mixes with or without a green leafy vegetable.

    Science.gov (United States)

    Goyle, A; Gujral, S

    1992-10-01

    Biscuits were prepared by varying the amounts of the basic ingredients to arrive at the most acceptable recipe. The final recipe contained 40 g of mix, 40 g of jaggery and 20 g of ghee. Sensory evaluation of biscuits containing 5 or 10% colocasia leaf powder by composite scoring test and hedonic scale showed that the former type of biscuit was preferred over the latter. The acceptability trial conducted on 42, 3 to 6 year old children showed that biscuits from either malted mix with or without 7.5% colocasia leaf powder and raw mix were equally acceptable as shown by the analysis of variance.

  14. IMPROVING PERFORMANCE OF BISCUIT PRODUCTION PROCESS THROUGH LEAN SIX-SIGMA AT PT XYZ

    Directory of Open Access Journals (Sweden)

    Ahmad Mukti Almansur

    2017-05-01

    Full Text Available This research aims to analyze waste or loss using the 7-waste approach and value added/non value added activities in the production process at PT. XYZ. This research also aims to evaluate the production process capability and sigma values at PT. XYZ and used DMAIC technique (Define, Measure, Analysis, Improvement, and Control from Lean Six-sigma with an analysis using Failure Mode and Effect Analysis (FMEA. The results of the research obtained the values of Process Cycle Efficiency (PCE of 47.29%, CTQ (Critical to Quality and process capability value in the form of Cpm (Capability Index for each process stage and yield. Line-5 has DPMO (Defects per Million Opportunities value of 29,632,607 with a Sigma Score 3.39, and FMEA (Failure Mode and Effect Analysis analysis resulted in recommendations for improvement at each process stage.Keywords: process cycle efficiency, biscuit, lean six-sigma, CTQ, CpmABSTRAKPenelitian ini bertujuan melakukan analisis tingkat pemborosan (waste/loss dengan menggunakan pendekatan 7 waste dan value added/non value added activity dalam proses produksi di PT. XYZ. Selanjutnya, melakukan evaluasi terhadap nilai kapabilitas proses produksi dan nilai sigma di PT. XYZ. Penelitian ini menggunakan teknik DMAIC (Define, Measure, Analysis, Improvement, and Control dari Lean Six Sigma dengan Analisis menggunakan menggunakan alat Failure Mode and Effect Analysis (FMEA. Hasil Penelitian mendapati nilai Process Cycle Efficiency (PCE 47.29%, CTQ (Critical to Quality dan nilai kapabilitas proses berupa Cpm (Capability Index setiap tahapan proses dan Yield. Line-5 memiliki DPMO (Defects Per Million Opportunities sebesar 29632.607 dengan Sigma Score 3.39 Sigma, analisis FMEA(Failure Mode and Effect Analysis menghasilkan rekomendasi perbaikan di setiap tahapan proses.Kata kunci: process cycle efficiency, biskuit, lean six sigma, CTQ, Cpm

  15. New record of Clypeasterophilus stebbingi (Rathbun, 1918 (Decapoda: Brachyura: Pinnotheridae from the east coast of Nicaragua

    Directory of Open Access Journals (Sweden)

    Michel E. Hendrickx

    Full Text Available The pinnotherid crab Clypeasterophilus stebbingi (Rathbun, 1918, previously known from Florida, USA, Colombia and Brazil, is reported for the first time from Central America, on the east coast of Nicaragua. A single female specimen was collected on the sand dollar Clypeaster subdepressus (Gray, 1825, at 4 m depth, among turtle grass on sandy bottom. The specimen fits well with the description provided by M.J. Rathbun and observations made on photographs of the male holotype. Comparison of the material described from Florida (including the type material, Colombia and Brazil to the Nicaragua specimen, however, indicates that C. stebbingi shows some variation in the shape of the third maxilliped.

  16. Effect of processing on protein digestibility, biological value and net protein utilization of millet and legume based infant mixes and biscuits.

    Science.gov (United States)

    Geervani, P; Vimala, V; Pradeep, K U; Devi, M R

    1996-04-01

    Effect of combinations of millet and legume and processing on digestibility, biological value and net protein utilization was evaluated using albino rats. The millets and legumes selected for the study include sorghum, pearl millet, finger millet, chickpea and green gram (P radiatus). The processes tested include dehulling, boiling, roasting, malting and baking. Among the combinations tested, the sorghum-chickpea combination had significantly (p < 0.05) higher digestibility. Between the processes tested, roasting resulted in significantly higher net protein utilization. Results of biological study on biscuits prepared by using millet and legume combination flours, indicated the biscuits to be of good protein quality.

  17. Using parasitoid wasps in Integrated Pest Management in museums against biscuit beetle (Stegobium paniceum and webbing clothes moth (Tineola bisselliella

    Directory of Open Access Journals (Sweden)

    Pascal Querner

    2011-08-01

    Full Text Available Biscuit beetle (Stegobium paniceum and webbing clothes moth (Tineola bisselliella cause much damage to museum objects. Some objects and materials are very attractive to these two pest species and objects are often re-infested after treatment. For some years parasitoid wasps have been used in biological pest control to treat and reduce infestations of stored product pests in food processing facilities. Their application in museums is still new and in a research stage. Results from five different museums in Germany and Austria and their application are presented. Lariophagus distinguendus wasps were released against Stegobium paniceum in the municipal library Augsburger Stadtarchiv (Germany, the Ethnological Museum in Berlin (Germany and the Picture Gallery in the Kunsthistorisches Museum in Vienna (Austria. Trichogramma evanescens were released against Tineola bisselliella in the Technisches Museum in Vienna (Austria and in the Deutsches Museum Verkehrszentrum in Munich (Germany. Results show that for active biscuit beetle infestations good results can be expected using the Lariophagus distinguendus in museums. Active clothes moth infestations are harder to treat but with a very regular and long-term exposure to the wasps, the clothes moth population can be reduced over the years. We see the application of parasitoid wasps as part of an Integrated Pest Management concept that should be used besides regular insect monitoring and other preventive measures. Difficulties, limitations and research needs in the application of parasitoid wasps in museums are discussed.

  18. Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source

    NARCIS (Netherlands)

    Vaclavik, Lukas; Capuano, Edoardo; Gökmen, Vural; Hajslova, Jana

    2015-01-01

    The objective of this study is the evaluation of the potential of high-throughput direct analysis in real time-high resolution mass spectrometry (DART-HRMS) fingerprinting and multivariate regression analysis in prediction of the extent of acrylamide formation in biscuit samples prepared by

  19. Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits.

    Science.gov (United States)

    Passos, Cláudia P; Kukurová, Kristína; Basil, Eva; Fernandes, Pedro A R; Neto, Andreia; Nunes, Fernando M; Murkovic, Michael; Ciesarová, Zuzana; Coimbra, Manuel A

    2017-09-15

    Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugars- and caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuits containing EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. The use of Fagopyrum tataricum gaertn. whole flour to confer preventive contents of rutin to some traditional tuscany biscuits

    Directory of Open Access Journals (Sweden)

    Andrea BRUNORI

    2010-08-01

    Full Text Available To meet the growing interest for new foods that may be regarded as functional aliments, of particular interest appears the utilization of the grain of Fagopyrum tataricum. The high content of rutin available in the grain and whole flour of this species, in fact, offers the opportunity to introduce in the food recipes effective amounts of this bioactive compound. Rutin is credited with a growing multiplicity of health beneficial properties that can be reasonablysecured through the preventive nutrition approach. In this respect, the daily dose of rutin suggested by most dietary supplement preparations is around 50 mg/day. The use of F. tataricum whole flour, where the rutin content usually ranges between 1000 up to 2000 mg/100 g dry weight, allows to reach such an amount with a low percentage introduction of this ingredient in the original recipe. Higher contents of rutin are found in the herb of cultivated species of buckwheat (F. tataricum and F. esculentum. However, the handling of this material may not be as simple as that of the grain made into whole flour. Preliminary results would indicate that an intake of 50 mg of rutin with a single meal (breakfast in this case can be feasible by adding tartary buckwheat whole flour to some traditional Tuscany biscuits without impairing texture, taste and acceptability.In spite of the presence of rutin degrading enzymes, known to be present in tartary buckwheat grain, it would appear that just a negligible degradation of rutin to quercetin occurs during the phase of dough preparation and backing process so that most of the rutin present in the whole flour can be recovered in the biscuits.

  1. Energy compensation in the real world. Good compensation for small portions of chocolate and biscuits over short time periods in complicit consumers using commercially available foods.

    OpenAIRE

    Appleton, Katherine; McKeown, P.P.; Woodside, J.V.

    2014-01-01

    While investigations using covert food manipulations tend to suggest that individuals are poor at adjusting for previous energy intake, in the real world adults rarely consume foods with which they are ill-informed. This study investigated the impact in fully complicit consumers of consuming commercially available dark chocolate, milk chocolate, sweet biscuits and fruit bars on subsequent appetite. Using a repeated measures design, participants received four small portions (4 × 10-11 g) of ei...

  2. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.

    Science.gov (United States)

    Mildner-Szkudlarz, Sylwia; Bajerska, Joanna; Zawirska-Wojtasiak, Renata; Górecka, Danuta

    2013-01-01

    Grapes are one of the world's staple fruit crops, with about 80% of the yield being utilised for winemaking. Since grape by-products still contain large amounts of secondary metabolites, uses other than as fertilisers might be appropriate. In this study, white grape pomace (WGP) was incorporated in wheat flour at levels of 10, 20 and 30% (w/w) to investigate its influence on rheological, nutraceutical, physical and sensory properties. Farinograph characteristics of dough with different levels of WGP showed a decrease in water absorption from 56.4% (0% WGP) to 45.9% (30% WGP). Addition of WGP reduced hardness and caused a deterioration in brightness and yellowness of all enriched samples. The smallest addition of WGP (10%) caused an approximately 88% increase in total dietary fibre content as compared with the control. The content of phenolic compounds increased from 0.11 mg g⁻¹ with 0% WGP to 1.07 mg g⁻¹ with 30% WGP. The most stable phenols were as follows: γ-resorcylic acid < gallic acid < tyrosol < catechin < isovanilic acid. An assay of radical-scavenging activity showed that WGP addition greatly enhanced the antioxidant properties of biscuits. Acceptable biscuits were obtained when incorporating 10% WGP. WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols. Copyright © 2012 Society of Chemical Industry.

  3. Use of biogas biscuit meal EKPO-EB for agricultural biogas plant for substitution of energy crops utilization with organic waste

    Directory of Open Access Journals (Sweden)

    Chamrádová Kateřina

    2015-09-01

    Full Text Available A laboratory experiment of two-stage mesophilic, low-dry mass, anaerobic digestion was carried out, focused on verifying the benefit of processing the biscuit meal EKPO-EB instead of triticale silage Agostino (GPS and corn silage LG3266 in a regular batch for the agricultural biogas station in Pustějov. While anaerobic digestion of ensilages is largely difficult due to the content of lignocellulose, biscuit meal provides a high yield of biogas or methane, respectively, thanks to its high content of simple saccharides and lipids. When the original GPS (or the replacement EKPO-EB, respectively represented 0.81% of weight of the daily input mixture dose for the first stage, the rise in volumetric methane production was 20% which is significant. The biscuit meal EKPO-EB decomposes almost completely in the first stage. Later, when the EKPO-EB represented 1.63% of weight of the daily input mixture dose for the first stage, the rise in volumetric methane production was 54% in the first stage and 16% in the second stage.

  4. Nutrition labelling, marketing techniques, nutrition claims and health claims on chip and biscuit packages from sixteen countries.

    Science.gov (United States)

    Mayhew, Alexandra J; Lock, Karen; Kelishadi, Roya; Swaminathan, Sumathi; Marcilio, Claudia S; Iqbal, Romaina; Dehghan, Mahshid; Yusuf, Salim; Chow, Clara K

    2016-04-01

    Food packages were objectively assessed to explore differences in nutrition labelling, selected promotional marketing techniques and health and nutrition claims between countries, in comparison to national regulations. Cross-sectional. Chip and sweet biscuit packages were collected from sixteen countries at different levels of economic development in the EPOCH (Environmental Profile of a Community's Health) study between 2008 and 2010. Seven hundred and thirty-seven food packages were systematically evaluated for nutrition labelling, selected promotional marketing techniques relevant to nutrition and health, and health and nutrition claims. We compared pack labelling in countries with labelling regulations, with voluntary regulations and no regulations. Overall 86 % of the packages had nutrition labels, 30 % had health or nutrition claims and 87 % displayed selected marketing techniques. On average, each package displayed two marketing techniques and one health or nutrition claim. In countries with mandatory nutrition labelling a greater proportion of packages displayed nutrition labels, had more of the seven required nutrients present, more total nutrients listed and higher readability compared with those with voluntary or no regulations. Countries with no health or nutrition claim regulations had fewer claims per package compared with countries with regulations. Nutrition label regulations were associated with increased prevalence and quality of nutrition labels. Health and nutrition claim regulations were unexpectedly associated with increased use of claims, suggesting that current regulations may not have the desired effect of protecting consumers. Of concern, lack of regulation was associated with increased promotional marketing techniques directed at children and misleadingly promoting broad concepts of health.

  5. Uji Sifat Fisik dan Palatabilitas Biskuit Limbah Tanaman Jagung sebagai Substitusi Sumber Serat untuk Domba (The Physical Characteristic and Palatability of Corn Plant Waste Biscuit as Fiber Substitution for Sheep

    Directory of Open Access Journals (Sweden)

    Yuli Retnani

    2012-02-01

    design used was Completely Randomized Design with 6 treatments and 3 replications. The treatment were : R1 (100% field grass, R2 (50% field grass+50% corn leaf, R3 (100% corn leaf, R4 (50% field grass+50% corn husk, R5 (50% corn leaf+50% corn husk and R6 (100% corn husk. The data were subjected to ANOVA and Contrast Orthogonal Test. The observed variables were water activity, moisture, water absorption, density, and palatability. The results indicated that the treatments had highly significant effect (P<0.01 on water content. The water content of biscuits in R2 (11.06±0.10, R1 (11.23±0.60, and R6 (11.39±0.71 were lower than in biscuits R4 (11.73±0.17, R5 (11.80±0.09, and R3 (12.85±0.37. The average of water content of all treatments was 11.68±0.34%. The treatments also significantly affected (P<0.05 water absorption of biscuit feed in which water absorption on R4 (514.48±19.95, R5 (504.27±5.59 and R1 (492.34±40.90 were higher than R6 (452.31±42.63, R3 (438.00±15.69 and R2 (383.49±31.97 with overall averages of 464.15±26.12%. Water activity, density, and palatability were not significantly different. It could be concluded that palatability of corn plant waste biscuit was the same with field grass biscuit on sheep. (Key words: Biscuit of corn plant waste, Physical characteristic, Palatability, Sheep

  6. Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.

    Science.gov (United States)

    Leiva-Valenzuela, Gabriel A; Quilaqueo, Marcela; Lagos, Daniela; Estay, Danilo; Pedreschi, Franco

    2018-04-01

    The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.

  7. Comparison of problem behaviours in atypically developing infants and toddlers as assessed with the baby and infant screen for children with aUtIsm traits (BISCUIT).

    Science.gov (United States)

    Sipes, Megan; Rojahn, Johannes; Turygin, Nicole; Matson, Johnny L; Tureck, Kimberly

    2011-01-01

    Compares infants and toddlers with intellectual and developmental conditions in regard to the presence of challenging behaviour. Parents and caregivers to 140 children ranging from 17-35 months with five different conditions (Down syndrome (n = 23), developmental delay (n = 18), prematurity (n = 56), Cerebral Palsy (n = 15) and Seizure disorder (n = 28)) were administered the BISCUIT-Part 3. An ANOVA on overall scores and a MANOVA on the sub-scale scores were conducted to determine if groups differed significantly. Results found no significant differences on total scores or differences on the sub-scales of the BISCUIT-Part 3: Aggressive/Destructive, Stereotypic and Self-Injurious. Some trends in individual item endorsement were found. It is possible that differences among individuals with these disorders are not apparent until later in life. These results emphasize the importance of monitoring challenging behaviours in all at-risk infants and toddlers to ensure that early interventions to treat these challenging behaviours are possible.

  8. Energy compensation in the real world: good compensation for small portions of chocolate and biscuits over short time periods in complicit consumers using commercially available foods.

    Science.gov (United States)

    Appleton, Katherine M; McKeown, Pascal P; Woodside, Jayne V

    2015-02-01

    While investigations using covert food manipulations tend to suggest that individuals are poor at adjusting for previous energy intake, in the real world adults rarely consume foods of which they are ill-informed. This study investigated the impact in fully complicit consumers of consuming commercially available dark chocolate, milk chocolate, sweet biscuits and fruit bars on subsequent appetite. Using a repeated measures design, participants received four small portions (4 × 10-11 g) of either dark chocolate, milk chocolate, sweet biscuits, fruit bars or no food throughout five separate study days (counterbalanced in order), and test meal intake, hunger, liking and acceptability were measured. Participants consumed significantly less at lunch following dark chocolate, milk chocolate and sweet biscuits compared to no food (smallest t(19) = 2.47, p = 0.02), demonstrating very good energy compensation (269-334%). No effects were found for fruit bars (t(19) = 1.76, p = 0.09), in evening meal intakes (F(4,72) = 0.62, p = 0.65) or in total intake (lunch + evening meal + food portions) (F(4,72) = 0.40, p = 0.69). No differences between conditions were found in measures of hunger (largest F(4,76) = 1.26, p = 0.29), but fruit bars were significantly less familiar than all other foods (smallest t(19) = 3.14, p = 0.01). These findings demonstrate good compensation over the short term for small portions of familiar foods in complicit consumers. Findings are most plausibly explained as a result of participant awareness and cognitions, although the nature of these cognitions cannot be discerned from this study. These findings however, also suggest that covert manipulations may have limited transfer to real world scenarios. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. Formulation of Emergency Food in Biscuit-Form Made From Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata) -Tempeh Flour Koya

    Science.gov (United States)

    Anandito, R. B. K.; Kurniawan, S. R.; Nurhartadi, E.; Siswanti

    2018-02-01

    Indonesia is a natural disaster-prone country. Food availability appears as the post-disaster main problem. Emergency food is an effort to overcome it. An ideal emergency food is expected to have a complete nutritional composition. Fulfilling macronutrient needs, proso millet flour and snakehead fish-tempeh flour koya were being used in this research. The objective of this research was to determine the formulation of emergency food in biscuit form made from proso millet flour and snakehead fish-tempeh flour koya based on its sensory, chemical and physical properties. This research was using a completely randomized design with one factor affecting. The variations of proso millet flour and snakehead fish-tempeh flour koya composition were 100:0 ; 80:20 ; 60:40 ; and 40:60. All treatments were carried out sensory evaluation using hedonic test, proximate analysis, calories analysis using bomb calorimetry methods. and physical analysis using texture profile analyzer. The compensatory model was used to determine the best formula based on all parameters. The result indicated that the best biscuit formula had compositions of proso millet flour 80% and snakehead fish-tempeh flour koya 20%. It had a brownish color, not-strong-fishy aroma, a strong-enough bitter aftertaste and crunchy texture. Chemical analysis showed that its moisture, ash, protein, fat, carbohydrate and total calories content were 1,146%; 4,827%; 12,536%; 26,325%; 56,312% and 5,033 kcal/gram, respectively. The physical analysis shows that its hardness and fracturability values were 8,037 N and 2,403 N, respectively.

  10. QUALIDADE DE BISCOITOS FORMULADOS COM DIFERENTES TEORES DE FARINHA DE AMÊNDOA DE BARU (Dipteryx alata Vog. QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.

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    Juliana de Souza Teixeira

    2007-09-01

    Full Text Available

    O objetivo deste trabalho foi avaliar a qualidade de biscoitos cookie formulados com diferentes teores de farinha de amêndoa de baru (Dipteryx alata Vog. em substituição à farinha de trigo e fécula de mandioca. Os critérios de qualidade foram apreferência sensorial, a composição química dos biscoitos e a resistência à quebra por vibração. Observou-se que a formação de partículas finas não diferiu (p > 0,05 entre os tratamentos, variando entre 2,5% no biscoito com 8% de farinha de amêndoa de baru e 3,3% no biscoito com 2% de farinha de amêndoa de baru. Os provadores consideraram os tratamentos com 4% e 8% de farinha de amêndoa de baru com a mesma aparência do tratamento controle (p > 0,05. Em relação ao sabor, os tratamentos não diferiram (p > 0,05 do controle. A textura também não diferiu (p > 0,05 entre os tratamentos. A adição gradual da farinha de amêndoa de baru aos biscoitos elevou os teores de proteínas, lipídeos, ferro, cálcio e fibra e reduziu o teor de carboidratos totais. Conclui-se que a adição de 8% de farinha de amêndoa de baru melhora a qualidade nutricional do biscoito, não interferindo na preferência sensorial dos consumidores e na resistência à quebra por vibração.

    PALAVRAS-CHAVE: Biscoitos; avaliação sensorial.

    The objective of this study was to evaluate the quality of cookie biscuits formulated with different levels of baru (Dipteryx alata Vog. nut flour in substitution of wheat and manioc flours. The quality criteria were the sensory preference, chemical composition, and particles from breakage of biscuits under vibration conditions. It was observed that there was no difference (p > 0.05 among samples

  11. Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis Fermented cassava starch biscuits enriched with soluble and insoluble fibers

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    Flavio Martins Montenegro

    2008-12-01

    Full Text Available O presente trabalho avaliou a utilização de farelo de trigo e polidextrose como fontes de fibra no enriquecimento de biscoitos de polvilho. Utilizou-se a Metodologia de Superfície de Resposta para verificar a influência da adição destes ingredientes nos parâmetros de qualidade dos biscoitos. As respostas avaliadas do planejamento experimental fatorial completo 2² foram o volume específico, a dureza instrumental, a umidade e a cor - parâmetros L, a* e b*. Para as respostas: volume específico e dureza instrumental, todos os fatores foram significativos, a 95% de confiança, com R² = 0,9307 e 0,8091, respectivamente. Pela análise das superfícies geradas, pode-se observar que o farelo de trigo e a polidextrose reduziram o volume específico e o farelo teve maior efeito no aumento da dureza. A substituição de polvilho azedo por farelo de trigo e polidextrose nas proporções de 1,5 e 5%, respectivamente, gerou uma amostra rica em fibras, com 6,23% de fibra alimentar (calculado teoricamente, sem prejuízo considerável para as características de expansão e dureza, e com boa aceitação sensorial.This work evaluated the use of wheat bran and polidextrose as fiber sources to enrich fermented cassava starch biscuits. The Response Surface Methodology was used to verify the influence of the addition of these fiber sources on the quality parameters of the biscuits. The responses of the 2² central composite rotational experimental design that were evaluated were specific volume, hardness, and moisture and color - parameters L, a*, and b*. For the specific volume and hardness responses, all factors were significant: 95% confidence level, with R² of 0.9307 and 0.8091, respectively. Analyzing the surfaces obtained it could be observed that the wheat bran and polidextrose reduced the specific volume and the wheat bran had a greater effect in increasing hardness. The substitution of fermented cassava starch by wheat bran and polidextrose in

  12. FORMULASI BISKUIT PADAT SIAP-SANTAP UNTUK MAKANAN DARURAT (READY-TO-EAT-BISCUIT BARS FORMULATION FOR DISASTER-RELATED EMERGENCY SITUATION

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    Almasyhuri Almasyhuri

    2012-06-01

    Full Text Available ABSTRACT In situation when the disaster occurres, people can be panic and can not manage appropriate food for the whole family. Therefore, it is required food supply from the authority to fulfill the nutrition need during emergency. For infants, there were milk and food products available in the market that can be given in such situation. However, for children and adults, there are no emergency food available in the market. Some post-disaster surveys indicates that food aid distributed during emergency situation only provides energy source rather than a complete nutrition. Furthermore, these foods still require processing before consumption. The aim of the study is to develop formulated ready-to-eat foods for children and adults that have a dense calories and protein that can be given in disaster-related emergency situation. The foods are produced in solid form, and has good acceptance by both panelist in laboratory and people in the field. In the early stages of research, six formulas in solid form are developed, three have savory taste and three are sweet. One formula that the most preferred by the panelist in the laboratory are chosen. The best formula is then given to field panelists in area of disaster to know their preference. Formula made from soy and sesame with sweet taste has the highest value compared with other types of formulas, and significantly different by Duncan's test from all formulas. In flavor and aroma attributes, this formula is not significantly different from others, however in crispiness; this formula has the best acceptance. The biscuits has energy 2.100 kcal per portion that 11.5 percent of the energy is from protein, 44.4 percent is from fat and the remaining 44 percent is from carbohydrates. Keywords: food formulation, ready-to-eat-biscuit, emergency food, disaster   Abstrak Dalam kejadian bencana alam masyarakat dapat menjadi panik dan tidak dapat menyediakan makanan keluarga, sehingga memerlukan bantuan makanan

  13. Effects of biscuit-type feeding supplementation on the neurocognitive outcomes of HIV-affected school-age children: a randomized, double-blind, controlled intervention trial in Kenya

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    Kek Khee Loo

    2017-12-01

    Full Text Available Objective: To determine if meat or soy protein dietary supplementation will enhance the neurocognitive performance of HIV-affected children at-risk of malnutrition and food insecurity. Methods: A randomized, double-blind, controlled intervention trial evaluated the effect of nutritional supplementation on the neurocognitive outcomes of 49 HIV-affected school-age children in western Kenya. The intervention consisted in providing the mother, target child, and siblings with one of three isocaloric biscuit-type supplements – soy, wheat, or beef – on 5 days per week for 18 months. Neurocognitive outcomes of the target children were assessed by a battery of eight measures and followed up longitudinally for up to 24 months. Results: Mixed effects modeling demonstrated significant differences in the rates of increase over time among all three groups (F test degrees of freedom of 2, P<0.05 for Raven’s progressive matrices performance, but not for verbal meaning, arithmetic, digit span backward, forward, and total, embedded figure test, and Beery visual–motor integration scores. Conclusion: HIV-affected school-age children provided with soy protein supplementation showed greater improvement in nonverbal cognitive (fluid intelligence performance compared with peers who received isocaloric beef or wheat biscuits. Soy nutrients may have an enhancing effect on neurocognitive skills in HIV-affected school-age children.

  14. Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion

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    Martinez-Saez, Nuria; Hochkogler, Christina Maria; Somoza, Veronika; del Castillo, Maria Dolores

    2017-01-01

    This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. Digest of CFB presented a significantly (p < 0.05) lower amount of sugar (68.6 mg/g) and a higher antioxidant capacity (15.1 mg chlorogenic acid eq./g) than that of a sucrose-containing biscuit (SCB). The CFB significantly reduced (p < 0.05) α-glucosidase activity (IC50 = 3.3 mg/mL) compared to the SCB (IC50 = 6.2 mg/mL). Serotonin and glucagon-like peptide-1 (GLP-1) release by differentiated Caco-2 and HuTu-80 cells, respectively, was stimulated by the CFB (355% at a concentration of 0.5 mg/mL and 278% at a concentration of 0.05 mg/mL) to the same order of magnitude as those of the SCB. To summarize, the CFB was demonstrated to reduce monosaccharide bioaccessibility, to inhibit a diabetes-related digestive enzyme, and to improve the release of satiety hormones. PMID:28677657

  15. Effects of symptoms of co-morbid psychopathology on challenging behaviours among infants and toddlers with Autistic Disorder and PDD-NOS as assessed with the Baby and Infant Screen for Children with aUtIsm Traits (BISCUIT).

    Science.gov (United States)

    Matson, Johnny L; Mahan, Sara; Fodstad, Jill C; Worley, Julie A; Neal, Daniene; Sipes, Megan

    2011-01-01

    To examine whether level of symptoms of co-morbid psychopathology exacerbated challenging behaviours in young children with autism spectrum disorders (ASD). Using the Baby and Infant Screen for Children with aUtIsm Traits (BISCUIT)-Part 2 which measures co-morbid symptoms and the BISCUIT- Part 3 which examines challenging behaviours, 362 infants and toddlers with ASD were evaluated. Findings showed that participants scoring high on symptoms of Avoidance and Tantrum/Conduct problems had greater rates of aggressive/destructive behaviours, self-injurious behaviours (SIB) and stereotypies compared to those with low scores. Participants with high levels of Inattention/Impulsivity or Eat/Sleep concerns, compared to those with low levels, demonstrated greater aggressive/destructive behaviour and stereotypies. For symptoms of Anxiety/Repetitive Behaviours, participants with high scores displayed greater levels of stereotypies. Symptoms of co-morbid psychopathology are present at a very early age for children with ASD and elevated levels of these symptoms may exacerbate challenging behaviours.

  16. Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion.

    Science.gov (United States)

    Martinez-Saez, Nuria; Hochkogler, Christina Maria; Somoza, Veronika; Del Castillo, Maria Dolores

    2017-07-04

    This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. Digest of CFB presented a significantly ( p < 0.05) lower amount of sugar (68.6 mg/g) and a higher antioxidant capacity (15.1 mg chlorogenic acid eq./g) than that of a sucrose-containing biscuit (SCB). The CFB significantly reduced ( p < 0.05) α-glucosidase activity (IC50 = 3.3 mg/mL) compared to the SCB (IC50 = 6.2 mg/mL). Serotonin and glucagon-like peptide-1 (GLP-1) release by differentiated Caco-2 and HuTu-80 cells, respectively, was stimulated by the CFB (355% at a concentration of 0.5 mg/mL and 278% at a concentration of 0.05 mg/mL) to the same order of magnitude as those of the SCB. To summarize, the CFB was demonstrated to reduce monosaccharide bioaccessibility, to inhibit a diabetes-related digestive enzyme, and to improve the release of satiety hormones.

  17. Avaliação de farinhas de trigos cultivados no Rio Grande do Sul na produção de biscoitos Evaluation of wheat flour cultivated in the Rio Grande do Sul to production of biscuits

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    Luiz Carlos Gutkoski

    2003-12-01

    Full Text Available Na indústria de biscoitos é fundamental a definição de parâmetros para selecionar o uso do trigo em estudo. Existe uma série de testes químicos, físicos, enzimáticos e funcionais que podem caracterizar a qualidade tecnológica da farinha. Com o presente trabalho objetivou-se estudar diferentes cultivares de trigo cultivados no estado do Rio Grande do Sul para a produção de biscoitos tipo semi-duros através de análises físicas, químicas, reológicas e funcionais. Grãos de trigo de amostras dos cultivares BR 23, BRS 120, BRS 49, BRS 177, BRS 119, BRS 176, PF 940097 e Embrapa 40 foram condicionados para 15% de umidade, moídos em moinho piloto Chopin e analisados. As determinações realizadas foram peso de mil grãos, dureza do grão, peso do hectolitro, moagem experimental, composição química, número de queda e alveografia. Os biscoitos foram elaborados de acordo com método da AACC e avaliado volume específico, diâmetro, espessura, fator de expansão e cor. A metodologia utilizada no laboratório para a elaboração de biscoitos tipo semi-duros é adequada para a avaliação de uso final de farinhas de trigo. Com base nas propriedades funcionais, as farinhas de trigo dos cultivares BR 23, BRS 120 e BRS 176 foram as mais recomendadas para a produção de biscoitos.In the biscuit industry the definition of parameters to select the use of the wheat in study is basic. A series of chemical, physical, enzymatic and functional tests exists which can characterize the technological quality of the flour. The purpose of this research was to study cultivates of wheat cultivated in the state of the Rio Grande do Sul in the production of biscuits through physical, chemical, rheological and functional analysis. Samples of wheat cultivates BR 23, BRS 120, BRS 49, BRS 177, BRS 119, BRS 176, 940097 PF and Embrapa 40 were conditioned for 15% of moisture content and milling in mill pilot Chopin. With the milling samples it was determined the

  18. Cutoffs, norms, and patterns of comorbid difficulties in children with developmental disabilities on the Baby and Infant Screen for Children with aUtIsm Traits (BISCUIT-Part 2).

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    Matson, Johnny L; Fodstad, Jill C; Mahan, Sara

    2009-01-01

    Behavioral symptoms of comorbid psychopathology of 651 children 17-37 months of age who were at risk for developmental disabilities were studied using the BISCUIT-Part 2. In Study 1, norms and cutoff scores were established for this new scale on this sample. In Study 2, frequency of response on the 52 items measured was reported. Problems in eating and sleep were the most common with just over 15% of the sample experiencing these difficulties of either a moderate or severe nature. For severe problems, the most commonly reported difficulties were inattention/impulsivity, and tantrums/conduct behavior problems. Implications of this scale and these data for early identification of behavior disorders in atypically developing children are discussed.

  19. Efeito do teor de água, amilose, amilopectina e grau de gelatinização no crescimento do biscoito de amido de mandioca obtido por fermentação natural Effect of the water, amylose, amylopectin contents and the degree of gelatinization on the sour cassava (Manihot sculenta, K. starch biscuit growth

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    Claudio Ernani MENDES DA SILVA

    1998-04-01

    Full Text Available O amido de mandioca, assim como o amido de araruta, modificado por fermentação natural, quando formulado com água, sal e gordura vegetal hidrogenada para produzir o biscoito de "polvilho azedo", tem a propriedade de se expandir durante a cocção, como se nessa formulação existisse um agente aerante. O produto final obtido, tem uma estrutura alveolar, crocante e de baixa densidade. Pouco se conhece a respeito do mecanismo que envolve essa expansão e sobre os fatores que interferem na mesma. No presente trabalho, investigamos a influência do teor de água, o efeito da pré-gelatinização do amido fermentado e a adição de amilose e de amilopectina no crescimento do biscoito. O tempo de formação do biscoito, demonstrou ser altamente dependente do teor de água presente na sua formulação. A gelatinização total do amido modificado por fermentação, parece destruir completamente suas propriedades de expansão, pois não foi observado crescimento do biscoito com uma formulação padrão contendo apenas amido totalmente gelatinizado. Biscoitos formulados com amilose ou amilopectina em substituição ao amido fermentado, apresentaram baixo grau de expansão quando comparados ao padrão.The sour cassava starch (and also ararut starch is unique in the ability to produce a biscuit (made of water, shortening and salt that oven springs during baking as if it has in its formulation a leavening agent. The final product has an alveolar structure, it is crocant and low density. The fators that control its growth are unknown. In this paper were investigated the effects of the water, pregelatinized sour cassava starch, amylose and amylopectin contents on the biscuit growth. It has been showed that the time of formation of the biscuit structure depends on the water formulation content. The complete gelatinization of this starch seems to destroy its unique property to grow with heat as if it had a leavening agent in its formulation. Biscuits made of

  20. Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca Characterization and sensory analysis of cassava starch biscuits made with different levels of cassava bagasse

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    Janaína Pereira de Macedo Rodrigues

    2011-12-01

    Full Text Available Objetivou-se com este trabalho avaliar as características químicas, cor, volume específico e aceitabilidade, de biscoitos elaborados com diferentes níveis de farelo de mandioca desidratado. Realizou-se previamente a desidratação do farelo de mandioca e, em seguida, elaboraram-se formulações de biscoitos com concentrações de farelo de mandioca de 0% (BP, 2% (BF2, 4% (BF4, 6% (BF6 e 8% (BF8, em substituição à fécula de mandioca. Os dados foram analisados por meio da análise de variância, teste de Tukey, em nível de 5% de significância. O teor de fibra alimentar e os atributos de cor (L*, a* e b* dos biscoitos aumentaram significativamente com a adição do farelo de mandioca desidratado, o teor de fibra alimentar total variou de 5,47g 100g-1 a 11,40g 100g-1, o de proteínas variou de 6,66g 100g-1 a 7,26g 100g-1. Em 100g de biscoito de polvilho com 8% de farelo de mandioca, encontram-se atendidas 20%, 32%, 26%, 38%, 79%, 16% e 20% da ingestão dietética de referência para o cálcio, cobre, fósforo, magnésio, manganês, potássio e zinco, respectivamente. O volume específico dos biscoitos diminuiu com o aumento de farelo de mandioca. Os biscoitos apresentaram boa aceitabilidade para aparência, sabor e textura. Conclui-se que biscoitos de polvilho elaborados com farelo de mandioca desidratado constituem um produto com bom potencial nutricional e de boa aceitabilidade.This study evaluated the chemically composition, color, specific volume and acceptability of biscuits made with cassava bagasse dehydrated. Held prior to the dehydration of cassava bagasse, then prepared themselves for producing biscuits with concentrations of cassava bagasse from 0% (BP, 2% (BF2, 4% (BF4 6% (BF6 and 8% (BF8, instead of cassava starch. Data were analyzed by analysis of variance, Tukey at 5% level of significance. The dietary fiber content and attributes of color (L*, a* b* the biscuits increased with the addition of cassava bagasse dehydrated, the

  1. Análise descritiva por ordenação: aplicação na caracterização sensorial de biscoitos laminados salgados Ranking descriptive analysis: application in the sensory characterization of cracker biscuits

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    Lorena Carnelocce

    2012-12-01

    Full Text Available A Análise Descritiva por Ordenação (ADO foi aplicada na caracterização de biscoitos cream cracker e água e sal comerciais, empregando julgadores pré-selecionados, mas sem experiência prévia em análise sensorial. O método compreendeu as etapas de levantamento e conceituação dos atributos, treinamento qualitativo e análise final, utilizando o procedimento de ordenação. Para verificação da eficiência na discriminação das amostras, o procedimento de ordenação foi comparado ao uso de escala não estruturada. Dados de caracterização instrumental de textura e cor foram comparados aos obtidos na descrição sensorial dos biscoitos. Análise Procrustes Generalizada foi utilizada na avaliação dos dados de ordenação ou escala, e os resultados da ordenação foram também avaliados por Teste de Friedman. A eficiência da equipe e a configuração das amostras foram similares no procedimento de ordenação e com o uso de escala. Após um treinamento qualitativo e uma avaliação inicial das amostras por um procedimento de ordenação, os julgadores não apresentaram divergência de comportamento, mesmo empregando um procedimento mais difícil (uso de escala. Cor e aroma de assado e sabor tostado, aroma de manteiga e sabor amanteigado, crocância (manual e na boca e uniformidade da cor foram os atributos mais importantes na discriminação. A ADO permitiu a caracterização e a discriminação de modo concordante com a composição indicada no rótulo dos produtos e os resultados instrumentais de textura e cor.Ranking Descriptive Analysis (RDA was applied to the characterization of commercial cream cracker and water and salt biscuits, using pre-selected assessors with no previous experience in sensory analysis. The method had the following steps: development of attributes, glossary and references, qualitative training and final analysis using the ranking procedure. To check the efficiency in discriminating the samples, the ranking

  2. Evaluation of the quality of a molded sweet biscuit enriched with okara flour Avaliação da qualidade do biscoito moldado doce enriquecido com farinha de okara

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    Regina Kitagawa Grizotto

    2010-05-01

    Full Text Available The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB. The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B or non-decorticated (company A soybeans and separation of the soymilk. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (O objetivo deste trabalho foi testar a adição do resíduo do leite de soja, também conhecido como okara, ao biscoito moldado doce (BMD. O okara foi fornecido por duas empresas produtoras de leite de soja, cujos sistemas de produção baseiam-se na desintegração a quente da soja com casca (empresa A ou sem casca (empresa B e separação do leite de soja. Os okaras A e B foram desidratados em secador flash dryer e moídos na forma de farinha (< 200 mesh. As farinhas de okara apresentaram altos teores de proteínas (35 g.100 g-1 b.s., lipídios (17 g.100 g-1 b.s. e fibras (17 a 21 g.100 g-1 b.s.. A farinha A apresentou resultados de capacidade de retenção de água, solubilidade da proteína (SP, capacidade de emulsificação (CE, estabilidade de emulsão (EE e teor de isoflavonas, significativamente maiores (p < 0,05 que os determinados na farinha B. As formulações do BMD, substituindo 30% (p/p do peso da farinha de trigo, foram testadas. Os resultados das análises físicas, fraturabilidade e atividade de água do BMD com farinhas A e B não diferiram significativamente (p < 0,05 em relação ao padrão. A cor, o sabor e a qualidade global do MSB com 30% de farinha B não diferiram significativamente (p < 0,05 em comparação ao padrão, demonstrando potencial para a aplicação em produtos de confeitaria.

  3. Effects of wheat-flour biscuits fortified with iron and EDTA, alone and in combination, on blood lead concentration, iron status, and cognition in children: a double-blind randomized controlled trial.

    Science.gov (United States)

    Bouhouch, Raschida R; El-Fadeli, Sana; Andersson, Maria; Aboussad, Abdelmounaim; Chabaa, Laila; Zeder, Christophe; Kippler, Maria; Baumgartner, Jeannine; Sedki, Azzedine; Zimmermann, Michael B

    2016-11-01

    Lead is a common neurotoxicant and its absorption may be increased in iron deficiency (ID). Thus, iron fortification to prevent ID in populations is a promising lead mitigation strategy. Two common fortificants are ferrous sulfate (FeSO 4 ) and ferric sodium EDTA (NaFeEDTA). EDTA can chelate iron and lead. Our study objective was to determine the effects of iron and EDTA, alone and in combination, on blood lead (BPb) concentration, iron status, and cognition. In this 2 × 2 factorial, double-blind placebo-controlled trial, 457 lead-exposed Moroccan children were stratified by school and grade and randomly assigned to consume biscuits (6 d/wk at school) containing 1) ∼8 mg Fe as FeSO 4 , 2) ∼8 mg Fe as NaFeEDTA that contained ∼41 mg EDTA, 3) ∼41 mg EDTA as sodium EDTA (Na 2 EDTA), or 4) placebo for 28 wk. The primary outcome was BPb concentration; secondary outcomes were iron status and cognitive outcomes from subtests of the Kaufman Assessment Battery for Children and the Hopkins Verbal Learning Test. These outcomes were measured at baseline and endpoint. All data were analyzed by intention-to-treat. The adjusted geometric mean BPb concentration at baseline was 4.3 μg/dL (95% CI: 4.2, 4.3 μg/dL), and at endpoint these values were 3.3 μg/dL (95% CI: 3.1, 3.5 μg/dL) for FeSO 4 , 2.9 μg/dL (95% CI: 2.7, 3.0 μg/dL) for NaFeEDTA, 3.3 μg/dL (95% CI: 3.1, 3.5 μg/dL) for EDTA, and 3.7 μg/dL (95% CI: 3.5, 3.9 μg/dL) for placebo. We found an effect of iron (P = 0.009) and EDTA (P = 0.012) for reduced BPb concentrations at endpoint, but no iron × EDTA interaction. Iron fortification improved iron status, but there were no positive effects of iron or EDTA on cognitive test scores. Food fortification with iron and EDTA additively reduces BPb concentrations. Our findings suggest that NaFeEDTA should be the iron fortificant of choice in lead-exposed populations. This trial was registered at clinicaltrials.gov as NCT01573013. © 2016 American Society for

  4. Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

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    Aline Alves Oliveira Santos

    2011-03-01

    Full Text Available Os consumidores estão cada vez mais exigentes e preocupados com a saúde e, por consequência, exigindo produtos naturais que deverão ser seguros e promover qualidade de vida. O presente trabalho teve o objetivo de desenvolver biscoitos com farinhas mistas de polvilho azedo e farinha de albedo de laranja, utilizando um planejamento fatorial 2³, com variáveis independentes: concentração de polvilho azedo, açúcar e farinha de albedo de laranja, e variáveis respostas: as características sensoriais: aparência, aroma, textura e sabor, além da impressão global, utilizando escala hedônica estruturada de nove pontos. Os biscoitos foram avaliados também quanto às características físico-químicas. As médias obtidas para as características sensoriais estiveram na faixa que vai de cinco (não gostei nem desgostei até sete (gostei moderadamente, não apresentando diferença significativa (P≤0,05 para todas as características sensoriais avaliadas. Dessa maneira, foi possível escolher a formulação ideal obtida de acordo com os parâmetros nutricionais, por não existir diferença sensorial significativa, que foi 35% de polvilho azedo, 100% de açúcar e 7,5% de farinha de albedo de laranja. No teste sensorial comparativo com os biscoitos comercial, padrão e otimizado, as características sensoriais aparência, sabor e textura apresentaram diferença significativa (P≤0,05. As características físico-químicas apresentaram resultados correspondentes aos padrões estabelecidos pela legislação brasileira, e o teor de fibra bruta do biscoito otimizado foi de 3,08%, assim, pode ser classificado como biscoito "fonte de fibras".The consumers are increasingly demanding and worried about health and, consequently, requiring natural products that should be safe and that promote life quality. The present research had the objective to develop biscuits with mixed flour of fermented cassava starch and orange albedo flour, using a 2³ factorial

  5. Biscoitos tipo "cookie" e "snack" enriquecidos, respectivamente com caseína obtida por coagulação enzimática e caseinato de sódio Sweet and salted biscuits (snacks enriched, respectively, with enzyme coagulated casein and sodium caseinate

    Directory of Open Access Journals (Sweden)

    C.C.H. Krüger

    2003-04-01

    Full Text Available O objetivo do presente trabalho foi a formulação e a caracterização química, nutricional e sensorial de dois tipos de biscoito, tipo "cookie" e "snack", utilizando para o enriquecimento protéico a caseína obtida por coagulação enzimática para o "cookie" e caseinato de sódio para o "snack". O biscoito tipo "cookie" apresentou teores mais elevados de umidade, proteína e fibra total que o do tipo "snack", que foi mais rico em gordura e sal. Com relação aos minerais essenciais, o biscoito tipo "cookie" apresentou-se mais rico em minerais que o "snack", exceto pelo fósforo e pelo sódio com teores mais elevados no "snack". O perfil de aminoácidos essenciais foi mais adequado no tipo "cookie" que no "snack". Conseqüentemente, os índices de valor protéico, exceto a digestibilidade verdadeira, foram superiores para os biscoitos do tipo "cookie". A aceitabilidade dos dois tipos de biscoito foi testada em atletas dos dois sexos com relação aos atributos: aceitação global, cor da superfície, odor, sabor, crocância e dureza. A aceitação dos produtos foi de 98% para os "snacks" e 81% para os "cookies". Os "cookies" tiveram o mesmo nível de aceitação pelos homens e pelas mulheres, já os "snacks" foram mais bem aceitos pelos homens (52,7% dos homens gostaram muito, contra apenas 37,8% das mulheres. A análise microbiológica dos dois tipos de biscoito mostrou perfil microbiológico aceitável, com base na Portaria 451 da Secretaria de Vigilância Sanitária.The objective of the present work was the formulation and characterization, chemical, nutritional and sensorial, of two types of biscuits, cookie and snack, using rennet casein and sodium caseinate for cookies and snacks enrichment, respectively. The cookie type biscuit presented higher contents of moisture, protein, and total fiber than the snack type which was richer in fat and salt. As to essential minerals the cookies were richer than the snacks, except for sodium and

  6. Quality characteristics of biscuits made from wheat and African ...

    African Journals Online (AJOL)

    Nigerian Food Journal. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 25, No 2 (2007) >. Log in or Register to get access to full text downloads.

  7. Comparative evaluation of maize, sorghum, millet and biscuit waste ...

    African Journals Online (AJOL)

    International Journal of Applied Agriculture and Apiculture Research. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 4, No 1&2 (2007) >. Log in or Register to get access to full text downloads.

  8. Supplementation of biscuit using rice bran and soybean flour ...

    African Journals Online (AJOL)

    African Journal of Food, Agriculture, Nutrition and Development. Journal Home · ABOUT · Advanced Search · Current Issue · Archives · Journal Home > Vol 10, No 9 (2010) >. Log in or Register to get access to full text downloads.

  9. Supplementation of biscuit using rice bran and soybean flour ...

    African Journals Online (AJOL)

    African Journal of Food, Agriculture, Nutrition and Development. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 10, No 9 (2010) >. Log in or Register to get access to full text downloads.

  10. Mechanical properties of short doughs and their corresponding biscuits

    NARCIS (Netherlands)

    Baltsavias, A.

    1996-01-01


    The mechanical properties of short doughs of various composition were determined in small amplitude oscillatory experiments and in uniaxial compression. Regardless of composition, the linear region was very limited; beyond that, pronounced yielding and flow occurred. Conductimetry was

  11. Should Mary smell like biscuit? Investigation scents in product design

    NARCIS (Netherlands)

    Ludden, G.D.S.; Schifferstein, H.N.J.

    2009-01-01

    In attempt to influence how a product is experienced, designers can manipulate all aspects of a product, including odor. The effect odor has on a consumer’s experience of the product is still not yet understood. Two experiments were conducted in order to shed more light on the influence odor has on

  12. Evaluation of some heavy metal contaminants in biscuits, fruit drinks ...

    African Journals Online (AJOL)

    There is an increasing concern about the health effect in human due to continual consumption of food contaminated with heavy metals gotten from raw materials, manufacturing and packaging processes. It is therefore crucial to know the level of heavy metals in them because of its bio-accumulative property. A total of twelve ...

  13. Biscoitos de polvilho do comércio do estado de São Paulo, Brasil: composição da gordura com destaque para os ácidos graxos trans | Cassava biscuits from the market of São Paulo State, Brazil: fat composition with emphasis on trans fatty acids

    Directory of Open Access Journals (Sweden)

    Luciana Separovic

    2016-05-01

    Full Text Available A redução dos níveis de ácidos graxos trans (AGT em produtos de panificação tem sido uma meta do setor produtivo brasileiro. A fim de avaliar a composição da gordura de biscoitos de polvilho, foram analisados produtos comerciais do estado de São Paulo, em 2009 (14 amostras e 2013 (11 amostras. A gordura foi determinada por gravimetria (hidrólise prévia e os ácidos graxos, por cromatografia em fase gasosa. Em ambos os períodos, os níveis médios de gordura total (17 e 18% e AGT (3% foram elevados. Pelo menos um dos componentes variou mais do que 20% do declarado, em 86% (2009 e 55% (2013 das amostras. Das 25 amostras analisadas, 20 continham gordura hidrogenada e altos teores de AGT; três amostras (com óleos de palma/ láuricos apresentaram baixos teores de AGT, porém elevados de ácidos graxos saturados (AGS. Outras duas amostras, contendo óleo vegetal, apresentaram quantidades insignificantes de AGT e consideráveis de ácidos graxos poli-insaturados, benéficos à saúde, porém susceptíveis à oxidação. Os resultados indicam a necessidade de continuidade no monitoramento deste produto e do desenvolvimento de alternativas tecnológicas para adequá-lo às recomendações de redução dos componentes relacionados ao risco de doenças cardiovasculares, especialmente os AGT. ---------------------------------------------------------------------------------------- To reduce levels of trans fatty acids (TFA in bakery products has been a goal of the productive Brazilian sector. In order to assess the fat composition of cassava biscuits, fourteen samples in 2009 and eleven samples in 2013 from the market of São Paulo state were analyzed. Fat was determined by gravimetric method (with previous hydrolysis and fatty acids by gas chromatography. In both periods, the average contents of total fat (17 and 18% and TFA (3% were high. At least one of the components was more than 20% of the declared on the label in 86% (2009 and 55% (2013

  14. DEVELOPING UNIVERSAL INSTALLATION WITH AUTOMATIC MONITORING AND CONTROL PROCESS OF MIXING, WHIPPING AND MOLDING BISCUIT DOUGH

    Directory of Open Access Journals (Sweden)

    E. I. Ponomareva

    2013-01-01

    Full Text Available As products of high nutritional value can be used bakery products from a mixture of rye and wheat flour with the application of a grain of rye. Use whole grains assumes control of its quality according to organoleptic, physico-chemical and hygienic indices. Method of determining the color characteristics of grain scanner-metric method us-ing tablet scanner HP ScanJet 3570C with application of computer processing of images in RGB color mode is proposed. Application of the method to determine the color characteristics showed that rye, prepared in different ways, has different intensity of coloring, and the maximum intensity of the color components is observed at native grain.

  15. The microaerophilic microbiota of de-novo paediatric inflammatory bowel disease: the BISCUIT study.

    Directory of Open Access Journals (Sweden)

    Richard Hansen

    Full Text Available Children presenting for the first time with inflammatory bowel disease (IBD offer a unique opportunity to study aetiological agents before the confounders of treatment. Microaerophilic bacteria can exploit the ecological niche of the intestinal epithelium; Helicobacter and Campylobacter are previously implicated in IBD pathogenesis. We set out to study these and other microaerophilic bacteria in de-novo paediatric IBD.100 children undergoing colonoscopy were recruited including 44 treatment naïve de-novo IBD patients and 42 with normal colons. Colonic biopsies were subjected to microaerophilic culture with Gram-negative isolates then identified by sequencing. Biopsies were also PCR screened for the specific microaerophilic bacterial groups: Helicobacteraceae, Campylobacteraceae and Sutterella wadsworthensis.129 Gram-negative microaerophilic bacterial isolates were identified from 10 genera. The most frequently cultured was S. wadsworthensis (32 distinct isolates. Unusual Campylobacter were isolated from 8 subjects (including 3 C. concisus, 1 C. curvus, 1 C. lari, 1 C. rectus, 3 C. showae. No Helicobacter were cultured. When comparing IBD vs. normal colon control by PCR the prevalence figures were not significantly different (Helicobacter 11% vs. 12%, p = 1.00; Campylobacter 75% vs. 76%, p = 1.00; S. wadsworthensis 82% vs. 71%, p = 0.312.This study offers a comprehensive overview of the microaerophilic microbiota of the paediatric colon including at IBD onset. Campylobacter appear to be surprisingly common, are not more strongly associated with IBD and can be isolated from around 8% of paediatric colonic biopsies. S. wadsworthensis appears to be a common commensal. Helicobacter species are relatively rare in the paediatric colon.This study is publically registered on the United Kingdom Clinical Research Network Portfolio (9633.

  16. Biscuits, Sausage, Gravy, Milk, and Orange Juice: School Breakfast Environment in 4 Rural Appalachian Schools

    Science.gov (United States)

    Graves, Andrea; Haughton, Betsy; Jahns, Lisa; Fitzhugh, Eugene; Jones, Sonya J.

    2008-01-01

    Background: The purpose of this study was to assess the school breakfast environment in rural Appalachian schools to inform school environment intervention and policy change. Methods: A total of 4 rural schools with fourth- and fifth-grade students in East Tennessee were assessed. A cross-sectional descriptive examination of the school food…

  17. Assessing the Levels of Pb, Cd, Zn and Cu in Biscuits and Home ...

    African Journals Online (AJOL)

    ADOWIE PERE

    the upper limits of the range specified by the World Health Organization, the consumption of snacks with such metal ... Key words: Contaminants, Contamination, FAO/WHO, food, snacks, campuses. Snacks are a form of relatively small, packaged, ready-to-eat fast foods, usually taken not as a regular meal, but as a stopgap.

  18. EFFECT OF BAKING ON THE PHYSICAL-CHEMICAL CHARACTERISTICS AND THE HYGIENICAL QUALITY OF BISCUITS / EFFET DE LA CUISSON SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET LA QUALITE SANITAIRE DES BISCUITS

    OpenAIRE

    MOHAMED MAMOUMI; HANANE FIKRI; RACHID SLIMANI; HAMID AMAROUCHE; MOULAY MUSTAPHA ENNAJI; MOHAMED ZAHOUILY; SAÏD LAZAR

    2012-01-01

    The food safety is necessary of development of agro-food industries. We opted for the introduction of a concept to ensure a sanitary control of products-wares, including the pastry. We chose for our project three parameters as: water activity (aw), pH and moisture. Also, we defined the target values for these parameters to ensure the safety of our pastry. Otherwise, we incorporated the factor temperature to ensure complete control of safety knowing that cooking is a major industry in the past...

  19. EFFECT OF BAKING ON THE PHYSICAL-CHEMICAL CHARACTERISTICS AND THE HYGIENICAL QUALITY OF BISCUITS / EFFET DE LA CUISSON SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET LA QUALITE SANITAIRE DES BISCUITS

    Directory of Open Access Journals (Sweden)

    MOHAMED MAMOUMI

    2012-06-01

    Full Text Available The food safety is necessary of development of agro-food industries. We opted for the introduction of a concept to ensure a sanitary control of products-wares, including the pastry. We chose for our project three parameters as: water activity (aw, pH and moisture. Also, we defined the target values for these parameters to ensure the safety of our pastry. Otherwise, we incorporated the factor temperature to ensure complete control of safety knowing that cooking is a major industry in the pastry. We defined the temperature of microbial destruction to reduce the microbial load of the pastry after baking. This study was approved by microbiological analysis carried out on the cake having undergone the following parameters (aw, pH, moisture, temperature of microbial destruction.

  20. KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour

    Directory of Open Access Journals (Sweden)

    Cynthia Gracia C.L1*

    2009-06-01

    Full Text Available The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist’s and the best formulation was 80 gr corn flour, 20 gr wheat flour, 50 gr margarine, 50 gr sugar and 10 gr yellow egg both of two corn flour. Roasting treatment of corn flour significantly affected fat content, carbohydrate content and digestibility of protein of the biskuit.

  1. UJI ORGANOLEPTIK FORMULASI BISKUIT FUNGSIONAL BERBASIS TEPUNG IKAN GABUS (Ophiocephalus striatus (The Organoleptic Functional Biscuit Formulation Based on Snakehead Fish (Ophiocephalus striata Flour

    Directory of Open Access Journals (Sweden)

    Dewi Kartika Sari

    2014-07-01

    15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p0,05 terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus. Kata kunci: Biskuit fungsional, subtitusi, fortifikasi

  2. A Factor Analysis of Challenging Behaviors Assessed with the "Baby and Infant Screen for Children with aUtism Traits" (BISCUIT-Part 3)

    Science.gov (United States)

    Matson, Johnny L.; Boisjoli, Jessica; Rojahn, Johannes; Hess, Julie

    2009-01-01

    Autism Spectrum Disorders (ASD) are a group of neurodevelopmental disorders characterized by deficits in socialization, communication, and restricted interests and repetitive behaviors. In addition to these core deficits, individuals with ASD also experience co-occurring conditions such as problem behaviors. Problem behaviors are common to this…

  3. PEMANFAATAN LIMBAH JAGUNG UNTUK PEMBUATAN BISKUIT PAKAN HIJAUAN DI KECAMATAN LIMA KAUM BATUSANGKAR

    Directory of Open Access Journals (Sweden)

    MAYA SARI

    2017-03-01

    Full Text Available Biscuits Feed Forage is obtained by the technique Silage. These biscuits can be made from agricultural waste including corn waste. As one of the agricultural centers in West Sumatra, corn production in the District Batusangkar very high. However, agricultural production is not followed by the management of agricultural waste are mostly just burned. The purpose of the study was to test to make biscuits forage from corn waste using techniques silage accompanied with the addition of nutrients, the test mold making biscuits conventionally made using the technique of pressure, conducting organoleptic test and analysis proximate to product biscuit feed forage already made. The results were obtained from waste animal feed forage of good quality corn silage by using the technique. treatment P2 (corn leaves 1 kg + 5% + molasses urea 10% and T1 (1minggu after harvest. Green feed made with the best formula is packaged in the form of biscuits using conventional printing equipment.

  4. Uji Daya Terima dan Nilai Gizi Biskuit yang Dimodifikasi Dengan Tepung Buah Pepaya (Carica papaya L.)

    OpenAIRE

    Ananda, Ceni Dwi

    2016-01-01

    Food diversification efforts can be done by using local food. Papaya is one of the local food with high nutrients and their availability of papaya fruit tends to increase every year. Papaya processed into flour an effort to become snack food utilization. Biscuit flour papaya is a modification biscuit by adding flour papaya fruit and its contains nutrients needed by the body. The purpose of this study is to determine the acceptability biscuit of papaya flour, organoleptic analysis based on ...

  5. Pemanfaatan Tepung Ceker Ayam Pada Pembuatan Biskuit dan Uji Daya

    OpenAIRE

    Nasution, Maya Ramadhani

    2014-01-01

    Chicken claw is very worthy of consideration in terms of supporting food diversity. To support food diversification program, it is necessary to introduce the processed chicken claw to add new food variety. One of them is processed which can be made from the chicken claw biscuits. The purpose of this study was to determine the effect of flour chicken claw to the content of nutrients and flavors on a biscuit. This study is an experimental study of making biscuits with chicken cla...

  6. Pengaruh Penambahan Tepung Wortel Terhadap Daya Terima Dan Kadar Vitamin A Pada Biskuit

    OpenAIRE

    Febrina, Yusi

    2012-01-01

    Based on nutritional content, carrot flour were potential to be a source of nutrients such as β-carotene, fiber, fat, carbohydrates, proteins needed by the body. Therefore, carrot flour can be added for the biscuits, so that cookies can be nutritious. This study was the experiment of making biscuit addition of carrot fluor 5%, 15%, and 25%. This research aims to find out acceptability of biscuits determined with organoleptic test including flavor, aroma, color, and texture as measured by ...

  7. 2018-02-26T11:14:03Z https://www.ajol.info/index.php/all/oai oai:ojs ...

    African Journals Online (AJOL)

    article/44115 2018-02-26T11:14:03Z as:ART Chemical And Sensory Evaluation Of Soy-Fortified Cassavawheat Biscuit Ugwuona, FU Soy flour, cassava flour, quality evaluation, biscuits This study evaluated the effect of substituting 20% cassava ...

  8. Performance and carcass characteristics of Yankasa ram fed with ...

    African Journals Online (AJOL)

    Dietary replacement of maize and wheat offal mixture with biscuit waste meal and L. leucocelphala leaf hay mixture significantly (P< 0.05) influenced the entire variable measured. However, animal on diet B1 and B2 in which biscuits waste and L. leucocephala leaf mixture replaced 25 and 50% maize and wheat offal ...

  9. Physicochemical and Sensory Properties, and In-Vitro Digestibility of ...

    African Journals Online (AJOL)

    Physicochemical and Sensory Properties, and In-Vitro Digestibility of Biscuits Made from Blends of Tigernut ( Cyperus esculentus ) and Pigeon Pea ( Cajanus cajan ) ... Nigerian Journal of Nutritional Sciences ... Objective: The study explored the potential of tigernut and pigeon pea flour blends in the preparation of biscuits.

  10. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance

    NARCIS (Netherlands)

    Janssen, A. M.; vanVliet, T; Vereijken, JM

    The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four

  11. Performance and carcass characteristics of Yankasa ram fed with ...

    African Journals Online (AJOL)

    Administrator

    2011-05-30

    May 30, 2011 ... designed to evaluate the performance and carcass quality of Yankasa rams fed with varied levels of biscuit waste mixed with L. leucocephala as an alternative feed ingredient to maize and wheat offal mixture. MATERIALS AND METHODS. Preparation of experimental diets. Biscuit waste meal (BWM) was ...

  12. PENGARUH PENAMBAHAN KUBIS MERAH (Brassica oleraceae var. TERHADAP AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN KONSUMEN PADA BISKUIT TEPUNG BIJI RAMBUTAN

    Directory of Open Access Journals (Sweden)

    Linda Ristiana

    2015-08-01

    Full Text Available Rambutan seed flour could be utilized as a food especially as source of carbohydrate, fat, and protein. Red cabbage could be used as natural food color because of their anthocyanin content. The aims of the research were to investigate the effect of red cabbage to the antioxidant activity and consumer preference of rambutan seed flour biscuit. This research was use completed randomized design with 9 combinations and 2 replications. The results showed that the highest antioxidant activity was biscuit made by 50 g of rambutan seed flour addition and 20% of red cabbage extract, e.i 19.48 % radical scavenging activity (RSA of DPPH. But biscuit which was most prefere by panel test was only 25 g of rambutan seed flour without any addition of red cabbage extract. Rambutan seed flour and red cabbage addition to the biscuit did affect the antioxidant activity and the consumer preference of the biscuit.

  13. Biscoitos tipo "cookie" e "snack" enriquecidos, respectivamente com caseína obtida por coagulação enzimática e caseinato de sódio Sweet and salted biscuits (snacks) enriched, respectively, with enzyme coagulated casein and sodium caseinate

    OpenAIRE

    C.C.H. Krüger; M.C.G. Comassetto; L.M.B. Cândido; V.L.S. Baldini; M.C. Santtucci; V.C. Sgarbieri

    2003-01-01

    O objetivo do presente trabalho foi a formulação e a caracterização química, nutricional e sensorial de dois tipos de biscoito, tipo "cookie" e "snack", utilizando para o enriquecimento protéico a caseína obtida por coagulação enzimática para o "cookie" e caseinato de sódio para o "snack". O biscoito tipo "cookie" apresentou teores mais elevados de umidade, proteína e fibra total que o do tipo "snack", que foi mais rico em gordura e sal. Com relação aos minerais essenciais, o biscoito tipo "c...

  14. Uji Daya Terima dan Nilai Gizi Biskuit yang Dimodifikasi dengan Tepung Umbi Dahlia (Dahlia Sp)

    OpenAIRE

    Harahap, Yolannisa

    2017-01-01

    Dahlia tuber is a plant that source of inulin and has a function as a prebiotic that is good for the digestive system, but its use as a food are rare. One form of the use of dahlia tuber by processed into flour and used in making biscuit. The purpose of this research was aimed to determine the acceptability and nutrient content from a biscuit with addition of dahlia tuber flour. This study is an experimental study with two treatment that is biscuit with addition of dahlia tuber flour by 25...

  15. Facts about trans fats

    Science.gov (United States)

    ... battered Shortening and stick margarine Cakes, cake mixes, pies, pie crust Animal foods, such as red meats ... nutrients and have extra calories from sugar: Cookies, pies, cakes, biscuits, sweet rolls, and donuts Breads and ...

  16. Sugar and health: a food-based dietary guideline for South Africa

    African Journals Online (AJOL)

    2013-04-12

    sweetened concentrate to which water is added), jam, biscuits, carbonated sweetened soft drinks, sweets and breakfast cereals. As children reach adolescence, they typically increase their consumption of sugar-rich foods, especially ...

  17. STUDYING OF CONSUMER PROPERTIES COMPOSIT MIXES FOR THE FLOUR CONFECTIONERY

    Directory of Open Access Journals (Sweden)

    N. S. Rodionova

    2012-01-01

    Full Text Available Possibility of use of a syrup of a clover onions for uluch-shenija indicators of quality and increase in biological value of a biscuit at wasps-nove of a flour confectionery mix is analysed.

  18. Browse Title Index

    African Journals Online (AJOL)

    2 ... Vol 4, No 1&2 (2007), Comparative evaluation of maize, sorghum, millet and biscuit waste meal as dietary energy sources for laying Japanese quails in a derived savannah zone of Nigeria, Abstract PDF. AA Odunsi, TO ...

  19. Intervensi biskuit tempe kurma bagi peningkatan status gizi balita penderita tuberkulosis

    Directory of Open Access Journals (Sweden)

    Fatmah Fatmah

    2013-04-01

    Full Text Available Background: Weight gain as an indicator of nutritional status during tuberculosis drugs management has a significant relationship with the rapid conversion of sputum smear, low incidence of relapse and duration of anti tuberculosis drugs in patients with tuberculosis. Low intake of food in patient suffering from an infectious disease is caused by the emergence of anorexia, nausea, vomiting, and increased body temperature. Inadequate nutrient intake affects the immune system, lower resistance to infection and slow healing resulting progressive tuberculosis (TB. Objective: To assess the effect of tempeh dates biscuit consumption on the change of nutritional status of tuberculosis preschoolers patients. Method: A quasi-experimental design towards 52 under five children with TB status and who were underweight was done in all sub-districts at Depok City. There were three groups participated in the study i.e tempeh dates biscuits as intervention group, and two groups of control (tempeh and placebo biscuits. The nutritional status of subjects was assessed each biweekly by giving daily 50 grams of biscuits within four weeks. Data analysis was using paired t-test and Anova. Results: There was greatest weight gain in a subject who received tempeh dates biscuit by 0.5 kg and largest height improvement in the tempeh biscuits group by 1.8 cm. Weight, height and z-score weight/age had significant differences in the three groups at the end of the study. There were significant differences in carbohydrate intake in the intervention group at pre and post-intervention. The tempeh biscuits group had different levels of mothers’ knowledge on nutrition and TB at the end of the study. Conclusion: Tempeh dates biscuit can be recommended as an alternative supplementation feeding program for TB and non-TB under five children with underweight status.

  20. Penentuan Formula Biskuit Labu Kuning (Cucurbita moschata sebagai Pangan Diet Penderita Diabetes Mellitus

    Directory of Open Access Journals (Sweden)

    IMade Sugitha

    2015-09-01

    Full Text Available The study aims to determine the formula pumpkin biscuits containing resistant starch andbeta-carotene are high but the impact of the increase in blood sugar levels low.The experiment was conducted using a completely randomized design with 5 treatmentscomparison formula pumpkin flour and wheat in the manufacture of biscuits. The comparison isas follows: (40 g : 460 g, (80 g : 420 g, (120 g : 380 g, (160 g : 340 g, and (200 g : 300 gwere repeated 4 times. Research conducted bioassay testing using SD rats. Observations wereresistant starch, beta carotene and increase blood sugar levels. The resulting data were analyzedby ANOVA and Duncan's multiple comparison test.The results showed that the formula biscuits significant effect on levels of resistant starch, betacaroteneand increase blood sugar levels and preference for color, flavor, aroma, texture andoverall acceptance pumpkin biscuits. Formula biscuits with pumpkin comparison and wheat flour(120 g : 380 g is the best formula. The biscuit formula has the characteristics: resistant starchcontent of 11.79%, beta carotene 9714.21 mg / 100 g and can lower blood sugar increasing up to23.50 mg / dl post-consumption with the preference level of texture ranging from dislike to likeenough, as well as the color, flavor, aroma and overall acceptance between enough like to like.

  1. Simultaneous investigation of intracellular Ca2+ increase and morphological events upon fertilization in the sand dollar egg.

    Science.gov (United States)

    Hamaguchi, Y; Hamaguchi, M S

    1990-06-01

    An increase in intracellular Ca2+ concentration ([Ca2+]) and morphological were simultaneously observed by epifluorescence and differential interference contrast (DIC) microscopy during fertilization of the sand dollar, Clypeaster japonicus. [Ca2+], which was detected by a Ca2+ indicator, Fluo-3, initially increased just beneath the sperm-attached site on the egg surface 8.6 sec after attachment. The increase spread into the egg as a concentric sphere to the egg center and, thereafter, propagated in the egg cytoplasm as a planar wave rather than a spherical wave. It reached the site opposite the initiation site across the egg 24.2 sec after initiation. The fertilization envelope (FE) began to elevate 10.3 sec after the initiation of the increase in [Ca2+] and 21.2 sec after sperm attachment.

  2. A wireless portable high temperature data monitor for tunnel ovens.

    Science.gov (United States)

    Mayo Bayón, Ricardo; González Suárez, Víctor M; Mateos Martín, Felipe; Lopera Ronda, Juan M; Álvarez Antón, Juan C

    2014-08-12

    Tunnel ovens are widely used in the food industry to produce biscuits and pastries. In order to obtain a high quality product, it is very important to control the heat transferred to each piece of dough during baking. This paper proposes an innovative, non-distorting, low cost wireless temperature measurement system, called "eBiscuit", which, due to its size, format and location in the metal rack conveyor belt in the oven, is able to measure the temperature a real biscuit experience while baking. The temperature conditions inside the oven are over 200 °C for several minutes, which could damage the "eBiscuit" electronics. This paper compares several thermal insulating materials that can be used in order to avoid exceeding the maximum operational conditions (80 °C) in the interior of the "eBiscuit. The data registered is then transmitted to a base station where information can be processed to obtain an oven model. The experimental results with real tunnel ovens confirm its good performance, which allows detecting production anomalies early on.

  3. Use of spent coffee grounds as food ingredient in bakery products.

    Science.gov (United States)

    Martinez-Saez, Nuria; García, Alba Tamargo; Pérez, Inés Domínguez; Rebollo-Hernanz, Miguel; Mesías, Marta; Morales, Francisco J; Martín-Cabrejas, María A; Del Castillo, Maria Dolores

    2017-02-01

    The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. The utilization of waste clay from coal basin in the wall tile body formulation

    Energy Technology Data Exchange (ETDEWEB)

    Isik, I.; Gocmez, H.; Yanik, G. [Dumlupinar Univ., Dept. of Ceramics Engineering, Kutahya (Turkey); Ceylantekin, R. [Anadolu Univ., Dept. of Materials Science and Engineering, Eskisehir (Turkey)

    2004-07-01

    In this study, the waste clays extracted from coal basin were used as a wall tile ingredient instead of the clay materials of the standardized biscuit formulation of the wall tile. XRD data show that waste clay contains major clay minerals such as illite, kaolinite and montmorillonite. It was found that clay-size particles (equal or less than 2{mu}m) distributed between 19.85 and 47%. The green and dry strength of the specimen containing illite and/or montmorillonite were increased 35% compared with the standard biscuit specimen. The fired strength of the samples having alkaline Earth oxides has been improved 20%, whereas water absorption reduced 28%. It was also found that the substitution of 5% waste clay in the wall tile biscuit formulation has revealed relatively better physical properties. (orig.)

  5. Electrochemical desalination of historic Portuguese tiles

    DEFF Research Database (Denmark)

    Ottosen, Lisbeth M.; Dias-Ferreira, Celia; Ribeiro, Alexandra B.

    2015-01-01

    Soluble salts cause severe decay of historic Portuguese tiles. Treatment options for removal of the salts to stop the decay are few. The present paper deals with development of a method for electrochemical desalination, where an electric DC field is applied to the tiles. Laboratory experiments were...... conducted with single 18th century tiles from Palácio Centeno, Lisbon, Portugal. Large parts of the glaze and parts of the biscuit were lost from salt decay. The major aim of the investigation was to see if the method could offer sufficient salt removal in the biscuit and in the interface between biscuit...... and glaze, where salt crystals were clearly identified by SEM-EDX before desalination. The concentrations of chloride and especially nitrate were very high in the tiles (around 280 mmol Cl−/kg and 450 mmol NO3−/kg respectively). Both anions were successfully removed to below 6 mmol/kg during...

  6. Pengaruh taburia terhadap status anemia dan status gizi balita gizi kurang

    Directory of Open Access Journals (Sweden)

    Wahyuni Kunayarti

    2014-07-01

    Full Text Available Background: Micronutrient deficiency seriously contributes to child morbidity and mortality. The need for micronutrient can be fulfilled from food, fortified food, and direct supplementation. Taburia is multivitamin multimineral that is aimed to meet the need for micronutrient of undernourished under-fives and to prevent the increased prevalence of undernourishment. It is necessary efficacy and effectiveness study of Taburia to anemia and nutritional status of undernourished under fives of 24-55 months. Objective: To identify the effect of Taburia supplementation to anemia and nutrition status of under fives at District of Lombok Timur. Method: The study was experimental with prospective cohort study design carried out at District of Lombok Timur, Province of Nusa Tenggara Barat. The subject of the study was undernourished under fives at the area of Nutrition Improvement Community through Empowerment (NICE project. The independent variables were Taburia and biscuits; the dependent variables were anemia and nutrition status; and the external variables were the intake of energy, protein, vitamin A, vitamin C, Fe, and zinc. Data analysis used ANOVA and paired t-test. Results: There was a significant difference in the average level of hemoglobin of the subject after the intervention, either in taburia group, biscuit group, or taburia+biscuit group (p<0.05. There was the difference in average weight after intervention in the three groups (p<0.05. There was no significant difference in the average level of hemoglobin and the average level of weight between biscuit group and Taburia+biscuit group. There was a change in anemia status from anemia to nonanemia; the highest was in Taburia group, i.e. 96%; and better nutrition status at the end of the experiment occurred at Taburia+biscuit group from emaciated to normal (100%. Conclusion: Taburia supplementation could increase anemia status. Micronutrient supplementation was needed to increase nutrition

  7. Water and energy saving at Dutch pastry factory Verkade; Koekjesbakker bespaart water en energie

    Energy Technology Data Exchange (ETDEWEB)

    Van Gool, J. (ed.)

    2003-11-01

    A pastry factory (Verkade in Zaandam, Netherlands) produces 27,000 ton of cookies and biscuits, using 2.2 million m{sup 3} natural gas, 6.7 million kWh and 67,000 m{sup 3} water. By means of new cooling systems a considerable amount of energy and water is saved. [Dutch] Verkade in Zaandam produceert jaarlijks 27.000 ton biscuit, waarvoor 2,2 miljoen m{sup 3} gas, 6,7 miljoen kilowattuur en 67.000 m{sup 3} water nodig is. Dankzij vernieuwde koelsystemen is het water- en energieverbruik flink gedaald.

  8. Effect of incorporation of cauliflower leaf powder on sensory and ...

    African Journals Online (AJOL)

    The malted wheat flour was blended with cauliflower leaf powder in the ratios of 10, 20 and 30% for the development of biscuits. The developed products were stored for 90 days to ascertain the changes in proximate composition and sensory characteristics. The highest moisture, crude protein, crude fibre and ash content of ...

  9. Potentials of sweetpotato ( Ipomoea Batatas ) for confectionaries ...

    African Journals Online (AJOL)

    Sweetpotato roots were used as base for the preparation of confectioneries namely crisps, doughnuts, strips, chin-chin, bread, cakes biscuits, pancake, crunch and muffins. Sweetpotato starch was used to produce salad cream and the leaves were used to prepare stew and soup. Traditional foods including abacha, ncha, ...

  10. 2018-02-27T10:50:01Z https://www.ajol.info/index.php/all/oai oai:ojs ...

    African Journals Online (AJOL)

    The larvae were collected from swamps, rock and mountain pools, reared and fed with baker's yeast and grounded biscuits in separate containers to adulthood. Susceptibility test was conducted on the adult mosquitoes using 0.75 % permethrin impregnated paper embedded in World Health Organization (WHO) diagnostic ...

  11. The Separate and Cumulative Effects of TBI and PTSD on Cognitive Function and Emotional Control

    Science.gov (United States)

    2012-10-01

    disorder. Behav Res Ther 1990, 28:407-412. 44. Fleurkens P, Rinck M, van Minnen A: Specificity and generalization of attentional bias in sexual trauma...blind jelly gunfire biscuit treat snake wagon hostage seniors learn dirty slush infidel puritan loved filth table militia antenna silly stink sleep

  12. Efficacy of permethrin insecticide tested against populations of ...

    African Journals Online (AJOL)

    The larvae were collected from swamps, rock and mountain pools, reared and fed with baker's yeast and grounded biscuits in separate containers to adulthood. ... The results show that all mosquitoes tested are susceptible to 0.75 % permethrin which suggest that the insecticide can be used effectively for the control of these ...

  13. Tracing artificial trans fat in popular foods in Europe

    DEFF Research Database (Denmark)

    Stender, Steen; Astrup, Arne; Dyerberg, Jørn

    2014-01-01

    /cakes/wafers in 2012-2013 in 20 European countries. DESIGN: The I-TF content was assessed in a market basket investigation. Three large supermarkets were visited in each capital, and in some countries, three additional ethnic shops were included. RESULTS: A total of 598 samples of biscuits/cakes/wafers with 'partially...

  14. Women's club - Christmas Sale - Solidarité Femmes

    CERN Multimedia

    CERN Women's club

    2010-01-01

    Thursday, 25 November from 9am to 3pm Main Building 60, Ground floor All proceeds from the sale will be given to the charity Solidarité Femmes Numerous items for sale: Christmas wreaths, Cakes and Biscuits, Coffee, Preserves, Paintings, Books, Embroidery, Patchwork, Painting on porcelain... Tombola! Win a patchwork quilt, handmade by CWC members. All are welcome!

  15. Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples.

    Science.gov (United States)

    Cengiz, Mehmet Fatih; Gündüz, Cennet Pelin Boyacı

    2013-10-01

    In this study, acrylamide exposure from selected cereal-based baby food samples was investigated among toddlers aged 1-3 years in Turkey. The study contained three steps. The first step was collecting food consumption data and toddlers' physical properties, such as gender, age and body weight, using a questionnaire given to parents by a trained interviewer between January and March 2012. The second step was determining the acrylamide levels in food samples that were reported on by the parents in the questionnaire, using a gas chromatography-mass spectrometry (GC-MS) method. The last step was combining the determined acrylamide levels in selected food samples with individual food consumption and body weight data using a deterministic approach to estimate the acrylamide exposure levels. The mean acrylamide levels of baby biscuits, breads, baby bread-rusks, crackers, biscuits, breakfast cereals and powdered cereal-based baby foods were 153, 225, 121, 604, 495, 290 and 36 μg/kg, respectively. The minimum, mean and maximum acrylamide exposures were estimated to be 0.06, 1.43 and 6.41 μg/kg BW per day, respectively. The foods that contributed to acrylamide exposure were aligned from high to low as bread, crackers, biscuits, baby biscuits, powdered cereal-based baby foods, baby bread-rusks and breakfast cereals. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Maternal Teaching Talk within Families of Mexican Descent: Influences of Task and Socioeconomic Status.

    Science.gov (United States)

    Eisenberg, Ann R.

    2002-01-01

    The interactions of 20 middle-class and 20 working-class Mexican American mothers and their 4-year-old children were observed during a school-type construction task (block building) and a home-type construction task (baking biscuits). Both task and socioeconomic status had significant effects on mothers' and children's conversations and behaviors.…

  17. Effect of added purple-fleshed sweet potato and cassava flour on the ...

    African Journals Online (AJOL)

    Using a simplex centroid mixture design method, biscuits were formulated from composite flour developed according to a 10-point design matrix. The effect of flour variation on physical properties (weight, spread and colour) and sensory attributes (colour, aroma, texture and taste) of the formulations were evaluated.

  18. Evaluation of the Potential of African Pear ( Dacryodes edulis ) Pulp ...

    African Journals Online (AJOL)

    African pear pulp (APP) was used at different levels (100%, 75%, 50%, 25% and 0% [control]) to replace margarine in biscuit. The proximate composition, thickness, diameter as well as consumer acceptability were evaluated. The samples produced with 100% pear pulp substitution had significantly higher values for protein, ...

  19. frauenfeldi Ludwig

    African Journals Online (AJOL)

    shaped rods or 'biscuits' with one or more holes at each end and often with few knobs, digitations or ... abnormal variant of the east coast form of R. frauenfeldi and hence lowered to the rank of a subspecies. ... Straight, cylindrical species, unifonnly black in life; ventral pedicels in 6-12 rows per ambulacrum; numerous ...

  20. Een nieuwe koek, vrij van koemelkeiwit, kippeëi-eiwit, lactose en gluten, voor kinderen met voedselovergevoeligheid

    NARCIS (Netherlands)

    Kokke, F. T.; van Elburg, R. M.; van Overbeek, F. M.; Heymans, H. S.

    1994-01-01

    Evaluation of the clinical reaction of 10 children with food allergy, including allergy to cow's milk protein, to the introduction of a new biscuit, free of cow's milk protein, chicken egg protein, lactose and gluten. Descriptive prospective study. Outpatient clinic, Beatrix Children's Hospital,

  1. Author Details

    African Journals Online (AJOL)

    Omeire, G.C. Vol 28, No 2 (2010) - Articles Expansion ratio and bulk density of extruded blends of african yam bean and Ighu Abstract · Vol 28, No 2 (2010) - Articles Production and evaluation of biscuits from composite wheat/defatted cashew nut flours. Abstract · Vol 32, No 1 (2014) - Articles Acceptability of Noodles ...

  2. Evaluation of the meat quality Yankasa rams fed graded levels of ...

    African Journals Online (AJOL)

    Twenty Yankasa rams aged between 10 and 12 months with average weight of 12.15kg were used to evaluate the effect of different levels of biscuit waste and Leucaena leucocephala meal inclusion in diets on the quality of their meat samples. The rams were randomly assigned to five treatment diets of 0%, 25%, 50%, 75% ...

  3. The influence of auditory and visual information on the perception of crispy food

    NARCIS (Netherlands)

    Pocztaruk, R.D.; Abbink, J.H.; Wijk, de R.A.; Frasca, L.C.D.; Gaviao, M.B.D.; Bilt, van de A.

    2011-01-01

    The influence of auditory and/or visual information on the perception of crispy food and on the physiology of chewing was investigated. Participants chewed biscuits of three different levels of crispness under four experimental conditions: no masking, auditory masking, visual masking, and auditory

  4. 7 CFR 1000.40 - Classes of utilization.

    Science.gov (United States)

    2010-01-01

    ... product resembling a Class II product; (iv) Custards, puddings, pancake mixes, coatings, batter, and similar products; (v) Buttermilk biscuit mixes and other buttermilk for baking that contain food starch in... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing...

  5. Evolution, epigenetics and cooperation

    Indian Academy of Sciences (India)

    2014-03-15

    Mar 15, 2014 ... ent recipes might be used for the biscuit and its chocolate coating, but the customers select the whole package and by doing so increase the numbers of copies of both types of recipes. Scott Gilbert (2014) argues much more extensively than I have done here about the need to think of what has been.

  6. Effect of incorporation of cauliflower leaf powder on sensory and ...

    African Journals Online (AJOL)

    PHT

    2014-02-26

    Feb 26, 2014 ... Effect of incorporation of cauliflower leaf powder on sensory and nutritional composition of malted wheat biscuits. Towseef A. Wani and Monika Sood*. Division of Post Harvest Technology, FOA, SK University of Agricultural Sciences and Technology-Jammu, Udheywalla,. Jammu-180002, Jammu and ...

  7. Nigerian Food Journal - Vol 24, No 1 (2006)

    African Journals Online (AJOL)

    Physico-chemical properties of maize and sorghum starches and their effects on the sensory characteristics of biscuits · EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. GC Omeire, PC Ojimekukwe, C Onyegbado, 7-16. http://dx.doi.org/10.4314/nifoj.v24i1.33648 ...

  8. The 'bite' in paediatric food allergy

    African Journals Online (AJOL)

    Chantel

    Cereals, margarine/butter, white sauces, yoghurt, cheese, custards, ice-cream, biscuits, processed meats, viennas, snacks, chips, sweets, chocolates, vegetables, fruits (fresh, dried, citrus), sandwiches (cheese spread, peanut butter, polony), vegetables/mashed potato (margarine, butter, Aromat added?) History. It is not ...

  9. Browse Title Index

    African Journals Online (AJOL)

    Items 351 - 400 of 479 ... Vol 22, No 1 (2004), Production And Evaluation Of Doughnuts And Biscuits From Maize – Pigeon Pea Flour Blends, Abstract. CA Echendu, IA Onimawo, Somtochi Adieze. Vol 29, No 2 (2011), Production and Evaluation of Ice Cream from Nigerian Tiger-Nut Milk Extract, Abstract. JI Mordi, AU Ozumba, ...

  10. In Vitro Propagation of Vanilla in Rwanda | Mushimiyimana ...

    African Journals Online (AJOL)

    It is used as flavoring substance in several items such as chocolates, ice-creams, yoghurts, soft drinks, liquors, candies, baked foods, cakes, and biscuits. It is also used in scenting tobacco, perfumery and pharmaceuticals. Vanilla is the second most expensive spice after saffron and its demand worldwide is enormous.

  11. Sensory memory and food texture

    NARCIS (Netherlands)

    Mojet, J.; Köster, E.P.

    2005-01-01

    Memory for texture plays an important role in food expectations. After fasting overnight, subjects (41 women, 35 men, age 19-60 years) received a breakfast including breakfast drink, biscuits and yoghurt. Subsequently, they rated their hunger feelings every hour, and returned for a taste experiment

  12. Submandibular gland excision

    DEFF Research Database (Denmark)

    Springborg, Line Kanstrup; Møller, Martin Nue

    2013-01-01

    decreased to 2.7 % on long-term follow-up. We found a 4.4 % risk of permanent lingual nerve paresis, and no patients had damage to the hypoglossal nerve. Xerostomia was found in 22.1 % of the patients and could be quantified by the easily performed biscuit test. Only 2.5 % reported an unsatisfactory...

  13. Comparative Analysis of Emergency Response Operations: Haiti Earthquake in January 2010 and Pakistan’s Flood in 2010

    Science.gov (United States)

    2011-09-01

    water, food, milk for kids , wood for cooking, medicines, tents, clothing and other items of necessity. They had also been engaged in providing seeds...units to clean water, stoves for cooking, dry milk , biscuits, grains, oil, sugar, vaccinations for water borne diseases, beds, feeders and pampers

  14. Impact de l'emballage et de la durée de conservation sur la qualité ...

    African Journals Online (AJOL)

    English Title: Impact of the packaging and conservation on the quality, nutritional and microbiological of sorghum cookies fortified with moringa and Spirulina. English Abstract. Objective: Changes in the quality of two types of sorghum biscuits enriched with 10% moringa and 4% spirulina were studied in two types of ...

  15. Journal of Agriculture and Social Research (JASR) Vol. 8, No. 2, 2008

    African Journals Online (AJOL)

    53.8. 67.8. 49.3. Total. 100.0. 100.0. 100.0. 100.0. 100.0. Table 2: Distribution of respondents according to number of confection produced from the sweetpotato flour for confection technology. Number of confection. Mean/ Ratio of. Utilization. Level of. Utilizatio n. Zones. Cake. Meat pie. Doughnut. Biscuit. Chin-chin. Owerri.

  16. Testing the interaction between analytical modules: an example with Roundup Ready® soybean line GTS 40-3-2

    Science.gov (United States)

    2010-01-01

    Background The modular approach to analysis of genetically modified organisms (GMOs) relies on the independence of the modules combined (i.e. DNA extraction and GM quantification). The validity of this assumption has to be proved on the basis of specific performance criteria. Results An experiment was conducted using, as a reference, the validated quantitative real-time polymerase chain reaction (PCR) module for detection of glyphosate-tolerant Roundup Ready® GM soybean (RRS). Different DNA extraction modules (CTAB, Wizard and Dellaporta), were used to extract DNA from different food/feed matrices (feed, biscuit and certified reference material [CRM 1%]) containing the target of the real-time PCR module used for validation. Purity and structural integrity (absence of inhibition) were used as basic criteria that a DNA extraction module must satisfy in order to provide suitable template DNA for quantitative real-time (RT) PCR-based GMO analysis. When performance criteria were applied (removal of non-compliant DNA extracts), the independence of GMO quantification from the extraction method and matrix was statistically proved, except in the case of Wizard applied to biscuit. A fuzzy logic-based procedure also confirmed the relatively poor performance of the Wizard/biscuit combination. Conclusions For RRS, this study recognises that modularity can be generally accepted, with the limitation of avoiding combining highly processed material (i.e. biscuit) with a magnetic-beads system (i.e. Wizard). PMID:20687918

  17. The HEALTHGRAIN definition of ‘whole grain’

    NARCIS (Netherlands)

    Kamp, J.W. van der; Poutanen, K.; Seal, C.J.; Richardson, D.P.

    2014-01-01

    Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the

  18. SEED-BORNE MYCOFLORA OF LOCAL AND IMPROVED WHEAT ...

    African Journals Online (AJOL)

    DR. AMINU

    2012-12-02

    Dec 2, 2012 ... produced cereal crop after rice and maize (FAO,2010). Wheat is a staple food used to make flour for leavened, flat and streamed breads, biscuits, cookies, cakes, breakfast cereal, pasta noodles, couscous, and for fermentation to make beer, vodka and fuel. (Gonzales and Resnicks, 1997). Wheat is planted ...

  19. Application of by-products in the development of foodstuffs for particular nutritional uses

    Directory of Open Access Journals (Sweden)

    Stanislava Matejová

    2016-12-01

    Full Text Available The aim of this work was to test potential by-product utilization in the development of foodstuffs for people intolerant for gluten. In this work were used three kinds of pomace – apple, buckwheat and grape (varieties Alibernet and Cabernet. Obtained dried pomace was applied into the baking products in ratio 5%, 10% and 15%. Apple and buckwheat pomace were applied into the breads and grape pomace were used in biscuits. The obtained products were sensory evaluated and texture analysis was used for determination of firmness. In terms of overall quality of tested breads, the evaluators indicated that bread with 5% addition of buckwheat pomace was the sample with the highest quality and from biscuit category products with 5% addition of grape pomace (Alibernet were shown to be the best. Regarding the texture determination the highest firmness showed a control sample in the case of biscuits and with the addition of pomace into the biscuits product firmness decreased. Contrary, in case of breads with the addition of pomace, the firmness increased. The results of texture analysis were statistically evaluated by non-parametric Wilcoxon test, among the samples there was no statistical significant difference found.

  20. Label-free biochips for rapid detection of soybean allergen GlymBd ...

    African Journals Online (AJOL)

    detection. Keywords: Soybean Allergen, Gly mBd 30K, Biochip, Detection, Foods ... methods of choice by food industries and food .... shrimp, fish, peanut, wheat, and graham bread served as negative controls. Manufactured foods such as cream cake, cereal bar, chocolate biscuits, and pineapple cake were screened for.

  1. Incidental learning and memory for food varied in sweet taste in children

    NARCIS (Netherlands)

    Laureati, M.; Pagliarini, E.; Mojet, J.; Köster, E.P.

    2011-01-01

    This experiment investigated incidental learning and memory in children (age 7–10 years) for three different foods (fruit juice, fruit purée and biscuit), varied in sweetness. Children (N = 286) were exposed to three target foods and 24 h later their incidental learning was tested for one of the

  2. Sensory memory and food texture

    NARCIS (Netherlands)

    Mojet, J.; Koster, E.P.

    2005-01-01

    Memory for texture plays an important role in food expectations. After fasting overnight, subjects (41 women, 35 men, age 19¿60 years) received a breakfast including breakfast drink, biscuits and yoghurt. Subsequently, they rated their hunger feelings every hour, and returned for a taste experiment

  3. Repellency of Dettol, a Commercial Cleaning Product, Against Adult ...

    African Journals Online (AJOL)

    Repellency of Dettol, a Commercial Cleaning Product, Against Adult American Cockroaches Periplaneta americana (L.) ... plastic material to have a finished form measuring 30×30×60cm. Two cardboard ... Twenty five adult roaches were released in the cage also provided with water and 50g dog biscuit at each trial.

  4. Testing the interaction between analytical modules: an example with Roundup Ready soybean line GTS 40-3-2.

    Science.gov (United States)

    Bellocchi, Gianni; De Giacomo, Marzia; Foti, Nicoletta; Mazzara, Marco; Palmaccio, Eleonora; Savini, Cristian; Di Domenicantonio, Chiara; Onori, Roberta; Van den Eede, Guy

    2010-08-05

    The modular approach to analysis of genetically modified organisms (GMOs) relies on the independence of the modules combined (i.e. DNA extraction and GM quantification). The validity of this assumption has to be proved on the basis of specific performance criteria. An experiment was conducted using, as a reference, the validated quantitative real-time polymerase chain reaction (PCR) module for detection of glyphosate-tolerant Roundup Ready(R) GM soybean (RRS). Different DNA extraction modules (CTAB, Wizard and Dellaporta), were used to extract DNA from different food/feed matrices (feed, biscuit and certified reference material [CRM 1%]) containing the target of the real-time PCR module used for validation. Purity and structural integrity (absence of inhibition) were used as basic criteria that a DNA extraction module must satisfy in order to provide suitable template DNA for quantitative real-time (RT) PCR-based GMO analysis. When performance criteria were applied (removal of non-compliant DNA extracts), the independence of GMO quantification from the extraction method and matrix was statistically proved, except in the case of Wizard applied to biscuit. A fuzzy logic-based procedure also confirmed the relatively poor performance of the Wizard/biscuit combination. For RRS, this study recognises that modularity can be generally accepted, with the limitation of avoiding combining highly processed material (i.e. biscuit) with a magnetic-beads system (i.e. Wizard).

  5. Testing the interaction between analytical modules: an example with Roundup Ready® soybean line GTS 40-3-2

    Directory of Open Access Journals (Sweden)

    Bellocchi Gianni

    2010-08-01

    Full Text Available Abstract Background The modular approach to analysis of genetically modified organisms (GMOs relies on the independence of the modules combined (i.e. DNA extraction and GM quantification. The validity of this assumption has to be proved on the basis of specific performance criteria. Results An experiment was conducted using, as a reference, the validated quantitative real-time polymerase chain reaction (PCR module for detection of glyphosate-tolerant Roundup Ready® GM soybean (RRS. Different DNA extraction modules (CTAB, Wizard and Dellaporta, were used to extract DNA from different food/feed matrices (feed, biscuit and certified reference material [CRM 1%] containing the target of the real-time PCR module used for validation. Purity and structural integrity (absence of inhibition were used as basic criteria that a DNA extraction module must satisfy in order to provide suitable template DNA for quantitative real-time (RT PCR-based GMO analysis. When performance criteria were applied (removal of non-compliant DNA extracts, the independence of GMO quantification from the extraction method and matrix was statistically proved, except in the case of Wizard applied to biscuit. A fuzzy logic-based procedure also confirmed the relatively poor performance of the Wizard/biscuit combination. Conclusions For RRS, this study recognises that modularity can be generally accepted, with the limitation of avoiding combining highly processed material (i.e. biscuit with a magnetic-beads system (i.e. Wizard.

  6. Pyrogenic carbon emission from a large wildfire in Oregon, United States.

    Science.gov (United States)

    J. Campbell; D. Donato; D. Azuma; B. Law

    2007-01-01

    We used a ground-based approach to compute the pyrogenic carbon emissions from the Biscuit Fire, an exceptionally large wildfire, which in 2002 burned over 200,000 ha of mixed conifer forest in southwestern Oregon. A combination of federal inventory data and supplementary ground measurements afforded the estimation of preburn densities for 25 separate carbon pools at...

  7. Browse Title Index

    African Journals Online (AJOL)

    M Ifeanyichukwu, CC Onyenekwe, PU Ele, NK Ukibe, SC Meludu, MC Ezeani, CC Ezechukwu, GI Amilo, PU Umeanaeto. Vol 9, No 3 (2015), Evaluation of some heavy metal contaminants in biscuits, fruit drinks, concentrates, candy, milk products and carbonated drinks sold in Ibadan, Nigeria, Abstract PDF. RA Adegbola, AI ...

  8. Comparative Studies on Pectinases obtained from Aspergillus ...

    African Journals Online (AJOL)

    Prof. Ogunji

    pectin extracted from local source which made them useful for biotechnological application. This research has demonstrated a simple way of converting waste to wealth. References. Ashoush I.S., and Gadallah, M.G.E. (2011). Utilization of Mango Peels and Seed Kernels Powders as. Sources of Phytochemicals in Biscuit.

  9. the association between dietary fat knowledge and consumption of ...

    African Journals Online (AJOL)

    user

    frequently consume foods rich in fat such as cakes (Okeyo, 2009:62; El Ansari et al, 2012;. Van den Berg et al, 2013), biscuits, potato crisps. (Okeyo, 2009:62; Van den Berg et al, 2013), margarine (Ntuli, 2005:151; Okeyo, 2009:62;. Takomana & Kalimbira, 2012; Van den Berg et al, 2012) and fast/fried foods (El Ansari et al,.

  10. Van die Redaksie/Editorial

    African Journals Online (AJOL)

    French-fries are junk food, but roast potatoes are not; bread is a basic foodstuff, but biscuits are junk; wine comprises 'empty calories', but fruit juices are health ... Another factor which distinguishes 'junk' from 'basic'. (or 'nutritious') food, is the amount of effort the lady of the house expends on preparing that food. All 'fast-.

  11. Trans Fatty Acids in Bakery Products from 14 European Countries: The TRANSFAIR Study

    NARCIS (Netherlands)

    Erp van - Baart, M.-A.; Couet, C.; Cuadrado, C.; Kafatos, A.; Stanley, J.; Poppel, G. van

    1998-01-01

    The fatty acid composition of bakery products from 14 European countries was analyzed with particular emphasis ontransfatty acids. The proportion oftransfatty acids in cookies and biscuits ranged from <1 to 28%.Transfatty acids content in sweet pastry ranged from practically 0 to 33%. Croissants and

  12. Sensory and Shelf-life evaluation of a Food Multi-Mix formulated for ...

    African Journals Online (AJOL)

    The FMM was ground into powder and immediately vacuum –sealed. The final recipes were standardized with 100g of multi-mix . They included peanut-butter biscuit , sweet muffin and savoury muffin.The inclusion of these ingredients improved the nutritional value and boosted energy density. The sensory evaluation of the ...

  13. Impact of HIV and AIDS on household food and nutrition security in ...

    African Journals Online (AJOL)

    The foods that may speed up disease progression include raw eggs, unpasteurized milk and dairy products (may have salmonella), undercooked meat and undercooked chicken (may have bacteria),. “Junk” foods such as chips, biscuits, sweets with little nutritional value (sweets and sugar may promote the growth of fungi or ...

  14. Health and Safety Concerns Over U.S. Imports of Chinese Products: An Overview

    Science.gov (United States)

    2009-01-13

    dace (related to carp), and eel from China after antimicrobial agents, which are not approved in the United States for use in farm-raised aquatic...raw materials had been used in the production of flour, candy, pickles, biscuits, black fungus , melon seeds, bean curd, and seafood. As a result

  15. Perceived Barriers and Opportunities to the Linkage of Research ...

    African Journals Online (AJOL)

    Unknown User

    (Goodenough, 1982). Vanillin is used as flavoring substance in several items such as chocolates, ice-creams, soft drinks, liquors, candies, baked foods, cakes, biscuits as well as for scenting tobacco, perfumery and pharmaceuticals. Traditionally vanilla is propagated by stem cutting of mature vine. However, the method is ...

  16. Outbreak of mass sociogenic illness in a school feeding program in northwest Bangladesh, 2010.

    Directory of Open Access Journals (Sweden)

    Farhana Haque

    Full Text Available BACKGROUND: In 2010, an acute illness outbreak was reported in school students eating high-energy biscuits supplied by the school feeding programme in northwest Bangladesh. We investigated this outbreak to describe the illness in terms of person, place and time, develop the timeline of events, and determine the cause and community perceptions regarding the outbreak. METHODS: We defined case-patients as students from affected schools reporting any two symptoms including abdominal pain, heartburn, bitter taste, and headache after eating biscuits on the day of illness. We conducted in-depth interviews and group discussions with students, teachers, parents and community members to explore symptoms, exposures, and community perceptions. We conducted a questionnaire survey among case-patients to determine the symptoms and ascertain food items eaten 12 hours before illness onset, and microbiological and environmental investigations. RESULTS: Among 142 students seeking hospital care, 44 students from four schools qualified as case-patients. Of these, we surveyed 30 who had a mean age of 9 years; 70% (21/30 were females. Predominant symptoms included abdominal pain (93%, heartburn (90%, and bitter taste (57%. All students recovered within a few hours. No pathogenic Vibrio cholerae, Shigella or Salmonella spp. were isolated from collected stool samples. We found no rancid biscuits in schools and storage sites. The female index case perceived the unusually darker packet label as a "devil's deed" that made the biscuits poisonous. Many students, parents and community members reported concerns about rumors of students dying from biscuit poisoning. CONCLUSIONS: Rapid onset, followed by rapid recovery of symptoms; female preponderance; inconsistent physical, microbiological and environmental findings suggested mass sociogenic illness rather than a foodborne or toxic cause. Rumours of student deaths heightening community anxiety apparently propagated this

  17. Aluminum bioavailability from the approved food additive leavening agent acidic sodium aluminum phosphate, incorporated into a baked good, is lower than from water

    International Nuclear Information System (INIS)

    Yokel, Robert A.; Florence, Rebecca L.

    2006-01-01

    There are estimates of oral aluminum (Al) bioavailability from drinking water, but little information on Al bioavailability from foods. Foods contribute ∼95% and drinking water 1-2% of the typical human's daily Al intake. The objectives were to estimate oral Al bioavailability from a representative food containing the food additive acidic sodium aluminum phosphate (acidic SALP), a leavening agent in baked goods. Rats were acclimated to a special diet that resulted in no stomach contents 14 h after its withdrawal. They were trained to rapidly consume a biscuit containing 1.5% acidic SALP. Oral Al bioavailability was then determined from a biscuit containing 1% or 2% acidic SALP, synthesized to contain 26 Al. The rats received concurrent 27 Al infusion. Blood was repeatedly withdrawn and serum analyzed for 26 Al by accelerator mass spectrometry. Total Al was determined by atomic absorption spectrometry. Oral 26 Al bioavailability was determined from the area under the 26 Al, compared to 27 Al, serum concentration x time curves. Oral Al bioavailability (F) from biscuit containing 1% or 2% acidic 26 Al-SALP averaged ∼0.11% and 0.13%; significantly less than from water, which was previously shown to be ∼0.3%. The time to maximum serum 26 Al concentration was 4.2 and 6 h after consumption of biscuit containing 1% or 2% 26 Al-acidic SALP, respectively, compared to 1-2 h following 26 Al in water. These results of oral Al bioavailability from acidic 26 Al-SALP in a biscuit (F ∼ 0.1%) and results from 26 Al in water (F ∼ 0.3%) x the contributions of food and drinking water to the typical human's daily Al intake (∼5-10 mg from food and 0.1 mg from water, respectively) suggest food provides ∼25-fold more Al to systemic circulation, and potential Al body burden, than does drinking water

  18. Diversity and taphonomic gradients from shoreface to deep water: Case studies based on sea urchin assemblages from the Miocene of Sardinia

    Science.gov (United States)

    Nebelsick, James; Mancosu, Andrea

    2016-04-01

    Echinoid faunas from Miocene sediments from Sardinia allow diversity to be correlated to variations in depositional environments as well as taphonomic pathways. Taxonomic richness and preservation potentials vary among both carbonate and siliciclastic dominated shelf environments. Studies include detailed investigation of stratigraphy, sedimentology, palaeontology and taphonomy in both the field and in the laboratory. Environmental Interpretations are based on composition and diversity of taxa, functional morphological interpretation of life habits as well as taphonomic signatures. These investigations have revealed: 1) various mass accumulations of clypeasteroid echinoids ranging from autochthonous assemblages to multiple in situ reworked accumulations in shore face environments, 2) the distribution of morphotypes of the common genus Clypeaster, 3) echinoid assemblages dominated by both irregular and regular echinoids in siliciclastic and carbonate shelf environments, 4) spatangoid assemblages in heavily bioturbated coarse sands, and 5) monotypic shell beds of well-preserved regular echinoids and spatangoid from deeper siliciclastic environments. Variations in the diversity of echinoid taxa are correlated to biotic and abiotic ecological factors in specific depositional environments. Preservation potentials vary highly as determined by ambient environmental conditions and skeletal architectures. A synthesis of faunal diversities and preservation potentials along shelf gradient ranging from shoreface to deep water is presented.

  19. Electro-desalination of glazed tile panels - discussion of possibilities

    DEFF Research Database (Denmark)

    Dias-Ferreira, Célia; Ottosen, Lisbeth M.; Ribeiro, Alexandra B.

    2016-01-01

    Glaze is lost from tiles in tile panels due to presence of soluble salts and this means loss of important heritage. The present paper discusses the possibility to apply electro-desalination. An in-situ test has not been performed yet, but encouraging results have been obtained with different parts...... of the system. Single tiles, a variety of porous stones and the mortar on the back of a tile have all been electro-desalinated successfully in laboratory scale. Thus individually, all parts of the wall with tile panel can be electro-desalinated. The interface between mortar and tile can be problematic....... In the few experiments conducted on tiles with attached mortar, the mortar was desalinated to a higher degree than the biscuit and successful desalination of the biscuit through the mortar requires further research. In-situ pilot scale tests were performed on highly salt-contaminated walls without tiles...

  20. Choking on food: a rare case of alexander leukodystrophy and choking.

    Science.gov (United States)

    Murty, O P; Mun, Keinseong; Gopinath, Neetu; Wong, Kum T

    2008-12-01

    Every body has to eat to survive but it becomes a matter of great concern, when the life provider food becomes an asphyxiating agent. In this case, a 60-year-old woman choked herself while swallowing biscuits. On autopsy examination, biscuits were found lodged in larygo-pharynx. Brain showed marked dystrophy and loosened lusterless white matter. On histopathologic examination, brain tissue had numerous eosinophilic globules representing astrocytic processes called "Rosenthal fibers"; hence, it was diagnosed as a case of Alexander dystrophy. It is a disease of white matter, where there is a progressive degeneration of the white matter of the brain because of imperfect growth or development of the myelin sheath. The histopathology of brain showed Rosenthal fibers in abundance. This is one of the rarest disease in which choking can occur because of lack of nervous and muscular coordination and weakness. Its specific relation to choking is documented in this report.

  1. Soy fiber improves weight loss and lipid profile in overweight and obese adults: a randomized controlled trial.

    Science.gov (United States)

    Hu, Xiaojie; Gao, Jinlong; Zhang, Qianyuan; Fu, Yuanqing; Li, Kelei; Zhu, Shankuan; Li, Duo

    2013-12-01

    Studies have suggested that food rich in dietary fiber may facilitate body weight loss, lower total and LDL-cholesterol levels, and reduce body fat. This study examined the effects of soy fiber (SF) on body weight, body composition, and blood lipids in overweight and obese participants. Thirty-nine overweight and obese college adults (19-39 years of age) were randomly assigned to consume control biscuits or biscuits supplemented with SF for their breakfast for 12 wk (approximately 100 g/day). There were significant differences in changes on body weight, BMI, and LDL-cholesterol (LDL-C) between the two groups after 12-wk intervention (p overweight and obese adults. These effects may be beneficial in antiobesity and the improvement of hyperlipidemia and hypertension (ClinicalTrials.gov registration number-NCT01802840). © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  2. The application of potassium phosphate primes wheat against aphid infestation

    OpenAIRE

    2014-01-01

    M.Sc. (Botany) Wheat is the second most important grain crop produced in South Africa. It is mostly used for human consumption (e.g. biscuits, rusks, breakfast cereals, and bread) with the remainder being used as seed and animal feed. Wheat is also used for production of alcohol for ethanol, absorbing agents for adhesives, disposable diapers and industrial uses as starch on coatings (Department of Agriculture, Forestry and Fisheries, 2011). The leading wheat producing areas in South Africa...

  3. Obtenção de gorduras low trans por interesterificação quimica

    OpenAIRE

    Miluska Castillo Caceres

    2008-01-01

    Resumo: As gorduras trans, principalmente presentes nos alimentos industrializados como biscoitos, gorduras para fritura, margarinas, entre outros, são resultados da hidrogenação parcial, processo utilizado pela indústria há mais de 100 anos Abstract:Trans fats, most contained within food industrialized and biscuits, fats for frying, margarine and others, are the result of partial hydrogenation, a process used by the industry for more than 100 years

  4. Development of New Ecological Ceramic Tiles by Recycling of Waste Glass and Ceramic Materials; Incorporacion de residuos derivados de la fabricacion ceramica y del vidrio reciclado en el proceso ceramico integral

    Energy Technology Data Exchange (ETDEWEB)

    Lazaro, C.; Ramon Trilles, V.; Gomez, F.; Allepuz, S.; Fraga, D.; Carda, J. B.

    2012-07-01

    The following research work shows the results of the introduction of waste generated by the ceramic industry, such as the calcined clay from fired porcelain of stoneware and raw biscuit, sludge and cleaning water, as well as waste from other sectors like the recycling glass. In this way, it can be obtained a stoneware porcelain slab, engobe-glaze and satin glaze that contains high percentage of recyclable raw materials. (Author)

  5. Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

    OpenAIRE

    Jideani, I. A.; Jideani, V. A.

    2011-01-01

    Research and development on these indigenous African cereal grains, acha (Digitaria exilis Stapf) and iburu (D. iburua Stapf), is experiencing renewed interest not just in Africa but the rest of the world. It is believed that acha and iburu may have nutraceutical properties, as it is used in some areas for managing diabetes. Value addition and exploitation of fonio (acha and iburu) in the development of health or speciality foods like acha-bread, biscuit, cookies, sour dough, traditional drin...

  6. Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products

    OpenAIRE

    Shariff, R.; Marry, S. R.J.; Nasirullah, Dr.

    2013-01-01

    Fat is one of the most important ingredients in baked products which is highly susceptible to heat and moisture. Therefore, this study has been conducted to assess the thermoxidative changes occurring in the fat as well as the extent to which trans-fatty acids are present. Fats were extracted from products like rusk, white bread, sweet bun, dilkhush, pizza, plain cake, vegetable roll, gluco-biscuits and wafers. These fats and control shortening samples were taken for study. The totox value wa...

  7. Nutritional Composition of Australian Combat Ration Packs and Options for Improvement

    Science.gov (United States)

    2013-10-01

    99. 69. SH Lee and Labuza, TP (1975) Destruction of ascorbic acid as a function of water activity. Journal of Food Science 40 370-377...e.g. biscuits and noodles. - fortification of instant noodle spice sachet. Vitamin B12 Main meals, tuna and dairy foods Defence-specific...University. Bianka has been employed at DSTO-Scottsdale since 1999 working in the fields of food technology, microbiology, biochemistry and nutrition

  8. Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins.

    Science.gov (United States)

    Karakaya, Sibel; Simsek, Sebnem; Eker, Alper Tolga; Pineda-Vadillo, Carlos; Dupont, Didier; Perez, Beatriz; Viadel, Blanca; Sanz-Buenhombre, Marisa; Rodriguez, Alberto Guadarrama; Kertész, Zsófia; Hegyi, Adrienn; Bordoni, Alessandra; El, Sedef Nehir

    2016-08-10

    Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds. Anthocyanin amounts added to the formulations of buns, breadsticks and biscuits were 34 mg per 100 g, 40 mg per 100 g and 37 mg per 100 g, respectively. The effect of processing, storage and the food matrix on AC stability and bioaccessibility was investigated. In addition, the sensory properties of bakery products were evaluated. Breadsticks enriched with AC and AC + DHA received the lowest scores in the pre-screening sensory test. Therefore breadsticks were excluded from further analysis. AC retentions, which were monitored by determination of malvidin 3-O-glucoside, in the bun and biscuit after baking were 95.9% (13.6 mg per 100 g) and 98.6% (15.2 mg per 100 g), respectively. Biscuits and buns enriched only with AC showed significantly higher anthocyanin bioaccessibilities (57.26% and 57.30%, respectively) than the same ones enriched with AC + DHA. AC stability in enriched products stored for 21 days was significantly lower than in products stored for 7 days (p < 0.05). However, this loss can be accepted as negligible since more than 70% of AC was retained in all the products.

  9. Spatio-temporal analysis of post-harvest moulds genera distribution on stored durum wheat cultivated in Tunisia

    OpenAIRE

    Belkacem-Hanfi, N.; Semmar, N.; Perraud Gaime, Isabelle; Guesmi, A.; Cherni, M.; Cherif, I.; Boudabous, A.; Roussos, Sevastianos

    2013-01-01

    Wheat represents a principal ingredient in traditional Tunisian diet including couscous, bread, pasta and biscuits. Northen Tunisia is an important growing area of wheat which after harvest is stored in silos and on farm. The cereal grains can become contaminated by post-harvest moulds during storage in silos under unfavorable conditions leading to a decrease in quality, packing and marketing of wheat. In this study, a mycological survey was undertaken to determine the biodiversity of post-ha...

  10. Salt Toxicity (Sodium Intake): A Serious Threat to Infants and Children of Pakistan

    OpenAIRE

    WASEEM, Amir; NAFEES, Muhammad; MURTAZA, Ghulam; SAJJAD, Ashif; MEHMOOD, Zahid; SIDDIQI, Abdul Rauf

    2014-01-01

    Abstract Background Excess sodium intake can lead to hypertension, the primary risk factor for cardiovascular disease. The aim of this study was to investigate the sodium and potassium contents of foodstuff used by infants and children of Pakistan. Methods We analyzed the sodium and potassium contents of infant milk formula (6 months), baby food (cereals), biscuits, fruit juices, potato chips (crisps), cheese puffs, roasted cereals (salty), ice cream cones (kulfi) all of which are the process...

  11. Consumer Brand Choice: Individual and Group Analyses of Demand Elasticity

    OpenAIRE

    Oliveira-Castro, Jorge M; Foxall, Gordon R; Schrezenmaier, Teresa C

    2006-01-01

    Following the behavior-analytic tradition of analyzing individual behavior, the present research investigated demand elasticity of individual consumers purchasing supermarket products, and compared individual and group analyses of elasticity. Panel data from 80 UK consumers purchasing 9 product categories (i.e., baked beans, biscuits, breakfast cereals, butter, cheese, fruit juice, instant coffee, margarine and tea) during a 16-week period were used. Elasticity coefficients were calculated fo...

  12. Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products.

    Science.gov (United States)

    Sathiya Mala, Kripanand; Prabhakara Rao, Pamidighantam; Prabhavathy, Manda Babu; Satyanarayana, Akula

    2015-02-01

    Annatto is often used to add color to dairy products such as butter, cheese, or puddings. In India usage of annatto is restricted to butter and cheese, however there are no tailor made formulations available to obtain standardized colour shades for the products. Hence a study was initiated to develop the appropriate annatto dye formulations and level of application in few dairy products (butter, cheese, paneer, biscuit cream, icing cream). Dye extracted from annatto seeds was used for the preparation of water soluble potassium carbonate formulation (nor-bixin, 11.24 %), oil soluble formulation (1.35 % bixin) and an oil/water soluble propylene glycol formulation (PG formulation, 1.31 % bixin). Lovibond tintometer colour units of the commercial butter, cheese and biscuit cream samples were measured for standardizing the colour concentration in the experimental products. The present study evaluates the application and stability of these formulations in butter, cheese, paneer, biscuit cream, icing cream. The products were evaluated for stability of colour and bixin during storage period. The oil/water soluble propylene glycol formulation was found to be tailor-made for all the dairy products studied though the standardized levels varied between 3.75 and 5.0 mg/kg for butter, 3.75 mg/kg for cheese, 5.0-400 mg/kg for biscuit cream, 12.25 and 25 mg/kg for paneer, 5.0-500 mg/kg for icing cream. Increasing concentration in the range of 30-500 mg/kg yielded products with light cream to orange shades, useful for decorating cakes. The average recovery of bixin from the products immediately after processing was 90-98 %. Significant changes (P ≤ 0.05) were noticed in the colour units and recovery of bixin in all the products during storage of 6 months.

  13. J'arrête le sucre : reportage diffusé sur France 5 dans l'émission francetvpluzz

    OpenAIRE

    Nicklaus, Sophie

    2015-01-01

    Le sucre se trouve partout : dans la nourriture industrielle, les biscuits, les céréales, les biscottes et même dans certains produits salés comme dans le jambon, les cornichons ou la sauce tomate. L'OMS dénonce les méfaits du sucre - obésité, diabète, notamment.

  14. Logistika ve vybraném podniku

    OpenAIRE

    JURČÍKOVÁ, Markéta

    2008-01-01

    Main topic of this bachelor work is a description of Supply Chain management with special focus at tools and processes enabling certain improvements. First, I have analysed the logistic processes, actors and different management tools teoretically in the first part of my work, followed by a practical part. In the practicall part I have chosen and analysed supply chain processes an an example of Opavia Biscuits and its logistic service provider, FM Logistic, represented in Czech Republic by a ...

  15. Potential Performance Criteria for Combat Ration Packs - Texture Profile Analysis

    Science.gov (United States)

    2014-11-01

    biscuit, apricot muesli bar, tropical muesli bar, forest fruits muesli bar, chocolate pudding, golden pudding and fruit pudding. • Dairy products ...were canned products with a semi-solid texture and were semi-moist product . Chocolate and golden puddings were self-saucing with a homogeneous matrix...TPA are discussed. UNCLASSIFIED UNCLASSIFIED 3. Significant changes in texture were observed for golden and chocolate self-saucing puddings and

  16. Serum Level of the Adipokine “Vaspin” in Relation to Metabolic Parameters: Short – Term Effect of Specific Dietary Therapy

    OpenAIRE

    Maha I. A. Moaty; Salwa M. El Shebini; Nihad H. Ahmed; Ahmed M.S. Hussein; Magda S. Mohamed; Salwa T. Tapozada; Laila M. Hanna

    2014-01-01

    AIM: To investigate the association between the circulating vaspin concentration and both of glucose homeostasis and insulin resistance in metabolic syndrome (MetS) patients, and also to evaluate the metabolic impact of two different dietary therapies on such conditions. MATERIALS AND METHODS:  Fifty eight obese female volunteers suffering from MetS, followed a specially designed dietary therapy consists of a low caloric balanced diet, accompanied by either 30% doum biscuits (group A), or...

  17. HEAVY METAL AND TRACE ELEMENT CONTAMINATION IN LEGUMES CEREAL AND PRODUCT SOLD IN LOCAL MARKET OF QUETTA CITY

    OpenAIRE

    Huma Ayub* , Mujeeb U R Rehman2, Muhammad Ajmal , Khurum shezad

    2017-01-01

    Millet, wheat, rice, Barley, Biscuit, spaghetti, Noodle are mainly consumed as food in Quetta city. These samples were collected from Quetta city market for the analysis of heavy metals and trace elements by Atomic absorption spectrophotometer. The collected 35 samples of cereal, legumes and their product from local market of Quetta were analyzed by Atomic absorption spectrophotometer. After digestion with 10:3 HNO3/HCIO4 for assessment to four potentially hazardous heavy metals, copper, zinc...

  18. Journal of Applied Biosciences - Vol 109 (2017)

    African Journals Online (AJOL)

    Impact de l'emballage et de la durée de conservation sur la qualité nutritionnelle et microbiologique des biscuits de sorgho enrichis au moringa et à la spiruline ... Efficacité des huiles essentielles de trois plantes aromatiques contre la mycoflore d'altération du niébé (Vigna unguiculata L., Walp) collecté dans les magasins ...

  19. Monterey Peninsula Water Supply Project. Supplemental Draft Environmental Impact Report/Statement II. Appendices

    Science.gov (United States)

    1993-02-01

    lupine, biscuit-root, golden stars, morning-glory, milkweed, and California goosetoot. Horehound and verbena form dense stands beneath the existing...invasive species such as Harding grass. As a result little site preparation is required. The horehound and verbena under the oaks will be treated with...Madia sativa. tarweed madia gracilis + Marrubium vulagare, horehound Matricaria matricarioides pineapple weedIMatricaria matricariodes pineapple

  20. UNPUBLISHED TEXTS / INEDITI

    African Journals Online (AJOL)

    User

    into a rage, and refuse to dine with them. Not everything can be communicated. See for yourself and ... I would eat in my bedroom, potato chips and Mulino biscuits, I didn't even want to see my friends: I made as if I wasn't at ... that I had hidden under the bed to eat at night. I returned to the kitchen and locked the door shut.

  1. Can a virtual supermarket bring realism into the lab? Comparing shopping behavior using virtual and pictorial store representations to behavior in a physical store.

    Science.gov (United States)

    van Herpen, Erica; van den Broek, Eva; van Trijp, Hans C M; Yu, Tian

    2016-12-01

    Immersive virtual reality techniques present new opportunities for research into consumer behavior. The current study examines whether the increased realism of a virtual store compared to pictorial (2D) stimuli elicits consumer behavior that is more in line with behavior in a physical store. We examine the number, variety, and type of products selected, amount of money spent, and responses to price promotions and shelf display, in three product categories (fruit & vegetables, milk, and biscuits). We find that virtual reality elicits behavior that is more similar to behavior in the physical store compared to the picture condition for the number of products selected (Milk: M store  = 1.19, M virtual  = 1.53, M pictures  = 2.58) and amount of money spent (Milk: M store  = 1.27, M virtual  = 1.53, M pictures  = 2.60 Euro), and for the selection of products from different areas of the shelf, both vertically (purchases from top shelves, milk and biscuits: P store  = 21.6%, P virtual  = 33.4%, P pictures  = 50.0%) and horizontally (purchase from left shelf, biscuits: P store  = 35.5%, P virtual  = 53.3%, P pictures  = 66.7%). This indicates that virtual reality can improve realism in responses to shelf allocation. Virtual reality was not able to diminish other differences between lab and physical store: participants bought more products and spent more money (for biscuits and fruit & vegetables), bought more national brands, and responded more strongly to price promotions in both virtual reality and pictorial representations than in the physical store. Implications for the use of virtual reality in studies of consumer food choice behavior as well as for future improvement of virtual reality techniques are discussed. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Influences on the Consumption of Australian Ration Packs: Review of a Contextual Model and Application to Australian Defence Force Data

    Science.gov (United States)

    2011-03-01

    consumption rates, acceptability scores and ratings of demand were given for each item, they were extracted to enable comparisons across studies. SPSS...soup, fruit drink powders, potato and onion powder and freeze dried rice (in more recent surveys). See Appendix D.1 for further detail. 3.1.5 Food... starch , biscuits, and muesli bars. Acceptability was found to be a reasonable predictor of consumption for some types of ration pack items. Table 5

  3. WHIPPED FLOUR CONFECTIONERY BASED UPON WHOLE GRAIN GROUND FLOUR

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2014-01-01

    Full Text Available Summary. Flour confectionery products for the Russian market are the traditional products and their sales occupy the 1st place among all types of confectionery. Therefore, it is especially important to conduct research aimed at developing biscuits with increased food and biological value, meeting the existing in the human body requirements in nutrients. The use of flour from whole grain rye, wheat and amaranth allows to receive a quality product with a fine pore structure, pleasant taste and aroma and of high nutritional value. Using a mechanical method for dough loosening reduces operating costs, significantly intensifies the whole technological process, greatly reduces production area of enterprise, the duration of the entire technological process of biscuit production is reduced by 40%. In the developed biscuits protein content increases in 1,5 times; fiber in 6 times, potassium in 10.8 times, calcium in 11 times, phosphorus in 3 times, iron in 3.3 times, vitamin the B6 in4.1 times; B12 in 2.4 times, B9 in 12.4 times.

  4. A Wireless Portable High Temperature Data Monitor for Tunnel Ovens

    Directory of Open Access Journals (Sweden)

    Ricardo Mayo Bayón

    2014-08-01

    Full Text Available Tunnel ovens are widely used in the food industry to produce biscuits and pastries. In order to obtain a high quality product, it is very important to control the heat transferred to each piece of dough during baking. This paper proposes an innovative, non-distorting, low cost wireless temperature measurement system, called “eBiscuit”, which, due to its size, format and location in the metal rack conveyor belt in the oven, is able to measure the temperature a real biscuit experience while baking. The temperature conditions inside the oven are over 200 °C for several minutes, which could damage the “eBiscuit” electronics. This paper compares several thermal insulating materials that can be used in order to avoid exceeding the maximum operational conditions (80 °C in the interior of the “eBiscuit. The data registered is then transmitted to a base station where information can be processed to obtain an oven model. The experimental results with real tunnel ovens confirm its good performance, which allows detecting production anomalies early on.

  5. Effect of epoxy resin on bending momentum in L type corner joins

    Directory of Open Access Journals (Sweden)

    Mehmet Nuri Yıldırım

    2017-11-01

    Full Text Available In the furniture industry, the joining points of frame and box construction furniture according to the loads to be affected by the use place is important for the security of the user and service life of the furniture element. In this direction, it is aimed to determine the diagonal compression and diagonal tensile moment values of "L" type corner joints of box framed construction furniture prepared from solid wood materials. The Pinus Nigra, Fagus Orientalis L and Populus Nigra were used as solid wood materials. Wood-based biscuit joining elements were used in corner joints of the test construction and epoxy resin was used as glue for materials. The static loads were applied to construction according to ASTM-D1037. The results show that, the highest tensile and compression values were obtained from Fagus Orientalis L and the lowest values were obtained from Populus Nigra specimens. In the statistical study, the difference between the tensile and compressive bending moment values of the biscuit connection element was found to be statistically significant. This study indicates that, it is suggested to use of L type joints prepared from Fagus Orientalis L by using epoxy resin and wood based biscuit joining element in frame constructions.

  6. EVALUASI MODEL-MODEL PENDUGAAN UMUR SIMPAN PANGAN DARI DIFUSI HUKUM FICK UNIDIREKSIONAL EVALUATION OF SHELF-LIFE EQUATION MODELS DERIVED FROM UNIDIRECTIONAL FICK’S LAW

    Directory of Open Access Journals (Sweden)

    M. Arpah

    2000-04-01

    Full Text Available The aim of this research was to study the variation of shelf-life values, obtained in quantifying shelf-life of biscuits among models of accelerated storage studies (ASS from unidirectional Fick’S law. Shelf-life of biscuits is defined as the length of time of a packaged biscuits can be stored before the onset quality change appears.Four models: Heiss-Eichner (1971, Labuza (1983, Rudolph (1986 and Half Value Period or HVP model (Syarief, 1986 were evaluated. These models shared a common basic principle that they were all derived and developed from unidirectional Fick’s law. Therefore, each parameter of individual model can be compared to the athers. A semi empirical approach using reaction kinetics through Arrhenius plot was used as a real shelf-life values.Quantification resulted in two categories of shelf-life values, First those which higher than expected value and second, were lower than expected. Parameter evaluation of components of Heiss-Eichner and Labuza models clearly shown less in number than components of Rudolph and HVP models. This led to a conclusion that the more sophisticated models gave higher shelf-life values as compared to the Arhenius model.

  7. Effects of chocolate-based products intake on blood glucose, insulin and ghrelin levels and on satiety in young people: a cross-over experimental study.

    Science.gov (United States)

    Zhang, Cai-Xia; Long, Wei-Qing; Ye, Yan-Bin; Lu, Min-Shan; Zhang, Nai-Qi; Xu, Ming; Huang, Jing; Su, Yi-Xiang

    2018-02-19

    This cross-over experimental study aimed to examine the effects of filled chocolate consumption on blood glucose, insulin and ghrelin levels in 20 volunteers. After a one-week run-in period, study participants consumed two chocolate-based products, the tested biscuit or water for 21 days as a morning snack. After a two-week wash-out period, participants consumed another tested food for another 21 days. Each participant consumed all four test foods within an 18-week period. The participants' blood insulin increased slowly after two chocolate-based products intakes on the first day and satiety levels after eating chocolate-based products and the tested biscuit were the same. Chocolate consumption for three weeks had no adverse effects on blood glucose, insulin or ghrelin levels. In conclusion, compared to eating the tested biscuit, 21-day consumption of the tested chocolate-based products had no adverse effects on the blood glucose, insulin and ghrelin levels. This trial is registered with chictr.org.cn: ChiCTR-IOR-16009525.

  8. A therapeutic maneuver for oropharyngeal dysphagia in patients with Parkinson's disease.

    Science.gov (United States)

    Felix, Valter Nilton; Corrêa, Sabrina Mello Alves; Soares, Renato José

    2008-10-01

    This study investigates resources to provide better conditions for oropharyngeal swallowing for improvement in the quality of life of Parkinson's disease patients. Three men and one woman with an average age of 70.25 years had been afflicted with Parkinson's disease for an average of 9.25 years. The patients were submitted to a rehabilitation program for oropharyngeal dysphagia after a clinical evaluation of swallowing. The rehabilitation program consisted of daily sessions for two consecutive weeks during which a biofeedback resource adapted especially for this study was used. The patients were then reevaluated for swallowing ability at follow-up. The patients presenting difficulties with swallowing water displayed no such problems after rehabilitation. Only one patient exhibited slow oral transit of food and other discrete oropharyngeal food remnants when swallowing a biscuit. The sample variance was used to analyze the pressure measurements, demonstrating a numerical similarity of the results obtained with the swallowing of saliva or of biscuits (VAR = 4.41). A statistical difference was observed between the swallowing of saliva and biscuits, showing a significant pressure increase at the end of the rehabilitation program (p dysphagia in Parkinson's disease patients.

  9. A therapeutic maneuver for oropharyngeal dysphagia in patients with parkinson's disease

    Directory of Open Access Journals (Sweden)

    Valter Nilton Felix

    2008-01-01

    Full Text Available OBJECTIVE: This study investigates resources to provide better conditions for oropharyngeal swallowing for improvement in the quality of life of Parkinson's disease patients. METHOD: Three men and one woman with an average age of 70.25 years had been afflicted with Parkinson's disease for an average of 9.25 years. The patients were submitted to a rehabilitation program for oropharyngeal dysphagia after a clinical evaluation of swallowing. The rehabilitation program consisted of daily sessions for two consecutive weeks during which a biofeedback resource adapted especially for this study was used. The patients were then reevaluated for swallowing ability at follow-up. RESULTS: The patients presenting difficulties with swallowing water displayed no such problems after rehabilitation. Only one patient exhibited slow oral transit of food and other discrete oropharyngeal food remnants when swallowing a biscuit. The sample variance was used to analyze the pressure measurements, demonstrating a numerical similarity of the results obtained with the swallowing of saliva or of biscuits (VAR = 4.41. A statistical difference was observed between the swallowing of saliva and biscuits, showing a significant pressure increase at the end of the rehabilitation program (p < 0.001. CONCLUSION: The effortful swallow maneuver reinforced by using biofeedback appears to be a therapeutic resource in the rehabilitation of oropharyngeal dysphagia in Parkinson's disease patients.

  10. Cyclone trends constrain monsoon variability during late Oligocene sea level highstands (Kachchh Basin, NW India

    Directory of Open Access Journals (Sweden)

    M. Reuter

    2013-09-01

    Full Text Available Climate change has an unknown impact on tropical cyclones and the Asian monsoon. Herein we present a sequence of fossil shell beds from the shallow-marine Maniyara Fort Formation (Kachcch Basin as a recorder of tropical cyclone activity along the NW Indian coast during the late Oligocene warming period (~ 27–24 Ma. Proxy data providing information about the atmospheric circulation dynamics over the Indian subcontinent at this time are important since it corresponds to a major climate reorganization in Asia that ends up with the establishment of the modern Asian monsoon system at the Oligocene–Miocene boundary. The vast shell concentrations are comprised of a mixture of parautochthonous and allochthonous assemblages indicating storm-generated sediment transport from deeper to shallow water during third-order sea level highstands. Three distinct skeletal assemblages were distinguished, each recording a relative storm wave base. (1 A shallow storm wave base is shown by nearshore molluscs, reef corals and Clypeaster echinoids; (2 an intermediate storm wave base depth is indicated by lepidocyclinid foraminifers, Eupatagus echinoids and corallinacean algae; and (3 a deep storm wave base is represented by an Amussiopecten bivalve-Schizaster echinoid assemblage. These wave base depth estimates were used for the reconstruction of long-term tropical storm intensity during the late Oligocene. The development and intensification of cyclones over the recent Arabian Sea is primarily limited by the atmospheric monsoon circulation and strength of the associated vertical wind shear. Therefore, since the topographic boundary conditions for the Indian monsoon already existed in the late Oligocene, the reconstructed long-term cyclone trends were interpreted to reflect monsoon variability during the initiation of the Asian monsoon system. Our results imply an active monsoon over the Eastern Tethys at ~ 26 Ma followed by a period of monsoon weakening during the

  11. Evidence for long-term uplift on the Canary Islands from emergent Mio Pliocene littoral deposits

    Science.gov (United States)

    Meco, Joaquín; Scaillet, Stéphane; Guillou, Hervé; Lomoschitz, Alejandro; Carlos Carracedo, Juan; Ballester, Javier; Betancort, Juan-Francisco; Cilleros, Antonio

    2007-06-01

    Several islands in the Canarian archipelago show marine deposits with identical fossil faunas, which are generally assigned to different glacioeustatic marine episodes: mainly Pleistocene episodes in Lanzarote and Fuerteventura, and Mio-Pliocene ones in Gran Canaria. Three fossil species ( Saccostrea chili, Nerita emiliana and Strombus coronatus) characterize all the marine deposits from southern Lanzarote, to the west and south of Fuerteventura and northeast of Gran Canaria. Three other species ( Ancilla glandiformis, Rothpletzia rudista and Siderastraea miocenica) confirm the chronostratigraphic attribution of these deposits. Other more occasional fossils (as Chlamys latissima, Isognomon soldanii and Clypeaster aegyptiacus) fit an upper Miocene and lower Pliocene age. This agrees with new K/Ar ages obtained from pillow lavas emplaced into the marine deposits (ca. 4.1 Ma in Gran Canaria, ca. 4.8 Ma in Fuerteventura) and from underlying (ca. 9.3 Ma in Gran Canaria) or overlying (ca. 9.8 Ma in Lanzarote) lava flows. The marine deposits are eroded but large continuous segments are preserved sloping gently towards the coast. Variations in the highest and the lowest elevations of the deposits apsl (above present sea level) indicate post-depositional uplift movements. Glacioeustatic causes are unlikely to be responsible for these variations on the basis of the coastal location of the deposits and their equatorial fauna characteristic of Mio-Pliocene corals. Differential uplift of the deposits across the archipelago is argued to result from the progressive seaward tilting of the islands along the insular volcanic trail marking the westward migration of hot spot head since 20 Ma. Successive westward accretion of younger volcanic edifices resulted in increasing lithostatic load of the crust with progressive (diachronous) tilting of the older edifices and their palaeo-shorelines marked by past coastal deposits.

  12. Utilização da farinha de feijão-caupi (Vigna unguiculata L. Walp na elaboração de produtos de panificação Utilization of cowpea flour in the development of bakery products

    Directory of Open Access Journals (Sweden)

    Karoline de Macêdo Gonçalves Frota

    2010-05-01

    Full Text Available Este trabalho teve como objetivo enriquecer produtos de panificação do tipo biscoito e rocambole com farinha de feijão-caupi (FFC, avaliar sua aceitabilidade e composição química, incluindo o conteúdo dos minerais (ferro, zinco, magnésio, potássio e fósforo e das vitaminas (tiamina e piridoxina. Foram desenvolvidas três formulações de biscoito contendo 10, 20 e 30% FFC e duas formulações de rocambole contendo 10 e 20% FFC. Observou-se um aumento no teor protéico do biscoito 30% FFC e do rocambole 20% FFC e na quantidade de cinzas dos biscoitos 20 e 30% FFC e rocambole 20% FFC, quando comparados às formulações padrão. O teor dos minerais analisados e de piridoxina aumentou à medida que FFC foi adicionada, enquanto a concentração de tiamina aumentou somente no rocambole 20% FFC. O biscoito com 10% FFC apresentou maior aceitação (84,4%, dentre os biscoitos formulados com FFC, além disso, os rocamboles com 10 e 20% FFC tiveram boa aceitação (86,7 e 77,8%, respectivamente. Todas as formulações contendo FFC tiveram notas superiores a 6, mostrando que os produtos foram aceitos sensorialmente. Desta forma, a adição de FFC visando melhorar o valor nutritivo de formulações à base de cereais é viável.This work had as objective to enrich bakery products (biscuit and rocambole or Brazilian roll with cowpea flour (CF to analyze their acceptability and chemical composition including mineral contents (iron, zinc, magnesium, potassium, and phosphorus and vitamins (thiamine and pyridoxine. Three formulations of biscuits containing 10, 20, and 30% CF and two formulations of Brazilian rolls with 10 and 20% CF were developed. It was observed an increase in the protein contents of the 30% CF biscuits and 20% CF Brazilian roll, as well as in the ash value of 20 and 30% CF biscuits and 20% CF Brazilian roll, when compared to a standard formulation. The concentration of minerals and pyridoxine analyzed increased with the addition of

  13. Impact of the front-of-pack 5-colour nutrition label (5-CNL) on the nutritional quality of purchases: an experimental study.

    Science.gov (United States)

    Julia, Chantal; Blanchet, Olivier; Méjean, Caroline; Péneau, Sandrine; Ducrot, Pauline; Allès, Benjamin; Fezeu, Léopold K; Touvier, Mathilde; Kesse-Guyot, Emmanuelle; Singler, Eric; Hercberg, Serge

    2016-09-20

    Front-of-pack (FOP) nutrition labelling has received growing attention from public health authorities, as a tool to promote healthier diets in the population. Recently, the French Health law introduced the principle of implementing a FOP nutrition labelling system. A scientific proposal has put forward the 5-Colour Nutrition Label (5-CNL), a five-category colour-coded summary system supported by research suggesting that it is well perceived and understood in the population. Our objective was to investigate the impact of the 5-CNL on the nutritional quality of purchases in experimental supermarkets. Participants (n = 901) were recruited using quota sampling between September and December 2015 and evenly distributed in three experimental conditions: 1) control situation; 2) Application of the 5-CNL on all food products in three specific sections: breakfast cereals, sweet biscuits and appetizers; 3) introduction of the 5-CNL accompanied by consumer information on use and understanding of the label. Main outcome was the nutritional quality of the shopping cart in the three sections combined, measured using the United Kingdom Food Standards Agency nutrient profiling system (FSA score). Significantly higher mean nutritional quality of the purchased items per section were observed for the sweet biscuits category in the intervention combining the label + communication (overall FSA score 21.01 vs. 20.23, P = 0.02). No significant effects were observed for the general mean over the three sections combined or other food categories. The results observed on purchase may be related to the high level of recall, self-reported and objective understanding of the label that were observed in the intervention groups as they are pre-requisites for use of a label in purchasing situations. These results suggest that the 5-CNL FOP nutrition label may have a limited impact on purchases, leading to healthier food choices in some food categories such as sweet biscuits. The trial

  14. Are sweet snacks more sensitive to price increases than sugar-sweetened beverages: analysis of British food purchase data.

    Science.gov (United States)

    Smith, Richard D; Cornelsen, Laura; Quirmbach, Diana; Jebb, Susan A; Marteau, Theresa M

    2018-04-26

    Taxing sugar-sweetened beverages (SSBs) is now advocated, and implemented, in many countries as a measure to reduce the purchase and consumption of sugar to tackle obesity. To date, there has been little consideration of the potential impact that such a measure could have if extended to other sweet foods, such as confectionery, cakes and biscuits that contribute more sugar to the diet than SSBs. The objective of this study is to compare changes in the demand for sweet snacks and SSBs arising from potential price increases. Secondary data on household itemised purchases of all foods and beverages from 2012 to 2013. Representative sample of 32 249 households in Great Britain. Change in food and beverage purchases due to changes in their own price and the price of other foods or beverages measured as price elasticity of demand for the full sample and by income groups. Chocolate and confectionery, cakes and biscuits have similar price sensitivity as SSBs, across all income groups. Unlike the case of SSBs, price increases in these categories are also likely to prompt reductions in the purchase of other sweet snacks and SSBs, which magnify the overall impact. The effects of price increases are greatest in the low-income group. Policies that lead to increases in the price of chocolate and confectionery, cakes and biscuits may lead to additional and greater health gains than similar increases in the price of SSBs through direct reductions in the purchases of these foods and possible positive multiplier effects that reduce demand for other products. Although some uncertainty remains, the associations found in this analysis are sufficiently robust to suggest that policies-and research-concerning the use of fiscal measures should consider a broader range of products than is currently the case. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly

  15. Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia

    Science.gov (United States)

    Hribar, Maša; Pivk Kupirovič, Urška; Žmitek, Katja

    2018-01-01

    Consumption of industrially produced trans-fatty acids (TFAs) is a well-established health risk factor that correlates with the increased risk of developing cardiovascular disease. The recommended TFA intake is as low as possible, within the context of a nutritionally adequate diet. Different countries have introduced different measures to minimize the exposure of their population to TFAs. Previous data have shown that TFA content has significantly decreased in Western European countries, while this was not the case in many Central-Eastern European countries, including Slovenia. In the absence of regulatory requirements, a number of awareness campaigns were launched in Slovenia since 2015, with the common goal of lowering the use of partially hydrogenated oils (PHO), which are considered a major source of TFAs. To determine if this goal had been reached, we performed an assessment of the exposure of the population to prepacked foods containing PHOs in years 2015 and 2017. Altogether, data on the composition of 22,629 prepacked foods was collected from food labels, using a specifically developed smartphone application. Furthermore, the food categories with the most frequent use of PHOs were identified. The proportion of PHO-containing products was determined for each specific food category, and adjusted with the market share data. The results showed that in 2015, vegetable cream substitutes, soups, and biscuits were the categories with the highest penetration of declared PHO content. In 2017, the proportion of products with PHO decreased considerably. In vegetable cream substitutes the percentage of PHO containing items dropped from 30 down to 4%, in soups it decreased from 21 to 5%, in biscuits from 17 to 8%, and in crisps and snacks from 10 to 4%. However, PHO content remained notable among cakes, muffins, pastries, and biscuits. We can conclude that the voluntary guidelines and regular public communication of the risks related to the TFA consumption has had a

  16. Acceptance and willingness to pay for health-enhancing bakery products

    DEFF Research Database (Denmark)

    Bruschi, Viola; Teuber, Ramona; Dolgopolova, Irina

    2015-01-01

    Our study provides first empirical evidence on young Russian consumers’ attitudes towards novel functional bakery products. We employ two different bakery products, namely bread rolls and biscuits, in our experimental auctions. Both products are derived from purple wheat, an old wheat variety....... Nevertheless, our results also show that in the presence of information about the health-enhancing characteristics most participants value these products over base products. Our findings also reinforce the idea that the base product matters. Purple wheat bread rolls were better accepted than purple wheat...

  17. Incorporación de residuos derivados de la fabricación cerámica y del vidrio reciclado en el proceso cerámico integral

    OpenAIRE

    Lázaro, C.; Ramón Trilles, V.; Gómez, F.; Allepuz, S.; Fraga Chiva, Diego; Carda Castelló, Juan B.

    2012-01-01

    The following research work shows the results of the introduction of waste generated by the ceramic industry, such as the calcined clay from fired porcelain of stoneware and raw biscuit, sludge and cleaning water, as well as waste from other sectors like the recycling glass. In this way, it can be obtained a stoneware porcelain slab, engobe-glaze and satin glaze that contains high percentage of recyclable raw materials.

    A través del siguiente trabajo de investigación, se in...

  18. Geological explorations of clay deposit near Pragersko and clay quality tests

    Directory of Open Access Journals (Sweden)

    Duška Rokavec

    2002-12-01

    Full Text Available A series of illite clays located near Pragersko, at the southern boundary of the Maribor – Ptuj depression, was investigated. The results of mining geological investigations showed the extension and characteristics of clay occurrences in the area. Primary characteristics of single types of raw clay from the deposit (mineral composition, grain size distribution, plasticity, etc., and the quality of biscuit were determined with laboratory tests.In a 4-9 m thick bed of clay we identified four different types of clay, which are, as a mixture, suitable for use in brick industry.

  19. Preparation of Fe{sub 3}O{sub 4} nanoparticles with adjustable morphology

    Energy Technology Data Exchange (ETDEWEB)

    Chen Jie; Wang Fangbin [College of Chemistry and Chemical Engineering, Central South University, Changsha 410083 (China); Huang Kelong [College of Chemistry and Chemical Engineering, Central South University, Changsha 410083 (China)], E-mail: klhuang@mail.csu.edu.cn; Liu Younian; Liu Suqin [College of Chemistry and Chemical Engineering, Central South University, Changsha 410083 (China)

    2009-05-05

    Fe{sub 3}O{sub 4} nanoparticles with different morphology such as sphere, nanowire, biscuit-like and quasi-cube were successfully prepared using a simple hydrothermal method. The products were characterized by powder X-ray diffraction (XRD), scanning electron microscope (SEM) and transmission electron microscopy (TEM). The results showed that the morphology of product can be adjusted by changing the reaction conditions such as reaction time, different amount of surfactant added and the addition of organic solvent. In addition, the possible mechanism for the formation of different morphology under the corresponding reaction condition was suggested.

  20. SOCIAL LIFE IN AROUND OF FIG / INCIR ÇEVRESINDE SOSYAL HAYAT

    Directory of Open Access Journals (Sweden)

    Dr. Vehbi GÜNAY

    2008-10-01

    Full Text Available Fig cultivation is an important activity in the NorthEast Aegean region; apart from its economic value fig hasa pronounced mark on the socioculture of the region.Right along with dried figs, figs are used in thefabrication of marmalade, sweeties, biscuit and sweetcake;industry of ethyl alcohol, cosmetic, drug and alsoit’s bagasse is used in the feed industry. Fig cultivation ismade in summer therefore people move another place itis called seasonal migration. In recent years somechanges happened in fig cultivation and some culturalvalues are get lost in this region.

  1. Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food

    OpenAIRE

    Alvarez-Llamas, Gloria; Maes, Xavier; Muñoz-García, Esther; Villalba, Mayte; Rodríguez, Rosalía; Pérez-Gordo, Marina; Vivanco, Fernando; Pérez-Gordo, Carlos; Cuesta-Herranz, Javier

    2015-01-01

    Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mustard seeds. Sin a 1 was detected with a total of five peptides showing a linear response (lowest LOD was 5 ng). Sin a 1 was detected in mustard sauces and salty biscuit (19 ± 3 ...

  2. Animalia

    Directory of Open Access Journals (Sweden)

    Toner, Ian

    2017-06-01

    Full Text Available A fast-paced, dark comedy about Danielle and Sarah who used to be best friends when they were kids. But they’re not kids anymore. Because they’re 11. Caught on the precipice of adulthood, two very different girls try to navigate the complex and terrifying political minefield that is the school playground, a world occupied by kids who don’t know any better and adults who really should. In doing so they find solace in an unexpected source - each other. A comic story about friendship, betrayal, loneliness, little break, big break, heartbreak, bike chasing and Penguins (the biscuit, not the flightless amphibian bird.

  3. Assessing exposure to 3-MCPD from bakery products based on monitoring studies undertaken throughout Poland.

    Science.gov (United States)

    Starski, Andrzej; Jedra, Małgorzata; Gawarska, Halina; Postupolski, Jacek

    2013-01-01

    The compound 3-monochloropropano-1,2-diol, (3-MCPD) is a contaminant found in foodstuffs that arises during food processing and storage. Conditions condusive to the former are low pH and a high temperature and it can also be formed during manufacturing, ie. food processing. Those favouring the latter are dampness, raised temperatures, packaging conditions and storage duration. For the first time, high levels of 3-MCPD have been reported in soy sauces and hydrolysate products of vegetable protein manufactured through using acid hydrolysis. Animal studies on rats and mice have found that 3-MCPD is a carcinogen, however it is not genotoxic. To determine 3-MCPD levels in bakery products currently on the market and to estimate the resulting exposure to the those consumer groups most vulnerable. Results from a two year assessment of this contaminant are so presented. Concentrations of 3-MCPD were measured in 244 samples of bakery foodstuff products found on the market which included; sponge cake, biscuits, cakes, crackers, breadsticks and rusks. Sampling was undertaken by the State Sanitary Inspectorate and analyses were performed by an accredited Gas Chromatography Mass Spectrometry (GC/MS) method. The exposure was assessed by comparing the accepted Tolerable Daily Intake (TDI) for 3-MCPD with the different conditions it occurred in, the consumption of 3-MCPD in the aforementioned foodstuffs and the various consumer groups. Levels of 3-MCPD that exceeded the limits of quantification in the studied foodstuffs were found in 91 out of 244 samples, (ie. 37.3%). These samples included 11 sponge cakes (11.3%), 27 biscuits (55.2%), 10 crackers (8.33%), 17 breadsticks (8.93%), 21 rusks (63.6%) and 5 cakes (3.13%). The highest numbers of samples containing more than 10 (> or = 10) microg/ kg of 3-MCPD were successively found in the following; breadsticks (79%), biscuits (75%), rusks (33%), crackers (33%), cakes (31%), biscuits (24%) and sponge cakes (4%). In 60 samples (24

  4. Nutrition Science and Food Standards for Military Operations (Nutrition et normes d’alimentation pour les operations militaires)

    Science.gov (United States)

    2010-03-01

    PE Polyethylene PfP Partnership for Peace (Nations) POMS Profile Of Mood States PoW Program of Work PR1M Patrol Ration One Man (AUS) PUFA...Main Courses 12 Coffee 12 Sports drink, energy drink or other fruit-flavoured beverage 10 Chocolate or chocolate bar 10 Sweet or oatmeal biscuits...Salt 8 Crackers 8 Sugar 8 Chocolate drink or cocoa 8 Soup (or “broth”) 7 Candy, hard 7 Canned or retort pouch fruit, sweet cake, dairy or

  5. Defeating the U-boat. Inventing Antisubmarine Warfare (Newport Papers Number 36)

    Science.gov (United States)

    2010-08-01

    chocolate , biscuits, and tinned fruits in the canteens.”9 How had the desperate situation Sims was told about in the spring of 1917 come to pass? How...be instituted.28 Not surprisingly, Lloyd George himself takes full credit for putting the Admiralty, as he had it, “in a chastened mood .”29 Then there...the brainy work” of a naval staff.23 There was no need for brains , or at least not brains attuned to thinking strategically, because, Fisher wrote

  6. Evaluasi program pemberian MP-ASI bubuk instan dan biskuit di Kota Mataram, Kabupaten Lombok Barat, Lombok Timur dan Bengkulu Utara tahun 2007

    Directory of Open Access Journals (Sweden)

    I Nyoman Adiyasa

    2010-03-01

    Conclusion: Achievement of instant powder and biscuit complementary breastfeeding program in aspect of input was average at three districts/municipality and good at District of Lombok Timur and poor at District of Bengkulu Utara; in aspect of output was poor at three districts/municipality and average at District of Bengkulu Utara; in aspect of outcome was poor at all districts/municipality. There was difference in average weight target before and after the supply of complementary breastfeeding. There was difference in average Z score target before and after the supply of complementary breastfeeding.

  7. In case of obesity, longevity-related mechanisms lead to anti-inflammation

    OpenAIRE

    Kaya, Mehmet Salih; Bayıroglu, Fahri; Mis, Leyla; Kilinc, Dide; Comba, Bahat

    2013-01-01

    The exact mechanisms which contribute to longevity have not been figured out yet. Our aim was to find out a common way for prompting longevity by bringing together the well-known applications such as food restriction, exercise, and probiotic supplementing in an experimental obesity model. Experimental obesity was promoted in a total of 32 young (2 months old) and 32 aged (16 months old) male Wistar albino rats through 8-week cafeteria diet (salami, chocolate, chips, and biscuits). Old and you...

  8. Development of a real-time PCR method to detect potentially allergenic sesame (Sesamum indicum) in food.

    Science.gov (United States)

    Schöringhumer, Kerstin; Cichna-Markl, Margit

    2007-12-26

    Recent papers indicate that the prevalence of allergic reactions to sesame (Sesamum indicum) is increasing in European countries. This paper describes the development of a selective real-time PCR method for the detection of sesame in food. The assay did not show any cross-reactivity with 17 common food ingredients. The real-time PCR method was applied to determine sesame in several crackers, salty snacks, biscuits, tahina sesame paste and sesame oil. With the exception of sesame oil, in all of the samples where sesame was declared, sesame was detected by the real-time PCR assay (Ct value35).

  9. A Systems Analysis of Army Field Bread and Bakery Requirements

    Science.gov (United States)

    1985-02-01

    White Bread 6.9 1.2 Sprouted Wheat Bread 5.7 2.2 Pumpernickel Bread 4.9 2.6 Shelf-Stable Products Granola Bars 8.0 1.4 Breakfast Bake 6.8 1.5 MRE Crackers...Army Ration stored for five years at time of testing) Rice Cakes Honey & Oats Granola Bars Shelf-Stable Mixes B Ration Biscuit Mix B Ration Sweet...Rice Cakes Granola Bars Breakfast Bake Session 5: White Bread At each session, the purpose of the study was explained to participants and they were

  10. Daily supplementation with 15 μg vitamin D2 compared with vitamin D3 to increase wintertime 25-hydroxyvitamin D status in healthy South Asian and white European women: a 12-wk randomized, placebo-controlled food-fortification trial.

    Science.gov (United States)

    Tripkovic, Laura; Wilson, Louise R; Hart, Kathryn; Johnsen, Sig; de Lusignan, Simon; Smith, Colin P; Bucca, Giselda; Penson, Simon; Chope, Gemma; Elliott, Ruan; Hyppönen, Elina; Berry, Jacqueline L; Lanham-New, Susan A

    2017-08-01

    Background: There are conflicting views in the literature as to whether vitamin D 2 and vitamin D 3 are equally effective in increasing and maintaining serum concentrations of 25-hydroxyvitamin D [25(OH)D], particularly at lower doses of vitamin D. Objective: We aimed to investigate whether vitamin D 2 or vitamin D 3 fortified in juice or food, at a relatively low dose of 15 μg/d, was effective in increasing serum total 25(OH)D and to compare their respective efficacy in South Asian and white European women over the winter months within the setting of a large randomized controlled trial. Design: A randomized, double-blind, placebo-controlled food-fortification trial was conducted in healthy South Asian and white European women aged 20-64 y ( n = 335; Surrey, United Kingdom) who consumed placebo, juice supplemented with 15 μg vitamin D 2 , biscuit supplemented with 15 μg vitamin D 2 , juice supplemented with 15 μg vitamin D 3 , or biscuit supplemented with 15 μg vitamin D 3 daily for 12 wk. Serum 25(OH)D was measured by liquid chromatography-tandem mass spectrometry at baseline and at weeks 6 and 12 of the study. Results: Postintervention in the 2 ethnic groups combined, both the vitamin D 3 biscuit and the vitamin D 3 juice groups showed a significantly greater absolute incremental change (Δ) in total 25(OH)D when compared with the vitamin D 2 biscuit group [Δ (95% CI): 15.3 nmol/L (7.4, 23.3 nmol/L) ( P food-fortification strategies, vitamin D 3 was more effective than vitamin D 2 in increasing serum 25(OH)D in the wintertime. Vitamin D 3 may therefore be a preferential form to optimize vitamin D status within the general population. This trial was registered at www.controlled-trials.com as ISRCTN23421591. © 2017 American Society for Nutrition.

  11. [Amino acid level in pastry with low caloric value].

    Science.gov (United States)

    Barkhatov, V Iu; Vyskubova, N K; Felipas, T B; Pshemurzova, R M; Kamenetskaia, E V

    1988-01-01

    The effect of fruit paste additives on amino acid composition of farinaceous and decorative confectionery semifinished products was studied to decrease their fuel value. It was found that a partial replacement of sugar and fat for apple and quince pastes in apple biscuit and apple shortbread semiproducts led to an increase in the content of essential and sulfur-containing amino acids. Cream prepared from egg albumin and quince paste had reduced content of amino acids (except for glutamic acid) due to the diminished content of egg albumin, however, the balance of amino acid composition was improved.

  12. The history of visual magic in computers how beautiful images are made in CAD, 3D, VR and AR

    CERN Document Server

    Peddie, Jon

    2013-01-01

    If you have ever looked at a fantastic adventure or science fiction movie, or an amazingly complex and rich computer game, or a TV commercial where cars or gas pumps or biscuits behaved liked people and wondered, ""How do they do that?"",  then you've experienced the magic of 3D worlds generated by a computer.3D in computers began as a way to represent automotive designs and illustrate the construction of molecules. 3D graphics use evolved to visualizations of simulated data and artistic representations of imaginary worlds. In order to overcome the processing limitations of the computer, graph

  13. Functionality of lipids and lipid-protein interactions in cereal-derived food products

    Directory of Open Access Journals (Sweden)

    Marion Didier

    2003-01-01

    Full Text Available Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits and beverages (beer. Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of lipid-binding proteins, e.g. lipid transfer proteins and puroindolines, has been highlighted. The state of the researches performed in this field are briefly presented in this review and the data obtained until now show that new perspectives are opened in cereal breeding and processing for improving the quality of cereals and cereal products.

  14. The relationship between school lunch attendance and the food intakes of French schoolchildren aged 3-17 years.

    Science.gov (United States)

    Dubuisson, Carine; Lioret, Sandrine; Dufour, Ariane; Calamassi-Tran, Gloria; Volatier, Jean-Luc; Lafay, Lionel; Turck, Dominique

    2015-06-01

    Recently, school meal composition regulations have been implemented in France in order to improve the nutritional status of children. The present study investigated the link between school lunch attendance and the food intakes of schoolchildren aged 3-17 years. Second French cross-sectional dietary survey (2006-2007). Eating frequencies were assessed for twenty-four food groups with a 7 d food record. Eating locations were recorded for main meals. Food group intakes at weekday lunches were compared for the school canteen and for other locations. The children's overall dietary intake was compared based on school lunch attendance. Mainland France. Schoolchildren aged 3-17 years (n 1068). Lunchtime food intake differed between the school canteen and other locations. Some intakes at school canteens were more in accordance with the regulations (more fruit and vegetables, fish and dairy products, and less sandwiches, soft drinks, chocolate and confectionery), whereas others highlighted needs for improvement (more sweet biscuits and pastries, ice cream and dairy desserts, pizzas and salty pastries). Many of these differences were also observed in the children's overall diet: children regularly attending school lunches ate more mashed fruit, fish and sweet biscuits or pastries, and less sandwiches and soft drinks. The link between school lunch attendance and overall diet was less pronounced in secondary-school children. School canteen attendance is associated with both potentially beneficial and deleterious differences in the lunchtime and overall diets of French children. These findings are important to consider when setting national regulations for school meal composition.

  15. What are the key food groups to target for preventing obesity and improving nutrition in schools?

    Science.gov (United States)

    Bell, A C; Swinburn, B A

    2004-02-01

    To determine differences in the contribution of foods and beverages to energy consumed in and out of school, and to compare consumption patterns between school canteen users and noncanteen users. Cross-sectional National Nutrition Survey, 1995. Australia. SUBJECTS ON SCHOOL DAYS: A total of 1656 children aged 5-15 y who had weekday 24-h dietary recall data. An average of 37% of total energy intake was consumed at school. Energy-dense foods and beverages such as fat spreads, packaged snacks, biscuits and fruit/cordial drinks made a greater contribution to energy intake at school compared to out of school (Pschool. Fruit intake was low and consumption was greater in school. In all, 14% of children purchased food from the canteen and they obtained more energy from fast food, packaged snacks, desserts, milk and confectionary (Pschool environment. To help prevent obesity and improve nutrition in schools, biscuits, snack bars and fruit/cordial drinks brought from home and fast food, packaged snacks, and confectionary sold at canteens should be replaced with fruit and water.

  16. Deep Eutectic Solvents as Novel and Effective Extraction Media for Quantitative Determination of Ochratoxin A in Wheat and Derived Products

    Directory of Open Access Journals (Sweden)

    Luca Piemontese

    2017-01-01

    Full Text Available An unprecedented, environmentally friendly, and faster method for the determination of Ochratoxin A (OTA (a mycotoxin produced by several species of Aspergillus and Penicillium and largely widespread in nature, in wheat and derived products has, for the first time, been set up and validated using choline chloride (ChCl-based deep eutectic solvents (DESs (e.g., ChCl/glycerol (1:2 and ChCl/ urea (1:2 up to 40% (w/w water as privileged, green, and biodegradable extraction solvents. This also reduces worker exposure to toxic chemicals. Results are comparable to those obtained using conventional, hazardous and volatile organic solvents (VOCs typical of the standard and official methods. OTA recovery from spiked durum wheat samples, in particular, was to up to 89% versus 93% using the traditional acetonitrile-water mixture with a repeatability of the results (RSDr of 7%. Compatibility of the DES mixture with the antibodies of the immunoaffinity column was excellent as it was able to retain up to 96% of the OTA. Recovery and repeatability for durum wheat, bread crumbs, and biscuits proved to be within the specifications required by the current European Commission (EC regulation. Good results in terms of accuracy and precision were achieved with mean recoveries between 70% (durum wheat and 88% (bread crumbs and an RSDr between 2% (biscuits and 7% (bread.

  17. Examining cross-cultural differences in autism spectrum disorder: A multinational comparison from Greece, Italy, Japan, Poland, and the United States.

    Science.gov (United States)

    Matson, J L; Matheis, M; Burns, C O; Esposito, G; Venuti, P; Pisula, E; Misiak, A; Kalyva, E; Tsakiris, V; Kamio, Y; Ishitobi, M; Goldin, R L

    2017-05-01

    Autism spectrum disorder (ASD) is characterized by social and communication impairments as well as restricted, repetitive behavior patterns. Despite the fact that ASD is reported worldwide, very little research exists examining ASD characteristics on a multinational scale. Cross-cultural comparisons are especially important for ASD, since cultural differences may impact the perception of symptoms. Identifying behaviors that are similarly reported as problematic across cultures as well as identifying behaviors in which there is cultural variation could aid in the development and refinement of more universally effective measures. The present study sought to examine similarities and differences in caregiver endorsement of symptom severity through scores on the Baby Infant Screen for Children with aUtIsm Traits (BISCUIT). The BISCUIT was utilized to examine ASD core symptomology in 250 toddlers diagnosed with ASD from Greece, Italy, Japan, Poland, and the United States. Significant differences in overall ASD symptom severity and endorsement were found between multinational groups. Implications of the results are discussed. Copyright © 2016 Elsevier Masson SAS. All rights reserved.

  18. Chewing Duration Time Of Various Food Textures In Young Adults

    Directory of Open Access Journals (Sweden)

    Raísa Coutinho Vitcel

    2017-02-01

    Full Text Available OBJECTIVE: To obtain reference values of chewing time of several food textures in young adults. METHOD: descriptive study with a quantitative approach that was developed in a clinical reference, being the population composed of 40 young adults between 18-30 years of age, of both genres. As exclusion criteria: those with neuromuscular and / or degenerative diseases or consequences thereof, as well as subjects who were making use of any orthodontic / orthopedic resource. We conducted a dental evaluation, followed by a clinical assessment. One at a time, the following foods were offered: French bread, wafer biscuit, roasted cashews, for voluntary chewing.  To measure the food chewing time, we used a stopwatch, and this collection procedure was filmed. Data analysis was performed by means of the SPSS statistics 20.0 (IBM® program. RESULTS: There was a statistically significant difference (p < 0.05 between the medians of chewing time of French bread, wafer biscuit and cashew nuts, which were 33.0s (interquartile amplitude 29.0 - 40.0, 10.0s (interquartile amplitude 8.25-12.0 and 18.5s (interquartile amplitude 15.0-23.75, respectively. CONCLUSION: The texture of foods influences the length of mastication. The more rigid is the food, the more cycles and mandibular movements, and therefore the longer the duration of chewing.

  19. Breakfast and snacks: associations with cognitive failures, minor injuries, accidents and stress.

    Science.gov (United States)

    Chaplin, Katherine; Smith, Andrew P

    2011-05-01

    One strategy for examining effects of nutrients on cognitive function is to initially investigate foods that contain many different nutrients. If effects are demonstrated with these foods then further studies can address the role of specific nutrients. Breakfast foods (e.g., cereals, dairy products and fruit) provide many important nutrients and consumption of breakfast has been shown to be associated with beneficial effects on cognitive function. Isolating effects of specific constituents of breakfast has proved more difficult and it is still unclear what impact breakfast has on real-life performance. The present study provided initial information on associations between breakfast consumption and cognitive failures and accidents. A second aim was to examine associations between consumption of snacks which are often perceived as being unhealthy (chocolate, crisps and biscuits). A sample of over 800 nurses took part in the study. The results showed that frequency of breakfast consumption (varied breakfasts: 62% cereal) was associated with lower stress, fewer cognitive failures, injuries and accidents at work. In contrast, snacking on crisps, chocolate and biscuits was associated with higher stress, more cognitive failures and more injuries outside of work. Further research requires intervention studies to provide a clearer profile of causality and underlying mechanisms.

  20. Stability of steviol glycosides in several food matrices.

    Science.gov (United States)

    Jooken, Etienne; Amery, Ruis; Struyf, Tom; Duquenne, Barbara; Geuns, Jan; Meesschaert, Boudewijn

    2012-10-24

    As steviol glycosides are now allowed as a food additive in the European market, it is important to assess the stability of these steviol glycosides after they have been added to different food matrices. We analyzed and tested the stability of steviol glycosides in semiskimmed milk, soy drink, fermented milk drink, ice cream, full-fat and skimmed set yogurt, dry biscuits, and jam. The fat was removed by centrifugation from the dairy and soy drink samples. Proteins were precipitated by the addition of acetonitrile and also removed by centrifugation. Samples of jam were extracted with water. Dry biscuits were extracted with ethanol. The resulting samples were concentrated with solid-phase extraction and analyzed by high-performance liquid chromatography on a C18 stationary phase and a gradient of acetonitrile/aqueous 25 mM phosphoric acid. The accuracy was checked using a standard addition on some samples. For assessing the stability of the steviol glycosides, samples were stored in conditions relevant to each food matrix and analyzed periodically. The results indicate that steviol glycosides can be analyzed with good precision and accuracy in these food categories. The recovery was between 96 and 103%. The method was also validated by standard addition, which showed excellent agreement with the external calibration curve. No sign of decomposition of steviol glycosides was found in any of the samples.

  1. Salt Toxicity (Sodium Intake): A Serious Threat to Infants and Children of Pakistan.

    Science.gov (United States)

    Waseem, Amir; Nafees, Muhammad; Murtaza, Ghulam; Sajjad, Ashif; Mehmood, Zahid; Siddiqi, Abdul Rauf

    2014-09-01

    Excess sodium intake can lead to hypertension, the primary risk factor for cardiovascular disease. The aim of this study was to investigate the sodium and potassium contents of foodstuff used by infants and children of Pakistan. We analyzed the sodium and potassium contents of infant milk formula (6 months), baby food (cereals), biscuits, fruit juices, potato chips (crisps), cheese puffs, roasted cereals (salty), ice cream cones (kulfi) all of which are the processed food extensively used by the children. The amount of sodium and potassium contents in drinking water of few cities of Pakistan were also considered to assess the additional sodium/potassium in the preparation of milk using infant milk formula. Na to K ratio (Na:K) was determined 0.3-1.23, 0.3-1.16, 0.33-0.82, 0.54-2.68, 0.51-0.85, 2.86 and 1.02 for infant milk formula (6 months), baby food (cereals), biscuits, fruit juices, potato chips (crisps, cheese puffs, roasted cereals), ice cream cones (kulfi), respectively. The higher sodium content is present than most of the quoted values; whereas lower potassium is present than the recommended values. The higher Na:K ratio indicates the severity of the situation where it is commonly stated that "higher an individual's salt intake, the higher an individual's blood pressure". Present study indicates that nearly all Pakistani children consume substantially more salt than they need which will affect health status in later life.

  2. Replacement of cocoa butter with cocoa butter - like fat from modified palm oil in coating chocolate

    Directory of Open Access Journals (Sweden)

    Jitbunjerdkul, S.

    2007-07-01

    Full Text Available Chocolate is a confectionery product, mainly containing cocoa mass or liquor, cocoa butter (CB and sugar. Nowadays vegetable fats and modified oil are used instead of CB in chocolate products to lower the cost and to obtain the varieties of products with different characteristics and textures. Cocoa butter-like fat from modified palm oil (CBFMPO at different levels of CB replacement (60,80 and 100% were used to develop a formulation of coating chocolate. When physical and sensory properties were evaluated, the viscosity and coating ability on biscuit sticks were remarkedly decreased with increasing CBFMPO content. Hedonic mean scores of mouthfeel and coating ability of the chocolate containing 100% CBFMPO were greater than those of chocolate containing 60 and 80% CBFMPO (p<0.05. During storage of biscuit sticks dipped in the chocolate coating (chocolate containing 100% CBFMPO at room temperature (27-29oC and low temperature (20-22oC for 30 days, blooming (as shown by whiteness index occurred to a greater extent at higher temperature. At both storage temperatures, the intensity scores of glossiness and hedonic mean scores of overall liking of samples decreased but intensity scores of off-odor increased during the first 6 of days storage (p<0.05.

  3. Ekuitas Merek dan Keputusan Pembelian: Studi Pada Konsumen Anak Usia Sekolah Dasar di Kota Depok

    Directory of Open Access Journals (Sweden)

    Endah Meiria

    2017-02-01

    Full Text Available Brand Equity and Purchase Decision: Study at Elementary School Consumer in Depok CityThis study aims to identify: how brand equity’s factors of Biskuat and purchase decision of this biscuit by children consumer at the elementary school age in Depok City, as well as how the influence of brand equity’s factors of Biskuat towards purchase decision of this biscuit by children consumer at the elementary school age in Depok City. The object of this study is brand awareness, brand association, perceived quality, brand loyalty and purchase decision. The study was conducted in six sub-district of Depok City, with 100 children as the respondent from several schools and environments in six sub-district of Depok City.Testing hypotheses using path analysis (path analysis which is equipped with testing the validity and reliability. Based on the analysis of the model lines of research, obtained results that brand equity which is brand awareness, brand association, perceived quality, and brand loyalty in partially and simultaneously has significantly affect to purchase decision.DOI:  10.15408/ess.v7i1.4783

  4. Breakfast and Snacks: Associations with Cognitive Failures, Minor Injuries, Accidents and Stress

    Directory of Open Access Journals (Sweden)

    Katherine Chaplin

    2011-05-01

    Full Text Available One strategy for examining effects of nutrients on cognitive function is to initially investigate foods that contain many different nutrients. If effects are demonstrated with these foods then further studies can address the role of specific nutrients. Breakfast foods (e.g., cereals, dairy products and fruit provide many important nutrients and consumption of breakfast has been shown to be associated with beneficial effects on cognitive function. Isolating effects of specific constituents of breakfast has proved more difficult and it is still unclear what impact breakfast has on real-life performance. The present study provided initial information on associations between breakfast consumption and cognitive failures and accidents. A second aim was to examine associations between consumption of snacks which are often perceived as being unhealthy (chocolate, crisps and biscuits. A sample of over 800 nurses took part in the study. The results showed that frequency of breakfast consumption (varied breakfasts: 62% cereal was associated with lower stress, fewer cognitive failures, injuries and accidents at work. In contrast, snacking on crisps, chocolate and biscuits was associated with higher stress, more cognitive failures and more injuries outside of work. Further research requires intervention studies to provide a clearer profile of causality and underlying mechanisms.

  5. Secular changes in intakes of foods among New Zealand adults from 1997 to 2008/09.

    Science.gov (United States)

    Smith, Claire; Gray, Andrew R; Mainvil, Louise A; Fleming, Elizabeth A; Parnell, Winsome R

    2015-12-01

    To examine changes in the food choices of New Zealand (NZ) adults, between the 1997 National Nutrition Survey (NNS97) and the 2008/09 NZ Adult Nutrition Survey (2008/09 NZANS). The 2008/09 NZANS and the NNS97 were cross-sectional surveys of NZ adults (aged 15 years and over). Dietary intake data were collected using a computer-based 24 h diet recall. Logistic regression models were used to examine changes over time in the percentage reporting each food group, with survey year, sex and age group (19-30 years, 31-50 years, 51-70 years, ≥71 years) as the variables. NZ households. Adults aged 19 years and over (NNS97, n 4339; 2008/09 NZANS, n 3995). In the 2008/09 NZANS compared with NNS97, males and females were less likely to report consuming bread, potatoes, beef, vegetables, breakfast cereal, milk, cheese, butter, pies, biscuits, cakes and puddings, and sugar/confectionery (all Pfood choices were associated with sex and age group, there were few differential changes between the surveys by sex or age group. For all age groups there was a shift in the percentage who reported consuming the traditional NZ foods, namely bread, beef, potatoes and vegetables, towards more rice and rice dishes. Declines in the consumption of butter, pies, biscuits, cakes and puddings are congruent with current dietary guidelines.

  6. [SNACK HIGH WHEY PROTEIN IMPROVES THE LEVEL OF SATIETY AND REDUCES APPETITE HEALTHY WOMEN].

    Science.gov (United States)

    Reyna, Nadia; Moreno-Rojas, Rafael; Mendoza, Laura; Urdaneta, Andrés; Artigas, Carlos; Reyna, Eduardo; Cámara Martos, Fernando

    2015-10-01

    the nutritional content and energy density of foods is related to greater control of appetite, satiety and reducing food intake. the randomized crossover study included 20 healthy women, aged 20 and 30 years with a BMI of 20 to 24.9 kg/m2 and who completed that included 3 day trial comparing 8 hours 130 kcal snacks consumed afternoon: yoghurt with added whey protein (PSL), biscuits and chocolate. Participants consumed a standardized menu; snack was consumed 3 hours after lunch. Perceived hunger and fullness were evaluated during the afternoon until dinner voluntary intake ad libitum. They repeat the same snack 3 times. consumption of yogurt with PSL led to a further reduction of appetite in the afternoon in front of the snack of chocolate and biscuits (p snack, yogurt there was a significant reduction in caloric intake compared to other snacks (p snacks with less energy density and rich in protein (yogurt with PSL) improve the control of appetite, satiety and reduces food intake in healthy women later. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  7. Reference amounts utilised in front of package nutrition labelling; impact on product healthfulness evaluations.

    Science.gov (United States)

    Raats, M M; Hieke, S; Jola, C; Hodgkins, C; Kennedy, J; Wills, J

    2015-05-01

    The research question addressed in this paper is how different reference amounts utilised in front of package nutrition labelling influence evaluation of product healthfulness. A total of 13,117 participants from six European countries (Germany, UK, Spain, France, Poland and Sweden) were recruited via online panels. A mixed between/within-subject factorial design was employed with food (biscuits, sandwiches, yogurts), healthfulness and presence of Guideline Daily Amounts as within-subjects factors and reference amount ('per 100 g', 'typical portion', 'half portion') and country as between-subjects factors. Overall, people correctly ranked foods according to their objective healthfulness as defined by risk nutrients alone, and could distinguish between more and less healthful variants of foods. General healthfulness associations with the three product categories do not appear to have had a strong influence on product ratings. This study shows that where the reference amount of 'per 100 g' is very different from the 'typical' portion size, as was the case for biscuits, products with a 'per 100 g' label are rated significantly less healthful than the 'typical' or 'half typical' portions. The results indicate that across the three food categories, consumers do factor the reference amount, that is, the quantity of food for which the nutritional information is being presented, into their judgements of healthfulness. Therefore, appropriate reference amounts are also of importance for the effective presentation of nutritional information.

  8. Dietary acrylamide: What happens during digestion.

    Science.gov (United States)

    Sansano, M; Heredia, A; Peinado, I; Andrés, A

    2017-12-15

    Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Study of acrylamide level in food from vending machines

    Directory of Open Access Journals (Sweden)

    Naceur Haouet

    2016-11-01

    Full Text Available Acrylamide is a by-product of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analysed by high-performance liquid chromatography. Samples included five different categories, depending on the characteristics of the products: i potato chips; ii salted bakery products; iii biscuits and wafers; iv sweet bakery products; v sandwiches. A high variability in acrylamide level among different foods and within the same category was detected. Potato chips showed the highest amount of acrylamide (1781±637 μg/kg followed by salted bakery products (211±245 μg/kg, biscuits and wafers (184±254 μg/kg, sweet bakery products (100±72 μg/kg and sandwiches (42±10 μg/kg. In the potato chips and sandwiches categories, all of the samples revealed the presence of acrylamide, while different prevalence was registered in the other foods considered. The data of this study highlight the presence of acrylamide in different foods sold in vending machines and this data could be useful to understand the contribution of this type of consumption to human exposure to this compound.

  10. Evaluation and development of direct burning natural gas industrial equipment in the food sector; Avaliacao e desenvolvimento de equipamentos industriais de queima direta de gas natural no setor de alimentos

    Energy Technology Data Exchange (ETDEWEB)

    Schwob, Marcelo; Morales, Maria Elizabeth; Henriques, Mauricio; Guimaraes, Marcio; Tapia, Roberto; Rodrigues, Joaquim; Faccion, Alexandre [Instituto Nacional de Tecnologia (INT), Rio de Janeiro, RJ (Brazil)

    2004-07-01

    The aim of this study, focused in the food sector, is evaluate and develop technologies used in equipment of direct burning natural gas, as ovens and driers of common use in the toasting coffee, noodles and biscuits industries. We have developed an archetype of oven for baking, seeking to incorporate new technological concepts but showing operational conditions of great attractiveness for the users of this kind of equipment. Above all, aiming the optimization of the technologies to improve the energy efficiency, to reduce costs and to increase the operational security. Thus, a survey of the thermal equipment in the mentioned industrial sector was made, followed of an evaluation of the technical possibilities of its incorporation in that sector, adaptations and the modifications of engineering projects, identifying the possibilities of productivity increase, improvement of quality and greater competitiveness, as well as the reduction of atmospheric emissions. So, It has been proposed solutions as the decentralized use of the thermal energy, recovery of heat of exhaustion gases, optimization of the thermal insulation, reduction of thermal inertia and the automatization of the control of the combustion in ovens and/or driers of the mentioned sectors. The main results of this study are: the possibility of reduction of, 32 to 37% in the consumption of thermal energy in the ovens of biscuit production, of 12 to 15% in the toasting of coffee and 20 to 30% in the processes of noodles production. Saving of around 25% would be expected in the small bearing ovens for baking. (author)

  11. A systematic revision of Operclipygus Marseul (Coleoptera, Histeridae, Exosternini

    Directory of Open Access Journals (Sweden)

    Michael Caterino

    2013-02-01

    ., O. hamistrius (Schmidt, 1893 comb. n., O. impressicollis sp. n., O. intersectus sp. n., O. montanus sp. n., O. nubosus sp. n., O. pichinchensis sp. n., O. propinquus sp. n., O. quinquestriatus sp. n., O. rubidus (Hinton, 1935 comb. n., O. rufescens sp. n., O. troglodytes sp. n.], O. plicicollis group [O. cephalicus sp. n., O. longidens sp. n., O. plicicollis (Schmidt, 1893], O. fossipygus group [O. disconnectus sp. n., O. fossipygus (Wenzel, 1944, O. foveipygus (Bickhardt, 1918, O. fungicolus (Wenzel & Dybas, 1941, O. gibbulus (Schmidt, 1889 comb. n., O. olivensis sp. n., O. simplicipygus sp. n., O. subdepressus (Schmidt, 1889, O. therondi (Wenzel, 1976], O. impunctipennis group [O. chamelensis sp. n., O. foveiventris sp. n., O. granulipectus sp. n., O. impunctipennis (Hinton, 1935 comb. n., O. latifoveatus sp. n., O. lissipygus sp. n., O. maesi sp. n., O. mangiferus sp. n., O. marginipennis sp. n., O. nicodemus sp. n., O. nitidus sp. n., O. pacificus sp. n., O. pauperculus sp. n., O. punctissipygus sp. n., O. subviridis sp. n., O. tripartitus sp. n., O. vorax sp. n.], O. marginellus group [O. ashei sp. n., O. baylessae sp. n., O. dentatus sp. n., O. formicatus sp. n., O. hintoni sp. n., O. marginellus (J.E. LeConte, 1860 comb. n., O. orchidophilus sp. n., O. selvorum sp. n., O. striatellus (Fall, 1917 comb. n.], incertae sedis: O. teapensis (Marseul, 1853 comb. n., O. punctulatus sp. n., O. lama Mazur, 1988, O. florifaunensis sp. n., O. bosquesecus sp. n., O. arnaudi Dégallier, 1982, O. subsphaericus sp. n., O. latipygus sp. n., O. elongatus sp. n., O. rupicolus sp. n., O. punctipleurus sp. n., O. falini sp. n., O. peregrinus sp. n., O. brooksi sp. n., O. profundipygus sp. n., O. punctatissimus sp. n., O. cavisternus sp. n., O. siluriformis sp. n., O. parallelus sp. n., O. abbreviatus sp. n., O. pygidialis (Lewis, 1908, O. faltistrius sp. n., O. limonensis sp. n., O. wenzeli sp. n., O. iheringi (Bickhardt, 1917, O. angustisternus (Wenzel, 1944, O. shorti sp. n. We

  12. Food matrix and isoflavones bioavailability in early post menopausal women: An European clinical study

    Directory of Open Access Journals (Sweden)

    Brigitte Chanteranne

    2008-12-01

    Full Text Available Brigitte Chanteranne1,2, Francesco Branca3, A Kaardinal4, K Wahala5, Véronique Braesco6, Philippe Ladroite7, Fred Brouns8, Véronique Coxam1,21INRA, Centre Clermont-Ferrand – Theix, UMR1019, Unité Nutrition Humaine, St Genès Champanelle, France; 2Univ Clermont 1, UFR Médecine, UMR1019, Unité Nutrition Humaine, Clermont-Ferrand, France; 3INRAN, Human Nutrition Unit, Ardeatina, Rome, Italy; 4TNO Nutrition and Food Research, Zeist, The Netherlands; 5Department of Chemistry, University of Helsinki, Helsinki, Finland; 6Danone Vitapole, Le Plessis Robinson, France; 7Nutrition Santé, Ravel, France; 8Eridania Beghin Say, Vilvoorde Research and Development Centre, Vilvoorde, BelgiumAbstract: The estrogenic effects of soy isoflavones (IF on symptoms of menopause are of particular interest. The aim of the present study was to improve compliance of IF in two IF-enriched foods providing the same IF circulating levels in postmenopausal women. Forty-two healthy postmenopausal women (mean age: 53.28 years were recruited for a randomized, crossover, multicenter trial conducted in the Netherlands, Italy and France. Over 18 days, volunteers were assigned to two groups and supplemented with two different IF-enriched foods (100 mg IF aglycones/two servings. The first group had to eat two biscuits daily for three days. After a wash-out period (11 d, they received cereal bars for three days. The second group started with the cereal bars and finished with biscuits. After IF intake, plasma and urinary levels of genistein, daidzein, O desmethyl angolensin and equol significantly increased and returned to baseline level after the washout period. There was no difference between biscuits and cereals bars intake, as shown by group values at each end of experimental period (day 4 or day 18. Both matrixes are comparable in terms of IF-circulating levels and could be used independently.Keywords: soy isoflavones, bioavailability, food processing, postmenopausal women

  13. The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.

    Science.gov (United States)

    Spohrer, Rebecca; Larson, Melanie; Maurin, Clémence; Laillou, Arnaud; Capanzana, Mario; Garrett, Greg S

    2013-06-01

    Food fortification is a viable strategy to improve the nutritional status of populations. In Southeast Asia, recent growth and consolidation of the food industry provides an opportunity to explore whether certain widely consumed processed foods could contribute to micronutrient status if they are made with adequately fortified staples and condiments. To estimate the potential contribution certain processed foods can make to micronutrient intake in Southeast Asia if they are made with fortified staples and condiments; e.g., via the inclusion of iodized salt in various processed foods in the Philippines, fortified wheat flour in instant noodles in Indonesia, and fortified vegetable oil in biscuits in Vietnam. For Indonesia, the Philippines, and Vietnam, a review of consumption trends, relevant policies, and industry practices was conducted using publicly available sources,food industry market data and research reports, and oral communication. These informed the estimates of the proportion of the Recommended Nutrient Intake (RNI) that could be delivered via select processed foods. In the Philippines, Indonesia, and Vietnam, the processed food industry is not always required to use fortified staples and condiments. In the Philippines, dried salted fish with iodized salt would provide 64% to 85% of the iodine RNI for women of reproductive age and 107% to 141% of the iodine RNI for children 1 to 6 years of age. In Indonesia, a 75-g pack of instant noodles (a highly consumed product) with fortified wheat flour would provide 45% to 51% of the iron RNI for children 4 to 6 years of age and 10% to 11% of the iron RNI for women of reproductive age. In Vietnam, biscuits containing vegetable oil are increasingly popular. One 35-g biscuit serving with fortified vegetable oil would provide 13% to 18% of the vitamin A RNI for children 4 to 6 years of age and 12% to 17% of the vitamin A RNI for women of reproductive age. Ensuring that fortified staples and condiments such as flour

  14. Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia

    Directory of Open Access Journals (Sweden)

    Nina Zupanič

    2018-03-01

    Full Text Available Consumption of industrially produced trans-fatty acids (TFAs is a well-established health risk factor that correlates with the increased risk of developing cardiovascular disease. The recommended TFA intake is as low as possible, within the context of a nutritionally adequate diet. Different countries have introduced different measures to minimize the exposure of their population to TFAs. Previous data have shown that TFA content has significantly decreased in Western European countries, while this was not the case in many Central-Eastern European countries, including Slovenia. In the absence of regulatory requirements, a number of awareness campaigns were launched in Slovenia since 2015, with the common goal of lowering the use of partially hydrogenated oils (PHO, which are considered a major source of TFAs. To determine if this goal had been reached, we performed an assessment of the exposure of the population to prepacked foods containing PHOs in years 2015 and 2017. Altogether, data on the composition of 22,629 prepacked foods was collected from food labels, using a specifically developed smartphone application. Furthermore, the food categories with the most frequent use of PHOs were identified. The proportion of PHO-containing products was determined for each specific food category, and adjusted with the market share data. The results showed that in 2015, vegetable cream substitutes, soups, and biscuits were the categories with the highest penetration of declared PHO content. In 2017, the proportion of products with PHO decreased considerably. In vegetable cream substitutes the percentage of PHO containing items dropped from 30 down to 4%, in soups it decreased from 21 to 5%, in biscuits from 17 to 8%, and in crisps and snacks from 10 to 4%. However, PHO content remained notable among cakes, muffins, pastries, and biscuits. We can conclude that the voluntary guidelines and regular public communication of the risks related to the TFA

  15. [Influence of cookies with a modified carbohydrate profile on postprandial glycemia in patients with type 2 diabetes].

    Science.gov (United States)

    Sharafetdinov, Kh Kh; Plotnikova, O A; Pilipenko, V V; Kochetkova, A A; Vorobyova, V M; Vorobyova, I S; Tutelyan, V A

    2015-01-01

    The aim of the study was assessment of influence of cookies with a modified carbohydrate profile on postprandial glycemia in patients with type 2 diabetes. The study included 20 patients 35–69 years old, with type 2 diabetes and obesity II–III degrees (BMI=40.2±1.1 kg/m2) treated with standard hypoglycemic therapy. At the time of the initial evaluation all patients were determined at the stage of metabolic subcompensation: glucose basal level in venous blood was 6.8±0.3 mmol/l; in capillary blood – 6.5±0.5 mmol/l; the level of glycated hemoglobin – 7.2±0.2%. Glucose blood plasma level on an empty stomach and within 3 hours after the consumption of biscuits with modified carbohydrate profile (25 g digestible carbohydrates) and wheat bread containing 25 g digestible carbohydrates (control) was determined. Calculation of the area under the glycemic curve was conducted by standard technique. Portability of cookies with a modified carbohydrate profile (replacement of wheat flour to the mixture of buckwheat, oat and barley flour and the use of maltitol) was good, with no side effects or signs of intolerance were observed. It has been shown that consumption of biscuits with a modified carbohydrate profile was accompanied by a significantly smaller rise in blood glucose level after 30 min from the start of the study, compared with the standard food load (an average of 19.1% and 42.4%, respectively, from baseline, pcookies with a modified carbohydrate profile was significantly less than under the standard food load (184.6±16.7 vs. 236.9±21.2 mmol/l×min, p<0.05). Consumption of biscuits with modified carbohydrate profile was accompanied by less severe postprandial glycemic response in patients with type 2 diabetes in comparison with that at a standard load food containing 25 g digestible carbohydrates.

  16. The associations between emotional eating and consumption of energy-dense snack foods are modified by sex and depressive symptomatology.

    Science.gov (United States)

    Camilleri, Géraldine M; Méjean, Caroline; Kesse-Guyot, Emmanuelle; Andreeva, Valentina A; Bellisle, France; Hercberg, Serge; Péneau, Sandrine

    2014-08-01

    In recent years, emotional eating (EmE) has incited substantial research interest as an important psychologic determinant of food intake and overweight. However, little is known about factors that might modulate its relations with dietary habits. The objective of this study was to examine the association between EmE and consumption of energy-dense snack food and assess the 2-way interaction of EmE with sex and depressive symptoms. A total of 7378 men and 22,862 women from the NutriNet-Santé cohort (France, 2009-2013) who completed ≥6 self-reported 24-h food records were included in this cross-sectional analysis. EmE was evaluated via the revised 21-item Three-Factor Eating Questionnaire. Depressive symptoms were assessed by the Center for Epidemiologic Studies Depression Scale. The associations between EmE and energy-dense food consumption were assessed by multivariable logistic and linear regression models adjusted for sociodemographic and lifestyle factors. Higher EmE was associated with higher consumption of energy-dense snacks and, in particular, with consumption of sweet-and-fatty foods across most categories studied. However, these associations were stronger in women with depressive symptoms (e.g., high consumption of chocolate, OR: 1.77, 95% CI: 1.43, 2.20; cakes/biscuits/pastries, OR: 1.81, 95% CI: 1.45, 2.26) compared with those without depressive symptoms (e.g., high consumption of chocolate, OR: 1.52, 95% CI: 1.36, 1.69; cakes/biscuits/pastries, OR: 1.44, 95% CI: 1.29, 1.61). In contrast, the significant positive associations observed in men without depressive symptoms (e.g., high consumption of chocolate, OR: 1.33, 95% CI: 1.16, 1.52; cakes/biscuits/pastries, OR: 1.28, 95% CI: 1.11, 1.48) were not found in men with depressive symptoms. In conclusion, in women, EmE was positively associated with consumption of energy-dense snack food, particularly in those with depressive symptoms. For men, the relation between EmE and energy-dense snack foods was

  17. New benchmarks for costs and cost-efficiency of school-based feeding programs in food-insecure areas.

    Science.gov (United States)

    Gelli, Aulo; Cavallero, Andrea; Minervini, Licia; Mirabile, Mariana; Molinas, Luca; de la Mothe, Marc Regnault

    2011-12-01

    School feeding is a popular intervention that has been used to support the education, health and nutrition of school children. Although the benefits of school feeding are well documented, the evidence on the costs of such programs is remarkably thin. Address the need for systematic estimates of the cost of different school feeding modalities, and of the determinants of the considerable cost variation among countries. WFP project data, including expenditures and number of schoolchildren covered, were collected for 78 projects in 62 countries through project reports and validated through WFP Country Office records. Yearly project costs per schoolchild were standardized over a set number of feeding days and the amount of energy provided by the average ration. Output metrics, such as tonnage, calories, and micronutrient content, were used to assess the cost-efficiency of the different delivery mechanisms. The standardized yearly average school feeding cost per child, not including school-level costs, was US$48. The yearly costs per child were lowest at US$23 for biscuit programs reaching school-going children and highest at US$75 for take-home rations programs reaching families of schoolgoing children. The average cost of programs combining on-site meals with extra take-home rations for children from vulnerable households was US$61. Commodity costs were on average 58% of total costs and were highest for biscuit and take-home rations programs (71% and 68%, respectively). Fortified biscuits provided the most cost-efficient option in terms of micronutrient delivery, whereas take-home rations were more cost-efficient in terms of food quantities delivered. Both costs and effects should be considered carefully when designing school feeding interventions. The average costs of school feeding estimated here are higher than those found in earlier studies but fall within the range of costs previously reported. Because this analysis does not include school-level costs, these

  18. Innovative Vacuum Distillation for Magnesium Recycling

    Science.gov (United States)

    Zhu, Tianbai; Li, Naiyi; Mei, Xiaoming; Yu, Alfred; Shang, Shixiang

    Magnesium recycling now becomes a very important subject as magnesium consumption increases fast around the world. All commonly used magnesium die-casting alloys can be recycled and recovered to the primary metal quality. The recycled materials may be comprised of biscuits, sprues, runners, flash, overflows, dross, sludge, scrap parts, and old parts that are returned from service, An innovative magnesium recycle method, vacuum distillation, is developed and proved out to be able to recycle magnesium scraps, especially machining chips, oily magnesium, smelting sludge, dross or the mixture. With this process at a specific temperature and environment condition, magnesium in scraps can be gasified and then solidified to become crystal magnesium crown. This `recycled' magnesium crown is collected and used as the raw material of magnesium alloys. The experimental results show the vacuum distillation is a feasible and plausible method to recycle magnesium. Further, the cost analysis will be addressed in this paper.

  19. Snack foods and dental caries. Investigations using laboratory animals.

    Science.gov (United States)

    Grenby, T H

    1990-05-05

    The nation's eating habits are undergoing major transformation, with a swing away from traditional meals to a huge increase in snack consumption, but very little is known of the nutritional and dental implications of this change. The research project reported here evaluated a range of snack foods in caries-active laboratory animals, comparing them, as dietary ingredients, with noncariogenic and cariogenic (sugar) diets. The findings showed the very low cariogenicity of salted peanuts, followed by ready-salted and salt and vinegar crisps, extruded maize, mixed-starch and prefabricated/fried potato products, and cheese-filled puffs. Other varieties of crisps (cheese and onion and special shapes) proved to be more cariogenic, not far short of semi-sweet biscuits in some cases. It is concluded that the severity of the processing undergone by the snack foods and the nature of the flavouring agents with which they are coated can influence their dental properties.

  20. Consolidation treatments applied to ceramic tiles: are they homogeneous?

    Directory of Open Access Journals (Sweden)

    D. Costa

    2017-01-01

    Full Text Available The mass consolidation treatment of azulejos is necessary when ceramic biscuits show signs of disaggregation. Such treatment is often used as a complementary conservation technique to the reestablishment of weakened glaze-ceramic bonds. In this research, two commonly used consolidants (ethyl silicate and acrylic resin were tested on artisanal ceramic tiles via mass consolidation and the resulting impregnation profiles were evaluated. The results indicated that after consolidation, hard zones frequently formed due to localized consolidant concentration after the polymerization and curing processes. These inhomogeneous hard zones subsequently influenced the results obtained through conventional mechanical strength testing (i.e. flexural and compression, creating a false impression of success. This research demonstrated that by using the Drilling Resistance Measuring System, impregnation characteristics such as penetration depth and distribution of consolidant could be observed that otherwise could not be discerned through the more common testing methods. As such, a more extensive evaluation of consolidation effects was achieved.

  1. Climatic control of nitrate loss from forested watersheds in the northeast United States

    Science.gov (United States)

    Mitchell, M.J.; Driscoll, C.T.; Kahl, J.S.; Likens, G.E.; Murdoch, Peter S.; Pardo, L.H.

    1996-01-01

    Increased losses of nitrate from watersheds may accelerate the depletion of nutrient cations and affect the acidification and trophic status of surface waters. Patterns of nitrate concentrations and losses were evaluated in four forested watersheds (East Bear Brook Watershed, Lead Mountain, ME; Watershed 6, Hubbard Brook Experimental Forest, White Mountains, NH; Arbutus Watershed, Huntington Forest, Adirondack Mountains, NY; Biscuit Brook, Catskill Mountains, NY) located across the northeastern United States. A synchronous pattern was observed in nitrate concentrations of drainage waters from these four sites from 1983 through 1993. Most notably, high concentrations and high drainage water losses followed an anomalous cold period (mean daily temperature -11.4 to -16 ??C in December 1989) for all four sites. After high nitrate losses during the snowmelt of 1990, nitrate concentrations and fluxes decreased at all sites. These results suggest that climatic variation can have a major effect on nitrogen flux and cycling and may influence temporal patterns of nitrate loss in a region.

  2. Presence of Amorphous Carbon Nanoparticles in Food Caramels

    Science.gov (United States)

    Sk, Md Palashuddin; Jaiswal, Amit; Paul, Anumita; Ghosh, Siddhartha Sankar; Chattopadhyay, Arun

    2012-01-01

    We report the finding of the presence of carbon nanoparticles (CNPs) in different carbohydrate based food caramels, viz. bread, jaggery, sugar caramel, corn flakes and biscuits, where the preparation involves heating of the starting material. The CNPs were amorphous in nature; the particles were spherical having sizes in the range of 4–30 nm, depending upon the source of extraction. The results also indicated that particles formed at higher temperature were smaller than those formed at lower temperature. Excitation tuneable photoluminescence was observed for all the samples with quantum yield (QY) 1.2, 0.55 and 0.63%, for CNPs from bread, jaggery and sugar caramels respectively. The present discovery suggests potential usefulness of CNPs for various biological applications, as the sources of extraction are regular food items, some of which have been consumed by humans for centuries, and thus they can be considered as safe. PMID:22540029

  3. Solidified Floating Organic Drop Microextraction for the Detection of Trace Amount of Lead in Various Samples by Electrothermal Atomic Absorption Spectrometry

    Directory of Open Access Journals (Sweden)

    Oya Aydın Urucu

    2017-01-01

    Full Text Available A novel method was developed for determination of trace amounts of lead in water and food samples. Solidified floating organic drop microextraction was used to preconcentrate the lead ion. After the analyte was complexed with 1-(2-pyridylazo-2-naphthol, undecanol and acetonitrile were added as extraction and dispersive solvent, respectively. Variables such as pH, volumes of extraction and dispersive solvents, and concentration of chelating agent were optimized. Under the optimum conditions, the detection limit of Pb (II was determined as 0.042 µg L−1 with an enrichment factor of 300. The relative standard deviation is <10%. Accuracy of the developed procedure was evaluated by the analysis of certified reference material of human hair (NCS DC 73347 and wastewater (SPS-WW2 with satisfactory results. The developed procedure was then successfully applied to biscuit and water samples for detection of Pb (II ions.

  4. Bake `95: turning up the heat [how to save energy in the bakery

    Energy Technology Data Exchange (ETDEWEB)

    Maris, P.I.W.; Wheeler, R.J.; Thacker, D.

    1995-09-01

    Heat flux measurements by means of a specially developed probe have provided the basis for improved baking oven control in the biscuit industry and led to a better understanding of the baking process. A set of linear equations relating air temperatures, air velocities, heat-flux and product characteristics have been derived from experiments designed for the purpose. The model provided by these equations offers an effective means of seeking fuel efficient operating conditions for the manufacture of high quality baked products. Validation exercises using a pilot-scale oven and then a full scale commercial multizone tunnel oven have been carried out. At high production rates it has been shown that fuel savings of 10-14% could be achieved. (UK)

  5. Ten years of Integrated Pest Management (IPM at the Kunsthistorisches Museum in Wien

    Directory of Open Access Journals (Sweden)

    Pascal Querner

    2011-08-01

    Full Text Available The Kunsthistorisches Museum Wien is one of the largest fine arts collections worldwide, comprising the Kunsthistorisches Museum, the Austrian Theater Museum, the Museum of Ethnology, all placed in Vienna, and Schloß Ambras in Tirol. We present results from up to 10 years of insect pest monitoring in different collections and the implementation of an Integrated Pest Management (IPM concept. The Kunsthistorisches Museum was the first museum in Vienna to introduce such a concept. We also present specific insect pest problems such as a biscuit beetle (Stegobium paniceum infestation of paintings lined with starch paste backings (linings or the webbing clothes moth (Tineola bisselliella infestation at the Museum of Carriages, both repeatedly occurring problems in the museum. With the help of the insect pest monitoring programs, these and other problems were found and the infested objects treated, usually with anoxia (nitrogen.

  6. Chemical safety of cassava products in regions adopting cassava production and processing - experience from Southern Africa

    DEFF Research Database (Denmark)

    Nyirenda, D.B.; Chiwona-Karltun, L.; Chitundu, M.

    2011-01-01

    and perceptions concerning cassava and chemical food safety. Chips, mixed biscuits and flour, procured from households and markets in three regions of Zambia (Luapula-North, Western and Southern) as well as products from the Northern, Central and Southern regions of Malawi, were analyzed for total cyanogenic...... of products commercially available on the market. Risk assessments disclose that effects harmful to the developing central nervous system (CNS) may be observed at a lower exposure than previously anticipated. We interviewed farmers in Zambia and Malawi about their cultivars, processing procedures......The cassava belt area in Southern Africa is experiencing an unforeseen surge in cassava production, processing and consumption. Little documentation exists on the effects of this surge on processing procedures, the prevailing levels of cyanogenic glucosides of products consumed and the levels...

  7. Consolidation treatments applied to ceramic tiles: are they homogeneous?

    International Nuclear Information System (INIS)

    Costa, D.; Leal, A.S.; Mimoso, J.M; Pereira, S.M.R.

    2017-01-01

    The mass consolidation treatment of azulejos is necessary when ceramic biscuits show signs of disaggregation. Such treatment is often used as a complementary conservation technique to the reestablishment of weakened glaze-ceramic bonds. In this research, two commonly used consolidants (ethyl silicate and acrylic resin) were tested on artisanal ceramic tiles via mass consolidation and the resulting impregnation profiles were evaluated. The results indicated that after consolidation, hard zones frequently formed due to localized consolidant concentration after the polymerization and curing processes. These inhomogeneous hard zones subsequently influenced the results obtained through conventional mechanical strength testing (i.e. flexural and compression), creating a false impression of success. This research demonstrated that by using the Drilling Resistance Measuring System, impregnation characteristics such as penetration depth and distribution of consolidant could be observed that otherwise could not be discerned through the more common testing methods. As such, a more extensive evaluation of consolidation effects was achieved. [es

  8. Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance.

    Science.gov (United States)

    Negro, Emilse; González, Marcela Aída; Bernal, Claudio Adrián; Williner, María Rosa

    2017-08-01

    Studies have reported the relationship between the excessive intake of saturated fatty acids (SFA) and trans fatty acids (t-FA) and an increased risk of cardiovascular disease. Since 2006, the MERCOSUR countries require that the mandatory nutrition labeling should include information not only about the content of SFA but also about the content of t-FA. This does not apply to fractionated products at the point of retail, such as bakery products. This paper aimed to determine the total fat content and the fatty acid profile in unpackaged traditional bakery products (breads, biscuits and pastries) in Santa Fe, Argentina. Except for French bread, the contribution of t-FA and SFA to the total FA consumption from baked products was high. On the other hand, due to the high variability detected in the FA composition of bakery products between bakeries, it would be necessary to implement regulations making nutrition labeling mandatory in these products.

  9. Prebiotics: application in bakery and pasta products.

    Science.gov (United States)

    Padma Ishwarya, S; Prabhasankar, P

    2014-01-01

    The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.

  10. Moringa oleifera as a food fortificant: Recent trends and prospects

    Directory of Open Access Journals (Sweden)

    Adewumi T. Oyeyinka

    2018-04-01

    Full Text Available Moringa oleifera tree is referred to as a miracle tree due to its rich source of certain macro and micro nutrients of great importance in human nutrition. The chemical composition of the different parts of the Moringa tree may vary depending on cultivar and source. M. oleifera leaf, seed and flower have found numerous applications in food. In this review we firstly summarized the present knowledge on the use of M. oleifera as a food fortificant in amala (stiff dough, ogi (maize gruel, bread, biscuits, yoghurt, cheese and in making soups. The knowledge gap in the reported research was provided and possible future applications of M. oleifera in foods as well as the need for a well-structured and planned experimental design were suggested. Keywords: Moringa oleifera, Food fortification, Leaves, Flower, Seed

  11. Evidence supporting the conceptual framework of cancer chemoprevention in canines.

    Science.gov (United States)

    Kondratyuk, Tamara P; Adrian, Julie Ann Luiz; Wright, Brian; Park, Eun-Jung; van Breemen, Richard B; Morris, Kenneth R; Pezzuto, John M

    2016-05-24

    As with human beings, dogs suffer from the consequences of cancer. We investigated the potential of a formulation comprised of resveratrol, ellagic acid, genistein, curcumin and quercetin to modulate biomarkers indicative of disease prevention. Dog biscuits were evaluated for palatability and ability to deliver the chemopreventive agents. The extent of endogenous DNA damage in peripheral blood lymphocytes from dogs given the dietary supplement or placebo showed no change. However, H2O2-inducible DNA damage was significantly decreased after consumption of the supplement. The expression of 11 of 84 genes related to oxidative stress was altered. Hematological parameters remained in the reference range. The concept of chemoprevention for the explicit benefit of the canine is compelling since dogs are an important part of our culture. Our results establish a proof-of-principle and provide a framework for improving the health and well-being of "man's best friend".

  12. The Use of Alternative Raw Material in Production of Pastry Products as a Progressive Direction in Creating the Products of High Biological Value

    Directory of Open Access Journals (Sweden)

    Janа Bachinska

    2017-02-01

    Full Text Available This paper examines the impact of the use of alternative vegetable raw materials in the manufacture of pastry products with high biological value; it presents the results of evaluation of commodity of the developed products and compares them with the main samples presented in Kharkiv trade network. The feasibility of using a mixture of fiber and pumpkin seeds in the technology of pastry production to extend the range of confectionery products of high biological value and products with reduced calories has been proved. Adding the mixture of fiber and pumpkin seeds to biscuits and cakes positively affected the chemical composition of the ready-made product, saturating it with useful and necessary to human body mineral elements, vitamins, dietary fiber.

  13. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review.

    Science.gov (United States)

    Alam, M S; Kaur, Jasmeen; Khaira, Harjot; Gupta, Kalika

    2016-01-01

    Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.

  14. Malignant pleural mesothelioma in bakers and pastry cooks.

    Science.gov (United States)

    Ascoli, V; Calisti, R; Carnovale-Scalzo, C; Nardi, F

    2001-10-01

    The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. We detected eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking, and selling pastry/bread in two hospital-based series (Rome and Orbassano/Turin, Italy; period 1990-1997; 222 cases). Field-investigations revealed asbestos-containing material (ACM) in ovens for baking bread, that were manufactured prior to the 1980s. It is suggested that there is a possible new association of the risk of having worked as a baker or pastry cook and MPM. Presumptive source of exposure to asbestos was the use of asbestos-insulated ovens. Copyright 2001 Wiley-Liss, Inc.

  15. Chemical composition, functional properties and processing of carrot-a review.

    Science.gov (United States)

    Sharma, Krishan Datt; Karki, Swati; Thakur, Narayan Singh; Attri, Surekha

    2012-02-01

    Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. Apart from carrot roots being traditionally used in salad and preparation of curries in India, these could commercially be converted into nutritionally rich processed products like juice, concentrate, dried powder, canned, preserve, candy, pickle, and gazrailla. Carrot pomace containing about 50% of β-carotene could profitably be utilized for the supplementation of products like cake, bread, biscuits and preparation of several types of functional products. The present review highlights the nutritional composition, health promoting phytonutrients, functional properties, products development and by-products utilization of carrot and carrot pomace along with their potential application.

  16. [Evaluation of the effectiveness of a nutrition education intervention performed by primary school teachers].

    Science.gov (United States)

    Agozzino, E; Esposito, D; Genovese, S; Manzi, E; Russo Krauss, P

    2007-01-01

    This study values the effectiveness of nutrition education interventions carried out by teachers with active didactic methodologies. The research was carried out by administering a frequency of food intake questionnaire, before and after the intervention. To compare the answers given before and after the educational intervention the Wilcoxon-test was applied to dependent data. Our research confirmed that a substantial percentage of children do not show a correct nutrition and therefore nutrition education interventions are opportune and necessary. In the group with "insufficient execution" particular variations are not taken place. In the group with "sufficient execution" increase the number of subjects having breakfast, particularly with milk and biscuits, and decrease the snakes intake. Moreover there is a general decrease of intake food as meat, fish, vegetables, salami and legumes. So this educational intervention seems to have only partial effectiveness.

  17. The relationship of early communication concerns to developmental delay and symptoms of autism spectrum disorders.

    Science.gov (United States)

    Turygin, Nicole; Matson, Johnny L; Konst, Matthew; Williams, Lindsey

    2013-08-01

    Parental concerns related to communication are an oft-cited reason that children present to early intervention clinics. We examine the relationship between early communication first concerns (FCs) and symptoms of ASD. The present study included 3173 toddlers at risk for developmental delay. The Battelle Developmental Inventory, 2nd edition and the Baby and Infant Screen for Children with aUtIsm Traits (BISCUIT) were used to examine developmental quotient scores and autism symptoms. Significant results were observed with respect to FC group and gender. A significant effect of FC-Communication group was observed with respect to developmental quotient overall and subscale scores, as well as autism symptom scores. Those with communication disorders are a heterogeneous population and do not account for all children who will meet criteria for a diagnosis of an ASD.

  18. A STUDY OF CONSUMERS’ PROTECTION IN THE ARAD COUNTY

    Directory of Open Access Journals (Sweden)

    CORNELIA PETROMAN

    2008-10-01

    Full Text Available The National Authority for Consumers’ Protection is concerned to survey the market of agro-alimentary produce; as a result of the punctual programme, it develops control activities in order to check quality / conformity of foodstuff supplied for sale. Meat preparations are the most demanded and preferred; this is why they have paid particular attention to quality, labelling, marketing, and storage. Of the total 87 complaints concerning lack of compliance with the standards of such items as fruits, milk, meat, vegetables, bread and bakery, alcoholic and non-alcoholic beverages, coffee, chocolate, and fish preparations, only 31 proved justified. We can see that of the total complaints only 35.63% are justified and that they concern such produce as biscuits, fresh and refrigerated fish, vegetable and fruit juices, pet foods, spirits, beer, and non-alcoholic beverages.

  19. Online lexical competition during spoken word recognition and word learning in children and adults.

    Science.gov (United States)

    Henderson, Lisa; Weighall, Anna; Brown, Helen; Gaskell, Gareth

    2013-01-01

    Lexical competition that occurs as speech unfolds is a hallmark of adult oral language comprehension crucial to rapid incremental speech processing. This study used pause detection to examine whether lexical competition operates similarly at 7-8 years and tested variables that influence "online" lexical activity in adults. Children (n = 20) and adults (n = 17) were slower to detect pauses in familiar words with later uniqueness points. Faster latencies were obtained for words with late uniqueness points in constraining compared with neutral sentences; no such effect was observed for early unique words. Following exposure to novel competitors ("biscal"), children (n = 18) and adults (n = 18) showed competition for existing words with early uniqueness points ("biscuit") after 24 hr. Thus, online lexical competition effects are remarkably similar across development. © 2013 The Authors. Child Development © 2013 Society for Research in Child Development, Inc.

  20. Identifying dietary patterns and associated health-related lifestyle factors in the adult Danish population

    DEFF Research Database (Denmark)

    Knudsen, Vibeke Kildegaard; Matthiessen, Jeppe; Biltoft-Jensen, Anja Pia

    2014-01-01

    , potatoes and gravy, and cake and biscuits; a 'health-conscious' pattern correlated with coarse bread, fruit, vegetables, low-fat dairy, nuts, water and tea; and a 'fast food' pattern correlated with pizza, hamburger/spring rolls, crisps, rice and pasta, sugar-sweetened soft drinks and sweets....... The 'traditional' pattern was positively associated with male gender and age, whereas the 'health-conscious' pattern was positively associated with being female, increasing age and educational level. The 'fast food' pattern was inversely associated with age and smoking.Conclusions:Three distinct dietary patterns......Background/objectives:To identify and describe dietary patterns in Danish adults and to examine which demographic and health-related lifestyle factors are associated with dietary patterns.Subjects/methods:Data derived from the Danish national survey of diet and physical activity collected in 2003...

  1. Forecasts of agricultural exchanges with a view to a contamination model - the case of wheat in France

    International Nuclear Information System (INIS)

    Maccia, Carlo; Stemmelen, Eric; Pages, Pierre; Maitre, Paul

    1977-12-01

    Following a qualitative and quantitative analysis of the main data, two types of models were experimented allowing to 'project' exchange tables in a near future: 'empirical' models derived from a systematic study of the various coefficients able to specify the structure of an exchange matrix; 'explanatory' models based on the utilization of a linear model and the construction of a 'generalized cost' of exchange with the help of physical and economical parameters. The contamination model is then presented; it gives and forecasts individual and collective doses likely to be received by the inhabitants of each region from the ingestion of bread, biscuits... The doses are dependent on the results or assumptions at the level of the initial contaminations, the technical transformations of the product and the inter-regional exchanges of the initial product and its derivatives [fr

  2. Laboratory Evaluation of Australian Ration Packs.

    Science.gov (United States)

    1982-09-01

    74.85, 73.47, 3/8 73.86 Luncheon Meat Type I I Fat < 10% 11.31, 10.64, 4/4 11.74, 11.08 CRIM Cereal Block Moisture < 6% 6.37 1/1 Survival Biscuit...kg 0.8, 16.3, 8.0 3/3 Fruit Drink Powders Ascorbic Acid > 0.2% 0.152, 0.172, 3/3 0.092 0 EFR I Cereal Block Moisture < 6% 6.31 1/2 Chocolate Ascorbic...Laboratory PAPUA NEW GUINEA Jyothi Naga Headquarters MYSORE 570 010 India 2Australian Defence Cooperation Group (HO ADCG) MALAYSIA P.O. Box 2270

  3. Paradoxes of traditional industrial work in knowledge society

    DEFF Research Database (Denmark)

    Holt, Helle; Hvid, Helge Søndergaard; Kamp, Annette

    of time, team organisation, project organisation, and value management. The way working conditions are influenced by these new principles of organisations was studied in two case factories. The two factories, one producing biscuits and the other producing sweets, have similar production systems. Both......Traditional industry, where work is repetitive and submitted to a comprehensive machine system, did not disappear with the rise of ‘knowledge society’, not even in the developed western societies.An illustrative case is the Danish food industry, which employed 85,353 in 1997and 65,842 in 2008. Even...... though the number of employees has been falling, the food industry is still a significant sector in the relatively small Danish labour market. However, traditional industry is marked by the principles of work organizations supposed to belong to ‘knowledge society’: functional flexibility, flexibility...

  4. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples

    Science.gov (United States)

    Voica, C.; Dehelean, A.; Kovacs, M. H.

    2012-02-01

    Food is the primary source of essential elements for humans and it is an important source of exposure to toxic elements. In this context, levels of essential and toxic elements must be determined routinely in consumed food products. The content of trace elements (As, Pb, Cu, Cd, Zn, Sn, Hg) in different types of food samples (e.g. rice, bread, sugar, cheese, milk, butter, wheat, coffee, chocolate, biscuits pasta, etc.) was determined, using inductively coupled plasma mass spectrometry (ICP-MS). Trace element contents in some foods were higher than maximum permissible levels of toxic metals in human food (Cd in bread, Zn in cheese, Cu in coffee, Hg in carrots and peppers).

  5. Associations of ultra-processed food and drink products with asthma and wheezing among Brazilian adolescents.

    Science.gov (United States)

    Melo, B; Rezende, L; Machado, P; Gouveia, N; Levy, R

    2018-04-21

    Although both consumption of ultra-processed products and asthma are common during adolescence, the epidemiological evidence in regarding their association is unclear. We investigated the associations of ultra-processed products consumption with asthma and wheezing in a representative sample of Brazilian adolescents. We used data from a representative sample of 109,104 Brazilian adolescents enrolled in the National Survey of School Health, 2012. The consumption of ultra-processed products was based on the weekly consumption (0-2, 3-4, ≥5 days/week) of sweet biscuits, salty biscuits, ultra-processed meats, sweets/candies, soft drinks, and packaged snacks over the previous seven days. We also calculated an ultra-processed consumption score by adding partial scores corresponding to weekly frequency intake of each ultra-processed product. The ultra-processed consumption score ranged from 0 to 42, the higher score, the higher the intake of these products. Presence of wheezing in the previous 12 months and asthma at any time in the past were self-reported. The adjusted odds ratios of asthma comparing the extreme categories ranged from 1.08 (95% CI 1.03-1.13) for sweets/candies to 1.30 (1.21-1.40) for ultra-processed meats. Similar magnitude of associations was found for wheezing outcome. The ultra-processed consumption score was positively associated with presence of asthma and wheezing in a dose-response manner. The adjusted OR of asthma and wheezing comparing highest to lowest quintile of ultra-processed consumption score were 1.27 (95% CI 1.15-1.41) and 1.42 (1.35-1.50), respectively. The consumption of ultra-processed products was positively associated with the presence of asthma and wheezing in adolescents. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  6. Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008-2009).

    Science.gov (United States)

    Lam, Matthew Chak Leung; Adams, Jean

    2017-05-23

    'Ultra-processed foods' (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor home food preparation skills or infrequent use of these. This relationship has been previously proposed but not tested. We examined the relationship between home food preparation skills and behaviour and consumption of UPF. We used data from adults in the UK National Diet & Nutrition Survey 2008-09. Home food preparation skills and behaviours of adults (n = 509) were assessed using questions on confidence using eight cooking techniques, confidence cooking 10 foods, ability to prepare a cake or biscuits without help, and whether or not participants prepared a main meal five or more days per week. Individuals' UPF consumption was determined from four-day estimated diet diaries. Associations were adjusted for age, gender, occupational social class and household composition. In fully adjusted models, individuals who were confident with all 10 foods (adjusted beta (95% CI) = -3.76 (-6.02 to -1.50)), able to bake cakes or biscuits without help (-3.87 (-6.62 to -1.12)), and cooked a main meal at least five days a week (-2.84 (-5.43 to -0.24)) consumed a lower percentage of dietary energy from UPF. In UK adults better home food preparation skills and more frequent use of these skills tended to be cross-sectionally associated with lower UPF consumption. Greater encouragement of these skills may help reduce reliance on UPF.

  7. Evaluation of selected dietary behaviours of students according to gender and nutritional knowledge.

    Science.gov (United States)

    Zaborowicz, Katarzyna; Czarnocińska, Jolanta; Galiński, Grzegorz; Kaźmierczak, Paulina; Górska, Karolina; Durczewski, Paweł

    2016-01-01

    Nutrition is a factor influencing physical and mental fitness. In this study we examine the lifestyle of university students and its impact on nutritional errors. To evaluate the dietary behaviours of students taking into account gender and nutritional knowledge. Using a QEB questionnaire, we were able to evaluate dietary behaviours and nutritional knowledge of respondents. Our analysis was conducted on data obtained from 456 students. We found that nutritional knowledge for women was 34.7% satisfactory and 34.7% good. In contrast, nutritional knowledge for men varied, amounting to 40.2% satisfactory and 25.1% good. The number of meals and their regular consumption did not depend on gender or the nutritional knowledge of students, however, significant differences were recorded for the types of snacks they eat. A greater number of women than men snacked on sweets and biscuits, nuts and seeds, while in the case of salty snacks an opposite trend was observed. A higher level of nutritional knowledge correlated with the number of students snacking on fruit and vegetables instead of salty snacks. Moreover, it was observed that health-promoting behaviours such as not adding sugar to beverages and not adding salt to dishes were more common with women and individuals with a higher level of nutritional knowledge. Women more frequently snack on sweets, biscuits, nuts and seeds. More men snack on salty snacks, add sugar to beverages and add salt to dishes. Individuals with insufficient nutritional knowledge more frequently snack on salty snacks rather than fruit. Students with insufficient nutritional knowledge more often commit nutritional errors.

  8. Drilling disturbance and constraints on the onset of the Paleocene-Eocene boundary carbon isotope excursion in New Jersey

    Science.gov (United States)

    Pearson, P. N.; Thomas, E.

    2015-01-01

    The onset of the Paleocene-Eocene thermal maximum (PETM) and associated carbon isotope excursion (CIE; approx. 56 Mya) was geologically abrupt, but it is debated whether it took thousands of years or was effectively instantaneous. Wright and Schaller (2013) published a significant new record of the onset of the CIE, and claimed that it could be resolved across 13 annual layers in a drill core through the Marlboro clay at Millville, New Jersey (Ocean Drilling Program (ODP) Leg 174X). Supporting evidence for similar layering was reported from another New Jersey drill site, Wilson Lake B, and a photograph of the Marlboro clay in outcrop (Wright and Schaller, 2014). Such a short duration would imply an instantaneous perturbation of the atmosphere and surface ocean and the impact of a comet or asteroid as the likely cause. However, Pearson and Nicholas (2014) suggested, based on the published core photographs, that the layers in the Marlboro clay cores could be artifacts of drilling disturbance, so-called biscuiting, wherein the formation is fractured into layers or biscuits and drilling mud is injected in between the layers. (We now prefer the term core discing following Kidd, 1978.) Here we report new observations on the cores which support that interpretation, including concentric grooves on the surfaces of the core discs caused by spinning in the bit, micro-fracturing at their edges, and injected drilling mud. We re-interpret the limited outcrop evidence as showing joints rather than sedimentary layers. We argue that foraminifer concentrations in the sediments are far too high for the layers to have been annually deposited in turbid waters at depths of 40-70 m, indicating that the onset of the CIE in the Marlboro clay likely took on the order of millennia, not years (Zeebe et al., 2014). Re-coring of Millville aimed at minimizing drilling disturbance to allow a higher-resolution study of the carbon isotope excursion is highly desirable.

  9. New kilns for the ceramic company 'De Porceleyne Fles'; Nieuwe ovens voor 'De Porceleyne Fles'

    Energy Technology Data Exchange (ETDEWEB)

    Mentink, R.; Van Konijnenburg, J.T. (eds.)

    2004-07-01

    As part of the first Dutch energy savings programme experiments have been carried out to do the biscuit and glaze firing of fine ceramic products in gas-fired kilns. In 1994 Gasunie Research started a research programme concerning the feasibility of radiant tube burners in the fine ceramic industry, which are capable of firing at temperatures between 1200 and 1300C. Radiant tube burners produced from silicon carbide (SiC) showed to be fit for purpose. A first experiment in practice was carried out at the fine ceramics industry Koninklijke Tichelaar Makkum. Based on the results of this experiment a larger experiment was carried out at De Koninklijke Porceleyne Fles with improved burners. This article gives an overview of the results of the latter experiment. The experiment showed that radiant tube burners meet the requirements. The assessment of the kilns was carried out for energy consumption, product quality, emission of harmful fibres and gases, and logistic aspects around the kilns. [Dutch] Als onderdeel van de activiteiten onder de MeerJaren Afspraak 1 zijn onderzoeken uitgevoerd naar gasgestookte ovens voor biscuit- en gladbrand van fijnkeramische producten. In 1994 is de Gasunie een onderzoek gestart naar de haalbaarheid van het toepassen van buisbranders in de fijnkeramiek, die bestand dienen te zijn tegen temperaturen van 1200-1300C. Buisbranders gemaakt van siliciumcarbide (SiC) blijken aan de gewenste eigenschappen te voldoen. Een eerste praktijkexperiment werd bij Koninklijke Tichelaar Makkum uitgevoerd. Uitgaande van dit experiment is een groter experiment uitgevoerd met aangepaste branders bij De Koninklijke Porceleyne Fles. In dit artikel wordt een overzicht gegeven van de ervaringen welke tijdens dit laatste experiment zijn opgedaan. Gebleken is dat de gasgestookte oven met stralende buisbranders goed aan de gestelde eisen voldoen. Hierbij zijn de ovens beoordeeld op energiegebruik, productkwaliteit, emissie van schadelijke vezels en gassen en de

  10. KARAKTERISTIK BISKUIT COKLAT DARI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla DAN TEPUNG TERIGU PADABERBAGAI TINGKAT SUBSTITUSI

    Directory of Open Access Journals (Sweden)

    Siti Nurdjanah

    2012-12-01

    Full Text Available The use of wheat flour as a main ingredient in processed food products in Indonesia will increase the dependence of wheat flour import. This can be reducedpartly by using local foodsource such as balbisiana banana (pisang batu. The purpose of this research was to obtain  formulation of balbisiana banana flour and wheat flour to produce biscuit with the best organoleptic propeties. The experiment was arranged in  a Random Complete Block Design (RCBD , non factorial with three replications.  The single factor used was the formulation of balbisiana banana flour and wheat, consisted of six levels 90:10 (F1, 85:15 (F2, 80:20 (F3, 75:25 (F4, 70:30 (F5 dan 65 : 35 (F6. The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test  the additivity, and then tested using ANOVA.  The mean separation was further analysis using Honest Significant Difference test (HSD at 5%  level of significance. The results showed that the substitution of  wheat ffour with balbisiana banana flour had significant effect on color, texture, overall acceptance and commercial potential, but i had no significant effect on the taste. The best biscuit was found in  F2 treatment (85% balbisiana banana flour : 15% wheat flour with the criteria: water , ash, fat, protein, and  , carbohydrate contents were 1,4%, 2,6%, f 20,7%, 5,7%, 69,6% respectively. The  glycemic index (GI , total dietary fiber and total phenol were 21,1%, 32,3% and 2,8 ppm.

  11. 3-D IMAGING, ANALYSIS AND MODELLING OF POROUS CEREAL PRODUCTS USING X-RAY MICROTOMOGRAPHY

    Directory of Open Access Journals (Sweden)

    Gerard Van Dalen

    2011-05-01

    Full Text Available Efficient design of multi-component food products containing dry and wet components such as biscuits with a moist fruit filling, is of growing interests for food industry. Technology is needed to prevent or reduce water migration from the moist filling to the dry porous cereal material. This can be done by using moisture barrier systems. Knowledge of the microstructure and its relation to water mobility is necessary to develop stable products. This paper describes a study that uses X-ray microtomography (μCT for the characterisation and visualisation of the 3-D structure of crackers with different porosity, coated biscuit shells and soup inclusions. μCT was used for imaging the inner cellular structure of the cereal matrix or to analyse the integrity of moisture barriers applied on the cereal product. 3-D image analysis methods were developed to obtain quantitative information about the cellular matrix which can be used as input for simulation models for moisture migration. The developed 3-D image analysis method maps the open cellular structure onto a network (graph representation in which the nodes correspond to the pores and the vertices to the pore-topore interconnection. The pores (nodes have properties such as volume, surface area and location whereas the vertices have properties such as direct (open connection and indirect (separated by a single lamella area. To check the segmentation and network description a model for pore to pore resistance was used. The obtained results demonstrate the potential of μCT and 3-D image analysis for extracting structural information which can be used in models for the moisture penetration in a cellular bakery product.

  12. {sup 26}Al-containing acidic and basic sodium aluminum phosphate preparation and use in studies of oral aluminum bioavailability from foods utilizing {sup 26}Al as an aluminum tracer

    Energy Technology Data Exchange (ETDEWEB)

    Yokel, Robert A. [College of Pharmacy, 511C Pharmacy Building 725 Rose Street, University of Kentucky Medical Center, Lexington, KY 40536-0082 (United States) and Graduate Center for Toxicology, University of Kentucky, Lexington, KY 40536-0305 (United States)]. E-mail: ryokel@email.uky.edu; Urbas, Aaron A. [Department of Chemistry, University of Kentucky, Lexington, KY 40506-0055 (United States); Lodder, Robert A. [College of Pharmacy, 511C Pharmacy Building 725 Rose Street, University of Kentucky Medical Center, Lexington, KY 40536-0082 (United States); Department of Chemistry, University of Kentucky, Lexington, KY 40506-0055 (United States); Selegue, John P. [Department of Chemistry, University of Kentucky, Lexington, KY 40506-0055 (United States); Florence, Rebecca L. [College of Pharmacy, 511C Pharmacy Building 725 Rose Street, University of Kentucky Medical Center, Lexington, KY 40536-0082 (United States)

    2005-04-01

    We synthesized {sup 26}Al-containing acidic and basic (alkaline) sodium aluminum phosphates (SALPs) which are FDA-approved leavening and emulsifying agents, respectively, and used them to determine the oral bioavailability of aluminum incorporated in selected foods. We selected applicable methods from published syntheses (patents) and scaled them down ({approx}3000- and 850-fold) to prepare {approx}300-400 mg of each SALP. The {sup 26}Al was incorporated at the beginning of the syntheses to maximize {sup 26}Al and {sup 27}Al equilibration and incorporate the {sup 26}Al in the naturally-occurring Al-containing chemical species of the products. Near infrared spectroscopy (NIR) and X-ray powder diffraction (XRD) were used to characterize the two SALP samples and some intermediate samples. Multi-elemental analysis (MEA) was used to determine Na, Al and P content. Commercial products were included for comparison. Satisfactory XRD analyses, near infrared spectra and MEA results confirmed that we synthesized acidic and basic SALP, as well as some of the syntheses intermediates. The {sup 26}Al-containing acidic and basic SALPs were incorporated into a biscuit material and a processed cheese, respectively. These were used in oral bioavailability studies conducted in rats in which the {sup 26}Al present in blood after its oral absorption was quantified by accelerator mass spectrometry. The results showed oral Al bioavailability from acidic SALP in biscuit was {approx}0.02% and from basic SALP in cheese {approx}0.05%, lower than our previous determination of Al bioavailability from drinking water, {approx}0.3%. Both food and water can appreciably contribute to the Al absorbed from typical human Al intake.

  13. Dietary resistant starch contained foods and breast cancer risk: a case-control study in northwest of Iran.

    Science.gov (United States)

    Tajaddini, Aynaz; Pourzand, Ali; Sanaat, Zohreh; Pirouzpanah, Saeed

    2015-01-01

    A protective effect of resistant starch (RS) containing foods on carcinogenesis has been shown from several lines of experimental evidence for gastrointestinal cancers. Therefore, we aimed to investigate the association between RS contained foods and breast cancer (BC) risk in a hospital-based, age- and origin- matched, case-control study. A validated, semi-quantitative, food frequency questionnaire (FFQ) was completed by 306 women newly diagnosed with BC aged 25 to 65 years, and 309 healthy women as matched controls. Odds ratios (ORs) and 95% confidence intervals (95%CI) were estimated using conditional logistic regression models. Reduced BC risk was associated with the highest tertile of whole-wheat bread and boiled potato consumption with adjusted ORs at 0.34 (95%CI: 0.19-0.59) and 0.61 (95%CI: 0.37- 0.99), respectively. Among consumers of whole-wheat bread consumers were considered, the protective role of cereals remained relatively apparent at higher intakes level of fiber rich breads at adjusted models (OR=0.53, 95%CI: 0.28-1.01). Moreover, high intake of legumes was found out to be a significant protective dietary factor against risk of BC development with an OR of 0.01 (95%CI: 0.03-0.13). However, consumption of white bread and biscuits was positively related to BC risk. Our results show that certain RS containing foods, in particular whole wheat bread, legumes and boiled potato may reduce BC risk, whereas higher intake of white bread and biscuits may be related to increased BC risk.

  14. Frequency and quality of mid-afternoon snack among Spanish children.

    Science.gov (United States)

    Julian, Cristina; Santaliestra-Pasías, Alba María; Miguel-Berges, Maria Luisa; Moreno, Luis Alberto

    2017-07-28

    There are increasing concerns about the types of foods and beverages consumed by children during mid-afternoon snack in Spain. To describe the frequency and quality of the mid-afternoon snack in a representative sample of Spanish children. A total of 1,233 younger (three to six years) and 1,618 older (seven to twelve years) children participated in the study. The report of food and beverages consumed per week during the mid-afternoon snack meal (merienda)was obtained by an online platform. An 84.4% of younger and 78.3% of older children were mid-afternoon snack consumers. Regular consumers were more likely to be from the South and the Centre regions. Sandwich was the most consumed food item among younger (49.5%) and older (59.7%) consumers; 46.5% of mid-afternoon snacks contained two food items among younger children, and 50.1% of mid-afternoon snacks contained one food item among older children. "Fruit", "milk and biscuits", and "fruit, biscuits and juices" were the most consumed combinations when considering one, two and three or more food items during one-time mid-afternoon occasion, respectively. The frequency of mid-afternoon snack occasions and the number and quality of food items consumed during one-time mid-afternoon snack occasion decrease with age. Spanish children should increase the frequency of mid-afternoon snack consumption and include healthy options in their menus. Longitudinal and intervention studies are needed to address the health impact of snacking and how to use this meal occasion to balance children's diets.

  15. Episodic response project: Wet deposition at watersheds in three regions of the eastern United States

    International Nuclear Information System (INIS)

    Barchet, W.R.

    1991-11-01

    During the period from August 1988 to June 1990, wet-only sampling of precipitation was carried out at three Episodic Response Project sites and at one supplemental site. The three watershed sites are Moss Lake, Biscuit Brook, and Linn Run. The supplemental site was the MAP3S site at Pennsylvania State University that characterizes the central group of northern Appalachian streams. The site operators adhered by varying degrees to the sample collection protocol based on the daily sampling protocol of the MAP3S Precipitation Chemistry Network. Sulfate and nitrate ion together accounted for more than 80% of total anions (in μEq/L) in the precipitation at all sites. Wet deposition of sulfate at Moss Lake, Biscuit Brook, Penn State, and Linn Run averaged 223, 230, 253, and 402 mg/m 2 /month, respectively, whereas nitrate wet deposition averaged 197, 195, 160, and 233 mg/m 2 /month, respectively. Sulfate deposition was a factor of 2 to 4 higher in summer than in winter. The seasonal pattern for nitrate deposition was weak; the seasonal contrast was less than a factor of 2.5 at all sites. The association between the wet deposition and precipitation chemistry at the MAP3S monitoring site and the average for the study watersheds was dependent on the distance between the site and watershed and the intervening terrain. Precipitation chemistry at the monitoring site is representative of that at the ERP study watersheds in the Adirondack and Catskill regions and in the south-western group of watersheds in the Appalachian region. High spatial variability in precipitation amounts makes this assumption weaker for wet deposition. Chemical input to watersheds from dry deposition has not been determined at any site but could range from a factor of 0.3 to 1.0 of the wet deposition. 7 refs., 38 figs., 12 tabs

  16. THE EVALUATION OF EIGHT PILLARS TOTAL PRODUCTIVE MAINTENANCE (TPM IMPLEMENTATION AND THEIR IMPACT ON OVERALL EQUIPMENT EFFECTIVENESS (OEE AND WASTE

    Directory of Open Access Journals (Sweden)

    Herry Agung Prabowo

    2018-02-01

    Full Text Available In this global era where the level of competition is higher, in addition to the influence of the suitable marketing strategy is also required strategy from the side of production/productivity. PT. XYZ is a company engaged in the manufacturing of snacks especially biscuits. The problem that often occurs in this company is the number of biscuits that are not in accordance with the standard and the production does not reach the target set because the machine suddenly breaks down frequently. To overcome the problems PT. XYZ then choose to implement the Total Productive Maintenance (TPM strategy. This study aims to evaluate the implementation of 8 TPM Pillars and measure the effects on manufacturing performance in the form of Overall Equipment Effectiveness (OEE and Waste. This study uses questionnaire-based survey method. The number of samples distributed is 40 units. Which returned and filled 33 questionnaires and which is worth to be processed as many as 30 samples. Then tested the validity and reliability of data using SPSS program. Validity critical value R = 0.361 for n = 30 and error rate 5%. For reliability test, R value = 0.60 was selected. From the validity test, there are 7 items of questions that are not valid so it is not included in the next process. For the reliability test of the questionnaire is quite reliable with the value of Cronbach's alpha of 0.811. From the CFA analysis, only 6 of 8 TPM pillars are significant while for manufacturing performance only OEE variable is significant. Correlation between 8 Pillars of TPM and manufacturing performance is Strong enough with a value of R = 0.862, which also means 74.3% (R2 variable manufacturing performance can be explained/influenced by variable 8 Pillar TPM and 26.7% the rest by other variables.

  17. The effects of feeding resistant starch on apparent total tract macronutrient digestibility, faecal characteristics and faecal fermentative end-products in healthy adult dogs.

    Science.gov (United States)

    Beloshapka, Alison N; Alexander, Lucille G; Buff, Preston R; Swanson, Kelly S

    2014-01-01

    The benefits of whole grain consumption have been studied in human subjects, but little research exists on their effects in dogs. The objective of the present study was to test the effects of resistant starch (RS) in the diet of healthy adult dogs. Twelve adult Miniature Schnauzer dogs (eight males, four females; mean age: 3·3 (1·6) years; mean body weight: 8·4 (1·2) kg; mean body condition score: D/ideal) were randomly allotted to one of three treatment groups, which consisted of different amounts of RS supplied in a biscuit format. Dogs received either 0, 10 or 20 g biscuits per d (estimated to be 0, 2·5 or 5 g RS per d) that were fed within their daily energetic allowance. A balanced Latin square design was used, with each treatment period lasting 21 d (days 0-17 adaptation; days 18-21 fresh and total faecal collection). All dogs were fed the same diet to maintain body weight throughout the study. Dogs fed 5 g RS per d had lower (P = 0·03) fat digestibility than dogs fed 0 gRS per d, but DM, organic matter and crude protein digestibilities were not affected. Faecal fermentative end-products, including SCFA and branched-chain fatty acids, ammonia, phenols and indoles, and microbial populations were not affected. The minor changes observed in the present study suggest the RS doses provided to the dogs were too low. Further work is required to assess the dose of RS required to affect gut health.

  18. Were policies in Brazil effective to reducing trans fat from industrial origin in foods?

    Science.gov (United States)

    Dias, Flávia da Silva Lima; Lima, Mário Ferreira; Velasco, Patricia Coelho de; Salles-Costa, Rosana; Sardinha, Fátima Lúcia de Carvalho; Carmo, Maria das Graças Tavares do

    2018-04-09

    To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo), french fries, cheeseburger and ice cream, were then analyzed for their trans fatty acids content using gas chromatography with a flame ionization detector. Differences in the levels of trans fatty acids were observed among 22 products analyzed, considering that trans fatty acids content ranged between 0.0 g/100 g in samples of cream cracker biscuit 1 and olive oil to 0.83 g/100 g in samples of cheeseburger (fast food), 0.51 g/100 g in samples of frozen pão de queijo and 12.92 g/100 g in samples of chocolate sandwich cookies with cream filling 2. The overall trans fatty acids content of the different samples of margarine brands was 0.20 g/100 g for brand 1 and 0.0 g/100 g for brand 2. These data are significantly lower than those observed in a survey conducted in 2003, when the regulation had been enacted. Our data indicate that Brazilian regulation is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat.

  19. Were policies in Brazil effective to reducing trans fat from industrial origin in foods?

    Directory of Open Access Journals (Sweden)

    Flávia da Silva Lima Dias

    2018-04-01

    Full Text Available ABSTRACT OBJECTIVE To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo, french fries, cheeseburger and ice cream, were then analyzed for their trans fatty acids content using gas chromatography with a flame ionization detector. RESULTS Differences in the levels of trans fatty acids were observed among 22 products analyzed, considering that trans fatty acids content ranged between 0.0 g/100 g in samples of cream cracker biscuit 1 and olive oil to 0.83 g/100 g in samples of cheeseburger (fast food, 0.51 g/100 g in samples of frozen pão de queijo and 12.92 g/100 g in samples of chocolate sandwich cookies with cream filling 2. The overall trans fatty acids content of the different samples of margarine brands was 0.20 g/100 g for brand 1 and 0.0 g/100 g for brand 2. These data are significantly lower than those observed in a survey conducted in 2003, when the regulation had been enacted. CONCLUSIONS Our data indicate that Brazilian regulation is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat.

  20. New Approach on Sunflower Seeds Processing: Kernel with Several Technological Applications, Husks Package, Different Fat Content Tahini and Halva Properties

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    Vlad Mureşan

    2015-11-01

    Full Text Available Sunflower is the basic oil-crop in Central and Eastern Europe. As sunflower seeds are mainly used for oil production, the most of the kernels available on the market show high oil content (>55%. Consequently, when sunflower kernel paste (tahini is used in different food products, oil exudation occurs.The aim of current work was to use entirely the sunflower seeds by partially defatting and obtaining different fat content sunflower pastes with multiple food applications, while using the husks for developing an ecological package. Sunflower kernels were industrially roasted in a continuous roasting drum.  Raw and roasted kernels were pressed at pilot plant scale by using a laboratory expeller. Partially defatted sunflower paste was obtained from the press cakes by employing a ball mill. Different fat content tahini samples were obtained by adding the required amount of oil to the partially defatted paste. Tahini samples fat content ranged from 45 to 60%. Tahini and halva were chosen as a study model. Decreasing tahini oil content increased its colloidal stability during storage, a similar trend being noticed when halva samples were stored. Moreover, halva texture analysis and sensory characteristics were assessed for selecting the optimum tahini oil content and thermal treatment. Various sunflower kernel food applications were proposed by obtaining the related prototypes at pilot plant scale: roasted sunflower kernel biscuits, sunflower spreadable cream filled biscuits, hummus, sunflower paste coated in chocolate, sunflower kernel chikki and bars, as well as an innovative ecological package based on the resulting sunflower husks and a starch adhesive. 

  1. Babies, soft drinks and snacks: a concern in low- and middle-income countries?

    Science.gov (United States)

    Huffman, Sandra L; Piwoz, Ellen G; Vosti, Stephen A; Dewey, Kathryn G

    2014-10-01

    Undernutrition in infants and young children is a global health priority while overweight is an emerging issue. Small-scale studies in low- and middle-income countries have demonstrated consumption of sugary and savoury snack foods and soft drinks by young children. We assessed the proportion of children 6-23 months of age consuming sugary snack foods in 18 countries in Asia and Africa using data from selected Demographic and Health Surveys and household expenditures on soft drinks and biscuits using data from four Living Standards Measurement Studies (LSMS). Consumption of sugary snack foods increased with the child's age and household wealth, and was generally higher in urban vs. rural areas. In one-third of countries, >20% of infants 6-8 months consumed sugary snacks. Up to 75% of Asian children and 46% of African children consumed these foods in the second year of life. The proportion of children consuming sugary snack foods was generally higher than the proportion consuming fortified infant cereals, eggs or fruit. Household per capita daily expenditures on soft drinks ranged from $0.03 to $0.11 in three countries for which LSMS data were available, and from $0.01 to $0.04 on biscuits in two LSMS. Future surveys should include quantitative data on the purchase and consumption of snack foods by infants and young children, using consistent definitions and methods for identifying and categorising snack foods across surveys. Researchers should assess associations between snack food consumption and stunting and overweight, and characterise household, maternal and child characteristics associated with snack food consumption. © 2014 The Authors. Maternal & Child Nutrition published by John Wiley & Sons Ltd.

  2. Differential vascular dysfunction in response to diets of differing macronutrient composition: a phenomenonological study

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    Cassidy Roslyn

    2007-06-01

    Full Text Available Abstract Background Vascular dysfunction can develop from consumption of an energy-rich diet, even prior to the onset of obesity. However, the roles played by different dietary components remain uncertain. While attempting to develop models of obesity in a separate study, we observed that two high-energy diets of differing macronutrient compositions affected vascular function differently in overweight rats. Methods Male Wistar rats (n = 6/group were fed diets providing varying percentages of energy from fat and carbohydrate (CHO. For 10 weeks, they were fed either chow, as control diet (10% of energy from fat; 63% from CHO, chow supplemented with chocolate biscuit (30% fat; 56% CHO or a high-fat diet (45% fat; 35% CHO. Blood concentrations of biochemical markers of obesity were measured, and epididymal fat pads weighed as a measure of adiposity. Mesenteric arteries were dissected and their contractile and relaxant properties analysed myographically. Data were tested by analysis of variance (ANOVA. Results Weight gain and plasma concentrations of glucose, insulin and leptin were similar in all groups. However, biscuit-fed animals showed increased food intake (+27%; p p p p p Conclusion Vascular dysfunction resulting from consumption of a high-fat or combined relatively high-fat/high-CHO diet occurs through different physiological processes, which may be attributable to their differing macronutrient compositions. Combining potentially atherogenic macronutrients induces more extensive vascular impairment than that of high-fat alone, and may be attributable to the more marked dyslipidaemia observed with such a diet. Thus, these findings help clarify the role of dietary components in vascular impairment, which has implications for clinical approaches to preventing cardiovascular disease.

  3. Effects of long-term cycling between palatable cafeteria diet and regular chow on intake, eating patterns, and response to saccharin and sucrose.

    Science.gov (United States)

    Martire, Sarah I; Westbrook, R Fred; Morris, Margaret J

    2015-02-01

    When exposed to a diet containing foods that are rich in fat and sugar, rats eat to excess and gain weight. We examined the effects of alternating this diet with laboratory chow on intake of each type of diet, the eating elicited by a palatable food (biscuits), and the drinking elicited by sweet solutions that did (sucrose) or did not (saccharin) contain calories. Each week for 13 weeks, cycled rats were provided with the cafeteria diet for three successive days/nights and the chow diet for the remaining four days/nights, whereas other rats received continuous access to either the cafeteria or the chow diets. On each of the 13 weeks, cycled rats ate more across the first 24 hour exposure to the cafeteria diet than rats continuously fed this diet. In contrast, cycled rats ate less across the first 24 hour exposure to the chow diet than rats continuously fed this diet and ate less when presented a novel palatable biscuit than chow-fed rats. The three groups exhibited similar licks per cluster to saccharin, but cafeteria-fed and cycled rats showed fewer clusters than chow-fed rats. In contrast, chow-fed rats and cycled rats exhibited more licks per cluster to sucrose than cafeteria-fed rats, but all three groups had a similar number of clusters. The results were discussed in relation to the effects of diet cycling on eating patterns, body weight, and 'wanting' and 'liking'. These findings with rats may have important implications for yo-yo dieting in people. Copyright © 2014 Elsevier Inc. All rights reserved.

  4. Brote de toxiinfección alimentaria por salmonella entérica en un establecimiento de restauración colectiva

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    Rosa Ma. Carbó Malonda

    2005-01-01

    Full Text Available Fundamento: Se describe un brote de toxiinfección alimentaria por Salmonella enteritidis ocurrido en dos salones de banquetes con ocho grupos de comensales afectados. El objeto de la investigación fue determinar el alimento vehículo de transmisión de la enfermedad. Métodos: Se analizaron los procesos de elaboración de los alimentos susceptibles de haber causado el brote. La asociación de los alimentos con la enfermedad se analizó mediante un diseño de casos y controles. Se calcularon las Odds Ratio ajustadas (ORa y sus intervalos de confianza al 95% (IC95% por regresión logística. Resultados: El número de comensales fue 1.771, distribuidos en 13 grupos durante tres días consecutivos. Se encuestó a 629 personas (36%. El número de casos probables fue de 250, 61 confirmados por salmonella enterica. El biscuit glasé (postre con huevo crudo sin tratamiento térmico presentó la Odds Ratio ajustada más alta (ORa = 20,40; IC95%:7,52-55,30 y fue positivo a Salmonella enterica serotipo enteritidis. Conclusiones: Existe evidencia epidemiológica y de laboratorio de que el biscuit glacé fue el alimento contaminado que causó el brote. La investigación destacó como factores contribuyentes la utilización de huevo crudo, la producción en grandes cantidades y con antelación al consumo del alimento.

  5. Trans fatty acids in the Portuguese food market.

    Science.gov (United States)

    Costa, Nádia; Cruz, Rebeca; Graça, Pedro; Breda, João; Casal, Susana

    2016-06-01

    Consistent evidence exist on the harmful health effects of industrial trans fatty acids (TFA). In order to have accurate data on TFA intake and implement adequate measures to reduce their intake, each country should have updated estimates of TFA content in the diet. The objective of the present study was to provide data on the TFA content in food commercialized in the Portuguese market. The results on the TFA content of 268 samples acquired between October and December 2013 are reported. Samples were categorized as margarines and shortenings (n = 16), spreadable chocolate fats (n = 6), fried potatoes and chips (n = 25), industrial bakery (n = 4), breakfast cereals (n = 3), pastry products (n = 120), seasonings (n = 5), instant soups (n = 5), instant desserts (n = 6), chocolate snacks (n = 4), microwave popcorn (n = 4), cookies, biscuits and wafers (n = 53), and fast-food (n = 13), with butter (n = 4) included for comparison purposes. TFA were quantified by gas chromatography. Total TFA content in the fat ranged from 0.06% to 30.2% (average 1.9%), with the highest average values in the "biscuits, wafers and cookies" group (3.4% TFA), followed by the pastry group (2.0%). Fifty samples (19%) had TFA superior to 2% in the fat. These findings highlight there is still much need for improvement in terms of the TFA content in Portuguese foods, particularly in traditional pastry.

  6. Compton suppression method and epithermal NAA in the determination of nutrients and heavy metals in Nigerian food and beverages

    International Nuclear Information System (INIS)

    Ahmed, Y.A.; Landsberger, S.; O'Kelly, D.J.; Braisted, J.; Gabdo, H.; Ewa, I.O.B.; Umar, I.M.; Funtua, I.I.

    2010-01-01

    We used in this study Compton suppression method and epithermal neutron activation analysis to determine the concentration of nutrients and heavy metals in Nigerian food and beverages. The work was performed at the University of Texas TRIGA Reactor by short, medium, and long irradiation protocols, using thermal flux of 1.4x10 12 n cm -2 s -1 and epithermal flux of 1.4x10 11 n cm -2 s -1 . Application of Compton suppression method has reduced interferences from Compton scattered photons thereby allowing easy evaluation of Na, Cl, Ca, Cu, Mn, Mg, Co, Cr, Rb, Fe, and Se. The epithermal NAA method has enabled determination of Cd, As, Ba, Sr, Br, I, and V with little turn-around time. Quality Control and Quality Assurance of the method was tested by analyzing four Standard Reference Materials (non-fat powdered milk, apple leaves, citrus leaves, and peach leaves) obtained from National Institute for Standards and Technology. Our results show that sorghum, millet, and maize have high values of Zn, Mn, Fe, low values of Cd, As, and Se. Powdered milks, rice, beans, and soybeans were found to have moderate amounts of all the elements. Tobacco recorded high content of Cd, Mn, and As, whereas tea, tsobo leaves, Baobab leaves, and okro seed have more As values than others. However, biscuits, macaroni, spaghetti, and noodles show lower concentrations of all the elements. The distribution of these nutrients and heavy metals in these food and beverages shows the need to fortify biscuits and pastas with micro and macro-nutrients and reduce the use of tobacco, tea, tsobo leaves, Baobab leaves, and Okro seed to avoid intake of heavy elements.

  7. Deep seated gravitational slope deformations and large landslides: implications on landslide hazard of urban areas and coastal erosion phenomena of Mount Poro headland

    Science.gov (United States)

    Guerricchio, A.; Simeone, V.

    2012-04-01

    square kilometers. Its movement towards NW produced a typical coastline, with a strong progradation towards NW and W from Punta della Tonnara to Parghelia and up to Fiumara della Ruffa (WSW of Tropea). The DSGSD involves the granitic bedrock as well as the transgressive Tortonian deposits, made by sands with the presence of Clypeasters, which are topped by arenaceous banks, for a total depth of 150 m. DSGSDs involving granitic rocks were probably due to more deformable lithotypes, like biotite schists, which work as substratum of granitic rocks at a not very deep depth, like in other areas of Calabria. Finally, the slow sliding towards N and NW of the landslide shapes the coast like a bow, thus causing strong erosion phenomena of the coastline. Ietto A & Calcaterra D. (1988). Deformazioni gravitative profonde e tettonica presso Tropea (M.te Poro, Calabria)", Memorie della Societa Geologica Italiana, 41, pp. 911-915, Rome, Italy. Guerricchio A. (2000). La fragilità del territorio dell'Italia centro-meridionale desumibile da immagini da satellite. X Congr. Naz. dei Geologi. International Conference: Il Territorio fragile; I, 443-482, Rome, Italy.

  8. Paleocommunity turnover in an Early Pliocene seamount from southeastern Spain

    Science.gov (United States)

    García-Ramos, Diego Antonio; Zuschin, Martin

    2017-04-01

    remarkable bryoliths of Celleporaria palmata, Turbicellepora coronopus, and reteporiform colonies of Reteporella sp. in the less densely-packed beds. The cirripede Creusia phryxa is very common. Pectinid assemblages are dominated by Hinnites crispus, H. ercolanianus, Manupecten pesfelis, Mimachlamys varia and Crassadoma multistriata. Oysters are represented by Neopycnodonte and large Hyotissa. The upper part of the lower interval records clumps of Neopycnodonte sp. This is the Pliocene locality in Spain recording the highest diversity of brachiopods: Novocrania anomala, Joania cordata, Megathiris detruncata, Megerlia truncata, Terebratulina retusa, Lacazella mediterranea, Aphelesia bipartita and Terebratula calabra. The latter two species are more abundant in the middle part of the section, Terebratula forming pavements. Most common echinoids are Stylocidaris? sp., Echinocyamus, and Arbacina, while fragments of spatangoids like Ova and Spatangus are less common. Crinoid cirrals and ophiourid vertebrae are scarce. The upper interval commences with sparse rhodolith debris while at the very top complete rhodoliths are the dominant bioclasts together with pectinids. Common taxa in the lower interval decrease in abundance or disappear. Pectinids are replaced by Pecten spp. and rare Gigantopecten latissimus; Aequipecten scabrellus is most abundant in the middle part and A. opercularis dominates at the very top. Fragments of Clypeaster start to occur and Ostrea is increasingly common. Preliminary results indicate a decrease of diversity concomitant with a shallowing upward trend.

  9. Caracterização de amidos de mandioca nativos e modificados e utilização em produtos panificados Characterization of native and modified cassava starches and their use in baked products

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    Krischina Singer Aplevicz

    2007-09-01

    Full Text Available O amido de mandioca é utilizado como ingrediente principal na fabricação de biscoitos e pão de queijo. O polvilho azedo é um produto artesanal, sem padrão de qualidade estabelecido, com problemas de higiene em seu processamento e de oferta. O trabalho teve como objetivo caracterizar amidos de mandioca nativos e modificados e testá-los na elaboração de pão de queijo e biscoito de polvilho. As principais características que diferem o polvilho azedo do amido de mandioca nativo, também denominado polvilho doce são: acidez, grau de expansão, viscosidade, claridade de pasta, sinérese e poder redutor. Foram aplicados nos produtos panificados quatro tipos de amidos, sendo polvilho doce, azedo, amido modificado com peróxido de hidrogênio e amido modificado comercial Expandex® 160003. Obtidos os produtos panificados, foi determinada a composição físico-química e observado que os tipos de amidos influenciaram nas características internas, externas e no sabor. Os produtos panificados foram submetidos à análise sensorial de aceitabilidade, utilizando-se a escala hedônica de nove pontos, com provadores não-treinados. As amostras de pão de queijo contendo amido modificado oxidado com peróxido de hidrogênio foram as que apresentaram o melhor resultado entre as formulações. Para as amostras de biscoito de polvilho, as elaboradas com polvilho azedo e com Expandex® 160003 foram superiores e não diferiram estatisticamente.Cassava starch is used as the main ingredient in the production of biscuits and Brazilian cheese bread. The processing and sale of sour cassava starch - an artisanal product with no established standard of quality - is marked by hygiene problems and its commercial availability is uncertain. The purpose of this study was to characterize native and modified cassava starches and test them in cheese bread and cassava starch biscuit recipes. The main characteristics that differentiate sour starch from native cassava

  10. Survival of Escherichia coli O157:H7, O111:H- and O26:H11 in artificially contaminated chocolate and confectionery products.

    Science.gov (United States)

    Baylis, C L; MacPhee, S; Robinson, A J; Griffiths, R; Lilley, K; Betts, R P

    2004-10-01

    To date, the survival of Escherichia coli O157:H7 and other verocytotoxin-producing E. coli (VTEC) in chocolate and other confectionery products has not been fully established, unlike Salmonella, which have been responsible for occasional outbreaks of infection linked to contaminated chocolate and related products, although none of these outbreaks have been related to products produced in the United Kingdom. The United Kingdom Biscuit, Cake, Chocolate and Confectionery Alliance commissioned this study to obtain information on the decline and potential survival of E. coli, particularly verocytotoxin-producing strains, in reduced aw confectionery products chocolate, biscuit cream and mallow. These products were artificially contaminated with high (4 log10 cfu/g) and low (2 log10 cfu/g) levels of E. coli O157:H7, O111:H- and O26:H11 and their survival, as affected by storage temperature (10, 22 and 38 degrees C), was monitored over 12 months. Preliminary studies to establish the best inoculation and recovery procedures indicated that differences between counts on selective and non-selective media used were not sufficiently different to influence the outcome of this study. Irrespective of sample type, rapid decline was observed in products stored at 38 degrees C and increased survival occurred in products stored at 10 degrees C. In chocolate (average aw 0.40), these bacteria were detected for up to 43 days in samples stored at 38 degrees C. At 22 degrees C they survived for up to 90 days and in product stored at 10 degrees C they could still be detected after 366 days storage. In biscuit cream (average aw 0.75) they survived for 2 days at 38 degrees C, 42 days at 22 degrees C and 58 days at 10 degrees C. Whilst mallow (aw ca. 0.73) was not stored at 38 degrees C, these bacteria could still be detected in samples stored for up to 113 and 273 days at 22 and 10 degrees C, respectively. The observed prolonged survival of these bacteria under conditions of reduced aw and

  11. Perfil nutricional de alimentos com alegação de zero gordura trans Nutritional profile of foods with zero trans fatty acids claim

    Directory of Open Access Journals (Sweden)

    Ana Carolina Moron Gagliardi

    2009-01-01

    Full Text Available OBJETIVO: Avaliar a composição de ácidos graxos de alguns alimentos industrializados disponíveis no mercado brasileiro nos quais houve redução da quantidade de ácidos graxos trans. Verificar também se estes alimentos atendem às quantidades recomendadas de consumo de gordura saturada, após redução de gordura trans. MÉTODOS: Alimentos industrializados (margarina cremosa A e B, margarina com fitosterol, biscoito doce recheado, biscoito salgado sem recheio, batata frita e lanche com hambúrguer de fast food multinacional com alegação de 0% de gordura trans foram adquiridos em pontos comerciais e analisados em cromatógrafo gasoso. RESULTADOS: Apesar da redução nas quantidades de ácidos graxos trans, os alimentos analisados contêm grandes quantidades de gorduras saturadas principalmente o ácido palmítico. Além disso, alguns dos alimentos estudados apresentam uma razão n-3/n-6 fora do recomendado para a prevenção da aterosclerose. CONCLUSÃO: O consumo irrestrito desses alimentos tem forte potencial deletério para a saúde. O rótulo de ausência de ácidos graxos trans deve ser visto com cuidado e não significa uma liberação para o consumo irrestrito desses alimentos.OBJECTIVE: To evaluate the composition of fatty acids in some foods available in the Brazilian market in which there was a claimed reduction in the amount of trans fatty acids. Also evaluate whether these foods meet recommended amounts for saturated fat consumption, after reduction of trans fat amounts. METHODS: Industrialized food (creamy margarine A and B, plant sterol margarine, stuffed sweet biscuit, salty biscuit without stuffing, French fried potatoes and a burger lunch from a multinational chain of "fast food" all with the allegation of 0% trans fat content were purchased in commercial points and analyzed by gas chromatography. RESULTS: Despite the reduction in trans fatty acid amounts, analyzed foods contained large concentrations of saturated fats

  12. Do dietary trajectories between infancy and toddlerhood influence IQ in childhood and adolescence? Results from a prospective birth cohort study.

    Directory of Open Access Journals (Sweden)

    Lisa G Smithers

    Full Text Available We examined whether trajectories of dietary patterns from 6 to 24 months of age are associated with intelligence quotient (IQ in childhood and adolescence.Participants were children enrolled in a prospective UK birth cohort (n = 7,652 who had IQ measured at age 8 and/or 15 years. Dietary patterns were previously extracted from questionnaires when children were aged 6, 15 and 24 months using principal component analysis. Dietary trajectories were generated by combining scores on similar dietary patterns across each age, using multilevel mixed models. Associations between dietary trajectories and IQ were examined in generalized linear models with adjustment for potential confounders.Four dietary pattern trajectories were constructed from 6 to 24 months of age and were named according to foods that made the strongest contribution to trajectory scores; Healthy (characterised by breastfeeding at 6 months, raw fruit and vegetables, cheese and herbs at 15 and 24 months; Discretionary (biscuits, chocolate, crisps at all ages, Traditional (meat, cooked vegetables and puddings at all ages and, Ready-to-eat (use of ready-prepared baby foods at 6 and 15 months, biscuits, bread and breakfast cereals at 24 months. In fully-adjusted models, a 1 SD change in the Healthy trajectory was weakly associated with higher IQ at age 8 (1.07 (95%CI 0.17, 1.97 but not 15 years (0.49 (-0.28, 1.26. Associations between the Discretionary and Traditional trajectories with IQ at 8 and 15 years were as follows; Discretionary; 8 years -0.35(-1.03, 0.33, 15 years -0.73(-1.33, -0.14 Traditional; 8 years -0.19(-0.71, 0.3315 years -0.41(-0.77, -0.04. The Ready-to-eat trajectory had no association with IQ at either age (8 years 0.32(-4.31, 4.95, 15 years 1.11(-3.10, 5.33.The Discretionary and Traditional dietary pattern trajectories from 6 to 24 months of age, over the period when food patterns begin to emerge, are weakly associated with IQ in adolescence.

  13. Tracing artificial trans fat in popular foods in Europe: a market basket investigation.

    Science.gov (United States)

    Stender, Steen; Astrup, Arne; Dyerberg, Jørn

    2014-05-20

    To minimise the intake of industrial artificial trans fat (I-TF), nearly all European countries rely on food producers to voluntarily reduce the I-TF content in food. The objective of this study was to investigate the effect of this strategy on I-TF content in prepackaged biscuits/cakes/wafers in 2012-2013 in 20 European countries. The I-TF content was assessed in a market basket investigation. Three large supermarkets were visited in each capital, and in some countries, three additional ethnic shops were included. A total of 598 samples of biscuits/cakes/wafers with 'partially hydrogenated vegetable fat' or a similar term high on the list of ingredients were analysed, 312 products had more than 2% of fat as I-TF, exceeding the legislatively determined I-TF limit in Austria and Denmark; the mean (SD) was 19 (7)%. In seven countries, no I-TF was found, whereas nine predominantly Eastern European countries had products with very high I-TF content, and the remaining four countries had intermediate levels. Of the five countries that were examined using the same procedure as in 2006, three had unchanged I-TF levels in 2013, and two had lower levels. The 18 small ethnic shops examined in six Western European countries sold 83 products. The mean (SD) was 23 (12)% of the fat as I-TF, all imported from countries in Balkan. In Sweden, this type of food imported from Balkan was also available in large supermarkets. The findings suggest that subgroups of the population in many countries in Europe still consume I-TF in amounts that increase their risk of coronary heart disease. Under current European Union (EU) legislation, the sale of products containing I-TF is legal but conflicts with the WHO recommendation to minimise the intake of I-TF. An EU-legislative limit on I-TF content in foods is expected to be an effective strategy to achieve this goal. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to

  14. Australian Consumers’ Awareness and Acceptance of Insects as Food

    Directory of Open Access Journals (Sweden)

    Kerry Wilkinson

    2018-04-01

    Full Text Available Insects have long been consumed as part of the diets of many Asian, African, and South American cultures. However, despite international agencies such as the Food and Agriculture Organization of the United Nations advocating the nutritional, environmental, and economic benefits of entomophagy, attitudinal barriers persist in Western societies. In Australia, the indigenous ‘bush tucker’ diet comprising witchetty grubs, honey ants, and Bogong moths is quite well known; however, in most Australian locales, the consumption of insects tends to occur only as a novelty. Therefore, this study aimed to investigate the awareness and acceptance of insects as food. An online survey of 820 consumers found that 68% of participants had heard of entomophagy, but only 21% had previously eaten insects; witchetty grubs, ants, grasshoppers, and crickets were the most commonly tasted insects. Taste, appearance, safety, and quality were identified as the factors that were most likely to influence consumer willingness to try eating insects, but consumer attitudes towards entomophagy were underpinned by both food neophobia (i.e., reluctance to eat new or novel foods and prior consumption of insects. Neophobic consumers were far less accepting of entomophagy than neophilic consumers, while consumers who had previously eaten insects were most accepting of insects as food. Incorporating insects into familiar products (e.g., biscuits or cooked meals also improved their appeal. Collectively, these findings can be used by the food industry to devise production and/or marketing strategies that overcome barriers to insect consumption in Australia.

  15. High fat intake in hyperlipidaemic patients is related to male gender, smoking, alcohol intake and obesity.

    Science.gov (United States)

    Hoogerbrugge, N; van Domburg, R; van der Zwet, E; van Kemenade, M; Bootsma, A; Simoons, M L

    2001-07-01

    In individuals at high cardiovascular risk, such as patients with hyperlipidaemia, low dietary fat intake is used to reduce this risk. The aim of the present study was to identify determinants of (saturated) fat intake in hyperlipidaemic patients. Cross sectional study in a lipid clinic of a tertiary referral centre. A total of 1169 patients (714 males and 455 females) with hyperlipidemia were studied. Food frequency questionnaires were present of 1026 patients. In 615 patients a detailed diet analysis was performed. The main outcomes measures were determinants of fat intake, indicated by a regression coefficient (beta-coefficient). The following variables were independently related to fat intake: present smoking (beta-coefficient 3.7), male gender ((beta 1.6), familial hypercholesterolemia (beta -1.6), alcohol (beta 0.6 per glass of alcohol), body mass index (beta 0.6). No interaction between gender and smoking or between gender and alcohol intake was observed in relation to fat intake. The percentage of energy from fats were higher in males than in females, 34.2+/-8.3% and 31.7+/-8.3%, respectively (Pfat intake in males is due to a larger consumption of cheese, meat products, bread and potato products. Women had a higher relative intake of carbohydrate 48.5+/-8.7% versus 46.5+/-8.8% in males (Prelatively higher intake of fruit, milk products and pastry and biscuits. A specific gender-oriented approach may improve the results of dietary counselling of hyperlipidaemic patients.

  16. Lunchbox contents of Australian school children: room for improvement.

    Science.gov (United States)

    Sanigorski, A M; Bell, A C; Kremer, P J; Swinburn, B A

    2005-11-01

    In light of the increasing prevalence of obesity in children and the potential of schools as a setting for intervention, we aimed to identify the main foods and beverages consumed at primary school and to determine differences in consumption patterns between children who used the school canteen and those who did not. Cross-sectional survey of school foods in 1681 5-12 y old children, 2003-2004. Barwon South-Western region of Victoria, Australia. The school food provided an average (+/-s.e.m.) of 3087+/-26 kJ. Bread was the most frequently consumed food and contributed 20% of total energy at school, biscuits 13%, fruit 10%, muesli/fruit bars 8%, packaged snacks 7%, and fruit juice/cordial 6%. About 10% of children used the school canteen and these children obtained more total energy and more energy from cakes, fast foods and soft drink than noncanteen users (Pschools seems reasonably high but could be targeted for further increase as part of promoting a healthy diet. Of concern, however, are the excessive amounts of energy-dense foods in school lunchboxes. These should be considered a priority for health promotion efforts along with reducing the consumption of sweetened drinks. These measures are urgently needed to improve the school-based diets of Australian children and attempt to curb the increasing prevalence of childhood obesity.

  17. Sensitive voltammetric determination of vanillin with an AuPd nanoparticles-graphene composite modified electrode.

    Science.gov (United States)

    Shang, Lei; Zhao, Faqiong; Zeng, Baizhao

    2014-05-15

    In this work, graphene oxide was reduced to graphene with an endogenous reducing agent from dimethylformamide, and then AuPd alloy nanoparticles were electrodeposited on the graphene film. The obtained AuPd-graphene hybrid film was characterized by scanning electron microscopy, energy dispersive X-ray spectroscopy, X-ray diffraction and voltammetry. The electrochemical behavior of vanillin was studied using the AuPd-graphene hybrid based electrode. It presented high electrocatalytic activity and vanillin could produce a sensitive oxidation peak at it. Under the optimal conditions, the peak current was linear to the concentration of vanillin in the ranges of 0.1-7 and 10-40 μM. The sensitivities were 1.60 and 0.170 mA mM(-1) cm(-2), respectively; the detection limit was 20 nM. The electrode was successfully applied to the detection of vanillin in vanilla bean, vanilla tea and biscuit samples. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Flax - Evaluation of composite flour and using in cereal products

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    Marie Hrušková

    2016-06-01

    Full Text Available Two types of yellow and brown linseed, differing in granulation, were tested in form of wheat flour composites (additions 2.5% and 5.0% by using the Farinograph, the Extensigraph and the Rapid Visco Analyser (RVA apparatuses. Additions of brown and yellow flax fibre significantly affected Falling Number and Zeleny test values. Curves of farinograph were differed according to flax fibre type - finer flax (better terminology granulation meant somewhat stronger negative changes in dough stability and dough softening degree. Results of extensigraph test demonstrated changes in dough elasticity and extensibility due to lowering of gluten protein content. Appearance of the RVA profiles was verifiably different, reflecting diverse wheat and flax polysaccharides, added dietary fibre type and its granulation. Due to that, bread volume and shape was lowered up to one-half in case of golden flax composites. Similar tendencies with smaller negative influence caused the brown linseed. Fibre from flax is used for technical (textile use, but linseed dietary fibre addition affected quality of laboratory prepared cut-off biscuits and dried pasta differently, showing a dependence on the fibre type, granulation as well as addition level. Sensory profiles of all mentioned product types were acceptable.

  19. Efek hipoglikemik tepung komposit (ubi jalar ungu, jagung kuning, dan kacang tunggak pada tikus diabetes induksi streptozotocin

    Directory of Open Access Journals (Sweden)

    Carolina Sisca Djunaidi

    2014-01-01

    Full Text Available Background: The composite flour (50% sweet potato, 30% corn, and 20% cowpea had proven that it could substitute 100% wheat flour for biscuit making. Intake of antioxidants, dietary fiber, and protein, had been known to reduce plasma glucose level. Objective: To evaluate the effect of composite flour diet on plasma glucose levels, body weight and food consumption of streptozotocin (STZ-diabetic rats. Method: Thirty male Sprague-Dawley rats aged ± 2 months (± 200 grams, were divided into three groups of ten rats. They were (1 non-diabetic standard diet (ND-STD, (2 diabetic (65 mg/kg of body weight by STZ induction standard diet (D-STD, and (3 diabetic composite flour diet (1,5 g/100 g of body weight/day (D-CFD, for 4 weeks, 3 days after STZ induction. The plasma glucose obtained from GOD-PAP method were determined before induction, after induction and every week during diet intervention. Results: Plasma glucose levels was significantly lower in D-CFD when compared with D-STD (p<0,05. The weight of D-STD was found to be significantly decreased as compared to ND-STD (p<0,05. There were no changes in food consumption of ND-STD, D-STD and D-CFD (p<0,05. Conclusion: The composite flour could reduce plasma glucose level in diabetic rats and did not give negative effects on body weight and food consumption.

  20. The use of tartary buckwheat whole flour for bakery products: recent experience in Italy

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    Andrea BRUNORI

    2010-12-01

    Full Text Available Nowadays consumers are paying increasing attention to the health subtle bearings of the food they consume. The term nutraceutical has been adopted to point to those food preparations which areacknowledged to possess health beneficial properties. Most of these properties rely on the presence of bioactive compounds in the various food ingredients. Among bioactive food components an importantgroup is represented by the flavonoids, of which rutin is credited to exert a multiplicity of health beneficial effects. Tartary buckwheat (F. tataricum, whose whole flour contains high amounts of rutin (up to 2000 mg/100 g dry weight, offers the opportunity to obtain a new range of functional foods capable of providing the consumers effective amounts of such bioactive compound through the daily averageconsumption of traditional wheat based staples like bread and biscuits. A preliminary attempt was made to verify the possibility to secure, through the preventive nutrition approach, the multiplicity of health beneficial properties rutin is expected to exert, thanks to the introduction of a few percent of tartary buckwheat whole flour in the original recipe of some traditional backed foods typical of Tuscany, a Region of Central Italy.

  1. The Association between Parent Diet Quality and Child Dietary Patterns in Nine- to Eleven-Year-Old Children from Dunedin, New Zealand.

    Science.gov (United States)

    Davison, Brittany; Saeedi, Pouya; Black, Katherine; Harrex, Harriet; Haszard, Jillian; Meredith-Jones, Kim; Quigg, Robin; Skeaff, Sheila; Stoner, Lee; Wong, Jyh Eiin; Skidmore, Paula

    2017-05-11

    Previous research investigating the relationship between parents' and children's diets has focused on single foods or nutrients, and not on global diet, which may be more important for good health. The aim of the study was to investigate the relationship between parental diet quality and child dietary patterns. A cross-sectional survey was conducted in 17 primary schools in Dunedin, New Zealand. Information on food consumption and related factors in children and their primary caregiver/parent were collected. Principal component analysis (PCA) was used to investigate dietary patterns in children and diet quality index (DQI) scores were calculated in parents. Relationships between parental DQI and child dietary patterns were examined in 401 child-parent pairs using mixed regression models. PCA generated two patterns; 'Fruit and Vegetables' and 'Snacks'. A one unit higher parental DQI score was associated with a 0.03SD (CI: 0.02, 0.04) lower child 'Snacks' score. There was no significant relationship between 'Fruit and Vegetables' score and parental diet quality. Higher parental diet quality was associated with a lower dietary pattern score in children that was characterised by a lower consumption frequency of confectionery, chocolate, cakes, biscuits and savoury snacks. These results highlight the importance of parental modelling, in terms of their dietary choices, on the diet of children.

  2. Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review.

    Science.gov (United States)

    Sharma, Satish Kumar; Bansal, Sangita; Mangal, Manisha; Dixit, Anil Kumar; Gupta, Ram K; Mangal, A K

    2016-07-26

    Fast growing food processing industry in most countries across the world, generates huge quantity of by-products, including pomace, hull, husk, pods, peel, shells, seeds, stems, stalks, bran, washings, pulp refuse, press cakes, etc., which have less use and create considerable environmental pollution. With growing interest in health promoting functional foods, the demand of natural bioactives has increased and exploration for new sources is on the way. Many of the food processing industrial by-products are rich sources of dietary, functional, and novel fibers. These by-products can be directly (or after certain modifications for isolation or purification of fiber) used for the manufacture of various foods, i.e. bread, buns, cake, pasta, noodles, biscuit, ice creams, yogurts, cheese, beverages, milk shakes, instant breakfasts, ice tea, juices, sports drinks, wine, powdered drink, fermented milk products, meat products and meat analogues, synthetic meat, etc. A comprehensive literature survey has been carried on this topic to give an overview in the field dietary fiber from food by-products. In this article, the developments in the definition of fiber, fiber classification, potential sources of dietary fibers in food processing by-products, their uses, functional properties, caloric content, energy values and the labelling regulations have been discussed.

  3. [Global trends in food consumption and nutrition].

    Science.gov (United States)

    Holmboe-Ottesen, G

    2000-01-10

    Obesity and lifestyle diseases increase all over the world, especially in developing countries. One reason is the change in diet. This nutrition transition is characterised by improvement in dietary variation, but also by increase in the content of fat and sugar. The transition seems to start at a lower level of income, compared to what occurred in the Western countries after the Second World War. The reason is that many foods are relatively cheaper, especially fat and sugar. The world market is presently flooded with cheap vegetable fat. Urbanisation leads to over-consumption by increasing market access to fatty and sugary foods, including fast foods. Globalization increases the consumption of sweet soda pops, biscuits and snacks produced by multinational companies. Western supermarkets and fast food franchises also promote these dietary changes (McDonaldization). It has been proposed that the population in developing countries is more vulnerable towards these dietary changes in regard to obesity and chronic diseases, due to undernutrition in early life (the Barker hypothesis). We may therefore expect an unprecedented increase in the prevalence of chronic diseases, especially diabetes type 2 in the developing countries. One may question if this increase will be a transient phenomenon, or if we can expect the same pattern as we have seen in the West, namely that the poor become the fat-test segment of the population, with the highest prevalence of chronic diseases.

  4. Dietary intakes of carbohydrates in relation to prostate cancer risk: a prospective study in the Malmö Diet and Cancer cohort.

    Science.gov (United States)

    Drake, Isabel; Sonestedt, Emily; Gullberg, Bo; Ahlgren, Göran; Bjartell, Anders; Wallström, Peter; Wirfält, Elisabet

    2012-12-01

    Dietary carbohydrates have been implicated in relation to prostate cancer. Our objective was to examine the associations between dietary intakes of carbohydrates, fiber, and their food sources and risk of prostate cancer, overall and by case severity, in the Malmö Diet and Cancer cohort. The analysis included 8128 men aged 45-73 y without a history of cancer, cardiovascular disease, or diabetes and who were classified as adequate energy reporters. After a median follow-up time of 15 y, prostate cancer was diagnosed in 817 men. We used Cox proportional hazards regression to model associations between energy-adjusted nutrient and food intakes with risk of incident prostate cancer, with competing risk of death from non-prostate cancer causes taken into account. After adjustment for age and other known or potential risk factors, we observed no associations between total carbohydrates or dietary fiber and prostate cancer. We observed positive associations between the intake of low-fiber cereals with overall and low-risk prostate cancer and between intakes of cake and biscuits and rice and pasta with low-risk prostate cancer (all P-trend carbohydrates may be associated with increased risk of prostate cancer. However we observed no significant associations with high-risk prostate cancer, and not all foods that are typically high in refined carbohydrates were associated with prostate cancer.

  5. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

    Directory of Open Access Journals (Sweden)

    Camila De Barros Mesquita

    2013-09-01

    Full Text Available The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%, moisture (12-20%, extrusion temperature (90-130 °C and screw speed (190-270. The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b* and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.

  6. Stability of added iodine in processed cereal foods.

    Science.gov (United States)

    Thomson, B M

    2009-01-01

    The stability of iodine from iodized salt was measured in white bread, grain bread, sweet biscuits and the breakfast cereals, Weetbix (a flaked, pressed, wheat product), Ricies (a puffed rice product) and toasted muesli, as part of the New Zealand Government's initiatives to address the public health issue of low iodine intake by most New Zealanders. Triplicate runs of each product were manufactured by commercial food manufacturers between September 2006 and May 2007 with iodized and non-iodized salt. Triplicate samples were taken at various steps during processing of each food and analysed for moisture and iodine content. Iodine concentration was determined by inductively coupled plasma-mass spectrometry following an alkaline digestion. Iodine, at the equivalent of 25-65 mg of iodine per kg salt, was 100% retained in each of the selected foods from the time of mixing to the final product. These results imply that all iodine added via salt at the time of manufacture is available for consumption but not necessarily bioavailable. These data can be used for modelling the impact of strategies to increase iodine exposure. Salt as an ingredient is not a good predictor of iodine intake due to the inhomogeneity of iodine in iodized salt.

  7. PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP KONSUMSI ENERGI DAN PROTEIN IBU HAMIL

    Directory of Open Access Journals (Sweden)

    V. Prihananto

    2012-03-01

    Full Text Available 800x600 Normal 0 false false false IN X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} The objective of this study was to analyze the effect of supplementary foods on pregnant mothers’ energy and protein consumtion. This study was conducted in three sub-districts i.e.: Leuwiliang, Leuwisadeng and Ciampea. The 140 pregnant mothers from these sub-districts were selected for this study. Out of 140 pregnant mothers, 70 pregnant mothers were selected to receive supplementary foods for 6 month and 70 pregnant mothers did not receive any experimental food (control. Product selected as intervention consists of vermicelli, milk, and biscuit. The results of the study showed intervention could improve energy protein consumption of pregnant mothers Keywords: pregnant mothers, energy protein

  8. Lifestyle and Dietary Behaviors among Saudi Preschool Children Attending Primary Health Care Centers, Eastern Saudi Arabia

    Directory of Open Access Journals (Sweden)

    Magdy A. Darwish

    2014-01-01

    Full Text Available Objective. To study life styles and dietary behaviors among Saudi preschool children (1–5 years attending primary health care centers (PHCCs in Dammam and Qatif areas, eastern province, Saudi Arabia. Material and Methods. Cross-sectional study. Data were collected using structured, interviewer-filled questionnaire. Children and their mothers were encountered during their well-baby clinic visits. A total number of 300 preschool children and their mothers were interviewed during study period. Results. Unsatisfactory areas include smoking fathers (32%, smoking in front of children (11.3%, overweight and obesity among mothers (60.3%, noncompliance using seat belts for both parents (56.3% and children (68%, children watching television (T.V more than 2 hours (50%, adherence to exclusive breast feeding (only 20.7%, and late solid food introduction (65.3%. Frequent intake of unhealthy food items was 26%, 25%, and 24% for pizza, burger, and soft drinks. Unfortunately frequent intake of the following unhealthy food items was high: biscuits, deserts/chocolates, and chips which was 78%, 67%, and 72%, respectively. Conclusion. This study provides benchmark about the current situation. It provides health care workers and decision makers with important information that may help to improve health services.

  9. Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion

    Directory of Open Access Journals (Sweden)

    Giuseppina Mandalari

    2016-09-01

    Full Text Available The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT from natural (NS and blanched (BS almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT or incorporated into home-made biscuits (HB, crisp-bread (CB and full-fat milk (FM. Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS. WT increased the release of flavan-3-ols (p < 0.05 and flavonols (p < 0.05 from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

  10. Cereal Consumption among Subjects with Celiac Disease: A Snapshot for Nutritional Considerations

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    Francesco Valitutti

    2017-04-01

    Full Text Available Background: To our knowledge no study has focused on the pattern of cereal-based products (CBP consumption among people with celiac disease (CD. Our study aimed at evaluating the dietary intake of CBP among patients with CD and comparing it with a control population. Methods: Eighty-two volunteers with CD and 77 non-CD volunteers enrolled throughout Italy were asked to register their consumption of CBP on specific diaries for three days. Results: CD patients’ median three-day intake of biscuits and crackers was higher compared to controls (65.8 g vs. 22.7 g and 44.7 g vs. 10.6 g, p < 0.05 respectively, Mann–Whitney test. A significant difference was observed also comparing the two groups for median three-day bread consumption, with the CD group consuming less bread than controls (109.5 g vs. 150.7 g, p < 0.05, Mann–Whitney test. When assessing regional and gender-related CBP consumption patterns, significantly higher rice consumption was found among CD women from Northern Italy compared to CD women from Central and Southern Italy (p = 0.006 and p = 0.002 respectively, Fisher’s exact test. No other significant differences were observed. Conclusions: Our results provide a snapshot of the overall consumption of CBP among Italian subjects with CD. Altogether, these data show that, despite minor differences, dietary consumption of CBP among CD patients is similar to the general population.

  11. Low coverage sequencing of three echinoderm genomes: the brittle star Ophionereis fasciata, the sea star Patiriella regularis, and the sea cucumber Australostichopus mollis.

    Science.gov (United States)

    Long, Kyle A; Nossa, Carlos W; Sewell, Mary A; Putnam, Nicholas H; Ryan, Joseph F

    2016-01-01

    There are five major extant groups of Echinodermata: Crinoidea (feather stars and sea lillies), Ophiuroidea (brittle stars and basket stars), Asteroidea (sea stars), Echinoidea (sea urchins, sea biscuits, and sand dollars), and Holothuroidea (sea cucumbers). These animals are known for their pentaradial symmetry as adults, unique water vascular system, mutable collagenous tissues, and endoskeletons of high magnesium calcite. To our knowledge, the only echinoderm species with a genome sequence available to date is Strongylocentrotus pupuratus (Echinoidea). The availability of additional echinoderm genome sequences is crucial for understanding the biology of these animals. Here we present assembled draft genomes of the brittle star Ophionereis fasciata, the sea star Patiriella regularis, and the sea cucumber Australostichopus mollis from Illumina sequence data with coverages of 12.5x, 22.5x, and 21.4x, respectively. These data provide a resource for mining gene superfamilies, identifying non-coding RNAs, confirming gene losses, and designing experimental constructs. They will be important comparative resources for future genomic studies in echinoderms.

  12. Efecto de la concentración de silicato de sodio y ácido fosfórico en la reducción de la temperatura de cocción de las baldosas cerámicas

    Directory of Open Access Journals (Sweden)

    Richard Monroy-Sepúlveda

    2014-07-01

    Full Text Available Objective: Determining the reduction in the firing temperatura ceramic tiles according to the concentration of sodium silicate and phosphoric acid present in the formulation of mixtures of clay paste. Methods: the research was conducted using a sample of clay Guayabo geological formation of the Metropolitan Area of Cucuta. For the preparation of the samples were added to the clay three concentrations of phosphoric acid at 0.5%, 1,0% and 1,5% by weight , together with three concentrations of hydrated sodium silicate 1,0%, 2,0% and 3,0 % by weight respetivamente. The mixtures were ground dry processing and manual kneading and shaping was performed using a laboratory extruder biscuit. The produced samples were dried in a drying oven at 110 °C and sintered in an oven five maximum temperatures (650 °C, 680 °C, 700 °C, 750 °C and 880 °C. Subsequently laboratory tests were performed to determine the water absorption and cooked contraction in flexural strength of the test pieces. Results: the results allowed to state that the addition of these two additives accelerated the vitrification of the clay used, reducing the cycles and sintering temperature of the ceramic molded parts, making infer that it is an alternative in reducing the consumption of thermal energy used in the cooking process of the manufacturers of ceramic tiles. Conclusion: which influence the reduction of the environmental impact caused by emissions of CO2 and particulate matter.

  13. The Association between Parent Diet Quality and Child Dietary Patterns in Nine- to Eleven-Year-Old Children from Dunedin, New Zealand

    Directory of Open Access Journals (Sweden)

    Brittany Davison

    2017-05-01

    Full Text Available Previous research investigating the relationship between parents’ and children’s diets has focused on single foods or nutrients, and not on global diet, which may be more important for good health. The aim of the study was to investigate the relationship between parental diet quality and child dietary patterns. A cross-sectional survey was conducted in 17 primary schools in Dunedin, New Zealand. Information on food consumption and related factors in children and their primary caregiver/parent were collected. Principal component analysis (PCA was used to investigate dietary patterns in children and diet quality index (DQI scores were calculated in parents. Relationships between parental DQI and child dietary patterns were examined in 401 child-parent pairs using mixed regression models. PCA generated two patterns; ‘Fruit and Vegetables’ and ‘Snacks’. A one unit higher parental DQI score was associated with a 0.03SD (CI: 0.02, 0.04 lower child ‘Snacks’ score. There was no significant relationship between ‘Fruit and Vegetables’ score and parental diet quality. Higher parental diet quality was associated with a lower dietary pattern score in children that was characterised by a lower consumption frequency of confectionery, chocolate, cakes, biscuits and savoury snacks. These results highlight the importance of parental modelling, in terms of their dietary choices, on the diet of children.

  14. Overview and Accomplishments of Advanced Mirror Technology Development Phase 2 (AMTD-2) Project

    Science.gov (United States)

    Stahl, H. Philip

    2015-01-01

    The Advance Mirror Technology Development (AMTD) project is in Phase 2 of a multiyear effort, initiated in FY12, to mature by at least a half TRL step critical technologies required to enable 4 meter or larger UVOIR space telescope primary mirror assemblies for both general astrophysics and ultra-high contrast observations of exoplanets. AMTD Phase 1 completed all of its goals and accomplished all of its milestones. AMTD Phase 2 started in 2014. Key accomplishments include deriving primary mirror engineering specifications from science requirements; developing integrated modeling tools and using those tools to perform parametric design trades; and demonstrating new mirror technologies via sub-scale fabrication and test. AMTD-1 demonstrated the stacked core technique by making a 43-cm diameter 400 mm thick 'biscuit-cut' of a 4-m class mirror. AMTD-2 is demonstrating lateral scalability of the stacked core method by making a 1.5 meter 1/3rd scale model of a 4-m class mirror.

  15. Incorporación de residuos derivados de la fabricación cerámica y del vidrio reciclado en el proceso cerámico integral

    Directory of Open Access Journals (Sweden)

    Gómez, F.

    2012-04-01

    Full Text Available The following research work shows the results of the introduction of waste generated by the ceramic industry, such as the calcined clay from fired porcelain of stoneware and raw biscuit, sludge and cleaning water, as well as waste from other sectors like the recycling glass. In this way, it can be obtained a stoneware porcelain slab, engobe-glaze and satin glaze that contains high percentage of recyclable raw materials.

    A través del siguiente trabajo de investigación, se indica los resultados obtenidos de la introducción de residuos generados por el propio sector cerámico, como es la chamota procedente de tiesto cocido de gres porcelánico y tiesto crudo, lodos y agua procedente de las diferentes operaciones de limpieza, así como también residuos procedentes de otros sectores, como ha sido el vidrio procedente de su reciclado, todo ello, para obtener una baldosa ecológica integral, diseñando para ello un engobe y un esmalte con dichos residuos.

  16. Long and Short-Term Effects of Fire on Soil Charcoal of a Conifer Forest in Southwest Oregon

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    Brett Morrissette

    2012-06-01

    Full Text Available In 2002, the Biscuit Wildfire burned a portion of the previously established, replicated conifer unthinned and thinned experimental units of the Siskiyou Long-Term Ecosystem Productivity (LTEP experiment, southwest Oregon. Charcoal C in pre and post-fire O horizon and mineral soil was quantified by physical separation and a peroxide-acid digestion method. The abrupt, short-term fire event caused O horizon charcoal C to increase by a factor of ten to >200 kg C ha−1. The thinned wildfire treatment produced less charcoal C than unthinned wildfire and thinned prescribed fire treatments. The charcoal formation rate was 1 to 8% of woody fuels consumed, and this percentage was negatively related to woody fuels consumed, resulting in less charcoal formation with greater fire severity. Charcoal C averaged 2000 kg ha−1 in 0–3 cm mineral soil and may have decreased as a result of fire, coincident with convective or erosive loss of mineral soil. Charcoal C in 3–15 cm mineral soil was stable at 5500 kg C ha−1. Long-term soil C sequestration in the Siskiyou LTEP soils is greatly influenced by the contribution of charcoal C, which makes up 20% of mineral soil organic C. This research reiterates the importance of fire to soil C in a southwestern Oregon coniferous forest ecosystem.

  17. DAMPAK PEMBERIAN KALSIUM TERHADAP TEKANAN DARAH IBU HAMIL DI BOGOR

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    Dewi Permaesih

    2012-11-01

    Full Text Available The Effect of Food Calcium Supplementation on the Blood Pressure Level of Pregnant Women in Bogor District.Study on the calcium supplementation to prevent the increase of blood pressure level of pregnant women was conducted in 6 Community Health Centers in Bogor District. Seventy-seven pregnant women between 18-23 weeks of pregnancy were included in this study. They were randomly assigned to receive 2 kinds of food (biscuit and syrup which contain 700 mg of calcium for the intervention group and 200 mg for the control group. The subjects were asked to consume every 5 days in a week for 16 weeks. The results shows that no significant different in body weight, clinical status and biochemical status, calcium in urine and feces between 2 group. The energy and calcium intake were still below the indonesian RDA level. Diastolic blood pressure in supine position was decreased by 1.4 mg Hg in intervention group and 0.9 mg Hg in control group after 16 weeks of the study. However there was no significant difference between intervention and control group. This study observed there was a tendency that calcium supplementation maintains diastolic blood pressure level.Keywords: calcium, blood pressure, pregnant women.

  18. FEM modelling of firing temperature and stress zones

    Energy Technology Data Exchange (ETDEWEB)

    Schulle, W.; Schultz, K. [Bergakademie Freiberg (Germany)

    1999-03-01

    In the introduction, the principal possibilities of using finite element modelling (FEM) for problem solving in the firing processes of ceramics are given. Subsequently, two concrete application examples are described. In the first example, the temperature and stress calculation during biscuit firing of porcelain is discussed. The results are given for the influence of the heating rate for stacked firing and single-layer firing of flat tableware, the influence of the positioning of the individual plates in the plate stack, and changes in shape of the article during the formation of temperature and stress fields could be estimated. In a second example, the heat stresses that arise during the firing of high voltage insulators were calculated. It can be shown how the progression of the stresses is influenced by the body geometry, especially with the insulators ''cup'' design. During the course of the firing process, a regulating influence is possible. The examples should encourage further problem solving by specific use of FEM. (orig.)

  19. Effect of Phonotactic Constraints on Second Language Speech Processing

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    Tamami Katayama

    2015-12-01

    Full Text Available In this study, we examined whether phonotactic constraints of the first language affect speech processing by Japanese learners of English and whether their proficiency of the second language influences it. Native English speakers and second language speakers with a high level of language proficiency and those with a low level took part in a monitoring task. They were given two kinds of sound stimuli as target syllables (i.e., consonant–vowel and consonant–vowel–consonant and were asked to detect them in lists of words that have stress on the first or second syllable (e.g., biscuit and beside. The results showed that both stress and phonotactics facilitated segmentation strategies by the three groups. The Japanese groups did not rely on either phonotactics or morae to segment the target syllables. They rather used stress to detect the target syllables in the English words, which is a different segmentation strategy from their first language. This study showed that phonotactic constraints did not interfere with second language processing by native Japanese speakers and provided evidence that second language speakers use the segmentation strategy that is used by native speakers of the target language.

  20. Simulation tools for the design of natural gas domestic burners

    Energy Technology Data Exchange (ETDEWEB)

    Hilka, M. [DEG Gaz de France, Saint Denise la Plaine (France). Direction de la Recherche; Quilichini, V.; Gicquel, O.; Darabiha, N. [Laboratoire E.M2.C., Ecole Centrale Paris, CNRS, Chatenay-Malabry (France)

    2000-07-01

    The design of domestic burners crucially depends on the availability of tools taking into account complex interactions between flame chemistry, heat transfer and fluid flow. A very promising approach is therefore the development of modern simulation tools incorporating appropriate physical models that enable the predicition of flame stability and pollutant formation in practical devices. Given the complex, 3D geometry of practical burners, we decided to adapt the commercially available, general purpose CFD-code ESTET to the simulation of combustion in domestic burners. This has been achieved through the implementation of a complex chemical kinetics library (BISCUIT) within the CFD code and an adaptation of the graphical user interface. The resulting tool is capable to predict partially premixed flames that characterize domestic burners, as well as the formation of pollutants such as NO{sub x} and has been carefully validated against experimental data obtained for a model burner. Computational ressources required for multi-dimensional burner configurations are standard UNIX workstations. Computing time typically varies from 3 h to 150 h, depending on the physical models used. (orig.)

  1. Productive performance and industrial quality of wheat genotypes grown in two environments

    Directory of Open Access Journals (Sweden)

    Omar Possatto Junior

    Full Text Available ABSTRACT Wheat flour can be allocated for manufacturing various products, but each purpose requires specificities defined by the industrial quality. The objective of this study was to evaluate the performance of experimental lines and commercial cultivars of wheat, in South and Southeast of Brazil and to identify genotypes with favorable characteristics of industrial quality. Twenty lines in the stage of cultivation and use and three commercial cultivars were evaluated for grain yield components (hectoliter weight and thousand-grain weight and features related to the industrial quality of the flour (protein, flour stability, sedimentation with sodium dodecyl sulfate and color. The genotypes CRX/CD104//ALC, LAJ96010/JSP//ALC and CRX/ALC//ALC showed favorable characteristics for biscuit production, while the genotypes ORL97061/ORL00241//CD104, SUZ6/WEAVER//TUI/3/SUP/4/CD104, ORL99396/ORL97061//SUP, CRX/CD104//ALC, ORL98231/IOR00131//ÔNIX, ORL94346/ALC//AVT/3/ÔNIX, CEP0033/ÔNIX/3/ÔNIX*2//TC14/2*SPEAR, Campo Real/VAN//ÔNIX, ORL97061/CD 104 and PMP/ORL98231//CRX have aptitude for baking. The evaluations were efficient for the classification and selection of genotypes in the wheat breeding program.

  2. LEADING TRENDS IN THE EUROPEAN FUNCTIONAL FOOD MARKET

    Directory of Open Access Journals (Sweden)

    J. Kozonova

    2015-08-01

    Full Text Available Functional foods market is changing rapidly. Now the market has the highest growth. In the European Union food producers try to fit virtually every product under the "functional" definition. In this article we will review major trends in the EU functional foods market and try to analyze them. It is well known that foods fortified with nutritional and disease-preventing qualities are invigorating the world food industry. Health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases. With a fast-emerging middle class, more disposable income, and a greater number of working/more educated women in emerging markets, the worldwide potential for functional foods/beverages is unprecedented. Milk formula, energy drinks, probiotic yogurt, juice drinks, sports drinks, cereal, and biscuits were among the top-performing functional global health and wellness food categories in 2014. There is a breakout of the year's top trends driving the market for functional foods and beverages. A review of recent deal drivers, the fastest-growing products and innovation trends can help businesses identify the most promising entry points to this market.

  3. [THE COMPARISON BETWEEN FOOD HABITS AND PHYSICAL CONDITION AMONG PHYSICAL EDUCATION AND OTHER UNDERGRADUATE STUDENTS].

    Science.gov (United States)

    Valdes-Badilla, Pablo; Godoy-Cumillaf, Andrés; Herrera-Valenzuela, Tomás; Durán-Agüero, Samuel

    2015-08-01

    college students show a great susceptibility to acquire inadequate habits during their university studies, which they could maintain along their life. compare the dietary habits and physical fitness among physical education students and other university careers at the same university and campus. the sample included 343 students, mainly men (70%), 212 students from the career of Physical Education (PE) and 131 students of other careers (OC) of the Universidad Autónoma de Chile, Temuco campus. A validated survey about eating habits and physical fitness tests were applied to each student. in comparison with the students from other careers, the men of PE have a lower frequency of consumption of dairy, vegetables, alcohol (p food, biscuits and sweet snacks (p habits of students PE and OC from the same university, while physical fitness is consistent with the greater stimulus that the PE students receive in their academic training, which would serve as a excuse to consume more sugary drinks, junk food, cookies and sweet snacks. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  4. Contribution of Discretionary Foods and Drinks to Australian Children's Intake of Energy, Saturated Fat, Added Sugars and Salt.

    Science.gov (United States)

    Johnson, Brittany J; Bell, Lucinda K; Zarnowiecki, Dorota; Rangan, Anna M; Golley, Rebecca K

    2017-12-01

    Interventions are required to reduce children's consumption of discretionary foods and drinks. To intervene we need to identify appropriate discretionary choice targets. This study aimed to determine the main discretionary choice contributors to energy and key nutrient intakes in children aged 2-18 years. Secondary analyses were performed with population weighted, single 24 h dietary recall data from the 2011-2012 National Nutrition and Physical Activity Survey. Cakes, muffins, and slices; sweet biscuits; potato crisps and similar snacks; and, processed meats and sugar-sweetened drinks were relatively commonly consumed and were within the top three to five contributors to per capita energy, saturated fat, sodium, and/or added sugars. Per consumer intake identified cereal-based takeaway foods; cakes, muffins and slices; meat pies and other savoury pastries; and, processed meats as top contributors to energy, saturated fat, and sodium across most age groups. Subgroups of sugar-sweetened drinks and cakes, muffins and slices were consistently key contributors to added sugars intake. This study identified optimal targets for interventions to reduce discretionary choices intake, likely to have the biggest impact on moderating energy intake while also reducing intakes of saturated fat, sodium and/or added sugars.

  5. Contribution of Discretionary Foods and Drinks to Australian Children’s Intake of Energy, Saturated Fat, Added Sugars and Salt

    Science.gov (United States)

    Zarnowiecki, Dorota; Golley, Rebecca K.

    2017-01-01

    Interventions are required to reduce children’s consumption of discretionary foods and drinks. To intervene we need to identify appropriate discretionary choice targets. This study aimed to determine the main discretionary choice contributors to energy and key nutrient intakes in children aged 2–18 years. Secondary analyses were performed with population weighted, single 24 h dietary recall data from the 2011–2012 National Nutrition and Physical Activity Survey. Cakes, muffins, and slices; sweet biscuits; potato crisps and similar snacks; and, processed meats and sugar-sweetened drinks were relatively commonly consumed and were within the top three to five contributors to per capita energy, saturated fat, sodium, and/or added sugars. Per consumer intake identified cereal-based takeaway foods; cakes, muffins and slices; meat pies and other savoury pastries; and, processed meats as top contributors to energy, saturated fat, and sodium across most age groups. Subgroups of sugar-sweetened drinks and cakes, muffins and slices were consistently key contributors to added sugars intake. This study identified optimal targets for interventions to reduce discretionary choices intake, likely to have the biggest impact on moderating energy intake while also reducing intakes of saturated fat, sodium and/or added sugars. PMID:29194425

  6. What's on Malaysian television? - A survey on food advertising targeting children.

    Science.gov (United States)

    Karupaiah, Tilakavati; Chinna, Karuthan; Mee, Loi Huei; Mei, Lim Siau; Noor, Mohd Ismail

    2008-01-01

    The Malaysian government recently introduced a ban on fast food advertisements targeting children on television. This study reports on data covering 6 months of television food advertising targeting children. Six out of seven of the Nation's commercial television networks participated (response rate = 85.7%). Based on reported timings of children's programmes, prime time significantly differed ( p food advertisements appearing per month varied greatly between television stations (C = 1104; D = 643; F = 407; B = 327; A = 59; E = 47). Food advertising also increased the most in September (n = 3158), followed by July (n = 2770), August (n = 2431), October (n = 2291), November (n = 2245) and June (n = 2211). Content analysis of advertisements indicated snacks were the highest (34.5%), followed by dairy products (20.3%), sugars and candies (13.4%), biscuits (11.2%), fast food (6.7%), breakfast cereal (6.4%), beverages (4.1%), supplements (0.9%), rice (0.6%), noodles (0.5%), bread (0.3%), miscellaneous and processed foods (0.2%). Paradoxically, we found that the frequency of snack food advertised during children's prime time was 5 times more than fast foods. The sodium content (mean = 620 mg per 100g) of these snack foods was found to be highest.

  7. Formation of a Hydroxymethylfurfural-Cysteine Adduct and Its Absorption and Cytotoxicity in Caco-2 Cells.

    Science.gov (United States)

    Zhao, Qianzhu; Zou, Yueyu; Huang, Caihuan; Lan, Ping; Zheng, Jie; Ou, Shiyi

    2017-11-15

    Adducts of 5-hydroxymethylfurfural (HMF)-amino acids are formed during food processing and digestion; the elimination capacity of in vitro intestinal digests of biscuits, instant noodles, and potato crisps for HMF is 652, 727, and 540 μg/g, respectively. However, the safety of these adducts is unknown. In this study, an HMF-cysteine adduct named 1-dicysteinethioacetal-5-hydroxymehtylfurfural (DCH), which was found to be produced in the gastrointestinal tract after HMF intake, was prepared to test its effect toward Caco-2 cells. Compared with HMF, the adduct displayed lower cytotoxicity against Caco-2 cells with an IC 50 value of 31.26 mM versus 14.95 mM (HMF). The DCH did not induce cell apoptosis, whereas HMF significantly increased the apoptosis rate after incubation at concentrations of 16, 32, and 48 mM for 72 h. DCH showed an absorption rate considerably lower than that of HMF by Caco-2 cells. Lower absorption of DCH may result in lower toxicity compared with HMF against Caco-2 cells. Intracellular transformation of DCH has been observed.

  8. Pattern of Energy and Protein Intake among Stunted Children Aged 3–5 Years in Jatinangor

    Directory of Open Access Journals (Sweden)

    Geraldo Laurus

    2016-09-01

    Full Text Available Background: A child’s optimal growth can be indicated by many factors, among them is body height, therefore stunting is one of the evidences of undergrowth. Nutrition, on the other hand, is one of variables affecting growth. This study aimed to examine the nutrition intake, in the form of energy, carbohydrate, protein, and fat in stunted children aged 3–5 years in Jatinangor. Methods: This cross sectional study was carried out in September to October 2014 using the random sampling method. Dietary data from 70 stunted children aged 3–5 years in pre–school and kindegarten located in 9 urban areas in Jatinangor were collected through 3x24 Recall and Food Frequency Questionaire and analyzed. Results: Mean energy intake was 1113.6 kcal and mean carbohydrate intake was 137.4 grams. Mean protein intake was 38.4 gram and mean fat intake was 38.2 gram. Types of food highly consumed as the source of carbohydrate were white rice and biscuit, and as the source of protein were meatball, sausage, and egg. Highest consumed vegetables, fruits and snack were water spinach, cabbage, watermelon, banana, and milk respectively. Conclusions: Mean energy intake, mean carbohydrate intake, and mean fat intake are all below the recommended dietary allowance (RDA 2013 with individual value of mean energy intake is below RDA 2013 for all subjects. Mean protein intake is slightly above RDA 2013.

  9. Growth and complementary feeding in the Americas.

    Science.gov (United States)

    Lutter, C K

    2012-10-01

    To describe growth patterns of young children in Latin America and the Caribbean, the types of nationally representative data available on complementary feeding practices and complementary feeding practices. Data on growth, timing of introduction of liquids and foods, and complementary feeding practices were abstracted from nationally representative surveys. The high prevalence of stunting relative to the low prevalence of underweight is striking, with the "average" child in the region, with the exception of the Haitian child, short and chubby. The focus of the demographic and health surveys continues to be on undernutrition with only one question, intake of sugary foods, related foods that may have consequences for adult health. The United States has more comprehensive information; Mexico has information on beverage consumption and Brazil on soft drink and biscuit or snack consumption. In 14 of 19 countries, fewer than half of infants are exclusively breastfed for the first 6 months of life, indicating an early introduction of liquids and complementary foods. Among the 5 countries with data on the intake of sugary foods, intake in the previous 24 h among children 6-23 months of age ranged from 14% to 79%. The absence of data to characterize complementary feeding diets as they relate to risk of overweight and chronic diseases in the Region of the Americas calls attention to the need to improve data collection frameworks and methods to address this important gap in knowledge. Copyright © 2012. Published by Elsevier B.V.

  10. Insect Pests and Integrated Pest Management in Museums, Libraries and Historic Buildings

    Directory of Open Access Journals (Sweden)

    Pascal Querner

    2015-06-01

    Full Text Available Insect pests are responsible for substantial damage to museum objects, historic books and in buildings like palaces or historic houses. Different wood boring beetles (Anobium punctatum, Hylotrupes bajulus, Lyctus sp. or introduced species, the biscuit beetle (Stegobium paniceum, the cigarette beetle (Lasioderma serricorne, different Dermestides (Attagenus sp., Anthrenus sp., Dermestes sp., Trogoderma sp., moths like the webbing clothes moth (Tineola bisselliella, Silverfish (Lepisma saccharina and booklice (Psocoptera can damage materials, objects or building parts. They are the most common pests found in collections in central Europe, but most of them are distributed all over the world. In tropical countries, termites, cockroaches and other insect pests are also found and result in even higher damage of wood and paper or are a commune annoyance in buildings. In this short review, an introduction to Integrated Pest Management (IPM in museums is given, the most valuable collections, preventive measures, monitoring in museums, staff responsible for the IPM and chemical free treatment methods are described. In the second part of the paper, the most important insect pests occurring in museums, archives, libraries and historic buildings in central Europe are discussed with a description of the materials and object types that are mostly infested and damaged. Some information on their phenology and biology are highlighted as they can be used in the IPM concept against them.

  11. Prenosna peć za pečenje hleba - u funkciji obezbeđenja ishrane pripadnika vojske Srbije u mirovnim misijama/Movable oven for bread baking intended for food preparation in Serbian army peace corps

    Directory of Open Access Journals (Sweden)

    Branko M. Tešanović

    2014-10-01

    Full Text Available Peć za pečenje hleba u poljskim uslovima dodeljuje se jedinicama koje su po svom karakteru relativno stacionarne i kojima po veličini ne bi pripadale pokretne peći. Podesna je za pečenje hleba namenjenog jedinicama koje se nalaze u međunarodnim misijama, u uslovima otežanog snabdevanja, jer navike naših vojnika su da konzumiraju hleb, a ne keks. Peć je montažno-demontažnog tipa, prilagođena za korišćenje na svim vrstama terena. Jednostavne je konstrukcije, što omogućava da se demontira i lako prenosi sa mesta na mesto. / An oven for baking bread in field conditions is assigned to units that are by their nature relatively stationary and whose size does not require a movable bakery. It is intended for baking bread in our units located in international missions with supply difficulties, since our units have a habit od consuming bread instead of biscuits. The oven is of a prefabricated type, adapted for use in all types of terrains, simple design which makes it possible to be, dismantled and easily transported.

  12. Daily multi-micronutrient supplementation during tuberculosis treatment increases weight and grip strength among HIV-uninfected but not HIV-infected patients in Mwanza, Tanzania

    DEFF Research Database (Denmark)

    PrayGod, George; Range, Nyagosya; Faurholt-Jepsen, Daniel

    2011-01-01

    Undernutrition is common among tuberculosis (TB) patients. The objective of this study was to assess the effect of multi-micronutrient supplementation during TB treatment on weight, body composition, and handgrip strength. A total of 865 patients with smear-positive (PTB+) or -negative (PTB-) pul......-) pulmonary TB were randomly allocated to receive a daily biscuit with or without multi-micronutrients for 60 d during the intensive phase of TB treatment. Weight, arm fat area, arm muscle area, and handgrip strength were assessed at baseline and after 2 and 5 mo. At 2 mo, the multi......-micronutrient supplementation led to a higher handgrip gain (1.22 kg; 95% CI = 0.50, 1.94; P = 0.001) but had no effects on other outcomes. The effects of multi-micronutrient supplementation were modified by HIV infection (P-interaction = 0.002). Among HIV- patients, multi-micronutrient supplementation increased weight gain...... by 590 g (95% CI = -40, 1210; P = 0.07) and handgrip strength by 1.6 kg (95% CI = 0.78, 2.47; P gain by 1440 g (95% CI = 290, 2590; P = 0.002) and had no effect on handgrip strength (0.07 kg; 95% CI = -1.30, 1.46; P = 0.91). The reduced weight gain...

  13. Unhealthy food in relation to posttraumatic stress symptoms among adolescents.

    Science.gov (United States)

    Vilija, Malinauskiene; Romualdas, Malinauskas

    2014-03-01

    The linkage between mood states and unhealthy food consumption has been under investigation in the recent years. This study aimed to evaluate the associations between posttraumatic stress (PTS) symptoms after lifetime traumatic experiences and daily unhealthy food consumption among adolescents, taking into account the possible effects of physical inactivity, smoking, and a sense of coherence. A self-administered questionnaire measured symptoms of PTS, lifetime traumatic experiences, food frequency scale, sense of coherence scale in a representative sample of eighth grade pupils of the Kaunas, Lithuania, secondary schools (N=1747; 49.3% girls and 50.7% boys). In the logistic regression models, all lifetime traumatic events were associated with PTS symptoms, as well as were unhealthy foods, (including light alcoholic drinks, spirits, soft and energy drinks, flavored milk, coffee, fast food, chips and salty snacks, frozen processed foods; excluding sweet snacks, biscuits and pastries) and sense of coherence weakened the strength of the associations. However, physical inactivity and smoking showed no mediating effect for the majority of unhealthy foods. In conclusion, we found that intervention and preventive programs on PTS symptoms may be beneficial while dealing with behavioral problems (unhealthy diet, smoking, alcohol, physical inactivity) among adolescents. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Radiocarbon dating of silica sinter deposits in shallow drill cores from the Upper Geyser Basin, Yellowstone National Park

    Science.gov (United States)

    Lowenstern, Jacob B.; Hurwitz, Shaul; McGeehin, John P.

    2016-01-01

    To explore the timing of hydrothermal activity at the Upper Geyser Basin (UGB) in Yellowstone National Park, we obtained seven new accelerator mass spectrometry (AMS) radiocarbon 14C ages of carbonaceous material trapped within siliceous sinter. Five samples came from depths of 15-152 cm within the Y-1 well, and two samples were from well Y-7 (depths of 24 cm and 122 cm). These two wells, at Black Sand and Biscuit Basins, respectively, were drilled in 1967 as part of a scientific drilling program by the U.S. Geological Survey (White et al., 1975). Even with samples as small as 15 g, we obtained sufficient carbonaceous material (a mixture of thermophilic mats, pollen, and charcoal) for the 14C analyses. Apparent time of deposition ranged from 3775 ± 25 and 2910 ± 30 14C years BP at the top of the cores to about 8000 years BP at the bottom. The dates are consistent with variable rates of sinter formation at individual sites within the UGB over the Holocene. On a basin-wide scale, though, these and other existing 14C dates hint that hydrothermal activity at the UGB may have been continuous throughout the Holocene.

  15. Oats in the Diet of Children with Celiac Disease: Preliminary Results of a Double-Blind, Randomized, Placebo-Controlled Multicenter Italian Study

    Science.gov (United States)

    Gatti, Simona; Caporelli, Nicole; Galeazzi, Tiziana; Francavilla, Ruggiero; Barbato, Maria; Roggero, Paola; Malamisura, Basilio; Iacono, Giuseppe; Budelli, Andrea; Gesuita, Rosaria; Catassi, Carlo; Lionetti, Elena

    2013-01-01

    A gluten-free diet (GFD) is currently the only available treatment for patients with celiac disease (CD). Several clinical trials have demonstrated that most celiac patients can tolerate a medium-high quantity of oats without any negative clinical effects; however, the inclusion of oats in GFD is still a matter of debate. In this study, Italian children with CD were enrolled in a 15-month, randomized, double-blind, placebo-controlled multicenter trial. Participants were randomized in two groups following either A-B treatment (6 months of diet “A”, 3 months of standard GFD, 6 months of diet “B”), or B-A treatment (6 months of diet “B”, 3 months of standard GFD, 6 months of diet “A”). A and B diets included gluten-free (GF) products (flour, pasta, biscuits, cakes and crisp toasts) with either purified oats or placebo. Clinical data (Gastrointestinal Symptoms Rate Scale [GSRS] score) and intestinal permeability tests (IPT), were measured through the study period. Although the study is still blinded, no significant differences were found in GSRS score or the urinary lactulose/mannitol (L/M) ratio between the two groups after 6 months of treatment. These preliminary results suggest that the addition of non-contaminated oats from selected varieties in the treatment of children with CD does not determine changes in intestinal permeability and gastrointestinal symptoms. PMID:24264227

  16. Oats in the Diet of Children with Celiac Disease: Preliminary Results of a Double-Blind, Randomized, Placebo-Controlled Multicenter Italian Study

    Directory of Open Access Journals (Sweden)

    Simona Gatti

    2013-11-01

    Full Text Available A gluten-free diet (GFD is currently the only available treatment for patients with celiac disease (CD. Several clinical trials have demonstrated that most celiac patients can tolerate a medium-high quantity of oats without any negative clinical effects; however, the inclusion of oats in GFD is still a matter of debate. In this study, Italian children with CD were enrolled in a 15-month, randomized, double-blind, placebo-controlled multicenter trial. Participants were randomized in two groups following either A-B treatment (6 months of diet “A”, 3 months of standard GFD, 6 months of diet “B”, or B-A treatment (6 months of diet “B”, 3 months of standard GFD, 6 months of diet “A”. A and B diets included gluten-free (GF products (flour, pasta, biscuits, cakes and crisp toasts with either purified oats or placebo. Clinical data (Gastrointestinal Symptoms Rate Scale [GSRS] score and intestinal permeability tests (IPT, were measured through the study period. Although the study is still blinded, no significant differences were found in GSRS score or the urinary lactulose/mannitol (L/M ratio between the two groups after 6 months of treatment. These preliminary results suggest that the addition of non-contaminated oats from selected varieties in the treatment of children with CD does not determine changes in intestinal permeability and gastrointestinal symptoms.

  17. Applicability of Gas Chromatography (GC) Coupled to Triple-Quadrupole (QqQ) Tandem Mass Spectrometry (MS/MS) for Polybrominated Diphenyl Ether (PBDE) and Emerging Brominated Flame Retardant (BFR) Determinations in Functional Foods Enriched in Omega-3.

    Science.gov (United States)

    García-Bermejo, Ángel; Mohr, Susana; Herrero, Laura; González, María-José; Gómara, Belén

    2016-09-28

    This paper reports on the optimization, characterization, and applicability of gas chromatography coupled to triple-quadrupole tandem mass spectrometry (GC-QqQ(MS/MS)) for the determination of 14 polybrominated diphenylethers (PBDEs) and 2 emerging brominated flame retardants, 1,2-bis(2,4,6-tribromophenoxy)ethane (BTBPE) and decabromodiphenylethane (DBDPE), in functional food samples. The method showed satisfactory precision and linearity with instrumental limits of detection (iLODs) ranging from 0.12 to 7.1 pg, for tri- to octa-BDEs and BTBPE, and equal to 51 and 20 pg for BDE-209 and DBDPE, respectively. The highest ΣBFR concentrations were found in fish oil supplements (924 pg/g fresh weight, fw), followed by biscuits (90 pg/g fw), vegetable oil supplements (46 pg/g fw), chicken eggs (45 pg/g fw), cow's milk (7.7 pg/g fw), and soy products (1.6 pg/g fw). BDE-47, BDE-99, and DBDPE were the most abundant compounds. Foodstuffs enriched with omega-3 presented concentrations similar to or even lower than those of conventional foods commercialized in Spain since 2000.

  18. Determination of coumarin in seasonal bakery products using QuEChERS and GC-MS.

    Science.gov (United States)

    Vetter, F; Müller, C; Stöckelhuber, M; Bracher, F

    2017-06-01

    Cinnamon is a traditional herbal drug, but more importantly, it is used as a flavor compound in the production of foodstuff. Due to the content of significant concentrations of coumarin in Cassia cinnamon, effective control of the coumarin content in seasonal bakery products like ginger bread and cinnamon biscuits is urgently needed. Here we present a novel, fast and fully validated protocol for the determination of coumarin in marketed bakery products using the QuEChERS sample preparation technique in combination with GC-MS analysis. Ten grams of homogenized sample was mixed with 20 mL acetonitrile/water (1:1) and 5 g magnesium sulfate/sodium chloride mixture (4:1). The organic phase was cleaned by dSPE with 25 mg magnesium sulfate/PSA (5:1). The LOD was 0.15 μg/mL and the LOQ 0.50 μg/mL. We detected a mean coumarin content of 19.5 μg/kg in 9 out of 14 seasonal food products (ranging from 1.45 to 39.4 mg/kg). No coumarin was detected in five cinnamon containing products. With this investigation we demonstrate that the QuEChERS sample preparation, previously applied mainly to the analysis of pesticides in vegetables, is also suitable for other complex matrices.

  19. Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing.

    Science.gov (United States)

    Bol, Emilli Keller; Araujo, Letícia; Veras, Flávio Fonseca; Welke, Juliane Elisa

    2016-03-01

    The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms). Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Bi-radiant oven: a low-energy oven system. Volume I. Development and assessment

    Energy Technology Data Exchange (ETDEWEB)

    DeWitt, D.P.; Peart, M.V.

    1980-04-01

    The Bi-Radiant Oven system has three important features which provide improved performance. First, the cavity walls are highly reflective rather than absorptive thereby allowing these surfaces to operate at cooler temperatures. Second, the heating elements, similar in construction to those in a conventional oven, but operating at much lower temperatures, provide a prescribed, balanced radiant flux to the top and bottom surfaces of the food product. And third, the baking and roasting utensil has a highly absorptive finish. Instrumentation and methods of measurements have been developed for obtaining the important oven and food parameters during baking: wall, oven air, food and element temperatures; food mass loss rate; irradiance distribution; and convection heat flux. Observations on an experimental oven are presented and discussed. Thermal models relating the irradiance distribution to oven parameters have been compared with measurements using a new heat flux gage developed for the project. Using the DOE recommended test procedures, oven efficiencies of 20 to 23% have been measured. The heating requirements have been determined for seven food types: biscuits, meat loaf, baked foods, apple crisp, cornbread, macaroni and cheese casserole, and cheese souffle. Comparison of energy use with a conventional electric oven shows that energy savings greater than 50% can be realized. Detailed energy balances have been performed on two foods - beef roasts and yellow cake. Consideration of consumer acceptability of this new oven concept have been addressed.

  1. Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans.

    Science.gov (United States)

    Mishra, Suman; Edwards, Haley; Hedderley, Duncan; Podd, John; Monro, John

    2017-10-30

    Kiwifruit (KF) effects on the human glycaemic response to co-ingested wheat cereal were determined. Participants (n = 20) consumed four meals in random order, all being made to 40 g of the same available carbohydrate, by adding kiwifruit sugars (KF sug; glucose, fructose, sucrose 2:2:1) to meals not containing KF. The meals were flaked wheat biscuit (WB)+KFsug, WB+KF, WB+guar gum+KFsug, WB+guar gum+KF, that was ingested after fasting overnight. Blood glucose was monitored 3 h and hunger measured at 180 min post-meal using a visual analogue scale. KF and guar reduced postprandial blood glucose response amplitude, and prevented subsequent hypoglycaemia that occurred with WB+KFsug. The area between the blood glucose response curve and baseline from 0 to 180 min was not significantly different between meals, 0-120 min areas were significantly reduced by KF and/or guar. Area from 120 to 180 min was positive for KF, guar, and KF+guar, while the area for the WB meal was negative. Hunger at 180 min was significantly reduced by KF and/or guar when compared with WB. We conclude that KF components other than available carbohydrate may improve the glycaemic response profile to co-ingested cereal food.

  2. Double standards for community sports: promoting active lifestyles but unhealthy diets.

    Science.gov (United States)

    Kelly, Bridget; Chapman, Kathy; King, Lesley; Hardy, Louise; Farrell, Louise

    2008-12-01

    Overweight and obesity in Australia is an emerging health concern. Obesity prevention initiatives must consider both physical activity and nutrition to be effective. Community sports venues have the capacity to promote healthy lifestyles through physical activity as well as healthy food choices. A telephone survey was conducted on parents of children aged 5-17 years in NSW to determine the nature of food and beverages purchased by children at community sporting venues and to determine parent's perception of the role that government should play in regulating the types of food and beverages sold at these outlets. The majority of canteens at children's sporting venues were considered to sell mostly unhealthy food and beverages (53%). Very few parents reported that canteens sold mostly healthy food and beverages. Parents reported that their child's most frequently purchased food and beverage items at outdoor sports fields were water, chocolate and confectionery, soft drink and sports drinks, and ice cream. At community swimming pools the most frequently purchased items were ice cream, followed by snack foods, including chips, cakes and biscuits. Most parents (63%) agreed that government should restrict the types of food and beverages that can be sold at children's sporting venues. Children are receiving inconsistent health messages at sporting venues, with healthy lifestyles being promoted through sports participation, but unhealthy dietary choices being provided at sports canteens.

  3. Former Food Products Safety Evaluation: Computer Vision as an Innovative Approach for the Packaging Remnants Detection

    Directory of Open Access Journals (Sweden)

    Marco Tretola

    2017-01-01

    Full Text Available Former food products (FFPs represent a way by which leftovers from the food industry (e.g., biscuits, bread, breakfast cereals, chocolate bars, pasta, savoury snacks, and sweets are converted into ingredients for the feed industry, thereby keeping food losses in the food chain. FFPs represent an alternative source of nutrients for animal feeding. However, beyond their nutritional value, the use of FFPs in animal feeding implies also safety issues, such as those related to the presence of packaging remnants. These contaminants might reside in FFP during food processing (e.g., collection, unpacking, mixing, grinding, and drying. Nowadays, artificial senses are widely used for the detection of foreign material in food and all of them involve computer vision. Computer vision technique provides detailed pixel-based characterizations of colours spectrum of food products, suitable for quality evaluation. The application of computer vision for a rapid qualitative screening of FFP’s safety features, in particular for the detection of packaging remnants, has been recently tested. This paper presents the basic principles, the advantages, and disadvantages of the computer vision method with an evaluation of its potential in the detection of packaging remnants in FFP.

  4. Characterization and drying of caja bagasse (Spondias mombin L. in a tray dryer using a factorial planning

    Directory of Open Access Journals (Sweden)

    Andréia Souto da Silva

    2012-03-01

    Full Text Available The caja (Spondias mombin L. is used in the manufacture of ice-cream, jams, pulps, beverages being also consumed in natura. One of the most important procedures in food conservation is drying, considering that most fresh fruits contain approximately 80% of water. Food drying is used to obtain two basic aspects: (1 the economic factor; in the shipping and handling of the product; (2 at the manipulation; once dried and grinded, the material is rehydrated, at desirable levels, to formulate a new product as in ice cream, jams, yoghurts and drinks and may also be added to pasta, biscuits and other industrialized products. The aim of this study was to investigate the kinetics of caja bagasse drying in a fixed-bed tray dryer, using central composite factorial planning. The following factors were evaluated: temperature (55, 65 and 75 ºC, dryer inlet air velocity (3.2, 4.6 and 6.0 m.s-1 and cake thickness (0.8, 1.2 and 1.6 cm where the response of the considered variable was caja bagasse moisture content (b.s. and the results showed that the main effects and their interactions were significant at a 95% confidence level being the best condition obtained at temperature of 75 ºC, velocity of 6.0 m.s-1 and cake thickness of 0.8 cm.

  5. Phytate/calcium molar ratio does not predict accessibility of calcium in ready-to-eat dishes.

    Science.gov (United States)

    Erba, Daniela; Manini, Federica; Meroni, Erika; Casiraghi, Maria C

    2017-08-01

    Phytic acid (PA), a naturally occurring compound of plant food, is generally considered to affect mineral bioavailability. The aim of this study was to investigate the reliability of the PA/calcium molar ratio as a predictive factor of calcium accessibility in composed dishes and their ingredients. Dishes were chosen whose ingredients were rich in Ca (milk or cheese) or in PA (whole-wheat cereals) in order to consider a range of PA/Ca ratios (from 0 to 2.4) and measure Ca solubility using an in vitro approach. The amounts of soluble Ca in composed dishes were consistent with the sum of soluble Ca from ingredients (three out of five meals) or higher. Among whole-wheat products, bread showed higher Ca accessibility (71%, PA/Ca = 1.1) than biscuits (23%, PA/Ca = 0.9) and pasta (15%, PA/Ca = 1.5), and among Ca-rich ingredients, semi-skimmed milk displayed higher Ca accessibility (64%) than sliced cheese (50%) and Parmesan (38%). No significant correlation between the PA/Ca ratio and Ca accessibility was found (P = 0.077). The reliability of the PA/Ca ratio for predicting the availability of calcium in composed dishes is unsatisfactory; data emphasized the importance of the overall food matrix influence on mineral accessibility. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  6. A trans world journey

    DEFF Research Database (Denmark)

    Stender, Steen; Dyerberg, Jørn; Bysted, Anette

    2006-01-01

    A high intake of industrially produced trans fatty acids (IP-TFA) is associated with increased risk of coronary heart disease (CHD), and a daily intake as low as possible is required to minimize health risks. To achieve this at the individual level in Denmark, legislation limited IP-TFA in foods ...... to a maximum of 2% of fat content from 2004. We assessed the potential exposure of consumers to IP-TFA by analysing popular foods in Denmark, and in 25 other countries. Fifty-five servings of French fries and chicken nuggets, 87 packages of microwave popcorn, and 393 samples of biscuits....../cakes/wafers with "partially hydrogenated vegetable fat" listed high on the food label were bought between November 2004, and February 2006. The content of IP-TFA was analysed by standardized methodology. We defined a "high trans menu" as a large size serving of French fries and nuggets, 100 g of microwave popcorn, and 100 g...... 38, 37, and 36 g, respectively. The legislation in Denmark has reduced the exposure of IP-TFA at the individual level without noticeable effect on availability, price. and quality of foods previously containing high amounts of IP-TFA. The findings of high concentrations of IP-TFA in popular foods...

  7. Comparison of different methods to quantify fat classes in bakery products.

    Science.gov (United States)

    Shin, Jae-Min; Hwang, Young-Ok; Tu, Ock-Ju; Jo, Han-Bin; Kim, Jung-Hun; Chae, Young-Zoo; Rhu, Kyung-Hun; Park, Seung-Kook

    2013-01-15

    The definition of fat differs in different countries; thus whether fat is listed on food labels depends on the country. Some countries list crude fat content in the 'Fat' section on the food label, whereas other countries list total fat. In this study, three methods were used for determining fat classes and content in bakery products: the Folch method, the automated Soxhlet method, and the AOAC 996.06 method. The results using these methods were compared. Fat (crude) extracted by the Folch and Soxhlet methods was gravimetrically determined and assessed by fat class using capillary gas chromatography (GC). In most samples, fat (total) content determined by the AOAC 996.06 method was lower than the fat (crude) content determined by the Folch or automated Soxhlet methods. Furthermore, monounsaturated fat or saturated fat content determined by the AOAC 996.06 method was lowest. Almost no difference was observed between fat (crude) content determined by the Folch method and that determined by the automated Soxhlet method for nearly all samples. In three samples (wheat biscuits, butter cookies-1, and chocolate chip cookies), monounsaturated fat, saturated fat, and trans fat content obtained by the automated Soxhlet method was higher than that obtained by the Folch method. The polyunsaturated fat content obtained by the automated Soxhlet method was not higher than that obtained by the Folch method in any sample. Copyright © 2012 Elsevier Ltd. All rights reserved.

  8. Development of a seven-target multiplex PCR for the simultaneous detection of transgenic soybean and maize in feeds and foods.

    Science.gov (United States)

    Germini, Andrea; Zanetti, Alessandro; Salati, Claudia; Rossi, Stefano; Forré, Christel; Schmid, Sergio; Marchelli, Rosangela; Fogher, Corrado

    2004-06-02

    The detection of genetically modified organisms (GMOs) in food and feed is an important issue for all the subjects involved in raw material control, food industry, and distribution. Because the number of GMOs authorized in the EU increased during the past few years, there is a need for methods that allow a rapid screening of products. In this paper, we propose a method for the simultaneous detection of four transgenic maize (MON810, Bt11, Bt 176, and GA21) and one transgenic soybean (Roundup Ready), which allows routine control analyses to be sped up. DNA was extracted either from maize and soybean seeds and leaves or reference materials, and the recombinant DNA target sequences were detected with 7 primer pairs, accurately designed to be highly specific for each investigated transgene. Cross and negative controls were performed to ensure the specificity of each primer pair. The method was validated on an interlaboratory ring test and good analytical parameters were obtained (LOD = 0.25%, Repeatability, (r) = 1; Reproducibility, (R) = 0.9). The method was then applied to a model biscuit made of transgenic materials baked for the purpose and to real samples such as feed and foodstuffs. On account of the high recognition specificity and the good detection limits, this multiplex PCR represents a fast and reliable screening method directly applicable in all the laboratories involved in raw material and food control.

  9. Validation and comparison of a sandwich ELISA, two competitive ELISAs and a real-time PCR method for the detection of lupine in food.

    Science.gov (United States)

    Ecker, Christina; Ertl, Anna; Pulverer, Walter; Nemes, Albert; Szekely, Pal; Petrasch, Angelika; Linsberger-Martin, Gertrud; Cichna-Markl, Margit

    2013-11-01

    Methods applied in food allergen analysis should be specific, sensitive and applicable to both raw and highly processed foods. The performance of the most commonly used methods, ELISA and real-time PCR, may, however, be influenced by food processing steps, e.g., heat treatment. The present study compares the applicability of four in-house developed methods, one sandwich ELISA, two competitive ELISAs and a real-time PCR method, for the detection of lupine in four different food matrices, comprising bread, biscuits, rice patties and noodles. In order to investigate the influence of food processing on the detectability, not only the heat treated model foods but also the corresponding doughs were analysed. The sandwich ELISA proved to be the most sensitive method. The LOD was found to be 10 ppm lupine, independent from the food matrix and independent if the dough or the heat treated food was analysed. In addition, the methods were applied to the analysis of commercial foodstuffs differing in their labelling. Copyright © 2013 Elsevier Ltd. All rights reserved.

  10. Palatability and stability of shortbread made with low saturated fat content.

    Science.gov (United States)

    Marconi, Ombretta; Martini, Roberto; Mangione, Andrea; Falconi, Caterina; Pepe, Carolina; Perretti, Giuseppe

    2014-04-01

    High consumption of saturated fatty acids (SFA) is associated with increased risk of cardiovascular disease and the European Food Safety Agency has called for lower SFA intake. This study assessed the formulation of low SFA shortbreads by replacing 60% and 70% of the butter content with high oleic sunflower oil and water. The quality of the low SFA shortbreads was evaluated through acidity, peroxide value, moisture, ash content, water activity, pH, protein, fat content, and fatty acid profiles. A sensory evaluation was performed to ascertain the effect on flavor. Stability of the new formulations was assessed by conducting accelerated shelf-life studies. The high oleic sunflower oil replacement of butter at levels of 60% and 70% decreased the final SFA content by 52% and 61%, respectively. On the other hand, monounsaturated fat content increased 55% on average while polyunsaturated fat content increased by 40%. Furthermore the new formulations possess quality parameters similar to those of traditional shortbreads (TSs). The study of the shelf life of the products showed that there are no significant variations in peroxide values, malondialdehyde content, or fatty acid profiles in biscuits over time, confirming their high stability. The quantitative descriptive analysis showed that the TS and low SFA shortbreads have similar sensory profiles, and the consumer tests indicated that the low SFA shortbreads were well liked. © 2014 Institute of Food Technologists®

  11. Impact of fatty acid food reformulations on intake of Dutch young adults.

    Science.gov (United States)

    Temme, Elisabeth H M; Millenaar, Inger L; Van Donkersgoed, Gerda; Westenbrink, Susanne

    2011-12-01

    The Dutch'Task Force for the Improvement of the Fatty Acid Composition' initiated fatty acid reformulations in branches using vegetable oils and fats to reduce the trans (TFA) and saturated fatty acid (SFA) content of foods. This study estimates the impact of recent reformulations in the task force food groups by estimating changes in median intake of TFA and SFA in Dutch young adults. This is a modelling study with food consumption data of young adults. Intakes were estimated before reformulation using food composition data of 2001 as a reference and while including most recent fatty acid composition of foods for task force food groups. Food composition of other foods and food consumption was assumed unchanged. Average TFA intake significantly decreased from 1.0 E% in the reference to 0.8 E% in the reformulation scenario. Pastry, cakes and biscuits, and snacks contributed most to the decrease of TFA. Estimated SFA intake did not change. When solid baking and spreading fats were additionally replaced with fluid ones, SFA intake decreases from 12.9 E% to 12.1 E%. Fatty acid reformulation in the task force food groups contributed to reductions in TFA intake. For further reductions in SFA intake a different food choice is primordial.

  12. Determining the Effect of Early Feeding after Cesarean section Compared with Regular Diet on the Gastrointestinal Function of Women Referred to Tajrish Hospital, Iran

    Directory of Open Access Journals (Sweden)

    M Amiri-Siavoshani

    2016-10-01

    Full Text Available Background & aim: Early feeding after cesarean section can have beneficial effects, however, no sufficient study has been conducted in this area. The aim of this study was to determine the effects of early feeding on the gastrointestinal complications in women after cesarean section and comparing it with a regular diet.   Methods: The present randomized-clinical-trial study was conducted on 160 women who admitted to Shohada hospital and underwent cesarean section in 2011-2012. The inclusion criteria included women with gestational age more than 37 weeks, singleton pregnancy, having at least 8 hours of fasting, and regional anesthesia (spinal cord, respectively. After registration of demographic characteristics and pregnancy, women were randomly divided into two groups: Early feeding (2 hours after completion of the operation, 250 ml filtered juice, tea and biscuits style regime in the next 2 hours and 2 hours after the usual diet and the usual power (8 hours of operation clear liquid diet the day after the usual diet groups. Presence of gastrointestinal symptoms in 2, 4, 8 and 12 hours after surgery, time to the bowel sounds auscultation, passage of flatus and stool were recorded. Data were analyzed by SPSS software version13.The significance level of p-value was considered 0.05.   Conclusion: Early feeding caused the acceleration of gastrointestinal symptoms, earlier bowel sounds auscultation and earlier utilization of gas. It is recommended to investigate the different diets and examined the level of compliance and satisfaction.  

  13. Differences in dietary intake during chemotherapy in breast cancer patients compared to women without cancer.

    Science.gov (United States)

    de Vries, Y C; van den Berg, M M G A; de Vries, J H M; Boesveldt, S; de Kruif, J Th C M; Buist, N; Haringhuizen, A; Los, M; Sommeijer, D W; Timmer-Bonte, J H N; van Laarhoven, H W M; Visser, M; Kampman, E; Winkels, R M

    2017-08-01

    Breast cancer patients receiving chemotherapy often experience symptoms such as nausea, vomiting and loss of appetite that potentially affect dietary habits. This study assessed the intake of energy, macronutrients and food groups before and during chemotherapy in breast cancer patients compared with women without cancer, and determined the association between symptoms and energy and macronutrient intake. This study included 117 newly diagnosed breast cancer patients scheduled for chemotherapy and 88 women without cancer. Habitual intake before chemotherapy was assessed with a food frequency questionnaire. Two 24-h dietary recalls were completed on random days for each participant during the whole chemotherapy treatment for patients and within 6 months after recruitment for women without cancer. Shortly, after the dietary recall, participants filled out questionnaires on symptoms. Before chemotherapy, habitual energy and macronutrient intake was similar for breast cancer patients and women without cancer. During chemotherapy, breast cancer patients reported a significantly lower total energy, fat, protein and alcohol intake than women without cancer, as shown by a lower intake of pastry and biscuits, cheese, legumes and meat products. A decline in subjective taste perception, appetite and hunger and experiencing a dry mouth, difficulty chewing, lack of energy and nausea were associated with a lower energy intake. Symptoms induced by chemotherapy are associated with lower dietary intake and manifested by a lower intake of specific food groups. To ensure an optimal dietary intake during chemotherapy, it is important to monitor nutritional status and symptom burden during chemotherapy in breast cancer patients.

  14. Effects of consumption of whole grain foods rich in lignans in healthy postmenopausal women with moderate serum cholesterol: a pilot study.

    Science.gov (United States)

    Durazzo, A; Carcea, M; Adlercreutz, H; Azzini, E; Polito, A; Olivieri, L; Zaccaria, M; Meneghini, C; Maiani, F; Bausano, G; Martiri, F; Samaletdin, A; Fumagalli, A; Raguzzini, A; Venneria, E; Foddai, M S; Ciarapica, D; Mauro, B; Volpe, F; Maiani, G

    2014-08-01

    This study aims at investigating the effect of an experimental period of intake of whole grain foods rich in lignans as part of an habitual diet on the plasma and urinary excretion of enterolignans, the biomarkers of lipid metabolism and the immunological and antioxidant status in a group of postmenopausal women with moderate serum cholesterol. A randomized double-blind crossover study was completed on 13 subjects in 12-weeks after protocol approval of an ethical committee. The subjects consumed whole grain foods high in lignans (30 g/d of breakfast cereals or biscuits, etc., 80 g/d of whole grain pasta) or refined grain foods for 4 weeks, separated by a 2-weeks wash-out period. A modest hypocholesterolemic effect (p < 0.05) of the whole grain diet was observed and the intake of whole grain products rich in lignans was also associated with an increase in urinary enterodiol excretion (p < 0.05).

  15. Food Sources of Energy and Macronutrient Intakes among Infants from 6 to 12 Months of Age: The Growing Up in Singapore Towards Healthy Outcomes (GUSTO Study

    Directory of Open Access Journals (Sweden)

    Shan-Xuan Lim

    2018-03-01

    Full Text Available Adequate nutrition during complementary feeding is important for the growth, development and well-being of children. We aim to examine the energy and macronutrient intake composition and their main food sources in a mother–offspring cohort study in Singapore. The diets of infants were assessed by 24 h dietary recalls or food diaries collected from mothers when their offspring were 6 (n = 760, 9 (n = 893 and 12 (n = 907 months of age. Food sources of energy and macronutrients were determined using the population proportion methodology. Energy intakes per day (kcal; mean (standard deviation, SD of these infants were 640 (158 at 6 months, 675 (173 at 9 months, and 761 (208 at 12 months. Infant formula, breastmilk and infant cereals were the top three food sources of energy and macronutrient intakes in infants through the period 6 to 12 months. Other main energy and carbohydrate sources at 9 and 12 months of age were rice porridge, infant biscuits and fresh fruits, while fish, red meat and eggs were the other main protein and total fat sources. Breast-fed and mixed-fed infants had a more varied diet as compared to formula-fed infants. Formula-fed infants had consistently higher protein and lower total fat consumption compared to those who were breastfed. An understanding of these main food sources during complementary feeding can inform local dietary recommendations and policies.

  16. The influence of parental food preference and neophobia on children with phenylketonuria (PKU).

    Science.gov (United States)

    Evans, Sharon; Daly, Anne; Chahal, Satnam; Ashmore, Catherine; MacDonald, John; MacDonald, Anita

    2018-03-01

    In a previous case-control study, we demonstrated that children with PKU and non-PKU controls preferred sweet foods. Additionally, children with PKU exhibited food neophobia, with no preference for bitter tasting foods associated with the taste of phenylalanine (Phe)-free L-amino acid supplements. In an observational extension study, we evaluated the influence of parental food choice and neophobia on their children's taste preferences and food neophobia. Male and female parents/caregivers of 35 children with PKU and 35 control parents, completed a neophobia and food frequency questionnaire for comparison using the same questionnaires that they completed for their children. Both groups of children (PKU and non PKU control) were rated as more food neophobic and exhibited more neophobic behaviour than parents, although children with PKU more so than non-PKU controls (PKU food neophobia p foods such as bread and pasta, and more sweet snacks such as biscuits than their parents. Non-PKU control children's food choices were closer to their parent's choices. In PKU, parental food choices and their food neophobia have limited influence on their children's eating habits. Food neophobia in children with PKU may be associated with fear of eating unfamiliar foods potentially containing a source of protein or aspartame. Their preference for sweet foods may be influenced by limited food choices and habitual consumption of artificially sweetened L-amino acid supplements.

  17. Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus group interviews with immigrant women in Sweden.

    Science.gov (United States)

    Jonsson, Inger M; Wallin, Anne-Marie; Hallberg, Lillemor R-M; Gustafsson, Inga-Britt

    2002-08-01

    Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice. Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina. Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'. Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.

  18. Trends in food and nutritional intakes of French adults from 1999 to 2007: results from the INCA surveys.

    Science.gov (United States)

    Dubuisson, Carine; Lioret, Sandrine; Touvier, Mathilde; Dufour, Ariane; Calamassi-Tran, Gloria; Volatier, Jean-Luc; Lafay, Lionel

    2010-04-01

    Two independent cross-sectional dietary surveys (the Individual and National Food Consumption Surveys, INCA), performed in 1998-99 (INCA1) and in 2006-07 (INCA2) on nationally representative samples of French people, were used to analyse trends in the dietary habits and nutritional intake of French adults. Food consumption was recorded through 7-d dietary records, and nutritional intakes were assessed using the French food composition database. After exclusion of under-reporters, analyses were performed on 3267 adults, aged 18-79 years: 1345 from INCA1 and 1922 from INCA2. The trends highlighted over the 8-year period showed a decrease in consumption of dairy products, meat, bread, potatoes, pastries/croissant-like pastries/cakes/biscuits and sugar/confectionery. In contrast, the consumption of fruits and vegetables, rice, ice cream and chocolate increased. Other food groups, like fish and snacking foods, remained stable. Food choices were mostly age specific. These age differences remained consistent over the years and underlined two opposite dietary trends: a 'traditional' one mainly followed by the elderly, and a 'snacking and convenience' one mainly adopted by young adults. The overall trends in food consumption did not influence the mean energy intake, but did slightly modify the contribution of each macronutrient to energy intake. These repeated surveys highlighted the fact that trends in French food habits have moved towards an average European diet at the crossroads between Mediterranean and Northern diets, and that food consumption changes impacted, to a lesser extent, nutritional intake.

  19. Changes in Typical Portion Sizes of Commonly Consumed Discretionary Foods among Australian Adults from 1995 to 2011–2012

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    Miaobing Zheng

    2017-06-01

    Full Text Available This study aimed to examine the changes in typical portion sizes of commonly consumed discretionary foods among Australian adults from 1995 to 2011–2012. Data of adults (age ≥19 years from the 1995 Australian National Nutrition Survey and 2011–2012 National Nutrition and Physical Activity Survey were used. Typical portion sizes (median portion of fourteen discretionary foods that contributed the most to energy intake were determined. Ten out of fourteen food categories demonstrated a significant change in kJ per typical portion from 1995 to 2011–2012 (p ≤ 0.001. kJ per typical portion increased for pizza, cake, sausage, cereal bar, processed meat, ice cream and wine, with pizza and cake demonstrating the largest increases (+570 kJ and +950 kJ in 2011–2012, respectively; both +66% above 1995. In contrast, kJ per typical portion of pastry, snack food and potato fries decreased by 10–40% over time, and did not change for biscuit, chocolate, sugar-sweetened beverage and beer. Similar changes were observed for grams per typical portion consumed. Temporal trends in typical portion sizes were similar according to age group, gender and socioeconomic status. The findings suggest that population-wide strategies that enable consumers to choose smaller portions of discretionary foods are needed to reduce the excess consumption of these products.

  20. Food neophobia and mealtime food consumption in 4–5 year old children

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    Wardle Jane

    2006-07-01

    Full Text Available Abstract Background Previous research has documented a negative association between maternal report of child food neophobia and reported frequency of consumption of fruit, vegetables, and meat. This study aimed to establish whether neophobia is associated with lower intake of these food types in naturalistic mealtime situations. Methods One hundred and nine parents of 4–5 year olds completed questionnaires which included a six-item version of the Child Food Neophobia Scale (CFNS. The children took part in a series of 3 test lunch meals at weekly intervals at school at which they were presented with: chicken, cheese, bread, cheese crackers, chocolate biscuits, grapes and tomatoes or carrot sticks. Food items served to each child were weighed before and after the meal to assess total intake of items in four categories: Fruit and vegetables, Protein foods, Starchy foods and Snack foods. Pearson Product Moment Correlations and independent t tests were performed to examine associations between scores on the CFNS and consumption during lunches. Results Neophobia was associated with lower consumption of fruit and vegetables, protein foods and total calories, but there was no association with intake of starch or snack foods. Conclusion These results support previous research that has suggested that neophobia impacts differentially on consumption of different food types. Specifically it appears that children who score highly on the CFNS eat less fruit, vegetables and protein foods than their less neophobic peers. Attempts to increase intake of fruit, vegetables and protein might usefully incorporate strategies known to reduce the neophobic response.

  1. Risk Factors for Gestational Diabetes Mellitus in a Large Population of Women Living in Spain: Implications for Preventative Strategies

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    Ana M. Ramos-Leví

    2012-01-01

    Full Text Available The aim of this study is to establish a risk appraisal model for GDM by identifying modifiable factors that can help predict the risk of GDM in a large population of 2194 women living in Spain. They were recruited between 2009-2010 when screening for GDM was performed. Participants completed a questionnaire on socio-demographic, anthropomorphic and behavioral characteristics, and reproductive and medical history. A total of 213 (9.7% women were diagnosed as having GDM. Age, pregestational body weight (BW and body mass index (BMI, and number of events of medical, obstetric and family history were significantly associated with GDM. After logistic regression model, biscuits and pastries intake 30 minutes/day, and 30 minutes/day of sports at least 2 days/week, compared with opposite consumption, was associated with less GDM risk. Our study identified several pregestational modifiable lifestyle risk factors associated with an increase in the risk of developing GDM. This may represent a promising approach for the prevention of GDM and subsequent complications. Further intervention studies are needed to evaluate if this appraisal model of risk calculation can be useful for prevention and treatment of GDM.

  2. PAHs in Indian diet: Assessing the cancer risk.

    Science.gov (United States)

    Singh, Lochan; Agarwal, Tripti

    2018-07-01

    Food products such as bread, biscuits, tea, coffee, oils, chocolates, grapes, pepper and fishes belonging to different categories represent a significant part of everyday diet in India and other countries having variable cooking techniques. In this study, we evaluated cancer risks of long term exposure to polycyclic aromatic hydrocarbons (PAHs) through consumption of these products for eight societal groups in India. Total concentrations of PAHs in these products from India ranged from 0.18 to 61967 μg kg -1 and the cancer risk values for the eight sections of Indian population ranged between 7.63E-10 to 5.05E+00, indicating product specific distribution of risk from non-significant to significant levels. Cereals, vegetables and decoctions contributed majorly to cancer risk and the most susceptible group identified was children. The spread of risk estimates followed Burr and Exponential distributions. To the best of our knowledge, this is the first study to develop information on the health risk faced by Indian population through dietary PAHs. Copyright © 2018 Elsevier Ltd. All rights reserved.

  3. Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans

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    Suman Mishra

    2017-10-01

    Full Text Available Kiwifruit (KF effects on the human glycaemic response to co-ingested wheat cereal were determined. Participants (n = 20 consumed four meals in random order, all being made to 40 g of the same available carbohydrate, by adding kiwifruit sugars (KF sug; glucose, fructose, sucrose 2:2:1 to meals not containing KF. The meals were flaked wheat biscuit (WB+KFsug, WB+KF, WB+guar gum+KFsug, WB+guar gum+KF, that was ingested after fasting overnight. Blood glucose was monitored 3 h and hunger measured at 180 min post-meal using a visual analogue scale. KF and guar reduced postprandial blood glucose response amplitude, and prevented subsequent hypoglycaemia that occurred with WB+KFsug. The area between the blood glucose response curve and baseline from 0 to 180 min was not significantly different between meals, 0–120 min areas were significantly reduced by KF and/or guar. Area from 120 to 180 min was positive for KF, guar, and KF+guar, while the area for the WB meal was negative. Hunger at 180 min was significantly reduced by KF and/or guar when compared with WB. We conclude that KF components other than available carbohydrate may improve the glycaemic response profile to co-ingested cereal food.

  4. Intake and sources of added sugars among Australian children and adolescents.

    Science.gov (United States)

    Louie, Jimmy Chun Yu; Moshtaghian, Hanieh; Rangan, Anna M; Flood, Victoria M; Gill, Timothy P

    2016-12-01

    To examine the intake and sources of added sugars (AS) of Australian children and adolescents, and compare their intake of free sugars (FS) to the recommended limit set by the World Health Organization (sugars intake. More than 80 % of the subjects had % energy from FS > 10 %. Significant increasing trends for AS intake, % energy from AS, % energy from FS across age groups were observed. Sugar-sweetened beverages (19.6 %), cakes, biscuits, pastries and batter-based products (14.3 %), and sugar and sweet spreads (10.5 %) were the top three contributors of AS intake in the whole sample. Higher contribution of AS from sugar-sweetened beverages was observed in adolescents (p trend  < 0.001). A large proportion of Australian youths are consuming excessive amounts of energy from AS. Since the main sources of AS were energy-dense, nutrient-poor foods, interventions which target the reduction in these foods would reduce energy and AS intake with minimal impact to core nutrient intake.

  5. Contribution of Discretionary Foods and Drinks to Australian Children’s Intake of Energy, Saturated Fat, Added Sugars and Salt

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    Brittany J. Johnson

    2017-12-01

    Full Text Available Interventions are required to reduce children’s consumption of discretionary foods and drinks. To intervene we need to identify appropriate discretionary choice targets. This study aimed to determine the main discretionary choice contributors to energy and key nutrient intakes in children aged 2–18 years. Secondary analyses were performed with population weighted, single 24 h dietary recall data from the 2011–2012 National Nutrition and Physical Activity Survey. Cakes, muffins, and slices; sweet biscuits; potato crisps and similar snacks; and, processed meats and sugar-sweetened drinks were relatively commonly consumed and were within the top three to five contributors to per capita energy, saturated fat, sodium, and/or added sugars. Per consumer intake identified cereal-based takeaway foods; cakes, muffins and slices; meat pies and other savoury pastries; and, processed meats as top contributors to energy, saturated fat, and sodium across most age groups. Subgroups of sugar-sweetened drinks and cakes, muffins and slices were consistently key contributors to added sugars intake. This study identified optimal targets for interventions to reduce discretionary choices intake, likely to have the biggest impact on moderating energy intake while also reducing intakes of saturated fat, sodium and/or added sugars.

  6. The Untold Story of Pyrocumulonimbus

    Science.gov (United States)

    Fromm, Michael; Lindsey, Daniel; Servranckx, René; Yue, Glenn; Trickl, Thomas; Sica, Robert; Doucet, Paul; Godin-Beekman, Sophie

    2010-05-01

    Wildfire is becoming the focus of increasing attention with heightened concerns related to climate change, global warming, and safety in the urban-wildland interface. One aspect of wildfire behavior has been totally overlooked until recently—the role of pyrocumulonimbus (pyroCb for short) in both firestorm dynamics and atmospheric impact. PyroCb are fire-started or -augmented thunderstorms that in their most extreme manifestation inject huge abundances of smoke and other biomass burning emissions into the lower stratosphere. The observed hemispheric spread of smoke and other biomass burning emissions could have important climate consequences. Such an extreme injection by thunderstorms was previously judged to be impossible because the extratopical tropopause is considered to be an effective lid on convection. At least two recurring themes have developed as pyroCb research unfolds. First, some "mystery layer" events—puzzling stratospheric aerosol layer observations— and layers reported as volcanic aerosol can now be explained in terms of pyroconvection as the "smoking gun." Secondly, pyroCb events occur with surprising frequency, and they are likely a relevant aspect of several historic wildfires. Here we will show that pyroCbs offer an alternative explanation for previously assumed volcanic aerosols in 1989-1991. In addition, we survey the Canada/USA fire season of 2002 and identify 17 pyroCbs, some of which are associated with newsworthy fires such as Hayman, Rodeo/Chediski, and Biscuit fires. Several of these pyroCbs injected smoke into the lowermost stratosphere.

  7. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

    Directory of Open Access Journals (Sweden)

    Lívia Giolo Taverna

    2012-12-01

    Full Text Available Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

  8. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.

    Science.gov (United States)

    Brito, Isabelle L; de Souza, Evandro Leite; Felex, Suênia Samara Santos; Madruga, Marta Suely; Yamashita, Fábio; Magnani, Marciane

    2015-09-01

    The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.

  9. Insect Pests and Integrated Pest Management in Museums, Libraries and Historic Buildings.

    Science.gov (United States)

    Querner, Pascal

    2015-06-16

    Insect pests are responsible for substantial damage to museum objects, historic books and in buildings like palaces or historic houses. Different wood boring beetles (Anobium punctatum, Hylotrupes bajulus, Lyctus sp. or introduced species), the biscuit beetle (Stegobium paniceum), the cigarette beetle (Lasioderma serricorne), different Dermestides (Attagenus sp., Anthrenus sp., Dermestes sp., Trogoderma sp.), moths like the webbing clothes moth (Tineola bisselliella), Silverfish (Lepisma saccharina) and booklice (Psocoptera) can damage materials, objects or building parts. They are the most common pests found in collections in central Europe, but most of them are distributed all over the world. In tropical countries, termites, cockroaches and other insect pests are also found and result in even higher damage of wood and paper or are a commune annoyance in buildings. In this short review, an introduction to Integrated Pest Management (IPM) in museums is given, the most valuable collections, preventive measures, monitoring in museums, staff responsible for the IPM and chemical free treatment methods are described. In the second part of the paper, the most important insect pests occurring in museums, archives, libraries and historic buildings in central Europe are discussed with a description of the materials and object types that are mostly infested and damaged. Some information on their phenology and biology are highlighted as they can be used in the IPM concept against them.

  10. High alcohol consumption in Germany: results of the German National Health Interview and Examination Survey 1998.

    Science.gov (United States)

    Burger, Martina; Mensink, Gert B M

    2004-10-01

    To analyse the alcohol consumption behaviour of the German adult population, with a focus on the characteristics of persons drinking more than the tolerable upper alcohol intake level (TUAL) of 10-12 g day(-1) for healthy adult women and 20-24 g day(-1) for healthy adult men. For the German National Health Interview and Examination Survey 1998, a representative sample of free-living adults was drawn. A total of 7124 participants were interviewed comprehensively about their sociodemographic background, lifestyle and eating habits including alcohol consumption. A sub-sample of 4030 women and men, 18-79 years old, who were involved in the integrated German Nutrition Survey. About 16% of women and 31% of men had mean alcohol consumption above the TUAL. Among other factors, the inclination to exceed the TUAL was related to middle-age, high socio-economic status, smoking and use of soft drugs. Among both women and men, a high proportion of persons drinking above the TUAL was observed among those consuming low amounts of soft drinks, fruit, poultry, milk products, bread and cake/biscuits. Women preferred to drink wine, whereas men preferred to drink beer. Many Germans have an alcohol consumption level above the TUAL and thus are supposed to be at increased risk for alcohol-associated diseases.

  11. Tempeh flour as a substitute for soybean flour in coconut cookies

    Directory of Open Access Journals (Sweden)

    Rodrigo Santos Leite

    2013-12-01

    Full Text Available The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.

  12. Evaluation of a therapy for Idiopathic Chronic Enterocolitis in rhesus macaques (Macaca mulatta and linked microbial community correlates

    Directory of Open Access Journals (Sweden)

    Joshua M. Taylor

    2018-04-01

    Full Text Available Idiopathic chronic enterocolitis (ICE is one of the most commonly encountered and difficult to manage diseases of captive rhesus macaques (Macaca mulatta. The etiology is not well understood, but perturbations in gut microbial communities have been implicated. Here we evaluated the effects of a 14-day course of vancomycin, neomycin, and fluconazole on animals affected with ICE, comparing treated, untreated, and healthy animals. We performed microbiome analysis on duodenal and colonic mucosal samples and feces in order to probe bacterial and/or fungal taxa potentially associated with ICE. All treated animals showed a significant and long-lasting improvement in stool consistency over time when compared to untreated and healthy controls. Microbiome analysis revealed trends associating bacterial community composition with ICE, particularly lineages of the Lactobacillaceae family. Sequencing of DNA from macaque food biscuits revealed that fungal sequences recovered from stool were dominated by yeast-derived food additives; in contrast, bacteria in stool appeared to be authentic gut residents. In conclusion, while validation in larger cohorts is needed, the treatment described here was associated with significantly improved clinical signs; results suggested possible correlates of microbiome structure with disease, though no strong associations were detected between single microbes and ICE.

  13. A screening method for the detection of the 35S promoter and the nopaline synthase terminator in genetically modified organisms in a real-time multiplex polymerase chain reaction using high-resolution melting-curve analysis.

    Science.gov (United States)

    Akiyama, Hiroshi; Nakamura, Fumi; Yamada, Chihiro; Nakamura, Kosuke; Nakajima, Osamu; Kawakami, Hiroshi; Harikai, Naoki; Furui, Satoshi; Kitta, Kazumi; Teshima, Reiko

    2009-11-01

    To screen for unauthorized genetically modified organisms (GMO) in the various crops, we developed a multiplex real-time polymerase chain reaction high-resolution melting-curve analysis method for the simultaneous qualitative detection of 35S promoter sequence of cauliflower mosaic virus (35SP) and the nopaline synthase terminator (NOST) in several crops. We selected suitable primer sets for the simultaneous detection of 35SP and NOST and designed the primer set for the detection of spiked ColE1 plasmid to evaluate the validity of the polymerase chain reaction (PCR) analyses. In addition, we optimized the multiplex PCR conditions using the designed primer sets and EvaGreen as an intercalating dye. The contamination of unauthorized GMO with single copy similar to NK603 maize can be detected as low as 0.1% in a maize sample. Furthermore, we showed that the present method would be applicable in identifying GMO in various crops and foods like authorized GM soybean, authorized GM potato, the biscuit which is contaminated with GM soybeans and the rice which is contaminated with unauthorized GM rice. We consider this method to be a simple and reliable assay for screening for unauthorized GMO in crops and the processing food products.

  14. The role of nonfat ingredients on confectionery fat crystallization.

    Science.gov (United States)

    West, Ryan; Rousseau, Dérick

    2017-03-31

    Confections such as chocolate and biscuit fillings are composed of a continuous fat phase that contains dispersed nonfat ingredients such as sugar and cocoa powder. Research on fat crystallization and rheology in confections often extrapolates crystallization and textural properties from bulk to mixed systems while overlooking the important role of composition or particle interactions. For example, in chocolate processing the fat phase aids dispersed phase lubrication and fluidity whereas the dispersed particles assist in fat crystallization by providing many nucleation sites. In confections with a high dispersed phase volume fraction, fat crystallization may be hindered due to reduced triacyglycerol mobility, confinement, and increased tortuosity. This is further complicated in systems with slow crystallizing fats such as palm oil whose crystallization is exceptionally sensitive to composition and processing. This review breaks down the physical chemistry of fat-based confections and discusses the impact of different nonfat ingredients towards fat crystallization and rheology. The behavior of palm oil is further highlighted as it is becoming increasingly popular as a confectionery ingredient. Lastly, ingredient-ingredient interactions and their role in fat crystallization are described along with force spectroscopy as a novel tool to characterize such phenomena. Force spectroscopy utilizes atomic force microscopy to measure intermolecular forces as a function of distance but remains largely unexplored in the area of food science.

  15. Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion

    Science.gov (United States)

    Mandalari, Giuseppina; Vardakou, Maria; Faulks, Richard; Bisignano, Carlo; Martorana, Maria; Smeriglio, Antonella; Trombetta, Domenico

    2016-01-01

    The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption. PMID:27649239

  16. Toxicity of synthetic flavorings, nature identical and artificial, to hematopoietic tissue cells of rodents

    Directory of Open Access Journals (Sweden)

    I. M. S. Sales

    2017-08-01

    Full Text Available Abstract The goal of this study was to analyze cytotoxicity, genotoxicity and mutagenicity to bone marrow cells of mice of nature identical synthetic flavorings, passion fruit and strawberry, and artificial synthetic flavorings, vanilla, chocolate, tutti-frutti and cookie, at doses 0.5; 1.0; 2.0; 5.0 and 10.0 mL/kg. The additives were given to the animals by gavage in a single daily application for seven days. Data were subjected to analysis of variance (ANOVA followed by post Tukey’s post hoc test, p <0.05. Animals treated with 2.0; 5.0 and 10.0 mL/Kg of flavorings chocolate, strawberry and cookie, and 5.0 and 10.0 mL/Kg of flavorings vanilla and passion fruit died on the fifth and sixth day of the experiment, respectively. The doses 0.5 and 1.0 mL/Kg of the six additives significantly reduced erythropoiesis in the examined tissue. Also, treatments 0.5 and 1.0 mL/Kg of chocolate, and 1.0 mL/Kg of strawberry and biscuit induced the formation of micronuclei in the bone marrow erythrocytes, at a significant frequency. Therefore, under the study conditions, the six microingredients analyzed were cytotoxic and genotoxic, and additives strawberry, chocolate and cookie were also mutagenic in at least one of the evaluated doses.

  17. Food Sources of Energy and Macronutrient Intakes among Infants from 6 to 12 Months of Age: The Growing Up in Singapore Towards Healthy Outcomes (GUSTO) Study

    Science.gov (United States)

    Lim, Shan-Xuan; Toh, Jia-Ying; Han, Wee-Meng; Shek, Lynette Pei-Chi; Yap, Fabian; Chong, Yap-Seng; Chong, Mary Foong-Fong

    2018-01-01

    Adequate nutrition during complementary feeding is important for the growth, development and well-being of children. We aim to examine the energy and macronutrient intake composition and their main food sources in a mother–offspring cohort study in Singapore. The diets of infants were assessed by 24 h dietary recalls or food diaries collected from mothers when their offspring were 6 (n = 760), 9 (n = 893) and 12 (n = 907) months of age. Food sources of energy and macronutrients were determined using the population proportion methodology. Energy intakes per day (kcal; mean (standard deviation, SD)) of these infants were 640 (158) at 6 months, 675 (173) at 9 months, and 761 (208) at 12 months. Infant formula, breastmilk and infant cereals were the top three food sources of energy and macronutrient intakes in infants through the period 6 to 12 months. Other main energy and carbohydrate sources at 9 and 12 months of age were rice porridge, infant biscuits and fresh fruits, while fish, red meat and eggs were the other main protein and total fat sources. Breast-fed and mixed-fed infants had a more varied diet as compared to formula-fed infants. Formula-fed infants had consistently higher protein and lower total fat consumption compared to those who were breastfed. An understanding of these main food sources during complementary feeding can inform local dietary recommendations and policies. PMID:29534442

  18. The "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology.

    Science.gov (United States)

    Slade, Louise; Levine, Harry

    2018-04-13

    This article reviews the application of the "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology. The areas of patents and patented technologies reviewed here include: (a) soft-from-the-freezer ice creams and freezer-storage-stable frozen bread dough products, based on "cryostabilization technology" of frozen foods, utilizing commercial starch hydrolysis products (SHPs); (b) glassy-matrix encapsulation technology for flavors and other volatiles, based on structure-function relationships for commercial SHPs; (c) production of stabilized whole-grain wheat flours for biscuit products, based on the application of "solvent retention capacity" technology to develop flours with reduced damaged starch; (d) production of improved-quality, low-moisture cookies and crackers, based on pentosanase enzyme technology; (e) production of "baked-not-fried," chip-like, starch-based snack products, based on the use of commercial modified-starch ingredients with selected functionality; (f) accelerated staling of a starch-based food product from baked bread crumb, based on the kinetics of starch retrogradation, treated as a crystallization process for a partially crystalline glassy polymer system; and (g) a process for producing an enzyme-resistant starch, for use as a reduced-calorie flour replacer in a wide range of grain-based food products, including cookies, extruded expanded snacks, and breakfast cereals.

  19. Utilization Of Golden Snail As Alternative Liquid Organic Fertilizer LOF On Paddy Farmers In Dairi Indonesia

    Directory of Open Access Journals (Sweden)

    Ameilia Zuliyanti Siregar

    2017-11-01

    Full Text Available Golden snail Pomaceae canaliculata is a pest of rice plants and used as a food source to be processed into satay seasoning spices biscuits pastry candy crackers animal feed and fertilizer. In Lae Parira village the golden snail is very diverse. Because of this reason the preliminary study and utilization of golden snail used for of liquid organic fertilizer called LOF or and microorganisms local MOL. The golden snail is obtained from a livestock that is still alive and then washed boiled and removed from its shell. The golden snail meat is cut into small pieces separated from the intestine and other visceral organs. Flesh of golden snail give coconut water dilute brown sugar EM4 and fermentation until 10-14 days. The use of mashed LOF can be sprayed on the surface of the soil or all parts of the plant. For fertilization in rice plants the recommended dose of 250 ml15 liters of water is sprayed on the rice age 10 days after planting and repeated again at interval distance of 15 days. Fertilization on the plant recommended 200ml 15 liters of water sprayed on leaves and soil 7 days after planting and repeated every 7 days. The golden snail is potensial used for fertilizer in paddy plantation environmentally.

  20. Changes in Typical Portion Sizes of Commonly Consumed Discretionary Foods among Australian Adults from 1995 to 2011–2012

    Science.gov (United States)

    Zheng, Miaobing; Rangan, Anna; Meertens, Beth; Wu, Jason H. Y.

    2017-01-01

    This study aimed to examine the changes in typical portion sizes of commonly consumed discretionary foods among Australian adults from 1995 to 2011–2012. Data of adults (age ≥19 years) from the 1995 Australian National Nutrition Survey and 2011–2012 National Nutrition and Physical Activity Survey were used. Typical portion sizes (median portion) of fourteen discretionary foods that contributed the most to energy intake were determined. Ten out of fourteen food categories demonstrated a significant change in kJ per typical portion from 1995 to 2011–2012 (p ≤ 0.001). kJ per typical portion increased for pizza, cake, sausage, cereal bar, processed meat, ice cream and wine, with pizza and cake demonstrating the largest increases (+570 kJ and +950 kJ in 2011–2012, respectively; both +66% above 1995). In contrast, kJ per typical portion of pastry, snack food and potato fries decreased by 10–40% over time, and did not change for biscuit, chocolate, sugar-sweetened beverage and beer. Similar changes were observed for grams per typical portion consumed. Temporal trends in typical portion sizes were similar according to age group, gender and socioeconomic status. The findings suggest that population-wide strategies that enable consumers to choose smaller portions of discretionary foods are needed to reduce the excess consumption of these products. PMID:28587276

  1. Desire for Sweet Taste Unchanged After Eating: Evidence of a Dessert Mentality?

    Science.gov (United States)

    Harington, Kate; Smeele, Rebecca; Van Loon, Fiona; Yuan, Jannie; Haszard, Jillian Joy; Drewer, Amanda; Venn, Bernard Joseph

    2016-08-01

    Added sugars provide calories and desirability to foods and beverages. Our aim was to test whether desire for a sweet taste would be better maintained than a desire for other tastes for 3 hours after a test meal. Eighty-three young adults ate 2 slices of bread on 2 separate occasions after which they were asked to rate their desire for savory, sweet, fatty, or salty tastes and to specify the number of servings of white rice, pizza, cheese and crackers, sweet biscuits, and pasta they could consume. Desirability was assessed using 100-mm visual analog scales (VAS), with 0 mm representing no desire and 100 mm great desire. When participants provided a quantitative assessment of the servings of foods that they wanted to eat following the bread meal, desire decreased on average for all foods measured, χ 2 (3) = 2.63, p = 0.452. Mean (95% confidence interval [CI]) change in VAS taste desirability 30 minutes after eating declined for salty (14.5 mm [10.5, 18.6]), fatty (11.2 mm [7.1, 15.2]), and savory (24.1 mm [19.7, 28.5]) tastes (p foods and beverages. Targeting familial and cultural practices that discourage the consumption of added sugar foods might be useful to combat desire-driven food intake.

  2. A generic method for the determination of acrylamide in thermally processed foods.

    Science.gov (United States)

    Gökmen, Vural; Senyuva, Hamide Z

    2006-07-07

    A generic sample preparation method for the determination of acrylamide in foods was developed. The method entails extraction with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and cleanup with Oasis HLB solid-phase extraction (SPE) cartridge. The final extract was analyzed by liquid chromatography-mass spectrometry (LC-MS) for quantitation. The chromatographic separation was performed on ODS-3 column using the isocratic mixture of 0.01 mM acetic acid in 0.2% aqueous solution of formic acid at a flow rate of 0.6 ml/min at 25 degrees C. The recoveries of acrylamide from potato chips, biscuits and coffee ranged between 92.8 and 101.5% with relative standard deviations of 4.1% or less. The limit of detection (LOD) and the limit of quantitation (LOQ) were 2 ng/g and 6 ng/g in the basis of signal to noise ratios of 3:1 and 9:1, respectively.

  3. Eating habits of a population undergoing a rapid dietary transition: portion sizes of traditional and non-traditional foods and beverages consumed by Inuit adults in Nunavut, Canada.

    Science.gov (United States)

    Sheehy, Tony; Roache, Cindy; Sharma, Sangita

    2013-06-02

    To determine the portion sizes of traditional and non-traditional foods being consumed by Inuit adults in three remote communities in Nunavut, Canada. A cross-sectional study was carried out between June and October, 2008. Trained field workers collected dietary data using a culturally appropriate, validated quantitative food frequency questionnaire (QFFQ) developed specifically for the study population. Caribou, muktuk (whale blubber and skin) and Arctic char (salmon family), were the most commonly consumed traditional foods; mean portion sizes for traditional foods ranged from 10 g for fermented seal fat to 424 g for fried caribou. Fried bannock and white bread were consumed by >85% of participants; mean portion sizes for these foods were 189 g and 70 g, respectively. Sugar-sweetened beverages and energy-dense, nutrient-poor foods were also widely consumed. Mean portion sizes for regular pop and sweetened juices with added sugar were 663 g and 572 g, respectively. Mean portion sizes for potato chips, pilot biscuits, cakes, chocolate and cookies were 59 g, 59 g, 106 g, 59 g, and 46 g, respectively. The present study provides further evidence of the nutrition transition that is occurring among Inuit in the Canadian Arctic. It also highlights a number of foods and beverages that could be targeted in future nutritional intervention programs aimed at obesity and diet-related chronic disease prevention in these and other Inuit communities.

  4. Variable selection in multivariate calibration based on clustering of variable concept.

    Science.gov (United States)

    Farrokhnia, Maryam; Karimi, Sadegh

    2016-01-01

    Recently we have proposed a new variable selection algorithm, based on clustering of variable concept (CLoVA) in classification problem. With the same idea, this new concept has been applied to a regression problem and then the obtained results have been compared with conventional variable selection strategies for PLS. The basic idea behind the clustering of variable is that, the instrument channels are clustered into different clusters via clustering algorithms. Then, the spectral data of each cluster are subjected to PLS regression. Different real data sets (Cargill corn, Biscuit dough, ACE QSAR, Soy, and Tablet) have been used to evaluate the influence of the clustering of variables on the prediction performances of PLS. Almost in the all cases, the statistical parameter especially in prediction error shows the superiority of CLoVA-PLS respect to other variable selection strategies. Finally the synergy clustering of variable (sCLoVA-PLS), which is used the combination of cluster, has been proposed as an efficient and modification of CLoVA algorithm. The obtained statistical parameter indicates that variable clustering can split useful part from redundant ones, and then based on informative cluster; stable model can be reached. Copyright © 2015 Elsevier B.V. All rights reserved.

  5. Public outreach: les spectacles du Globe

    CERN Multimedia

    2006-01-01

    Shows at the Globe of Science and Innovation in connection with the exhibition «A des années-lumière» Wednesday 8 November 2006, 2.30 p.m. (in French): 'Cooking with the stars' Professor BEUZ and his assistant Mr POZZONI, a clown double-act, will introduce children to the cosmos, the formation of the universe and the creation of stars and the solar system. On the menu: eggs, biscuits, a 'comet' sausage, giant onions, noodles, 'primordial' soup, instant pudding, fruit and vegetables. A spicy and scholarly recipe that will satisfy little gourmets and budding astronomers alike. This event is a version of the comedy 'How to make the Universe' specially adapted for children. For young children (7 years and upwards) Free admittance, by reservation only: + 41(0)22 767 76 76 Thursday 9 and Friday 10 November 2006, 8.00 p.m. (in French): 'How to make the Universe' At the end of a meal, Professor BEUZ and his assistant Mr POZZONI tell us the story of how the universe was formed, from the Big Bang to the arriv...

  6. Enabling healthy choices: is ICT the highway to health improvement?

    Science.gov (United States)

    Lindsay, Sally; Bellaby, Paul; Smith, Simon; Baker, Rose

    2008-07-01

    The White Paper Choosing health acknowledges that there is no lack of information in the system about healthy lifestyles, but the manner of communication of risk and the level of support for lifestyle change need improvement. Action also has to be taken to address inequalities in health and to focus on securing better access to healthier choices for people in disadvantaged groups or areas. Accordingly, this randomized controlled trial examined whether access to a purpose-built health portal for heart disease could enable patients to manage better their heart conditions. We recruited 108 men and women aged 50-74 from coronary heart disease registries from a deprived area of Greater Manchester. Every participant received a new computer and one-year broadband subscription; however, only the experimental group received access to the Hearts of Salford health portal. Our results indicate that the experimental group changed their diet significantly. Specifically, they reported eating ;bad foods' (such as chips, sweets, crisps, fried foods, ready meals and cakes/biscuits) significantly less often compared to the controls.

  7. White adipose tissue re-growth after partial lipectomy in high fat diet induced obese wistar rats.

    Science.gov (United States)

    Bueno, Allain Amador; Habitante, Carlos Alexandre; Oyama, Lila Missae; Estadella, Débora; Ribeiro, Eliane Beraldi; Oller do Nascimento, Cláudia Maria

    2011-01-01

    The effects of partial removal of epididymal (EPI) and retroperitoneal (RET) adipose tissues (partial lipectomy) on the triacylglycerol deposition of high fat diet induced obese rats were analyzed, aiming to challenge the hypothesized body fat regulatory system. Male 28-day-old wistar rats received a diet enriched with peanuts, milk chocolate and sweet biscuits during the experimental period. At the 90th day of life, rats were submitted to either lipectomy (L) or sham surgery. After 7 or 30 days, RET, EPI, liver, brown adipose tissue (BAT), blood and carcass were obtained and analyzed. Seven days following surgery, liver lipogenesis rate and EPI relative weight were increased in L. After 30 days, L, RET and EPI presented increased lipogenesis, lipolysis and percentage of small area adipocytes. L rats also presented increased liver malic enzyme activity, BAT lipogenesis, and triacylglycerol and corticosterone serum levels. The partial removal of visceral fat pads affected the metabolism of high fat diet obese rats, which leads to excised tissue re-growth and possibly compensatory growth of non-excised depots at a later time.

  8. Bovine milk usage and feeding practices for infants in India.

    Science.gov (United States)

    Mayuri, Meha; Garg, Vivek; Mukherji, Chandan; Aggarwal, Divya; Ganguly, Sanjeev

    2012-01-01

    Milk and dairy products from animal sources (cow's milk or buffalo's milk) are an important part of Indian diet and its consumption starts at an early age. The purpose of this study is to understand the processing, storage and modifications carried out before bovine milk is fed to the infants and compare it with recommendations by Health Care Professionals (HCPs). The study involved assessments involving HCPs and mothers of children below 1 year of age through both qualitative and quantitative methods. Feeding recommendations by HCPs were assessed through a quantitative method. The children are commonly initiated on bovine milk post 3 months of age. The milk is not covered while boiling in 70% cases and boiled at suboptimal temperature (moderate: 62% or low: 31%). Half of the families store milk outside refrigerators openly in the kitchen or rooms. The milk is modified in the majority of cases (81%) before being fed. Modification of the milk was often done with sugar (85%), followed by water (49%), biscuits, fennel seeds, cardamom or infant cereals before feeding the baby. Addition of water was more prevalent among mothers of infants between 3 and 6 months. HCPs do not advise consumption of bovine milk by infants unless there is no other option available. A clear gap exists between recommended and actual practices for infant feeding in India. There is a huge opportunity to educate mothers on importance of breast feeding and benefits of implementing appropriate processing, storage, and consumption practices of bovine milk.

  9. A Remote Controlled Robotic Arm That Reads Barcodes and Handles Products

    Directory of Open Access Journals (Sweden)

    Zhi-Ying Chen

    2018-03-01

    Full Text Available In this study, a 6-axis robotic arm, which was controlled by an embedded Raspberry Pi with onboard WiFi, was developed and fabricated. A mobile application (APP, designed for the purpose, was used to operate and monitor a robotic arm by means of a WiFi connection. A computer vision was used to read common one-dimensional barcode (EAN code for the handling and identification of products such as milk tea drinks, sodas and biscuits. The gripper on the end of the arm could sense the clamping force and allowed real-time control of the amount of force used to hold and handle the products. The packages were all made of different material and this control allowed them to be handled without danger of damage or deformation. The maximum handling torque used was ~1.08 Nm and the mechanical design allowed the force of the gripper to be uniformly applied to the sensor to ensure accurate measurement of the force.

  10. Fecal inoculum can be used to determine the rate and extent of in vitro fermentation of dietary fiber sources across three lemur species that differ in dietary profile: Varecia variegata, Eulemur fulvus and Hapalemur griseus.

    Science.gov (United States)

    Campbell, J L; Williams, C V; Eisemann, J H

    2002-10-01

    To estimate fermentative capacity among lemur species, four fiber substrates were tested across three species, Eulemur fulvus, Hapalemur griseus and Varecia variegata. The substrates, cellulose, beet pulp, citrus pulp and citrus pectin, ranged in composition from completely insoluble fiber (IF) to completely soluble fiber (SF), respectively. The lemurs consumed a nutritionally complete biscuit formulated for primates [85 g/100 g diet dry matter (DM)] and locally available produce (15 g/100 g diet DM). Feces were then collected and used to inoculate fermentation tubes prefilled with fiber substrates and an anaerobic growth medium. Dry matter disappearance (DMD), and acetate, propionate, butyrate, and total short-chain fatty acid (SCFA) production were measured in tubes subjected to 6, 12, 24 or 48 h of fermentation. Results were fitted to a logistic growth model. The maximal production (MP) time at which production or disappearance is at one-half maximum (t(50)) and the fermentation rate at 3 h were calculated. The maximal disappearance of DM differed among substrates (citrus pectin > citrus pulp > beet pulp; P H. griseus > V. variegata; P < 0.001). V. variegata reached t(50) for acetate and total SCFA production faster than H. griseus or E. fulvus (P < 0.02). Three-hour production rates of acetate and total SCFA were also greater for V. variegata for citrus pulp and citrus pectin (P < 0.01). Few species differences were observed for beet pulp. Results provide evidence for differences in fermentative capacity and suggest that fiber solubility and fermentability should be considered when assessing the nutritional management of lemurs.

  11. Dietary patterns at 6, 15 and 24 months of age are associated with IQ at 8 years of age.

    Science.gov (United States)

    Smithers, Lisa G; Golley, Rebecca K; Mittinty, Murthy N; Brazionis, Laima; Northstone, Kate; Emmett, Pauline; Lynch, John W

    2012-07-01

    Diet supplies the nutrients needed for the development of neural tissues that occurs over the first 2 years of life. Our aim was to examine associations between dietary patterns at 6, 15 and 24 months and intelligence quotient (IQ) scores at 8 years. Participants were enrolled in an observational birth cohort (ALSPAC study, n = 7,097). Dietary data was collected by questionnaire and patterns were extracted at each time using principal component analysis. IQ was measured using the Wechsler Intelligence Scale for Children at 8 years. Associations between dietary patterns and IQ were examined in regression analyses adjusted for potential confounding and by propensity score matching, with data imputation for missing values. At all ages, higher scores on a Discretionary pattern (characterized by biscuits, chocolate, sweets, soda, crisps) were associated with 1-2 point lower IQ. A Breastfeeding pattern at 6 months and Home-made contemporary patterns at 15 and 24 months (herbs, legumes, cheese, raw fruit and vegetables) were associated with 1-to-2 point higher IQ. A Home-made traditional pattern (meat, cooked vegetables, desserts) at 6 months was positively associated with higher IQ scores, but there was no association with similar patterns at 15 or 24 months. Negative associations were found with patterns characterized by Ready-prepared baby foods at 6 and 15 months and positive associations with a Ready-to-eat foods pattern at 24 months. Propensity score analyses were consistent with regression analyses. This study suggests that dietary patterns from 6 to 24 months may have a small but persistent effect on IQ at 8 years.

  12. Home visits for dietary advice reduce caries.

    Science.gov (United States)

    John, Jeyanthi

    2008-01-01

    This was a randomised field trial using block randomisation. A control group received routine assistance from their paediatricians in the health service, with research assessment usually within 1 month of the child's 6- and 12-month anniversary, then dietary advice by a fieldworker after the 12-month research assessment. The intervention group received home visits to advise the mother about healthy breastfeeding and weaning within 10 days of the child's birth, then monthly up to 6 months, then at 8, 10 and 12 months. This group also received the 6-month and 12-month research assessment and routine assistance from their paediatricians. Outcome measures were early childhood caries (ECC), defined as one or more caries surface of a tooth, duration of breastfeeding and dietary behaviours. Of the intervention group, 10.2% (16 out of 157) babies had caries compared with 18.3% (40 out of 219) babies in the control group. The odds of dental caries was 48% lower for the intervention group than for the controls (odds ratio, 0.52; 95% confidence interval, 0.27-0.97), after adjustment for the confounding effect of number of teeth. The intervention group had a longer mean duration of exclusive breastfeeding (X(2) P 0.000), later introduction of sugar (X(2) P 0.005) and a lower probability of their baby ever having eaten honey (X(2) P 0.003), chocolate or sweets (X(2) P 0.001), soft drinks (X(2) P 0.020), biscuits (X(2) P 0.000) and fromage frais cheese (X(2) P 0.001). Home visits for dietary advice appear to help reduce dental caries in infants. Greater efforts are needed to tackle cariogenic dietary behaviours, however, and further studies are required to examine any longer-term effect.

  13. Nutritional Aspects of Depression

    Directory of Open Access Journals (Sweden)

    Undine E. Lang

    2015-09-01

    Full Text Available Several nutrition, food and dietary compounds have been suggested to be involved in the onset and maintenance of depressive disorders and in the severity of depressive symptoms. Nutritional compounds might modulate depression associated biomarkers and parallel the development of depression, obesity and diabetes. In this context, recent studies revealed new mediators of both energy homeostasis and mood changes (i.e. IGF-1, NPY, BDNF, ghrelin, leptin, CCK, GLP-1, AGE, glucose metabolism and microbiota acting in gut brain circuits. In this context several healthy foods such as olive oil, fish, fruits, vegetables, nuts, legumes, poultry, dairy and unprocessed meat have been inversely associated with depression risk and even have been postulated to improve depressive symptoms. In contrast, unhealthy western dietary patterns including the consumption of sweetened beverage, refined food, fried food, processed meat, refined grain, and high fat diary, biscuits, snacking and pastries have been shown to be associated with an increased risk of depression in longitudinal studies. However, it is always difficult to conclude a real prospective causal relationship from these mostly retrospective studies as depressed individuals might also change their eating habits secondarily to their depression. Additionally specific selected nutritional compounds, e.g. calcium, chromium, folate, PUFAs, vitamin D, B12, zinc, magnesium and D-serine have been postulated to be used as ad-on strategies in antidepressant treatment. In this context, dietary and lifestyle interventions may be a desirable, effective, pragmatical and non-stigmatizing prevention and treatment strategy for depression. At last, several medications (pioglitazone, metformin, exenatide, atorvastatin, gram-negative antibiotics, which have traditionally been used to treat metabolic disorders showed a certain potential to treat depression in first randomized controlled clinical trials.

  14. Oral health knowledge and practices among Dar es Salaam institutionalized former street children aged 7-16 years.

    Science.gov (United States)

    Kahabuka, F K; Mbawalla, H S

    2006-11-01

    To find out level of knowledge on causes and prevention of dental caries and bleeding gums, oral hygiene and eating practices among institutionalized former street children. A structured standardized questionnaire was used to collect data for this study. Chi-square test was used to test for significant differences. Eighty-eight per cent and 83% of the children knew the cause of tooth decay and bleeding gums respectively and 17-68% were aware of preventive measures. At the institutions visited, 92% of the children said they brush their teeth but 74% brushed when living on the streets, this difference was significant (chi2=4.40, P=0.05). About half did not use toothpaste during street life, whilst 8% do not use toothpaste at institutions, the difference was significant (chi2=5.081, P=0.025). Almost 22% use sweets and biscuits at institutions, about 44% used the snacks when living on the streets, the differences were significant (chi2=3.798, P=0.04, and chi2=3.893, P=0.04). Only 6% use sodas and sweetened juices at institutions, while 32-36% used the drinks during street life, the differences were significant (chi2=4.38 P=0.05 and chi(2)-12.87, P=0.01). The findings of this study show that most former street children are aware of the causes of dental caries and bleeding gums but have poor knowledge on prevention of the two diseases. Furthermore, children living on the streets are more likely to eat cariogenic foods and have poor oral hygiene practices.

  15. Dietary Patterns in Relation to Cardiovascular Disease Incidence and Risk Markers in a Middle-Aged British Male Population: Data from the Caerphilly Prospective Study

    Directory of Open Access Journals (Sweden)

    Elly Mertens

    2017-01-01

    Full Text Available Dietary behaviour is an important modifiable factor in cardiovascular disease (CVD prevention. The study aimed to identify dietary patterns (DPs and explore their association with CVD incidence and risk markers. A follow-up of 1838 middle-aged men, aged 47–67 years recruited into the Caerphilly Prospective Cohort Study at phase 2 (1984–1988 was undertaken. Principal component analysis identified three DPs at baseline, which explained 24.8% of the total variance of food intake. DP1, characterised by higher intakes of white bread, butter, lard, chips and sugar-sweetened beverages and lower intake of wholegrain bread, was associated with higher CVD (HR 1.35: 95% CI: 1.10, 1.67 and stroke (HR 1.77; 95% CI: 1.18, 2.63 incidence. DP3, characterised by higher intakes of sweet puddings and biscuits, wholegrain breakfast cereals and dairy (excluding cheese and butter and lower alcohol intake, was associated with lower CVD (HR 0.76; 95% CI: 0.62, 0.93, coronary heart disease (HR: 0.68; 95% CI: 0.52, 0.90 and stroke (HR: 0.68; 95% CI: 0.47, 0.99 incidence and a beneficial CVD profile at baseline, while DP1 with an unfavourable profile, showed no clear associations after 12 years follow-up. Dietary pattern 2 (DP2, characterised by higher intake of pulses, fish, poultry, processed/red meat, rice, pasta and vegetables, was not associated with the aforementioned outcomes. These data may provide insight for development of public health initiatives focussing on feasible changes in dietary habits.

  16. Dietary Pattern Trajectories from 6 to 12 Months of Age in a Multi-Ethnic Asian Cohort.

    Science.gov (United States)

    Lim, Geraldine Huini; Toh, Jia Ying; Aris, Izzuddin M; Chia, Ai-Ru; Han, Wee Meng; Saw, Seang Mei; Godfrey, Keith M; Gluckman, Peter D; Chong, Yap-Seng; Yap, Fabian; Lee, Yung Seng; Kramer, Michael S; Chong, Mary Foong-Fong

    2016-06-15

    Little is known about the dietary patterns of Asian infants in the first year of life, nor of their associations with maternal socio-demographic factors. Based on the Growing Up in Singapore towards healthy Outcomes (GUSTO) mother-offspring cohort, cross-sectional dietary patterns were derived by factor analysis using 24-h recalls and food diaries of infants at 6-, 9- and 12-months of age. Dietary pattern trajectories were modeled by mapping similar dietary patterns across each age using multilevel mixed models. Associations with maternal socio-demographic variables, collected through questionnaires during pregnancy, were assessed using general linear models. In n = 486 infants, four dietary pattern trajectories were established from 6- to 12-months. Predominantly breastmilk: mainly breastmilk and less formula milk, rice porridge, vegetables, fruits and low-fat fish and meat, Easy-to-prepare foods: infant cereals, juices, cakes and biscuits and Noodles (in soup) and seafood: noodle and common accompaniments. In adjusted models, higher maternal education attainment was correlated with higher start scores on Predominantly breastmilk, but lowest education attainment increased its adherence over time. Older mothers had higher start scores on Easy-to-prepare foods, but younger mothers had increased adherence over time. Chinese mothers had higher start scores on Predominantly breastmilk but greater adherence to GUIDELINES over time, while Indian mothers had higher start scores on Easy-to-prepare foods but greater adherence to Predominantly breastmilk with time (p dietary patterns established during weaning are strongly influenced by maternal socio-demographic factors and remain stable over the first year of life.

  17. The consumption of unhealthy foods by Brazilian children is influenced by their mother's educational level.

    Science.gov (United States)

    Saldiva, Silvia Regina Dias Medici; Venancio, Sonia Isoyama; de Santana, Andréia Cardoso; da Silva Castro, Ana Lucia; Escuder, Maria Mercedes Loureiro; Giugliani, Elsa Regina Justo

    2014-04-03

    To evaluate the association between the consumption of unhealthy foods in children under one year and the education level of the mothers, data obtained from participants of the II Survey on the prevalence of breastfeeding in the Brazilian capitals and the Federal District in 2008 was analyzed. During the second stage of the campaign for multi-vaccination, a questionnaire on food consumption in the last 24 hours was given to mothers or guardians of children under one year old. We analyzed the consumption of unhealthy foods according to age group, maternal education, region of residence and breastfeeding status. The state capitals and the Federal District were grouped according to the five macro-regions of the country (North, Northeast, Southeast, South and West). Processed juice, soda, coffee, cookies/salted snacks and sugar and/or honey were defined as unhealthy foods. Prevalence ratios (RP) for the association between the consumption of unhealthy foods and maternal education were estimated using Poisson regression models. The study included 34,366 children. The consumption of sweet foods started early and was predominant until the age of six months; after this age, the consumption of biscuits and/or snacks became more prevalent. The consumption of these foods also differs in relation to the macro-region of residence. Consumption of unhealthy foods was higher among mothers with lower education levels. The consumption of unhealthy foods by Brazilian children under one year old was high, indicating a need for developing effective strategies to combat the consumption of unhealthy foods in Brazilian children as a way of preventing obesity and other future disorders.

  18. Guiding healthier food choice: systematic comparison of four front-of-pack labelling systems and their effect on judgements of product healthiness.

    Science.gov (United States)

    Hodgkins, Charo E; Raats, Monique M; Fife-Schaw, Chris; Peacock, Matthew; Gröppel-Klein, Andrea; Koenigstorfer, Joerg; Wasowicz, Grazyna; Stysko-Kunkowska, Malgorzata; Gulcan, Yaprak; Kustepeli, Yesim; Gibbs, Michelle; Shepherd, Richard; Grunert, Klaus G

    2015-05-28

    Different front-of-pack (FOP) labelling systems have been developed in Europe by industry and organisations concerned with health promotion. A study (n 2068) was performed to establish the extent to which inclusion of the most prevalent FOP systems--guideline daily amounts (GDA), traffic lights (TL), GDA+TL hybrid (HYB) and health logos (HL)--impact consumer perceptions of healthiness over and above the provision of a FOP basic label (BL) containing numerical nutritional information alone. The design included within- and between-subjects factors. The within-subjects factors were: food (pizzas, yogurts and biscuits), healthiness of the food (high health, medium health and low health) and the repeated measurements under BL and test FOP label conditions. The between-subjects factors were: the system (GDA, TL, GDA+TL hybrid, HL), portion size (typical portion size and a 50% reduction of a typical portion) and country (the UK, Germany, Poland and Turkey). Although the FOP systems tested did result in small improvements for objective understanding under some conditions, there was little difference between the provision of an FOP label containing basic numerical nutritional information alone or between the various systems. Thus, any structured and legible presentation of key nutrient and energy information on the FOP label is sufficient to enable consumers to detect a healthier alternative within a food category when provided with foods that have distinctly different levels of healthiness. Future research should focus on developing greater understanding of the psychological and contextual factors that impact motivation and the opportunity to use the various FOP systems in real-world shopping settings.

  19. An independent audit of the Australian food industry's voluntary front-of-pack nutrition labelling scheme for energy-dense nutrition-poor foods.

    Science.gov (United States)

    Carter, O B J; Mills, B W; Lloyd, E; Phan, T

    2013-01-01

    Since 2006, the Australian food industry has promoted its front-of-pack (FOP) food labelling system-the Daily Intake Guide (DIG)-as a success story of industry self-regulation. With over 4000 products already voluntary featuring the DIG, the industry argues that government regulation of FOP nutrition labelling is simply unnecessary. However, no independent audit of the industry's self-regulation has ever been undertaken and we present the first such Australian data. Energy-dense nutrient-poor (EDNP) snacks were audited at nine Australian supermarkets, including biscuits, candy, ice creams, chocolates, crisps, sports drinks, energy drinks, flavoured milks, sweetened juices and soft drinks. In these categories nutrition labels were recorded for 728 EDNP products in various packaging sizes. The DIG was displayed on 66% of audited EDNP products but most of these (75%) did not report saturated fat and sugar content. Only generic supermarket EDNP products were likely to display saturated fat and sugar content, compared with very few branded products (48% vs 4%, P<0.001). Branded products not displaying fat and sugar content contained on average 10-times more saturated fat than those displaying such (10% vs 1% DI, P<0.001) and nearly twice as much sugar (21 vs 13% DI, P<0.05). Most Australian manufacturers of EDNP products have adopted the DIG; consistent with industry claims of widespread adoption, but almost all still avoid displaying the high saturated fat and sugar content of their products by opting for the 'energy alone' option, violating the industry's own voluntarily guidelines and highlighting serious weaknesses with the industry's self-regulation.

  20. Dietary sources of sugars in adolescents' diet: the HELENA study.

    Science.gov (United States)

    Mesana, M I; Hilbig, A; Androutsos, O; Cuenca-García, M; Dallongeville, J; Huybrechts, I; De Henauw, S; Widhalm, K; Kafatos, A; Nova, E; Marcos, A; González-Gross, M; Molnar, D; Gottrand, F; Moreno, L A

    2018-03-01

    To report dietary sugars consumption and their different types and food sources, in European adolescents. Food consumption data of selected groups were obtained from 1630 adolescents (45.6% males, 12.5-17.5 years) from the HELENA study using two nonconsecutive 24-h recalls. Energy intake, total sugars and free sugars were assessed using the HELENA-DIAT software. Multiple regression analyses were performed adjusting for relevant confounders. Total sugars intake (137.5 g/day) represented 23.6% and free sugars (110.1 g/day), 19% of energy intake. Girls had significantly lower intakes of energy, carbohydrates, total sugars and free sugars. 94% of adolescents had a consumption of free sugars above 10% of total energy intake. The main food contributor to free sugars was 'carbonated, soft and isotonic drinks,' followed by 'non-chocolate confectionary' and 'sugar, honey, jam and syrup.' Older boys and girls had significantly higher intakes of free sugars from 'cakes, pies and biscuits.' Free sugars intake was negatively associated with low socioeconomic status for 'non-chocolate confectionary' and 'sugar, honey and jam' groups; with low maternal educational level for carbonated and 'soft drinks,' 'sugar, honey and jam,' 'cakes and pies' and 'breakfast cereals' groups; and with high paternal educational level for 'carbonated and soft drinks' and 'chocolates' group. The majority (94%) of studied adolescents consumed free sugars above 10% of daily energy intake. Our data indicate a broad variety in foods providing free sugars. Continued efforts are required at different levels to reduce the intake of free sugars, especially in families with a low educational level.

  1. Adolescents' non-core food intake: a description of what, where and with whom adolescents consume non-core foods.

    Science.gov (United States)

    Toumpakari, Zoi; Haase, Anne M; Johnson, Laura

    2016-06-01

    Little is known about adolescents' non-core food intake in the UK and the eating context in which they consume non-core foods. The present study aimed to describe types of non-core foods consumed by British adolescents in total and across different eating contexts. A descriptive analysis, using cross-sectional data from food diaries. Non-core foods were classified based on cut-off points of fat and sugar from the Australian Guide to Healthy Eating. Eating context was defined as 'where' and 'with whom' adolescents consumed each food. Percentages of non-core energy were calculated for each food group in total and across eating contexts. A combined ranking was then created to account for each food's contribution to non-core energy intake and its popularity of consumption (percentage of consumers). The UK National Diet and Nutrition Survey 2008-2011. Adolescents across the UK aged 11-18 years (n 666). Non-core food comprised 39·5 % of total energy intake and was mostly 'Regular soft drinks', 'Crisps & savoury snacks', 'Chips & potato products', 'Chocolate' and 'Biscuits'. Adolescents ate 57·0 % and 51·3 % of non-core food at 'Eateries' or with 'Friends', compared with 33·2 % and 32·1 % at 'Home' or with 'Parents'. Persistent foods consumed across eating contexts were 'Regular soft drinks' and 'Chips & potato products'. Regular soft drinks contribute the most energy and are the most popular non-core food consumed by adolescents regardless of context, and represent a good target for interventions to reduce non-core food consumption.

  2. Use of food labels by adolescents to make healthier choices on snacks: a cross-sectional study from Sri Lanka.

    Science.gov (United States)

    Talagala, Ishanka A; Arambepola, Carukshi

    2016-08-08

    Unhealthy snacking is commonly seen among adolescents. Therefore, use of food labels is promoted for making healthier choices on packaged snacks. This study was conducted to assess the use of food labels in making choices on packaged snack and its associated factors among adolescents. A cross-sectional study was conducted in 2012 among 542 Grade 12 students in Sri Lanka. Eight classes were selected as 'clusters' for the study (two classes each from two schools that were selected randomly from each list of 'Girls only' and 'Boys only' schools in Colombo district). A self-administered questionnaire assessed their socio-demography, snacking behaviour, attitudes and nutrition knowledge related to food labels. Adolescents' use of labels was assessed by three practices (label reading frequency, attention paid to label contents and correct interpretation of six hypothetical labels of snacks). Based on total scores obtained for the three practices, 'satisfactory' (score ≥75(th) percentile mark) and 'unsatisfactory' (score snacks; predominantly on biscuits (85 %) and cola-drinks (77 %) and 88 % selected snacks on their own. The majority (74.5 %) was frequent ('always' or 'most often') label readers with female predominance (p snacks, although some did it for reasons such as attractive label (63 %). The majority (84 %) had good knowledge (obtaining more than the 75(th) percentile mark) on interpreting labels. Although not statistically significant, 'unsatisfactory' label use was higher among males (73 %), purchasing power (70.4 %) and unhealthy snacking behaviour (73 %). In contrast, among the marketing strategies, identifying known brands (73.2 %) and imported products (75.8 %) as 'good' products were significantly associated with 'unsatisfactory' label use (p good knowledge and positive attitudes, food label use is unsatisfactory among adolescents. Skills in reading labels should be addressed in the 'School canteen policy' in Sri Lanka.

  3. Occurrence of total aflatoxins, ochratoxin A and deoxynivalenol in foodstuffs available on the Lebanese market and their impact on dietary exposure of children and teenagers in Beirut.

    Science.gov (United States)

    Soubra, L; Sarkis, D; Hilan, C; Verger, P

    2009-02-01

    Mycotoxins are fungal metabolites commonly present in food and constituting a potential threat to food safety. Total aflatoxins (AFT), ochratoxin A (OTA) and deoxynivalenol (DON) are among the most widespread mycotoxins. We assessed the occurrence of AFT, OTA and DON in some foodstuffs available on the Lebanese market and evaluated the potential risk to the health of children and teenagers in Beirut from dietary exposure to these mycotoxins. Analytical data on the contamination of raw and processed cereals and cereal-based products, pulses and nuts were collected. The mean levels of AFT, OTA and DON were calculated for each food items. Levels of dietary exposure were obtained by combining food consumption data with the mean mycotoxin levels, adopting a deterministic approach. Intakes were calculated for average and high consumers (75th and 95th percentile) among children and teenagers, and compared with the provisional tolerable daily intake (PTDI) or provisional tolerable weekly intake (PTWI) of the respective mycotoxin. The results showed that mycotoxin levels in the food samples were generally below national/European maximum limits. However, high levels of AFT, OTA and DON were found in some samples of nuts, biscuits and bread. The calculated intake for AFT exceeded its respective PTDI in all groups by a factor ranging from 3 to 7. The intakes of OTA and DON were found to be below the threshold of toxicological concern established for these mycotoxins by international expert groups, although the intake of DON in children at the highest percentile (P95) was close to its PTDI. Our study highlights the need to reconsider the maximum permissible levels of total aflatoxins in some foodstuffs and to establish regulatory guidelines regarding OTA and DON. The results also emphasise the need for routine monitoring of the levels of mycotoxin contamination in foodstuffs that are highly consumed by Lebanese children and teenagers, i.e. cereals and cereal-based products.

  4. Study of Snack Pattern and Some Factors Affecting It among Elementary School Students in the Gonbad, Iran

    Directory of Open Access Journals (Sweden)

    Qasem Abedi

    2017-03-01

    Full Text Available Introduction and purpose: Healthy nutrition is an important factor in student learning and educational achievement. The present study aimed to survey snack pattern and some of its associated factors among students in elementary schools of Gonbad city, Iran, during 2013-2014. Methods: This cross-sectional study was performed in 245 students from eight elementary schools (both state and independent of Gonbad city, Iran. The participants were chosen through multistage sampling method; in doing so, first Gonbad city was divided into four regions. The subjects were selected after selecting a random sample of schools in each region proportionate to the size of the region. Data was collected through a checklist consisting of two parts of demographic data and consumed snacks, which were collected by health experts. To analyze the data, Chi-squared test and Spearman’s rank-order correlation were used in SPSS, version 17. Results: The mean age of the students was 10.3±1.4 years. About 97.7% of the students consumed snack. Biscuits, cakes, and cookies were the most frequently consumed snacks (49%. Moreover, a significant relationship was found between snack consumption and maternal age (P<0.045, maternal educational level (P<0.001, and birth order of the students (P<0.045. Conclusion: Despite the favorable status of snack consumption in students, more attention should be drawn to the type of materials used in snacks. Given the importance of consumption of breakfast and snack in students, we recommend implementing training programs for students as to the importance of eating snacks.  

  5. A randomized controlled trial to determine the efficacy of a high carbohydrate and high protein ready-to-eat food product for weight loss.

    Science.gov (United States)

    Fuller, N R; Fong, M; Gerofi, J; Leung, L; Leung, C; Denyer, G; Caterson, I D

    2016-04-01

    Incorporating meal replacements has been shown to produce a significantly greater weight loss than a conventional reduced calorie diet. Ready-to-eat conventional foods may also be effective in this role and provide additional benefit because of their palatability, acceptance and enjoyment and thus increase dietary compliance. This trial investigated the efficacy of a ready-to-eat food product (Vita-Weat biscuit) that is both high in carbohydrate and high in protein as part of a diet prescription for weight loss in an overweight and obese population group. A total of 76 participants were randomized to a 6-week weight loss intervention including the ready-to-eat food product (intervention group) or advice on the 'Australian Guide to Healthy Eating' (control group). Both groups lost approximately 2 kg weight which equated to a reduction in body mass index of 0.70 kg m(-2) . There was no significant difference in percentage weight loss from screening to 6 weeks between the two groups; mean difference for the intervention vs. -0.20% (95% confidence interval: -0.96, 1.36); P = 0.73. Both diets were nutritionally matched and well-accepted over the 6-week period. This study shows that the inclusion of a ready-to-eat food product can be included as part of a dietary programme to achieve a clinically significant weight loss over a short period. This may have benefit when incorporated into an individual's meal plan intermittently to assist weight control. It also provides support for current public health nutritional guidelines as the participants in this study following such advice were also successful in achieving a clinically meaningful weight loss. © 2016 World Obesity.

  6. Approaches to stream solute load estimation for solutes with varying dynamics from five diverse small watershed

    Science.gov (United States)

    Aulenbach, Brent T.; Burns, Douglas A.; Shanley, James B.; Yanai, Ruth D.; Bae, Kikang; Wild, Adam; Yang, Yang; Yi, Dong

    2016-01-01

    Estimating streamwater solute loads is a central objective of many water-quality monitoring and research studies, as loads are used to compare with atmospheric inputs, to infer biogeochemical processes, and to assess whether water quality is improving or degrading. In this study, we evaluate loads and associated errors to determine the best load estimation technique among three methods (a period-weighted approach, the regression-model method, and the composite method) based on a solute's concentration dynamics and sampling frequency. We evaluated a broad range of varying concentration dynamics with stream flow and season using four dissolved solutes (sulfate, silica, nitrate, and dissolved organic carbon) at five diverse small watersheds (Sleepers River Research Watershed, VT; Hubbard Brook Experimental Forest, NH; Biscuit Brook Watershed, NY; Panola Mountain Research Watershed, GA; and Río Mameyes Watershed, PR) with fairly high-frequency sampling during a 10- to 11-yr period. Data sets with three different sampling frequencies were derived from the full data set at each site (weekly plus storm/snowmelt events, weekly, and monthly) and errors in loads were assessed for the study period, annually, and monthly. For solutes that had a moderate to strong concentration–discharge relation, the composite method performed best, unless the autocorrelation of the model residuals was diagnostics could be used to approximate overall accuracies and annual precisions. For the period-weighed approach, errors were lower when the variance in concentrations was lower, the degree of autocorrelation in the concentrations was higher, and sampling frequency was higher. The period-weighted approach was most sensitive to sampling frequency. For the regression-model and composite methods, errors were lower when the variance in model residuals was lower. For the composite method, errors were lower when the autocorrelation in the residuals was higher. Guidelines to determine the best

  7. Prevalence of Phosphorus-Based Additives in the Australian Food Supply: A Challenge for Dietary Education?

    Science.gov (United States)

    McCutcheon, Jemma; Campbell, Katrina; Ferguson, Maree; Day, Sarah; Rossi, Megan

    2015-09-01

    Phosphorus-based food additives may pose a significant risk in chronic kidney disease given the link between hyperphosphatemia and cardiovascular disease. The objective of the study was to determine the prevalence of phosphorus-based food additives in best-selling processed grocery products and to establish how they were reported on food labels. A data set of 3000 best-selling grocery items in Australia across 15 food and beverage categories was obtained for the 12 months ending December 2013 produced by the Nielsen Company's Homescan database. The nutrition labels of the products were reviewed in store for phosphorus additives. The type of additive, total number of additives, and method of reporting (written out in words or as an E number) were recorded. Presence of phosphorus-based food additives, number of phosphorus-based food additives per product, and the reporting method of additives on product ingredient lists. Phosphorus-based additives were identified in 44% of food and beverages reviewed. Additives were particularly common in the categories of small goods (96%), bakery goods (93%), frozen meals (75%), prepared foods (70%), and biscuits (65%). A total of 19 different phosphorus additives were identified across the reviewed products. From the items containing phosphorus additives, there was a median (minimum-maximum) of 2 (1-7) additives per product. Additives by E number (81%) was the most common method of reporting. Phosphorus-based food additives are common in the Australian food supply. This suggests that prioritizing phosphorus additive education may be an important strategy in the dietary management of hyperphosphatemia. Further research to establish a database of food items containing phosphorus-based additives is warranted. Copyright © 2015 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.

  8. Gênese e Morfologia de Estruturas Sedimentares Induzidas por Atividade Microbiana (MISS em Sedimentos da Lagoa Vermelha (Região dos Lagos – Rio de Janeiro

    Directory of Open Access Journals (Sweden)

    Lorena da Fonseca Sampaio

    2015-01-01

    Full Text Available dimentos. O desconhecimento dos critérios que permitem a identificação dessas estruturas no registro geológico dificulta seu amplo reconhecimento, sendo por vezes confundidas com estruturas físicas de deposição e erosão. Historicamente, a Lagoa Vermelha é reconhecida por estudos biológicos, mineralógicos, geoquímicos e isotópicos, relacionados a estromatólitos e esteiras microbianas. Contudo, as estruturas sedimentares induzidas por atividade microbiana nunca foram objeto de estudo. Dessa forma, o presente estudo objetiva a análise e caracterização das MISS que ocorrem nos sedimentos da Lagoa Vermelha, reconhecendo os principais fatores biossedimentológicos envolvidos em sua gênese. Foi possível a distinção de onze estruturas resultantes dos processos de crescimento microbial (estrutura de nivelamento laminada, bioestabilização (gretas de dessecamento; mat curls; mat chips, metabolismo da esteira (biolaminito; estromatólito; estromatólito biscuit; nódulo trombolítico, binding, baffling e trapping e estruturas resultantes de mais de uma atividade microbial interagindo com a dinâmica sedimentar (wrinkles; estrutura de descolamento; petees. Análises petrográficas permitiram o reconhecimento dessas estruturas em microescala e de outras feições organossedimentares associadas à atividade microbial. Os resultados gerados permitem a melhor compreensão da interação entre processos microbiais e fatores ambientais atuantes na formação de estruturas sedimentares induzidas por micro-organismos, bem como, auxiliam seu reconhecimento no registro geológico em sucessões continentais e marinhas.

  9. I Hear You Eat and Speak: Automatic Recognition of Eating Condition and Food Type, Use-Cases, and Impact on ASR Performance.

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    Simone Hantke

    Full Text Available We propose a new recognition task in the area of computational paralinguistics: automatic recognition of eating conditions in speech, i. e., whether people are eating while speaking, and what they are eating. To this end, we introduce the audio-visual iHEARu-EAT database featuring 1.6 k utterances of 30 subjects (mean age: 26.1 years, standard deviation: 2.66 years, gender balanced, German speakers, six types of food (Apple, Nectarine, Banana, Haribo Smurfs, Biscuit, and Crisps, and read as well as spontaneous speech, which is made publicly available for research purposes. We start with demonstrating that for automatic speech recognition (ASR, it pays off to know whether speakers are eating or not. We also propose automatic classification both by brute-forcing of low-level acoustic features as well as higher-level features related to intelligibility, obtained from an Automatic Speech Recogniser. Prediction of the eating condition was performed with a Support Vector Machine (SVM classifier employed in a leave-one-speaker-out evaluation framework. Results show that the binary prediction of eating condition (i. e., eating or not eating can be easily solved independently of the speaking condition; the obtained average recalls are all above 90%. Low-level acoustic features provide the best performance on spontaneous speech, which reaches up to 62.3% average recall for multi-way classification of the eating condition, i. e., discriminating the six types of food, as well as not eating. The early fusion of features related to intelligibility with the brute-forced acoustic feature set improves the performance on read speech, reaching a 66.4% average recall for the multi-way classification task. Analysing features and classifier errors leads to a suitable ordinal scale for eating conditions, on which automatic regression can be performed with up to 56.2% determination coefficient.

  10. PENGARUH PENGERINGAN DENGAN FAR INFRARED DRYER, OVEN VAKUM DAN FREEZE DRYER TERHADAP WARNA, KADAR TOTAL KAROTEN, BETA KAROTEN DAN VITAMIN C PADA DAUM BAYAM (Amaranthus Tricolor L. [Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene, Beta-Carotene, and Vitamin C of Spinach Leaves (Amaranthus Tricolor L.

    Directory of Open Access Journals (Sweden)

    Ridwan Thahir2

    2005-08-01

    Full Text Available Spinach is a well known vegetable as a source of nutrition especially for is carotene. Soinach leaves need to be dried for application in product development of food like biscuit, extruded products and analysis. One the drying method that became popular is drying using infrared wave. The aim of this research was to compare the effect of blanching and drying (far infrared dryer, oven vacuum, and freeze dryer on the color, total carotene, beta-carotene, and vitamin C of spinach leaves. Blanching and drying of increased brightness, a value, and b value. The a value is shows spinach brightness in mix red-green color while b value shows mix blue-yellow. Total carotene of fresh spinach decreased by 10.47% after blanching. Drying with vacuum decreased the total carotene by 39.31% (with blanching and 31.66 (with blanching. Drying with freeze dryer decreased the beta carotene by 4.99% (with blanching and 18.60% (with blanching. Drying with FIR dryer decreased spinach total carotene by 34.90% (with blanching and 24.86% (with blanching. The beta-carotene of fresh spinach with balancing treatment decreased of by 16.53%.drying oven vacuum decreased the beta carotene by 42.80% (wiyh blanching and 18.91% (with blanching. Drying with freeze dyer decreased the beta carotene by 29.03% (with blanching the beta carotene. The decreased of beta-carotene is bigger than total carotene. Vitamin C of fresh spinach decreased by 20.35% after blanching. Drying with oven vacuum decreased of 55.77% (without blanching and 65.42% (with blanching f the vitamin C. drying with freeze dryer decreased the vitamin C by 13.21% (without blanching and 30.67% (with blanching. Meanwhile, the vitamin C of spinach after drying with FIR dyer decreased of 60.53% (without blanching and 70.29% (with blanching.

  11. PREDIKSI MASA KEDALUWARSA WAFER DENGAN ARTIFICIAL NEURAL NETWORK (ANN BERDASARKAN PARAMETER NILAI KAPASITANSI (Prediction of Wafer Shelf Life Using Artificial Neural Network Based on Capacitance Parameter

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    Erna Rusliana Muhamad Saleh

    2014-02-01

    Full Text Available Wafer is type of biscuit frequently found on expired condition in market, therefore prediction method should be implemented to avoid this condition. apart from the prediction of shelf-life of wafer done by laboratory test, which were time-consuming, expensive, required trained panelists, complex equipment and suitable ambience, artificial neural network (ANN based dielectric parameters was proposed in nthis study. The aim of study was to develop model to predict shelf-life employing aNN based capacitance parameter. Back propagation algorithm with trial and error was applied in variations of nodes per hidden layer, number of hidden layers, activation functions, the function of learnings and epochs. The result of study was the model was able to predict wafer shelf-life. The accuracy level was shown by low MSE value (0.01 and high coefficient correlation value (89.25%. Keywords: artificial Neural Network, shelf-life, waffer, dielectric, capacitance   ABSTRAK Wafer adalah jenis makanan kering yang sering ditemukan kedaluwarsa. Penentuan masa kedaluwarsa dengan observasi laboratorium memiliki beberapa kelemahan, diantaranya memakan waktu, panelis terlatih, suasana yang tepat, biaya dan alat uji yang kompleks. alternatif solusinya adalah penggunaan artificial Neural Network (ANN berbasiskan parameter kapasitansi. Tujuan kerja ilmiah ini adalah untuk memprediksi masa kedaluwarsa wafer menggunakan aNN berbasiskan parameter kapasitansi. algoritma pembelajaran yang digunakan adalah Backpropagation dengan trial and error variasi jumlah node per hidden layer, jumlah hidden layer, fungsi aktivasi, fungsi pembelajaran dan epoch. Hasil prediksi menunjukkan bahwa aNN hasil pelatihan yang dikombinasikan dengan parameter kapasitansi mampu memprediksi masa kedaluwarsa wafer dengan MSE terendah 0,01 dan R tertinggi 89,25%. Kata kunci: Jaringan Syaraf Tiruan, masa kedaluwarsa, wafer, dielektrik, kapasitansi

  12. Implantação do HACCP na indústria de alimentos Implementation of the HACCP in the food industry

    Directory of Open Access Journals (Sweden)

    Veruschka Franca de Figueiredo

    2001-04-01

    Full Text Available O conceito da Análise de Perigos e Pontos Críticos de Controle (APPCC é uma abordagem sistemática para garantir a segurança do alimento. O método é baseado em vários princípios diferentes de detecção direta ou indireta de contaminação. O objetivo é controlar a segurança do alimento analisando os perigos em potencial, planejando o sistema para evitar problemas, envolvendo os operadores em tomada de decisão e registro das ocorrências. O conceito da HACCP (APPCC deveria ser aplicado em conjunto com as Boas Práticas de Fabricação. Este artigo discute a importância da HACCP (APPCC na Indústria de Biscoito e que tipo de contaminação é o ponto fraco neste produto. A experiência indicou que existem diversos problemas iniciais na implementação da HACCP, contudo benefícios tangíveis podem ser alcançados a partir da redução das reclamações do consumidor.The Hazard Analysis Critical Control Point (HACCP concept is a systematic approach to ensuring food safety. The method is based on several different principles of direct or indirect detection of contamination. The objective is to control food safety by analyzing the potential hazards, designing the system to prevent problems, involving the operators in decision making and documenting events. HACCP concepts should be applied together with Good Manufacturing Practices. This paper discusses the importance of HACCP in Biscuit Industry and what kind of contamination is a weak point in this product. The results indicated that there are several initial problems in implementing HACCP, however tangible benefits can be achieved through reduced customer complaints.

  13. Evaluation of the effectiveness of a nutrition education intervention performed by primary school teachers

    Directory of Open Access Journals (Sweden)

    Erminia Agozzino

    2007-12-01

    Full Text Available

    Background: Long-term interventions based on the active involvement of students, carried out by properly prepared staff using didactic support material (brochures, games etc. including the participation/involvement of mothers or associates in community interventions; seem to be the most effective ones. This study evaluates the effectiveness of nutrition education interventions carried out by teachers with active didactic methodologies.

    Methods: The research was carried out by administering a frequency of food intake questionnaire, before and after the intervention. To compare the answers given before and after the educational intervention the Wilcoxon-test was applied to dependent data discriminating the group with “sufficient implementation” of the project versus “insufficient implementation”.

    Results: Our data demonstrates that a substantial percentage of children do not report an adequate nutritional intake, making education interventions not only opportune but necessary. In both groups there was an increase in the number of subjects having breakfast, particularly in terms of bread and biscuits intake. In the group with “sufficient implementation” there was an increase in the intake of all kinds of food with respect to the previous day’s intake and a decrease in the intake of meat, fish and legumes consumed during the previous week; in the group with “insufficient implementation” only fish intake increased significantly while vegetable intake decreased in a non-significant way. So this educational intervention appears to have been particularly effective in modifying breakfast habits and reducing snack.

  14. High-antioxidant potatoes: acute in vivo antioxidant source and hypotensive agent in humans after supplementation to hypertensive subjects.

    Science.gov (United States)

    Vinson, Joe A; Demkosky, Cheryil A; Navarre, Duroy A; Smyda, Melissa A

    2012-07-11

    Potatoes have the highest daily per capita consumption of all vegetables in the U.S. diet. Pigmented potatoes contain high concentrations of antioxidants, including phenolic acids, anthocyanins, and carotenoids. In a single-dose study six to eight microwaved potatoes with skins or a comparable amount of refined starch as cooked biscuits was given to eight normal fasting subjects; repeated samples of blood were taken over an 8 h period. Plasma antioxidant capacity was measured by ferric reducing antioxidant power (FRAP). A 24 h urine was taken before and after each regimen. Urine antioxidant capacity due to polyphenol was measured by Folin reagent after correction for nonphenolic interferences with a solid phase (Polyclar) procedure. Potato caused an increase in plasma and urine antioxidant capacity, whereas refined potato starch caused a decrease in both; that is, it acted as a pro-oxidant. In a crossover study 18 hypertensive subjects with an average BMI of 29 were given either six to eight small microwaved purple potatoes twice daily or no potatoes for 4 weeks and then given the other regimen for another 4 weeks. There was no significant effect of potato on fasting plasma glucose, lipids, or HbA1c. There was no significant body weight increase. Diastolic blood pressure significantly decreased 4.3%, a 4 mm reduction. Systolic blood pressure decreased 3.5%, a 5 mm reduction. This blood pressure drop occurred despite the fact that 14 of 18 subjects were taking antihypertensive drugs. This is the first study to investigate the effect of potatoes on blood pressure. Thus, purple potatoes are an effective hypotensive agent and lower the risk of heart disease and stroke in hypertensive subjects without weight gain.

  15. Attitudes of Chilean students from different socioeconomic levels at the beginning of the implementation of the law governing the sale and advertising of foods high in critical nutrients

    Science.gov (United States)

    Olivares Cortes, Sonia; Araneda Flores, Jacqueline; Morales Illanes, Gladys; Leyton Dinamarca, Bárbara; Bustos Zapata, Nelly; Hernández Moreno, María Angélica; Oyarzún Macchiavello, María Teresa

    2017-03-30

    Background: On June 27th 2016 the law that regulates sale and advertising of foods high in critical nutrients was implemented in Chile. This law regulates the processed food packaging labelling of foods high in calories, saturated fats, sugars and sodium. Objective: To determine 8-12 year old school children attitudes, from different socioeconomic levels (SEL) and nutritional status, toward the new food labelling law. Methods: A previously validated survey was applied, adding questions regarding the new logos to be added on the packaging of foods and beverages. A descriptive analysis of the variables being studied was conducted and differences in relation to the SEL and nutritional status were determined using the Chi2 test. Results: Statistically significant differences were not observed for gender or city. Regarding the new logos, 87.3% of the children from a medium to high SEL and 78.5% from low SEL indicated that they liked to be informed about the contents of food (p foods with logos. Fourteen per cent to 22% will continue to consume sweet biscuits, sugary drinks, chocolates and chips, without a difference in SEL. Children with a normal nutritional status and medium to high SEL placed more importance on logos high in calories, saturated fats and sodium, and children of low SEL on logos high in sugar. Overweight or obese children from medium to high SEL considered all four logos more important than children of low SEL. Discussion: These results will facilitate educational and social marketing support to improve the understanding, compliance and fulfillment of the law.

  16. Association of Overweight with Food Portion Size among Adults of São Paulo - Brazil.

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    Jaqueline Lopes Pereira

    Full Text Available Although studies show that portion size affects energy intake, few have demonstrated a link between portion size and weight status, especially in free-living populations. The objective of the present study was to assess the relationship between food portion sizes and overweight in a representative population of adults of São Paulo, Brazil.Cross-sectional population-based study with 1005 adults from São Paulo, Brazil. Dietary data were obtained from two 24-hour recalls. Reported foods were classified into groups and energy contribution, prevalence of consumers and portion sizes were calculated. Individuals were classified according to BMI in with and without overweight. Logistic regression models were used to evaluate the association between food portion sizes and being overweight.The most consumed food groups were: beans, breads/rolls, coffee/tea, milk, rice, and sugar. Rice, red meat, breads/rolls, and white meat were the groups with the highest percentage of contribution to total energy intake. Butter/margarine, toasts/biscuits, sugar, and cakes were the groups with the highest energy density. After adjustment for confounding variables, overweight was associated with larger portions of pizza (OR = 1.052; p = 0.048, red meat (OR = 1.025; p = 0.043, rice (OR = 1.033; p<0.001, salted snacks (OR = 1.078; p = 0.022, and soft drinks (OR = 1.016; p = 0.007.Larger portions of few food groups with different energy densities were associated with being overweight, suggesting that overweight may be related to the consumption of larger portion sizes of a series of food groups, not a food group alone. Additionally, we highlight the importance of considering underreporting as a confounding factor in these associations.

  17. [Food habits of students using school dining rooms in Spain. "Tell Me How You Eat" Study].

    Science.gov (United States)

    Aranceta Bartrina, J; Pérez Rodrigo, C; Serra Majem, L; Delgado Rubio, A

    2004-02-28

    To describe food habits of school-aged population having school meals and to evaluate perceived quality of the service. Descriptive cross-sectional study. Community School lunchrooms in different Spanish regions. Random population sample of children and young people (3-16 year) having school meals in Spain. The study protocol included socio-economical data, food consumption and dietary habits at the school and out of the school. Information was collected by means of two questionnaires: one completed by children at school and a second one completed by the family at home. Valid response was collected from 322 children and 212 families, a response rate of 96.1% children and 63.3% of the families. 88% of the children reported daily consumption of breakfast, 45% used to have a midmorning snack, which consisted of a sandwich (29%); sweet bakery products (27%) or biscuits (15%). 45% of the 12-16-year-old old group reported eating only half of the portion served at lunch in the school, mainly due to disgusting taste or preparation (50%). In the school menus vegetables and fish were offered less frequently than other food groups. 81% of the children referred having an after-school snack in the afternoon, consisting of a sandwich (65%); bakery products (20%); bread and chocolate (20%); yoghurt or fruit (20%). School meals provide a wonderful opportunity to widen the variety of foods in the daily diet of children. Recommendations about school meals should address the quality and variety of the foods served for a healthy diet and stress the educational dimension.

  18. Role of low seed moisture in increasing the effectiveness of gamma rays for plant type and grain quality mutations in wheat, tritium aestivum var k-68

    International Nuclear Information System (INIS)

    Kumar, Devendra; Singh, R.M.

    1975-01-01

    Seeds of the wheat variety K-68 equilibrated at 14 and 4% moisture levels were irradiated with 5,10,15, and 20Kr doses of Co 60 gamma rays. The observations in M 1 generation on germination, survival, seedling height, chromosomal aberrations and pollen and ovule sterility indicated maximum radiosensitivity at 4% seed moisture level with increasing doses. Further, in M 2 generation both mutation frequency and spectrum were much greater at 4% seed moisture level. Desirable mutants from yield point of view were identified in M 2 and stabilized in M 3 generation. Five promising mutants, out of which three were from 4% seed moisture level, along with control were grown in a randomized block design in M 4 generation. Mutant HUW-Dfl yielded highest (29.30q/ha) and HUW-DrHP3 the lowest (18.50q/ha), the control yield being 18.70q/ha. Protein values ranged from 12.57 to 16.76% for different mutants as against 12.92% for control. Mutant HUW-SDf2 had the highest lysine value (2.81%) and HYW-DfHP2 the lowest value (2.21%). There was a significant negative correlation (rsup(=)-.961) between protein and lysine. Pelsenke value ranged from 39 to 246 (min.) for different mutants in contrast to 198 (min.) for control, giving a fairly good latitude for biscuit, bread, and chapati making purposes. Findings clearly indicate that seed moisture greatly influences gamma rays induced mutations which may be attributed to maximum accumulation of long lived free radicals at 4% moisture level. (author)

  19. Wildfire, Fuels Reduction, and Herpetofaunas across Diverse Landscape Mosaics in Northwestern Forests

    Science.gov (United States)

    Bury, R. Bruce

    2004-01-01

    The herpetofauna (amphibians and reptiles) of northwestern forests (U.S.A.) is diverse, and many species are locally abundant. Most forest amphibians west of the Cascade Mountain crest are associated with cool, cascading streams or coarse woody material on the forest floor, which are characteristics of mature forests. Extensive loss and fragmentation of habitat resulted from logging across approximately 50% of old-growth forests in northern California and approximately 80% of stands in Oregon and Washington. There is a complex landscape mosaic and overlap of northern and southern biotic elements in the Klamath-Siskiyou Region along the Oregon and California border, creating a biodiversity hotspot. The region experiences many low-severity fires annually, punctuated by periodic major fires, including the Biscuit fire, the largest in North America in 2002. In the fire's northern portion, severe fire occurred on >50% of stands of young, managed trees but on only about 25a??33% of old-growth stands. This suggests that the legacy of timber harvest may produce fire-prone stands. Calls for prescribed fire and thinning to reduce fuel loads will remove large amounts of coarse woody material from forests, which reduces cover for amphibians and alters nutrient inputs to streams. Our preliminary evidence suggests no negative effects of wildfire on terrestrial amphibians, but stream amphibians decrease following wildfire. Most reptiles are adapted to open terrain, so fire usually improves their habitat. Today, the challenge is to maintain biodiversity in western forests in the face of intense political pressures designed to 'prevent' catastrophic fires. We need a dedicated research effort to understanding how fire affects biota and to proactively investigate outcomes of fuel-reduction management on wildlife in western forests.

  20. SCHOOL DIETARY HABITS AND INCIDENCE OF DENTAL CARIES.

    Science.gov (United States)

    Monteagudo, Celia; Téllez, Francisco; Heras-González, Leticia; Ibañez-Peinado, Diana; Mariscal-Arcas, Miguel; Olea-Serrano, Fatima

    2015-07-01

    healthy dietary habits are considered to improve oral health and tooth quality. Caries treatment comprises tooth restoration with dental composites and sealants, almost all (> 90%) of which contain bisphenol A (BPA). Study hypotheses were: a) breakfast and oral hygiene habits are important factors in dental caries development; and b) dental caries treatment with epoxy-resins entails a risk of oral exposure to monomers migrating from the polymeric material. We evaluated caries in the teeth of a Spanish school population and determined the percentage treated with dental composites. to relate consumption of breakfast components and oral hygiene habits to dental caries and determine the presence of sealants/composites as potential sources of BPA exposure. subjects: 582 schoolchildren from Granada city (Southern Spain) aged 7 yrs; mean (SD) of 7.55 (0.64) yrs. caries was detected in 21.7% of their teeth. Mean breakfast quality index (BQI) score, based on nutritional questionnaires, was 5.18 (1.29). Breakfast with foods rich in simple sugars representing > 5% of total daily energy was consumed by 24% of the population and was significantly associated with caries frequency in binary logistic regression analysis. Biscuit consumption was reported by 35.8% and significantly associated with caries frequency. Breakfast intake of bakery products/ cereals and of dairy products showed a significant inverse association with caries frequency. No significant relationship was observed between caries and BQI score or oral hygiene factors. further research is required to elucidate the role of diet in caries and the associated risk of exposure to estrogenic xenobiotics such as BPA. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  1. Students' construction of a simple steam distillation apparatus and development of creative thinking skills: A project-based learning

    Science.gov (United States)

    Diawati, Chansyanah; Liliasari, Setiabudi, Agus; Buchari

    2017-05-01

    This project-based learning combined the chemistry of separation process using steam distillation with engineering design process in an undergraduate chemistry course. Students built upon their knowledge of phase changes, immiscible mixture, and the relationship between vapor pressure and boiling point to complete a project of modifications steam distillation apparatus. The research method is a qualitative case study, which aims to describe how (1) the creative thinking skills of students emerged during six weeks of theproject, (2) students built steam distillation apparatus characteristics as the project product and (3) students response to the project-based learning model. The results showed that the students had successfully constructed a steam distillation apparatus using plastic kettle as steam generator and distillation flask. A Plastic tubewas used to drain water vapor from steam generator to distillation flask and to drain steam containing essential oil to the condenser. A biscuit tin filled with ice was used as a condenser. The time required until resulting distillate was fifteen minutes. The production of essential was conductive qualitatively by a very strong smell typical of essential oil and two phases of distillate. Throughout the project, students formulated the relevant and varied problem, formulated the goals, proposed the ideas of the apparatus and materials, draw apparatus design, constructed apparatus, tested apparatus, evaluated, and reported the project. Student response was generally positive. They were pleased, interested, more understanding the concepts and work apparatus principles, also implemented new ideas. These results indicate that project-based learning can develop students' creative thinking skills. Based on these results, it is necessary to conduct research and implemented project-based learning to other concepts.

  2. Optimization and validation of a methodology for the qualitative determination of polar pesticides in a carbonated soft drink and some cookies for EFS-CG/DEM

    International Nuclear Information System (INIS)

    Cartin Elizondo, Jorge Eduardo

    2014-01-01

    Chemical analysis of polar pesticides has been qualitatively interest in forensic scientific research by toxicological qualities to the attainment of crimes against human life, pets and plants; associating people and objects in the scene and the possible ways in which the events occurred. The Unidad de Toxicos y Varios of the Seccion de Quimica Analitica of the Departamento de Ciencias Forenses has analyzed polar pesticides and other families to concentration levels, is compared to the environmental analysis and quality control of food. The compounds are used in Costa Rica in recent years as acute chemical weapon to commit crimes against human and animal life. The toxic and lethal amounts of polar pesticides in mammals orally have been milligram level. The Seccion de Quimica Analitica has developed a qualitative methodology to analyze polar pesticides as minor components. The need for reliable analytical quality results has made it necessary to approach a review of the methodology of routine. The review has been solved by selecting two matrices characteristics in such cases: a solid food commercially known as maria biscuits and a carbonated cola. Analytes have been selected based on: greater toxicity, broad spectrum of analytes polarity, the octanol-water partition constant, the water solubility among others. The extraction of analytes in matrices has been selected by solid-phase extraction. The instrumental technique used is gas chromatography with mass selective detector. A method of acquisition optimized in its injection is used. The analysis of instrumental signals were obtained in scanning mode all ions formed, known as Scan and by monitoring mode of ions selected ions (MIS), analysis of the data is acquired in Scan mode because concentration levels of work. The methodology for the qualitative determination of pesticide meets the criteria established for the chemical identification of analytes carbofuran, phorate, terbufos, methyl parathion, chlorpyrifos and

  3. When Singular and Plural are Both Grammatical: Semantic and Morphophonological Effects in Agreement.

    Science.gov (United States)

    Mirković, Jelena; Macdonald, Maryellen C

    2013-10-01

    The utterance planning processes allowing speakers to produce agreement between subjects and verbs ( the cats pl are pl asleep ) have been the topic of extensive study as a window into language production mechanisms. A key question has been the extent to which agreement processing is influenced by semantic and phonological factors. Most prior studies have found limited effects of non-syntactic, particularly phonological factors, leading to conclusions that agreement is computed by a process influenced strongly by syntactic factors and with only a minor contribution of semantics. This conclusion may have been influenced by use of agreement error data as the main dependent variable, because errors are rare, potentially reducing sensitivity to the interaction of several factors. Two studies investigate agreement processing in Serbian, which allows both singular and plural verb forms to agree with plural nouns in some constructions. We use these constructions to further investigate the contribution of semantic factors to agreement, by manipulating levels of individuation of the members of a set. In addition, we investigate the effect of morphophonological homophony onto the participants' productions of agreeing forms. The findings are discussed in the context of three models of agreement (Marking & Morphing, competition and controller misidentification), which differ in the extent to which they allow the influence of non-syntactic factors on agreement. We also compare the behavioral findings with the predictions of four computational implementations of the Marking & Morphing account. We discuss the implications of the behavioral and computational findings for models of agreement and the language production more broadly. Rosemary: Some biscuits or a piece of cake… 'goes' or 'go' better with an afternoon tea?

  4. Food group contribution of essential elements of the Sao Paulo State market basket

    Energy Technology Data Exchange (ETDEWEB)

    Avegliano, Roseane P.; Maihara, Vera A., E-mail: pagliaro@usp.b, E-mail: vmaihara@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Silva, Fabio F. da, E-mail: ffsusp@uol.com.b [Universidade de Sao Paulo (USP), SP (Brazil). Inst. de Matematica e Estatistica. Empresa Junior de Informatica, Matematica e Estatistica

    2009-07-01

    To establish a Market Basket of Sao Paulo state seventy-one foods, with a mean consumption of more than 2 g day{sup -1} per person, were grouped into 30 food categories. The food groups were: cereals, leguminous, leafy vegetables, fruity vegetables, tuberous vegetables, tropical fruits, other fruits, flours, pastas, breads, biscuits, prime grade beef, standard grade beef, pork meats, other meats, poultry, milk/cream, other dairy products, sugars, sweets, salts, sauces, oils, fats, alcoholic beverages, non-alcoholic beverages, coffee, ready-made dishes, saltwater and freshwater fishes. Information about individual food consumption was obtained from a recent national household food budget survey 'POF 2002-2003' conducted by the Brazilian Institute for Geography and Statistics from July 2002 to June 2003. Sampling and kitchen preparation of foods were carried out in restaurants of the University of Sao Paulo. Each food item was individually prepared table-ready. Foods of the same group were mixed, homogenized, pulverized and analyzed for the determination of Ca, Cr, Fe, K, Na and Zn concentrations by Instrumental Neutron Activation Analysis. Average daily intake of each element was calculated by multiplying the element concentration in the food by the corresponding weight of the ready-to-consume food group. The contribution of each food group to the total daily intake of elements by the ready-to-consume food groups of the Market Basket was evaluated. The food groups representing the highest contributions were salts: 79% Na; breads: 37% Fe and 46% Cr; cereals: 19% Zn and milk/cream: 58% Ca and 24% K. (author)

  5. Electrochemical immunosensor for the milk allergen β-lactoglobulin based on electrografting of organic film on graphene modified screen-printed carbon electrodes.

    Science.gov (United States)

    Eissa, Shimaa; Tlili, Chaker; L'Hocine, Lamia; Zourob, Mohammed

    2012-01-01

    A novel label-free voltammetric immunosensor for sensitive detection of β-lactoglobulin using graphene modified screen printed electrodes has been developed. The derivatization of the graphene electrode surface was achieved by electrochemical reduction of in situ generated 4-nitrophenyl diazonium cations in aqueous acidic solution, followed by electrochemical reduction of the terminal nitro groups to amines. The electrochemical modification protocol was optimized in order to generate monolayer of nitrophenyl groups on the graphene surface without complete passivation of the electrode. Unlike the reported method for graphene functionalization, we demonstrated here the ability of the electrografting of aryl diazonium salt to attach an organic film to the graphene surface in a controlled manner by choosing the suitable grafting protocol. Next, the amine groups on the graphene surface were activated using glutaraldehyde and used for the covalent immobilization of β-lactoglobulin antibodies. Cyclic and differential pulse voltammetry carried out in an aqueous solution containing [Fe(CN)(6)](3-/4-) redox pair have been used for the immunosensor characterization. The results demonstrated that the DPV reduction peak current of [Fe(CN)(6)](3-/4-) decreased linearly with increasing the concentration of β-lactoglobulin due to the formation of antibody-antigen complex on the modified electrode surface. The immunosensor obtained using this novel approach enabled a detection limit of 0.85 pg mL(-1) and a dynamic range from 1 pg mL(-1) to 100 ng mL(-1) of β-lactoglobulin in PBS buffer. In addition, the immunosensor evaluated in different samples including cake, cheese snacks, a sweet biscuit, showing excellent correlation with the results obtained from commercially enzyme-linked immunosorbent assay (ELISA) method. Copyright © 2012 Elsevier B.V. All rights reserved.

  6. Dietary fatty acid intake, its food sources and determinants in European adolescents: the HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) Study.

    Science.gov (United States)

    Vyncke, Krishna E; Libuda, Lars; De Vriendt, Tineke; Moreno, Luis A; Van Winckel, Myriam; Manios, Yannis; Gottrand, Frederic; Molnar, Denes; Vanaelst, Barbara; Sjöström, Michael; González-Gross, Marcela; Censi, Laura; Widhalm, Kurt; Michels, Nathalie; Gilbert, Chantal C; Xatzis, Christos; Cuenca García, Magdalena; de Heredia, Fátima Pérez; De Henauw, Stefaan; Huybrechts, Inge

    2012-12-28

    Dietary fatty acids (FA) play a role in several (patho)physiological processes at any age, and different FA have different effects on lipid status and health outcome. The present study aims to describe the FA intake and its main food sources in a population of healthy European adolescents and to assess the variation in intake as a function of non-dietary factors. FA intake was assessed with 24 h recall interviews in 1804 adolescents aged 12·5-17·5 years. Usual intakes were calculated using the multiple source method. Multilevel analyses, adjusting for study centre, were used to investigate the influence of non-dietary factors. The mean total fat intake was 33·3 (sd 1·2) % of total energy intake (%E). The mean SFA intake was 13·8 (sd 1·2) %E, with 99·8 % of the population exceeding the recommendations. SFA was mainly delivered by meat and cake, pies and biscuits. In most adolescents, the PUFA intake was too low, and 35·5 % of the population did not achieve the minimum recommended intake for α-linolenic acid (ALA). The main determinants of FA intake in the present study population were age and sex, as well as physical activity in the male subgroup. No contributions of body composition, socio-economic status or sexual maturation to the variance in FA intake were observed. In conclusion, the most important public health concerns regarding FA intake in this adolescent population were the low intake of ALA and the high intake of SFA, mainly seen in the younger-aged boys. In this group the major contributor to SFA was meat.

  7. Effect of high amylose resistant starch (HAM-RS2) supplementation on biomarkers of inflammation and oxidative stress in hemodialysis patients: a randomized clinical trial.

    Science.gov (United States)

    Tayebi Khosroshahi, Hamid; Vaziri, Nosratola D; Abedi, Behzad; Asl, Bahlol Habibi; Ghojazadeh, Morteza; Jing, Wanghui; Vatankhah, Amir Mansur

    2018-03-13

    Systemic inflammation and oxidative stress play a central role in the pathogenesis of cardiovascular disease and numerous other complications of CKD. Recent studies demonstrated that consumption of a diet enriched with amylose (HAM-RS2), attenuates oxidative stress and inflammation, and improves intestinal microbiome in CKD rats. The present study was designed to explore the effect of dietary amylose supplementation in hemodialysis patients. Forty-six stable hemodialysis patients were randomized to receive biscuits containing 20 g/day during the first four weeks and 25 g/day in the next four weeks of either HAM-RS2 or wheat-flour. Fasting predialysis blood samples obtained before, during and at the end of trial were processed for biomarkers of oxidative stress and inflammation. There was no significant difference in baseline clinical or biochemical parameters between the two groups. Serum levels of TNF-α, IL-6, and malondialdehyde declined significantly (P HAM-RS2-treated group but remained unchanged in the placebo-treated group. No significant difference was observed in serum Interleukin-1β (IL-1β) and hs-CRP concentrations and total antioxidant activity between two groups. Serum urea and creatinine concentrations significantly declined and severity of constipation improved in HAM-RS2-treated patients (P HAM-RS2 consumption was well tolerated and did not cause discernible side effects. Administration of HAM-RS2 for eight weeks significantly reduced levels of inflammatory and oxidative markers in hemodialysis patients confirming the results observed in CKD animals. Long term trials are needed to explore the impact of HAM-RS2 supplementation on clinical outcomes in end stage renal disease population. © 2018 International Society for Hemodialysis.

  8. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples.

    Science.gov (United States)

    Al-Saleh, Abboud; Brennan, Charles S

    2012-11-22

    The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%-95.0%), 1000-kernel weight (35.2-46.9 g) and the test weight (82.2-88.0 kg/hL). All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours). A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **), as well as with the vitreousness of the kernel (r = 0.54 *). Protein content was also correlated with dough stability (r = 0.86 **), extensibility (r = 0.8 **), and negatively correlated with dough weakness (r = -0.69 **). Bread firmness and dough weakness were positively correlated (r = 0.66 **). Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making.

  9. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

    Directory of Open Access Journals (Sweden)

    Abboud Al-Saleh

    2012-11-01

    Full Text Available The relationships between breadmaking quality, kernel properties (physical and chemical, and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%–95.0%, 1000-kernel weight (35.2–46.9 g and the test weight (82.2–88.0 kg/hL. All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours. A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **, as well as with the vitreousness of the kernel (r = 0.54 *. Protein content was also correlated with dough stability (r = 0.86 **, extensibility (r = 0.8 **, and negatively correlated with dough weakness (r = −0.69 **. Bread firmness and dough weakness were positively correlated (r = 0.66 **. Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making.

  10. Behavior study weevil ultradian sitophilus oryzae (coleoptera: curculionidae) treated with ionizing radiation

    International Nuclear Information System (INIS)

    Barrenechea, C.D.; Ritacco, M.

    2012-01-01

    The aim of this study is to determine the sublethal dose of beetle Sitophilus oryzae primary pest grain products through the application of ionizing radiation as disinfestation. process. This beetle is a small insect, reddish brown, 3 mm in length that is characterized by the prolongation of his face. It causes severe damages in the material infesting either larval or adult state. They get their power supply of various materials, which include: grains of wheat, corn, rice, noodles and biscuits, among others. The insect under study, is bred in a natural substrate that infests (noodles) preventing the arrival of direct light and environmental conditions while maintaining the temperature ranging between 19 and 23 o O C with 41% relative humidity average. The adults are irradiated in darkness in the irradiation plant located at the Ezeiza Atomic Center (PISI), whose source is approximately 750 kCi 60 Co activity. Mature specimens are irradiated at 2 kGy, with a dose rate of between 260.00 and 286.33 Gy / min and at temperatures ranging between 15.4 and 18.1 o C until the moment. The material is observed 3 times daily stages comprising ultradian (morning, afternoon and evening) observed number of live / dead etolology, taxismo, physiology and restoration post irradiation, these data are compared with untreated. material. Were irradiated until 255 individuals, verifying the LD 50 for the second day post irradiation. It is found that immediately after the application of the method, adults lose the ability to move, being initially temporarily until it becomes final. Insects move only certain parts of the body (legs and antennae, mainly). In some specimens are observed in the mouth secretions transparent and light yellow in the anal region (under study), response evidenced in adult insects control of this species (author)

  11. Using reduced rank regression methods to identify dietary patterns associated with obesity: a cross-country study among European and Australian adolescents.

    Science.gov (United States)

    Huybrechts, Inge; Lioret, Sandrine; Mouratidou, Theodora; Gunter, Marc J; Manios, Yannis; Kersting, Mathilde; Gottrand, Frederic; Kafatos, Anthony; De Henauw, Stefaan; Cuenca-García, Magdalena; Widhalm, Kurt; Gonzales-Gross, Marcela; Molnar, Denes; Moreno, Luis A; McNaughton, Sarah A

    2017-01-01

    This study aims to examine repeatability of reduced rank regression (RRR) methods in calculating dietary patterns (DP) and cross-sectional associations with overweight (OW)/obesity across European and Australian samples of adolescents. Data from two cross-sectional surveys in Europe (2006/2007 Healthy Lifestyle in Europe by Nutrition in Adolescence study, including 1954 adolescents, 12-17 years) and Australia (2007 National Children's Nutrition and Physical Activity Survey, including 1498 adolescents, 12-16 years) were used. Dietary intake was measured using two non-consecutive, 24-h recalls. RRR was used to identify DP using dietary energy density, fibre density and percentage of energy intake from fat as the intermediate variables. Associations between DP scores and body mass/fat were examined using multivariable linear and logistic regression as appropriate, stratified by sex. The first DP extracted (labelled 'energy dense, high fat, low fibre') explained 47 and 31 % of the response variation in Australian and European adolescents, respectively. It was similar for European and Australian adolescents and characterised by higher consumption of biscuits/cakes, chocolate/confectionery, crisps/savoury snacks, sugar-sweetened beverages, and lower consumption of yogurt, high-fibre bread, vegetables and fresh fruit. DP scores were inversely associated with BMI z-scores in Australian adolescent boys and borderline inverse in European adolescent boys (so as with %BF). Similarly, a lower likelihood for OW in boys was observed with higher DP scores in both surveys. No such relationships were observed in adolescent girls. In conclusion, the DP identified in this cross-country study was comparable for European and Australian adolescents, demonstrating robustness of the RRR method in calculating DP among populations. However, longitudinal designs are more relevant when studying diet-obesity associations, to prevent reverse causality.

  12. Dietary patterns and breast-feeding in Australian children.

    Science.gov (United States)

    Grieger, Jessica A; Scott, Jane; Cobiac, Lynne

    2011-11-01

    To determine the dietary patterns of a national sample of 2-8-year-old Australian children and to establish whether breast-feeding is associated with dietary patterns in this age group. Cross-sectional study using 24 h recall data from the 2007 Australian National Children's Nutrition and Physical Activity Survey. Australia. A total of 2287 children aged 2-8 years. Principal component factor analysis identified three distinct patterns. The 'Non-core food groups' pattern included food groups such as whole-fat dairy products, cheese, medium-high sugar-sweetened breakfast cereals and sweet biscuits, no fruit, reduced/low-fat dairy products and wholegrain bread/rolls. The 'Healthy, meat and vegetable' pattern included vegetables, red meat, fruit and wholegrain bread/rolls and was inversely associated with take-away foods and carbonated sugar-sweetened beverages. The 'Combination' pattern contained many food groups including candy (not chocolate based), pasta/rice products, nuts/seeds, cakes and chocolate, but no fruit or vegetables. Of the 2287 children, 2064 (89·3 %) had been breast-fed. A positive association was found between breast-feeding and the healthy, meat and vegetable pattern (r = 0·267) but not with the other two patterns. Higher scores on this pattern were also associated with younger age, lower BMI, higher birth weight, high likelihood of being in the less-disadvantaged Socio-economic Indexes for Areas category and less likelihood of the child's parents having a lower educational level. These results provide suggestive evidence that breast-feeding during infancy is associated with a healthy dietary pattern in childhood and offers a likely pathway to explain the previously reported association between breast-feeding and chronic disease.

  13. Consumption of 'extra' foods by Australian adults: types, quantities and contribution to energy and nutrient intakes.

    Science.gov (United States)

    Rangan, A M; Schindeler, S; Hector, D J; Gill, T P; Webb, K L

    2009-07-01

    To identify the types and quantities of 'extra' foods, or energy-dense, nutrient-poor foods, consumed by Australian adults, and assess their contribution to total energy and nutrient intakes. We used 24-h recall data from 10 851 adults, aged 19 years and over, who participated in the nationally representative 1995 National Nutrition Survey. 'Extra' foods were defined using principles outlined in the Australian Guide to Healthy Eating and by applying cut points for maximum amounts of fat and sugar within each food category. 'Extra' foods contributed to 36% of daily energy intake with the highest contributors being fried potatoes (2.8%), margarine (2.6%), cakes and muffins (2.5%), beer (2.4%), sugar-sweetened soft drinks (2.4%), and meat pies (2.2%). Both age and sex were important determinants of 'extra' foods intake; younger adults were more likely to consume sugar-sweetened soft drinks, fried potatoes, meat pies and savoury pastries, pizza, crisps, lollies and chocolate; whereas older adults were more likely to consume sweet and savoury biscuits, cakes and muffins, margarine and butter. In all age groups, 'extra' foods contributed more to energy intake for men than women. Overall, 'extra' foods contributed 16% protein, 41% total fat, 41% saturated fat, 47% sugar and approximately 20% of selected micronutrients to the diet. 'Extra' foods contribute excessively to the energy, fat and sugar intakes of Australian adults, while providing relatively few micronutrients. This is of concern for the increasing risk of overweight and chronic disease and poor micronutrient status.

  14. A khorasan wheat-based replacement diet improves risk profile of patients with type 2 diabetes mellitus (T2DM): a randomized crossover trial.

    Science.gov (United States)

    Whittaker, Anne; Dinu, Monica; Cesari, Francesca; Gori, Anna Maria; Fiorillo, Claudia; Becatti, Matteo; Casini, Alessandro; Marcucci, Rossella; Benedettelli, Stefano; Sofi, Francesco

    2017-04-01

    The aim of the present study was to examine whether a replacement diet with products made with organic ancient khorasan wheat could provide additive protective effects in reducing glucose, insulin, lipid and inflammatory risk factors, and in restoring blood redox balance in type 2 diabetes mellitus (T2DM) patients compared to diet with product made with modern organic wheat. We conducted a randomized, double-blinded crossover trial with two intervention phases on 21 T2DM patients (14 females, 7 males). The participants were assigned to consume products (bread, pasta, crackers and biscuits) made using semi-whole flour from organic wheat that was either from ancient khorasan wheat or modern control wheat for 8 weeks in a random order. An 8-week washout period was implemented between the interventions. Laboratory analyses were performed both at the beginning and at the end of each intervention phase. The metabolic risk profile improved only after the khorasan intervention period, as measured by a reduction in total and LDL cholesterol (mean reduction: -3.7 and -3.4 %, respectively), insulin (-16.3 %) and blood glucose (-9.1 %). Similarly, there was a significant reduction in circulating levels of reactive oxygen species (ROS), vascular endothelial growth factor (VEGF) and interleukin-1ra, and a significant increase of total antioxidant capacity (+6.3 %). No significant differences from baseline were noted after the modern control wheat intervention phase. The change (from pre- to post-intervention) between the two intervention arms was significantly different (p diet with ancient khorasan wheat consumption provided additive protection in reducing total and LDL cholesterol, insulin, blood glucose, ROS production, and some inflammatory risk factors, which are all key factors warranting of control in secondary prevention of T2DM compared to a diet with products made with modern wheat.

  15. DIABETES MELLITUS: GENERATING ISSUES FOR THE TEACHING OF BIOCHEMISTRY

    Directory of Open Access Journals (Sweden)

    Rodrigo Maciel Lima

    2016-11-01

    Full Text Available INTRODUCTION: Current education has been grounded on traditional teaching practices; in other words, learning is regarded as an accumulation of knowledge given by the teachers. Use of resources such as videos and games can raise the interest of teachers since they are an attractive and less traditional alternative. Nevertheless, the use of generating issues stands out as it may help teachers to develop contextualized lessons. According to Freire (1987, this is the starting point in the process of constructing knowledge, replacing traditional practices and questioning the student’s previous knowledge of Biochemistry. OBJECTIVES: Thus, the aim of this study was to prepare and present a lesson to a 12th grade class at IF Fluminense on carbohydrates, diabetes mellitus, and isomerism based on the theme “Diabetes Mellitus”. MATERIALS AND METHODS: In order to collect data and check the validity of the use of such methodology in classes of Biochemistry, we used procedures such as: presentation of a video made by the authors about diabetes, a styrofoam model of a hepatic cell and biscuit models to show its metabolic functioning regarding metabolism of carbohydrates, styrofoam and toothpick molecular models aimed at explaining isomerism among main hexoses and, to finish the process, a roulette game named “Spinning with Biochemistry”, adapted from the television show Roda a Roda Jequiti, presented by SBT network. In addition, students had a class based on the “Three Pedagogical Moments” methodology proposed by Delizoicov et al. (2007. DISCUSSION AND RESULTS: After this, students developed more grounded scientific concepts, making use of terms common in scientific language. This suggests that the use of a Generating Issues, in a class based on problem-solving methods supported by playful strategies, was a meaningful contribution to improve the understanding of scientific knowledge. CONCLUSION: This type of class grounded on less traditional

  16. Application of fats in some food products

    Directory of Open Access Journals (Sweden)

    Raquel Vallerio Rios

    2014-03-01

    Full Text Available Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major

  17. Eye-tracking the time-course of novel word learning and lexical competition in adults and children.

    Science.gov (United States)

    Weighall, A R; Henderson, L M; Barr, D J; Cairney, S A; Gaskell, M G

    2017-04-01

    Lexical competition is a hallmark of proficient, automatic word recognition. Previous research suggests that there is a delay before a new spoken word becomes engaged in this process, with sleep playing an important role. However, data from one method - the visual world paradigm - consistently show competition without a delay. We trained 42 adults and 40 children (aged 7-8) on novel word-object pairings, and employed this paradigm to measure the time-course of lexical competition. Fixations to novel objects upon hearing existing words (e.g., looks to the novel object biscal upon hearing "click on the biscuit") were compared to fixations on untrained objects. Novel word-object pairings learned immediately before testing and those learned the previous day exhibited significant competition effects, with stronger competition for the previous day pairings for children but not adults. Crucially, this competition effect was significantly smaller for novel than existing competitors (e.g., looks to candy upon hearing "click on the candle"), suggesting that novel items may not compete for recognition like fully-fledged lexical items, even after 24h. Explicit memory (cued recall) was superior for words learned the day before testing, particularly for children; this effect (but not the lexical competition effects) correlated with sleep-spindle density. Together, the results suggest that different aspects of new word learning follow different time courses: visual world competition effects can emerge swiftly, but are qualitatively different from those observed with established words, and are less reliant upon sleep. Furthermore, the findings fit with the view that word learning earlier in development is boosted by sleep to a greater degree. Copyright © 2016. Published by Elsevier Inc.

  18. Linseed fibre – effect on composite flour properties and cereal products quality

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2017-01-01

    Full Text Available Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m, prepared from 2015 harvest. Technological quality of six flour composites was described analytically by Falling Number and Zeleny sedimentation test. Both screening methods shown a little impact on amylases activity and protein quality, respectively. Rheological tests included the farinograph, the extensigraph and the Rapid Visco Analyser (RVA proofs. Additions of brown and yellow flax fibre significantly increased farinograph water absorption and shortened dough stability, somewhat stronger by addition of brown linseed fibre. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre supported dough extensibility, and energy as area under curve significantly decreased about 7 - 18%, mainly due to increasing alternative material portion in dough. In general, fibre is characterised as hydrophilic material, and pasting profiles of flour composites confirmed this experience. During dough leavening, tested samples were differentiated according to maturograph dough resistance; optimal leavening time of wheat-linseed fibre dough was shorter than control. Regardless described modifications in dough machinability, specific volumes of bread buns were similar though whole sample set. A weak worsening of buns vaulting reflected a partial dilution of dough gluten skeleton. Cut-off biscuits were characterised by gradually lowering spread ratio, correspondingly to elevated dough elasticity. Laboratory prepared elbow-pasta have the same cooking time as the control (8.0 min, and data variation could not be attributed to linseed fibre or addition level. All three cereal products were found to have acceptable sensory profiles. PCA method verified partial lowering of

  19. Effects of eating rate on satiety: A role for episodic memory?

    Science.gov (United States)

    Ferriday, Danielle; Bosworth, Matthew L; Lai, Samantha; Godinot, Nicolas; Martin, Nathalie; Martin, Ashley A; Rogers, Peter J; Brunstrom, Jeffrey M

    2015-12-01

    Eating slowly is associated with a lower body mass index. However, the underlying mechanism is poorly understood. Here, our objective was to determine whether eating a meal at a slow rate improves episodic memory for the meal and promotes satiety. Participants (N=40) consumed a 400ml portion of tomato soup at either a fast (1.97ml/s) or a slow (0.50ml/s) rate. Appetite ratings were elicited at baseline and at the end of the meal (satiation). Satiety was assessed using; i) an ad libitum biscuit 'taste test' (3h after the meal) and ii) appetite ratings (collected 2h after the meal and after the ad libitum snack). Finally, to evaluate episodic memory for the meal, participants self-served the volume of soup that they believed they had consumed earlier (portion size memory) and completed a rating of memory 'vividness'. Participants who consumed the soup slowly reported a greater increase in fullness, both at the end of the meal and during the inter-meal interval. However, we found little effect of eating rate on subsequent ad libitum snack intake. Importantly, after 3h, participants who ate the soup slowly remembered eating a larger portion. These findings show that eating slowly promotes self-reported satiation and satiety. For the first time, they also suggest that eating rate influences portion size memory. However, eating slowly did not affect ratings of memory vividness and we found little evidence for a relationship between episodic memory and satiety. Therefore, we are unable to conclude that episodic memory mediates effects of eating rate on satiety. Copyright © 2015. Published by Elsevier Inc.

  20. Indicators of the relative availability of healthy versus unhealthy foods in supermarkets: a validation study.

    Science.gov (United States)

    Vandevijvere, Stefanie; Mackenzie, Tara; Mhurchu, Cliona Ni

    2017-04-26

    In-store availability of healthy and unhealthy foods may influence consumer purchases. Methods used to measure food availability, however, vary widely. A simple, valid, and reliable indicator to collect comparable data on in-store food availability is needed. Cumulative linear shelf length of and variety within 22 healthy and 28 unhealthy food groups, determined based on a comparison of three nutrient profiling systems, were measured in 15 New Zealand supermarkets. Inter-rater reliability was tested in one supermarket by a second researcher. The construct validity of five simple indicators of relative availability of healthy versus unhealthy foods was assessed against this 'gold standard'. Cumulative linear shelf length was a more sensitive and feasible measure of food availability than variety. Four out of five shelf length ratio indicators were significantly associated with the gold standard (ρ = 0.70-0.75). Based on a non-significant difference from the 'gold standard' (d = 0.053 ± 0.040) and feasibility, the ratio of cumulative linear shelf length of fresh and frozen fruits and vegetables versus soft and energy drinks, crisps and snacks, sweet biscuits and confectionery performed best for use in New Zealand supermarkets. Four out of the five shelf length ratio indicators of the relative availability of healthy versus unhealthy foods in-store tested could be used for future research and monitoring, but additional validation studies in other settings and countries are recommended. Consistent use of those shelf length ratio indicators could enhance comparability of supermarket food availability between studies, and help inform policies to create healthy consumer food retail environments.