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Sample records for biscuit clypeaster subdepressus

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

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    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. Stability of oryzanol fortified biscuits on storage.

    Science.gov (United States)

    Prasanth Kumar, P K; Sai Manohar, R; Indiramma, A R; Gopala Krishna, A G

    2014-10-01

    Biscuit can be used as a functional food to deliver nutraceuticals to consumers. One such natural nutraceutical oryzanol is present in rice bran oil. Oryzanol possesses a variety of health benefits which include reduction of cholesterol in blood, improvement of capillary action of blood vessels, anti-aging effect and others. Biscuit is a well known cereal based processed food and the fortification of oryzanol into the biscuits will go a long way to provide antioxidant rich, highly stable and acceptable functional food to the consumers. Biscuits were prepared with commercially available fat (CF) and oryzanol fortified fat (OFF). The control biscuits (CB) and oryzanol fortified biscuits (OFB) were packed in 200 gauge polypropylene pouches, stored at 27 °C with different relative humidity (RH 11 %, 22 %, 32 %, 44 % and 56 %) and analysed for its stability during storage of 120 days. Critical moisture content of OFB (4.8 %) was slightly less than that of CB (5.3 %). The fat content of the CB (12.2 %) and OFB (12.5 %) did not change during storage while free fatty acid content (0.36 % and 0.60 %) and peroxide value (0.08 and 0.17 meq. O2/100 g biscuit) respectively for CB and OFFB was showed small but significant changes during storage. Oryzanol content (292 mg) and radical scavenging activity (81.1 %) of OFB did not change during storage. The biscuits had a shelf life of minimum 3 months at 27 °C. Oryzanol in OFB showed good stability during baking and storage of biscuits.

  3. Development of a healthy biscuit: an alternative approach to biscuit manufacture

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    Davies B

    2006-03-01

    Full Text Available Abstract Objective Obesity (BMI >30 and related health problems, including coronary heart disease (CHD, is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B6, vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar. Design Development and commercial manufacture of the functional biscuit was carried out in collaboration with a well known and respected biscuit manufacturer of International reputation. The raw materials traditionally referred to as essential in biscuit manufacture, i.e. sugar and fat, were targeted for removal or reduction. In addition, salt was completely removed from the recipe. Participants University students of both sexes (n = 25 agreed to act as subjects for the study. Ethical approval for the study was granted by the University ethics committee. The test was conducted as a single blind crossover design, and the modified and traditional biscuits were presented to the subjects under the same experimental conditions in a random fashion. Results No difference was observed between the original and the modified product for taste and consistency (P > 0.05. The modified biscuit was acceptable to the consumer in terms of eating quality, flavour and colour. Commercial acceptability was therefore established. Conclusion This study has confirmed that traditional high-fat and high-sugar biscuits which are not associated with healthy diets by most consumers can be modified to produce a healthy alternative that can be manufactured under strict commercial conditions.

  4. Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits.

    Science.gov (United States)

    Sudha, M L; Chetana, R; Reddy, S Yella

    2014-12-01

    The effect of microencapsulated fat powders on the rheological characteristics and quality of biscuits were studied and compared with the control native fat normally used in the biscuit industry. Commercial bakery fat was encapsulated using sodium caseinate or skimmed milk powder (SMP) and the fat content in the powders was in the range of 73 - 78 % for sodium caseinate, whereas it ranged between 57.5 and 61 % with SMP and the sugar content was in the range of 9.8 - 17.5 %. The rheological characteristics indicated that with high sodium caseinate and SMP, the doughs were more elastic. The TPA analysis showed that with increasing the casein content in the fat powder, the dough hardness increased, and the doughs were less cohesive. The quality of biscuits was comparable with lower amount of encapsulating agents. Powders with lower amount of agents had comparable benefits on the rheological characteristics of the dough and biscuit quality.

  5. Proximate and mineral composition of industrialized biscuits

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    Maria Eliza Assis dos Passos

    2013-06-01

    Full Text Available The aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fat contents, significantly different (P < 0.05 from those described on the labels, except for three brands. Insoluble fiber fractions were predominant in the analyzed samples. Among the 21 biscuits analyzed, 16 showed food label values 20% higher than those allowed by law, according to RDC 360, for fat, protein, total fiber, calcium, and sodium levels. This difference reached 273% for the sodium content. The calcium content was included only on the label of three samples analyzed, and the values described were significantly lower than those obtained analytically. Considering that biscuits are consumed by people of all age groups and of different socioeconomic levels, the results can contribute to the plans for health policies, such as surveillance of nutritional labeling, ensuring the reliability of the information provided by the food industry and enabling the identification of the relationship between dietary factors and the occurrence of non-transmissible chronic diseases.

  6. QUALITY ASSESSMENT OF BISCUITS USING COMPUTER VISION

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    Archana A. Bade

    2016-08-01

    Full Text Available As the developments and customer expectations in the high quality foods are increasing day by day, it becomes very essential for the food industries to maintain the quality of the product. Therefore it is necessary to have the quality inspection system for the product before packaging. Automation in the industry gives better inspection speed as compared to the human vision. The automation based on the computer vision is cost effective, flexible and provides one of the best alternatives for more accurate, fast inspection system. Image processing and image analysis are the vital part of the computer vision system. In this paper, we discuss real time quality inspection of the biscuits of premium class using computer vision. It contains the designing of the system, implementing, verifying it and installation of the complete system at the biscuit industry. Overall system contains Image acquisition, Preprocessing, Important feature extraction using segmentation, Color variations and Interpretation and the system hardware.

  7. Biscuit meal composition in pig feeding

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    Anderson Corassa

    2014-03-01

    Full Text Available This study was conducted to compile results of the nutritional composition of the biscuit meal from 14 papers from studies published in journals and reports during 2000 and 2011 to characterize the gross, digestible and metabolizable energy (DE and ME, kcal / kg for pigs, dry mater (DM, crude protein (CP, ether extract (EE, mineral matter (MM, crude fiber (CF, calcium (Ca, phosphorus (Pt, sodium (Na, total lysine (LIS, methionine plus cystine total (MC, threonine (THR, tryptophan (TRI and non-nitrogen extraction (ENN of this product. The mean values were biscuit meal 3681 kcal / kg; 8.93%, 9.07%, 11.61%, 2.71%, 2.64%, 0.12%, 0.21%; 0, 34%, 0.23%, 0.30%, 0.26%, 0.16% and 69.66%, for ME; U, CP, EE, MM, FB; Ca, Pt, Na; LIS; MC , TRE, TRI and NFE, respectively.

  8. Biscuit meal composition in pig feeding

    OpenAIRE

    Anderson Corassa

    2014-01-01

    This study was conducted to compile results of the nutritional composition of the biscuit meal from 14 papers from studies published in journals and reports during 2000 and 2011 to characterize the gross, digestible and metabolizable energy (DE and ME, kcal / kg) for pigs, dry mater (DM), crude protein (CP), ether extract (EE), mineral matter (MM), crude fiber (CF), calcium (Ca), phosphorus (Pt), sodium (Na), total lysine (LIS), methionine plus cystine total (MC), threonine (THR), tryptophan ...

  9. Fracture properties of short-dough biscuits: Effect of composition

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    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. In general, reduction of fat content increased the modulus and the fracture stress of biscuits. The relative magnitude of this effect depended on the fat type. Sucrose syrup slightl

  10. Foodborne disease outbreak due to consumption of rancid biscuits.

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    Bhat, R V; Vemula, S R; Pokkunuri, Y; Siddula, G; Purnachandra, G K

    1995-01-01

    A foodborne disease outbreak characterized by vomiting, abdominal pain and diarrhea, involving mostly children was investigated. Epidemiological, hospital and laboratory investigations indicated that the disease outbreak was associated with consumption of rancid biscuits abandoned in the street corner in a crowded locality of old city Hyderabad. The offensive flavors of rancidity were masked by the strong pineapple flavor used in the biscuits. Rancidity of the biscuits was confirmed by high peroxide value and acidity of extracted fat. Bacterial contamination was excluded by the total aerobic plate counts and negative tests for Staphylococcus and Salmonella.

  11. In vivo effects of Maillard reaction products derived from biscuits.

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    Patrignani, Mariela; Rinaldi, Gustavo Juan; Lupano, Cecilia Elena

    2016-04-01

    The antioxidant activity, antihypertensive effect and prebiotic activity of Maillard reaction products (MRPs) derived from biscuits were investigated in Wistar rats. Animals were fed the following diets for 6 weeks: control (AIN-93 diet); Asc-diet (AIN-93 diet with ascorbic acid in the drinking water); HT-B diet (containing high amount of MRP derived from biscuits) and LT-B diet (containing negligible amounts of biscuit MRP). Serum antioxidant activity (FRAP, ABTS), as well as lipid peroxidation (TBARS) were determined at the end of the experiment. Results showed that dietary MRP reduced the food efficiency, increased the antioxidant activity of serum, increased the ratio between lactic and total aerobic bacteria, increased water-holding capacity of faeces and reduced blood pressure, but did not reduce mineral absorption. Therefore, the biscuit MRP functional claims could be demonstrated by an in vivo study. PMID:26593484

  12. Preparation and Quality Evaluation of Gluten-Free Biscuits

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    Simona Maria Man

    2014-05-01

    Full Text Available The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF, rice flour (RF and soybeans flour (SF. Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale. Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF led to the highest acceptability.

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

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    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.

  14. Macronutrients Content and Energy Value of Fiber Rich Biscuits

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    Lovorka Vujić

    2007-09-01

    Full Text Available Cereals and cereal based products are an important source of energy, fibers and a range of macro- and micronutrients such as carbohydrates, proteins, minerals etc. Most of the evidences for health benefits of cereal foods are related to the fiber rich wholegrain foods and its role in reducing risk of degenerative chronic diseases, so-called Western diseases (constipation, diabetes, cardiovascular diseases, diverticulosis, obesity, and colon cancer. To evaluate fiber-rich cereal products as a functional food, nine types of biscuits based on whole grain wheat flour with enlarged share of dietary fibers were experimentally prepared. The goal of this study was to present the contents of main macronutrients, such as total proteins, carbohydrates and total fat in mentioned biscuits and to estimate contributions of each individual component to biscuit’s energy value in relation to new reference values. Our results show that regarding Dietary Reference Intakes (DRI given by the Food and Nutrition Board, USA (FNB 2005, examined biscuits can be considered as a good source of macronutrients and dietary fibers in nutrition. Consumption of those biscuits ensure relatively balanced intake of energy originated from main macronutrients. Being high in total dietary fibers (16.50 up to 46.77 g/1000 kcal that is considerably higher than recommended by Adequate Intake (AI for total dietary fibers based on 14 g/1000 kcal of required energy (DRI 2005, investigated biscuits can significantly contribute to the intake of those health enhancing components.

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

    DEFF Research Database (Denmark)

    Pedersen, Lene; Kaack, Karl; Bergsøe, Merete Norsker;

    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...

  16. 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 presen

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

    DEFF Research Database (Denmark)

    Pedersen, Lene; Kaack, Karl; Bergsøe, Merete Norsker;

    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...... structural properties with genetic control. Multivariate regression of flour physiochemical, dough rheological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several rheological parameters, including phase angle δ, Farinograph and creep recovery parameters...

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

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    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. T

  19. 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.

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

    DEFF Research Database (Denmark)

    Pedersen, Lene; Kaack, Karl; Bergsøe, Merete Norsker;

    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...... to % recovery of the dough, and protein and gluten content of the flour. Correlations between predicted and measured contraction and spread were r= 0.70 and r= 0.43, respectively....

  1. Bioavailability of Heme Iron in Biscuit Filling Using Piglets as an Animal Model for Humans

    OpenAIRE

    Adrián Guillermo Quintero-Gutiérrez, Guillermina González-Rosendo, Jonathan Sánchez-Muñoz, Javier Polo-Pozo, José Juan Rodríguez-Jerez

    2008-01-01

    The objective of this work was to evaluate the bioavailability of heme iron added to biscuit filling. It comprised two stages: first, the development of the heme iron enriched biscuit filling; second, the evaluation of the bioavailability of the mineral in fattening piglets. Two groups were selected randomly and fed: a) Low iron feed and biscuits with heme iron supplemented filling; b) Normal feed (with ferrous sulphate). Weight and blood parameters were measured every fifteen days. Averages ...

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

    OpenAIRE

    Garcia-Serna Esther; Martinez-Saez Nuria; Mesias Marta; Morales Francisco J.; Castillo M. Dolores del

    2014-01-01

    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 colouri...

  3. Design and Development of a Domestic Biscuit Cabinet Tray Dryer

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    Abiola Olufemi Ajayeoba

    2014-03-01

    Full Text Available A locally made biscuit cabinet dryer to be operated in homes was designed and developed to prepare biscuits in Nigeria homes. A thorough study of the imported dryer for home use was done. Design drawings and calculations were established and the machine was fabricated with well selected materials and components all sourced locally. The 714mm x 574mm x 984mm box shaped cabinet was constructed using mild steel and fiber glass was used as insulator to control heat loss by conduction The performance of the fabricated cabinet tray dryer was finally evaluated against an imported cabinet tray dryer in using a t-test analysis at 95% confidence level, and the result showed that there is no significant difference between the locally fabricated and the imported dryers.

  4. The impact of sugar and fat reduction on perception and liking of biscuits

    OpenAIRE

    Biguzzi, Coralie; Schlich, Pascal; Lange, Christine

    2014-01-01

    Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sess...

  5. 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 fructo

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

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    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.

  7. Effects of endogenous flour lipids on the quality of semisweet biscuits.

    Science.gov (United States)

    Papantoniou, Eleni; Hammond, Eugene W; Tsiami, Amalia A; Scriven, Fiona; Gordon, Michael H; Schofield, J David

    2003-02-12

    Fractionation and reconstitution techniques were used to study the contribution of endogenous flour lipids to the quality of semisweet (Rich Tea-type) biscuits. Biscuit flour was defatted with chloroform and baked with bakery fat but without endogenous lipid addition. Semisweet biscuits baked from defatted flour were flatter, denser, and harder and showed collapse of gas cells during baking when compared with control biscuits. Defatted flour semisweet doughs exhibited a different rheological behavior from the control samples showing higher storage and loss moduli (G' and G' ' values), that is, high viscoelasticity. Functionality was restored when total nonstarch flour lipids were added back to defatted flour. Both the polar and nonpolar lipid fractions had positive effects in restoring flour quality, but the polar lipid fraction was of greatest benefit. Both fractions were needed for complete restoration of both biscuit quality and dough rheological characteristics.

  8. Biscuit-making potential of millet/pigeon pea flour blends.

    Science.gov (United States)

    Eneche, E H

    1999-01-01

    Biscuits were produced from millet flour (MF) and pigeon pea flour (PPF) blends. The various ratios of MF to PPF used were 100:0, 75:25, 65:35, and 50:50. The biscuits were analyzed for their nutritional composition. They all contained high proportions of protein (7.5-15.2%), fat (17.1-18.1%) and digestible carbohydrate (60.2-66.5%). The moisture content was in the range 5.0 to 6.6%, ash 1.5-2.3% and crude fiber 0-0.1%. Sensory evaluation results indicated that all the biscuits had high sensory ratings for all the selected attributes evaluated. The recipe with the 65% MF/35% PPF blend resulted in the highest scores for flavor, texture and general acceptability. There was no significant difference (p > 0.05) between all the biscuits and the familiar Nasco short cake biscuit (reference) in flavor, color, texture and general acceptability.

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

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    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.

  10. 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)

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

    International Nuclear Information System (INIS)

    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 60Co 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)

  12. Effect of baking improvers on the quality of whole cassava biscuits.

    Science.gov (United States)

    Obadina, A O; Oyewole, O B; Olaniyi, G

    2014-10-01

    Improving agents such as ascorbic acid, sodium metabisulphite, sorbic acid and soyflour were used in the production of whole cassava biscuits. Cassava flour and small amount of soyflour were produced. Bulk density, water binding capacity and amylograph viscosity of cassava flour were determined. Mixing and dough extrusion time were recorded for each sample of biscuit dough developed with addition of improvers. Length, width and thickness of cut-out dough were measured before and after baking to evaluate biscuits flow. Proximate and sensory analysis of the biscuits samples was also determined. The result showed that, there was a slight decrease in mixing time, extrusion time, length and width of the biscuits samples prepared with improvers. However, there was a considerable increase in biscuits thickness. Amylograph result showed an improvement in flour stability and low retrogadation tendency, most especially flour with inclusion of ascorbic acid. Crude protein and fat increased with sample contained soyflour. Sensory evaluation result indicated no significant difference among the samples except the texture of the biscuits.

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

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    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.

  14. Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.

    Science.gov (United States)

    Banerjee, Chandralekha; Singh, Rakhi; Jha, Alok; Mitra, Jayeeta

    2014-10-01

    Five blends of sorghum (Sorghum bicolor) flour (25.0-45.0 %) and whole wheat flour were used to make biscuits using inulin (5.0-10.0 %) and guar gum (1.0-2.0 %). An experimental investigation was carried out with the aim of evaluating the effect of fat replacer (inulin) and sorghum flour on the quality of high fibre and low calorie biscuits. For this purpose, the biscuit dough and the biscuit samples were analyzed. The analysis was based on hardness of the dough, hardness of the biscuit, fracturability and overall acceptability (OAA) scores. Results showed that increasing the amount of sorghum flour in biscuit increased the dough hardness and biscuit hardness, whereas, biscuit fracturability decreased and OAA scores increased up to the level at which sorghum flour ranged from 35.0 to 40.0 % after which it decreased. An increase in the amount of inulin was followed by an increase in biscuit hardness, while, fracturability and OAA scores decreased and there was little effect on the dough hardness. Optimum conditions generated from the analysis was 40.8 % sorghum flour, 6.5 % inulin and 1.0 % guar gum. The predicted response in terms of dough hardness, fracturability, biscuit hardness and OAA were 212.4 g, 36.4 mm, 4.8 kg and 7.06, respectively. The desirability of the optimum condition was 0.827.

  15. Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour

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    Tuğba Öksüz

    2016-12-01

    Full Text Available Five different formulations containing buckwheat (Fagopyrum esculentum flour were used in this study to produce biscuit samples which were then analyzed for proximate composition, textural and sensory properties. The different formulations based on incorporation of egg white, carob syrup, and purified starches into the dough formulation yielded final products with different nutritional, sensory, and textural properties. Use of carob syrup to replace table sugar resulted in biscuits with higher outer appearance scores and significantly harder texture. Purified starch substitution on the other hand resulted in high fracturability values. They also had lower protein and higher energy contents. Egg white substitution was aimed at increasing cohesion in the biscuit dough, however, the dough texture of the plain formulation was also acceptable and very subtle differences in biscuit quality were observed with this alteration in the basic formula.

  16. 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.

  17. 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. PMID:26304386

  18. A Marketing Strategy for the Development of Want Want Rice Crackers in China Biscuits Market

    Institute of Scientific and Technical Information of China (English)

    杜卉

    2015-01-01

    The Want Want Group, as the biggest rice crackers manufacturer in the world, entered the mainland China's biscuit market and established its first factory in Hunan 1994. Rice Crackers are widely welcomed by Chinese consumers; however, in this decade it remained a stable company share with a very little decline in China's biscuit market. In order to maintain sustainable development, it is worthy to consider the competitive environment and distinguish the opportunities and challenges, analysis strengths and weaknesses.

  19. Raw Materials in Fibre Enriched Biscuits Production as Source of Total Phenols

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    Blaženka Šebečić

    2007-09-01

    Full Text Available Due to scientifically well documented health beneficial effects of dietary fibres and recommendations for an every day intake on an average of 30 g by food (DRI 2005, the confectionery industry has been increasingly engaged in the production of fibre enriched biscuits with the aim to offer such a product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Thereby, commercially available pure fibres or fibre-rich raw materials have been used for the enrichment of biscuits, prevalently pure fibres. To evaluate such products as functional food it is of interest to know how the choice of raw material for biscuit fibre enrichment influences the content of other health protecting compounds which commonly accompany fibres in plant material. With the aim of evaluating fibre rich biscuits as a source of total phenols depending on the origin of fibres, total phenols were determined spectrophotometrically by a modified Folin-Ciocalteau method (Gao et al. 2002 in ten experimentally baked biscuits based on wheat flour type 500 and type 1700 with or without different dietary fibres or fibre rich raw materials added instead of definite amount of white fl our. Results show that shares of total phenols and fibres in biscuits based on the wheat fl our depend on the type of the fl our. Biscuits with pure wheat and oats fibres added were the lowest in phenol content regardless on the highest amount of fibres (0.96 g kg-1 and 1.09 g kg-1, respectively; inulin and amaranth do not changeessentially phenol content; apple fibres, soya fl our, and carob fl our enhance phenol content thereby carob fl our being the most effective giving biscuits 5.53 g total phenols kg-1.

  20. Raw Materials in Fibre Enriched Biscuits Production as Source of Total Phenols

    Directory of Open Access Journals (Sweden)

    Blaženka Šebečić

    2007-09-01

    Full Text Available Due to scientifically well documented health beneficial effects of dietary fibres and recommendations for an every day intake on an average of 30 g by food (DRI 2005, the confectionery industry has been increasingly engaged in the production of fibre enriched biscuits with the aim to offer such a product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Thereby, commercially available pure fibres or fibre-rich raw materials have been used for the enrichment of biscuits, prevalently pure fibres. To evaluate such products as functional food it is of interest to know how the choice of raw material for biscuit fibre enrichment influences the content of other health protecting compounds which commonly accompany fibres in plant material. With the aim of evaluating fibre rich biscuits as a source of total phenols depending on the origin of fibres, total phenols were determined spectrophotometrically by a modified Folin-Ciocalteau method (Gao et al. 2002 in ten experimentally baked biscuits based on wheat flour type 500 and type 1700 with or without different dietary fibres or fibre rich raw materials added instead of definite amount of white fl our. Results show that shares of total phenols and fibres in biscuits based on the wheat fl our depend on the type of the fl our. Biscuits with pure wheat and oats fibres added were the lowest in phenol content regardless on the highest amount of fibres (0.96 g kg-1 and 1.09 g kg-1, respectively; inulin and amaranth do not change essentially phenol content; apple fibres, soya fl our, and carob fl our enhance phenol content thereby carob fl our being the most effective giving biscuits 5.53 g total phenols kg-1.

  1. The effect of modified potato flour substitution on the organoleptics characteristics of toddler biscuit

    Science.gov (United States)

    Cakrawati, Dewi; Rahmawati, Puji

    2016-04-01

    Toddler biscuit is complementary food given to infants to help meet their nutritional needs. This research was undertaken to develop toddler biscuit with subtitution of physically modified potato flour. There were two puposes of the research, first to know the characteristics of physically modification on potato flour; secondly to know biscuit characteristics with modified potato flour substitution. There were two factor analysis in the development of biscuit; first factor was pre heating mehods and substitution rate. The research was conducted with experimental method using split plot design. The functional properties on modified potato flour as swelling capacity, water absorption capacity, solubility and viscocity were analyzed. Organoleptic analysis using quality hedonic test showed no interaction between potato starch modification and concentration of modified potato flour. Quality hedonic test showed all toddler biscuit socred in the range of “slightly like” to “like moderately”. Modifying potato starch by boiling and steaming with flour concentration of 30% producing toddler biscuit with organoleptic characteristics acceptable according to the panelists.

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

    Science.gov (United States)

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

    2012-04-01

    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 (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits. PMID:23572843

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

    Science.gov (United States)

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

    2012-04-01

    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 (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

  4. Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety.

    Science.gov (United States)

    Pentikäinen, Saara; Karhunen, Leila; Flander, Laura; Katina, Kati; Meynier, Alexandra; Aymard, Pierre; Vinoy, Sophie; Poutanen, Kaisa

    2014-04-01

    Effects of fibre and β-glucan on satiety have been reported in many studies, but no consensus has been reached. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4g or 8g β-glucan). The approach was to study whether the food matrix (solid or liquid) into which the oat bran is incorporated influences postprandial satiety in otherwise similar meal settings. Thirty healthy females were offered four different breakfasts: biscuits+juice (0g β-glucan), enriched biscuits+juice (4g β-glucan), biscuits+enriched juice (4g β-glucan) and enriched biscuits+enriched juice (8g β-glucan) in a random order on separate test days. The sensations associated with hunger and satiety were evaluated using visual analogue scales (VAS) before and after ingesting the test breakfasts and every 30min until 210min. Oat bran addition in breakfasts increased postprandial satiety especially when both juice and biscuits were enriched (8g of β-glucan). Addition of oat bran to juice enhanced satiety and related feelings more effectively than the addition into biscuits.

  5. Studies on saturated and trans fatty acids composition of few commercial brands of biscuits sold in Indian market.

    Science.gov (United States)

    Amrutha Kala, A L

    2014-11-01

    Saturated fat and trans fat consumption is linked to cardiovascular disease. Considering the health implications of saturated and trans fats investigation was undertaken with the objective to study the fat compositions in biscuits sold in Indian market. These commercial biscuits were analysed for saturated and trans fatty acids using capillary GC. The results of analysis of 46 biscuit samples showed that the total fat content ranged from 9.5 to 25.0 g/100 g of biscuits. The fatty acid profile showed that, saturated fat content in biscuits ranged from 5.1 to 18.7 g/100 g. The overall range of total trans fat content was found to be 0.1 to 3.2 g/100 g biscuit and cis monounsaturated fatty acid content varied from 0.9 to 8.6 g/100 g of biscuits. The low-level trans fatty acid was mainly by dienes and trienes where as high-level trans was from monoenes of C18. Polyunsaturated fatty acids in biscuits ranged from 0.2 to 3.5 g/100 g. Biscuits of same brand on repeat analysis over a period of one year showed little variation in fat, saturated and trans fat content.

  6. Integral Wheat Flour Based Biscuits as Sources of Phosphorus in Everyday Nutrition

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    Dubravka Vitali

    2007-09-01

    Full Text Available Eight experimental integral wheat fl our based biscuits were prepared and investigated for total and bioavailable phosphorus content. Results were compared to the values obtained for classic white wheat fl our based biscuits in order to asses the impact of implantation of bran, different integral raw materials and fibers on the total phosphorus content and its availability. Since a study was conducted in the view of current trends of the excessive intake of this element in most of the developed countries, we expressed results obtained for total phosphorus content as percentages of allocated RDA values. Total phosphorus was determined by an offi cial AOAC method (AOAC 2001 and its bioavailability by an in vitro enzymatic method (Schwedt et al. 1998. Total phosphorus content of investigated samples ranged from 1.093 g kg-1 (biscuit based on type 500 wheat fl our to 2.987 g kg-1 (biscuit enriched with integral wheat fl our and amaranth. Phosphorus availability was the highest in biscuit based on type 500 wheat fl our, as expected (86.1 %, and the lowest in the sample enriched with amaranth fl our (53.0 %, due to a very high phytic acid content. Considering revealed values of total phosphorus content and its bioavailability, we concluded that the richest source of this important macroelement was the sample enriched with soy flour providing 1.671 g kg-1 of available phosphorus.

  7. 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.

  8. Effect of sensory exposure on liking for fat- or sugar-reduced biscuits.

    Science.gov (United States)

    Biguzzi, Coralie; Lange, Christine; Schlich, Pascal

    2015-12-01

    This study investigates the effect of exposure to fat- or sugar-reduced biscuits on liking for these products. Two sets of biscuits were manufactured, each including a standard variant and 4 variants differing by the level of reduction of either fat or sugar content, to 33% of fat content or 28% of sugar content. Biscuit consumers were recruited to eat either the fat (n = 113) or the sugar-reduced set of biscuits (n = 106). They participated in 5 testing sessions, once a week, in laboratory conditions. During each session, they rated their liking of the 5 variants. At the end of each of the 4 first sessions, consumers were given 16 biscuits for their home consumption during the week. Participants were split into 3 groups of exposure: every week, a control group received the standard variant, a "direct" group received the most reduced variant and a "stepwise" group received a more and more reduced variant. After both control and stepwise exposure, almost no evolution of liking was observed. At the end of the direct exposure period to the 33% fat-reduced variant, liking for this variant significantly improved. On the contrary, after the direct exposure to the 28% sugar-reduced variant, liking only improved for 9 and 16% sugar-reduced variants.

  9. 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.

  10. Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses.

    Science.gov (United States)

    Filipčev, Bojana; Šimurina, Olivera; Bodroža-Solarov, Marija

    2014-11-01

    Gingernut type biscuits were prepared with varying fat content (10, 20, and 30 % w/w flour basis) and with sugar beet molasses replacing 0, 25, and 50 % w/w of the honey in the formulation. To evaluate the effects of these modifications, dough properties, and the physical, and sensory properties, and chemical composition of the biscuits were determined. Dough properties were significantly affected by the fat content; higher fat gave softer dough with reduced adhesiveness, cohesiveness and springiness. Biscuit height and diameter were also significantly affected only by the fat content. The tested biscuit variants showed no difference with respect to hardness and fracturability. During storage, hardness, fracturability and brittleness of the biscuits significantly increased but significant differences within the biscuits variants were observed after two months of storage in terms of fracturability which was least impaired in the biscuits with 30 % fat. Higher fat content also contributed to better flavour keeping during storage. Substitution of honey with molasses resulted in products with darker colour, less yellow and more red tone. Molasses also contributed to better nutritive value of biscuits by increasing significantly the content of proteins, potassium, calcium, magnesium and iron. PMID:26396308

  11. Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain.

    Science.gov (United States)

    Agu, Helen Obioma; Okoli, Ndidiamaka Azuka

    2014-09-01

    The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10% of wheat, beniseed, and unripe plantain, respectively. The physical, sensory, chemical, and microbial properties of the biscuits were determined. The physical properties ranged from 6.80 g to 8.30 g for weight, spread ratio 6.93-7.38, and break strength 500-690 g. There was no significant difference (P biscuits while significant differences (P biscuits ranged from 1.84% to 2.55% for moisture, protein 8.03-9.26%, fat 30.07-35.81%, ash 2.94-3.68%, crude fiber 0.47-0.80%, carbohydrate 48.74-55.96%, and energy 526.53-554.21 kcal/100 g. The microbial count of the best biscuit after 20 days of storage was 4.0 × 10(3) cfu/g for bacteria and mould contained 5.0 × 10(4) cfu/g. This study forms a basis for new product development for the biscuit food industry.

  12. Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses.

    Science.gov (United States)

    Filipčev, Bojana; Šimurina, Olivera; Bodroža-Solarov, Marija

    2014-11-01

    Gingernut type biscuits were prepared with varying fat content (10, 20, and 30 % w/w flour basis) and with sugar beet molasses replacing 0, 25, and 50 % w/w of the honey in the formulation. To evaluate the effects of these modifications, dough properties, and the physical, and sensory properties, and chemical composition of the biscuits were determined. Dough properties were significantly affected by the fat content; higher fat gave softer dough with reduced adhesiveness, cohesiveness and springiness. Biscuit height and diameter were also significantly affected only by the fat content. The tested biscuit variants showed no difference with respect to hardness and fracturability. During storage, hardness, fracturability and brittleness of the biscuits significantly increased but significant differences within the biscuits variants were observed after two months of storage in terms of fracturability which was least impaired in the biscuits with 30 % fat. Higher fat content also contributed to better flavour keeping during storage. Substitution of honey with molasses resulted in products with darker colour, less yellow and more red tone. Molasses also contributed to better nutritive value of biscuits by increasing significantly the content of proteins, potassium, calcium, magnesium and iron.

  13. 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. Acry

  14. Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits.

    Science.gov (United States)

    Sangeetha, A V; Mahadevamma, S; Begum, Khyrunnisa; Sudha, M L

    2011-08-01

    Sugarcane bagasse, a dietary fiber-rich by-product of the sugar industry (70-75%) and having negligible protein and fat content, was treated with acid, alkali and steaming to reduce the microbial load. Steaming was effective in making the bagasse microbiologically safe. The processed bagasse (5-15%) was used in the rheological studies and in the preparation of soft dough biscuits. Glucose (hexose), arabinose and xylose (pentose) were present, whereas rhamnose, mannose and galctose were not traced in all of the bagasse samples. Farinograph characteristics of wheat flour-bagasse blends showed that the mixing profile weakened with addition of bagasse. Processed bagasse also affected the pasting characteristics indicating starch dilution on incorporation of bagasse, as indicated by sensory characteristics. Biscuits prepared from steamed bagasse (10%) along with additives were highly acceptable. Results indicated that high-fiber biscuits can be prepared by replacing wheat flour with steamed bagasse at a 10% level.

  15. A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits.

    Science.gov (United States)

    Caleja, Cristina; Barros, Lillian; Antonio, Amilcar L; Oliveira, M Beatriz P P; Ferreira, Isabel C F R

    2017-02-01

    Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods "free" from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process. PMID:27596429

  16. 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. PMID:27570275

  17. Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain.

    Science.gov (United States)

    Agu, Helen Obioma; Okoli, Ndidiamaka Azuka

    2014-09-01

    The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10% of wheat, beniseed, and unripe plantain, respectively. The physical, sensory, chemical, and microbial properties of the biscuits were determined. The physical properties ranged from 6.80 g to 8.30 g for weight, spread ratio 6.93-7.38, and break strength 500-690 g. There was no significant difference (P composition of the biscuits ranged from 1.84% to 2.55% for moisture, protein 8.03-9.26%, fat 30.07-35.81%, ash 2.94-3.68%, crude fiber 0.47-0.80%, carbohydrate 48.74-55.96%, and energy 526.53-554.21 kcal/100 g. The microbial count of the best biscuit after 20 days of storage was 4.0 × 10(3) cfu/g for bacteria and mould contained 5.0 × 10(4) cfu/g. This study forms a basis for new product development for the biscuit food industry. PMID:25473504

  18. Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.

    Science.gov (United States)

    McSweeney, Matthew B; Duizer, Lisa M; Seetharaman, Koushik; Dan Ramdath, D

    2016-05-01

    There is an increasing push by consumers for new food products that can provide health benefits. To develop these products, sometimes it is necessary to look to alternative crops, 1 of which is millet. For millet to be successfully adopted by consumers, it is necessary to identify and develop product types that are acceptable to North Americans. Biscuits and extruded snacks were produced using varying amounts of refined proso millet flour (0%, 25%, 75%, and 100%). Sensory analysis was conducted on 8 products (4 types of biscuits and 4 types of extruded snack) in 2 separate tests (1 for biscuits and 1 for snacks). Preferred Attribute Elicitation (PAE), a relatively new sensory method, was used to determine attributes affecting liking of the products. Results indicated that as the amount of millet in the biscuits and extruded snacks increased, the liking of the flavor, texture and overall liking decreased. Millet contributed to a bitter taste and bitter aftertaste, and resulted in gritty and dry food products. Further work is required to refine the products tested as well as to identify further products that can be added to the diet in order to take advantage of the health benefits that millet provides.

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

    Science.gov (United States)

    Chugh, Bhawna; Singh, Gurmukh; Kumbhar, B K

    2013-01-01

    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 (P fat (P 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%.

  20. Development of Biscuit of Sweet Potato Mash%红薯泥饼干的研制

    Institute of Scientific and Technical Information of China (English)

    乔煦玮; 褚书丽

    2011-01-01

    将红薯制成红薯泥,并以此为原材料加工红薯食品,可提高红薯食品的食用价值。通过正交试验确定产品的最佳配方为:红薯泥300 g∶低筋面粉300 g∶糖100 g∶猪油140 g。通过测定红薯泥饼干的理化指标,证明红薯泥制品抗氧化物总量多于普通饼干,更对人体健康有益。%Sweet potatoes were made into mash.After orthogonal test,it is shown that the best formulation for biscuits of sweet potato mash is to be let mash,flour,sugar and pork fat be 300 g : 300 g : 100 g : 140 g.Some physical and chemical indices of sweet potato mash and biscuit were determined,and the results indicate that sweet potato mash total amount of antioxidants are more than ordinary biscuits,and the sweet potato mash biscuit are good for human health.

  1. 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%.

  2. 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

  3. 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

    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...

  4. Bioavailability of Heme Iron in Biscuit Filling Using Piglets as an Animal Model for Humans

    Directory of Open Access Journals (Sweden)

    Adrián Guillermo Quintero-Gutiérrez, Guillermina González-Rosendo, Jonathan Sánchez-Muñoz, Javier Polo-Pozo, José Juan Rodríguez-Jerez

    2008-01-01

    Full Text Available The objective of this work was to evaluate the bioavailability of heme iron added to biscuit filling. It comprised two stages: first, the development of the heme iron enriched biscuit filling; second, the evaluation of the bioavailability of the mineral in fattening piglets. Two groups were selected randomly and fed: a Low iron feed and biscuits with heme iron supplemented filling; b Normal feed (with ferrous sulphate. Weight and blood parameters were measured every fifteen days. Averages were compared after duplicate analyses. The filling had a creamy appearance, chocolate taste and smell, appropriate spreadability, heme iron content of 2.6 mg per gram and a shelf-life of a month. The heme iron supplemented pigs registered a greater (P<0.05 weight gain (27.8% more than the control group. Mortality in the heme iron group was 10%, compared to 50% in the control group. The amount of iron measured in the different compartment was greater in the heme group (3315 mg than in the control group (2792 mg. However, the amount of iron consumed in the latter was greater. We show that an acceptable product with high heme iron content can be formulated, suitable for use as biscuit filling. The heme iron supplement produced better weight increase and lesser mortality in fattening pigs. The bioavailability of heme iron was 23% greater (P<0.05 compared to ferrous sulphate.

  5. Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits.

    Science.gov (United States)

    Sparvoli, Francesca; Laureati, Monica; Pilu, Roberto; Pagliarini, Ella; Toschi, Ivan; Giuberti, Gianluca; Fortunati, Paola; Daminati, Maria G; Cominelli, Eleonora; Bollini, Roberto

    2016-01-01

    Consumption of legumes is associated with a number of physiological and health benefits. Legume proteins complement very well those of cereals and are often used to produce gluten-free products. However, legume seeds often contain antinutritional compounds, such as phytate, galactooligosaccharides, phenolic compounds, lectins, enzyme inhibitors, whose presence could affect their nutritional value. Screening natural and induced biodiversity for useful traits, followed by breeding, is a way to remove undesirable components. We used the common bean cv. Lady Joy and the lpa1 mutant line, having different seed composition for absence/presence of lectins,α-amylase inhibitor, (α-AI) and phytic acid, to verify the advantage of their use to make biscuits with improved nutritional properties. We showed that use of unprocessed flour from normal beans (Taylor's Horticulture and Billò) must be avoided, since lectin activity is still present after baking, and demonstrated the advantage of using the cv. Lady Joy, lacking active lectins and having active α-AI. To assess the contribution of bean flour to biscuit quality traits, different formulations of composite flours (B12, B14, B22, B24, B29) were used in combinations with wheat (B14), maize (gluten-free B22 and B29), or with both (B12 and B24). These biscuits were nutritionally better than the control, having a better amino acid score, higher fiber amount, lower predicted glycemic index (pGI) and starch content. Replacement of cv. Lady Joy bean flour with that of lpa1, having a 90% reduction of phytic acid and devoid of α-AI, contributed to about a 50% reduction of phytic acid content. We also showed that baking did not fully inactivate α-AI, further contributing to lowering the pGI of the biscuits. Finally, data from a blind taste test using consumers indicated that the B14 biscuit was accepted by consumers and comparable in terms of liking to the control biscuit, although the acceptability of these products decreased

  6. Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain

    OpenAIRE

    Agu, Helen Obioma; Okoli, Ndidiamaka Azuka

    2014-01-01

    The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10%...

  7. 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. PMID:26304434

  8. Comparative Study on Supplementation of Potato Flour Biscuits on the Nutritional and Cognitive Profile of the Selected Children

    Directory of Open Access Journals (Sweden)

    Subramanian Pradeepa

    2009-09-01

    Full Text Available Objective:Nutrition of the early childhood is of paramount importance because the foundation for life time strength and intellectual vitality is laid during this period. The present study aims to evaluate the effect of weaning biscuits supplementation of the nutritional parameters and cognitive performance of the selected children. Methods: Three Balwadies situated in Salem District, Tamilnadu, India were selected. A total number of 40 school children in Grade II malnutrition, 15 from Balwadi I, 14 from Balwadi II and 11 from Balwadi III comprised the study sample. All the 40 were selected for the experimental study. Home diet without any supplementation was followed by Group I (n=10, control group, potato flour biscuit was supplemented to Group II (n=10, Maize biscuits were given to Group III (n=10 and Green gram biscuits were given to Group IV (n=10 for the period of 3 months. Parameters like anthropometric measurements, hemoglobin content and clinical picture were analyzed before and after supplementation, cognitive performance of the supplemented children was assessed at the end of the study period. Findings: There was significant difference in height, weight, blood hemoglobin and clinical picture after three months on their home diet in group I. In groups II, III and IV significant increase in all the above parameters was noticed. More increase was found in group II children supplemented with potato flour biscuits for a period of 3 months. About cognitive performance better results were obtained in Group II followed by group IV (supplemented with green gram biscuits and group III (supplemented with maize biscuits. Least was obtained by control group children who were in their home diet. Conclusion:All these observations evidence that if such weaning biscuits made with potato flour, maize and green gram can form a daily ingredient in their diets, it will bring out better all round development of the children.

  9. 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.

  10. The change of fatty acids composition of Polish biscuits during storage.

    Science.gov (United States)

    Koczoń, Piotr; Lipińska, Edyta; Czerniawska-Piątkowska, Ewa; Mikuła, Małgorzata; Bartyzel, Bartłomiej J

    2016-07-01

    Commercially available Polish biscuits were stored for 10months under different storage conditions i.e. in temperatures of 5°C and 20°C. The chemical quality alteration caused by chemical reactions occurring within biscuits were studied in terms of change of composition of fat extracted from studied samples in one-month intervals. Correlation of data from standard methods e.g. gas chromatography or classic titration with FT-IR spectroscopy, was followed by calculation of four statistical models that accurately predicted peroxide value, oxidative stability, polar fraction content and unsaturated trans fatty acid content in any samples. On the basis of data obtained, scheme of chemical reactions involved in oxidation process was suggested. A critical time of storage was proposed as an indicator of the period of the highest rate of chemical changes. Among factors considered to influence oxidative stability, the following had the greatest impact: initial water content, initial fat content, and time of storage.

  11. Relationship between volatile profile and sensory development of an oat-based biscuit.

    Science.gov (United States)

    Cognat, Claudine; Shepherd, Tom; Verrall, Susan R; Stewart, Derek

    2014-10-01

    The shelf-life of plain oatcakes and oatcakes containing a natural antioxidant (rosemary extract) was studied for 28 weeks. The biscuits were evaluated using several chemical analyses to determine oxidation (headspace analysis, free fatty acids profile, peroxide value and anisidine value), in addition to sensory testing. A selection of volatiles, including hexanal, were found to be positively correlated to three sensory parameters (aroma, flavour and aftertaste). These volatiles, responsible for the perception of off-flavour in oat biscuits, were predominantly secondary lipid breakdown products, primarily from the unsaturated fatty acids C18:1 and C18:2. The peroxide value was also found to be a useful tool to assess oxidation in oatcakes. The impact of the antioxidant was insufficient at the concentration tested to be used as a solution to prevent the development of off-flavour; however the antioxidant did appear to slow down the rancidity process. PMID:24799211

  12. Enhancement of Oil Spreadability of Biscuit Surface by Nonthermal Barrier Discharge Plasma

    OpenAIRE

    Misra, N.; Sullivan, Carl; Pankaj, Shashi; Alvarez-Jubete, Laura; Cama, Raquel; Jacoby, Franklyn; Cullen, Patrick

    2014-01-01

    The application of non-thermal dielectric barrier discharge (DBD) plasma for altering the hydrophilicity or hydrophobicity of polymer surfaces is well known. In this work, we demonstrate the potential of DBD plasma in enhancing the surface hydrophobicity of freshly baked biscuits, evident from the increased spread area of vegetable oil. The electrical and optical characteristics of the DBD plasma source have also been described. The spread area of individual oil drops has been measured using ...

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

    OpenAIRE

    Chiara Cevoli; Angelo Fabbri; Simone Virginio Marai; Enrico Ferrari; Adriano Guarnieri

    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...

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

    OpenAIRE

    Bruna Oliveira TAVARES; Edson Pablo da SILVA; Vera Sônia Nunes da SILVA; Manoel Soares SOARES JÚNIOR; Elza Iouko IDA; Clarissa DAMIANI

    2016-01-01

    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...

  15. Irradiation treatment of amaranth grain for shelf-life prolongation of amaranth-based biscuits

    International Nuclear Information System (INIS)

    Microbiological control (total bacterial count, coliform bacteria, aerobic sporeforming bacteria, yeasts and moulds) of amaranth-based biscuits produced from the amaranth grain irradiated by various ionizing radiation doses (1.5, 3 and 5 kGy, radiation source 60Co) and stored for the period of 12 months at the laboratory temperature (20-25 deg C) were studied. The number of microorganisms in biscuits varied in dependence on the level of the starting raw-material treatment (non-irradiated grain - 10E6 CFU/g; irradiated by 1.5 and 3 kGy - 10E3 CFU/g; irradiated by 5 kGy - in the absence of the microflora). The rate of aerobic sporulants (Bacillus subtilis, B. brevis) surviving the shelf-life process, particularly in the samples untreated by radiation and in those treated by lower ionizing radiation doses (1.5 and 3 kGy), constituted 30 to 100 % of the total count of microorganisms. The ionizing radiation dose providing the biscuits maximum hygienic quality maintained up to the end of the one-year storage was 5 kGy

  16. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits.

    Science.gov (United States)

    Choudhury, Monisha; Badwaik, Laxmikant S; Borah, Pallab Kumar; Sit, Nandan; Deka, Sankar C

    2015-10-01

    Bamboo shoot has attracted significant research and a commercial interest due to its many health-promoting bioactive compounds as well as its effectiveness in decreasing blood pressure, cholesterol and increasing appetite. As availability of fresh shoot is limited due to its seasonality there is need of incorporation of nutrients of shoot to any common food product which is easily available throughout year. Shoots of Bambusa balcooa variety were taken and edible parts were separated. Slices of shoot were boiled, dried, powdered, sieved, analysed for nutritional status and used for biscuit making. Bamboo shoot powder (BSP) was added in 0 % (control), 5, 10, and 15 % level in dry ingredients by replacing wheat flour and other ingredients were kept constant. Dough prepared are firstly analysed for basic characteristics. Then biscuits were prepared and analyzed for moisture, water activity, protein, fiber, fat, ash, phenolics, antioxidant activity, dimension, hardness, color and sensory acceptability. Variations were observed for fiber, antioxidant activity and phenolics from 1.08 to 1.97 %, 3.50 to 17.85 % and 0.45 to 4.19 mg/100 g respectively. Results showed that up to 10 % fortification level the biscuits were acceptable with improved functional and neutraceutical properties compared to the control.

  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. PMID:23730794

  18. Development of Chinese Toon Tough Biscuits%香椿韧性饼干的研制

    Institute of Scientific and Technical Information of China (English)

    李殿鑫; 戴远威; 姜文联

    2012-01-01

    [目的]将香椿和休闲食品结合研制出香椿韧性饼干,满足人们对新型香椿营养食品的要求.[方法]制定韧性饼干的感观品质评定标准及评定方法,通过正交试验确定普通韧性饼干最佳配方,在此配方基础上,添加香椿粉进行单因素分析确定香椿粉添加量,然后再通过正交试验优化配方,最终得出香椿韧性饼干的最佳配方.[结果]试验得出普通韧性饼干最佳配方为:面粉100 g(湿面筋含量为26%)、油16 g、糖20 g、水28 g;香椿韧性饼干最佳配方为:面粉100 g(湿面筋含量为26%)、油16 g、糖20 g、水28 g、香椿粉1.4 g;同时配方中还含有:碳酸氢钠0.8g、碳酸氢氨1.6g、单甘酯0.2g、焦亚硫酸钠0.1g、泡打粉0.6g.[结论]试验制得的香椿韧性饼干同时具有香椿的丰富营养和韧性饼干的外表美观、入口松脆、有耐嚼力等特点,丰富了我国的休闲食品市场.%[Objective] To develop Chinese toon tough biscuits and satisfy people's demand on new type toon nutrition food. [Method] The sensory evaluation standard and method of tough biscuits was made to determine common tough biscuits formula by orthogonal test. On the basis of this, the optimum formula of toon tough biscuits was obtained through single factor test to determine toon dosage and orthogonal test to optimize formula. [ Result ] The common tough biscuits optimum formula was: flour 100 g ( wet gluten 26% ) , oil 16 g, sugar 20 g, water 28 g; the optimum formula of toon tough biscuits was: flour 100 g (wet gluten 26% ) , oil 16 g, sugar 20 g, water 28 g, toon powder 1.4 g, baking soda 0. 8 g, ammonium hydrogen carbonate 1. 6 g,monoglyceride 0.2 g, sodium metabisulfite 0. 1 g, baking powder0. 6 g. [Conclusion] The obtained Chinese toon tough biscuits not only have abundant nutrition, but also have characteristics of beauty, crisp and chewy, which will enrich leisure food market in China.

  19. Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans.

    Science.gov (United States)

    Mateos, Raquel; Martínez-López, Sara; Baeza Arévalo, Gema; Amigo-Benavent, Miryam; Sarriá, Beatriz; Bravo-Clemente, Laura

    2016-08-15

    Hydroxytyrosol (HT) and its derivatives in olive oil protect low-density lipoproteins (LDL) against oxidation. Biscuits could be a convenient alternative to broaden consumers' choice of HT-rich foods, although the biscuit matrix could affect HT bioavailability. We performed a crossover, randomized, double-blind study to evaluate HT bioavailability in HT-enriched biscuits (HT-B) versus non-enriched biscuits (C-B), and the effects on oxidative postprandial status. On two separate days, 13 subjects consumed 30 g of C-B or HT-B (5.25mg HT) after overnight-fasting. Blood and urine were collected at different intervals and analysed by LC-MS-QToF. After HT-B consumption, plasma metabolites peaked between 0.5 and 1h and were extensively excreted in urine. HT-sulphate and 3,4-dihydroxyphenylacetic acid (DOPAC)-sulphate were the main metabolites, followed by DOPAC and homovanillic acid (HVA). HT-glucuronide, DOPAC-glucuronide, HVA-glucuronide and HVA-sulphate were also detected. Postprandial oxidised-LDL concentrations decreased with HT-B. HT is a promising functional ingredient and, in biscuits, it is highly bioavailable and lowers postprandial oxidised-LDL levels. PMID:27006237

  20. Modulation of lipid peroxidation, hypolipidemic and antioxidant activities in brain tissues of diabetic rats by fibre - Enriched biscuits

    Institute of Scientific and Technical Information of China (English)

    Ochuko L Erukainure; Folasade O Adeboyejo; Gloria N Elemo; Osaretin AT Ebuehi

    2012-01-01

    Objective: To investigate the effect of feeding fibre - enriched biscuit on the antioxidant and hypolipidemic activities in brain tissues of diabetic rats. Method: Diabetes was induced by a single intraperitoneal injection of alloxan. Treatment lasted for 14 d, after which the rats were sacrificed by cervical dislocation. Brain tissues were used for the assessment of GSH, catalase, SOD and lipid peroxidation as well as lipid profiles. Result: Induction of diabetes led to a significant decrease in GSH level, elevated SOD and catalase activities. These were significantly modified by the biscuits. There was an elevated level of malondialdehyde in the brain tissues of the untreated diabetic rats; this was significantly reduced by the biscuits. There was a significant decrease in HDL and a significant increase in LDL levels, total cholesterol and triglycerides in the untreated (diabetic) rats. Feeding with fibre - enriched biscuits led to decrease in the levels of total cholesterol, triglyceride, LDL - cholesterol and caused a significant increase in the levels of HDL. Conclusions: These results suggest a therapeutic and protective effect of the fibre -enriched biscuits against diabetic - induced brain toxicity in rats.

  1. A Robust Machine Vision Algorithm Development for Quality Parameters Extraction of Circular Biscuits and Cookies Digital Images

    Directory of Open Access Journals (Sweden)

    Satyam Srivastava

    2014-01-01

    Full Text Available Biscuits and cookies are one of the major parts of Indian bakery products. The bake level of biscuits and cookies is of significant value to various bakery products as it determines the taste, texture, number of chocolate chips, uniformity in distribution of chocolate chips, and various features related to appearance of products. Six threshold methods (isodata, Otsu, minimum error, moment preserving, Fuzzy, manual method, and k-mean clustering have been implemented for chocolate chips extraction from captured cookie image. Various other image processing operations such as entropy calculation, area calculation, parameter calculation, baked dough color, solidity, and fraction of top surface area have been implemented for commercial KrackJack biscuits and cookies. Proposed algorithm is able to detect and investigate about various defects such as crack and various spots. A simple and low cost machine vision system with improved version of robust algorithm for quality detection and identification is envisaged. Developed system and robust algorithm have a great application in various biscuit and cookies baking companies. Proposed system is composed of a monochromatic light source, and USB based 10.0 megapixel camera interfaced with ARM-9 processor for image acquisition. MATLAB version 5.2 has been used for development of robust algorithms and testing for various captured frames. Developed methods and procedures were tested on commercial biscuits resulting in the specificity and sensitivity of more than 94% and 82%, respectively. Since developed software package has been tested on commercial biscuits, it can be programmed to inspect other manufactured bakery products.

  2. Red palm oil as a source of beta-carotene in a school biscuit used to address vitamin A deficiency in primary school children.

    Science.gov (United States)

    van Stuijvenberg, M E; Faber, M; Dhansay, M A; Lombard, C J; Vorster, N; Benadé, A J

    2000-01-01

    The effect of a biscuit with red palm oil as a source of beta-carotene was compared with the effect of a biscuit with beta-carotene from a synthetic source on the vitamin A status of primary school children in a randomised controlled trial. Children aged 5-11 years (n = 265) were randomly assigned to one of three groups: (1) placebo biscuit; (2) biscuit with synthetic beta-carotene as a vitamin A fortificant; and (3) biscuit with red palm oil as a source of beta-carotene. The two non-placebo biscuits were designed to provide 34% of the RDA for vitamin A per serving (4 x 15 g biscuits). The biscuits were distributed daily during the school week and compliance was closely monitored and recorded. Children were assessed at baseline and after 6 months of intervention. Mean serum retinol in all three groups increased significantly compared to baseline (P palm oil group. There was no significant treatment effect compared to the control group in either the synthetic beta-carotene or red palm oil group. The increase in the control group was probably due to a school feeding scheme (providing 33% of the RDA for vitamin A) introduced during the latter part of the study. Our results were thus confounded and the 'true' effect of the red palm oil biscuit on vitamin A status could not be established. The study has, however, shown that red palm oil can be incorporated in a biscuit and that the end product with regard to taste and appearance was well accepted by the school children. A follow-up study in a school where there is no school feeding is indicated.

  3. 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....

  4. Biscuits. Liderazgo en la gestión de una crisis

    Directory of Open Access Journals (Sweden)

    Custodia Cabanas

    2005-01-01

    Full Text Available Una de las misiones fundamentales del directivo es gestionar las relaciones de la empresa con su entorno económico, político y social. El cierre de la planta de Galletas Fontaneda en 2002 por parte de su propietaria, United Biscuits, ilustra las enormes dificultades que entraña este papel institucional del directivo. Este caso práctico, escrito como documento para generar discusión y debate, presenta la sucesión de acontecimientos y de decisiones que tomaron los distintos actores implicados, resaltando los aspectos de liderazgo, relaciones públicas y de gobierno de la empresa.

  5. 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.

  6. 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.

  7. Effect of incorporation of decorticated pigeon pea (Cajanus cajan protein isolate on functional, baking and sensory characteristics of Wheat (Triticum aesitivum biscuit

    Directory of Open Access Journals (Sweden)

    H. A. Hassan

    2013-08-01

    Full Text Available This study was undertaken with the objectives of using the decorticated pigeon pea protein isolate in the development of protein rich-biscuit, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea protein isolate on the sensory evaluation and quality of biscuit produced. Decorticated Pigeon Pea protein Isolate (DPPI was incorporated in wheat (Triticum aesitivum flour (WF, extraction rate 72%, for making fortified biscuit. Ratios of DPPI in wheat flour were adjusted to protein levels of 15, 20 and 25%, respectively. Rheological and functional properties as well as proximate composition, nutritive value and sensory characteristics for the biscuit produced were assessed. The gluten quantity (dry and wet and falling number of wheat flour were significantly (p#0.05 decreased with the incorporation of DPPI from 10.25 to 7.6%; from 31.2 to 22.5% and from 657 to 443 sec., for 0,15, 20 and 25% protein levels, respectively.Water Retention Capacity (WRC, Bulk Density (BD and Fat Absorption Capacity (FAC were obtained. Addition of DPPI resulted in an increase in water absorption which was found to be ranged from 66.7 to 71.0%; dough development time from 4.5 to 7.3 min and dough stability 1.7 to 5.8 min. Biscuit supplemented with DPPI showed significant increase (p≤0.05 in ash, protein with high level of incorporation and significant decrease (p≤0.05 in carbohydrates and caloric values when biscuit wheat was supplemented with high level of DPPI. Incorporation of DPPI showed no significant differences (p≤0.05 on biscuit spread ratios compared to wheat biscuit (control. Biscuit with 15% protein level was found to be superior in all its sensory characteristics compared to the other blends.

  8. Acrylamide formation and antioxidant level in biscuits related to recipe and baking.

    Science.gov (United States)

    Haase, N U; Grothe, K-H; Matthäus, B; Vosmann, K; Lindhauer, M G

    2012-08-01

    Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carried out to study the potential impact of both acrylamide and antioxidants in that food. Two different wheat flour types - wholemeal (WMF) and white flour type 550 (T550; 0.55% mineral content) - as well as recipe (fat and leavening agent) and thermal input (temperature × time) were changed. Furthermore, the effect of an enzymatic asparagine hydrolysation was tested. Antioxidants were determined with two independent procedures ABTS - (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) and FRAP-assay (ferric reducing ability of plasma). WMF samples resulted in an unchanged acrylamide level, but in a significantly higher antioxidant concentration when compared with T550 samples (149 and 141 µg kg(-1) acrylamide and 9.1 and 5.1 mmol TE kg(-1) FW ABTS for WMF and T550, respectively). A reduced fat content yielded in an increased volume. Raising agents had no effect on acrylamide levels, but antioxidants were higher in samples with sodium bicarbonate (SBC) than with ammonium bicarbonate (ABC). Thermal input (temperature × time; 150°C × 25 min to 240°C × 9 min) indicated an exponential acrylamide increase especially at higher temperatures (from 75 to 236 µg kg(-1)), whereas antioxidant increase was linear (from 7.0 to 7.7 mmol TE kg(-1) FW, ABTS). FRAP and ABTS values were correlated on a low level, whereas acrylamide content of biscuits was correlated with FRAP and lightness (R (2 )= 0.62 and 0.47, and 0.71 and 0.85 for WMF and T550, respectively). The enzyme asparaginase reduced acrylamide formation by about 50% for both raising agents (SBC and ABC, respectively), whereas antioxidant levels were not affected. An evaluation of recipe variants with low acrylamide and high

  9. 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.

  10. Microbiological, nutritional and sensory aspects of stored amaranth biscuits and amaranth crackers.

    Science.gov (United States)

    Hozová, B; Buchtová, V; Dodok, L; Zemanovic, J

    1997-06-01

    The object of this work was to present some results from the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporogenic bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour, consistency, odour, taste, the profiling of tastiness) quality and of the a(w) values of amaranth biscuits and crackers during the four-month storage (January-April, 1996 every 30th day) in laboratory conditions (20 +/- 2 degrees C and RH = 62 +/- 1%). From the aspect of consumers the chosen parameters of quality permitted the storage stability of the indicated non-traditional products to be estimated and on the basis of the favourable evaluation recommended for the rational nutrition.

  11. FUNCTIONAL CHARACTERS EVALUATION OF BISCUITS SUBLIMATED WITH PURE PHYCOCYANIN ISOLATED FROM SPIRULINA AND SPIRULINA BIOMASS.

    Science.gov (United States)

    Abd El Baky, Hanaa H; El Baroty, Gamal S; Ibrahem, Eman A

    2015-07-01

    The aim of the present work is to study the effect of incorporation of biomass and phycocyanin extracts of Spirulina platensis growing in define media at large scales (300 liters, limited in nitrogen and high salinity) to traditional butter biscuits in order to increase general mental health as functional products, FPs). The FP were manufactured at a pilot scale formulated by adding algal biomass (0.3, 0.6 and 0.9%) and S. platensis phycocyanin (at 0.3%) to wheat flour and stored for one month at room temperature, protected from light and air. The approximate and nutrition composition of S. platensis biomass showed high quantity (% dry weight, dw.) of phycocyanin (13.51%, natural food colorant), tocopherols (0.43%), carotenoids (2.65%), vitamins C (1.25%), -6, -3 fatty acids, essential elements (Fe, Zn, Cr, Se, and others) and antioxidant compounds includes: total phenolic (1.73%), flavonoids (0.87%) and glutathione (0.245 mM). FPs showed a high oxidative stability during storage (30 days) periods (as assessed by antiradical scavenging activity of DPPH and TBA test), compared with that in untreated food products (control). Data of sensory evaluation revealed that FPs containing S. platensis biomass or algae extracts were significantly acceptable as control for main sensory characteristics (colour, odour/ aroma, flavor, texture, the global appreciation and overall acceptability). S. platensis FPs presented an accentuated green tonality, which increase with the quantity of added biomass. Thus, it could be concluded that functional biscuits had good sensory and nutritional profiles and can be developed as new niche food market.

  12. FUNCTIONAL CHARACTERS EVALUATION OF BISCUITS SUBLIMATED WITH PURE PHYCOCYANIN ISOLATED FROM SPIRULINA AND SPIRULINA BIOMASS.

    Science.gov (United States)

    Abd El Baky, Hanaa H; El Baroty, Gamal S; Ibrahem, Eman A

    2015-01-01

    The aim of the present work is to study the effect of incorporation of biomass and phycocyanin extracts of Spirulina platensis growing in define media at large scales (300 liters, limited in nitrogen and high salinity) to traditional butter biscuits in order to increase general mental health as functional products, FPs). The FP were manufactured at a pilot scale formulated by adding algal biomass (0.3, 0.6 and 0.9%) and S. platensis phycocyanin (at 0.3%) to wheat flour and stored for one month at room temperature, protected from light and air. The approximate and nutrition composition of S. platensis biomass showed high quantity (% dry weight, dw.) of phycocyanin (13.51%, natural food colorant), tocopherols (0.43%), carotenoids (2.65%), vitamins C (1.25%), -6, -3 fatty acids, essential elements (Fe, Zn, Cr, Se, and others) and antioxidant compounds includes: total phenolic (1.73%), flavonoids (0.87%) and glutathione (0.245 mM). FPs showed a high oxidative stability during storage (30 days) periods (as assessed by antiradical scavenging activity of DPPH and TBA test), compared with that in untreated food products (control). Data of sensory evaluation revealed that FPs containing S. platensis biomass or algae extracts were significantly acceptable as control for main sensory characteristics (colour, odour/ aroma, flavor, texture, the global appreciation and overall acceptability). S. platensis FPs presented an accentuated green tonality, which increase with the quantity of added biomass. Thus, it could be concluded that functional biscuits had good sensory and nutritional profiles and can be developed as new niche food market. PMID:26262722

  13. 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.

    Science.gov (United States)

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

    2015-04-15

    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 various recipes and baking conditions. Information-rich mass spectral fingerprints were obtained by analysis of biscuit extracts for preparation of which aqueous methanol was used. The principal component analysis (PCA) of the acquired data revealed an apparent clustering of samples according to the extent of heat-treatment applied during the baking of the biscuits. The regression model for prediction of acrylamide in biscuits was obtained by partial least square regression (PLSR) analysis of the data matrix representing combined positive and negative ionization mode fingerprints. The model provided a least root mean square error of cross validation (RMSECV) equal to an acrylamide concentration of 5.4 μg kg(-1) and standard error of prediction (SEP) of 14.8 μg kg(-1). The results obtained indicate that this strategy can be used to accurately predict the amounts of acrylamide formed during baking of biscuits. Such rapid estimation of acrylamide concentration can become a useful tool in evaluation of the effectivity of processes aiming at mitigation of this food processing contaminant. However, the robustness this approach with respect to variability in the chemical composition of ingredients used for preparation of biscuits should be tested further.

  14. Is pleasantness of biscuits and cakes related to their actual or to their perceived sugar and fat contents?

    Science.gov (United States)

    Abdallah, L; Chabert, M; Le Roux, B; Louis-Sylvestre, J

    1998-06-01

    Perceptions of sugar, fat and moisture contents, as well as their influences on pleasantness were investigated in commercial foods. One-hundred-and-two-normal-weight men rated the "pleasantness", "flavour intensity", "moisture", "sweetness" and "fatness" of 39 different biscuits and cakes. Sugar content was accurately perceived up to a maximum content of about 33% weight/weight. The perception of fat content was less accurate and depended on both fat and sugar contents. High sugar contents seemed to decrease perception of fatness. Pleasantness was influenced mainly by sugar content and less by fat content. Pleasantness was better predicted by rated contents than by actual contents; it was even better predicted by the overall flavour intensity. Preferences for high fat stimuli did not appear to be based on conscious perception of their fat content. We conclude that the classical results obtained with simple experimental stimuli remain valid, as a first approximation, for commercial biscuits and cakes, despite their complex sensory characteristics.

  15. Microbiological, nutritional and sensory evaluation of long-time stored amaranth biscuits produced from irradiated-treated amaranth grains

    International Nuclear Information System (INIS)

    The paper presents some results achieved by the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporeforming bacteria, yeasts and moulds( nutritional (lysine) and sensory (shape, surface, colour consistency, taste, odour, the profiling of tastiness) quality and of the aw values of amaranth-based biscuits produced from the amaranth grain irradiated by various ionizing radiation doses (1.5, 3 and 5 kGy, source 60Co) and stored for the period of 12 months at the laboratory temperature (20–25°C). The irradiation dose providing the biscuits maximum hygienic, nutritional and sensory quality maintained up to the end of the one-year storage was 5 kGy

  16. 七种糕点对赤拟谷盗(鞘翅目:拟步甲科)感染的抗性%Resistance of Seven Biscuit Types to Infestation by Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae)

    Institute of Scientific and Technical Information of China (English)

    Olusola O. ODEYEMI; Bernice M. OYEDARE; Michael O. ASHAMO

    2005-01-01

    Seven biscuit types namely, Okin, Digestive, Cabin, Peanut, Cream crackers, Hobnobs and Glucose and wheat flour were screened for their resistance to Tribolium castaneum (Herbst) at ambient temperature of 28±2 ℃ and 78±2% relative humidity in the laboratory. 50 g of each biscuit sample were infested with four female and two male adult beetles and left for 15 days then remove for a resistant experiment and 70 days for a mortality experiment. Each treatment and the control without beetles were replicated three times. Results showed that there was significant difference (P0.05) in the weight loss of biscuit types. The highest adult mortality of beetles (100%) was obtained from Peanut biscuits at 28 days after infestation while there was only 5.5% adult mortality in wheat flour at 70 days after infestation. The susceptibility index was 0 for all the biscuit types since there was no adult emergence indicating that they were resistant to T. castaneum infestation. Resistance in the biscuit types could be due to chemical additives (e.g. sodium chloride and sodium bicarbonate) used in the production of biscuits, which may have inhibitory effect on the development of T. castaneum and also the low moisture content of the biscuits. Packages that can easily be perforated or damaged to allow absorption of moisture from the environment should not be used in packing biscuits.

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

    International Nuclear Information System (INIS)

    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)

  18. Study on macadamia biscuits%利用夏果饼粕制作饼干的研究

    Institute of Scientific and Technical Information of China (English)

    李莲; 李文钊; 成伟

    2012-01-01

    The content of fat, protein, and ash of macadamia nut cake were measured. The results showed that fat content a-bout 38. 73% , protein content about 20. 76%, ash content about 3. 40%. Adding macadamia nut cake into biscuits formula with different additive amount, then hardness and brittleness of the biscuit were determined. It was concluded that with the increase of adding amount, hardness and brittleness decreased. The result of sensory evaluation showed that biscuit with 50% macadamia nut cake was better.%对夏果饼粕中脂肪、蛋白质、灰分进行测定.得出夏果饼粕中脂肪质量分数为38.73%,蛋白质质量分数为20.76%,灰分质量分数为3.40%.将夏果饼粕粉以不同添加量添加到饼干配方中,并测定不同添加量饼干的硬度及脆度.得出随着添加量的增加,饼干的硬度和脆度都逐渐降低.最后对饼干进行感官评价,得出夏果饼粕粉添加量为50%时最受人们欢迎.

  19. 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.

  20. Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems.

    Science.gov (United States)

    Mogol, Burçe Ataç; Gökmen, Vural

    2016-08-10

    Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activities. It may be used in thermally processed foods such as bread to delay staling and improve the microbial stability during the shelf-life. However, the thermal process could lead to the formation of harmful compounds in bakery products through chemical reactions, in which chitosan could take part. Therefore, this study aims to investigate the effect of chitosan on the formation of acrylamide and hydroxymethylfurfural (HMF) in different model systems. Addition of acid to the asparagine-glucose model system decreased the initial rate of acrylamide formation to approx. 4-times. The chitosan included model system contained higher acrylamide than the asparagine-glucose-acid model but still lower than the asparagine-glucose model system. The HMF content was decreased in the presence of acid due to acid-catalyzed degradation. Additionally, HMF is a potent carbonyl source and utilized in the Maillard reaction. In biscuit samples, addition of acid or chitosan solution to the dough did not significantly affect the acrylamide formation (p > 0.05), however addition of acid increased the formed HMF. In crust samples, acrylamide formation was decreased by acid, while chitosan showed no additional decrease. No interaction was found between HMF and chitosan. The results suggest that the effect of chitosan should be carefully evaluated apart from the effect of acid, in which chitosan was solubilized. PMID:27406058

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

    OpenAIRE

    Chamrádová Kateřina; Rusín Jiří

    2015-01-01

    A laboratory experiment of two-stage mesophilic, low-dry mass, anaerobic digestion was carried out, focused on verifying the benefi t 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 diffi cult due to the content of lignocellulose, biscuit meal provides a high yield of biogas or methane, respectively, thanks t...

  2. 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.

  3. Absence of adverse effects of sodium metabisulphite in manufactured biscuits: results of subacute (28-days) and subchronic (85-days) feeding studies in rats.

    Science.gov (United States)

    Ribera, D; Jonker, D; Narbonne, J F; O'Brien, J; Antignac, E

    2001-02-01

    Sulphites are extensively used in the food and drinks industry. Their toxicity has been previously evaluated by addition to the diet or drinking water of laboratory animals. Because interactions between sulphites and food constituents occur, the present work was conducted to determine the subacute and subchronic toxicity of sulphite-bound compounds in a finished product: manufactured biscuits. The studies were performed on Sprague Dawley, rats for 28 and 85 days of dietary exposure. Diets were prepared from sulphited or untreated (controls) biscuits with the addition of sugar, protein, vitamins and minerals according to the nutritional requirements of the animals. Groups of 10 male and 10 female rats were administered diets containing sulphited biscuits at levels of 0, 10, 35 and 75%, corresponding to 10-15, 35-45, 150-170 and 310-340 mg SO2/kg diet. In both studies, no death or clinical abnormalities were reported. Growth rate, food consumption and food conversion efficiency were not affected by treatment. No dose-related changes were observed for haematology, clinical chemistry, ocular examination, renal-function, urinalysis, organ weights or gross and microscopic examinations. The liver concentrations of vitamins A, B1, C and E were not significantly changed except for an increase in vitamin E in high-dose males after 28 days' exposure. Based on these data, the no-observed-adverse-effect level (NOAEL) of sulphites in baked biscuits was judged to be 310 mg SO2/kg diet or 25 mg/kg body weight/day.

  4. 澳洲坚果饼干加工技术研究%Processing technology of Macadamia nut biscuits

    Institute of Scientific and Technical Information of China (English)

    郭刚军; 胡小静; 邹建云; 黄克昌

    2012-01-01

    以面粉与澳洲坚果粕粉为主要原料,添加奶粉、白砂糖、坚果油等辅料,通过面团揉制、擀压、模具成型、烘烤等工艺,加工出了营养丰富、色泽淡黄、香味浓郁、口感酥脆的澳洲坚果饼干。通过单因素与正交实验确定产品的最佳配方为澳洲坚果粉50%、油脂8%、白砂糖45%、奶粉10%、小苏打0.4%、食盐0.4%、碳酸氢铵1%、鸡蛋10%、水适量,最佳焙烤温度为上火180℃、下火为150℃。%Macadamia nut biscuits were made after the processing of kneading dough, rolling, molding, roasting by flour, Macadamia nut power, milk power, sugar, Macadamia nut oil and so on as material, which was rich in nutrition and had primrose yellow, the better crispness and full aroma. The best formula of Macadamia nut biscuits was obtained according to the results from single factor and orthogonal experiment: Macadamia nut powder 50%, oil-fat 8%, sugar 45%, milk power 10%, saleratus 0.4%, salt 0.4%, ammonium bicarbonate 1%, egg 10% and appropriate water, the best soaking condition was the surface temperature 180 ℃ and the bottom temperature 150 ℃.

  5. 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.

  6. 核桃燕麦酥性饼干的研制%Development of Walnut Oatmeal Biscuit

    Institute of Scientific and Technical Information of China (English)

    张丽; 宋丽军; 谭梅; 伏慧慧; 侯旭杰

    2014-01-01

    以核桃、燕麦、面粉、白砂糖和玉米油等为原料制作核桃燕麦酥性饼干,在单因素试验的基础上,通过正交试验和感官评价对配方进行优化。结果表明:核桃燕麦酥性饼干的最佳配方为低筋粉100%、核桃仁55%、燕麦粉26%、玉米油38%、白砂糖30%、奶粉6%、食盐0.8%,小苏打0.8%和鸡蛋50%。再以面火170℃、底火150℃烘烤15min。在此条件下,产品色、香、质地和口感较佳,营养价值高。%Walnut oatmeal biscuit was produced with walnuts, oats, flour, sugar and corn oil as rawmaterials. Optimum formulation of walnut oatmeal biscuit was obtained with orthogonal experiment based on single-factor experiment and sensory score. Results showed that the best formula: 100%of low-gluten flour, 55%of walnut, 26%of oat flour, 38%of corn oil, 30%of white sugar, 6%of milk powder, 0.8%of salt, 0.8%of baking soda and 50%of eggs. Then baking for 15 minutes at surface temperature 170℃ and primer temperature 150℃. Under this condition, product had better color, flavor, texture, taste and high nutritional value.

  7. 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.

  8. 豆渣膳食纤维对酥性饼干特性的影响%Effect of soybean dregs dietary fiber on properties of crisp biscuit

    Institute of Scientific and Technical Information of China (English)

    刘宇; 程建军

    2012-01-01

    Soybean dregs soluble dietary fiber(soybean dregs SDF) extracted from bean dregs by enzymatic treatment,soybean dregs insoluble dietary fiber(soybean dregs IDF) isolated from bean dregs and commercial inulin were added into crisp biscuits respectively,and the effects of physical and chemical properties and sensory qualities of crisp biscuit by additives were researched.The experimental results indicated that water binding capacity and hardness of biscuits were higher by adding soybean dregs IDF.The lower bulk density and peroxide values of biscuits were found with adding soybean dregs SDF and inulin,and for bulk density,no significant differences were between two additives,in contrast of adding soybean dregs IDF.Sensory evaluation results revealed that the sample containing 4% soybean dregs SDF that scored highest among all samples,and the total dietary fiber,moisture and fat contents of biscuit were higher than the reference sample,but no significant differences were observed for the protein and ash contents.%将豆渣中酶法提取的可溶性膳食纤维(豆渣SDF)、不溶性膳食纤维(豆渣IDF)以及商业菊粉,分别添加到酥性饼干中,研究其对饼干的物理化学特性和感官品质的影响。结果表明:添加豆渣IDF的饼干持水性和硬度较高,添加豆渣SDF和菊粉的饼干松密度值和过氧化值较低,且两者的松密度值没有较大差异,而添加豆渣IDF的饼干与之相反,添加4%豆渣SDF的饼干感官评定结果最优,且总膳食纤维、水分和脂肪含量较空白高,而蛋白质和灰分含量没有明显变化。

  9. 小麦胚芽燕麦营养韧性饼干的研制%Development of Wheat Germ Oat Semi Hard Biscuit

    Institute of Scientific and Technical Information of China (English)

    张博坤; 孙丽雪; 周爽; 宋杰媛; 贺雁鸣; 刘迎朝; 王磊; 于殿宇

    2015-01-01

    Different proportions of wheat germ flour and oat flour were added to flour, changes in dough and in texture of products with different proportions of raw materials were investigated. And processing conditions of biscuits were optimized by sin-gle factor experiment and orthogonal test Texture test results showed that ratio of mixed powder 70∶15∶15, hardness of dough and biscuits were in optimum hardness; response surface results showed that the best formula was mixed powder of wheat germ flour and oat flour 25g, xylitol 25g and corn oil 20g, hardness value of biscuit was 2 528.18g, significantly lower than ordinary bis-cuits. Biscuits tasted good and nutrient with wheat flavor, lysine content was 2.12g/100g.%利用不同比例的小麦胚芽粉及燕麦粉加入到小麦粉中,研究其对面团质构及饼干品质的影响。并通过单因素试验及正交试验分析对饼干的加工条件进行优化。质构测试结果表明:小麦粉∶小麦胚芽粉∶燕麦粉的添加比例为70∶15∶15时,面团及饼干的硬度最适中;正交试验结果表明:饼干的最佳研制配方为小麦胚芽粉及燕麦粉添加量为25g、木糖醇25g和玉米油20g时,此时饼干的硬度值为2528.18g,明显低于市售饼干且达到标准,并且饼干的口感适中,具有独特的麦香味和发酵香味,营养丰富,赖氨酸含量高达2.12g/100g。

  10. FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus DAN ISOLAT PROTEIN KEDELAI (Glycine max SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus Flour and Soy (Glycine max Protein Isolates as a Potential Food for Undernourished Young Children

    Directory of Open Access Journals (Sweden)

    Mervina

    2012-06-01

    Full Text Available Fish is a protein source important for enhancing nutritional status because it is categorized as high quality food. Fish flour is one of the fish product that has not been optimally utilized as food. The objective of this research was to produce biscuit formulated with Dumbo catfish (Clarias gariepinus flour and soy protein isolate, as a high protein food for undernourished under-five years old children. The purpose of soy protein isolate substitution was also to produce better biscuit texture. Fish flour was made separately from body and head part, and then was analyzed for its physical and chemical properties. Biscuits were formulated by substitution of fish flour and soy protein isolate with trial and error method. A selected formula was determined based on semi trained panelists preference. Acceptance of the biscuit made with the selected formula was examined by children and children’s mothers using hedonic test. The contribution of protein contained in biscuit on daily allowance was calculated for under-five year old children. Biscuits made by substitution of 3.5% of body fish flour, 1.5% of head fish flour, and 10% of soy protein isolate was the preferred formula. The chemical properties for biscuit of the accepted formula (F4 were as follows: 3.96% (wb of water content, 2.52% (db of ash content, 19.55% (db of protein content, 21.99% (db of fat content and 55.94% (db of carbohydrate content (by different. The biscuit contains 480 Kcals energy per 100 grams. The protein digestibility of the biscuit measured by enzymatic method was 89.34%. The formula fulfills 20% of children’s protein needed per day from four pieces of biscuit or equals to 50 grams of biscuit.

  11. Application of Neotame in biscuits%纽甜在饼干中应用的研究

    Institute of Scientific and Technical Information of China (English)

    林楠; 晏日安; 孔令会

    2011-01-01

    The application of Neotame in biscuits was studied. In the case of the same productive process,the all sugar products,partial substitution of sucrose products and all Neotame products was compared by sensory method. Then the sample was analyzed with texture analyzer in order to search the best ratio of Neotame alternative to sugar. The result showed that it could achieve better sensory effects when the proportion of Neotame alternative to sugar was 20%.%探讨了新型甜味剂纽甜在饼干中的应用。在制作工艺相同的情况下,采用不同的感官实验方法分别对全蔗糖产品、纽甜部分替代蔗糖产品、全纽甜产品进行了感官对比实验,并应用质构仪对产品进行质构分析,寻求纽甜与蔗糖使用的最佳配比。结果发现,纽甜替代蔗糖的比例为20%时可取得较好的感官效果.

  12. 马齿苋饼干的制作及营养成分测定%Research and Nutritional Analysis on the Biscuit of Purslane

    Institute of Scientific and Technical Information of China (English)

    张百胜; 王艳萍; 曹发昊

    2014-01-01

    以马齿苋为原料,研究制作马齿苋韧性饼干,为蔬菜饼干的进一步开发与研究提供科学依据。通过单因素试验和正交试验,确定出马齿苋韧性饼干的最佳工艺参数,结果表明,马齿苋韧性饼干的最佳工艺参数为:糕点粉100 g,白砂糖25 g,植物油20 g,马齿苋粉1.5 g,水30 mL。饼干呈淡绿色且色泽均匀、外形完整不易变形、结构细密、口感松脆。对成品主要营养成分进行了测定,其含量分别为:蛋白质:8.07%;脂肪:13.43%;黄酮:7.28×10-3%。%This text study on making hard biscuits using purslane as material. To provide a scientific basis for the further development and research of vegetable biscuit. Through single factor test and orthogonal test obtained the optimize formulation:flour 100 g,white granulated sugar 25 g,plant oil 20 g,purslane powder 1.5 g,water 30 mL. This vegetable biscuit has its unique color and flavor,and its structure is densest. In addition,three kinds of main nutrition materials were measured. Protein 8.07%,Fat 13.43%,Flavonoids 7.28×10-3%.

  13. Multi-micronutrient-fortified biscuits decreased prevalence of anemia and improved micronutrient status and effectiveness of deworming in rural Vietnamese school children.

    Science.gov (United States)

    Nga, Tran Thuy; Winichagoon, Pattanee; Dijkhuizen, Marjoleine A; Khan, Nguyen Cong; Wasantwisut, Emorn; Furr, Harold; Wieringa, Frank T

    2009-05-01

    Concurrent micronutrient deficiencies are prevalent among Vietnamese school children. A school-based program providing food fortified with multiple micronutrients could be a cost-effective and sustainable strategy to improve health and cognitive function of school children. However, the efficacy of such an intervention may be compromised by the high prevalence of parasitic infestation. To evaluate the efficacy of school-based intervention using multi-micronutrient-fortified biscuits with or without deworming on anemia and micronutrient status in Vietnamese schoolchildren, a randomized, double-blind, placebo-controlled trial was conducted among 510 primary schoolchildren, aged 6-8 y, in rural Vietnam. Albendazole (Alb) (400 mg) or placebo was given at baseline. Nonfortified or multi-micronutrient-fortified biscuits including iron (6 mg), zinc (5.6 mg), iodine (35 microg), and vitamin A (300 microg retinol equivalents) were given 5 d/wk for 4 mo. Multi-micronutrient fortification significantly improved the concentrations of hemoglobin (+1.87 g/L; 95% CI: 0.78, 2.96), plasma ferritin (+7.5 microg/L; 95% CI: 2.8, 12.6), body iron (+0.56 mg/kg body weight; 95% CI: 0.29, 0.84), plasma zinc (+0.61 micromol/L; 95% CI: 0.26, 0.95), plasma retinol (+0.041 micromol/L; 95% CI: 0.001, 0.08), and urinary iodine (+22.49 micromol/L; 95% CI: 7.68, 37.31). Fortification reduced the risk of anemia and deficiencies of zinc and iodine by >40%. Parasitic infestation did not affect fortification efficacy, whereas fortification significantly enhanced deworming efficacy, with the lowest reinfection rates in children receiving both micronutrients and Alb. Multi-micronutrient fortification of biscuits is an effective strategy to improve the micronutrient status of Vietnamese schoolchildren and enhances effectiveness of deworming.

  14. Study on the health biscuit made of oat flour potato and tricholoma%莜面马铃薯口蘑保健饼干研制

    Institute of Scientific and Technical Information of China (English)

    丁培峰; 王云峰; 李育峰; 尹玉茜

    2016-01-01

    Withoat flour as the main raw material,and added digestible potatoes and tricholoma rich in trace element,the new biscuit madeofoat flour,potato and trichdoma was studied. Through single factor andorthogonal test,theoptimum recipeof the biscuit was 50 g flour,potatoes 20 g,tricholoma 3.5 g and vegetableoil 7.5 g. Theobtained products had better sensory quality.%以莜面为主要原料,并加入易消化吸收的马铃薯和富含微量元素的口蘑,开发新型莜面土豆口蘑保健饼干。通过单因素和正交试验确定的最佳配方为50 g莜面、土豆添加量20 g、口蘑添加量3.5 g、植物油添加量7.5 g,此时所获得的产品感官品质最佳。

  15. 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)

    Science.gov (United States)

    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…

  16. 饼干中反式脂肪酸的研究%The Study of Trans Fatty Acids in Biscuit

    Institute of Scientific and Technical Information of China (English)

    陈伶燕

    2012-01-01

    反式脂肪酸是一种具有反式构型的不饱和脂肪酸,流行病学调查研究表明,反式脂肪酸能诱发心血管疾病。对糖尿病人及胎儿生长发育也会产生不利影响,因此粮农组织和世界卫生组织提出食品中反式脂肪酸的含量应低于4%。饼千自作为面包替代品而被制作出来的那刻起,高温烘焙,使用大量的油脂,使其不可避免的成为反式脂肪酸含量较高的食物之一。近年来,由于对反式脂肪酸的日益重视,不合或含少量反式脂肪酸的饼干已经出现。%Trans fatty acid (TFA) is a kind of unsaturated-fatty acid with transconfiguration. The epidemiological survey data suggested that the intake of TFA increased incidence of cardiovascular diseases, and also did harm to diabetes patient as well as the growth and development of fetus. Partially due to these concerns, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) urged the food industry to reduce the content of trans fats in their products to less than 4%. Since biscuits were produced as a substitute for bread, the high-temperature baking, using a lot of oil, make it high trans fatty acid (TFA) content of foods. In recent years, with the increasing emphasis on trans fatty acids (TFA), and the improvement of technical means, cookies without or with small amounts of trans fatty acids have emerged.

  17. 高蛋白高膳食纤维豆渣饼干的研制%Development of Soybean Dregs Biscuit with High Protein and Dietary Fiber

    Institute of Scientific and Technical Information of China (English)

    杨君; 聂燕华; 林丹琼

    2013-01-01

    The soybean dregs were rich in protein, dietary fiber and other nutrients. Therefore, addition of the bean dregs into flour would improve both the biscuit nutrition and flavor. In this paper, the formula material was tested by single factor and orthogonal experiments comprehensive the analysis of sensory and nutritional components. The optimum formula was flour 80 g, soybean dregs power 20 g, oil 25 g, granulated sugar 15 g, baking soda 1.0 g, ammonium hydrogen carbonate 0.6 g, 6-gluconic acid lactone 1.2 g, salt 0.4 g and appropriate amount of water. The achieved soybean dregs biscuit with high protein and dietary fiber had golden color and crisp, delicate taste. The products also showed moderate sweet taste and stronger soybean flavor.%豆渣含有丰富的蛋白质和膳食纤维等营养素,将豆渣粉添加到面粉中,做成饼干,可以改善饼干的营养及风味.本文通过单因素实验、正交实验,结合感官评定及营养成分检测得出高蛋白高膳食纤维饼干的最佳配方为:面粉80 g,豆渣粉20 g,油脂25 g,砂糖15g,小苏打1.0g,碳酸氢铵0.6g,δ-葡萄糖酸内酯1.2g,食盐0.4g,水适量.以此配方按特定工艺制作的高膳食纤维高蛋白饼干色泽金黄,口感松脆、细腻,甜味适中且较普通饼干更具豆香味.

  18. 抹茶酥性饼干加工技术的研究%Study on processing techniques of matcha short biscuit

    Institute of Scientific and Technical Information of China (English)

    程华平; 万娅琼; 李翠红; 董军

    2011-01-01

    The formula and baking techniques of matcha short biscuit were obtained by orthogonal experiment,and namely wheat flour 1000g,white sugar 330g,cream 20g,shortening 150g,egg 170g,milk powder 46g,baking soda 0. 7g,edible ammonium bicarbonate 3g,citric acid 0. 04g,table salt 3g,matcha 1. 5%,water as required,temperature(upper/ bottom)185℃/190℃,baking time 6. 0min after mixing and roll forming,respectively. The products appeared a little bright green,weak and crisp taste,as well as delicate fragrance of tea. The results showed that the tea green colourity apparatus was suitable for matcha short biscuit.%通过正交实验筛选获得了抹茶酥性饼干配方和焙烤工艺,即面粉1000g、白砂糖330g、奶油20g、起酥油150g、鸡蛋170g、奶粉46g、小苏打0.7g、碳酸氢铵3g、柠檬酸0.04g、食盐3g、抹茶1.5%、水适量,经调粉、辊轧、成型后在温度(面火/底火)185℃/190℃条件下,烘烤6.0min;产品上表面呈较明亮的绿色,略带光泽,口感酥脆,有着茶的清香。SS-F3ALCHC茶叶色度测试仪适合于抹茶饼干色泽的测试、评判。

  19. Multi-micronutrient-fortified biscuits decreased the prevalence of anaemia and improved iron status, whereas weekly iron supplementation only improved iron status in Vietnamese school children.

    Science.gov (United States)

    Hieu, Nguyen Trung; Sandalinas, Fanny; de Sesmaisons, Agnès; Laillou, Arnaud; Tam, Nguyen Phuong; Khan, Nguyen Cong; Bruyeron, Olivier; Wieringa, Frank Tammo; Berger, Jacques

    2012-10-28

    In Vietnam, nutrition interventions do not target school children despite a high prevalence of micronutrient deficiencies. The present randomised, placebo-controlled study evaluated the impact of providing school children (n 403) with daily multiple micronutrient-fortified biscuits (FB) or a weekly Fe supplement (SUP) on anaemia and Fe deficiency. Micronutrient status was assessed by concentrations of Hb, and plasma ferritin (PF), transferrin receptor (TfR), Zn and retinol. After 6 months of intervention, children receiving FB or SUP had a significantly better Fe status when compared with the control children (C), indicated by higher PF (FB: geometric mean 36·9 (95% CI 28·0, 55·4) μg/l; SUP: geometric mean 46·0 (95% CI 33·0, 71·7) μg/l; C: geometric mean 34·4 (95% CI 15·2, 51·2) μg/l; P children receiving FB (mean 5·6 (sd 2·2) mg/kg body weight) and SUP (mean 6·1 (sd 2·5) mg/kg body weight) compared with the C group (mean 4·2 (sd 3·3) mg/kg body weight, P Children receiving FB had better weight-for-height Z-scores after the intervention than children receiving the SUP (P = 0·009). Vitamin A deficiency at baseline modified the intervention effect, with higher Hb concentrations in vitamin A-deficient children receiving FB but not in those receiving the SUP. This indicates that vitamin A deficiency is implicated in the high prevalence of anaemia in Vietnamese school children, and that interventions should take other deficiencies besides Fe into account to improve Hb concentrations. Provision of biscuits fortified with multiple micronutrients is effective in reducing anaemia prevalence in school children.

  20. Plackett-Burman联用正交设计优化马铃薯饼干工艺%Optimization of Process Technology of Potato Biscuit by Plackett-Burman Combined with Orthogonal Test

    Institute of Scientific and Technical Information of China (English)

    冷进松; 王磊鑫; 陈海玲

    2015-01-01

    以糕点粉和马铃薯粉为原料,研究马铃薯饼干的加工工艺.考察了马铃薯粉、起酥油、水、碳酸氢铵、白砂糖、小苏打、食盐、奶香精的添加量对马铃薯饼干品质的影响,优化了马铃薯饼干的配方,确定了马铃薯饼干的加工工艺参数:马铃薯粉添加量33%、起酥油添加量16%、水添加量14%、碳酸氢铵添加量0.35%、食盐添加量0.7%、奶香精添加量0.14%,产品具有良好的感官性状,是一种营养丰富、开发前景广阔的产品.%Study on the processing technology of potato flour biscuit with the cake flour and potato powder as raw material. Ef-fects of potato powder,from butter,water,ammonium hydrogen carbonate,white granulated sugar,baking soda,salt,milk fla-vor by adding quantity on the quality of potato biscuits were investigated and optimized potato biscuit formula to determine the potato biscuit processing parameters:potato powder adding amount was 33%,shortening add 16%of the amount,addition amount of water14%,ammonium hydrogen carbonate added 0.35%,salt added 0.4%of the amount,the milk flavor added 0.14%of the amount.This product has good sensory characteristics,is a kind of nutrition,the development prospects of the product.

  1. The development of processing technology for black tea-salty sweet-biscuits%红茶咸香饼干加工工艺的研制

    Institute of Scientific and Technical Information of China (English)

    谢朝敏; 温立香; 王淋靓; 任二芳; 罗小杰; 艾静汶; 叶雪英

    2015-01-01

    研究红茶咸香饼干加工工艺。分别通过单因素实验确定了红茶的制备工艺和红茶的冲泡工艺,红茶制备采用鲜叶→萎凋(室温)→机械揉捻→轻发酵(35℃×3h,湿度90%)→烘干的制备工艺方案;红茶的冲泡采用洗茶→纯水仪过滤水冲泡(95℃×5min)→茶叶与茶汤分离→出茶的冲泡方案。利用正交实验确定了红茶咸香饼干的最佳配方为:低筋面粉180g、盐2g、泡打粉1.5g、黄油45g、红茶汤45g、全蛋液30g。%We researched the processing technology of black tea-salty sweet-biscuits.The preparation and brewing process of black tea were determined by single factor experiment and the preparation process program was that, fresh leaves→withering (room temperature)→mechanical rolling→light fermentation (35℃×3h,humidity 90%)→drying.The brewing process was that washing tea→brewed by filtered water of pure water meter(95℃×5min)→separating the tea and tea soup.And then,the best formula of black tea-salty sweet-biscuits was confirmed by an orthogonal experiment, the best technical skill was that low-gluten flour 180g, salt 2g, baking powder 1.5g, butter 45g,black tea soup 45g, whole egg 30g.

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

    Directory of Open Access Journals (Sweden)

    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

  3. Analysis and dietary exposure assessment of the benzoic acid and sodium benzoate of biscuits%饼干中苯甲酸及其钠盐含量分析及其膳食暴露评估

    Institute of Scientific and Technical Information of China (English)

    朱加虹; 王小骊; 袁玉伟; 张玉; 胡桂仙; 董秀金

    2012-01-01

    对市场中210个饼干样品进行苯甲酸及其钠盐含量用HPLC方法进行测定,并对检测数据采用膳食暴露评估方法,评估城市居民的膳食风险。结果显示,婴儿(6-12个月)膳食暴露量为12.25-31.62μg/kgbw·d,其97.5/99百分位值的膳食暴露量为73.99-195.62μg/kgbw·d,建议婴儿(6-12个月)少量食用或食用不含苯甲酸的婴儿饼干。对于1-3岁的幼儿其膳食暴露量为10.25-13.25μg/kgbw·d,在97.5/99百分位值的膳食暴露量为105.24-139.10μg/kgbw·d,食用此类食品的风险是可以接受的。对于3岁以上人群食用此类食品的风险比1-3岁幼儿更小,风险程度更低。另外,饼干中威化和酥性类饼干中苯甲酸的残留水平相对于其他类饼干含量略高,而发酵和韧性类的饼干中苯甲酸的含量相稍低:同时显示江苏产的产品质量相对较好。%The content of benzoic acid and its sodium of 210 biscuits samples in the market was determined by HPLC method, and according the test data, using dietary exposure assessment methods to assess dietary risk urban residents. The results showed that infants (6-12 months) dietary exposure round 12.25-31.62 μg/kg bw· d, the 97.5/99 percentile dietary exposure round 73.99-195.62 μg/kg bw·d, recommends that infants (6 to 12 months) eating a small amount of such biscuits or eating edible acid-free baby biscuits. For children aged 1 to 3, its dietary exposure is round 10.25-13.25 μg/kg bw'd, the 97.5/99 percentile dietary exposure round 105.24-139.10 μg/kg bw·d, consumption of such food risk is acceptable. For people over 3 years old the risk of eating these foods is smaller than children aged 1 to 3, lower level of risk. In addition, wafer biscuit and crisp crackers in the level of benzoic acid residue content relative to other types of biscuits is slightly higher, and fermented and tenacity in the biscuit category with lower

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

    Directory of Open Access Journals (Sweden)

    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

  5. Study on the Formulation and Process Optimization of the Lilac Warm Stomach Health Biscuits%丁香花暖胃保健饼干的配方及工艺优化

    Institute of Scientific and Technical Information of China (English)

    魏晓峰; 刘敏; 李维宏; 王愈

    2015-01-01

    The best formulation and process optimization of the lilac warm stomach health biscuits were studied by orthogonal test on the single factor experiment,with lilacs, milk powder, dried tangerine or orange peel, jujube mill, brown sugar, hawthorn and cake flour as main raw materials, and texture analyzer combines sensory evaluation as methods. The results showed that the lilac warm stomach health biscuits with optimum sensory quality were obtained by cake flour 100 g, brown sugar 38 g, butter 19 g, malt sugar 4.67 g, milk powder 5.93 g, NaHCO3 2.53 g, NH4HCO3 0.47 g, total fiber 20 g and water 27 g, baked at 190℃-180℃for 7 min. The biscuits manufactured by optimum formulation had moderate sweetness, good taste, uniform surface color, flat surface. The influence factors of biscuits quality are the addition of brown sugar, addition of water, total fiber and addition of butter in sequence.%以丁香花、奶粉、陈皮、大枣、红糖、山楂及低筋粉等为主要原料,采用感官评价结合质构仪的方法,在单因素试验的基础上进行正交试验研究添加丁香花制作系列保健饼干的最佳配方及工艺优化。结果表明:在低筋粉100 g,红糖38 g,酥油19 g,饴糖4.67 g,奶粉5.93 g,碳酸氢钠2.53 g,碳酸氢铵0.47 g,纤维总量20 g,加水量27 g,上火温度190℃,下火温度180℃,烘烤7 min后得到成品感官品质最佳,口感良好,甜味适中,颜色均匀,表面平整。影响此饼干品质的主次因素从大到小依次是:红糖用量、加水量、纤维总量、酥油用量。

  6. 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

    OpenAIRE

    Regina Kitagawa Grizotto; Cristiane Rodrigues Gomes Rufi; Eunice Akemi Yamada; Eduardo Vicente

    2010-01-01

    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 (< 200 mesh). The okara flours showed high protein (35 g.100 g-1 dwb), lipid ...

  7. Study on Formulation of High-fiber Grains Biscuit by Response Surface Method%响应面法优化高纤维杂粮饼干的配方研究

    Institute of Scientific and Technical Information of China (English)

    胡克坚; 段丽萍; 肖新生; 阳建章; 胡莎; 袁志辉

    2016-01-01

    在饼干基本配方的基础上,通过添加富含膳食纤维的大豆粉、玉米粉、荞麦粉优化其配方,对影响高纤维营养杂粮饼干品质的主要因素进行了研究。结果表明,高纤维营养杂粮饼干的最佳配方为:以面粉+大豆粉+玉米粉+荞麦粉为基数,其他辅料分别为其质量的比例计算,面粉45%、大豆粉18%、玉米粉22%、荞麦粉18%、油脂14.75%、白砂糖15.5%、小苏打∶+碳酸氢铵为2.71%。在此条件下饼干中油脂、总糖以及粗纤维的量分别23.95%、27.78%以及8.52%,感官评分为86.75。%In the basic formula,based on the addition of dietary fiber-rich soybean powder,corn flour,buck-wheat flour,the main factors that affected the quality of grains biscuits were studied. On the base of single factor experiments,the high-fiber grains biscuit optimal were obtained by response surface experiment. Results indi-cated that the optimal condition were (soybean flour to wheat flour+corn flour+buckwheat flour for the base , and other accessories for the quality of the respective pro-rata basis):45%wheat flour,18%soybean flour ,22%corn flour,buckwheat flour 18%,oil 14.75%,15.5%sugar,sodium bicarbonate∶+ammonium bicarbonate=2.71%,vanillin and water amount. Finally,the measured biscuits in fat,total sugar,as well as the amount of crude fiber 23.95%,27.78%and 8.52%and the sensory score was 86.75.

  8. 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

    Directory of Open Access Journals (Sweden)

    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

  9. 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

    Directory of Open Access Journals (Sweden)

    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

  10. 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

  11. Study on the content of slowly digestible starch in different formula biscuits%不同配方饼干中慢消化淀粉含量的研究

    Institute of Scientific and Technical Information of China (English)

    陈磊; 黄强; 赵瞳

    2012-01-01

    为了考查不同配方饼干中慢消化淀粉含量的差异,研究了淀粉脂质复合物、高链玉米淀粉、小麦淀粉、低筋面粉和高筋面粉在烘烤前后淀粉消化性的变化;考查了饼干加工中水油配比对淀粉消化性的影响;将淀粉脂质复合物、高链淀粉和小麦淀粉添加到高筋面粉中制成饼干,考查了添加原料对饼干中淀粉消化性的影响。结果表明,淀粉脂质复合物在烘烤后慢消化淀粉和抗消化淀粉含量变化很小,分别为38.75%和17.27%,其他几种原料在烘烤后慢消化淀粉和抗性淀粉含量降低显著;当用水量为45%,用油量为20%时,制成的饼干中慢消化淀粉达到最高为12.78%;以淀粉脂质复合物为添加原料制备的饼干慢消化淀粉含量最高.达到23.56%。%The digestiblity of starch-lipid complex, high -amylose maize starch,wheat starch,low-gluten and high-gluten flour was investigated before and after baking. The effect of water/oil ratios on the dJgestiblity of biscuits with different formula was examined. With starch-lipid complex,high-amylose maize starch and wheat starch added to the high-gluten starch,the influence of the different raw material on the digestiblity was studied. Results showed that the slowly digestible starch(SDS) and resistant starch(RS) content in starch-lipid complex dropped little after baking,which was 38.75% and 17.27% ,respectively, While the content of SDS and RS of other starches decreased obviously after baking. The SDS content reached the maximum 12.78% when the water and oil content was 45% and 20% ,respectively. The SDS content in the biscuits contained starch-lipid complex was hiqhest,which reached 23.56%.

  12. 大熊猫膨化饼干饲料应用研究%Utilization of an Extruded High Fiber Biscuit Diet in Feeding Captive Giant Pandas (Ailuropoda melanoleuca )

    Institute of Scientific and Technical Information of China (English)

    汤纯香; Edwards,markS

    2001-01-01

    A preliminary study on reformation of diet and dietary husbandryfor two captive giant pandas (one adult male and one 5.5 year-old female) has been done at Zoological Society of San Diego during September 1996 to August 1997, which is based on a twelve-year long-term project of cooperative reproduction research for the giant panda with China. The panda pairs are fed with an extruded biscuit-shaped diet, which contains relatively high level of protein and fiber without milk and sugar matters, instead of their native diet of steamed grain bread plus milk, sugar, eggs and so on. The dietary is browsed animals by the way of more (than two) meals but a small amount and partially distributing the food in different parts of the animal' s active area. Animals are also offered plenty of fresh bamboo daily, and water is freely available. Food consumption, body weight and fecal output of the animals are measured, and detail data on animal' s development, health, behavior and reproductive feature are collected, too. The results have showed that both animals are quickly able to adapt them to the changes of husbandry factors, such as the environmental condition, food type and feeding schedule, and the maximum adaptive period might be six months. Well evidences have proved that both giant pandas are going normal, not only on their growth, development and nutrition, but also on the health, activities and routine be havior. A good quality and quantity of semen sample (3.36 ml, 90 % of motility, SOP = 3) was collected from the male. Defecation of mucous stool of animals are greatly reduced in the interval, quantity and abdominal uncomfortment. Daily activities under feeding the biscuit increased double times more than it did before.%对膨化饼干饲料饲喂大熊猫进行了研究,对日粮组合及饲喂方法作了重大改革.结果表明:使动物提高了日活动量,降低了排粘液次数及数量近一半,动物生长发育、营养状况、行为学及繁殖学

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

    Directory of Open Access Journals (Sweden)

    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

  14. Food guide: Constituents, additives, residues. Vol. 1. Fruit, vegetables, cereals, bread, biscuits, cakes and pastries, honey, sweets. 2. rev. ed.; Lebensmittelfuehrer: Inhalte, Zusaetze, Rueckstaende. Bd. 1. Obst, Gemuese, Getreide, Brot, Gebaeck, Knabberartikel, Honig, Suesswaren

    Energy Technology Data Exchange (ETDEWEB)

    Vollmer, G.; Josst, G.; Schenker, D.; Sturm, W.; Vreden, N.

    2001-07-01

    It is not easy for the consumer to select the right food. Supermarket displays, packaging or an attractive appearance may induce him to buy without reflecting. Food labels often present more problems than they propose to solve. Knowledge about food constituents is the best way to select food. Once the consumer knows what is inside food, and which of these substances are classified substances, it is easier for him to select the best food for his purposes and needs. The book therefore classifies fruit, vegetables, peas and beans potatoes and mushrooms, cereals, cakes and biscuits, sugar, chocolate, sweets, icecream, honey, marmalades, jellies and new foods according to their constituents. This includes nutrients (proteins, carbohydrates, fats, vitamins, minerals, roughage), additives (listed and unlisted), pollutants (natural, environmental and synthetic pollutants). The nature and function of the ingredients are explained in an introductory chapter. Agricultural and chemical production processes are discussed, and the range of products available on the market is listed alphabetically by groups of products or trade classes. Each chapter also contains information and practical household hints. [German] Aus der Fuelle des Lebensmittelangebots das Richtige auszuwaehlen, ist nicht leicht. Die Plazierung in den Regalen der Supermaerkte, die Verpackung oder das aeussere Erscheinungsbild verleiten den Verbraucher oft zu einem unueberlegten Einkauf. Auch die Kennzeichnung von Lebensmitteln gibt haeufig mehr Probleme auf, als dass sie Klarheit schafft. Am verlaesslichsten ist eine Beurteilung von Lebensmitteln anhand ihrer Inhaltsstoffe. Kennt sie der Verbraucher und weiss er, welche davon (nicht) kennzeichnungspflichtig sind, kann er sich leichter orientieren und besser nach seinen Beduerfnissen auswaehlen. In diesem Band werden deshalb Obst, Gemuese und Huelsenfruechte, Kartoffeln und Pilze, Getreide, Backwaren und Knabbererzeugnisse, Zucker, Schokolade, Zuckerwaren

  15. 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

    Directory of Open Access Journals (Sweden)

    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.

  16. 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

  17. Application of Quadratic Rotation and Fuzzy Evaluation in Development of Pumpkin Seeds Hull Biscuit%二次旋转和模糊评价在南瓜子壳饼干研制中的应用

    Institute of Scientific and Technical Information of China (English)

    张珍林; 杜先锋; 刘天成; 陈秋玲

    2012-01-01

    Taking pumpkin seeds hull rich in dietary fiber as the auxiliary materials, based on single - factor tests the response second rotation was adopted with five levels and four factors that are Pumpkin seeds hull, white sugar, water and Vegetable oil. Fuzzy math was applied in biscuits sensory evaluation. The result of the fuzzy evaluation was used as the data for the Second rotation methodology. DPS was used to optimize the Second rotation. The result of the experiments demonstrates that F value is 8.919,P<0. 001 which is more than F in the same level. The Lack of F in 1.464 is less than F in 0. 05 level, R2 of the model is 0. 8560, which indicates the result of the model is fit well and the relation of the independent variables and the rotation values is remarkable. This concludes that the model could be used in experimental theory forecast . The optimized processing conditions are amount of Pumpkin seeds hull 4. 13% , white sugar 23. 64% , water 12. 89% ,and Vegetable oil 30.45% .%以富含膳食纤维的南瓜子壳粉为辅料,在单因素试验的基础上,通过添加南瓜子壳粉对饼干生产配方进行4因素(南瓜子壳粉、植物油、水、白砂糖)5水平的二次旋转试验设计,并应用模糊数学对产品进行感官评定,以模糊感官评定结果作为二次旋转试验值,通过DPS软件进行二次旋转优化.试验结果表明:该试验模型的F值为8.919,P<0.001,大于在0.01水平上的F值,而失拟项的F值为1.464,小于0.05水平的F值,该试验模型的R2 =0.8560,说明该试验模型拟和结果好,自变量与旋转值之间线性关系显著,可以用于该试验的理论预测.经优化后的饼干制作最佳工艺参数:南瓜子壳粉添加量4.13%,白砂糖添加量23.64%,水添加量12.89%,植物油添加量30.45%.

  18. 不同剂量维生素A强化饼干对3~6岁儿童维生素A营养状况的干预效果%Interventional effects of biscuits fortified with different doses of vitamin A on the vitamin A status in children of 3-6 years old

    Institute of Scientific and Technical Information of China (English)

    赵梅; 赵勇; 李廷玉; 王蓉; 瞿平; 练雪梅; 毛春婷; 戴英; 刘友学

    2006-01-01

    血清视黄醇、血清前白蛋白、血清维生素A、血红蛋白、身高和体质量比较:补充3个月后,自身对照除30%推荐摄入量组的前白蛋白和血红蛋白外,各组儿童其余各项指标均明显增加(t=2.52~37.44,P<0.05~0.01).2万国际单位组血清维生素A的升高幅度明显大于其他组(F=4.62,P<0.01),30%推荐摄入量组血红蛋白、前白蛋白和身高的增长幅度明显小于其他组(F=5.0~7.78,P<0.01).30%推荐摄入量组补充9个月后,血红蛋白和前白蛋白的升高明显大于其余组(F=11.62,10.21,P<0.01),血清视黄醇的升高仍低于2万国际单位组(F=4.21,P<0.01).结论:补充3种不同剂量的维生素A强化饼干和20万国际单位维生素A胶丸,均可明显改善维生素A的营养状况和血红蛋白水平.其中30%推荐摄入量和100%推荐摄入量风险小、且每日补充能稳定维持体内维生素A水平,可能是更适于儿童的长期补充剂量,而30%推荐摄入最优于100%推荐摄入量.%BACKGROUND: Vitamin A deficiency disorders (VADD) is a healthy problem of children in the world, especially in the west of China and remote areas, and the nutritional intervention is needed.OBJECTIVE: To compare the improved effects of biscuits fortified with three different doses of vitamin A on the vitamin A status in children aged 3-6 years and explore ap ideal dose of vitamin A supplement for preventing VADD.DESIGN: Randomized controlled observation.SETTING: Health Surveillance Institute, Chongqing Municipal Health Bureau; Staff Room of Nutrition and Food Hygiene, College of Public Health, Chongqing University of Medical Sciences; Center for Children Nutrition, Children's Hospital, Chongqing University of Medical Sciences.PARTICIPANTS: The investigation was done between March and December 2002. 753 children aged 3-6 years from 8 kindergartens in Banan district of Chongqing city were enrolled with the agreement of their guardians. They were divided randomly into

  19. 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

  20. 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 also used to e

  1. Macronutrients Content and Energy Value of Fiber Rich Biscuits

    OpenAIRE

    Lovorka Vujić; Blaženka Šebečić; Koraljka Gali; Marija Babić; Dubravka Vitali

    2007-01-01

    Cereals and cereal based products are an important source of energy, fibers and a range of macro- and micronutrients such as carbohydrates, proteins, minerals etc. Most of the evidences for health benefits of cereal foods are related to the fiber rich wholegrain foods and its role in reducing risk of degenerative chronic diseases, so-called Western diseases (constipation, diabetes, cardiovascular diseases, diverticulosis, obesity, and colon cancer). To evaluate fiber-rich cereal products as a...

  2. Preparation of Jujube Fruit Nutrition Biscuit%红枣营养饼干的研制

    Institute of Scientific and Technical Information of China (English)

    梁帅军

    2012-01-01

    以红枣干颗粒、低筋面粉、白砂糖、葡萄糖浆、棕油、鸡蛋、大豆蛋白粉及全脂奶粉为原料,研究了红枣干营养饼干的最佳生产工艺和操作条件.结果表明:红枣干颗粒4g、低筋面粉110g、白砂糖10g、葡萄糖浆50g、棕油25g、鸡蛋5 g、大豆蛋白粉8g、全脂奶粉4 g,所得制品风味优良,实在感强,色泽独特且营养丰富.%The optimal conditions in producing the nutritional jujube fruit crackers with jujube fruit grain, low gluten flour, sugar, grape syrup, palm oil, egg, Soy protein powder and whole milk powder was studied in this paper. And the best formula was: jujube fruit grain 4g, low gluten flour 110 g, sugar 10 g, grape syrup 50 g, palm oil 25 g, egg 5 g, soy protein powder 8 g and whole milk powder 4 g.

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

    Directory of Open Access Journals (Sweden)

    Richard Hansen

    Full Text Available INTRODUCTION: 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. PATIENTS AND METHODS: 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. RESULTS: 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. CONCLUSIONS: 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. TRIAL REGISTRATION: This study is publically registered on the United Kingdom Clinical Research Network Portfolio (9633.

  4. 低热能饼干的研制%Development of Low Sugar Low Fat Biscuits

    Institute of Scientific and Technical Information of China (English)

    郑琳; 吴士云; 刘春平

    2003-01-01

    本文介绍了以面粉为主要原料,辅以豆渣纤维、脂肪、蜂蜜、甜蜜素等主要原料制作低热能饼干的生产工艺,并对影响饼干品质的主要因素进行了研究,得出了低热能饼干的最佳配方为:豆渣纤维、油脂、甜蜜素、蜂蜜的添加比例分别为6%、5%、1%、5%;该饼干具有口感松脆、香甜且低能、高膳食纤维、低脂肪的特点.

  5. 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…

  6. 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.

  7. 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.

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

    OpenAIRE

    Cynthia Gracia C.L1)*; Sugiyono*; Bambang Haryanto2)

    2009-01-01

    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 ...

  9. Research and Production of Health Pumpkin Biscuits%保健型南瓜饼干的研制

    Institute of Scientific and Technical Information of China (English)

    王俊贤

    2002-01-01

    南瓜富含多种生理活性成分,对心脑血管疾病和糖尿病具有一定的保健功能.将南瓜加工成南瓜粉,再与低聚糖一起添加到面粉中研制出具有保健功能的南瓜饼干.对其配方、设备、加工工艺、操作要点进行了论述,并对其原料和甜味剂等进行了讨论.

  10. Making of Biscuits from Black Fungus and Oat%黑木耳燕麦饼干的研制

    Institute of Scientific and Technical Information of China (English)

    李程程

    2014-01-01

    以野生黑木耳与燕麦为主要原料,通过单因素实验和正交试验研制黑木耳燕麦饼干,最终确定了黑木耳燕麦饼干的最佳工艺配方:黄油25%,白糖25%,黑木耳10%,燕麦15%.此条件下制作的饼干口感最佳,风味最优.

  11. Processing Technology of Funcional Soda Biscuit with Sugarless%燕麦苏打饼干的研制

    Institute of Scientific and Technical Information of China (English)

    陈振家; 李玉娥; 雷振海; 郝利平

    2011-01-01

    以面粉为主要原料,添加燕麦粉、麦芽糖醇制作无糖发酵功能饼干.通过单因素试验和正交试验确定了无糖发酵功能饼干的最佳配方.结果表明,其最佳配方为:燕麦15%,大豆油脂9%,食盐1.2%,猪板油5%.

  12. Effects of palm oil quality on shelf life of biscuit%棕榈油品质对饼干保质期的影响

    Institute of Scientific and Technical Information of China (English)

    时忠烈

    2004-01-01

    本文通过饼干的虐待储藏实验及风味品评实验,研究了棕榈油不同色泽及抗氧化剂TBHQ含量对饼干保质期的影响,并提出了饼干保质期达到12个月所要求的棕榈油质量指标.

  13. Effects of the quality of palm oil on the shelf life of biscuit%棕榈油品质对饼干保质期的影响

    Institute of Scientific and Technical Information of China (English)

    时忠烈

    2003-01-01

    通过饼干的虐待储藏实验及风味品评实验,研究了棕榈油不同色泽及抗氧化剂TBHQ含量对饼干保质期的影响,并提出了饼干保质期达到12个月所要求的棕榈油质量指标.

  14. 基于模糊PID在饼干生产线温度控制的研究%Biscuit Production Line Temperature Control Research Based on Fuzzy PID

    Institute of Scientific and Technical Information of China (English)

    2013-01-01

    In view of the temperature control process in the very great time hysteresis and the very strong environment disturbance,can not satisfy the request well with the general PID control method, the compatible fuzzy regular strategy adjusts PID to be possible very good solution this question. Uses the MATLAB simulation research, composes one based on the fuzzy-PID control temperature control system, the application result indicated that this control has the good sound of something astir state property energy, compatibility strong and so on characteristics.%  针对温度控制过程中很大的时滞性和很强的环境性干扰,用一般的PID控制方法不能很好地满足要求,兼容模糊规则策略调节PID可以很好的解决这个问题。采用MATLAB仿真研究,组成一个基于模糊-PID控制的温度调节系统,应用结果表明,该控制具有良好的动静态性能,适应性强等特点。

  15. Eating for Health

    Medline Plus

    Full Text Available ... of biscuits, I’ll see that weight climbing up. Narrator: Besides cutting back on the biscuits, Richard ... the small changes can go together to add up to have real health impact. Narrator: Making wise ...

  16. Subtitusi Tepung Pisang Awak (Musa Paradisiaca Var Awak) dan Ikan Lele Dumbo (Clarias Garipinus) Dalam Pembuatan Biskuit Serta Uji Daya Terimanya

    OpenAIRE

    Sari, Rini Puspa

    2015-01-01

    Banana ‘awak’ ripe flour (Musa paradisiaca var. Awak) and dumbo catfish (Clarias Garapinus) can be processed into biscuit. Biscuit is one of additional food that can full fill the needs of toddler nutrient. Biscuits had sweet taste and interesting shape. This research purpose to determine the acceptability test and nutritional content of biscuits substitution banana ‘awak’ flour and dumbo catfish. The type of research was an experiment conducted by completely randomized design using two fa...

  17. 一种简单的测定奶粉中脂肪含量的方法%A simple method for determination of total fat in milk biscuit premix

    Institute of Scientific and Technical Information of China (English)

    曲金华

    2005-01-01

    脂肪是人体的重要组成部分,牛奶中的脂肪是人的高级保健营养品,它是儿童生长发育不可缺少的。因为牛奶脂肪中含有较多的短,中链脂肪酸,很容易被人体消化吸收,同时,牛奶脂肪在体内还是一种很好的溶剂,一些脂溶性的维生素A,D,E,K就是靠脂肪溶解,才能被顺利地消化吸收利用。

  18. Effect of porosity and fat content on moisture sorption characteristics of fermented biscuits%孔隙结构和脂肪含量对饼干水分吸附特性的影响

    Institute of Scientific and Technical Information of China (English)

    郝发义; 卢立新

    2014-01-01

    采用动态水分吸附法研究不同孔隙率和脂肪含量的发酵饼干在25℃下的水分吸附动力学特性,基于GAB模型和无限大平板模型确定其等温吸湿曲线和有效水分扩散系数.结果表明:孔隙率对饼干平衡水分含量几乎没有影响,而随着脂肪含量的增加,饼干的平衡水分含量逐渐下降.GAB模型能成功拟合饼干的等温吸湿数据.饼干的有效水分扩散系数随含水量变化先增大而后逐渐减小,有效水分扩散系数在水分含量为10g/100 g(干基)左右时达到最大值.初始孔隙率87%、76%和68%的最大有效水分扩散系数分别为7.8×10-10 m2/s、5.6×10-10和3.4×10-10m2/s,这与水分扩散机理从以气态传输为主向以液态传输为主的转变有关.增加脂肪含量会显著降低水分扩散系数,有效水分扩散系数从最大值5.6×10-10m2/s下降到2.3×10-10 m2/s.

  19. Application of Micronized Starch Fat Replacer to Compressed Biscuits%微细化淀粉代脂研究及其在压缩饼干中的应用

    Institute of Scientific and Technical Information of China (English)

    吴俊; 姜敬维; 李鹏

    2008-01-01

    以玉米淀粉为原料,制备不同粒度微细化淀粉,应用复合乳化剂(单硬脂酸甘油酯:卵磷脂=1:1.5),配制淀粉,棕榈油混合体系.分析了淀粉粒度对混合体系的性能影响.结果表明,随着淀粉粒度降低,混合体系相容性增加,稳定性增强.选择一定粒度微细化淀粉,制备脂肪替代品,可研制出口感细腻、成型良好、连食性强的低脂压缩饼干.

  20. 糕点过氧化值测定方法的注意事项%Key points for attention in testing peroxide value of pastry,cake and biscuit

    Institute of Scientific and Technical Information of China (English)

    余伟梅

    2004-01-01

    糕点的过氧化值是其重要的卫生指标,每年都有大量的样品需要检测,本文介绍了糕点的过氧化值的测定过程中,在样品处理、滴定过程和试液要求等等方面应该注意的事项,从而保证了检验结果的准确性.

  1. Guar gum--its acceptability to diabetic patients when incorporated into baked food products.

    Science.gov (United States)

    Tredger, J; Ransley, J

    1978-12-01

    Guar gum was incorporated into 10 g carbohydrate portions of cheese biscuits and 20 g carbohydrate portions of pizza and egg and bacon flan. Their acceptability to diabetic patients was assessed by means of a taste panel. The results were favourable. Other diabetic patients were asked to judge three cheese biscuits of varying guar gum content. The biscuit with the lowest content was most favoured. PMID:731029

  2. 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 ...

  3. Galletas enriquecidas con proteínas de pescado para la alimentación de niños en el Ecuador

    OpenAIRE

    Bostock, T.; Montaño, R; Mora, Y

    1985-01-01

    This paper describes a simple method of producing a protein-enriched sweet biscuit, shown to be popular with young children, by adding cooked minced shark flesh and soya flour to a slightly modified biscuit formulation. The biscuit can be manufactured on standard production equipment at a cost which renders it ideal for use in institutional feeding programmes, the product´s extended shelf life being an additional advantage, especially in remote rural areas. Acceptability tests were carried ou...

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

    OpenAIRE

    M. Arpah; Rizal Syarief2)

    2000-01-01

    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 ...

  5. Pemanfaatan Bekatul Sebagai Substitusi Tepung Terigu Pada Pembuatan Biskuit Crackers Dan Penetapan Kadar Protein Serta Lemak

    OpenAIRE

    Hendriko, Syefrio

    2011-01-01

    Wheat flour is the base ingridient for production of bran crackers biscuit. Bran and wheat flour have a closely same of protein and fat contents. This aims of the study are to utilize bran as a substitute for wheat flour in the manufacture of crackers biscuit. The bran samples were obtained from the rice milling where is located in desa tanah merah, binjai. Bran crackers biscuit was made by various addition of bran 0, 10, 20 and 30 respectively. The most preference value of the crackers biscu...

  6. Eating for Health

    Medline Plus

    Full Text Available ... biscuits, and then I can eat them several times a day. I also weigh myself every morning, ... started to gain weight a little at a time, and my cardiologist said, “I think you’ll ...

  7. Go, Slow, and Whoa Foods

    Science.gov (United States)

    ... rice, and pasta. French toast; taco shells; cornbread; biscuits; granola; waffles and pancakes Croissants; muffins; doughnuts; sweet rolls; crackers made with trans fats; calorically sweetened breakfast cereals Milk and Milk Products ...

  8. Problems Digesting Dairy Products?

    Science.gov (United States)

    ... mixes for cakes, cookies, pancakes, and biscuits instant potatoes, soups, and breakfast drinks lunch meats (other than Kosher) frozen dinners salad dressings margarines candies and other snacks Dietary supplements with lactase enzyme are available to help people digest foods that ...

  9. 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

    OpenAIRE

    Luciana Separovic; Sabria Aued-Pimentel

    2016-01-01

    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 ...

  10. 扇子·女人·人血饼干--解读《湖南的扇子》中的想象与现实%Fan, Women, and Blood Biscuit--An Interpretation of the Imagination and Reality in Konannoōgi

    Institute of Scientific and Technical Information of China (English)

    张杭萍

    2014-01-01

    《湖南的扇子》是芥川龙之介自杀前一年所发表的一部扑朔迷离的短篇小说。小说的舞台设定在中国的湖南,而据芥川的弟子堀辰雄回忆,动笔前,芥川曾多次阅读法国作家梅里美的《高龙芭》。渡部芳纪将该作品视为是一部激情洋溢的爱情小说;神田由美子则认为,该作品是芥川晚年所倡导的“小说应当脱离故事情节”这一理论的实践之作。芥川创作该小说的意图究竟何在?或许隐藏在“扇子”与“人血饼干”的背后所交织着的想象与现实之中。%Konannoōgi, a mysterious short story set in Hunan, China, written by Akutagawa Ryūnosuke, was published the year before his suicide. According to his student Hori Tatsuo, Akutagawa Ryūnosuke often read the novel Colomba,written by the French author Prosper Mérimée. Watanabe Yoshinori regarded this story as an exciting love novel whereas Kanda Yumiko thought it was a piece of experimental work, since Akutagawa Ryūnosuke in his later years advocated that novels should break away from reality. What was Akutagawa Ryūnosuke’s real intention? Perhaps it lies among the imagination and reality combining the“fan”and the“blood biscuit”.

  11. Influencia de la harina de chufa y el maltitol en la caracterización fisicoquímica y sensorial de galletas

    OpenAIRE

    RAGA SORIANO, ANA

    2015-01-01

    [EN] This work is focused on the analysis of the physicochemical characteristics and sensory acceptance of cookies prepared by replacing wheat flour (25, 50, 75 and 100%) and sugar (100%) by, respectively, tigernut flour and maltitol in order to obtain nutritionally enriched biscuits (especially in dietary fiber) with acceptable organoleptic properties. Plain wheat flour formula was included in the study as control. The biscuit processing was standardized. Assessed attributes were: water cont...

  12. In-house–validated liquid chromatography–tandem mass spectrometry (LC-MS/MS) method for survey of acrylamide in various processed foods from Korean market

    OpenAIRE

    Lee, Sanghee; Yoo, Miyoung; Koo, Minseon; Kim, Hyun Jung; Kim, Meehye; Park, Sung-Kug; Shin, Dongbin

    2013-01-01

    Acrylamide (AA) is a chemical found in starchy foods that have been cooked at high temperatures. The objective of this study is to monitor the levels of AA in a total of 274 samples of potato chips, chips (except potato chips), biscuits, French fries, breakfast cereals, chocolate products, tea, seasoned laver, and nut products sampled in Korean market. These processed foods include (1) potato chips, (2) chips (except potato chips), (3) biscuits, (4) French fries, (5) breakfast cereals, (6) ch...

  13. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects.

    Science.gov (United States)

    Stamataki, Nikoleta S; Nikolidaki, Eirini K; Yanni, Amalia E; Stoupaki, Maria; Konstantopoulos, Panagiotis; Tsigkas, Alexandros-Pantelis; Perrea, Despoina; Tentolouris, Nikolaos; Karathanos, Vaios T

    2016-07-13

    The consumption of high nutritional value snacks may favorably affect the diet quality. Biscuits manufactured with oat flakes and maltitol were assessed for glycemic, insulinemic and ghrelin responses. Enrichment with inulin, a fructooligosachararide (FOS) which acts as soluble fiber, was performed in an attempt to further increase the dietary fiber content and examine potential additional postprandial benefits. Eleven healthy subjects participated in the study and consumed either 80 g oat biscuits (OB) or 81 g oat biscuits with 4% inulin (OBIN) or a solution containing 50 g of glucose (reference food), each yielding 50 g of available carbohydrates. Venous blood samples were collected before consumption and at 15, 30, 45, 60, 90, 120 and 180 min postprandially. The developed products were also evaluated for physicochemical properties, including porosity, density, texture, color, sensory attributes and microstructure (by scanning electron microscopy). Both biscuits demonstrated a low glycemic index (GI), which was found to be 32.82 ± 8.07 for OB and 45.68 ± 9.64 for OBIN. Compared to OB, OBIN demonstrated higher insulin response at 45 and 60 min and higher ghrelin suppression at 60 and 120 min postprandially (P sensory attributes. Biscuits formulated with oat flakes and maltitol with or without 4% inulin can be classified as low GI foods. Inulin addition significantly lowered the ghrelin response to OBIN, suggesting an advantage of OBIN in the modulation of satiety; however, no further benefits regarding glucose and insulin responses were observed. PMID:27381507

  14. Contribution of melanoidins to the antioxidant capacity of the Spanish diet.

    Science.gov (United States)

    Pastoriza, Silvia; Rufián-Henares, José A

    2014-12-01

    Most foods included within the western diet are subjected to heat processing. During such treatment, the Maillard reaction takes place, generating brown polymers known as melanoidins. Melanoidins could have health beneficial properties such as chemopreventive, antimicrobial or antioxidant capacity. Here we have established the content of melanoidins in thermally processed foods consumed regularly in the Spanish diet (chocolate, sweet wine, balsamic vinegar, beer, bread, breakfast cereals and biscuits) and their antioxidant capacity by different in vitro methodologies (ABTS, FRAP, DPPH, ORAC, HOSC). The mean intake of melanoidins is 12.2g/person/day within the Spanish diet, bread, pilsner beer and biscuits being the foods that contributed most. The most antioxidant melanoidins were those from coffee, followed by balsamic vinegar and sweet wine. Finally, the average intake of antioxidant capacity coming from melanoidins was 717 μmol Trolox/day, melanoidins from coffee, biscuits, pilsner beer and chocolate being those which possessed more antioxidant capacity.

  15. 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. PMID:27596399

  16. Baked products for the fat--controlled, low--cholesterol diet.

    Science.gov (United States)

    Fulton, L; Davis, C

    1978-09-01

    Shortened cakes, sugar cookies, pastry, biscuits, muffins, and yeast bread were made with oil in place of hydrogenated shortening with little change in quality. Either 1 c. or 3/4 c. oil could be subsituted for hydrogenated shortening in shortened cakes, biscuits, muffins, and yeast bread. Sugar cookies were best when 1 c. oil replaced 1 c. hydrogenated shortening. Pastry was best when 3/4 c. oil was substituted for 1 c. shortening. The effect of method of mixing on product quality often was greater than the effect of the amount of oil.

  17. Characterization of induced mutants of Sesame (Sesamum indicum L) for confectionary and quality traits

    International Nuclear Information System (INIS)

    Sesame induced mutants were isolated from gamma irradiation of a local variety DS-1. The promising mutants for high yield and bold seed were utilized for assessing lignan profiles mainly sesamin, sesamolin and gamma tocopherol.mutant-1022 exhibited 146 per cent improvement over the parent, Since, the sesame possess numerous health benefits, the value added confectionary products were prepared. The studies revealed that, the biscuits prepared by using 100 per cent sesame flour exhibited very good spreading quality and baking strength. Organoleptic score indicated that 80% of the evaluators accepted biscuits prepared from pure sesame flour. (author)

  18. Insect Pests and Integrated Pest Management in Museums, Libraries and Historic Buildings

    OpenAIRE

    Pascal Querner

    2015-01-01

    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 sacc...

  19. Study on preparation of popped ricecake by microwave

    Institute of Scientific and Technical Information of China (English)

    diangdiaxinI

    2001-01-01

    Abstract :The principle of processing popped ricecake, especially bymicrowave, was expounded. Then the relations between popping time,materials ratio, H20 content of biscuit-base and the crisp degree and poppingdegree of ricecake were discussed. The microwave popping and oil-fry poppingwere compared as well.

  20. Healthy Pets and People

    Science.gov (United States)

    ... food and treats might include dry dog or cat food, dog biscuits, pig ears, beef hooves, and rodents ... after your pet, and before eating or preparing foods. Make sure to remove your ... contain dog or cat feces to prevent the spread of roundworms and ...

  1. 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.

  2. Store Wars: Will small shops get stamped out by the giant supermarket chains?

    Institute of Scientific and Technical Information of China (English)

    2003-01-01

    "Welcome to Carrefour", announce the cheery signs in corporate red and blue, emblazoned over the entrance to the French firm's Nanfang store. Customers are wafted up on an elevator to behold aisle upon aisle of goods that, twentyyears ago, would have been but a dream. Store assistantswalk down the aisles, proffering samples of biscuits. One

  3. After the Flood

    Science.gov (United States)

    Stanistreet, Paul

    2007-01-01

    When floodwater swept through the McVities biscuit factory in Carlisle in January 2005 few were confident that it would reopen. The factory, in the Caldewgate area of the city, was one of the first casualties of the flood, as water, nine feet deep in places, coursed trough the food preparation areas, destroying equipment and covering everything in…

  4. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects.

    Science.gov (United States)

    Stamataki, Nikoleta S; Nikolidaki, Eirini K; Yanni, Amalia E; Stoupaki, Maria; Konstantopoulos, Panagiotis; Tsigkas, Alexandros-Pantelis; Perrea, Despoina; Tentolouris, Nikolaos; Karathanos, Vaios T

    2016-07-13

    The consumption of high nutritional value snacks may favorably affect the diet quality. Biscuits manufactured with oat flakes and maltitol were assessed for glycemic, insulinemic and ghrelin responses. Enrichment with inulin, a fructooligosachararide (FOS) which acts as soluble fiber, was performed in an attempt to further increase the dietary fiber content and examine potential additional postprandial benefits. Eleven healthy subjects participated in the study and consumed either 80 g oat biscuits (OB) or 81 g oat biscuits with 4% inulin (OBIN) or a solution containing 50 g of glucose (reference food), each yielding 50 g of available carbohydrates. Venous blood samples were collected before consumption and at 15, 30, 45, 60, 90, 120 and 180 min postprandially. The developed products were also evaluated for physicochemical properties, including porosity, density, texture, color, sensory attributes and microstructure (by scanning electron microscopy). Both biscuits demonstrated a low glycemic index (GI), which was found to be 32.82 ± 8.07 for OB and 45.68 ± 9.64 for OBIN. Compared to OB, OBIN demonstrated higher insulin response at 45 and 60 min and higher ghrelin suppression at 60 and 120 min postprandially (P inulin can be classified as low GI foods. Inulin addition significantly lowered the ghrelin response to OBIN, suggesting an advantage of OBIN in the modulation of satiety; however, no further benefits regarding glucose and insulin responses were observed.

  5. Applying Multiculturalism to a High School American Literature Course: Changing Lenses and Crossing Borders.

    Science.gov (United States)

    Noskin, David; Marshalek, Angela

    1995-01-01

    Describes a nine-week, secondary-school, language arts unit on the American dream with an emphasis on multicultural issues, particularly as they concern those students who are apathetic about or resistant to the multicultural program. Reviews specific lesson approaches to "The Great Gatsby,""Baseball in April,""Justin and the Best Biscuits in the…

  6. 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

  7. 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

  8. Farewell Year 12: Chemistry at Nagle College

    Science.gov (United States)

    Awad, Maro; Azar, Stefanie; Vieiro, Bianca; van Rooy, Wilhelmina

    2012-01-01

    With one week to go, Year 12 chemistry made their final practical an event to be remembered. We decided to take that infamous Periodic Table to the next level, transforming it into an edible table! Armed with 114 biscuits, multiple tubs filled with coloured icing, plastic knives, and gloves and "Professional" piping bags, we converted the science…

  9. 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.…

  10. 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

  11. 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...

  12. 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!

  13. 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.

  14. Flutuação populacional circanual de coleópteros em granja avícola, em Pelotas, RS, Brasil Fluctuation of Coleoptera population in poultry house, in Pelotas, RS, Brazil

    Directory of Open Access Journals (Sweden)

    Carla de Lima Bicho

    Full Text Available Com o objetivo de conhecer a flutuação populacional de coleópteros na granja de aves do Conjunto Agrotécnico Visconde da Graça, em Pelotas, RS, foram utilizados seis métodos de coleta: 1 (fezes de galinhas com 0 a 7 dias; 2 (7 a 14 dias; 3 (14 a 21 dias; 4 (0 a 21 dias; 5 (fezes acumuladas e 6 (armadilhas de tubo. Análises de regressão polinomial foram realizadas independentemente dos métodos de coleta. O estudo foi realizado de agosto de 1998 a julho de 1999. Foram capturados 12.449 coleópteros representados pelas seguintes espécies Carcinops troglodytes (Paykull, 1811 (Histeridae (6.444; Alphitobius diaperinus (Panzer, 1797 (Tenebrionidae (2.896; Somotrichus unifasciatus (Dejean, 1792 (Carabidae (1.190; Gnathocerus cornutus (Fabricius, 1798 (Tenebrionidae (947; Euxestus sp. (Cerylonidae (394; Euspilotus rubriculus (Marseul, 1855 (Histeridae (213; Ontholestes sp. (Staphylinidae (190; Dactylosternum sp. (Hydrophilidae (93; Mezium americanum (Laporte, 1840 (Ptinidae (43; Palorus subdepressus (Wollaston, 1864 (Tenebrionidae (27; Tenebroides mauritanicus (L., 1758 (Trogossitidae (8; Xyleborus ferrugineus (Fabricius, 1801 (Scolytidae (1; e espécimens não identificados de Dermestidae (3. O maior número de espécies ocorreu nos meses de março e julho e o menor, no mês de setembro. Em março foi registrada a maior abundância de coleópteros (2.159, enquanto que o menor índice de captura foi assinalado em outubro (633. A flutuação populacional foi estimada para C. troglodytes, A. diaperinus, S. unifasciatus, G. cornutus, Euxestus sp., E. rubriculus, Ontholestes sp. e Dactylosternum sp.The population fluctuation of Coleoptera in poultry house "Conjunto Agrotécnico Visconde da Graça" in Pelotas, Rio Grande do Sul, Brazil is investigated. Six collection methods were utilized: 1 (0 to 7 day-old chicken feces; 2 (7 to 14 day-old feces; 3 (14 to 21 day-old feces; 4 (0 to 21 day-old feces, 5 (accumulated feces; and 6 (tube trap. An

  15. Preparation of the Preform of Pure Carbon Reaction Bonded Silicon Carbide by In-situ Consolidation Molding Method

    Institute of Scientific and Technical Information of China (English)

    LI Mei-juan; WU Qi-de; JI Xiao-li; ZHANG Lian-meng

    2004-01-01

    A new kind of in-situ ceramic consolidation molding process was investigated on the basis of the characteristics of starch swelling in water and gelatinizing when heated. The SiC ceramic suspension containing about 50vol% solids loading and about 3wt% starch can be cast and molded into various complex-shape SiC ceramic parts in a water-thermostat. The dry shrinkage of the green body was less than 1.0% when the solid volume fraction of SiC suspension was up to 52.5%. The density and pore size were homogeneously distributed inside the biscuits. Soaked with melt silicon in a vacuum arc furnace, the biscuits were turn into SiC ceramic materials with homogeneous structure and high performances.

  16. Development of new functional foodstuffs and novel procedures for identification of relevant bioactive components

    International Nuclear Information System (INIS)

    Complete text of publication follows. Due to the rapidly growing number of conscious customers, more and more people search products with positive physiological effects. In response to these demands our group focuses on development of specifically tailored, health caring functional foodstuffs with justified biological effect. New, efficient technologies are also elaborated in order to ensure the maximum biological effect of the produced foods. The physiological effects of the products are confirmed by both laboratory experiments and human clinical tests. The object of our research was to develop new functional biscuits with enhanced antioxidant-activity as well as well defined prebiotic effect. Improved methods were elaborated for the precise assessment of the antioxidant and prebiotic activity of the newly biscuits prepared with lysine and diverse types of saccharides. By the reaction of carbohydrates and proteins Maillard-reaction occurs, while compounds with high antioxidant-activity are produced. Versatile saccharides were treated with lysine at diverse temperatures for various times. Functional biscuits were prepared with lysine and four different kinds of saccharides: saccharose, fructose, glucose and isosweet. The entire reaction mechanism and all the possible 4 pathways were revealed by identification of the transformation products by GC-MS and HPLC-MS techniques. Two methods were adapted for assessment of the antioxidant activity: FRAP (ferric reducing ability of plasma), and DPPH (diphenylpicryl-hydrazyl) procedures. Improvement and adaptation of these methods were accomplished in order to the reach optimal applicability to distinctive real food matrices. To achieve the highest antioxidant effectivity, compositions of the reagents as well as the ratio of the reaction solutions and the samples were optimised. Markedly enhanced antioxidant effect of the developed new functional biscuits containing lysine have been confirmed by the improved methods, so they

  17. Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae.

    Science.gov (United States)

    Hendriksen, Hanne V; Kornbrust, Beate A; Østergaard, Peter R; Stringer, Mary A

    2009-05-27

    Asparaginase, an enzyme that hydrolyzes asparagine to aspartic acid, presents a potentially very effective means for reducing acrylamide formation in foods via removal of the precursor, asparagine, from the primary ingredients. An extracellular asparaginase amenable to industrial production was cloned and expressed in Aspergillus oryzae . This asparaginase was tested in a range of food products, including semisweet biscuits, ginger biscuits, crisp bread, French fries, and sliced potato chips. In dough-based applications, addition of asparaginase resulted in reduction of acrylamide content in the final products of 34-92%. Enzyme dose, dough resting time, and water content were identified as critical parameters. Treating French fries and sliced potato chips was more challenging as the solid nature of these whole-cut products limits enzyme-substrate contact. However, by treating potato pieces with asparaginase after blanching, the acrylamide levels in French fries could be lowered by 60-85% and that in potato chips by up to 60%.

  18. Tracing artificial trans fat in popular foods in Europe

    DEFF Research Database (Denmark)

    Stender, Steen; Astrup, Arne; Dyerberg, Jørn

    2014-01-01

    OBJECTIVE: 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...... in foods is expected to be an effective strategy to achieve this goal......./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...

  19. 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.; I. Cherif; 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...

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

    OpenAIRE

    Duška Rokavec

    2002-01-01

    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 d...

  1. Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

    OpenAIRE

    Alemán Ezcaray, Mercedes; Nuchi, C. D.; Bou Novensà, Ricard; Tres Oliver, Alba; Polo Pozo, Francisco Javier; Guardiola Ibarz, Francesc; Codony Salcedo, Rafael

    2010-01-01

    Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such ...

  2. 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)

  3. PENGARUH SUPLEMENTASI ZINC SULFAT DAN BISKUIT TERHADAP KONSENTRASI ZINC RAMBUT BALITA (PROGRAM MP ASI BISKUIT DI KERTOSONO JAWA TIMUR

    Directory of Open Access Journals (Sweden)

    Indah Budiastutik

    2012-11-01

    Full Text Available Background: Nganjuk was included in 7districts with highest malnutrition in East Java. Prevalence index of weight/age was 4.80%, height/age was 17.40% and weight/height was > 20% (Riskesdas, 2008. In 2009 malnourished under five children was 715. Objective of this research was analyzing the effect of zinc supplement and biscuit MP-ASI for the nutritional status and hair zinc concentration for under five children. Methods: conducted in the working area community health center Kertosono, Nganjuk regency, East Java. Sample of research was children 12-60 months who have Zinc hair concentration < 150 Jig/Kg that was divided into two groups. Total subject was 26 under five children that divided into two groups. One was treatment group who received biscuit MP-ASI and zinc syrup and the other was control group who received biscuit MP-ASI and placebo syrup. Each group was collected by simple random sampling. Results: There were significant differences of body weight in the treatment group and control group before and after research,using paired t-test (p = 0.000. There were significant differences of body height in the treatment group and control group before and after research, using paired t test (p = 0.000. There were significant differences of category hair zinc concentration in the treatment group before and after research with Me Nemar Test (p = 0.031. Conclusion: Supplementation can increase the body weight and body height both of two groups, but nutrition status in the treatment group increased  highly than in the control  group. Hair zinc concentration in the treatment group increased highly than in the control group.   Key words: Malnutrition, zinc sulfate, biscuit Complementary feeding, levels of hair zinc

  4. 一次奇妙的就餐经历%A Unique Dining Experience in China

    Institute of Scientific and Technical Information of China (English)

    Rajesh Kanoi (Jack)

    2006-01-01

    @@ Iforce myself to leave my computer and walk down for lunch. I have been writing all morning after my little jaunt down at the artificial-turfed playground for my run and exercise. It's been a late start and breakfast,a simple meal consisting of whole-wheat biscuits and a tetra pack of sweet strawberry flavored milk,was delayed,too.To lunch or not to lunch is a question.

  5. Radiation monitoring of imported food to Saudi Arabia after Chernobyl accident

    International Nuclear Information System (INIS)

    Reports the results of radiation monitoring of food imports through ports of Jeddah, Yanbu and Jizan and Jeddah airport during June 1986 to February 1987. Monitoring procedure followed is detailed. Only meat and milk powder samples showed increased radioactivity above background upto September. Mainly cesium 137 and 134 were observed. From September, biscuits, mushrooms and fertilizer also showed radioactive contamination. Nuts, fruits, grain products, macaroni, amber and some indoor plants also showed contamination from October

  6. 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.)

    OpenAIRE

    Ridwan Thahir2); Asep Sopian; Tien R. Muchtadi 2)

    2005-01-01

    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. Blanchi...

  7. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

    OpenAIRE

    Lívia Giolo Taverna; Magali Leonel; Martha Maria Mischan

    2012-01-01

    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...

  8. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks Mudanças nas propriedades físicas de snacks extrusados de misturas de polvilho azedo e farinha de quinoa

    OpenAIRE

    Lívia Giolo Taverna; Magali Leonel; Martha Maria Mischan

    2012-01-01

    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...

  9. Food and fuel microalgae applications: insights from portuguese experience [Resumo

    OpenAIRE

    Batista, Ana Paula; Nobre, Beatriz P.; de Oliveira, A C; Passarinho, Paula C.; Marques, Paula Alexandra; Marques, Isabel Paula Ramos; Ribeiro, Belina; Raymundo, Anabela; Sousa, Isabel; de Gouveia, L.

    2015-01-01

    Microalgae have a wide range of application fields, from food to fuels, to pharmaceuticals & fine chemicals, aquaculture and environmental bioremediation, among others. Spirulina and Chlorella have been used as food sources since ancient times, due to their high and balanced nutritional value. Our research group in Lisbon has developed a range of food products (emulsions, gelled desserts, biscuits and pastas) enriched with freshwater and marine microalgae (Spirulina, Chlorella, Haematococcus,...

  10. Kabartma Tozları ve Unlu Mamullerde Kullanımları

    OpenAIRE

    Dizlek, Halef; Gül, Hülya

    2009-01-01

    Baking powders are used commonly in the production of bakery products. They are used especially in soft wheat products such as cakes and biscuits in order to obtain characteristic internal structure. They usually include an alkali component (sodium bicarbonate), one or more of acidic salts and filling material (corn starch). As a result of the reaction between alkali and acid in the presence of water, CO2 is produced. CO2 provides the leavening and at the same time increases the digestibility...

  11. 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. PMID:27415853

  12. MOVABLE OVEN FOR BREAD BAKING INTENDED FOR FOOD PREPARATION IN SERBIAN ARMY PEACE CORPS

    OpenAIRE

    TESANOVIC BRANKO M.; JOVIC SASA B.

    2014-01-01

    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 of 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.

  13. Microbiological and Chemical Quality of Water in Food Industries with Low Content of Water at End Products

    OpenAIRE

    Sh Nazmara; A Ostadrahimi; H Taghipour; M Mosaferi

    2009-01-01

    "n "nBackground and Objectives: In the production of some high-consumed food products like cake, biscuit, chocolate and spaghetti water is used in the preparing of primary material and in the kneading processes. At the present study microbiological and chemical quality of consumed water in food industries of East Azerbaijan Province were studied."nMaterials and Methods: Eleven factories with different products were selected. Water samples were collected and analyzed regarding the microbiologi...

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

    OpenAIRE

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

    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...

  15. Food formulation comprising spent coffee grounds

    OpenAIRE

    Castillo, M. Dolores del; Martínez Sáez, Nuria; Ullate, Mónica

    2014-01-01

    [EN] The invention relates to a novel food formulation comprising a combination of spent coffee grounds as a source of antioxidant insoluble dietary fibre and a source of proteins, together with other additional ingredients, used to make healthy solid food for bakeries, pastry shops, and confectioner's, including bread, pastries, biscuits, breakfast cereals and appetisers, for the general population and for people with special nutritional requirements.

  16. Nutritional advantages of oats and opportunities for its processing as value added foods - a review

    OpenAIRE

    Rasane, Prasad; Jha, Alok; Sabikhi, Latha; Kumar, Arvind; Unnikrishnan, V. S.

    2013-01-01

    Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and ...

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

    OpenAIRE

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

    2013-01-01

    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 pre...

  18. Uji Beban Kerja Terhadap Kinerja Alat Pengering Kelapa Parut (Desiccated Coconut)

    OpenAIRE

    Tampubolon, Maria Evatri

    2015-01-01

    Coconut plant is a plant of life, because all its parts can be utilized to meet human needs. One of the utilization is grated coconut that can be used in making bread, biscuits, sweets, taking its milk and coconut flour. This study was aimed to examine the effect of workload on the performance of grated coconut dryer. This research was conducted in May until June 2015 in the Laboratory of Agricultural Engineering, Faculty of Agriculture, University of North Sumatra, Medan, by literature study...

  19. 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.

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

    Science.gov (United States)

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

    2014-01-01

    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. PMID:25120161

  1. 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.

  2. 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.

  3. Cyclone trends constrain monsoon variability during Late Oligocene sea level highstands (Kachchh Basin, NW India)

    Science.gov (United States)

    Reuter, M.; Piller, W. E.; Harzhauser, M.; Kroh, A.

    2013-01-01

    Important concerns about the consequences of climate change for India are the potential impact on tropical cyclones and the monsoon. Herein we present a sequence of fossil shell beds from the shallow-marine Maniyara Fort Formation (Kachcch Basin) as an indicator of tropical cyclone activity along the NW Indian coast during the Late Oligocene warming period (~27-24 Ma). Direct proxies 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 in the Early Miocene. The vast shell concentrations comprise a mixture of parautochthonous and allochthonous assemblages indicating storm-generated sediment transport from deep to shallow water during third-order sea level highstands. Three distinct skeletal assemblages were distinguished each recording a relative storm wave base depth. (1) A shallow storm wave base is shown by nearshore mollusks, corals and Clypeaster echinoids; (2) an intermediate storm wave base depth is indicated by lepidocyclind foraminifers, Eupatagus echinoids and corallinaceans; and (3) a deep storm wave base is represented by an Amussiopecten-Schizaster echinoid assemblage. Vertical changes in these skeletal associations give evidence of gradually increasing tropical cyclone intensity in line with third-order sea level rise. The intensity of cyclones over the Arabian Sea is primarily linked to the strength of the Indian monsoon. Therefore and since the topographic boundary conditions for the Indian monsoon already existed in the Late Oligocene, the longer-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 peak of the Late Oligocene global warming (~24 Ma).

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

    Science.gov (United States)

    Reuter, M.; Piller, W. E.; Harzhauser, M.; Kroh, A.

    2013-09-01

    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 peak of the late

  5. Quality of products containing defatted groundnut cake flour.

    Science.gov (United States)

    Purohit, Chitra; Rajyalakshmi, Peram

    2011-02-01

    Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15-100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorption capacity 135.6 ± 1.97 ml %, oil absorption capacity 100.3 ± 1.16 ml % and foam capacity 33 ± 1%. Protein, fat and ash contents were 51.6 ± 0.06, 4.5 ± 0.05 and 4.2 ± 0.11%, respectively. Tannins and aflatoxin B1 were not detected. The increase of protein due to incorporation of DGCF into the products ranged from 5.5 to 21.9%. Shelf-life studies indicated the maximum storability for 90 days for all the products except laddoo, which could be stored for 30 days at ambient temperature (28 ± 2°C). All the products were acceptable and the order of preference for the products as indicated by adults (fryums, chutney powder, extruded snacks, noodles, biscuits and laddoo) and children (biscuits, laddoo, extruded snacks, fryums, noodles and chutney powder) varied.

  6. Oil and wasser.

    Science.gov (United States)

    Reimus, Byron

    2004-05-01

    It was supposed to be an amicable "merger of equals," an example of European togetherness, a synergistic deal that would create the world's second-largest consumer foods company out of two former competitors. But the marriage of entrepreneurial powerhouse Royal Biscuit and the conservative, family-owned Edeling GmbH is beginning to look overly ambitious. Integration planning is way behind schedule. Investors seem wary. But for Royal Biscuit HR head Michael Brighton, the most immediate problem is that he can't get his German counterpart, Dieter Wallach, to collaborate on a workable leadership development plan for the merged company's executives. And stockholders have been promised details of the new organizational structure, including a precise timetable, in less than a month. The CEO of the British company--and of the postmerger Royal Edeling--is furious. It's partly a culture clash, but the problems may run deeper than that. The press is harping on details that counter the official merger-of-equals line. For instance, seven of the ten seats on the new company's management board will be held by Royal Biscuit executives. Will the clash of cultures undermine this cross-border merger? Commenting on the fictional case study are Robert F. Bruner, the executive director of the Batten-Institute at the University of Virginia's Darden Graduate School of Business Administration in Charlottesville; Leda Cosmides and John Tooby, the codirectors of the Center for Evolutionary Psychology at the University of California, Santa Barbara; Michael Pragnell, the CEO and director of the board for the agribusiness firm Syngenta, based in Basel, Switzerland; and David Schweiger, the president of the Columbia, South Carolina--based management consulting firm Schweiger and Associates. PMID:15146735

  7. 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.

    2014-08-01

    The onset of the Paleocene/Eocene thermal maximum (PETM) and associated carbon isotope excursion (CIE; about 56 million years ago) was geologically abrupt but it is debated whether it took thousands of years or was effectively instantaneous. A significant new record of the onset of the CIE was published by Wright and Schaller (2013) who 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 Leg 174X). Supporting evidence of similar layering was also reported from another New Jersey drill site, Wilson Lake B, and a photograph of the Marlboro Clay in outcrop. 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 it was suggested by Pearson and Nicholas (2014) from the published photographs that the layers in the Marlboro Clay 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). Here we report new observations on the cores which support that interpretation, including concentric grooves on the surfaces of the biscuits caused by spinning in the bit, micro-fracturing at their edges, and injected drilling mud. We re-interpret the 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 be 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. Re-coring of Millville to minimize drilling disturbance and allow a higher resolution study of the carbon isotope excursion is highly desirable.

  8. Irish National Food Ingredient Database: application for assessing patterns of additive usage in foods.

    Science.gov (United States)

    Gilsenan, M B; Lambe, J; Gibney, M J

    2002-12-01

    Patterns of food additive usage in the Irish food supply and changes in patterns of usage between 1995-97 and 1998-99 were assessed by means of an Irish National Food Ingredient Database (INFID). Of the 300 additives permitted for use according to the European Union food additives Directives, some 54% were recorded in foods in INFID. Colours, emulsifiers and acids were the most frequently used additive categories, representing 18, 13 and 12% of the total additives used, respectively. Colours were most commonly recorded in sauces (n = 182 brands, 26% of sauces), emulsifiers were most commonly recorded in biscuits (n = 181 brands, 47% of biscuits) and acids were most commonly recorded in sauces (304 brands, 43% of sauces). Carotenes (E160a), Annatto (E160b), mono- and diglycerides of fatty acids (E471) and citric acid (E330) were the most commonly used colour, emulsifier and acid, respectively. All diet soft drinks (n = 37), low-fat spreads (n = 25) and liver pâtés (n = 10) recorded the use of at least one additive. When expressed in terms of the number of brands that contain additives, sauces (n = 522, 73% of sauces), biscuits (n = 323, 84% of biscuits) and preserves (n = 321, 85% of preserves) were ranked highest. For most categories of additive (n = 24), there appeared to be a minimal change in qualitative additive usage between 1995-97 and 1998-99. However, there was a significant increase in the frequency of use of emulsifiers (p < 0.001), acids (p < 0.01), sweeteners (p < 0.05) and acidity regulators (p < 0.05), and a significant decrease in the frequency of use of antioxidants (p < 0.05) during the period 1998-99 compared with 1995-97. Despite changes in additive usage patterns, it appeared that changes in the types of brands on sale between both periods were more apparent than actual changes in qualitative ingredient formulations across brands, as some 17% of brands that were on sale in 1995-97 were no longer on sale in 1998-99.

  9. 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

  10. Catch The Fashion of Ingredients%国际食品市场的流行趋势

    Institute of Scientific and Technical Information of China (English)

    PeterLehamann

    2003-01-01

    The most important thing in flavor is to keep and improve the fragrant quality in the final products. Another is to bring a special character through ingredients. This may be a new scent, a new material, a new color, and a new package, even a new marketing mode. Cool feelings, chocolate chips, nut lets can always improve characters. Whatever, taste is the direct drive to foods. So, catching the fashion of ingredients is really important to manufacturers. Mr. Peter Lehman from Owada international flavors and fragrances (Guangzhou) limited will introduce the different fashion in soft drink, biscuits, cookies and ice creams.

  11. Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women

    DEFF Research Database (Denmark)

    Outzen, Malene; Egeberg, Rikke; Dragsted, Lars;

    2011-01-01

    percentile 8, 95th percentile 49). Of the dietary factors studied, intakes of coffee and chips were statistically significantly associated with a 4 % per 200 g/d (95 % CI 2, 7; P model explained 17 % of the variation...... in Hb-AA. Intakes of coffee and biscuits/crackers were statistically significantly associated with a 3 % per 200 g/d (95 % CI 1, 6; P = 0·005) and 12 % per 10 g/d (95 % CI 3, 23; P = 0·01) higher Hb-GA, respectively. This model explained 12 % of the variation in Hb-GA. In conclusion, only a few dietary...

  12. Porridge and peas: C. Stanton Hicks and Australian army rations.

    Science.gov (United States)

    Collingham, Lizzie

    2009-09-01

    In 1942 Australian troops came back from fighting the Japanese in New Guinea exhausted and malnourished. The army rations of bully beef and biscuits were insufficiently rich in vitamins to sustain men in combat in tropical conditions. The nutritionist C. Stanton Hicks was one of a vast army of scientists who worked behind the scenes to maximize the war effort. He made it his mission to improve the army diet. He set up the Australian Army Catering Corps, invented combat ration packs and tried to introduce vitamin-rich foods into the soldiers' diet. Two of his more idiosyncratic innovations were wheat porridge and Tasmanian blue peas.

  13. Quality of products containing defatted groundnut cake flour

    OpenAIRE

    Purohit, Chitra; Rajyalakshmi, Peram

    2010-01-01

    Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15–100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorpt...

  14. Uji Jumlah Batang Pengaduk pada Alat Pengering Kelapa Parut (Desisccated Coconut)

    OpenAIRE

    Parsaulian, Friani

    2015-01-01

    Coconut plant is a plant of life, because all its parts can be utilized to meet human needs. One of the utilization is grated coconut that can to be used in making bread, biscuits, sweets, its milk and coconut flour. This study was aimed to examine the effect of the number of rod in manufacturing of grated coconut (desiccated coconut) on the performance of the grated coconut dryer. This research was conducted in March and April 2015 in the Laboratory of Agricultural Engineering, Faculty of Ag...

  15. 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

    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...... 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...

  16. 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...... cosmetic result and all scars were ≤6 on the Vancouver Scar Scale. Problems with scarring were more common if there had been postoperative infection. We continue to use the lateral transcervical approach as standard in our institution for patients who cannot be managed by gland-sparing procedures....

  17. The determination of uranium in food samples by Compton suppression epithermal neutron activation analysis.

    Science.gov (United States)

    Kapsimalis, R; Landsberger, S; Ahmed, Y A

    2009-12-01

    Eight foods common to the Nigerian diet were analyzed for trace amounts of uranium using epithermal neutron activation analysis. Food sample sizes of roughly one-half gram, irradiated for 10 min, with a 15 min decay time and counting time for 10 min yielded detection limits between 0.02 and 0.04 Bq/kg. Dried milk, chicken pasta, spaghetti and biscuits had less than detectable amounts of uranium, while sorghum, wheat and brown beans contained 0.73, 0.23 and 0.16 Bq/kg, respectively. PMID:19541492

  18. Characterization of Flour from Avocado Seed Kernel

    Directory of Open Access Journals (Sweden)

    Macey A. Mahawan

    2015-11-01

    Full Text Available The study focused on the Characterization of Flour from Avocado Seed Kernel. Based on the findings of the study the percentages of crude protein, crude fiber, crude fat, total carbohydrates, ash and moisture were 7.75, 4.91, 0.71, 74.65, 2.83 and 14.05 respectively. On the other hand the falling number was 495 seconds while gluten was below the detection limit of the method used. Moreover, the sensory evaluation in terms of color, texture and aroma in 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. On the otherhand, the taste of the biscuits prepared with 0% Avocado seed flour was moderate like, in 25% proportion of Avocado seed flour were slight like and in 50% proportion was neither liked nor disliked. The overall acceptability results for 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. Furthermore, the computed p values for the comparison of the level of acceptability in terms of color, texture, aroma, taste and overall acceptability of biscuits using 0%, 25%, and 50% avocado seed flour were lower than 0.05. Thus the null hypothesis is rejected.

  19. 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.

  20. 高纤笋衣饼干工艺研究

    Institute of Scientific and Technical Information of China (English)

    龙立利; 刘宗塘; 徐红波; 刘治涛

    2013-01-01

    利用笋衣纤维素含量高的品质特性,研究高纤笋衣饼干的加工工艺,结果表明1 kg笋衣、100 g面粉、2 g糖、0.5 g盐、0.8 g油脂,微波功率400 W,加热17 min,生产出的笋衣高纤维饼干色泽黄亮、口感酥脆、笋香味浓。%With bamboo shoot of high cellulose characteristic, the processing of high fiber bamboo shoot biscuit is studied. The result indicates that under the conditions of 1 kg bamboo shoot, 100 g flour, 2 g sugar, 0.5 g salt, 0.8 g fat, microwave power 400 W and heating for 17 min, the high fiber bamboo shoot biscuit with bright color, crisp taste and full of bamboo flavor is obtained.

  1. Plant stanol content remains stable during storage of cholesterol-lowering functional foods.

    Science.gov (United States)

    Nieminen, V; Laakso, P; Kuusisto, P; Niemelä, J; Laitinen, K

    2016-04-01

    Plant stanols reduce the absorption of both dietary and biliary cholesterol. The aim of this study was to examine the stability of plant stanols in the form of plant stanol esters in spreads and biscuits stored under typical storage conditions. The plant stanol content of two commercial margarine-type spreads, containing 35% and 60% absorbable fat, was 6.5 and 6.4 g/100 g after production and remained unaltered when stored at 6 °C for a shelf life of 18 and 22 weeks, respectively. Comparable results were obtained for plant stanol ester ingredient stored under the same conditions and for plant stanol ester-containing biscuits stored at room temperature for up to 74 weeks. Furthermore, the peroxide value and free fatty acids showed that the quality of the food products remained good. The present study demonstrated that plant stanol esters as an ingredient and when added in food products, are stable whilst stored under the appropriate conditions.

  2. [Infant feeding].

    Science.gov (United States)

    Robert, M

    2012-09-01

    Infants are vulnerable: their growth and their development depend largely on their nutritional status. It is important to propose for them an optimal food. The human milk is unquestionably the best choice for the infant. When breastfeeding is not possible, the choice of the milk is made among hundreds of formulas for infants. They are regulated by a European directive. The healthcare professionals have to recommend as often as possible an infant formula: low protein content, predominance of whey proteins, enrichment with long chain fatty acids, lactose, addition of pre- or probiotics. The formulas for specific indications will be recommended in case of particular situations after verification that the complaints (constipation, regurgitations, stomach pains) cannot be corrected by simple dietary measures (increasing of the intakes of meals with a concomitant reduction of the volume of the meals). The food diversification is recommended between 17 and 26 weeks according to the neuromuscular capacities of the infant. These meals must be presented with a spoon to assure a sufficient nutritional intake. In Belgium, the use is to begin with fruits. One should avoid adding biscuits or sugar. The meal of vegetables will be introduced a little later. It should consist of starchy foods, vegetables with some fat to which the meat will be added. Numerous foods (biscuits, croissants and similar products, chips) should never be part of the ordinary menu, but should be reserved for particular occasions. The education of the children should begin from this age on.

  3. 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.

  4. Control of final moisture content of food products baked in continuous tunnel ovens

    Science.gov (United States)

    McFarlane, Ian

    2006-02-01

    There are well-known difficulties in making measurements of the moisture content of baked goods (such as bread, buns, biscuits, crackers and cake) during baking or at the oven exit; in this paper several sensing methods are discussed, but none of them are able to provide direct measurement with sufficient precision. An alternative is to use indirect inferential methods. Some of these methods involve dynamic modelling, with incorporation of thermal properties and using techniques familiar in computational fluid dynamics (CFD); a method of this class that has been used for the modelling of heat and mass transfer in one direction during baking is summarized, which may be extended to model transport of moisture within the product and also within the surrounding atmosphere. The concept of injecting heat during the baking process proportional to the calculated heat load on the oven has been implemented in a control scheme based on heat balance zone by zone through a continuous baking oven, taking advantage of the high latent heat of evaporation of water. Tests on biscuit production ovens are reported, with results that support a claim that the scheme gives more reproducible water distribution in the final product than conventional closed loop control of zone ambient temperatures, thus enabling water content to be held more closely within tolerance.

  5. Carbon emissions from decomposition of fire-killed trees following a large wildfire in Oregon, United States

    Science.gov (United States)

    Campbell, John L.; Fontaine, Joseph B.; Donato, Daniel C.

    2016-03-01

    A key uncertainty concerning the effect of wildfire on carbon dynamics is the rate at which fire-killed biomass (e.g., dead trees) decays and emits carbon to the atmosphere. We used a ground-based approach to compute decomposition of forest biomass killed, but not combusted, in the Biscuit Fire of 2002, an exceptionally large wildfire that burned over 200,000 ha of mixed conifer forest in southwestern Oregon, USA. A combination of federal inventory data and supplementary ground measurements afforded the estimation of fire-caused mortality and subsequent 10 year decomposition for several functionally distinct carbon pools at 180 independent locations in the burn area. Decomposition was highest for fire-killed leaves and fine roots and lowest for large-diameter wood. Decomposition rates varied somewhat among tree species and were only 35% lower for trees still standing than for trees fallen at the time of the fire. We estimate a total of 4.7 Tg C was killed but not combusted in the Biscuit Fire, 85% of which remains 10 years after. Biogenic carbon emissions from fire-killed necromass were estimated to be 1.0, 0.6, and 0.4 Mg C ha-1 yr-1 at 1, 10, and 50 years after the fire, respectively; compared to the one-time pyrogenic emission of nearly 17 Mg C ha-1.

  6. Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)-gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs.

    Science.gov (United States)

    Moret, Sabrina; Scolaro, Marianna; Barp, Laura; Purcaro, Giorgia; Conte, Lanfranco S

    2016-04-01

    A high throughput, high-sensitivity procedure, involving simultaneous microwave-assisted extraction (MAS) and unsaponifiable extraction, followed by on-line liquid chromatography (LC)-gas chromatography (GC), has been optimised for rapid and efficient extraction and analytical determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in cereal-based products of different composition. MAS has the advantage of eliminating fat before LC-GC analysis, allowing an increase in the amount of sample extract injected, and hence in sensitivity. The proposed method gave practically quantitative recoveries and good repeatability. Among the different cereal-based products analysed (dry semolina and egg pasta, bread, biscuits, and cakes), egg pasta packed in direct contact with recycled paperboard had on average the highest total MOSH level (15.9 mg kg(-1)), followed by cakes (10.4 mg kg(-1)) and bread (7.5 mg kg(-1)). About 50% of the pasta and bread samples and 20% of the biscuits and cake samples had detectable MOAH amounts. The highest concentrations were found in an egg pasta in direct contact with recycled paperboard (3.6 mg kg(-1)) and in a milk bread (3.6 mg kg(-1)).

  7. 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. PMID:23020306

  8. Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods.

    Science.gov (United States)

    Hamzalıoğlu, Aytül; Gökmen, Vural

    2015-01-01

    This study investigated the fate of acrylamide in thermally processed foods after ingestion. An in vitro multistep enzymatic digestion system simulating gastric, duodenal and colon phases was used to understand the fate of acrylamide in bakery and fried potato products. Acrylamide levels gradually decreased through gastric, duodenal and colon phases during in vitro digestion of biscuits. At the end of digestion, acrylamide reduction was between 49.2% and 73.4% in biscuits. Binary model systems composed of acrylamide and amino acids were used to understand the mechanism of acrylamide reduction. High-resolution mass spectrometry analyses confirmed Michael addition of amino acids to acrylamide during digestion. In contrast to bakery products, acrylamide levels increased significantly during gastric digestion of fried potatoes. The Schiff base formed between reducing sugars and asparagine disappeared rapidly, whereas the acrylamide level increased during the gastric phase. This suggests that intermediates like the Schiff base that accumulate in potatoes during frying are potential precursors of acrylamide under gastric conditions.

  9. 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. PMID:22254109

  10. Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)-gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs.

    Science.gov (United States)

    Moret, Sabrina; Scolaro, Marianna; Barp, Laura; Purcaro, Giorgia; Conte, Lanfranco S

    2016-04-01

    A high throughput, high-sensitivity procedure, involving simultaneous microwave-assisted extraction (MAS) and unsaponifiable extraction, followed by on-line liquid chromatography (LC)-gas chromatography (GC), has been optimised for rapid and efficient extraction and analytical determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in cereal-based products of different composition. MAS has the advantage of eliminating fat before LC-GC analysis, allowing an increase in the amount of sample extract injected, and hence in sensitivity. The proposed method gave practically quantitative recoveries and good repeatability. Among the different cereal-based products analysed (dry semolina and egg pasta, bread, biscuits, and cakes), egg pasta packed in direct contact with recycled paperboard had on average the highest total MOSH level (15.9 mg kg(-1)), followed by cakes (10.4 mg kg(-1)) and bread (7.5 mg kg(-1)). About 50% of the pasta and bread samples and 20% of the biscuits and cake samples had detectable MOAH amounts. The highest concentrations were found in an egg pasta in direct contact with recycled paperboard (3.6 mg kg(-1)) and in a milk bread (3.6 mg kg(-1)). PMID:26593464

  11. The Pentosans Contents and Their Relationships with Quality Traits of Different End-use Wheat Varieties%不同品质类型小麦戊聚糖含量及其与品质的关系

    Institute of Scientific and Technical Information of China (English)

    胥红研; 张媛; 王海燕; 武旺; 王苏玲; 张守忠; 高德荣; 王秀娥

    2009-01-01

    为给小麦品质的遗传改良提供依据,选用不同品质类型的7个小麦推广品种和1个密穗小麦,研究了戊聚糖含量及其与品质的关系.结果发现,中强筋小麦品种具有比弱筋小麦品种更高的戊聚糖含量,且不同筋力的推广品种戊聚糖含量表现出较大差异.弱筋小麦的水溶性戊聚糖含量与延展性、饼干直径呈极显著和显著负相关;非水溶性戊聚糖、总戊聚糖与饼干直径亦呈极显著负相关;与吹泡示功仪参数、RVA参数也具有较为丰富的相关性.本研究进一步证实宁麦9号和扬麦13具有良好的饼干品质.密穗小麦具有较低的戊聚糖含量,同时其饼干直径、厚度、直径/厚度均与弱筋小麦品种相近,可能是一个优良的弱筋、低戊聚糖含量的饼干小麦资源.%The objective of this paper is to establish the basis for wheat improvement of quality traits. Seven wheat varieties and an accession of Triticum compactum were used to elucidate the relationship between pentosens contents and their end-use qualities. The pentosans contents were different among these cultivars, with higher pentosans content in high-gluten wheat varieties than that in the low-gluten varieties. In low-gluten varieties, an inverse correlation between the content of water-soluble pentosan and the ductility and the biscuit diameter was observed. The water-insoluble pentosan and the total pentosans content also showed a remarkable inverse correlation with the biscuit diameter besides a higher relevance with Alveograph parameters and the RVA parameters. This research also confirmed that Ningmai 9 and Yangmai 13 had good biscuit-making quality. In addition, the biscuit diameter, thickness, diameter/thickness of T. compactum was similar as those of Ningmai 9 and Yangmai 13, while T. compactum had lower pentosan content and higher protein content. Thus, the T. compactum could be a new resource for high protein content and biscuit making quality.

  12. 哈尔滨市包装食品营养标签标识状况调查%Survey on status of food nutrition labeling in Harbin

    Institute of Scientific and Technical Information of China (English)

    夏薇; 赵艳; 吴坤

    2009-01-01

    Objective To investigate the status of packaged food nutrition labeling in Harbin to provide basis for nutri-tion labeling education. Methods A survey was carded out for three kinds of common packaged foods made in China in-eluding biscuits, dairy products and beverages and two types of imported packaged foods including biscuits and beverages. The items involved were basic status and nutrition facts on the label. Results Among 240 domestic-made packaged foods, all the obligatoty items were on the label and nutrition labeling rate was 61.25%. Among 58 imported packaged foods,all the obligatory items were in accordance with the national rules and nutrition labeling rate was 63. 8%. There existed differ-ence in labeling nutrient types and nutrition labeling rate between domestic-made and imported biscuits(P <0. 01). Conclu-sion Nutrition labeling is still not normative. The surveillance and management for nutrition labeling should be fortified. Key wards: food nutrition; label; packaged food; cross-sectional study%目的 了解黑龙江省哈尔滨市大型超市销售的预包装食品营养标签标识情况,为识别营养标签的宣传教育提供依据.方法 自行设计调查表对常见的国产饼干、乳制品、饮料类包装食品和进口原装饼干、饮料类包装食品进行基本状况调查和营养标识状况调查.结果 240种国内生产的包装食品上食品标签强制标示内容均予以标识,营养标签总体标识率为61.25%;58种国外进口原装食品的食品标签对我国规定的强制标示内容均予以标识,营养标签标识率为63.8%.国内外饼干类食品营养标签在营养素种类标识方面存在差异,营养标识率差异有统计学意义(P<0.01).结论 目前国内食品标签的标识尚不规范,需加强对营养标签的监督和管理.

  13. 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

  14. 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

  15. UTILIZATION OF POPPY SEEDS (PAPAVER-SOMNIFERUM AND SESAME SEEDS (SESAMUM-INDICUM FOR DEVELOPMENT OF NUTRIA-ENRICHED SNACKS

    Directory of Open Access Journals (Sweden)

    Paul Virginia

    2015-01-01

    Full Text Available Poppy seeds and sesame seeds are good source of carbohydrate, calcium, and energy. Poppy seeds and sesame seeds is rich in vitamin C, Vitamins B1, B2, E, Fiber and calcium. It reduces the risk of cataract, heart disease and cancer.  Poppy seeds are especially rich in Oleic and Linoleic acids. Oleic acids monosaturated fatty acids help lower LDL or “bad cholesterol” and increases HDL or “good cholesterol” levels in the blood. Sesame seeds contain a high quality protein,  rich in soluble fiber. The combination of the oil and the fiber makes sesame seeds ideal laxative. The present research was conducted with the objective to develop nutrient dense products from a combination of poppy seeds and sesame seeds to assess their sensory properties and to determine the nutritive value of the prepared products. Organoleptic evaluation was carried out using nine point hedonic scales. Nutritive value was calculated by using food composition tables given by ICMR. On the basic of findings, it was observed that in case of Idli, Biscuits and Chutney the treatment T2 (20% incorporation of poppy seeds and sesame seeds found best in all sensory parameters colour, texture, taste and overall acceptability. For halwa and Dhokla the treatment T1 (15% incorporation of poppy seeds and sesame seeds found best in all sensory parameters. Halwa was rich in energy and calcium content (447.4kcal/100kcal and 477.5mg/100g respectively. Idli was highest in energy (340kcal/100kcal, calcium, 637.2mg/100g.Dhokla was rich in energy and calcium content (333.6kcal/100kcal, 580.1g/100g and Chutney was rich in energy and calcium content (433.6kcal/100kcal and 611.3mg/100g respectively. Biscuit was rich in energy and calcium content (456.3kcal/100kcal and 616.8/100g.The cost of the products ranged between Rs 18.5 for Halwa, Rs 20.68 for Idli, Rs. 19.49 for Dhokla, Rs. 22.04 for Chutney, Rs. 20.84 for Biscuit per 100g of dry ingredients. 

  16. 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

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

    Science.gov (United States)

    Caterino, Michael S; Tishechkin, Alexey K

    2013-01-01

    ., Operclipygus subdepressus (Schmidt, 1889), Operclipygus therondi (Wenzel, 1976)], Operclipygus impunctipennis group [Operclipygus chamelensis sp. n., Operclipygus foveiventris sp. n., Operclipygus granulipectus sp. n., Operclipygus impunctipennis (Hinton, 1935) comb. n., Operclipygus latifoveatus sp. n., Operclipygus lissipygus sp. n., Operclipygus maesi sp. n., Operclipygus mangiferus sp. n., Operclipygus marginipennis sp. n., Operclipygus nicodemus sp. n., Operclipygus nitidus sp. n., Operclipygus pacificus sp. n., Operclipygus pauperculus sp. n., Operclipygus punctissipygus sp. n., Operclipygus subviridis sp. n., Operclipygus tripartitus sp. n., Operclipygus vorax sp. n.], Operclipygus marginellus group [Operclipygus ashei sp. n., Operclipygus baylessae sp. n., Operclipygus dentatus sp. n., Operclipygus formicatus sp. n., Operclipygus hintoni sp. n., Operclipygus marginellus (J.E. LeConte, 1860) comb. n., Operclipygus orchidophilus sp. n., Operclipygus selvorum sp. n., Operclipygus striatellus (Fall, 1917) comb. n.], incertae sedis: O. teapensis (Marseul, 1853) comb. n., Operclipygus punctulatus sp. n., Operclipygus lama Mazur, 1988, Operclipygus florifaunensis sp. n., Operclipygus bosquesecus sp. n., Operclipygus arnaudi Dégallier, 1982, Operclipygus subsphaericus sp. n., Operclipygus latipygus sp. n., Operclipygus elongatus sp. n., Operclipygus rupicolus sp. n., Operclipygus punctipleurus sp. n., Operclipygus falini sp. n., Operclipygus peregrinus sp. n., Operclipygus brooksi sp. n., Operclipygus profundipygus sp. n., Operclipygus punctatissimus sp. n., Operclipygus cavisternus sp. n., Operclipygus siluriformis sp. n., Operclipygus parallelus sp. n., Operclipygus abbreviatus sp. n., Operclipygus pygidialis (Lewis, 1908), Operclipygus faltistrius sp. n., Operclipygus limonensis sp. n., Operclipygus wenzeli sp. n., Operclipygus iheringi (Bickhardt, 1917), Operclipygus angustisternus (Wenzel, 1944), Operclipygus shorti sp. n. We establish the following synonymies

  18. Analysis on microbial contamination testing results of market foods in a county%某县市售食品微生物污染检测结果分析

    Institute of Scientific and Technical Information of China (English)

    黄军林; 黄育英; 罗炬; 吕志海

    2012-01-01

    10.3969/j.issn.1672-9455.2012.20.020%  [Abstract] Objective To investigate the microbial contamination status of market foods in Luchuan county and to provide the scientific basis for the prevention of foodborne diseases .Methods The detected samples were col-lected ,analyzed and evaluated according to the national standard test .Results 128 samples in 2011 were detected . The qualified rate was 47.66%.The qualified rate of cooked meat products ,instant non-fermented soy products ,fresh fruit and vegetable juices ,rice and lunch ,cakes and biscuits ,egg products ,infant formula powder and infant cereal-based complementary food ,frozen cooked rice and flour products were 6.25%,12.50%,12.50%,12.50%,50.00%,93.75%,93.75% and 100.00%,respectively .Conclusion The microbial contamination of market foods in Luchuan county is serious ,which needs to adopt the effective measure for strengthening the supervision and management .

  19. 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. PMID:25574813

  20. Let them eat algae

    Energy Technology Data Exchange (ETDEWEB)

    Ciferri, O.

    1981-09-24

    The blue-green alga, Spirulina appears to be one of the candidates for the solution of the global problems of energy, food and chemical feedstock supplies. The harvesting of algae from Lake Texcoco, Mexico for the making of bread was noted in the 16th century by the Spanish and over 400 years later, dried biscuits made from algae were noted in Chad. Recent investigations have shown that the alga contains a very high proportion of protein - even higher than soya beans and is of high quality. A pilot plant covering 2 hectares for culturing Spirulina in a closed system is under construction in Italy. The polyethylene tubes will function as solar collectors and so extend the production season of the algae in more temperate regions.

  1. Fabrication of Palladium Nanoparticles on Porous Aromatic Frameworks as a Sensing Platform to Detect Vanillin.

    Science.gov (United States)

    Vilian, A T Ezhil; Puthiaraj, Pillaiyar; Kwak, Cheol Hwan; Hwang, Seung-Kyu; Huh, Yun Suk; Ahn, Wha-Seung; Han, Young-Kyu

    2016-05-25

    Here, we report the fabrication of palladium nanoparticles on porous aromatic frameworks (Pd/PAF-6) using a facile chemical approach, which was characterized by various spectro- and electrochemical techniques. The differential pulse voltammetry (DPV) response of Pd/PAF-6 toward the vanillin (VA) sensor shows a linear relationship over concentrations (10-820 pM) and a low detection limit (2 pM). Pd/PAF-6 also exhibited good anti-interference performance toward 2-fold excess of ascorbic acid, nitrophenol, glutathione, glucose, uric acid, dopamine, ascorbic acid, 4-nitrophenol, glutathione, glucose, uric acid, dopamine, and 100-fold excess of Na(+), Mg(2+), and K(+) during the detection of VA. The developed electrochemical sensor based on Pd/PAF-6 had good reproducibility, as well as high selectivity and stability. The established sensor revealed that Pd/PAF-6 could be used to detect VA in biscuit and ice cream samples with satisfactory results. PMID:27149292

  2. THE USE OF PSEUDO-CEREALS FLOURS IN BAKERY / UTILISATION DE FARINES DES PSEUDO-CEREALES DANS LA BOULANGERIE

    Directory of Open Access Journals (Sweden)

    ROMULUS MARIAN BURLUC

    2012-06-01

    Full Text Available Nowadays, a special attention should be given to the nutritional properties of foods. In the bakery industry there is a tendency to develop innovative range of bakery products by using the therapeutic role of cereals that are not used at their true potential (buckwheat, millet, rice, oats. Among bioactive components present in the pseudocereal flours, flavones group is highlighted, in particular rutine, the most important ramnoglicosid with multiple beneficial effects on health. The aims of this study were the obtention of different bakery products (bread, biscuits from raw materials with high therapeutic potential (fiber, antioxidant capacity, minerals, the optimization of process parameters and recipes, and the characterization of finished products in terms of sensory and physico-chemical properties. The results confirm that the use of unusual raw materials for the Romanian market led to obtaining high quality finished products with special therapeutic features.

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

    Science.gov (United States)

    Posada-Ayala, Maria; Alvarez-Llamas, Gloria; Maroto, Aroa S; Maes, Xavier; Muñoz-Garcia, Esther; Villalba, Mayte; Rodríguez, Rosalía; Perez-Gordo, Marina; Vivanco, Fernando; Pastor-Vargas, Carlos; Cuesta-Herranz, Javier

    2015-09-15

    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 5ng). Sin a 1 was detected in mustard sauces and salty biscuit (19±3mg/kg) where mustard content is not specified. Sin a 1, used as an internal standard, allowed quantification of this mustard allergen in foods. A novel LC/MS/MS SRM-based method has been developed to detect and quantify the presence of mustard. This method could help to detect mustard allergen Sin a 1 in processed foods and protect mustard-allergic consumers.

  4. 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.

  5. Utilisation des huiles et matières grasses végétales dans les aliments céréaliers : un défi continu pour LU France

    Directory of Open Access Journals (Sweden)

    Riou Elisabeth

    2009-07-01

    Full Text Available Although the predominant technological role in the success of a cereal product is generally attributed to cereals, studies demonstrate that the fat content also plays an essential role in biscuits. The desired functionalities guide product developers in their choice from the different types of fat available. LU France (a company of the Kraft Foods Group has restricted the number of these fats over the last twenty years, in response to consumer and public health concerns. In parallel, a nutritional improvement strategy has been initiated. The total fat, saturated fatty acid and sugar contents have already been reduced significantly. Products containing more than 1 g/100 g of trans fatty acids have been reformulated. However, reducing the saturated fatty acid content is still a matter of interest, in line with the Kraft Foods Group’s commitment to implementing actions to contribute to the WHO global strategy on Diet, Physical Activity and Health.

  6. 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 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

  7. Contributions of foods to sodium in the Australian food supply.

    Science.gov (United States)

    Greenfield, H; Smith, A M; Maples, J; Wills, R B

    1984-06-01

    The sodium contributions of various foods in the Australian supply have been calculated by applying recent local food composition data to food availability data and to typical notional Australian diets. Sodium available for consumption from the food supply was 3.00 g per capita per day. Of foods which are salted during processing, the three heaviest contributors of sodium were bread (23 per cent of total available sodium), processed meat and fish (14 per cent), and margarine (8 per cent). Other important contributors were breakfast cereals, biscuits, cheese, butter, potato crisps, dried soups and cakes (including pastries, pies and puddings). Foods identified by health authorities as 'highly salted' and thus prime targets for reduced consumption, provided 33 per cent of total available sodium, less than the 50 per cent contributed by other foods salted during processing. Take-away foods per se did not contribute more sodium than processed foods generally. PMID:6480405

  8. 咸阳市居民丙烯酰胺膳食暴露水平调查%Survey on the Level of Dietary Exposure to Acrylamide in Residents of Xianyang City

    Institute of Scientific and Technical Information of China (English)

    孟娟娟; 宁鸿珍; 李茂静; 齐宝宁; 陈振飞; 刘英莉; 毛立超

    2012-01-01

    目的 通过对咸阳市居民进行问卷调查,估计咸阳市居民丙烯酰胺膳食暴露水平.方法 根据预调查结果,选定28种咸阳市居民经常食用的油炸、烘烤食品作为被调查食品,用国标方法测定被调查食品中丙烯酰胺的含量,并依据检测结果计算咸阳市居民丙烯酰胺的膳食暴露水平.结果 咸阳市居民丙烯酰胺的平均摄入量为26.68μg/d,平均暴露水平为0.46μg/kg bw·d.不同性别及不同地区间差异无统计学意义;不同年龄差异有统计学意义;各年龄组人群丙烯酰胺暴露贡献较高的食品分别为<10和10~岁组为薯片、饼干、烤馍片和烤饼;20~、30~和40~岁组为薯片、饼干、烤饼和炸饼;50~和≥60岁组为饼干和烤饼.结论 被调查居民每天通过食品摄入一定量的丙烯酰胺,其主要食物来源是薯片、饼干、烤饼、炸饼和烤馍片.%Objective To assess the level of dietary exposure to acrylamide among the residents of Xianyang City through questionnaire survey. Methods According to the results of the pretest, 28 types of fried and baked foods were selected to serve as the surveyed samples. The exposure assessment was performed by combining the levels of acrylamide determined with the national standard method and individual food consumption data. Results The mean intake of acrylamide in the residents of Xianyang City was 26.68 μg/d, the average level of acrylamide exposure was 0.46μg/kg bw·d. No statistically significant difference was found in the level of acrylamide exposure in different gendere and regions, but there were statistically significant differences among the age groups. The foods that contributed most to acrylamide exposure were potato chips, biscuits, baked steamed bread slices and scones in the age groups of < 10 and 10~ years, potato chips, biscuits, scones and fried cakes in the age groups of 20~, 30~ and 40~ years, and biscuits and scones in the age groups of 50

  9. Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

    Science.gov (United States)

    Gahlawat, P; Sehgal, S

    1998-01-01

    A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products. PMID:9839814

  10. 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

    2016-01-01

    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". PMID:27216246

  11. 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.

  12. Nutritional value and baking application of spelt wheat

    Directory of Open Access Journals (Sweden)

    Zlatica Kohajdova

    2008-09-01

    Full Text Available Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L. is an ancient bread cereal related to wheat (Triticum aestivum L. that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and mineral compounds of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities.

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

    International Nuclear Information System (INIS)

    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

  14. Anxiety and Search during Food Choice

    DEFF Research Database (Denmark)

    Hansen, Torben; Uth Thomsen, Thyra; Mukherjee, Ashkesh

    2011-01-01

    Purpose – This paper aims to investigate the effect of anxiety on information search during food choice and to test a key moderator of the effect of anxiety on search, namely attitude towards nutritional claims. Design/methodology/approach – By means of qualitative study the paper investigates...... the notion that consumers experience anxiety about health outcomes during food choice. Further, by means of structural equation modelling based on two studies with representative samples of Danish consumers, the paper investigates the effects outlined above. Findings – The authors show that anxiety during...... food choice increases information search in four product categories – ready dinner meals, salad dressing, biscuits, and cakes. Further, the results show that the positive effect of anxiety on information search is stronger when consumers have a less favourable attitude towards nutritional claims...

  15. Fabrication of Palladium Nanoparticles on Porous Aromatic Frameworks as a Sensing Platform to Detect Vanillin.

    Science.gov (United States)

    Vilian, A T Ezhil; Puthiaraj, Pillaiyar; Kwak, Cheol Hwan; Hwang, Seung-Kyu; Huh, Yun Suk; Ahn, Wha-Seung; Han, Young-Kyu

    2016-05-25

    Here, we report the fabrication of palladium nanoparticles on porous aromatic frameworks (Pd/PAF-6) using a facile chemical approach, which was characterized by various spectro- and electrochemical techniques. The differential pulse voltammetry (DPV) response of Pd/PAF-6 toward the vanillin (VA) sensor shows a linear relationship over concentrations (10-820 pM) and a low detection limit (2 pM). Pd/PAF-6 also exhibited good anti-interference performance toward 2-fold excess of ascorbic acid, nitrophenol, glutathione, glucose, uric acid, dopamine, ascorbic acid, 4-nitrophenol, glutathione, glucose, uric acid, dopamine, and 100-fold excess of Na(+), Mg(2+), and K(+) during the detection of VA. The developed electrochemical sensor based on Pd/PAF-6 had good reproducibility, as well as high selectivity and stability. The established sensor revealed that Pd/PAF-6 could be used to detect VA in biscuit and ice cream samples with satisfactory results.

  16. Nutritional advantages of oats and opportunities for its processing as value added foods - a review.

    Science.gov (United States)

    Rasane, Prasad; Jha, Alok; Sabikhi, Latha; Kumar, Arvind; Unnikrishnan, V S

    2015-02-01

    Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

  17. Low Temperature Preparation and Cold Manufacturing Techniques for Femoral Head of Al2O3 Ceramic

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    The hip joint femoral head prosthesis was prepared using the Al2O3 material, which was synthesized by high purity alumina micro-powder and Mg- Zr- Y composite additives, the cold manufacturing techniques of lathe turning, grade polishing and the matching size correction of the sintered femoral head were studied. The results showed, after being pressed under 200 MPa cold isostatic pressure and being pre-sintered at 1 150 ℃, the biscuit' s strength can meet the demands of lathe turning; After being grade polished by SiC micro-powder and diamond abrading agent and being size corrected by special instruments, the femoral head prosthesis of Al2O3 ceramic has good surface degree of finish and articulates tightly with femoral handle.

  18. Development of dummy molecularly imprinted based on functionalized silica nanoparticles for determination of acrylamide in processed food by matrix solid phase dispersion.

    Science.gov (United States)

    Arabi, Maryam; Ghaedi, Mehrorang; Ostovan, Abbas

    2016-11-01

    A novel technique was applied for the synthesis of dummy molecularly imprinted silica nanoparticles (DMISNPs). DMISNPs were characterized by Fourier transmission infrared spectrometry, scanning electron microscopy and transmission electron microscope. The material was used as dispersant for the analysis of biscuit and bread samples using matrix solid phase dispersion (MSPD). Of advantages of such approach may be counted as the simplicity of synthesis procedure, low consumption of organic solvent, mild working temperature during the synthesis, high binding capacity and affinity. The effect of various parameters such as sample-to-dispersant ratio and eluents volume on extraction recovery was investigated and optimized by central composite design under response surface methodology. It was proven that the proposed dispersant leads to high affinity toward acrylamide even in complicated matrices. Quantification of the acrylamide was carried out by high performance liquid chromatography with UV detection (HPLC-UV). PMID:27211623

  19. Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects.

    Science.gov (United States)

    Choong, Stella Sinn-Yee; Balan, Sumitha Nair; Chua, Leong-Siong; Say, Yee-How

    2012-06-01

    This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic

  20. Study on the effect of collecting ants with different trapping food%不同诱集物采集蚂蚁的效果研究

    Institute of Scientific and Technical Information of China (English)

    王玉玲

    2013-01-01

    From May, 2011 to October, 2011, in order to study the trapping effect with different food , we collected Tetramorium caespitum ( L.) in Shangqiu Normal University and near the campus , residential quarter, bush, lawn, basketball court, etc.We collected more than 20 000 Tetramorium caespitum(L.).The trapping foods used in the research were as follows:sweet biscuits , salty biscuits , sesame cake , butter cake , toffee, honey, watermelon and watermelon rinds .The results show that ants are omnivorous , the best food for collecting ants are sweet food .The number of ants trapped by sweet food is the largest , followed by sweet and salty food.The salty food is the most unsuitable for collecting ants .The number of ants trapped by sweet food is the least .%为了探讨不同诱集物对蚂蚁的诱集效果,在2011年5-10月间对商丘师范学院内及其周边小区、树林、草地、篮球场等多处用不同的诱集物诱集铺道蚁,获得铺道蚁两万余只。所用诱集物有甜饼干、咸饼干、烧饼、酱饼、奶糖、蜂蜜、西瓜和西瓜皮。结果表明:蚂蚁食性较杂,对甜食最喜爱,诱集的蚂蚁最多,甜中带咸的次之,诱集的蚂蚁数量一般,而咸味的食品最次,诱集蚂蚁最少。

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

    Directory of Open Access Journals (Sweden)

    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. 

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

    Directory of Open Access Journals (Sweden)

    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.

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

    International Nuclear Information System (INIS)

    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/m2/month, respectively, whereas nitrate wet deposition averaged 197, 195, 160, and 233 mg/m2/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

  4. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

    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 {mu}Eq/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{sup 2}/month, respectively, whereas nitrate wet deposition averaged 197, 195, 160, and 233 mg/m{sup 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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Ahmed, Y.A., E-mail: yaahmed1@gmail.co [Reactor Engineering Section, Centre for Energy Research and Training, Ahmadu Bello University, Zaria (Nigeria); Nuclear Engineering Teaching Laboratory, University of Texas at Austin, Austin, TX 78758 (United States); Landsberger, S.; O' Kelly, D.J.; Braisted, J. [Nuclear Engineering Teaching Laboratory, University of Texas at Austin, Austin, TX 78758 (United States); Gabdo, H. [Physics Department, Federal College of Education, Yola (Nigeria); Ewa, I.O.B.; Umar, I.M.; Funtua, I.I. [Reactor Engineering Section, Centre for Energy Research and Training, Ahmadu Bello University, Zaria (Nigeria)

    2010-10-15

    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{sup 12} n cm{sup -2} s{sup -1} and epithermal flux of 1.4x10{sup 11} n cm{sup -2} s{sup -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. Compton suppression method and epithermal NAA in the determination of nutrients and heavy metals in Nigerian food and beverages.

    Science.gov (United States)

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

    2010-10-01

    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.

  8. 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.

  9. 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.

  10. Formulation and characterization of functional foods based on fruit and vegetable residue flour.

    Science.gov (United States)

    Ferreira, Mariana S L; Santos, Mônica C P; Moro, Thaísa M A; Basto, Gabriela J; Andrade, Roberta M S; Gonçalves, Édira C B A

    2015-02-01

    Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g(-1) of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes.

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

    International Nuclear Information System (INIS)

    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 1.4x1012 n cm-2 s-1 and epithermal flux of 1.4x1011 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.

  12. Snow Cover Contributes to Post-fire Vegetation Regeneration in Mediterranean Climate Regions

    Science.gov (United States)

    Blauvelt, K. J.; Nolin, A. W.; Lintz, H. E.; Sproles, E. A.

    2012-12-01

    Predictions for the 21st century western United States climate include amplified fire regimes, earlier spring snowmelt and reduced snowpack. In the Pacific Northwest, burned area is projected to increase by as much as 300% by the end of this century. Continued declines in snowpack are also anticipated, especially at lower elevations. Previous research has established a link between declining snowpacks and wildfire. But what is the role of snow in the regeneration of vegetation after a fire? This investigation examines the relationship between post-fire vegetation and snowcover. We analyze the complex relationships between remotely sensed winter snow frequency and subsequent spring and summer vegetation biomass before and after large wildfires using a form of nonparametric multiplicative regression. We use snow cover and vegetation biomass data from the Moderate Resolution Imaging Spectroradiometer (MODIS). At each fire site, multiple physiographic predictor variables, (snow frequency, elevation, slope, aspect, vegetation type, and burn severity), are incorporated for the vegetation biomass response variable. For the Biscuit Fire (Klamath Mountains Ecoregion in SW Oregon), we see a negative correlation between winter snow frequency and subsequent spring EVI before the 2002 Biscuit Fire and a shift to a positive correlation after the fire during regeneration, while fires in other western ecoregions do not exhibit this shift. We also examine fire sites in the California Sierra Nevada and the Oregon Cascade Mountains. Snow cover frequency appears to be a valid predictor of post-fire biomass in climate regions where the summer dry period is relatively long. This research evaluates the relative importance of snowpack and other physiographic variables in post-fire vegetation regeneration across a latitudinal gradient of fire sites.

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

    Directory of Open Access Journals (Sweden)

    Amir Waseem

    2014-09-01

    Full Text Available 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.

  14. Formulation and characterization of functional foods based on fruit and vegetable residue flour.

    Science.gov (United States)

    Ferreira, Mariana S L; Santos, Mônica C P; Moro, Thaísa M A; Basto, Gabriela J; Andrade, Roberta M S; Gonçalves, Édira C B A

    2015-02-01

    Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g(-1) of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes. PMID:25694690

  15. Evaluation of the content and the potential bioavailability of minerals from gluten-free products

    Directory of Open Access Journals (Sweden)

    Joanna Suliburska

    2013-03-01

    Full Text Available Introduction. Gluten-free products usually contain low amounts of protein and minerals. However, the information about their nutritional quality is limited. The objective of this study was to determine the content and release of minerals from selected gluten-free products. Material and methods. The content and release of Ca, Mg, Fe, Zn and Cu from selected gluten-free products was determined. The samples were subjected to enzymatic digestion under in vitro conditions. The content of minerals in samples before and after enzymatic digestion was determined by the fl ame atomic absorption spectrometry. Results. The content of minerals varied considerably among the types of foods. The amount of calcium in gluten-free products ranged (mg/100 g d.w. from 3 in corn porridge to 45 in peas puff, magnesium: from 13 in peas puff to 33 in corn porridge, iron: from 1.1 in bread to 2.6 in pasta, zinc: from 0.8 in biscuits to 6.3 peas puff and copper: from 0.07 in bread to 0.4 in pasta. Among analysed products the signifi cant higher release of calcium (~68% and zinc (~62% was found in corn porridge. The highest potential bioavailability for magnesium (~54% in peas puff, for iron (~58% in biscuits and for copper (~63% in bread was observed. The relative low bioavailability of minerals was found in pasta (from 7% for Ca to 27% for Fe. Conclusions. The content and amount of released minerals from gluten-free products are relatively low. The release of minerals from gluten-free products depends on the element and composition of the analysed product.

  16. Role of inulin and its degradates in prebiotic effect of newly developed functional foodstuff

    International Nuclear Information System (INIS)

    Complete text of publication follows. Inulin-type fructans can be found in more than 36.000 plant species and they are among the most abundantly occurring carbohydrates in nature. Inulin is a linear chain of fructose monomers having a terminal glucose moiety with an average degree of polymerisation (DP) of 10. Major goal of our study was to develop a new, inulin-containing functional food (biscuit) with pronounced prebiotic impact. Application of novel analytical and microbiological methods aimed at revealing of both heat degradation pathway and the exact prebiotic impact of inulin. Dependency of microbiological activity on the time-interval of thermal treatment was examined in cases of E. coli, Bifidobacterium and Enterococcus. 12 min of treatment at 190 deg C was the most efficient in order to acquire the most pronounced prebiotic effect. 90% of the original amount of inulin has been decomposed leading to a new product (biscuit) with multiplicated bacterium activating effect. Comparison of distinctive extraction and sample preparation protocols has been performed. Throughout our studies inulin was acquired from Chicorium intybus L. (chicory), Dahlia species (dahlia), Helianthus tuberosus (Jerusalem artichoke), and the samples were treated at 8 different temperatures for 9 distinctive time periods. Thermal treatments were carried out from 150 deg C up to 230 deg C. Mapping of the thermal degradation of the inulin was accomplished by means of HPLC-ELS-MS technique. Oligo-, and polymers deriving from inulin's heat degradation were isolated ranging from DP3 up to DP31. Various fructan oligomer degradates were identified directly with the exact number of fructose units, thus the entire decomposition pathway was revealed. Thermal degradation of inulin results in the formation of degradates activating the Bifidobacterium species 5 times more than the non-treated inulin. Major output of our study is that a new functional foodstuff with enhanced prebiotic effect is

  17. Characterization of Cohesive Cake Formation and Stickiness of Starches at Various Water Levels in the Presence of Palm oil and Palm Oil Fractions

    Directory of Open Access Journals (Sweden)

    Hasmadi Mamat

    2012-01-01

    Full Text Available A key feature of the biscuit manufacture is the combination of the raw ingredients. Different oils are likely to change the quality of dough. The factors important in agglomeration of starch materials are poorly understood and therefore work was carried out to try and establish the behaviour of oil and water on the material properties of starches. An understanding of particle-particle behaviour in the presence of oils and water is relevant to a food production process such as biscuit making, that requires preparation and mixing of these ingredients at ambient conditions. The way these powders pack and flow could have a significant impact on the final quality of the product. Powder flow analyser was used to measure the caking and cohesion properties for different type of starches. Besides the powder type as a variable, three levels of water and four types of oils at 5 % (d.b concentration were also tested. The presence of water with the powder plays an important role for the way the cereals powders pack and flow. Although tapped bulk densities did not vary much the water had a great impact on the powder caking strength and cohesion index. For samples without oil, the results showed that these parameters were increased significantly as the water level increased for all starches. Plasticization by addition of water to the food powder is believed to be the major factor contributing to the results obtained. Addition of oil to starches increased the caking and cohesion indices where liquid oils showed the greatest impact compared to solid oils.

  18. 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.

  19. 中国弱筋小麦育种进展及生产现状%The Development and Present of Weak-gluten Situation of Its Wheat Breeding Production

    Institute of Scientific and Technical Information of China (English)

    张晓; 张勇; 高德荣; 别同德; 张伯桥

    2012-01-01

    优质弱筋小麦适合制作饼干、糕点、南方馒头等食品。随着我国经济高速发展,饼干、糕点的需求量快速增长,与此相适应,优质弱筋小麦的需求量也将持续增加。经过十几年的工作,我国已育成了一批优质弱筋小麦品种应用于生产,形成了以江苏沿江沿海为重点的优势区域。本文总结了我国弱筋小麦育种进展和生产现状,分析了当前存在的主要问题,提出了相应的发展策略与建议,以期推动我国弱筋小麦产业的稳健发展。%Superior weak-gluten wheat is suitable for the produce of biscuits, cakes and Chinese south- ern steamed bread. With high-speed economic development of China, biscuits and cakes are in great demand. So the superior weak-gluten wheat is great in demand. Breeding of weak-gluten wheat has got remarkable achievements in China during the past ten years. A series of weak-gluten wheat varieties were released and widely planted; the predominant production area along the river and the coast of Jiangsu Province has been developed. Moreover, the principal problems in weak-gluten wheat breeding were analyzed and the strategy for weak-gluten breeding was brought up to activate the development of weak-gluten wheat industry.

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

    Directory of Open Access Journals (Sweden)

    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.

  1. Trans fatty acids in the Portuguese food market

    Science.gov (United States)

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

    2016-01-01

    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. PMID:27274619

  2. 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. PMID:24847768

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

    Science.gov (United States)

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

    2010-10-01

    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. PMID:20472451

  4. The diets of British schoolchildren. Sub-committee on Nutritional Surveillance. Committee on Medical Aspects of Food Policy.

    Science.gov (United States)

    1989-01-01

    1. Statistical analysis and interpretation 1.1 This Report deals with the dietary habits of British schoolchildren and the contribution made by school meals in 1983. Since then many Local Education Authorities have introduced active policies to encourage healthy eating, accompanied in the last 4 years by health promotion campaigns, in the light of the publication of the COMA Report on Diet and Cardiovascular Disease in 1984, and other reports on diet and health. 1.2 Data are presented on the food and nutrient intakes of a representative sample of British schoolchildren measured by a 7-day record. Most food and some nutrient intakes were not normally distributed and median values are given in the tables of results. Interpretation and commentary are restricted to findings which achieved statistical significance (p less than 0.05) by parametric analyses. No non-parametric statistical analyses were attempted but data are given in detail in the tables and for those wishing to examine them further, the computer database of the survey is also available through the National Data Archive. Full documentation of the database may be obtained from the Social Survey Division of the Office of Population Censuses and Surveys, (OPCS) London. 2. Foods consumed 2.1 The main sources of dietary energy in the diets of British schoolchildren were bread, chips, milk, biscuits, meat products, cake and puddings. Almost all children in the survey recorded consumption of chips, crisps, cakes and biscuits. Boys recorded more chips consumed than girls along with more milk, breakfast cereals and baked beans; girls recorded more fruit consumed and more girls drank fruit juice than boys. Yogurt, fizzy drinks and sweets were more popular among younger children. Older children recorded consumption of more tea and coffee (para 9.2). 2.2 Scottish primary school children appeared to have a distinctive dietary pattern. They recorded higher median consumption of beef, soups, milk, cheese, sausages

  5. Estimates of food and macronutrient intake in a random sample of Northern Ireland adolescents.

    Science.gov (United States)

    Strain, J J; Robson, P J; Livingstone, M B; Primrose, E D; Savage, J M; Cran, G W; Boreham, C A

    1994-09-01

    Estimates of food consumption and macronutrient intake were obtained from a randomly selected population sample (2%) of 1015 adolescents aged 12 and 15 years in Northern Ireland during the 1990/1991 school year. Dietary intake was assessed by diet history with photographic album to estimate portion size. Reported median energy intakes were 11.0 and 13.1 MJ/d for boys aged 12 and 15 years respectively and 9.2 and 9.1 MJ/d for girls of these ages. Protein, carbohydrate and total sugars intakes as a percentage of total energy varied little between the age and sex groups and were approximately 11, 49 and 20% respectively of daily total energy intakes. Median dietary fibre intakes were approximately 20 and 24 g/d for boys aged 12 and 15 years respectively and 18 and 19 g/d for girls of these ages. Major food sources of energy (as a percentage of total energy intakes) were bread and cereals (15-18%), cakes and biscuits (12-14%), chips and crisps (13-14%), dairy products (9-11%), meat and meat products (9-11%) and confectionery (9%). Fruit and vegetable intakes were low at about 2.5% and 1.5% respectively of total energy intakes. Median fat intakes were high at 39% of total daily energy intakes. Major food sources of fat as a percentage of total fat intakes were from the food groupings: chips and crisps (16-19%), meat and meat products (14-17%), fats and oils (14-16%), cakes and biscuits (13-16%) and dairy products (12-15%). Median intakes of saturated fatty acids were also high at approximately 15% of daily total energy intake while intakes of monounsaturated fatty acids averaged 12% of daily total energy intake. Median polyunsaturated fatty acid (PUFA) intakes were low, comprising 5.2 and 5.5% of daily total energy intake for boys aged 12 and 15 years respectively and were lower than the PUFA intakes (5.9 and 6.3% of daily total energy intake) for girls of these ages. About 1.3% for boys and 1.4% for girls of daily total energy intake was in the form of n-3 PUFA. Ca and

  6. 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

  7. 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.

  8. Insect Pests and Integrated Pest Management in Museums, Libraries and Historic Buildings.

    Science.gov (United States)

    Querner, Pascal

    2015-01-01

    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. PMID:26463205

  9. 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.

  10. Recognizing magnetostratigraphy in overprinted and altered marine sediments: Challenges and solutions from IODP Site U1437

    Science.gov (United States)

    Musgrave, Robert J.; Kars, Myriam

    2016-08-01

    Core disturbance, drilling overprints, postdepositional acquisition of remanence, authigenic growth of magnetic iron sulfides, and alteration all contribute challenges to recognizing the primary magnetostratigraphy in marine sediments. We address these issues in a sequence of tuffaceous muds and volcaniclastics at International Ocean Discovery Program Site U1437 and produce the longest continuous magnetic polarity stratigraphy in the history of scientific ocean drilling. Remanence measurements were filtered to remove intervals affected by fluidization, plastic sediment disturbance, and core biscuiting. Drilling overprints are concentrated in the disturbed annulus surrounding intact core material. Bioturbation was limited to a vertical extent of at most 15 cm. Changes in sediment color, stiffness, and magnetic hysteresis all suggest that remanence was locked in within a few meters of the sediment-water interface. We did not observe any systematic offset between magnetostratigraphic and biostratigraphic datums. Authigenic growth of greigite, in response to both initial sulfate reduction in the upper 50 m of the sediment column and to deeper resupply of sulfate, has led to magnetic overprinting. Anomalous polarity artefacts, extending <5 m and occurring within about 20 m below a real polarity transition, appear to be due to a chemical remanence acquired by greigite produced during early diagenesis. Diagenetic magnetic mineral alteration resulted in the progressive loss of fine-grained magnetite, which enhanced susceptibility to drilling and postdrilling overprints and increased the resistance of these overprints to removal by conventional demagnetization. We recovered the magnetostratigraphic record from many samples with resistant overprints through low-temperature demagnetization through the Verwey transition.

  11. La presse en tant que mécanisme de gouvernance partenariale : Danone et l’affaire LU The press as a stakeholder oriented corporate governance mechanism : Danone and the LU affair

    Directory of Open Access Journals (Sweden)

    Karen Moris

    2012-11-01

    Full Text Available Les médias jouent un rôle important dans les crises, en particulier, celles touchant à la création et à la répartition de la valeur de l’entreprise. L’objectif de cet article est d’analyser le rôle de la presse en tant que mécanisme de gouvernance partenariale. Ce rôle est étudié au moyen d’une étude de cas basée sur le groupe Danone de 1996 à 2008. Cette étude de cas est centrée sur le conflit opposant le groupe Danone à certaines de ses parties prenantes, lors de la restructuration de sa branche biscuits en 2001. Nous montrons que la presse est un mécanisme de gouvernance d’entreprise partenariale.The media play a significant role in the context of economic crises, in particular those touching on the creation and capture of corporate value. The aim of this article is to analyze the role of the press as a potentially stakeholder oriented corporate governance mechanism. A case study of the Danone Group from 1996 to 2008 is used as the empirical support of this research. We focus more specifically on the conflict that opposed Danone and its stakeholders during its reorganization in 2001. We find that the press does actually function as a stakeholder oriented corporate governance mechanism.

  12. Determination of tangential and normal components of oral forces

    Directory of Open Access Journals (Sweden)

    Estevam Barbosa de Las Casas

    2007-02-01

    Full Text Available Oral forces applied to human teeth during biting and mastication are normally described in the literature only in terms of their axial components. The purpose of this study was to fully determine the spatial characteristics of the oral resultant force - its normal and tangential components - for a given individual. A load cell was especially manufactured to measure oral force and was temporarily implanted as a prosthetic device in the dental arch of a volunteer, replacing his missing upper first molar. The mastication and occlusion tests were carried out in such a way the cell should withstand the loads applied to the molar, and its state of strain was recorded by strain gauges attached to it. Based on the results of these tests and using balance equations, normal and tangential components of the resultant oral force were determined. For direct occlusion, without interposition any obstacle between cusps, a peak normal force of 135 N was recorded simultaneously to a tangential force of 44 N. For mastication of biscuits, a peak normal force of 133 N and a tangential force of 39 N were obtained.

  13. 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. PMID:27600263

  14. Development of Mobile-Accessible Nutritional System to Improve Healthy Food Choices

    Directory of Open Access Journals (Sweden)

    Carla Battaglia

    2011-09-01

    Full Text Available The aim of the authors was to develop a Web-based mobile system providing useful nutritional advice to consumers. This system encourages healthier food habits for sufferers of hypertension or diabetes. In the modern day society, the issues of globalisation, consumers’ choice and other recently introduced phenomena such as the Internet and the mobile phone are becoming more prominent. Making a decision to buy a product, in the present, can be rather a challenge for many consumers. This can mean that consumers eat foods such as breads, breakfast cereals and biscuit products that they know little about. In this paper, the authors developed software aimed at helping hypertensive and diabetic patients to improve their overall wellbeing. The health of the sufferers of these ailments can usually be improved by healthy diets. After the development of the system, a usability experiment involving interviews with the participants was conducted. Based on the analysis of the feedback a number of relevant findings arose, such as some participants suggested that the system was useful for monitoring their diets. However, few participants were prepared to change their shopping behaviours due to some issues like lack of consumer products in the nutritional database, which need to be addressed in the future work on the system.

  15. Dietary exposure of children and teenagers to benzoates, sulphites, butylhydroxyanisol (BHA) and butylhydroxytoluen (BHT) in Beirut (Lebanon).

    Science.gov (United States)

    Soubra, L; Sarkis, D; Hilan, C; Verger, Ph

    2007-02-01

    The acceptable daily intake (ADI) for a considered chemical is by definition the amount of that substance which can be ingested every day during the life time without appreciable health risk. The theoretical risk of exceeding the ADI for benzoates, sulphites, butylhydroxyanisol (BHA) and butylhydroxytoluen (BHT) has often been examined on the basis of worst case scenario. The aim of this paper is to assess the actual intake of the food additives listed above for a group of the Lebanese population (students aged between 9 and 18 years old) likely to be highly exposed to food additives through the consumption of processed foods. Dietary exposure was obtained by combining food consumption data with food additives levels determined by chemical analysis. Food products available in Lebanon and containing added benzoates, sulphites, BHA and BHT were identified. Overall 420 samples of foods and beverages were analysed. The determination of food additives residue levels was carried out according to the official methods adopted in "Lebanese Institute for agronomic research" (IRAL) on food as consumed. The acceptable daily intake (ADI) could be exceeded for sulphites and BHT by a fraction of the population, in particular within children of 9-13 years old. Among all food additive-containing foods, the highest contributors were: soft drinks to benzoates intake, nuts and canned juices to sulphites intake, bread and biscuits to BHA intake and chewing gum to BHT intake.

  16. 红棕液油的干法分提技术及其食品应用的研究进展

    Institute of Scientific and Technical Information of China (English)

    苏娜; 戚开运; 白新鹏

    2014-01-01

    棕榈原油(CPO)富含类胡萝卜素和VE等营养物质,但在精炼过程中极易受到破坏。红棕液油(RPOn)是通过干法分提技术最大限度地保留棕榈原油的营养物质。红棕液油作为一类植物油脂,它不仅能够提供膳食营养所需要的能量,还具有良好的生理活性,除用作食用油外还可应用于糕点、饼干、人造黄油和起酥油等。%Crude palm oil (CPO) is the rich source of carotenes and tocols that are destroyed in the conventional processing. Red palm olein (RPOn) is a product derived from crude palm oil, refined by dry fractionation technology so as to retain its nutrients in maximum. As one of vegetable oils, RPOn can provide the energy of dietary nutrition and biological activities. In addition to the application of cooking oil, PROn can be used as desserts, biscuits, manufacturing shortening and margarine.

  17. Effects of La3+on yield and quality traits of wheat with different gluten types

    Institute of Scientific and Technical Information of China (English)

    欧红梅; 张自立; 姚大年

    2014-01-01

    To test the roles of La3+on yield and quality of wheat for different end uses, experiments were conducted using split-plot design for different La3+treatments as main plot and different gluten types of wheat as subplot, by foliar spraying La3+at jointing stage and filling stage. The results showed that spraying 0.5-1.5 mmol/L La3+increased the yield and 1000-kernel weight of wheat of different gluten types. The protein content of strong-gluten wheat Wanmai 33 increased after spraying 0.5-1.5 mmol/L La3+, which made it achieve the good quality standard of strong-gluten wheat, whereas its LOX and PPO activity reduced, the carotenoid content increased. These La3+treatments prolonged the storage period of grain, improved flour nutritional value and the food processing qual-ity. Spraying 0.5-1.5 mmol/L La3+also increased flour peak viscosity of medium-gluten wheat Yangmai 158, as improving its starch properties. Spraying La3+ significantly decreased flour water absorption rate of weak gluten type variety Wanmai 48 to meet the weak-gluten flour standard. The total pentosan content reduced at 1-1.5 mmol/L La3+, which would be good for making biscuit. Re-sults suggested that spraying appropriate concentration of La3+increased wheat yield and benefited wheat quality for different end uses.

  18. Radioprotective effects of miso (fermented soy bean paste) against radiation in B6C3F1 mice. Increased small intestinal crypt survival, crypt lengths and prolongation of average time to death

    International Nuclear Information System (INIS)

    The radioprotective effect of miso, a fermentation product from soy bean, was investigated with reference to the survival time, crypt survival and jejunum crypt length in male B6C3F1 mice. Miso at three different fermentation stages (early-, medium- and long-term fermented miso) was mixed in MF diet into biscuits at 10% and was administered from 1 week before irradiation. Animal survival in the long-term fermented miso group was significantly prolonged as compared with the short-term fermented miso and MF cases after 8 Gy of 60Co-γ-ray irradiation at a dose rate of 2 Gy min-1. Delay in mortality was evident in all three miso groups, with significantly increased survival. At doses of 10 and 12 Gy X-irradiation at a dose rate of 4 Gy min-1, the treatment with long-term fermented miso significantly increased crypt survival. Also the protective influence against irradiation in terms of crypt lengths in the long-term fermented miso group was significantly greater than in the short-term or medium-term fermented miso and MF diet groups. Thus, prolonged fermentation appears to be very important for protection against radiation effects. (author)

  19. 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. PMID:21140253

  20. 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 <0.05) between weekdays (mean = 1.89 +/- 0.18 hr) and weekends (mean = 4.61 +/- 0.33 hr). The increased trend during weekends, school vacation and Ramadhan was evident. Over the six-month period, the mean number of 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.

  1. Bias and error in the determination of common macronutrients in foods: interlaboratory trial.

    Science.gov (United States)

    Hollman, P C; Katan, M B

    1988-05-01

    Chemical analyses of nutrient values in foods form the basis of much of the science and practice of nutrition and dietetics, but little is known about the accuracy and precision of common macronutrient analyses. Therefore, an interlaboratory study was set up. One batch each of egg powder, full-fat milk powder, whole rye flour, whole wheat flour, biscuits, and French beans (snap beans, "haricots verts") was thoroughly homogenized. Samples were sent to 19 leading food analysis laboratories in Europe and the U.S., and each performed analyses of macronutrients by its own routine methods. Most were government or semi-government laboratories and major contributors to national nutrient data banks. The results for dry matter content and ash agreed well between laboratories. For protein, the coefficient of variation between laboratories (CV between) ranged from 2.8% to 6.4%. The reproducibility within laboratories was sometimes quite poor. The CV between for total fat ranged from 5.4% to 54%. For "available" carbohydrates, the CV between ranged from 9% to 27%. The CV between for total dietary fiber ranged from 23% to 84%. Only part of the variability could be explained by the use of methods of different principle. It is concluded that leading laboratories produce widely different values for macronutrients in common foods. Quality control programs and reference materials of certified nutrient concentration are urgently needed. PMID:2835409

  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. Assessment of the effect of esterified propoxylated glycerol (EPG) on the status of fat-soluble vitamins and select water-soluble nutrients following dietary administration to humans for 8 weeks.

    Science.gov (United States)

    Davidson, Michael H; Bechtel, David H

    2014-12-01

    This double-blind, randomized, controlled study assessed the effect of esterified propoxylated glycerol (EPG) on fat-soluble vitamins and select nutrients in human subjects. For 8 weeks, 139 healthy volunteers consumed a core diet providing adequate caloric and nutrient intakes. The diet included items (spread, muffins, cookies, and biscuits) providing EPG (10, 25, and 40 g/day) vs. margarine alone (control). EPG did not significantly affect circulating retinol, α-tocopherol, or 25-OH D2, but circulating β-carotene and phylloquinone were lower in the EPG groups, and PIVKA-II levels were higher; 25-OH D3 increased but to a lesser extent than the control. The effect might be related to EPG acting as a lipid "sink" during gastrointestinal transit. No effects were seen in secondary endpoint measures (physical exam, clinical pathology, serum folate, RBC folate, vitamin B12, zinc, iron, calcium, phosphorus, osteocalcin, RBP, intact PTH, PT, PTT, cholesterol, HDL-C, LDL-C, triglycerides). Gastrointestinal adverse events (gas with discharge; diarrhea; oily spotting; oily evacuation; oily stool; liquid stool; soft stool) were reported more frequently by subjects receiving 25 or 40 g/day of EPG. In general, the incidence and duration of these symptoms correlated directly with EPG dietary concentration. The results suggest 10 g/day of EPG was reasonably well tolerated.

  4. 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.

  5. Intakes of total fat, saturated, monounsaturated and polyunsaturated fatty acids in Irish children, teenagers and adults.

    Science.gov (United States)

    Joyce, Triona; Wallace, Alison J; McCarthy, Sinead N; Gibney, Michael J

    2009-02-01

    Recommendations limiting the intake of total fat, SFA, MUFA and PUFA have been established in several countries with the aim of reducing the risk of chronic diseases such as CVD. Studies have shown that intakes of total fat and SFA are above desired recommended intake levels across a wide range of age and sex groups. In addition, intakes of PUFA and MUFA are often reported to be less than the desired recommended intake levels. The aims of the present paper are to provide the first data on estimates of current intakes and main food sources of SFA, MUFA and PUFA in Irish children (aged 5-12 years), teenagers (aged 13-17 years) and adults (aged 18-64 years) and to analyse compliance with current dietary recommendations. Data for this analysis were based on the North/South Ireland Food Consumption Survey (n 1379, 18-64 years), the National Children's Food Survey (n 594, 5-12 years) and the National Teen Food Survey (n 441, 13-17 years). Results showed that SFA intakes in Irish children, teenagers and adults are high, with only 6 % of children, 11 % of teenagers and 21 % of adults in compliance with the recommended daily intake. The main food groups that contributed to SFA intakes were whole milk; fresh meat; meat products; biscuits, cakes, buns and pastries; and sugars, confectionery and preserves.

  6. Is extrinsic sugar a vehicle for dietary fat?

    Science.gov (United States)

    Emmett, P M; Heaton, K W

    1995-06-17

    Although many guidelines to healthy eating recommend restriction of the intake of extrinsic (refined) sugar, there are concerns that such restriction might result in an increase in the amount and the proportion of dietary fats with a consequent possible increase in the risk of cardiovascular disease. We used regression analysis to examine the determinants of fat intake in subjects from a population survey who had weighed their food for 4 days. In men (n = 77) and women (n = 83), fat eaten was positively related to the intake of extrinsic sugar. When intakes were expressed as percent of calories the relation became negative. A survey in a semi-random sample of 739 men aged 40-69 yr and 976 women aged 25-69 yr showed that, in both sexes, an increase in extrinsic sugar was associated with a linear increase in the intake of sweetened fat and hence of fat combined with carbohydrate. This was due mainly to a higher intake of cakes and biscuits. Foods containing sugar and fat provided an extra 12.0 g per day of fat in the men and 13.8 g per day in the women when the highest quartile of extrinsic sugar consumers were compared with the lowest quartile. We conclude that lowering the intake of extrinsic sugar is unlikely to be associated with higher fat intake. Instead extrinsic sugar may act as a vehicle for fat intake, encouraging consumption by making the fat more palatable.

  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.

  8. The Kilkenny Health Project: food and nutrient intakes in randomly selected healthy adults.

    Science.gov (United States)

    Gibney, M J; Moloney, M; Shelley, E

    1989-03-01

    1. Sixty healthy subjects aged 35-44 years (thirty men and thirty women) were randomly selected from electoral registers to participate in a dietary survey using the 7 d weighed-intake method during June-August 1985. 2. Energy intake (MJ/d) was 12.5 for men and 8.4 for women. Fat contributed 36.0 and 39.1% of the total energy intake of men and women respectively. When this was adjusted to exclude energy derived from alcoholic beverages, the corresponding values were 38.8 and 39.7% respectively. The major sources of dietary fat (%) were spreadable fats (28), meat (23), milk (12) and biscuits and cakes (11). 3. The subjects were divided into low- and high-fat groups both on the relative intake of fat (less than 35% or greater than 40% dietary energy from fat) and on the absolute intake of fat (greater than or less than 120 g fat/d). By either criterion, high-fat consumers had lower than average intakes of low-fat, high-carbohydrate foods such as potatoes, bread, fruit and table sugar, and higher intakes of milk, butter and confectionery products. Meat intake was higher among high-fat eaters only when a high-fat diet was defined as a percentage of energy.

  9. Dietary exposure of Hong Kong adults to fatty acid esters of 3-monochloropropane-1,2-diol.

    Science.gov (United States)

    Chung, H Y; Chung, Stephen W C; Chan, B T P; Ho, Yuk Yin; Xiao, Ying

    2013-01-01

    A total of 290 individual food samples were collected in Hong Kong, China, for 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters analysis. Most samples were processed food and in ready-to-eat form. The results show that the levels of 3-MCPD fatty acid esters were high in biscuits, fats and oils, snacks and Chinese pastry with mean bound 3-MCPD levels of 440, 390, 270 and 270 μg kg⁻¹, respectively. The dietary exposures to bound 3-MCPD of average and high adult consumers were estimated to be 0.20 and 0.53 μg kg bw⁻¹ day⁻¹, respectively. The primary toxicological concern of 3-MCPD fatty acid esters is its potential to release 3-MCPD in vivo during digestion in the gastrointestinal tract. 3-MCPD would affect the kidney, the central nervous system and the male reproductive system of rats. Assuming that 100% of the 3-MCPD was released from 3-MCPD fatty acid esters by hydrolysis in the digestive system, the dietary exposures to 3-MCPD for average and high adult consumers were only 10% and 26% of the provisional maximum tolerable daily intake (PMTDI) of 3-MCPD established by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) (2 μg kg bw⁻¹ day⁻¹), respectively. The results suggest that both average and high adult consumers are unlikely to experience major toxicological effects of 3-MCPD.

  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.

  11. Environmental enrichment and cafeteria diet attenuate the response to chronic variable stress in rats.

    Science.gov (United States)

    Zeeni, N; Bassil, M; Fromentin, G; Chaumontet, C; Darcel, N; Tome, D; Daher, C F

    2015-02-01

    Exposure to an enriched environment (EE) or the intake of a highly palatable diet may reduce the response to chronic stress in rodents. To further explore the relationships between EE, dietary intake and stress, male Sprague-Dawley rats were fed one of two diets for 5 weeks: high carbohydrate (HC) or "cafeteria" (CAF) (Standard HC plus a choice of highly palatable cafeteria foods: chocolate, biscuits, and peanut butter). In addition, they were either housed in empty cages or cages with EE. After the first two weeks, half of the animals from each group were stressed daily using a chronic variable stress (CVS) paradigm, while the other half were kept undisturbed. Rats were sacrificed at the end of the 5-week period. The effects of stress, enrichment and dietary intake on animal adiposity, serum lipids, and stress hormones were analyzed. Results showed an increase in intra-abdominal fat associated with the CAF diet and an increase in body weight gain associated with both the CAF diet and EE. Furthermore, the increase in ACTH associated with CVS was attenuated in the presence of EE and the CAF diet independently while the stress-induced increase in corticosterone was reduced by the combination of EE and CAF feeding. The present study provides evidence that the availability of a positive environment combined to a highly palatable diet increases resilience to the effects of CVS in rats. These results highlight the important place of palatable food and supportive environments in reducing central stress responses.

  12. 油脂对面团特性影响的研究进展%RESEARCH PROGRESS ON THE EFFECTS OF LIPIDS ON DOUGH PROPERTIES

    Institute of Scientific and Technical Information of China (English)

    郭孝源; 陆启玉; 孟丹丹; 袁艳林; 章绍兵

    2012-01-01

    Lipids are important functional ingredients in wheat flour, and have significant effects on doughs and wheat products. The defatted wheat flour has remarkable change on the physicochemical properties, and the addition of a proper amount of exogenous lipids can improve air holding property of dough, enhance dough strength and stirring resistance. Hydrogenated fats, such as shortening, have the widest application. The paper reviewed the effects of free lipids, natural animal and vegetable fat, and modified fat on the dough property and the quality of wheat flour products, such as bread, biscuits and Mantou.%油脂是小麦面粉中重要的功能性成分,对面团以及面制品品质的影响十分显著.面粉脱脂后理化特性发生显著变化,而添加适量外源油脂能够提高面团持气性,增加面团强度和耐搅拌性,其中以起酥油等氢化油脂的应用最为广泛.对面粉游离脂、天然动植物油脂及改性油脂对面团特性及面包、饼干、馒头等面制品品质的影响进行了综述.

  13. 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 < 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.

  14. 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. PMID:25748244

  15. Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

    Directory of Open Access Journals (Sweden)

    Cristian F. Costa

    2016-06-01

    Full Text Available ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

  16. Detection of melamine in milk powders using near-infrared hyperspectral imaging combined with regression coefficient of partial least square regression model.

    Science.gov (United States)

    Lim, Jongguk; Kim, Giyoung; Mo, Changyeun; Kim, Moon S; Chao, Kuanglin; Qin, Jianwei; Fu, Xiaping; Baek, Insuck; Cho, Byoung-Kwan

    2016-05-01

    Illegal use of nitrogen-rich melamine (C3H6N6) to boost perceived protein content of food products such as milk, infant formula, frozen yogurt, pet food, biscuits, and coffee drinks has caused serious food safety problems. Conventional methods to detect melamine in foods, such as Enzyme-linked immunosorbent assay (ELISA), High-performance liquid chromatography (HPLC), and Gas chromatography-mass spectrometry (GC-MS), are sensitive but they are time-consuming, expensive, and labor-intensive. In this research, near-infrared (NIR) hyperspectral imaging technique combined with regression coefficient of partial least squares regression (PLSR) model was used to detect melamine particles in milk powders easily and quickly. NIR hyperspectral reflectance imaging data in the spectral range of 990-1700nm were acquired from melamine-milk powder mixture samples prepared at various concentrations ranging from 0.02% to 1%. PLSR models were developed to correlate the spectral data (independent variables) with melamine concentration (dependent variables) in melamine-milk powder mixture samples. PLSR models applying various pretreatment methods were used to reconstruct the two-dimensional PLS images. PLS images were converted to the binary images to detect the suspected melamine pixels in milk powder. As the melamine concentration was increased, the numbers of suspected melamine pixels of binary images were also increased. These results suggested that NIR hyperspectral imaging technique and the PLSR model can be regarded as an effective tool to detect melamine particles in milk powders. PMID:26946026

  17. Flax - Evaluation of composite flour and using in cereal products

    Directory of Open Access Journals (Sweden)

    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.

  18. Food nanotechnology: water is the key to lowering the energy density of processed foods.

    Science.gov (United States)

    Robson, A A

    2011-01-01

    It is crucial that emergent technologies create foods that help prevent the causal mechanisms of the diet induced disease epidemic. Food nanotechnology could create modem convenience foods that mimic and improve on the nutritional value of the most nutritious cooked wild foods for humans. Structuring a solid processed food similar to a celery stalk using self-assembled, water-filled, edible nanocells or nanotubes would substantially lower its energy density (Food technologists could harness the natural turgor force to produce a firm chocolate bar, biscuit or breakfast cereal with a good bite, without altering the appearance or taste of the product. Water carries flavour with few calories, and taste sensation per mouthful could be improved by processing food on the nanoscale to increase the surface area that is in contact with taste and smell receptors. The bioavailable nutrient content (including cofactors) of processed foods could be increased by existing bioactive nanoencapsulation. This would allow people to continue to consume modern convenience food on a mass scale, while simultaneously and significantly increasing nutrient intake and reducing energy intake per day. Thus, helping to reduce mental ill health, obesity and other postprandial insults.

  19. Relationships between the Food Expectancy Questionnaire (FEQ) and the Food Frequency Questionnaire (FFQ).

    Science.gov (United States)

    Reid, Marie; Bunting, Jane; Hammersley, Richard

    2005-10-01

    The outcome expectancies of 250 respondents were examined using the Food Expectancy Questionnaire (FEQ), comparing expectancies about four different foods: fruit, vegetables, chocolate and sweets and plain biscuits. These expectancies were related to diet as assessed by a Food Frequency Questionnaire. As with alcohol expectancies [Jones, B. T., Corbin, W. & Fromme, K. (2001). A review of expectancy theory and alcohol consumption. Addiction, 96, 57-72], on which this research was modelled, positive and negative outcomes were the main factors for all foods, accounting jointly for between 33 and 40% of expectancy variance in factor analysis and predicting as much as 16% of the variance in relevant food intake measures by linear regression. Expected positive and negative outcomes of eating were predominantly immediate psychological after-effects, rather than including orosensory experiences, or longer-term effects on health or well-being. Other expectancies varied from food to food. FEQ expectancies for different foods have similar factor structure and were related to self-reported diet, the FEQ therefore shows promise as a means of modelling cognitions about eating.

  20. Characterization of Brazilian wheat cultivars for specific technological applications

    Directory of Open Access Journals (Sweden)

    Patrícia Matos Scheuer

    2011-09-01

    Full Text Available Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number, rapid visco amylography, and glutomatic and glutork equipment. Baking tests and scanning electron microscopy were also performed. The data were subjected to analysis of variance and principal component analysis. BRS Timbauva and BRS Guamirim presented results that did not allow for specific technological application. On the other hand, BRS Louro presented suitable characteristics for the elaboration of products with low dough strength such as cakes, pies and biscuits, while BRS Pardela seemed suitable for bread and pasta products.

  1. Effect of Phonotactic Constraints on Second Language Speech Processing.

    Science.gov (United States)

    Katayama, Tamami

    2015-12-01

    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.

  2. Intakes of total fat, saturated, monounsaturated and polyunsaturated fatty acids in Irish children, teenagers and adults.

    Science.gov (United States)

    Joyce, Triona; Wallace, Alison J; McCarthy, Sinead N; Gibney, Michael J

    2009-02-01

    Recommendations limiting the intake of total fat, SFA, MUFA and PUFA have been established in several countries with the aim of reducing the risk of chronic diseases such as CVD. Studies have shown that intakes of total fat and SFA are above desired recommended intake levels across a wide range of age and sex groups. In addition, intakes of PUFA and MUFA are often reported to be less than the desired recommended intake levels. The aims of the present paper are to provide the first data on estimates of current intakes and main food sources of SFA, MUFA and PUFA in Irish children (aged 5-12 years), teenagers (aged 13-17 years) and adults (aged 18-64 years) and to analyse compliance with current dietary recommendations. Data for this analysis were based on the North/South Ireland Food Consumption Survey (n 1379, 18-64 years), the National Children's Food Survey (n 594, 5-12 years) and the National Teen Food Survey (n 441, 13-17 years). Results showed that SFA intakes in Irish children, teenagers and adults are high, with only 6 % of children, 11 % of teenagers and 21 % of adults in compliance with the recommended daily intake. The main food groups that contributed to SFA intakes were whole milk; fresh meat; meat products; biscuits, cakes, buns and pastries; and sugars, confectionery and preserves. PMID:19026091

  3. 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.

  4. 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.

  5. Radiometric Dating of tephras from Pre-caldera and Caldera-forming stages, Towada volcano, Northeast Japan

    International Nuclear Information System (INIS)

    Towada volcano is an active volcano located in the northern part of the Northeast Japan arc. We carried out fission-track (FT) and AMS radiocarbon (14C) dating of tephras from Towada and Hakkoda volcanoes to establish a detailed eruptive history during the Pre-caldera and Caldera-forming stages of Towada volcano. The obtained FT ages were 0.23 ± 0.05 Ma for Shirobeta tephra (WP), 0.19 ± 0.05 Ma for T-6 tephra, 0.08 ± 0.03 Ma for Zarame 1 tephra (ZP1), and 0.09 ± 0.03 Ma for Okuse Pyroclastic Flow Deposits. Although these FT ages are consistent with stratigraphy, they have large error ranges of several tens of thousands of years. Therefore, further examinations including application of other chronological dating methods are necessary to obtain more precise estimates of the eruptive age of these tephras. The obtained 14C age was 17,730 ± 70 BP for Biscuit 2 tephra (BP2). Based on stratigraphical consistency, this 14C age is appropriate for the eruptive age of BP2. (author)

  6. 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

    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.

  7. 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.

  8. 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.

  9. 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.

  10. Association of Overweight with Food Portion Size among Adults of São Paulo – Brazil

    Science.gov (United States)

    Mendes, Aline; Crispim, Sandra Patricia; Marchioni, Dirce Maria; Fisberg, Regina Mara

    2016-01-01

    Background 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. Methods 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. Results 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; prelated 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. PMID:27706222

  11. thermo-stable alpha-amylase(S) from irradiated microbial origin utilizing agricultural and environmental wastes under solid state fermentation conditions

    International Nuclear Information System (INIS)

    an investigation concerning the production of thermo-stable α-amylases by thermophilic bacterial and fungal isolates has been undertaken. nine thermophilic bacteria and five teen fungi were isolated from different localities viz. phyllosphere of water hyacinth, different desert plants leaves, fermented dough, oven dust, garbage , and soil. their amylolytic activities were tested by dinitrosalicylic acid color reagent (Dns) method when grown on some environmental pollutants (garbage and water hyacinth) as well as industrial wastes (Bagasse, biscuit, corn flex and dough residues ) as the sole carbon source at 65o C for bacterial and at 50o C for fungal isolates . isolates No. B1,B2,B5,B6,B7,B8,B9, and F4,F6,F8,F12,F13 and F15, exhibited the highest α -amylase production when grown on water hyacinth, while B4,F3,F11 and F13, on dough ; (B3,F9 and F10 ) on bagasse and ( F1,F2,F5,F7,F11 and F14) on garbage. Out of the nine identified bacterial isolated, only two isolates viz; actinobacillus actinomycetemcomitans, B1 and strepto bacillus moniliformis, B7, exhibited the ability to produce high percentages of α amylases at 55o C (while still able to produce the enzyme within 45-70o C)

  12. 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.

  13. 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. PMID:26345002

  14. Dynamics of Risk Determinants Regarding Diarrhea Affected Slum Children in Urban Dhaka: A Dysfunctional Health Care System

    Directory of Open Access Journals (Sweden)

    Choyon Kumar Saha M.S.S

    2012-07-01

    Full Text Available This study attempts to focus on the socio-cultural risk determinants of health behavior which is closely associated with the severity of persistent diarrheal illness among fewer than five children. It is a dominant cause of childhood mortality and frequent faltering of infant growth of underprivileged slum children in Bangladesh. A community based cross-sectional survey was conducted on 109 mother-child pairs of 0-59 month old children at Agargaon slum of Mirpurzone in metropolitan Dhaka from July to August 2008. An explanatory model of Health Care System (HCS was applied toexplorethe nature of health care practices during diarrheal episodes which incorporates conventional folktraditions (Fakir, Kabiraj, Hujur, popular (lay and non-professional such as family, community etc. and professionalized traditions (modern scientific medicine among slum women and justify the functionality of three components of HCS in relation to the risk factors associated with diarrheal treatment of respondents’ children. The findings of this study indicate that various socio-cultural factors such as unhygienic conditions (garbage, offensive smell, unclean utensils, ineffective hand washing, flies and mosquitoes etc., eating stale and stationary food (biscuits, cake and bread from vendors or roadsides, limited breast feeding practices, unsafe drinking water and gender discrimination in providing treatment are frequently noticed in slum areas which drive under five children to high risk of persistent diarrhea.

  15. Assessment of trans-fatty acids intake via bakery food among above three-year-old population in Beijing and Guangzhou city%北京及广州3岁以上居民焙烤食品中反式脂肪酸摄入量评估

    Institute of Scientific and Technical Information of China (English)

    李建文; 刘爱东; 张磊; 刘兆平; 李宁

    2014-01-01

    calculate individual TFA intake per day(g·d -1 ,% of total energy)in different populations(grouped by ages).RESULTS Average TFA content was ranging fro m 0.01 to 0.83 g /100 g sa mple in various kinds of bakery food.TFA con-tents were equal to or lower than 0.3 g /100 g in 77.1 % of biscuits,71 .8% of bread,67.0% of pas-tries.Wafer biscuit,sandwich biscuit,puff,cake,and croissants had higher TFA contents than others, and the level was 0.65 -0.83 g /100 g sa mple.TFA content in sandwich biscuit and pie decreased sig-nificantly after 2007.Average TFA intake via bakery food was 0.049 g·d -1 in Beijing and Guangzhou city,energy contribution was 0.027% which was far below the WHO reco mmended level (1 %). Population that are 3 to 6 years old had highest TFA intake and the TFA energy contribution was 0.041 %.CONCLUSION Most of bakery products in China contained low levels of TFA;consequently, health risk caused by TFA intake in Beijing and Guangzhou was unlikely to be a concerned.However, so me type of bakery foods had higher TFA contents which could be of greater concerned for risk management.

  16. Effect of Phonotactic Constraints on Second Language Speech Processing

    Directory of Open Access Journals (Sweden)

    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.

  17. Morinda citrifolia L. leaf extract as antibacterial Salmonella typhimurium to increase productivity of quail (Coturnix coturnix japonica).

    Science.gov (United States)

    Retnani, Y; Dan, T M Wardiny; Taryati

    2014-04-01

    The objective of this study was to apply effect of Morinda citrifolia L. citrifolia L. leaf extract as antibacterial of Salmonella typhimurium on mortality of Day Old Quail (DOQ), egg production and Hen day, hatchability of layer quail. This research was conducted at Laboratory of microbiology and laboratory of poultry nutrition, faculty of animal science, bogor agricultural university and slamet quail farms cilangkap, sukabumi, west java, Indonesia on March-July 2012. Two hundred and forty heads of quail were randomly assigned to four dietary treatments (sixty heads of quail/treatment). Experimental design used was Completely Randomized Design (CRD). The treatments consist of level of biscuit Morinda citrifolia L. Citrifolia L. leaf extract i.e R1 = 0%, R2 = 5%, R3 = 10%, R4 = 15%. The results indicated the treatments had significant effect (p Morinda citrifolia L. leaf were R1 (4.00%), R2 (1.00%), R3 (1.33%), R4 (0.67%). The average mortality of Day Old Quail (DOQ) was given 15% extract Morinda citrifolia L. leaf (R4) was lowest than control treatment (R1). The results of the analysis indicated that Morinda citrifolia L. leaf of quail drink had not significant effect (p > 0.05) on egg production, hen day and hatchability. It was concluded that the Morinda citrifolia L. leaf extract 15% can reduce mortality of Day Old Quail (DOQ) and can increase its egg production, hen day and hatchability.

  18. The use of tartary buckwheat whole flour for bakery products: recent experience in Italy

    Directory of Open Access Journals (Sweden)

    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.

  19. A CASE OF TENSION PNEUMOPERITONEUM DUE TO COLONIC BAROTRAUMA WITH COMPRESSED AIR

    Directory of Open Access Journals (Sweden)

    Shashidhara

    2014-09-01

    Full Text Available A 23 year old male working in a biscuit factory was brought to emergency department by the coworkers at 4PM with pain abdomen and distension and bleeding per rectum. On further questioning the patient confessed that his co-workers had held him firmly and directed the stream of air from a compressed-air pipeline towards his anal region in the morning. On examination, he was alerting conscious and oriented and tachypneic. The respiratory rate was 30/min, SPO2- 80%, Pulse was 120/min and B.P. 120/80 mm Hg. On palpation, Abdomen was grossly distended (Fig. 1, tense with generalized tenderness and rigidity of abdominal wall. The percussion note was tympanitic and liver dullness obliterated. No free fluid was detected. Bowel sounds were absent. Examination of the perineum did not show any external injury. Rectal examination showed faeces mixed with fresh blood but did not reveal any laceration or perforation in the anal canal or rectum. Straight X-ray abdomen in erect position showed extensive pneumoperitoneum

  20. Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots.

    Science.gov (United States)

    Hu, Qinqin; Xu, Xiahong; Li, Zhanming; Zhang, Ying; Wang, Jianping; Fu, Yingchun; Li, Yanbin

    2014-04-15

    Acrylamide is a neurotoxin and potential carcinogen, but is found in various thermally processed foods such as potato chips, biscuits, and coffee. Simple and sensitive methods for on-line detection of acrylamide are needed to ensure food safety. In this paper, a novel fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots (QDs) was proposed for detecting acrylamide in potato chips. The functional QDs were prepared by their binding with N-acryloxysuccinimide (NAS), which was characterized by Fourier transform infrared (FR-IR) spectra. The carbon-carbon double bonds of NAS modified QDs polymerized with assistance of photo initiator under UV irradiation, leading to QDs getting closer along with fluorescence intensity decreasing. Acrylamide in the sample participated in the polymerization and induced an increase of fluorescence intensity. This method possessed a linear range from 3.5×10(-5) to 3.5 g L(-1) (r(2)=0.94) and a limit of detection of 3.5×10(-5) g L(-1). Although the sensitivity and specificity cannot be compared with standard LC-MS/MS analysis, this new method requires much less time and cost, which is promising for on-line rapid detection of acrylamide in food processing.

  1. Assessment of the effect of esterified propoxylated glycerol (EPG) on the status of fat-soluble vitamins and select water-soluble nutrients following dietary administration to humans for 8 weeks.

    Science.gov (United States)

    Davidson, Michael H; Bechtel, David H

    2014-12-01

    This double-blind, randomized, controlled study assessed the effect of esterified propoxylated glycerol (EPG) on fat-soluble vitamins and select nutrients in human subjects. For 8 weeks, 139 healthy volunteers consumed a core diet providing adequate caloric and nutrient intakes. The diet included items (spread, muffins, cookies, and biscuits) providing EPG (10, 25, and 40 g/day) vs. margarine alone (control). EPG did not significantly affect circulating retinol, α-tocopherol, or 25-OH D2, but circulating β-carotene and phylloquinone were lower in the EPG groups, and PIVKA-II levels were higher; 25-OH D3 increased but to a lesser extent than the control. The effect might be related to EPG acting as a lipid "sink" during gastrointestinal transit. No effects were seen in secondary endpoint measures (physical exam, clinical pathology, serum folate, RBC folate, vitamin B12, zinc, iron, calcium, phosphorus, osteocalcin, RBP, intact PTH, PT, PTT, cholesterol, HDL-C, LDL-C, triglycerides). Gastrointestinal adverse events (gas with discharge; diarrhea; oily spotting; oily evacuation; oily stool; liquid stool; soft stool) were reported more frequently by subjects receiving 25 or 40 g/day of EPG. In general, the incidence and duration of these symptoms correlated directly with EPG dietary concentration. The results suggest 10 g/day of EPG was reasonably well tolerated. PMID:25497998

  2. 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...

  3. Effect of Phonotactic Constraints on Second Language Speech Processing.

    Science.gov (United States)

    Katayama, Tamami

    2015-12-01

    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. PMID:27551360

  4. 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

    2013-11-01

    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.

  5. 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography.

    Science.gov (United States)

    Teixidó, Erika; Núñez, Oscar; Santos, F Javier; Galceran, M Teresa

    2011-06-15

    Micellar electrokinetic chromatography (MEKC) has been applied for the determination of 5-hydroxymethylfurfural in several foodstuffs. A 75mM phosphate buffer solution at pH 8.0 containing 100mM sodium dodecylsulphate was used as background electrolyte (BGE), and the separation was performed by applying +25kV in a 50μm I.D. uncoated fused-silica capillary. Good linearity over the range 2.5-250mgkg(-1) (r(2)⩾0.999) and run-to-run and day-to-day precisions at low and medium concentration levels were obtained. Sample limit of detection (0.7mgkg(-1)) and limit of quantification (2.5mgkg(-1)) were established by preparing the standards in blank matrix. The procedure was validated by comparing the results with those obtained with liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Levels of HMF in 45 different foodstuffs such as breakfast cereals, toasts, honey, orange juice, apple juice, jam, coffee, chocolate and biscuits were determined. PMID:25213975

  6. Freshwater oncolites created by industrial pollution, Onondaga Lake, New York

    Science.gov (United States)

    Dean, Walter E.; Eggleston, Jane R.

    1984-08-01

    Onondaga Lake is a moderately saline, eutrophic lake characterized by waters rich in calcium, sodium, chloride and bicarbonate. Large quantities of CaCO 3 that are precipitated in the lake result from excess calcium supplied as calcium chloride wastes produced by soda-ash manufacturing to lake waters that are at or near saturation with respect to CaCO 3 from solution of carbonate rocks in the drainage basin. Beaches along the leeward (northeastern) shore of the lake are composed almost entirely of oncolites ranging from a few millimeters to several centimeters in maximum dimension. Offshore, in 1-2 m of water, the oncolites are biscuit-shaped concretions as much as 15 cm in diameter. The oncolites consist mainly of low-magnesium calcite, but dissolution of the carbonate with dilute acid results in a mass of blue-green algal filaments of the same approximate size and shape as the original oncolite. Most oncolites have an obvious nucleus; the most common nucleus is the hollow stem and cortication tubules of charophytes. Charophytes do not occur in Onondaga Lake today although they are common in other limestone-bedrock lakes in central New York State. Charophytes probably were eliminated by the marked increases in salinity of the lake that resulted from the introduction of soda-ash manufacturing on the lake shores around 1880 which means that growth of the oncolites began at least 100 years ago.

  7. 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.

  8. Relationships between the Food Expectancy Questionnaire (FEQ) and the Food Frequency Questionnaire (FFQ).

    Science.gov (United States)

    Reid, Marie; Bunting, Jane; Hammersley, Richard

    2005-10-01

    The outcome expectancies of 250 respondents were examined using the Food Expectancy Questionnaire (FEQ), comparing expectancies about four different foods: fruit, vegetables, chocolate and sweets and plain biscuits. These expectancies were related to diet as assessed by a Food Frequency Questionnaire. As with alcohol expectancies [Jones, B. T., Corbin, W. & Fromme, K. (2001). A review of expectancy theory and alcohol consumption. Addiction, 96, 57-72], on which this research was modelled, positive and negative outcomes were the main factors for all foods, accounting jointly for between 33 and 40% of expectancy variance in factor analysis and predicting as much as 16% of the variance in relevant food intake measures by linear regression. Expected positive and negative outcomes of eating were predominantly immediate psychological after-effects, rather than including orosensory experiences, or longer-term effects on health or well-being. Other expectancies varied from food to food. FEQ expectancies for different foods have similar factor structure and were related to self-reported diet, the FEQ therefore shows promise as a means of modelling cognitions about eating. PMID:15949872

  9. EXPANDING THE RANGE OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON BUCKWHEAT AND QUINOA

    Directory of Open Access Journals (Sweden)

    Shchekoldina T. V.

    2016-09-01

    Full Text Available Expanding the range of flour confectionery products for people suffering from intolerance to wheat protein is relevant in the circumstances of import substitution. The domestic market of gluten-free confectionery products fully meets the demand of this category of people, which are dominated by sweet tooth children, requiring constant variety of confectionery. Therefore, the purpose of the work, which consists in expanding the range of pastry products based on buckwheat and quinoa, is relevant. The study presents a shortbread recipe based on buckwheat flour with different dosages of quinoa, a block diagram of the production and evaluation of the quality of the finished confectionery. Sensory evaluation of quality was carried out by a tasting analysis by a special system of scores: quantified indicators of quality - color, taste, smell, surface, shape and form in a break - is presented in the form of balls, followed by mathematical processing. We have defined physical and chemical indicators of quality biscuits, including moisture, alkalinity, absorption, fat and sugar content. Based on the assessment of quality of gluten-free shortbread we have set the optimal ratio of buckwheat flour and quinoa is equal to 70:30. The developed formulation will expand the range of gluten-free flour confectionery and can be adapted to the process and the equipment installed on the existing confectionery businesses

  10. Effect of Addition of Ginkgo Biloba on Cookie Quality%银杏叶添加量对酥性饼干品质的影响研究

    Institute of Scientific and Technical Information of China (English)

    张美霞; 何路萍

    2015-01-01

    The effection of addition of Ginkgo biloba on sensory quality , physical indexes , TPA indexes and chromatic aberration of cookies was studied in this article.The results showed that cookies had better sensory quality in low dosage. of Ginkgo biloba, but when the adding amount exceeded 8 g/100 g, the sensory quality of biscuit decreased. Meanwhile, addition of Ginkgo biloba had positive influence on elastic,brittle, and color of cookies but had negative influence on cohesion,ductility and specific volume.%银杏叶在低添加量时对酥性饼干的感官品质具有改善作用,但当添加量超过8 g/100 g后,酥性饼干的感官品质有所降低;同时,银杏叶的添加对酥性饼干的弹性、脆性和色泽有促进作用,而对黏聚性、延展性和比容等指标有降低作用。

  11. 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.

  12. High-oleic peanuts increase diet-induced thermogenesis in overweight and obese men

    Directory of Open Access Journals (Sweden)

    Raquel Duarte Moreira Alves

    2014-05-01

    Full Text Available Background: Evidences suggest that nuts consumption can improve energy metabolism. Purpose: This study aimed to compare the effects of acute ingestion of high-oleic and conventional peanuts on appetite, food intake, and energy metabolism in overweight and obese men. Methods: Seventy one subjects (29.8 ± 2.4 kg/m² were assigned to the groups: control (CT, n = 24; conventional peanuts (CVP, n = 23; high-oleic peanuts (HOP, n = 24. Subjects consumed 56 g of peanuts (CVP and HOP or control biscuits (CT after overnight fasting. Thereafter, energy metabolism was evaluated over 200 minutes, during which diet-induced thermogenesis (DIT and substrate oxidation were analyzed. Appetite sensation was recorded for 3 hours. Statistical analyses were performed using the SAS software considering 5% as the significance level. Results: Postprandial energy expenditure and DIT were significantly higher in HOP than in CVP. Substrate oxidation did not differ between groups. Only HOP presented score below 100 indicating incomplete compensation. CT and CVP showed a complete caloric compensation (scores > 100. Regarding appetite sensation, CVP group felt less "full" than HOP and CT. After 3 hours, satiety score of CVP returned to baseline, whereas HOP and CT remained significantly higher. Hunger scores returned to baseline in CVP and CT and they were maintained significantly lowered in HOP. Conclusion: High-oleic peanuts contributed to higher DIT, higher sensation of fullness and incomplete compensation for energy intake compared to conventional peanuts and may be useful to dietary intervention to reduce body weight.

  13. Determination of acesulfam-K in foods.

    Science.gov (United States)

    Prodolliet, J; Bruelhart, M

    1993-01-01

    A liquid chromatographic method was evaluated for the determination of the intense sweetener acesulfam-K in tabletop sweetener, candy, soft drink, fruit juice, fruit nectar, yogurt, cream, custard, chocolate, and biscuit commercial preparations. Samples are extracted or simply diluted with water and filtered. Complex matrixes need a clarification step with Carrez solutions. An aliquot of the extract is analyzed on a reversed-phase mu Bondapak C18 column using 0.0125M KH2PO4 (pH 3.5)-acetonitrile (90 + 10) as mobile phase. Detection is performed by UV absorbance at 220 nm. Recoveries ranged from 95.2 to 106.8%. With one exception, all analyzed values were within +/- 15% of the declared levels. The repeatabilities and the repeatability coefficients of variation were, respectively, 0.37 mg/100 g and 0.98% for products containing less than 40 mg/100 g acesulfam-K and 2.43 mg/100 g and 1.29% for other products. The same procedure also allowed detection of many food additives or natural constituents, such as other intense sweeteners, organic acids, and alkaloids, in a single run without interfering with acesulfam-K. The method is simple, rapid, precise, and sensitive; therefore, it is suitable for routine analyses. PMID:8471852

  14. A colorimetric detection of acrylamide in potato chips based on nucleophile-initiated thiol-ene Michael addition.

    Science.gov (United States)

    Hu, Qinqin; Fu, Yingchun; Xu, Xiahong; Qiao, Zhaohui; Wang, Ronghui; Zhang, Ying; Li, Yanbin

    2016-02-01

    Acrylamide (AA), a neurotoxin and a potential carcinogen, has been found in various thermally processed foods such as potato chips, biscuits, and coffee. Simple, cost-effective, and sensitive methods for the rapid detection of AA are needed to ensure food safety. Herein, a novel colorimetric method was proposed for the visual detection of AA based on a nucleophile-initiated thiol-ene Michael addition reaction. Gold nanoparticles (AuNPs) were aggregated by glutathione (GSH) because of a ligand-replacement, accompanied by a color change from red to purple. In the presence of AA, after the thiol-ene Michael addition reaction between GSH and AA with the catalysis of a nucleophile, the sulfhydryl group of GSH was consumed by AA, which hindered the subsequent ligand-replacement and the aggregation of AuNPs. Therefore, the concentration of AA could be determined by the visible color change caused by dispersion/aggregation of AuNPs. This new method showed high sensitivity with a linear range from 0.1 μmol L(-1) to 80 μmol L(-1) and a detection limit of 28.6 nmol L(-1), and especially revealed better selectivity than the fluorescence sensing method reported previously. Moreover, this new method was used to detect AA in potato chips with a satisfactory result in comparison with the standard methods based on chromatography, which indicated that the colorimetric method can be expanded for the rapid detection of AA in thermally processed foods. PMID:26699696

  15. Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots.

    Science.gov (United States)

    Hu, Qinqin; Xu, Xiahong; Li, Zhanming; Zhang, Ying; Wang, Jianping; Fu, Yingchun; Li, Yanbin

    2014-04-15

    Acrylamide is a neurotoxin and potential carcinogen, but is found in various thermally processed foods such as potato chips, biscuits, and coffee. Simple and sensitive methods for on-line detection of acrylamide are needed to ensure food safety. In this paper, a novel fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots (QDs) was proposed for detecting acrylamide in potato chips. The functional QDs were prepared by their binding with N-acryloxysuccinimide (NAS), which was characterized by Fourier transform infrared (FR-IR) spectra. The carbon-carbon double bonds of NAS modified QDs polymerized with assistance of photo initiator under UV irradiation, leading to QDs getting closer along with fluorescence intensity decreasing. Acrylamide in the sample participated in the polymerization and induced an increase of fluorescence intensity. This method possessed a linear range from 3.5×10(-5) to 3.5 g L(-1) (r(2)=0.94) and a limit of detection of 3.5×10(-5) g L(-1). Although the sensitivity and specificity cannot be compared with standard LC-MS/MS analysis, this new method requires much less time and cost, which is promising for on-line rapid detection of acrylamide in food processing. PMID:24252761

  16. 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.

  17. Application potential for some sugar substitutes in some low energy and diabetic foods.

    Science.gov (United States)

    Bakr, A A

    1997-06-01

    Preparation of acceptable low energy fiber enriched and diabetic jams, cakes and biscuits using different formulas of sucrose substitutes with the partial replacement of wheat flour with bran as a source of dietary fibre, was studied. Special care was paid to evaluate the nutritional plus keeping qualities and the potential effect of the most acceptable formulae from each food stuffs group on the blood glucose level in lean and obese diabetes mellitus patients. It was technologically possible to prepare acceptable, high nutritional diabetic and low energy apricot, guava and strawberry jams and jellies by combinations of sweeteners using xylitol (i.e. xylitol-sorbitol-aspartame and xylitol-fructose). The attainment of a suitable texture may be more difficult in xylitol and sorbitol jams, therefore 0.2 g CaCl2. 2H2O was added. Storage of these jams at 4 degrees C improved their keeping quality significantly (p aspartame in combination with fructose, sorbitol and xylitol. Consumption of such low energic and diabetic food items reduces significantly (p glucose level in lean and obese diabetics. Addition of wheat bran in bakery products not only reduced both energy value of these foods and blood glucose, but it also improved peripheral insulin activity by its system modification. PMID:9232852

  18. The Kinetics of Urinary Fumonisin B1 Excretion in Humans Consuming Maize-Based Diets

    Science.gov (United States)

    Riley, Ronald T.; Torres, Olga; Showker, Jency L.; Zitomer, Nicholas C.; Matute, Jorge; Voss, Kenneth A.; Gelineau-van Waes, Janee; Maddox, Joyce R.; Gregory, Simon G.; Ashley-Koch, Allison E.

    2013-01-01

    Fumonisins (FB) are mycotoxins found in maize. The purpose of this study was to 1) determine the relationship between FB1, FB2 and FB3 intake and urinary excretion in humans, 2) validate a method to isolate urinary FB on C18-SPE cartridges for international shipment, and 3) test the method using samples from Guatemala. Volunteers (n=10) consumed 206 grams/day of tortillas and biscuits prepared from masa flour and a product containing maize flour. Volunteers estimated their daily urine output and samples were analyzed for FB1, FB2 and FB3 and hydrolyzed FB1. Only FB1 was detected in urine suggesting lower absorption of FB2 and FB3. Excretion was highly variable peaking soon after consumption began and decreasing rapidly after consumption stopped. Within five days after consumption ended FB1 was not detected in urine. In a study with eight volunteers, the average total urinary FB1 was 0.5% of the intake. FB1 was detected in 61% (107/177) of the samples collected in Guatemala. The results support the use of urinary FB1 to assess ongoing exposure in population based studies. However, relating the FB1 concentration in urine to dietary intake of FB by individual subjects will be complicated due to inter-individual variability and the rapidity of clearance. PMID:22815244

  19. Consumer brand choice: individual and group analyses of demand elasticity.

    Science.gov (United States)

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

    2006-03-01

    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 for individual consumers with data from all or only 1 product category (intra-consumer elasticities), and for each product category using all data points from all consumers (overall product elasticity) or 1 average data point per consumer (interconsumer elasticity). In addition to this, split-sample elasticity coefficients were obtained for each individual with data from all product categories purchased during weeks 1 to 8 and 9 to 16. The results suggest that: 1) demand elasticity coefficients calculated for individual consumers purchasing supermarket food products are compatible with predictions from economic theory and behavioral economics; 2) overall product elasticities, typically employed in marketing and econometric research, include effects of interconsumer and intraconsumer elasticities; 3) when comparing demand elasticities of different product categories, group and individual analyses yield similar trends; and 4) individual differences in demand elasticity are relatively consistent across time, but do not seem to be consistent across products. These results demonstrate the theoretical, methodological, and managerial relevance of investigating the behavior of individual consumers.

  20. STUDY OF CERAMIC TILE PREPARATION WITH HIGH CONTENT OF CINDER%高掺量煤渣制备陶瓷釉面砖的研究

    Institute of Scientific and Technical Information of China (English)

    程小苏; 陈倩

    2011-01-01

    Ceramic glazed tile was prepared by low temperature biscuit fire and high temperature glost fire using cinder from a ceramic factory' coal gasifier as the ceramic raw material. The phase composition and microstructure of ceramic glazed tile were analyzed by testing strength, water absorption, X-ray diffraction (XRD) and scanning electron microscopy (SEM). The effects of Albite and Black Talc to strength of ceramic body were discussed. When the content of cinder was 50%, the strength of ceramic tile was more than 35Mpa.%以煤气发生炉的煤渣为主要原料,辅以钠长石和黑滑石等其他原料,经低温素烧、高温釉烧的二次烧结工艺在辊道窑烧制成陶瓷釉面砖.测试其强度和吸水率,并采用X射线衍射(XRD)仪和扫描电子显微镜(SEM)分析了煤渣陶瓷釉面砖的物相组成及微观结构,探讨了配方中钠长石和黑滑石含量对陶瓷坯体强度的影响,制备出的陶瓷釉面砖强度大于35Mpa,且煤渣利用量可达50%.

  1. 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.

  2. 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%.

  3. Probiotics and novel digestion models for functional food ingredients

    International Nuclear Information System (INIS)

    Complete text of publication follows. A number of factors compromise the health of modern people: stressful lifestyle, unbalanced nourishment, excessive consumption of refined foods with a big measure, admission of different chemical agents into the human body. These factors harm directly or indirectly the intestinal activity, that forms a considerable part of the immune system, including the production of essential substances that have beneficial effects on the human body. The role of the so-called prebiotics (e.g. inulin, various oligosaccharides, raffinose, resistant starch etc.) is to prevent and reduce the damage of useful microbes, which are termed as probiotics. These substances selectively facilitate the propagation of probiotic bacteria (e.g. Bifidobacterium bifidum, Bifidobacterium longum, Enterococcus faecium, Lactobacillus acidophilus), therefore increase the rate of the synthesis of vitamin B and of beneficial short chain fatty acids, improve the absorption of minerals, decrease the level of cholesterol, triglycerides, insulin, glucose, ammonia and uric acid and improve the functioning of the immune system. The majority of the examination results about prebiotics are based on clinical dietary and animal experiments. In contrast to this we simulated the process of digestion and the effect of prebiotics on probiotic and non-probiotic bacteria selected by us in an artificial digestion model, the Atlas Potassium reactor system. The instrument enabled the control of pH, temperature, dosage of digestion enzymes and juices (saliva, gastric juice, bile and duodenal juice) and anaerobity in the course of the experiment. In our experiments we investigated different bakery products and biscuits containing various prebiotic ingredients, e.g. inulin and other fructo oligosaccharides. In the digestion model the different bakery products and biscuits got through the simulated oral cavity (pH=6.8), stomach (pH=2-3) and intestine (pH=6.5-7) and might be modified in the

  4. Determination of the trans-fatty acids in hydrogenated fat processed foods by gas chromatography%气相色谱法测定氢化油脂加工食品中反式脂肪酸含量

    Institute of Scientific and Technical Information of China (English)

    高宏; 徐慧; 贾涛; 郭芳芳

    2015-01-01

    目的:建立气相色谱法测定氢化油脂加工食品中反式脂肪酸含量的分析方法。方法采用 HP-88毛细管石英柱(30 m×0.25 mm×0.20μm)分离定性和定量43种饱和脂肪酸、不饱和脂肪酸,并应用于市售饼干、糕点、冰淇淋、奶茶、巧克力、咖啡等加工食品中的反式脂肪酸含量测定。结果顺、反式脂肪酸在30 m长的毛细管石英柱分离情况良好,各反式脂肪酸在3~100µg/mL浓度范围内TFA线性良好(R≥0.9990),重现性好(RSD<6%),回收率85.3%~91.8%,检测限为0.01 g/100 g;其分离速度较100 m长的毛细管石英柱提高了1倍;奶油蛋糕、炼奶起士、饼干类含有的反式脂肪酸含量较高,且以反式棕榈油酸(t-C16:1)、反式油酸(t-C18:1)为主。结论该方法快速、准确、分离良好,可作为检测氢化油脂加工食品中反式脂肪酸含量的推广方法。%Objective To develop a method for the determination of trans-fatty acids in processed food by hydrogenated oil using gas chromatography(GC). Methods 43 kinds of fatty acids were separated qualitatively and quantitatively by HP-88 qualified column(30 m×0.25 mm×0.20μm), and the method was used to detect trans-fatty acid concentration of biscuits, cakes, ice cream, milk tea, coffee and other processed foods. Results The trans-and cis-fatty acids were separated. It had a good linearity at concentrations of 3~100 µg/mL, the RSD was within 6.0%, the recovery was 85.3%~91.8%, and the limit of detection was 0.01 g/100 g. The separation rate was doubled than that of 100 m long quartz capillary column. The results showed thatt-C16:1 and t-C18:1 trans-fatty acids were detected mainly in cream cakes, biscuits, and refined milk cheese classes. Conclusion The method is rapid, simple, and sensitive, and has been successfully applied in determination of trans-fatty acids in processed food by hydrogenated oil.

  5. Survey and analysis on microbiaI contamination of 231 instant foods%231份即食食品中微生物污染状况调查分析

    Institute of Scientific and Technical Information of China (English)

    李卫东; 刘晓娟; 郑秀清; 赵丽萍; 李伟昊

    2012-01-01

    目的 了解邯郸市即食食品中微生物污染状况,提高我市食源性疾病检测、预警和控制能力,为食物中毒监测提供科学依据,以保障我市居民饮食安全.方法 依据GB4789 - 2010和《2011年河北省食源性疾病监测技术指南》对我市的熟肉制品、即食非发酵豆制品、中式凉拌菜、鲜榨果汁、夹心饼干和盒饭6类即食食品进行微生物学检测.检测项目:卫生学指标(菌落总数、大肠菌群)和6种致病菌(沙门氏菌、金黄色葡萄球菌、O157:H7/NM、单核细胞增生李斯特氏菌、志贺氏菌、腊样芽孢杆菌).结果 231份样品中合格72份,合格率为31.17%,其中夹心饼干类合格率最高为93.33%;其他类别的样品的合格率均较低,即食非发酵豆制品的合格率低至13.33%.结论 我市即食食品卫生状况极差,部分食品还检出食源性致病菌,存在细菌性食物中毒的隐患,有关部门应加大监管力度,以保障居民的食品安全.%Objective To understand the microbial contamination of instant food in Handan City, improve the detection, warning and control abilities of foodborne diseases in our city, and provide scientific basis for food poisoning mornitoring so as to safeguard food safety of residents. Method Conduct microbial detection for the 6 kinds of instant food, namely, cooked meat products, instant non - fermented bean products, Chinese cold dishes, freshly squeezed juice, sandwich biscuits, and box lunch, in accordance with GB4789 -2010 and Monitoring Technical Guideline on Foodborne Diseases in Hebei Province in 2011. The detection items included hygienics indexes (total number of bacterial colony and coliform colony) and 6 kinds of pathogens ( salmonella, staphyloccus aureus, 0157; H7/NM, listeria monocytogens, shigella and bacilus cereus) . Results Among the 231 samples, 72 were qualified, and the qualified rate was 31. 17%. The sandwich biscuits had the highest qualified rate (93. 33% ); and

  6. Cytogenetic Studies on Sativa Rebounded Produced by Tissue Culture and Affected by GAMMA Rays and Drought

    International Nuclear Information System (INIS)

    Stevia rebaudiana Bertoni is a plant which produces a variety of high-potency, low-calorie sweetener in its leaf tissue (Jarma et al ., 2006). The leaves of this plant contain sweet diterpene glucosides; rebaudioside A, rebaudioside C, stevioside and dulcoside. Stevioside is about 110 to 270 times sweeter than sucrose, while rebaudioside A is 150 to 320 times sweeter than sucrose (Yao et al., 1999). The leaves also produce biologically active substances, e.g. flavonoids, coumarins, cinnamic acids and essential oil (Dzyuba, 1998). (Lobov and Yurtaeva, 2002) showed that diterpenoid glycosides from leaves of S. rebaudiana were the most promising non-sugar sweeteners of plant origin for food and pharmaceutical industries to overcome the problem of human diseases related to disorders of carbon metabolism. The sweetener from leaves has a good taste and is suitable for use in food products as chocolates, marmalades, biscuits, ice-cream, sweets, juices, beverages and candy. The dried leaves could be mixed within the tea packages to reduce the consumption of sugar. The stevioside does not induce tooth decay could safely by used by diabetic patients and could be used in the low caloric diets to reduce human body weight without side effects for these reasons many countries are now using this plant to produce a larger portion of their sugar consumption (El-Zifzafi, 2003). Stevia, Stevia rebaudiana Bertoni is a small herbaceous plant (2 n = 22). It is a member of compositae family (Yao et al., 1999). Estimates of total number of species in this genus ranges from 150 to 300 . Stevia rebaudiana is one of the species of the genus stevia, which includes S.eupatoria, S.purpurea and S .serrata (Lisitsin and kovalev, 2000).

  7. Food group contribution of essential elements of the Sao Paulo State market basket

    International Nuclear Information System (INIS)

    To establish a Market Basket of Sao Paulo state seventy-one foods, with a mean consumption of more than 2 g day-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)

  8. A review of acrylamide: an industry perspective on research, analysis, formation, and control.

    Science.gov (United States)

    Taeymans, Dominique; Wood, John; Ashby, Peter; Blank, Imre; Studer, Alfred; Stadler, Richard H; Gondé, Pierre; Van Eijck, Paul; Lalljie, Sam; Lingnert, Hans; Lindblom, Marianne; Matissek, Reinhard; Müller, Detflef; Tallmadge, Dan; O'Brien, John; Thompson, Sara; Silvani, David; Whitmore, Tricia

    2004-01-01

    Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamides are in water and wastewater treatment processes, pulp and paper processing, and mining and mineral processing. The announcement by the Swedish National Food Administration in April 2002 of the presence of acrylamide predominantly in heat-treated carbohydrate-rich foods sparked intensive investigations into acrylamide, encompassing the occurrence, chemistry, agricultural practices, and toxicology, in order to establish if there is a potential risk to human health from the presence of this contaminant in the human diet. The link of acrylamide in foods to the Maillard reaction and, in particular, to the amino acid asparagine has been a major step forward in elucidating the first feasible chemical route of formation during the preparation and processing of food. Other probably minor pathways have also been proposed, including acrolein and acrylic acid. This review addresses the analytical and mechanistic aspects of the acrylamide issue and summarizes the progress made to date by the European food industries in these key areas. Essentially, it presents experimental results generated under laboratory model conditions, as well as under actual food processing conditions covering different food categories, such as potatoes, biscuits, cereals, and coffee. Since acrylamide formation is closely linked to food composition, factors such as the presence of sugars and availability of free amino acids are also considered. Many new findings that contribute towards a better understanding of the formation and presence of acrylamide in foods are presented. Many national authorities across the world are assessing the dietary exposure of consumers to acrylamide, and scientific projects have commenced to gather new information about the toxicology of acrylamide. These are expected to provide

  9. Easy to open? Exploring the 'openability' of hospital food and beverage packaging by older adults.

    Science.gov (United States)

    Bell, Alison F; Walton, Karen L; Tapsell, Linda C

    2016-03-01

    Food is increasingly a packaged commodity, both in the community and in institutionalised settings such as hospitals, where many older people are malnourished. Previous research with patients aged over 65 years in NSW public hospitals identified difficulties opening milk, water, juices, cereal and tetra packs. The aim of this paper was to assess the ability of well older people living in the community to open food and beverage items routinely used in NSW hospitals in order to gain further insights into the older person/pack interaction and the role of hand and finger strength in pack opening. A sample of 40 older people in good health aged over 65 years from 3 community settings participated in the study. The attempts at pack opening were observed, the time taken to open the pack was measured and the correlation between grip and pinch strengths with opening times was determined. Tetra packs, water bottles, cereal, fruit cups, desserts, biscuits and cheese portions appeared to be the most difficult food products to open. Ten percent of the sample could not open the water bottles and 39% could not open cheese portions. The results were consistent with the previous research involving hospitalised older adults, adding emphasis to the conclusion that food and beverage packaging can be a potential barrier to adequate nutrition when particular types of packaged products are used in hospitals or the community. The ageing population is rapidly becoming a larger and more important group to consider in the provision of goods and services. Designers, manufacturers and providers of food and beverage products need to consider the needs and abilities of these older consumers to ensure good 'openability' and promote adequate nutritional intakes. PMID:26686584

  10. 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. PMID:25893314

  11. Sustainability of the effects of medicinal iron and iron rich food supplementation on haemoglobin, intelligence quotient and growth of school aged girls

    Directory of Open Access Journals (Sweden)

    Monika Jain

    2014-12-01

    Full Text Available Anaemia in school aged girls is an important but neglected issue. Since iron supplementation programmes have had little reported success in reducing anaemia, interest is turning to food based approaches that have higher potential for achieving far reaching benefits. The purpose of the study was to observe sustainability of the effect of iron and food supplementation on haemoglobin (Hb, intelligence quotient (IQ and growth of the subjects. At baseline, estimation of haemoglobin (Hb, red cell indices, serum iron, total iron binding capacity, serum transferrin saturation and serum ferritin was done. IQ, weight and height were measured using standard procedures. Anaemic subjectswere divided into three groups, viz., (i twice weekly supplementation of iron folic acid syrup (53 mg iron/week; (ii daily supplementation of 4 niger seed and defatted soyaflour biscuits plus 2 lemons (45 mg iron/week and (iii control. Non anaemic group(NAC was not intervened. Endline data was collected after 120 days. Follow up for Hb, IQ, weight and height was done 4 months after cessation of supplementation. The prevalence of anaemia was 77% in the study population; 46% subjects had mild anaemia and 32% had moderate anaemia. Iron status was lower in anaemic subjects (p<0.001.Iron supplementation was more effective in raising Hb and building iron stores than iron rich food supplementation. Iron supplementation improved IQ but did not bring about catch up of anaemics to non anaemics. Iron rich food supplementation was better than medicinal iron in promoting growth in anaemic girls. The impact of iron rich food supplementation on Hb, IQ and growth sustained for 4 months while that of medicinal iron did not. Effects of food supplementation are sustainable for 4 months, therefore, this strategy holds more potential to control anaemia, in school aged girls.

  12. A place for palm fruit oil to eliminate vitamin A deficiency.

    Science.gov (United States)

    Benade, A J Spinnler

    2003-01-01

    There is general consensus that food-based approaches are viable and sustainable options for addressing vitamin A deficiency in populations. One such example is the fortification of food which, if properly monitored, could make a significant contribution towards improving the vitamin A status of populations throughout the world. Red palm fruit oil (RPO) with its high content of natural carotenoids, lends itself exceptionally well to this purpose at both household and commercial level. Results are now available from several feeding trials incorporating RPO into diets at household level or into commercially manufactured products. RPO in the maternal diet was shown to improve the vitamin A status of lactating mothers and their infants. Consumption of RPO incorporated in a sweet snack or biscuits significantly improved plasma retinol concentrations in children with subclinical vitamin A deficiency. There is evidence that if only 35-50% of the recommended daily intake for vitamin A were to be provided by RPO, it may be sufficient to prevent vitamin A deficiency (hypovitaminosis A). Red palm oil has a highly bioconvertible form of alpha- and beta-carotene, a long shelf life, and a higher cost/benefit ratio when compared to other approaches such as high-dose-vitamin A supplements and fortification of foods with retinyl ester fortificants. Consumption of RPO is safe and cannot produce hypervitaminosis A. Considering all the current information about RPO, the initiation of food-based interventions involving its use in developing countries with an endemic vitamin A deficiency problem, appears to be a logical choice.

  13. Determination of melamine in milk-based products and other food and beverage products by ion-pair liquid chromatography-tandem mass spectrometry

    Energy Technology Data Exchange (ETDEWEB)

    Ibanez, Maria; Sancho, Juan V. [Research Institute for Pesticides and Water, University Jaume I, E-12071, Castellon (Spain); Hernandez, Felix, E-mail: felix.hernandez@qfa.uji.es [Research Institute for Pesticides and Water, University Jaume I, E-12071, Castellon (Spain)

    2009-09-01

    This paper describes a fast method for the sensitive and selective determination of melamine in a wide range of food matrices, including several milk-based products. The method involves an extraction with aqueous 1% trichloroacetic acid before the injection of the 10-fold diluted extract into the liquid chromatography-electrospray tandem mass spectrometry (LC-ESI-MS/MS) system, using labelled melamine as the internal standard. As melamine is present in aqueous media in the cationic form, the chromatographic separation in reversed-phase LC requires the use of anionic ion-pair reagents, such as tridecafluoroheptanoic acid (THFA). This allows a satisfactory chromatographic retention and peak shape in all the types of food samples investigated. The method has been validated in six food matrices (biscuit, dry pasta and four milk-based products) by means of recovery experiments in samples spiked at 1 and 5 mg kg{sup -1}. Average recoveries (n = 5) ranged from 77% to 100%, with excellent precision (RSDs lower than 5%) and limits of detection between 0.01 and 0.1 mg kg{sup -1}. In addition, accuracy and robustness of the method was proven in different soya-based matrices by means of quality control (QC) sample analysis. QC recoveries, at 1 and 2.5 mg kg{sup -1}, were satisfactory, ranging from 79% to 110%. The method developed in this work has been applied to the determination of melamine in different types of food samples. All detections were confirmed by acquiring two MS/MS transitions (127 > 85 for quantification; 127 > 68 for confirmation) and comparing their ion intensity ratio with that of reference standards. Accuracy of the method was also assessed by applying it to a milk-based product and a baking mix material as part of an EU proficiency test, in which highly satisfactory results were obtained.

  14. Development of aerated confectionery products of high nutritional value using triticale flour

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2016-01-01

    Full Text Available Pastries are very popular among the Russian population. Pastry are the most promising targets for the enrichment of their function ingredients.. One of the most promising feedstocks for the production of flour confectionery products is flour from grain crops ofspring triticale. The different varieties of triticale were studied in particular, triticale flour grade "Ukro" for use in technologies of shortbread-butter cookies with enhanced food value. The first in the history of our country varieties of spring triticale "Ukro" was included in the State Register of selection achievements since 2004. Triticale is characterized by high-protein content. Triticale, protein is higher than in wheat by amino acids lysine and tryptophan, minerals (calcium, potassium, magnesium, iron, B vitamins. It was pointed the choice and ratio of prescription ingredients. Recipe shortbread-butter cookies based on the seeded triticale flour and flour from coarse whole meal grain, grade "Ukro", with high consumer properties was developed. Cake samples prepared on the basis of flour triticale exceed the reference sample of prime grade wheat flour. Biscuits have a high content of complete protein, vitamins, macro - and microelements, dietary fibers, high gustatory qualities. The influence of prescription components on organoleptic and physical-chemical properties of sandy butter cookies was studied. The nutritional and biological value was calculated. It was state the daily needs of the organism in these materials when using 100 g. As a result of the conducted studies proved the feasibility of the use of flour from grain triticale in the production of flour confectionery products of functional purpose.

  15. Dietary glycaemic index and glycaemic load among Australian children and adolescents: results from the 2011-2012 Australian Health Survey.

    Science.gov (United States)

    Jones, Molly; Barclay, Alan W; Brand-Miller, Jennie C; Louie, Jimmy Chun Yu

    2016-07-01

    This study aimed to examine the dietary glycaemic index (GI) and glycaemic load (GL) of Australian children and adolescents, as well as the major food groups contributing to GL, in the recent 2011-2012 Australian Health Survey. Plausible food intake data from 1876 children and adolescents (51 % boys), collected using a multiple-pass 24-h recall, were analysed. The GI of foods was assigned based on a step-wise published method using values from common GI databases. Descriptive statistics were calculated for dietary GI, GL and contribution to GL by food groups, stratified by age group and sex. Linear regression was used to test for trends across age groups for BMI, dietary GI and GL, and intakes of energy, nutrients and food groups. Pearson's χ 2 test was used to test for differences between age groups for categorical subject characteristic variables. Mean dietary GI and GL of participants were 55·5 (sd 5·3) and 137·4 (sd 50·8), respectively. The main contributors to dietary GL were starchy foods: breads, cereal-based dishes, breakfast cereals, flours, grains and potatoes accounted for 41 % of total GL. Sweetened beverages, fruit and vegetable juices/drinks, cake-type desserts and sweet biscuits contributed 15 %. No significant difference (at P<0·001) was observed between sexes. In conclusion, Australian children and adolescents appear to consume diets with a lower GI than European children. Exchanging high-GI foods for low-GI alternatives within core and non-core foods may improve diet quality of Australian children and adolescents. PMID:27171604

  16. 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)

  17. Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering.

    Science.gov (United States)

    Carvajal-Larenas, F E; Linnemann, A R; Nout, M J R; Koziol, M; van Boekel, M A J S

    2016-07-01

    Lupinus mutabilis has protein (32.0-52.6 g/100 g dry weight) and lipid (13.0-24.6 g/100 g dry weight) contents similar to soya bean (Glycine max). The Ω3, Ω6, and Ω9 contents are 1.9-3.0, 26.5-39.6, and 41.2-56.2 g/100 g lipid, respectively. Lupins can be used to fortify the protein content of pasta, bread, biscuits, salads, hamburgers, sausages, and can substitute milk and soya bean. Specific lupin protein concentrates or isolates display protein solubility (>90%), water-absorption capacity (4.5 g/g dry weight), oil-absorption capacity (3.98 g/g), emulsifying capacity (2000 mL of oil/g), emulsifying stability (100%, 60 hours), foaming capacity (2083%), foaming stability (78.8%, 36 hours), and least gelation concentration (6%), which are of industrial interest. Lupins contain bitter alkaloids. Preliminary studies on their toxicity suggest as lethal acute dose for infants and children 10 mg/kg bw and for adults 25 mg/kg bw. However, alkaloids can also have medical use for their hypocholesterolemic, antiarrhythmic, and immunosuppressive activity. Bitter lupins can be detoxified by biological, chemical, or aqueous processes. The shortest debittering process requires one hour. This review presents the nutritional composition of lupins, their uses (as food, medicine, and functional protein isolates), toxicology, and debittering process scenarios. It critically evaluates the data, infers conclusions, and makes suggestions for future research. PMID:26054557

  18. 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.

  19. 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.

  20. I Hear You Eat and Speak: Automatic Recognition of Eating Condition and Food Type, Use-Cases, and Impact on ASR Performance.

    Directory of Open Access Journals (Sweden)

    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.

  1. LIPGENE food-exchange model for alteration of dietary fat quantity and quality in free-living participants from eight European countries.

    Science.gov (United States)

    Shaw, Danielle I; Tierney, Audrey C; McCarthy, Sinead; Upritchard, Jane; Vermunt, Susan; Gulseth, Hanne L; Drevon, Christian A; Blaak, Ellen E; Saris, Wim H M; Karlström, Brita; Helal, Olfa; Defoort, Catherine; Gallego, Raquel; López-Miranda, José; Siedlecka, Dominika; Malczewska-Malec, Małgorzata; Roche, Helen M; Lovegrove, Julie A

    2009-03-01

    Controlled human intervention trials are required to confirm the hypothesis that dietary fat quality may influence insulin action. The aim was to develop a food-exchange model, suitable for use in free-living volunteers, to investigate the effects of four experimental diets distinct in fat quantity and quality: high SFA (HSFA); high MUFA (HMUFA) and two low-fat (LF) diets, one supplemented with 1.24 g EPA and DHA/d (LFn-3). A theoretical food-exchange model was developed. The average quantity of exchangeable fat was calculated as the sum of fat provided by added fats (spreads and oils), milk, cheese, biscuits, cakes, buns and pastries using data from the National Diet and Nutrition Survey of UK adults. Most of the exchangeable fat was replaced by specifically designed study foods. Also critical to the model was the use of carbohydrate exchanges to ensure the diets were isoenergetic. Volunteers from eight centres across Europe completed the dietary intervention. Results indicated that compositional targets were largely achieved with significant differences in fat quantity between the high-fat diets (39.9 (sem 0.6) and 38.9 (sem 0.51) percentage energy (%E) from fat for the HSFA and HMUFA diets respectively) and the low-fat diets (29.6 (sem 0.6) and 29.1 (sem 0.5) %E from fat for the LF and LFn-3 diets respectively) and fat quality (17.5 (sem 0.3) and 10.4 (sem 0.2) %E from SFA and 12.7 (sem 0.3) and 18.7 (sem 0.4) %E MUFA for the HSFA and HMUFA diets respectively). In conclusion, a robust, flexible food-exchange model was developed and implemented successfully in the LIPGENE dietary intervention trial.

  2. Short exposure to a diet rich in both fat and sugar or sugar alone impairs place, but not object recognition memory in rats.

    Science.gov (United States)

    Beilharz, Jessica E; Maniam, Jayanthi; Morris, Margaret J

    2014-03-01

    High energy diets have been shown to impair cognition however, the rapidity of these effects, and the dietary component/s responsible are currently unclear. We conducted two experiments in rats to examine the effects of short-term exposure to a diet rich in sugar and fat or rich in sugar on object (perirhinal-dependent) and place (hippocampal-dependent) recognition memory, and the role of inflammatory mediators in these responses. In Experiment 1, rats fed a cafeteria style diet containing chow supplemented with lard, cakes, biscuits, and a 10% sucrose solution performed worse on the place, but not the object recognition task, than chow fed control rats when tested after 5, 11, and 20 days. In Experiment 2, rats fed the cafeteria style diet either with or without sucrose and rats fed chow supplemented with sucrose also performed worse on the place, but not the object recognition task when tested after 5, 11, and 20 days. Rats fed the cafeteria diets consumed five times more energy than control rats and exhibited increased plasma leptin, insulin and triglyceride concentrations; these were not affected in the sucrose only rats. Rats exposed to sucrose exhibited both increased hippocampal inflammation (TNF-α and IL-1β mRNA) and oxidative stress, as indicated by an upregulation of NRF1 mRNA compared to control rats. In contrast, these markers were not significantly elevated in rats that received the cafeteria diet without added sucrose. Hippocampal BDNF and neuritin mRNA were similar across all groups. These results show that relatively short exposures to diets rich in both fat and sugar or rich in sugar, impair hippocampal-dependent place recognition memory prior to the emergence of weight differences, and suggest a role for oxidative stress and neuroinflammation in this impairment.

  3. Blood glucose and plasma insulin responses to fat-free milk and low-lactose fat-free milk in young type 1 diabetics.

    Science.gov (United States)

    Wright, J; Marks, V; Salminen, S

    1987-12-01

    The blood glucose and plasma insulin responses to test milk samples were studied in eight insulin-dependent diabetics. After an overnight fast, the subjects (aged 20-45 years) were given a breakfast containing two Weetabix biscuits (20 g carbohydrate) with 500 ml of either regular (S) fat-free milk (25 g lactose) or 500 ml of a new low-lactose (D) fat-free milk (3.75 g lactose and 4.25 g fructose). The regular morning insulin dose was omitted. Mean basal plasma glucose level was slightly higher before S milk (11.4 vs. 10.1 mmol/l). The peak increment in plasma glucose was higher in S milk (9.4 vs. 6.6 mmol/l). The rise was 83% above basal (S) vs. 65% (D). Although the final mean plasma glucose concentration was not significantly higher 3 h after S milk compared with D milk (17.9 vs. 14.3 mmol/l) the incremental area under the plasma glucose curve was much greater (p less than 0.001) with S milk than with D milk (1266 +/- 295 units vs. 909 +/- 242 units). No galactose was detectable in any sample and there was no difference in plasma beta-hydroxybutyrate levels. The results suggest that the low-lactose fat-free milk (D) may be suitable for diabetic diets and weight reducing diets due to the lower contribution of energy. The results suggest that fat-free milk does not exert a fast action on blood glucose concentration and therefore fat-free milk and especially low-lactose fat-free milk may also prove to be suitable for diabetic diets.

  4. Individual and family environment correlates differ for consumption of core and non-core foods in children.

    Science.gov (United States)

    Johnson, Laura; van Jaarsveld, Cornelia H M; Wardle, Jane

    2011-03-01

    Children's diets contain too few fruits and vegetables and too many foods high in saturated fat. Food intake is affected by multiple individual and family factors, which may differ for core foods (that are important to a healthy diet) and non-core foods (that are eaten more for pleasure than health). Data came from a sample of twins aged 11 years (n 342) and their parents from the Twins Early Development Study. Foods were categorised into two types: core (e.g. cereals, vegetables and dairy) and non-core (e.g. fats, crisps and biscuits). Parents' and children's intake was assessed by an FFQ. Mothers' and children's preference ratings and home availability were assessed for each food type. Parental feeding practices were assessed with the child feeding questionnaire and child television (TV) watching was maternally reported. Physical activity was measured using accelerometers. Correlates of the child's consumption of each food type were examined using a complex samples general linear model adjusted for potential confounders. Children's non-core food intake was associated with more TV watching, higher availability and greater maternal intake of non-core foods. Children's core food intake was associated with higher preferences for core foods and greater maternal intake of core foods. These results suggest that maternal intake influences both food types, while preferences affect intake of core foods but not of non-core foods, and availability and TV exposure were only important for non-core food intake. Cross-sectional studies cannot determine causality, but the present results suggest that different approaches may be needed to change the balance of core and non-core foods in children's diets.

  5. [Dietary fat consumption of the French population and quality of the data on the composition of the major food groups].

    Science.gov (United States)

    Razanamahefa, Landy; Lafay, Lionel; Oseredczuk, Marine; Thiébaut, Anne; Laloux, Laurent; Gerber, Mariette; Astorg, Pierre; Berta, Jean-Louis

    2005-07-01

    The validity of estimated association between dietary fat intake and cancer depends both on the methodology of dietary assessment used and on the quality of food composition data. The food composition database of Afssa/Ciqual shows that there is a deficiency in data on fatty acids. In order to identify the priorities for improving the quality of the database, we analysed the data quality of major dietary contributors of fatty acids in the French population. These food contributors, listed according to their contribution to fat intake, have been identified by French national consumption survey Inca. Consumption studies in France show a high dietary fat contribution (37-38% even 40% of total energy) with over-consumption of saturated fatty acids, under-consumption of monounsaturated fat and, to a lesser extent of polyunsaturated fatty acids. Major food contributors of total fat and saturated fatty acids are butter, cheese, meat products, meats, dishes, dressing, cakes and pastry and, only in children, biscuits. Among contributors of monounsaturated fatty acids, vegetable oils and sauces are listed after processed meats before meats, butter, cheese and dishes. Vegetable oils and sauces are the major contributors of polyunsaturated fatty acids before "fatty" potatoes (such as chips...) in adults whereas the opposite was observed in children. Composition tables do not presently allow the identification of contributors of specific fatty acids (omega 3, omega 6, conjugated linoleic acid). If nutritional data of milk products, fats, and oils are reliable because of existing specific tables for these products, there is a need for improving quality of composition data for other major contributors such as: meats, processed meats, fish and dishes such as pizzas, pasteries...

  6. Technical constraints in the development of reduced-fat bakery products.

    Science.gov (United States)

    Sharp, T

    2001-11-01

    The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing significant amounts of fat to the population's dietary intake. Face-to-face interviews were conducted with contacts in the technical community of the baking industry, who were usually working in technical and new-product development functions. A discussion guide was developed to cover the main lines of enquiry. The companies selected were ingredient suppliers (eight), manufacturers (twelve) and retailers (four) and so represented each step of the food supply chain. In brief, results showed that current labelling rules were too stringent, and constrained development of reduced-fat bakery products. Products with lower fat levels are harder to make due to altered handling and processing properties. Their quality is usually poorer than standard products, particularly for flavour, texture and mouthfeel. The perception of freshness is reduced and product shelf-life may consequently be shorter. For the product developer, there are relatively few ingredients that can be used in place of fat, and knowledge of how they work is limited, which inhibits product development. There is no identifiable source of technical knowledge in this field. Consumers perceive reduced-fat bakery products to be of lower quality and are generally unwilling to pay higher prices than for standard products.

  7. Effects of low-fat dairy consumption on markers of low-grade systemic inflammation and endothelial function in overweight and obese subjects: an intervention study.

    Science.gov (United States)

    van Meijl, Leonie E C; Mensink, Ronald P

    2010-11-01

    Although increased concentrations of plasma inflammatory markers are not one of the criteria to diagnose the metabolic syndrome, low-grade systemic inflammation is receiving large attention as a metabolic syndrome component and cardiovascular risk factor. As several epidemiological studies have suggested a negative relationship between low-fat dairy consumption and the metabolic syndrome, we decided to investigate the effects of low-fat dairy consumption on inflammatory markers and adhesion molecules in overweight and obese subjects in an intervention study. Thirty-five healthy subjects (BMI>27 kg/m²) consumed, in a random order, low-fat dairy products (500 ml low-fat milk and 150 g low-fat yogurt) or carbohydrate-rich control products (600 ml fruit juice and three fruit biscuits) daily for 8 weeks. Plasma concentrations of TNF-α were decreased by 0.16 (SD 0.50) pg/ml (P = 0.070), and soluble TNF-α receptor-1 (s-TNFR-1) was increased by 110.0 (SD 338.4) pg/ml (P = 0.062) after the low-fat dairy period than after the control period. s-TNFR-2 was increased by 227.0 (SD 449.0) pg/ml (P = 0.020) by the dairy intervention. As a result, the TNF-α index, defined as the TNF-α:s-TNFR-2 ratio, was decreased by 0.000053 (SD 0.00012) (P = 0.015) after the dairy diet consumption. Low-fat dairy consumption had no effect on IL-6, monocyte chemoattractant protein-1, intracellular adhesion molecule-1 and vascular cell adhesion molecule-1 concentrations. The present results indicate that in overweight and obese subjects, low-fat dairy consumption for 8 weeks may increase concentrations of s-TNFR compared with carbohydrate-rich product consumption, but that it has no effects on other markers of chronic inflammation and endothelial function.

  8. 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.

  9. The importance of taste on dietary choice, behaviour and intake in a group of young adults.

    Science.gov (United States)

    Kourouniotis, S; Keast, R S J; Riddell, L J; Lacy, K; Thorpe, M G; Cicerale, S

    2016-08-01

    The 'taste of food' plays an important role in food choice. Furthermore, foods high in fat, sugar and salt are highly palatable and associated with increased food consumption. Research exploring taste importance on dietary choice, behaviour and intake is limited, particularly in young adults. Therefore, in this study a total of 1306 Australian university students completed questionnaires assessing dietary behaviors (such as how important taste was on food choice) and frequency of food consumption over the prior month. Diet quality was also assessed using a dietary guideline index. Participants had a mean age of 20 ± 5 years, Body Mass Index (BMI) of 22 ± 3 kg/m(2), 79% were female and 84% Australian. Taste was rated as being a very or extremely important factor for food choice by 82% of participants. Participants who rated taste as highly important, had a poorer diet quality (p = 0.001) and were more likely to consume less fruit (p = 0.03) and vegetables (p = 0.05). Furthermore, they were significantly more likely to consume foods high in fat, sugar and salt, including chocolate and confectionary, cakes and puddings, sweet pastries, biscuits, meat pies, pizza, hot chips, potato chips, takeaway meals, soft drink, cordial and fruit juice (p = 0.001-0.02). They were also more likely to consider avoiding adding salt to cooking (p = 0.02) and adding sugar to tea or coffee (p = 0.01) as less important for health. These findings suggest that the importance individuals place on taste plays an important role in influencing food choice, dietary behaviors and intake.

  10. 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

  11. The Influence on 1-hour Postprandial Blood Glucose after Different Snacks with Same Energy in Diabetes%相同能量不同配方加餐对糖尿病患者餐后1小时血糖的影响

    Institute of Scientific and Technical Information of China (English)

    关向东; 杨锡仪; 于芳; 苏运辉; 麦泳仪

    2014-01-01

    目的:探索相同能量不同配方加餐对糖尿病患者餐后1 h血糖的影响。方法:将96例糖尿病患者随机分为四组,分别于早餐后2h给予四种能量相同的不同配方加餐,并对四组糖尿病患者试验前后的血糖值进行比较。结果:高纤饼干加餐后1 h血糖与加餐前血糖比较差异有统计学意义(P0.05)。结论:不同配方加餐对餐后1 h血糖有不同影响,加餐中脂肪、纤维含量较高者加餐后血糖相对较好。%To explore the influence on 1-hour postprandial blood glucose after different snacks with same energy in diabetes.Method:96 diabetic patients were randomly divided into 4 groups.Four different snack with same energy were given to 4 groups respectively 2 hours after breakfast.Result:The 1-hour postprandial blood glucose with snack of high-fiber biscuit were significantly better than postprandial blood glucose,the difference was statistically significant(P0.05). Conclusion:There are different effects on 1-hour postprandial blood glucose with different snacks.The postprandial blood glucose after snack with higher fat and fiber content are much better.

  12. Are high-fat, high-sugar foods and diets conducive to obesity?

    Science.gov (United States)

    Gibson, S A

    1996-09-01

    Restriction of both dietary fat and extrinsic sugars is standard advice for weight reduction. It has been suggested that foods, and diets, that combine high levels of sugars and fat particularly contribute to overconsumption. Weighed dietary data on 1087 men and 1110 women aged 16-64 who took part in the Dietary and Nutritional Survey of British Adults were examined for evidence of this hypothesis. Consumption of the main sugary fatty foods (cakes, biscuits, confectionery and puddings) averaged 12% of energy for men, 14.9% for women. Intake of these foods (as a proportion of total energy) was inversely related to BMI (adjusted for age and smoking). After exclusion of the substantial number who were dieting or unwell or who may have under-reported their intakes, the association remained significant only in men. Consumption of sugary fatty foods showed a positive association with intakes of fibre, a negative association with vegetables and no relationship with percentage of energy from fat. For the investigation of diet composition, men and women were divided into four groups, high or low in extrinsic sugars energy (cut point 15%) and fat energy (cut point 40%). For men consuming high fat diets (> 40% energy) mean BMI was higher in the low sugar group. After exclusion of dieters and unwell, men with low sugar intakes still had a higher mean BMI than men with high sugar intakes. BMI and extrinsic sugars energy were still negatively but weakly correlated (r = -0.10; P fat intake, and dieting/under-reporting. In conclusion, there is little evidence in this cross-sectional survey that either sugary fatty foods, or diets high in sugars, are associated with obesity. Rather, sugars appear to have a weak negative association with BMI that is not totally explained by confounders such as dieting, under-reporting or the inverse correlation between energy from sugars and fat.

  13. A cafeteria diet modifies the response to chronic variable stress in rats.

    Science.gov (United States)

    Zeeni, N; Daher, C; Fromentin, G; Tome, D; Darcel, N; Chaumontet, C

    2013-03-01

    Stress is known to lead to metabolic and behavioral changes. To study the possible relationships between stress and dietary intake, male Sprague-Dawley rats were fed one of three diets for 6 weeks: high carbohydrate (HC), high fat (HF), or "Cafeteria" (CAF) (Standard HC plus a choice of highly palatable cafeteria foods: chocolate, biscuits, and peanut butter). After the first 3 weeks, half of the animals from each group (experimental groups) were stressed daily using a chronic variable stress (CVS) paradigm, while the other half of the animals (control groups) were kept undisturbed. Rats were sacrificed at the end of the 6-week period. The effects of stress and dietary intake on animal adiposity, serum lipids, and corticosterone were analyzed. Results showed that both chronic stress and CAF diet resulted in elevated total cholesterol, increased low-density lipoprotein (LDL), and lower high-density lipoprotein (HDL). In addition, increases in body weight, food intake, and intra-abdominal fat were observed in the CAF group compared with the other dietary groups. In addition, there was a significant interaction between stress and diet on serum corticosterone levels, which manifest as an increase in corticosterone levels in stressed rats relative to non-stressed controls in the HC and HF groups but not in the CAF group. These results show that a highly palatable diet, offering a choice of food items, is associated with a reduction in the response to CVS and could validate a stressor-induced preference for comfort food that in turn could increase body weight.

  14. Genetic variation in the fat mass and obesity-associated gene (FTO in association with food preferences in healthy adults

    Directory of Open Access Journals (Sweden)

    Louise Brunkwall

    2013-04-01

    Full Text Available Background: Earlier studies have indicated that the fat mass and obesity-associated gene (FTO is not only associated with BMI and weight but also with appetite and dietary intake. Objectives: We investigated if the FTO rs9939609 associates with food preferences in healthy adults with no cancer, cardiovascular disease, or diabetes. Additionally, we challenged the question if the associations are modified by obesity status (BMI ≤25 or >25 kg/m2. Design: The analyses are made with 22,799 individuals from the Swedish population-based Malmö Diet and Cancer Cohort Study, who were born between 1923 and 1945. To investigate food preference, 27 food groups conducted from a modified diet history method including a 7-day registration of cooked meals and cold beverages were used in the analyses. Bonferroni correction was used to correct for multiple testing, resulting in a cut-off value for significance level of p<0.002. Results: We observed that the obesity susceptible A-allele carriers reported a higher consumption of biscuits and pastry but lower consumption of soft drinks (P for trend <0.0001 for both as compared to TT genotype carriers. In contrast to our hypothesis, the results did not significantly differ depending on obesity status except for consumption of juice, where only the overweight individuals with A-allele had a higher consumption as compared to TT carriers (P for interaction=0.04. Conclusion: Our results indicate that the FTO A-allele may associate with certain food preference and in particular with certain energy-dense foods.

  15. Nutritional aspects of depression.

    Science.gov (United States)

    Lang, Undine E; Beglinger, Christoph; Schweinfurth, Nina; Walter, Marc; Borgwardt, Stefan

    2015-01-01

    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.

  16. Bovine milk usage and feeding practices for infants in India

    Directory of Open Access Journals (Sweden)

    Meha Mayuri

    2012-01-01

    Full Text Available Background: 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. Objective: 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. Materials and Methods: 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. Results: 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. Conclusion: 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.

  17. Development of food-based complementary feeding recommendations for 9- to 11-month-old peri-urban Indonesian infants using linear programming.

    Science.gov (United States)

    Santika, Otte; Fahmida, Umi; Ferguson, Elaine L

    2009-01-01

    Effective population-specific, food-based complementary feeding recommendations (CFR) are required to combat micronutrient deficiencies. To facilitate their formulation, a modeling approach was recently developed. However, it has not yet been used in practice. This study therefore aimed to use this approach to develop CFR for 9- to 11-mo-old Indonesian infants and to identify nutrients that will likely remain low in their diets. The CFR were developed using a 4-phase approach based on linear and goal programming. Model parameters were defined using dietary data collected in a cross-sectional survey of 9- to 11-mo-old infants (n = 100) living in the Bogor District, West-Java, Indonesia and a market survey of 3 local markets. Results showed theoretical iron requirements could not be achieved using local food sources (highest level achievable, 63% of recommendations) and adequate levels of iron, niacin, zinc, and calcium were difficult to achieve. Fortified foods, meatballs, chicken liver, eggs, tempe-tofu, banana, and spinach were the best local food sources to improve dietary quality. The final CFR were: breast-feed on demand, provide 3 meals/d, of which 1 is a fortified infant cereal; > or = 5 servings/wk of tempe/tofu; > or = 3 servings/wk of animal-source foods, of which 2 servings/wk are chicken liver; vegetables, daily; snacks, 2 times/d, including > or = 2 servings/wk of banana; and > or = 4 servings/wk of fortified-biscuits. Results showed that the approach can be used to objectively formulate population-specific CFR and identify key problem nutrients to strengthen nutrition program planning and policy decisions. Before recommending these CFR, their long-term acceptability, affordability, and effectiveness should be assessed.

  18. 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)

    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

  19. 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.

  20. The HEALTHGRAIN definition of ‘whole grain’

    Directory of Open Access Journals (Sweden)

    Jan Willem van der Kamp

    2014-02-01

    Full Text Available 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 number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, however, no legally endorsed definition of wholegrain flour and products exists. Current definitions are often incomplete, lacking descriptions of the included grains and the permitted flour manufacturing processes. The consortium of the HEALTHGRAIN EU project (FP6-514008, 2005–2010 identified the need for developing a definition of whole grain with the following scope: 1 more comprehensive than current definitions in most EU countries; 2 one definition for Europe – when possible equal to definitions outside Europe; 3 reflecting current industrial practices for production of flours and consumer products; 4 useful in the context of nutritional guidelines and for labelling purposes. The definition was developed in a range of discussion meetings and consultations and was launched in 2010 at the end of the HEALTHGRAIN project. The grains included are specified: a wide range of cereal grains from the Poaceae family, and the pseudo-cereals amaranth, buckwheat, quinoa, and wild rice. The definition also describes manufacturing processes allowed for producing wholegrain flours. This paper compares the HEALTHGRAIN definition with previous definitions, provides more comprehensive explanations than in the definition itself regarding the inclusion of specific grains, and sets out the permitted flour manufacturing processes.

  1. Determination of melamine in milk-based products and other food and beverage products by ion-pair liquid chromatography-tandem mass spectrometry

    International Nuclear Information System (INIS)

    This paper describes a fast method for the sensitive and selective determination of melamine in a wide range of food matrices, including several milk-based products. The method involves an extraction with aqueous 1% trichloroacetic acid before the injection of the 10-fold diluted extract into the liquid chromatography-electrospray tandem mass spectrometry (LC-ESI-MS/MS) system, using labelled melamine as the internal standard. As melamine is present in aqueous media in the cationic form, the chromatographic separation in reversed-phase LC requires the use of anionic ion-pair reagents, such as tridecafluoroheptanoic acid (THFA). This allows a satisfactory chromatographic retention and peak shape in all the types of food samples investigated. The method has been validated in six food matrices (biscuit, dry pasta and four milk-based products) by means of recovery experiments in samples spiked at 1 and 5 mg kg-1. Average recoveries (n = 5) ranged from 77% to 100%, with excellent precision (RSDs lower than 5%) and limits of detection between 0.01 and 0.1 mg kg-1. In addition, accuracy and robustness of the method was proven in different soya-based matrices by means of quality control (QC) sample analysis. QC recoveries, at 1 and 2.5 mg kg-1, were satisfactory, ranging from 79% to 110%. The method developed in this work has been applied to the determination of melamine in different types of food samples. All detections were confirmed by acquiring two MS/MS transitions (127 > 85 for quantification; 127 > 68 for confirmation) and comparing their ion intensity ratio with that of reference standards. Accuracy of the method was also assessed by applying it to a milk-based product and a baking mix material as part of an EU proficiency test, in which highly satisfactory results were obtained.

  2. 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. PMID:20028601

  3. Technical constraints in the development of reduced-fat bakery products.

    Science.gov (United States)

    Sharp, T

    2001-11-01

    The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing significant amounts of fat to the population's dietary intake. Face-to-face interviews were conducted with contacts in the technical community of the baking industry, who were usually working in technical and new-product development functions. A discussion guide was developed to cover the main lines of enquiry. The companies selected were ingredient suppliers (eight), manufacturers (twelve) and retailers (four) and so represented each step of the food supply chain. In brief, results showed that current labelling rules were too stringent, and constrained development of reduced-fat bakery products. Products with lower fat levels are harder to make due to altered handling and processing properties. Their quality is usually poorer than standard products, particularly for flavour, texture and mouthfeel. The perception of freshness is reduced and product shelf-life may consequently be shorter. For the product developer, there are relatively few ingredients that can be used in place of fat, and knowledge of how they work is limited, which inhibits product development. There is no identifiable source of technical knowledge in this field. Consumers perceive reduced-fat bakery products to be of lower quality and are generally unwilling to pay higher prices than for standard products. PMID:12069402

  4. Comparison of essential oil composition and antimicrobial activity of Coriandrum sativum L. extracted by hydrodistillation and microwave-assisted hydrodistillation.

    Science.gov (United States)

    Sourmaghi, Mohammad Hossein Salehi; Kiaee, Gita; Golfakhrabadi, Fereshteh; Jamalifar, Hossein; Khanavi, Mahnaz

    2015-04-01

    Coriander (Coriandrum sativum L.), is an annual herb in the Apiaceae family which disperses in Mediterranean and Middle Eastern regions. The Coriander essential oil has been used in food products, perfumes, cosmetics and pharmaceutical industries for its flavor and odor. In Iran, fruits of Coriander used in pickle, curry powders, sausages, cakes, pastries, biscuits and buns. The aim of this study was to investigate microwave radiation effects on quality, quantity and antimicrobial activity of essential oil of Coriander fruits. The essential oils were obtained from the Coriander fruits by hydrodistillation (HD) and Microwave-assisted hydrodistillation (MAHD) then, the oils were analyzed by GC and GC-MS. Antimicrobial activities of essential oils were evaluated against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans by microdilution method. The results indicated that the HD and MAHD essential oils (EO) were dominated by monoterpenoids such as linalool, geranyl acetate and γ-terpinene. The major compound in both EO was linalool which its amount in HD and MAHD was 63 % and 66 %, respectively. The total amount of monoterpenes hydrocarbons in HD EO differ significantly with the amount in MAHD EO (12.56 % compare to 1.82 %). HD EO showed greater activity against Staphylococcus aureus and Candida albicans than MAHD EO. Moreover, their activities against Ecoli and P. aeruginosa were the same with Minimum Inhibitory Concentration (MIC) 0.781 and 6.25 μL mL(-1), respectively. By using MAHD method, it was superior in terms of saving energy and extraction time, although the oil yield and total composition decrease by using this method. PMID:25829632

  5. LIPGENE food-exchange model for alteration of dietary fat quantity and quality in free-living participants from eight European countries.

    Science.gov (United States)

    Shaw, Danielle I; Tierney, Audrey C; McCarthy, Sinead; Upritchard, Jane; Vermunt, Susan; Gulseth, Hanne L; Drevon, Christian A; Blaak, Ellen E; Saris, Wim H M; Karlström, Brita; Helal, Olfa; Defoort, Catherine; Gallego, Raquel; López-Miranda, José; Siedlecka, Dominika; Malczewska-Malec, Małgorzata; Roche, Helen M; Lovegrove, Julie A

    2009-03-01

    Controlled human intervention trials are required to confirm the hypothesis that dietary fat quality may influence insulin action. The aim was to develop a food-exchange model, suitable for use in free-living volunteers, to investigate the effects of four experimental diets distinct in fat quantity and quality: high SFA (HSFA); high MUFA (HMUFA) and two low-fat (LF) diets, one supplemented with 1.24 g EPA and DHA/d (LFn-3). A theoretical food-exchange model was developed. The average quantity of exchangeable fat was calculated as the sum of fat provided by added fats (spreads and oils), milk, cheese, biscuits, cakes, buns and pastries using data from the National Diet and Nutrition Survey of UK adults. Most of the exchangeable fat was replaced by specifically designed study foods. Also critical to the model was the use of carbohydrate exchanges to ensure the diets were isoenergetic. Volunteers from eight centres across Europe completed the dietary intervention. Results indicated that compositional targets were largely achieved with significant differences in fat quantity between the high-fat diets (39.9 (sem 0.6) and 38.9 (sem 0.51) percentage energy (%E) from fat for the HSFA and HMUFA diets respectively) and the low-fat diets (29.6 (sem 0.6) and 29.1 (sem 0.5) %E from fat for the LF and LFn-3 diets respectively) and fat quality (17.5 (sem 0.3) and 10.4 (sem 0.2) %E from SFA and 12.7 (sem 0.3) and 18.7 (sem 0.4) %E MUFA for the HSFA and HMUFA diets respectively). In conclusion, a robust, flexible food-exchange model was developed and implemented successfully in the LIPGENE dietary intervention trial. PMID:18680629

  6. 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.

  7. Origin and evolutionary plasticity of the gastric caecum in sea urchins (Echinodermata: Echinoidea

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    Rolet Gauthier

    2010-10-01

    Full Text Available Abstract Background The digestive tract of many metazoan invertebrates is characterized by the presence of caeca or diverticula that serve secretory and/or absorptive functions. With the development of various feeding habits, distinctive digestive organs may be present in certain taxa. This also holds true for sea urchins (Echinodermata: Echinoidea, in which a highly specialized gastric caecum can be found in members of a derived subgroup, the Irregularia (cake urchins, sea biscuits, sand dollars, heart urchins, and related forms. As such a specialized caecum has not been reported from "regular" sea urchin taxa, the aim of this study was to elucidate its evolutionary origin. Results Using morphological data derived from dissection, magnetic resonance imaging, and extensive literature studies, we compare the digestive tract of 168 echinoid species belonging to 51 extant families. Based on a number of characters such as topography, general morphology, mesenterial suspension, and integration into the haemal system, we homologize the gastric caecum with the more or less pronounced dilation of the anterior stomach that is observed in most "regular" sea urchin taxa. In the Irregularia, a gastric caecum can be found in all taxa except in the Laganina and Scutellina. It is also undeveloped in certain spatangoid species. Conclusions According to our findings, the sea urchin gastric caecum most likely constitutes a synapomorphy of the Euechinoidea. Its occurrence in "regular" euechinoids is linked to the presence of an additional festoon of the anterior stomach in ambulacrum III. Both structures, the additional festoon and the gastric caecum, are absent in the sister taxon to the Euechinoidea, the Cidaroida. Since the degree of specialization of the gastric caecum is most pronounced in the predominantly sediment-burrowing irregular taxa, we hypothesize that its evolution is closely linked to the development of more elaborate infaunal lifestyles. We

  8. Development of complementary feeding recommendations for 12-23-month-old children from low and middle socio-economic status in West Java, Indonesia: contribution of fortified foods towards meeting the nutrient requirement.

    Science.gov (United States)

    Fahmida, Umi; Santika, Otte

    2016-07-01

    Inadequate nutrient intake as part of a complementary feeding diet is attributable to poor feeding practices and poor access to nutritious foods. Household socio-economic situation (SES) has an influence on food expenditure and access to locally available, nutrient-dense foods and fortified foods. This study aimed to develop and compare complementary feeding recommendations (CFR) for 12-23-month-old children in different SES and evaluate the contribution of fortified foods in meeting nutrient requirements. A cross-sectional survey was conducted in low and medium SES households (n 114/group) in urban Bandung district, West Java province, Indonesia. Food pattern, portion size and affordability were assessed, and CFR were developed for the low SES (LSES) and middle SES (MSES) using a linear programming (LP) approach; two models - with and without fortified foods - were run using LP, and the contribution of fortified foods in the final CFR was identified. Milk products, fortified biscuits and manufactured infant cereals were the most locally available and consumed fortified foods in the market. With the inclusion of fortified foods, problem nutrients were thiamin in LSES and folate and thiamin in MSES groups. Without fortified foods, more problem nutrients were identified in LSES, that is, Ca, Fe, Zn, niacin and thiamin. As MSES consumed more fortified foods, removing fortified foods was not possible, because most of the micronutrient-dense foods were removed from their food basket. There were comparable nutrient adequacy and problem nutrients between LSES and MSES when fortified foods were included. Exclusion of fortified foods in LSES was associated with more problem nutrients in the complementary feeding diet.

  9. Effect of Nutritional Habits on Dental Caries in Permanent Den¬tition among Schoolchildren Aged 10-12 Years: A Zero-In-flated Generalized Poisson Regression Model Approach

    Directory of Open Access Journals (Sweden)

    Afshin ALMASI

    2016-03-01

    Full Text Available Background: The aim of this study was to assess the associations between nutrition and dental caries in permanent dentition among schoolchildren.Methods: A cross-sectional survey was undertaken on 698 schoolchildren aged 10 to 12 yr from a random sample of primary schools in Kermanshah, western Iran, in 2014. The study was based on the data obtained from the questionnaire containing information on nutritional habits and the outcome of decayed/missing/filled teeth (DMFT index. The association between predictors and dental caries was modeled using the Zero Inflated Generalized Poisson (ZIGP regression model.Results: Fourteen percent of the children were caries free. The model was shown that in female children, the odds of being in a caries susceptible sub-group was 1.23(95% CI: 1.08-1.51 times more likely than boys (P=0.041. Additionally, mean caries count in children who consumed the fizzy soft beverages and sweet biscuits more than once daily was 1.41(95% CI: 1.19-1.63 and 1.27 (95% CI: 1.18-1.37 times more than children that were in category of less than 3 times a week or never, respectively.Conclusions: Girls were at a higher risk of caries than boys were. Since our study showed that nutritional status may have significant effect on caries in permanent teeth, we recommend that health promotion activities in school should be emphasized on healthful eating practices; especially limiting beverages containing sugar to only occasionally between meals. Keywords: Nutritional habits, Dental caries, Zero Inflated Generalized Poisson regression model, Schoolchildren

  10. Sweetening yoghurt with glucose, but not with saccharin, promotes weight gain and increased fat pad mass in rats.

    Science.gov (United States)

    Boakes, Robert A; Kendig, Michael D; Martire, Sarah I; Rooney, Kieron B

    2016-10-01

    The claim that non-nutritive sweeteners accelerate body weight gain by disrupting sweet-calorie associations was tested in two experiments using rats. The experiments were modelled on a key study from a series of experiments reporting greater body weight gain in rats fed yoghurt sweetened with saccharin than with glucose (Swithers & Davidson, 2008). Both of the current experiments likewise compared groups fed saccharin- or glucose-sweetened yoghurt in addition to chow and water, while Experiment 1 included a third group (Control) given unsweetened yoghurt. In Experiment 1, but not in Experiment 2, rats were initially exposed to both saccharin- and glucose-sweetened yoghurts to assess their relative palatability. We also tested whether the provision of an energy-dense sweet biscuit would augment any effects of saccharin on food intake and weight gain, as seemingly predicted by Swithers and Davidson (2008). In Experiment 1 there were no differences in body weight gain or fat pad mass between the Saccharin and Control group, whereas the Glucose group was the heaviest by the final 5 weeks and at cull had the largest fat pads. Greater acceptance of saccharin predicted more weight gain over the whole experiment. Consistent with past reports, fasting blood glucose and insulin measures did not differ between the Saccharin and Control groups, but suggested some impairment of insulin sensitivity in the Glucose group. Experiment 2 found similar effects of glucose on fat mass, but not on body weight gain. In summary, adding saccharin had no detectable effects on body-weight regulation, whereas the effects of glucose on fat pad mass were consistent with previous studies reporting more harmful effects of sugars compared to non-nutritive sweeteners. PMID:27189382

  11. The HEALTHGRAIN definition of 'whole grain'.

    Science.gov (United States)

    van der Kamp, Jan Willem; Poutanen, Kaisa; Seal, Chris J; Richardson, David 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 number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, however, no legally endorsed definition of wholegrain flour and products exists. Current definitions are often incomplete, lacking descriptions of the included grains and the permitted flour manufacturing processes. The consortium of the HEALTHGRAIN EU project (FP6-514008, 2005-2010) identified the need for developing a definition of whole grain with the following scope: 1) more comprehensive than current definitions in most EU countries; 2) one definition for Europe - when possible equal to definitions outside Europe; 3) reflecting current industrial practices for production of flours and consumer products; 4) useful in the context of nutritional guidelines and for labelling purposes. The definition was developed in a range of discussion meetings and consultations and was launched in 2010 at the end of the HEALTHGRAIN project. The grains included are specified: a wide range of cereal grains from the Poaceae family, and the pseudo-cereals amaranth, buckwheat, quinoa, and wild rice. The definition also describes manufacturing processes allowed for producing wholegrain flours. This paper compares the HEALTHGRAIN definition with previous definitions, provides more comprehensive explanations than in the definition itself regarding the inclusion of specific grains, and sets out the permitted flour manufacturing processes. PMID:24505218

  12. Dietary intake and food sources of added sugar in the Australian population.

    Science.gov (United States)

    Lei, Linggang; Rangan, Anna; Flood, Victoria M; Louie, Jimmy Chun Yu

    2016-03-14

    Previous studies in Australian children/adolescents and adults examining added sugar (AS) intake were based on now out-of-date national surveys. We aimed to examine the AS and free sugar (FS) intakes and the main food sources of AS among Australians, using plausible dietary data collected by a multiple-pass, 24-h recall, from the 2011-12 Australian Health Survey respondents (n 8202). AS and FS intakes were estimated using a previously published method, and as defined by the WHO, respectively. Food groups contributing to the AS intake were described and compared by age group and sex by one-way ANOVA. Linear regression was used to test for trends across age groups. Usual intake of FS (as percentage energy (%EFS)) was computed using a published method and compared with the WHO cut-off of Sugar-sweetened beverages accounted for the greatest proportion of the AS intake of the Australian population (21·4 (sd 30·1)%), followed by sugar and sweet spreads (16·3 (SD 24·5)%) and cakes, biscuits, pastries and batter-based products (15·7 (sd 24·4)%). More than half of the study population exceeded the WHO's cut-off for FS, especially children and adolescents. Overall, 80-90% of the daily AS intake came from high-sugar energy-dense and/or nutrient-poor foods. To conclude, the majority of Australian adults and children exceed the WHO recommendation for FS intake. Efforts to reduce AS intake should focus on energy-dense and/or nutrient-poor foods.

  13. Assessing the children's views on foods and consumption of selected food groups: outcome from focus group approach.

    Science.gov (United States)

    Sharif Ishak, Sharifah Intan Zainun; Shohaimi, Shamarina; Kandiah, Mirnalini

    2013-04-01

    The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity. PMID:23610606

  14. Microbiological and Chemical Quality of Water in Food Industries with Low Content of Water at End Products

    Directory of Open Access Journals (Sweden)

    Sh Nazmara

    2009-03-01

    Full Text Available "n "nBackground and Objectives: In the production of some high-consumed food products like cake, biscuit, chocolate and spaghetti water is used in the preparing of primary material and in the kneading processes. At the present study microbiological and chemical quality of consumed water in food industries of East Azerbaijan Province were studied."nMaterials and Methods: Eleven factories with different products were selected. Water samples were collected and analyzed regarding the microbiological contamination and chemical parameters, and heavy metals. In addition, condition of water quality in selected industry was surveyed during the summer."nResults: According to the results, monitoring of water quality in the studied industries is not suitable. The chemical characteristics of consumed water in those industries had major differences. Ni, Cr, Zn, Fe and Mn were present in all analyzed water but in lower concentration than national Maximum Contaminant Level (MCL. Pb was measured in higher concentration than MCL in spaghetti factory no. 2 and close to MCL in wiener and frankfurter and sugar industries. Cd was close to MCL in spaghetti factory no. 2 and wiener and frankfurter industries."nConclusion: It was concluded that for the safety and health of food products the food industries should use the public water supply system as water source at least in food processing units or in the units of preparing of primary materials. Also for the preventing of chemical pollution of food products it is necessary, pay more attention to the subject of water quality control according to the special water standard of food industries, and using less volume of water in some food industry isn.t acceptable reason for neglecting of water quality monitoring and assessing. In addition it is required to analyze heavy metals in the final products of those industries.

  15. Evaluation of the effectiveness of a nutrition education intervention performed by primary school teachers

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    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.

  16. Dietary Pattern Trajectories from 6 to 12 Months of Age in a Multi-Ethnic Asian Cohort

    Directory of Open Access Journals (Sweden)

    Geraldine Huini Lim

    2016-06-01

    Full Text Available 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, Guidelines: 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 < 0.05 for all. Changes in trajectories over time were small. Hence, dietary patterns established during weaning are strongly influenced by maternal socio-demographic factors and remain stable over the first year of life.

  17. 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

    2016-01-01

    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, Guidelines: 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 < 0.05 for all). Changes in trajectories over time were small. Hence, dietary patterns established during weaning are strongly influenced by maternal socio-demographic factors and remain stable over the first year of life. PMID:27314387

  18. Easy to open? Exploring the 'openability' of hospital food and beverage packaging by older adults.

    Science.gov (United States)

    Bell, Alison F; Walton, Karen L; Tapsell, Linda C

    2016-03-01

    Food is increasingly a packaged commodity, both in the community and in institutionalised settings such as hospitals, where many older people are malnourished. Previous research with patients aged over 65 years in NSW public hospitals identified difficulties opening milk, water, juices, cereal and tetra packs. The aim of this paper was to assess the ability of well older people living in the community to open food and beverage items routinely used in NSW hospitals in order to gain further insights into the older person/pack interaction and the role of hand and finger strength in pack opening. A sample of 40 older people in good health aged over 65 years from 3 community settings participated in the study. The attempts at pack opening were observed, the time taken to open the pack was measured and the correlation between grip and pinch strengths with opening times was determined. Tetra packs, water bottles, cereal, fruit cups, desserts, biscuits and cheese portions appeared to be the most difficult food products to open. Ten percent of the sample could not open the water bottles and 39% could not open cheese portions. The results were consistent with the previous research involving hospitalised older adults, adding emphasis to the conclusion that food and beverage packaging can be a potential barrier to adequate nutrition when particular types of packaged products are used in hospitals or the community. The ageing population is rapidly becoming a larger and more important group to consider in the provision of goods and services. Designers, manufacturers and providers of food and beverage products need to consider the needs and abilities of these older consumers to ensure good 'openability' and promote adequate nutritional intakes.

  19. 难消化淀粉的功能及其食品中的应用%Study on Function and Application of Indigestible Starch Food

    Institute of Scientific and Technical Information of China (English)

    欧仕益; 傅亮; 黄才欢; 朱新贵

    2001-01-01

    Enzyme - resistant starch (RS) refers to starch that is indigestible in small intestine and is fermented in colon by micro biota. Compared with non - starchpolysaccharides, RS has had higher fermentation rate (almostcompletely fermented) and produced more butyric acid when fermented in colon. RSintake could lower postprandial serum glucose and HDL cholesterol, protect against colon cancer and colitis, and promote the growth of probiotics. Its physiscal properties were found similar to those of common starch and the addition of RS would not change the color and texture of foods. Today, many kinds of RS - fortified foods have been prepared for consumers such as bread, buns, breakfast cereals, extruded foods, snacks, pasta, biscuits, yoghurt, ice cream, confectionary and beverages etc.%难消化淀粉是指难以被小肠吸收消化的淀粉,它能被结肠微生物发酵产生许多独特的生理作用;如抑制膳后血糖升高、防治肠胃疾病、降低血清胆固醇含量、促进益生菌的繁殖等。与膳食纤维相比,其发酵率更高,产生的丁酸更多。难消化淀粉的物性与普通淀粉相似,添加到食品后不会改变食品的颜色和质地。在国外,难消化淀粉已应用到许多食品中。

  20. A review of acrylamide: an industry perspective on research, analysis, formation, and control.

    Science.gov (United States)

    Taeymans, Dominique; Wood, John; Ashby, Peter; Blank, Imre; Studer, Alfred; Stadler, Richard H; Gondé, Pierre; Van Eijck, Paul; Lalljie, Sam; Lingnert, Hans; Lindblom, Marianne; Matissek, Reinhard; Müller, Detflef; Tallmadge, Dan; O'Brien, John; Thompson, Sara; Silvani, David; Whitmore, Tricia

    2004-01-01

    Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamides are in water and wastewater treatment processes, pulp and paper processing, and mining and mineral processing. The announcement by the Swedish National Food Administration in April 2002 of the presence of acrylamide predominantly in heat-treated carbohydrate-rich foods sparked intensive investigations into acrylamide, encompassing the occurrence, chemistry, agricultural practices, and toxicology, in order to establish if there is a potential risk to human health from the presence of this contaminant in the human diet. The link of acrylamide in foods to the Maillard reaction and, in particular, to the amino acid asparagine has been a major step forward in elucidating the first feasible chemical route of formation during the preparation and processing of food. Other probably minor pathways have also been proposed, including acrolein and acrylic acid. This review addresses the analytical and mechanistic aspects of the acrylamide issue and summarizes the progress made to date by the European food industries in these key areas. Essentially, it presents experimental results generated under laboratory model conditions, as well as under actual food processing conditions covering different food categories, such as potatoes, biscuits, cereals, and coffee. Since acrylamide formation is closely linked to food composition, factors such as the presence of sugars and availability of free amino acids are also considered. Many new findings that contribute towards a better understanding of the formation and presence of acrylamide in foods are presented. Many national authorities across the world are assessing the dietary exposure of consumers to acrylamide, and scientific projects have commenced to gather new information about the toxicology of acrylamide. These are expected to provide

  1. Short exposure to a diet rich in both fat and sugar or sugar alone impairs place, but not object recognition memory in rats.

    Science.gov (United States)

    Beilharz, Jessica E; Maniam, Jayanthi; Morris, Margaret J

    2014-03-01

    High energy diets have been shown to impair cognition however, the rapidity of these effects, and the dietary component/s responsible are currently unclear. We conducted two experiments in rats to examine the effects of short-term exposure to a diet rich in sugar and fat or rich in sugar on object (perirhinal-dependent) and place (hippocampal-dependent) recognition memory, and the role of inflammatory mediators in these responses. In Experiment 1, rats fed a cafeteria style diet containing chow supplemented with lard, cakes, biscuits, and a 10% sucrose solution performed worse on the place, but not the object recognition task, than chow fed control rats when tested after 5, 11, and 20 days. In Experiment 2, rats fed the cafeteria style diet either with or without sucrose and rats fed chow supplemented with sucrose also performed worse on the place, but not the object recognition task when tested after 5, 11, and 20 days. Rats fed the cafeteria diets consumed five times more energy than control rats and exhibited increased plasma leptin, insulin and triglyceride concentrations; these were not affected in the sucrose only rats. Rats exposed to sucrose exhibited both increased hippocampal inflammation (TNF-α and IL-1β mRNA) and oxidative stress, as indicated by an upregulation of NRF1 mRNA compared to control rats. In contrast, these markers were not significantly elevated in rats that received the cafeteria diet without added sucrose. Hippocampal BDNF and neuritin mRNA were similar across all groups. These results show that relatively short exposures to diets rich in both fat and sugar or rich in sugar, impair hippocampal-dependent place recognition memory prior to the emergence of weight differences, and suggest a role for oxidative stress and neuroinflammation in this impairment. PMID:24309633

  2. 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.

  3. I Hear You Eat and Speak: Automatic Recognition of Eating Condition and Food Type, Use-Cases, and Impact on ASR Performance.

    Science.gov (United States)

    Hantke, Simone; Weninger, Felix; Kurle, Richard; Ringeval, Fabien; Batliner, Anton; Mousa, Amr El-Desoky; Schuller, Björn

    2016-01-01

    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. PMID:27176486

  4. Development of complementary feeding recommendations for 12-23-month-old children from low and middle socio-economic status in West Java, Indonesia: contribution of fortified foods towards meeting the nutrient requirement.

    Science.gov (United States)

    Fahmida, Umi; Santika, Otte

    2016-07-01

    Inadequate nutrient intake as part of a complementary feeding diet is attributable to poor feeding practices and poor access to nutritious foods. Household socio-economic situation (SES) has an influence on food expenditure and access to locally available, nutrient-dense foods and fortified foods. This study aimed to develop and compare complementary feeding recommendations (CFR) for 12-23-month-old children in different SES and evaluate the contribution of fortified foods in meeting nutrient requirements. A cross-sectional survey was conducted in low and medium SES households (n 114/group) in urban Bandung district, West Java province, Indonesia. Food pattern, portion size and affordability were assessed, and CFR were developed for the low SES (LSES) and middle SES (MSES) using a linear programming (LP) approach; two models - with and without fortified foods - were run using LP, and the contribution of fortified foods in the final CFR was identified. Milk products, fortified biscuits and manufactured infant cereals were the most locally available and consumed fortified foods in the market. With the inclusion of fortified foods, problem nutrients were thiamin in LSES and folate and thiamin in MSES groups. Without fortified foods, more problem nutrients were identified in LSES, that is, Ca, Fe, Zn, niacin and thiamin. As MSES consumed more fortified foods, removing fortified foods was not possible, because most of the micronutrient-dense foods were removed from their food basket. There were comparable nutrient adequacy and problem nutrients between LSES and MSES when fortified foods were included. Exclusion of fortified foods in LSES was associated with more problem nutrients in the complementary feeding diet. PMID:27341618

  5. 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.

  6. Ajustamentos nas agroindústrias de biscoitos e massas alimentícias no Brasil, 1995 a 2001

    Directory of Open Access Journals (Sweden)

    Sílvio Ferreira Júnior

    2006-03-01

    Full Text Available Este trabalho objetivou avaliar os ajustamentos ocorridos nos segmentos de biscoitos e massas alimentícias no Brasil, no período de 1995 a 2001, utilizando-se o modelo Estrutura-Conduta-Desempenho, da teoria da Organização Industrial. Os resultados mostram que o novo ambiente competitivo, deflagrado pela desregulamentação setorial e pela abertura comercial, permitiu a intensificação da concorrência e restringiu o poder de mercado das maiores empresas. Os dois segmentos foram obrigados a seguir o processo de adequação às exigências do consumidor, como a melhoria da qualidade, o aumento da variedade e a redução nos preços dos produtos. Todo esse processo foi liderado pelas maiores empresas, que realizaram investimentos em tecnologia e em capacidade produtiva e aumentaram, gradualmente, suas participações no mercado. O resultado desses ajustamentos traduziu-se, portanto, em melhor desempenho econômico e em maior benefício para a sociedade.The present work aimed to evaluate the adjustments occurred in the food sector of biscuit and pastry in Brazil, from 1995 to 2001, using the Structure-Conduct-Performance model of the Industrial Organization theory. The results demonstrated that the new competitive environment, started by the non-regulation in the sector and by the commercial openness, allowed tougher competition and restrained the market power of the major industries. Both segments had to adjust themselves to the demands of the consumer in the market by improving the quality of their products, furnishing a wider variety and reducing their costs. The whole process was led by the major industries, which invested in technology and productive capacity and, continually, increased their participation in the market. Therefore, as a result of these adjustments, there has been an improvement in the economic performance and a greater benefit for society.

  7. [Presence of nitrates and nitrites in baker's products and in certain other flour products].

    Science.gov (United States)

    Nabrzyski, M; Gajewska, R; Ganowiak, Z

    1990-01-01

    The results of the study demonstrated that the content of nitrates and nitrites in various baker's products varied from 0.96 (in wheat rolls and baguettes) to 44.07 mg KO3/kg in pumpernickel bread. In wholemeal bread, village bread, tourist bread, rye brown bread and Graham bread the content of these compounds was from 1.46 to 27.10 mg KNO3/kg. The mean content of nitrites in these bread sorts was 1.76 mg NaNo2/kg, range 0.10-4.40 mg NaNo2/kg. In white wheat flours (Wrocław flour, cake flour and Poznań flour) the content of nitrates ranged from 1.10 to 19.08 mg KNO3/kg, and in the dishes produced from them in household was from 0.50 to 16.33 mg KNO3/kg. The content of nitrites in these flours was in the range from 0.00 to 4.16 mg NaNo2/kg, and in the products prepared from them it was from 0.00 to 1.60 mg NaNO2/kg. Eleven types were tested also of popular biscuits, wafers, gingerbread and hard cakes in which the content of nitrates was from 3.66 to 17.72 mg/kg, and that of nitrites was from 0.00 to 8.80 mg NaNo2/kg. Considering the average consumption of these products per one person in the seashore region and the mean values of nitrates and nitrites it was calculated that they provided daily about 3.9 mg KNO3 and 0.4 NaNo2, that is about 1.8% of nitrates and 7.7% of nitrites consumed by adults in daily food ration.

  8. The extent and nature of food promotion directed to children in Australian supermarkets.

    Science.gov (United States)

    Chapman, Kathy; Nicholas, Penny; Banovic, Debbie; Supramaniam, Rajah

    2006-12-01

    The aim of this study was to describe the nature and amount of sales promotion use on food packaging in selected Australian supermarkets, specifically those directed at children through the use of premium offers, such as giveaways and competitions, and cartoon and movie character promotions. The study also examined the promotion of healthy versus unhealthy foods. Nine supermarkets located across the metropolitan area of Sydney, Australia were surveyed to assess the extent and nature of food promotion directed at children. The number and types of promotions were measured within seven food categories: sweet biscuits, snack foods, confectionery, chips/savoury snacks, cereals, dairy snacks and ice cream. Any foods that utilized promotional tactics were categorized as either healthy or unhealthy, according to set criteria. The study found that within the seven food categories between 9 and 35% of food products used promotional tactics. The use of television, movie celebrities and cartoon characters for promotion was most common, making up 75% of all promotions. Giveaways accounted for 13% of all promotions. When used, giveaways were commonly used in conjunction with another promotional method. Data from this study also confirmed that 82% of all food promotions were for unhealthy foods and only 18% were used to promote healthy foods. However, for dairy snacks and ice cream the majority of promotions, 99 and 65%, respectively, were healthier choices. This was the first study to describe the extent and nature of food promotions used in supermarkets. The promotion of unhealthy foods in supermarkets is common and is one of the many factors contributing to today's obesity promoting environment. Further research is required to determine the impact of food promotions on children's dietary intake, and to determine the most effective ways to restrict the promotion of unhealthy foods. PMID:16885173

  9. The use of multiple imputation method for the validation of 24-h food recalls by part-time observation of dietary intake in school.

    Science.gov (United States)

    Kupek, Emil; de Assis, Maria Alice A

    2016-09-01

    External validation of food recall over 24 h in schoolchildren is often restricted to eating events in schools and is based on direct observation as the reference method. The aim of this study was to estimate the dietary intake out of school, and consequently the bias in such research design based on only part-time validated food recall, using multiple imputation (MI) conditioned on the information on child age, sex, BMI, family income, parental education and the school attended. The previous-day, web-based questionnaire WebCAAFE, structured as six meals/snacks and thirty-two foods/beverage, was answered by a sample of 7-11-year-old Brazilian schoolchildren (n 602) from five public schools. Food/beverage intake recalled by children was compared with the records provided by trained observers during school meals. Sensitivity analysis was performed with artificial data emulating those recalled by children on WebCAAFE in order to evaluate the impact of both differential and non-differential bias. Estimated bias was within ±30 % interval for 84·4 % of the thirty-two foods/beverages evaluated in WebCAAFE, and half of the latter reached statistical significance (P<0·05). Rarely (<3 %) consumed dietary items were often under-reported (fish/seafood, vegetable soup, cheese bread, French fries), whereas some of those most frequently reported (meat, bread/biscuits, fruits) showed large overestimation. Compared with the analysis restricted to fully validated data, MI reduced differential bias in sensitivity analysis but the bias still remained large in most cases. MI provided a suitable statistical framework for part-time validation design of dietary intake over six daily eating events. PMID:27452779

  10. A POW'S STORY

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    C.F. Aquadro

    2012-02-01

    Full Text Available In the interest of authenticity, editing has been kept to a bare minimum. This narrative thusappears in virtually its original form, as written in secret, under difficult conditions. Terminologyis often in the vernacular. Details of regiments, titles and place names may also have beenchanged in the interim. Editor.I was serving with the 4th Brigade, Signallers Company, in No. 1 Platoon attached to the U.M.R., Infantry of the 2nd SA Division, Garrison of Tobruk since March, 1942, until the 18th June, 1942, when Rommel made his last main assault on Tobruk, and the same day we were besieged, besieged for three days. On the 21st of June, our C.O. General Klopper of Tobruk surrendered to the Germans unconditionally. That Sunday morning of the 21st of June, we were ordered to destroy all the equipment we had, which we did thoroughly. At about 9 p.m. German Panzer Units rushed upon us, where we were holding a line on the central perimeter, and from there I was taken prisoner. I had a small valice packed with a change of clothing and shaving outfit, the remainder of my possessions I burnt. We were all lined up in three's about one thousand of us with not many German guards with automatic guns, and in the blistering heat we were marched from the perimeter to the aerodrome a distance of six miles. On this aerodome about 25 000 prisoners were massed including officers, everybody mixed. The same day each prisoner was issued with 1 WB. of water, 1 tin of our bully and two biscuits for the day. It is terribly hot and we have no shelter at all. We slept there in the open that night. 

  11. The importance of taste on dietary choice, behaviour and intake in a group of young adults.

    Science.gov (United States)

    Kourouniotis, S; Keast, R S J; Riddell, L J; Lacy, K; Thorpe, M G; Cicerale, S

    2016-08-01

    The 'taste of food' plays an important role in food choice. Furthermore, foods high in fat, sugar and salt are highly palatable and associated with increased food consumption. Research exploring taste importance on dietary choice, behaviour and intake is limited, particularly in young adults. Therefore, in this study a total of 1306 Australian university students completed questionnaires assessing dietary behaviors (such as how important taste was on food choice) and frequency of food consumption over the prior month. Diet quality was also assessed using a dietary guideline index. Participants had a mean age of 20 ± 5 years, Body Mass Index (BMI) of 22 ± 3 kg/m(2), 79% were female and 84% Australian. Taste was rated as being a very or extremely important factor for food choice by 82% of participants. Participants who rated taste as highly important, had a poorer diet quality (p = 0.001) and were more likely to consume less fruit (p = 0.03) and vegetables (p = 0.05). Furthermore, they were significantly more likely to consume foods high in fat, sugar and salt, including chocolate and confectionary, cakes and puddings, sweet pastries, biscuits, meat pies, pizza, hot chips, potato chips, takeaway meals, soft drink, cordial and fruit juice (p = 0.001-0.02). They were also more likely to consider avoiding adding salt to cooking (p = 0.02) and adding sugar to tea or coffee (p = 0.01) as less important for health. These findings suggest that the importance individuals place on taste plays an important role in influencing food choice, dietary behaviors and intake. PMID:26972352

  12. 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.

  13. 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 <0.2, in which case the regression-model method was most appropriate. For solutes that had a nonexistent or weak concentration–discharge relation (modelR2 < about 0.3), the period-weighted approach was most appropriate. The lowest errors in loads were achieved for solutes with the strongest concentration–discharge relations. Sample and regression model 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

  14. 甘草及提取物在食品中的应用进展%Application of Glycyrrhiza and Its Extractive in Food

    Institute of Scientific and Technical Information of China (English)

    豆康宁; 王飞; 罗海澜; 王富刚

    2014-01-01

    研究甘草在食品中应用,能够提高甘草的综合利用价值,制造出更多更好具有甘草特色的食品。甘草是药食两用资源,生理活性成分主要有三萜类化合物、黄酮类化合物及甘草多糖类化合物三大类成分。甘草提取物味甜,具有抑菌、抗病毒、抗氧化等诸多功能,在食品添加剂中作为甜味剂和抗氧化剂在饼干、肉制品等食品中使用,因具有生理活性功能在保健食品中应用广泛。目前甘草及提取物在粮油制品、肉制品、饮料、糖果、果冻、果脯、瓜子、酱油等食品中都有应用和研究。%Study on application of the glycyrrhiza and its extractive in the food industry can improve the comprehensive utilization of glycyrrhiza, which can promote to create more and better food with glycyrrhiza characteristics. Glycyrrhiza is medicine and food resources, physiological active ingredients are triterpenoids, flavonoids and polysaccharide. The glycyrrhiza and its extractive taste sweetly, that have antibacterial, antiviral, antioxidant and many other functions, the glycyrrhiza and its extractive are used in biscuit, meat and other foods as a sweetener and antioxidant, which also has been widely applied in health food because of physiological active functions. Now the application of glycyrrhiza and its extractive in grain and oil products, meat products, beverage, candy, jelly, dried fruit, seeds, soy sauce and so on are researched widely.

  15. 邻菲啰啉-Fe^3+分光光度法测定食品中的亚硫酸盐%A Spectrometric Method for Sulfite Determination Using the System of Complex of Phenanthroline and Fe~(3+)

    Institute of Scientific and Technical Information of China (English)

    廖文生; 刘中勇; 赵群; 谢思瑶; 伍冠红

    2012-01-01

    Phenanthroline can interact with Fe3+ and Fe2+ to form metal complexes of different colors.Phenanthroline-Fe3+ was changed to phenanthroline-Fe2+ due to the redox reaction between sulfite and Fe3+ with dramatic spectrum changes.Based on this,a spectrometric method for the determination of sulfite was developed.In pH5.00 NaAc-HAc buffer,the addition of sulfite to the phenanthroline-Fe3+ system results in significant absorption increase at 510 nm which is proportional to the concentration of sulfite over the range of 1.08 ×10-6-1.60 ×10-5mol/L with a limit of detection of 1.08×10-7mol/L.The proposed method was applied to determine sulfite in biscuits,the recovery being 92.2%-101.8%.%邻菲啰啉可与Fe3+和Fe2+结合形成不同颜色的金属配合物。利用亚硫酸对Fe3+离子的还原作用,使邻菲啰啉-Fe3+配合物转化为邻菲啰啉-Fe2+,产生显著的光谱变化,据此建立测定亚硫酸盐的光谱分析法。研究结果显示,在pH5.00的乙酸钠-乙酸缓冲溶液中,亚硫酸盐的加入使体系在510 nm处的吸光度显著增强,在一定浓度范围内510nm处吸光度的增加值与亚硫酸盐浓度呈良好线性关系,其线性范围为1.08×10-6-1.60×10-5mol/L,检测限为1.08×10-7mol/L。本方法用于测定饼干中的亚硫酸盐,回收率为92.2%-101.8%。

  16. An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: A Randomized Crossover Trial

    Directory of Open Access Journals (Sweden)

    Anne Whittaker

    2015-05-01

    Full Text Available Khorasan wheat is an ancient grain with previously reported health benefits in clinically healthy subjects. The aim of this study was to examine whether a replacement diet, thereby substituting all other cereal grains, with products made with organic khorasan wheat could provide additive protective effects in reducing lipid, oxidative and inflammatory risk factors, in patients with Acute Coronary Syndromes (ACS in comparison to a similar replacement diet using products made from organic modern wheat. A randomized double-blinded crossover trial with two intervention phases was conducted on 22 ACS patients (9 F; 13 M. The patients were assigned to consume products (bread, pasta, biscuits and crackers made either from organic semi-whole khorasan wheat or organic semi-whole control wheat for eight weeks in a random order. On average, patients ingested 62.0 g dry weight (DW day−1 khorasan or control semolina; and 140.5 g DW day−1 khorasan or control flour, respectively. An eight-week washout period was implemented between the respective interventions. Blood analyses were performed both at the beginning and end of each intervention phase; thereby permitting a comparison of both the khorasan and control intervention phases, respectively, on circulatory risk factors for the same patient. Consumption of products made with khorasan wheat resulted in a significant amelioration in total cholesterol (−6.8%, low-density lipoprotein cholesterol (LDL-C (−8.1% glucose (−8% and insulin (−24.6% from baseline levels, independently of age, sex, traditional risk factors, medication and diet quality. Moreover, there was a significant reduction in reactive oxygen species (ROS, lipoperoxidation of circulating monocytes and lymphocytes, as well as in the levels of Tumor Necrosis Factor-alpha. No significant differences from baseline in the same patients were observed after the conventional control wheat intervention phase. The present results suggest that a

  17. Trans fatty acids (tFA: sources and intake levels, biological effects and content in commercial Spanish food Ácidos grasos trans (AGt: fuentes y niveles de ingesta, efectos biológicos y contenido en los alimentos comerciales españoles

    Directory of Open Access Journals (Sweden)

    P.-M. Fernández-San Juan

    2009-10-01

    Full Text Available Recent studies of dietary habits in children and adolescents performed in Spain show that a high percentage of the daily energy intake corresponds to fat (42.0-43.0%. These findings show an excessive contribution of saturated fatty acids and also a considerable supply of trans fatty acids. These compounds are formed generally during partial hydrogenation of vegetable oils, a process that converts vegetable oils into semisolid fats. Also, in some cases naturally occurring trans fatty acids in smaller amounts in meat and dairy products from ruminants (cows, sheep, these trans fatty acids are produced by the action of bacteria in the ruminant stomach by reactions of biohydrogenation. On the other hand, metabolic studies have clearly shown that trans fatty acids increase LDL cholesterol and reduce HDL cholesterol. Our results show that major sources of trans fatty acids in commercial Spanish foods are fast-food (hamburger, French fries, snacks, bakery products (cakes, donuts, biscuits, margarines and dehydrated soups.Estudios recientes sobre los hábitos alimentarios de niños y adolescentes llevados a cabo en nuestro país revelan que un alto porcentaje de las calorías que se ingieren en estos colectivos corresponden a las grasas (42,0-43,0%. Estos estudios muestran que existe una excesiva ingesta de ácidos grasos saturados y un preocupante incremento de la ingesta de ácidos grasos trans. Estos compuestos se forman generalmente en el proceso de hidrogenación catalítica parcial de los aceites vegetales comestibles, proceso que los convierte en grasas semisólidas, aunque en algunos casos también están presentes en pequeñas cantidades en carnes, leche y productos lácteos procedentes de animales rumiantes (vacas y ovejas ya que se originan de forma natural en reacciones de biohidrogenación producidas por la florabacteriana en el estómago de estos animales. Por otro lado, estudios metabólicos han demostrado que los ácidos grasos trans

  18. Iron deficiency in the tropics.

    Science.gov (United States)

    Fleming, A F

    1982-06-01

    prevented iron-deficiency anaemia in pregnancy. Field-trials on nutritional iron deficiency include an acidified milk formula plus ferrous sulphate for infants; biscuits with added bovine hemoglobin for children in Chile; sugar plus sodium ferric EDTA in Guatemala; salt with ferric orthophosphate and sodium acid sulphate in India; and Salt with ferrous sulphate plus sodium hexametaphosphate. PMID:7042157

  19. A new classification of foods based on the extent and purpose of their processing Uma nova classificação de alimentos baseada na extensão e propósito do seu processamento

    Directory of Open Access Journals (Sweden)

    Carlos Augusto Monteiro

    2010-11-01

    Full Text Available This paper describes a new food classification which assigns foodstuffs according to the extent and purpose of the industrial processing applied to them. Three main groups are defined: unprocessed or minimally processed foods (group 1, processed culinary and food industry ingredients (group 2, and ultra-processed food products (group 3. The use of this classification is illustrated by applying it to data collected in the Brazilian Household Budget Survey which was conducted in 2002/2003 through a probabilistic sample of 48,470 Brazilian households. The average daily food availability was 1,792 kcal/person being 42.5% from group 1 (mostly rice and beans and meat and milk, 37.5% from group 2 (mostly vegetable oils, sugar, and flours, and 20% from group 3 (mostly breads, biscuits, sweets, soft drinks, and sausages. The share of group 3 foods increased with income, and represented almost one third of all calories in higher income households. The impact of the replacement of group 1 foods and group 2 ingredients by group 3 products on the overall quality of the diet, eating patterns and health is discussed.Este artigo descreve uma nova classificação de alimentos baseada na extensão e propósito do processamento industrial usado na sua produção. Três grupos são definidos: alimentos não processados ou minimamente processados (grupo 1, alimentos processados utilizados como ingredientes de preparações culinárias ou pela indústria de alimentos (grupo 2, e produtos alimentícios ultra-processados (grupo 3. O uso da classificação é ilustrado aplicando-a a dados coletados por Pesquisa de Orçamentos Familiares conduzida em 2002/2003 em uma amostra probabilística de 48.470 domicílios brasileiros. A disponibilidade diária foi de 1.792kcal/capita, sendo 42,5% de alimentos do grupo 1, 37,5% do grupo 2 e 20% do grupo 3. A contribuição do grupo 3 aumentou com a renda familiar, correspondendo a um terço do total calórico nos domicílios mais

  20. Experiential learning for education on Earth Sciences

    Science.gov (United States)

    Marsili, Antonella; D'Addezio, Giuliana; Todaro, Riccardo; Scipilliti, Francesca

    2015-04-01

    The Laboratorio Divulgazione Scientifica e Attività Museali of the Istituto Nazionale di Geofisica e Vulcanologia (INGV's Laboratory for Outreach and Museum Activities) in Rome, organizes every year intense educational and outreach activities to convey scientific knowledge and to promote research on Earth Science, focusing on volcanic and seismic hazard. Focusing on kids, we designed and implemented the "greedy laboratory for children curious on science (Laboratorio goloso per bambini curiosi di scienza)", to intrigue children from primary schools and to attract their interest by addressing in a fun and unusual way topics regarding the Earth, seismicity and seismic risk. We performed the "greedy laboratory" using experiential teaching, an innovative method envisaging the use and handling commonly used substances. In particular, in the "greedy laboratory" we proposed the use of everyday life's elements, such as food, to engage, entertain and convey in a simple and interesting communication approach notions concerning Earth processes. We proposed the initiative to public during the "European Researchers Night" in Rome, on September 26, 2014. Children attending the "greedy laboratory", guided by researchers and technicians, had the opportunity to become familiar with scientific concepts, such as the composition of the Earth, the Plate tectonics, the earthquake generation, the propagation of seismic waves and their shaking effects on the anthropogenic environment. During the hand-on laboratory, each child used not harmful substances such as honey, chocolate, flour, barley, boiled eggs and biscuits. At the end, we administered a questionnaire rating the proposed activities, first evaluating the level of general satisfaction of the laboratory and then the various activities in which it was divided. This survey supplied our team with feedbacks, revealing some precious hints on appreciation and margins of improvement. We provided a semi-quantitative assessment with a

  1. Food intakes of children, the DHSS, and the prevention of heart disease.

    Science.gov (United States)

    Crawford, M A; Doyle, W; Drury, P J; Meadows, N

    1987-01-01

    The DHSS recently reported on school children's food intakes (1). Although the type of fat eaten is clearly an important issue, the DHSS study did not analyse the fat intake for its saturated and essential fatty acid content. We have explored the intakes of the children for fibre, sugar and saturated fats as well as additional vitamins and trace elements, not reported by the DHSS. The data from the DHSS survey was presented as a summary of the main food types eaten. They aggregated some food groups e.g. meat and meat products, fish and fish products, cakes and biscuits. While this approach might make little difference to protein intakes, it may be expected to make a difference to fat and essential fatty acid intakes. We have re-analyzed the childrens food intakes keeping within the confines of the food groups reported. We had to rely on certain assumptions about the nature of an 'average' diet; we therefore explored the possibility that our assumption of an average diet was incorrect and examined a worse and a better situation to define how much the nutrient intake varied. The result of the analyses illustrate an important principle in the context of the present concern for food and health. The only way in which we could satisfy NACNE and COMA recommendations for fat, saturated fat, fibre and sugar, without a radical change in eating habits, was by simply replacing half the 'junk' foods by an isocaloric amount of fresh fruit and vegetables. In addition there was a marked improvement in the intakes fo beta-carotene, vitamin C, B6 and folic acid. These improvements in diet are of particular importance to children as it is well known that the period most vulnerable to nutritional distortions is during growth and development. No matter which way we looked at the data is clear that not only are the school children's diets unsatisfactory from the view point of prevention of cardiovascular disease in later life but they also leave much to be desired from the view point of

  2. The effect of energy-protein supplementation on weight, body composition and handgrip strength among pulmonary tuberculosis HIV-co-infected patients: randomised controlled trial in Mwanza, Tanzania.

    Science.gov (United States)

    PrayGod, George; Range, Nyagosya; Faurholt-Jepsen, Daniel; Jeremiah, Kidola; Faurholt-Jepsen, Maria; Aabye, Martine G; Jensen, Lotte; Jensen, Andreas V; Grewal, Harleen M S; Magnussen, Pascal; Changalucha, John; Andersen, Aase Bengaard; Friis, Henrik

    2012-01-01

    Undernutrition is common among smear-positive pulmonary tuberculosis (PTB+) patients. Micronutrient supplementation may improve treatment outcomes, but it is unclear whether additional energy-protein would be beneficial. The present study aimed to assess the effect of energy-protein supplementation on weight, body composition and handgrip strength against a background of high micronutrient intake during tuberculosis (TB) treatment. A total of 377 PTB+ patients co-infected with HIV were randomly allocated one or six biscuits daily for 60 d during TB treatment. Weight, arm fat area, arm muscle area and handgrip strength were assessed at baseline and 2 and 5 months. There were no effects on any outcome at 2 months, but energy-protein supplementation was associated with a 1·3 (95 % CI - 0·1, 2·8) kg marginally significant gain in handgrip strength at 5 months. However, after 2 months, energy-protein supplementation led to a weight gain of 1·9 (95 % CI 0·1, 3·7) kg among patients with cluster of differentiation 4 (CD4) counts ≥ 350 cells/μl, but not among patients with low CD4 counts ( - 0·2 kg; 95 % CI - 1·3, 0·8, Pinteraction = 0·03). Similarly, at 5 months, energy-protein supplementation led to a 2·3 (95 % CI 0·6, 4·1) kg higher handgrip strength gain among patients with CD4 counts < 350 cells/μl, but not in those with high CD4 counts (Pinteraction = 0·04). In conclusion, energy-protein supplementation to PTB+ HIV-co-infected patients had no overall effects on weight and body composition, but was associated with marginally significant gain in handgrip strength. More research is needed to develop an effective supplement, before it is recommended to TB programmes.

  3. Diversity of life at the geothermal subsurface—surface interface: The Yellowstone example

    Science.gov (United States)

    Spear, John R.; Pace, Norman R.

    Generally, studies of the terrestrial example of Yellowstone National Park indicate that the diversity of microbial life at the geothermal subsurface-surface interface is considerable. On the other hand, experiments in a subsurface well in Biscuit Basin suggest that the Yellowstone subsurface is highly reduced, with minimal in situ subsurface life at this location. The absence of life in the subsurface is likely due to low concentrations of available electron acceptors. Where subsurface thermal waters emerge to the surface, however, in the presence of oxidizing electron acceptors, microbial life blossoms on all growth surfaces at high temperatures. The geothermal subsurface-surface interface in the presence of both electron donors and acceptors, provides the key location for life to thrive and forms the cornerstone of the microbial ecosystem. Through molecular analyses, the identities of organisms present in a community can be determined by their phylogenetic types (phylotypes), their molecular signatures. Molecular sequences allow relationships to other life forms to be inferred. Comparisons of gene sequences of organisms and consideration of the geochemistry of a particular environment can help to explain how this geothermal system functions. Experimental results challenge some popular notions about the kinds of organisms that inhabit the geothermal realms and the energy sources that fuel them. In contrast to the popular notion that representatives of the phylogenetic domain Archaea dominate high-temperature ecosystems, members of the domain Bacteria are most abundant in the Yellowstone ecosystem. Moreover, while sulfur metabolism is generally proposed to be the primary energy source for life in this geothermal system, the main organisms identified by phylotype are related to organisms that utilize hydrogen, not sulfur, for energy. This implies that hydrogen is the main energy source that drives primary productivity in this and potentially other geothermal

  4. Simultaneous determination of natural sweeteners in pastries by high performance liquid chromatographic%高效液相色谱法同时检测糕点中几种天然甜味剂的探索研究

    Institute of Scientific and Technical Information of China (English)

    陈健; 林真; 陈驰; 钱疆; 张玉燕; 陈章捷; 杨方

    2012-01-01

    The High Performance Liquid Chromatographic (HPIC) method was used to determine the Stevioside, Re-baudioside A, Glycyrrhizic Acid and Glycyrrhetinic Acid in Moon cake, biscuit, and bread. The column was Agillent ZOBAX Eclips XDB C18(250 ×4. 6mm,5μm). Hie results from three levels of six parallel recovery experiments were analyzed by external method, and it showed that the peak area and the standard solution in the range of 5.0 ~ 100μg/mL had a good linear relationship,with a correlation coefficient of more than 0.999. The extraction recoveries were between 80.0%-105% and the RSD was less than 7. 5%.This method is accurate,simple,rapid and cost less.%主要探讨应用高效液相色谱法同时检测月饼、饼干、面包等糕点食品中的甜菊糖苷、甜菊双糖苷、甘草酸、甘草次酸.以Agillent ZOBAX Eclips XDB C18(250 ×4.6mm,5μm)色谱柱为分析柱,确立了糕点中的天然甜味剂甜菊糖苷、甜菊双糖苷、甘草酸、甘草次酸的高效液相色谱检测法.通过三水平六平行的添加回收实验,对方法的回收率和精密度作了分析探讨,结果用外标法定量分析,在所确定的实验条件下,峰面积和标准溶液浓度在5.0 - 100μg/mL范围内呈良好线性关系,线性系数大于0.999,回收率为80.0%~105%,RSD均小于7.5%.本方法方法准确、简捷、耗材低廉,可以应用于糕点中甜菊糖苷、甜菊双糖苷、甘草酸、甘草次酸的同时测定.

  5. Cheese whey. Waste or raw material useful for foods, cosmetics and pharmaceuticals specialities?; Il siero di latte. Rifiuto o materia prima per prodotti alimentari, cosmetici e farmaceutici?

    Energy Technology Data Exchange (ETDEWEB)

    Pizzichini, M. [ENEA, Divisione Biotecnologie e Agricoltura, Centro Ricerche Casaccia, S. Maria di Galeria, Rome (Italy); Montani, R.; Russo, C. [Inteam Srl, Genoa (Italy)

    2001-07-01

    In Italy the waste whey (7 million tons/year), coming from cheese farms (2,500) is mainly employed as pigs fodder, or discharged in illegal manner into rivers or soils. It is well known that whey represents a serious environmental problem in relation with its high pollution charge (COD=70,000 O{sub 2} ppm). On the other hand, the whey's organic components as proteins, lactose, vitamins and salts, show an high commercial interest because they are used as food additives in souses, pasta, biscuits, chocolate, beverage, baby foods, etc., in cosmetics, as creams and shampoos, and also in pharmaceutical field, especially as food integrators for body builders. The application of membrane technology, as ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) permitted the recovery of the whey solute (proteins, lactose, mineral salts) and solvent as purified water. In this paper an industrial treatment process of 60 m{sup 3}/day, and the procedure for upgrading the biochemical properties of whey proteins, and consequently its commercial values, are discussed. It is also reported an economic process evaluation, obtained on the base of product recovery and process costs. [Italian] In Italia si producono circa 7 milioni di ton/anno di siero grezzo dagli oltre 2.500 caseifici sparsi sul territorio nazionale. Mentre al Nord il siero grezzo e' impiegato per l'alimentazione dei suini, al Centro-Sud viene smaltito illegalmente nei fiumi e sul terreno. Il siero di latte costituisce un problema importante del settore lattiero caseario poiche' ha una carica inquinante molto alta (COD 70.000 ppm di O{sub 2}). Il siero puo' rappresentare una fonte di sostanze nobili come proteine ad alto valore biologico, lattosio, vitamine sali minerali che trovano largo impiego nell'industria alimentare (salse, pasta, biscotti, cioccolato, bevande, baby foods, ecc., nell'industria cosmetica come creme idratanti o detergenti e nell

  6. Food Consumption Patterns: Findings from the Malaysian Adult Nutrition Survey (MANS).

    Science.gov (United States)

    Norimah, A K; Safiah, M; Jamal, K; Haslinda, Siti; Zuhaida, H; Rohida, S; Fatimah, S; Norazlin, Siti; Poh, B K; Kandiah, M; Zalilah, M S; Wan Manan, W M; Fatimah, S; Azmi, M Y

    2008-03-01

    This study reports the food consumption patterns of adults aged 18 to 59 years in the Malaysian Adults Nutrition Survey (MANS) carried out between October 2002 and December 2003. A total of 6,742 subjects comprising 3,274 men and 3,468 women representing the northern, central , southern and east coast of Peninsular Malaysia as well as Sabah and Sarawak were interviewed. A semiquantitative food frequency questionnaire (FFQ) which consisted of 126 food items was used to evaluate the food consumption pattern (habitual food intake) of the respondents during the previous one- year period. The results demonstrate that nasi putih (cooked rice) was consumed by 97% of the population twice daily (average 2½ plates per day). Other food items consumed daily were marine fish, (one medium fish per day), green leafy vegetables (one cup per day) and sweetened condensed milk (three teaspoons per day. The mean frequencies for daily intake of rice, leafy vegetables, marine fish, local kuih, anchovy (ikan bilis) and biscuits were significantly higher among the rural compared to the urban adults. In contrast, more urban dwellers consumed chicken and eggs more frequently than their rural counterparts. More men than women consumed chicken and eggs more frequently. Malaysian adults showed a satisfactory habit of drinking plain water, with 99% drinking at least six glasses of plain water daily. Other beverages such as tea (47%), coffee (28%), chocolate-based drinks (23%) and cordial syrup (11%) were also consumed on daily basis, however, in a smaller proportion of the population. There were differences in the prevalence of daily consumption of foods when comparing urban and rural population, and also between men and women. The prevalence of daily consumption of marine fish among rural and urban adults was 51% and 34% respectively. For sweetened condensed milk, men and women consumed 43% and 28% respectively; however, more women drank full cream milk than men. Between the age groups, 21

  7. 无需衍生化样品处理快速测定食品中黄曲霉毒素B1%Rapid determination of aflatoxin B1 in foods without derivation

    Institute of Scientific and Technical Information of China (English)

    李芳; 黎琳琳; 刘绪斌; 沙力; 李艳美; 储晓刚; 粟有志; 雷红琴

    2014-01-01

    目的:建立无需衍生化法-超高效液相色谱直接测定食品中的黄曲霉毒素 B1的快速检测方法。方法样品经甲醇-水(7:3, v:v)提取,免疫亲和柱净化, C18色谱柱分离后,采用大体积流通池荧光检测器检测。结果黄曲霉毒素B1在0.10~5.00 ng/mL范围内与峰面积呈良好线性关系, R2>0.999,在饼干、粉丝、点心、沙琪玛、蛋糕、辣椒酱6种基质中,黄曲霉毒素B1在0.50~2.00μg/kg范围内加标,平均回收率在71.7%~111.2%之间,相对标准偏差(RSDs)为3.8%~11.5%,检出限(LOD)为0.05μg/kg。结论本方法灵敏、快速、无衍生、结果准确,能够满足食品中黄曲霉毒素B1残留的检测需求。%Objective To establish a rapid determination of aflatoxin B1 in food by ultra performance liquid chromatography (UPLC) without derivation method. Methods Samples were extracted with methanol water (7:3, v:v), cleaned up by immuno-affinity column, separated by C18 column, and determined by fluorescence detector with large volume flow cell. Results High correlation coefficient (r2>0.999) was obtained in the linear range of 0.10~5.00 ng/mL. The average recovery rates were 71.7%~111.2% at the spiked level of 0.50~2.00 μg/kg and relative standard deviation(RSD) was 3.8%~11.5% in biscuit, vermicelli, refreshment, sacima, cakes, and chili sauce. The limit of quantitation (LOD) was 0.05μg/kg. Conclusion This method is sensitive, rapid, non-derived, and accurate, and it can meet the requirements for determination of aflatoxin B1 in foods.

  8. Escavações arqueológicas no Sobrado dos Azulejos, Rio Grande, RS, Brasil

    Directory of Open Access Journals (Sweden)

    Pedro Augusto Mentz Ribeiro

    2004-10-01

    Full Text Available O projeto “Escavações Arqueológicas no Sobrado dos Azulejos” procurou recuperar, através da cultura material, aspectos socioeconômicos e culturais que fizeram parte do cotidiano das pessoas que ocuparam aquele espaço. O “Sobrado dos Azulejos”, construído em 1864, está localizado na esquina das ruas Marechal Floriano e Francisco Marques, área antiga da cidade, próxima ao porto velho, representando um alto valor cultural e turístico para a cidade do Rio Grande. As escavações foram em duas etapas: junho – julho de 1998 e dezembro de 2000 – janeiro de 2001. Os resultados foram os seguintes: 1 Perfil estratigráfico visualizando três momentos: a. piso de tijolos referente a uma construção anterior ao Sobrado dos Azulejos; b. contrapiso, onde deveria estar assentado o piso de madeira (primeiro momento do Sobrado; c. piso de cimento com o respectivo entulho e/ou técnica de construção (segundo ou último momento. 2 Material arqueológico: fragmentos de vasilhas e de cachimbos de cerâmica Neobrasileira, cerâmica colonial, cerâmica colonial vidrada, tijolos, telhas, louça (faiança, faiança fina, ironstone, Salt-glazed, cachimbos (biscuit, peças de jogo (fragmentos de cerâmica vidrada e de louça; vidro (garrafas, plano de vidraças, frascos de perfume, vidros de remédio, copo, taça, etc.; pedras de pederneira e afiadores-polidores em arenito; metal (moedas, facas, botões, cravos, pregos, dedais, fivelas, ferraduras, colher; osso (contas-de-colar, pente, restos de alimentação, botões, cabos de faca; outros materiais. O material arqueológico foi classificado, restaurado, analisado, fotografado, desenhado, confeccionadas tabelas, gráficos e acondicionado. Em gabinete, realizaram-se os estudos comparativos, a arte final e a redação do presente artigo.

  9. Associação entre consumo alimentar e (insegurança alimentar e nutricional em São José dos Ramos - PB Association between consumption and food (insecurity in food and nutrition of São José dos Ramos - PB

    Directory of Open Access Journals (Sweden)

    Cleyton Cézar Souto Silva

    2012-05-01

    Full Text Available A prevalência de insegurança alimentar é importante para a avaliação das condições de vida e para o planejamento de políticas públicas de combate à fome. A pesquisa foi realizada com 177 famílias de São José dos Ramos-PB, no ano de 2005, por meio de entrevista. A análise dos dados, por regressão logística e ODDS RATIO, utilizou como variável dependente estar ou não em segurança alimentar, avaliação resultante da aplicação da EBIA; e, como variável independente dicotômica, o consumo de 15 conjuntos de alimentos. O modelo em regressão logística e o odds ratio mostraram associação de leite integral, manteiga, biscoito, bolacha e bolo com a segurança alimentar. Contudo, deve-se levar em consideração o conceito ampliado de Segurança Alimentar e Nutricional, que enfatiza outros fatores relevantes além do consumo alimentar, como a disponibilidade de alimento, que se incorpora às condições de renda e padrão de vida.The prevalence of food insecurity is important for the assessment of the conditions of life and planning of public policies for combating hunger. The survey was conducted with 177 families of São José dos Ramos, in the year 2005, through interview. Data analysis, through logistics regression and ODDS RATIO, used as the dependent variable is in food safety assessment resulting from the application of EBIA, and as a variable dichotomic-independent consumption of 15 sets of food. The regression model Logistics and the odds ration of Association showed whole milk; butter, biscuit, cracker, cake with food safety. However you should take into consideration the expanded concept food and nutritional security that emphasizes other relevant factors beyond the food consumption as food availability, which incorporates income conditions and standard of living.

  10. SiC基复相陶瓷凝胶注模成型工艺研究进展%Research Progress on Gelcasting of SiC-Based Multiphase Ceramics

    Institute of Scientific and Technical Information of China (English)

    赵亚萍; 王榕林; 张军伟

    2015-01-01

    Domestic and foreign scholars successfully prepared SiC multiphase ceramics, which had high strength, good thermal shock resistance, high thermal conductivity and excellent chemical corrosion, by adding different kinds of oxides, nitrides or oxynitrides to the SiC material. SiC multiphase ceramics effectively solved the hard sintering of pure SiC ceramics. Gelcasting which can near-net-shape produce large-size complex ceramic pieces is a novel technology for the preparation of ceramics. It is one of the most commonly used methods for the preparation of SiC multiphase ceramics in recent years. This paper reviewed the gelcasting process for SiC-based multiphase ceramics from several aspects such as the slurry preparation, the slurry solidiifcation and the biscuit drying, analyzed the existing problems and predicted its future developments.%国内外学者通过向SiC材料中添加不同种类的氧化物、氮化物或氧氮化物等制备出了强度高、抗热震性好、热导率高、耐化学腐蚀性优良的SiC基复相陶瓷,同时也有效地解决了纯SiC陶瓷难以烧结致密的问题。凝胶注模成型是新型陶瓷制备技术,能近净尺寸制备大尺寸、复杂形状的陶瓷坯体,是近些年来制备SiC基复相陶瓷最常用的成型方法之一。本文从SiC基复相陶瓷的浆料制备、浆料固化及素坯干燥等方面综述了SiC基复相陶瓷凝胶注模成型工艺,分析了其目前存在的一些问题及未来的发展方向。

  11. ANALISIS JENIS, JUMLAH, DAN MUTU GIZI KONSUMSI SARAPAN ANAK INDONESIA

    Directory of Open Access Journals (Sweden)

    Fachruddin Perdana

    2013-11-01

    Full Text Available ABSTRACTThe objective of this study was to analyze type, amount, and nutritional quality of breakfast among Indonesian children aged 3—12 years old. Data used for this study was secondary data of Basic Health Survey 2010 (Riskesdas 2010. Data was collected from June until August 2010 by applying a cross sectional design. This study covered 33 provinces of Indonesia, with total 40,437 children consisted of 20,659 boys and 19,778 girls. The results of this study showed that ten major type of foods consumed during breakfast were rice, swamp cabbage, egg, fish, tempe, instant noodles, tofu, bread, chicken and biscuits; and five major type of beverages consumed during breakfast were drinking water, tea, milk, coffee, and syrup. The food consumed on average of more than 5 g a day during breakfast were rice, swamp cabbage, egg, fish, tempe, instant noodles; and the beverages consumed on average of more than 15 mL a day were water, tea, and milk. Only 10.6% of children breakfast met energy intake>30% RDA.Keywords: breakfast, breakfast amount, breakfast type, children, nutritional quality of breakfastABSTRAKTujuan dari penelitian ini adalah untuk menganalisis jenis, jumlah, dan mutu gizi konsumsi sarapan anak Indonesia usia 3—12 tahun. Data yang digunakan untuk penelitian ini adalah data sekunder (data konsumsi pangan yang diperoleh dari hasil penelitian Riset Kesehatan Dasar 2010 (Riskesdas 2010 yang dilaksanakan oleh Badan Penelitian dan Pengembangan Kesehatan, Kementrian Kesehatan Indonesia. Pengumpulan data dilakukan pada bulan Juni sampai Agustus 2010 dengan menggunakan desain cross sectional. Penelitian ini mencakup 33 provinsi di Indonesia, dengan 40 437 total subjek; yang terdiri dari 20 659 laki-laki dan 19 778 perempuan. Hasil penelitian menunjukkan bahwa sepuluh jenis makanan yang paling banyak dikonsumsi selama sarapan adalah nasi, kangkung, telur ayam, ikan, tempe, mi instan, tahu, roti, daging ayam, dan biskuit; lima jenis minuman yang

  12. Update on acrylamide levels in food from monitoring years 2007 to 2010

    Directory of Open Access Journals (Sweden)

    European Food Safety Authority

    2012-10-01

    Full Text Available

    Recommendations on the monitoring of acrylamide levels in food by the European Commission (EC were extended in 2010 (EC, 2010. The new Recommendation includes a revised categorisation of food products for monitoring purposes. This report describes the results of European acrylamide monitoring during the period from 2007 to 2010 using the revised product categorisation with 10 main food categories and an additional 26 sub-categories. Twenty-five European countries submitted a total of 13 162 acrylamide results for the four-year period including 2 200 results for the year 2010. During the monitoring period, time trends in acrylamide levels for the food categories were estimated. In 2010, middle bound mean acrylamide values ranged from 31 μg/kg for ‘other processed cereal based foods for infants and young children’ to 1 350 μg/kg for ‘coffee substitutes’. The highest 95th percentile value of 8 044 μg/kg was reported for ‘instant coffee’. The trend analysis showed only few changes in acrylamide levels from 2007 to 2010. At main food category level, a ‘common European trend’ was a decrease in acrylamide levels for ‘processed cereal based foods for infants and young children’ and an increase for ‘coffee and coffee substitutes’. As a ‘common European trend’ at sub-category level, acrylamide levels of ‘biscuits and rusks for infants and young children’ and ‘non-potato savoury snacks’ showed a decrease and an increase was seen for ‘crisp bread’. A marginal decrease was observed for the sub-category ‘other processed cereal based foods for infants and young children’ and a marginal increase was observed for ‘French fries from fresh potatoes’ as well as for ‘instant coffee’. Although only applicable from 2011, acrylamide levels were compared with indicative values recommended by the EC. Indicative values were exceeded in the case of 3-20 % of samples in different food categories based on

  13. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks Mudanças nas propriedades físicas de snacks extrusados de misturas de polvilho azedo e farinha de quinoa

    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.Dada a ampla aceitação do biscoito de polvilho azedo no Brasil e a qualidade nutricional da farinha de quinoa, este trabalho objetivou avaliar o efeito da temperatura de extrusão, rotação da rosca, umidade e porcentagem de farinha de quinoa sobre as propriedades físicas de snacks expandidos. O processo foi realizado em extrusor monorrosca, seguindo o delineamento central composto rotacional para quatro fatores. Foi observado o efeito da umidade e da porcentagem de farinha de quinoa sobre o índice de expansão e volume específico. Houve um aumento pronunciado na solubilidade das misturas com o processo de extrusão, com efeitos significativos de todos os parâmetros de processo no ISA. Maior índice de absorção de água (IAA foi observado em alta temperatura, baixa umidade e menor porcentagem de farinha de quinoa. Temperatura e porcentagem de farinha de

  14. Monitoring of Food-borne Pathogens in Ya'an in 2011%2011年雅安市食源性病原菌监测结果分析

    Institute of Scientific and Technical Information of China (English)

    张蓉; 熊建明; 杨振宇

    2012-01-01

    Objective To understand the major pathogens in food - borne illness caused by food contamination in Ya'an ctiy and to improve capabilities of detection, early warning and control of food - borne illness in Ya'an. Methods According to Workbook of Monitoring Food - borne Pathogens in 2011 (Institute of Nutrition and Food Safety, Chinese Centre for Disease Control and Prevention) , 9 kinds of food were detected. Results A total of 180 samples included in 9 kinds (20 samples for each kind) were detected. Coliforms were found in following 8 kinds of food: cooked meat, frozen cooked rice products, ready - to - eat fermented soy products, infant formula powder and infant corn -based complementary food, cakes and biscuits, cold dishes, fresh fruit and vegetable juices, rice noodles, Liangpi, noodles and boxed meal. The detection rates were respectively 25% , 20% , 60% , 10% , 30% , 50% , 40% and 20%. The detection rates of mold in frozen of cooked rice products, pastries and cookies were 100% ; staphyhcoccus aureus in fresh fruit and vegetable juices, 5% ; monocytogenes listeria monocytogenes in frozen cooked rice products, 5%. Salmonella, Escherichia coli 0157, Shigella, Enterobacter sakazakii, Bacillus cereus bacteria were not found in all the samples. Conclusion The sanitary situations of bulks or self - made direct - eat food, such as ready - to - eat fermented soy products, cold dishes, fresh fruit and vegetable juices, frozen cooked rice products, cakes and biscuits are not optimistic.The supervision and regulation of such kinds of food should be strengthened to secure food consumption.%目的 了解雅安市食品污染中引起食源性疾病的重要致病菌,提高雅安地区食源性疾病检测、预警和控制能力.方法 按照中国疾病预防控制中心营养与食品安全所《2011年食源性致病菌监测工作手册》,检测9大类食品.结果 抽检9大类食品各20件,共计180件.熟肉制品、速冻熟制米面制品、即食非发酵性

  15. 衡阳市淀粉类油炸食品中丙烯酰胺含量调查%Survey of Acrylamide in Fried Starchy Food in Hengyang

    Institute of Scientific and Technical Information of China (English)

    李程; 龚琴; 向艳; 何爱桃

    2011-01-01

    Objective To investigate the level of acrylamide in fried starchy food in Hengyang. Methods A high performance liquid chromatography (HPLC) method combined with solid phase extraction (SPE) was used to detect the level of acrylamide in 84 samples of fried starchy food which was obtained from the markets by random principle. Results The average levels of acrylamide in 8 kinds of fried starchy food, inculding French fries, biscuit, twisted dough - strips, deepfried pancake, cake, toast, fried dough twist and instant noodles were 1,082 μg/kg, 715 μg/kg, 390 μg/kg, 281 μg/kg, 165 μg/kg, 118 μg/kg, 92 μg/kg and 54 μg/kg, respectively. There were different levels of acrylamide found in 8 kinds of fried food (F= 126.44, P<0.01 ). There were statistically significant differences in the average levels of acrylanide among other 6 kinds of fried food (P< 0.05) except twisted dough- strips and toast (P >0.05). Conclusions The levels of acrylamide of 8 kinds of fried starchy foods are far higher than the acrylamide limited level in the drinking water recommended by the World Health Organization, which must be paid a lot of attention to.%目的 了解衡阳市淀粉类油炸食品中丙烯酰胺含量情况.方法 对衡阳市市售淀粉类油炸食品进行随机采样,在选定的色谱条件下,固相萃取-高效液相色谱法测定样品中的丙烯酰胺含量.结果 8种淀粉类油炸食品:薯条、饼干、油条、油饼、蛋糕、烤面包、麻花和方便面中丙烯酰胺平均含量依次为1 082,715,390,281,165,118,92,54μg/kg;8种淀粉类油炸食品中丙烯酰胺的含量不同(F=126.44,P0.05),其余各种淀粉类油炸食品的丙烯酰胺含量间差异均有统计学意义(P<0.05).结论 8种淀粉类油炸食品中丙烯酰胺含量均远远超过世界卫生组织规定的饮水中丙烯酰胺的限量水平,应引起重视.

  16. Avaliação do consumo e análise da rotulagem nutricional de alimentos com alto teor de ácidos graxos trans Consumption and analysis of nutricional label of foods with high content of trans fatty acids

    Directory of Open Access Journals (Sweden)

    Juliana Ribeiro Dias

    2009-03-01

    Full Text Available Nas últimas décadas, diversos estudos vêm sendo realizados visando avaliar os efeitos dos ácidos graxos trans sobre o organismo e identificar seu mecanismo de ação. Entretanto, somente a cerca de um ano, este item foi incluído na rotulagem nutricional obrigatória brasileira, permitindo ao consumidor controlar o consumo de ácidos graxos trans. Assim, o objetivo deste estudo foi avaliar a adequação de alguns alimentos com alto teor de ácidos graxos trans (biscoitos, sorvetes, chocolates e fast-food frente à legislação pertinente e, ainda, o consumo diário por adultos e crianças observando a recomendação da OMS. A avaliação da rotulagem nutricional demonstrou que a maioria das amostras analisadas ainda não se adequou à nova legislação. Com base na análise dos questionários de consumo, identificou-se que 39,7% dos adultos e 41,4% das crianças consomem, diariamente, pelo menos um alimento com alto teor de ácidos graxos trans. Observou-se ainda, através do consumo estimado, que a ingestão parcial ou total destes produtos ultrapassa a recomendação diária para adultos (2 g e crianças (1 ano-0,8 g e 10 anos-1,9 g. Assim, uma atuação efetiva dos órgãos de fiscalização e a promoção de ações educativas visando à menor utilização desses produtos na alimentação deveriam ser estimuladas.Several studies have been carried over the last decades aiming at evaluating the effects of trans fatty acids on the organism and identifying their mechanism. However, only around one year ago it was included by law in the mandatory Brazilian nutritional food labeling. It now enables the consumer to control the consumption of trans fatty acids. The objective of this study was to evaluate the compliance of foods with high content of trans fatty acids (biscuits, ice cream, chocolate, and fast-food with the legislation and the daily consumption recommendation by the OMS. The evaluation of Nutrition labeling indicated that some

  17. Development and Shelf-life Evaluation of Waxy Wheat Flour Bread%糯小麦面包的研制及货架期预测

    Institute of Scientific and Technical Information of China (English)

    张伟; 张焕新

    2015-01-01

    Waxy wheat flour have some specific physicochemical properties compared with those of normal wheat starch, it was used to extend the shelf-life of bread in this paper. With the organoleptic score as the index, single-factor and orthogonal experiments were carried out to design the optimum formula of resistant starch bread as follows:waxy wheat flour, 12.0%;yeast, 1.6%;sugar, 7.0%;cream, 4.0%, the proportion of waxy wheat flour and yeast have significant influence to the sensory quality of bread. The organoleptic , physicochemical, and health indices of the bread produced using the optimum formula were measured. The results showed that the resistant starch biscuits had the advantages of uniform color (golden yellow), intact appearance, pure flavor, soft and delicate taste, no sticking to teeth, and no grainy taste. All the physicochemical and health indices met national standards. The shelf-life of bread was measured by the method of accelerated shelf-life testing, and it was approximately13 d, and the results indicated the waxy wheat flour prolong the shelf-life of bread significantly compared with the white bread (<7 d).%糯小麦粉具有独特的理化特性,将其添加到面包中可以制作出货架期较长的面包。以面包的感官品质为评价指标,考察糯小麦粉、酵母、白砂糖、奶油添加量对糯小麦面包品质的影响,通过单因素和正交试验设计优化糯小麦面包的最佳配方,结果表明:糯小麦粉对面包感官品质影响最大,其次是酵母、奶油和白砂糖。糯小麦面包的最佳配比为:糯小麦粉12.0%、酵母1.6%、白砂糖7.0%、奶油4.0%。由此配比制得的糯小麦面包表面金黄、色泽均匀、形态饱满、口感纯正、松软可口,各项指标均符合国家标准。通过ASLT法预测糯小麦面包的货架期得出:储藏温度20℃和湿度60%的条件下,糯小麦面包的货架期大约为13 d,比市售白面包的货架期(<7 d)有显著提高。

  18. Consumo alimentar de escolares das redes pública e privada de ensino em São Luís, Maranhão Food consumption of schoolchildren from private and public schools of São Luis, Maranhão, Brazil

    Directory of Open Access Journals (Sweden)

    Sueli Ismael Oliveira da Conceição

    2010-12-01

    was cited was considered and the foods were grouped according to the Brazilian food pyramid. The chi-square test was used for the statistical analysis. RESULTS: Low consumption of sausages (around 6%, adequate consumption of meat and eggs (95.9% and few skipping breakfast (3.2%, lunch (2.2% or dinner (3.1% were favorable aspects of the diet. Conversely, elevated consumption of biscuits (52.6%, low consumption of fruits (52.6% and greens (34.4%, high consumption of sugars and sweets (69.4% and oils and fat (65.6%, and the fact that the consumption of sodas (25.8% and powdered drink mixes (35.8% were higher than the consumption of fresh juices (23.4% were negative aspects of the diet. Energy consumption was inadequate for 66.3% of the schoolchildren, lipids for 30.2%, vitamin A for 28.7%, vitamin C for 59.2% and calcium for 98.8%. CONCLUSION: Educational strategies for the promotion of healthy eating habits should cover common and specific contents in order to deal with the different food consumption practices of schoolchildren from private and public schools.

  19. Total diet study in Sao Paulo State: estimation of dietary intakes of toxic (arsenic and cadmium) and essential elements (calcium, chromium, iron, selenium, sodium, potassium and zinc); Estudo de dieta total no Estado de Sao Paulo: estimativa de ingestao dietetica de elementos toxicos (arsenio e cadmio) e essenciais (calcio, cromo, ferro, selenio, sodio, potassio e zinco)

    Energy Technology Data Exchange (ETDEWEB)

    Avegliano, Roseane Pagliaro

    2009-07-01

    Total Diet Study (TDS) is based on the evaluation of food samples representing a market basket, which shows dietary habits of a given population. The World Health Organization (WHO) has encouraged countries to conduct their own TDS, which is already being done in several countries, but not yet in Brazil. This study involved essential steps to establish a TDS in Sao Paulo State: a) information about food consumption (a recent national household food budget survey 'POF 2002-2003' by the Brazilian Institute for Geography and Statistics (IBGE), including 5,440 foods); b) development of a Market Basket (sampling of 71 foods consumed more than 2g/day/person, grouped into 30 food groups: cereals; leguminous; leafy, fruity and tuberous vegetables; tropical fruits; other fruits; flours; pasta; breads; biscuits; prime and standard grade beef; pork meat; sausages; poultry; milk/cream; other dairy products; sugars; sweet dishes; salts, sauces; oils, fats, alcoholic beverages; non-alcoholic beverages; coffee; ready-made dishes; seawater and freshwater fishes); c) collection and kitchen preparation in restaurants of the Food service Department of the Coordination of Social Assistance of the University of Sao Paulo (preparing ready-to- consume foods, individually and mixing foods of the same food group); d) chemical analysis (food groups were homogenized, pulverized and analyzed by Instrumental Neutron Activation and GF Atomic Absorption Spectroscopy). Element contents were determined in the 30 food groups. Average element range concentrations and daily dietary intakes were determined. The results of daily dietary intakes in this study (275{+-}31mg Ca; 20.7{+-}1.9{mu}g Cr; 5.7{+-}0.4mg Fe; 861{+-}46mg K; 9.44{+-}0.48{mu}g Se; 1928{+-}278mg Na; 4.25{+-}0.24mg Zn; 1.53{+-}0.43{mu}g As and 1.31{+-}0.16{mu}g Cd) were lower than or similar the results of other Brazilian studies and lower than results of TDS of other countries. This is probably due to the fact that the Market

  20. 口腔修复材料氧化锆生物陶瓷的制备方法及应用进展%Preparation of zirconia bioceramics and its application in prosthodontics

    Institute of Scientific and Technical Information of China (English)

    王强; 尹娇娇; 杨华哲

    2016-01-01

    :Preparation of zirconia bioceramics involves the folowing aspects:powder synthesis, biscuit molding, and ceramic sintering.To improvethe istability of zirconia al-ceramic crowns,we optimize the preparation of zirconia powder topromotethe purity, mechanical properties, biological properties and stability. Furthermore, it is necessary to explore the effects of crystal nucleation, growth, second phase and grain size on crystal stability and biomechanical propertiesof thetooth abutment, as wel astoconduct an in-depth theoretical analysis on the effect oftooth abutmentand lattice matching of porcelain crowns on the interface.

  1. Association between dietary habits, education, serum triglycerides and blood cholesterol among women of Cabildo, Buenos Aires Asociación entre hábitos nutricionales, educación, triglicéridos séricos y colesterol total en mujeres de Cabildo, Buenos Aires

    Directory of Open Access Journals (Sweden)

    Raúl J. Schneider

    2006-12-01

    Full Text Available A cross sectional study of 107 women between 20 and 69 years old, living in the town of Cabildo, province of Buenos Aires, Argentina, which describes food intake and analyses its relation to their education, blood cholesterol and serum triglyceride levels. A food frequency questionnaire including questions regarding meal patterns and food use were completed by the participants. Questions regarding educational status were included. A nutritional risk score was created from nine food groups. Total blood cholesterol and serum triglyceride levels were determined. Average total blood cholesterol levels of the women who participated in the present study were higher (209 mg/dl than those recommended by the National Cholesterol Education Program, while triglyceride values remained within the normal range (124 mg/dl. Total blood cholesterol levels increased with age. Bread, biscuits and cakes were consumed on a daily basis by 98% of the participants and dairy products by 92%, these being mainly full-fat. Meat and fast food intake were very high (96% and 100% respectively. Vegetable and fish intakes were higher among the more educated women. Mayonnaise (58% and butter (43% are popular as food dressings and bread spreads respectively, and sunflower oil was the most commonly used for cooking by 94% of the participants. Women with low educational levels (less than 7 years had higher nutritional risk scores, and thus unhealthier dietary habits than those with more years of formal education. No statistically significant association was found between food groups and cholesterol or triglyceride levels.Se realizó un estudio transversal en 107 mujeres, habitantes del pueblo de Cabildo, provincia de Buenos Aires, Argentina, sobre el consumo de alimentos entre mujeres de 20 a 69 años de edad, analizando su relación con la educación, colesterol total y niveles de triglicéridos. Se encuestó a las participantes sobre el tipo y frecuencia de consumo alimentario y

  2. 慢消化淀粉对面团粉质特性的影响%Effects of slow digestible starch on the farinograph properties

    Institute of Scientific and Technical Information of China (English)

    王丽平; 黄强; 赵瞳

    2012-01-01

    The effects of slow digestible starch on the farinograph properties were studied. Wheat starch, high amylose starch (Hylon V) and slow digestible starch were added to high-gluten wheat flour, and the farinograph properties and tensile properties of the mixed flour were investigated. The results showed that: The mixed flour including wheat starch and Hylon V had a decrease in stable time, formation time and farinograph evaluation values,but increase in the degree of weakening;wheat starch had great effect on the farinograph properties, the stable time, formation time and evaluation value reduced by 6. 8 min, 0. 7 min and 22 scores, respectively;and the weakening degree increased by 55 BU. However, for the mixed flour adding slow digestible starch, the stable time, formation time and the evaluation value were increased 3. 2 min,0. 7 min and 38 scores, respectively; the weakening degree reduced to zero, and the dough had good tensile strength and toughness properties. The results showed that the mixed flour contained 25% slow digestible starch was suitable to making special dietary such as soft biscuits.%为研究慢消化淀粉对面团粉质的影响,将小麦淀粉、高链玉米淀粉( Hylon V)和慢消化淀粉按不同比例添加到高筋小麦粉中,分析混合粉的粉质特性和拉伸特性.结果表明,添加小麦淀粉和高链玉米淀粉的混合粉的稳定时间、形成时间和粉质评价值都有不同程度的下降,弱化值升高,其中添加小麦淀粉对小麦粉的粉质特性影响最大,稳定时间减少了6.8 min,形成时间减少了0.7 min,评价值降低了22分,弱化值最多可升高55 BU;添加慢消化淀粉的混合粉稳定时间增加了3.2 min,形成时间增加了0.7 min,评价值增加了38分,弱化值降到0,且面团的抗拉强度大,韧性好.粉质特性研究表明,添加25%慢消化淀粉的混合粉比低筋粉更适合用来做酥性饼干等特膳食品.

  3. Total diet study in Sao Paulo State: estimation of dietary intakes of toxic (arsenic and cadmium) and essential elements (calcium, chromium, iron, selenium, sodium, potassium and zinc)

    International Nuclear Information System (INIS)

    Total Diet Study (TDS) is based on the evaluation of food samples representing a market basket, which shows dietary habits of a given population. The World Health Organization (WHO) has encouraged countries to conduct their own TDS, which is already being done in several countries, but not yet in Brazil. This study involved essential steps to establish a TDS in Sao Paulo State: a) information about food consumption (a recent national household food budget survey 'POF 2002-2003' by the Brazilian Institute for Geography and Statistics (IBGE), including 5,440 foods); b) development of a Market Basket (sampling of 71 foods consumed more than 2g/day/person, grouped into 30 food groups: cereals; leguminous; leafy, fruity and tuberous vegetables; tropical fruits; other fruits; flours; pasta; breads; biscuits; prime and standard grade beef; pork meat; sausages; poultry; milk/cream; other dairy products; sugars; sweet dishes; salts, sauces; oils, fats, alcoholic beverages; non-alcoholic beverages; coffee; ready-made dishes; seawater and freshwater fishes); c) collection and kitchen preparation in restaurants of the Food service Department of the Coordination of Social Assistance of the University of Sao Paulo (preparing ready-to- consume foods, individually and mixing foods of the same food group); d) chemical analysis (food groups were homogenized, pulverized and analyzed by Instrumental Neutron Activation and GF Atomic Absorption Spectroscopy). Element contents were determined in the 30 food groups. Average element range concentrations and daily dietary intakes were determined. The results of daily dietary intakes in this study (275±31mg Ca; 20.7±1.9μg Cr; 5.7±0.4mg Fe; 861±46mg K; 9.44±0.48μg Se; 1928±278mg Na; 4.25±0.24mg Zn; 1.53±0.43μg As and 1.31±0.16μg Cd) were lower than or similar the results of other Brazilian studies and lower than results of TDS of other countries. This is probably due to the fact that the Market Basket of this study represented

  4. 长江中下游麦区小麦品质改良设想%Concept on Wheat Quality Improvement in Middle and Lower Reaches of Yangtze River Valley

    Institute of Scientific and Technical Information of China (English)

    高德荣; 张晓; 张伯桥; 朱冬梅; 吕国锋

    2013-01-01

    fractions and gluten strength to breed high quality moderate gluten wheat.(3) Use the deficiency of Waxy protein subunits to breed weak-gluten wheat with good starch characteristics,which is acceptable for noodle making when its protein and gluten content is higher for biscuits due to over fertilizered or bad weather,but not sufficient for noodle making,and the insufficient can be compensated by its good starch characteristic.

  5. 糯小麦面包的研制及货架期预测%Development and Shelf-life Evaluation of Waxy Wheat Flour Bread

    Institute of Scientific and Technical Information of China (English)

    张伟; 张焕新

    2015-01-01

    糯小麦粉具有独特的理化特性,将其添加到面包中可以制作出货架期较长的面包。以面包的感官品质为评价指标,考察糯小麦粉、酵母、白砂糖、奶油添加量对糯小麦面包品质的影响,通过单因素和正交试验设计优化糯小麦面包的最佳配方,结果表明:糯小麦粉对面包感官品质影响最大,其次是酵母、奶油和白砂糖。糯小麦面包的最佳配比为:糯小麦粉12.0%、酵母1.6%、白砂糖7.0%、奶油4.0%。由此配比制得的糯小麦面包表面金黄、色泽均匀、形态饱满、口感纯正、松软可口,各项指标均符合国家标准。通过ASLT法预测糯小麦面包的货架期得出:储藏温度20℃和湿度60%的条件下,糯小麦面包的货架期大约为13 d,比市售白面包的货架期(<7 d)有显著提高。%Waxy wheat flour have some specific physicochemical properties compared with those of normal wheat starch, it was used to extend the shelf-life of bread in this paper. With the organoleptic score as the index, single-factor and orthogonal experiments were carried out to design the optimum formula of resistant starch bread as follows:waxy wheat flour, 12.0%;yeast, 1.6%;sugar, 7.0%;cream, 4.0%, the proportion of waxy wheat flour and yeast have significant influence to the sensory quality of bread. The organoleptic , physicochemical, and health indices of the bread produced using the optimum formula were measured. The results showed that the resistant starch biscuits had the advantages of uniform color (golden yellow), intact appearance, pure flavor, soft and delicate taste, no sticking to teeth, and no grainy taste. All the physicochemical and health indices met national standards. The shelf-life of bread was measured by the method of accelerated shelf-life testing, and it was approximately13 d, and the results indicated the waxy wheat flour prolong the shelf-life of bread significantly compared with the white bread

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

    Directory of Open Access Journals (Sweden)

    Shariff, R.

    2013-03-01

    Full Text Available 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 was found to be high (4.0-30.9 whereas the free fatty acid, peroxide and anisidine values were, 0.31-0.90%, 1.2-11.0 and 11.6-8.9 respectively. Since the products are baked at 180 to 200 °C polar components were determined to be between 3.3 to 5.3% showing a moderate hydrolysis and oxidative changes. Iodine value (51.0 to 73.3 and the Butyro-refractometer reading (42.2 to 55.8 showed moderate unsaturation and all the samples melted below 37 °C. Trans-fatty acid ranged from 35.5 to 46.2% as has also been confirmed by FT-IR. The products selected were considered safe but nutritionally inferior to products prepared with liquid shortenings.La grasa es uno de los ingredientes más importantes de los productos horneados altamente susceptible al calor y la humedad. Se han realizado estudios para evaluar los cambios termoxidativos ocurridos en las grasas y también la presencia de ácidos grasos trans. Las grasas se extrajeron de productos como galletas, pan blanco, pan dulce, Dilkhush, pizza, pastel, rollo vegetal, gluco-galletas y barquillos. Se utilizaron en este estudio las grasas extraidas de los mencionados productos, así como muestras control de shortening. Los valor encontrados de índice Totox fueron altos (4,0-30,9 en tanto que los porcentajes de ácidos grasos libres (%, índice de peróxido y anisidina fueron, 0,31-0,90, 1,2-11,0 y 11,6- 8,9, respectivamente. Puesto que los productos se hornean entre 180-200 °C se determinaron los componentes polares

  7. EDITORIAL: Advanced Sensors and Instrumentation Systems for the Food and Beverage Industries

    Science.gov (United States)

    Yan, Yong

    2006-02-01

    Advanced sensors and instrumentation systems are becoming increasingly important in the classification, characterization, authentication, quality control and safety management of food products and beverages. To bring together industrialists and academic researchers to discuss the latest developments and trends in this particular area, the ISAT (Instrument Science and Technology) Group of the Institute of Physics organized a highly focused one-day technical meeting, which was held at the Rutherford Conference Centre at the Institute of Physics in London on 15 December 2004. The event was co-sponsored by the Measurement, Sensors, Instrumentation and NDT Professional Network of the Institution of Electrical Engineers and the Measurement Science and Technology Panel of the Institute of Measurement and Control. The special feature in this issue (on pages 229 287) brings together a collection of some of the papers that were presented at the event. Also included in the special feature are two relevant papers that were submitted through the usual route. Technical topics covered, though wide ranging as reflected in part by the diversity of the papers, demonstrate recent developments and possible approaches that may offer solutions to a broad range of sensing and measurement problems in the food and beverage industries. The first paper, reported by Sheridan et al, is concerned with the quality monitoring of chicken, sausages and pastry products during their cooking processes using an optical fibre-based sensing system. Carter et al describe how digital imaging and image processing techniques have been applied to achieve the classification and authentication of rice grains. The challenges in the measurement and control of final moisture content in baked food products such as bread and biscuits are addressed and discussed by McFarlane. Juodeikiene et al report their progress in the development of acoustic echolocation-based techniques for the evaluation of porosity and

  8. Prepackaged polymer - modified mortar proves effective construction material - field and laboratory observations

    International Nuclear Information System (INIS)

    Hi-Bond - prepackaged polymer - modified mortar described in this paper is a revolutionary, multifunctional, high-tech, high performance, sustainable, durability improving group of construction materials with a high cost - benefit ratio. Hi-Bond has been developed by Dadabhoy Construction Technologies (Pvt) Ltd., (DCTL), Karachi, after extensive studies and research both locally and abroad. It can be used in floorings and pavings, integral waterproofing, adhesive applications, protective and decorative coatings, repairs, renovation, rehabilitation, anti corrosive linings, deck coverings, durability and efficiency improvement of canal linings and other hydraulic structures. Hi-Bond has been applied in various projects of national importance with great success for their repairs, renovation and rehabilitation and has also been tested and evaluated at various laboratories with highly encouraging results. Some examples include: (i) earthquake damaged bridge at Lora Nallah on Brewery Road, Quetta, (ii) fire damaged building of the daily Business Recorder House, Karachi, (iii) 200 - year old main dome of the tomb of Hazrat Shah Abdul Latif Bhitai, Bhitshah, Hyderabad, (iv) RCC shell roofs of Mehtab Biscuit and Wafers Factory, Sahiwal, (v) repair of newly built concrete floor on structural slab in a factory building at Karachi, (vi) Mohatta Palace, Clifton, Karachi, (vii) swimming pool at Okara Cantt, and (viii) numerous leaking basements, underground and overhead water reservoirs at and around Karachi including those of new vegetable market on super highway. Building Research Station, Government of the Punjab, Lahore also recommended the use of Hi-Bond in the applications mentioned above after testing and evaluation. The product was found easy in application and offered numerous technical and economical advantages, over conventional products, in variety of applications. It is important to note that shortly after the repairs and renovation of the building of the daily

  9. 应用Bootstrap方法估计加工食品中污染物的残留浓度%Using Bootstrap method to estimate the residual concentration of pollutants in several common food

    Institute of Scientific and Technical Information of China (English)

    岳立文; 闵捷; 王灿楠; 胡丹; 李朝赟; 肖珊

    2011-01-01

    目的 应用Bootstrap方法对几种常见加工食品污染物(铅)残留浓度与原料食品污染物残留浓度的比值做出估计,并与文中定义的折算系数进行比较,对两者的关系及其意义进行探讨.方法 从中国2000~2006年全国农产品污染物监测数据库中筛选出常见的、频数较多的几种食品,运用Bootstrap方法估计铅在加工食品与其原料食品残留浓度之间的比值.结果 果汁、馒头、米粉、豆腐类等残留浓度的比值小于1,饼干、面包、豆腐干、鱼罐头残留浓度的比值基本等于1,猪肉干及皮蛋的残留浓度的比值明显超过1,这些食品残留浓度比值大多与折算系数不同.结论 使用Bootstrap方法估计常见食品污染物残留浓度的比值具有可行性.加工过程对食品的污染物残留有一定影响,不能仅用稀释与浓缩解释.%Objective Using Bootstrap method to estimate the ratio of residual pollutants in processed foods to their raw materials in several common foods, comparing the conversion coefficient defined in this article and exploring its significance for applying in the future. Methods Several common foods sorted from the national data base of monitoring pollutants in agricultural products from 2000 to 2006 were used to estimate the ratio of residual lead in processed foods to their raw food materials by Bootstrap method. Results The ratio of residuals in juice, steamed bun, rice flour and bean curd to their raw materials was less than one. That in biscuit, bread, dried tofu and canned fish was almost equal to one, and that in dried pork and preserved eggs was obviously higher than one. These ratios were frequently different from the conversion coefficients. Conclusion Using Bootstrap method to estimate the ratio of residual concentration of pollutants in several common food is feasible. The amount of pollutants remained in food can be influenced by food processing, while not can be explained only by dilution

  10. About Microbial Contamination in Ready-to-eat Cold food Situation Inves-tigation and Analysis%关于即食凉拌食品中微生物污染情况的调查分析

    Institute of Scientific and Technical Information of China (English)

    雷少华

    2015-01-01

    目的:调查分析即食凉拌食品中微生物的污染情况,旨在提高本市对食源性疾病的防控能力,保障居民的饮食安全。方法依据《食源性疾病监测技术指南》中对食源性疾病的相关检测标准,收集本市部分饭店、超市中的230份即食凉拌食品样品,并对微生物污染情况进行检测,包括大肠菌群、金黄色葡萄球菌、酵母菌、沙门菌、志贺菌、溶血性链球菌等。结果所有检测样品中合格样品有70份,总合格率为30.43%;其中合格率最高的样品为夹心饼干类,合格率为86.67%,其他样品的合格率较低,其中最低的为非发酵豆制品类,为15.56%;与冬春季相比,夏秋季检测样品的合格率较低,为20.33%,比较差异有统计学意义(P<0.05);定型包装样品的合格率明显高于简易包装的样品合格率(P<0.05)。结论该市即食凉拌食品的卫生状况较差,某些食品存在食源性致病菌,所以说有关部门应加大食品安全监测力度,保障食品安全。%Objective To investigate the analysis of microorganisms in ready-to-eat cold food pollution situation, aimed at improving the region of foodborne disease prevention and control capabilities, to ensure the safety of residents' diet. Meth-ods On the basis of the food-borne disease surveillance technology guide of foodborne disease in the related testing stan-dard, collect the region part 230 ready-to-eat cold food samples in a supermarket, hotel and to test the microbial contami-nation condition, including coliforms, staphylococcus aureus, yeast, salmonella, shigella, hemolytic streptococcus, etc. Re-sults All samples in 70 qualified samples, the percent of pass is 30.43%; One of the highest qualified rate of samples for the sandwich biscuit, percent of pass is 86.67%, other sample qualified rate is low, the lowest for the fermentation of soy products, 15.56%; Compared with the winter, summer fall

  11. 2012年十堰市流通环节食品卫生质量监测结果%Monitoring results of food hygiene quality in circulation link of Shiyan City in 2012

    Institute of Scientific and Technical Information of China (English)

    王滨; 高景枝

    2013-01-01

    [Objective] To understand food hygiene quality status,and provide a scientific basis for strengthening the food quality and safety,preventing and controlling the foodborne illness in Shiyan City.[Methods] The spot cooked meat products,cakes and biscuits were randomly selected from bazaars,supermarkets and street delis in ShiyanCity.The results were analyzed.[Results] A total of 205 samples were collected,69 (33.66%) were qualified,116(56.59%) were qualified for total bacterial count,98 (47.80%) were qualified for coliform bacteria.The qualified rate of nitrite in cooked meat and meat products was 99.28%,and it was 100% in acid number and peroxide value of cakes.No pathogen was detected in food.There was significant difference between different management premises such as street delis and bazaars (x2 =10.05,P < 0.05).[Conclnsion] The microbial contamination of cooked meat and meat products is more serious,especially the health products in the country trade market.There is a risk of food poisoning hazards in cooked meat and meat products which should attract more attention from the health supervision departments.%目的 了解十堰市流通环节食品质量状况,为加强该市流通环节食品质量安全监管、预防和控制食源性疾病的发生提供科学依据.方法 于2012年,以十堰城区集贸市场、超市、临街熟食店为重点区域,现场制售的熟肉类及制品、糕点饼干为重点监测对象,按不定向随机的原则进行卫生质量抽查,并对结果进行分析.结果 抽检样品205份,合格69份,总合格率为33.66%;菌落总数合格116份,合格率56.59%;大肠菌群合格98份,合格率47.80%;熟肉类及制品的亚硝酸盐合格率99.28%;糕点类酸价、过氧化值合格率100%;均未检出致病菌.在临街店和集贸市场等不同经营场所中抽检的食品合格率差异有统计学意义(x2=10.05,P<0.05).结论 现场制售熟肉类及制品被微生物污染程度

  12. 福安市城乡学龄前儿童膳食与营养状况调查%Survey on dietary and nutritional status of children in urban and rural areas in Fu'an City

    Institute of Scientific and Technical Information of China (English)

    张桂芳; 徐英; 刘长节

    2011-01-01

    difference in underweight rate is not significant between these two groups ( P > 0.05 ). It comes to the conclusion that the nutrients in meals of children are somewhat unbalanced. Simple breakfast including a little mount of milk, biscuit or bread tends to result in the lack of vitamins, iron, zinc, calcium, protein and other important elements,even some children are sent to nursery without breakfast, thus it causes the shortage of three catgories of nutrients. Conclusion In view of this condition, we are obliged to carry out health education for nutritional knowledge for dietary taking and put it into "good pregnancy and good rearing" education for women at marriageable age, and set approach for monitoring the growth of children as well as their nutritional intake. and enhancing the health guidance for meals of children.

  13. 糖尿病患者食用无糖食品的现状调查与思考%Investigation and Thinking on the Present situation of the Consumption of Sugar Free Foods in Patients with Diabetes

    Institute of Scientific and Technical Information of China (English)

    刘正源; 梁明钰; 张凌闻

    2016-01-01

    Objective to detect the classification and sugar content of the market in the sale of sugar free foods, to provide guid-ance for scientific consumption of diabetic patients, and to put forward suggestions for the industry regulation and the popu-larization of knowledge. Methods in laboratory by using Fehling Reagent Titration Method to detect the sugar content in sugar free food. Results were randomly selected 10 kinds of no sugar food and will be the three groups (black sesame paste, biscuits, yogurt) representative without food, sugar and sugar foods containing sugar contrast analysis, detected by Fehling titration, no sugar sugar content of food qualified rate was 80%. Conclusion diabetic patients can not eat sugar free foods, should be care-fully selected, the amount of consumption, at the same time according to the patient's weight is included in the daily intake of total calories, pay attention to total control, keep the heat balance. According to the sugar free food market situation, suggested that the government strengthen industry regulation, the establishment of the integrity of system; relevant institutions to strengthen the popularization of science, improve the scientific literacy of the public;production enterprises mark no sugar sug-ar content of food remind patients carefully chosen. The preliminary research results of this project laid the foundation for the study of diabetes diet, and it can be used as a reference for the health education of diabetes patients, the public popular science propaganda, the sugar free food market supervision and so on.%目的:检测了解市场在售无糖食品的分类和含糖量,为糖尿病患者科学食用提供指导意见,对行业监管和知识普及提出建议。方法:在实验室采用斐林试剂滴定法检测无糖食品的含糖量。结果随机抽取10种无糖食品,并将其中三组(黑芝麻糊、饼干、酸奶)代表性无糖食品和有糖食品进行含糖量对比分析,

  14. Monitoring of Food - borne Pathogens in Yongzhou City in 2011%2011年永州市食源性致病菌监测

    Institute of Scientific and Technical Information of China (English)

    陈蓉; 唐旭辉

    2012-01-01

    Objective To investigate the status of food - bome pathogens contamination in market - sold foods in Yongzhou, Hunan Province. Methods The food -bome pathogens, including Salmonella spp. , Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, Shigella spp., Escherichia coli O157 :H7 and Enterobacter sakaza-kii were detected according to the Handbook of National Surveillance Network on Food - borne Diseases in 2011. Results Totally 20 strains of pathogens were identified in the 198 samples collected from cooked meat products, egg products, quick frozen cooked rice products, ready - to - use non- fermented soybean products, cakes or biscuit, cold and dressed vegetable, fresh fruits or vegetables juice, rice noodles (fast foods, rice noodles and cold noodles) and infant foods, with a total detection rate of 10.10%. Among 9 kinds of foods samples detected, the pathogen detection rate of quick frozen cooked rice products was the highest (27.27%). The pathogen detection rates in cooked meat products, rice noodles, cakes, cold and dressed vegetable, fresh fruits or vegetables juice and infant foods were 18.18%, 18.18%, 9.09%, 9.09%, 4.55% and4.55%, respectively. Conclusions The market - sold foods in Yongzhou Gty, especially the quick frozen cooked rice products, cooked meat products and rice noodles, are contaminated to by pathogens some extend. The food supervision and law enforcement departments should pay more attention to monitoring these food products so as to decrease and prevent the food - borne diseases effectively.%目的 了解湖南省永州市食品中食源性致病菌污染状况.方法 依据国家食源性疾病监测网2011年度工作手册,进行沙门菌、单增李斯特菌、金黄色葡萄球菌、蜡样芽孢杆菌、志贺菌、大肠埃希菌O157、阪崎肠杆菌的检测.结果 检测熟肉制品、蛋制品、速冻熟制米面制品、即食非发酵性豆制品、糕点及饼干、凉拌菜、鲜榨果蔬

  15. CHEMICAL AND PHYSICAL EVALUATION OF BARU (Dipteryx alata Vog. COMPONENTS FOR SHELF LIFE STUDY AVALIAÇÃO QUÍMICA E FÍSICA DE COMPONENTES DO BARU (Dipteryx alata Vog. PARA ESTUDO DA VIDA DE PRATELEIRA

    Directory of Open Access Journals (Sweden)

    Márcio Caliari

    2010-08-01

    Full Text Available

    Agroecology, a science that studies productive relations between man and nature, and whose goal is ecological, economic, social, cultural, political, and ethical sustainability, has been increasingly used as a tool for social and cultural transformation. Within that perspective, the Brazilian Cerrado provides fruits such as baru, which is highly genetically variable, but also widely used as a source of income by the regional population. The objective of this study was to evaluate the chemical and physical characteristics of baru pulp, along a 181-day storage period. For that purpose, weight and size analyses, centesimal analysis, monitoring of changes, and sensorial analysis of dry biscuits, in which 25% of the wheat flour was replaced by baru pulp, were carried out. Physical characteristics such as weight, length, and width did not present significant differences, during the storage period. The level of total sugars and reducers increased during the storage period, unlike the tannin level, which decreased. Baru pulp may be considered an important source of sugars and dietary fiber. In addition, the biscuits obtained satisfactory scores for both taste and appearance, on the acceptability test, and their nutritional quality increased.

    KEY-WORDS: Baru; pulp; physical and chemical analyses; kinetics; sensorial analysis

  16. In 2011 Binyang county food security risk monitoring result analysis%2011年宾阳县食品安全风险监测结果分析

    Institute of Scientific and Technical Information of China (English)

    何作凡; 邓赞民; 黄英哲; 林加义; 莫奔强

    2012-01-01

      目的:为了掌握宾阳县主要食品中主要污染物及有害因素的污染水平和趋势,确定危害因素的分布和可能来源,及时发现食品安全隐患,为风险预警提供依据.方法:采用或参考国家标准方法进行检测.结果:2011年共检测食品18类共193份,其中合格150个份,总合格率77.72%;其中油条、馒头、玉米及其制品、花生、液体奶、腌制蔬菜、凉拌菜、幼儿配方粉、蛋类合格率均为100%;饼干合格率91.67%、糕点合格率83.33%、鲜榨果汁合格率83.33%、速冻熟制米面制品合格率83.33%、盒饭合格率66.67.33%、非发酵性豆制品合格率50.00%、熟肉制品合格率44.44%、大米合格率40.00%、蔬菜合格率20.00%.在193份食品样品中,食品化学性污染物和有害因素常规监测的食品81份,合格63份,合格率77.78%;食源性微生物监测的食品112份,合格87份,合格率77.68%.结论:宾阳县主要食品存在污染物或有害物质污染,蔬菜、大米、熟肉制品、非发酵性豆制品合格率较低,通过监测测为宾阳县食品安全预警提供技术依据.%  Objective:In order to grasp in Binyang county main food the main polutant and the adverse factor polution level and the tendency, determined that the harm factor distributed and possible to originate,discovered promptly the food safe hidden danger, provides the basis for the risk early warning. Metods:Uses or the reference national standards method carries on the examination. Results:in 2011 altogether examines food 18 kinds of altogether 193, qualified 150 shares, total qualified rate 77.72%;And the cruler, the steamed bun, the corn and the product ,the peanut,the liquid milk, the souse vegetables, the cold food in sauce , the baby formula powder,the egg class qualified rate are 100%; The biscuit qualified rate 91.67%,cakes an pastries qualified rate 83.33%, press out the fruit juice qualified raet 83.33%, quick

  17. 合肥市大学新生膳食模式及其与骨密度的关系%Dietary patterns in college freshmen and its relation to bone mineral density

    Institute of Scientific and Technical Information of China (English)

    王素芳; 穆敏; 赵艳; 王晓琴; 束龙; 李青艳; 李迎春

    2012-01-01

    . After adjusting for confounders, covariance with Bonferroni' s was used to further ' examine the associations between dietary patterns and bone mineral density ( BMD ). Results ( 1 ) Four major dietary patterns were noticed. Western food pattern ( high consumption in hamburger, fried food, nuts, biscuit, chocolate, cola, coffee, sugars). Animal protein pattern (high consumption in pork, mutton, beef, poultry meat, animal liver). Calcium pattern (high consumption in fresh fruits, eggs, fish and shrimps, kelp laver and sea fish, milk and dairy products, beans and bean products). Traditional Chinese pattern ( high consumption in rice and grain, fresh fruits, fresh vegetables, pork). (2) No association was observed between the western food pattern and bone mineral density. High animal protein pattern showed lower SOS value compared with low animal protein pattern. High calcium pattern showed higher SOS value compared with low calcium pattern. High traditional Chinese pattern showed higher SOS value compared with the low traditional Chinese pattern. Conclusion Dietary patterns are closely related with bone mineral density (BMD) of freshmen.

  18. Composição de lancheiras de alunos de escolas particulares de São Paulo Composición de las fiambreras de alumnos de escuelas privadas de São Paulo, Brasil Contents of students lunchboxes in private schools of São Paulo, Brazil

    Directory of Open Access Journals (Sweden)

    Tatiana Tenorio Matuk

    2011-06-01

    ños estudiados, 82% trajeron cereales, 67% jugos artificiales y otras bebidas, 65% leche y alimentos lácteos, 51% bizcocho, galletas y barras de cereales rellenas y/o con cobertura y 35% embutidos en por lo menos un día de recolección. La frecuencia de frutas y jugos naturales fue de 33% y de verduras y legumbres fue de 4%. Niñas llevaron para la escuela con más frecuencia frutas y hortalizas (pOBJETIVE: To evaluate the composition of lunchboxes of children attending second to fifth grades of private schools in São Paulo, Brazil. METHODS: This cross-sectional study was performed in five units of a private school, located in different regions of the metropolitan area of São Paulo, Brazil. Every lunchbox was checked for three non-consecutive days in the year 2008. All children from second to fifth grades of these units (n=501 were studied and categorized according to the presence or absence of each food group in the lunchboxes on at least one of the three days of observation. RESULTS: Among the children studied, 82% brought cereals, 67% artificial juices and other beverages, 65% milk and dairy foods, 51% cake, biscuits and cereal bars with filling and/or icing and 35% sausages in at least one day. The frequency of students who brought fruit and natural juices was 33%, and vegetables 4%. Girls more often took fruits and vegetables to school (p<0.05. Older students more often did not carry lunchboxes to the school, compared to younger ones, during the three days of observation (11 and 4% respectively; p<0,05. CONCLUSIONS: The composition of the school lunch-boxes, despite some positive aspects, was inadequate. Lunchboxes presented over-processed foods, usually with a high content of sugar, fat and sodium, and absence of fruits and vegetables.

  19. Risk assessment of fortification level for vitamin A in food in China%我国食物维生素A强化水平的风险评估

    Institute of Scientific and Technical Information of China (English)

    韩军花; 李晓瑜; 李艳平

    2012-01-01

    aged 14- 17 years had the lowest MSFL (1078.5 μgRE/1000 kJ).The MSFL for pregnant women was 1066.8 μgRE/1000 kJ.The results in different areas showed that men and women aged 14 - 17 years in large city had lower MFSL(997.3 and 879.1 μgRE/1000 kJ respectively),the MSFL in other groups in different areas were between 1000 - 2000 μgRE/1000 kJ.After conversion using the lowest MSFL,the highest fortification levels for vegetable oil,wheat flour,rice,modified milk,biscuit,soybean powder,milk powder for preschool children,milk powder for pregnant and lactating women were 33 063,12 650,12 729,1987,15 929,15 411,20 642,17 920 μgRE/kg respectively,higher than the current fortified level in national standard.Conclusion The current fortification levels in foods are safe and the risk of over intake of vitamin A from fortified food is very low.

  20. Determination of 28 phthalate esters in baked foods by gas chromatography-triple quadrupole mass spectrometry%气相色谱-三重四极杆串联质谱法同时测定焙烤食品中28种邻苯二甲酸酯

    Institute of Scientific and Technical Information of China (English)

    李蓉; 薄艳娜; 卢俊文; 林勤保; 黄志强; 陈丽斯

    2016-01-01

    An efficient method using gas chromatography-triple quadrupole mass spectrometry for the determination of 28 phthalate ester residues in bakery foods was established. The samples were extracted with ethyl acetate,and cleaned up with neutral alumina. The separation was per-formed on a TR-5MS capillary column( 30 m × 0. 25 mm × 0. 25 μm )by programmed temperature vaporization( PTV)with splitless mode. Meanwhile the identification and quantification were per-formed by GC-MS/MS in selected reaction monitoring(SRM)mode and using the internal stand-ard method. The calibration curves of the 27 phthalate esters showed good linearities in the range of 0. 05-10 mg/L,except diisononyl ortho-phthalate( DINP)which was in the range of 0. 1-20 mg/L,with the correlation coefficients not less 0. 996 2. The limits of detection( LODs)were 0. 1-9. 8 μg/kg and the limits of quantification( LOQs)were 0. 4-32. 6 μg/kg. With the proposed method,the spiked recoveries were evaluated in four types of baked foods( bread,biscuits, cakes,stuffing)at low,medium and high concentrations. The results showed that the average recoveries of the 28 PAEs were in the range of 81. 0%-117%,and the relative standard deviations (RSDs,n=6)were in the range of 1. 3%-13. 6%. The method was successfully applied in the investigation of the PAEs distribution in baked foods. The method is suitable for the determina-tion of the 28 PAEs in baked foods with easy operation,high accuracy and precision.%建立了气相色谱-三重四极杆串联质谱( GC-MS/MS)同时测定焙烤食品中28种邻苯二甲酸酯类( PAEs)物质残留量的方法。样品经乙酸乙酯超声提取,用中性氧化铝净化后进行检测。经程序升温气化进样口( PTV)不分流进样,TR-5MS色谱柱(30 m×0.25 mm×0.25μm)进行色谱分离,在选择反应监测(SRM)模式下进行质谱扫描,采用内标法定量。28种邻苯二甲酸酯的线性范围,除邻苯二甲酸二异壬酯( DINP