Measurement: Food最新文献

{"title":"Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours","authors":"U. Nor Azmah ,&nbsp;M.U. Makeri ,&nbsp;S.Y. Bagirei ,&nbsp;A.B. Shehu","doi":"10.1016/j.meafoo.2023.100111","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100111","url":null,"abstract":"<div><p>Four underutilized legumes comprised of mung bean, long bean, dwarf long bean and French bean were investigated for their total starch, dietary fibre, amylose, amylopectin and resistant contents along with proteins and lipids profiles employing standard methods in order to explore appropriate end uses. Results showed significant variations (<em>p</em>&lt;0.05) in the fat, protein, moisture, ash, total dietary fibre, carbohydrate, starch, amylose and amylopectin contents of all the four legume seeds Flours. Mung bean, long bean, dwarf long bean, and French bean showed carbohydrates contents of 55.24, 49.63, 48.12 and 45.56 g/100 g, respectively. Dwarf long bean, long bean and mung bean recorded total starch of 38.39, 49.78 and 57.68 g/100 g, respectively. Whereas French bean had the highest total dietary fibre of 16.91 g/100 g and dwarf long bean the highest amylopectin (86.67 g/100 g), both dwarf long bean and long bean recorded insoluble dietary fibre and soluble dietary fibre in the range of 7.25 to 14.58 g/100 g and 0.05 to 1.25 g/100 g, respectively, however, all the seed flours showed higher content of insoluble dietary fibre than soluble dietary fibre. Significant differences (<em>p</em>&lt;0.05) observed in the total starch, resistant starch and non-resistant starch content of all the 4 samples. Non-resistant starch was the predominant constituents of the total of all the seed flours with mung bean showing the highest value (54.16 g/100 g) followed by long bean, dwarf long bean and French bean with 48.74, 37.73 and 16.88 g/100 g, respectively. Though the beans had low amylose contents, their amino acids score and patterns surpassed the FAO reference proteins and their saturated and unsaturated fatty acids ratio falls within FAO allowed limits. This study highlights the hidden potentials of these non-conventional legumes as sources of quality proteins, functional foods, healthy fats and dietary fibres.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100111"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50191539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial succession and anthocyanin concentration during sorghum fermentation","authors":"Sunday Awe ,&nbsp;Dorcas Morolayo Aransiola ,&nbsp;Emmanuel Anyachukwu Irondi","doi":"10.1016/j.meafoo.2023.100109","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100109","url":null,"abstract":"<div><p>Among the cereals, sorghum is notable for its high phytochemicals contents. The levels of these phytochemicals are, however, affected by processing methods, such as fermentation. This study evaluated the microbial succession and anthocyanins concentration during red sorghum grains fermentation. Sorghum grains were spontaneously fermented for five days in a solid-state, during which samples were collected daily for microbial and anthocyanins analyses. Isolation and identification of the bacterial isolates were conducted using standard methods, and anthocyanins concentration was determined using a spectrophotometer. Five different bacterial species, including <em>Enterobacter</em> sp., <em>Lactobacillus</em> sp., <em>Pediococcus</em> sp., <em>Cronobacter</em> sp., and <em>Pantoea</em> sp., were isolated and identified, during the five days of spontaneous fermentation. The anthocyanins level of the fermented grains peaked (0.45 mg/g) on the fifth day. The predominant microorganisms (<em>Pantoea dispersa</em> LMG 2603 and <em>Cronobacter sakazakii</em> NBRC 102,416) isolated on the fifth day were later used as starter cultures for the fermentation of a fresh batch of sorghum grains for another five days, during which the anthocyanins level increased to 0.82 mg/g on the fifth day. Molecular identification revealed that <em>Pantoea dispersa</em> LMG 2603 was capable of increasing anthocyanins content, suggesting that it can be used as a starter culture for the fermentation of sorghum to yield a higher anthocyanins content.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"12 ","pages":"Article 100109"},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50191537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical, reconstitution and phenolic properties of instant drink mix prepared with Moringa oleifera leaf, raw banana and whey protein concentrate","authors":"Suma H. Budnimath ,&nbsp;Bhuvaneshwari G． ,&nbsp;V.M. Ganiger ,&nbsp;Jagadeesh S．L． ,&nbsp;Giridhar Goudar ,&nbsp;S.N. Patil ,&nbsp;Chandrashekar V．M．","doi":"10.1016/j.meafoo.2023.100108","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100108","url":null,"abstract":"<div><p>The formulation of instant drink mix with nutritional enhancement and optimum physical properties is a challenging task. The present study was undertaken to formulate instant drink formulation (IDF) mix using the ingredients green unripe mature banana powder (GMBP), <em>Moringa oleifera</em> leaf powder (MLP) and whey protein concentrate powder (WPCP) as main ingredients. Different combinations of these ingredients were mixed to formulate nine different variants (treatments) of composition mixes. The developed treatments were evaluated for physical and reconstitution properties of color characteristics, water activity, bulk density, tapped density, flowability, angle of repose, foaming capacity, swelling index, hygroscopicity, water absorption capacity (WAC), water solubility index (WSI), dispersibility, and wettability. The samples were evaluated for phenolic composition and antioxidant potential. Water activity, bulk and tapped density among the samples was ranging between 0.245–0.254 a_w, 0.35–0.43 g/cm³ and 0.67–0.77 g/cm³, respectively. The flowability characteristics of Carr index (CI), Hausner ratio (HR) and angle of repose were ranging between 26.20–55.51, 1.36–2.34 and 27.51–48.33, respectively, with T₁ treatment having the highest values for these characteristics. Foaming capacity, swelling index and hygroscopicity was found to be 21.83–51.17 %, 3.55–10.16 % and 24.53–36.67 %, respectively. The WAC and WSI was observed to be highest in the T1 treatment with 2.55 and 76.27, respectively. Whereas, the dispersibility and wettability was found to be between 49.75–87.93 (%) and 14.15–22.46 (s), respectively. Total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) in the analyzed samples were ranging between 26.86 and 1740.00 mg GAE/100 g, 12.33–1880.50 mg RE/100 g and 0.27–448.83 μg C3G/g, respectively. For the antioxidant assays, the DPPH, ABTS and FRAP assay were recorded with 10.30–8.36 % inhibition, 11.85–88.07 % inhibition and 0.36–22.72 μM Fe²⁺/100g, respectively. Polyphenol profile and enzyme inhibition activity was analyzed among the formulated compositions.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100108"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Profiling seventeen cultivars of roasted peanuts by descriptive sensory and flavor volatile analyses","authors":"Lisa L. Dean ,&nbsp;Rebecca A. Campbell ,&nbsp;Taija Stoner-Harris ,&nbsp;Yen-Con Hung ,&nbsp;Keith W. Hendrix ,&nbsp;Koushik Adhikari","doi":"10.1016/j.meafoo.2023.100105","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100105","url":null,"abstract":"<div><p>The main objective of the study was to profile the aroma and flavor of 17 commercially available peanut cultivars through descriptive sensory analysis and instrumental measurements. Twelve runner (ten high-oleic varieties) cultivars, and five virginia (two high-oleic varieties) cultivars were studied. The peanut samples were roasted to medium roast levels before being subjected to proximate analysis, descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) analysis, and fatty acid analysis. In general, the runners showed higher intensities of typical roasted flavors and related aroma volatiles compared to the virginia cultivars. TUFRunner™ ‘511′, TUFRunner™ ‘727′, FloRun™ ‘331′, and Florida-07 (high-oleic runner cultivars) were characterized by higher intensities of roasted flavors (descriptive) and aroma volatiles (pyrazines and aromatic aldehydes) compared to the rest of the runner and virginia cultivars. Two high-oleic virginia cultivars, Georgia 11 J and Bailey II were characterized darker roast-type descriptors and aroma volatiles. Although the principal components analysis (PCA) showed similar trends, it was evident that the relationship between roasted flavors (descriptive) and aroma volatiles (pyrazines and aromatic aldehydes) was not very strong. More in-depth studies are required to understand the roasted flavor generation in these commercial peanut cultivars under various roasting conditions.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100105"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of lemon grass-scent leaf-sorghum stem sheath infusion using mixture experiment","authors":"O.A. Abiodun ,&nbsp;V.A. Edem ,&nbsp;T.S. Omoteji ,&nbsp;J.O. Basusi ,&nbsp;A.O. Oduntan ,&nbsp;O.M. Akande","doi":"10.1016/j.meafoo.2023.100104","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100104","url":null,"abstract":"<div><p>Optimization of lemon grass-scent leaf-sorghum stem sheath infusion using a mixture experiment was determined in this study. Lemon grass and scent leaf were washed and steamed for five minutes while the sorghum stem sheath was washed and the three components were dried in the dehydrator at 50 °C for 18 hrs. The components were milled separately and the blends were mixed according to Design Expert software. The mixture was packaged in an infusion bag and immersed in boiled water for 10 min. The infusion was subjected to physicochemical, antioxidant, and antinutrients analyses. It was discovered that an increase in lemon grass-scent leaf-sorghum stem sheath caused an increase in the carotenoid, total dissolved solids, viscosity, specific gravity, turbidity, phenolic compound, infusion rate, tannin, oxalate, alkaloid contents while the increase in the components decreased the flavonoid and DPPH contents of the infusion. However, the Design Expert Software optimized the process based on the constraints given, and the optimum conditions for the independent variables were generated with values of 8.03%, 76.98% and 14.99% for sorghum stem sheath, lemon grass and scent leaf respectively.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100104"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lipid authentication of butter and margarine using Fourier transform infrared spectroscopy (FTIR)","authors":"José Alberto Ariza-Ortega ,&nbsp;María Elena Ramos-Cassellis ,&nbsp;Einar Vargas Bello Pérez ,&nbsp;Gabriel Betanzos Cabrera ,&nbsp;Eva María Molina Trinidad ,&nbsp;Ernesto Alanís García ,&nbsp;Teodoro Suárez Diéguez ,&nbsp;Joel Díaz-Reyes","doi":"10.1016/j.meafoo.2023.100095","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100095","url":null,"abstract":"<div><p>Most consumers are unaware of the lipid composition of butter and margarine; they can buy an inauthentic product. Therefore, the objective of this study was to evaluate the lipid composition of two butters (A and B) and one margarine (C) of commercial brands, using FTIR at 400-4000 cm⁻¹ to determine their quality. Each of the samples was melted at 30°C for 1 min. Next, they were analysed by FTIR, and their aromatic (AC), carbonyl (CC), aliphatic (AP), aliphatic (long chain) (ALC) and sulfoxide (SC) compounds were quantified. The butters (A and B) and margarine (C), presented differences in their fingerprints (723 at 1465 cm⁻¹). The lipids with <em>cis</em> isomers were identified in wavenumbers at 723, 1417, 1654 and 3006 cm⁻¹, and <em>trans</em> isomers at 968 cm⁻¹. Chemical compounds which are desirable in these products, and were identified at wavenumbers at 1033 (thioester), 1105 (carbonyl), 1163 and 1238 (methylene), 1377 and 1465 (methyl), 1746, 2678 and 2730 (ester) and 3470 cm⁻¹ (hydroxyl). The authenticity of the butters and margarine was determined in the wavenumbers at 2853 and 2924 and 2953 cm⁻¹, which correspond to the functional groups, methylene and methyl, respectively; where margarine presented a higher value in AP (19.98 arbitrary units (au)) and ALC (124.22 au). Therefore, FTIR is an option for authenticity detection, in addition, it is a method of easy repeatability and fast response.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100095"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of fermentation time on nutritional, antinutritional factors and in-vitro protein digestibility of macrotermes nigeriensis-cassava mahewu","authors":"Paul Ndubuisi Anyiam ,&nbsp;Chinedu P. Nwuke ,&nbsp;Emmanuel Nnaemeka Uhuo ,&nbsp;Ude Enyinnaya Ije ,&nbsp;Elsa Maria Salvador ,&nbsp;Badatu Manhyazenze Mahumbi ,&nbsp;Bernadette Hegnonamede Boyiako","doi":"10.1016/j.meafoo.2023.100096","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100096","url":null,"abstract":"<div><p>Fermented <em>Macrotermes nigeriensis</em>-Cassava <em>mahewu</em> (MECM) has the potential to contribute substantially to nutrition security due to its enhanced protein and micronutrient contents. However, changes related to fermentation time during processing are important factors that could affect the nutritional quality. This study determined the influence of fermentation time (0 h to 48 h) on nutritional (protein, Fe, Zn, Ca and ascorbic acid), anti-nutritional factors (phytate oxalate and tannins) and protein digestibility of freeze-dried fermented MECM using <em>in-vitro</em> digestion methods and standard procedures. Cassava flour was replaced with <em>M. nigeriensis</em> powder at 70:30% and fermented for 0, 12, 24, 42 and 48 h to obtain MECM. Results showed a decrease (<em>P</em> &lt; 0.05) in pH (6.45–3.65) and increase in titratable acidity (TTA) (0.10–0.38%) with increasing fermentation time. Fermentation for 42 h enhanced (<em>P</em> &lt; 0.05) protein (21.02%), Fe (52.69%), Zn (69.46%), ascorbate (125.71%) and protein digestibility (62.42%) higher than other fermented samples. Fermentation for 48 h resulted in highest reduction (<em>P</em> &lt; 0.05) in Phytate (64.16%), oxalate (76.11%) and tannins (41.32%). Fermenting MECM at 42 h is an effective means of improving its nutritional qualities, while at same time providing better conditions for degrading inhibitors of minerals absorption.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100096"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A colorimetric assay for the detection of monoterpenes in hemp (Cannabis sativa) essential oil","authors":"Xiaoyu Luo ,&nbsp;Loong-Tak Lim","doi":"10.1016/j.meafoo.2023.100102","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100102","url":null,"abstract":"<div><p>Monoterpenes are the most abundant constituents in hemp essential oil that contribute to its sensory properties and bioactivities. However, monoterpenes are prone to oxidation when exposed to the air under ambient conditions. For quality assurance purpose, there is a need in the industry for rapid testing methods to determine monoterpene contents in hemp products. In this study, a colorimetric indicator assay was developed for rapid determination of monoterpenes in hemp (<em>Cannabis sativa</em>) essential oil. For comparisons, monoterpenes contents in lavender (<em>Lavandula angustifolia</em>), eucalyptus (<em>Eucalyptus globulus</em>) and sweet orange (<em>Citrus sinensis</em>) essential oils were also determined. The developed assay was based on an indicator solution containing palladium chloride that complexed with pararosaniline hydrochloride dye. Upon the palladium-facilitated oxidation of monoterpenes via the Wacker process, the complex was destabilized, and free pararosaniline molecules were released into the solution, exhibiting an intense magenta color. From ultraviolet–visible and nuclear magnetic resonance spectra, the color response rate of the indicator solution was dependent on terpene structure, type of essential oil, terpene loading and the reaction temperature. Fourier transform–infrared (FT–IR) spectroscopy and gas chromatography–mass spectrometry (GC–MS) results showed that the main components in hemp essential oil are myrcene and ocimene, which elicited greater extents of color changes as compared to other monoterpenes (limonene, α-pinene, β-pinene and terpinolene). The colorimetric indicator is potentially useful for rapid assessment of monoterpene oxidation in hemp essential oil and other cannabis-based products.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100102"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Okra seeds proteins: Amino acid profile, free radical scavenging activities and inhibition of diabetes and hypertensive converting enzymes indices","authors":"Oluwole Steve Ijarotimi ,&nbsp;Abimbola Olayemi Akinola-Ige ,&nbsp;Timilehin David Oluwajuyitan","doi":"10.1016/j.meafoo.2023.100101","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100101","url":null,"abstract":"<div><p>The study was aimed to determine bioactivity of okra seed proteins against oxidative stress, diabetes, and hypertension. Whole okra seed flour (OKPF), protein isolate (OKPI) and hydrolysate (OKPH, using proteolytic Lactic Acid Bacteria) were produced by standard methods. Samples were evaluated for protein contents, amino acids, <em>in-vitro</em> antioxidant, and enzymes (pancreatic lipase, α-amylase, α-glucosidase, and Angiotensin-1 converting) inhibitory properties. Protein content (g/100 g) of OKPH (97.45) was more than OKPI (80.09) and OKPF (26.42). <em>In-vitro</em> protein digestibility indicated that OKPH (87.17%) had the highest value followed by OKPI (77.63%) and OKPF (66.06%), respectively. Amino acid composition (mg/100 g protein), i.e., hydrophobic (32.36), aromatic (7.56), antioxidant (19.15), and branch chain (13.0) in OKPH were higher than in OKPF and OKPI. Functional properties of OKPH showed better attributes than in OKPI and OKPF, respectively. Protein hydrolysate (OKPH) exhibited highest antioxidant and free radical scavenging activity than in OKPI and OKPF. Sample OKPH exhibited highest percentage inhibition against carbohydrate-hydrolyzing and anti-hypertensive enzyme inhibition indices than in OKPF and OKPI. This study established that OKPH exhibited highest antioxidant, pancreatic lipase, angiotensin-1 converting, α-amylase and α-glucosidase enzyme activities. Hence, it may be suitable as nutraceutical agent for antidiabetic and antihypertension.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100101"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Examining claims on food packages in India: Are they inadequate and deceptive?","authors":"Pavleen Soni ,&nbsp;Kiranjot Kaur","doi":"10.1016/j.meafoo.2023.100100","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100100","url":null,"abstract":"<div><p>This study examines the presence of claims on 230 food packages marketed in India and the extent of compliance with guidelines provided by the Food Safety and Standards Authority of India (FSSAI). The results reveal that word claims (natural) and nutrient content claims are most popularly used on food packages. Still, a large number of claims used on food packages cannot be classified or verified due to the absence of clear definitions from the regulator. In addition to this, unhealthy foods carry claims and foods also contain claims which have been stated as prohibited. These findings call for timely necessary actions on part of the regulator to protect the health of consumers.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"11 ","pages":"Article 100100"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}