Food Science & Nutrition Research最新文献

{"title":"Production of Beta-Carotene Rich Biscuits from Composite Wheat-Orange- Fleshed Sweet Potato Flour, Palm Oil and Eggs","authors":"Lusamaki Mukunda François, M. Mosisi, Piedade Lucas Alexandre, Buhendwa Mirindi Victor, Irene Stuart Torrié De Carvalho","doi":"10.33425/2641-4295.1039","DOIUrl":"https://doi.org/10.33425/2641-4295.1039","url":null,"abstract":"One of the main micronutrient deficiencies in children under five years is vitamin A deficiency (VAD). This study aimed to produce biscuit from composite wheat-orange- eshed sweet potato flour (OFSP), palm oil and eggs and to determine its contribution to the diet of children on the age group of 1-3 years. For the biscuit formulations codified ‘’AE, BE and CE’’ were prepared by partial replacement of wheat with OFSP flour in proportion at 0%, 30% and 50% respectively, and margarine by crude palm oil 1/3 (33%), this combination was supplemented by 20g of egg. While the control biscuit codified A0, was prepared using 100g of wheat flour and 30g of margarine. The carotenoid contents of the prepared biscuit were determined by using the method describe by Rodriguez Amaya and Kimura (2004). The analysis of variance was used to determine the significant difference in the samples with a significant level of 0.05. Results of the study revealed that the carotenoid content in the biscuits ranged from 96.03 μg/100g to 15251 μg/100g (86.82μg/100g to 12200.8μg/100g of beta-carotene) and the Retinol Activity Equivalent (RAE) was reported from 6.4 to 1016.7μg RAE/100g in the control and the formulation CE respectively. The protein content ranged from 5.48 to 7.91%, and the energy level was reported from the 468.46 to 484.6 Kcal/100g in the biscuits. All biscuits were in the acceptable range (6.36 to 7.63) related to the sensory score. From the results of study, biscuits formulation appears to be efficient, since it produced biscuits of high nutritional values within the RAE range which could prevent the VAD in young children since 2 to 5 portions of biscuits could cover the retinol equivalent for children aged 1-3 years- old.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88340128","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":"Cured Characteristics, Physicochemical Properties and Sensory Profile of Frankfurters Produced with Ocimum Gratissimum Extract Leaf Extracts","authors":"W. Akwetey, F. Adzitey, G. Teye","doi":"10.33425/2641-4295.1040","DOIUrl":"https://doi.org/10.33425/2641-4295.1040","url":null,"abstract":"Objectives: To determine cured characteristics, physicochemical properties as well as sensory profiles of frankfurters produced with either nitrite salt or common salt with or without Ocimum gratissimum extract leaf extracts. Materials and methods: Five treatments were formulated to produce 5 kg each of frankfurters from pork and beef with and without nitrite salt, Ocimum gratissimum leaf extract or common salt. Proximate composition, cooking loss, water holding capacity (WHC), cooking yield, pH, water activity (Aw), objective color and residual nitrite and nitrate were determined. Results: No significant differences (p> 0.05) were observed for b* (yellowness) of all frankfurters. Frankfurters produced with common salt only recorded significantly higher (p<0.05) water activity compared to those with either nitrite salt or common salt-OG combinations. Nitrite salt or OG-common salt as cure ingredients did not significantly (p>0.05) influence the water holding capacity of frankfurters. But the use of common salt alone resulted in significantly (p<0.05) lower water holding capacities. No significant (p>0.05) differences were observed in the pH of meat batters for which reason their cooking loss values were also not significantly (p>0.05) different. The proximate compositions as well as sensory profiles of frankfurters were also not different significantly (p>0.05). Conclusions: Frankfurters produced with Ocimum gratissimum and common salt resulted in similar cured characteristics and sensory properties of those produced nitrite salt, and these characteristics were better than using common salt only.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87353061","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":"Formulation of Plantain Flour-Based Pasta: Process Optimization and Sensory Evaluation","authors":"Ngoh Newilah Gérard Bertin, Takam Ngouno Annie, Kendine Vepowo Cédric, Manjia Ngoungoure Solange Ulrich, Njapndounke Bilkissou, Wambo Pascal, Fokou Elie, D. François-Xavier","doi":"10.33425/2641-4295.1036","DOIUrl":"https://doi.org/10.33425/2641-4295.1036","url":null,"abstract":"Introduction Agriculture is one of the driving forces of the economies of most African countries in general, and Cameroon in particular. Its role is to boost local markets and protect people against rising food prices in international markets [1]. However, propelling agricultural development without thinking of the efficient and effective means of processing and/or preserving the derived products seems to be a mere utopia. Plantains scientifically known as Musa paradisiaca are grown in more than 120 countries on five continents and over 10 million hectares [2,3]. Cameroon’s production is about 4,314,910 tons [4]. This crop occupies a prominent place in agriculture of most countries in West and Central Africa, where it is a staple food and a major component of food security [5]. They are used in the production of recipes and other food products like crisps, flour, flour-based products including pancakes, donuts, bread and jams [5-9]. According to the country and the dietary habits of consumers, unripe banana flour has been studied as a functional ingredient, mainly as a source of unavailable carbohydrates, such as resistant starch, which is its most expressive component. Several studies on the unripe banana flour fermentation have shown its high ferment ability and production of short-chain fatty acids (SCFA) [10]. Consumption of wheat-based products such as pasta is prominent in diets even in non-wheat countries. The latter are becoming more and more dependent on wheat-producing nations, especially during economic crises where wheat is very expensive ABSTRACT In order to promote locally made agriproducts, diversify the use of plantain-based flours (Musa AAB) in Cameroon and improve on the dietary situation of celiac patients in the world by formulating accessible gluten-free foods, flour from a plantain variety (Big ebanga) was used for the production of pasta. Physicochemical characterization of plantain flour and durum wheat flour was done. The Response Surface Methodology (RSM) was used to study the effect of the quantity of 3 factors (water, egg white and xanthan gum) on the cooking quality of pasta (swelling index and cooking loss). The optimal conditions were determined for each response. Therefore, the two formulations retained and the classic one was coded for sensory evaluation using the 9-point hedonic scale. The physicochemical characterization of flours revealed a significant difference (p<0.05) in the evaluated parameters except for lipid content. Regarding optimization, only the quantity of xanthan gum influenced the evaluated responses. Sensory evaluation results revealed three categories of panelists following their preferences, and enabled to bring out two conclusions: 1. plantain-based flours are fit for the manufacture of pasta, and 2. it is relevant to improve on some organoleptic qualities of plantain flour-based pasta in the framework of further studies. *Correspondence: NGOH NEWILAH Gérard Bertin, University of Dschang, Res","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85116284","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":"Evaluation of The Antimicrobial Effect of Aqueous Extracts of Plants or Fruit Dipping Solutions on Raw Meats Inoculated with Salmonella Enteritidis","authors":"Alexis Rocha Gonzalez, G. T. Isaías, C. G. Casillas, Omar Francisco Prado Rebolledo, H. Huerta, Judith Alejandre Lopez, Xóchitl Hernández Velasco, J. Barrera","doi":"10.33425/2641-4295.1033","DOIUrl":"https://doi.org/10.33425/2641-4295.1033","url":null,"abstract":"6Departamento de Medicina y Zootecnia de Aves, FMVZ, Universidad Nacional Autonoma de Mexico (UNAM), Ciudad de Mexico 04510, Mexico. Alexis Rocha-Gonzalez1, Guillermo Tellez-Isaias2, Cesar Garcia-Casillas3, Omar Prado-Rebolledo3, Humberto Vaquera-Huerta4, Judith Alejandre Lopez5, Xochitl Hernandez-Velasco6 and Jesus E. Morales-Barrera5* Food Science & Nutrition Research ISSN 2641-4295 Research Article","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79984176","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":"Development of Biodegradable Films from the Apple Bagasse for Controlled Release of NPK Fertilizer","authors":"R PeriniL., dos Santos J.L, E. Francisquetti, Grisa A.M.C, M. Zeni","doi":"10.33425/2641-4295.1032","DOIUrl":"https://doi.org/10.33425/2641-4295.1032","url":null,"abstract":"In recent years, the growing concern with environmental issues has been driving the development of new technologies as biodegradable films. These materials are made from natural polymers such as polysaccharides, proteins, and lipids. They are an interesting choice to meet the growing demand for products that do not cause harm to nature. In view of the above, this work aims at developing biodegradable films from the apple bagasse, which is a waste from juice production. The films applied to the controlled release of NPK fertilizer. The degradability of the films in the soil and the efficient controlled release of nutrients necessary for the development of plants are highlighted as the main results of this work. *Correspondence: Zeni M, Research Laboratory in Materials Chemistry University of Caxias do Sul 1130, Francisco Getúlio Vargas Street, 95070560 Caxias do Sul, Brazil. Received: 15 July 2020; Accepted: 03 August 2020","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75931008","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":"Comparison of the efficacy of five front-of-pack nutrition labels in helping the Brazilian consumer make a healthier choice","authors":"W. Blom, C. Goenee, Luciana C. Juliano, E. Groene, Fernanda de Oliveira Martins","doi":"10.21203/rs.3.rs-71579/v1","DOIUrl":"https://doi.org/10.21203/rs.3.rs-71579/v1","url":null,"abstract":"\u0000 Background:\u0000\u0000We tested, in an online survey, how well five different front-of-pack (FOP) labels helped Brazilian consumers make a healthier choice between two food or beverage products as compared to a no FOP label control.\u0000Methods:\u0000\u0000All 1072 respondents were randomly assigned to one of six groups 1) no FOP label (control), 2) ABIA label, 3) GGALIii Nutrient Profile label, 4) IdeC label, 5) Hybrid label or 6) Nutri-Score label and were all shown 9 food stimuli consisting of two products. The nutrient profile of the ABIA and Hybrid labels take into account the serving size of the food, while the other three labels score per 100 g. Respondents were asked which of the two products they thought was the healthier choice.\u0000Results:\u0000\u0000Overall, the Hybrid and ABIA labels performed best, resulting in a statistically significantly higher percentage of correct answers compared to the control for 9/9 and 8/9 of the food stimuli, respectively. Nutri-Score performed reasonably well and outperformed the control in 6/9 cases. The IdeC and GGALIii NP warning labels were the least useful, performing only one and two times better, respectively, than the control group.\u0000Conclusion:\u0000\u0000The Hybrid and the ABIA FOP labels, two interpretative traffic light labels that use colours and provide nutritional information per serving, were best suited to help Brazilian consumers choose the healthier product. They especially outperformed the other FOP labels when serving sizes differed significantly or when deeper consideration of nutritional information was needed to make an informed decision.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80261585","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":"Understanding Chinese Consumer Preferences for Cheese Products","authors":"Yi Rong, Fei Guo, Kairui Qu, Yong Wang, Ruohui Lin","doi":"10.33425/2641-4295.1017","DOIUrl":"https://doi.org/10.33425/2641-4295.1017","url":null,"abstract":"Chinese dairy industry is rapidly expanding, especially within the cheese category. Western lifestyle has been accepted by more and more Chinese consumers. The changing palate offers great opportunities for cheese products. The objectives of this study were to find out Chinese consumers preference about the cheese product. A national online consumer usage and attitude survey was conducted (n=1260), the consumers were asked about how they purchase cheese how their attitudes towards cheese product. A descriptive analysis and crosstab were undertaken to find out their opinions about cheese. We find that more and more Chinese consumers have admitted to know more about cheese products, but into the details they have cognitive limitations about the cheese. They are affected by their dining behavior and other food purchase experience. The research result will help the foreign manufacture know about the real attitude of Chinese consumers towards the cheese product. Products.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75091848","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":"Nutrition Knowledge and Dietary Practices among Pregnant Adolescents in Mandera County, Kenya","authors":"Mo Abdirahman, P. Chege, Joseph Kobia","doi":"10.33425/2641-4295.1018","DOIUrl":"https://doi.org/10.33425/2641-4295.1018","url":null,"abstract":"Adolescent’s pregnancy is on increase and is associated to high morbidity and mortality among the born child and the mothers. The mother’s dietary practices during pregnancy is essential for both the mother and the fetus. Dietary intake among pregnant adolescents is a key factor that influences their health and nutrition status and the birth outcome. The nutrition knowledge of the mother has been shown to affect the dietary practices of the children. However, nutrition knowledge is among the ignored aspects of good nutrition. More research has focused on pregnant mothers in general with a little focus on those who are adolescents. In addition, there is inadequate information on dietary practices among pregnant adolescents. Thus, the study aimed to assess nutrition knowledge and dietary practices of pregnant adolescents. A cross-sectional analytical design was used to carry out the study in Mandera East Sub-County, Mandera County which is one of the arid and semi-arid areas in Kenya. A sample size of 258 pregnant adolescents visiting the various health facilities in Mandera East Sub-County was selected using a systematic sampling technique from hospital records. Nutri-survey software was used to analyze dietary data for amount of nutrients consumed. Data was collected, entered and analyzed using SPSS. Pearson’s correlation coefficient was used to assess the relationships between non-categorical variables while chi-square was used for categorical variables. Results show that most of the pregnant adolescents (22.1%) were unmarried and with up to primary level education (68.4%). They were mainly casual workers or pastoralists earning an average of 69.34 ± 6.25 USD. The mean nutrition knowledge score of 46.4 ± 6.8 was low leading to majority (47.5%) having moderate nutrition knowledge. The mean number of meals was 2.95 ± 0.6 while energy intake was 1850.5 ± 33.2 kilocalories. Intake of energy and other micronutrients were below the recommended daily allowance except for fat. The mean individual dietary diversity score was 5.64 ± 2.32 food groups. Cereals and oils/fats, flesh meat and milk and milk products were the common foods consumed. Foods rarely consumed were eggs and sea foods. The nutrition knowledge score was shown to have a significant strong positive relationship with dietary diversity score and the number of meals consumed (P= <0.001). This study concludes that the nutrition knowledge of these mothers was low and as such led to poor dietary practices. This study recommends that the Ministry of Health at national level to come up with an enhanced training package and policy for use in counselling pregnant adolescents.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76429714","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":"Fungicidal Activity and Acute Toxicity of Three Elaborate Biopesticides Candidates for The Conservation of Fresh Kola Nuts","authors":"Jean-Marc N’Guessan, J. Kouadio, M. Adou, N. Amani","doi":"10.33425/2641-4295.1015","DOIUrl":"https://doi.org/10.33425/2641-4295.1015","url":null,"abstract":"","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78985331","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":"Recipe Development and Organoleptic Evaluation of Meat Pies Made from Plantain Composite Flour for Wealth Creation","authors":"D. Arubayi, Omolara Bosede Ogbonyomi","doi":"10.33425/2641-4295.1014","DOIUrl":"https://doi.org/10.33425/2641-4295.1014","url":null,"abstract":"","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79919797","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}