Food Science and Nutrition最新文献

{"title":"Preparation of Gluten-Free Corn Crackers Supplemented with Some Legume Flours","authors":"M. Kamel","doi":"10.24321/2582.3892.202006","DOIUrl":"https://doi.org/10.24321/2582.3892.202006","url":null,"abstract":"Defatted soybean and chickpea flours were incorporated at levels up to 40% into gluten-free corn crackers formulations with the aim of preparing crackers with enhanced nutritional profile. Supplementation with legume flours led to an increase in protein content up to more than a double as that of the control crackers, while the carbohydrate content was decreased. Moreover, amino acid profile was improved by the increase in essential amino acid profile, especially with lysine content which is the first limiting amino acid in cereals in the produced crackers which scored up to three times higher than the control ones. These results were accompanied, by its turn, by improved protein quality parameters such as Essential Amino Acid Index (EAAI), Biological Value (BV), Protein Efficiency Ratio (PER) and Chemical Score (CS). Sensory characteristics of defatted soybean flour-containing crackers were not significantly affected at the level of 20%, while crackers with chickpea flour scored lower than the control ones but were still highly acceptable by the panelists.\u0000How to cite this article: Kamel MAA, Aly MMH, Abd-El-Khalek MH. Preparation of Gluten-Free Corn Crackers Supplemented with Some Legume Flours. J Adv Res Food Sci Nutr 2020; 3(1): 42-49.\u0000DOI: https://doi.org/10.24321/2582.3892.202006","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"3 1","pages":"42-49"},"PeriodicalIF":0.0,"publicationDate":"2020-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73816528","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":"Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds","authors":"M B Raihanatu, A. Falmata, B. Bintu, B. Maryam, H. Ali, Comfort Mb, S. Modu","doi":"10.22158/fsns.v4n2p1","DOIUrl":"https://doi.org/10.22158/fsns.v4n2p1","url":null,"abstract":"The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were traditionally produced and compared with commercial couscous. The sprouted wheat couscous blends were blended in different ratios, they include; unprocessed (Raw wheat, 100), blend 1 (sprouted wheat mixed with soya bean and pumpkin seeds, 70:20:10), blend 2 (sprouted wheat mixed with soya bean, 60:40) and blend 3 (sprouted wheat mixed with pumpkin seeds, 60:40). Traditional wheat couscous blends were fed to experimental albino rats of wister strain weighing between (35 g and 45 g) for a period of 28 days. The nutritional and physiochemical analysis were determined using standard laboratory methods. The Statistical Package for Social Sciences (SPSS), version 20.0 was used to analyze the data collected which were expressed as means ± SE. One way analysis of variance (ANOVA) and Duncan’s multiple range tests were used to compare the means obtained after each experiment. Differences were considered significant at p < 0.05. Processing (Sprouting) decreases the levels of anti-nutrients, mineral elements and vitamins. Supplementation with soya bean and pumpkin seeds increased the nutritional composition of the sprouted wheat couscous blends. Results of chemical composition showed that blend 2, recorded high protein (29.95%), fat (8.95%) and low carbohydrate content (49.56%), followed by blend 1 and then blend 3, while commercial couscous crude protein, fat and carbohydrate were 12.53%, 1.42% and 75.10% respectively. There was improved level of in vitro protein digestibility at 1 hour (76.64% to 98.59%) and at 6 hours (96.80% to 99.33%). Results of in vivo studies showed that raw wheat couscous recorded protein quality when compared with spouted wheat couscous blends produced. The biological values of the composite couscous blends range from 95.04% to 95.73% and blend 2, recorded high net protein utilization (98.57%). In terms of sensory evaluation using hedonic method, blend 2 was most acceptable and differ significantly (p < 0.05) with other sprouted wheat couscous blends and commercial couscous. The cost of producing sprouted wheat couscous blends is cheaper than the commercial couscous. The study has therefore, revealed that with proper selection of locally available cereal, it is possible to produce nutritious complementary couscous blends that would be acceptable and nutritionally adequate to meet up the nutritional requirement for both children and adults. It also compares favourably with the commercial couscous in terms of nutrient contents.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"407 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2020-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79777907","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":"Nanotechnology in Food Packaging and Food Safety","authors":"Ghada Al Saqqa","doi":"10.24321/2582.3892.202004","DOIUrl":"https://doi.org/10.24321/2582.3892.202004","url":null,"abstract":"This review focuses to discuss several applications of nanotechnology in food packaging and food safety, nanomaterials that improve packaging, such as better barrier properties, mechanical strength, flexibility and stability, besides that developing antimicrobial activity could help control the growth of pathogenic and spoilage microorganisms, Moreover smart packaging is the use of nanosensors and nanodevices that detect freshness or contaminants in foods or monitor changes in packaging conditions or integrity. Radio Frequency Identification (RFID) tags now exist that can monitor humidity, pressure and event movement, arming users with even more data to ensure food safety and creates nanobiodegradable packaging materials which is indeed an alternative to conventional packaging with non-degradable plastic polymers that are a threat to the environment. These nanomaterials may occasionally lead to ambiguous and sometimes dangerous side-effects on food and even on human beings. Also, it reflects the urgent need for a specific legislation provides a binding framework for managing any risks associated with implementation of nanoparticles in food technology and ensure the safety of substances and products on the market.\u0000How to cite this article: Saqqa GA. Nanotechnology in Food Packaging and Food Safety. J Adv Res Food Sci Nutr 2020; 3(1): 24-33.\u0000DOI: https://doi.org/10.24321/2582.3892.202004","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"59 1","pages":"24-33"},"PeriodicalIF":0.0,"publicationDate":"2020-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85064569","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":"Production of Shrimp Pork Powder for Children","authors":"H. T. Loan","doi":"10.24321/2582.3892.202007","DOIUrl":"https://doi.org/10.24321/2582.3892.202007","url":null,"abstract":"This research was to study the production of pork powder through hydrolysis by Protamex enzyme with adding naturally sweet flavor from shrimp. Through the research content, factors affect the hydrolysis of protein, including the ratio of enzyme/pork meat (E/S),hydrolysis temperature, hydrolysis time were investigated. The time and temperature factors of the concentration and drying process affect product quality. The Results showed that the properly hydrolysis condition as followed: 2/100 of enzyme/pork meat (E/S) at 55oC. Thetime of hydrolysis protein was the best quality product about 4 h. At time, the ratio of shrimp to pork meat is (25:75); the parameters of drying process were as follow: 80oC, 30 minutes. The shrimp pork powder was finally found at 18.8 g/ 100 g total protein content, 1889.2 µg/lsoluble protein concentration with highly preferred levels of panellist.\u0000How to cite this article: Duyen NTT, Phuong NTL, Loan HTT et al. Production of Shrimp Pork Powder for Children. J Adv Res Food Sci Nutr 2020; 3(1): 50-55.\u0000DOI: https://doi.org/10.24321/2582.3892.202007","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"45 1","pages":"50-55"},"PeriodicalIF":0.0,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76735687","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":"Nutritional Value of Traditional Syrian Sweets and their Calorie Density","authors":"L. Labban","doi":"10.24321/2582.3892.202005","DOIUrl":"https://doi.org/10.24321/2582.3892.202005","url":null,"abstract":"Information on food composition is of great importance for scientists and professionals working in the fields of nutrition and public health. The most apparent role of food composition is to provide the basis for dietary assessment and the formulation of healthier diets. Ready meals and food served in canteens are increasingly included in this approachconsidering their contribution to daily nutrition. There have been no studies that presented the nutritional values of some traditional Syrian sweets. This study was the first study to shed some lights about the nutritional facts of the traditional Syrian sweets. Seventeen differenttraditional Syrian sweets both regular calorie content (regular where sucrose was used as sweetener) and reduced calorie content (diet as Aspartame sweetener was used) were analyzed for moisture, ash, carbohydrates, protein and fat content and finally calorie density per 100 g was calculated. The study also measured the calorie content of few sweets which we did not find diet ones similar to them.The results have shown that Syrian sweets in general are very calorie dense foods due to their high content of sugar, fat and other sweeteners such as honey and High Fructose Corn Syrup (HFCS). The calorie density ranges from 347.5 Kcal to 516.2 Kcal/ 100 g serving for diet sweets and 372.8 Kcal to 532.2 Kcal/100 g serving for regular sweets. Protein ranged from 5.6 g to 18.4 g and fat from 5.5 to 29.8 g/100g serving.\u0000How to cite this article: Labban L, Thallaj N, Masri MA. Nutritional Value of Traditional Syrian Sweets and their Calorie Density. J Adv Res Food Sci Nutr 2020; 3(1): 34-41.\u0000DOI: https://doi.org/10.24321/2582.3892.202005","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"14 1","pages":"34-41"},"PeriodicalIF":0.0,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87087974","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":"Influence of Different Drying Techniques on Drying Characteristics and Quality Aspects of Pink Lotus (Nelumbo nucifera) Flowers","authors":"D. Lien","doi":"10.24321/2582.3892.202003","DOIUrl":"https://doi.org/10.24321/2582.3892.202003","url":null,"abstract":"The present study investigated the effect of different drying methods on the drying kinetics and antioxidant activity of pink lotus flowers to identify the suitable drying models describe the dehydration as well as drying conditions giving minimum loss of antioxidant compounds and antioxidant properties of product. Samples were dried by freeze drying (FD), oven drying (OD) at 40, 50 and 60oC, microwave drying (MWD) with the powers of 140, 420 and 700 W. Drying kinetics from OD and MWD were analyzed mathematically and the dehydration data was statistically analyzed to obtain best fit among all available models basing on coefficient of determinations (R2), reduced chi-square (?2) and root mean square error (RMSE). The dried lotus flowers were analyzed total polyphenol contents (TPC), total flavonoid contents (TFC) and antioxidant activity (AA). It was found that the Midilli et al. model is the most appropriate model for drying behavior of samples by both OD and MWD. The activation energies of drying were 56.29 kJ/mol and 6.48 W/g for OD and MWD, respectively. FD was found to be the best method to give the highest antioxidant activity for lotus flowers and the next one was the OD at 50oC.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"11 1","pages":"16-23"},"PeriodicalIF":0.0,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81857610","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":"Acceptability and Satiety Evaluation of a Newly Developed Nutritionally Balanced School Meal","authors":"Manal Abdeen Ali, Ibtihag Awad Mahmoud, Sawsan Ahmed Balla, Rekha Lecomte, Laura Dehondt, Eman Ahmed Abdekareem, AbdelHalim Rahma Gubara","doi":"10.22158/fsns.v4n1p1","DOIUrl":"https://doi.org/10.22158/fsns.v4n1p1","url":null,"abstract":"Five nutritionally designed school meals were developed in a form of pastes based on leguminous seeds (lentil, chick pea, and soya) mixed with dairy ingredients. All formulas contain groundnut, and few contained crushed nuts providing inclusions inside the prototypes to test acceptance. The products were fortified with essential minerals and vitamins following the DRI guideline for children. Developed meals were served as a breakfast meal to ~ 200 students (6-9 years juniors; 10-14 years seniors) of one of the Sudanese basic schools (Omdurman City) for 21 days to substitute a traditional breakfast meal boiled Pigeon pea colloquially called “Balila” served routinely to the students. This paper covers acceptability of favorable products behavioral responses of senior and junior students to four meal/subject interactions coverings temptation to finishing the whole meal, reason(s) for not finishing the whole meal, time needed to finish the meal, and degree of satiety the students feel during teaching hours. Almost 95% of the senior students interacted positively with pastes based on lentil or chick pea finish the product as evidenced by the short time ( 90% of them confirmed satisfactory degree of satiety compared to all products offered.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"65 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2020-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86521191","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 Functional And Structural Properties Of Collagen Extracted From Tilapia Co-Product","authors":"F. Cardoso","doi":"10.24966/fsn-1076/100056","DOIUrl":"https://doi.org/10.24966/fsn-1076/100056","url":null,"abstract":"","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"98 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2020-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76982776","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":"Are Fertilizer Subsidies Costs Offset By Increasing Food Production? The Case Of Mali","authors":"Yénizié Koné","doi":"10.24966/fsn-1076/100058","DOIUrl":"https://doi.org/10.24966/fsn-1076/100058","url":null,"abstract":"","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"27 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2020-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88354624","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":"Asparagus Cultivation Co-Products: From Waste To Chance","authors":"Pablo De Olavide Universitary Campus","doi":"10.24966/FSN-1076/100057","DOIUrl":"https://doi.org/10.24966/FSN-1076/100057","url":null,"abstract":"","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"6 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2020-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89237749","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}