Iranian Journal of Nutrition Sciences and Food Technology最新文献_第2页

Study on the Effect of Jujube Powder on the Quality of Bread 枣粉对面包品质影响的研究

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-09-30 DOI: 10.47363/jftns/2021(3)121

F. Meng, C. Ao

{"title":"Study on the Effect of Jujube Powder on the Quality of Bread","authors":"F. Meng, C. Ao","doi":"10.47363/jftns/2021(3)121","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)121","url":null,"abstract":"As a traditional Chinese medicine and food, jujube is rich in minerals, dietary fiber, polysaccharides, vitamins and other healthy nutrients, which are the supplemental nutrition to wheat flour. This paper studied the bread quality with jujube powder and determined the appropriate ratio of jujube powder to wheat flour. The related characteristics of bread with jujube powder were analyzed by Electronic nose (E-nose), solid phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS), scanning electron microscope, texture analyzer, and Sensory Texture Evaluation Methodology, respectively. The total phenolic content and antioxidant activity of the finished bread were evaluated. The results showed that with the increase of the addition of jujube powder, the specific volume, moisture content and elasticity of bread decreased gradually, while the softness and chewiness were increased progressively. The total phenol content and antioxidant activity of bread increased gradually with the adding of jujube powder content. The bread quality was the best when the addition of 4g of jujube powder/100g of wheat flour. While new volatile substances of jujube bread included hexane, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-phyran-4-one, n-Hexadecane, and l- Caryophyllene, as well as alcohol. Microstructural analysis showed that the structure of stomata changed significantly with the adding of jujube powder. The size of stomata and density of bread are not significantly different from those of ordinary bread with less than 4% jujube powder.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87247043","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}

引用次数: 0

Factors of an Obesogenic Environment That Influence in Human Food Behavior 影响人类饮食行为的致肥环境因素

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-09-30 DOI: 10.47363/jftns/2021(3)119

Luciana França Matoso Barbalho

引用次数: 0

Amino Acid Profile, Phytochemical Evaluation and Acute Toxicity (Ld50) Determination of Five Varieties of Date Palm (Phoenix Dactylifera) Seeds 5个品种枣椰树种子氨基酸谱、植物化学评价及急性毒性(Ld50)测定

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-09-30 DOI: 10.47363/jftns/2021(3)127

Okoronkwo U Christopher, Ebere Ugochukwu, E. Mazi

{"title":"Amino Acid Profile, Phytochemical Evaluation and Acute Toxicity (Ld50) Determination of Five Varieties of Date Palm (Phoenix Dactylifera) Seeds","authors":"Okoronkwo U Christopher, Ebere Ugochukwu, E. Mazi","doi":"10.47363/jftns/2021(3)127","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)127","url":null,"abstract":"Objective: Amino Acid, phytochemical and Acute Toxicity levels (LD50) of date palm seeds were evaluated in the present study. Seeds of five varieties of date palm fruits at mature stage were manually isolated, soaked in water, oven dried and milled into flour. Five varieties of Deglet Nour, Lulu, Bomaan, Fardh and Barhe were used. Results: The seeds contained all the essential and non-essential amino acids. Leucine was in highest quantity of (10.10-12.02g/100g protein) while Glutamic acid had the highest amount of 18.62-21.04g/100g protein. Significant amount of oxalate (6.31-8.89 mg/100g), phytate (5.15-8.37mg/100g), Hydrogen Cyanide (3.26-5.34mg/100g), Tannin (3.40-6.31mg/100g), Saponin (2.29-4.36mg/100g) were found in all the five varieties. The LD50 tests outcome suggests that the samples were completely free from any form of toxicity since all treated experimental animals showed no sign of toxicity, rather looked physically healthy and emotionally stable all through the period, even at 5000mg/kg body weight of the samples. Conclusion: The seeds were found to be edible and safe. They can be used in formulating diets. Conventional processing methods will ensure the elimination of the anti-nutrients.The seed flour can therefore be used as composite with other flours and hence find application in food industries such as bakery industry.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75250557","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}

引用次数: 1

Effect of Installation Depths and Emitter Spacing on Water Productivity and Yield of a Subsurface Drip Irrigated Sugarcane 安装深度和灌水器间距对地下滴灌甘蔗水分生产力和产量的影响

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-09-30 DOI: 10.47363/jftns/2021(3)122

A. S. Dashteghol, A. Naseri

{"title":"Effect of Installation Depths and Emitter Spacing on Water Productivity and Yield of a Subsurface Drip Irrigated Sugarcane","authors":"A. S. Dashteghol, A. Naseri","doi":"10.47363/jftns/2021(3)122","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)122","url":null,"abstract":"In the present investigation the effect of drip lateral installation depths and emitter spacing on sugarcane crop water productivity and yield was studied by installing laterals at 15, 20 and 30 cm depths from surface, while the emitters were spaced at 50, 60 and 75 cm. A factorial experiment in the form of randomized complete block design was carried out at the Sugarcane Research and Training Institute of Khuzestan in South-West of Iran. Sugarcane quantity specifications results showed there was significant difference between treatments in terms of drip emitter spacing and lateral installation depths and their interactions at 1% probability level. Similar trends were also observed in case of quality traits of sugarcane. Investigating the water productivity index for sugarcane and sugar yield it showed that treatments were significant in terms of the space between emitters at 1% probability level. The maximum sugarcane yield was observed in the treatment with a space between emitters of 50 cm, and 20 cm of installation depth. At 60 cm space the emitters of 60 cm and the installation depth of application of 20 cm, the highest water productivity was obtained, reaching 7.18 and 0.87 kg/m3 for produced sugarcane and sugar respectively.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79051040","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}

引用次数: 0

Effects of Hydrogen Peroxide and Benzene Treatments on Morphological Traits of Sesame (Sesamum indicum L.) 过氧化氢和苯处理对芝麻形态性状的影响

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-09-30 DOI: 10.47363/jftns/2021(3)126

Ablaku Ab, Ablaku Be

引用次数: 0

Food Product Shelf Stability Overview of Sourdough-risen Flatbread 发酵面饼的食品货架稳定性综述

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-09-30 DOI: 10.47363/jftns/2021(3)123

Melaku Tafese Awulachew

引用次数: 2

Analytical Studies of Energy Efficiency Development of the Greenhouses 温室节能发展的分析研究

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-09-30 DOI: 10.47363/jftns/2021(3)120

A. Omer

{"title":"Analytical Studies of Energy Efficiency Development of the Greenhouses","authors":"A. Omer","doi":"10.47363/jftns/2021(3)120","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)120","url":null,"abstract":"The move towards a de-carbonised world, driven partly by climate science and partly by the business opportunities it offers, will need the promotion of environmentally friendly alternatives, if an acceptable stabilisation level of atmospheric carbon dioxide is to be achieved. The use of natural resoucses that have not any air pollution or greenhouse gases and provides comfortable coexistence of human, livestock, and plants. The greenhouses require air conditioning process to control their temperature and relative humidity to suit specific plants. To achieve this goal, a novel air humidifier and/or dehumidifier systems using mop fans had been designed and employed in an experimental greenhouse to evaluate its performance under a controlled environment. The mop fan help to reduce the energy consumption of the greenhouse whilst providing a pleasant environment for the plants inside the greenhouse. The system was designed taking into account the meteorological conditions, which affect the environment inside the greenhouse. The performance of the system was monitored over a period of time by measuring the temperature and relative humidity of the greenhouse. Results of the monitoring have shown that the system was able to provide comfortable conditions (temperatures of 16-26oC and relative humidity of 65%) suitable for the plants grown in the experimental greenhouse. This device enable to minimse the temperature variation and, hence, avoided the hazard of any sudden climatic change inside the greenhouse","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82069362","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}

引用次数: 0

Comparative Evaluation of the Proximate and Micro-Nutritional Benefits of Pawpaw, Carrots, Turmeric and Coconut 木瓜、胡萝卜、姜黄和椰子的基本营养和微量营养价值的比较评价

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-09-30 DOI: 10.47363/jftns/2021(3)124

C. Ajenu, EE Imhontu

{"title":"Comparative Evaluation of the Proximate and Micro-Nutritional Benefits of Pawpaw, Carrots, Turmeric and Coconut","authors":"C. Ajenu, EE Imhontu","doi":"10.47363/jftns/2021(3)124","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)124","url":null,"abstract":"Natural products are essential components in the human diet providing vital micronutrients such as vitamins (A, B, C, E) and minerals (calcium, potassium, sodium etc.) that are essential for proper growth and development as well as playing other roles in normal body function or metabolism. The aim of this study is to evaluate the proximate and micronutrient composition of some selected plant samples: pawpaw, carrots, turmeric and coconut. The proximate and micronutrient composition of the different fruits evaluation was carried out using methods. Results obtained shows that carrot have the highest moisture content of 84.1%, pawpaw have the highest fiber content of 23.8%, crude protein content of 12.8% and ash content of 9.6%. Coconuts have the highest fat content of 43.0% and the highest carbohydrate content was recorded in turmeric (68.59%). Highest vitamin C content was recorded in pawpaw 60.3 mg, while coconut have the highest zinc (8.0 mg), copper (4.2 mg) and iron (21.3 mg) content. Carrots have the highest sodium content of 84.0 mg. These fruits are cheap and rich in several micronutrients thus consuming them often will help reduce micronutrient malnutrition. They can also be processed into various forms domestically and on industrial scale for juices, soups, etc and can also be used to complement other foods to improve both nutrient and sensory attribute.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"289 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79424183","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}

引用次数: 2

“Childhood Obesity its Factors, Complications and Impact on Overall Health in Children” 儿童肥胖的因素、并发症及对儿童整体健康的影响

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-06-30 DOI: 10.47363/jftns/2021(3)117

Asma Khan

引用次数: 0

Amino Acid Characteristics of Nigerian Local Cheese (‘Wara’) 尼日利亚当地奶酪(“Wara”)的氨基酸特征

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-06-30 DOI: 10.47363/jftns/2021(3)116

Adeyeye Ei, Idowu Ot

{"title":"Amino Acid Characteristics of Nigerian Local Cheese (‘Wara’)","authors":"Adeyeye Ei, Idowu Ot","doi":"10.47363/jftns/2021(3)116","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)116","url":null,"abstract":"This article reports the amino acid composition of the Nigerian local cheese called ‘wara’. ‘Wara’ is made by boiling cow milk with some added coagulant to cuddle the milk protein resulting in coagulated milk protein and whey. ‘Wara’ used to be an excellent source of nutrients such as proteins, fats, minerals and vitamins. Samples were purchased in Ado-Ekiti, Nigeria. Amino acid values were high (g/100g crude protein) in Leu, Asp, Glu, Pro, Phe, Arg with total value of 97.7. The quality parameters of the amino acids were: TEAA (42.6g/100g and 43.6%) whereas TNEAA (55.1g/100g and 56.4%); TArAA (12.8g/100g and 13.1%); TBAA (14.2g/100g and 14.5%); TSAA (3.10g/100g and 3.17%); %Cys in TSAA (51.4); Leu/Ile ratio (1.74); P-PER1 (2.65); P-PER2 (2.48); P-PER3 (2.41); EAAI1 (soybean standard) (1.29) and EAAI2 (egg standard) (99.9); BV (97.2) and Lys/Trp ratio (3.62). The statistical analysis of TEAA/TNEAA at r=0.01 was not significantly different. On the amino acid scores, Met was limiting (0.459) at egg comparison, Lys was limiting at both FAO/WHO [24] and preschool EAA requirements with respective values of 0.966 and 0.97. Estimates of essential amino acid requirements at ages 10-12 years (mg/kg/day) showed the ‘wara’ sample to be better than the standard by 3.72-330% with Lys (3.72%) being least better and Trp (330%) being most. The results showed that ‘wara’ is protein-condensed which can be eaten as raw cheese, flavoured snack, sandwich filling or fried cake.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76968280","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}

引用次数: 0