Nutrition & Food Science最新文献

{"title":"Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review","authors":"Ajith Amsasekar, R. Mor, Anand Kishore, Ashutosh Kumar Singh, Saurabh Sid","doi":"10.1108/nfs-08-2021-0249","DOIUrl":"https://doi.org/10.1108/nfs-08-2021-0249","url":null,"abstract":"\u0000Purpose\u0000The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food.\u0000\u0000\u0000Design/methodology/approach\u0000Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented.\u0000\u0000\u0000Findings\u0000HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes.\u0000\u0000\u0000Originality/value\u0000This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49527160","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":"Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage","authors":"S. T. Al-Sahlany, A. Niamah","doi":"10.1108/nfs-07-2021-0204","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0204","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days.\u0000\u0000\u0000Design/methodology/approach\u0000For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples.\u0000\u0000\u0000Findings\u0000After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability.\u0000\u0000\u0000Originality/value\u0000Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44560054","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 fermented cassava tuber on the gene expression of PI3K/Akt signaling and AMPK pathway in STZ-NA-induced diabetic rats","authors":"R. Kusuma, D. Puspaningtyas, P. Sari","doi":"10.1108/nfs-01-2021-0017","DOIUrl":"https://doi.org/10.1108/nfs-01-2021-0017","url":null,"abstract":"\u0000Purpose\u0000The downstream insulin signaling, such as phosphatidylinositol-3-kinase (PI3K)/protein kinase B (Akt) pathway, is an important step for skeletal glucose disposal through the translocation of glucose transporter (GLUT)-4. In addition, the master of energy regulator adenosine monophosphate-activated kinase (AMPK) is also involved in GLUT-4 translocation, independent from the PI3K/Akt pathway. Fermented cassava tuber or gatot is a traditional food from Indonesia with antihyperglycemic properties. However, the molecular mechanism leading to this effect is unclear. Therefore, this paper aims to evaluate whether the antidiabetic activity of gatot is through PI3K/Akt dependent or AMPK pathway.\u0000\u0000\u0000Design/methodology/approach\u0000Diabetes mellitus was induced in 20 male Wistar rats by intraperitoneal injection of 65 mg/kg body weight streptozotocin and 230 mg/kg body weight nicotinamide. Diabetic rats were randomly allocated into four groups; negative control, positive control (metformin 100 mg/kg body weight), fermented cassava diet replacing 50% of carbohydrate (FC-50) and 100% of carbohydrate (FC-100) in the diet. Serum glucose, insulin and lipid profile were analyzed before and after four weeks of intervention. Genes expression of PI3K subunit alpha, PI3K subunit beta, PI3K regulatory subunit, Akt and AMPK were analyzed using real time polymerase chain reaction (PCR). GLUT-4 protein expression was performed using immunohistochemistry.\u0000\u0000\u0000Findings\u0000There is a significant difference (p = 0.000) in serum glucose, insulin, total cholesterol, triglyceride, high density lipoprotein (HDL)-cholesterol and LDL-cholesterol between groups. Skeletal AMPK gene expression was higher and significantly different between FC-100 (p = 0.006) and healthy control groups. No significant difference was observed in the messenger ribonucleic acid (mRNA) expression of the PI3K/Akt pathway among groups. GLUT-4 expression was highly expressed in a positive control group followed by FC-100.\u0000\u0000\u0000Research limitations/implications\u0000This paper did not characterize the bioactive component that is responsible for increasing mRNA expression of AMPK. This paper also did not analyze the phosphorylation of PI3K/Akt and AMPK that are important in activating the protein.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study that showed the antidiabetic activity of traditional fermented food is through AMPK-dependent activity.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46129251","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":"Benzene food exposure and their prevent methods: a review","authors":"P. Sadighara, Mohadeseh Pirhadi, Melina Sadighara, Parisa Shavaly-Gilani, Mohammad Zirak, T. Zeinali","doi":"10.1108/nfs-10-2021-0306","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0306","url":null,"abstract":"\u0000Purpose\u0000Benzene contamination has been reported in some food groups. This study aims to identify high-risk foods groups to assess exposure to benzene.\u0000\u0000\u0000Design/methodology/approach\u0000Benzene is a hazardous volatile organic compound commonly used in the production of chemicals, detergents, paints and plastics. In addition, benzene is present in food and beverages.\u0000\u0000\u0000Findings\u0000Citrus juice-based beverages are usually more contaminated with benzene than other beverages. Benzene was also detected in carbonated beverages, fruit juices, pickles, lime juices, mayonnaise and salad dressing. Smoked and canned products have higher content of benzene. Aromas that are used in food contained benzene. Food packaging is one of the sources of benzene contamination of food. One of the reasons for its formation in food staff is due to the reaction of vitamin C (or similar acid) with benzoate, which is mainly used as a preservative in various foods.\u0000\u0000\u0000Practical implications\u0000Foods contaminated with benzene were determined. Moreover, mechanisms of its formation and some preventive measures were discussed.\u0000\u0000\u0000Originality/value\u0000This review determined the amount of benzene in foods, mechanism of formation and suggestion for prevention of benzene contamination in food.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45011094","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":"Provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG regulates weight gain, lipids and postprandial glycemia in wistar rats and humans","authors":"Modupeola A Oguntoye, O. Ezekiel, O. Oridupa","doi":"10.1108/nfs-02-2021-0057","DOIUrl":"https://doi.org/10.1108/nfs-02-2021-0057","url":null,"abstract":"\u0000Purpose\u0000This study aims to evaluate the effect of probiotic provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG (hLGG) on weight and lipid profile of Wistar rats and its glycemic index using Wistar rats and human subjects.\u0000\u0000\u0000Design/methodology/approach\u0000Adult male Wistar rats (n = 40, 120–150 g) were orally administered provitamin A cassava hydrolysate with 1 × 1010, 2 × 1010 and 4 × 1010 CFU/g encapsulated or CFU/mL free Lactobacillus rhamnosus GG for 30 days, during which weight and lipid profile of rats were monitored. Blood glucose levels of rats and human subjects were also measured in Oral Glucose Tolerance Test to determine the Glycemic indices of hLGG.\u0000\u0000\u0000Findings\u0000Rats administered the highest doses of free or encapsulated hLGG [(4 × 1010 CFU) (PHE4 and PHF4, respectively)] had the lowest (18.2 ± 0.7 and 8.0 ± 0.6%, respectively, p < 0.001) percentage body weight gain compared to control (40 ± 0.6%). Lowest cholesterol and triglyceride (42.4 ± 0.5 and 44.4 ± 0.7 g/dL, p < 0.001, respectively) were observed in rats administered PHE4, with the lowest plasma glucose concentrations in PHE4 and PHF4 groups (43 ± 1 and 49 ± 0.7 g/dL, p < 0.001, respectively). Oral Glucose Tolerance Test for rats and human subjects showed lower peak blood glucose levels and glycemic indices in hLGG groups compared to controls in a dose-dependent manner.\u0000\u0000\u0000Originality/value\u0000Consumption of soft drinks, which supply non-nutritive energy, may lead to degenerative metabolic disorders such as obesity and diabetes. Beverages with probiotics such as Lactobacillus rhamnosus GG, on the other hand, offer a positive weight management approach. Development of non-dairy beverages such as provitamin A cassava hLGG is ongoing. Provitamin A cassava hLGG showed its ability to control weight gain, blood glucose levels and serum lipids. Thus, the beverage can be consumed as a healthy alternative to soft drinks and for weight management.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43524358","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":"Association of different types of dietary fatty acids with breast cancer, a case-control study","authors":"M. Gholamalizadeh, H. Shahdoosti, E. Bahadori, F. Bourbour, M. Akbari, S. Rastgoo, S. Doaei","doi":"10.1108/nfs-07-2021-0210","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0210","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study is to explore the association between intake of different types of dietary fats with breast cancer (BC) risk in Iranian women.\u0000\u0000\u0000Design/methodology/approach\u0000A total of 540 women (180 women with BC and 360 healthy women) were recruited from Shohadaye Tajrish hospital, Tehran, Iran. Data on anthropometric measurements, physical activity, smoking and alcohol consumption were collected. The food frequency questionnaire was used to assess the intake of fatty acids including saturated fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, macronutrients, total fat, cholesterol, and calorie.\u0000\u0000\u0000Findings\u0000The cases had significantly higher BMI (29.19 ± 3.2 vs 27.27 kg/m2 ± 2.8) and higher intake of calorie (2737 ± 925 vs 2315 ± 1066 kcal/d, P = 0.01), carbohydrate (402 ± 125 vs 312 ± 170 kcal/d, P = 0.01) and ω−6 fatty acids (5.45 ± 6.9 vs 3.39 ± 0.59 g/d, P = 0.001) compared to the control group . Higher consumption of ω−6 fatty acids was related with higher risk of BC (OR = 5.429, CI95%:2.5–11.79, P = 0.001) The association between BC and intake of omega-6 fatty acids remained significant after adjustments for age, BMI, for using alcohol drinks, smoking, physical activity, calorie intake, protein intake and carbohydrate intake.\u0000\u0000\u0000Originality/value\u0000There are insufficient studies to investigate the association of different types of fatty acids with BC. This study found that higher omega-6 fatty acids intake was associated with increased risk of BC in women.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42503578","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":"Corporate social responsibility and biotechnological foods: an experimental study on consumer’s behaviour","authors":"F. Boccia, D. Covino","doi":"10.1108/nfs-10-2021-0293","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0293","url":null,"abstract":"\u0000Purpose\u0000New food technologies based on biotechnological organisms are increasingly becoming a cause for debate and conflicting discussions. This paper aims to investigate hypothetical consumer behaviour, and the willingness to pay (WtP), towards a specific type of genetically modified food in relation to particular indications on the label about the implementation of corporate social responsibility (CSR) initiatives by manufacturing companies.\u0000\u0000\u0000Design/methodology/approach\u0000For this purpose a choice experiment was used on a representative sample of more 1,300 Italian families, interviewing the component in charge of the buying choices within the selected household. A random parameter logit-error component model allows for heterogeneity in consumer preferences and potential correlation across utilities and across taste parameters. Beyond investigating consumers’ preferences regarding that product through a choice experiment, the aim was to detect the drivers of that purchase and preference heterogeneity across consumers’ choice, and the WtP, for the products with those features.\u0000\u0000\u0000Findings\u0000Results also offer a topic for further discussion and are useful for companies’ strategies to understand how to address such concerns through appropriate CSR policies. The main results are: CSR initiatives always have a strong effect on consumer choice; the price is consistently important, exerting a negative influence in the decision-making process for individuals; consumers may also know possible effects of genetically modified foods, but that does not always translate into purchase behaviour.\u0000\u0000\u0000Originality/value\u0000The research considers a particular link between genetically modified food and CSR not addressed in details; moreover, it is also based on the author’s own previous research and is its natural continuation and development, but also important for future researches.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46909781","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":"The threshold of sweet taste recognition among a sample of Moroccan population","authors":"Y. Guennoun, N. Benajiba, K. Elkari, Amina Bouziani, L. Elammari, A. Al-Jawaldeh, N. Elhaloui, A. Barkat, H. Benkirane, H. Aguenaou","doi":"10.1108/nfs-01-2021-0023","DOIUrl":"https://doi.org/10.1108/nfs-01-2021-0023","url":null,"abstract":"\u0000Purpose\u0000Sugar consumption in Morocco is high, which is involved in triggering serious health conditions. Hence, assessing the recognition threshold of sweet taste among Moroccans is strongly needed. This study aims to determine the threshold of sweet taste recognition and to evaluate differences by sex, age and body mass index among a sample of Moroccan population.\u0000\u0000\u0000Design/methodology/approach\u0000This single-blind trial was conducted among 199 healthy participants to determine the sweet taste. Age and anthropometric characteristics were registered. Nine sucrose solutions of the following concentrations (0; 0.111; 0.333; 1; 3; 9; 27; 81; 243 mmol/L) were prepared. Sweet taste perception thresholds were determined based on the validated 3-alternative forced choice test method.\u0000\u0000\u0000Findings\u0000The average age of the sample population was 21.5 ± 26.1. And more than half (51.7%) detected the taste at the concentration of 9 mmol/L, while 91.9% recognized it at a concentration of 27 mmol/L. In terms of sex, the recognition of taste was not different between females and males (p > 0.05). The mean values of the threshold among women were significantly lower (20 ± 20.8 mmol/L) compared to men (23.9 ± 33.2 mmol/L). The age group 49–59 years old had the lowest threshold with a mean of 13.4 ± 10.2 mmol/L, and the groups with BMI in the overweight category had mean of 16.9 ± 18.2 mmol/L. However, no statistical difference was observed among either age groups or BMI categories.\u0000\u0000\u0000Originality/value\u0000The sweet recognition threshold among the studied population is high. Therefore, it is strongly recommended to educate the population about the necessity of a progressive reduction of sugar in food items to combat non-communicable disorders.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41978972","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":"The relationship between dietary inflammatory index and metabolic syndrome in patients with rheumatoid arthritis","authors":"Teymour Sheikhi, Y. Pasdar, Jalal Moludi, Mehdi Moradinazar, H. Abdollahzad","doi":"10.1108/nfs-10-2021-0302","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0302","url":null,"abstract":"\u0000Purpose\u0000Inflammation plays a significant role in incidence of metabolic syndrome (MetS), whose risk can be reduced through modifying the diet. Considering the importance of incidence of MetS among patients with rheumatoid arthritis (RA), this study aims to determine the relationship between dietary inflammatory index (DII) and MetS in these patients.\u0000\u0000\u0000Design/methodology/approach\u0000This study was performed on 261 adults 35–65 years of age suffering from RA. The patients were among the participants in Ravansar non-communicable disease prospective study. DII was calculated based on food frequency questionnaire. The components of MetS were measured according to the protocol of prospective epidemiological research studies in Iran cohort. Data analysis was carried out using univariate and multivariate logistic regression model by modifying the confounding variables.\u0000\u0000\u0000Findings\u0000In patients with RA, prevalence of MetS was 37.5%. The mean of DII in RA patients with MetS and without MetS was −2.3 ± 1.5 and −2.2 ± 1.6, respectively, with no significant difference between two groups. After modifying the variables of age and gender, the odds of increasing waist circumference (WC) were near 1.9 times greater in the fourth quartile (pro-inflammatory diet) compared to the first quartile of DII (anti-inflammatory diet) (P = 0.03). The odds of developing hypertension was approximately 1.3 times greater in the fourth compared to the first quartile of DII (P = 0.034). The odds of developing MetS increased by 27% in the fourth quartile in comparison to the first one, though this increase was not statistically significant.\u0000\u0000\u0000Originality/value\u0000In RA patients, with increase in DII score, the WC and blood pressure had increased. The DII had no significant relationship with MetS. Further studies are essential across larger populations to confirm the findings.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47581398","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":"Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle","authors":"V. Mihailik, O. Vitriak, Inna Danyliuk, M. Valko, O. Mamai, T. Popovych, Anna Ryabinina, L. Vishnevskaya, Valentina Burak, L. Vognivenko","doi":"10.1108/nfs-06-2021-0189","DOIUrl":"https://doi.org/10.1108/nfs-06-2021-0189","url":null,"abstract":"\u0000Purpose\u0000The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle.\u0000\u0000\u0000Design/methodology/approach\u0000Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies.\u0000\u0000\u0000Findings\u0000Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg.\u0000\u0000\u0000Practical implications\u0000The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value.\u0000\u0000\u0000Social implications\u0000Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body.\u0000\u0000\u0000Originality/value\u0000The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41444409","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}