scholarly journals Not as bad as you think: a comparison of the nutrient content of best price and brand name food products in Switzerland

2016 ◽  
Vol 3 ◽  
pp. 222-228 ◽  
Author(s):  
Saman Khalatbari-Soltani ◽  
Pedro Marques-Vidal
Keyword(s):  
Nutrient Content ◽  
Food Products ◽  
Brand Name

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

scholarly journals Strategies to prevent the metabolic syndrome at the population level: role of authorities and non-governmental bodies

2000 ◽  
Vol 83 (S1) ◽  
pp. S181-S186 ◽  
Author(s):  
Åke Bruce
Keyword(s):  
Metabolic Syndrome ◽  
Dietary Fibre ◽  
Population Level ◽  
Nutrient Content ◽  
Food Products ◽  
Dietary Guidelines ◽  
Health Claims ◽  
The Metabolic Syndrome ◽  
International Policies ◽  
Nutrition Policies

The remarkable increase over the past 40 years in some chronic diseases, including the metabolic syndrome, has increased the demand for government and international policies to encourage various approaches to decrease the risk of these diseases. There are some prerequisites for working out successful national food and nutrition policies. Firstly, it is necessary to have a clear picture of the dietary pattern in a country and its associated public health problems. Based on these data, nutrient recommendations and goals are formulated by international or national scientific committees. Governments should translate these nutrient goals into food goals and eventually into national dietary guidelines. The means by which the national authorities can implement a nutrition policy include fortification and supplementation. Equally important are educational and informative tools, such as labelling on the packed food products including information about ingredients and nutrient content. With respect to the metabolic syndrome, this implies nutrient recommendations regarding the intake of fat and carbohydrates (energy per cent) and dietary fibre; dietary guidelines regarding balance between energy intake and expenditure; decreased consumption of products rich in fat and increased consumption of cereals and other products rich in dietary fibre, etc.; recommendations from the authorities regarding nutrient labelling (content of fat and dietary fibre) on relevant products; and nutrient and health claims and other aids (symbols) as tools to make it easier for consumers to select the appropriate food products.

scholarly journals Nutritional Composition of Brazilian Food Products Marketed to Children

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1214 ◽  
Author(s):  
Martha Luisa Machado ◽  
Vanessa Mello Rodrigues ◽  
Amanda Bagolin do Nascimento ◽  
Moira Dean ◽  
Giovanna Medeiros Rataichesck Fiates
Keyword(s):  
Normal Distribution ◽  
Food Industry ◽  
Visual Analysis ◽  
Nutrient Content ◽  
Food Products ◽  
Nutritional Composition ◽  
Marketing Strategies ◽  
Food Labeling ◽  
P Value ◽  
Packaged Foods

Most food industry marketing in products targeted at children is found in packages of foods containing either excessive fat, sugar, or salt. This study audited all 5620 packaged foods available in a store of a large Brazilian supermarket chain and retrieved information from the nutrition facts tables on package labels. Products were photographed for further visual analysis to determine the presence of marketing strategies directed at children. Comparison of nutrient content per 100 g between children’s and non-children’s food products employed the Student t-test or the Mann–Whitney U-test (p-value < 0.05), due to the non-normal distribution of the nutritional composition data as verified through the Shapiro–Wilk test. Brazilian children’s food products from groups 4, 5, and 7 presented higher carbohydrate content than similar non-children’s products, while children’s food products from groups 1 and 7 presented lower fiber content. Results indicate that regulation on food labeling needs revising as it has not been effective in stopping the marketing of energy-dense nutrient-poor foods towards children.

scholarly journals Nutrient Content of Squeeze Pouch Foods for Infants and Toddlers Sold in the United States in 2015

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1689 ◽  
Author(s):  
Jennifer L. Beauregard ◽  
Marlana Bates ◽  
Mary E. Cogswell ◽  
Jennifer M. Nelson ◽  
Heather C. Hamner
Keyword(s):  
Fruits And Vegetables ◽  
Specific Area ◽  
Nutrient Content ◽  
Food Products ◽  
The United States ◽  
Nutrient Composition ◽  
Infants And Toddlers ◽  
Food Category ◽  
Added Sugars ◽  
Nutritional Components

Background: To describe the availability and nutrient composition of U.S. commercially available squeeze pouch infant and toddler foods in 2015. Materials and Methods: Data were from information presented on nutrition labels for 703 ready-to-serve, pureed food products from 24 major U.S. infant and toddler food brands. We described nutritional components (e.g., calories, fat) and compared them between packaging types (squeeze pouch versus other packaging types) within food categories. Results: 397 (56%) of the analyzed food products were packaged as squeeze pouches. Differences in 13 nutritional components between squeeze pouch versus other packaging types were generally small and varied by food category. Squeeze pouches in the fruits and vegetables, fruit-based, and vegetable-based categories were more likely to contain added sugars than other package types. Conclusion: In 2015, squeeze pouches were prevalent in the U.S. commercial infant and toddler food market. Nutrient composition differed between squeeze pouches and other packaging types for some macro- and micronutrients. Although it is recommended that infants and toddlers under two years old not consume any added sugars, a specific area of concern may be the inclusion of sources of added sugar in squeeze pouches. Linking this information with children’s dietary intake would facilitate understanding how these differences affect overall diet quality.

ANALISIS KANDUNGAN ZAT GIZI SOUN GANYONG (Canna edulis) DAN DAYA TERIMA KONSUMEN

2006 ◽  
Vol 7 (1) ◽  
pp. 48-57
Author(s):  
Trimurti Artama ◽  
Eko Yuliastuti E.S
Keyword(s):  
Food Supply ◽  
Raw Materials ◽  
Nutrient Content ◽  
Food Products ◽  
Carbohydrate Content ◽  
Consumer Acceptance ◽  
White Variety ◽  
White Rice ◽  
Main Food ◽  
Organoleptic Test

Food resistance will be strengthened with diversity of food products. In order to augment raw materials for soun, a variety of white starch noodle, a research was conducted using starch of ganyong (Canna edulis). The purpose of the research was to survey the nutrient content and consumer acceptance of soun ganyong. Nutrient content was analyzed by proximate method and consumer acceptance was analyzed by organoleptic test. The result showed that carbohydrate content was 83.86% to 85.12% higher than the carbohydrate of white rice, main food supply of the population. Therefore, it can be suggested that soun ganyong be used as supplement for the carbohydrate food supply. The organoleptic test showed that consumers prefer (acceptability) the color, taste, and aroma of the white variety than the blue one, while the texture for both varieties was generally accepted.

scholarly journals PENGARUH PERLAKUAN VARIASI JENIS GULA TERHADAP TINGKAT KESUKAAN DODOL PEPAYA (Carica vasconcellea)

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Sukmawati ◽  
Methatias Ayu M ◽  
Lina Widawati
Keyword(s):  
Nutrient Content ◽  
Food Products ◽  
Rice Flour ◽  
Brown Sugar ◽  
Tropical Fruit ◽  
Texture Parameters ◽  
High Nutrient ◽  
Palm Sugar

Papaya ( Carica vasconcelea ) is a tropical fruit that has a high nutrient content. In general, ripe papaya fruit is consumed directly, but can also be processed into food products such as papaya “dodol”. “Dodol” is one of the processed fruit products are included in this type of semi- moist food consisting of a mixture of rice flour and sugar . To produce papaya “dodol” accordance with the expected quality used some kind of sugar in the making. This study aims to determine the level of papaya “dodol” a panelist to both of the parameters of color , flavor and texture. The treatments used in this study is a combination of sugars , namely the addition of brown sugar and granulated sugar , brown sugar and coconut sugar , coconut and sugar and granulated sugar. The analysis used in this study is the organoleptic analysis. From the results of this research is that in terms of the parameters of color , papaya “dodol” most preferred is the treatment of papaya with the addition of palm sugar and coconut sugar . In terms of taste parameters , papaya”dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar . In terms of texture parameters , papaya “dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar.Keywords : Papaya “dodol” , sugar , Preferrency

Are diets healthier when they contain branded foods?

2014 ◽  
Vol 116 (10) ◽  
pp. 1522-1532 ◽  
Author(s):  
Wilma E. Waterlander ◽  
Marita van Kouwen ◽  
Ingrid H.M. Steenhuis
Keyword(s):  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Nutrient Content ◽  
Food Products ◽  
Sodium Content ◽  
Study Data ◽  
Nutrient Quality ◽  
Content Type ◽  
Trend Data ◽  
Dietary Nutrient

Purpose – Market trend data show a growing popularity of discount food stores and of cheaper food products as opposed to more expensive leading brands (LB). Unexpectedly little is known about how these economic food choices affect diet quality and/or health. The purpose of this paper is to examine differences in nutrient content and cost of daily food intake data modeled to contain food exclusively from either LB, generic brands (GB) or discount brands (DB). Design/methodology/approach – This study analyzed nutrition information of 430 food products that were selected based on dietary intake data from a sub-sample of the Amsterdam Growth and Health Longitudinal Study. Data were collected in Dutch supermarkets, where information was copied from back-of-pack nutrition tables. Findings – Results showed that there were no statistically significant differences between the LB, GB or DB daily intake models in energy (kJ), protein, carbohydrates, total fat, saturated fatty acids, fiber or added sugar contents. However, there were significant differences in sodium content where LB had significant less sodium compared to GB and DB. Also, there were significant price differences: LB vs GB+2.75/day; LB vs DB+7.17/day; GB vs DB+4.42/day. Originality/value – To the knowledge, this is the first study analyzing differences in nutrient content and price of leading, generic and discount food brand formats on a diet level. The analysis revealed that there is little reason to suggest that dietary nutrient quality is negatively affected by an increased consumption of DB products. Indeed, the substantial price difference between leading and DB suggests that discount products provide a reasonable alternative to LB.

scholarly journals Performance Analysis of An Arduino Based Calibration and Temperature Control System for A Refractance Window Dryer

2021 ◽  
Vol 2 (5) ◽  
Author(s):  
Raymonds Mutumba ◽  
Julia Kigozi ◽  
Peter Tumutegyereize ◽  
Shaffic Ssenyimba ◽  
John Muyonga
Keyword(s):  
Computer Program ◽  
Water Temperature ◽  
Nutrient Content ◽  
Food Products ◽  
Hot Water ◽  
Circuit Board ◽  
Temperature Control System ◽  
Automated Control ◽  
Drying Temperature ◽  
Wide Range

Automated control of temperature in fruit dryers is important for product quality and retention of nutrient content. In this study, the continuous refractance window dryer (RWD) was calibrated for drying temperature to enable the dryer to be set to dry a wide range of products. The drying operation in a RWD is carried out over a bed of hot water. The calibration system comprised of a computer program, calibrated knob, arrangement of sensors and output components. A computer program was successfully written in Arduino environment and a circuit board connected. A DS18B20 sensor was used to read the hot water temperature and a 5V potentiometer employed to vary the voltage as it corresponds to the desired water temperature. The system calibration focused on drying temperatures for mango, tomato and pineapple, but it can be applied to any other food products since the optimum drying temperature for most food products falls within the considered range. A calibration equation relating potentiometer voltage and temperature was formulated with the potentiometer maximum angular sweep found to be 295°. This angular sweep corresponded with 94.9996°C as the maximum calibration temperature. The system was found to be 97.6% accurate at attaining the desired temperature. A calibrated label was developed and marked accordingly. The developed system was simple to operate and robust throughout the testing hence it can be recommended for similar machines.

Towards a European Food Composition Data Interchange Platform

2012 ◽  
Vol 82 (3) ◽  
pp. 209-215 ◽  
Author(s):  
Simone Bell ◽  
Heikki Pakkala ◽  
Michael P. Finglas
Keyword(s):  
Nutrient Content ◽  
Food Composition ◽  
Consumer Information ◽  
Health Claims ◽  
Composition Data ◽  
European Committee ◽  
Food Properties ◽  
Data Interchange ◽  
Food Composition Data ◽  
Definition Of

Food composition data (FCD) comprises the description and identification of foods, as well as their nutrient content, other constituents, and food properties. FCD are required for a range of purposes including food labeling, supporting health claims, nutritional and clinical management, consumer information, and research. There have been differences within and beyond Europe in the way FCD are expressed with respect to food description, definition of nutrients and other food properties, and the methods used to generate data. One of the major goals of the EuroFIR NoE project (2005 - 10) was to provide tools to overcome existing differences among member states and parties with respect to documentation and interchange of FCD. The establishment of the CEN’s (European Committee for Standardisation) TC 387 project committee on Food Composition Data, led by the Swedish Standards Institute, and the preparation of the draft Food Data Standard, has addressed these deficiencies by enabling unambiguous identification and description of FCD and their quality, for dissemination and data interchange. Another major achievement of the EuroFIR NoE project was the development and dissemination of a single, authoritative source of FCD in Europe enabling the interchange and update of data between countries, and also giving access to users of FCD.

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