scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti

2020 ◽  
Vol 2 ◽  
pp. 112-116
Author(s):  
Atria Martina ◽  
Wahyu Lestari ◽  
Tetty Marta Linda ◽  
Saberina Hasibuan ◽  
Imelda Wardani
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Raw Materials ◽  
Food Product ◽  
Nutritional Composition ◽  
The Body ◽  
Processed Food ◽  
Sensory Features ◽  
Purple Sweet Potato ◽  
Improve Food Security

Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has  high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.

scholarly journals Karakteristik Pengeringan Kulit Melinjo (Gnetum gnemon L) dengan Alat Pengering Tipe Tray Dryer untuk Pembuatan Keripik Kulit Melinjo

2020 ◽  
Vol 4 (4) ◽  
pp. 512-521
Author(s):  
Durry Munawar ◽  
Dewi Sri Jayanti ◽  
Raida Agustina
Keyword(s):  
Weight Loss ◽  
Food Product ◽  
Food Products ◽  
Drying Rate ◽  
Processed Food ◽  
Airflow Velocity ◽  
Drying Time ◽  
The Public ◽  
Gnetum Gnemon ◽  
Drying Chamber

Abstrak. Pemanfaatan kulit melinjo sebagai produk makanan olahan belum banyak diketahui oleh masyarakat. Biasanya kulit melinjo tidak dimanfaatkan lagi dan dibuang begitu saja padahal kulit melinjo dapat diolah kembali menjadi beberapa produk makanan seperti keripik kulit melinjo, manisan, teh, pewarna makanan. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan dan mutu dalam pembuatan keripik kulit melinjo dengan alat pengering tipe tray dryer pada suhu 35oC dan 45oC. Masing-masing suhu tersebut diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa pada suhu 35oC kelembaban udara yang diperoleh adalah 70,50% dengan lama pengeringan 390 menit (6,5 jam) dan rata-rata laju pengeringan sebesar 1,08 bk/menit, sedangkan pada suhu 45oC kelembaban udara yang diperoleh adalah 60,72% dengan lama pengeringan 300 menit (5 jam) dan rata-rata laju pengeringan sebesar 1,32 bk/menit. Kecepatan aliran udara ruang pengering pada suhu 35oC dan 45oC adalah konstan (2,4 m/s). Rata-rata kadar air awal kulit melinjo adalah 82,26% sedangkan kadar air akhir adalah 21,36%. Susut bobot pada suhu 35oC adalah 77,56% dan pada suhu 45oC adalah 77,32%. Hasil uji organoleptik terbaik adalah pada suhu 35oC dengan skor 4,28 untuk warna, 4,50 untuk aroma, 4,53 untuk rasa dan 4,40 untuk tekstur.Characteristic Melinjo Peel (Gnetum gnemon L) Drying with Tray Dryer for Making Melinjo Peel ChipsAbstract. The use of melinjo peel as a processed food product is not widely known in the public. Melinjo peel is usually no longer used and thrown away even though the peel could be reprocessed into several food products such as melinjo peel chips, confectionery, tea, and food coloring. This research aimed to determine the characteristics of drying and quality in the making of melinjo peel chips with tray dryer at 35oC and 45oC. Each temperature is repeated twice. The results showed that at a temperature of 35oC, the humidity was 70.50% with a drying time was 390 minutes (6.5 hours) and the average of drying rate was 1.08 dw/minute, meanwhile at 45oC the humidity was 60.72% with a drying time was 300 minutes (5 hours) and an average of drying rate was 1.32 dw/minute. The airflow velocity of the drying chamber at 35oC and 45oC was constant (2.4m/s). The average of initial moisture of melinjo peel was 82.26% and final moisture was 21.36%. The weight loss at 35oC was 77.56% and at 45oC was 77.32%. The best results of organoleptic test was at temperature 35oC with score 4.28 for color, 4.50 for flavor, 4.53 for taste and 4.40 for texture.

scholarly journals Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

scholarly journals Development of a DNA-based Assay to Detect and Quantify Tropane Alkaloids Producing Thornapple Contaminations in Processed Food

2019 ◽  
Vol 73 (5) ◽  
pp. 422-425 ◽  
Author(s):  
Anna Weston ◽  
Peter Brodmann ◽  
Maximilian Widmer ◽  
Julian Bartel ◽  
Eric Kübler
Keyword(s):  
Genetically Modified Organisms ◽  
Tropane Alkaloids ◽  
Food Product ◽  
Food Products ◽  
Datura Stramonium ◽  
Processed Food ◽  
Panicum Miliaceum ◽  
Main Ingredient ◽  
Nutrient Source ◽  
Specificity And Sensitivity

Contaminates such as pesticides, toxic molecules of natural origin, genetically modified organisms and others can occur in processed food, especially if the main ingredient grows in open fields exposed to the environment. In particular, some health threatening toxic compounds are natural ingredients of plants that grow wild next to vegetables intended for consumption and can therefore enter the crop yield and stay there undetected. The tropane alkaloids-containing nightshade thornapple Datura stramonium, often grows in close vicinity to millet (Panicum miliaceum) a widely cultivated cereal, representing an important nutrient source in different countries of Asia and Africa. Discriminating thornapple from millet during harvest is not easy and consequently, millet-containing food products are often contaminated with tropane alkaloids from thornapple. In this work, two DNA specific hydrolysis probe qPCR methods were developed for Datura stramonium and Panicum miliaceum in order to detect thornapple contamination in millet-containing food products. The specificity and sensitivity of the developed assay system allows for its application in screenings during food product testing.

scholarly journals Trends in the use of gluten-free claims on Canadian food labels between 2013–2017 and assessment of their nutritional quality

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Beatriz Franco-Arellano ◽  
Gabriel B. Tjong ◽  
Mary R. L'Abbé
Keyword(s):  
Nutritional Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Food Labels ◽  
Food Label ◽  
Chi Square ◽  
Food Category ◽  
Cross Sectional

AbstractGluten-free claims (GFC) on food labels are becoming popular despite the fact that 1% and 6% of the population have celiac disorder or gluten sensitivity, respectively. A previous Canadian study found that GFC were displayed on 8% of food labels; however, certain food categories (e.g., snacks, meat products) were among the ones carrying most GFC. This study aimed to assess trends in the use of GFC on Canadian food labels in top food categories carrying GFC from 2013 to 2017 and to determine the nutritional quality between products with and without GFC.This study was a repeated cross-sectional analysis of the University of Toronto Food Label Information Program 2013–2017. GFC were identified by systematically reviewing the photographs of food labels (n = 9,179) in seven food categories previously identified as carrying larger proportions of GFC: 1) desserts; 2) desserts toppings and fillings; 3) meat products; 4) nuts and seeds; 5) sauces and dips; 6) snacks; and 7) soups. GFC were coded as present, if a gluten-free declaration or symbol was made on package, otherwise products were coded as claim absent. Proportions of products displaying GFC were calculated overall and by food category. Mean contents of saturated fat (g per 100g/ml), sodium (mg per 100g/ml) and sugar (g per 100g/ml) were calculated for products with and without GFC. Chi-square and Mann-Whitney-Wilcoxon tested differences in proportions and mean contents of those nutrients between years.Results showed that among these categories, GFC have significantly increased from 11% in 2013 to 23% in 2017 (p < 0.001). At a category level, snacks had the greatest increase of GFC as their prevalence doubled (15% to 33%, p < 0.001), followed by nuts and seeds (12% to 27%, p < 0.001) and meat products (15% to 28%, p < 0.001), respectively for 2013 and 2017. The proportion of GFC in dessert toppings and fillings remained constant (16% in 2013 and 14% in 2017, p = 0.74). When the nutritional composition was examined, results were mixed: in dessert toppings and filling, meat products and, nuts and seeds, products with GFC had higher contents of saturated fat, sodium and sugar in comparison to their counterpart without claims, whereas the opposite was true for foods within desserts, sauces and dips, snacks, and soups categories (p < 0.001 for all nutrients, except for saturated fat in nuts and seeds). In conclusion, prevalence of GFC has doubled in the Canadian food supply; such claims are not indicative of better nutritional composition.

scholarly journals The terms of trade for agricultural and food products, 1951-2000

2011 ◽  
Vol 29 (2) ◽  
pp. 213-243 ◽  
Author(s):  
Raúl Serrano ◽  
Vicente Pinilla
Keyword(s):  
Raw Materials ◽  
Great Majority ◽  
Food Product ◽  
Food Products ◽  
Terms Of Trade ◽  
Agricultural Products ◽  
Real Price ◽  
Secular Decline ◽  
Processed Products

AbstractThis study aims to answer whether empirical records confirm the existence of a secular decline in the terms of trade affecting primary producers (the Singer–Prebisch hypothesis). The paper analyses the evolution of the terms of trade for agricultural and food products in the second half of the 20thcentury. We obtain sixty new real price indices for internationally traded agricultural products. We conclude, from a long-term perspective, that the deterioration in the terms of trade for agricultural and food products was strong and clear in the second half of the last century. In general, less processed products suffered a very heavy fall in their real prices. However, there was no continuous and persistent deterioration in the terms of trade either as a whole or for the great majority of the agricultural and food product groups (with the exception of natural rubber, textile fibres and other raw materials). Rather, this deterioration occurred in stages.

scholarly journals Juridical Assessment of Food Safety in Packaged Processed Food Product

2021 ◽  
Author(s):  
Dwi Bagus Pambudi ◽  
Rany Ekawati
Keyword(s):  
Food Safety ◽  
Consumer Protection ◽  
Government Regulation ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
The Body ◽  
Processed Food ◽  
Balanced Diet ◽  
The Government

Food safety is one of WHO’s primary concerns during a pandemic. The current Covid-19 pandemic requires us to boost our immune system by eating a healthy and balanced diet. Food consumed by the masses must be free of chemical and biological substances that can be harmful for the body. Nowadays, food products have developed to be more innovative, such as packaged processed food products that can be stored for a long time, generally using Food Additives. The safety of packaged processed food products must be guaranteed by the manufacturers in order to guarantee consumer protection. To ensure this, the government has established the Consumer Protection Law; the Government Regulation on Food Safety, Quality and Nutrition; and the Food and Drug Administration Division. Through the BPOM, the government supervises food products circulating in the community. The supervision carried out by BPOM are preventive and repressive. One form of supervision carried out by BPOM is granting distribution permits for packaged processed food products before they are distributed to the public. Keywords: packaged processed food products, BPOM

scholarly journals Keberadaan Boraks Pada Makanan Jajanan Di Kota Banjarbaru

2016 ◽  
Vol 13 (1) ◽  
pp. 323
Author(s):  
M. Ilham Rusadi ◽  
Rahmawati Rahmawati ◽  
Erminawati Erminawati
Keyword(s):  
Food Additives ◽  
Food Products ◽  
Good Knowledge ◽  
Processed Food ◽  
Laboratory Examination ◽  
Cross Sectional ◽  
Economic Interests ◽  
Level Of Knowledge ◽  
Almost All

Abstract:  Boraks availability on food hawker at Banjarbaru city. Pentol bakso is a very popular food in Banjarbaru City. Almost all walks of life loved this dish because flavors are tasty and the prices are cheap so not surprised if traders bulb meatballs mushrooming in every area. To meet the standard that favored consumers save time and extend the bulb meatballs, many merchants are not responsible for adding chemicals that are actually prohibited from foods like boraks. This research aims to know the existence of boraks and factors which determine the presence of boraks on food hawker bulb meatballs sold around Field Murjani. The type of research used are descriptive i.e. describing the existence of boraks, level of knowledge, and merchant processing on food hawker pentol bakso sold around the field with the approach of cross sectional Murjani. The results of laboratory examination showed that all samples taken from the pentol bakso traders selling in the vicinity of the field there is no boraks Murjani. All merchants using only food additives are allowed in processing pentol bakso. It is supported most traders have a good knowledge about the food additives. The traders expected that pentol bakso still give priority to safety and security of consumers  economic interests above personally by not entering the banned food additives into processed food products. Keywords: Food snack, Boraks 

Consumer preferences for three dimensions of country of origin of a processed food product

2020 ◽  
Vol 122 (11) ◽  
pp. 3361-3382 ◽  
Author(s):  
Hideo Aizaki ◽  
Kazuo Sato
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Country Of Origin ◽  
Food Product ◽  
Food Products ◽  
Three Dimensions ◽  
Processed Food ◽  
Content Type ◽  
First Case ◽  
Best Worst Scaling

PurposeThe production process of processed food products may involve several countries. This multi-dimensionality of the country of origin (COO) may affect consumer preferences for the products. We apply Case 2 best–worst scaling to measure Japanese consumers’ preferences for three dimensions of the COO of a vegetable juice product.Design/methodology/approachThe three dimensions of the COO include these: the country where the raw materials of the product were grown (the country of growing), the country where the raw materials were processed (the country of processing) and the country where the food company producing the product is headquartered (the country of the company). Japan, Australia, Thailand and China are the countries considered for the three COO-related attributes. Sixteen juice products (profiles) were created from the three four-level attributes. A survey queried 416 consumers to select the best and worst ones from among the three attribute levels shown in each profile.FindingsThe average utility of the country of growing is the highest among those of the three COO-related attributes. However, consumers evaluate the country of growing as the least preferred among the three attributes with respect to a country with a negative food quality reputation.Originality/valueThis is the first Case 2 best–worst scaling study to measure consumer preferences for the three dimensions of the COO of processed food products. It suggests marketing strategies for domestic and international juice companies.

Pengembangan pangan lokal untuk mendukung peningkatan ketahanan pangan dan pariwisata Wakatobi: Pelatihan pembuatan “Kasoami Instan”

DEDIKASI ◽  
2019 ◽  
Vol 21 (2) ◽  
Author(s):  
Abdul Madiki ◽  
Tamrin Tamrin ◽  
La Ode Nafiu ◽  
La Ode Alifariki ◽  
Musram Abadi
Keyword(s):  
Food Security ◽  
Adult Education ◽  
Shelf Life ◽  
Aluminum Foil ◽  
Food Products ◽  
Processed Food ◽  
Direct Practice ◽  
Knowledge And Skills ◽  
Vacuum Method ◽  
Processed Products

Training on Making "Instant Kasoami". The problems formulated were (1) the community of cassava producers in Wakatobi did not yet have the knowledge and skills to make instant cassettes which were required, which were attractive, long-lasting, and preserving product nutrition. The purpose of this training is to develop local processed food products in the framework of supporting food security and tourism in Wakatobi. The objectives of the training are to: (1) Improve the knowledge and skills of the community of kasoami makers in making attractive instant kasoami, long shelf life, and maintaining product nutrition; (2) Making local cassava food processed products as a support for food security and tourism in Wakatobi. Training participants are women who daily make and / or sell kasoami. Total participants were 20 people, consisting of 10 people from Wangi-Wangi District and 10 people from South Wangi-Wangi District. The training is carried out with adult education methods that focus on direct practice of the activity material. Some characteristics of instant Soami training results are as follows: in the processing process, steamed in a pressure cooker; the size of instant soami is smaller than that of citizens of soami; Soami instant packed aluminum foil; Instant Soami can be stored for up to 10 days without changes in structure, texture, and taste. Using the vacuum method, instant soami can be produced which can be stored for more than a month.

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