A microbiological method for assessing the nutritional value of proteins

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Download Full-text

Influence of bioactivation of barley grain on the nutritional value and consumer properties of cereals

Khleboproducty ◽

10.32462/0235-2508-2020-29-2-46-48 ◽

2020 ◽

Vol 29 (2) ◽

pp. 46-48

Author(s):

L. V. Chirkova ◽

◽

I.S. Vitol ◽

O.V. Politukha ◽

N.A. Igoryanova ◽

...

Keyword(s):

Nutritional Value ◽

Barley Grain

Download Full-text

Chemical Composition and Nutritional value of fresh strawberry fruit (Fragaria x ananassa)

10.33107/ubt-ic.2017.175 ◽

2017 ◽

Author(s):

Hyrie Koraqi ◽

Sami Makolli ◽

Gafur Xhabiri

Keyword(s):

Chemical Composition ◽

Nutritional Value ◽

Fragaria X Ananassa ◽

Strawberry Fruit

Download Full-text

Enterococcal Virulence Determinants In Urinary Tract Infection Patients

Bangladesh Journal of Medical Microbiology ◽

10.3329/bjmm.v6i1.19361 ◽

2012 ◽

Vol 6 (1) ◽

pp. 14-17

Author(s):

Jabin Akhter ◽

Shaheda Anwar ◽

Sharmeen Ahmed

Keyword(s):

Urinary Tract Infection ◽

Urinary Tract ◽

Tract Infection ◽

Virulence Factors ◽

Virulence Determinants ◽

Microtitre Plate ◽

Microbiological Method ◽

Enterococcal Infection ◽

Microtitre Plate Assay ◽

Positive Frequency

Urinary tract infection caused by Enterococci has become frequent occurrences in health care settings. Currently they emerged with increasing resistance to multiple antibiotics. Haemolysin, gelatinase and biofilm production are some markers that have been proposed as possible Enterococcal virulence factors. In view of the increasing importance of Enterococcal infection, the present study was designed to isolate and identify the Enterococci to the species level from urine of urinary tract infection patients and to investigate their possible virulence factors. Biofilm was detected on polystyrene microtitre plate to see the adherence of microorganism. Haemolysin production and gelatin hydrolysis detected by standard microbiological method. Fifty nine enterococcal isolates were speciated by conventional microbiological method and examined for their ability to form biofilm by microtitre plate assay. In this study, biofilm formations by Enterococci were found in 83.33% isolates from catheterized and 56.09% from non-catheterized patients. Aong them, E.faecalis & 50% E.faecium produced biofilm. About 43.63% E.faecalis & 10% E.faecium produced haemolysin and only one isolate were found to be gelatinase positive. Frequency of virulence factors (VFs) in combination was observed in this study. Two VFs (haemolysin and biofilm) were observed in 27.11% in combination and 3 VFs ( haemolysinm biofilm and gelatinase) were present in 1.69% isolates. These results suggest that although there may not be an absolute role for individual virulence determinants in infectivity, combinations of factors may play a role in allowing a biofilm infection to be more resistant to therapy.DOI: http://dx.doi.org/10.3329/bjmm.v6i1.19361 Bangladesh J Med Microbiol 2012; 06(01): 14-17

Download Full-text

GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS

EKOLOGIA ◽

10.33751/ekol.v18i2.1655 ◽

2020 ◽

Vol 18 (2) ◽

pp. 78-82

Author(s):

Sata Yoshida Srie Rahayu ◽

Tri Aminingsih ◽

Yulianita .

Keyword(s):

Special Needs ◽

Analysis Of Variance ◽

Research Method ◽

Nutritional Value ◽

Food Products ◽

Children With Special Needs ◽

Organoleptic Test ◽

Anodonta Woodiana ◽

Different Characteristics

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

Download Full-text