Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

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Assessing thermal stability of β-carotene and ⍺-tocopherol in baked products containing High-Oleic Red Palm Olein

10.21748/am20.193 ◽

2020 ◽

Author(s):

Melissa Perez

Keyword(s):

Thermal Stability ◽

Palm Olein ◽

High Oleic ◽

Baked Products ◽

Red Palm Olein ◽

Thermal Stability Of ◽

Β Carotene

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Free Sugars Consumption in Canada

Nutrients ◽

10.3390/nu13051471 ◽

2021 ◽

Vol 13 (5) ◽

pp. 1471

Author(s):

Huma Rana ◽

Marie-Claude Mallet ◽

Alejandro Gonzalez ◽

Marie-France Verreault ◽

Sylvie St-Pierre

Keyword(s):

Type 2 Diabetes ◽

Weight Gain ◽

Total Energy ◽

Children And Adolescents ◽

Overweight And Obesity ◽

Free Sugars ◽

Added Sugars ◽

Increased Risk ◽

Baked Products

Free sugars (FS) are associated with a higher risk of dental decay in children and an increased risk of weight gain, overweight and obesity and type 2 diabetes. For this reason, Canada’s Food Guide recommends limiting foods and beverages that contribute to excess free sugars consumption. Estimating FS intakes is needed to inform policies and interventions aimed at reducing Canadians’ consumption of FS. The objective of this study was to estimate FS intake of Canadians using a new method that estimated the free sugars content of foods in the Canadian Nutrient File, the database used in national nutrition surveys. We define FS as sugars present in food products in which the structure has been broken down. We found that 12% of total energy (about 56 g) comes from FS in the diet of Canadians 1 year of age and older (≥1 year). The top four sources were: (1) sugars, syrups, preserves, confectionary, desserts; (2) soft drinks; (3) baked products and (4) juice (without added sugars), and accounted for 60% of total free sugars intake. The results show that efforts need to be sustained to help Canadians, particularly children and adolescents, to reduce their FS intake.

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Assessing Time of Eating in Commensality Research

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18062941 ◽

2021 ◽

Vol 18 (6) ◽

pp. 2941

Author(s):

Henrik Scander ◽

Maria Lennernäs Wiklund ◽

Agneta Yngve

Keyword(s):

Quality Of Life ◽

Systematic Reviews ◽

Time Use ◽

Scoping Review ◽

Search Term ◽

Working Population ◽

Nutritional Health ◽

The Family ◽

Use Studies

Commensal meals seem to be related to a better nutritional and metabolic health as well as an improved quality of life. The aim of this paper was to examine to what extent research was performed using the search term commensality related to assessment of timing of meals. A scoping review was performed, where 10 papers were identified as specifically addressing the assessment of timing of commensality of meals. Time use studies, questionnaires, and telephone- and person-to-person interviews were used for assessing meal times in relation to commensality. Four of the studies used a method of time use registration, and six papers used interviews or questionnaires. Common meals with family members were the most common, and dinners late at night were often preferred for commensal activities among the working population. In conclusion, the family meal seemed to be the most important commensal meal. It is clear from the collected papers and from previous systematic reviews that more studies of commensal meals in general and about timing aspects in particular and in relation to nutritional health are essential to provide a solid background of knowledge regarding the importance of timing in relation to commensal meals.

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