Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

2021 ◽  
Author(s):  
William S. Harwood ◽  
MaryAnne Drake
Keyword(s):  
Sugar Reduction ◽  
Penalty Analysis

1252-P: Effects of a Pilot Sugar-Reduction Intervention on Diet and Continuous Blood Glucose in Teenagers on the Remote Pacific Island of Kiritimati

Diabetes ◽  
2020 ◽  
Vol 69 (Supplement 1) ◽  
pp. 1252-P
Author(s):  
JASMINE PLOWS ◽  
CLAUDIA RIOS ◽  
PAIGE BERGER ◽  
ROSHONDA B. JONES ◽  
TANYA L. ALDERETE ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Pacific Island ◽  
Sugar Reduction

scholarly journals Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction

2021 ◽  
Vol 40 ◽  
pp. 100858
Author(s):  
Cláudia Amorim ◽  
Beatriz B. Cardoso ◽  
Sara C. Silvério ◽  
Jessica C. Silva ◽  
Joana I. Alves ◽  
...  
Keyword(s):  
Sugar Reduction ◽  
Prebiotic Oligosaccharides

Sugar's web of influence 3: Why the responsibility deal is a "dead duck" for sugar reduction

BMJ ◽  
2015 ◽  
Vol 350 (feb10 6) ◽  
pp. h219-h219 ◽  
Author(s):  
J. Gornall
Keyword(s):  
Sugar Reduction

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

2021 ◽  
pp. 475
Author(s):  
Nardis NKOUDOU ZE ◽  
Marie-Joseph MEDZEME ENGAMA ◽  
Jean Justin ESSIA NGANG
Keyword(s):  
Sensory Analysis ◽  
Central Africa ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Jar Test ◽  
Two Samples ◽  
By Products ◽  
Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

scholarly journals Public Health England’s sugar reduction programme did not “fail”

BMJ ◽  
2018 ◽  
pp. k3531
Author(s):  
Jack Winkler
Keyword(s):  
Public Health ◽  
Sugar Reduction

scholarly journals A Qualitative Study to Understand the Potential Efficacy of an Information-Based Sugar Reduction Intervention among Low Socioeconomic Individuals in the UK

2019 ◽  
Vol 16 (3) ◽  
pp. 413 ◽  
Author(s):  
Hannah Forde ◽  
Emma Solomon-Moore
Keyword(s):  
Social Factors ◽  
Food Access ◽  
Food Bank ◽  
Sugar Consumption ◽  
Low Socioeconomic ◽  
Socioeconomic Groups ◽  
Potential Efficacy ◽  
Similar Information ◽  
Sugar Reduction ◽  
The Uk

Sugar consumption in the UK consistently exceeds recommendations, despite the association it has with poor health outcomes. Low socioeconomic groups are most likely to over-consume sugar, which could exacerbate existing health disparities. Various interventions attempt to reduce the amount of sugar consumed, but their effectiveness is still unclear. This study qualitatively explored the sugar consumption behaviours of individuals experiencing food poverty, and examined how an information-based sugar reduction intervention might influence these behaviours. Eight clients and six volunteers from a food bank in Bristol (UK) completed semi-structured, one-to-one interviews that were thematically analysed. Food bank clients appeared to heavily consume sugar, with little understanding of the associated health effects and limited awareness of the intervention. Consumption behaviours were particularly influenced by personal and psychological factors, such as mental health; in addition to social factors, like familial behaviours and food access issues. It emerged that food bank clients’ often-challenging personal circumstances were likely to promote their sugar consumption. Making intervention materials visually appealing and easily comprehendible were found to be important for improving an intervention’s reception. Recommendations were developed to improve the efficacy of similar information-based sugar reduction interventions among socioeconomically deprived groups.

Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach

2019 ◽  
Vol 126 ◽  
pp. 108583 ◽  
Author(s):  
Aylin W. Sahin ◽  
Emanuele Zannini ◽  
Aidan Coffey ◽  
Elke K. Arendt
Keyword(s):  
Bakery Products ◽  
Novel Approach ◽  
Sugar Reduction

scholarly journals Sugar reduction

2019 ◽  
Vol 33 (2) ◽  
pp. 44-45
Keyword(s):  
Sugar Reduction
Sign in / Sign up

Export Citation Format

Share Document