scholarly journals Stability of cassava flour-based food bars

2013 ◽  
Vol 33 (1) ◽  
pp. 192-198 ◽  
Author(s):  
Erica Caroline da Silva ◽  
Viviane dos Santos Sobrinho ◽  
Marney Pascoli Cereda
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Fiber Intake ◽  
Ambient Conditions ◽  
Niche Markets ◽  
Cassava Flour ◽  
Glucose Syrup ◽  
The Common ◽  
Energy Bar ◽  
Cereal Bars

The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.

scholarly journals Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children

2016 ◽  
Vol 66 (3) ◽  
pp. 211-219 ◽  
Author(s):  
Małgorzata Białek ◽  
Jarosława Rutkowska ◽  
Justyna Radomska
Keyword(s):  
Nutritional Value ◽  
Consumer Acceptance ◽  
Cereal Bars

scholarly journals Comercialización, consumo y valor nutricional de la comida rápida, en los estudiantes universitarios, caso: carrera de agroindustria de la facultad de ciencias pecuarias/Marketing, consumption and nutritional value of rapid food, in university students,

2020 ◽  
Author(s):  
María Belén Bravo Avalos ◽  
José Luis López Salazar ◽  
Luis Antonio Velasco Matveev ◽  
María Fernanda Miranda
Keyword(s):  
University Students ◽  
Present Article ◽  
Fast Food ◽  
Nutritional Value ◽  
Poor Quality ◽  
Qualitative Approach ◽  
Health Issues ◽  
Advantages And Disadvantages ◽  
Estudiantes Universitarios

Se considera comida rápida a toda clase de comida preparada de manera rápida, cómoda y por lo general barata y de amplia comercialización. El presente artículo contribuye con definiciones, características, ventajas y desventajas del producto, así como sus consecuencias en la salud en las personas. El objetivo fue identificar cual es la comida rápida de mayor consumo y a partir de este obtuvo el valor nutricional de la comida rápida que resultó consumida en mayor cantidad, así como también se conocieron cuáles son los factores que influyen en su consumo. La metodología que se empleó fue el enfoque cuantitativo y cualitativo, se aplicó encuestas a los estudiantes de Facultad de Ciencias Pecuarias de la Escuela Superior Politécnica de Chimborazo, periodo académico abril – agosto 2018, también se analizó los productos de mayor consumo en el laboratorio de la Facultad de Ciencias Pecuarias. El resultado obtenido demostró un alto porcentaje de estudiantes que consumen comida rápida a pesar de estar conscientes que es de mala calidad y que afecta a la salud. It is considered fast food to all kinds of food prepared in a fast, comfortable way and in general cheap and of extensive marketing. The present article contributes with definitions, characteristics, advantages and disadvantages of this product, such as its consequences related to people´s health. The aim was to identify which is the most consumed fast food and obtained its nutritional value that turns out to be mainly eaten, as well as knowing which are the factors that influence on its consumption. The methodology used is the quantitative and qualitative approach, surveys were applied to 108 students of the Career of Agroindustries of the Escuela Superior Politécnica de Chimborazo, during the academic period April - August, 2018, also the most consumed food were analyzed in the laboratory of the Animal Ground Sciences Faculty. Obtained results demonstrate a high percentage of students who consume fast food in spite of being conscious about its poor quality and health issues. Palabras claves: Comercialización, comida rápida, valor nutricional, impacto. Keywords: Marketing, fast food, nutritional value, impact.

scholarly journals Dietary patterns and their association with adiponectin and leptin concentrations throughout pregnancy: a prospective cohort

2018 ◽  
Vol 119 (3) ◽  
pp. 320-329 ◽  
Author(s):  
Nadya H. Alves-Santos ◽  
Paula G. Cocate ◽  
Ilana Eshriqui ◽  
Camila Benaim ◽  
Érica G. Barros ◽  
...  
Keyword(s):  
Pregnant Women ◽  
Dietary Patterns ◽  
Prospective Cohort ◽  
Fast Food ◽  
Processed Meat ◽  
Weight Retention ◽  
Reduced Rank Regression ◽  
Mixed Effect ◽  
The Common ◽  
Maternal Adiposity

AbstractThe aim of this study was to evaluate the association of dietary patterns (DP) with maternal adiposity indicators, leptin, adiponectin and insulin concentrations during pregnancy. A prospective cohort of pregnant women followed up at the 5th–13th, 20th –26th and 30th–36th gestational weeks and 30–40 d postpartum was conducted in Rio de Janeiro. A FFQ was administered in the third trimester (30th–36th gestational weeks). The reduced rank regression procedure was used to identify DP that explain response variables (dietary fibre and total fat) related to indicators of maternal adiposity (postpartum weight retention and gestational weight gain (GWG) adequacy), and plasma leptin, adiponectin and insulin concentrations. The associations between tertiles of DP and the outcomes were determined using logistic regression or longitudinal linear mixed-effect regression models. The mean daily energy intake during pregnancy was 10 104 (sd 3234) kJ (2415 (sd 773) kcal), and GWG was 11·9 (sd 4·2) kg. In all, 40 % of women presented pre-gestational overweight/obesity. Excessive GWG occurred in 34·7 % of pregnant women and 56·6 % were overweight/obese at postpartum. The ‘common-Brazilian’ DP (characterised by higher intake of beans, rice and lower intake of fast food/snacks, candies/table sugar and processed meats/bacon) was positively associated with adiponectin (β=1·07; 95 % CI 0·17, 1·98). The ‘Western’ DP (characterised by higher intake of fast food/snacks and processed meat/bacon and lower intake of noodles/pasta/roots/tubers and sodas) was negatively associated with adiponectin (β=−1·11; 95 % CI −2·00, −0·22) and positively associated with leptin concentrations (β=64·9; 95 % CI 22·8, 107·0) throughout pregnancy. It may be suggested that the ‘common-Brazilian’ is a healthy DP and beneficial for serum concentrations of adiponectin and leptin.

scholarly journals Mold Chitosan production using Ficus microcarpa fruit

2021 ◽  
Vol 5 (11) ◽  
pp. 10-14
Author(s):  
Adiba Benahmed Djilali ◽  
Halima Boughellout ◽  
Abdelouahab Benseddik
Keyword(s):  
Aspergillus Niger ◽  
Nutritional Value ◽  
Fungal Growth ◽  
Maximum Growth ◽  
Infrared Analysis ◽  
Submerged Cultures ◽  
Surface Culture ◽  
Total Sugars ◽  
Glucose Syrup ◽  
Ficus Microcarpa

Aims: The main objective of this work was the valorization of Ficus microcarpa fruit, an inedible fruit with a high nutritional value in the production of chitosan by Aspergillus niger. Methods: A surface and submerged growth of Aspergillus niger were carried out using the Ficus microcarpa fruit syrup. 3 106 spores/ 50 ml were inoculated. Chitosan production was conducted at 37° C for 14 days using both surface and submerged fermentation modes. The growth of Aspergillus niger was followed by spore count on a Malassez cell. The evolution of pH and the consumption of total sugars in the mixture were monitored. Chitosan was extracted after degumming with NaOH 10N and centrifugation. Results: During the first days, the fungal growth was exponential with maximum growth rates of 10.06 g/L/day and 12.05g/L/day respectively for the surface and submerged cultures. The mycelial growth was largely linked to a high intake of sugars. The chitosan production in glucose syrup was significantly lower than the production using Ficus microcarpa syrup. This syrup allowed producing 41 g/L of chitosan for the surface culture and 37.2g/L for the submerged culture. Infrared analysis of chitosan powders showed similar spectra to those of commercial and shrimp chitosan. This first work is a contribution to a better valorization of a bioresource. Keywords: Aspergillus niger, culture, chitosan, Ficus microcarpa fruit, syrup.

scholarly journals DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

2019 ◽  
Vol 19 (3) ◽  
pp. 41-46
Author(s):  
N. Dzyuba ◽  
O. Bunyak
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Storage Period ◽  
Food Products ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Cereal Products ◽  
Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

scholarly journals Efektivitas pemberian biskuit mocaf (modified cassava flour) dengan penambahan bayam (spinacia oleracea) dan ikan teri (stolephorus sp) terhadap peningkatan kadar hemoglobin ibu hamil

2021 ◽  
Vol 15 (2) ◽  
pp. 203-209
Author(s):  
Hadriani Irwan ◽  
Darmiati Darmiati
Keyword(s):  
Pregnant Women ◽  
Health Center ◽  
Nutritional Value ◽  
Spinacia Oleracea ◽  
High Rate ◽  
P Value ◽  
Test Design ◽  
Nutritional Content ◽  
Cassava Flour ◽  
Post Test

Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour), spinach (spinacia oleracea) and anchovy (stolephorus sp) on the increase in hemoglobin levels on pregnant womenBackground: Anemia in pregnancy occurs due to an increase in blood plasma volume. The high rate of anemia is caused by the lack of awareness of a pregnant woman to improve nutritional status that occurs during pregnancy. Purpose: To determine the nutritional value of cookies made from the mixture of mocaf flour (modified cassava flour), spinach (spinacia oleracea) and anchovy (stolephorus sp) on the increase in hemoglobin levels of pregnant womenMethod: Quasi-experiment with one group pre and post-test design. The evaluation uses laboratory tests in the form of blood sampling to see the results of HB levels at the beginning and after treatment or intervention. The intervention was by giving mocaf biscuits (Modified Cassava Flour) with the addition of spinach (Spinacia oleracea) and anchovies (Stolephorus Sp) for 1 month to pregnant women at the Panambungan Health Center Makassar in May-June 2020 with a total sampling of 31 participants (pregnant women who have anemia). All ingredients for the intervention have been tested for nutritional content and safety at the STIKes Pelamonia Makassar laboratory. The population in this study were all pregnant women with anemia at the Panambungan Public Health Center, Makassar.Results: Finding an analysis with test-t-tests. The hemoglobin level of pre-intervention on an average of 8.7 g/dl, while after the intervention of 9.6 g/dl on average and it is known that a significant with p-value = 0.01Conclusion: The effect of the nutritional value of cookies made from the mixture of mocaf flour (modified cassava flour), spinach (spinacia oleracea) and anchovy (stolephorus sp) on the increase in hemoglobin levels on pregnant womenKeywords: Nutritional Value; Mocaf flour (Modified cassava flour); Spinach (Spinacia oleracea); Anchovy (Stolephorus sp); Hemoglobin levels; Pregnant womenPendahuluan: Anemia pada kehamilan terjadi karena terjadi peningkatan volume plasma darah. Kasus yang tinggi disebabkan oleh rendahnya kesadaran ibu hamil untuk meningkatkan status gizi yang terjadi pada selama masa kehamilan.Tujuan: Untuk mengetahui efektivitas pemberian biskuit mocaf (Modified Cassava Flour) dengan penambahan bayam (Spinacia Oleracea) dan ikan teri (Stolephorus Sp) terhadap peningkatan kadar hemoglobin ibu hamil di Puskesmas Panambungan Makassar.Metode: Quasi eksperimen dengan desain one group pre and post test. Evaluasinya menggunakan uji laboratorium berupa pengambilan darah untuk melihat hasil kadar HB diawal dan sesudah perlakuan atau intervensi. Intervensinya dengan pemberian biskuit mocaf (Modified Cassava Flour) dengan penambahan bayam (Spinacia Oleracea) dan ikan teri (Stolephorus Sp) selama 1 bulan kepada ibu hamil di Puskesmas Panambungan Makassar bulan mei-juni 2020 dengan cara total Sampling sebanyak 31 partisipan (para ibu hamil yang mengalami anemia). Semua bahan untuk intervensinya telah dilakukan uji kandungan gizi dan keamanannya di laboratorium STIKes Pelamonia Makassar. Populasi dalam penelitian ini adalah seluruh ibu hamil yang mengalami anemia di Puskesmas Panambungan Makassar.Hasil: Kadar hemoglobin pada responden sebelum diberikan biskuit didapatkan rata-rata sebesar 8.7 g/dl, sedangkan sesudah mengkonsumsi biskuit rata-rata sebesar 9.6 g/dl dan diketahui bahwa nilai  p = 001  signifikan yang berarti lebih kecil dari 0.05.Simpulan: Terdapat pengaruh pemberian biskuit mocaf (Modified Cassava Flour) dengan penambahan bayam (Spinacia Oleracea) dan ikan teri (Stolephorus Sp) terhadap peningkatan kadar hemoglobin ibu hamil di Puskesmas Panambungan Makassar. 

scholarly journals Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.)

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1464 ◽  
Author(s):  
Anaberta Cardador-Martínez ◽  
Yara Martínez-Tequitlalpan ◽  
Tzayhri Gallardo-Velazquez ◽  
Xariss M. Sánchez-Chino ◽  
Jorge Martínez-Herrera ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Trypsin Inhibitors ◽  
Protein Food ◽  
Low Concentrations ◽  
The Common ◽  
Nutritional Compounds ◽  
Instant Controlled Pressure Drop ◽  
Effective Use

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23–29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4–14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

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