scholarly journals Natural Energy Bars With Protein Improvement From Animal Origin Foods

2021 ◽  
Author(s):  
M. A. Logroño Veloz ◽  
S. L. Betancourt Ortiz ◽  
J. G. Fonseca
Keyword(s):  
Protein Quality ◽  
Low Cost ◽  
Egg White ◽  
Animal Origin ◽  
Daily Consumption ◽  
Powdered Milk ◽  
Natural Energy ◽  
Product Acceptability ◽  
Technological Quality ◽  
Cereal Bars

The energy bars provide the consumer with nutritional and organoleptic quality, as well as a prolonged shelf life without the need to modify the temperature for storage, however, they do not satisfy the nutritional requirements of high-quality proteins since they are usually made from cereals, which are low cost ingredients and great energy contribution. The objective of this study was to create an energetic and nutritious bar, without diminishing the technological quality of the commercial bars and that, due to their sensory characteristics, are easily included in the daily consumption of people who exercise and want to control their weight. A product was formulated with a greater contribution and protein quality, and with a functional dose of macronutrients. The product was prepared in compliance with the regulations of the Ecuadorian Institute for Standardization (INEN) and the Food Codex, the premixing and roasting of ingredients was controlled and finally food with animal protein source such as egg white and powdered milk was added. For the premix oat flakes, nuts such as nuts, almonds and hazelnuts, chia seeds and honey were used, then added egg white and powdered milk. The protein content it reached was 29.01% on a wet basis, a fat value of 23.10% and carbohydrates of 25.24% on 100 g of sample on a wet basis. The energy distribution of macronutrients was balanced, and the sensory evaluation showed good product acceptability. Keywords: cereal bars, protein, immediate energy. Resumen Las barras energéticas proporcionan al consumidor calidad nutricional y organoléptica, así como una vida de anaquel prolongada sin necesidad de modificar la temperatura para su almacenamiento, sin embargo, no satisfacen los requerimientos nutricionales de proteínas de alta calidad ya que generalmente están elaboradas a base de cereales, que son ingredientes de bajo costo y gran aporte energético. El objetivo se este estudio fue crear una barra energética y nutritiva, sin disminuir la calidad tecnológica de las barras comerciales y que por sus características sensoriales sean fácilmente incluidas en el consumo diario de personas que se ejercitan y quieren controlar su peso. Se formuló un producto con un mayor aporte y calidad proteica, y con una dosis funcional de macronutrientes. El producto se elaboró cumpliendo las normativas del Instituto Ecuatoriano de Normalización (INEN) y del Codex alimentario, se controló la premezcla y tostado de ingredientes y finalmente se adicionó los alimentos con fuente proteica animal como la clara de huevo y leche en polvo. Para la premezcla se utilizaron hojuelas de avena, frutos secos como nueces, almendras y avellanas, semillas de chía y miel de abeja, luego se adicionó la clara de huevo y la leche en polvo. El contenido proteico que alcanzó fue de 29,01% en base húmeda, un valor en grasas de 23,10% y de carbohidratos de 25,24% de muestra en base húmeda. La distribución energética de macronutrientes fue equilibrada y la evaluación sensorial arrojó una buena aceptabilidad del producto. Palabras claves: barras de cereales, proteína, energía inmediata.

scholarly journals Contribution of Nanomaterials to the Development of Electrochemical Aptasensors for the Detection of Antimicrobial Residues in Food Products

Chemosensors ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 69
Author(s):  
Valérie Gaudin
Keyword(s):  
Signal Amplification ◽  
Electrochemical Sensors ◽  
Low Cost ◽  
Food Products ◽  
Animal Origin ◽  
Screening Methods ◽  
Chemical Methods ◽  
Portable Instrumentation ◽  
Physico Chemical ◽  
Antimicrobial Residues

The detection of antimicrobial residues in food products of animal origin is of utmost importance. Indeed antimicrobial residues could be present in animal derived food products because of animal treatments for curative purposes or from illegal use. The usual screening methods to detect antimicrobial residues in food are microbiological, immunological or physico-chemical methods. The development of biosensors to propose sensitive, cheap and quick alternatives to classical methods is constantly increasing. Aptasensors are one of the major trends proposed in the literature, in parallel with the development of immunosensors based on antibodies. The characteristics of electrochemical sensors (i.e., low cost, miniaturization, and portable instrumentation) make them very good candidates to develop screening methods for antimicrobial residues in food products. This review will focus on the recent advances in the development of electrochemical aptasensors for the detection of antimicrobial residues in food products. The contribution of nanomaterials to improve the performance characteristics of electrochemical aptasensors (e.g., Sensitivity, easiness, stability) in the last ten years, as well as signal amplification techniques will be highlighted.

scholarly journals Protein quantity, not protein quality, accelerates whole-body leucine kinetics and the acute-phase response during acute infection in marasmic Malawian children

2004 ◽  
Vol 92 (4) ◽  
pp. 589-595 ◽  
Author(s):  
M. J. Manary ◽  
K. E. Yarasheski ◽  
S. Smith ◽  
E. T. Abrams ◽  
C. A. Hart
Keyword(s):  
Protein Content ◽  
G Protein ◽  
Acute Phase ◽  
Acute Phase Response ◽  
Protein Quality ◽  
Egg White ◽  
Whole Body ◽  
Leucine Kinetics ◽  
Quality Diet ◽  
Standard Protein

The present study compared leucine kinetics and acute-phase-protein concentrations in three groups of marasmic, acutely infected Malawian children fed one of three isoenergetic diets. These were: an enhanced-protein-quality diet (egg-white+tryptophan, providing 1.2 g protein/kg per d; n 14); an increased-protein-content diet (egg-white+tryptophan, providing 1·8 g protein/kg per d; n 14); a standard-protein diet (1·2 g milk protein/kg per d; n 25). The hypotheses tested were that children receiving a diet with more protein would have greater rates of non-oxidative leucine disposal and that children receiving an isonitrogenous diet with a higher protein quality would have lower rates of leucine oxidation. The children were studied after 24 h of therapy using standard [13C]leucine stable-isotope tracer techniques. The children receiving the higher-protein-content diet had greater leucine kinetic rates than those receiving the standard-protein-content diet; non-oxidative leucine disposal was 170 (SD 52) v. 122 (SD 30) μmol leucine/kg per h (P<0·01). Leucine oxidation was less in the children receiving the enhanced-protein-quality diet than in those receiving the standard-protein-quality diet; 34 (SD 12) v. 45 (SD 13) μmol leucine/kg per h (P<0·05). The children receiving the high-protein-content diet increased their serum concentration for five of six acute-phase proteins 24 h after starting therapy, while those receiving the standard-protein-content diet did not. These data suggest that there was greater whole-body protein synthesis, and a more vigorous acute-phase response associated with the higher-protein-content diet. The clinical benefits associated with a higher protein intake in marasmic, acutely infected children need further study.

scholarly journals Effect of T6 Heat Treatment Parameters on Technological Quality of the AlSi7Mg Alloy

2016 ◽  
Vol 16 (4) ◽  
pp. 95-100 ◽  
Author(s):  
J. Pezda ◽  
A. Jarco
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Low Cost ◽  
Dispersion Hardening ◽  
Recycling Potential ◽  
Low Mass ◽  
Technological Quality ◽  
New Applications ◽  
Casting Design

Abstract Very well-known advantages of aluminum alloys, such as low mass, good mechanical properties, corrosion resistance, machining-ability, high recycling potential and low cost are considered as a driving force for their development, i.e. implementation in new applications as early as in stage of structural design, as well as in development of new technological solutions. Mechanical and technological properties of the castings made from the 3xx.x group of alloys depend mainly on correctly performed processes of melting and casting, design of a mould and cast element, and a possible heat treatment. The subject-matter of this paper is elaboration of a diagrams and dependencies between parameters of dispersion hardening (temperatures and times of solutioning and ageing treatments) and mechanical properties obtained after heat treatment of the 356.0 (EN AC AlSi7Mg) alloy, enabling full control of dispersion hardening process to programming and obtaining a certain technological quality of the alloy in terms of its mechanical properties after performed heat treatments. Obtained results of the investigations have enabled obtainment of a dependencies depicting effect of parameters of the solutioning and ageing treatments on the mechanical properties (Rm, A5 and KC impact strength) of the investigated alloy. Spatial diagrams elaborated on the basis of these dependencies enable us to determine tendencies of changes of the mechanical properties of the 356.0 alloy in complete analyzed range of temperature and duration of the solutioning and ageing operations.

scholarly journals Evaluation of the Most Current and Effective Methods in the Analysis of Chlorinated Dioxins in Ground Beef

2003 ◽  
Vol 3 ◽  
pp. 913-921 ◽  
Author(s):  
Ebere C. Anyanwu ◽  
Mohamed H. El-Saeid ◽  
Akpan I. Akpan ◽  
Mahmoud A. Saled
Keyword(s):  
Food Chain ◽  
Environmental Pollutants ◽  
Ground Beef ◽  
Extraction Methods ◽  
Sample Introduction ◽  
Animal Origin ◽  
Clear Understanding ◽  
Daily Consumption ◽  
Contaminated Food ◽  
Chlorinated Dioxins

Chlorinated dioxins are the group of environmental pollutants consisting of 210 chlorinated dibenzo-p-dioxins and dibenzofurans. They are highly toxic and persistent. They are lipophilic and can easily biomagnify in the food chain, hence posing a serious threat to human health. The daily consumption of low-level contaminated food, mainly of animal origin, leads to the accumulation of dioxins in the human body. The exposures of the general human population to dioxins and the specific issues of a risk assessment of dioxin pose serious concerns in public environmental and nutritional health. This paper reviews the analysis of chlorinated dioxins in ground beef. The sources of contamination of chlorinated dioxins in ground beef are first reviewed to form a basis for a clear understanding of the health implications of chlorinated dioxins in the human food chain and why it is necessary to monitor the level of dioxins in animal food products, especially ground beef. The methods of collection, sampling, and processing of ground beef, and the methods of sample clean up prior to the analysis, are reviewed. Emphasis is laid on the new techniques that are available and that might be effective in the analysis of chlorinated dioxins in ground beef. Among these new methods and techniques are: the synergistic combination of ELISA/GC/MS, direct sample introduction to /GC/MS-MS, automated clean-up method, and the supercritical fluid extraction methods. The possible treatments of results from each method and technique are discussed and their respective efficiencies are compared. Finally, quality control and quality assurance parameters are evaluated for levels of accuracy, reproducibility, and precision.

scholarly journals Cereal bar with cassava bagasse: chemical composition and sensory acceptance

2016 ◽  
Vol 7 (2) ◽  
pp. 42
Author(s):  
Aparecida De Fátima Oliveira Silva ◽  
Leila Maria Girondi ◽  
Suellen Jensen Klososki ◽  
Tatiana Colombo Pimentel ◽  
Carlos Eduardo Barão
Keyword(s):  
Chemical Composition ◽  
Low Cost ◽  
Good Alternative ◽  
Production Costs ◽  
Raw Material ◽  
Brazil Nuts ◽  
Sensory Acceptance ◽  
Cassava Bagasse ◽  
Hedonic Scale ◽  
Cereal Bars

Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield.

scholarly journals Computer-Optimized Weaning Food Blends

1995 ◽  
Vol 16 (3) ◽  
pp. 1-20 ◽  
Author(s):  
R. E. Hayes ◽  
J. M. Mwale ◽  
P. Tembo ◽  
J. I. Wadsworth
Keyword(s):  
Linear Programming ◽  
Amino Acid ◽  
Total Energy ◽  
Essential Amino Acid ◽  
Protein Quality ◽  
Low Cost ◽  
Minimum Cost ◽  
Weaning Food ◽  
Weaning Foods ◽  
Different Seasons

This computerized linear programming study was performed to formulate low-cost, commercially processed, blended weaning foods, and even less expensive, home-prepared, blended wearing foods, with excellent energy and protein value for use in areas of Lusaka, Zambia, where the risk of malnutrition is high. Ingredient input information included proximate and essential amino acid analyses, into-the-blend costs, and factors for gastrointestinal absorption of proteins and total energy. For most computed mixtures, the minimum cost at selected levels of absorbed protein quality was optimized. Formulations were determined, with calculated cost and nutritional parameters, using only mother-favoured ingredients or, alternatively, selections from among all listed market ingredients; fat versus fat plus sugar as concentrated energy; for different seasons (home-prepared); and, for commercial blends, both with and without puridies amino acid(s) that do or do not include vitamin-antioxidant-mineral mix. The methodology should be widely applicable elsewhere.

Assessment of Protein Quality Methodology for Infant Formulas

1985 ◽  
Vol 68 (4) ◽  
pp. 680-683
Author(s):  
Geraldine Vaughan Mitchell ◽  
Mamie Young Jenkins
Keyword(s):  
Quality Evaluation ◽  
Protein Quality ◽  
Reference Standards ◽  
Infant Formulas ◽  
Casein Diet ◽  
Reference Standard ◽  
Powdered Milk ◽  
The Third ◽  
Net Protein

Abstract Rat bioassay was used to assess the protein quality of powdered infant formulas and to evaluate the feasibility of using modified casein diets (containing the same source and level of fat and carbohydrate contributed by the infant formulas) as reference standards. Modification of the casein diet to match the milk-based formulas caused a significant reduction in weekly protein efficiency ratios (PER) and net protein ratios (NPR) at the third and fourth weeks. Modification of the casein diet to simulate the soy-based formulas had no significant effect on NPR values; PER values were more varied. When PER and NPR values of the powdered milk-based formulas were expressed relative to the unmodified reference standard, the relative values were lower than when each matched reference was used. With few exceptions, the relative weekly PER values of the soy-based formulas were similar regardless of the standard used. The relative NPR values of the formulas had a pattern similar to the relative PER values. The data indicate that protein quality evaluation of infant formulas using rat bioassay warrants the use of matched casein reference diets for each type of formula.

EVALUATION OF PROTEIN IN FOODS: III. A STUDY OF BACTERIOLOGICAL METHODS

1959 ◽  
Vol 37 (11) ◽  
pp. 1351-1360 ◽  
Author(s):  
C. G. Rogers ◽  
J. M. McLaughlan ◽  
D. G. Chapman
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Animal Origin ◽  
Rat Growth ◽  
Amino Acid Requirements ◽  
Growth Assay ◽  
Assay Methods ◽  
Limiting Amino Acid ◽  
Egg Powder

Bacteriological methods for the determination of protein quality were evaluated by comparison with protein efficiency ratio (P.E.R.) values determined by a standardized rat growth assay. Enzyme or acid hydrolyzates of foods were used as the source of amino acids with hydrolyzed whole egg powder as the reference standard. With Streptococcus faecalis A.T.C.C. 9790 autolysis occurred in media containing hydrolyzates of proteins deficient in lysine, and was largely responsible for results which did not agree with P.E.R. values. In methods employing Leuconostoc mesenteroides P-60 A.T.C.C. 8042, growth was influenced only by the most limiting amino acid relative to the requirements of the test organism.Results with enzyme hydrolyzates correlated poorly with P.E.R. values, whereas, with acid hydrolyzates, a good correlation was obtained for cereal proteins. A difference in amino acid requirements was largely responsible for the lack of agreement between the P.E.R. assay and methods employing L. mesenteroides, particularly for legumes and foods of animal origin. It was concluded that bacteriological assay methods which have been proposed for protein evaluation are unsatisfactory as screening procedures for the evaluation of protein in foods.

scholarly journals Food consumption as an indicator of the conservation of natural resources in riverine communities of the Brazilian Amazon

2015 ◽  
Vol 87 (4) ◽  
pp. 2229-2242 ◽  
Author(s):  
VICTORIA J. ISAAC ◽  
MORGANA C. ALMEIDA ◽  
TOMMASO GIARRIZZO ◽  
CLAUDIA P. DEUS ◽  
ROZEILZA VALE ◽  
...  
Keyword(s):  
Average Rate ◽  
Brazilian Amazon ◽  
World Health ◽  
Animal Origin ◽  
Urban Centers ◽  
Daily Consumption ◽  
Local Environments ◽  
The World ◽  
Health Organization ◽  
Yearly Rate

ABSTRACT The present study analyzed and compared the daily consumption of foods of animal origin in eleven communities of the Lower Amazon, Trombetas and Purus Rivers, representing three different management systems and levels of conservation in the Brazilian Amazon. All food items of animal origin were weighed by at least 10% of the families in the study communities during a week in each period of the flood cycle between 2006 and 2008. Fish was the most important food, and was consumed during six days of the week, with an average rate of 169 kg.person-1.year-1. Game was second in importance, with 37 kg.person-1.year-1. This yearly rate of fish consumption is one of the highest in the world and is almost double the minimum recommended by the World Health Organization. The dietary patterns reflect both the isolation of the communities from large urban centers and the better preservation of the local environments due to the existence of protected areas. Environmental degradation may thus have effects on the health and food security of local populations. The study emphasizes the need for the implementation of public policies and participative management initiatives.

scholarly journals Net food production of different livestock: A national analysis for Austria including relative occupation of different land categories / Netto-Lebensmittelproduktion der Nutztierhaltung: Eine nationale Analyse für Österreich inklusive relativer Flächenbeanspruchung

2016 ◽  
Vol 67 (2) ◽  
pp. 91-103 ◽  
Author(s):  
Paul Ertl ◽  
Andreas Steinwidder ◽  
Magdalena Schönauer ◽  
Kurt Krimberger ◽  
Wilhelm Knaus ◽  
...  
Keyword(s):  
Energy Supply ◽  
Food Production ◽  
Protein Quality ◽  
Laying Hens ◽  
Animal Origin ◽  
Human Consumption ◽  
Human Food ◽  
Sheep And Goats ◽  
Feed Protein ◽  
National Analysis

Summary The discussion on the role of livestock in human food security is often controversial. Therefore, the aim of the present study was to assess the net contribution of different livestock to human food protein and energy supply. Furthermore, the proportions of feed protein and feed energy derived from different land categories were estimated. National data from 2011–2013 for the main Austrian livestock categories (cattle, dairy cows, growing-fattening bulls, swine, broiler chickens, laying hens, turkeys, sheep, and goats) were used in this case study. Cattle were the only species that were net contributors to both the human protein and energy supply. When accounting for the differences in protein quality between human-edible plant inputs and animal products, not only cattle, but also laying hens, sheep, and goats increased the value of protein available for human consumption. Except for growing-fattening bulls, about 50% of the feed protein and energy for ruminants was derived from permanent grassland, which could otherwise not be used for human food production. The results of this study showed that depending on the production system, the transformation process of feed into food of animal origin results in either an increase or decrease of the available food for human consumption, but it always increases protein quality.

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