scholarly journals PERUBAHAN MUTU DAN UMUR SIMPAN SUP DAUN TORBANGUN (Colues amboinicus Lour) DALAM KEMASAN

2012 ◽  
Vol 7 (1) ◽  
pp. 8
Author(s):  
Endang Warsiki ◽  
M. Rizal Damanik
Keyword(s):  
Breast Milk ◽  
Shelf Life ◽  
Recovery Process ◽  
Packaging Materials ◽  
Breast Milk Production ◽  
Lactating Mothers ◽  
Different Temperatures ◽  
Storage Temperatures ◽  
Coleus Amboinicus ◽  
Traditional Diets

Torbangun leaves soup is one of the traditional diets commonly consumed by lactating mothers among the Batak society. The soup is believed to increase breast milk production and helps recovery process after the mother giving birth. Unfortunately, until now the soup is only served directly after cooking thereby limits its usefulness. Given the potential of the soup is quite important, the preservation of the cooked soup needs to be done so that the soup can be consumed at anytimeany time. This study aims to determine the shelf life of torbangun soup in a variety of packaging and at various storage temperatures. The soup is stored at three different temperatures (3-5oC, 10-12oC and 27-30oC) and in 3 types of packaging namely polyethylene terephthalate (PET), polypropylene (PP) and cans. Changes in product quality during storage are analyzed and estimated the shelf life of products. The results show that the soup stored at the 3-5oC and 10-12oC has longer shelf life compared to 27-30oC (day 8 vs day 3). In addition, the cans are the best packing among other packaging materials.<br />Key words: torbangun leaf, Coleus amboinicus Lour, soup, shelf life<br />ABSTRAK<br />Sup daun Torbangun torbangun adalah salah satu makanan tradisional yang biasa dikonsumsi oleh ibu menyusui<br />di kalangan masyarakat Batak. Sup ini diyakini dapat meningkatkan produksi ASI dan membantu proses pemulihan setelah ibu melahirkan. Sayangnya, sampai saat ini sup daun torbangun hanya disajikan langsung setelah dimasak sehingga membatasi kegunaannya. Mengingat potensi sup ini cukup penting, penggunaan bahan pengawet pada sup matang perlu dilakukan agar sup ini dapat dikonsumsi kapan saja. Penelitian ini bertujuan untuk menentukan umur simpan sup torbangun dalam berbagai kemasan dan pada berbagai suhu penyimpanan. Pada penelitian ini sup disimpan pada tiga suhu berbeda (3-5oC, 10-12oC dan 27-30oC) dan di simpan dalam tiga jenis kemasan yaitu polietilen tereftalat (PET), polypropylene (PP) dan kaleng. Perubahan kualitas produk selama penyimpanan dianalisis dan dilakukan perkiraan umur simpan produk. Hasil penelitian menunjukkan bahwa sup yang disimpan pada suhu 3-5oC dan 10-12oC memiliki umur simpan lebih lama diban- dingkan dengan sup yang disimpan pada suhu 27-30oC (8 hari vs 3 hari). Selain itu kaleng adalah kemasan terbaik di antara bahan kemasan lainnya.

Services Provided for Lactating Mothers at Lactation Management Clinic in Selected Tertiary Level Hospitals

2020 ◽  
Vol 38 (2) ◽  
pp. 68-73
Author(s):  
Tarannum Tasnim ◽  
ANM Shamsul Islam ◽  
Mehedi Hasan Azad ◽  
Farhana Sharmin
Keyword(s):  
Breast Milk ◽  
Milk Production ◽  
Public Awareness ◽  
Cross Sectional Study ◽  
Dietary Advice ◽  
Tertiary Level ◽  
Cross Sectional ◽  
Breast Milk Production ◽  
Lactating Mothers ◽  
Structured Questionnaire

Background: Children are the precious gift from the Almightily Allah and breast milk is an ideal product given to the human being by nature to fulfill all requirements of the offspring until they are matured enough to take adult food. Objective: To assess the services provided for lactating mothers at lactation management centre in selected tertiary level hospitals. Materials and Methods: This cross sectional study was conducted among 100 Lactating mothers who were selected conveniently and were interviewed by pre-tested semi-structured questionnaire and an observational checklist. Collected data were processed and analyzed using SPSS (Statistical Packages for Social Science) software. Results: Lactation management centre (LMC) is supervised by a consultant and separate room is allotted in both out-patient and in-patient departments. Mothers came with lactation problems were more likely in the first month of the baby (73%) and feeling of not enough milk production was common (49%).Highly significant relationship was found between breast problems of lactating mother and age of child (p<0.001). About 84% respondents received practical demonstration on position and attachment of the baby during lactation. About 91% respondents got dietary advice for enough breast milk production, 75% got dietary advice regarding their child’s weaning food chart and69% got health education. Maximum mothers were informed about LMC by doctor & nurse (82%). Conclusion: Information about LMC services should be disseminated across the country. Lactating mothers should be familiarized with LMC and public awareness should be enhanced for effective management of breastfeeding problem to promote, protect and support the breastfeeding. JOPSOM 2019; 38(2): 68-73

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

scholarly journals DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
JAIME PAIVA LOPES AGUIAR ◽  
FRANCISCA DAS CHAGAS DO AMARAL SOUZA
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Plastic Packaging ◽  
Life Evaluation ◽  
Mauritia Flexuosa ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Microbiological Stability ◽  
Storage Temperatures ◽  
Granule Diameter

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature

2010 ◽  
Vol 16 (3) ◽  
pp. 233-240 ◽  
Author(s):  
F.V. Romeo ◽  
S. De Luca ◽  
A. Piscopo ◽  
V. Santisi ◽  
M. Poiana
Keyword(s):  
Shelf Life ◽  
Dry Matter ◽  
Area Under The Curve ◽  
Aluminum Foil ◽  
Storage Conditions ◽  
Critical Parameters ◽  
Modified Atmosphere ◽  
Different Types ◽  
Different Temperatures ◽  
Storage Temperatures

Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

The Effectiveness of Goat Milk to Increase the Quantity of Breast Milk Among Lactation Women: Randomized Controlled Trial Evidence

2020 ◽  
Author(s):  
Prita Alvina Reviana ◽  
◽  
Yulia Lanti Retno Dewi ◽  
Vitri Widyaningsih ◽  
◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Breast Milk ◽  
Milk Production ◽  
Controlled Trial ◽  
Goat Milk ◽  
Cow Milk ◽  
Control Group ◽  
Randomized Controlled ◽  
Breast Milk Production ◽  
Lactating Mothers

ABSTRACT Background: Goat milk has some potential nutrition than cow milk. Studies suggested that goat milk is better digested and absorbed than cow milk. It also has less allergen protein and lower lactose. Previous studies examined the benefit of goat milk as infant feeding to increase infant growth compared with cow milk-based formula. However, the studies that analyze the effect of goat milk in increasing breast milk production are scarce. This study aimed to examine the effectiveness of goat milk to increase breast milk volume in lactating mothers. Subjects and Method: This was a randomized controlled trial (RCT). The study was conducted in Madiun, East Java, in October 2019. A sample of 100 lactating mothers with children aged 1 to 3 months was selected purposively. The dependent variable was volume of breast milk. The independent variable was the effectiveness of goat milk. The data were collected by food recall 24 hours and observational sheet. The data were analyzed by t test. Results: Breast milk production after giving goat milk in the intervention group (Mean= 121.5; SD= 12.81) was higher than control group (Mean= 97.06; SD= 13.59), and it was statistically significant (p<0.001). Conclusion: Goat milk is effective to increase quantity of breast milk in lactating mothers. Keywords: breast milk production, goat milk Correspondence: Prita Alvina Reviana. Masters Program in Public Health, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java, Indonesia. Email: [email protected]. Mobile: +6282334673976 DOI: https://doi.org/10.26911/the7thicph.05.38

scholarly journals Special Foods and Local Herbs Used to Enhance Breast milk Production in Ghana: Rate of Use and Beliefs of Efficacy

2020 ◽  
Author(s):  
Zakari Ali ◽  
Mohammed Bukari ◽  
Anita Mwinisonaam ◽  
Abdul-Latif Abdul-Rahaman ◽  
Abdul-Razak Abizari
Keyword(s):  
Breast Milk ◽  
Milk Production ◽  
Black Tea ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Food Items ◽  
Breast Milk Production ◽  
Lactating Mothers ◽  
The Media ◽  
Suboptimal Breastfeeding

Abstract Background Inadequate breast milk production is one of the key factors associated with suboptimal breastfeeding. In most local African homes, special herbs and some food items are commonly used to promote breast milk production (known as lactogogue/galactogogue). We describe the use and characterize the herbs and food items used to promote breastmilk production in two regions of Ghana. Methods We conducted a cross-sectional study involving 402 lactating mothers. The range of foods used as lactogogues was obtained through focus group discussions. Quantitative data on demographics, lactogogue use and feeding practices were obtained through questionnaire administration. Results The mean age of women was 29.2 years and children were 10 months. Breastmilk production problems were low (22.4%) and majority of lactating mothers felt they had adequate breastmilk (70.4%) but awareness about lactogogues was widespread in both regions (88.8%) and highest in the Brong-Ahafo region (90.0%). Information about lactogogues was mainly from grandparents (24.6%), parents (31.6), health facilities (16.5%) and friends (12.8%), while the media had little influence (< 1%). Prevalence of lactogogue use was 83.8%, lactogogues were prepared separate from household meals (59.4%) and consumed 1 to 3 times a day (89.6%). Users felt the effectiveness within 24hrs of use (98.5%). The most common lactogogues included; groundnut/peanut soup prepared with Bra leaves (Hibiscus sabdariffa), hot black tea, Werewere/Agushi (Citrulus colocynthis) prepared with Bra leaves, and Abemudro (a polyherbal formulation). Only 13.2% of lactating mothers also used lactogogues during pregnancy. Conclusion Special foods and selected herbs are widely used to enhance breastmilk production in Ghana and constitute an important part of the diet of lactating mothers. These results could contribute to understanding breastfeeding behaviours and professional support for lactating women with breast milk production concerns in Ghana.

scholarly journals A STUDY TO ASSESS THE KNOWLEDGE AND PRACTICE OF INCREASING BREAST MILK PRODUCTION AMONG THE LACTATING MOTHERS IN THE SELECTED HOSPITAL AT PUDUCHERRY

2021 ◽  
Vol 5 (5) ◽  
Author(s):  
Sathyavathy C ◽  
Kalavathi S
Keyword(s):  
Breast Milk ◽  
Milk Production ◽  
Healthcare Providers ◽  
Structured Interview ◽  
P Value ◽  
Adequate Level ◽  
Breast Milk Production ◽  
Lactating Mothers ◽  
Level Of Knowledge ◽  
Knowledge And Practice

Breastfeeding is natural but first-time mothers don’t know the breastfeeding properly. Proper education and encouragement provide knowledge and is helpful for the mother and their child. The objectives of the study were to assess the knowledge and practice of increasing breast milk production, to correlate the level of the knowledge and practice of increasing breast milk production and to associate the level of the knowledge and practice of increasing breast milk production among the lactating mothers. Methods: A descriptive research design study was conducted among 100 lactating mothers, at RGGW&CH, Puducherry. Each lactating mother was selected through a purposive sampling method and the level of the knowledge and practice of increasing breast milk production was assessed by using a Structured interview schedule questionnaire. The data were analyzed using both descriptive and inferential statistics. Results: Out of 100 lactating mothers interviewed, 80% had moderately an adequate level of knowledge, 13% had an inadequate level of knowledge and 7% had an adequate level of knowledge. Majority of the lactating mothers 62% had an inadequate level of practice and 38% had an adequate level of practice.  Correlation between the knowledge and practice of increasing breast milk production indicated the negative correlation with r- value is -0.314, p-value is p=0.001 are highly significant. Age, Educational qualification, Socioeconomic status, Religion, family types, Occupation, Age at marriage, delivery type, Number of children, Age of present child, Weight of the baby at birth had statistically significant association with knowledge and practice level of increasing breast milk production among the lactating mothers at p<0.001 level. Conclusions: The study concluded that healthcare providers should provide breastfeeding education to all women during their antenatal follow-up visits, especially women with low educational qualifications and no past breastfeeding experience. Keywords: Lactating mothers, Knowledge, Practice, breast milk

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