Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 310-321
Author(s):  
Muhammad Ezzudin R. ◽  
X.X. Lim ◽  
Uthumporn U. ◽  
N.Y. Shariffa ◽  
C.L. Liew
Keyword(s):  
Glutamic Acid ◽  
Dietary Fiber ◽  
Food Products ◽  
Food Samples ◽  
Canned Food ◽  
Total Dietary Fiber ◽  
Promising Alternative ◽  
Nutritional Values ◽  
Canned Tuna ◽  
Cooked Food

Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values

Simplified Method for Determination of Total Dietary Fiber in Foods

1988 ◽  
Vol 71 (5) ◽  
pp. 1063-1064
Author(s):  
Betty W Li ◽  
Karen W Andrews
Keyword(s):  
Dietary Fiber ◽  
Incubation Period ◽  
Gravimetric Method ◽  
Food Samples ◽  
Total Dietary Fiber ◽  
Collaborative Studies ◽  
Simplified Method ◽  
Good Agreement

Abstract A simplified method, based on the same principles as the AOAC enzymatic-gravimetric method for determining total dietary fiber (TDF) (43.A14-43.A20), has been tested on 12 food samples which had been used in other collaborative studies. TDF values obtained in our laboratory for these 2 methods were in good agreement (y = 0.96x + 0.39; r = 0.999). The simplified method uses a single incubation period and only 1 enzyme (amyloglucosidase), and thus yields smaller blank and ash corrections but a higher protein correction.

Comparison of Dietary Fiber Methods for Foods

1981 ◽  
Vol 64 (6) ◽  
pp. 1339-1343 ◽  
Author(s):  
Mary M Heckman ◽  
Susan A Lane
Keyword(s):  
Dietary Fiber ◽  
Food Samples ◽  
Locust Bean Gum ◽  
Acid Detergent Fiber ◽  
Total Dietary Fiber ◽  
Enzyme Modification ◽  
Corn Bran ◽  
Enzyme Method ◽  
Locust Bean ◽  
Insoluble Fiber

Abstract In order to evaluate several proposed dietary fiber methods, 12 food samples, representing different food classes, were analyzed by (1) neutral and acid detergent fiber methods (NDF, ADF); (2) NDF with enzyme modification (ENDF); (3) a 2-fraction enzyme method for soluble, insoluble, and total dietary fiber, proposed by Furda (SDF, IDF, TDF); (4) a 1-fraction enzyme method for total dietary fiber proposed by Hellendoorn (TDF). Foods included cereals, fruits, vegetables, pectin, locust bean gum, and soybean polysaccharides. Results show that TDF by Furda and Hellendoorn methods agree reasonably well with literature values by the Southgate method, but ENDF is consistently lower; that ENDF and IDF (Furda method) agree reasonably well; that except for corn bran fiber (insoluble) and pectin and locust bean fiber (soluble), all materials have significant fractions of both soluble and insoluble fiber. The Furda method was used on numerous food and ingredient samples and was found to be practical and informative and to have acceptable precision (RSD values of 2.65–7.05%). It is suggested that the Furda (or similar) method be given consideration for the analysis of foods for dietary fiber.

scholarly journals Garden Cress Seeds a Promising Alternative for the Development of Nutrient Dense Muffins

2020 ◽  
pp. 138-146
Author(s):  
Josephine John ◽  
Varsha Rani ◽  
Veenu Sangwan ◽  
. Sonia ◽  
. Reena
Keyword(s):  
Dietary Fiber ◽  
Full Potential ◽  
Type I ◽  
Garden Cress ◽  
Total Dietary Fiber ◽  
Promising Alternative ◽  
Overall Acceptability ◽  
Sensory Parameters ◽  
And Control

Aims: Garden cress seeds are highly nutritious super grain, that possess galactogogue, antioxidants, anti-inflammatory, antidiabetic, hypocholesterolemic, hepatoprotective activities and also suitable for celiac patients as they do not contain gluten. This study was conducted to develop and evaluate nutrient rich muffins supplemented with GCS, so as to utilize their full potential. Study Design: Control muffins were developed using refined flour as a basic ingredients which was replaced with 10, 20 and 30% of GCS in experimental muffins. Methodology: GCS were roasted at 150°c for five minutes to remove the peppery after taste. Roasted GCS were used to develop muffins. Control and experimental muffins were evaluated for sensory characteristics and nutritional parameters (proximate composition, dietary fiber, total and in vitro bio-accessible minerals, phytic acid and antioxidants). Results: Muffins supplemented with 10 and 20% of GCS scored higher than the control muffins for sensory parameters i.e. colour, texture, aroma, taste and overall acceptability however muffins supplemented with 30 GCS scored slightly lower than the control muffins. Both the experimental and control muffins adjudged between ‘liked moderately’ to ‘liked very much’ by the judges. The contents of protein (13.23-15.59%), fat (20.57-20.99), ash (1.77-2.64%), total dietary fiber (7.98-12.37%), total calcium (91.32-155.99 mg/100 g) and iron (4.83-8.06 mg/100 g) and antioxidants were increased significantly in all the three levels (type-I, type-II and type-III) of GCS supplemented muffins. Conclusion: Nutrient dense muffins with superior nutritional quality can be developed using GCS up to 20 % without compromising sensory acceptability. Consumption of nutrient dense muffins may be beneficial in combating PEM and iron deficiency anaemia in growing children and pregnant and lactating women in India.

Determination of Insoluble and Soluble Dietary Fiber in Foods and Food Products: Collaborative Study

1992 ◽  
Vol 75 (2) ◽  
pp. 360-367 ◽  
Author(s):  
Leon Prosky ◽  
Nils-Georg Asp ◽  
Thomas F Schweizer ◽  
Jonathan W Devries ◽  
Ivan Furda
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Dry Weight ◽  
Food Products ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Brussels Sprouts ◽  
Insoluble Dietary Fiber ◽  
Relative Standard

Abstract A collaborative study was conducted to validate a method to determine the Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that for determining total dietary fiber, which was adopted as final action by AOAC and further modified to Include changes in the concentration of buffer and base and substitution of hydrochloric acid for phosphoric acid. Thirty-nine collaborators were each sent 7 test samples In a staggered design for duplicate blind analysis. They were also sent a standard containing 4.3-5.4% IDF and 1.5-2.7% SDF. The 22 foods that were analyzed for IDF and SDF were cabbage, carrots, French beans, kidney beans, butter beans, okra, onions, parsley, chick peas, brussels sprouts, barley, rye flour, turnips, soy bran, wheat germ, raisins, Callmyrna figs, prune powder, Black Mission figs, apple powder, peach powder, and apricot powder. Both IDF and SDF values were calculated as the weight of residue minus the weight of protein and ash reported on a dry weight basis. The reproducibility relative standard deviation (RSDR) of the IDF results ranged from 3.68 to 19.44% for the foods analyzed; almost half the test samples had an RSDR &lt;10%. The RSDR values for the SDF results were somewhat higher. Approximately 50% of the foods analyzed had an RSDR &gt;20%, and 45% had an RSDR between 10 and 20%. An RSDR approaching 45% was calculated for the 2 test samples with the lowest SDF content, 1.35 and 1.90%. Raisins and prune powder had high RSDR values for both SDF and IDF. A major reason for high RSDR values seems to be filtration problems, which are avoidable by analyzing 0.5-0.25 g test samples. The method for the determination of SDF requires further study, but the method for the determination of IDF was adopted first action by AOAC International.

Determination of Total Dietary Fiber in Foods, Food Products, and Total Diets: Interlaboratory Study

1984 ◽  
Vol 67 (6) ◽  
pp. 1044-1052 ◽  
Author(s):  
Leon Prosky ◽  
Nils-Georg Asp ◽  
Ivan Furda ◽  
Jonathan W Devries ◽  
Thomas F Schweizer ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Food Products ◽  
The Other ◽  
Interlaboratory Study ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Heat Stable ◽  
Coefficients Of Variation ◽  
The Individual

Abstract An interlaboratory study was conducted to determine the total dietary fiber (TDF) content of food, food products, and total diets, using a combination of enzymatic and gravimetric procedures. Thirteen unknown products including 2 mixed diets (one lacto-ovo vegetarian and the other nonvegetarian) were analyzed by 32 analysts. Duplicate samples of dried foods were gelatinized with Termamyl, a heat-stable alphaam) lase, and then enzymatically digested with protease and amyloglucosidase to remove the protein and starch present in the sample. Four volumes of 95% ethanol were added to precipitate the soluble dietary fiber. The total residue was filtered, and then washed with 74% ethanol, 95% ethanol, and acetone. After drying, the residue was weighed. One of the duplicates was analyzed for protein, and the other was ashed at 525°C and the ash was measured. TDF was calculated as the weight of the residue less the weight of protein and ash. Coefficients of variation for 10 of the samples ranged from 2.95 to 26.39%. For 3 of the samples high coefficients of variation were obtained. The results compared satisfactorily with those obtained previously by the best method available for the individual foods studied.

Determination of Soluble Dietary Fiber in Foods and Food Products: Collaborative Study

1994 ◽  
Vol 77 (3) ◽  
pp. 690-694 ◽  
Author(s):  
Leon Prosky ◽  
Nils-Georg Asp ◽  
Thomas F Schweizer ◽  
Jonathan W Devries ◽  
Ivan Furda ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Food Products ◽  
Green Beans ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Relative Standard

Abstract A collaborative study was conducted to determine the soluble dietary fiber (SDF) content of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that employed for determining total dietary fiber (TDF), 985.29, and the method for insoluble dietary fiber (IDF), 991.42. Ten laboratories were each sent 13 test samples (6 blind duplicates and 1 standard [green beans] containing 29-33% TDF, 19-23% IDF, and 8-13% SDF) and were instructed to assay for IDF, SDF, and TDF independently. Included in the package were the 3 enzymes, namely alpha-amylase, amyloglucosidase, and protease, and the filter aid Celite, which was thought to be the major cause of high reproducibility relative standard deviation (RSDR) values for SDF obtained in a previous collaborative study. The foods to be analyzed were apricots, carrots, chickpeas, onions, raisins, and the sugar beet fiber Fibrex™. IDF, TDF, and SDF were calculated as the weight of residue minus the weight of protein and ash on a dry weight basis. RSDR values of the IDF results averaged 8.02%, with only 1 food having an RSDR &gt;10%. The RSDR values for the TDF results averaged 4.97%, and all foods had an RSDR &lt;7%. Although the RSDR values for SDF averaged 14.17%, 4 of the 6 foods had an RSDR &lt;10%, and 1 of the 2 remaining foods that had a high RSDR had an SDF content of only 1.2%. In all cases, the RSDR values of the SDF content of the foods were less than the values for the same foods analyzed in a previous collaborative trial. The enzymatic-gravimetric method for the determination of SDF was adopted first action by AOAC INTERNATIONAL.

Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods and Food Products: Interlaboratory Study

1988 ◽  
Vol 71 (5) ◽  
pp. 1017-1023 ◽  
Author(s):  
Leon Prosky ◽  
Nils-Georg Asp ◽  
Thomas F Schweizer ◽  
Jonathan W Devries ◽  
Ivan Furda
Keyword(s):  
Hydrochloric Acid ◽  
Phosphoric Acid ◽  
Dietary Fiber ◽  
Collaborative Study ◽  
Food Products ◽  
Separate Determination ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Soy Isolate

Abstract A collaborative study was conducted to determine the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) content of food and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that developed for TDF only, which was adopted official final action by AOAC, except for changing the concentration of buffer and base and substituting hydrochloric acid for phosphoric acid. These changes were made to improve the robustness of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, corn bran, oats, Fabulous Fiber, wheat bran, and a high fiber cereal were analyzed by 13 collaborators. Dietary fiber values (IDF, SDF, and TDF) were calculated as the weight of residue minus the weight of protein and ash. The coefficients of variation (CVs) of both the independent TDF determination and the sum of IDF and SDF were better than 15 and 18%, respectively, with the exception of rice and soy isolate. These 2 foods, however, contained only about 1% TDF. The CVs of the IDF were equally good, except for Fabulous Fiber, for which filtration problems occurred. The CVs for the SDF were somewhat high, but these products had very low SDF content. There was excellent agreement between the TDF determined independently and the TDF determined by summing the IDF and SDF. The method for separate determination of IDF and SDF requires further study. The modifications (changes in concentration of buffer and base and the use of hydrochloric acid instead of phosphoric acid) to the official final action method for TDF have been adopted.

Bisphenol A in Canned Food Products from Canadian Markets

2010 ◽  
Vol 73 (6) ◽  
pp. 1085-1089 ◽  
Author(s):  
XU-LIANG CAO ◽  
JEANNETTE CORRIVEAU ◽  
SVETLANA POPOVIC
Keyword(s):  
Bisphenol A ◽  
Solid Phase ◽  
Food Products ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Canned Food ◽  
Spectrometry Analysis ◽  
Canned Tuna ◽  
Tomato Paste ◽  
Tomato Products

A method based on solid phase extraction followed by derivatization and gas chromatography–mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products.

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