Breakfast Food Advertisements in Mediterranean Countries: Products’ Sugar Content in the Adverts from 2015 to 2019

Although Spain was considered to be the healthiest country in the world in 2019, some studies reported that Mediterranean diet (MD) adherence, especially for breakfast, is low among children in Mediterranean countries, where child obesity is increasing alarmingly. This study correlated longitudinally the sugar content of breakfast products with advertising strategies. The research design applied quantitative analysis to compile the advertising data from 2015 to 2019 for all media, qualitative analysis of the content, and the use of popular characters to promote the food purchase. Additionally, a nutritional analysis was used to determine the products’ sugar content. The results were analyzed according to the target they were aimed at (adults or children). Results showed that the Spanish food industry promoted unhealthy products for breakfast, especially those targeted to children, with very high sugar content. To improve the childhood obesity rate in Spain, greater involvement from the food industry is needed. The reformulation of breakfast products must be a priority along with additional sugar reduction strategies so as not to lose adherence to MD in younger generations. More nutrition education is necessary among children, especially on balanced breakfast consumption, a basic meal that helps children to concentrate better in class during the morning.

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REDUCING SUGAR CONTENT IN SIWALAN ROOMIE (Borassus flabellifer L) BEFORE COOKING AND LIQUID BROWN SUGAR AFTER COOKING

BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) ◽

10.31289/biolink.v7i1.2919 ◽

2020 ◽

Vol 7 (1) ◽

pp. 8-15

Author(s):

James Ngginak ◽

Sonya Titin Nge ◽

Filorita F. Klau ◽

Coni Lisandra Balle Bisilissin

Keyword(s):

Food Industry ◽

Sugar Content ◽

Economic Value ◽

Sweet Taste ◽

Reducing Sugar ◽

Brown Sugar ◽

Palm Sugar ◽

Sugar Reduction ◽

Quantitative Descriptive ◽

Physical Changes

Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpose of this study is to increase the economic value of liquid palm sugar (Borassus flabellifer L) and opportunities as a preservative in the food industry. This research used quantitative descriptive methods. The results showed that the level of sugar reduction in siwalan liquid brown sugar (Borassus flabellifer L) was 15.65%, the water content in the liquid palm sugar sample (Borassus flabellifer L) is 26.78%, and the temperature of the liquid brown sugar after cooking is 230C. The effect of heat or temperature on cooking also causes physical changes in liquid brown sugar such as caramel formation, color and flavour.

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Revitalizing the ethanologenic bacterium Zymomonas mobilis for sugar reduction in high-sugar-content fruits and commercial products

Bioresources and Bioprocessing ◽

10.1186/s40643-021-00467-2 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Mimi Hu ◽

Xiangyu Chen ◽

Ju Huang ◽

Jun Du ◽

Mian Li ◽

...

Keyword(s):

Zymomonas Mobilis ◽

Ethanol Yield ◽

Sugar Content ◽

Probiotic Bacterium ◽

Commercial Products ◽

High Sugar ◽

Percentage Yield ◽

High Sugar Content ◽

Sugar Reduction ◽

Biochemical Production

AbstractThe excessive consumption of sugars can cause health issues. Different strategies have been developed to reduce sugars in the diets. However, sugars in fruits and commercial products may be difficult to reduce, limiting their usage among certain populations of people. Zymomonas mobilis is a generally recognized as safe (GRAS) probiotic bacterium with the capability to produce levan-type prebiotics, and thrives in high-sugar environments with unique characteristics to be developed for lignocellulosic biofuel and biochemical production. In this study, the sugar reduction capabilities of Z. mobilis ZM4 were examined using two fruits of pear and persimmon and three high-sugar-content commercial products of two pear pastes (PPs) and one Chinese traditional wine (CTW). Our results demonstrated that Z. mobilis ZM4 can utilize sugars in fruits with about 20 g/L ethanol and less than 5 g/L sorbitol produced within 22 h using pears, and about 45 g/L ethanol and 30 g/L sorbitol produced within 34 h using persimmons. When PPs made from pears were used, Z. mobilis can utilize nearly all glucose (ca. 60 g/L) and most fructose (110 g/L) within 100 h with 40 ~ 60 g/L ethanol and more than 20 g/L sorbitol produced resulting in a final sorbitol concentration above 80 g/L. In the high-sugar-content alcoholic Chinese traditional wine, which contains mostly glucose and ethanol, Z. mobilis can reduce nearly all sugars with about 30 g/L ethanol produced, resulting in a final ethanol above 90 g/L. The ethanol yield and percentage yield of Z. mobilis in 50 ~ 60% CTW were 0.44 ~ 0.50 g/g and 86 ~ 97%, respectively, which are close to its theoretical yields—especially in 60% CTW. Although the ethanol yield and percentage yield in PPs were lower than those in CTW, they were similar to those in fruits of pears and persimmons with an ethanol yield around 0.30 ~ 0.37 g/g and ethanol percentage yield around 60 ~ 72%, which could be due to the formation of sorbitol and/or levan in the presence of both glucose and fructose. Our study also compared the fermentation performance of the classical ethanologenic yeast Saccharomyces cerevisiae BY4743 to Z. mobilis, with results suggesting that Z. mobilis ZM4 had better performance than that of yeast S. cerevisiae BY4743 given a higher sugar conversion rate and ethanol yield for sugar reduction. This work thus laid a foundation for utilizing the advantages of Z. mobilis in the food industry to reduce sugar concentrations or potentially produce alcoholic prebiotic beverages. Graphical Abstract

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Harvest Field Sizing as a Technique to Remove Undersize French Prunes

HortScience ◽

10.21273/hortsci.33.3.452a ◽

1998 ◽

Vol 33 (3) ◽

pp. 452a-452

Author(s):

Richard Buchner ◽

Seeley Mudd ◽

Bruce Carroll ◽

Mark Gilles

Keyword(s):

Sugar Content ◽

Economic Value ◽

Market Value ◽

Dry Weight ◽

Soluble Solids ◽

Field Size ◽

Test Machine ◽

Test Field ◽

Marginal Value ◽

High Sugar Content

Overall profitability is a major goal in successful prune production and a major component in any prune management system. Large prune crops in 1996 and 1997 have stimulated considerable interest in undersize fruit. Undersize prunes currently have marginal value and may represent a net loss because of costs to haul, dry, and to market order payments on low value prunes. One technique to control delivery size is to field size at harvest. Field sizing involves installing size-sorting devices on harvesters, which allow small prunes to fall out while valuable fruit is collected. Field sizing is considered a “risky” strategy because of the potential to remove prunes with economic value. During the 1997 harvest, 21 infield harvest sizing evaluations were made in prune orchards throughout Tehama county. The first evaluation occurred on 12 Aug. 1997, at the start of prune harvest. The final evaluation was done on 5 Sept. 1997, at the tail end of harvest. The objective was to sample throughout the harvest period to test field sizing under various sugar, size, and fruit pressure scenarios. The test machine was 1-inch bar sizer. Of the 21 sample dates, undersize fruit was clearly not marketable in 20 of the 21 samples. Discarded fruit averaged 133 dry count per pound. Only one sample out of 21 may have had market value at 86 dry count per pound. Although small in size, these prunes had very high sugar content contributing to their dry weight. In this evaluation, a 1-inch bar sizer did a good job of separating fruit with and without market value under the 1997 price schedule. As harvest date becomes later and soluble solids increase, the chances of sorting out marketable prunes also increases.

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The “Zero Miles Product” Concept Applied to Biofuel Production: A Case Study

Energies ◽

10.3390/en14030565 ◽

2021 ◽

Vol 14 (3) ◽

pp. 565

Author(s):

Nikolaj Kaae Kirk ◽

Clara Navarrete ◽

Jakob Ellegaard Juhl ◽

José Luis Martínez ◽

Alessandra Procentese

Keyword(s):

Sugar Content ◽

Point Of View ◽

Biofuel Production ◽

Transport Costs ◽

Economic Point ◽

Product Concept ◽

Energy Demands ◽

Production Platform ◽

High Sugar Content

To make biofuel production feasible from an economic point of view, several studies have investigated the main associated bottlenecks of the whole production process through approaches such as the “cradle to grave” approach or the Life Cycle Assessment (LCA) analysis, being the main constrains the feedstock collection and transport. Whilst several feedstocks are interesting because of their high sugar content, very few of them are available all year around and moreover do not require high transportation’ costs. This work aims to investigate if the “zero miles” concept could bring advantages to biofuel production by decreasing all the associated transport costs on a locally established production platform. In particular, a specific case study applied to the Technical University of Denmark (DTU) campus is used as example to investigate the advantages and feasibility of using the spent coffee grounds generated at the main cafeteria for the production of bioethanol on site, which can be subsequently used to (partially) cover the campus’ energy demands.

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Seven-year trends in the availability, sugar content and serve size of single-serve non-alcoholic beverages in New Zealand: 2013–2019

Public Health Nutrition ◽

10.1017/s1368980020005030 ◽

2020 ◽

pp. 1-13

Author(s):

Teresa Gontijo de Castro ◽

Helen Eyles ◽

Cliona Ni Mhurchu ◽

Leanne Young ◽

Sally Mackay

Keyword(s):

New Zealand ◽

Sugar Content ◽

Food Composition ◽

Soft Drinks ◽

Alcoholic Beverages ◽

Slight Reduction ◽

Cross Sectional ◽

Sweetened Beverages ◽

Sugary Drinks ◽

High Sugar Content

Abstract Objective: To assess trends in relative availability, sugar content and serve size of ready-to-drink non-alcoholic beverages available for sale in supermarkets from 2013 to 2019. Design: Repeat cross-sectional surveys. Data on single-serve beverages to be consumed in one sitting were obtained from an updated brand-specific food composition database. Trends in beverages availability and proportions with serve size ≤ 250 ml were assessed by χ2 tests. Sugar content trends were examined using linear regressions. The proportion of beverages exceeding the sugar threshold of the United Kingdom Soft Drinks Industry Levy (SDIL) was assessed. Setting: New Zealand. Results: From 2013 to 2019, there was (i) an increase in the availability of sugar-free/low-sugar beverages (n 25 (8·4 %) to n 75 (19·1 %); P < 0·001) and craft sugar-sweetened soft drinks (n 11 (3·7 %) to n 36 (9·2 %); P < 0·001), and a decrease in availability of fruit/vegetable juices/drinks (n 94 (31·8 %) to n 75 (19·4 %); P < 0·001); (ii) small decreases in sugar content (mean g/100 ml) of sugar-sweetened soft drinks (3·03; 95 % CI 3·77, 2·29); fruit/vegetable juices/drinks (1·08; 95 % CI 2·14, 0·01) and energy drinks (0·98; 95 % CI 1·63, 0·32) and (iii) slight reduction in the proportion of beverages with serve size ≤ 250 ml (21·6 to 18·9 %; P < 0·001). In 2019, most beverages were sugar-sweetened or had naturally occurring sugars (79·1 %) and serve size > 250 ml (81·1 %) and most sugar-sweetened beverages exceeded the SDIL lower benchmark (72·9 %). Conclusions: Most single-serve beverages available for sale in 2019 were sugary drinks with high sugar content and large serve sizes; therefore, changes made across the years were not meaningful for population’s health.

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Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

Food Science and Technology International ◽

10.1177/108201329700300303 ◽

1997 ◽

Vol 3 (3) ◽

pp. 171-174 ◽

Cited By ~ 1

Author(s):

H.M. Khalil ◽

B.R. Henry

Keyword(s):

Moisture Content ◽

Sweet Potato ◽

Sugar Content ◽

Expansion Ratio ◽

Fractional Factorial ◽

Snack Food ◽

Screw Speed ◽

High Sugar Content ◽

Feed Moisture ◽

Best Parameter

A fractional factorial design of four variables at two levels each was employed to assess the feasi bility and best parameter for extruding sweet potato solids (SPS) using a single screw extruder. It was determined that a high expansion ratio is a desired quality factor for this type of snack food, due to its contribution to textural perception. Preliminary trials on extrusion of sweet potato solids as the sole component in the feed resulted in brittle, dense, and burnt extrudate. The high sugar content (65% total sugar) of the sweet potato solids was cited as the cause of these attrib utes, consequently it was necessary to incorporate wheat flour into the feed to provide a starch matrix for expansion and to reduce sugar concentration. The controlled parameters were screw speed, barrel temperature, feed moisture content, and SPS level in the feed. Among all possible combinations of controlled parameters, the highest expansion ratio was obtained at a screw speed of 220 rpm, temperature profile of 110, 105, 115 and 105 °C, 13% feed moisture content, 50% sweet potato solids, and 0.5% leavening agent.

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Productivity of binary herbage based on non-traditional forage crops in the Upper Volga region

10.26897/978-5-9675-1855-3-2021-87 ◽

2021 ◽

Author(s):

N. V. Shmeleva ◽

Keyword(s):

Species Composition ◽

Sugar Content ◽

Field Studies ◽

Volga Region ◽

Forage Crops ◽

High Sugar ◽

Upper Volga ◽

High Sugar Content ◽

The Upper Volga Region

The article presents the results of field studies aimed at expanding the species composition of herbs and the search for adaptive cereals with a high sugar content in the Upper Volga region in 2015-2020.

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Effects of sudden melon intake on ruminal parameters of non-adapted sheep

Pesquisa Veterinária Brasileira ◽

10.1590/s0100-736x2016000500004 ◽

2016 ◽

Vol 36 (5) ◽

pp. 378-382 ◽

Cited By ~ 3

Author(s):

Francisco L.C. Oliveira ◽

Raimundo A. Barrêto Júnior ◽

Antonio H.H. Minervino ◽

Marcondes Dias Tavares ◽

Rodolfo Gurgel Vale ◽

...

Keyword(s):

Volatile Fatty Acid ◽

Dry Matter ◽

Sugar Content ◽

The Other ◽

Ruminal Fluid ◽

Ruminal Acidosis ◽

Rumen Ph ◽

Lactic Acid Content ◽

High Sugar Content ◽

High Lactate

Abstract: This study evaluated the effects of varying amounts of melon with high sugar content offered to sheep without prior melon experience and that were not adapted to consuming it. We used 12 eight-month-old, rumen-cannulated crossbred sheep weighing 25 kg each. The animals received a base diet of roughage, and then half were randomly selected to have 25% of their diet replaced with melon (G25%) and the other half had 75% of their diet replaced with melon (75%). Ruminal fluid was collected before administration of melon and at 0, 3, 6, 12, 18, and 24 h after the administration of the fruit. Sheep from the G25% group presented volatile fatty acid ruminal acidosis (sub-acute) between 3 and 6 h after consumption. This acidosis was characterized by a rumen pH slightly lower than 5.6, increased discrete L-lactic acid content, and increased redox potential (RP) and methylene blue redox (MBR) time of the ruminal fluid. The G75% group presented lactic ruminal acidosis at T6h, characterized by a rumen pH lower than 5.0, high lactate-L content, increased RP and MBR time, and increased ruminal fluid osmolarity. Therefore, offering large amounts of melon (75% of dry matter (DM)) is not recommended but 25% of DM of this fruit can be used safely.

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Enhancement of Sugar Content through Progressive Freeze Concentration: Effect of Initial Concentration

Jurnal Teknologi ◽

10.11113/jt.v69.3167 ◽

2014 ◽

Vol 69 (4) ◽

Author(s):

Mazura Jusoh ◽

Noor Naimah Mohamed Nor ◽

Nurul Aini Amran ◽

Shafirah Syamsuri

Keyword(s):

Stainless Steel ◽

Sugar Content ◽

K Value ◽

Initial Concentration ◽

Freeze Concentration ◽

Concentration Technique ◽

High Sugar Content ◽

Single Block ◽

Nutritional Compounds ◽

The Cost

A new concentration technique is required to eliminate portion of water from coconut water (CW) and reduce the cost of storage, handling and shipping. As Progressive Freeze Concentration (PFC) could retain the nutritional compounds, it was applied to concentrate CW and enhance its sugar content. In PFC system, only a single block of ice is formed as a layer on the cooled surface. A coil stainless steel crystallizer was used as FC unit to investigate the enhancement of sugar content in CW. The effect of initial concentration of CW was then investigated on the performance of the PFC system through the Effective Partition Constant (K) value and increment of sugar content. It was found that lower initial concentration yielded lower K, which is favourable and high sugar content. The best K achieved was of 0.3101 and the highest sugar content increment acquired was 53% with the range of initial concentration investigated (3 to 5%Brix).

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Analysis of sugars in dwarf mistletoe nectar

Canadian Journal of Botany ◽

10.1139/b74-328 ◽

1974 ◽

Vol 52 (12) ◽

pp. 2533-2538 ◽

Cited By ~ 5

Author(s):

J. W. Brewer ◽

K. J. Collyard ◽

C. E. Lott Jr.

Keyword(s):

Liquid Chromatography ◽

Thin Layer ◽

Sugar Content ◽

Gas Liquid Chromatography ◽

Dwarf Mistletoe ◽

Total Solids ◽

High Sugar ◽

Insect Pollinator ◽

High Sugar Content

Nectar produced by pistillate flowers of the dwarf mistletoe Arceuthobium abietinum Engelm. was analyzed by thin-layer and gas–liquid chromatography. The inconspicuous (0.5–1.5 mm) flowers produce relatively large (0.24 μliter) droplets of highly concentrated nectar (58–92% total solids, expressed as sugars). The major components were glucose (48%), fructose (39%), and sucrose (11%). Traces of other sugars were also present. It is suggested that nectar of this high sugar content is probably a strong insect pollinator attractant, and this, in turn, may be a major factor in the successful spread of the parasitic dwarf mistletoes.

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