scholarly journals Texture-Modified Food for Dysphagic Patients: A Comprehensive Review

2021 ◽  
Vol 18 (10) ◽  
pp. 5125
Author(s):  
Dele Raheem ◽  
Conrado Carrascosa ◽  
Fernando Ramos ◽  
Ariana Saraiva ◽  
António Raposo
Keyword(s):  
Food Industry ◽  
Age Groups ◽  
Food Product ◽  
The Elderly ◽  
Quality Parameter ◽  
Food Ingredients ◽  
Gelling Agents ◽  
Food Texture ◽  
Food Product Development ◽  
Dysphagic Patients

Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food is nutritious and easy to swallow. This review addresses how texture and rheology can be assessed in the food industry by placing particular emphasis on dysphagia. It also discusses how the structure of TM food depends not only on food ingredients, such as hydrocolloids, emulsifiers, and thickening and gelling agents, but also on the applied processing methods, including microencapsulation, microgels as delivery systems, and 3D printing. In addition, we address how to modify texture for individuals with dysphagia in all age groups, and highlight different strategies to develop appropriate food products for dysphagic patients.

Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method

2019 ◽  
Vol 7 (2) ◽  
pp. 457-468
Author(s):  
Luxita Sharma ◽  
Puneeta Ajmera
Keyword(s):  
Physicochemical Properties ◽  
Food Industry ◽  
Energy Content ◽  
Age Groups ◽  
Evaluation Criteria ◽  
Food Product ◽  
Food Products ◽  
Nutritional Deficiencies ◽  
Topsis Method ◽  
Stunted Growth

Malnutrition is the reason for stunted growth among children and nutritional deficiencies are prevalent in all age groups. The present food industry provides food products that are not necessarily nutrient rich. Quinoa, Chickpeas and Oats are better supplier of nutrients and are rich in fiber, vitamins and minerals therefore these are used to develop the food product. The present study was designed to focus on the development of the best sample of the tarts that was acceptable by all age groups. A panel of twenty experts examined four samples of tarts, namely A, B, C & D, which were made with different variations in the ratio of Quinoa: Chickpea: Oats as 30:35:3540:30:30, 50:25:25 and 60:20:20 respectively. The scores obtained from the panel of experts were used to evaluate the best tart in terms of six evaluation criteria i.e. appearance, color, texture, taste, flavor and aftertaste. TOPSIS methodology was used for ranking of tarts as this is the best MADM methodology for ranking of the criteria. This research assessed the effects of baking on the development of tarts and it was found that a successful food product could be made using the ratio of 60:20:20 (sample D). The physicochemical properties were analyzed which showed that the carbohydrate, protein, fat, sugar, and energy content of the acceptable tart were 40.4 g, 8.4 g, 12.7 g, 15.37 g and 310.6 kcals respectively.

scholarly journals The Link between the Consumer and the Innovations in Food Product Development

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1317 ◽  
Author(s):  
Raquel P. F. Guiné ◽  
Sofia G. Florença ◽  
Maria João Barroca ◽  
Ofélia Anjos
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Food Industry ◽  
Consumer Behaviour ◽  
Food Product ◽  
New Product ◽  
Consumer Awareness ◽  
Food Product Development ◽  
Willingness To Purchase ◽  
Desire To Eat

New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

scholarly journals THE STRATEGY OF INCREASING PRODUCTION COMPETITIVENESS IN FOOD INDUSTRY OF THE REPUBLIC OF SRPSKA BY STIMULATING A NEW PRODUCT DEVELOPMENT

2021 ◽  
Vol 19 (34) ◽  
Author(s):  
Slavica Grujić ◽  
Mirjana Grujčić
Keyword(s):  
Data Analysis ◽  
Product Development ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Healthy Diet ◽  
Consumer Interest ◽  
The Republic ◽  
Food Product Development ◽  
The Impact

Food processing enterprises could ensure production competitiveness by improving product quality and harmonising it with consumer requirements. The non- communicable diet-related diseases have been increas- ing rapidly among consumers in the last decade as well as the impact on people’s attitudes towards nutritional aspect of the quality of food products and healthier diet. The aim of this paper is to illustrate the methodology for increasing production competitiveness in food industry of the Republic of Srpska, based on consumer-oriented food product development and healthy diet. The struc- tured questionnaire and scientific methods were used in young consumer representatives’ research regarding food product development in the target market. Exactly 720 participants were recruited from public educational institutions in the Republic of Srpska. The descriptive statistics and correlation were used for the data analysis. The results indicated positive statistically significant correlation coefficients (p0.05) between consumer interest in new products and: healthy diet preferences; product ingredients; product higher nutritive value (vi- tamins, minerals, dietary fibres content); fruit, fruit juice and low-energy beverages consumption. Also, knowl- edge on diet-related diseases was in significant posi- tive correlation with them. The data analysis revealed that an increase in production competitiveness could be assessed through developing food products based on nutritive elements, modelling and consumer interest in new food products with higher nutritive quality.

scholarly journals Food Texture Design by 3D Printing: A Review

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 320
Author(s):  
Tatiana Pereira ◽  
Sónia Barroso ◽  
Maria M. Gil
Keyword(s):  
3D Printing ◽  
Food Industry ◽  
Three Dimensional ◽  
Food Products ◽  
The Elderly ◽  
Layer By Layer ◽  
Visual Appearance ◽  
Food Texture ◽  
Food Printing ◽  
Texture Design

An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

scholarly journals Combinational Effects of Prebiotics and Soybean against Azoxymethane-Induced Colon CancerIn Vivo

2011 ◽  
Vol 2011 ◽  
pp. 1-9 ◽  
Author(s):  
V. P. Gourineni ◽  
M. Verghese ◽  
J. Boateng ◽  
L. Shackelford ◽  
N. K. Bhat ◽  
...  
Keyword(s):  
Body Weight ◽  
Product Development ◽  
Soybean Meal ◽  
Food Industry ◽  
Colon Carcinogenesis ◽  
Food Product ◽  
Male Rats ◽  
Treatment Groups ◽  
Colon Tumors ◽  
Food Product Development

Prebiotic fructans are nondigestible carbohydrates with numerous health benefits. Soybean is a rich source of phytonutrients such as isoflavones. The objective of this study was to evaluate the chemopreventive effects of prebiotics (Synergy1) and soybean meal (SM) at 5% and 10% levels alone and in combination on azoxymethane- (AOM-) induced colon carcinogenesis. After one wk of acclimatization, Fisher 344 male rats (N=90) were randomly assigned to 9 groups (n=10). Control rats (C) were fed AIN-93G/M. Two s/c injections of AOM were administered to rats at 7 and 8 wk of age at 16 mg/kg body weight. Rats were killed by CO2asphyxiation at 45 wk. Tumor incidence (%) in treatment groups ranged from 40 to 75 compared to 100 in C. Results indicate that feeding prebiotics and soybean in combination significantly reduced incidence of AOM-induced colon tumors with implications for food industry in the food-product development.

scholarly journals Approaches to influencing food choice across the age groups: from children to the elderly

2015 ◽  
Vol 74 (2) ◽  
pp. 149-157 ◽  
Author(s):  
Julian G. Mercer ◽  
Alexandra M. Johnstone ◽  
Jason C. G. Halford
Keyword(s):  
Chronic Disease ◽  
Food Industry ◽  
Weight Control ◽  
Treatment Options ◽  
Age Groups ◽  
The Elderly ◽  
Evidence Base ◽  
Overweight And Obesity ◽  
Research Projects ◽  
Appetite Control

Nutrition across the lifespan encompasses both preventative and treatment options to maintain health and vitality. This review will focus on the challenge of overconsumption of energy relative to energy expenditure and the consequent development of overweight and obesity, since they are responsible for much of the burden of chronic disease in the developed world. Understanding the mechanisms of hunger and satiety and how particular foodstuffs and nutrients affect appetite and motivation to eat is important for evidence-based interventions to achieve weight control and design of community-wide dietary strategies that reach across the lifespan. Food reformulation for appetite control and weight management requires a knowledge of the mechanisms of hunger and satiety, how food interacts with peripheral and central regulatory systems, and how these interactions change across the lifecourse, allied to the technical capability to generate, evaluate and develop new ingredients and foods with enhanced biological potency based on these mechanisms. Two European Union-funded research projects, Full4Health and SATIN, are adopting these complementary approaches. These research projects straddle the sometimes conflicted ground between justifiable public health concerns on the one hand and the food and drink industry on the other. These multi-disciplinary projects pull together expertise in nutrition, neuroimaging, psychology and food technology that combines with food industry partners to maximise expected impact of the research. Better knowledge of mechanisms regulating hunger/satiety will lead to evidence base for preventive strategies for the European population, to reduction of chronic disease burden and to increased competitiveness of European food industry through the development of new food products.

scholarly journals Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 444
Author(s):  
Mariana Monteiro ◽  
Andreia F. R. Silva ◽  
Daniela Resende ◽  
Susana S. Braga ◽  
Manuel A. Coimbra ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Food Product ◽  
Research Needs ◽  
Processing Conditions ◽  
Antitumor Activities ◽  
Food Ingredients ◽  
Wide Range ◽  
Health Promoting ◽  
The Impact

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g. the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.

The Effects of Significant International Sports Events on Hungarian Suicide Rates

Crisis ◽  
2016 ◽  
Vol 37 (2) ◽  
pp. 148-154 ◽  
Author(s):  
Karoly Bozsonyi ◽  
Peter Osvath ◽  
Sandor Fekete ◽  
Lajos Bálint
Keyword(s):  
Significant Relationship ◽  
Olympic Games ◽  
Arima Model ◽  
Age Groups ◽  
The Elderly ◽  
Intervention Analysis ◽  
Middle Aged ◽  
Sports Events ◽  
Sport Events ◽  
The Olympic Games

Abstract. Background: Several studies found a significant relationship between important sport events and suicidal behavior. Aims: We set out to investigate whether there is a significant relationship between the raw suicide rate and the most important international sports events (Olympic Games, FIFA World Cup, UEFA European Championship) in such an achievement-oriented society as the Hungarian one, where these sport events receive great attention. Method: We examined suicide cases occurring over 15,706 days between January 1, 1970, and December 31, 2012 (43 years), separately for each gender. Because of the age-specific characteristics of suicide, the effects of these sport events were analyzed for the middle-aged (30–59 years old) and the elderly (over 60 years old) generations as well as for gender-specific population groups. The role of international sport events was examined with the help of time-series intervention analysis after cyclical and seasonal components were removed. Intervention analysis was based on the ARIMA model. Results: Our results showed that only the Olympic Games had a significant effect in the middle-aged population. Neither in the older male nor in any of the female age groups was a relationship between suicide and Olympic Games detected. Conclusion: The Olympic Games seem to decrease the rate of suicide among middle-aged men, slightly but significantly.

Older workers in the Russian labor market: Trends in employment reallocation

2019 ◽  
pp. 5-34
Author(s):  
Anna L. Lukyanova ◽  
Rostislav I. Kapeliushnikov
Keyword(s):  
Older Workers ◽  
Service Sector ◽  
Age Groups ◽  
The Elderly ◽  
Education And Health ◽  
Job Opportunities ◽  
Intellectual Labor ◽  
Market Trends ◽  
Trade Education ◽  
The One

The paper analyzes changes in job opportunities of older workers in Russia in the period 2005—2017. The study uses the data from the Russian Labor Force Survey conducted by Rosstat. Changes in the occupational and industrial composition of elderly workers follow the trends pursued by other age groups: employment shifts from low- to high-skilled occupations, from physical to intellectual labor, and from material production to the service sector. We find a stronger polarization among older workers as their occupational structure is biased in favor of, on the one hand, the most and, on the other hand, the least qualified types of jobs. Employment of the elderly has fallen sharply in agriculture and manufacturing with a significant increase in trade, education, and health. Although the employment structure of older workers is generally more “traditionalist”, recent decades have witnessed its transformation in “progressive” directions, similarly to other age groups. These findings suggest that the legislated increase in the state retirement age is not likely to give rise to sizeable unemployment among the elderly. Most of them will be able to work in the occupations and industries previously dominated by young and prime-age workers.

Food product development

2001 ◽  
Author(s):  
Mary Earle ◽  
Earle Richard ◽  
Allan Anderson
Keyword(s):  
Product Development ◽  
Food Product ◽  
Food Product Development
Sign in / Sign up

Export Citation Format

Share Document