scholarly journals Processing and Ingredient Effects on Quality Attributes of Maize Cereals

2019 ◽  
Vol 8 (4) ◽  
pp. 9741-9745
Keyword(s):  
Color Space ◽  
Quality Attributes ◽  
Processing Technique ◽  
Snack Food ◽  
Breakfast Cereal ◽  
Snack Foods ◽  
Food Grains ◽  
Maize Grit ◽  
Shelf Stable ◽  
Cie Lab

Snacks are a form of convenient light mealwith attractive taste and texture that not only engages the taste buds of the consumer but can also provide adequate nutrition. Snacks are usually consumed in between major meals. Flaked snack like breakfast cereals is also eaten either in the breakfast time or as an evening snack. However, the critical criteria for snack foods is that it should be attractive such that a consumer should buy again. Snack food industries are looking for attractive and innovative snacks that not only offer a good enjoyable product but also supplies lesser energy with improved nutritional status. Developing a shelf-stable snack food with grains as a major ingredient would require a processing technique with minimum loss of food grains. Breakfast cereal is one of the important and most convenient products which not only can serve as nutrient dense product but could also remarkably enhance the bio-availability of proteins, minerals and also significantly enhances its dietary fiber content. In the present study, the effect of processing i.e. flake making from grain parts (grits) or from grain flour, and final toasting condition such as moisture content of the raw grit flake or flour flake on the quality attributes of the flaked snack has been investigated. The CIE LAB instrumental color space parameters (L*, a* and b*), and the thickness of puffed of the snackshave been correlated with the sensory attributes of the products. The results presented have shown that maize grit based flakes are the best acceptable product with improved sensory and nutritional characteristics

Nutrition and packaging characteristics of toddler foods and milks in Australia

2020 ◽  
pp. 1-13
Author(s):  
Jennifer R McCann ◽  
Georgina C Russell ◽  
Karen J Campbell ◽  
Julie L Woods
Keyword(s):  
Saturated Fat ◽  
Total Sugar ◽  
Dietary Guidelines ◽  
Snack Food ◽  
Cross Sectional ◽  
Total Sugars ◽  
Snack Foods ◽  
Retail Food Environment ◽  
Regulatory Approach ◽  
Sugar Levels

Abstract Objective: To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification. Design: Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification. Setting: Supermarkets and pharmacies in Australia. Results: A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow’s milk per 100 ml. Claims and messages were present on 99 % of foods and all milks. Conclusions: The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue.

Three-Dimensional Color Gamut Visualization of Digital Output Device Based on ICC Profile

2012 ◽  
Vol 262 ◽  
pp. 36-39 ◽  
Author(s):  
Yun Hui Luo ◽  
Mao Hai Lin
Keyword(s):  
Dimensional Space ◽  
Color Space ◽  
Three Dimensional ◽  
Color Gamut ◽  
Digital Output ◽  
Gamut Mapping ◽  
Output Device ◽  
High Quality Image ◽  
Image Appearance ◽  
Cie Lab

As color gamut of digital output device greatly affects image appearance, accurate and effective gamut description for output device is intensively required for developing high-quality image reproduction technique based on gamut mapping. In this paper, we present a novel method to determine color gamut of output device by using a specific 3D reconstruction technology and device ICC profile. First, we populate the device color space by uniform sampling in the RGB 3-Dimensional space, and convert these sampling points to CMYK color space. Then, we work out the CIE LAB value of these points according to the ICC profile of output device. At last, in CIE LAB color space the boundary of these points is determined by using a gamut boundary descriptor based on Ball-Pivoting Algorithm (BPA) proposed by Bernardini. Compared with the results generated by ICC3D, our proposed method can compute device gamut more efficiently and at the same time give a more accurate gamut description of the output device. It will be help to develop effective gamut mapping algorithms for color reproduction.

scholarly journals Adolescent television viewing and unhealthy snack food consumption: the mediating role of home availability of unhealthy snack foods

2012 ◽  
Vol 17 (02) ◽  
pp. 317-323 ◽  
Author(s):  
Natalie Pearson ◽  
Stuart JH Biddle ◽  
Lauren Williams ◽  
Anthony Worsley ◽  
David Crawford ◽  
...  
Keyword(s):  
Food Consumption ◽  
Television Viewing ◽  
Snack Food ◽  
Snack Foods ◽  
Mediating Role ◽  
Unhealthy Snack ◽  
Home Availability

scholarly journals Consumption of Savory Snack Foods: What We Eat in America, NHANES 2015–2016

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 530-530
Author(s):  
Melanie Hymes ◽  
Donna Rhodes ◽  
John Clemens ◽  
Alanna Moshfegh
Keyword(s):  
Lower Percentage ◽  
Snack Food ◽  
Income Levels ◽  
Demographic Groups ◽  
Snack Foods ◽  
Funding Sources ◽  
Nationally Representative ◽  
24 Hour Recall ◽  
White Adults ◽  
Hispanic White

Abstract Objectives The savory snack market, worth over $35 billion, typically manufactures products that are durable, accessible, inexpensive, and easy to eat out of a bag or package. This research examines the percentage of the U.S. population by socio-demographic groups who consumed chips, flavored snacks, popcorn and pretzels (referred to here as savory snack foods) on a given day during 2015–2016. Methods The study sample included nationally representative data from children aged 2–19 years (n = 2901), and adults aged 20 + years (n = 5017) participating in What We Eat in America (WWEIA), NHANES 2015–2016. Dietary intake data, obtained from an in-person 24-hour recall, were collected using the interviewer-administered 5-step USDA Automated Multiple-Pass Method. Percentages, who consumed savory snack foods any time during the intake day, were estimated using the following WWEIA Food Categories: potato chips, tortilla/corn/other chips, popcorn, and pretzels/snack mix. Differences were considered significant at P &lt; 0.01. Results Consumption of savory snack foods was higher among children (47%) compared to adults (33%). Among race/ethnicity groups, a lower percentage of non-Hispanic Asian adults (24%) consumed a savory snack food compared to both non-Hispanic white adults (35%) and non-Hispanic black adults (36%). Consumption was lower among Hispanic adults (27%) compared to non-Hispanic white adults. Differences were not significant among children. In addition, among income groups, there were no differences for both adults and children. With respect to mean daily amount consumed among all consumers, intake of savory snack foods was about 40 g, which provided 200 kcal. Conclusions On any given day, more than one in three Americans consumed a savory snack food weighing about 1½ ounces. The results of this research highlight the widespread consumption of savory snacks by U.S. adults of all income levels, and by children of all race/ethnic backgrounds and income levels. Funding Sources USDA, Agriculture Research Service.

scholarly journals What factors are associated with frequent unhealthy snack-food consumption among Australian secondary-school students?

2014 ◽  
Vol 18 (12) ◽  
pp. 2153-2160 ◽  
Author(s):  
Philippa Niven ◽  
Maree Scully ◽  
Belinda Morley ◽  
Louise Baur ◽  
David Crawford ◽  
...  
Keyword(s):  
Secondary School ◽  
Food Consumption ◽  
Fast Food ◽  
Secondary School Students ◽  
Snack Food ◽  
Cross Sectional Survey ◽  
School Students ◽  
Online Questionnaire ◽  
Snack Foods ◽  
Unhealthy Snack

AbstractObjectiveTo examine demographic and behavioural correlates of unhealthy snack-food consumption among Australian secondary-school students and the association between their perceptions of availability, convenience and intake with consumption.DesignCross-sectional survey of students’ eating, physical activity and sedentary behaviours using validated instruments administered via an online questionnaire.SettingAustralian secondary schools across all states/territories.SubjectsSecondary-school students aged 12–17 years participating in the 2009–10 National Secondary Students’ Diet and Activity (NaSSDA) survey (n 12 188).ResultsApproximately one in five students (21 %) reported consuming unhealthy snack foods ≥14 times/week (‘frequent snackers’). After adjusting for all covariates, older students and those with a BMI of ≥25 kg/m2 were less likely to be frequent snackers, while students who reported high fast-food and high sugar-sweetened beverage consumption and those who watched television for >2 h/d were more likely to snack frequently. Furthermore, after adjusting for all covariates and demographic factors, students who agreed that snack foods are usually available at home, convenient to buy and that they eat too many snack foods were more likely to be snacking frequently. Conversely, students who agreed that fruit is a convenient snack were less likely to be frequent snackers.ConclusionsFrequent unhealthy snack-food consumption appears to cluster with other poor health behaviours. Perceptions of availability and convenience are factors most readily amenable to change, and findings suggest interventions should focus on decreasing the availability of unhealthy snack foods in the home and promoting healthier options such as fruit as convenient snacks.

The Color Recognition of Jet Fuel Silver Corrosion Images Based on Color Difference Formula

2012 ◽  
Vol 503-504 ◽  
pp. 1033-1036
Author(s):  
Li Ping Tong ◽  
Bin Peng ◽  
Yi Wei Fei
Keyword(s):  
Color Space ◽  
Color Difference ◽  
Recognition System ◽  
Jet Fuel ◽  
Color Spaces ◽  
Object Surface ◽  
Television System ◽  
Color Recognition ◽  
Difference Formula ◽  
Cie Lab

This article introduces the basic theoretical knowledge of the multi-color space and its color difference formula. By research and experiment, it validates that HSV and CIE L * a * b * color space and its corresponding color difference formula, which are used in the color recognition of jet fuel silver corrosion image, and their results are mostly in accordance with the recognition results by the naked eyes. And it also proves the feasibility of these two methods for the color recognition of jet fuel silver corrosion. Silver strip corrosion experiment must be tested as one of jet fuel corrosion detection items in jet fuel accepting, providing and storage process. The examination, whether jet fuel is qualified or not, is mainly due to silver corrosion’s color judgment. For computer visual system, the color is the character of object surface, and it is mankind recognition system to the object surface, light shine and visual condition’s comprehensive effect, and it has important function in the picture’s partition and identifying field. The color that is put up by visible light is continuous, and in order to measure and calculate conveniently, some scholars successively establish more than ten color spaces, which are mainly divided three types, by the HSV color space with RGB, HIS, and Munsell color spaces etc. According to particular application color space, YUV and YIQ and CMY color space are adopted by the television system, and CIE color space then includes CIE, XYZ, Lab and Luv etc. This article comparatively studies representative color space as well as RGB, HIS, CMY, YUV and CIE Lab color spaces, which are used for jet fuel silver strip corrosion image’s color recognition accuracy, and this article finally ensures a kind of color space and color difference formula which are applied to jet fuel silver strip corrosion image’s color recognition.

Contribution of Green Jadeite-Jade’s Chroma Difference Based on CIE 1976 L*a*b* Uniform Color Space

2010 ◽  
Vol 177 ◽  
pp. 620-623 ◽  
Author(s):  
Ying Guo ◽  
Jun Zhang ◽  
Tao Mo
Keyword(s):  
Color Space ◽  
Color Perception ◽  
Correlation Coefficients ◽  
Color Difference ◽  
Green Color ◽  
Difference Formula ◽  
Positive Linear Correlation ◽  
Cie Lab ◽  
Human Eyes ◽  
The Impact

The correlations between lightness and chroma, lightness difference and color difference, chroma difference and color difference were studied to evaluate the impact of lightness on color. Based on color difference formula CIE LAB in the uniform color space CIE L*a*b* it is learnt that H*ab of jadeite jade green colors has made little contribution to E*ab. Given the fact that human eyes are relatively sensitive to the color perception of lightness difference and that lightness and chroma affect each other, lightness of jadeites has been divided into two groups: while the lightness of green is relatively low (L*  19.52), lightness and chroma have positive linear correlation (correlation coefficient L*  C* = 0.971), which means the higher lightness the higher chroma and brings brighter green color; while L* > 19.52 , there is no one-to-one correspondence between lightness and chroma, and the highest chroma 77.64 can be reached when L* = 37.63. The high partial correlation coefficients L*ab  E*ab = 0.974 and C*ab  E*ab = 0.971 reveal that both L*ab and C*ab are not affected by the lightness of jadeite and are equally important to E*ab. It is concluded that the quality estimation of green color of Jadeite Jade should be primarily based on lightness which is the most intuitive factor and consistent with the color perception, and then followed by the evaluation of chroma and hue.

In Vitro Evaluation of New Dental Software for Shade Matching

2013 ◽  
Vol 587 ◽  
pp. 360-365
Author(s):  
Bogdan Culic ◽  
Vasile Prejmerean ◽  
Cristina Gasparik ◽  
Carina Culic ◽  
Cristian Dragos ◽  
...  
Keyword(s):  
Color Space ◽  
Computer Software ◽  
Tooth Color ◽  
B Values ◽  
Color Selection ◽  
Statistical Indicator ◽  
Lab Color Space ◽  
Shade Matching ◽  
Cie Lab

In this study we evaluate a new computer software developed for determining tooth color parameters obtained from digital images taken in a general practice working conditions. In order to evaluate the accuracy of the program, we used as samples dental shade tabs. The tabs were measured using a dental spectrophotometer, and then photographed and measured using our program (Toodent). L, a, b values of the CIE Lab color space were obtained. The results were also automatically expressed in dental shade tab code. The results analysis was made by comparing the L, a, b values obtained by the program, with spectrophotometer ones taken from the same shade tab. A statistical indicator was created in order to evaluate the accuracy of the program. Further evaluation of the program shall be made, in order to be used in routine clinical color selection.

The Research of the Digital Image-Processing of Colorful Painting

2014 ◽  
Vol 926-930 ◽  
pp. 3709-3712
Author(s):  
Yun Zhan ◽  
Jie Lei
Keyword(s):  
Image Processing ◽  
Digital Image Processing ◽  
Digital Image ◽  
Digital Images ◽  
Color Space ◽  
Processing Technique ◽  
Image Processing Technique ◽  
Practical Application ◽  
Digital Image Processing Technique ◽  
Basic Concepts

The research of the digital image-processing of colorful painting is mainly to aim at the objective circumstances between the digital image and drawing flat vision distortion. This paper is based on the basic concepts of the digital image-processing technique. It expounds digital images advantage, collect, characteristics, recognition and the choice of the color space, the practical application of the digital image in the painting area in sequence. Through the study, we found computer has powerful ability to analyze management in the colorful painting field.

A Survey of Total Hydrocyanic Acid Content in Ready-to-Eat Cassava-Based Chips Obtained in the Australian Market in 2008

2011 ◽  
Vol 74 (6) ◽  
pp. 980-985 ◽  
Author(s):  
DAVID MILES ◽  
EDWARD JANSSON ◽  
MY CHI MAI ◽  
MOUNIR AZER ◽  
PETER DAY ◽  
...  
Keyword(s):  
Maximum Level ◽  
Mean Value ◽  
Hydrocyanic Acid ◽  
Snack Food ◽  
Manihot Esculenta Crantz ◽  
Snack Foods ◽  
South Wales ◽  
Food Standards ◽  
The Tropics ◽  
Timely Warning

Cassava (Manihot esculenta Crantz) is a widely consumed food in the tropics that naturally contains cyanogenic glycosides (cyanogens, mainly composed of linamarin, acetone cyanohydrin, and hydrocyanic acid). If cassava is not adequately processed to reduce the level of cyanogens prior to consumption, these compounds can lead to the formation of hydrocyanic acid in the gut. Exposure to hydrocyanic acid can cause symptoms ranging from vomiting and abdominal pain to coma and death. In 2008, a survey of ready-to-eat (RTE) cassava-based snack foods was undertaken to determine levels of cyanogens measured as total hydrocyanic acid. This survey was undertaken in response to the New South Wales Food Authority being alerted to the detection of elevated levels of cyanogens in an RTE cassava-based snack food. This survey took 374 samples of RTE cassava chips available in the Australian marketplace. Significant variation in the levels of total hydrocyanic acid were observed in the 317 samples testing positive for cyanogens, with levels ranging from 13 to 165 mg of HCN equivalents per kg (mean value, 64.2 mg of HCN eq/kg for positive samples). The results from this survey serve as a timely warning for manufacturers of RTE cassava chips and other cassava-based snack foods to ensure there is tight control over the levels of cyanogens in the cassava ingredient. Evidence from this survey contributed to an amendment to the Australia New Zealand Food Standards Code, which now prescribes a maximum level for hydrocyanic acid in RTE cassava chips of 10 mg of HCN eq/kg, which aligns with the Codex Alimentarius Commission international standard for edible cassava flour.

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