scholarly journals ANÁLISE DE CÁLCIO EM DIFERENTES TIPOS DE BEBIDAS

2002 ◽  
Vol 3 (2) ◽  
Author(s):  
L. BATTESTIN ◽  
R. M. B. TACLA ◽  
E. B. TIBONI ◽  
R. J. S. FREITAS ◽  
S. C STERTZ
Keyword(s):  
Soy Protein ◽  
Calcium Content ◽  
Black Tea ◽  
Hot Water ◽  
Soy Milk ◽  
Freeze Dried ◽  
High Calcium ◽  
Two Samples ◽  
Powder Milk ◽  
Isolated Soy Protein

Foram analisadas infusos de duas amostras de chá preto, uma amostra de orange pekoe tipo Assam, duas amostras de chá mate tostado, quatro amostras de erva-mate e uma amostra de café liofilizado, dissoluções à quente de uma amostra de leite em pó desnatado, uma amostra de leite em pó integral e uma amostra de alimento com proteína isolada de soja instantâneo. Estas amostras foram adquiridas em supermercados da Região Metropolitana de Curitiba; com a finalidade de verificar e comparar os teores de cálcio desses diferentes tipos de bebidas. Nas determinações foi utilizada metodologia oficial e todas as análises em triplicata. Os teores de cálcio obtidos foram analisados estatisticamente: as amostras de chá preto apresentaram o menor teor de cálcio que variou de 16,94 mg/100 mL até 24,84 mg/100 mL. As amostras de chámate tostado mostraram valores mais elevados, sendo que uma delas acusou 78,39 mg/100 mL, equivalendo aomesmo teor de cálcio de umleite empó. Quanto às amostras de erva-mate, amaioria comparase à quantidade de cálcio dos leites empó e do alimento comproteína isolada de soja instantâneo, onde uma destacou-se significativamente das demais com valor de 171,55 mg/100 mL, seguida apenas da amostra de café liofilizado que apresentou 141,68 mg/100 mL. CALCIUM ANALYSIS IN DIFFERENT DRINKS Abstract Two samples of black tea, a sample of orange pekoe variety Assam, two samples of toasted tea, four varieties of erva-mate, a freeze dried coffee sample were prepared by hot infusion, samples of skimmed powder milk and powder wholemilk and one instant isolated soy protein sample were prepared in hot water. These samples were purchased in markets in Curitiba to identify and analyze calcium content in comparison with Official methodologies were used and for all determinations three analyses were done. Black tea samples resulted minor calcium content (16.94 to 24.84 mg/ 100 mL). Toasted tea resulted major calcium amount with 78.39 mg/100 mL, similar to calcium amount of powder and soy milk. Erva-mate samples are comparable to calcium content in powder milk. Freeze dried coffee presented high calcium amount (141.68 mg/100 mL).

scholarly journals PENGARUH SUBSTITUSI UBI JALAR KUNING, ISOLAT PROTEIN KEDELAI, DAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN GIZI SERTA DAYA TERIMA MI INSTAN

2018 ◽  
Vol 13 (2) ◽  
pp. 108
Author(s):  
Ranty Restiartanti Agus ◽  
Rita Ismawati
Keyword(s):  
Pregnant Women ◽  
Sweet Potato ◽  
Soy Protein ◽  
Nutritional Value ◽  
Calcium Content ◽  
Alternative Source ◽  
Randomized Design ◽  
Isolated Soy Protein ◽  
The Difference ◽  
Instant Noodle

Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet potato has an energy value similar to wheat fl our, as well as isolated soy protein high in protein and moringa leaves powder high in calcium. The purpose of this research was to analyse the effect of yellow sweetpotato, isolated soy protein, and moringa leaves powder substitution on acceptability and nutritional value (energy, protein, and calcium) of instant noodle. This was experimental research with completely randomized design. There were three formulas, one as a control formula (F0) and two substitution formulas with yellow sweet potato, isolated soy protein, and moringa leaves (F1 and F2) with 8 repetitions. There were 33 pregnant women as untrained panelist. The difference test was analyzed by Kruskall Wallis and Mann Whitney (α≤0.05). The result of panelist acceptability showed that the best formula is F2 (substitution of 6.8% yellow sweet potato, 5.4% isolated soy protein, and 1.4% moringa leaves powder). There was a signifi cant difference between F0 with F2 (p=0.004) and F1 with F2 (p=0.013) on aroma characteristics. The highest protein and calcium content per 100 g of instant noodle was F2, with 14 g and 44.5 mg. The best formula which determinated by the acceptability and nutritional value (energy, protein and calcium) was F2 (substitution of 25 g yellow sweet potato, 20 g isolated soy protein, and 5 g moringa leaves powder), so it can be used as an alternative food for pregnant women.

scholarly journals Anti-Acetylcholinesterase Activity of Commercially Important Ceylon Black Tea (Camellia sinensis L.) Grades Belonging to Different Elevations: Potential Natural Product for Type 3 Diabetes Management?

2021 ◽  
pp. 36-46
Author(s):  
Walimuni Kanchana Subhashini Mendis Abeysekera ◽  
Wanigasekara Daya Ratnasooriya ◽  
Walimuni Prabhashini Kaushalya Mendis Abeysekera ◽  
Galbada Arachchige Sirimal Premakumara
Keyword(s):  
Ache Activity ◽  
Diabetes Management ◽  
Black Tea ◽  
Hot Water ◽  
Local Market ◽  
Dependent Manner ◽  
Type 3 Diabetes ◽  
Freeze Dried ◽  
Commercially Important ◽  
Type 3

Aims: Sri Lankan tea which is known as the Ceylon tea is the world’s finest tea. Currently Sri Lanka remains as the second main black tea (BT) exporter and the main orthodox BT exporter in the world. Although several pharmacological activities of Ceylon tea have been reported, its anti-acetylcholinesterase (AChE) activity which has a direct relationship with the management of Alzheimer's disease or type 3 diabetes has not reported to date. Further, there are no comprehensive studies on anti-AChE activity of tea world over. Present study evaluated anti-AChE activity of commercially important Ceylon BT grades belonging to different elevations. Methodology: Freeze dried hot water extracts of Broken Orange Pekoe Fannings (BOPF), Orange Pekoe (OP) and Dust No.1 BT grades from low, mid and high grown elevations and a Ceylon green tea sample collected from the local market were studied for anti-AChE activity using 96 well micro plate-based assay (n=3 each). Results: Results showed that all tested Ceylon tea had anti-AChE activity with varying degrees of potentials in a dose dependent manner. The mean IC50 values of BOPF, OP and Dust No. 1 tea grades at different elevations varied from 499.61±10.95 - 569.19±5.78, 598.80±24.95 - 677.81±6.61 and 509.44±3.81 - 621.39±3.29 µg/mL respectively. Interestingly, observed anti-AChE activity of black tea showed significant differences (P< 0.05) among elevations. The order of potency of BOPF, OP and Dust No:1 BT for anti-AChE activity at different elevations was low grown>high grown=mid grown, high grown=low grown>mid grown and mid grown>low grown>high grown respectively. Anti-AChE activity of Ceylon green (433.96 ± 5.95 µg/mL) tea was significantly high (P<0.05) compared to the tested BT and activities of all Ceylon tea were moderate compared to the reference standard Galantamine (IC50:2.52±0.17 µg/mL). Conclusion: It is concluded that selected Ceylon BT grades had varying levels of anti-AChE activity and it varied with the elevations.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

Diet with isolated soy protein reduces oxidative stress and preserves ventricular function in rats with myocardial infarction

2009 ◽  
Vol 19 (2) ◽  
pp. 91-97 ◽  
Author(s):  
Martine Kienzle Hagen ◽  
Ana Raquel Lehenbauer-Lüdke ◽  
Ana Carolina Paludo ◽  
Paulo Schenkel ◽  
Lessane Gonçalves ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Myocardial Infarction ◽  
Ventricular Function ◽  
Soy Protein ◽  
Isolated Soy Protein

Ultrafiltration of wastewater from isolated soy protein production: A comparison of three UF membranes

2010 ◽  
Vol 18 (3) ◽  
pp. 260-265 ◽  
Author(s):  
A.S. Cassini ◽  
I.C. Tessaro ◽  
L.D.F. Marczak ◽  
C. Pertile
Keyword(s):  
Soy Protein ◽  
Protein Production ◽  
Isolated Soy Protein ◽  
Uf Membranes

scholarly journals Acute effects of tea on fasting and non-fasting plasma total homocysteine concentrations in human subjects

2007 ◽  
Vol 97 (5) ◽  
pp. 842-846 ◽  
Author(s):  
Jonathan M. Hodgson ◽  
Ian B. Puddey ◽  
Frank M. van Bockxmeer ◽  
Valerie Burke
Keyword(s):  
Human Subjects ◽  
Random Order ◽  
Black Tea ◽  
Acute Effect ◽  
Hot Water ◽  
Fasting State ◽  
Cvd Risk ◽  
Acute Increase ◽  
Total Homocysteine ◽  
Plasma Total Homocysteine

Plasma total homocysteine concentrations (tHcy) are a putative risk factor for CVD. Tea is a rich dietary source of polyphenols and caffeine, both of which may raise tHcy. However, it is possible that much of any effect is transitory and may be influenced by the consumption of food. Our objective was to investigate the acute effect of tea, at a dose representative of ordinary population intakes, on tHcy and to determine whether consumption of a meal influences the magnitude of any effect. Measurements of tHcy were performed in twenty participants at baseline and 3.5 h after drinking three cups of black tea or hot water (consumed at time 0, 1.5 and 3 h) with and without a meal: a total of four treatments administered in random order. Drinking tea resulted in an acute increase in tHcy (0·30 (95 % CI 0·04, 0·56) μmol/l, P = 0·022). The meal resulted in an acute decrease in tHcy ( − 0·42 (95 % CI − 0·68, − 0·16) μmol/l, P = 0·002). There was no interaction between tea and meal on tHcy (P = 0·40); that is, the effect of tea on tHcy was not different in the fasting and non-fasting state. Our results suggest that drinking black tea can cause a small acute increase in tHcy and that this effect is not enhanced in the non-fasting state. Given that results of population studies have generally shown a negative association between tea intake and tHcy, the significance of these findings to CVD risk remains uncertain.

scholarly journals Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Hai-ou Wang ◽  
Qing-quan Fu ◽  
Shou-jiang Chen ◽  
Zhi-chao Hu ◽  
Huan-xiong Xie
Keyword(s):  
Electron Microscopy ◽  
Freeze Drying ◽  
Hot Water ◽  
The Novel ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Promising Alternative ◽  
Freeze Dried ◽  
Apple Slices

The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (VC) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples (p<0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR (p<0.05), almost the equivalent SR, VC content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

Variants of the Circle of Willis as seen on magnetic resonance angiography and carotid siphon calcifications in community-dwelling older adults

2021 ◽  
pp. 197140092110428
Author(s):  
Oscar H Del Brutto ◽  
Bettsy Y. Recalde ◽  
Robertino M Mera
Keyword(s):  
Older Adults ◽  
Magnetic Resonance ◽  
Calcium Content ◽  
Circle Of Willis ◽  
Community Dwelling ◽  
Anatomical Variants ◽  
Study Results ◽  
High Calcium ◽  
Independent Association ◽  
Community Dwelling Older Adults

Background and purpose Information on the association between anatomical variants of the Circle of Willis (CoW) and intracranial atherosclerotic disease (ICAD) is limited and results are controversial. In this population-based study, we aimed to assess whether an incomplete CoW is associated with high calcium content in carotid siphons (a reliable biomarker of ICAD) in community-dwelling older adults of Amerindian ancestry. Methods Individuals aged ≥60 years enrolled in the Three Villages Study received a head computed tomography (CT) and magnetic resonance angiogram (MRA) of intracranial vessels. The CoW was classified in complete or incomplete according to the presence or absence of one A1 segment of the anterior cerebral artery or one or both P1 segments of posterior cerebral arteries. Calcium content in carotid siphons was rated as low or high. A multivariate logistic model was fitted to assess the independent association between incompleteness of the CoW and high calcium content in carotid siphons, after adjusting for demographics and cardiovascular risk factors. Results A total of 581 individuals were enrolled (mean age: 71 ± 8.4 years; 57% women). MRA revealed an incomplete CoW in 227 (39%) individuals, and high-resolution CT disclosed high calcium content in carotid siphons in 185 (32%). A risk factor logistic regression model showed no independent association between incompleteness of the CoW and high calcium content in carotid siphons (odds ratio: 0.91; 95% confidence interval: 0.62–1.34; p = 0.631). Conclusion Study results disclosed no association between anatomical variants of the CoW and the presence of high calcium content in carotid siphons.

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