THE ILLUSTRATION GROW OF CONTAMINANT FUNGI AT WHITE BREAD BASED ON TEMPERATURE AND HUMIDITY

Introduction: Food is a basic need for every living creature. Bread is one of the processed foods that is consumed by many people as a staple food substitute for rice. The shelf life of white bread is usually not more than a week or even just three days. The appearance of bread that is not suitable for consumption is indicated by the appearance of discoloration on the bread due to being overgrown with fungus. The fungus that grows on white bread can produce mycotoxins during the storage process. Food poisoning can cause symptoms such as nausea, vomiting, and diarrhea. Method: The purpose of this study was to determine the average percentage of white bread covered with contaminant fungi based on temperature and humidity. The method used is descriptive. Results: The results showed that white bread overgrown with contaminant fungi by steaming and not steaming which was placed at room temperature grew faster than white bread placed at refrigerator temperature. At room temperature (27°C - 30°C), contaminant fungi began to grow on the seventh day on white bread 1 and on the fourth day on white bread 2 with the steamed treatment, while for the non-steamed treatment the contaminant fungi began to grow on the fifth day. At refrigerator temperature (13°C - 16°C), white bread with steamed and unsteamed treatment was not covered with contaminant fungi. Conclusion: The conclusion of this study is that white bread overgrown with contaminant fungi at room temperature with steam treatment was 3.33% on the fourth to fifth day, and 66.6% on the seventh day. Bread covered with contaminant fungi at room temperature with treatment not steamed as much as 3.33% on the fifth to the seventh day. Researchers hope that future researchers can conduct this research by adding a microscopic examination method.

Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

Millions of people have inadequate Se and Zn intakes, but agronomic biofortification could prevent this. This study evaluated the effect of the combined Zn and Se biofortification on the quality parameters of grain, and on the composition of minerals (Zn, Se, Mg, Ca and Fe) and their availability in bread-making wheat (Triticum aestivum L.) products, white flour, wholemeal bread and white bread were evaluated. The studied treatments were soil Zn (no Zn, and 50 kg Zn ha−1) and foliar applications (0, 10 g Se ha−1, 8 kg Zn ha−1, and 10 g Se ha−1 + 8 kg Zn ha−1) and were tested in a two-year field experiment (2017–2018, 2018–2019). The foliar combined biofortification increased the concentration of both minerals in white flour, wholemeal bread and white bread by about 33%, 24% and 51%, respectively for Zn, and 3.3-fold, 3.4-fold and 2.7-fold for Se, showing a synergistic effect on Se concentration with the Se and Zn combination. While the loss of Zn and Se during the milling process was41% and 18%, respectively, baking caused a loss of 15% and 19%, respectively, for wholemeal bread, and up to 61% and 29% for Zn and Se for white bread. Hence, although the consumption of wholemeal bread instead of white bread may enhance Zn and Se intake more than biofortification, until consumption habits change, the biofortification of wheat can help to mitigate inadequate Zn and Se intakes in the general population.

PENGARUH PAPARAN MEDAN MAGNET EXTREMELY LOW FREQUENCY (ELF) TERHADAP pH ROTI TAWAR

ABSTRAKRoti tawar adalah sumber karbohidrat memiliki umur simpan yang sangat pendek yakni empat sampai enam hari terhitung dari proses masa produksi. Penelitian ini bertujuan menyelidiki pengaruh paparan medan magnet Extremely Low Frequency (ELF) intensitas 500 µT dan 700 µT selama 60, 90, dan 120 menit terhadap pH roti tawar. Jenis penelitian yang digunakan yaitu eksperimen dengan desain penelitian Rancang Acak Lengkap (RAL). Ada dua kelompok dalam penelitian ini, yakni kelompok kontrol dan kelompok eksperimen dimana kelompok kontrol yang tidak dipapari medan magnet dan kelompok eksperimen diberi paparan medan magnet. Sampel yang digunakan dalam penelitian ini adalah roti tawar sari roti kupas sebanyak 126 sisir dimana kelompok kontrol sebanyak 18 sisir roti tawar dan kelompok eskperimen sebanyak 108 sisir roti tawar yang dibagi menjadi enam kelompok yang diberi perlakukan berupa paparan medan magnet ELF dengan intensitas 500 µT dan 700 µT selama 60, 90 dan 120 menit. Teknik analisis data dilakukan menggunakan SPSS 22 dengan uji Kruskal-Wallis. Berdasarkan hasil penelitian yang diperoleh paparan medan magnet ELF berpengaruh terhadap perubahan pH pada roti tawar. Dengan memaparkan medan magnet intensitas 500 µT lama paparan 60 menit dan 700 µT lama paparan 60 menit dapat menghambat penurunan pH roti tawar. Kata kunci: Medan Magnet ELF; Roti Tawar; pH. ABSTRACTBread is a source of carbohydrates that has a very short shelf life of four to six days from the production process. This study aims to examine the effect of exposure to an Extremely Low Frequency (ELF) magnetic field with an intensity of 500 µT and 700 µT for 60, 90, and 120 minutes on the pH of white bread. This research uses an experimental research type with the research design used is Completely Randomized Design (CRD). There were two groups in this study, namely the control group and the experimental group where the control group was not exposed to a magnetic field and the experimental group was exposed to a magnetic field. The samples used in this study were 126 combs of peeled white bread, where the control group consisted of 18 white bread combs and the experimental group consisted of 108 white bread combs which were divided into six groups which were treated in the form of exposure to the ELF magnetic field with an intensity of 500 µT and 700 µT for 60, 90 and 120 minutes. The data analysis technique was carried out using SPSS 22 with the Kruskal-Wallis test. The results of the study stated that exposure to the ELF magnetic field had an effect on changes in pH in white bread as shown by a graphic diagram. Exposure to a magnetic field intensity of 500 µT with an exposure time of 60 minutes and 700 µT with an exposure duration of 60 minutes can inhibit the decrease in the pH of white bread. Keywords: Magnetic Field; White Bread; pH.

INFLUENCE OF HEAT TREATMENT ON AROMA AND COLOR CHARACTERISTICS OF WHEAT BREAD

В формировании потребительских предпочтений важная роль отводится внешнему виду и аромату пищевых продуктов. При выпечке хлебобулочных изделий в процессе меланоидинообразования происходит изменение цвета и появление характерного хлебного запаха. Целью работы явилось исследование ароматобразующих веществ и цветовых характеристик белого пшеничного хлеба, подверженного термической обработке. Объектами исследований служили образцы белого пшеничного хлеба, нагревание которых проводили в сушильном шкафу при температурах 90, 120, 150, 180 и 210°С с интервалом в 10 мин на протяжении 2 ч. Исследование летучих компонентов осуществляли методом газовой хроматографии с масс-селективным детектированием. Образцы фиксировали фотоаппаратом Canon EOS 750D. В результате исследований обнаружено более 120 летучих веществ, идентифицировано 76, из них 31 существенно влияет на аромат белого хлеба. В основном это карбонильные соединения и низшие жирные кислоты, а также спирты, сложные эфиры и некоторые серосодержащие соединения. Анализ изменения цветовых характеристик белого пшеничного хлеба показал, что с увеличением температуры нагревания наблюдается значительное потемнение образцов. Если при температуре 90°С происходит еще незначительное изменение цвета, даже после 2-часового воздействия, то при увеличении температуры до 180–210°С цвет образцов хлеба темнеет в первые 10 мин и в последующем меняется незначительно. Таким образом, результаты исследований показали, что температуру и длительность обжарки необходимо оптимизировать для создания наиболее востребованных потребительских свойств продукта. In the formation of consumer preferences FOR food an important role belongs to appearance and aroma. At baking as a result of the melanoid formation process the color changes and typical of bread aroma appears. The purpose of work was studying the aroma-forming substances and color characteristics of the white bread at heat treatment. The objects of the research were samples of white bread heated in a drying oven at temperatures of 90, 120, 150, 180 and 210°C with a time interval of 10 minutes for 2 hours. The volatiles were investigated by gas chromatography with mass-selective detection. The image was recorded on a Canon EOS 750D camera. As a result of the research more than 120 volatile substances were detected, it is identified 76 from which 31 make an essential contribution to aroma of white bread. Basically, these are carbonyl compounds and lower fatty acids, as well as alcohols, esters and some sulfur-containing compounds. An analysis of the change in the color characteristics of white bread showed that with an increase in the heating temperature a significant darkening of the samples is observed. At a temperature of 90°C there is still a slight color change even after a 2-hour exposure to temperature, then as the temperature increases to 180–210°C, the color of the bread samples becomes darker within the first 10 minutes and then changes insignificantly. Thus, the results of research have shown that the temperature and duration of roasting should be optimized to create the most popular consumer properties of the product.

1372Food-network Analysis: The impact of change in food intake on other foods and energy intake

Background Intake of most foods show correlations with other foods implying that change in the intake of one food affects the intake of other foods. However, it is unclear whether such relationships are quantitatively meaningful and should be considered when a change in dietary intake is suggested. Methods We used data from European Prospective Investigation into Cancer and Nutrition-Potsdam and the previously published pairwise partial correlations between 49 food groups and calculated the impact of modifications in three correlated food groups that are relevant for public health, i.e. whole grain bread, white bread and processed meat, on intakes of other foods and total energy. Results Increase in the quantities of whole grain bread by 25% resulted in lowered white bread quantities both in men (7%) and women (8%). A 25% decrease in quantity of white bread resulted in increased quantities of whole grain bread (10-11%) and decreased (6%) in processed meat. Lowering intake of processed meat by 25% resulted in lower intakes of refined bread in both sexes. A simultaneous increase of whole grain bread and decrease in white bread and processed meat amplified the desirable benefit by increasing intake of whole grain bread by 12 g in men and 16 g in women. Simultaneous modification of all three food groups resulted in an overall decrease of 212 Kcal in men and 121 Kcal in women. Conclusions In conclusion, this study could show that the interdependencies between the intakes of foods affect not only the implicated food of an intended change but the whole diet including energy intake. Key messages Food networks has the potential to identify optimum changes required to achieve desired modification in dietary intake.

Eating habits in patients with inflammatory bowel disease

Wstęp : Wrzodziejące zapalenie jelita grubego i choroba Leśniowskiego-Crohna są najczęstszymi chorobami zapalnymi jelit. Farmakoterapia odgrywa dużą rolę w leczeniu zarówno zaostrzeń, jak i remisji, jednak ważna jest również dieta, którą należy dobierać indywidualnie do potrzeb pacjenta, zwłaszcza biorąc pod uwagę potrzeby pacjenta. reakcja na pokarm i objawy, których obecnie doświadczasz. Celem wprowadzenia diety jest m.in. ułatwienie regeneracji jelit, przyspieszenie i wydłużenie okresu remisji choroby oraz zapobieganie niedożywieniu u pacjentów.Cel: Celem pracy jest analiza nawyków żywieniowych i diety pacjentów z IBD w okresie remisji.Materials and methods: The results were obtained on the basis of a questionnaire survey.Results: 95 people took part in the survey, 56.4% of them suffer from UC and 43.6% from CDI, 48.5% of respondents admit that they smoke more than 10 cigarettes a day. As many as 43.6% do not do any sports More than half of respondents eat white bread and exclude blue cheese from the diet. 24.5% of respondents are mostly meat products and 13.8% - vegetables. Only 27% of respondents use probiotics, only 40% consume pickled products regularly. Almost 6% do not eat fish and 35 people do it sporadically, unlike poultry, which is eaten several times a week by less than half of the respondents, 27 of the respondents excluded smoked meats from their diets. Only 25% of the respondents do not consume NSAIDs, while for 6% their consumption is everyday life.Wnioski: Z przeprowadzonych badań wynika, że istnieje ciągła potrzeba edukowania pacjentów w zakresie zdrowego stylu życia, w tym promowania aktywności fizycznej oraz przestrzegania szkodliwego wpływu palenia na ich zdrowie, życie i przebieg chorób poprzez podkreślanie CDD, ponieważ palenie tytoniu pogłębia tę chorobę , podobnie jak zażywanie NLPZ. Analizując uzyskane wyniki należy zwrócić uwagę na małe zainteresowanie spożywaniem probiotyków, które mają pozytywny wpływ na mikroflorę jelitową oraz podkreślić korzyści płynące ze spożywania produktów marynowanych. Wydaje się, że dobór produktów spożywczych i stosowanej przez respondentów diety jest wyrazem indywidualnych potrzeb, subiektywnych przekonań i preferencji

Influence of Freezing-Thawing Cycles on the Glycemic Index of the Iraqi White Bread after Oral Ingestion

Background: The quality of bread depends not only on the quality of its ingredients, proper techniques during preparation, and storage also played a role in the rate of staling. Aims: The present study aims to investigate the impact of freezing and thawing on the glycemic response of Iraqi local white bread. Methods: In this prospective cross-over study, twelve healthy subjects (seven males, five females), aged 21–53 years, were recruited from Al-Rafidain University Campus and the local community. After overnight fasting, commercial Iraqi local white bread (200 g) was administered as fresh bread, following 1-week or 2-week freezing and thawing. Peak glucose response, 2 hr incremental area under the glucose response curve (AUC0-120) was evaluated as an outcome. Results: The different freezing and thawing conditions resulted in lower blood glucose AUC values compared to fresh white bread. In particular, compared to the fresh bread (AUC 14176±1134 mg min/dl), AUC was significantly lower when the bread was 1-week frozen and thawed (13205±660 mg min/dl, P<0.01), or 2-week frozen and thawed (12828±642 mg min/dl, P<0.01). Meanwhile, compared to the 1-week frozen bread, the 2-week freezing cycle did not produce a significantly lower AUC value. Conclusion: One or two freezing and thawing cycles decreased the glycemic response of the fresh Iraqi local white bread in healthy non-obese volunteers.