M. Suchitra, S. Balachandar, Priya Govindarajan, S. Parthasarathy
College students face a range of problems that might have an impact on their lifestyle, such as academic stress, restricted time, and money, as well as exposure to bad habits. As a result, understanding and promoting healthy lifestyle behaviours is crucial for college students' general health and academic achievement. The development and validation of an instrument (questionnaire) to assess college students' lifestyle practises provides an objective and trustworthy tool for analysing their lifestyle. The intent of this study sought to develop and test a lifestyle questionnaire for college students. The 11-question questionnaire was created to evaluate different areas of a student's lifestyle, including exercise routines, eating habits, sleep quality, stress management, and social behaviour. On a sample of 245 college students, the questionnaire was validated using target population, expert content validity, construct with other known scores, test and retest, alpha, and Pearson correlation analysis. The cut-off value for a good lifestyle was determined to be 21.5, with scores over this amount indicating a good living. Even though most students had poor sleep quality, little physical activity, and poor dietary pattern, we had a low incidence of alcohol and smoking in our sample. The majority were non-vegetarians, and fast-food consumption was much higher. To conclude, the questionnaire (Suchitra score), developed and validated for measuring lifestyle in college students is a reliable and valid tool for assessing various aspects of a student's lifestyle.
{"title":"Introduction and Validation of a New Suchitra Scoring System and Determining the Cut off Value for Healthy Lifestyle Among College Students - Kumbakonam Urban Rural Epidemiological Study- KURES- 8","authors":"M. Suchitra, S. Balachandar, Priya Govindarajan, S. Parthasarathy","doi":"10.12944/crnfsj.11.3.10","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.10","url":null,"abstract":"College students face a range of problems that might have an impact on their lifestyle, such as academic stress, restricted time, and money, as well as exposure to bad habits. As a result, understanding and promoting healthy lifestyle behaviours is crucial for college students' general health and academic achievement. The development and validation of an instrument (questionnaire) to assess college students' lifestyle practises provides an objective and trustworthy tool for analysing their lifestyle. The intent of this study sought to develop and test a lifestyle questionnaire for college students. The 11-question questionnaire was created to evaluate different areas of a student's lifestyle, including exercise routines, eating habits, sleep quality, stress management, and social behaviour. On a sample of 245 college students, the questionnaire was validated using target population, expert content validity, construct with other known scores, test and retest, alpha, and Pearson correlation analysis. The cut-off value for a good lifestyle was determined to be 21.5, with scores over this amount indicating a good living. Even though most students had poor sleep quality, little physical activity, and poor dietary pattern, we had a low incidence of alcohol and smoking in our sample. The majority were non-vegetarians, and fast-food consumption was much higher. To conclude, the questionnaire (Suchitra score), developed and validated for measuring lifestyle in college students is a reliable and valid tool for assessing various aspects of a student's lifestyle.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"16 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139129921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Germination is one of the most important techniques to enhance the nutrients and functionality of legume seeds. This academic work investigated the effects of pre-treatment with acidifying soaking water and germination time on changes in concentrations of gamma-aminobutyric acid (GABA) and nitrogenous constituents, and protein-related enzyme activities in mung bean seeds. Higher amounts of crude protein, non-protein nitrogenous, free amino acids, and enzyme activities, but lower protein nitrogenous concentrations were found when soaking in more acidic water and germinating at longer germination time. Steeping water of pH 5.5 and germination duration of 8 h induced mung bean seeds to manifest the highest activities of glutamate decarboxylase (GAD) (60.9 U/g powder, db) and protease (2.81 U/g powder, db), responsible for the highest values of GABA (1.60 g/kg, db), free amino acids (5.92 g/kg, db) and non-protein nitrogen (14.7 g/kg, db), and the lowest amount of protein nitrogen (30.8 g/kg, db). These findings indicate that pre-treatment with acidic soaking water before germinating was more likely to enrich the GABA and amino acid-containing compounds of the mung bean seeds.
{"title":"Changes in Protein-Related Enzyme Activities, Concentrations of GABA and Nitrogen-Containing Constituents of Vigna Radiata L. Seeds Germinated under Different Circumstances","authors":"Nguyen Thi Hoang Yen, Phan Ngoc Hoa, Nguyen Ngoc Thanh Tien, Pham Van Hung","doi":"10.12944/crnfsj.11.3.15","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.15","url":null,"abstract":"Germination is one of the most important techniques to enhance the nutrients and functionality of legume seeds. This academic work investigated the effects of pre-treatment with acidifying soaking water and germination time on changes in concentrations of gamma-aminobutyric acid (GABA) and nitrogenous constituents, and protein-related enzyme activities in mung bean seeds. Higher amounts of crude protein, non-protein nitrogenous, free amino acids, and enzyme activities, but lower protein nitrogenous concentrations were found when soaking in more acidic water and germinating at longer germination time. Steeping water of pH 5.5 and germination duration of 8 h induced mung bean seeds to manifest the highest activities of glutamate decarboxylase (GAD) (60.9 U/g powder, db) and protease (2.81 U/g powder, db), responsible for the highest values of GABA (1.60 g/kg, db), free amino acids (5.92 g/kg, db) and non-protein nitrogen (14.7 g/kg, db), and the lowest amount of protein nitrogen (30.8 g/kg, db). These findings indicate that pre-treatment with acidic soaking water before germinating was more likely to enrich the GABA and amino acid-containing compounds of the mung bean seeds.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"56 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Z. A. S. Bahlawan, A. C. Kumoro, Megawati Megawati
The need for food in the world is currently increasing, one of high consumption is rice. Analog rice is one of the products for rice substitute consumption to meet staple food with better nutritional value. In this research, the production of analog rice was made from fermented sorghum using Rhizopus oligosporus which has been studied previously with the addition of soybean flour fortification. Raw materials of sorghum grain were fermented using Rhizopus oligosporus to reduce tannin levels of sorghum and the addition of fortified soybean flour aims to increase the nutrition of analog rice. Analog rice production is carried out using the extrusion method with fermented sorghum flour with fortified soybean flour in a ratio of 0 to 50%. Nutritional value of analog rice (carbohydrates, protein, fat, fiber, minerals, and water), morphology, water adsorption index (WAI), water solubility index (WSI), hydrophilicity, and consumer acceptance were characterized. The best nutritional of analog rice produced was obtained from the combination of 50% sorghum (red or white sorghum) and 50% soybean flour, which contained carbohydrates, protein, fat, and fiber of 58.29%, 17.07%, 14.47%, and 7.43% respectively. The increasing portion fortified of soybean flour was reduced the WAI and increased the density of the analog rice structure. These characteristics are friendly to diabetic patients since they are rich in carbohydrates, protein, and fiber. On the other hand, this analog rice has the potential to be consumed as a main food ingredient to replace paddy rice and develop to staple food. Moreover, the insignificant effect of the WSI value and hydrophilicity of the analog rice were observed. However, adding soybean flour as a substitute for analog rice was less attractive to consumers than analog rice without substitutes.
{"title":"Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour","authors":"Z. A. S. Bahlawan, A. C. Kumoro, Megawati Megawati","doi":"10.12944/crnfsj.11.3.09","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.09","url":null,"abstract":"The need for food in the world is currently increasing, one of high consumption is rice. Analog rice is one of the products for rice substitute consumption to meet staple food with better nutritional value. In this research, the production of analog rice was made from fermented sorghum using Rhizopus oligosporus which has been studied previously with the addition of soybean flour fortification. Raw materials of sorghum grain were fermented using Rhizopus oligosporus to reduce tannin levels of sorghum and the addition of fortified soybean flour aims to increase the nutrition of analog rice. Analog rice production is carried out using the extrusion method with fermented sorghum flour with fortified soybean flour in a ratio of 0 to 50%. Nutritional value of analog rice (carbohydrates, protein, fat, fiber, minerals, and water), morphology, water adsorption index (WAI), water solubility index (WSI), hydrophilicity, and consumer acceptance were characterized. The best nutritional of analog rice produced was obtained from the combination of 50% sorghum (red or white sorghum) and 50% soybean flour, which contained carbohydrates, protein, fat, and fiber of 58.29%, 17.07%, 14.47%, and 7.43% respectively. The increasing portion fortified of soybean flour was reduced the WAI and increased the density of the analog rice structure. These characteristics are friendly to diabetic patients since they are rich in carbohydrates, protein, and fiber. On the other hand, this analog rice has the potential to be consumed as a main food ingredient to replace paddy rice and develop to staple food. Moreover, the insignificant effect of the WSI value and hydrophilicity of the analog rice were observed. However, adding soybean flour as a substitute for analog rice was less attractive to consumers than analog rice without substitutes.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"124 31","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139132993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Asepto Edi Saputro, R. Yanti, Endang Sutriswati Rahayu
Ice cream, which includes dairy product, is a good carrier of addition probiotics and prebiotics. This study was designed to assess the microbiological, physicochemical, and sensory properties of the ice cream. The characteristics of ice cream made from fermented milk using L. plantarum Dad-13 combined with inulin (0%, 1%, and 2%) were evaluated such as cell viability, pH, titratable acidity, overrun, melting rate, sensory evaluation with hedonic test, microstructure using scanning electron microscopy, and volatile organic compounds using HS-GC-MS. The results showed that cell viability in synbiotic ice cream with 2% inulin decreased by 1 log cycle, which showed the most stable value during storage until the 12th week was still 1.03 x 107 CFU/g. Synbiotic ice cream with 2% inulin showed the highest overrun value of 35.72% and the slowest melting rate of 40.71% of ice cream melted in 20 minutes. Overall attributes in the hedonic test of synbiotic ice cream with 2% inulin showed a value of 4, which means the most preferred by panelists. Hence, this research showed that ice cream containing 2% inulin, in particular, has a better microstructure due to the prevention of ice recrystallization, which results in smaller ice crystals. The ketone volatile organic compound only found in ice cream with 1% inulin was cyclopentadecanone, 2-hydroxy- with percentage of area 10.25% while for ice cream that contains 2% inulin, it was oxacyclotetradecan-2-one with percentage of area 9.31%. Furthermore, several volatile organic compounds, such as 2-trifluoroacetoxydodecane, 4-propionyloxytridecane, and anthracene, 9-butyltetradecahydro, were only found in the synbiotic ice cream. This study has the potential to be a novel functional food containing probiotic indigenous L. plantarum Dad-13 and prebiotic inulin.
{"title":"Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus plantarum subsp. Plantarum Dad-13 Combined with Inulin","authors":"Asepto Edi Saputro, R. Yanti, Endang Sutriswati Rahayu","doi":"10.12944/crnfsj.11.3.35","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.35","url":null,"abstract":"Ice cream, which includes dairy product, is a good carrier of addition probiotics and prebiotics. This study was designed to assess the microbiological, physicochemical, and sensory properties of the ice cream. The characteristics of ice cream made from fermented milk using L. plantarum Dad-13 combined with inulin (0%, 1%, and 2%) were evaluated such as cell viability, pH, titratable acidity, overrun, melting rate, sensory evaluation with hedonic test, microstructure using scanning electron microscopy, and volatile organic compounds using HS-GC-MS. The results showed that cell viability in synbiotic ice cream with 2% inulin decreased by 1 log cycle, which showed the most stable value during storage until the 12th week was still 1.03 x 107 CFU/g. Synbiotic ice cream with 2% inulin showed the highest overrun value of 35.72% and the slowest melting rate of 40.71% of ice cream melted in 20 minutes. Overall attributes in the hedonic test of synbiotic ice cream with 2% inulin showed a value of 4, which means the most preferred by panelists. Hence, this research showed that ice cream containing 2% inulin, in particular, has a better microstructure due to the prevention of ice recrystallization, which results in smaller ice crystals. The ketone volatile organic compound only found in ice cream with 1% inulin was cyclopentadecanone, 2-hydroxy- with percentage of area 10.25% while for ice cream that contains 2% inulin, it was oxacyclotetradecan-2-one with percentage of area 9.31%. Furthermore, several volatile organic compounds, such as 2-trifluoroacetoxydodecane, 4-propionyloxytridecane, and anthracene, 9-butyltetradecahydro, were only found in the synbiotic ice cream. This study has the potential to be a novel functional food containing probiotic indigenous L. plantarum Dad-13 and prebiotic inulin.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"123 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. E. Quintana, Jaime Pérez- Mendoza, Luis A. García Zapateiro
Hawthorn yam has been widely used for the development of food products. The objective of the present work was to investigate the physicochemical, structural, and rheological properties of hawthorn yam flour (CHYF). The identification of chemical composition by proximal and Fourier Transform Infrared Spectroscopy (FTIR) analysis; the morphological by Scanning Electron Microscope (SEM) and rheological properties by steady shear test, stress test, frequency sweep, temperature sweep, and pasting properties analysis were done. CHYF presents a high carbohydrate content (80.47 ± 1.14%), followed by the protein content (8.76 ± 0.58%), ash (3.56 ± 0.52%), and the lowest fat content (0.39 ± 0.06%), and different functional groups such as C=O, COO, N–H, and O-H. Flour particles present a particle size between 27 and 43µm, with spherical-oval morphology with a smooth surface. Flours present a non-Newtonian fluid shear-thinning adjusted to the Power Law model (R2 > 0.99), and a characteristic of a typical strong gel material with a storage modulus (G^') higher than loss modulus (G^'') and paste temperature of 81.6 ° C with a Peak Viscosity (PV) of 750 cP. Then, it is a potential source of natural ingredients with technological properties for the food industry and the food sovereignty of many countries in the world.
{"title":"Physicochemical, Structural and Rheological Properties of Hawthorn Yam (Dioscorea rotundata) Flour","authors":"S. E. Quintana, Jaime Pérez- Mendoza, Luis A. García Zapateiro","doi":"10.12944/crnfsj.11.3.04","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.04","url":null,"abstract":"Hawthorn yam has been widely used for the development of food products. The objective of the present work was to investigate the physicochemical, structural, and rheological properties of hawthorn yam flour (CHYF). The identification of chemical composition by proximal and Fourier Transform Infrared Spectroscopy (FTIR) analysis; the morphological by Scanning Electron Microscope (SEM) and rheological properties by steady shear test, stress test, frequency sweep, temperature sweep, and pasting properties analysis were done. CHYF presents a high carbohydrate content (80.47 ± 1.14%), followed by the protein content (8.76 ± 0.58%), ash (3.56 ± 0.52%), and the lowest fat content (0.39 ± 0.06%), and different functional groups such as C=O, COO, N–H, and O-H. Flour particles present a particle size between 27 and 43µm, with spherical-oval morphology with a smooth surface. Flours present a non-Newtonian fluid shear-thinning adjusted to the Power Law model (R2 > 0.99), and a characteristic of a typical strong gel material with a storage modulus (G^') higher than loss modulus (G^'') and paste temperature of 81.6 ° C with a Peak Viscosity (PV) of 750 cP. Then, it is a potential source of natural ingredients with technological properties for the food industry and the food sovereignty of many countries in the world.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sumit Kumar Mishra, P. D. Belur, Vaisali Chandrasekar, Regupathi Iyyaswami
{"title":"Designing of A Synergistic Mixture of Natural Antioxidants Through Statistical Approaches for Enhancing the Oxidative Stability of Sardine Oil","authors":"Sumit Kumar Mishra, P. D. Belur, Vaisali Chandrasekar, Regupathi Iyyaswami","doi":"10.12944/crnfsj.11.3.21","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.21","url":null,"abstract":"","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"84 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Semporé, Sanogo Bougma, Edwige Bahanla Oboulbiga, Windmi Kagambega, M. Dicko, L. T. Songré-Ouattara
Cashew kernels (Anacardium occidentale L.) have enormous nutritional and health potential. However, its consumption, mainly in roasted or fried form, is low compared with other agricultural products. This study aimed to evaluate the impact of heat treatments on the physicochemical and nutritional parameters of cashew kernels from three localities in Burkina Faso. Sample collections were carried out randomly from markets in Banfora, Bobo-Dioulasso and Gaoua. Physicochemical and nutritional analyses were carried out using standard methods and statistical analyses by using XLstat 2016 software. The results showed that almonds from Gaoua had the highest nutritional potential, with an average energy value of 554.93 kcal/100g. As for the effect of the treatments on the almonds, water, protein and fat contents decreased during heat treatment, with reduction rates ranging from 64.37% to 74.46% for water content, from 29.09% to 46.50% for protein content and from 1.69% to 13.99% for fat content. Carbohydrate content, on the other hand, increased from 12.25% to 33.76%. Overall, this study showed that the heat treatments applied to cashew kernels resulted in a slight decrease in water, protein and fat content. However, an increase in carbohydrate content was obtained. This increase in carbohydrate content is an excellent discovery for the use of this resource in the dietary balance much appreciated by local populations.
{"title":"Effect of Heat Treatment on the Nutritional Characteristics of Cashew Kernels (Anacardium occidentale L.) from Three Localities in Burkina Faso","authors":"J. Semporé, Sanogo Bougma, Edwige Bahanla Oboulbiga, Windmi Kagambega, M. Dicko, L. T. Songré-Ouattara","doi":"10.12944/crnfsj.11.3.11","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.11","url":null,"abstract":"Cashew kernels (Anacardium occidentale L.) have enormous nutritional and health potential. However, its consumption, mainly in roasted or fried form, is low compared with other agricultural products. This study aimed to evaluate the impact of heat treatments on the physicochemical and nutritional parameters of cashew kernels from three localities in Burkina Faso. Sample collections were carried out randomly from markets in Banfora, Bobo-Dioulasso and Gaoua. Physicochemical and nutritional analyses were carried out using standard methods and statistical analyses by using XLstat 2016 software. The results showed that almonds from Gaoua had the highest nutritional potential, with an average energy value of 554.93 kcal/100g. As for the effect of the treatments on the almonds, water, protein and fat contents decreased during heat treatment, with reduction rates ranging from 64.37% to 74.46% for water content, from 29.09% to 46.50% for protein content and from 1.69% to 13.99% for fat content. Carbohydrate content, on the other hand, increased from 12.25% to 33.76%. Overall, this study showed that the heat treatments applied to cashew kernels resulted in a slight decrease in water, protein and fat content. However, an increase in carbohydrate content was obtained. This increase in carbohydrate content is an excellent discovery for the use of this resource in the dietary balance much appreciated by local populations.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"59 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Julio Palmay- Paredes, Carolina Paz-Yépez, Grace Medina- Galarza, Richer Guerra Vera, Ana Campuzano Vera, Cesar Hernandez
Sensory analysis is a scientific discipline with specific purposes, which measures and explores the stimuli perceived by the senses against different variants and whose results can be validated through instrumental methods. In the present study, the target was established utilizing convocation, selection, and training of a group of semi-trained judges to serve as a basis for the correlation of sensory analysis with instrumental analysis at the Agrarian University, Ecuador. The study was carried out in 2023 at the Agrarian University of Ecuador. A general call was made, where finalists were trained twice a week for one month as sensory judges in terms of hedonic scale and texture (adhesiveness, homogeneity, and viscosity) to determine different texture parameters, using as a preliminary test of capabilities, the evaluation of 3 different formulations of a dressing based on passion fruit juice and babaco. Once the treatment with the highest sensory acceptability was determined, an instrumental, microbiological, and physical-chemical analysis was conducted. The results were tabulated through an analysis of variance (ANOVA) using the Tukey 5% method with the RStudio statically data program. The research results from the call, 150 participants entered, of which 30 final panelists were determined who, through training, fulled the established requirements and, in turn, chose the second formulation of the dressing as the best treatment, which employs back extrusion test as an instrumental validation parameter, provided an overview of the relationship between sensory and instrumental analysis and its correlation. The correlation of the analyses to the texture profile evidenced the variability presented by the different treatments. Based on this, the present study emphasizes the importance of developing a comparison between sensory training with semi-trained judges and instrumental analyses, presenting a significant impact on the evaluation within the product development process. Assessing the strategic correlation of both approaches can provide a more comprehensive and balanced assessment of sensory quality, leveraging the strength of human subjectivity and the precision of instrumental measurements.
{"title":"Training of A Sensory Panel and its Correlation with Instrumental Methods: Texture of a Pseudo Plastic","authors":"Julio Palmay- Paredes, Carolina Paz-Yépez, Grace Medina- Galarza, Richer Guerra Vera, Ana Campuzano Vera, Cesar Hernandez","doi":"10.12944/crnfsj.11.3.36","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.36","url":null,"abstract":"Sensory analysis is a scientific discipline with specific purposes, which measures and explores the stimuli perceived by the senses against different variants and whose results can be validated through instrumental methods. In the present study, the target was established utilizing convocation, selection, and training of a group of semi-trained judges to serve as a basis for the correlation of sensory analysis with instrumental analysis at the Agrarian University, Ecuador. The study was carried out in 2023 at the Agrarian University of Ecuador. A general call was made, where finalists were trained twice a week for one month as sensory judges in terms of hedonic scale and texture (adhesiveness, homogeneity, and viscosity) to determine different texture parameters, using as a preliminary test of capabilities, the evaluation of 3 different formulations of a dressing based on passion fruit juice and babaco. Once the treatment with the highest sensory acceptability was determined, an instrumental, microbiological, and physical-chemical analysis was conducted. The results were tabulated through an analysis of variance (ANOVA) using the Tukey 5% method with the RStudio statically data program. The research results from the call, 150 participants entered, of which 30 final panelists were determined who, through training, fulled the established requirements and, in turn, chose the second formulation of the dressing as the best treatment, which employs back extrusion test as an instrumental validation parameter, provided an overview of the relationship between sensory and instrumental analysis and its correlation. The correlation of the analyses to the texture profile evidenced the variability presented by the different treatments. Based on this, the present study emphasizes the importance of developing a comparison between sensory training with semi-trained judges and instrumental analyses, presenting a significant impact on the evaluation within the product development process. Assessing the strategic correlation of both approaches can provide a more comprehensive and balanced assessment of sensory quality, leveraging the strength of human subjectivity and the precision of instrumental measurements.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"120 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yuliana Tandi Rubak, Herianus J.D. Lalel, M. U. Sanam, R.P.I. Nalle
The probiotic potential of lactic acid bacteria originating from traditional food will always be a concern for researchers, along with increasing public awareness of health. One source of LAB isolates with probiotic potential is traditional food. This study aims to investigate the probiotic potential of lactic acid bacteria from Sui Wu’u, a traditional food-based pork originating from Bajawa, East Nusa Tenggara, Indonesia. Sui Wu’u was prepared based on method of the Bajawa community and was analyzed after being stored for six months. Total LAB, morphological, and phenotypic identification was carried out as well as testing the ability of isolates to ferment sugar. Probiotics potency was tested on resistance to low pH and gastric acid, resistance to pathogenic bacteria, and exposure to antibiotics. The results indicated that LAB isolated from Sui Wu’u were dominated by the coci form. The four selected isolates had resistance with a survival rate of 88.3%–96.88% when exposed to pH 2.5 and a survival rate of 98.69%–99.03% when exposed to bile salts at 0.3%. Moderate resistance was exhibited by all isolates against E. coli, S. typhimurium, and S. aureus, while no resistance was observed against B. cereus. All strains demonstrated sensitivity to tetracycline, ampicillin, and chloramphenicol but exhibited resistant to streptomycin. All four isolates were identified as Lactococcus lactis. These results show that four strains of Sui Wu’u have demonstrated their potential as probiotics.
{"title":"Probiotic Characteristics of Lactic Acid Bacteria Isolated From Sui Wu’u: A Traditional Food from Bajawa, West Flores, Indonesia","authors":"Yuliana Tandi Rubak, Herianus J.D. Lalel, M. U. Sanam, R.P.I. Nalle","doi":"10.12944/crnfsj.11.3.13","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.13","url":null,"abstract":"The probiotic potential of lactic acid bacteria originating from traditional food will always be a concern for researchers, along with increasing public awareness of health. One source of LAB isolates with probiotic potential is traditional food. This study aims to investigate the probiotic potential of lactic acid bacteria from Sui Wu’u, a traditional food-based pork originating from Bajawa, East Nusa Tenggara, Indonesia. Sui Wu’u was prepared based on method of the Bajawa community and was analyzed after being stored for six months. Total LAB, morphological, and phenotypic identification was carried out as well as testing the ability of isolates to ferment sugar. Probiotics potency was tested on resistance to low pH and gastric acid, resistance to pathogenic bacteria, and exposure to antibiotics. The results indicated that LAB isolated from Sui Wu’u were dominated by the coci form. The four selected isolates had resistance with a survival rate of 88.3%–96.88% when exposed to pH 2.5 and a survival rate of 98.69%–99.03% when exposed to bile salts at 0.3%. Moderate resistance was exhibited by all isolates against E. coli, S. typhimurium, and S. aureus, while no resistance was observed against B. cereus. All strains demonstrated sensitivity to tetracycline, ampicillin, and chloramphenicol but exhibited resistant to streptomycin. All four isolates were identified as Lactococcus lactis. These results show that four strains of Sui Wu’u have demonstrated their potential as probiotics.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139136315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tian Zheng, Jingchun HE, Yimiao Li, Zhijun Zhang, Zhang Nan, Wang Lan
The current state of geriatric disease prevention and treatment in China has not yet been able to meet the urgent needs brought about by an aging population, and specific dietary patterns can significantly improve or exacerbate the risk of certain diseases. However, the relationship between geriatric diseases and the dietary patterns of the Chinese elderly population has not been fully explored. CLHLS 2018 were analyzed in the present study. Principal component analysis was employed to identify the main dietary patterns of the Chinese elderly, and binary logistic regression models were used to analyze the associations between these dietary patterns and the 16 common diseases. Four main dietary patterns were identified in the Chinese elderly population: Egg-Milk Pattern, Salt-preserved vegetable-Nut Pattern, Vegetable-Fruit Pattern, and Fish-Meat Pattern. Higher scores for the Egg-Milk Pattern were associated with a greater risk of heart disease, stroke or cardiovascular disease, respiratory disease, glaucoma, prostate tumor, and Parkinson's disease in older adults (p<0.05). Higher scores for Salt-preserved vegetable-Nut Pattern correlated with a greater risk of hypertension, heart disease, and uterine tumors and a lower risk of rheumatism or rheumatoid disease in older adults (P<0.05). The higher scores of the Vegetable-Fruit Pattern were associated with a lower risk of heart disease in older adults (p<0.05). Finally, higher scores of the Fish-Meat Pattern correlated with a lower risk of heart disease, stroke, and cardiovascular disease and a greater risk of rheumatic or rheumatoid disease in older adults (p<0.05). The same dietary pattern may have contrasting effects on different diseases. The correlations between dietary patterns and diseases derived from this study may provide a basis for the prevention and individualized management of diseases in the elderly.
{"title":"Dietary Patterns and Common Diseases in Chinese Elderly: Exploring Associations and Providing Guidance for Personalized Interventions","authors":"Tian Zheng, Jingchun HE, Yimiao Li, Zhijun Zhang, Zhang Nan, Wang Lan","doi":"10.12944/crnfsj.11.3.29","DOIUrl":"https://doi.org/10.12944/crnfsj.11.3.29","url":null,"abstract":"The current state of geriatric disease prevention and treatment in China has not yet been able to meet the urgent needs brought about by an aging population, and specific dietary patterns can significantly improve or exacerbate the risk of certain diseases. However, the relationship between geriatric diseases and the dietary patterns of the Chinese elderly population has not been fully explored. CLHLS 2018 were analyzed in the present study. Principal component analysis was employed to identify the main dietary patterns of the Chinese elderly, and binary logistic regression models were used to analyze the associations between these dietary patterns and the 16 common diseases. Four main dietary patterns were identified in the Chinese elderly population: Egg-Milk Pattern, Salt-preserved vegetable-Nut Pattern, Vegetable-Fruit Pattern, and Fish-Meat Pattern. Higher scores for the Egg-Milk Pattern were associated with a greater risk of heart disease, stroke or cardiovascular disease, respiratory disease, glaucoma, prostate tumor, and Parkinson's disease in older adults (p<0.05). Higher scores for Salt-preserved vegetable-Nut Pattern correlated with a greater risk of hypertension, heart disease, and uterine tumors and a lower risk of rheumatism or rheumatoid disease in older adults (P<0.05). The higher scores of the Vegetable-Fruit Pattern were associated with a lower risk of heart disease in older adults (p<0.05). Finally, higher scores of the Fish-Meat Pattern correlated with a lower risk of heart disease, stroke, and cardiovascular disease and a greater risk of rheumatic or rheumatoid disease in older adults (p<0.05). The same dietary pattern may have contrasting effects on different diseases. The correlations between dietary patterns and diseases derived from this study may provide a basis for the prevention and individualized management of diseases in the elderly.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"120 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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