Pub Date : 2021-01-01DOI: 10.26502/jfsnr.2642-11000073
K. Gautam, A. Waghmare, Niraja Soni, Aniket A Teredesai, Manisha Shukla, Santanu Dasgupta
Protein is an important component of human nutrition. Algal protein is a novel protein supplement, which has amino acid composition like that of soy protein which is a commonly used plant protein source. In this paper, purified protein from a green alga, Picochlorum sp., is incorporated in popular snacks such as, tortilla chips, energy bar and khakhara, as a protein supplement. The algal protein used in the snacks is 80-85% pure containing ~ 32% of essential amino acids. The algal protein is added at 5% concentration and improves the total protein in the tortilla chips, energy bar and khakhara, by 44%, 40% and 34%, respectively. The carbohydrate content is reduced in the algae protein integrated tortilla chips, khakhara and energy bar by 4.6%, 6.4% and 6.9%, respectively. The sensory evaluation of the test and control samples against the essential attributes for the three snack items showed a good acceptability of the algal protein-incorporated tortilla chips, khakhara and energy bar. Hence, this will be helpful in catering to protein deficiency problems and adds to the options for consumers interested in vegan protein sources.
{"title":"Algae protein enriched nutritious snacks and their sensory evaluation","authors":"K. Gautam, A. Waghmare, Niraja Soni, Aniket A Teredesai, Manisha Shukla, Santanu Dasgupta","doi":"10.26502/jfsnr.2642-11000073","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000073","url":null,"abstract":"Protein is an important component of human nutrition. Algal protein is a novel protein supplement, which has amino acid composition like that of soy protein which is a commonly used plant protein source. In this paper, purified protein from a green alga, Picochlorum sp., is incorporated in popular snacks such as, tortilla chips, energy bar and khakhara, as a protein supplement. The algal protein used in the snacks is 80-85% pure containing ~ 32% of essential amino acids. The algal protein is added at 5% concentration and improves the total protein in the tortilla chips, energy bar and khakhara, by 44%, 40% and 34%, respectively. The carbohydrate content is reduced in the algae protein integrated tortilla chips, khakhara and energy bar by 4.6%, 6.4% and 6.9%, respectively. The sensory evaluation of the test and control samples against the essential attributes for the three snack items showed a good acceptability of the algal protein-incorporated tortilla chips, khakhara and energy bar. Hence, this will be helpful in catering to protein deficiency problems and adds to the options for consumers interested in vegan protein sources.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79444720","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}
Pub Date : 2021-01-01DOI: 10.26502/jfsnr.2642-11000067
J. Biswas, M. Maniruzzaman, M. Haque, M. Hossain, Abdul Hamid, N. Kalra
Many nutrient rich fruits are grown in Bangladesh, but consumption is less than half of the daily requirement. Such situations are worst depending on growing seasons, natural hazards and localities of the country. The climate extremes are increasing globally including Bangladesh and damaging crops severely. So, the impacts of climate extremes on fruit crop losses and socio-ecological vulnerability were investigated in the present investigation. The socio-ecological vulnerable zones were determined based on minimum of 10 attributes, arithmetic, geometric and weighted mean scores and maps were prepared using IDRISI3.2. Banana, mango, watermelon, pineapple, and jackfruit covered the highest areas in Bangladesh. Total fruit production varied from 600000 tons depending on location of gardens and its size. North-east, south and south-east coastal regions of Bangladesh are moderate to very highly socio-ecologically vulnerable for fruit production. Most safe zones for fruit cultivation are situated in major hilly, parts of north-west and a few districts in central region in Bangladesh. Fruit crop area damages were the highest in Khulna division. Hailstorms were dominating hazards responsible for 28.83% losses followed by thunderstorms (14.73%), cyclone (14.54%) and salinity (10.86%). Based on economic losses, about 67% areas of the country are moderate to highly vulnerable for fruit cultivation. Major hilly, parts of north-west and part of central regions are safe for fruit production of country. Damages from climate extremes can be minimized by changing sowing times, selection of hazard tolerant varieties, making physical barriers, early warning for disaster preparedness and community based disaster management.
{"title":"Major fruit crops production in Bangladesh and their relationships with socio-ecological vulnerabilities","authors":"J. Biswas, M. Maniruzzaman, M. Haque, M. Hossain, Abdul Hamid, N. Kalra","doi":"10.26502/jfsnr.2642-11000067","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000067","url":null,"abstract":"Many nutrient rich fruits are grown in Bangladesh, but consumption is less than half of the daily requirement. Such situations are worst depending on growing seasons, natural hazards and localities of the country. The climate extremes are increasing globally including Bangladesh and damaging crops severely. So, the impacts of climate extremes on fruit crop losses and socio-ecological vulnerability were investigated in the present investigation. The socio-ecological vulnerable zones were determined based on minimum of 10 attributes, arithmetic, geometric and weighted mean scores and maps were prepared using IDRISI3.2. Banana, mango, watermelon, pineapple, and jackfruit covered the highest areas in Bangladesh. Total fruit production varied from 600000 tons depending on location of gardens and its size. North-east, south and south-east coastal regions of Bangladesh are moderate to very highly socio-ecologically vulnerable for fruit production. Most safe zones for fruit cultivation are situated in major hilly, parts of north-west and a few districts in central region in Bangladesh. Fruit crop area damages were the highest in Khulna division. Hailstorms were dominating hazards responsible for 28.83% losses followed by thunderstorms (14.73%), cyclone (14.54%) and salinity (10.86%). Based on economic losses, about 67% areas of the country are moderate to highly vulnerable for fruit cultivation. Major hilly, parts of north-west and part of central regions are safe for fruit production of country. Damages from climate extremes can be minimized by changing sowing times, selection of hazard tolerant varieties, making physical barriers, early warning for disaster preparedness and community based disaster management.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"142 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83046319","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}
Pub Date : 2021-01-01DOI: 10.26502/jfsnr.2642-11000069
Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo olu-owolabi, Henry Okwudili Chibudike, E. C. Chibudike
Nutritional and functional properties of flours derived from two (2) varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were studied before and after dehulling of the germinated seeds. Ungerminated seeds were used as the control. Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Dehulled samples had a higher protein solubility compared with germinated and control samples. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water J Food Sci Nutr Res 2021; 4 (2): 161-174 DOI: 10.26502/jfsnr.2642-11000069 Journal of Food Science and Nutrition Research Vol. 4 No. 2 June 2021. [ISSN 2642-1100] 162 Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gelelectrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed by descriptive statistics and ANOVA at α0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.8231.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.109.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively. On dehulling, the fat absorption capacities of samples were reduced and the differences were statistically significant. The emulsification capacities of control samples ranged from 50 to 198 ml oil emulsified per gram of sample. On germination and dehulling, the emulsification capacities, activities and stabilities of samples increased significantly. There were increases in foaming capacities and reduction in foam stabilities of the two cowpea varieties investigated on germination and dehulling. Thus, the study showed that germination and dehulling improved the functional properties of the Solojo Cowpea studied.
{"title":"Nutritional and functional properties of flour and protein isolates from germinated Solojo Cowpea Vigna unguiculata (l.) Walp.","authors":"Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo olu-owolabi, Henry Okwudili Chibudike, E. C. Chibudike","doi":"10.26502/jfsnr.2642-11000069","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000069","url":null,"abstract":"Nutritional and functional properties of flours derived from two (2) varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were studied before and after dehulling of the germinated seeds. Ungerminated seeds were used as the control. Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Dehulled samples had a higher protein solubility compared with germinated and control samples. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water J Food Sci Nutr Res 2021; 4 (2): 161-174 DOI: 10.26502/jfsnr.2642-11000069 Journal of Food Science and Nutrition Research Vol. 4 No. 2 June 2021. [ISSN 2642-1100] 162 Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gelelectrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed by descriptive statistics and ANOVA at α0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.8231.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.109.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively. On dehulling, the fat absorption capacities of samples were reduced and the differences were statistically significant. The emulsification capacities of control samples ranged from 50 to 198 ml oil emulsified per gram of sample. On germination and dehulling, the emulsification capacities, activities and stabilities of samples increased significantly. There were increases in foaming capacities and reduction in foam stabilities of the two cowpea varieties investigated on germination and dehulling. Thus, the study showed that germination and dehulling improved the functional properties of the Solojo Cowpea studied.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87876703","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}
Pub Date : 2020-10-05DOI: 10.52588/nutrition-research-food-science.1.05
Angielica Reambillo-Navasero
{"title":"Nutrition Care Service for Filipinos with HIV","authors":"Angielica Reambillo-Navasero","doi":"10.52588/nutrition-research-food-science.1.05","DOIUrl":"https://doi.org/10.52588/nutrition-research-food-science.1.05","url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"181 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83552020","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}
Pub Date : 2020-07-07DOI: 10.52588/NUTRITION-RESEARCH-FOOD-SCIENCE.1.01
H. Bando, K. Ebe
Authors and collaborators have continued research and social movement on the Low Carbohydrate Diet (LCD) through Japan LCD Promotion Association (JLCDPA). Recommended 3 types of LCDs are petite-, standard-, super-LCD with 40%, 26%, 12% of carbohydrate ratio, respectively. Concerning the meal tolerance test (MTT), we have reported glucose and insulin responses to CR breakfast and LCD breakfast with 70g and 6g, respectively. This article described the tips for a useful dish with LCD and sufficient protein. It can be made of eggs, cheese, raw ham, and chicken by microwave cooking for 75 seconds. This petite dish can be applied in various situations.
{"title":"Useful Petite Dish with Low Carbohydrate and Sufficient Protein for Various Situation","authors":"H. Bando, K. Ebe","doi":"10.52588/NUTRITION-RESEARCH-FOOD-SCIENCE.1.01","DOIUrl":"https://doi.org/10.52588/NUTRITION-RESEARCH-FOOD-SCIENCE.1.01","url":null,"abstract":"Authors and collaborators have continued research and social movement on the Low Carbohydrate Diet (LCD) through Japan LCD Promotion Association (JLCDPA). Recommended 3 types of LCDs are petite-, standard-, super-LCD with 40%, 26%, 12% of carbohydrate ratio, respectively. Concerning the meal tolerance test (MTT), we have reported glucose and insulin responses to CR breakfast and LCD breakfast with 70g and 6g, respectively. This article described the tips for a useful dish with LCD and sufficient protein. It can be made of eggs, cheese, raw ham, and chicken by microwave cooking for 75 seconds. This petite dish can be applied in various situations.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81588110","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}
Pub Date : 2020-01-01DOI: 10.26502/jfsnr.2642-11000057
M. Dimitrakopoulou, Venia Stavrou, C. Kotsalou, A. Vantarakis
Background: In recent years, the development of commercial Kits for DNA extraction, combined with the use of molecular technologies have been utilized for the understanding of microbial ecosystems. DNA extraction considered being a critical step for molecular techniques such as Polymerase Chain Reaction. Several different methods and commercial kits for this purpose are nowadays available. The aim of this study was to compare five commercially available kits and, a cheap, rapid, non-commercial method, the boiling method for isolating bacterial DNA from different food matrixes. Methods: Experimental protocol was applied on four different types of food: olives, roe, raisins and bacon. The evaluation of the results was performed first by using a spectrophotometer, by measuring purity and concentration of the extracted DNA, followed by electrophoresis where the integrity of the DNA was checked and finally by PCR-amplification. Results: Results revealed that boiling method is efficient, simple, cheap and suitable for PCR amplification for all these food types. Conclusion: Boiling method for bacterial DNA extraction from food should be further explored in order to be validated and established.
{"title":"Boiling Extraction Method VS Commercial Kits for Bacterial DNA Isolation from Food Samples","authors":"M. Dimitrakopoulou, Venia Stavrou, C. Kotsalou, A. Vantarakis","doi":"10.26502/jfsnr.2642-11000057","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000057","url":null,"abstract":"Background: In recent years, the development of commercial Kits for DNA extraction, combined with the use of molecular technologies have been utilized for the understanding of microbial ecosystems. DNA extraction considered being a critical step for molecular techniques such as Polymerase Chain Reaction. Several different methods and commercial kits for this purpose are nowadays available. The aim of this study was to compare five commercially available kits and, a cheap, rapid, non-commercial method, the boiling method for isolating bacterial DNA from different food matrixes. Methods: Experimental protocol was applied on four different types of food: olives, roe, raisins and bacon. The evaluation of the results was performed first by using a spectrophotometer, by measuring purity and concentration of the extracted DNA, followed by electrophoresis where the integrity of the DNA was checked and finally by PCR-amplification. Results: Results revealed that boiling method is efficient, simple, cheap and suitable for PCR amplification for all these food types. Conclusion: Boiling method for bacterial DNA extraction from food should be further explored in order to be validated and established.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75791142","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}
Pub Date : 2020-01-01DOI: 10.26502/jfsnr.2642-11000043
H. Demi̇r, Elif N. Savci, Can Ergün
This study was conduct to determine the gastrointestinal symptoms after the consumption of milk and dairy products, lactose intolerance status and knowledge with Pre-school Teacher Education departments students at a Foundation University. The study was carried out with 200 female students on a voluntary basis. A data information form with 22 questions was applied to the participants. NCSS (Number Cruncher Statistical System) 2007 (Kaysville, Utah, USA) program was used for statistical analysis. General information, milk, milk products and foods that may contain lactose consumption frequencies, gastrointestinal symptoms such as abdominal pain, diarrhea, gas, bloating in the stomach, stomach cramping, vomiting and nausea after consumption of milk and fermented milk products like yoghurt, kefir, cheese were obtained via data information form. Monthly consumption of milk and dairy products of the participants, total energy, calcium, lactose amounts were calculated. . It was observed that the students consumed cheese and yoghurt more. Among those participating in the study, the rate of those who were diagnosed with a health care provider and had lactose intolerance was found to be 1%, while those who are suspected of lactose intolerance were 36%. It was found that 76.3% of the students who thought that they had lactose intolerance started to feel the symptoms later. The rate of lactose intolerance in patients with chronic disease compared to patients without chronic disease was found to be statistically significantly higher. When evaluated according to lactose intolerance after drinking milk, the distribution of the severity of the cases of abdominal pain, diarrhea, gas passing, stomach bloating, cramping and nausea show statistically significant difference. When the patients with and without lactose intolerance were compared, monthly calorie, lactose and calcium values from ayran and cheese were found to be statistically significantly lower in patients with lactose intolerance. It was seen that most of the students who experienced symptoms of lactose intolerance were not diagnosed and it was seen that the society should be made aware of this issue.
{"title":"The Relationship Between Consumptions of Dairy and Fermented Dairy Products in Lactose Intolerance Among Students of A Foundation University In Istanbul","authors":"H. Demi̇r, Elif N. Savci, Can Ergün","doi":"10.26502/jfsnr.2642-11000043","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000043","url":null,"abstract":"This study was conduct to determine the gastrointestinal symptoms after the consumption of milk and dairy products, lactose intolerance status and knowledge with Pre-school Teacher Education departments students at a Foundation University. The study was carried out with 200 female students on a voluntary basis. A data information form with 22 questions was applied to the participants. NCSS (Number Cruncher Statistical System) 2007 (Kaysville, Utah, USA) program was used for statistical analysis. General information, milk, milk products and foods that may contain lactose consumption frequencies, gastrointestinal symptoms such as abdominal pain, diarrhea, gas, bloating in the stomach, stomach cramping, vomiting and nausea after consumption of milk and fermented milk products like yoghurt, kefir, cheese were obtained via data information form. Monthly consumption of milk and dairy products of the participants, total energy, calcium, lactose amounts were calculated. . It was observed that the students consumed cheese and yoghurt more. Among those participating in the study, the rate of those who were diagnosed with a health care provider and had lactose intolerance was found to be 1%, while those who are suspected of lactose intolerance were 36%. It was found that 76.3% of the students who thought that they had lactose intolerance started to feel the symptoms later. The rate of lactose intolerance in patients with chronic disease compared to patients without chronic disease was found to be statistically significantly higher. When evaluated according to lactose intolerance after drinking milk, the distribution of the severity of the cases of abdominal pain, diarrhea, gas passing, stomach bloating, cramping and nausea show statistically significant difference. When the patients with and without lactose intolerance were compared, monthly calorie, lactose and calcium values from ayran and cheese were found to be statistically significantly lower in patients with lactose intolerance. It was seen that most of the students who experienced symptoms of lactose intolerance were not diagnosed and it was seen that the society should be made aware of this issue.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81809785","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}
Pub Date : 2020-01-01DOI: 10.26502/jfsnr.2642-11000037
Oladapo Sinmiat Abiodun, A. F. Akinsola, Adebolu Tt, Ojokoh Ao
Fruit juices values are reduced during the storage, its effect is of great concern to the consumer as well as to the economy of our great nation. Effects of leaf extract Ocimum gratissimum and citric acid on the proximate and sensory properties of stored at 30 ± 2°C pineapple juice was investigated using standard techniques. The extracted juice was divided into two-part, one part was treated with leaf extract O. gratissimum ranged from 5% - 40% while; the second part was treated with citric acid ranged from 0.2% - 0.5% and untreated one served as control. They were stored 10 days at ambient temperature. The results obtained revealed the concentration 40% leaf extract and 0.5% citric acid were able to stabilize the nutritional qualities during the storage. The moisture content for the best leaf extract at 40% concentration ranged from 77.95 ± 0.08% - 78.34 ± 0.05% while citric acid (0.5%) moisture effect ranged from 85.42 0.00% - 85.72 ± 0.06% and the untreated moisture content ranged from 85.42 ± 0.02% to 93.19 ± 0.00%. The ash content of leaf extract and citric acid-treated pineapple ranged from 1.10 ± 0.01% - 1.11 ± 0.01% and 0.30 ± 0.00% - 0.32 ± 0.00% while untreated juice ranged from 0.17 ± 0.00% to 0.32 ± 0.00%. The protein content of leaf extract and citric acid-treated pineapple ranged from 2.24 ± 0.01% - 2.29 ± 0.01% and 1.07 ± 0.01% - 1.08 ± 0.01% while untreated juice ranged from 0.95 ± 0.00% to 1.09 ± 0.00%. The carbohydrate content of leaf extract and citric acid-treated pineapple ranged 15.38 ± 0.00% - 15.46 ± 0.00% and 11.81 ± 0.00% - 11.95 ± 0.00% while untreated juice ranged from 5.10 ± 0.01% to 11.94 ± 0.00%. The fibre content of leaf extract and citric acid-treated pineapple ranged 2.41 ± 0.00% - 2.43 ± 0.01% and 0.95 ± 0.01% - 1.03 ± 0.01% while untreated juice ranged from 0.99 ± 0.01% to 1.03 ± 0.01%. The fat content of leaf extract and citric acid-treated pineapple ranged 0.51 ± 0.01% - 0.61 ± 0.00% and 0.11 ± 0.00% - 0.20 ± 0.01% while untreated juice ranged from 0.82 ± 0.00% to 0.20 ± 0.01%. Ocimum gratissimum (40% w/v) leaf extract was the best to increase and stabilize the nutrients in pineapple juice than 0.5% citric acid. The panelists rated pineapple juice treated with O. gratissimum leaf extract (40%) the best in colour and general acceptability and slightly affected the taste and flavour while 0.5% citric acid concentration best in flavour and taste evaluated.
{"title":"Effects of Ocimum gratissimum and Citric Acid on the Nutritive and Sensory Qualities of Stored Pineapple Juice","authors":"Oladapo Sinmiat Abiodun, A. F. Akinsola, Adebolu Tt, Ojokoh Ao","doi":"10.26502/jfsnr.2642-11000037","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000037","url":null,"abstract":"Fruit juices values are reduced during the storage, its effect is of great concern to the consumer as well as to the economy of our great nation. Effects of leaf extract Ocimum gratissimum and citric acid on the proximate and sensory properties of stored at 30 ± 2°C pineapple juice was investigated using standard techniques. The extracted juice was divided into two-part, one part was treated with leaf extract O. gratissimum ranged from 5% - 40% while; the second part was treated with citric acid ranged from 0.2% - 0.5% and untreated one served as control. They were stored 10 days at ambient temperature. The results obtained revealed the concentration 40% leaf extract and 0.5% citric acid were able to stabilize the nutritional qualities during the storage. The moisture content for the best leaf extract at 40% concentration ranged from 77.95 ± 0.08% - 78.34 ± 0.05% while citric acid (0.5%) moisture effect ranged from 85.42 0.00% - 85.72 ± 0.06% and the untreated moisture content ranged from 85.42 ± 0.02% to 93.19 ± 0.00%. The ash content of leaf extract and citric acid-treated pineapple ranged from 1.10 ± 0.01% - 1.11 ± 0.01% and 0.30 ± 0.00% - 0.32 ± 0.00% while untreated juice ranged from 0.17 ± 0.00% to 0.32 ± 0.00%. The protein content of leaf extract and citric acid-treated pineapple ranged from 2.24 ± 0.01% - 2.29 ± 0.01% and 1.07 ± 0.01% - 1.08 ± 0.01% while untreated juice ranged from 0.95 ± 0.00% to 1.09 ± 0.00%. The carbohydrate content of leaf extract and citric acid-treated pineapple ranged 15.38 ± 0.00% - 15.46 ± 0.00% and 11.81 ± 0.00% - 11.95 ± 0.00% while untreated juice ranged from 5.10 ± 0.01% to 11.94 ± 0.00%. The fibre content of leaf extract and citric acid-treated pineapple ranged 2.41 ± 0.00% - 2.43 ± 0.01% and 0.95 ± 0.01% - 1.03 ± 0.01% while untreated juice ranged from 0.99 ± 0.01% to 1.03 ± 0.01%. The fat content of leaf extract and citric acid-treated pineapple ranged 0.51 ± 0.01% - 0.61 ± 0.00% and 0.11 ± 0.00% - 0.20 ± 0.01% while untreated juice ranged from 0.82 ± 0.00% to 0.20 ± 0.01%. Ocimum gratissimum (40% w/v) leaf extract was the best to increase and stabilize the nutrients in pineapple juice than 0.5% citric acid. The panelists rated pineapple juice treated with O. gratissimum leaf extract (40%) the best in colour and general acceptability and slightly affected the taste and flavour while 0.5% citric acid concentration best in flavour and taste evaluated.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80826937","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}
Pub Date : 2019-01-01Epub Date: 2019-09-20DOI: 10.26502/jfsnr.2642-11000022
Alaina P Vidmar, Michael I Goran, Jennifer K Raymond
Background: Time Limited Eating (TLE) is an effective strategy for management of obesity in adults, but there is a paucity of data that have examined its use in the clinical management of children with obesity. A TLE approach involves interspersing normal daily caloric intake with periods of prolonged calorie restriction several times per week. TLE may actually be more feasible, non-stigmatizing, flexible and effective in children, especially for adolescents, compared to alternatives like daily caloric or macronutrient restriction. This is because TLE removes the need for intensive counting of daily calorie intake or macronutrient content and focuses on a straightforward task of consuming food during a pre-specified time period. Also it avoids periods of extended caloric restriction which may interfere with growth and/or risk evoking development of eating behaviors. This case series describes four patients who trialed a TLE approach in a clinical weight management clinic and describes BMI reduction at 4 months.
Case presentation: To date, 4 patients, ages 5-15, with varying underlying pathologies (i.e. Bardet Biedl Syndrome (BBS), previously healthy, craniopharyngioma and epilepsy) have tried a TLE type approach (16-hour fast/8-hour feed for 3-5 days per week) for 4 months and have demonstrated an average decrease in their BMI z-score compared to baseline of -0.24 SD. Patients and their families reported high degrees of satisfaction with this dietary approach.
Conclusions: Families were very satisfied with the TLE intervention and reported it was feasible, flexible and sustainable to implement in a real life setting and associated with decreased zBMI. Further investigation is required to determine if this approach is effective in both the short and long term as a weight management technique.
{"title":"Time-Limited Eating in Pediatric Patients with Obesity: A Case Series.","authors":"Alaina P Vidmar, Michael I Goran, Jennifer K Raymond","doi":"10.26502/jfsnr.2642-11000022","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000022","url":null,"abstract":"<p><strong>Background: </strong>Time Limited Eating (TLE) is an effective strategy for management of obesity in adults, but there is a paucity of data that have examined its use in the clinical management of children with obesity. A TLE approach involves interspersing normal daily caloric intake with periods of prolonged calorie restriction several times per week. TLE may actually be more feasible, non-stigmatizing, flexible and effective in children, especially for adolescents, compared to alternatives like daily caloric or macronutrient restriction. This is because TLE removes the need for intensive counting of daily calorie intake or macronutrient content and focuses on a straightforward task of consuming food during a pre-specified time period. Also it avoids periods of extended caloric restriction which may interfere with growth and/or risk evoking development of eating behaviors. This case series describes four patients who trialed a TLE approach in a clinical weight management clinic and describes BMI reduction at 4 months.</p><p><strong>Case presentation: </strong>To date, 4 patients, ages 5-15, with varying underlying pathologies (i.e. Bardet Biedl Syndrome (BBS), previously healthy, craniopharyngioma and epilepsy) have tried a TLE type approach (16-hour fast/8-hour feed for 3-5 days per week) for 4 months and have demonstrated an average decrease in their BMI z-score compared to baseline of -0.24 SD. Patients and their families reported high degrees of satisfaction with this dietary approach.</p><p><strong>Conclusions: </strong>Families were very satisfied with the TLE intervention and reported it was feasible, flexible and sustainable to implement in a real life setting and associated with decreased zBMI. Further investigation is required to determine if this approach is effective in both the short and long term as a weight management technique.</p>","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"2 3","pages":"236-244"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7243444/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37978125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000026
Nwamarah Joy Ugo, Adesanmi Raymond Ade, Asogwa Tochi Joy
Received: 29 August 2019; Accepted: 16 September 2019; Published: 30 September 2019 Abstract Background of Study: Consuming diets rich in fruits and vegetables were associated with the prevention and treatment of at least four of the leading causes of death in the developing countries. Vegetables are excellent sources of complex carbohydrates, dietary fibre, and several vitamins, minerals and photochemical which have a unique protective effect on health.
{"title":"Nutrient Composition of Carica Papaya Leaves Extracts","authors":"Nwamarah Joy Ugo, Adesanmi Raymond Ade, Asogwa Tochi Joy","doi":"10.26502/jfsnr.2642-11000026","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000026","url":null,"abstract":"Received: 29 August 2019; Accepted: 16 September 2019; Published: 30 September 2019 Abstract Background of Study: Consuming diets rich in fruits and vegetables were associated with the prevention and treatment of at least four of the leading causes of death in the developing countries. Vegetables are excellent sources of complex carbohydrates, dietary fibre, and several vitamins, minerals and photochemical which have a unique protective effect on health.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72964121","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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