This document describes a study that evaluated commercial dried soups and reformulated dried soups with healthier ingredients. Sensory and chemical analyses were conducted. 50 participants evaluated the soups on sensory attributes. Results showed that commercial soups had higher fat, sodium, and trans fats, while reformulated soups had lower levels and increased nutrients. Sensory evaluation found that males significantly preferred the appearance, color, flavor, and overall acceptability of the reformulated soups. The study aimed to reformulate 6 commercial soups to improve their nutritional profile and meet consumer preferences for healthier options.
Eriocheir sinensis is an important aquaculture animal in China. In order to compare the effects of feeding chilled fish and feed on the flavor of Chinese mitten crab, this experiment compared the volatile flavor substances, sensory evaluation and the differences of amino acids (AA), fatty acids (FA) and nucleotides. As a result, the sweet taste, fresh taste and grass flavor of Chinese chelate crab in the feed group were significantly higher than those in the ice fish group (P<0.05). The fishy smell of the feed group was significantly lower than that of the ice fish group (P<0.05). Amino acids in feed group and chilled fish group were not significantly different. Only 5'-adenosyl monophosphate (AMP) was found to be significantly different between the two groups (P<0.05), and the AMP content in feed group was significantly higher than that in ice fish group. The fatty acid composition of feed group and chilled fish group varied greatly. compared with the chilled fish group, saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) in feed group decreased significantly (P<0.05), while high unsaturated fatty acids (PUFAs) increased significantly (P<0.05). Gas chromatography-mass spectrometry (GC-MS) was used to study volatile small molecules in muscle difference, compared with the ice fish group, the content of aldehydes in the feed group increased significantly (P<0.05), and the content of ketones and nitrogen compounds decreased significantly (P<0.05). The enzyme (lipoxygenase) that catalyzes the formation of aldehydes from polyunsaturated fatty acids was further analyzed. Compared with the ice fish group, the expression of LOX 5 genes and proteins and LOX enzyme activity in the feed group were significantly increased (P<0.05).
Eriocheir sinensis is an important aquaculture animal in China. In order to compare the effects of feeding chilled fish and feed on the flavor of Chinese mitten crab, this experiment compared the volatile flavor substances, sensory evaluation and the differences of amino acids (AA), fatty acids (FA) and nucleotides. As a result, the sweet taste, fresh taste and grass flavor of Chinese chelate crab in the feed group were significantly higher than those in the ice fish group (P<0.05). The fishy smell of the feed group was significantly lower than that of the ice fish group (P<0.05). Amino acids in feed group and chilled fish group were not significantly different. Only 5'-adenosyl monophosphate (AMP) was found to be significantly different between the two groups (P<0.05), and the AMP content in feed group was significantly higher than that in ice fish group. The fatty acid composition of feed group and chilled fish group varied greatly. compared with the chilled fish group, saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) in feed group decreased significantly (P<0.05), while high unsaturated fatty acids (PUFAs) increased significantly (P<0.05). Gas chromatography-mass spectrometry (GC-MS) was used to study volatile small molecules in muscle difference, compared with the ice fish group, the content of aldehydes in the feed group increased significantly (P<0.05), and the content of ketones and nitrogen compounds decreased significantly (P<0.05). The enzyme (lipoxygenase) that catalyzes the formation of aldehydes from polyunsaturated fatty acids was further analyzed. Compared with the ice fish group, the expression of LOX 5 genes and proteins and LOX enzyme activity in the feed group were significantly increased (P<0.05).
Pasta, noodles, vermicelli, macaroni and spaghetti formulation balancing nutr...FoodresearchLab
Pasta… Noodles… Macaroni… Spaghetti… the very names themselves gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary and cheese that go into making them. It is considered a staple food in a lot of countries around the world.
1. Nutritional Composition
2.Sensory parameters
3. Extrusion Technology
4. Usage of food Industry by Products
To Read More : https://bit.ly/3ppBE3T
Antonelli K, DeBrota M, Durgham T, Kress N, Miller B, Zhang Q - Synthetic Foo...Michael DeBrota
This project was completed as part of Miami University's CHM491Q Chemistry in Societal Issues capstone course toward partial completion of my Bachelor of Science degree in Biochemistry (Oxford, OH, May 2020).
Title:
Synthetic Food Additives: Chemistry, Health Effects, and the Societal Dilemma
Authors:
Kayleigh Antonelli, Michael DeBrota, Tony Durgham, Nicholas Kress, Bryce Miller, Qingxin Zhang
Advisor:
Dr. Michael A. Kennedy, Department of Chemistry and Biochemistry, Miami University
Abstract:
Have you ever been puzzled by complex-sounding ingredients on your food label, wondering why they are used and what they do? Synthetic additives are ubiquitous in today's commercial food products, and their definitions, uses, and regulations are surprisingly complex.
Today, many categories of synthetic additives exist, designed to improve food's characteristics or manufacturing processes. Various principles of chemistry underlie the functioning of these additives, and each possesses a unique and specific function.
Certain additives have been subject to public scrutiny due to suspected negative health effects arising from their consumption. Moreover, the use of additives presents an additional challenge in that the accessibility to healthy alternatives, especially for individuals with low socioeconomic status, is hindered by the widespread availability of cheap, highly processed foods.
Here, we present a summary of information gathered from recent studies, journal publications, and reference sources, with the intent of providing a general overview on synthetic food additives. To this end, we examine their history and definitions, the chemical basis of their function with special focus on three commonly used additives, concerns and benefits surrounding their use, and potential strategies for mitigating these concerns.
Effect of Basil Seed Gum and Tracaganth Gum as Fat Replacers on Physicochemic...inventionjournals
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
ANTIOXIDANT ACTIVITY AND HEPATOPROTECTIVE EFFECTOF POMEGRANATE PEEL AND WHEY...Anurag Raghuvanshi
The antioxidant activity of pomegranate peel powder (PPP) and whey powder (WP) was evaluated, their hepatoprotective effect of each alone or in combination (PPWP) at equal levels was also evaluated in Wistar rats against carbon tetrachloride (CCL4) induced liver injury.
The hepatoprotective activity was assessed using various biochemical parameters and histopathological studies.
Spray-dried plasma from porcine blood in diets for Atlantic salmon parrsInternational Aquafeed
Since the late 1970s, Atlantic salmon aquaculture has grown into a global industry that annually produces over 1.4 million tonnes of salmon with an estimated value of US$7,812 million according to 2012 FAO statistics. The growth of salmon aquaculture has been accompanied by a continuous improvement in feed formulation and technology to maximize growth and survival of salmon at different stages of development. The search for new and alternative feed ingredients and formulations continues in order to ensure sustainability of this industry.
Nutrients retention in functional beef burgers with especial emphasis on lipi...eSAT Journals
Abstract The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil –healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids to characterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking agent improved retention of water and fat in the matrix. The higher concentration of additive the higher the protein and total fat retention. Respect to fatty acid profile in samples incorporated with 5g/kg, 10g/kg of DSS the loss of fat –specially saturated fatty acids (SFA) - improved the ratio between polyunsaturated fatty acids (PUFA) and SFA. Also analyses of atherogenic and thrombogenic indices indicate that 10g/kg DSS presents the lower values for these parameters. Multivariate analysis shown that fatty acid descriptors with more contribution to variability of total data were miristic, palmitic, linoleic and linolenic fatty acid. Keywords: Healthier burgers, Fatty acids, Nutrient retention, Multivariate analysis
Pasta, noodles, vermicelli, macaroni and spaghetti formulation balancing nutr...FoodresearchLab
Pasta… Noodles… Macaroni… Spaghetti… the very names themselves gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary and cheese that go into making them. It is considered a staple food in a lot of countries around the world.
1. Nutritional Composition
2.Sensory parameters
3. Extrusion Technology
4. Usage of food Industry by Products
To Read More : https://bit.ly/3ppBE3T
Antonelli K, DeBrota M, Durgham T, Kress N, Miller B, Zhang Q - Synthetic Foo...Michael DeBrota
This project was completed as part of Miami University's CHM491Q Chemistry in Societal Issues capstone course toward partial completion of my Bachelor of Science degree in Biochemistry (Oxford, OH, May 2020).
Title:
Synthetic Food Additives: Chemistry, Health Effects, and the Societal Dilemma
Authors:
Kayleigh Antonelli, Michael DeBrota, Tony Durgham, Nicholas Kress, Bryce Miller, Qingxin Zhang
Advisor:
Dr. Michael A. Kennedy, Department of Chemistry and Biochemistry, Miami University
Abstract:
Have you ever been puzzled by complex-sounding ingredients on your food label, wondering why they are used and what they do? Synthetic additives are ubiquitous in today's commercial food products, and their definitions, uses, and regulations are surprisingly complex.
Today, many categories of synthetic additives exist, designed to improve food's characteristics or manufacturing processes. Various principles of chemistry underlie the functioning of these additives, and each possesses a unique and specific function.
Certain additives have been subject to public scrutiny due to suspected negative health effects arising from their consumption. Moreover, the use of additives presents an additional challenge in that the accessibility to healthy alternatives, especially for individuals with low socioeconomic status, is hindered by the widespread availability of cheap, highly processed foods.
Here, we present a summary of information gathered from recent studies, journal publications, and reference sources, with the intent of providing a general overview on synthetic food additives. To this end, we examine their history and definitions, the chemical basis of their function with special focus on three commonly used additives, concerns and benefits surrounding their use, and potential strategies for mitigating these concerns.
Effect of Basil Seed Gum and Tracaganth Gum as Fat Replacers on Physicochemic...inventionjournals
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
ANTIOXIDANT ACTIVITY AND HEPATOPROTECTIVE EFFECTOF POMEGRANATE PEEL AND WHEY...Anurag Raghuvanshi
The antioxidant activity of pomegranate peel powder (PPP) and whey powder (WP) was evaluated, their hepatoprotective effect of each alone or in combination (PPWP) at equal levels was also evaluated in Wistar rats against carbon tetrachloride (CCL4) induced liver injury.
The hepatoprotective activity was assessed using various biochemical parameters and histopathological studies.
Spray-dried plasma from porcine blood in diets for Atlantic salmon parrsInternational Aquafeed
Since the late 1970s, Atlantic salmon aquaculture has grown into a global industry that annually produces over 1.4 million tonnes of salmon with an estimated value of US$7,812 million according to 2012 FAO statistics. The growth of salmon aquaculture has been accompanied by a continuous improvement in feed formulation and technology to maximize growth and survival of salmon at different stages of development. The search for new and alternative feed ingredients and formulations continues in order to ensure sustainability of this industry.
Nutrients retention in functional beef burgers with especial emphasis on lipi...eSAT Journals
Abstract The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil –healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids to characterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking agent improved retention of water and fat in the matrix. The higher concentration of additive the higher the protein and total fat retention. Respect to fatty acid profile in samples incorporated with 5g/kg, 10g/kg of DSS the loss of fat –specially saturated fatty acids (SFA) - improved the ratio between polyunsaturated fatty acids (PUFA) and SFA. Also analyses of atherogenic and thrombogenic indices indicate that 10g/kg DSS presents the lower values for these parameters. Multivariate analysis shown that fatty acid descriptors with more contribution to variability of total data were miristic, palmitic, linoleic and linolenic fatty acid. Keywords: Healthier burgers, Fatty acids, Nutrient retention, Multivariate analysis
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
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4. Abstract
o Commercial dry soups (CDS) were sensory and chemically
evaluated.
o The sensory test included 50 people; male and female
equally divided (25-50y), to identify consumers' acceptability
for the CDS and reformulated dry soups (RDS) on a 9-point
hedonic scale.
o The RDS were simulated to CDS ingredients but with adding
more herbs, fibre, salt replacer, no hydrogenated fats or
flavour enhancers.
5. Abstract
o Results showed that the CDS have higher fat, sodium
(>0.2 g/100g) and total trans fatty acids (TFA) (>0.2 g/100g)
than RDS.
o RDS have zero TFA, reduced total fat, sodium and
increased protein, complex carbohydrates and fibres
compared to CDS.
o Sensory evaluation results indicate that the RDS increased
the liking attributes in males significantly (F = 38.34, P <
0.0001) for appearance, colour, flavour and total
acceptability.
6. Introduction
o The role of the food industry to help consumers to eat
healthy and sustainable food products (Lund, 1989).
o Reformulation would provide a solution that can contribute
to individuals' healthy choices (Rowe et al. 2011).
o Soups are consumed for nutritive benefits and also by
patients whose intake of solids is considerably reduced
due to several pathological reasons.
7. Introduction
o Dry soup mix is a convenient product due to its less
volume and long storage life at ambient temperatures
(Rekha et al. 2010).
o Selection of new food products may be related to
attitudinal behaviours after gaining product information.
o Health benefits of healthy natural soups may change
attitudes toward reformulated soup consumption
(Manickavasagan et al. 2013).
8. o The importance of soups/liquids in a meal to decrease
weight was studied by (Rolls et al. 1999) as they used
water into a meal as a soup and found a decrease of
energy intake among lean women.
o Dry soup could be as a protection from enzymatic and
oxidative spoilage and flavour stability at room
temperature over long periods of time (6-12 months).
o Reformulation of food and drink products would be of
prime nutrition policy importance.
Introduction
9. o It justifies ‘public-private partnerships’ at which
agreements concerning product formulation are made.
o Reformulation that reduces the amount of fat, sugar and
salt, or that increases the amount of dietary fibre, vitamins,
minerals or other bioactive compounds, will improve the
nutrient profile of processed products.
o Reformulation would result in healthier food supplies and
dietary patterns, and help to control and prevent obesity
and chronic non-communicable diseases, as specified
at the General Assembly of the United Nations (Monteiro and
Cannon 2014).
Introduction
10. o The "pro-team for reformulation" have published striking
approximation of reductions in morbidity and mortality from
different diseases that could result from reductions in trans
fats, saturated fats, sugar or salt, in processed products and thus
in food supplies (Aburto et al. 2013; He et al. 2013).
o Reformulation of commercial dried soups, to include healthy
ingredients is a novel approach to reducing salt, fat and trans
fatty acid and increasing marketing of these product category.
o Selection and acceptance of a reformulated, traditional product
depends on many factors, including consistency and sensory
evaluation (Shepherd and Sparks 1989).
o Nestlé, Unilever, Basak are the leaders in Egyptian soup market,
with its Maggi brand (Nestlé) accounting for a 44% value share in
2013.
Introduction
11. Aim of the study
o The aim of this study was to reformulate 6 commercial dry
soups available in the Egyptian market into healthy option
ingredients to improve nutritional profile and sensory
properties to meet mid and higher income consumers.
12. 12
Sources of samples
Preparation of reformulated dry soups
Proximate analysis
Fatty acid analysis
Reformulation of soups
Commercial dried tomato soup with croutons (CTSc)
Reformulated dried tomato soup with croutons (RTSc)
Materials and Methods
12
21. Materials and Methods
Reformulated of chicken soup with corn (RCSc)
Commercial cream of mushroom soup (CCMS)
Reformulated cream of mushroom soup (RCMS)
Acceptance test
Procedure for serving soups to panellists
Scoring of samples
Statistical analysis
26. o The replacement of refined ingredients with freshly
dried soups was important for sensory acceptance.
o Reformulated dry soups with natural herbs and
freshly dried vegetables would have heath benefits
to busy consumers.
Conclusion
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Diabetes often goes undiagnosed because many of it’s symptoms seem so harmless. Early detection and treatment can lower the incidence of complications.
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Untreated Diabetes
People develop type 2 diabetes because the cells in the muscles, liver and fat do not use insulin properly. The pancreas cannot make enough insulin for the body’s needs. As a result, the amount of glucose in the blood increases while the cells are starved of energy.
If the pancreas doesn’t make enough insulin or if insulin is not being properly used, glucose can’t get out of the bloodstream and into your cells.
Glucose builds up in the bloodstream, called “high blood glucose” or “high blood sugar”.
Because your cells are not getting glucose to make energy, you will probably feel tired.
This can be treated with:
Added insulin
Oral medications
Physical activity
Diet
Car and Gasoline Analogy: Just as gasoline is fuel to a car, blood glucose is fuel to the body. If you tried to fuel a car with out removing the gas cap, fuel could not reach the engine and the car could not run. If you continued to pump gas with the cap on, gasoline would spill all over the car, damaging and corroding the paint and tires.
Untreated diabetes is like fueling your body with the gas cap on. Without enough insulin to get the blood glucose to the cells, the cells don’t have the energy they need to function properly and the glucose that builds up in the blood is corrosive to the large and small blood vessels throughout the body, causing damage to organs and tissues.