JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2017 | Volume:12 | Issue:3|Papers Count:18

Background and Objectives: Pregnancy is the most significant stage of a woman's life which is accompanied with increased nutritional needs. This study aims to determine the effect of training program on the base of social cognitive theory constructs in order to improve nutritional behavior among pregnant women.Materials & Methods: This quasi-experimental study was conducted on 96 pregnant women in three zones of Tabriz city in 2015. In every zone, one health center was randomly assigned as intervention group and the other as control group (n=48 per group). Training program was applied on intervention groups for two months. Data were collected using a self-administered questionnaire with items on the social cognitive theory constructs and nutritional behavior questionnaire which was completed before and two months after intervention. Data was analyzed through SPSS-20 software by using independent t-test, paired t-test, chi-square, McNemar and fisher exact test.Results: Results showed that scores of knowledge, outcome expectancy, expectations, self-efficacy, social support, self–regulations, reciprocal determinism and nutritional behaviors were increased significantly in the experimental group (P<0.001). Also, means of intake scores of folic acid, iron, multivitamins, and the number of daily servings of bread and cereals, dairy products, fruits and vegetables were significantly higher in the experimental group rather than the control group after intervention (P<0.001).Conclusion: Implementation of educational intervention based on Social Cognitive Theory structures can be an effective role in modifying pregnant mothers' nutritional behavior.

Patients due to tube feeding which can expose them to returning gastric contents and respiratory aspiration. This study is conducted to determine the effect of fenugreek seeds on residual gastric volume and respiratory aspiration of patients with mechanical ventilation.Materials & Methods: In this double-blind randomized controlled clinical trial with before and after design, 60 mechanically ventilated patients hospitalized in ICUs were divided into intervention and control groups. Intervention group (30 patients) and control group (n=30) after matching for sex, age, disease status and medications. Intervention group received 3 mg fenugreek seeds twice a day for 5 days and the control group received only the routine treatment.Respiratory aspiration and gastric residual volumes of admission and during the five days were measured. Data analysis was performed using cocran test and repeated measures was done with Anova, also the significance level of 0.05Result: There was a significant difference between the fenugreek group and the control group in the first admission (p=0.00). The mean and standard deviation of the residual volume increased in the control group compared with receiving Fenugreek seeds, which was significant (p=0.00). There was a trend toward a decrease in respiratory aspiration in the fenugreek group (3.3% vs.33.3%, p=0.005). Rat mortality was no significant difference in the 2 groups.Conclusions: Results showed that gastric feed with fenugreek seeds might reduce residua gastric volume and help reduce the incidence of respiratory aspirationin patients with mechanical ventilation.

Background and Objectives: There is evidence of the role of certain nutrients as risk factors for frailty. We have -examined the association between dietary patterns and frailty in a sample of the Qazvin elderly population.Materials & Methods: This study was conducted in 250 randomly elderly people, retired from governmental organizations, aged 60-75 years. Moderate frailty was defined as meeting 2-3 of the following 5 item criteria: 1) slow walking, 2) muscular weakness, 3) exhaustion, 4) low physical activity and 5) unintentional weight loss. Informed consent forms were completed by the participants personally, and also two questionnaires; including; general questionnaire and; food frequency questionnaire (FFQ); were completed for each participants by a trained dietitian.Weights and heights were measured. logistic regression was performed to measure the effect of adherence to each dietary pattern on the odds of frailty syndrome.Results: Using factor analysis, two main dietary patterns were used most often by the study population: healthy pattern and unhealthy pattern account for about 22.3% of the total variation in the food diversity population. We compared the chance of frailty in different quartiles of the pattern. The risk for the syndrome in the highest quartile of healthy dietary pattern was significantly less than the lowest quartile of healthy dietary pattern in both the raw model and after adjusting for confounding variables. The risk of metabolic syndrome in the highest quartile of healthy dietary pattern was 80% lower than the first quarter of healthy dietary pattern. No significant difference in the quartile of the unhealthy pattern was found.Conclusion: This study shows that using healthy dietary patterns; reduce the chance of frailty syndrome.

Background and Objectives: TV commercials are mentioned as factors influencing food choice of children. In the current study content of food commercial messages during children's program in two TV channels of Islamic Republic of Iran Broadcasting (I.R.I.B.) were analyzed. At the same time, any relationship between recalling food commercial messages with an interest in consumption of the same food products was investigated by an experimental study with primary school children, as well.Materials & Methods: The study was conducted in two phases simultaneously. In the first part 73.5 and 35 hours of TV children's program of channels II and Education were recorded for a week (May 6th to 12th, 2015), respectively.Then the content of recorded commercial messages was analyzed based on a predetermined procedure. In the second part, 403 students (50% girls) in grades fourth, fifth and sixth from four state primary school in Shirvan took part in a cross-sectional study and answered to the questions including duration of TV viewing, names of remembered TV food commercials, definition of desired TV food commercials and whether they like to consume the related food products via a self-administered questionnaire.Results: Part I: TV food commercial messages in view of frequency and duration ranked the fifth and the sixth, respectively. Snacks (fruit leather and plum paste) were the most frequent (75%) broadcast commercials. "Superiority over other food products" (47.4%) was the most frequent message used to promote sale of a food product. "High quality / accuracy in the preparation" (28.3%), "novelty" (21%) and "stimulating thirst and hunger" (15%) were the most frequent appeals of food commercials for stimulation of the audience for purchasing, respectively. Part II: More than half (62.5%) of the recalled food commercials were desired by the students (P<0.05). The relationship between remembering a food commercials with the consumption of the same food product (12.5% of total) were significant (P<0.05).Conclusion: Despite the dramatic decline in television food commercials compared to previous studies, the nutritional value of food commercials was still low. In addition, in some cases there was a significant relationship between remembering commercial message with interest in or consumption of the same food products. This study provides policy makers and officials with evidence to make effective decisions on food commercials directed at children.

Background and Objectives: Celiac disease (CD) is a digestive disease that causes intestinal inflammation and impaired absorption of nutrients by the villi of the small intestine. Patients with CD, cannot tolerate a specific protein called gluten and this protein is found in wheat, barley and rye. Therefore, this patients need to eat gluten-free food and bread. The aim of this study was determining the effect of hydroxy propyl methyl cellulose and sodium stearyl lactilate on dough rheology and baking properties of gluten free bread derived from corn and chestnut flour.Materials & Methods: In this interventional study, the effect of Hydrox ypropyl methyl cellulose gum at three levels of 1.5%, 2.5% and 3.5% and emulsifier sodium stearoyl lactylate at two levels of 0.1%, 0.3% were examined. Formulation of bread was formed from corn flour (70 %) or Chestnut flour (30 %), Yeast, egg, milk powder and salt. The influence of Gum and emulsifier on bread quality and its characteristics were evaluated through the puncture test and the moisture content after 1, 24 and 48 hours after baking time and sensory test after 1 hour were investigated.Results: Results of the puncture test showed that the addition of gum at level 2.5 % and emulsifier at level 0.3 % increased the quality and delayed staling of bread compared to the control bread. The evaluation of moisture content demonstrated that adding the gum reduced the moisture loss percentage at 1, 24 and 48 hours after the baking. Also, the sensory evaluation test showed that the bread containing 2.5 % gum and 0.3 % emulsifier had the best quality and results.Conclusion: Therefore it is recommended to add 2.5% of gum and 0.3% of emulsifier to improve the quality of gluten free breads.

Background and Objectives: In recent years, microwave heating has been increasingly popular all over the world due to the unique characteristics of microwave energy, that can be used as a suitable heat treatment. This trend also seems to be associated with increased awareness about the advantages of nutritious and healthy foods as well as functionalities of certain phytochemicals in diets, which may act as neutraceuticals. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients, dietary antioxidant phenols and carotenoids. The aim of this study is evaluate and explain a suitable method for production functional foods and extraction of phenolic compounds and antioxidant for Specific goals.Materials and Methods: Grapefruit juice was concentrated to achieve the final brix 42o by two different heating methods, including conventional heating and microwave heating, at various operational pressures (7, 36, and 100 kPa).The effects of each method on total phenolic content (Folin Ciocalteo Colorimetry method), anti-oxidant activity (DPPH method) and browning index (Hunter parameters) were investigated.Result: The study shows significant difference created by the microwave in the content of total phenolic compounds, anti-oxidant activity and color concentrates compared to rotary evaporator, at a confidence level of % 5 (05.0=a).Conclusion: The results showed that microwave method can be used as an appropriate method to be used in functional foods production and extraction of phytochemicals.

Background and Objectives: To date several studies are done in the field of oil reduction in fried products due to the consumer demand for low fat foods. Also the role of hydrocolloids in oil reduction has been demonstrated.Materials & Methods: In this research the effect of different concentration of aloe vera gel (0, 3 and 5% W/V) and NaCl (0 and 1%) on the oil uptake and sensory properties (oil uptake, moisture content, frying efficiency, flavor and color) of fried chicken meat were investigated.Results: Results showed that the amounts of water loss and oil uptake during frying were reduced with increasing the aloe vera gel concentration. Also addition of NaCl in aloe vera gel improved water retention in fried samples. The sensory evaluation results showed that increasing the concentration of aloe vera gel improved different sensory attributes such as texture, taste and flavor of fried samples while color and appearance score were decreased (p>0.05).Conclusion: This study showed that application of aloe vera gel led to production of low fat fried foods without adverse effects on sensory attributes of final products.

Background and Objectives: Biscuit is one of the most consumed confectionary products from cereal due to the long shelf life and special textural properties. Despite the extensive researches which demonstrate the role of high molecular weight glutenin subunits elements on the quality of flour, So far, there are no studies identifying the impact of this subunit on the qualitative attributes of confectionary products. In the present research, the effect of glutenin subunits with high molecular weight in 10 wheat cultivars on the quality characteristics of biscuit has been studied.Materials & Methods: In present research, 10 genotypes of wheat were obtained from Agriculture Research Center and Natural Resources of Isfahan and high molecular weight glutenin subunits were separated and fractioned using SDS – PAGE. Profitable flour was prepared and used for biscuit production. Several qualitative parameters such as brittleness, dimensions and density of products were evaluated and their relations to high molecular weight glutenin were investigated.Results: Glu-B1 has the highest effect on qualitative characteristics of biscuit in high molecular weight loci. The presence of 1, 5+10, 2+12 subunits have negative effect on surface biscuit area. In addition, the presence of 17+18 and 14+15 allele have significant positive and negative impacts on biscuit stiffness respectively.18+17 allelic gene has an important effect on maximum resistance and 8+7 and 16+13 were also effective on thickness of product. In the Glu-A1, the influence of allele 1 on density and allele 2* on thickness and in the Glu-D1, the impact of 10+5 allele on density of product were important.Conclusion: HMW-GS subunits affect the textural quality of biscuit. Therefore, studying these effects and also having the knowledge of profitable wheat varieties and molecular weight glutenin subunits of parents and selecting parents with desired subunits for wheat breading can be advantageous for improving and controlling the qualitative properties of products and help in producing products with desired qualities.

Background and Objectives: Iran is considered as one of the most important suppliers of date all over the word. Since date is a rich source of polyphenolic compounds, the aim of this study is to investigation of the antioxidant and antifungal properties of dates pulp and its methanolic extract.Materials & Methods: Methanolic extract of date pulp was extracted by Soxhlet and evaluated by colorimetric method. In addition, antioxidant properties of the extracts were measured by DPPH radical scavenging method. The effect of different levels of date extract and pulp on acidic, peroxide and thiobarbituric acid values of sunflower oil during 15 days of storage at 70oC were investigated. Antifungal effect of date extract and pulp againstAspergillus nigerwas evaluated according to the disc diffusion method.Results: Total phenolic (mg gallic acid/ 100 g sample) and flavonoid (mg catechin/100 g sample) compounds of extract and pulp were 414.72, 304.18, 28.62 and 20.72, respectively. DPPH radical scavenging activity of TBHQ, date pulp and extract showed the results as follows: TBHQ date extract date pulp. Based on the results, addition of date pulp and its extract decreased peroxide and TBA values of sunflower oil compared to the control sample. The results of antifungal test indicated antifungal effects of date extract against Aspergillus niger.Conclusion: According to the obtained results, date pulp and its extract can be introduced as a cost-effective source of antioxidant as well as antifungal compound in food technology.

Background and Objectives: Non-aseptic fermentation ecosystems such as sourdough are the best substrate for lactic acid bacteria (LAB) with antimicrobial properties. This study was carried out to evaluate the antimicrobial properties of a dominant isolated LAB from whole barley sourdough against some food borne pathogens.Materials & Methods: In this experimental study after molecular identification of LAB isolate, the antimicrobial properties of the isolate and it’s cell free culture filtrate (CCF) as native and neutralized CCF, obtained from logarithmic and stationary phases were investigated. For this purpose, disc diffusion and microdilution (antibacterial) and also overlay and agar spore spot (antifungal) methods were used. Results were compared by the one way analysis of variance.Results: Sequencing results of PCR products lead to identification of Pediococcus stilesii as LAB isolate from barley sourdough. Results of investigating the antibacterial activities indicated that the highest antagonistic effect of the isolate and it’s native CCF obtained from the logarithmic phase were observed against Bacillus subtilis in comparison to other indicator bacteria (p<0.05). Furthermore, P. stilesii and it’s CCF had proper antifungal effects on Aspergillus flavus and Aspergillus niger.Conclusion: Based on the results of this study, it is possible to use from the P.stilesii and it’s CCF as bio preservative for controlling some microbial indicators in food and medical technologies.

Background and Objectives: Bioactive peptides in the protein hydrolysate lead to high antioxidant activity of these proteins. Food waste can be used as a potential material for the production of bioactive peptides. The aim of this study was to produce protein hydrolysate of yellowfin tuna viscera in optimal conditions and analyze its antioxidant activity.Materials & Methods: After performing the preparation of viscera yellowfin tuna to optimize the production of protein hydrolysates with an emphasis on the antioxidant properties using response surface method based on central composite design. Four factors (pH, temperature, reaction time and enzyme to substrate ratio) were used for optimization. Peptide chain length and antioxidant properties (measured by free radical scavenging activity and reducing power assay test) of hydrolyzed protein were measured.Results: The impact of each variable (pH, temperature, reaction time and ratio of enzyme to substrate) on the amount of antioxidant properties and peptide chain length was significant (p<0.05). However, there was no direct correlation between the two parameters. The high correlation coefficient 982.0 (antioxidant properties) and 967.0 (peptide chain length) showed a good ability to be a model to predict reaction conditions. According to the results, the optimum treatment for free radical scavenging activity DPPH was 43.81 (mmol Trolox equivalents TE/g), FRAP 1.0 (Absorbance at 700 nm) and peptide chain length was 98.2 (Run 10).Conclusion: The most important role in regards to the antioxidant activity, are the inherent properties of protein hydrolysates.

Background and Objectives: Problemsof poor organoleptic and physicalproperties of low fat cheese suggest the use of some hydrocolloids in providing the desirable qualities of these types of cheeses.To improve the characteristics of low fat cheese, several studies have been used polysaccharides as fat replacers.In this study, for improving the characteristics of low fat Iranian white cheese, gum tragacanth (Astragalus Parrowianus) was added to the low fat cheese milk in two level (0.05 and 0.1% (w/w).Materials and Methods: Changes in physicochemical, textural, sensory and microstructural properties of cheese samples in day 1 and 60 of ripening time were evaluated and a comparison between cheese samples containing gum and blank samples (full fat and low fat cheeses) was carried out. For better investigation of interactions between protein and polysaccharide in cheese matrix, FTIR method was used.Results: Addition of gum tragacanth into low fat cheese matrix resulted in a better texture and structure and could relatively imitate the full fat cheese characteristics. Incorporation of this gum caused some changes in FTIR spectra of low fat cheese. Ripening time also influenced the FTIR spectra of cheese samples.Conclusion: Incorporation of gum tragacanth into low fat Iranian white cheese, can improve its textural, sensorial and microstructural characteristics. FTIR can be a proper instrument for precise studying of protein matrix of cheeses.

Background and Objectives: Aloe Vera is native to tropical and subtropical regions and considering the combined assets of its active constituents, as a plant has long been used to treat various diseases. In this study the effect of different concentrations of Aloe Vera Gel on qualitative characteristics and viability of probiotic bacteria in Dough was studied.Materials & Methods: Different percentages of Aloe Vera Gel (0, 5, 10, 15 and 20 percent) were added to probiotic Dough and was placed in refrigerator. The relevant test was carried out in three cycles of 10 days on the dough. Sensory evaluation was carried out one day after production and again after twenty-eight days following production by a team of 10 trained raters in terms of sensory properties (color, odor, flavor, texture and taste). Serum Separation of samples were measured. Probiotics counting was done on MRS agar medium. Rheological tests were done a day after preparation at 2.0±10o C using a Rheometer with concentric cylinder geometry.Results: Increasing the percentage of Aloe Vera Gel had no significant effect on odor and color, but the texture and overall acceptability was significantly affected. It also reduced serum separation percentage. The number of living cells of probiotic bacteria in all samples significantly decreased with time. Generally, concentrations of 10% Aloe Vera had the highest survival rate of probiotic bacteria in all storage times and at the end of storage contained 3.1±0.3´107 CFU / ml Lactobacillus acidophilus and the 1.2±0.2´107 CFU/ml Bifidobacterium animalis. Viscosity decreased with increasing shear rate, which was evident in samples containing 10 and 20 percent aloe vera Gel compared to control and other samples containing gel.Conclusion: According to the results of different concentrations of Aloe Vera on qualitative and sensory properties of probiotic Dough, 10% concentration was chosen as the most suitable concentration.