NATIONAL CONGRESS ON SNACK FOODS | Year:2014 | دوره:1 |Papers Count:6

THIS STUDY WAS DONE TO DETERMINE AROMA COMPOUNDS OF IRANIAN UF CHEESES WHICH HAD BEEN STORED ON DIFFERENT TEMPERATURES AROMA COMPOUNDS WHICH HAD BEEN MEASURED WERE ACETALDEHYDE, ETHANOL, DIACETYL AND ACETOIN. THESE COMPOUNDS WERE MEASURED ON 5TH, 23TH AND 30TH DAYS OF REPENING PERIOD (ACCORDING TO SPME –MASS SPECTROPHOTOMETERY) AFTER THAT SENSORY EVALUATION OF ALL TREATMENTS WAS ALSO DONE ACCORDING TO RANKING SCALING METHOD. EFFECT OF ACETALDEHYDE CONTENT OF ALL TREATMENT WAS SIGNIFICANT (P<0.05). ACETALEDEHYDE CONTENT OF ALL SAMPLES DECREASED DURING REPENING PERIOD (30 DAYS). SAMPLES WHICH HAD BEEN STORED AT 20OC HAD HIGHER ACETALDEHYDE CONTENT THAN OTHER TREATMENTS. BUT ACETALDEHYDE CONTENT OF SAMPLES WHICH HAD BEEN STORED AT 20OC, DECREASED DURING REPENING PERIOD. ETHANOL CONTENT OF ALL TREATMENTS INCREASED DURING RIPENING PERIOD AND WITH DUE ATTENTION TO ETHANOL CONTENT, EFFECT OF BOTH TREATMENTS AND TIME WERE SIGNIFICANT (P<0.05). PARALLEL TO ETHANOL, DIACETYLE ALSO INCREASED DURING RIPENING PERIOD AND WITH DUE ATTENTION TO STATISTICAL ANALYSIS EFFECT OF BOTH TREATMENT AND TIME WERE SIGNIFICANT (P<0.05). ACETOIN CONTENT OF ALL SAMPLES INCREASED DURING RIPENING PERIOD AND SAMPLES WHICH HAD BEEN STORED AT 20OC HAD THE HIGHEST ACETOIN AMONG ALL TREATMENTS AND EFFECT OF TREATMENT AND TIME OF ALL SAMPLES WITH DUE ATTENTION TO ACETOIN CONTENT WERE SIGNIFICANT (P<0.05). SENSORY EVALUATION OF ALL SAMPLES SHOWED THAT TREATMENT WHICH HAD BEEN STORED AT10OC HAD BETTER QUALITY THAN OTHER TREATMENTS ACCORDING TO ABOVE REASONS MENTIONED IT WAS CONCLUDED IT THAT TREATMENT WHICH HAD BEEN STORED AT 10OC WAS THE BEST SAMPLE.

RHEOLOGICAL PROPERTIES OF TWO INSTANT POWDERS FOR CHILDRENS (DRUM DRYING PRODUCTS ALNATURA OAT MASH AND NESTLE SEMOLINA) COMPARED WITH TWO EXTRUDED STARCHY PRODUCTS (WHEAT FLOUR AND CORN STARCH) FOR GENERAL USE WERE ANALYSED. THE MEASUREMENTS WERE REALISED USING PLATE-PLATE GEOMETRY AND FLOW CURVES AND VISCOSITY WERE OBTAINED. THE PROCEDURE FOR THE RHEOLOGICAL ANALYSIS WAS ESTABLISHED. THE CURVES OBTAINED SHOWED THAT ALL FOUR ANALYSED PRODUCTS BEHAVE AS PSEUDO PLASTIC FLUIDS. THE RHEOGRAMS ILLUSTRATE THAT EXTRUDED PRODUCTS, AS WELL AS THE DRUM DRIED ONES SHOW UNREAL THIXOTROPY.

BULK BUTTER WAS SUBJECTED TO REWORKING BY A CO-ROTATING TWIN-SCREW EXTRUDER. EXTRUSION PROCESS EFFECTIVELY IMPROVES THE WORK SOFTENING OF BUTTER. IN THE PRESENT WORK, THE EFFECTS OF EXTRUSION CONDITIONS SUCH AS SCREW SPEED, FEED RATE AND FEED TEMPERATURE ON THE HARDNESS AND WORK SOFTENING OF THE EXTRUDED BUTTER WERE INVESTIGATED. A CENTRAL COMPOSITE ROTATABLE DESIGN (CCRD) WAS USED WITH THREE CONTROLLED VARIABLES: SCREW SPEED (50, 100, 175, 250 AND 300 R/MIN); FEED RATE (20, 30, 45, 60 AND 70 KG/H) AND FEED TEMPERATURE (5, 7, 10, 13 AND 15CO). THE EXPERIMENTAL VALUES OF THE WORK SOFTENING MEASURED FROM 57.44 % TO 47.11%. A SECOND-ORDER MODEL WAS OBTAINED TO PREDICT THE WORK SOFTENING. IT HAS BEEN FOUND THAT SCREW SPEED AND FEED RATE HAD SIGNIFICANT EFFECT ON WORK SOFTENING, WHICH INCREASED WITH INCREASING THE EXPERIMENTAL INDEPENDENT VARIABLES. OPTIMUM PROCESSING CONDITION GENERATED FROM THE MODELS WAS: HARDNESS 14.59 (KG/CM2) AND WORK SOFTENING 67.28 %. THE PREDICTED RESPONSES IN TERMS OF SCREW SPEED, FEED RATE AND FEED TEMPERATURE WERE 221.48 R/MIN, 36.16 KG/H AND 11.41 C, RESPECTIVELY. THE PREDICTED VALUES REGISTERED NON-SIGNIFICANT (P < 0.01) DIFFERENCE FROM EXPERIMENTAL VALUES.

A FOOD ADDITIVE IS ANY SUBSTANCE THAT A FOOD MANUFACTURER INTENTIONALLY ADDS TO FOODS TO ACHIEVE SPECIFIC DESIRED EFFECTS OR CHARACTERISTICS DURING PRODUCTION OR PROCESSING .MOST FOOD ADDITIVES ARE COSIDERED SAFE. HOWEVER, SOME ARE KNOWN TO BE CARCINOGENIC OR TOXIC. WITH THE INCREASING USE OF PROCESSED FOODS, THERE HAS BEEN A GREAT INCREASE IN THE USE OF FOOD ADDITIVES OF VARYING LEVELS OF SAFETY. THIS HAS LED TO ASSOCIATED WITH THE RISKS AND BENEFITS OF PRODUCT AND FOOD ADDITIVES. SOME ARTIFICIAL FOOD ADDITIVES HAVE BEEN LINKED WITH CANCER, DIGESTIVE PROBLEMS, NEUROLOGICAL CONDITIONS HEART DISEASE OR OBESITY. NATURAL ADDITIVES MAY BE SIMILARLY HARMFUL OR BE THE CAUSE OF ALLERGIC REACTIONS IN CERTAIN INDIVIDUALS. TO ENSURE CONSUMER SAFETY, EXISTING INTAKE ESTIMATIONS AND SAFETY MONITORING OF ADDITIVES NEED REFINING, AND INFORMATION IS REQUIRED TO COMPARE ACTUAL LEVELS OF ADDITIVE USE AND CONSUMPTION WITH SAFETY GUIDELINES (ACCEPTABLE DAILY INTAKES). THIS REVIEW CONSIDERS THE METHODOLOGY AVAILABLE FOR THE ANALYSIS OF A SPECIFIC ADDITIVE.

SNACKING IS PART OF THE DAY-TO-DAY LIVES OF CHILDREN. CONFECTIONARY, BISCUITS AND SAVORY SNACKS ARE SNACK ITEMS MOST COMMONLY CONSUMED. MORE NEEDS TO BE DONE IN TERMS OF PRODUCING SNACKS WITH A POSITIVE HEALTH BENEFIT, ESPECIALLY FOR CHILDREN. POSSIBLE OPTIONS INCLUDE ADDITION OF INGREDIENTS THAT HAVE POSITIVE HEALTH BENEFITS SUCH AS FRUIT AND VEGETABLES OR FORTIFICATION FOR EXAMPLE WITH VITAMINS OR WITH OMEGA FATTY ACIDS. EXTRUSION COOKING HAS BEEN INVESTIGATED AS A MEANS OF PRODUCING SNACKS MEETING THE DIETARY REQUIREMENTS OF PARTICULAR GROUPS OF THE POPULATION. THIS REVIEW INVESTIGATED THE INTERACTIONS BETWEEN FRUIT POWDERS, EXTRUSION PROCESS AND PHYSICAL PROPERTIES AND NUTRITIONAL QUALITIES OF THE RESULTING PRODUCT. POTTER, ET.AL. (2013) PREPARED FIVE DIFFERENT SAMPLES; CONTROL, APPLE, BANANA, STRAWBERRY AND TANGERINE. THE RESULTING PRODUCTS HAD AN IMPROVED NUTRITIONAL PROFILE COMPARED WITH OTHER EXTRUDED SNACK PRODUCTS BEING LOW IN FAT AND SUGAR AND A GOOD SOURCE OF FIBER. THE SNACKS RECEIVED A GOOD LEVEL OF ACCEPTANCE ON SENSORY ANALYSIS WITH THE PREFERRED SAMPLE SCORING 4 AND 4 OUT OF 5 FOR APPEARANCE AND TASTE RESPECTIVELY. DEHGHAN-SHOAR, ET.AL.(2010) STUDIED THE PHYSICO-CHEMICAL CHARACTERISTICS OF EXTRUDED SNACKS ENRICHED WITH TOMATO LYCOPENE. ADDING TOMATO DERIVATIVES TO TRADITIONAL STARCHY EXTRUDED SNACKS CAN IMPROVE THEIR NUTRITIONAL PROPERTIES BY ADDING LYCOPENE AND FIBER; HOWEVER THE PHYSICO-CHEMICAL PROPERTIES OF THESE PRODUCTS MUST ALSO BE CONSIDERED. THIS WORK HAS SHOWN THAT LYCOPENE CAN BE RETAINED IN THE EXTRUDED SNACKS. ALTHOUGH THE AMOUNT OF LYCOPENE RETAINED AFTER EXTRUSION WAS VERY LOW, VARIATION IN THE CHEMICAL COMPOSITION OF THE BASE INGREDIENTS ESPECIALLY INCREASES IN THE STARCH CONTENT, IMPROVED THE RETENTION VALUES. FURTHERMORE, IF PHYSICALLY RESISTANT MATERIAL, SUCH AS TOMATO SKIN IS USED AS A SOURCE OF LYCOPENE, HIGHER LEVELS CAN BE RETAINED IN THE FINAL PRODUCT.

BACKGROUND:MANY UNIVERSITY STUDENTS PRACTICE UNHEALTHFUL LIFESTYLES, PLACING THEM AT RISK FOR DEVELOPING SERIOUS PROBLEMS. UNHEALTHY DIETARY BEHAVIOR IS ONE OF SIX TOP HEALTH RISK BEHAVIOR IDENTIFIED IN UNIVERSITY STUDENTS. THIS STUDY WAS TO EXAMINE EATING HABITS OF YOUNG UNIVERSITY STUDENTS.MATERIALS AND METHODS:THIS CROSS-SECTIONAL STUDY INCLUDED 225 PARTICIPANTS THAT WHO WERE UNIVERSITY OF MOHAGHEGH ARDABILI STUDENTS AGED 18-24 YEARS. A SELF ADMINISTERED QUESTIONNAIRE WAS USED TO OBTAIN DATA ABOUT CONSUMPTION FREQUENCY OF SOME FOOD AND DEMOGRAPHIC CHARACTERISTICS.RESULTS:THE MEAN OF AGE AND BODY MASS INDEX WERE 21.31±3.23 YEARS AND 22.73±3.66 KG/M² RESPECTIVELY. 68.9% OF UNIVERSITY STUDENTS REPORTED HAVING BREAKFAST, LUNCH AND DINNER EVERY DAY. DAILY MILK OR YOGHURT INTAKE WAS 12.5%. ALSO 39.5% OF PARTICIPANTS REPORTED CONSUMING LESS THAN 200 GRAM VEGETABLE AND FRUIT EVERY DAY. 59% HAD CONSUMPTION OF BISCUITS, CAKES, CHOCOLATES AND SIMILAR 2 OR MORE TIMES WEEKLY AND 50.3% HAD POTATO CHIPS CONSUMPTION AT LEAST ONCE WEEKLY.CONCLUSION:MOST UNIVERSITY STUDENTS CONSUME A DIET THAT IS LACKING IN FRUITS, VEGETABLE AND DAIRY PRODUCTS. BECAUSE THE ESTABLISHMENT OF HEALTHY EATING BEHAVIOR CAN HAVE A LONG LASTING IMPACT ON THESTUDENTS’ HEALTH AND THE HEALTH THEIR FUTURE FAMILIES, THEREFORE NUTRITIONAL EDUCATION AND INTERVENTION IN THIS YOUNG POPULATION SHOULD BE ENCOURAGED TO PROMOTE HEALTHIER DIET.