Acrylamide in food products – eating habits and consumer awareness among Medical School students

Introduction Acrylamide is formed in several foods during high-temperature processing. In view of reports written about the neurotoxic, genotoxic and carcinogenic effects of acrylamide, it was considered that the presence of this substance in food products might pose a risk for human health. Currently, according to EU Commission recommendations, the content of acrylamide in food should be monitored. Objective The aim of this work was to analyze the food preferences of youth and students from medical schools in Radom, central-eastern Poland, as the most frequent precipitantsas in the field of food products that may be a significant source of acrylamide in the diet. Furthermore, an attempt was made to determine the level of knowledge of the population in the field of acrylamide. Material and Methods The research was conducted by questionnaire. The study was based on the answers of 227 respondents. The survey was carried out by direct contact with an interviewer from February – June 2012. Results Analysis of the study population shows that women consume more coffee than men. In addition, adults over 25 years old consumed the largest quantity of coffee; it can therefore be assumed that it is a significant source of acrylamide in their bodies. However, even young people under 17 declared that they consume coffee every day (20%). Conclusions Due to the adverse effects of this compound it is important to reduce the level of acrylamide in food products. A few people in the population (7%) had heard of acrylamide previously, but none of them had any knowledge of its occurrence and formation. It is necessary to take strong action to change attitudes towards acrylamide and attempt to introduce ways to reduce this compound in the diet, for example, by appropriate selection of products in the daily diet and appropriate means of thermal preparation of products at home

Carrageenan impact on selected physical properties of hydroxyprophl methyl cellulose oleogels

Celem pracy była ocena wpływu dodatku karagenu na właściwości teksturalne i stabilność oleożeli. Główną substancją strukturyzującą olej rzepakowy była hydroksypropylometyloceluloza (HPMC). Zastosowano dodatek karagenu w ilościach: 0,25, 0,50 oraz 0,75%. Zbadano twardość organożeli po ich wysuszeniu, a w próbkach po zhomogenizowaniu oznaczono smarowność i stabilność (metodą wirówkową). Wykazano wpływ karagenu na parametry tekstury i stabilność oleożeli. Twardość wysuszonych organożeli zmniejszała się wraz ze wzrostem wielkości dodatku karagenu (od 25,44 N dla próbki kontrolnej – bez karagenu, do 1,55 N dla oleożelu z 0,75% udziałem tej substancji). Jednocześnie wielkość tego dodatku nie miała wpływu na wartość maksymalnej siły penetracji (w przypadku próbek zhomogenizowanych). Wszystkie oleożele z karagenem miały twardość zbliżoną do twardości handlowych miksów tłuszczowych, zawierających w składzie około 50% tłuszczu mlecznego. Wyrób z największym udziałem karagenu cechował się smarownością podobną do handlowych miksów tłuszczowych. Ponadto wykazano, że karagen pogarszał stabilność struktury oleożeli.The aim of this study was to evaluate the effect of carrageenan additive on textural properties and stability of oleogels. Structured systems were made by the main gelator -hydroxypropyl methyl cellulose (HPMC) and rapeseed oil. Carrageenan was applied in amounts of 0.25, 0.5 and 0.75%. Oleogels were tested for hardness both after drying and after homogenisation process. Spreadability and stability tests (centrifuge method) were made only after the homogenisation process. The influence of carrageenan on the parameters of texture and stability of organogels was shown. The hardness of the dried samples decreased with increasing addition of carrageenan (from 25.44 N for the control sample, without carrageenan, to 1.55 N for sample with 0.75% K). The amount of carrageenan additive had no effect on the value of the maximum penetration force in homogenised samples. All oleogels with carrageenan had a similar hardness to that of commercial fat blends containing 50% milk fat. Oleogel with the highest carrageenan addition had a similar spreadability to that of commercial mixed fat product. Additionally, it has been shown that carrageenan deteriorated the stability of the oleogels structure

Impact of apple fiber on the physical and sensory quality of sponge-fat products

Celem pracy przedstawianej w artykule była eliminacja tłuszczu z wyrobów biszkoptowo-tłuszczowych poprzez zamianę go preparatem błonnika jabłkowego a także ustalenie wpływu tego preparatu na wybrane cechy produktów. W składzie recepturowym dokonano substytucji tłuszczu na poziomie 8, 24 i 48%. Zastosowano 2 rodzaje tłuszczu piekarskiego różniące się znacząco zawartością izomerów trans kwasów tłuszczowych – TFA. Wykazano ograniczone możliwości substytucji tłuszczu w badanych wyrobach błonnikiem jabłkowym, maksymalnie na poziomie 24%. Jednakże taka substytucja tłuszczu pozwala zmniejszyć wartość energetyczną produktów i wyeliminować niebezpieczne żywieniowo kwasy tłuszczowe – TFA.The aim of the work presented in this article was to eliminate fat by apple fiber replacement and also to determine its impact on selected features of products. Recipes were changed by replacing fat at following levels 8, 24 and 48%. Two shortenings, significantly different in trans fatty acids (TFA) content, were used in the study. It was found that substitution of fat in studied products by apple fiber is limited and the maximum is 24%. However, such a replacement of fat can reduce the energy value of products and eliminate nutritionally dangerous fatty acids – TFA

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers – containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters (FAME), respectively. An analysis of crumb quality and the evaluation of sensory discriminants were undertaken

Acrylamide in food products – eating habits and consumer awareness among Medical School students

Introduction Acrylamide is formed in several foods during high-temperature processing. In view of reports written about the neurotoxic, genotoxic and carcinogenic effects of acrylamide, it was considered that the presence of this substance in food products might pose a risk for human health. Currently, according to EU Commission recommendations, the content of acrylamide in food should be monitored. Objective The aim of this work was to analyze the food preferences of youth and students from medical schools in Radom, central-eastern Poland, as the most frequent precipitantsas in the field of food products that may be a significant source of acrylamide in the diet. Furthermore, an attempt was made to determine the level of knowledge of the population in the field of acrylamide. Material and Methods The research was conducted by questionnaire. The study was based on the answers of 227 respondents. The survey was carried out by direct contact with an interviewer from February – June 2012. Results Analysis of the study population shows that women consume more coffee than men. In addition, adults over 25 years old consumed the largest quantity of coffee; it can therefore be assumed that it is a significant source of acrylamide in their bodies. However, even young people under 17 declared that they consume coffee every day (20%). Conclusions Due to the adverse effects of this compound it is important to reduce the level of acrylamide in food products. A few people in the population (7%) had heard of acrylamide previously, but none of them had any knowledge of its occurrence and formation. It is necessary to take strong action to change attitudes towards acrylamide and attempt to introduce ways to reduce this compound in the diet, for example, by appropriate selection of products in the daily diet and appropriate means of thermal preparation of products at home

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named “fats of the future” as a new and healthy alternative for partially hydrogenated fats in foods

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers. The greatest health benefits come from replacing shorts with dietary fiber molecules. The aim of the study was to determine the possibility of reducing shortening content, which has an undesirable profile of FA, by addition of β-glucan molecules in shortbread biscuits. The effect of oat and yeast β-glucan supplementation on physical and sensory quality of products with reduced fat content (max 15%) were studied. It was shown that the substitution of shortening by β-glucan in shortbread biscuits is possible to a limited extent. Reduction in product energy value (up to 36 kcal/100 g) and content of undesirable FA (maximum 2.1 g/100 g) and increased of β-glucan content, regardless of the type, caused deterioration of biscuits quality and affected changes during storage. The substitution of shortening by β-glucan in food is a good way to improve nutritional value by increasing the amount of dietary fiber molecules, reducing calories, and amount of SFA in diets

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax

The aim of this study was to evaluate the macro- and microscopic properties of oleogels with yellow beeswax using different methods, especially modern optical techniques. Microrheological properties, physical stability and morphology of oleogel crystals obtained by structuring of peanut oil with yellow beeswax was analyzed. It was observed that oleogels, even with the smallest concentration of beeswax (2%), were resistant to centrifugal force. Increase in yellow beeswax concentration (from 2, 4, 6 to 8 %) resulted in significant differences in the characteristics of oleogels: increased elasticity (EI), macroscopic viscosity (MVI) and the firmness values of oleogels. It was concluded that non-invasive optical techniques (multi-speckle diffusing wave spectroscopy—Rheolaser Master) are useful in obtaining a quick evaluation of physical properties of oleogels at the microstructural level, and the received information allows for quality assessment