19 research outputs found
Acceptance of low-sugar yoghurt among Latvian teenagers
Over a thousand year history, yoghurt has become one of a widely consumed
product in the world. Its reputation as a healthy food has been undermined recently by concerns
over the high sugar content. The majority of consumers expects and prefers yoghurts to be sweet.
However, governments across Europe are calling for significant cuts in the amount of added sugar
used in yoghurt production. The aim of the study was to evaluate the acceptance of low-sugar
yoghurt produced by different commercial β-galactosidases by teenagers. Standardised milk with
fat content 2.0% (SC Tukuma piens) was pasteurized at 95 ± 1 °C 5 min, cooled down till
43 ± 1 °C and fermented with β-galactosidase and starter YC-X11 (Chr. Hansen, Denmark) and
fermented till pH 4.50 ± 0.20. Different commercial β-galactosidases: Nola™ Fit 5500,
Ha-Lactase 5200 (Chr. Hansen, Denmark), GODO-YNL2 (Danisco, Denmark) and BrennZyme
(Brenntag PolskaSp, Poland) were used. Fermented samples were gently mixed and cooled down
till 6 ± 1 °C and 5% (w/w) of sugar was added to each sample. Sensory evaluation of the yoghurt’s
samples was performed by teenagers (14–18 years, n = 50) at Aizputes Secondary School
(Latvia). Lactose and monosaccharides concentration prior to sugar addition was detected by
HPLC (Shimadzu LC 20 Prominence, Japan).
The lactose hydrolysis into glucose and galactose by the use of β-galactosidase helps to increase
sweetness through an occurrence of natural sugars in milk. During sensory evaluation, teenagers
admitted the yoghurt with reduced sugar as sweet, significantly sweeter (P < 0.05) was yoghurt
sample with Nola™ Fit 5500. The results demonstrated that it is possible to reduce sugar in
yoghurt production and to gain consumer acceptance through the occurrence of glucose and
galactose, but it is problematic to offer lactose-free or reduced lactose products to consumers
without lactose intolerance
Evaluation of ozone influence on wheat grain quality during active drying
Received: February 1st, 2021 ; Accepted: April 24th, 2021 ; Published: April 29th, 2021 ; Correspondence: [email protected] aim of this study was to evaluate the effect of ozone on the quality of wheat grain
during air ventilation drying process. After harvesting, the wheat grain was placed in two storage
tanks. In one storage tank for grain drying was used air but in the other - ozone as the drying
agent. The following quality parameters - moisture, water activity, gluten, starch and protein
content, as well as the total plate count of microorganisms were determined during storage. Wheat
grain quality parameters were analysed by taking samples from the top and bottom of the storage
tanks. Two-year experiments showed that ozone treatment did not significantly affect (P > 0.05)
the moisture content, water activity, gluten, starch and protein content of the analysed wheat
grain, but all parameters were significantly affected (P < 0.05) by the sampling location - top or
bottom of the storage tank. All samples taken from the top of the tanks throughout the drying
process had higher water activity (aw < 0.800). It should be noted that in both series of
experiments it was found that there is a very large difference (up to 10%) in grain moisture
between grain sampled at the top and bottom of the tanks. Favourable conditions for the
development of microorganisms are increased moisture and free water available in the products
and raw materials. According to the results obtained in the experiments, it can be concluded that the
total plate count in the analysed wheat grain did not exceed the permissible norms (105 CFU g
-1
)
Influence of technological parameters on chemical composition of triticale flakes
ArticleTriticale is hybrid crop developed by crossing wheat (
Triticum
) and rye (
Secale
) and
in last years it become more popular for food applications, including flake
production. Different
approaches are developed to improve flakes technology by applying different cooking, rolling,
toasting parameters resulting in high quality products. All these technologies influence also
nutrition quality of product due to the diffe
rent stability of these compounds during mechanical
and thermal treatment. The aim of current experiment was to investigate the influence of
technological parameters on chemical composition of triticale flakes. In current experiment
triticale grains and tr
iticale flakes obtained by different technologies was tested. For evaluation
of the influence of technological parameters, different flaking and rolling parameters were tested.
For all samples were determined composition of basic nutrients (fats, proteins,
fibres, sugars,
ash), minerals (Ca, Mg, K, Zn, P), vitamins, total phenolics and antioxidant activity.
Triticale has
high nutritional quality, containing significant amounts of protein, fibres, vitamins and minerals.
Technological processes significantly
influence cereals composition, but it depends on
parameters tested. Control sample showed lower results and hierarchical cluster analyses showed
that samples 1/3/1, 2/1/2/1, 2/1/3/1, 2/1/4/1 are similar in composition of bioactive compounds.
Results showed
that for selection of the best method for flaking physical and/or sensory properties
should be taken in account
Effects of processing conditions on physical parameters of triticale flakes
ArticleConsumer interest in breakfast cereal flakes has increased during the last few years.
Various technologies, used to produce flakes, significantly influence their quality parameters and
shelf
-
life stab
ility.
The main purpose of the present research was to
investigate how different
processing methods affect the physical parameters of triticale flakes. For obtaining the flakes,
cleaned whole triticale grains were treated using the following technologies:
dry processing (hot
air), steam processing and soaking with subsequent steaming. For preparing the flakes different
kilning methods and traditional flaking rolls were used. Traditionally made rolled and dried
whole grain triticale flakes were analysed as
a control sample. Using standard methods, the
flakes’ moisture content, water activity, microstructure, swelling capacity and colour changes
were analysed. The gap settings of flake rollers do not influence significantly (
P
<
0.05) changes
of starch during processing. However, the starch granules were fully transformed into sugars in
the flake samples with greater thickness. Non
-
significant (
P
<
0.05) steaming and hot air drying
(toasting) conditions’ effects were observed on
the changes of the starch granules during
processing. Strong correlation was determined during the analysis of water activity and moisture
content. The moisture content of the ready
-
to
-
eat flakes varied from 2.54% to 10.66%, and the
water activity value
was from 0.108 to 0.494. Compared with traditionally processed flakes
(control sample) the colour of the flakes prepared using other technologies changed significantly,
the
E values varied from 9.587 to 18.554. The colour of the soaked
-
steamed
-
rolled
-
hot
air dried
samples was similar but those significantly differed from the colour of soaked
-
dried
-
rolled
-
hot
air dried flake samples. The soaked
-
dried
-
rolled
-
hot air dried flakes were darker compared with
other analysed flake samples
Effect of die configuration on the physico-chemical properties, anti-nutritional compounds, and sensory features of legume-based extruded snacks
Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1◦C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die
Analysis of factors that influence eating habits in different countries
Individual eating habits are influenced by a number of factors, including both internal variables such as
physiology and emotion, as well as environmental factors such as food availability and cultural norms.
Given the public health impact of dietary habits (choice, quality, amount, frequency) on health
outcomes, it is important to understand what factors influence eating habits on a societal level. The aim of
this research was to determine factors that influence eating habits and compare these factors between four
different countries – Latvia, Lithuania, Portugal and the USA.
An eating motivation questionnaire was used to measure eating habits in 3,348 respondents from
different regions and countries. There were ten parts - demographical information, anthropometric data
and behavioral and health related elements, sources of information about healthy eating, factors related
to food choices according to motivations (health, emotional, economic, availability, social, cultural,
environmental, political, marketing and commercials). Data were analyzed using descriptive statistics,
and self-reported motivation was compared across countries.
Health was the primary motivator of food selection in this sample (71% of respondents), whereas 34%
reported that emotional factors impact their dietary habits and 35% reported that economic factors determine their food selection. A large number of respondents (44%) disagreed or strongly disagree or
disagreed with the idea that marketing impacts their dietary habits. Portugal had the highest number of
participants (86%), reporting that they agreed or strongly agreed with having health-related motivations
for food selection, with Latvia (65%) and Lithuania (76%) showing more moderate levels of endorsement
of healthy eating motivations, and the USA having the fewest respondents (52%) endorsing health-related
motivations. Respondents from Portugal were more likely than respondents from the other countries to
deny having emotional, economic and marketing motivations in food selection.
From results can conclude that consumers are motivated by healthiness factors when making food
choices (71% of respondents), but marketing, economic and emotional factors positively impact only 30% of
consumers, other respondents completely disagreed or was indifferent to these types of motivations. Baltic
countries (Latvia and Lithuania) were similar to each other, but Portugal and USA were completely different.
Portugal strongly agreed with healthy motivations and disagreed with all other motivations, whereas USA
and also Baltic countries had more equal division of opinions regarding impact of different motivations.info:eu-repo/semantics/publishedVersio
Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage
ArticleTh
e aim of current research was to assess the nutritional value of breakfast cereals
containing germinated spring grain flakes and its changes after 6 month storage. Three types of
breakfast cereals were prepared and packaged in two types of Standup pouches
–
Pap50g/Alu7/Pe60 (AL), Pap40g/PELD20/PE40 (PE). For the accelerated shelf life test the
samples were stored at 35
±
2
°C and dietary fibre, protein, fat, B
-
group vitamins, sugars, total
phenol content and DPPH, ABTS+ radical scavenging activity were dete
rmined. Developed
breakfast cereals have high nutritional value and all are high in fibre and thiamine. Additionally,
sample S2 is source of protein, riboflavin, niacin, and S3
–
is source of riboflavin and high in
niacin. Comparing total phenolic content
and antioxidant capacity of tested samples S3 showed
the highest values. Storage and selected packaging influenced stability of nutrients, and for S1
and S2 AL showed bett
er results whereas for S3
–
PE
Sources of Information about Dietary Fibre: A Cross-Country Survey
Dietary fibre (DF) has been recognized as a major determinant for improvement of health. Hence the means of information through which people become aware of its benefits are crucial. This work aimed at studying the sources of information about DF, as a means to educate people about aspects related to healthy eating. Factors such as gender, level of education, living environment or country were evaluated as to their effect on the selection of sources and preferences. For this, a descriptive cross-sectional study by means of a questionnaire, applied to a non-probabilistic sample of 6010 participants from 10 countries in different continents (Europe, Africa and America), answered after informed consent by all participants. For the analysis were used several descriptive statistics tools, crosstabs and chi square test to assess the relations between some of the variables under study. The results showed that mostly the information about DF comes from the internet, but the participants recognize that television might be a most suitable way to disseminate information about DF. The results also indicated differences between genders, levels of education, living environments and countries. The internet, the preferred source of information, got highest scores for Hungary, for urban areas, for university level of education and for female gender. The radio, the least scored source of information, was preferred in Egypt, for men and with lower education (primary school). As a conclusion, people get information through the internet due to easy access. However, it is to some extent a risk given the impossibility to control de information made public on the internet. The role of health centers and hospitals as well as schools should definitely be increased, as a responsible way to ensure correct information
Comparison of the ingestion of fibre rich foods in different countries
Introduction: The ingestion of fruits, vegetables and cereals, especially whole grain, is associated
with a healthy lifestyle and has been recognized as having multiple health benefits, associated,
among others, to the ingestion of adequate amounts of dietary fibre.
Objective: The aim of this work was to evaluate some eating habits related to fibre rich foods in
six different countries: Argentina, Croatia, Hungary, Latvia, Portugal and Romania.
Methods: A cross-sectional descriptive study was carried out by means of questionnaire survey
applied to a sample of 4905 participants, all over the age of 18 years old. The preparation and
application of the questionnaire followed the necessary ethical guidelines and the treatment
was made by SPSS.
Results: The results showed that for the global sample was observed a low ingestion of salads
and vegetables (78.2%), being this particularly problematic for Croatia (86.6%). Regarding the
consumption of fruits, for the whole sample the great majority also showed a low consumption
(92.3%), and for Latvian participants the percentage is very much expressive (98.3%). As for the
consumption of whole cereals, most participants also showed a low consumption, either for the
global sample (72.6%) or in the different countries, and particularly for Latvia (90.0%). Some
eating habits were also studied and it was observed that for the whole sample 71.9% showed a
low frequency of meals ate out of home, while 88.6% revealed acceptable frequency of eating
fast food, i.e, only once or twice a week. Conclusions: The results indicated that in the countries at study the ingestion of foods rich in
dietary fibre is very low, and therefore it is necessary to implement strategies to increase the
consumption of such foods.info:eu-repo/semantics/publishedVersio
Level of information about dietary fibre: a study involving 10 Countries
Introduction: Dietary fibre (DF) is recognized as healthy for long, so that health claims are
allowed by the European Food Safety Authority (EFSA) due to its proved benefits, extended but
not only confined to many diseases of the gastrointestinal tract.
Objective: This work intended to analyse the level of information about DF in 10 countries,
situated in Europe, Africa and South America.
Methods: A descriptive cross-sectional study was undertaken through a survey based on a
questionnaire of self-response applied to a sample of 6010 participants. The data were lately
treated by factor and cluster analyses, including validation methodologies.
Results: Factor analysis showed that ten of the twelve items used to assess the knowledge about
DF could be arranged into two factors: one related to health effects (α =0.854) and the other to
the sources (α =0.644). Furthermore, cluster analysis showed that the participants could be
divided into three groups: 1) Good knowledge about sources and health effects of DF; 2) Good
knowledge about the sources of DF but poor knowledge about the health effects; 3) Poor
knowledge about the sources and health effects of DF. Conclusions: The results clearly allowed identifying two factors and three clusters, and the
variables that most influenced cluster membership were country, living environment and level
of education.info:eu-repo/semantics/publishedVersio