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baked food

Alexander Scholz, Daniel Gimenez-Monzo, Eva Maria Navarrete-Muñoz, Manuela Garcia-de-la-Hera, Ana Fernandez-Somoano, Adonina Tardon, Loreto Santa Marina, Amaia Irazabal, Dora Romaguera, Mònica Guxens, Jordi Julvez, Sabrina Llop, Maria-Jose Lopez-Espinosa, Jesus Vioque
Trans fatty acid (TFA) intake has been identified as a health hazard in adults, but data on preschool children are scarce. We analyzed the data from the Spanish INMA Project to determine the intake of total, industrial and natural TFA, their main sources and the associated socio-demographic and lifestyle factors in children aged 4-5 (n = 1793). TFA intake was estimated using a validated Food Frequency Questionnaire, and multiple linear regression was used to explore associated factors. The mean daily intakes of total, industrial and natural TFA were 1...
October 10, 2016: Nutrients
Jailane de Souza Aquino, Maria Helena de Araújo Vasconcelos, Débora Catarine Nepomuceno de Pontes Pessoa, Juliana Késsia Barbosa Soares, João Paulo de Sousa Prado, Robson de Jesus Mascarenhas, Marciane Magnani, Tânia Lúcia Montenegro Stamford
The oil extracted from Mauritia flexuosa (buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids. This study evaluated the retinol status, blood glucose levels, lipid profiles, food efficiency rates (FERs), food conversion rates (FCRs) and murine anthropometric parameters of Wistar rats fed cookies made with buriti oil (BOC). The content of β-carotene and monounsaturated fatty acids in the cookies was enhanced (p < 0.05) using buriti oil. Rats fed BOC showed an increase (p < 0.05) in serum and hepatic retinol levels compared to rats fed cookies made with soy oil (SOC - control)...
October 12, 2016: Food & Function
Chantel L Martin, Anna Maria Siega-Riz, Daniela Sotres-Alvarez, Whitney R Robinson, Julie L Daniels, Eliana M Perrin, Alison M Stuebe
BACKGROUND: Child obesity is a major problem in the United States. Identifying early-life risk factors is necessary for prevention. Maternal diet during pregnancy is a primary source of fetal energy and might influence risk of child obesity. OBJECTIVE: We prospectively investigated the influence of maternal dietary patterns during pregnancy on child growth in the first 3 y of life in 389 mother-child pairs from the Pregnancy, Infection, and Nutrition study. METHODS: Dietary patterns were derived with the use of latent class analysis (LCA) based on maternal diet, collected with the use of a food-frequency questionnaire at 26-29 wk gestation...
September 28, 2016: Journal of Nutrition
Tianqi Li, Huiying Lin, Hao Zhang, Katarina Svanberg, Sune Svanberg
Adequate food packaging is important to ensure food quality and prolong the shelf life of food. Frequently, the method of modified atmosphere packaging (MAP) is used. We used a tunable diode laser spectroscopy technique to detect the oxygen content in food packages, e.g., in packaged milk and bread. Different detection geometries were adopted to be able to collect scattering light that had passed through the gas volume in the packages, and to avoid the disturbance of ambient air. Furthermore, studies of the bread-baking process have been performed by measuring the water vapor signals in a fermenting dough...
September 19, 2016: Applied Spectroscopy
Cristina Caleja, Lillian Barros, Amilcar L Antonio, M Beatriz P P Oliveira, Isabel C F R Ferreira
Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60days of storage...
February 1, 2017: Food Chemistry
Fan C Wang, Alejandro G Marangoni
Emulsifiers form complex structures in colloidal systems. One of these structures, the α-gel phase, has drawn much research interest. α-gel phases are formed by emulsifiers that are stable in the α-crystalline structure in the presence of water. The α-gel phase has shown superior functionality in a variety of applications because it has a water-rich lamellar structure. Even though studies on emulsifier α-gel phases emerged over half a century ago, there is still a knowledge gap on fundamental properties of α-gel phases formed by a variety of emulsifiers...
December 1, 2016: Journal of Colloid and Interface Science
Curtis Maughan, Sandria Godwin, Delores Chambers, Edgar Chambers Iv
Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions...
August 2016: Journal of Food Protection
Carmen Diaz-Toledo, Anne C Kurilich, Roberta Re, Martin S J Wickham, Lucy C Chambers
OBJECTIVE: A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal. METHODS: This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal...
August 2016: Journal of the American College of Nutrition
Elena Roura, Raimon Milà-Villarroel, Sara Lucía Pareja, Alba Adot Caballero
Worldwide obesity has more than doubled in the last forty years. Even more worrying is the fact that the number of overweight and obese children and adolescents has considerably increased. Socioeconomic development, as well as educational, agricultural and marketing policies have significantly changed dietary and physical activity habits among the youngest, who are thus susceptible to develop chronic and disabling diseases such as diabetes, some cancers and cardiovascular disorders. Adolescence is a critical age, in which the adoption of healthy habits may have dramatic effects on the health state in adulthood...
2016: PloS One
Tatiana Katsaiti, Kit Granby
Over the past few years there has been an increasing awareness regarding acrylamide (AAM) content of various foods. Although there are several relevant articles on AAM mitigation in industrially prepared products, the literature regarding homemade preparations is rather scarce. The objective of this study is to mitigate the AAM formation in baked buns made with 1:1 sifted wheat/wholegrain flour through the depletion of asparagine (ASN) in the bread dough. Using a full-factorial design, the effect of four factors (yeast amount, fermentation time, fermentation temperature and yeast types) was tested...
September 2016: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Erica Pontonio, Carlo G Rizzello, Raffaella Di Cagno, Xavier Dousset, Héliciane Clément, Pasquale Filannino, Bernard Onno, Marco Gobbetti
Organic farming is gaining broad recognition as a system that complies well with sustainability, an overarching principle that should drive agriculture now and in the coming year. Different cultivars and products can harbour different abundances of specific bacterial groups, farming system may influence the composition and abundances of microbial communities found on food product. Despite the growing interest towards organic foods, we still have a limited understanding of the diversity of food-associated microbial communities and the factors that influence the composition of these communities...
July 12, 2016: International Journal of Food Microbiology
K Doriya, N Jose, M Gowda, D S Kumar
l-Asparaginase, an enzyme that catalyzes l-asparagine into aspartic acid and ammonia, has relevant applications in the pharmaceutical and food industry. So, this enzyme is used in the treatment of acute lymphoblastic leukemia, a malignant disorder in children. This enzyme is also able to reduce the amount of acrylamide found in carbohydrate-rich fried and baked foods which is carcinogenic to humans. The concentration of acrylamide in food can be reduced by deamination of asparagine using l-Asparaginase. l-Asparaginase is present in plants, animals, and microbes...
2016: Advances in Food and Nutrition Research
Md Imran H Khan, M U H Joardder, Chandan Kumar, M A Karim
The development of a physics-based model of food processing is essential to improve the quality of processed food and optimise energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous media model for simultaneous heat and mass transfer can provide a realistic understanding of transport processes and thus can help to optimise energy consumption and improve food quality. Although the development of a multiphase porous media model for food processing is a challenging task because of its complexity, many researchers have attempted it...
July 20, 2016: Critical Reviews in Food Science and Nutrition
Benjamin Le Révérend, Françoise Saucy, Mireille Moser, Chrystel Loret
Eating behaviour is significantly modified with the consumption of soft or hard textures. However, it is of interest to describe how adaptive is mastication to a narrow range of texture. ElectroMyoGraphy (EMG) and Kinematics of Jaw Movements (KJM) techniques were used simultaneously to follow mastication muscle activity and jaw motion during mastication of seven cereal products. We show that parameters such as the time of chewing activity, the number of chewing cycles, the chewing muscle EMG activity and the volume occupied for each chewing cycle are amongst others significantly different depending on products tested, even though the textural product space investigated is quite narrow (cereal finger foods)...
October 15, 2016: Physiology & Behavior
Sibel Karakaya, Sebnem Simsek, Alper Tolga Eker, Carlos Pineda-Vadillo, Didier Dupont, Beatriz Perez, Blanca Viadel, Marisa Sanz-Buenhombre, Alberto Guadarrama Rodriguez, Zsófia Kertész, Adrienn Hegyi, Alessandra Bordoni, Sedef Nehir El
Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds...
August 10, 2016: Food & Function
Marcus Shaker, Carina Venter
PURPOSE OF REVIEW: Food allergic reactions have become more prevalent and management of food allergies requires dietary avoidance of triggers that may place children at nutritional risk. RECENT FINDINGS: Immunoglobulin E and non-immunoglobulin E-mediated food allergies lead to dietary avoidance. Although some children outgrow food allergies or become tolerant to cooked/baked versions of the allergen, many do not. Multiple food avoidance increases the risk for inadequate nutrient intake, including protein, calcium, vitamin D, and others...
August 2016: Current Opinion in Pediatrics
Cheryl A Hobbs, Jeffrey Davis, Kim Shepard, Nikolai Chepelev, Marvin Friedman, Dennis Marroni, Leslie Recio
Acrylamide is used in many industrial processes and is present in a variety of fried and baked foods. In rodent carcinogenicity assays, acrylamide exposure leads to tumour formation at doses lower than those demonstrated to induce genotoxic damage. We evaluated the potential of acrylamide to induce structural DNA damage and gene mutations in rodents using highly sensitive flow cytometric analysis of micronucleus and Pig-a mutant frequencies, respectively. Male F344 rats and B6C3F1 mice were administered acrylamide in drinking water for 30 days at doses spanning and exceeding the range of acrylamide exposure tested in cancer bioassays-top dose of 12...
June 23, 2016: Mutagenesis
Hee-Yun Kim, Sun-Young Nam, Shi-Young Yang, Hyung-Min Kim, Hyun-Ja Jeong
Cucurbita moschata Duch. has long been used for traditional health food in many countries. However, to enhance the immune system of Cucurbita moschata Duch. and its major component, β-carotene is not clear. Here, we determined the immune enhancement effect of Cucurbita moschata Duch. and β-carotene in mouse splenocytes and RAW 264.7 macrophage cell line. We prepared baked Cucurbita moschata Duch. (Sweetme Sweet Pumpkin(TM), SSP) and steamed Cucurbita moschata Duch. (SC). Splenocytes isolated from the spleen of BALB/c mice were treated with SSP, SC, and β-carotene for 24 h...
October 2016: Immunopharmacology and Immunotoxicology
Curtis Maughan, Edgar Chambers Iv, Sandria Godwin, Delores Chambers, Sheryl Cates, Kadri Koppel
Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines. Consumers (n = 101) divided among three locations (Manhattan, KS; Kansas City, MO area; and Nashville, TN) were observed as they prepared a baked whole chicken breast, a pan-fried ground turkey patty, a fried egg, and scrambled eggs...
June 2016: Journal of Food Protection
Anna C S Porto-Fett, Michelle Oliver, Marciauna Daniel, Bradley A Shoyer, Laura J Stahler, Laura E Shane, Lamin S Kassama, Armitra Jackson-Davis, John B Luchansky
We investigated the effects of deep-frying or oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. Finely ground veal and/or a finely ground beef-pork-veal mixture were inoculated (ca. 6.5 log CFU/g) with an eight-strain, genetically marked cocktail of rifampin-resistant STEC strains (STEC-8; O111:H, O45:H2, O103:H2, O104:H4, O121:H19, O145:NM, O26:H11, and O157:H7). Inoculated meat was mixed with liquid whole eggs and seasoned bread crumbs, shaped by hand into 40-g balls, and stored at -20°C (i...
May 2016: Journal of Food Protection
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