Nutritional benefits of developing cereals for functional foods

2003 ◽  
Vol 31 (3-4) ◽  
pp. 445-452 ◽  
Author(s):  
Simonetta Nardi ◽  
Claudio Calcagno ◽  
Paola Zunin ◽  
Maria Grazia D’Egidio ◽  
Cristina Cecchini ◽  
...  
Keyword(s):  
Functional Foods ◽  
Nutritional Benefits

scholarly journals Jackfruit seed: an accompaniment to functional foods

2019 ◽  
Vol 22 ◽  
Author(s):  
Roji Waghmare ◽  
Nagma Memon ◽  
Yogesh Gat ◽  
Sukhmani Gandhi ◽  
Vikas Kumar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Value Added ◽  
Commercial Production ◽  
Consumer Acceptability ◽  
Asian Countries ◽  
Food Ingredient ◽  
Seed Flour ◽  
Health Promoting ◽  
Nutritional Benefits ◽  
Value Added Products

Abstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products.

Consumer knowledge and attitudes toward functional foods in Lebanon

2019 ◽  
Vol 49 (4) ◽  
pp. 762-776 ◽  
Author(s):  
Romy Chammas ◽  
Jessy El-Hayek ◽  
Mira Fatayri ◽  
Reine Makdissi ◽  
Christelle Bou-Mitri
Keyword(s):  
Functional Foods ◽  
Cross Sectional Study ◽  
Omega 3 ◽  
Cross Sectional ◽  
Convenience Sample ◽  
Content Type ◽  
Market Opportunities ◽  
Socio Demographic Factors ◽  
Nutritional Benefits ◽  
Cereal Bars

Purpose The development and commerce of functional foods (FF) is complex, expensive and risky. Besides technological obstacles and legislative aspects, consumer demands also need to be considered. The purpose of this study is to assess the Lebanese consumer’s knowledge, attitudes and acceptance of FF and functional ingredients. Design/methodology/approach A cross-sectional study recruited a convenience sample of adults living in Mount Lebanon in 2015. An interviewer-based questionnaire assessed socio-demographic factors, medical status, consumption and knowledge of FF and FI ingredients. The data were analyzed using statistical package for social sciences. Findings Out of 251 respondents, 40.6 and 32.0 per cent were knowledgeable about FF and FI, respectively, and 67.3 per cent consumed them. Calcium (48.0 per cent) and omega-3 (38.6 per cent) were identified as the most important FI. The consumption of FF was mainly owing to their nutritional benefits beyond basic nutrition (44.2 per cent); however, fearing artificial additives and their side effects (33.4 per cent) were reasons for rejecting them. FF knowledge was higher among young (p = 0.005) and single individuals (p = 0.002) and those going to the gym (p = 0.001), whereas willingness to learn about them was only associated with higher education (p < 0.001). Prebiotic yogurt consumption was higher among gym visitors (p = 0.017) and knowers of FF (p < 0.001). The consumption of protein bars and shakes was higher among males and those going to the gym (p < 0.001). The consumption of cereal bars was higher among young individuals, single, with high income, going to the gym and knowledgeable about FF (p < 0.05). Originality/value The findings are useful for market orientation, development and successfully negotiating new market opportunities of FF for both food industries and policymakers.

scholarly journals Formulation and Evaluation of Functional food Health mixes

2020 ◽  
Vol 11 (3) ◽  
pp. 4347-4352
Author(s):  
Usharani R ◽  
Lakshmi U K
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Low Cost ◽  
Health Benefit ◽  
Nutrient Content ◽  
Basic Function ◽  
Food Supplementation ◽  
Industrialized Countries ◽  
Food Ingredient ◽  
Nutritional Benefits

Over the last few consumer’s interest in health and functional foods has increased considerably in industrialized countries thus offering an opportunity for sector to add value to agricultural commodities. Today the world appears to be increasingly interested in the health benefits of foods and have begun to look beyond their basic nutritional benefits to prevention of disease and health enhancement. Traditional systems of medicine owe their significance to the components that have their origin in plant sources and most of them were associated with routine food habits. Functional food is any fresh or processed food claimed to have a health-promoting or disease-preventing property beyond the basic function of supply of nutrients. functional food is any food or food ingredient that provides health benefit beyond the traditional nutrients it contains. Food supplementation is one of the effective ways of improving the health status of weavers by means of increasing the serum calcium level, regulating the blood glucose and blood pressure. Keeping all these points in mind the investigator selected low cost, locally available ingredients and foods familiar to the community to formulate food supplements to manage diseases like diabetes, hypertension and disorders. The functional foods are , flax seeds, , blue berry, carrot, vegetables, fish, garlic, whole grams, oats, oranges, spinach etc. The present study was carried out to formulate and preparation of health mixes, assess the nutrient content of health mixes, analysis of anti nutritional factors of health mixes. Overall findings revealed the functional food health mixes are reduced the risk of CVD, Diabetes , hypertension, cancer and osteoporosis.

scholarly journals Konjuge Linoleik Asit ve Sağlık Açısından Önemi

2017 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Canan Asal Ulus ◽  
Ali Gücükoğlu
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Bone Mineralization ◽  
Nutritional Elements ◽  
Science Technology ◽  
Cla Isomers ◽  
Physiological Benefits ◽  
Nutritional Benefits ◽  
Health Field ◽  
Made In

The development in science  technology and the researches made in the health field showed that nutrition increases the effectiveness of medical treatment as well as maintaining the human health and singularly effective in the treatment of certain diseases. In recent years, the importance of nutritional elements called ‘Functional foods’ has increased. Functional foods provide physiological benefits and can reduce the risk of chronic diseases beyond their nutritional benefits. One of these functional compounds is conjugated linoleic acid (CLA) isomers which have significant effects on human health and previously have been demonstrated in the researches carried out on people and animals. CLA’s attracted more attention after detection of its body fat accumulation reducing, antidiabetic, immune system enhancing, arteriosclerosis reducing, bone mineralization increasing effects.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

FASHIONING HEALTH PARADOXES FOR THE RISE OF FUNCTIONAL FOODS

2017 ◽  
Vol 2017 ◽  
pp. 136-137
Author(s):  
Jenny Young ◽  
◽  
Denise Conroy ◽  
Sara Jaeger
Keyword(s):  
Functional Foods
Sign in / Sign up

Export Citation Format

Share Document