scholarly journals Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance

2019 ◽  
Vol 55 (1) ◽  
pp. 397-405
Author(s):  
Priscila F. Melo ◽  
Daneysa L. Kalschne ◽  
Rosana A. Silva‐Buzanello ◽  
Joana S. Amaral ◽  
Alex S. Torquato ◽  
...  
Keyword(s):  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Isoflavone Content ◽  
Cereal Bars

scholarly journals Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children

2016 ◽  
Vol 66 (3) ◽  
pp. 211-219 ◽  
Author(s):  
Małgorzata Białek ◽  
Jarosława Rutkowska ◽  
Justyna Radomska
Keyword(s):  
Nutritional Value ◽  
Consumer Acceptance ◽  
Cereal Bars

scholarly journals Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 46 ◽  
Author(s):  
Adamina Duda ◽  
Julia Adamczak ◽  
Paulina Chełmińska ◽  
Justyna Juszkiewicz ◽  
Przemysław Kowalczewski
Keyword(s):  
Fatty Acids ◽  
Water Absorption ◽  
Principal Components ◽  
Food Production ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Components Analysis

Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.

scholarly journals Marketing foods to children: a comparison of nutrient content between children's and non-children's products

2013 ◽  
Vol 16 (12) ◽  
pp. 2221-2230 ◽  
Author(s):  
Amelia Lythgoe ◽  
Caireen Roberts ◽  
Angela M Madden ◽  
Kirsten L Rennie
Keyword(s):  
Salt Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Portion Size ◽  
Product Packaging ◽  
Total Fat ◽  
Nutritional Data ◽  
Cereal Bars

AbstractObjectiveThe predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options.DesignNutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size.SettingUK.ResultsPer 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g.ConclusionsSignificant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.

scholarly journals Savory cereal bars made with seed, fruit peel, and fish meal

2020 ◽  
Vol 14 (4) ◽  
pp. 265-271
Author(s):  
Marcos Antonio Matiucci ◽  
Ana Paula Sartório Chambo ◽  
Jane Martha Graton Mikcha ◽  
Maria Luiza Rodrigues de Souza
Keyword(s):  
Sensory Quality ◽  
Fish Meal ◽  
Nutritional Composition ◽  
Market Potential ◽  
Microbiological Contamination ◽  
Fruit Peel ◽  
Pineapple Peel ◽  
Cereal Bars ◽  
Different Levels ◽  
Salmon Carcasses

Cereal bars are practical, popular, and represent a multicomponent food with market potential. This work aimed to develop tasty cereal bars with kabocha seeds (Cucurbita moschata), kabochapeels, pineapple peel (Ananassp.), and passion fruit peel (Passiflorasp.) with different levels of fishmeal, as nutritional enrichment. To this purpose, the fish meal was prepared with tilapia and salmon carcasses added to the basic ingredients of the bar. The fish concentrate levels used were 0% (control), 5%, 10% and 15%, amounting to four treatments, with five replications. The elaborated bars were analyzed for proximate compositional, sensory properties, and microbiological contamination. The resultsindicated high levels of protein (49.65%) and lipid (32.40%) for fishmeal. The inclusion of this concentrate in cereal bars interfered with their composition by increasing protein content and reducing the content of carbohydrates and caloric value. As forsensory properties, the average scores were around 6, which indicates that the panelists slightly liked the product. It can be concluded that the addition of up to 15% of tilapia fishmeal with salmon in savory cereal bars containing seed and fruit peel, improve their nutritional composition without adversely affecting their sensory quality.

scholarly journals Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4187
Author(s):  
Tuula Jyske ◽  
Eila Järvenpää ◽  
Susan Kunnas ◽  
Tytti Sarjala ◽  
Jan-Erik Raitanen ◽  
...  
Keyword(s):  
Picea Abies ◽  
Vitamin C ◽  
Norway Spruce ◽  
Nutritive Value ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Water Extraction ◽  
Raw Material ◽  
Production Scale

Developing shoots, i.e., sprouts, and older needles of Norway spruce (Picea abies (L.) Karst.) have traditionally been used for medicinal purposes due to the high content of vitamins and antioxidants. Currently, sprouts are available as, for example, superfood and supplements. However, end-product quality and nutritive value may decline in the value-chain from raw material sourcing to processing and storage. We studied (1) impacts of different drying and extraction methods on nutritional composition and antioxidative properties of sprouts and needles, (2) differences between sprouts and needles in nutritional composition and microbiological quality, and (3) production scale quality of the sprouts. Additionally, (4) sprout powder was applied in products (ice-cream and sorbet) and consumer acceptance was evaluated. According to our results, older needles have higher content of dry matter, energy, and calcium, but lower microbial quality than sprouts. Sprouts showed a higher concentration of vitamin C, magnesium, potassium, and phosphorus than older needles. Freeze-drying was the best drying method preserving the quality of both sprouts and needles, e.g., vitamin C content. The antioxidative activity of the sprout extracts were lower than that of needles. Ethanol-water extraction resulted in a higher content of active compounds in the extract than water extraction. Sensory evaluation of food products revealed that on average, 76% of consumers considered sprout-containing products very good or good, and a creamy product was preferred over a water-based sorbet.

scholarly journals Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus

2019 ◽  
Vol 20 (3) ◽  
pp. 89-97
Author(s):  
B.S Swathi ◽  
G.P.R Lekshmi ◽  
M.S. Sajeev
Keyword(s):  
Cooking Quality ◽  
Value Added ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Tropical Fruit ◽  
Seed Flour ◽  
Nutritional Qualities ◽  
Postharvest Loss ◽  
Value Added Products

Jackfruit is an important tropical fruit grown extensively in homesteads of Kerala. Even though jackfruit is a pack house of nutritional components, it remains underexploited and facing huge postharvest loss. Jackfruit bulb and seed are rich in carbohydrates, proteins, fibre and other bioactive compounds and can be utilised for the development of value added products with health benefits and jackfruit pasta is promising as demand for nutritious pasta is increasing domestically as well as internationally. The present study aimed to develop red amaranthus enriched functional jackfruit pasta with natural red colour, nutritional qualities and consumer acceptability. The red amaranthus paste was added in two different proportions (5% and 10%) to different formulations of jackfruit pasta  comprising of jackfruit bulb flour, seed flour and cassava flour replacing a portion of refined flour. The enrichment with 10% of red amaranthus as paste to jackfruit pasta formulations reduced cooking loss, improved the cooking quality characters, nutritional quality, and sensory attributes and produced naturally coloured pasta with higher consumer acceptability.

CONSUMO DE ALIMENTOS PROCESSADOS E ULTRAPROCESSADOS POR ESCOLARES DE ARROIO DO TIGRE, RS

2018 ◽  
Vol 7 (1) ◽  
pp. 157-164
Author(s):  
Rubiane Inara Wagner ◽  
Patrícia Molz ◽  
Camila Schreiner Pereira
Keyword(s):  
Public School ◽  
Nutritional Status ◽  
Private School ◽  
Food Habits ◽  
Cross Sectional Study ◽  
School Students ◽  
Cross Sectional ◽  
Public And Private ◽  
The Public ◽  
Cereal Bars

O objetivo deste estudo foi comparar a frequência do consumo de alimentos processados e ultraprocessados e verificar a associação entre estado nutricional por adolescentes do ensino público e privado do município de Arroio do Tigre, RS. Trata-se de um estudo transversal realizado com adolescentes, com idade entre 10 e 15 anos, de uma escola pública e uma privada de Arroio do Tigre, RS. O estado nutricional foi avaliado pelo índice de massa corporal. Aplicou-se um questionário de frequência alimentar contendo alimentos processados e ultraprocessados. A amostra foi composta por 64 adolescentes com idade média de 12,03±1,15 anos, sendo 53,1% da escola pública. A maioria dos adolescentes encontravam-se eutróficos (p=0,343), e quando comparado com o consumo de alimentos processados e ultraprocessados, a maioria dos escolares eutróficos relataram maior frequência no consumo de balas e chicletes (50,0%) e barra de cereais (51,0%), de 1 a 3 vezes por semana (p=0,004; p=0,029, respectivamente). Houve também uma maior frequência de consumo de alimentos processados e ultraprocessados como pizza (73,5%; p0,001), refrigerante (58,8%; p=0,036) e biscoito recheado (58,8%; p=0,008) entre 1 a 3 vezes por semana na escola pública em comparação a escola privada. O consumo de suco de pacote (p=0,013) foi relatado não ser consumido pela maioria dos alunos da escola particular em comparação a escola pública. Os dados encontrados evidenciam um consumo expressivo de alimentos processados e ultraprocessados pelos adolescentes de ambas as escolas, destacando alimentos com alto teor de açúcar e sódio.Palavras-chave: Hábitos alimentares. Adolescentes. Alimentos industrializados. ABSTRACT: The objective of this study was to compare the frequency of consumption of processed and ultraprocessed foods and to verify the association between nutritional status by adolescents from public and private schools in the municipality of Arroio do Tigre, RS. This was a cross-sectional study conducted with adolescents, aged 10 to 15 years, from a public school and a private school in Arroio do Tigre, RS. Nutritional status was assessed by body mass index. A food frequency questionnaire containing processed and ultraprocessed foods was applied. The sample consisted of 64 adolescents with a mean age of 12.03±1.15 years, 53.1% of the public school. Most of the adolescents were eutrophic (p=0.343), and when compared to the consumption of processed and ultraprocessed foods, most eutrophic schoolchildren reported a higher frequency of bullets and chewing gum (50.0%) and cereal bars (51.0%), 1 to 3 times per week (p=0.004, p=0.029, respectively). There was also a higher frequency of consumption of processed and ultraprocessed foods such as pizza (73.5%, p0.001), refrigerant (58.8%, p=0.036) and stuffed biscuit (58.8%, p=0.008) between 1 to 3 times a week in public school compared to private school. Consumption of packet juice (p=0.013) was reported not to be consumed by the majority of private school students compared to public school. Conclusion: The data found evidenced an expressive consumption of processed and ultraprocessed foods by the adolescents of both schools, highlighting foods with high sugar and sodium content.Keywords: Food Habits. Adolescents. Industrialized Foods.

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