scholarly journals Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4196
Author(s):  
Marie Le Bouthillier ◽  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Marie-Ève Labonté ◽  
...  
Keyword(s):  
Food Quality ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Nutrient Content ◽  
Sodium Content ◽  
Fibre Content ◽  
Nutritional Content ◽  
Nutritional Values ◽  
Sales Data

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.

scholarly journals Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos)

2021 ◽  
Vol 11 (1) ◽  
pp. 119-123
Author(s):  
Erven Era Prastica ◽  
Endang Dewi Masithah ◽  
Kustiawan Tri Pursetyo
Keyword(s):  
Nutritional Value ◽  
Sensory Quality ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Nutritional Content ◽  
Tuna Fish ◽  
Chanos Chanos ◽  
Nutritional Values ◽  
Mashed Potatoes ◽  
Euthynnus Affinis

Fish Cakes (Perkedel) is Indonesian fried patties, most commonly made from mashed potatoes mix with beef or chicken. This research was conducted to determine the sensory quality and the best nutritional value of the cakes which are composed of tuna fish and milkfish. The study used an experimental method with the main parameters of sensory quality (organoleptic test) and nutritional value (proximate analysis) in seven different cake treatments. The results showed that the composition of tuna fish and milkfish of fish cakes had a very significant effect on the color and aroma aspects, while the texture and taste aspects were not significantly different among the treatments. The findings indicated that the composition of tuna fish and milkfish only affected color and aroma. The best formulation of the fish cake was on Perkedel 7 (P7) which has a sufficiently good organoleptic color, aroma, texture, and taste with higher nutrient content, compared with other treatments. The nutritional content of P7 was Recommended Dietary Allowance (RDA) protein of 28.77%, RDA fat of 0.68%, and RDA carbohydrate of 7.41%. Moreover, it also produced energy of 162 kcal/100g. In conclusion, fish cake with great sensory quality and nutritional values was obtained with 45 g of tuna fish and 15 g of milkfish. The P7 formulation is a combination of 45 g of tuna fish and 15 g of milkfish. The RDA obtained from fish cakes in the best treatment Perkedel 7 (P7) was 28.77% for RDA protein, 0.68% for fat, and 7.41% for carbohydrates. The investigated fish cakes provide energy of 162 kcal/100 g at an affordable price.

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

scholarly journals Growth performance and nutritional quality enrichment of Phronima pacifica by Chlorella vulgaris and Chaetoceros calcitrans as natural feed

2020 ◽  
Vol 21 (9) ◽  
Author(s):  
Vivi Endar Herawati ◽  
Zumalallail Nailulmuna ◽  
Nurmanita Rismaningsih ◽  
Johannes Hutabarat ◽  
Pinandoyo Pinandoyo ◽  
...  
Keyword(s):  
Growth Rate ◽  
Population Density ◽  
Growth Performance ◽  
Chlorella Vulgaris ◽  
Nutritional Quality ◽  
Stocking Density ◽  
Nutrient Content ◽  
Nutritional Content ◽  
Density Growth ◽  
Chaetoceros Calcitrans

Abstract. Herawati VE, Nailulmuna Z, Rismaningsih N, Hutabarat J, Pinandoyo, Elfitasari T, Riyadi PH, Radjasa OK. 2020. Growth performance and nutritional quality enrichment of Phronima pacifica by Chlorella vulgaris and Chaetoceros calcitrans as natural feed. Biodiversitas 21: 4253-4259. Phronima pacifica as a natural feed has the potential to replace Artemia sp. because of its high nutritional content. The purpose of this study was to determine the effects of different types of feed for P. pacifica during its culture on its population density, growth rate, and nutritional content because of its potential use as a natural feed for fish. The test animals in this study consisted of P. pacifica at a stocking density of 3 ind/L, which were cultured for 18 d. Then, Chlorella vulgaris and Chaetoceros calcitrans were introduced as enrichment feed for P. pacifica. This study used a completely randomized design with three treatments and three replications. The treatments were as follows: A (100% Chlorella vulgaris), B (100% Chaetoceros calcitrans), and C (50% Chlorella vulgaris and 50% Chaetoceros calcitrans). The results showed that treatment increased the population density of P. pacifica by up to 54.67 ± 0.0038 ind/L by the 12th day. Based on the results of proximate analysis for amino acid and fatty acid profiles, the highest values for proteins and fats were in P. pacifica enriched with Chlorella vulgaris (A) and consisted of 45.45% protein, 7.57% fat, 5.95% eicosapentaenoic acid, and 39.23% lysine. Based on an ANOVA, feeding of P. pacifica with Chlorella vulgaris and Chaetoceros calcitrans had a significant effect on population density, relative growth rate, biomass production, and nutrient value of proteins and fats of P. pacifica (P < 0.05). The best results, including population density, growth rate, weight of biomass, and nutrient content of P. pacifica, occurred after feeding with Chlorella vulgaris.

scholarly journals Analysis of Macro Nutrient on Rono Fish (Xenopoecilus oophorus) Freshwater

2019 ◽  
Vol 8 (4) ◽  
pp. 191-196
Author(s):  
Delviana Melego ◽  
Mery Napitupulu ◽  
Daud K. Walanda
Keyword(s):  
Nutritional Value ◽  
Mineral Content ◽  
Local Community ◽  
Nutrient Content ◽  
Essential Amino Acids ◽  
Nutritional Content ◽  
Traditional Markets ◽  
Soxhlet Method ◽  
Kjeldahl Method ◽  
Central Sulawesi

Fish are assumed to have high nutritional value with mineral content, vitamins, fats, and proteins containing essential amino acids that are needed for growth and human intelligence. One type of them is rono fish (Xenopoecilus oophorus) freshwater which is an endemic fish that comes from lake Poso, Central Sulawesi and still found in traditional markets of Tentena city, but the local community is less interested in this type of fish and the lack of literature that informs about the nutritional content of rono fish. The research aims to determine the macronutrient content in rono fish. The nutrient content analyzed in fish was on carbohydrates, proteins, and fats by using the anthrone sulfate method for carbohydrate analysis, Kjeldahl method for protein, and for fat analysis using the soxhlet method. The results of the analysis obtained that macronutrient in freshwater rono fish was followed carbohydrate was 9.26%, the protein was 37.79% and fat was 11.92%.

scholarly journals Uji Nutrisi Dadih Susu Kerbau dan Susu Kambing dengan Menggunakan Bambu Ampel (Bambusa vulgaris) dan Bambu Gombong (Gigantochloa verticilata)

2018 ◽  
Vol 1 (2) ◽  
pp. 186-191
Author(s):  
F.C. Harahap ◽  
N. Ginting ◽  
Hamdan Hamdan ◽  
A. H. DaulaY ◽  
Hasnudi Hasnudi
Keyword(s):  
Nutritional Value ◽  
Goat Milk ◽  
Buffalo Milk ◽  
Nutritional Content ◽  
Pattern Design ◽  
Nutritional Values ◽  
Nutritional Analysis ◽  
Bambusa Vulgaris ◽  
Two Factors ◽  
Milk Factor

Penelitian ini bertujuan untuk mengetahui kandungan nutrisi dadih susu kerbau dan dadih susu kambing dengan menggunakan Bambu Ampel (Bambusa Vulgaris) dan Bambu Gombong (Gigantochloa verticilata). Penelitian ini dilaksanakan di Laboratorium Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara pada bulan Mei - Juli 2017. Rancangan yang dipakai dalam penelitian ini adalah rancangan acak lengkap pola faktorial menggunakan dua faktor yaitu faktor susu (S): (S1/ susu kerbau dan S2/ susu kambing) dan faktor kedua bakteri (B): (B1/ tanpa menggunakan Bambu, B2/ menggunakan Bambu Gombong, B3/ menggunakan Bambu Ampel). Parameter yang dianalisis yaitu Protein, Lemak, dan pH. Hasil penelitian menunjukkan bahwa dadih susu kerbau dan dadih susu kambing dengan menggunakan Bambu Ampel dan Bambu Gombong memberikan pengaruh yang berbeda nyata (F > 0,05) terhadap nilai nutrisi lemak dan pH serta tidak berbeda nyata (F < 0,05) terhadap nilai nutrisi protein. Dari ketiga nilai nutrisi yang diteliti diperoleh hasil tertinggi dari dadih susu kerbau menggunakan Bambu Gombong dengan rataan protein: faktor susu 5.7815 dan faktor bakteri 5.8463, rataan lemak: faktor susu 8.1610 dan faktor bakteri 8.8136, rataan pH: faktor susu 5.6781 dan faktor bakteri 5.5178. Dari analisis nutrisi protein, lemak dan pH diketahui bahwa pengolahan dadih yang terbaik adalah susu kerbau dengan menggunakan Bambu Gombong (Gigantochloa Verticilata). This study aimed to determine the nutritional content of buffalo milk curd and goat milk curd using Ampel Bamboo (Bambusa Vulgaris) and Gombong Bamboo (Gigantochloa verticilata). This research was conducted at the Food Technology Laboratory of the Faculty of Agriculture, Universitas Sumatera Utara in May - July 2017. This study used a completely randomized factorial pattern design with two factors namely milk factor (S): (S1 / buffalo milk and S2 / milk goat) and bacteria (B): (B1 / without using Bamboo, B2 / using Bamboo Gombong, B3 / using Bambu Ampel). The parameters were Protein, Fat, and pH. The results showed that buffalo milk curd and goat milk curd using Ampel Bamboo and Gombong Bamboo gave significantly different effects (F> 0.05) on fat nutritional value and pH, but were not significant (F <0.05) on nutritional value protein. The highest nutritional values appeared in buffalo milk curd using Bamboo Gombong with protein average: 5.7815 milk factor and bacterial factor 5.8463, fat average: 8.1610 milk factor and bacterial factor 8.8136, pH average: milk factor 5.6781 and bacterial factor 5.5178. The nutritional analysis of protein, fat and pH showed that the best curd was generated from buffalo milk using Gombong Bamboo (Gigantochloa Verticilata).

scholarly journals Potensi Bakteri Lactococcus sp. dan Lactobacillus sp. untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan [Potential of Lactococcus sp. and Lactobacillus sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients]

2018 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Widya Paramita Lokapirnasari ◽  
Oky Setyo Widodo ◽  
Emy Koestanti
Keyword(s):  
Nutritional Value ◽  
Nutrient Content ◽  
Metabolizable Energy ◽  
Nutritional Content ◽  
Feed Material ◽  
Alternative Feed ◽  
Crude Fiber Content ◽  
Alternative Ingredients ◽  
Nitrogen Free Extract ◽  
Significant Difference

                                                    AbstrakTujuan penelitian ini untuk menterminasi peningkatan kandungan nutrien dalam fermentasi makanan yang terdapat dari kulit kacang sebagai bahan pakan alternatif untuk ternak dan ikan. Penelitian ini terdiri dari tiga perlakuan dan lima replikasi P0: kulit kacang+isolat 0%; P1: kulit kacang+1% Lactococus sp. ; P2 : kulit kacang+1% Lactobacillus sp. Proses fermentasi dilakukan selama 5 hari dalam keadaan aerob. Hasil menunjukan bahwa terdapat berdedaan yang signifikan antara perlakuan (p<0,05). Penggunaan isolat Lactococcus sp. dan Lactobacillus sp. dapat meningkatkan kandungan nutrient dari limbah kulit kanang. Terdapat penurunan aerob mentah dari 3,80 sampai 7,70% terdapat peningkatan elestrak nitrogen bebas dari 3,925 sampai 4,38% terdapat peningkatan kandungan energi pencernaan 7.13% sampai 9.30%. berdasarkan hasil penelitian dapat disimpulkan bahwa pengguna 1% Lactococcus sp. dan 1% Lactococcus sp. dapat meningkatkan nilai nutrisi di limbah kulit kacang yang dapat digunakan sebagai alternatif bahan pakan ternak dan ikan.                                                   AbstractThis study aims to determine the increasing of nutrient content in the fermentation of feed stuff derived from peanut wastes as an alternative feed material for livestock and fish. The study consisted of three treatments and five replications, namely P0: peanut peel + 0% isolate, P1: peanut peel + 1% Lactococcus sp, P2: peanut peel +1% Lactobacillus sp. The fermentation process was carried out for 5 days under a facultative anaerobic condition. The results showed that there was a significant difference between treatments (p <0.05). The use of Lactococcus sp and Lactobacillus sp isolates can increase the nutritional content of peanut peel wastes. There was a decrease in crude fiber content (CF) of 3.80 to 7.70%, there was an increase of Nitrogen free extract (NFE) of 3.925 to 4.38%, there is an increase in digestible energy (DE) content of 7.13% to 9.30%, there was the increasing metabolizable energy (ME) of 7.13% to 9.12% compared to control. Based on the results it can be concluded that the using of 1% Lactococcus sp and 1% Lactobacillus sp. can increase nutritional value of peanut peel waste that can be used as an alternative ingredients of animal and fish.

scholarly journals PENINGKATAN NILAI GIZI MIKRO KUDAPAN LOKAL MELALUI SUBTITUSI TEPUNG IKAN GABUS UNTUK PENCEGAHAN STUNTING DI SULAWESI SELATAN

2019 ◽  
Vol 14 (2) ◽  
pp. 152
Author(s):  
Nadimin Nadimin ◽  
Retno Sri Lestari
Keyword(s):  
Nutritional Value ◽  
Fish Meal ◽  
Nutrient Content ◽  
Nutritional Content ◽  
Fish Food ◽  
Cultural Products ◽  
Food Ingredients ◽  
Children Under Five ◽  
Under Five ◽  
Static Group

ABSTRACT Local snacks are used to being consumed by local people, including children under five, but the local cultural products have unbalanced nutritional content, which generally only contains energy sources. On the other hand, in this area also has fish food ingredients such as "cork fish" which are rich in protein and vitamins and minerals. The addition of cork fish flour can produce local food products that contain complete and balanced nutrients for supplementary food for toddlers. This research was carried out to develop local services as a model for improving nutritional status in children under five. The design of the study uses Static group comparison design, which compares the levels of local nutritional nutrients from several concentrations of cork fish meal 0% and 5%. Nutrient content of cork protein fish meal 73.81%, iron 0.9%, zinc 0.42%, calcium 35.38%. Local TIG snacks (cork fish meal) contain 353 mg calcium, pospor 546 mg, iron 9 mg and zinc 4.4 mg every serving. Addition of TIG above 5% can meet micronutrient needs in children under five. Keywords: nutritional value, local snacks, cork fish meal

scholarly journals Mutu Gizi Aneka Kudapan Cokibus

2021 ◽  
Vol 7 (2) ◽  
pp. 125
Author(s):  
Thresia Dewi Kartini B. ◽  
Nadimin Nadimin
Keyword(s):  
Nutritional Quality ◽  
Nutritional Value ◽  
Fish Meal ◽  
Laboratory Research ◽  
Food Technology ◽  
Substitution Treatment ◽  
Nutritional Content ◽  
Quality Control Laboratory ◽  
Malnourished Children ◽  
Iron And Calcium

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

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