Marinara-type sauces were created using three natural antimicrobials, as well as two combination treatments (natamycin, propionic acid, cultured dextrose, natamycin-propionic acid, and natamycin-cultured dextrose) and two controls (sodium benzoate-potassium sorbate, no preservatives). Samples were subjected to a shelf-life study at 20 C with both non-inoculated sauce and sauces that were either inoculated with Zygosaccharomyces bailii or a cocktail of thermophilic fermentative organisms. Natamycin and Natamycin-propionic acid treatments had fewer log colony counts (CFU/g) of yeast and lactic acid bacteria than the negative control after 42 days of storage and performed as well or better than the positive control throughout the storage period. No sensory differences were detected (P>0.05) between the natamycin treatment when compared to the industry standard (positive control), but the natamycin-propionic acid treatment was different (P<0.05). Results indicate that natamycin and/or natamycin-propionic acid could be used as a natural alternative in the formulation of marinara sauce.

<p>Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR).</p><p>Maltodekstini, hidrolizati skroba niskog stepena konverzije (dekstrozni ekvivalent manji od 20), imaju &scaron;iroku upotrebu u prehrambenoj, kozmetičkoj i farmaceutskoj industriji. U prehrambenoj industriji koriste se u niskoenergetskim prehrambenim emulzijama (majonez, salatni prelivi, namazi) kao zamena za masne materije da bi obezbedili viskozitet, poželjne senzorne osobine i smanjenje energetske vrednosti proizvoda.<br />Viskozitet razblaženih rastora maltodekstrina različitog dekstroznog ekvivalenta i botaničkog porekla meren je kapilarnim viskozimetrom i izračunate su vrednosti unutra&scaron;njeg viskoziteta za pojedine maltodekstrine. Vrednosti untra&scaron;njeg viskoziteta i molekulske mase pokoravaju se zavisnosti &Scaron;taudingerove jednačine, iako su molekuli maltodekstrina relativno kratki i ne spadaju u grupu polimera. Utvrđena je mogućnost odredivanja DE- vrednosti viskozimetrijskin putem i izvedene su jednačine za dva opsega DE (5-10 / 10-20).<br />Da bi se ispitalo pona&scaron;anje emulzija sa maltodekstrinima (emulgovanje) u procesnim uslovima, kao i osobine fmalnih proizvoda (tečljivost, mazivost) ispitivana je dinamika emulgovanja, veličina kapljica i reolo&scaron;ko pona&scaron;anje, tj. uticaj različitih faktora na disperzione karakteristike emulzija suncokretovog ulja u vodi stabilizovanih prehrambenim emulgatorom, sa dodatkom maltodekstrina u kontinualnoj fazi.<br />Utvrđeno je da osobine maltodekstina kao &scaron;to je stepen konverzije (DE-vrednost) tj. veličina molekula maltodekstrina, utiču na dispezione i reolo&scaron;ke osobine emulzija. Uticaj koncentracije ulja i maltodekstrina, kao i delimična zamena ulja maltodekstrinom, na osobine emulzija su takode ispitivane. Sa povećanjem koncentracije ulja, pri istoj koncentraciji maltodekstrina u kontinualnoj fazi, emulzije menjaju tip proticanja od pseudoplastičnog preko tiksotropnog do antitiksotrpnog. Atitiksotropija izazvana smicanjem rezultat je formiranja unutra&scaron;nje strukture emulzije usled povezivanja kapljica ulja preko molekula maltodekstrina kao i orijentacije i deformacije kapljica ulja i maltodekstrina.<br />Dodatkom maltodekstrina za pri istoj koncentraciju ulja i vremenu emulgovanja dobijene su se emulzije sitnijih kapi.<br />Emulzije sa niskom koncentracijom ulja (30%) sa maltodekstrinom u kontinualnoj fazi bile su nestabilne i pokazivale efekat isplivavanja na povr&scaron;inu (creaming), &scaron;to je posledica interakcija molekula maltodekstrina i molekula emulgatora Tween 80 u kontinualnoj fazi i na povr&scaron;ini kapi.</p> / <p>Abstract was processed by technology for Optical character recognition (OCR).</p><p>Maltodextrins, low converted products of starch hydrolysis (dextrose equivalent less than 20), have been subject of various investigations due to their wide application in food industry, cosmetics and pharmaceuticals. They are used in various low energy food emulsions (mayonnaise, salad dressing, spreads) as fat replacer to provide desirable viscosity, texture and sensory fat-like mouthfeel.<br />Viscosity of diluted maltodextrin solutions of different dextrose equivalent and botanical origin were determined by capillary visometer and intrinsic viscosity [q] of each tested maltodextrin was calculated. The values of [q] together with molecular mass M have shown applicability of Staudinger equation, regardless maltodextrin molecules are rather short. The possibility for the determination of DE-values of maltodextrins by viscometric method has been deduced and the equation was calculated for two ranges of DE (5-10/ 10-20).<br />In order to assess behavior of sunflower oil in water emulsions stabilized with food grade emulsifier with addition of maltodextrins in continuous phase in processing (emulsification), as well as end products in application (pouring, spreading) the emulsification dynamics, globule size changes and rheological behavior, as well as, the influence of different factors on dispersion characteristics of such emulsions were studied.<br />Dispersion and viscous properties of emulsions were influenced by certain specific maltodextrin characteristics such as degree of conversion (DE value) i.e. size of maltodextrin molecules. Influence of oil and maltodextrin concentration and partial substitution of oil with equivalent quantity of maltodextrin were investigated too. With increase of oil concentration at the same concentration of maltodextrin in continuous phase, emulsions undergo changes in flow type from shear-thinning to thixotropic and antithixotropic. Antithxotropy induced by shear, was result of formation of network due to two competing factors; linking of oil droplets through maltodextrin molecules as well as orientation of deformed oil droplets and maltodextrin molecules.<br />Addition of maltodextrin, at the same oil concentration and emulsification time, resulted in formation of emulsions with smaller oil droplets.<br />Emulsions with low oil concentration (30%) with maltodextrin in continuous phase were unstable, showing so called creaming effect. This was mainly due to interactions between maltodextrin and emulsifier Tween 80 molecules which took place in continuous phase and on droplet surfaces.</p>

PURPOSE: The purpose of this study is to examine the effects of different types of carbohydrates on blood glucose response in collegiate soccer athletes at rest. This will help to determine the effectiveness of a carbohydrate supplement in providing sustained energy and maintained performance if ingested prior to a soccer match. METHODS: In a cross-over design, 10 female collegiate soccer players (n= 10, age 20.10 ± .99 years, height 65.55 ± 2.77 inches, weight 64.12 ± 8.36 kilograms) from the University of South Florida reported to the laboratory on five separate occasions after an overnight fast. Once a baseline blood glucose measurement was obtained, subjects ingested one of four different carbohydrate beverages (dextrose, maltodextrin, Vitargo®, and waxy maize) and a control (water). Each subject consumed 1 gram of carbohydrate per kilogram body weight in a 7% solution. Order of carbohydrate and control supplements was randomly assigned for each participant. After the subject ingested one of the test beverages blood glucose measurements were taken at the 30, 45, 60, 90, 120, and 180 minute time points (a total of three hours). The same procedures took place during each subject's visit. A series of one-way analysis of variance (ANOVA) were performed using SPSS 19 to determine differences in the blood glucose response at each time point between the carbohydrate supplements. RESULTS: No significant difference existed between treatments for blood glucose levels at baseline. At 30, 45, and 60 minutes, blood glucose concentrations following dextrose, maltodextrin, and Vitargo® ingestion were significantly higher as compared to the placebo ingestion. No significant difference was observed between waxy maize and placebo at these time points. At ninety minutes the blood glucose concentrations for dextrose and Vitargo® were significantly higher than placebo, and at 120 minutes only Vitargo® was significantly higher than the placebo. Finally, at 180 minutes, the blood glucose concentration for waxy maize was significantly higher than all other treatments. CONCLUSION: The main finding of this study was that waxy maize does not observe a sharp increase in blood glucose response following ingestion but maintains an elevated blood glucose concentration over an extended period of time. All other treatments (maltodextrin, dextrose, and Vitargo®) resulted in a significant rise in blood glucose within the first thirty minutes following ingestion.

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