Thesis (M.A.) -- Mahidol University, 1978.

Made available in DSpace on 2014-06-11T19:23:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-02-23Bitstream added on 2014-06-13T19:29:48Z : No. of bitstreams: 1 tuma_maf_me_arafcf.pdf: 1562428 bytes, checksum: 41478757ea2dea1182f2a019a046edd6 (MD5) / Universidade Estadual Paulista (UNESP) / Este estudo avaliou a ingestão da vitamina A em gestantes que realizavam acompanhamento pré-natal em centro de Saúde de Catanduva, SP a adequação utilizou os critérios propostos pela DRI (Dietary Reference Intakes) de vitamina A, de acordo com as recomendações para EAR (estimated average requirement) de 550µg ER e da UL (tolerable upper intake level) de 3000µg ER. Foram estudadas setenta e duas gestantes, com idade entre 19 e 37 anos, em diferentes estágios da gestação. Para avaliação da ingestão dos alimentos fontes foi utilizado o inquérito dietético simplificado proposto pelo IVACG (International Vitamin A Consultative Group), já validado. O consumo de alimentos fortificados, de suplementos vitaminicos com vitamina A e os possíveis tabus e aversões alimentares atribuidos aos alimentos fontes de vitamina A também foram avaliados, utilizando-se questionários específicos...

Orientador: Maria José Roncada / Resumo: Este estudo avaliou a ingestão da vitamina A em gestantes que realizavam acompanhamento pré-natal em centro de Saúde de Catanduva, SP a adequação utilizou os critérios propostos pela DRI (Dietary Reference Intakes) de vitamina A, de acordo com as recomendações para EAR (estimated average requirement) de 550µg ER e da UL (tolerable upper intake level) de 3000µg ER. Foram estudadas setenta e duas gestantes, com idade entre 19 e 37 anos, em diferentes estágios da gestação. Para avaliação da ingestão dos alimentos fontes foi utilizado o inquérito dietético simplificado proposto pelo IVACG (International Vitamin A Consultative Group), já validado. O consumo de alimentos fortificados, de suplementos vitaminicos com vitamina A e os possíveis tabus e aversões alimentares atribuidos aos alimentos fontes de vitamina A também foram avaliados, utilizando-se questionários específicos...(Resumo completo, clicar acesso eletrônico abaixo) / Mestre

Flaxseed is an excellent source of bioactive compounds, alpha-linolenic acid (ALA) and secoisolariciresinol diglucoside (SDG), which when added to food products enhance their functionality. However, when flaxseed is added to foods, overall acceptability and sensory properties can be affected, which may negatively affect the role of functional food in providing health benefits. This study was designed to determine the effects of adding milled flaxseeds (20g or 30g) and storage (1 month and 6 months) at - 200C in banana and cinnamon muffins on the sensory properties of muffins using both consumer acceptability evaluation and descriptive analysis, physical and chemical measurements, and ALA and SDG concentrations. Results were correlated using partial least square (PLS) to provide an explicit demonstration of association between overall acceptability of muffins and results from various measurements conducted. It was revealed that the addition of flaxseed reduced overall acceptability due to the enhancement of flax aroma and flavor, oil aroma and flavor, sour aroma and taste, brown color, and firmness., while storage had no impact. The negative influence of these sensory attributes was addressed by the addition of flavorings. Cinnamon flavoring reduced the presence of oil aroma and flavor, and sour aroma and taste while firmness decreased when pureed banana was added. But the intensities of flax aroma and flavor, and brown color were still pronounced in muffins even after the addition of the two flavorings. ALA and SDG concentrations were markedly increased in muffins when flaxseed was added. Storage did not significantly affect the levels of ALA in all muffins but prolonged storage increased SDG level, which can be associated with its role in enhancing extraction proficiency of SDG from the muffin matrix. Although results revealed that acceptability of muffins was significantly higher among clinical trial participants, the mean liking values had moderate deviation between consumers and clinical trial participants. This indicated that muffins fortified with flaxseeds can be acceptable by consumers with diverse wants. / May 2016

Master of Science / Department of Human Nutrition / Kadri Koppel / Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures. However, as expected, large differences occurred in some properties such as thickness when solids content varied or sweetness and fruit flavor when fruit was added. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, a positive aspect for product use and development. This means that the product can be modified during preparation by consumers without having a major impact on most sensory properties.

Doctor of Philosophy / Department of Grain Science and Industry / Sajid Alavi / The feasibility of using a wheat flour mill to refine corn, sorghum and cowpea was studied. Milling of white sorghum grain resulted in decrease in fiber content from 1.89% to 0.38% and 0.45% in raw, finely milled and coarsely milled sorghum respectively. Similarly, there was a reduction in fat (3.17% to 1.75% and 0.51%) content from raw to fine and coarse milled fractions. Starch content increased from 61.85% in raw to 69.80% in fine and 72.30% in coarse fractions. Protein content was almost unchanged at about 7.40% in all the fractions. In de-hulling and milling of cowpeas, starch and protein content increased whereas fiber, fat and ash content decreased. There was a significant difference in expansion characteristics between whole and decorticated binary blends on account of different levels of inherent starch content. Sorghum cowpea (SC) blends had the highest specific mechanical energy (SME) range (285.74 – 361.52 kJ/kg), followed by corn soy (CS) (138.73 – 370.99 kJ/kg) and the least SME was found in sorghum soy (SS) blends (66.56 – 332.93 kJ/kg). SME was found to be positively correlated to starch content in the blends. SC blends had the most stable process followed by SSB and CSB in that order. The milling of expanded extrudates was found to be dependent on bulk density and low bulk density extrudates had bigger particle size and vice-versa. The water absorption index (WAI) for SC was 4.17 g/g to 5.97 g/g, SS ranged from 2.85 g/g to 5.91 g/g and CS ranged from 2.63 g/g to 5.40 g/g. Starch gelatinization ranged from 85.42 – 98.83% for SC, 90.70 – 96.27% for SS, and 72.57 – 95.49% for CS. The starch digestibility increased after extrusion and cooking but there was no significant change in protein digestibility. There was a significant reduction in anti-nutritional factors – phytic acid (26.06 – 44.03%), tannins (18.69 – 26.67%) and trypsin inhibitor (16.55 – 50.85%) after extrusion. Thus, the study showed that high protein blends with superior nutrition density needed for preparation of FBFs could be produced by using existing/traditional milling capabilities and extrusion process.

Dairy products are important sources of calcium and other nutrients but are a poor source of dietary iron. Cheese comprises a substantial portion of dairy food consumption and has been determined an appropriate medium for iron-fortification. However, iron may promote the potentially harmful process in food and biological systems known as lipid peroxidation. Therefore, the safety of consuming iron-fortified cheese was examined. Commercial-scale batches of Cheddar cheese were iron-fortified to a level of two milligrams of iron per ounce with either ferric chloride, ferric-casein complex, or ferric-whey protein complex. Fifty-four premenopausal females were divided into three treatment groups and supplemented one and one-half ounces of iron-fortified Cheddar cheese into their normal diet on a daily basis for six consecutive weeks. Lipid peroxidation was measured as thiobarbituric acid-reactive substances in serum, urine, and feces. A significant increase in serum thiobarbituric acid-reactive substances occurred in all treatment groups sixteen days after initiation of iron-fortified cheese consumption. Thiobarbituric acid-reactive substances in serum returned to baseline levels after thirty days of iron-fortified cheese consumption. Thiobarbituric acid-reactive substances in serum, urine, and feces did not differ among iron-fortification methods. Average daily intake of iron during the six weeks of iron-fortified cheese consumption significantly increased above baseline intake levels without cheese by the approximate amount of iron fortified into the cheese. Increased dietary iron intakes were not correlated with increased lipid peroxidation as measured by thiobarbituric acid-reactive substances in serum, urine, or feces. These results indicated that the daily consumption of iron-fortified cheese increased dietary iron intake and produced a transient increase in lipid peroxidation as measured by thiobarbituric acid-reactive substances in human serum.

No description available.

Malnutrition is prevalent in the geriatric population, as is age-related decline in skeletal muscle mass. Research indicates that nearly forty percent of older adults in skilled nursing facilities across the nation are undernourished, with over half experiencing protein-energy malnutrition (PEM). Effects include a gradual loss of mass, strength and function. Concurrently, studies indicate optimal protein-energy intake increases the quality and length of life, and mortality may be reduced by supplementation in this group. However, as protein needs increase, skilled nursing facilities struggle to meet patient protein needs as appetite, amino acid metabolism, chewing, and swallowing capacity decline. Nutrient-dense foods are essential in promoting geriatric health with an emphasis on protein. Fortification of foods is a common, cost-effective approach to enhance nutritional health in this setting, as increasing the volume of food intake is not always a viable solution. The aim of this research was to create a functional food, fortifying a food item that is eaten as a part of a typical diet. Researchers modified a biscuit recipe to increase the protein and calorie content of this popular southern food and compared the acceptance among a sample of adults (n=97) during a blind trial, and the effects of adding two different protein powders, a whey protein modular or instant dry milk powder, on nutrient composition. Analysis of Variance and post hoc testing indicated a statistically significant effect when adding protein sources on acceptability, texture, and flavor (P<0.05). Participants rated the flavor and overall acceptance of the milk fortified protein biscuit highest among variations, with the texture of the control and milk variations most similar, the whey variation was poorly accepted. Results suggest the addition of instant dry milk powder to a popular biscuit recipe may be a cost-effective method of improving its nutrient composition, while maintaining acceptability.

Introdução: a anemia por deficiência de ferro configura-se como um problema epidemiológico da maior relevância. As consequências decorrentes dessa desnutrição acometem toda a população e os grupos materno/infantil são os mais atingidos pela deficiência marcial, sendo aqueles em que as consequências são mais visíveis e graves. Em 1992, o Brasil se comprometeu a diminuir a prevalência da anemia ferropriva em 1/3 do registrado entre gestantes, até o ano 2000. Compromisso postergado para 2004 e expandido para crianças até 59 meses de idade. Dentre os métodos de intervenção disponíveis para o controle da deficiência de ferro, a fortificação das farinhas de trigo e de milho com o mineral foi a escolhida, devido o trigo ser consumido por toda a população e ser a fortificação a intervenção que apresenta os resultados mais positivos. Objetivo: com base no consumo de trigo, o objetivo é discutir o potencial da farinha de trigo na alimentação como fonte de ferro, no controle da anemia ferropriva no Brasil. Metodologia: estudo descritivo que se refere exclusivamente ao trigo como veículo do ferro. Para obtenção dos dados relativos ao trigo foi estabelecido contato com as empresas do setor período de maio a junho de 2010 e foram coletadas informações veiculadas pela internet. Resultados e discussão: os pré-requisitos para um programa efetivo de fortificação incluem: compromisso a longo prazo, fonte de ferro biodisponível compatível e alimentos adequados, de acordo com a legislação vigente. Em relação ao consumo dos derivados do trigo, o indicador elasticidade-renda da demanda mostrou que a variação da renda provoca variação positiva da demanda dos derivados fortificados. Todos os dados referentes à produção de farinha de trigo, à aquisição de seus derivados, aos números de moinho por região e às padarias indicam como esta estratégia se mostra diferenciada para cada região. Segundo os dados do estudo, a região Norte é a que menos se beneficia desta estratégia de fortificação, ao contrário das regiões Sul e Sudeste do país. Conclusão: houve um aumento na fabricação de pão industrial, bolo industrial e massas instantâneas no Brasil entre o período estudado, e uma redução na moagem de farinha de trigo neste mesmo período. Considerações Finais: a eficácia do programa não é uma garantia de sua efetividade. Para conseguir a efetividade pressuposta seria necessário garantir que o produto fortificado fosse ingerido em quantidade e em frequência adequados, para transformar o alimento em fonte de ferro pela totalidade da população alvo. / Background: Iron deficiency anemia sets an epidemiological problem of greater importance. The consequences of malnutrition affecting the whole population group and maternal / child is the most affected by disability martial and one in which the consequences are more serious and visible. In 1992, Brazil was a signatory to a document signed by 125 nations that pledged to reduce the prevalence of iron deficiency anemia. Among the methods of intervention available to control iron deficiency, fortification of wheat flour and corn with the mineral was chosen because of the wheat consumed by the entire population and be the fortification intervention that presents the results more positive. Objective: Based on your consumption, the objective is to discuss the potential of wheat flour in food as a source of iron in the control of iron deficiency anemia in Brazil. Methodology: This is a descriptive study that refers only to wheat as a vehicle of iron. To collect data for wheat was first established contact with companies in the industry through their representatives in the period from May to June 2010 and data provided by the Internet. Results and Discussion: The prerequisites for an effective program of fortification include: long-term commitment, consistent source of bioavailable iron and adequate food in accordance with current legislation. In relation to consumption of wheat products, the income elasticity of demand showed that variation in income causes a positive change (r> 1) the demand, so that when income increased population also increases the quantity demanded regardless of price level product. All data related to the production of wheat flour, purchase of derivatives, mill numbers by region and bakeries denote this strategy as shown differently for each region. As seen in this study, the North by the data shown is the least benefit of this strategy to fortify the contrary in the South and Southeast. Conclusion: there was an increase in industrial production of bread, cake and pastries industry in Brazil between the instant the study period, and a reduction in grinding flour in the same period. Final Considerations: the effectiveness of the program is not a guarantee of its effectiveness. To get the assumed effectiveness would be necessary to ensure that the fortified product was consumed in quantity and frequency appropriate to turn the food source of iron for the entire target population.