This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatmen...This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.展开更多
Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air...Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.展开更多
Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum ...Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables） showed significant effect on the physical properties. This process parameter also increased dietary fibre with decrease in the content of tannins. Box-behnken design was successfully used to show a relationship between extrusion processing conditions and physical properties of extrudates. The extrudates obtained using SPV 141 l, a variety of sorghum, showed significant results in all attributes compared to SPV 1595 and M-35-1, at feed moisture 22%, die temperature 130℃ and screw speed 210 rpm with 90% overall acceptability.展开更多
The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Damma...The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Dammam) localized in the eastern area of Saudi Arabia. The age of study participants (298) was ranged between less than 4 – over 30 years. The snacks and drinks consumption data were gathered and calculated using the frequency methods. Forty nine samples of snacks and beverages were analyzed by High Performance Liquid Chromatography (HPLC) for glutamate and caffeine contents. The results indicated that total intake of snacks, chocolates and drinks were significantly correlated (spearman r = 0.856, 0.591, 0.943, p = 0.0) with total intake of glutamate and caffeine. The mean of caffeine intake was 40.4± 44.5 mg, while the mean of glutamate intake was 0.134± 0.146 mg. The highest concentration of glutamate was in Pringles with Ketchup (0.420), Bugles Smoking BBQ (0.660) and Indomie with Vegetables (0.860). The high caffeine concentrations of Kit Kat, Ulker and Galaxy samples were 166, 165.5, and 134.5 mg/kg respectively, while the beverages, the high caffeine concentrations were presented in energy drinks like Red bull (345.5), Power Horse (339.0) and Bugzy(333.0) mg/L. The children aged between 4– 8 were the most consumers of snacks which containing glutamate, while the adolescents consumed more chocolates and beverages which containing caffeine. These finding suggests that consumption of salty snacks, and sugar-sweetened beverages is mounting between important categories in the community, so interventions focusing on increasing physical activity and fruit and vegetable consumption will have an impact on obesity control and promoting health.展开更多
The purpose of this research was to inform primary school nutritional policy by identifying which mid-morning snack would be more beneficial to consume from an appetite control perspective. During morning break 14 gir...The purpose of this research was to inform primary school nutritional policy by identifying which mid-morning snack would be more beneficial to consume from an appetite control perspective. During morning break 14 girls and 11 boys were provided with 160 ml of semi-skimmed milk or153 gof apple in a randomised crossover manner. Visual analogue scales were used to record hunger, prospective food consumption and fullness, immediately before and after breakfast, immediately before and after the mid-morning snack, and every 60 min until 21:00 on each day. School dinner/packed lunch energy intakes were assessed 90 min following the mid-morning snacks, in addition to evening energy intake. Children felt less hungry and could eat less when apple was consumed, however lunch and evening energy intakes were not different. Fluctuations in appetite did not translate into differences in energy intake therefore both milk and fruit should be promoted as mid-morning snacks in primary schools.展开更多
Previously we have reported that extrusion significantly improved healthful potential of cereals. It was hypothesized that snacks produced by extrusion would be more healthful than their raw formulations. Bile acid bi...Previously we have reported that extrusion significantly improved healthful potential of cereals. It was hypothesized that snacks produced by extrusion would be more healthful than their raw formulations. Bile acid binding has been reported to indicate cholesterol lowering and cancer risk reduction potential of food and fractions. Bile acid binding potential of five lentil snack raw formulations and their extruded snacks were evaluated. The raw formulations were 100% lentils (F01), 69% lentils (F02), 57% lentils + 12% supplement (F03), F03 with 125 μg/100g Chromium (F04), F03 with 536 μg/100g Chromium (F05), and their respective extruded (E) snacks E01, E02, E03, E04 and E05. The in vitro bile acid binding on an equal dry matter basis relative to cholestyramine, was F01 (0.5%), E01 (3.7%), F02 (0.6%), E02 (3.0%), F03 (1.6%), E03 (5.1%), F04 (2.0%), E04 (4.2%), F05 (0.8%) and E05 (3.6%). Replacing 12% lentils with high protein supplements (F02 vs. F03) resulted in significantly higher bile acid binding, suggesting that the supplement appears to have higher bile acid binding capacity than that of lentils. All the extruded lentil snacks had significantly higher bile acid binding compared with their raw formulations. Extruding with added chromium containing yeast resulted in significantly lower bile acid binding in a dose dependent manner. Most healthful lentil snacks were produced with the addition of high protein supplement without added chromium-containing yeast (E03). Data proved the hypothesis that lentil snacks produced by extrusion are significantly more healthful than their raw formulations.展开更多
Snacks are an important part of the catering industry,whose spatial pattern distribution will directly affect the behavior of residents and tourists decision-making.Therefore,this paper chose 'Shaxian snacks' ...Snacks are an important part of the catering industry,whose spatial pattern distribution will directly affect the behavior of residents and tourists decision-making.Therefore,this paper chose 'Shaxian snacks' and 'Chengdu snacks' outlets in the downtown area of Beijing as the research object,taking POI data and GIS spatial data as data sources,using GIS spatial analysis and nuclear density estimation method,to make a comparative analysis of the spatial distribution characteristics of snack outlets in downtown of Beijing.The results showed that(1) distribution characteristics of snacks outlets in each district varied greatly.(2) Distribution differences of both snacks outlets in each circle was in significant.(3) Distribution of snacks outlets from the center to the periphery along the ring roads took on the "pyramid type".(4) Distribution of snacks outlet show stronger proximity to road than to subway.Distribution characteristics of the snack outlets included(1) Spatial distribution of the snacks outlets showed weak centrality.(2) The snacks outlets showed significant characteristics of spatial aggregation with great differences in internal structure.According to the above conclusions,combined with municipal planning,this paper according to the classification of the city,put forward suggestions on the distribution of snack outlets in Beijing,(1) Recombine the snack outlets in old urban districts.(2) According to the city functional orientation,redistribute the snack outlets in new urban districts.展开更多
Shaanxi province has increasingly extended its opening-up to the outside world since the strategy of developing the Western regions of continental China was implemented.Among the developing businesses are Shaanxi snac...Shaanxi province has increasingly extended its opening-up to the outside world since the strategy of developing the Western regions of continental China was implemented.Among the developing businesses are Shaanxi snacks which are part of everyday life in Shaanxi,therefore the English translation of Shaanxi snacks should be considered as no lesser than any other cultural translation.This thesis discusses the English translation of Shaanxi snacks following the outline of the German functionalist,Skopos Theory.This paper will suggest more suitable translation strategies while amplifying translation choices which could be easily adopted in place of the erroneous translations.This thesis aims to raise people's awareness on the English translation of Shaanxi snacks.展开更多
The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat co...The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.展开更多
In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave p...In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave power, initial moisture content, puffing time and mass were employed as experimental factors. The pressure, temperature, amount of water vapor and puffing properties in terms of the volume, hardness and brittleness were employed as target parameters. The higher microwave intensity and initial moisture content resulted in the more amount of water vapor in the snacks and more holes in the appropriate puffing time. The shape and structure of the snacks tended to be stable with the removal of moisture.展开更多
Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult t...Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were collected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items. The predominant trans fatty acid present in all the food items was elaidic acid (18:1t9). The total trans fatty acids in different food items ranged from almost negligible to as high as 14.58 g/100g food. Different amount of TFA was found in same food category sourced from different outlets which is a challenge in making regulations aimed at TFA reduction so as to decrease health risk.展开更多
Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent va...Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.展开更多
Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1), Curcu...Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1), Curcuma longa (T2), Zingiber officinale Roscoe (T3), and the mixture of these herbs (T4) were manufactured and analyzed. The results declared that all the herbal extruded corn snacks had significantly higher ash, fibers, minerals, and vitamins A and B6. For minerals, the highest percent of increase compared to control was achieved by Fe, K, Ca, Zn content in order, being the highest in T4. The contents of Vitamin A and B6 were ranged from 283 to 445 IU/100 g and from 0.01 to 0.08 mg/100 g for the herbal extrudates, respectively. The increased percent in herbal corn snacks relative to control ranged from 743 to 452%, 188 to 17.6%, and from 313 to 99% for total phenolics, flavonoids, and antioxidant activity. Besides, the highest number of phenolic compounds was recorded in T4. Despite the fact that approximately all herbal extruded products had good texture and color characteristics, the best formulation was T2 and T4 corn snacks. Furthermore, the extruded products were microbiologically safe for up to 9 months. The formulation of herbal-corn snacks could fulfill consumers’ requirement for ready-to-eat-healthy foods with acceptable sensory attributes and also economically suitable for the food industry.展开更多
Tongzhou is located at the east end of the 100-li street in Beijing. The area is a hub which links Beijing, Tianjin and Tangshan. It is also the starting point of the Great Beijing-Hangzhou Canal. A gathering place of...Tongzhou is located at the east end of the 100-li street in Beijing. The area is a hub which links Beijing, Tianjin and Tangshan. It is also the starting point of the Great Beijing-Hangzhou Canal. A gathering place of merchants since ancient times, Tongzhou’s food culture continues to flourish. The展开更多
ACCORDING to history books, Beijing was the capital of the state of Yan 3,000 years ago, which is how it got the name of Yandu (du means capital in Chinese). Beijing’s long history of being the capital during several...ACCORDING to history books, Beijing was the capital of the state of Yan 3,000 years ago, which is how it got the name of Yandu (du means capital in Chinese). Beijing’s long history of being the capital during several dynasties has made it a city possessing lasting and profound cultural appeal.展开更多
Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be co...Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.展开更多
The aim of this community-based, randomized-controlled prospective nutrition intervention study was to assess the impact of serving high-fiber snacks twice a day to a sample of school-age children on their dietary fib...The aim of this community-based, randomized-controlled prospective nutrition intervention study was to assess the impact of serving high-fiber snacks twice a day to a sample of school-age children on their dietary fiber intake and health-related quality of life (HRQOL) scores. Participants (n = 81) were children aged 7-11 years. Children were randomized to receive two high-fiber snacks per day for eight weeks (intervention) or to continue eating their regular snacks (control). At baseline and post-intervention, usual dietary intake data were collected via repeated 24-hour dietary recalls and HRQOL was assessed using the PedsQL? Pediatric Quality of Life Inventory. Statistical analysis to assess significant changes in dietary intake as well as self-reported quality of life was conducted using two-sided student’s t-tests;significance level was set at p < 0.05. Dietary fiber intake increased significantly by 2.41 grams/day in the intervention group. The mean increase in the physical scale score of the PedsQL from baseline to post-intervention was significantly greater for the intervention as compared to control group. This study indicates that providing high-fiber snacks to elementary-school children can effectively increase dietary fiber consumption and may lead to an improved physical quality of life. Further research is needed regarding the impact of nutrition on health-related quality of life.展开更多
A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, v...A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.展开更多
Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice-Ma...Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice-Masa, enriched with soybean and crayfish. The enriched rice-Masa produced were labelled sample A (100% rice), sample B (rice: soybean blend (80:20), sample C (rice: crayfish blend (80:20) and sample D (rice: soybean: crayfish (80:10:10). The proximate and mineral composition was evaluated according to standard methods. Anti-nutrient content was also determined. Sensory evaluation was carried out to assess the acceptability of the enriched rice-Masa. The chemical analysis showed that protein, fibre, iron, zinc and vitamin A and beta carotene contents were highest in sample D with values 8.35 (±0.08) g/100g, 1.08 (±0.02) g/100g, 2.82 (±0.03) mg/100g, 4.20 (±0.03) mg/100g, 602.3 (±1.28) μg/100g and 420.2 (±0.98) μg/100g respectively, while calcium was highest in sample C with a value of 27.34 (±0.06) mg/100g. Moisture and ash contents increased from 47.4 (±0.50) g/100g to 50.9 (±0.80) g/100g and 0.40 (±0.01) g/100g to 1.15 (±0.01) g/100g respectively, while carbohydrate and energy contents decreased from 28.1 (±0.03) g/100g to 21.9 (±0.04) g/100g and 308.42 kcal/100g to 285.64 kcal/100g respectively. The sensory evaluation showed that with regards to taste, aroma, texture and overall acceptability, the sample enriched with soybean was more preferred to that enriched with crayfish, or a combination of both. Enrichment of Masa could contribute to improvement of nutritional status if promoted as a nutritious, healthy indigenous snack not only where Masa is already widely consumed, but also in other parts of Nigeria where it has not found wide acceptance.展开更多
基金funded by the National Natural Science Foundation of China(NSFC,U21A20270)the Key R&D Program of Shandong Province,China(2023TZXD074)+2 种基金the Bingtuan Science and Technology Program,China(2023AB002)the National Peanut Industry Technology System of China(CARS-13-08B)the National Key R&D Program of China(2021YFD2100402)。
文摘This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.
基金financially supported by the Key Projects in the Jiangsu Province Key Research & Development Program,China (BE 2016363)
文摘Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.
文摘Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables） showed significant effect on the physical properties. This process parameter also increased dietary fibre with decrease in the content of tannins. Box-behnken design was successfully used to show a relationship between extrusion processing conditions and physical properties of extrudates. The extrudates obtained using SPV 141 l, a variety of sorghum, showed significant results in all attributes compared to SPV 1595 and M-35-1, at feed moisture 22%, die temperature 130℃ and screw speed 210 rpm with 90% overall acceptability.
文摘The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Dammam) localized in the eastern area of Saudi Arabia. The age of study participants (298) was ranged between less than 4 – over 30 years. The snacks and drinks consumption data were gathered and calculated using the frequency methods. Forty nine samples of snacks and beverages were analyzed by High Performance Liquid Chromatography (HPLC) for glutamate and caffeine contents. The results indicated that total intake of snacks, chocolates and drinks were significantly correlated (spearman r = 0.856, 0.591, 0.943, p = 0.0) with total intake of glutamate and caffeine. The mean of caffeine intake was 40.4± 44.5 mg, while the mean of glutamate intake was 0.134± 0.146 mg. The highest concentration of glutamate was in Pringles with Ketchup (0.420), Bugles Smoking BBQ (0.660) and Indomie with Vegetables (0.860). The high caffeine concentrations of Kit Kat, Ulker and Galaxy samples were 166, 165.5, and 134.5 mg/kg respectively, while the beverages, the high caffeine concentrations were presented in energy drinks like Red bull (345.5), Power Horse (339.0) and Bugzy(333.0) mg/L. The children aged between 4– 8 were the most consumers of snacks which containing glutamate, while the adolescents consumed more chocolates and beverages which containing caffeine. These finding suggests that consumption of salty snacks, and sugar-sweetened beverages is mounting between important categories in the community, so interventions focusing on increasing physical activity and fruit and vegetable consumption will have an impact on obesity control and promoting health.
文摘The purpose of this research was to inform primary school nutritional policy by identifying which mid-morning snack would be more beneficial to consume from an appetite control perspective. During morning break 14 girls and 11 boys were provided with 160 ml of semi-skimmed milk or153 gof apple in a randomised crossover manner. Visual analogue scales were used to record hunger, prospective food consumption and fullness, immediately before and after breakfast, immediately before and after the mid-morning snack, and every 60 min until 21:00 on each day. School dinner/packed lunch energy intakes were assessed 90 min following the mid-morning snacks, in addition to evening energy intake. Children felt less hungry and could eat less when apple was consumed, however lunch and evening energy intakes were not different. Fluctuations in appetite did not translate into differences in energy intake therefore both milk and fruit should be promoted as mid-morning snacks in primary schools.
文摘Previously we have reported that extrusion significantly improved healthful potential of cereals. It was hypothesized that snacks produced by extrusion would be more healthful than their raw formulations. Bile acid binding has been reported to indicate cholesterol lowering and cancer risk reduction potential of food and fractions. Bile acid binding potential of five lentil snack raw formulations and their extruded snacks were evaluated. The raw formulations were 100% lentils (F01), 69% lentils (F02), 57% lentils + 12% supplement (F03), F03 with 125 μg/100g Chromium (F04), F03 with 536 μg/100g Chromium (F05), and their respective extruded (E) snacks E01, E02, E03, E04 and E05. The in vitro bile acid binding on an equal dry matter basis relative to cholestyramine, was F01 (0.5%), E01 (3.7%), F02 (0.6%), E02 (3.0%), F03 (1.6%), E03 (5.1%), F04 (2.0%), E04 (4.2%), F05 (0.8%) and E05 (3.6%). Replacing 12% lentils with high protein supplements (F02 vs. F03) resulted in significantly higher bile acid binding, suggesting that the supplement appears to have higher bile acid binding capacity than that of lentils. All the extruded lentil snacks had significantly higher bile acid binding compared with their raw formulations. Extruding with added chromium containing yeast resulted in significantly lower bile acid binding in a dose dependent manner. Most healthful lentil snacks were produced with the addition of high protein supplement without added chromium-containing yeast (E03). Data proved the hypothesis that lentil snacks produced by extrusion are significantly more healthful than their raw formulations.
基金Sponsored by Connotative Development-2018 Undergraduate Teaching Construction and Reform Project of College of Resource Environment and Tourism,Capital Normal University
文摘Snacks are an important part of the catering industry,whose spatial pattern distribution will directly affect the behavior of residents and tourists decision-making.Therefore,this paper chose 'Shaxian snacks' and 'Chengdu snacks' outlets in the downtown area of Beijing as the research object,taking POI data and GIS spatial data as data sources,using GIS spatial analysis and nuclear density estimation method,to make a comparative analysis of the spatial distribution characteristics of snack outlets in downtown of Beijing.The results showed that(1) distribution characteristics of snacks outlets in each district varied greatly.(2) Distribution differences of both snacks outlets in each circle was in significant.(3) Distribution of snacks outlets from the center to the periphery along the ring roads took on the "pyramid type".(4) Distribution of snacks outlet show stronger proximity to road than to subway.Distribution characteristics of the snack outlets included(1) Spatial distribution of the snacks outlets showed weak centrality.(2) The snacks outlets showed significant characteristics of spatial aggregation with great differences in internal structure.According to the above conclusions,combined with municipal planning,this paper according to the classification of the city,put forward suggestions on the distribution of snack outlets in Beijing,(1) Recombine the snack outlets in old urban districts.(2) According to the city functional orientation,redistribute the snack outlets in new urban districts.
文摘Shaanxi province has increasingly extended its opening-up to the outside world since the strategy of developing the Western regions of continental China was implemented.Among the developing businesses are Shaanxi snacks which are part of everyday life in Shaanxi,therefore the English translation of Shaanxi snacks should be considered as no lesser than any other cultural translation.This thesis discusses the English translation of Shaanxi snacks following the outline of the German functionalist,Skopos Theory.This paper will suggest more suitable translation strategies while amplifying translation choices which could be easily adopted in place of the erroneous translations.This thesis aims to raise people's awareness on the English translation of Shaanxi snacks.
文摘The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.
基金Supported by National Natural Science Foundation of China(31571848)
文摘In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave power, initial moisture content, puffing time and mass were employed as experimental factors. The pressure, temperature, amount of water vapor and puffing properties in terms of the volume, hardness and brittleness were employed as target parameters. The higher microwave intensity and initial moisture content resulted in the more amount of water vapor in the snacks and more holes in the appropriate puffing time. The shape and structure of the snacks tended to be stable with the removal of moisture.
文摘Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were collected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items. The predominant trans fatty acid present in all the food items was elaidic acid (18:1t9). The total trans fatty acids in different food items ranged from almost negligible to as high as 14.58 g/100g food. Different amount of TFA was found in same food category sourced from different outlets which is a challenge in making regulations aimed at TFA reduction so as to decrease health risk.
文摘Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.
文摘Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1), Curcuma longa (T2), Zingiber officinale Roscoe (T3), and the mixture of these herbs (T4) were manufactured and analyzed. The results declared that all the herbal extruded corn snacks had significantly higher ash, fibers, minerals, and vitamins A and B6. For minerals, the highest percent of increase compared to control was achieved by Fe, K, Ca, Zn content in order, being the highest in T4. The contents of Vitamin A and B6 were ranged from 283 to 445 IU/100 g and from 0.01 to 0.08 mg/100 g for the herbal extrudates, respectively. The increased percent in herbal corn snacks relative to control ranged from 743 to 452%, 188 to 17.6%, and from 313 to 99% for total phenolics, flavonoids, and antioxidant activity. Besides, the highest number of phenolic compounds was recorded in T4. Despite the fact that approximately all herbal extruded products had good texture and color characteristics, the best formulation was T2 and T4 corn snacks. Furthermore, the extruded products were microbiologically safe for up to 9 months. The formulation of herbal-corn snacks could fulfill consumers’ requirement for ready-to-eat-healthy foods with acceptable sensory attributes and also economically suitable for the food industry.
文摘Tongzhou is located at the east end of the 100-li street in Beijing. The area is a hub which links Beijing, Tianjin and Tangshan. It is also the starting point of the Great Beijing-Hangzhou Canal. A gathering place of merchants since ancient times, Tongzhou’s food culture continues to flourish. The
文摘ACCORDING to history books, Beijing was the capital of the state of Yan 3,000 years ago, which is how it got the name of Yandu (du means capital in Chinese). Beijing’s long history of being the capital during several dynasties has made it a city possessing lasting and profound cultural appeal.
文摘Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.
文摘The aim of this community-based, randomized-controlled prospective nutrition intervention study was to assess the impact of serving high-fiber snacks twice a day to a sample of school-age children on their dietary fiber intake and health-related quality of life (HRQOL) scores. Participants (n = 81) were children aged 7-11 years. Children were randomized to receive two high-fiber snacks per day for eight weeks (intervention) or to continue eating their regular snacks (control). At baseline and post-intervention, usual dietary intake data were collected via repeated 24-hour dietary recalls and HRQOL was assessed using the PedsQL? Pediatric Quality of Life Inventory. Statistical analysis to assess significant changes in dietary intake as well as self-reported quality of life was conducted using two-sided student’s t-tests;significance level was set at p < 0.05. Dietary fiber intake increased significantly by 2.41 grams/day in the intervention group. The mean increase in the physical scale score of the PedsQL from baseline to post-intervention was significantly greater for the intervention as compared to control group. This study indicates that providing high-fiber snacks to elementary-school children can effectively increase dietary fiber consumption and may lead to an improved physical quality of life. Further research is needed regarding the impact of nutrition on health-related quality of life.
文摘A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.
文摘Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice-Masa, enriched with soybean and crayfish. The enriched rice-Masa produced were labelled sample A (100% rice), sample B (rice: soybean blend (80:20), sample C (rice: crayfish blend (80:20) and sample D (rice: soybean: crayfish (80:10:10). The proximate and mineral composition was evaluated according to standard methods. Anti-nutrient content was also determined. Sensory evaluation was carried out to assess the acceptability of the enriched rice-Masa. The chemical analysis showed that protein, fibre, iron, zinc and vitamin A and beta carotene contents were highest in sample D with values 8.35 (±0.08) g/100g, 1.08 (±0.02) g/100g, 2.82 (±0.03) mg/100g, 4.20 (±0.03) mg/100g, 602.3 (±1.28) μg/100g and 420.2 (±0.98) μg/100g respectively, while calcium was highest in sample C with a value of 27.34 (±0.06) mg/100g. Moisture and ash contents increased from 47.4 (±0.50) g/100g to 50.9 (±0.80) g/100g and 0.40 (±0.01) g/100g to 1.15 (±0.01) g/100g respectively, while carbohydrate and energy contents decreased from 28.1 (±0.03) g/100g to 21.9 (±0.04) g/100g and 308.42 kcal/100g to 285.64 kcal/100g respectively. The sensory evaluation showed that with regards to taste, aroma, texture and overall acceptability, the sample enriched with soybean was more preferred to that enriched with crayfish, or a combination of both. Enrichment of Masa could contribute to improvement of nutritional status if promoted as a nutritious, healthy indigenous snack not only where Masa is already widely consumed, but also in other parts of Nigeria where it has not found wide acceptance.
