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Academic literature on the topic 'Dietary moisture'

Author: Grafiati

Published: 18 May 2024

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Journal articles on the topic "Dietary moisture"

Sun, Dao Hua, Wen Shuang Lin, and Fen Fen Lu. "The Moisture Sorption Characteristics of Dietary Potassium Diformate." Advanced Materials Research 1092-1093 (March 2015): 1565–68. http://dx.doi.org/10.4028/www.scientific.net/amr.1092-1093.1565.

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Potassium diformate, a novel dietary additive, has been firstly authorized by the European Union as an alternative to antibiotic growth promoters. The moisture sorption characteristics of potassium diformate were measured by the means of the static gravimetric method. The results indicated that the moisture sorption velocity of potassium diformate is linearly dependent on the relative humidity at 30 °C during the first 12 h. Moreover, the equilibrium moisture content was significantly influenced by relative humidity. The critical relative humidity of potassium diformate is 46.2%. Study on moisture sorption characteristics of potassium diformate will provide the reference to choose operating conditions of preparation and post-processing.

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Hadjikinova, M., N. Menkov, and D. Hadjikinov. "Sorption characteristics of dietary hard candy." Czech Journal of Food Sciences 21, No. 3 (November 18, 2011): 97–99. http://dx.doi.org/10.17221/3483-cjfs.

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This investigation is aimed at the determination of the effect of sugar alcohols sorbitol and isomalt on the sorption properties of hard candy. The equilibrium isotherms of two kinds of hard candy containing sorbitol and isomalt, respectively, were obtained by means of the static gravimetric method at a temperature of 20°C. The isomalt-containing candy proved to sorb less moisture under equal conditions. The Peleg model was found suitable for the description of the sorption isotherms of hard candy.  

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Yang, Meng, and Ock K. Chun. "Consumptions of plain water, moisture in foods and beverages, and total water in relation to dietary micronutrient intakes and serum nutrient profiles among US adults." Public Health Nutrition 18, no. 7 (February 10, 2014): 1180–86. http://dx.doi.org/10.1017/s136898001400007x.

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AbstractObjectiveTo investigate water contributors in relation to dietary and serum micronutrient profiles.DesignA cross-sectional study. The main exposures were water contributors. Selected dietary and serum micronutrient levels were outcome measures.SettingsThe US population and its subgroups.SubjectsUS adults (n 2691) aged ≥20 years from the National Health and Nutrition Examination Survey 2005–2006.ResultsThe daily mean total water intake was 3·1 (se 0·047) litres, with 68 % of adults consuming below the Adequate Intake level. Total water intake was higher in adults with higher BMI and physical activity, those taking dietary supplements and alcohol consumers (P < 0·05). Plain water intake was positively associated with food moisture and negatively with beverage moisture (P < 0·001). Beverage moisture was negatively associated with food moisture (P < 0·001). In multivariate regression analyses, plain water and food moisture intakes were positively associated with Fe, Ca, vitamins A, B, C, E and K and carotenoid intakes (P < 0·05). However, beverage moisture was unrelated to Ca, niacin and vitamin B6 intakes, and negatively associated with Fe, vitamin A, folate, vitamins C, E and K and carotenoid intakes (P < 0·05). Concentrations of serum vitamins A and C and carotenoids increased with plain water and food moisture intakes (P < 0·05) but decreased (P < 0·01) or were unrelated to beverage moisture intake.ConclusionsVarious contributors of total water intake differed in their associations with dietary and serum micronutrient profiles in US adults. The study provides evidence of plain water benefits on micronutrient adequacy over beverages.

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Ramirez, Israel. "Diet texture, moisture and starch type in dietary obesity." Physiology & Behavior 41, no. 2 (January 1987): 149–54. http://dx.doi.org/10.1016/0031-9384(87)90145-4.

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Alam Refat, Md Reazul, Mohammad Shoeb, and Abida Sultana. "Proximate Analysis of Melon Seeds Available in Bangladesh." Dhaka University Journal of Science 70, no. 1 (July 24, 2022): 58–63. http://dx.doi.org/10.3329/dujs.v70i1.60382.

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The seeds of winter (wax gourd), long (bottle gourd) and large (pumpkin) melon were analyzed for nutritional parameters mainlyprotein, fat/oil, carbohydrate, dietary fiber, protein, minerals and moisture and fatty acids composition. The double beam ultravioletvisible spectrophotometer was used for analysis of total sugar. The protein content was determined using the Kjeldahl method. An atomic absorption spectrophotometer was used to quantify minerals (Fe, Cu, and Zn). Fatty acid was analyzed by gas chromatography(GC) equipped with a flame ionization detector (FID). From the proximate analysis, it was found that the winter melon (wax gourd)seeds contain protein, oil, carbohydrate, soluble dietary fiber, moisture and ash content of 19.71, 16.46, 56.48, 3.10, 68.88 and 4.26%, respectively. Similarly, long melon (bottle gourd) was found to contain 16.12, 13.61, 46.88, 2.2, 76.45 and 5.2% of protein, oil,carbohydrate, soluble dietary fiber, moisture and ash, respectively. The contents of protein, oil, carbohydrate, soluble dietary fiber,moisture and ash in large melon (pumpkin) seeds were found to be 29.64, 18.17, 55.32, 1.3, 79.53 and 5.12%, respectively. In mineralanalysis, iron, copper, and zinc contents were found to be 6.75, 0.62, and 6.10 mg/100g in winter melon; 7.8, 1.63, and 4.25 mg/100gin long melon; and 13.95, 1.15, and 5.11 mg/100g in large melon, respectively. Dhaka Univ. J. Sci. 70(1): 58-63, 2022 (January)

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Manuel, Jeremia, Melanie Cornelia, and William Wijaya. "UTILIZATION OF EUCHEUMA COTTONII AND EUCHEUMA SPINOSUM FLOUR IN NARROW-BARRED SPANISH MACKEREL MEATBALLS." KnE Life Sciences 2, no. 1 (February 1, 2014): 12. http://dx.doi.org/10.18502/kls.v1i0.78.

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Narrow-barred Spanish mackerel (Scomberomorus spp.) is a species of fish that is widely preferred due to its high potential and economical value. This research is aimed to utilize seaweed (Eucheuma cottonii and Eucheuma spinosum) to increase iodine and dietary fiber content of fish meatballs to help fulfill the daily needs of Indonesians. The first stage of this research was conducted to determine the best type and concentration of seaweed flour to be added to the fish meatballs dough. A series of seaweed flour addition concentration employed in this research are 1, 2, 3, 4, and 5% for each type of seaweed separately. Several factors put into consideration when selecting the best seaweed addition concentration were moisture content, texture, and organoleptic tests (scoring and hedonic). Through moisture content, gel strength, and organoleptic analysis, 2% Eucheuma cottonii was chosen to be added. Second stage of this research was conducted to compare the chosen meatball with control. The chosen fish meatball has better profile of moisture, fat, ash, carbohydrate, dietary fiber, and iodine content compared to control. Dietary fiber and iodine content analysis showed that the chosen fish meatball contain 0.0046% dietary fiber and 102 mcg/100g iodine. Keywords: Narrow-barred Spanish mackerel, Eucheuma cottonii, Eucheuma spinosum, iodine content, dietary fiber

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Henz, J. R., R. V. Nunes, C. Eyng, P. C. Pozza, R. Frank, R. A. Schone, and T. M. M. Oliveira. "Effect of dietary glycerin supplementation in the starter diet on broiler performance." Czech Journal of Animal Science 59, No. 12 (November 27, 2014): 557–63. http://dx.doi.org/10.17221/7795-cjas.

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This study was conducted to evaluate the performance, carcass composition, and litter moisture of broiler chicks fed crude glycerin for 1–21 days. The study used 1056 male birds distributed in a completely randomized design, with six treatments (0, 3, 6, 9, 12, and 15% crude glycerin from 1 to 10 days), with eight replicates. After the 10<sup>th</sup> day, each treatment group was divided into two groups out of which one continued to receive the same glycerin level and the second group started to receive a glycerin-free diet. The parameters weight gain, feed intake, feed : gain, and livability during the first 10 days exhibited a quadratic response (P < 0.05), which predicted higher values at crude glycerin levels of 9.01, 9.02, 9.03, and 6.43%, respectively. From day 1 to day 21, the group receiving crude glycerin throughout the experiment showed a quadratic effect (P < 0.05) for weight gain, feed intake, feed : gain, and livability, with higher values at crude glycerin levels of 6.06, 7.97, 13.11, and 7.69%. As glycerin levels increased, the litter moisture increased linearly (P < 0.05) for both periods. The protein and fat deposition rates and dry matter of the carcasses were not affected (P > 0.05). Considering the period from day 1 to day 21, inclusion of up to 6.06% crude glycerin in the diet provided the best weight gain without affecting the birds’ performance, the rate of protein and fat deposition on the carcass, or litter moisture compared with birds fed a glycerin-free diet.  

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Pawar, Kanika, and D. K. Thompkinson. "Changes in the Shelf Life Parameters of Dietary Supplement During Storage." Current Research in Nutrition and Food Science Journal 5, no. 1 (March 28, 2017): 15–24. http://dx.doi.org/10.12944/crnfsj.5.1.03.

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A dietary supplement containing multifunctional ingredient sources was formulated and optimized for management of diabetes. The formulated dietary supplement comprised of milk fat and groundnut oil (90:10), whey protein concentrate, skim milk powder and sodium caseinate (50:25:25) and resistant starch and maltodextrin (70:30). The feasibility of the formulated dietary supplement in terms of physico-chemical, microbiological and sensory attributes was evaluated during storage period. The formulated supplement was found to have 4.37, 15.93, 10.15, 3.39 and 66.15 percent moisture, protein, fat, ash and carbohydrate respectively. It was observed that there was slight increase in moisture, free fatty acid, thiobarbituric acid and insolubility index while a decrease in dispersibility and sensory attributes (color and appearance, flavor, overall acceptability) during the storage period. However, the dietary supplement stored at room temperature indicated non-significant changes in all physico-chemical, microbiological and sensory parameters throughout the storage period of 180 days. Thus, dietary supplement prepared had better acceptability for a period of six months.

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Shafey, TM, and MW McDonald. "Effects of dietary calcium:available phosphorus ratio on calcium tolerance of broiler chickens." Australian Journal of Experimental Agriculture 30, no. 4 (1990): 483. http://dx.doi.org/10.1071/ea9900483.

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The effects of dietary levels of available phosphorus (AP) on calcium (Ca) tolerance of growing chickens were investigated in 3 experiments. In the first experiment, increasing dietary Ca to 21.2 g/kg with AP at 5 g/kg significantly reduced tibia P, plasma P and increased plasma total Ca concentration without any significant effect on performance. With dietary Ca at 25.7 g/kg and AP at 5 g/kg, growth and plasma P were reduced and plasma total Ca was increased, whilst Ca at 30 g/kg diet reduced growth, plasma P, tibia P and increased feed conversion ratio (FCR) and plasma total Ca. Increasing dietary AP to 10 g/kg diet with Ca level at 10.6 g/kg reduced growth and increased FCR without affecting any of the other parameters. Experiment 2 was a 3-dimensional composite design with a central basal diet having Ca and AP concentrations of 12.7 and 4.6 g/kg, The first dimension was 4 dietary concentrations of Ca from 15 to 30 g/kg; the second dimension was 4 dietary concentrations of AP from 6.3 to 12.4 g/kg; and the third dimension was 4 dietary Ca : AP combinations spanning the above ranges but with the Ca: AP ratio maintained at approximately 2.5 (i.e. 15.8 and 6.3; 20.5 and 8.2; 25.5 and 10.2; 30 and 12.1 g/kg for Ca and AP, respectively). A dietary Ca concentration of 25.4 g/kg increased FCR, whilst 30 g Ca/kg reduced growth and increased FCR. Dietary AP of 12.4 g/kg reduced growth and increased FCR. Growth and FCR were less affected when dietary Ca:AP ratio was kept constant at approximately 2.5 than when the ratio was altered by increasing either mineral alone. This relationship was used to develop a linear regression relationship between chicken growth and dietary Ca: AP ratio. In experiment 3, the effects of excessive dietary levels of Ca (12.7, 25.5 and 33.1 g/kg) and AP (9 and 13 g/kg) were investigated in sexed chickens in a factorial design. Ca at 33.1 g/kg significantly reduced growth, tibia P and plasma P, whilst FCR, plasma total Ca and excreta moisture were significantly increased. Dietary Ca at 25.5 g/kg reduced tibia P and increased excreta Ca. High dietary AP significantly reduced growth and tibia Ca and increased tibia ash, excreta moisture and excreta Ca. Significant interactions between dietary levels of Ca and AP were found for growth, tibia ash, excreta moisture and excreta Ca, and for tibia P and plasma total Ca. Significant interactions between sex and either dietary Ca or AP for tibia ash were found. A Ca x sex interaction was found for tibia P, excreta moisture and excreta P. It was concluded that high dietary levels of Ca (up to 21.2 g/kg) can be tolerated by growing chickens without any significant effect on performance, providing the corresponding level of AP is also high.

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., N. Monisha Hyderali. "Seasonality in Nutrient Contents of Edible Green Algae Ulva compressa and Ulva fasciata from Southeast Coast of India." Asian Journal of Engineering and Applied Technology 8, no. 1 (February 5, 2019): 60–66. http://dx.doi.org/10.51983/ajeat-2019.8.1.1058.

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Seasonal variations in the proximate (protein, carbohydrate, dietary fiber, ash, moisture, lipid, amino acid and fatty acid content), mineral composition (Na, K, Ca, Mg, Fe, Zn, C, Mn) and Heavy metals content (Cd, Pb, Hg and Ni) of Ulva compressa and Ulva fasciata were investigated for all four different seasons (Spring, North east monsoon, Summer and South west monsoon) during 2015 to 2016. Data were analyzed using one- and two-way ANOVA. Significant variations in the proximate constituents were found among seasons and species. Maximum proximate and mineral composition in U. compressa are protein, carbohydrate, ash content, moisture content and lipid in northeast monsoon, dietary fiber, amino acids content and mineral content in southwest monsoon, fatty acids content in spring. Heavy metals were not detected except lead. In U. fasciata, maximum proximate and mineral composition are protein, carbohydrate, moisture content, ash content in spring season, dietary fiber in summer season, lipid and total amino acids content in northeast monsoon, fatty acids contents and mineral content in southwest season. Heavy metals were not detected except lead. U. compressa has highest protein, carbohydrate, moisture content, amino acids and mineral content as compared to U. fasciata. U. fasciata has maximum dietary fiber, ash content, lipid content and fatty acids as compared to U. compressa. In general, Northeast monsoon showed the highest proximate and mineral composition in both the algae. The present study revealed that these two edible algae have higher proximate contents which can be more ideal for food consumption for humans and animals.

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Dissertations / Theses on the topic "Dietary moisture"

Paul, Dulal Chandra. "Impact of dietary moisture on the performance of bombyx mori L. During Unfavourable Wet part of summer in West Bengal." Thesis, University of North Bengal, 1995. http://hdl.handle.net/123456789/1089.

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Curio, Julia [Verfasser], Dieter Ernst [Akademischer Betreuer] Scherer, Dieter Ernst [Gutachter] Scherer, Jörg [Gutachter] Bendix, and Christoph [Gutachter] Schneider. "Atmospheric moisture transport and dynamic precipitation controls on the Tibetan Plateau / Julia Curio ; Gutachter: Dieter Ernst Scherer, Jörg Bendix, Christoph Schneider ; Betreuer: Dieter Ernst Scherer." Berlin : Technische Universität Berlin, 2020. http://d-nb.info/1223981282/34.

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Nunes, Juliana Klug. "Farinha de batata doce na dieta de frangos de corte e sua influência sobre aspectos anatômicos, fisiológicos e produtivos." Universidade Federal de Pelotas, 2010. http://repositorio.ufpel.edu.br/handle/ri/2637.

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Made available in DSpace on 2014-08-20T14:38:50Z (GMT). No. of bitstreams: 1 Tese_Juliana_Klug_Nunes.pdf: 3840037 bytes, checksum: ea550450e1744b73f51a0136117e7789 (MD5) Previous issue date: 2010-07-30
A study was run to evaluate the partial replacement of corn by sweet potato meal, with or without supplementation of enzymes, in broiler diets from 1 to 47 days of age. A total of 150 day-old male broiler chicks were distributed in 30 pens of metallic batteries. A complete experimental block design in 3 x 2 experimental factorial arrangement was used (0, 20 and 40% of sweet potato meal and 0 and 200 g/ton of enzyme complex) with a total of 5 experimentals units per treatment (pen with 5 birds). Feed intake, body weight, feed conversion, and factor of efficiency rate and uniformity were evaluated at 14, 21 and 28 days of age. At that same age, 5 birds per treatment were sacrificed by cervical dislocation to evaluate allometric development of heart, liver, proventriculus and gizzard and the biometry of duodenum jejunum, ileum, ceca and rectum-colon. From 15 to 17 days of age, feed intake, weight gain, wet excreta weight, fecal moisture content, dry matter, crude protein, crude fiber, éter extract, ash, calcium and phosphorus of the excreta were recorded. After 28 days, the remaining birds were reallocated on in 6 floor pens. At 39 and at 47 days of age, carcass traits, organ allometry and intestinal biometry were evaluated the 3 birds per treatment. The variables were subjected to analysis of variance for main effects the sweet potato meal and enzyme, followed by splitting into levels of o the factor sweet potato meal into polinomial components. Results indicated that the replacement of corn by sweet potato meal, with or without enzyme complex addition, have not improved the productive performance of the broilers, adverselly affected carcass traits, allometry of organs, intestinal biometry and digestibility; and had a negative effect on body weight at 14, 21 and 28 days of age of the birds. The enzyme complex used has not altered the variables examined.
Um estudo foi conduzido para avaliar a substituição parcial do milho pela farinha de batata doce, com ou sem suplementação enzimática, nas dietas de frangos de corte de 1 a 47 dias de idade. Cento e cinquenta pintos de corte machos, com um dia de idade foram distribuídos em 30 boxes de duas baterias metálicas. O delineamento experimental utilizado foi o de blocos ao acaso em arranjo fatorial 3 × 2 (0, 20 e 40% de farinha de batata doce e 0 e 200 g/ton de complexo enzimático) com cinco unidades experimentais (boxe com cinco aves). Aos 14, 21 e 28 dias de idade dos frangos de corte foram avaliados consumo de ração, peso corporal, conversão alimentar e índice de eficiência produtiva. Nestes mesmos dias, foram pesadas e sacrificadas por deslocamento da articulação crânio-cervical, cinco aves por tratamento, para coleta e determinação alométrica do coração, fígado, proventrículo e moela, e biométrica do duodeno, jejuno, íleo, cólon-reto e cecos. Entre 15 e 17 dias de idade das aves também foram analisados consumo de ração, ganho de peso, peso das excretas úmidas, quantidade de umidade nas excretas, matéria seca, proteína bruta, fibra bruta, extrato etéreo, cinzas, cálcio e fósforo nas excretas. Após os 28 dias de idade, as aves remanescentes, segundo o tratamento, foram realojadas em seis boxes com cama de maravalha e aos 39 e 47 dias de idade foram avaliados características de carcaça, alometria de órgãos e biometria intestinal de três aves por tratamento. As variáveis foram submetidas à análise da variação para os testes de significância dos efeitos principais e da interação de farinha de batata doce e complexo enzimático, seguido da decomposição da variação entre os níveis do fator farinha de batata doce em componentes polinomiais. Os resultados indicaram que a substituição do milho pela farinha de batata doce, com ou sem a suplementação do complexo enzimático, não foi efetiva sobre o desempenho produtivo das aves, afetou adversamente características de carcaça, alometria de órgãos, biometria intestinal e digestibilidade; e interferiu negativamente sobre o peso corporal, aos 14, 21 e 28 dias de idade das aves. A suplementação do complexo enzimático não demonstrou benefícios sobre as variáveis analisadas.

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Yeh, Fang-Yu, and 葉芳妤. "Scientific evidence for the function of dietary natural bioactives on skin whitening, moisture, elasticity and wrinkle." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/40418004224504753589.

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碩士
台南應用科技大學
生活應用科學研究所
102
Melanogenesis, a cascade of enzymatic and spontaneous reactions, is regulated by several factors to convert tyrosine to melanin pigments. Skin moisturizing is believed that having connection to Aging. In cosmetologic market, the effective anti-melanogenic products and moisturizing products are highly demanded. A large number of dietary extracts or pure compounds have been claimed that possessing melanogenesis-inhibited and moisturizing-increased functions. This study was aimed to collect and summarize the scientific evidence for the effects and underlying mechanisms of dietary compounds on anti-melanogenisis, raising skin moisture, boosting skin elasticity, and ameliorating wrinkle formation. According to the collected literatures, we found that the enzyme activity and expression of tyrosinase, melanoma cell lines from animal (e.g. B16, B16F10, and B16BL6), and human (e.g. A375.S2, and HM3KO) were used as in vitro model; brown guinea pigs was usually used as an in vivo model. The proteins of tyrosinase, melanine, microphthalmia-associated transcription factor (MITF), tyrosinase-related protein-1 &; -2 (TRP-1 &; -2), cyclic AMP (cAMP), and melanocortin 1 receptor (MC1R) were further used as the regulators and indicators of melanogenesis. The experiments of transepidermal water loss/stratum corneum hydration, elasticity improvement, and skin wrinkle reduction were commonly used the in vivo models of mice (e.g. HR-1 hairless mice, ICR mice) and human. Additionally, the in vitro models of mice dermal fibroblasts and human dermal fibroblasts were employed to test the production of collagen , ceramides , and hyaluronic acid . Accordingly, numerous dietary natural extracts or bioactives were shown to have anti-melanogenic, skin moisturizing, skin elasticity boosting and anti-wrinkle activities by the above-mentioned models and indicators.

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Book chapters on the topic "Dietary moisture"

Obasa, Peter, Bolanle Adejumo, James Agajo, Samuel Olorunsogo, and Labake Fadipe. "Polyphenol Extraction for the Enhancement of Food Lipid Quality, with an Emphasis on the Roles of Extraction Technologies, Moisture and Drying Temperature." In Drying Science and Technology [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.112946.

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Polyphenols increase food lipid quality, the taste, stability, and health advantages of lipids in different dietary applications. Polyphenol content depends on the extraction process, moisture, and drying temperature. Polyphenol due to antioxidant and antibacterial capabilities, natural compounds, are used to improve dietary lipid quality. However, polyphenol extraction has been a very challenging task that has caused drawback in the fortification of food lipid. Extraction process of polyphenol and solvent, solid-phase, and supercritical fluid extraction techniques has been analysed. Moisture and drying temperature affect extraction efficiency quality. Optimised polyphenol extraction in the connections between polyphenols, extraction technique, moisture, and drying temperature needs to be more examined. Polyphenols role in dietary lipid quality is discussed, and food source polyphenol content needs to be well researched. Drying temperature impacts extraction efficiency as it was carried out in previous research, and moisture content affects polyphenol solubility. Polyphenol extraction improves lipid quality in olive oil enrichment, meat, poultry, dairy, nutritional supplements, and bread and confectionery goods. Stability, extraction efficiency, selectivity, standardisation, sustainability, and industrial adoption are still issues. Stability, preservation, green extraction, and industrial scalability are research priorities. Complicated interactions need to be understood for future research directions in polyphenol extraction for lipid quality enhancement.

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Sandoval Torres, Sadoth, Larissa G. Reyes López, Lilia L. Méndez Lagunas, Luis Gerardo Barriada Bernal, and Juan Rodríguez Ramirez. "Physicochemical Characterization of Mesquite Flour (Prosopis laevigata), Particle Size Distribution, Morphology, Isosteric Heat, and Rheology." In Alternative Dietary Lifestyles [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.105902.

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Mesquite pods were dried and milled. The physicochemical properties of mesquite flour were characterized. The pods were dried at 60°C, 15% RH, and 2 m/s airflow. After drying, two types of milling were applied: (1) industrial blade mill and (2) Blender, and the nutritional composition was determined. The sorption isotherms were obtained at 30, 35, 40, and 45°C for a range of water activity of 0.07–0.9. The particle size distribution and the average particle size of the flours were characterized by means of diffraction of blue laser light; furthermore, the morphology was analyzed by (SEM). The powders were also analyzed by DSC. Alveography was applied to study the rheology of the flour. Mesquite powders are highly hygroscopic, and the (GAB) model displays a good description of the experimental data. Flours expose different morphologies depending on the milling technique; a more homogeneous powder was obtained from the industrial blade mill. Rheological characterization indicates that mesquite flour decreases the tenacity and extensibility of the flour mixture. According to DSC, the flours are very stable over a wide temperature range from 0 to 120°C, and the thermograms indicate a transition of proteins affected by high-molecular-weight carbohydrates and moisture content.

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Carneiro, W. S. F. R., L. Finkler, C. L. L. Finkler, and E. Ribeiro. "EFFECT OF PINEAPPLE PEEL FLOUR IN PROBIOTIC ICE CREAM ON PHYSICOCHEMICAL PROPERTIES, CELL VIABILITY AND SENSORIAL ASPECTS." In Ciência e Tecnologia de Alimentos: Pesquisas e Avanços. Agron Food Academy, 2022. http://dx.doi.org/10.53934/9786599539664-18.

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Agro-industrial waste deriving from fruits processing industries are rich in fibers and have potential to be incorporated into food. This work aims to study the effect of adding pineapple peel flour (PPF) to probiotic ice cream on the physicochemical properties, cell viability of Lactobacillus rhamnosus ATCC 7469 and sensory aspects. PPF was characterized in terms of pH, water activity, titratable acidity, moisture, fiber and lipids. Probiotic ice creams containing 2.7 % PPF and without flour were analyzed for pH, titratable acidity, overrun, melting rate and probiotic viability during storage at – 20 ºC for 90 days. Physicochemical analyzes of PPF showed its potential for fiber enrichment in food. Addition of dietary fiber increased the overrun ratio and decreased the melting rate as compared with the control. Cell viability values of 8.3 log CFU/mL and 9.3 log CFU/mL were obtained for the control and PPF samples, respectively, after 90 days of storage at -20 °C. Sensory evaluation indicated approval of the ice cream containing PPF with results similar to the control. The results suggested that the addition of PPF resulted in an improved viability of L. rhamnosus ATCC 7469 in probiotic ice cream.

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El Ghorab, Ahmed, Hamdy Shaaban, Ibrahim H. Alsohaimi, Khaled El-Massry, Amr Farouk, Mohamed Abdelgawad, and Shaima M.N. Moustafa. "Flavoring and Coating Technologies for Processing Methods, Packaging Materials, and Preservation of Food." In Food Processing and Packaging Technologies - Recent Advances. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109542.

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The food sector addresses perhaps the main business with regard to degree, speculation, and variety. In a forever-evolving society, dietary requirements and inclinations are broadly factors. Alongside offering extraordinary mechanical help for inventive and valued items, the ongoing food industry ought to likewise cover the essential necessities of a consistently expanding populace. Active food packaging strategies have experienced a tremendous push forward in the last two decades. It is a great opportunity to decide which bioactive component will be more appropriate for each specific application once the microbiological hazards for each type of food item are recognized and the microbial targets are clearly differentiated. In order to improve Flavor delivery and preservation, the food industry and the science of Flavor are constantly creating new ingredients, processing techniques, and packaging materials. This improves the quality and acceptability of food by boosting Flavor stability. As most Flavors can be influenced by interactions with other food ingredients in addition to being volatile and chemically unstable to air, light, moisture, and high temperatures. The food sector will succeed in the long run if new technologies are quickly adopted and effectively used to meet both current and future consumer expectations.

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Frez, Fabio Luiz Vieira, Gabriel Sarache, Luan Felipe Quirino Vieira, Ghiovani Zanzotti Raniero, and Antonio Roberto Giriboni Monteiro. "Technological characterization of pregelatinized flour based on corn and cassava bran for the formulation of infant cereal flour." In INTERDISCIPLINARITY AND INNOVATION IN SCIENTIFIC RESEARCH. Seven Editora, 2023. http://dx.doi.org/10.56238/interdiinovationscrese-022.

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Dietary fibers are an important component for intestinal health, including for children, so with the aim of developing and technologically evaluating a cereal flour for children, corn and cassava bran were chosen as raw materials because they are accessible products and very widespread in the population's daily diet. The flours were prepared as follows: T1 with 80% (w/w) corn and 20% (w/w) cassava and T2 with 60% (w/w) corn and 40% (w/w) cassava, plus 5% (w/w) distilled water in both. In order to have instant characteristics, the flours were pregelatinized through extrusion and had their expansion index, water absorption index (WAI) and water solubility index (WSI) measured. In addition, the moisture content, bulk and tapped densities were measured and used to analyze the flowability of the products. The expansion index and densities decreased as the amount of cassava bran increased, a behavior that was expected due to the addition of fibers. The WAI and WSI did not differ significantly between the samples, contrary to the findings of other authors. The flowability analysis shows that the flours developed do not flow easily. In general, cassava bran has an impact on the characteristics of pregelatinized flour, which can cause problems in its production, and further studies are needed to understand nutritional and acceptability issues.

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Petrova, Zhanna, and Yurii Sniezhkin. "FEATURES OF THE PROCESS OF DEHYDRATION OF FUNCTIONAL VEGETABLE RAW MATERIALS." In Integration of traditional and innovation processes of development of modern science. Publishing House “Baltija Publishing”, 2020. http://dx.doi.org/10.30525/978-9934-26-021-6-38.

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Given the general trend of energy consumption, which leads to an increase in the amount of energy consumed worldwide, the cost of this energy is constantly increasing and its deficit is growing. Therefore, it is important to solve the problem of creating and large-scale implementation of modern energy-efficient heat technologies that reduce energy. This is especially true for providing the population to food, as an additional complication is that the production and processing of agricultural raw materials occurs in conditions of increased consumption of gas and other energy sources with low coefficient of performance and high losses of raw materials during processing. Food and nutrition play a leading role in everyone's life, no matter how we treat it. Nutrition is a key moment in the life of every living organism. Functional foods have evolved as a separate category and are not always considered as dietary supplements. Functional food products (FFP) are the products influencing a functional condition of an organism for the purpose of its increase - resistance, working capacity, prolongation of life. Although the definitions of functional products are different, they are basically ordinary foods and beverages, but enriched with a functional component - a nutrient that plays a special physiological role in the body, has a positive effect on human health. The purpose of the paper is a theoretical and experimental substantiation of complex and efficient processing of vegetable raw materials, creation of energy-efficient heat technology of agricultural raw materials processing in order to obtain functional products with maximum preservation of biologically active substances. In this work, 4 groups of functional foods were studied (according to the classification of the main plant functional ingredients of Doctor of Technical Sciences Petrova Zh.O.) - these are antioxidants, phytoestrogens, folates, prebiotics. An important point is to increase energy efficiency with maximum preservation of functional ingredients of raw materials. Preliminary preparation of raw materials for drying was developed and researched, optimal dehydration regime parameters were selected, which allow to reduce energy consumption for the process and to keep BAS for each group of functional raw materials at a high level. Since the increase in energy costs for drying is associated with the difficulty of removing moisture from plant material, it was important to investigate changes in the specific heat of evaporation of water from functional compositions. The conducted experimental researches confirmed the theoretical assumption of dependence of specific heat of evaporation of water from parenchymal fabrics of plants on composite components of raw materials. The obtained results allow to state that at correctly picked up compositions they not only stabilize components of native raw materials, but also there is an intensification of drying process with reduction of energy consumption on process. The duration of the drying process of functional raw materials on the experimental convective stand was calculated by the method of Krasnikov V.V. The estimated drying durations of functional raw materials and drying rates are determined. The kinetics of heat exchange was studied with the determination of the specific heat flux density and the Rebinder number, which proves the efficiency of the introduction of step drying regimes.

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Tretiakova, Svitlana, and Yevhenii Krysachenko. "INTRODUCTION AND TECHNOLOGY OF THE GROWING PEANUTS AS THE MAIN NICHE CROP." In The scientific paradigm in the context of technological development and social change. Publishing House “Baltija Publishing”, 2023. http://dx.doi.org/10.30525/978-9934-26-297-5-24.

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Balanced nutrition in terms of necessary nutrients is one of the most urgent problems of humanity in the third millennium. Today, there is an acute shortage of complete proteins, polyunsaturated fatty acids, vitamins, minerals, dietary fibers and other nutrients all over the world. The purpose of the work is to analyze the literature on the content of vitamins, minerals, and polyphenols in peanuts grown in Ukraine, indicating the insufficient completeness of such studies, which does not allow the safe use of domestic peanuts in healthy food products and requires the search for ways of decontamination. As well as determining the optimal sowing dates, which affect the formation of the yield level. Methodology of the study sowing time is one of the agrotechnical methods that have a significant impact on the formation of peanut yield. In the domestic and foreign literature, there is no consensus on the sowing dates, when it is advisable to start sowing. Results. The largest mass of 1000 kernels was noting under the condition of early sowing of seeds on May 10. In the case of sowing on May 20 and June 1, a decrease in the mass of 1,000 kernels was observing on average by 22 g and 24 g, respectively, due to an increase in immature kernels. The yield of mature, conditioned grains ranged from 62.0% to 93.2%. At the same time, the highest content was also in the case of sowing on May 10, and the lowest – on June 1. Practical implications. Therefore, sowing on May 10 and 20 provided optimal conditions for the appearance of friendly seedlings and the growth and development of plants of the researched peanut variety, which contributed to an increase in yield. Peanuts, sown on June 1, required more time for sprouting, due to the lack of moisture in the soil, and the development of plants was slower than if they were sown on May 10 and 20. The crops of the first season entered the flowering phase earlier, which enabled more fruits to reach maturity before frost. Value. The technology is practically proving for this crop. After receiving all the seedlings (10-15 days after sowing), the rows were loosened to a depth of 6-7 cm to give air to the soil. 15 days after the first loosening, the second loosening was caring out to a depth of 10-15 cm. 15 days after the second loosening (30 days after germination); the first loosening was carried out. The purpose of tilling is to raise the soil as close as possible to the flowers so that they can take root. 14 days after the first brushing – the second brushing. 14 days after the second brushing – the third brushing. The need for water arises from the moment of flowering, so watering should be done from flowering and end a month before harvesting. Watering: Before each turning, 3-5 days (so that the soil has time to dry) – watering; after turning, you can also water if there is a need for this. Next, water as needed approximately once every 10 days.

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"gluten quality involves the addition of low levels of gluten, ied typically are compared to results obtained by some about 2%, to a standard test flour, which often is of a type of baking test. McDermott [85] compared baking "weak" type, and observing the effects on bread quality. (Chorleywood bake test) and other properties of 30 com-Water absorption is adjusted as appropriate for the gluten mercial glutens, mostly of European origin (Table 8), and levels added [23]. A stressed gluten-enriched baking test found that under his test conditions six samples were of was identified [31], which assumes that gluten is added to relatively poor quality; correlation between baking perfor-enable production of specialty breads using substantial mance and other measured properties was not high. levels of non-gluten-containing ingredients such as rye Weegels and Hamer [130] studied a group of 32 European flour, dietary fiber, bran and germ, or raisins [49]. Czucha-commercial glutens. These workers devised a test involv-j owska and Pomeranz [31] described a simple, repro-ing protein content, denaturation index (based on a series ducible method for baking undiluted gluten, highly corre-of sodium dodecyl sulfate sedimentation measurements), lated with the gluten-enrichment baking test. and extensigraph resistance; a model utilizing these tests A prime reason for performing end-use tests of func-was able to predict 59% of the baking quality variation of tionality, of course, is to monitor variations in the quality the glutens. Bushuk and Wadhawan [20] examined 27 of commercial wheat glutens that can occur. Differences commercial gluten samples, although only 8 were subject-among commercial gluten are usually attributable to varia-ed to extensive end-use testing; the highest correlation co-tions in the starting material, wheat or flour, and/or efficients were between loaf volume and acetic acid-solu-changes caused by production processing conditions. Dur-ble protein (r = 0.88) and between loaf volume and ing processing, the drying of gluten is critical, as noted fluorescence of acetic acid extract (r = 0.98). above, and investigators have shown that less than opti-mum heat treatment can lower the baking quality of gluten (b) Nonbaking Tests. Considerable efforts have been [14,49,98,111,130]. However, McDermott [85] reported expended in developing nonbaking tests to evaluate the no definite relationship between manufacturing variables quality or vitality of wheat gluten for baking purposes. The and gluten quality in a group of 30 commercial glutens. baking test is often cited as being labor intensive, relative-Dreese et al. [38] studied commercial and hand-washed ly expensive, requiring skilled workers, and not effectively lyophilized gluten and found that differences were more differentiating gluten quality [86]. The farinograph has attributable to washing procedures than to drying proce-been used to evaluate gluten for many years. The usual ap-dures. proach has been to test the gluten as a gluten-flour mixture Results obtained by other methods that have been stud-(e.g., Refs. 5, 18, 36, and 49), while an alternative method TABLE 8 Properties of 30 Commercial Glutens Baking performance Property Average Range Poor Average Good Increase in loaf volume, %a 10 7.7-12.2 8.3 10.2 11.8 Protein, %b 77.4 66.4-84.3 76.2 77.4 81.1 Moisture, % 7.55.3-10.2 8.877.7 Particle size, % <160 p.m 88.8 55.8-98 80.5 91 90.3 Color 68.3 56.5-75 65.2 68.9 69.5 Lipid, % 5.84.2-7.65.86.15.1 Ash, % 0.69 0.44-0.94 0.71 0.74 0.6 Chloride, %` 0.08 0.01-0.28 0.10.08 0.08 Water absorption, mug protein 2.37 1.84-2.93 2.26 2.45 2.29 SDS sedimentation volume, ml/g protein 99 55-159 70 107 127 Lactic acid sedimentation, % reduction in turbidity 18 2-68 49 11 7 Hydration time, min 0.90.2-10 2.72.40.6 Extensibility, units/min 3.80.7-9.33.23.93.9 Viscosity, cP 117 73-222 159 109 101 '2% gluten protein. Dry matter basis. `As NaCl. Source: Ref. 85." In Handbook of Cereal Science and Technology, Revised and Expanded, 779–92. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-83.

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Conference papers on the topic "Dietary moisture"

Bandigamapalage, Wasana, Thilini Chandrasir, and Kolitha Wijesekara. "Preparation of a Low Cost Nutrient Bar Incorporated with Underutilized Seeds as a Convenient and Functional Meal Replacement Alternative D." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/amfm1789.

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People with busy lifestyles routinely consume fast food as an easy alternative for main meal. Consequently, they prone to suffer from non-communicable diseases such as diabetics. The purpose of this research was to develop a nutritious bar as a meal replacement under the Recommended Dietary Allowances (RDA) using underutilized seeds such as pumpkin, winged beans, watermelon, corn, mung beans, and rice flakes. The proximate analysis, physicochemical properties, sensory attributes and microbiological parameters were evaluated using the Association of Official Agricultural Chemist standards (AOAC), Human Research Ethics Committee standards (Brazil), and Sri Lanka Standards Institution (SLS 516: 1991) respectively. Developed mung based (321), rice flake based (123) and commercial nutrient bar (801) revealed a significant difference (p ≤ 0.05) in attributes except mouthfeel in the sensory evaluation. A mold and a package was designed with an effective packaging material. The shelf-life was evaluated after adding the permitted preservative (E211-Sodium benzoate) to developed mung based (321), rice flake based (123) bars which had a self-life of one-month. The mung based nutrient bar revealed an average of 1.7±0.1 % moisture, 0.9±0.7% fat, 9.7±0.1% ash, 21.8±2.5% crude fibre, 36.6±0.0 % protein, 29.2±8.3% carbohydrates, and the rice flake bar contained an average of 2.2±0.3% moisture, 2.7±0.2% fat, 7.9±0.2 % ash, 11.4±1.4 % crude fibre, 31.9±0.0 % protein, 43.8±0.0 carbohydrates. The commercial nutrient bar had 1.5±0.1% moisture, 1.5±0.0% fat, 7.8±0.0% ash, 0.5±0.5% crude fibre, 32.5±0.0 % protein, and 56.3±3.9% carbohydrates on average. The energy content (kcal) in rice flakes based, mung based and commercial bars were 327.1, 271.3, and 360 respectively. The finding ascertained that the developed nutrient bars (123, 321) directly fulfill the recommended dietary allowance as a meal replacement concerning European Union Commission Regulations and substantiate that the same nutrient profiles in the commercial nutrition bars could be obtained from the developed samples with a lesser processing cost. KEYWORDS: Commercial nutrient bar, meal replacement, recommended dietary allowance, underutilized seeds

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Byanju, Bibek, and Buddhi Lamsal. "Probiotic Fermentation to Improve Nutritional Profile in Extruded or Ground Corn and Wheat Brans." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pvmk9369.

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Corn bran and wheat bran are coproducts of corn and wheat milling operations, respectively, and have lower commercial value mostly as animal feeds. They are rich sources of dietary fiber and phenolics. In this research, the effect of two physical modifications of wheat and corn brans 1) extrusion at two die temperature settings (140 and 120°C), and 2) grinding to < 500mm were evaluated on fermentation by Lactobacillus plantarum and Bacillus subtillis. Color measurement for extruded brans showed lower L* (lightness) and higher a* and b* (red/green and yellow/blue) when compared with the ground control brans. The diameter of the extruded brans at 25% moisture content was 3.3 mm and 3.49 mm for wheat and corn bran, respectively, compared to 3.0 mm 3.17 mm for wheat- and corn brans at 35% moisture. For fermentation performance, the extruded or ground brans were dispersed in water at 1:10 w/v, pH adjusted to 6.5 and pH 7, autoclaved at 121°C for 30 min, and inoculated (1% v/v) with L. plantarum and B. subtillis, respectively. The fermentation was carried out in 500 mL shake flasks at 37°C for 72 h with shaking at 200 rpm; 10 mL samples were taken out at 0, 6, 12, 24, 48, and 72 h time intervals for microbial viability and pH measurement. All the extruded or ground brans supported the growth of probiotic bacteria, which are expected to modify bran matrix favorably in making dietary/ nutrition components easily available for digestion.

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Thomas, David, Emma Bermingham, Mark Roberts, and Wayne Young. "An investigation into the effect of high fat and carbohydrate diets on a range of biomarkers associated with pancreatitis in dogs." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvdt4784.

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Studies suggest that dogs preferentially choose fat as their major dietary energy source (59-63% of the total metabolisable energy (ME) content of the diet). However, high fat diets have been linked to the development of pancreatitis in dogs. This study investigated several biomarkers associated with pancreatitis in dogs fed either a high fat (HF; Protein: Fat: Carbohydrate content; 35%:63%:2% ME; n= 10 dogs) or high carbohydrate (HC; Protein: Fat: Carbohydrate content; 17%:32%:51% ME) diet.A high fat meal tolerance test (MTT) was undertaken on dogs (n=20) at baseline consuming a commercial dry food diet (Protein: Fat: Carbohydrate content; 23%:25%:52% on an ME basis) and then again after 8 weeks consuming either a HF (n=10) or HC (n=10) diet. Briefly, after an overnight fast, dogs were fed a single meal containing 100% of their daily requirements (P: F: C content; 35%:63%:2% ME). Each dog was then blood sampled 1, 2, 3, 4, 5, 6, 12, and 24 hours post-prandially. Samples were analysed for plasma triglycerides and markers of pancreatitis (i.e., pancreatic lipase, endotoxin, C-reactive protein, Interleukin 1-alpha, Interleukin 6 and Tumour necrosis factor-alpha). The postprandial peak plasma concentration of triglycerides (Cmax) were higher (p less than 0.001) at baseline, compared to after feeding of the either the HC or HF diets for 8 weeks. This suggests dietary components such as moisture level, specific ingredients, level of diet processing, and possibly apparent nutrient digestibility were potential factors driving this response. There was no effect of feeding either HF or HC diets on Cmax values (P >0.05) during the final MTT. This study suggests that feeding a HF diet for 8 weeks does not elevate blood markers associated with pancreatitis, with the serum biochemistry and complete blood count indicating the dogs remained clinically healthy.

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Ai, Yongfeng. "Pulse starch as a promising gelling agent and resistant starch source for industrial applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gkpg9582.

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As sustainable and protein-rich crops, pulses—including pea, lentil, faba bean, and dry bean—have attracted tremendous interests for the production of plant-based proteins. Nevertheless, starch is the main constituent of pulse grains, the content of which typically ranges from 35% to 52%. Therefore, the global pulse processing industry is developing effective strategies to find new markets for this co-product from pulse protein fractionation. Our recent research demonstrated that: (1) under normal processing conditions (e.g., at 95 °C cooking), round pea and lentil starches formed remarkably stronger gels than commercial starches from other botanical sources; (2) under high-temperature processing conditions (e.g., at 140 °C cooking), wrinkled pea starch developed the firmest gel among common native starches. The gelation mechanisms of various pulse starches over cooking temperatures of 95–140 °C will be illustrated in the presentation. Having relatively higher amylose contents (35–80%) than common commercial starches, pulse starches can be more suitable for the development of resistant starch (RS), a new type of dietary fiber that can deliver low glycemic and insulinemic benefits to consumers. Heat-moisture treatment (HMT) effectively increased the RS contents of round pea (CDC Bronco variety) and wrinkled pea (MPG87 variety) starches from 5.8% to 11.0% and from 21.4% to 29.9%, respectively. The “structure-function-digestibility” relationships of the HMT-modified pea starches will be discussed. The presented unique functional and nutritional attributes of pulse starches will be meaningful for the agri-food industry to generate new value from this leading carbohydrate component in pulse seeds.

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Reports on the topic "Dietary moisture"

Varga, Gabriella A., Amichai Arieli, Lawrence D. Muller, Haim Tagari, Israel Bruckental, and Yair Aharoni. Effect of Rumen Available Protein, Amimo Acids and Carbohydrates on Microbial Protein Synthesis, Amino Acid Flow and Performance of High Yielding Cows. United States Department of Agriculture, August 1993. http://dx.doi.org/10.32747/1993.7568103.bard.

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The effect of rumen available protein amino acids and carbohydrates on microbial protein synthesis, amino acid flow and performance of high yielding dairy cows was studied. A significant relationship between the effective degradabilities of OM in feedstuffs and the in vivo ruminal OM degradation of diets of dairy cows was found. The in situ method enabled the prediction of ruminal nutrients degradability response to processing of energy and nitragenous supplements. The AA profile of the rumen undegradable protein was modified by the processing method. In a continuous culture study total N and postruminal AA flows, and bacterial efficiency, is maximal at rumen degradable levels of 65% of the CP. Responses to rumen degradable non carbohydrate (NSC) were linear up to at least 27% of DM. Higher CP flow in the abomasum was found for cows fed high ruminally degradable OM and low ruminally degradable CP diet. It appeared that in dairy cows diets, the ratio of rumen degradable OM to rumenally degradable CP should be at least 5:1 in order to maximize postruminal CP flow. The efficiency of microbial CP synthesis was higher for diets supplemented with 33% of rumen undegradable protein, with greater amounts of bacterial AA reaching the abomasum. Increase in ruminal carbohydrate availability by using high moisture corn increased proportions of propionate, postruminal nutrients flow, postruminal starch digestibility, ruminal availability of NSC, uptake of energy substrates by the mammory gland. These modifications resulted with improvement in the utilization of nonessential AA for milk protein synthesis, in higher milk protein yield. Higher postruminal NSC digestibility and higher efficiency of milk protein production were recorded in cows fed extruded corn. Increasing feeding frequency increased flow of N from the rumen to the blood, reduced diurnal variation in ruminal and ammonia, and of plasma urea and improved postruminal NSC and CIP digestibility and total tract digestibilities. Milk and constituent yield increased with more frequent feeding. In a study performed in a commercial dairy herd, changes in energy and nitrogenous substrates level suggested that increasing feeding frequency may improve dietary nitrogen utilization and may shift metabolism toward more glucogenesis. It was concluded that efficiency of milk protein yield in high producing cows might be improved by an optimization of ruminal and post-ruminal supplies of energy and nitrogenous substrates. Such an optimization can be achieved by processing of energy and nitrogenous feedstuffs, and by increasing feeding frequency. In situ data may provide means for elucidation of the optimal processing conditions.

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