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Nutritional Content (nutritional + content)
Selected AbstractsSublethal costs associated with the consumption of toxic prey by snakesAUSTRAL ECOLOGY, Issue 2 2009JOHN S. LLEWELYN Abstract Costs of plant defences to herbivores have been extensively studied, but costs of chemical defences to carnivores are less well understood. We examine the costs to Australian keelback snakes (Tropidonophis mairii, Gray 1841) of consuming cane toads (Bufo[Rhinella]marinus Linnaeus 1758). Cane toads (an invasive species in Australia) are highly toxic. Although keelbacks can consume toads without dying (unlike most Australian snakes), we show that cane toads are poor quality prey for keelbacks. Toads are of low net nutritional value, take longer to consume than do native frogs and reduce the snake's locomotor performance for up to 6 h after ingestion of a meal. These latter effects may increase a snake's vulnerability to predation. Nutritional content of vertebrate prey is not the only factor driving the evolution of foraging behaviour; other more subtle costs, such as risk of predation, may be widespread. [source] Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheeseINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2007Issa Javidipour Summary Chemically interesterified blends (CIB) and non-interesterified blends (NIB) of corn and palm oils (75%w/25%w) were studied in the production of Turkish White cheese (TWC) to modify the fatty acid composition of traditional product. Milk fat (3%) was replaced by CIB and NIB for 25%, 50%, 75% and 100%. All cheese groups were ripened at 5 °C for 90 days. Samples were taken from each group after 3, 30, 60 and 90 days and analysed for their basic composition, lipolysis and proteolysis. CIB-incorporated cheeses showed a higher degree of lipolysis than the control sample and the NIB-incorporated counterparts. Fatty acid composition and sensory properties of the final product showed that the incorporation of CIB and NIB in TWC improved the nutritional content of the product because it altered the fatty acid composition without any adverse effect on sensorial quality. We concluded that in production of TWC, 50% of milk fat could be successfully replaced with CIB and NIB, preferably CIB, because of its superior sensory quality. [source] EFFECT OF PRETREATMENT ON DRYING TIME AND QUALITY OF CHILLI PEPPERJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010T.Y. TUNDE-AKINTUNDE ABSTRACT A study was carried out on the effect of various pretreatments and drying methods on drying time and quality of chilli pepper. Chilli peppers were pretreated with different blanching types and concentrations of osmotic sugar solutions (60 and 70°Brix), and were dried afterward. Results indicated that the pretreated peppers dried faster than the untreated ones. The peppers soaked in osmotic solution of 70°Brix had the lowest drying time, which decreased by a variation of 33.3,41.7%, compared with the dried untreated peppers that had the highest drying time. Solar-dried peppers had higher nutritional content than peppers dried from the other methods, while the oven-dried pepper samples had the lowest vitamin A and vitamin C contents. PRACTICAL APPLICATIONS Drying gives dried samples lower nutritional quality than fresh samples because of physiological changes that takes place. Pretreatments of pepper by steam and by water blanching are common methods, but osmotic dehydration also has a significant effect on the quality of dried foods. The effect of the pretreatments and drying methods on the drying rate and nutritional quality of dried pepper were investigated. Osmotically dehydrated samples had the lowest drying time, while pretreated samples dried faster than untreated samples generally. The nutritional quality of the dried samples, however, varied with the different pretreatment methods. This indicates that pretreatment enhances drying rate and also affects the quality of the final dried product. Dried pepper can thus be pretreated with blanching or dipping in osmotic solutions for products of higher nutritional quality. This will give dried pepper that will meet the nutritional requirement of the consumers better than untreated dried pepper. [source] USE OF EXTRUSION-TEXTURIZED WHEY PROTEIN ISOLATES IN PUFFED CORN MEALJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2010C.I. ONWULATA ABSTRACT Adding whey protein concentrates or isolates to expanded snack foods would boost their nutritional content; however, adding non-textured whey proteins in amounts larger than 5% interferes with expansion, making the products less crunchy. To counter this effect, whey protein isolate (WPI) was first extruded (texturized) at either 50C (WPI-50) or 90C (WPI-100) before adding to corn meal at 25% (WPI) level, and was extruded again to make the puffed product. Corn meal, corn meal with non-texturized WPI (25%), corn meal with WPI-50, or corn meal with WPI-100 were extruded at high shear conditions (300 rpm) and product temperatures of 125C. All extrudates containing texturized WPI were more expanded, firmer, crispier and easier to break than corn meal or corn meal with non-texturized WPI. Pre-texturizing whey proteins and using them in extruded snacks improves textural properties, making it possible to add large amounts of whey proteins directly into expanded snacks to fortify them. PRACTICAL APPLICATIONS This study determined that it is better to modify whey protein isolates (WPI) before adding them to the corn meal and extruding them to create crunchy products. The process described shows that modifying the structure of the whey proteins creates a form of WPI that is more compatible with corn meal. This knowledge allows the creation of nutritious high-protein expanded crunchy snacks. [source] Nutrient intake of children consuming breakfast at school clubs in LondonJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 5 2003S. Waddington Introduction: Research into the effectiveness of breakfast clubs has most commonly focused on social benefits to the child and school, such as improved attendance at school, punctuality and improved concentration levels in the classroom (UEA, 2002). Limited research has been undertaken to investigate the nutritional value of the breakfast foods on offer, or the nutritional content of foods consumed by the child. The aim of this study was to find out what children eat and drink at school breakfast clubs in London. Method: The sample population consisted of 98 children (39 boys and 59 girls) aged 5,11 years attending four primary schools in London. Data were collected about the food on offer and the pricing of different food items, demographic data about the children attending the school club, qualitative data on food preferences and a weighed food intake on two different occasions for each child. Statistical tests (anova and chi-squared tests) and nutrient analysis using Comp-Eat were carried out. Results: The average nutrient content of the breakfast meal consumed was 330 kcal, 12 g protein, 11 g fat and 49 g carbohydrate. Variation was seen between schools. Generally intakes of vitamin C, calcium and sodium were high and intakes of iron were average. anova between schools showed statistically significant results for a number of nutrients , protein, fat, saturated fat, carbohydrate, sugar, calcium and sodium. Boys were consuming statistically significantly more fat, saturated fat and calcium than girls. One in five children did not have a drink at breakfast. Menu options and pricing of food items varied between the schools and it was noted to influence children's food choice and consumption. Mean energy intakes equated to 18% of the estimated average requirement for boys and 20% for girls, with girls consuming more carbohydrate and sugar, and boys consumed more fat and protein. Discussion: The findings suggest that careful planning of menus should be undertaken with cereal-based options being offered daily and cooked options only occasionally, and that healthier eating messages can be incorporated effectively into school clubs when supported by the whole school approach to healthy eating. Conclusion: Food offered at school breakfast clubs can contribute substantial nutrients to a child's daily intake and therefore a varied menu, and guided food choices, should be developed incorporating healthier nutrient rich options. This work was supported by Brooke Bond working in partnership with the BDA Community Nutrition Group. [source] Fat intake and food choices during weight reduction with diet, behavioural modification and a lipase inhibitorJOURNAL OF INTERNAL MEDICINE, Issue 5 2000K. Franson Abstract. Franson K, Rössner S (The Swedish Association for People with Bowel and Stomach Diseases, Stockholm and Huddinge Hospital, Huddinge, Sweden). Fat intake and food choices during weight reduction with diet, behavioural modification and a lipase inhibitor. J Intern Med 2000: 247: 607,614. Objective. To study the composition of fat intake and fat-rich meals consumed during a trial in which obese subjects were treated with a lipase-inhibitor or placebo, with emphasis on food choices and eating hours. Design. Patients were instructed to record all food and drink taken for four days prior to each dietician visit. The food diaries from all scheduled 15 treatment visits were analysed for nutritional content and composition and for temporal distribution. All meals containing 25 g of fat were defined as fat-rich. Subjects. Twenty-eight women and six men, mean age 45.2 ± 10.9 (SD) years with a mean body mass index of 37.3 ± 3.3 (SD) kg m,2 at the beginning of the study. Results. Fat intake, both as absolute weight and as energy % was generally higher in the placebo group but no significant trend over time could be seen. Fat rich meals were increased by 59% towards the end of the study. Most fat rich meals were eaten at lunch and dinner. Cooking fat, fatty sauces, meat dishes and cheese contributed to the major proportion of fat, both for placebo and drug treated subjects. No major changes were seen in food choice over time. Conclusion. A lipase inhibitor may affect the amount of fat ingested but does not seem to change major sources of fat. The typical fat-rich meal consumed by these subjects was a meat dish, consumed in the evening. [source] Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2010Part 1: Preparation, evaluation Abstract BACKGROUND: Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. RESULTS: The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5,2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. CONCLUSION: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright © 2010 Society of Chemical Industry [source] Effects of organic and conventional production systems on quality and nutritional parameters of processing tomatoesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2009Joy Rickman Pieper Abstract BACKGROUND: The impact of organic and conventional production systems on quality and nutritional parameters of fruits and vegetables is still under discussion. The objective of this study is to determine whether the production system has a significant effect on the quality and nutritional content of one variety of processing tomatoes grown on a commercial scale by comparing three different growers for two production years. RESULTS: Conventional tomatoes appeared to be more mature at time of harvest as determined by visual inspection of color. Total and soluble solids were significantly higher and consistency was greater in organic tomatoes. Differences in nutrient content were not statistically significant between production systems. Glutamate, glutamine, and tyrosine levels were significantly higher in conventional tomatoes, as were total nitrogen and ammonium concentrations. CONCLUSION: Results from this study show that nutritional and quality parameters vary greatly by grower, production system, and year for the same tomato cultivar. Significantly higher average soluble solids content and consistency in organic tomatoes are especially important to the processing tomato industry. The apparent slower development of organic tomatoes may be responsible for many of the significant findings in this study and may explain some of the conflicting reports in previous literature. Copyright © 2008 Society of Chemical Industry [source] Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2007Antonio José Pérez-López Abstract Background: Peppers are popular vegetables because of their colour, taste and nutritional value. The levels of vitamin C, carotenoids and phenolic compounds in peppers and other vegetables depend on several factors, including cultivar, agricultural practice and maturity stage. Results: In this study the effects of maturation and type of agricultural practice (organic or conventional) on the ascorbic acid, total carotenoid and total phenolic contents and colour parameters of sweet peppers (Capsicum annuum cv. Almuden) grown in a controlled greenhouse were determined. Levels of vitamin C, phenolic compounds and carotenoids increased during ripening, with red sweet peppers having higher contents of these bioactive compounds. Moreover, peppers grown under organic culture had higher vitamin C, phenolic and carotenoid levels than those grown under conventional culture. With respect to colour parameters, organic red peppers had higher values of L*, a*, b*, C* and Hab than conventional red peppers, giving them a higher intensity of red colour. Conclusion: Thus organic farming had a positive effect on the nutritional content of peppers, increasing the vitamin C activity and the level of phenolic compounds, both implicated in the antioxidant activity of vegetables, and the content of carotenoids, implicated in the colour variance observed in pepper fruits. Copyright © 2007 Society of Chemical Industry [source] Variability in the nutritional value of the major copepods in Cape Cod Bay (Massachusetts, USA) with implications for right whalesMARINE ECOLOGY, Issue 2 2006Amy DeLorenzo Costa Abstract The North Atlantic right whale, a seriously endangered species, is found in Cape Cod Bay (Massachusetts, USA) during the winter and early spring. During their residency in these waters, these whales are frequently observed feeding. This study evaluated spatial and temporal changes in the chemical composition (carbon weight and C/N ratio) of the food resource targeted by the right whales in Cape Cod Bay. The three taxa measured (Centropages typicus, Pseudocalanus spp., and Calanus finmarchicus) had highly variable chemical compositions resulting from the different life strategies and from fluctuations in their surrounding environment. The impact of seasonal variability in the energy densities of the food resource of right whales was calculated and compared to the energetic requirements of these whales. Calculations indicated that differences in the nutritional content of the zooplankton prey in Cape Cod Bay could have a considerable effect on the nutrition available to the right whales. Therefore, it is likely that using more precise estimates of the energetic densities of the prey of right whales would lead to a re-evaluation of the adequacy of the food resource available to these whales in the North Atlantic. [source] Within population variation and interrelationships between morphology, nutritional content, and secondary compounds of Rhamnus alaternus fruitsNEW PHYTOLOGIST, Issue 2 2002Ido Izhaki Summary ,,We studied within-species variation in and interrelations among morphological and chemical traits of ripe Mediterranean buckthorn ( Rhamnus alaternus ) fruit, a bird-dispersed species. ,,Principal component analysis revealed that larger fruits tended to be relatively rich in nonstructural carbohydrates (NSC), water and P but poor in protein and most minerals. Small fruits tended to be relatively rich in protein, structural carbohydrates, K and Zn while intermediate size fruits tended to be rich in lipids, Mg and Ca. Variation in chemical traits (organic compounds and minerals) was typically much higher than in morphological traits (e.g. fruit size) with the exception of NSC and water content, which varied little. This discrepancy might be explained by differences in environmental conditions between plant microsites that imposed greater variability on fruit nutrient composition than on fruit-morphological traits; and by lower selective pressure by birds on fruit chemical traits than on morphological traits. ,,Secondary metabolite (emodin) concentration was positively correlated with concentrations of NSC, supporting the nutrient/toxin titration model, which predicts that high levels of secondary metabolites in fruits should be off set by high nutritional rewards for dispersers. ,,Emodin concentration in leaves was much higher than in fruit pulp, which may indicate its differential adaptive roles in seed dispersal and against herbivores. [source] Role of credence and health information in determining US consumers' willingness-to-pay for grass-finished beefAUSTRALIAN JOURNAL OF AGRICULTURAL & RESOURCE ECONOMICS, Issue 4 2009Wendy J. Umberger Consumer demand for forage- or grass-finished beef is rapidly emerging in the US. This research uses data elicited from consumer surveys and experimental auctions to provide insight on product attributes (taste/flavour, credence and nutritional characteristics) and socio-demographic factors that are most important in determining US consumers' preferences and willingness to pay premiums for grass-finished versus grain-finished beef. Information related to beef production processes increased the probability consumers would be willing to pay a premium for grass-fed beef. However, it appears that health-related messages are more important drivers of willingness-to-pay, on average, than the absence of antibiotics and supplemental hormones and traceability. Labelling information regarding grass-fed beef's nutritional content and related production processes is vital for maintaining and growing premium niche markets for grass-fed beef in the US. The relative size of the willingness to pay estimates compared to previous cost estimates suggest that the Australian beef industry may have a comparative advantage for finishing beef on forage and marketing premium grass-fed differentiated beef products in the US market. [source] | ||||||||||||||||