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Raw Carrot (raw + carrot)
Selected AbstractsSubjective food intake ability in relation to maximal bite force among Korean adultsJOURNAL OF ORAL REHABILITATION, Issue 3 2009B. I. KIM Summary, This study examined the relationship between the subjective food intake of 30 food types and their objective bite force to identify the key food items within the 30 food types to achieve a greater depth of masticatory function in Korean adults. A sample of 308 (112 males and 196 females) adults over the age of 20 (average age, 48·6) was selected among patients who visited four dental hospitals in Seoul, Korea. The subjective masticatory ability was evaluated through an interview with food intake ability questionnaires consisting of 30 food types ranging from hard to soft using a five-step Likert scale. The objective maximal bite force was measured using pressure-sensitive films. The relationship between the food intake ability and bite force was analysed and stratified according to age, gender, number of post-canine teeth lost and several clinical oral health indicators. The key foods were selected using correlation and factor analysis. The subjective food intake ability between the 30 foods and key foods were tested by cluster and one-way anova analysis. The Pearson's correlation coefficient between food intake ability and bite force was 0·45 (P < 0·01). The five key food items selected were dried cuttlefish, raw carrot, dried peanut, cubed white radish kimchi and caramel. The correlation coefficient between the food intake ability and bite force of these items was 0·51 (P < 0·01). These results suggest that the subjective food intake ability using the 30 and five key foods can be used to evaluate the masticatory function in Korean adults. [source] Objective and subjective hardness of a test item used for evaluating food mixing abilityJOURNAL OF ORAL REHABILITATION, Issue 3 2007N. M. SALLEH Summary, The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force,time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26·9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test,retest reliability were seen for all foods (ICC > 0·68; P < 0·001). One-way anova found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0·001). The wax cube showed significant lower objective hardness score (32·6 N) and subjective hardness rating (47·7) than peanut (45·3 N, 63·5) and raw carrot (82·5 N, 78·4) [P < 0·05; Ryan,Einot,Gabriel,Welsch (REGW)-F]. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0·90; P < 0·001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax. [source] The association between tooth loss and the self-reported intake of selected CVD-related nutrients and foods among US womenCOMMUNITY DENTISTRY AND ORAL EPIDEMIOLOGY, Issue 3 2005Hsin-Chia Hung Abstract , Objectives:, Many studies have reported associations between oral health and cardiovascular diseases; poor nutritional status due to impaired dentition status has been suggested as a mediator. Our objective is to evaluate the associations between tooth loss and the self-reported consumption of fruits and vegetables and selected CVD-related nutrients. Methods:, A total of 83,104 US women who completed a food frequency questionnaire (FFQ) in 1990 and 1994 and reported number of natural teeth in 1992, were included in a cross-sectional analysis relating dietary intake to number of natural teeth. A longitudinal analysis was also conducted to evaluate whether tooth loss in 1990,1992 was associated with change in diet between 1990 and 1994. Results:, After adjusting for age, total calorie intake, smoking and physical activity, edentulous women appeared to have dietary intake associated with increased risk for CVD, including significantly higher intake of saturated fat, trans fat, cholesterol and vitamin B12, and lower intake of polyunsaturated fat, fiber, carotene, vitamin C, vitamin E, vitamin B6, folate, potassium, vegetables, fruits, and fruits excluding juices compared with women with 25,32 teeth. In the longitudinal analyses, women who lost more teeth were more likely to change their diet in ways that would potentially increase risk for development of CVD. They also tended to avoid hard foods, such as raw carrot, fresh apple or pear. Conclusions:, Women with fewer teeth have unhealthier diets such as decreased intake of fruits and vegetables, which could increase CVD risk. Diet may partially explain associations between oral health and cardiovascular disease. [source] 2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and ,-carotene as quality markers of dehydrated carrotsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2009Ana C Soria Abstract BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preservation process. Industrial convective air drying of carrot can involve steam blanching of the raw product after peeling and cutting, and different stages of dehydration (first space, second space and final drying). Although the shelf-life of carrot is significantly extended, important changes in its chemical composition can take place during dehydration since high temperatures and long times are used. This research is a preliminary study to evaluate the usefulness of ,-carotene, carbohydrates, hydroxymethylfurfural (HMF) and 2-furoylmethyl amino acids (2-FM-AA) as quality markers of dehydrated carrots. RESULTS: A considerable decrease in ,-carotene and reducing carbohydrates was observed during dehydration. HMF, absent in raw carrots, increased during the whole drying process and the highest formation was found during the steam blanching stage. 2-FM-AA of lysine, arginine, ,-aminobutyric acid and alanine were progressively originated up to the second space and decreased during the final drying. CONCLUSION: The combined use of HMF and 2-FM-AA seems to be advantageous for the assessment of the optimal processing conditions to obtain high-quality dehydrated carrots. Copyright © 2008 Society of Chemical Industry [source] Bioactivity of falcarinol and the influenceof processing and storage on its content in carrots (Daucus carota L)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2003Susanne L Hansen Abstract The concentration-dependent activity of the polyacetylene falcarinol ((9Z)-heptadeca-1,9-dien-4,6-diyn-3-ol), isolated from carrots, was investigated in a bioassay with primary mammary epithelial cells in collagen gels and compared with that of ,-carotene, the orange pigment in carrots. Falcarinol showed biphasic activity, having stimulatory effects between 0.01 and 0.05 µg ml,1 and inhibitory effects between 1 and 10 µg ml,1, whereas ,-carotene showed no effect in the concentration range 0.001,100 µg ml,1. The results are discussed in relation to the health-promoting effects of carrots and related vegetables. Falcarinol was quantified in the carrot cultivars Bolero, Rodelika and Fancy by analytical reverse phase HPLC, subjected to various processing and storage conditions in order to study how long-term storage, blanching, freezing and boiling influence the content of falcarinol. Long-term storage of raw carrot cubes (1 cm3) reduced the falcarinol content by almost 35%. A similar reduction was found in steam-blanched carrot cubes (1 cm3). Long-term storage at ,24 °C of steam blanched carrot cubes did not reduce the falcarinol content further. A reduction of almost 70% in the falcarinol content was found in carrot pieces boiled in water for 12 min compared with raw carrots. Copyright © 2003 Society of Chemical Industry [source] | ||||||||||