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Relevant bibliographies by topics / Doughnuts – Composition

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Academic literature on the topic 'Doughnuts – Composition'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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Journal articles on the topic "Doughnuts – Composition"

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Ismail, Ghada, Randa Abo El Naga, Maysaa El Sayed Zaki, Jana Jabbour, and Ayoub Al-Jawaldeh. "Analysis of Fat Content with Special Emphasis on Trans Isomers in Frequently Consumed Food Products in Egypt: The First Steps in the Trans Fatty Acid Elimination Roadmap." Nutrients 13, no. 9 (September 2, 2021): 3087. http://dx.doi.org/10.3390/nu13093087.

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Trans Fatty Acid (TFA) intake is a risk factor for coronary heart diseases and cancer. Egypt, considered among the highest TFA consumers in the world, lacks proper dietary analysis of TFAs. This cross-sectional study aimed to analyze TFAs in traditional and frequently consumed food products. A market survey was conducted to identify products and brands that are mostly consumed in major governorates in Egypt. Laboratory analysis allowed for the profiling of TFAs, and saturated and unsaturated fatty acids. Products having more than 2 g of TFA/100 g of fat were considered to have an elevated TFA content. Commonly consumed food items (n = 208) in the Egyptian market were identified. On average, 34% of the products exceeded the TFA limit. Sambosk meat, a traditional meat item, had the highest TFA content of 5.2%, followed by foods fried with used oils. Oriental sweets had a TFA content three times higher than that of doughnuts. The fast-food group had the largest proportion of TFA-rich products, followed by the canned and frozen item groups and confectionaries. This study revealed that around one third of products in the Egyptian market have a high TFA content. This calls for urgent legislative action to regulate composition.

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2

Akissoé, L., Y. E. Madodé, Y. M. Hemery, B. V. Donadjè, C. Icard-Vernière, D. J. Hounhouigan, and C. Mouquet-Rivier. "Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts." Journal of Food Composition and Analysis 96 (March 2021): 103753. http://dx.doi.org/10.1016/j.jfca.2020.103753.

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Rabelo, Samantha Ferreira, Ailton Cesar Lemes, Katiuchia Pereira Takeuchi, Marcela Tostes Frata, João Carlos Monteiro de Carvalho, and Eliane Dalva Godoy Danesi. "Development of cassava doughnuts enriched with Spirulina platensis biomass." Brazilian Journal of Food Technology 16, no. 1 (March 5, 2013): 42–51. http://dx.doi.org/10.1590/s1981-67232013005000001.

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The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional character, due to the amount of proteins, vitamins and several bioactive compounds found in this cyanobacterium. In this study, response surface methodology was used to analyze the substitution of wheat flour by cassava in the development of doughnuts with added Spirulina platensis biomass and inverted sugar, in order to increase the rate of the Maillard's reaction and mask the green colour of the biomass. The formulations were evaluated in relation to their proximate, sensory and technological compositions, which, when compared to the standard formulation, without the addition of S. platensis biomass and inverted sugar, showed the feasibility of adding the biomass to bestow nutritional enrichment without significantly affecting the sensory acceptance of the product or its typical characteristics.

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Rassat, Scot D., and E. James Davis. "Temperature Measurement of Single Levitated Microparticles Using Stokes/Anti-Stokes Raman Intensity Ratios." Applied Spectroscopy 48, no. 12 (December 1994): 1498–505. http://dx.doi.org/10.1366/0003702944027921.

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A method has been developed to determine the temperature of single microparticles levitated in an electrodynamic balance. Particle temperatures were ascertained from the measured intensities of the Stokes and anti-Stokes Raman spectra. Temperatures near ambient were obtained for titanium dioxide and calcium nitrate microparticles with the use of a Raman-based calibration of the optical system to correct for wavelength-dependent effects. Higher temperatures were also measured with the use of a carbon dioxide infrared laser to electromagnetically heat the particle. In an effort to minimize particle instabilities caused by the heating beam, the Gaussian intensity profile of the beam was modified with an axicon beam expander to produce a doughnut-like intensity distribution. The temperature measurement technique and quantitative Raman composition analysis were applied to study dehydration of a calcium nitrate tetrahydrate particle.

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5

Israel, Oyet Gogomary, and Chibor Bariwere Samuel. "Nutrient Composition and Microbiological Evaluation of Vended Street Foods in Parts of Lagos State, Nigeria." Asian Food Science Journal, July 10, 2020, 1–14. http://dx.doi.org/10.9734/afsj/2020/v17i130181.

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The presence of microbiological pathogens and proximate composition of vended street foods (VSF) in parts of Lagos State were investigated. The experiment was conducted along 3 local government areas of Lagos State (Marina, Apapa and Yaba) using two factorial design. Eight VSF products investigated were roasted (plantain, fish, yam, corn), suya, meat pie, egg roll and doughnuts, purchased from parts of Lagos State. The result for proximate analysis of VSF sourced from Marina, Yaba and Apapa showed that moisture content ranged from 4.81% to 28.56% for Suya from Yaba and roasted plantain from Apapa. Moisture content of roasted plantain from Apapa was significantly different (P<0.05) and higher than those from Yaba and Marina. Moisture content of roasted plantain, roasted fish, suya, meat pie and doughnut from the three different stations (Marina, Yaba and Apapa) were significantly different (P<0.05) with respect to food type. Ash, fat, protein, crude fibre and carbohydrate content ranged from 1.15% – 4.66%, 0.40% – 24.54%, 0.08 – 54.45%, 0.10 – 6.85% and 47.60 – 88.99%, respectively. Significantly higher protein value of 54.45% was seen in suya from Yaba. Suya samples from Apapa (SMA) gave high crude fibre of 6.85% while significantly (P<0.05) high carbohydrate of 88.99%, 87.85% and 87.51% were seen in roasted yam samples from Marina, Apapa and Yaba. Total bacteria count ranged from 3.05 log10CFU/g as seen in egg roll from Apapa to 3.83 log10CFU/g as noticed in roasted fish from Yaba. Total Fungi count ranged from 2.00 log10CFU/g – 2.60 log10CFU/g. Fungi load in roasted (plantain, fish and yam) sourced from Apapa were significantly (P<0.05) higher than those from Marina and Yaba. The energy value ranged from 255.27kcal/100g to 456.90kcal/100g, with suya sourced from Marina and Yaba were significantly different (P<0.05). The presence of high Bacteria and Fungi load in vended foods requires the attention of public health officers.

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Nworu, J. S., E. C. Chime, A. Edafiokena, A. N. Amitaye, V. U. Ovili, W. O. Kazeem, I. K. Anyichie, and J. O. Amuka. "Proximate Composition and Microbial level Estimation of some selected roasted/fried food items sold along Nigeria roadsides." Malaysian Journal of Halal Research, April 6, 2021. http://dx.doi.org/10.2478/mjhr-2021-0007.

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Abstract The objective of this study was to determine the proximate and microbiological compositions of some food samples obtained at three different locations within Ibadan Metropolis, Nigeria from different local food vendors. The highest mean carbohydrate, crude protein, fat, moisture, total ash and crude fibre are 88.10 ±0.79% (Roasted Yam), 17.76 ±2.29% (Roasted Fish), 20.54 ±4.0% (Suya Meat), 20.27 ±11.43% (Roasted Plantain), 4.57 ±0.10% (as in Suya Meat) and 5.07 ±0.69 (Roasted Plantain) respectively while the lowest mean carbohydrate, crude protein, fat, moisture, total ash and crude fibre are 49.14 ±1.37% (as in Fried Bean Cake), 0.08 ±0.01% (Roasted Yam), 0.47 ±0.05% (Roasted Yam), 1.81 ±0.33 (Roasted Fish), 1.37 ±0.12 (Doughnut) and 0.16 ±0.06% (Fried Bean Cake) for all the samples estimated. The highest mean heterotropic bacteria and fungi counts are 6.19× 103 cfu/ml (Roasted Yam) and 3.30× 103 cfu/ml (Fried Bean Cake) respectively while the lowest mean heterotropic bacteria and fungi counts are 1.64× 103 cfu/ml (Doughnut) and 1.08× 103 cfu/ml (Roasted Plantain) respectively. These food samples were shown to contain certain level of proximate parameters but these are not sufficient for nutritional requirements in human diet. Increasing the shelf-life of foods is one of the major purposes in food processing. Processes which precede food processing causes loss of essential vitamins and minerals. Also, roasted foods sold along Nigerian road-sides are exposed to dust accumulation and wastes from automobile exhaust.

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Dissertations / Theses on the topic "Doughnuts – Composition"

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Martin, Merrie Lyn. "Effect of soy flour on fat absorption by cake donuts." 1985. http://hdl.handle.net/2097/27492.

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Books on the topic "Doughnuts – Composition"

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Books, Timmer. I Love Donuts and Dogs: A Wide Ruled Composition Notebook Gift for Men, Women, and Children, Who Love Doughnuts and Dogs. Independently Published, 2020.

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Publishing, Donuts love. Composition Notebook College Ruled: Donut Composition Notebook, Donut Notebook, Donut Gifts, Doughnut Notebook, Donut Lovers Gifts. Independently Published, 2020.

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Publishing, Donuts love. Composition Notebook College Ruled: Donut Composition Notebook, Donut Notebook, Donut Gifts, Doughnut Notebook, Donut Lovers Gifts. Independently Published, 2020.

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