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Noriega, Kristen. "Is the inclusion of animal source foods in fortified blended food justified?" Kansas State University, 2014. http://hdl.handle.net/2097/17571.
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Master of ScienceDepartment of Human Nutrition
Brian Lindshield
Fortified blended foods (FBF) are used for the prevention and treatment of moderate acute malnutrition (MAM) in nutritionally vulnerable individuals, particularly children. A recent review of current FBF recommended the addition of animal source food (ASF), in the form of whey protein concentrate (WPC), to FBF, especially corn soy blend. The justifications for this recommendation include the potential of ASF to increase length, weight, muscle mass accretion, and recovery from wasting, as well as improve the product protein quality and provide essential growth factors. Evidence was collected from the following four different types of studies: 1) epidemiological, 2) ASF versus no intervention or a low-calorie control, 3) ASF versus an isocaloric non-ASF, and 4) ASF versus an isocaloric, isonitrogenous non-ASF. Epidemiological studies consistently associated improved growth outcomes with ASF consumption; however, little evidence from isocaloric and isocaloric, isonitrogenous interventions was found to support the inclusion of meat or milk in FBF. Evidence suggests that whey may benefit muscle mass accretion, but not linear growth. Overall, there is little evidence to support the costly addition of WPC to FBFs. Further randomized isocaloric, isonitrogenous ASF interventions with nutritionally vulnerable children are needed.
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Simoes, Isabella. "Development of a novel probiotic fortified protein bar." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/5868.
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Thesis (M.S.)--University of Missouri-Columbia, 2006.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 29, 2007) Includes bibliographical references.
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MARINELLI, VALERIA. "Optimization of food matrices enriched with bioactive compounds from fruits and vegetables." Doctoral thesis, Università degli Studi di Foggia, 2019. http://hdl.handle.net/11369/382620.
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Negli ultimi decenni, argomenti quali sostenibilità, impatto ambientale e smaltimento degli scarti sono ampiamente discussi in tutto il mondo. Il pianeta è severamente minacciato dalle azioni dell’uomo e se non si interviene tempestivamente con azioni correttive, la prosperità delle future generazioni sarà compromessa. In particolare, il settore alimentare sta suscitando molta attenzione in quanto è responsabile della generazione di enormi volumi di scarti. Attualmente il sistema alimentare è costretto ad aumentare la produzione per far fronte alla crescita della popolazione mondiale, ma allo stesso tempo deve affrontare il problema dei rifiuti e delle risorse naturali limitate. Ogni anno vengono generati milioni di tonnellate di sottoprodotti alimentari lungo l’intera filiera: dalla produzione industriale fino al consumo casalingo, costituendo un serio problema sia economico che ambientale. In genere, i sottoprodotti industriali sono gestiti come scarti, ovvero vengono inviati alle discariche dove vengono trasformati in gas serra mediante digestione anaerobica. Questo impatta negativamente sull’ambiente, causando cambiamenti climatici, e arreca danni economici al produttore, costretto a sostenere spese per il loro smaltimento. Quindi, nell’ottica della sostenibilità, è necessaria un’adeguata strategia di gestione degli scarti. A tal proposito, la teoria dello “zero-waste” risulta molto interessante. Si tratta di un sistema di gestione il cui scopo è di riciclare i sottoprodotti, utilizzandoli come risorse in altri sistemi di produzione. In questo modo nessuno scarto verrà mandato agli inceneritori o alle discariche. Negli ultimi anni anche i bisogni del mercato sono cambiati in quanto i consumatori sono sempre più consapevoli dei problemi di salute legati all’alimentazione. Di conseguenza, alimenti con ingredienti naturali e una migliore qualità nutrizionale sono sempre più richiesti. Pertanto, i sottoprodotti alimentari, soprattutto quelli provenienti dal settore ortofrutticolo, ampiamente riconosciuti come fonti eccellenti di composti bioattivi, possono essere usati come ingredienti naturali per fortificare i comuni alimenti che vengono consumati quotidianamente. Queste risorse possono essere usate come coloranti naturali o come ingredienti naturali ad alto valore per produrre alimenti con proprietà funzionali, che possono avere effetti positivi sulla salute umana, come riduzione del colesterolo e del rischio di varie malattie croniche, quali diabete, malattie cardiovascolari e cancro. Tuttavia, l’incorporazione delle sostanze vegetali all’interno degli alimenti influenza le proprietà tecnologiche e sensoriali, pertanto la sfida è di trovare un compromesso tra gli aspetti nutrizionali e sensoriali in quanto aumentando la concentrazione dei prodotti vegetali la qualità nutrizionale del nuovo alimento migliora mentre peggiora quella sensoriale. In questo contesto, il presente lavoro di dottorato si è focalizzato sull’arricchimento di matrici alimentari con sottoprodotti di origine vegetale e sulla loro relativa ottimizzazione. In particolare, prodotti cerealicoli, quali pane e pasta, sono stati usati come veicoli di sostanze benefiche per la salute essendo alimenti base della dieta umana in tutto il mondo. Il pane è stato arricchito con farina di scarti di carciofo, mentre gli spaghetti con farina di vinaccia rossa. Inoltre, è stato preso in considerazione lo sviluppo di una caramella a base di anguria fortificata con scarti di arancia, essendo un prodotto destinato a un vasto gruppo di consumatori (dai bambini agli anziani). Infine, gli estratti di scarti di broccolo sono stati proposti come ingredienti per fortificare burger di pesce. Ogni caso studio affrontato dimostra come i sottoprodotti vegetali possono essere usati come materia prima di alto valore permettendo di produrre alimenti con proprietà salutari, soddisfando le nuove esigenze dei consumatori e riducendo allo stesso tempo il problema dell’inquinamento ambientaleOver the last few decades, topics such as sustainability, environmental impact and waste disposal are widely discussed worldwide. The planet is severely threat by human actions and it is necessary to put in place corrective actions to keep the prosperity of future generations. In particular, the food sector is a priority area where you have to act immediately, given the enormous volumes of recorded waste. Currently, the food system is forced to increase the production to face world population growth, but at the same time it must address the waste problem and the limited natural resources. Every year millions tonnes of food by-products are generated along the whole chain: from industrial production until household consumption, becoming a serious economic and environmental problem. These are commonly managed as waste, therefore sent to landfills, where turned into greenhouse gas by anaerobic digestion. This negatively impacts on the environment, causing climate changes, and provoking economic problems to the producers, being their disposal not free. Thus, in the optic of sustainability, an appropriate strategy of waste management becomes necessary. In this regard, the “zero waste” theory is very interesting. It is a waste management system whose aim is to recycle waste, being considered a resource to be reused in other productions. Zero waste manufacturing involves designing of products and processes in which no trash is sent to landfills or incinerators. In recent years market needs have changed because of consumers’ increasing awareness of diet related health problems. As a result, foods with natural ingredients and a better nutritional quality are increasingly in demand. Therefore, the food by-products, especially fruit and vegetable ones, widely recognized as excellent sources of bioactive compounds, can be used to fortify common foods eaten daily, improving their nutritional value. These can be used as natural colorants or as high-value natural ingredients to produce foods with functional properties, that can have positive effects on human health, such as reducing cholesterol and risk of various chronic diseases, including diabetes, cardiovascular diseases and cancer. However, their incorporation into food products affects the technological and sensory properties, so the challenge is to find a compromise between the nutritional and sensory aspects of enriched foods. In this context, the present PhD research study has been focused on the enrichment of food matrices with plant by-products and their relative optimization. In particular, cereal products, as bread and pasta, were used as vehicles of beneficial substances from fruit and vegetables by-products, being staple food within human diet. The bread was enriched with artichoke leaf flour, while spaghetti with red grape marc. In addition, the development of a watermelon-based jelly candy enriched with orange by-products was taken into account, being a product intended for a large group of consumers (from children to adults). Finally, the broccoli by-products extracts were proposed as ingredients to fortify fish-burger. Each case study addressed proves that vegetable by-products from industrial processing can be used as high value food ingredients, allowing to better satisfy consumer demand for healthy food products in a more sustainable perspective.
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Chanadang, Sirichat. "Tolerance testing for cooked porridge made from a sorghum based fortified blended food." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/18829.
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Master of ScienceDepartment of Human Nutrition
Kadri Koppel
Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures. However, as expected, large differences occurred in some properties such as thickness when solids content varied or sweetness and fruit flavor when fruit was added. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, a positive aspect for product use and development. This means that the product can be modified during preparation by consumers without having a major impact on most sensory properties.
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Fitriani, Shanti. "Sago starch : behaviour and manufacture of expanded iron-fortified extrudates." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/38745/.
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Sago starch is extracted from the trunk of sago palm (Metroxylon spp.), which is found throughout South East Asia. In Indonesia sago is considered an underutilised crop and moreover Iron Deficiency Anaemia (IDA) is prevalent among particularly women and children. Creation of a ready to eat product from sago, which was fortified with iron, would address issues of food security both in terms of nutrition and as a non-imported carbohydrate source. With this aim studies for the manufacture of a thermomechanical directly expanded snack product using a commercial source of sago starch were conducted. Composition and properties of sago starch were analysed and compared with rice and cassava. Sago starch differed in several aspects from the two other starches widely processed in Asia. Sago starch had large granules, had the highest amylose levels and gelatinisation temperature (76 °C). X-ray diffraction suggested an A-type packing for all samples, including the sago where literature suggest a C-type ordering. Conversion of the starches (30% moisture) and their flow were studied in a capillary rheometer. A stable extruded product was achieved, but it did not expand. Capillary rheometer data showed pseudoplastic behaviour of the moistened sago starch. With increasing temperature viscosity decreased and no impact of the presence of iron (ferrous sulphate heptahydrate 800 ppm) on the flow behaviour was found, but the inclusion of iron made the extrudates brown in colour. The losses of crystallinity were measured on the extrudates from the rheometer. Levels of order loss were predicted from the state diagram and by comparison with the DSC enthalpy changes for uncooked sago at higher moisture contents. When processed at 70 °C the samples showed more amorphous material than anticipated. When processed at 100 °C still 30% of the order remained. This indicated that shear and moisture levels are critical in the processing of the starch. Thermomechanical extrusion was carried out on a twin screw pilot scale machine (Thermo Fisher, Prism). The screw and die configuration and feed rate for the sago starch (8 kg/h) were fixed. The impact of variable processing parameters of water feed rate (16.5 to 25% wwb), screw speed (200, 300 and 400 rpm) and die temperature (120, 140 and 160 °C) on the physical and physicochemical properties of extruded sago starch were investigated. At the lower water feed rates expansion occurred as the product left the extruder to form a stable extrudate with multiple air cells, which gave a crispy texture. The specific mechanical energies needed to create the expanded product were high at 400-500Whr/kg. The properties of the extrudates were more affected by water feed rate than by alterations in screw speed or die temperature. In order to reduce discolorations, iron-fortified sago starch extrudates were made using iron and ascorbic acid (1:6 ratio). The presence of additives at low water feed rate had no detrimental impact on the extrudates. The recommended extrusion parameters for the manufacture of an extruded sago starch product would be: feed rate of 8 kg/h, screw speed of 300 rpm, die temperature at 140 °C, and water feed rate at 4 mL/min (equivalent to 16.5% wwb), and it is possible that machine settings that produce even higher SME values may allow a more expanded product. From this work it appears that an iron fortified directly expanded sago product could be manufactured. Its nutritional properties and commercial applicability would need to be ascertained.
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Chapman, Jordan S. "Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas." Diss., CLICK HERE for online access, 2009. http://contentdm.lib.byu.edu/ETD/image/etd3026.pdf.
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Giunti, Gene J. "Consumption of Iron-Fortified Cheese and Lipid Peroxidation in Females." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5415.
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Dairy products are important sources of calcium and other nutrients but are a poor source of dietary iron. Cheese comprises a substantial portion of dairy food consumption and has been determined an appropriate medium for iron-fortification. However, iron may promote the potentially harmful process in food and biological systems known as lipid peroxidation. Therefore, the safety of consuming iron-fortified cheese was examined.
Commercial-scale batches of Cheddar cheese were iron-fortified to a level of two milligrams of iron per ounce with either ferric chloride, ferric-casein complex, or ferric-whey protein complex. Fifty-four premenopausal females were divided into three treatment groups and supplemented one and one-half ounces of iron-fortified Cheddar cheese into their normal diet on a daily basis for six consecutive weeks. Lipid peroxidation was measured as thiobarbituric acid-reactive substances in serum, urine, and feces. A significant increase in serum thiobarbituric acid-reactive substances occurred in all treatment groups sixteen days after initiation of iron-fortified cheese consumption. Thiobarbituric acid-reactive substances in serum returned to baseline levels after thirty days of iron-fortified cheese consumption. Thiobarbituric acid-reactive substances in serum, urine, and feces did not differ among iron-fortification methods.
Average daily intake of iron during the six weeks of iron-fortified cheese consumption significantly increased above baseline intake levels without cheese by the approximate amount of iron fortified into the cheese. Increased dietary iron intakes were not correlated with increased lipid peroxidation as measured by thiobarbituric acid-reactive substances in serum, urine, or feces.
These results indicated that the daily consumption of iron-fortified cheese increased dietary iron intake and produced a transient increase in lipid peroxidation as measured by thiobarbituric acid-reactive substances in human serum.
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Fiorentino, Nicole Marie. "Assessment of iron bioavailability and protein quality of new fortified blended foods in broiler chickens." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35497.
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Master of ScienceDepartment of Food, Nutrition, Dietetics, and Health
Brian L. Lindshield
Fortified-blended foods (FBFs), grain-legume porridges (most commonly corn and soy), are frequently used for food aid purposes. Sorghum and cowpea have been suggested as alternative FBF commodities because they are drought-tolerant, grown locally in food aid receiving countries, and are not genetically modified. The objective of this thesis was to determine the protein quality and iron bioavailability of newly formulated, extruded FBFs in broiler chickens, which have been suggested as a good model for assessing iron bioavailability. Five FBFs were formulated to contain whey or soy protein to compare protein quality, sugar, oil, and an improved micronutrient premix. These included three white sorghum-cowpea FBFs; two were extruded with either whey protein concentrate (WSC) or soy protein isolate (WSC+SPI) added, one was non-extruded (N-WSC). Two others were white sorghum-soy (WSS) and corn-soy (CSB14) FBFs. Two additional white-sorghum cowpea FBFs were reformulated and “over-processed” to contain no sugar, less whey (O-WSC) or soy protein (O-WSC+SPI), and less oil, thus producing a less expensive FBF. Two studies were performed using prepared (Prep) or dry (Dry) FBFs, along with the United States Agency for International Development (USAID) corn and soy blend FBF, CSB+, fed to chickens for 3 and 2 weeks, respectively; food intake, body weights, hemoglobin, and hepatic iron were assessed. In the Prep study, new FBFs significantly increased caloric and protein efficiency compared to CSB+, despite similar food intake and body weight gain. In the Dry study, CSB+ significantly decreased food intake and caloric efficiency, with the exception of O-WSC+SPI, and nonsignificantly reduced body weight gain and protein efficiency compared to new FBFs. CSB+ significantly reduced hepatic iron content compared to all FBFs in the Dry study, and was nonsignificantly decreased compared to new FBFs in the Prep study. In conclusion, sorghum and cowpea FBFs performed similarly to corn and soy FBFs, suggesting these commodities are suitable replacements for corn and soy. Soy protein isolate (WSC+SPI) was an effective alternative to whey protein concentrate (WSC), suggesting SPI can be a less expensive protein supplement in FBFs. Surprisingly, non-extruded sorghum and cowpea (N-WSC) was equally efficacious to extruded WSC. However, N-WSC did not meet viscosity requirements and is not precooked, which limits its viability as an FBF. O-WSC+SPI resulted in poorer outcomes compared to other FBFs, which suggests the protein quality of cowpea may be inferior and the inclusion of whey protein is needed in this formulation, as O-WSC with whey performed similarly to other FBFs. Overall, new FBFs, with the exception of O-WSC+SPI, resulted in improved food efficiency and hepatic iron outcomes compared to CSB+, suggesting they are of higher nutritional quality. However, further research is needed to refine and identify the best FBF formulations.
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Madrick, Tracy L. "The availability of calcium from various commercial sources of calcium carbonate and fortified food products." Thesis, Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/53228.
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Although the therapeutic benefits of calcium supplementation have yet to be fully determined, popular literature has promoted this practice to combat osteoporosis. This study examined the potential bioavailability of calcium from various supplement and antacid forms. Four dosage levels were studied for each of five sources, including leading supplements Caltrate and Os-Cal, two "calcium rich" antacids, Tums and Rolaids, and a calcium carbonate control. These samples were subjected to four gastric treatments in an in vitro digestion procedure designed to observe the influence of acid secretion on calcium solubility. Depending on the degree of acidity of these solutions, solubility behavior of CaCO3 was highly variable. Normal and reduced acid treatments adequately solubilized between 85 and 88% of the total calcium, whereas negligible quantities were dissolved in deionized water or the achlorhydric solution. Relative availability of calcium from the various sources differed according to gastric treatment. Tums, Caltrate and Os-Cal had dissolution rates that were similar to reagent grade CaCO3. Rolaids provided a significantly lower amount of soluble calcium under all of the experimental conditions (P < 0.001). Amounts of available calcium increased with increasing dosages. The effectiveness of fortification techniques used to increase the calcium content of various food systems was also examined. Fortified orange juice and yogurt samples were found to contain a quantity of available calcium comparable to that found in milk. It was concluded that both of these approaches are reasonable for increasing calcium intakes in individuals with normal gastric secretion.Master of Science
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Kent, Kyle David. "Development of consumer accepted whey protein fortified tomato juice and determination of its biological effect on the prostate." The Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1413370130.
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Padmanabhan, Natarajan. "A novel mechanism for delivering nutrition: sorghum based fortified blended foods using extrusion." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16302.
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Master of ScienceDepartment of Grain Science and Industry
Sajid Alavi
The objective of the study was to investigate extrusion as an alternative processing method and grain sorghum as a viable substitute for corn in fortified blended foods (FBFs) used in nutrition and food assistance programs around the world. In the first part of this study, sorghum-soy blend (SSB), corn-soy blend (CSB) and whole corn-soy blend (WCSB) were developed using extrusion and compared with traditional CSB13 for physico-chemical and sensory properties. After milling of extrudates, average particle size (PS) ranged between 341-447 microns, with 78-85% below 600 microns. In general, Bostwick flow rates (VB=12-23 cm/min) of rehydrated blends (11.75% solids) were within standard specifications but higher than CSB13. Descriptive sensory analysis indicated that the sorghum-based rehydrated blends were significantly less lumpy and had a more uniform texture as compared to corn-based blends and CSB13. In the second part, the impact of decortication level and process conditions was investigated with respect to sorghum-based extruded blends. Degree of gelatinization of the whole sorghum-soy blend (WSSB) and decorticated sorghum-soy blend (DSSB) extrudates ranged from 93-97%. Expansion ratio (ER=3.6-6.1) was correlated with specific mechanical energy input (SME=145-415 kJ/kg; r=0.99) and average particle size after milling (PS=336-474 microns; r= -0.75). Rehydrated blends at 20% solids concentration provided recommended energy density (0.8 kcal/g) for FBFs. Bostwick flow rates had high correlation (r = -0.91) with pasting data (final viscosity) obtained using rapid visco analyzer (RVA). Addition of oil (5.5%) prior to extrusion was also studied, and resulted in process instabilities and also lower shelf-life as determined via descriptive sensory analysis (rancid and painty attributes) and gas chromatography-mass spectroscopy (hexanal, heptenal and octanal concentrations). In conclusion, extruded sorghum-soy blends met standard specifications for energy density and consistency (Bostwick flow rate), and were superior in some aspects as compared to extruded corn-soy blends and traditional corn-soy blends (CSB13). Relationships between extrusion mechanical energy input, expansion, particle size after milling and consistency of rehydrated blends were established. Consistency of the rehydrated blends is an extremely important criterion as it affects the ease of ingestion by target consumers (children below 5 years, in this case).
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Delimont, Nicole Marie. "Factors affecting food aid: evaluating new fortified-blended foods and the clinical impact of tannin and phytic acid consumption on iron bioavailability." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35374.
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Doctor of PhilosophyDepartment of Food, Nutrition, Dietetics, and Health
Brian L. Lindshield
Iron, vitamin A, and protein inadequacies are common in food-aid receiving countries, and maximizing nutrient intake and bioavailability are essential treatments. Fortified-blended foods (FBFs), are food-aid micronutrient-fortified legume-grain porridges distributed worldwide. FBFs have not consistently, effectively treated undernutrition, and it has been suggested that formulation and processing changes could improve their nutritional quality. Sorghum is a well suited FBF commodity, but high concentrations of ‘antinutritional’ tannin and phytic acid have limited its adoption. Iron bioavailability adaptation may be possible after long-term antinutritional factor consumption, but adaptive mechanisms are not well understood. In rats, salivary proline-rich proteins (PRPs) have been found to chelate tannins to improve iron bioavailability, this could be true for people as well. Several research design methods were employed to summarize FBF quality outcomes and the effect of tannin and phytic acid consumption on iron bioavailability. Extruded sorghum and corn FBFs were developed; protein quality, iron, and vitamin A outcomes were compared with a non-extruded corn-soy blend (CSB+) in rats. A narrative literature review and meta-analysis were conducted to determine tannin’s antinutritional effects on iron bioavailability, and the potential for adaptation through salivary PRPs. Two clinical trials examined the effect of long-term tannin or phytic acid consumption on iron bioavailability, salivary protein production, and correlations between PRPs and iron bioavailability. There were no differences between iron (hepatic iron 207-300 µmol/g *100), vitamin A (hepatic retinol 423-585.5 ng/mg), or protein quality (caloric efficiency: 101.3-113.3 g/kcal*100) between extruded FBFs regardless of commodity in rats. Compared to extruded FBFs, CSB+ caloric efficiency (49.0 ± 2.2 g/kcal*100) and growth (96.3 ± 3.4g vs. 208.6-236.6) were significantly reduced. A literature review suggested that there were differences in acute meal and long-term iron bioavailability with tannin consumption; tannic acid inhibited iron availability, while food-tannins did not. Meta-analysis suggested that tannin-PRP binding could protect iron bioavailability, that long-term tannin consumption did not significantly affect hepatic iron or non-heme iron absorption respectively in rats (d = -0.64-1.84; -2.7-0.13), and that PRP expression in rats during tannin consumption was correlated with improved iron bioavailability. There were no reductions in iron bioavailability or status based on long-term tannin (ps > 0.126) or phytic acid (ps > 0.08) consumption clinically, but basic PRP and cystatin subtypes were significantly correlated with improved iron bioavailability during tannin (ps < 0.03) and phytic acid (ps < 0.02) consumption. In vitro, it phytic acid-PRP binding did not occur, but phytic acid did specifically bind with cystatin SN, a non-enzymatic salivary protein. In conclusion, FBF formulation changes may improve protein quality, and provide needed macronutrients to food-aid receiving areas. Despite this, this research did not suggest that antinutritional factors affected iron bioavailability. In support of this finding, literature, and clinical studies presented here suggest that salivary proteins, including PRPs and cystatin, may serve as adaptive protective mechanisms against phytic acid and tannin consumption, and that further research may be warranted before further recommendations for their removal from food-aid are made.
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White, Zelda. "Bioavailability of iron from fortified maize using stable isotope techniques / Z. White." Thesis, North-West University, 2007. http://hdl.handle.net/10394/22.
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Hassel, Sarrah. "Application of a Handheld Infrared Sensor for Monitoring the Distribution of Vitamins and Minerals in Fortified Corn-based Snacks." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1250602087.
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Berhaupt, Amanda. "The Perceptions, Attitudes and Practices of Registered Dietitians Regarding Functional Foods." FIU Digital Commons, 2010. http://digitalcommons.fiu.edu/etd/156.
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The term “functional food” (FF) has a variety of definitions resulting in term ambiguity. It is unclear Registered Dietitians’ (RDs) understanding and practices about FF. A descriptive, cross-sectional study investigated RDs’ perceptions, attitudes and practices regarding FF. A national random sample (n=1800) of RDs was mailed a FF questionnaire, 385 (22%) responded. Given five definitions from food-nutrition authorities, the majority of RDs did not agree on a definition, although three-fourths (n=292, 75.8%) perceived fortified foods as FF. Registered Dietitians agreed FF could improve health (n=266, 69.1%), prevent disease (n=282, 73.2%) and treat clientele (n=246, 63.9%), however were neutral (41.6%) or disagreed (37.7%) FF were herbs, or equivalent to medicine (32.7%, 49.2% respectively). Most RDs (n=290, 75.9%) ate FF; fewer (n=231, 61.4%) professionally recommended them. Nearly all (n=353) indicated interest in learning about FF. Registered Dietitians revealed inconsistencies between their perceptions, attitudes and practices regarding FF. Professional education is needed to resolve discrepancies regarding FF.
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Serrem, C. A. (Charlotte Atsango). "Development of soy fortified sorghum and bread wheat biscuits as a supplementary food to combat protein energy malnutrition in young children." Thesis, University of Pretoria, 2010. http://hdl.handle.net/2263/25565.
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Protein Energy Malnutrition (PEM) due to under nutrition is a major public health problem among children in Africa and other developing countries. Sorghum and bread wheat, which are important dietary staples in the semi-arid tropics of Africa, are suitable vehicles for delivering proteins to alleviate PEM. Formulation of foods from these low-lysine staples fortified with legumes is a sustainable approach to improve the protein nutritional quality of foods for young children. Biscuits offer a valuable vehicle for fortification as they are nutrient dense, ready-to-eat, have a long shelf-life and are popular. Therefore, this study investigated the effect of complementing sorghum and bread wheat with defatted soy flour on the nutritional and sensory quality and consumer acceptability of biscuits. Biscuits were formulated and developed by compositing sorghum and bread wheat flours with defatted soy flour at different ratios. To establish the nutritional characteristics of biscuits, proximate composition, lysine and reactive lysine contents and in vitro protein digestibility were determined. Protein Efficiency Ratio (PER), Food Efficiency Ratio (FER) True Digestibility and Biological Value (BV) of sorghum biscuits were determined using Sprague Dowley weanling male rats. The sensory characteristics of biscuits were evaluated using a descriptive panel and instrumental texture analysis. Acceptability was evaluated using eight to nine year old school children. Compared to the 100% cereal biscuits, sorghum-soy and bread wheat-soy composite biscuits in a 1:1 ratio had at least double the protein, mineral and crude fibre contents. The lysine contents of biscuits increased by 500-700%. For the sorghum-soy biscuits, in vitro protein digestibility increased by 170% and Protein Digestibility Corrected Amino Acid Score (PDCAAS) was 8 times higher. Two such biscuits of 28 g each could provide 50% of the recommended daily protein intake for 3 to 10 year olds. In the animal study, PER and FER for sorghum-soy biscuits were equivalent to the reference casein. True Digestibility was high for all diets, 85 to 95% and BV of sorghum biscuits was higher than sorghum-soy diet by 20%. Principal Component Analysis (PCA) revealed that 61% and a further 33% of the variation in sensory properties was due to the type of cereal and concentration of soy in biscuits, respectively. Maximum stress increased by 39% and 34% in sorghum-soy and bread wheat-soy biscuits, respectively at 1:1 ratio. Spread factor of biscuits increased by 7 to 32%. Biscuits were darker in colour (reduced L* value) by 14 to 56% and hardness increased by 84% in sorghum biscuits. Positive hedonic scores by 8 to 9 year old school children for fortified biscuits were sustained above 80% through 8 consumption occasions. This data shows that fortifying with defatted soy flour imparts positive sensory characteristics associated with biscuits to sorghum and bread wheat biscuits and the acceptance of such biscuits may be sustained over an extended period of time. This study indicates that soy fortified sorghum and bread wheat biscuits have high nutrient density, protein quality, positive sensory properties and high acceptability if consumed over an extended period. Hence, the biscuits have great potential as protein-rich supplementary foods to alleviate PEM among children and to provide an income to small holder farmers in rural African communities through purchase of grain for the Home Grown School Feeding Programme.Thesis (PhD)--University of Pretoria, 2011.
Food Science
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Ödlund, Olin Ann. "Nutritional and functional effects of energy-dense food in the frail elderly /." Stockholm, 2004. http://diss.kib.ki.se/2004/91-7140-080-X/.
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Oliveira, Dayse Lícia. "Recuperação e uso de proteínas das águas de lavagem do surimi utilizando filtração por membrana /." Araçatuba, 2020. http://hdl.handle.net/11449/191529.
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Orientador: Elisa Helena Giglio PonsanoResumo: No processo de produção do surimi, grande quantidade de água é utilizada para as operações de lavagens, resultando na geração de grande volume de águas residuárias ricas em matéria orgânica que causam problemas ambientais quando descartadas inadequadamente. As proteínas presentes nestas águas podem ser recuperadas, reduzindo o impacto ambiental e gerando um ingrediente com aplicação na indústria de alimentos. O objetivo geral deste estudo foi recuperar proteínas das águas de lavagem de preparo do surimi utilizando a tecnologia de filtração por membranas e utiliza-las na elaboração de fishburguer. As águas de lavagem resultantes da produção do surimi de tilápia foram reunidas e filtradas em membrana de ultrafiltração (UF) de 30 kDa. As determinações de pH, sólidos totais (ST) e fixos (SF), proteínas totais, óleos e graxas e a análise eletroforética foram realizadas nas águas obtidas nas lavagens do surimi (original) e após a UF (concentrado e permeado) e a demanda química de oxigênio (DQO) foi determinada nas águas originais e no permeado da UF. O concentrado desidratado em spray dryer foi analisado quanto ao perfil de aminoácidos e teor de carotenóides. As proteínas recuperadas no concentrado desidratado foram adicionadas nas proporções de 0, 5 e 10% aos fishburgers de surimi e os produtos finais foram avaliados quanto à composição proximal, rendimento na cocção, análise sensorial e índice de aceitabilidade (IA). Os dados físicos e químicos das águas originais, do concentrado... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: In the production process of surimi, a large amount of water is used for washing operations, generation waste water rich in organic matter that causes environmental problems when they are improperly disposed. Proteins present in these waters can be recovered, reducing their environmental impact and generating an ingredient with application in the food industry. The general objective of this study was to recover proteins from surimi elaboration wash waters, using membrane filtration technology, and use them in fishburger elaboration. Wash waters resulting from tilapia surimi production were pooled and filtered on ultrafiltration membrane (UF, 30 kDa). Determination of pH, total (ST) and fixed solids (SF), total proteins, lipids and electrophoretic analysis were performed in the waters obtained from wash process of surimi (original) and after UF (concentrated and permeated). Oxygen chemistry (COD) was determined in the original waters an in the UF permeate. Spray-dried dehydrated concentrate was analyzed for amino acid profile and carotenoid content. Proteins recovered in the dehydrated concentrate were added in the proportion of 0, 5 and 10% to surimi fishburgers, and final products were evaluated for proximal composition, cooking yield, sensory analysis and acceptability index (IA). Physical and chemical data of the original concentrate and permeate waters and the proximal composition of fishburgers were subjected to an analysis of variance (ANOVA) and means were compared by ... (Complete abstract click electronic access below)
Doutor
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CEDOLA, ANNAMARIA. "Olive chain by-products for the functionalization of foods." Doctoral thesis, Università degli Studi di Foggia, 2019. http://hdl.handle.net/11369/382610.
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L'industria dell'olio d'oliva genera un numero importante di sottoprodotti, come le acque di scarico delle olive, la sansa di oliva e le foglie di ulivo. È stato dimostrato che questi scarti vegetali sono ricchi degli stessi composti fenolici presenti anche nell'olio d'oliva. Tuttavia, i sottoprodotti di olio d'oliva non sono ancora stati sfruttati su scala industriale, ad esempio come fonti di composti bioattivi. A tal fine, è necessario studiare a fondo in che modo le condizioni di lavorazione (pretrattamento della materia prima, estrazione, ecc.) influenzano il potenziale di bioattività, nonché esplorare nuove applicazioni nell'industria alimentare. Pertanto, l'obiettivo principale di questa tesi era legato alla possibilità di utilizzare i sottoprodotti oleari ricchi di composti polifenolici per la formulazione di nuovi alimenti funzionali. Per realizzare nuovi alimenti è necessario considerare che la potenziale incorporazione di sottoprodotti nella formulazione alimentare potrebbe alterare le proprietà sensoriali, suggerendo quindi che un'attenta selezione del tipo e la quantità di questi ingredienti e le opportune opzioni tecnologiche, dovrebbero essere adottate. In particolare, in questa attività di ricerca sono stati studiati gli effetti dei metodi di essiccazione applicati agli estratti dai sottoprodotti dell'olio di oliva sul contenuto di polifenoli e sulla capacità antiossidante. Estrazione di liquidi supercritici, estrazione liquida pressurizzata e estrazione assistita ad ultrasuoni sono stati adottati per scegliere le migliori condizioni di estrazione da applicare ai sottoprodotti. La sansa d'oliva fresca e le foglie di olivo sono state essiccate all'aria a basse temperature per preservare i composti bioattivi e poi utilizzate per alimentare la fortuna. Le acque reflue dei mulini sono state pretrattate dalla tecnologia a membrana, con il duplice scopo di ridurre l'acqua di scarico del carico organico e recuperare i polifenoli. Questa tecnologia, attraverso l'uso di quattro membrane in cascata di microfiltrazione, ultrafiltrazione, nanofiltrazione e osmosi inversa è in grado di estrarre composti polifenolici. Innovativi prodotti a base di cerali e di pesce sono stati realizzati utilizzando questi sottoprodotti ricchi di molecole bioattive. I prodotti alimentari arricchiti sono stati caratterizzati per il contenuto di composti bioattivi, per le proprietà sensoriali e quindi sottoposti a digestione in vitro allo scopo di valutare la bioaccessibilità dei polifenoli totali. I risultati sperimentali sono molto interessanti e sottolineano che i sottoprodotti dell'olio d'oliva potrebbero essere valorizzati come ingredienti promettenti per realizzare nuovi prodotti ricchi di composti fenolici, affrontando anche il problema dell'inquinamento ambientale.The olive oil industry generates an important number of by-products, such as olive mill waste water, olive pomace and olive leaves. It has been demonstrated that these vegetable wastes are rich in almost all the phenolic compounds which are present in olive oil. Nevertheless, olive oil by-products have not yet been exploited at industrial scale, for example as sources of bioactive compounds. For this purpose, it is necessary to study how the processing conditions (raw material pre-treatment, extraction, etc.) affect their properties, as well as explore new applications in the food industry. Therefore, the main goal of this thesis was related to the possibility of using olive oil by-products for the formulation of new fortified foods. To this aim, it was necessary to consider that the potential incorporation of by-products into food formulation could alter the sensory properties, thus suggesting that careful selection of the type and the amount of these ingredients and proper technological options, should be adopted. Specifically, in this research activity the effects of drying methods applied to the extracts from olive oil by-products on the polyphenol content and antioxidant capacity were investigated. Supercritical fluid extraction, pressurized liquid extraction and ultrasonic assisted extraction were adopted to choose the best extraction conditions to be applied to by-products. Fresh olive pomace and olive leaves were air dried at low temperatures to preserve bioactive compounds and then used to fortity food. Olive mill waste water was pretreated by membrane technology, with the dual aims of reducing the organic load waste water and recovering polyphenols. This technology, through the use of four membranes in cascade of microfiltration, ultrafiltration, nanofiltration and reverse osmosis is able to extract polyphenolic compounds. Innovative ceral-based and fish-based products were realized using these by-products rich in bioactive molecules. The enriched food products were characterized for the content of bioactive compounds, for sensory properties and then subjected to in vitro digestion with to purpose of evaluating the bioaccessibility of total polyphenols. The experimental results are very interesting and highlight that olive oil byproducts could be valorized as promising ingredients to realize new products rich in phenolic compounds, also facing the problem of the environmental pollution.
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Campodónico-Valcárcel, Fiorella. "Estudio de prefactibilidad para la instalación de una planta de producción de helado de fresa enriquecido con fitoesteroles y omega acidos." Bachelor's thesis, Universidad de Lima, 2015. http://repositorio.ulima.edu.pe/handle/ulima/3215.
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El presente proyecto busca demostrar la viabilidad de instalar una planta productora de helados a nivel tecnológico, económico y social, ya que el proceso de fabricación es realmente sencillo y las variedades de máquinas necesarias se pueden encontrar a buenos precios fácilmente. A partir de esto, se desarrollará el proyecto determinando puntos básicos como la demanda y el mercado objetivo, los costos asociados a todo el proceso de implementación, incluyendo el proceso productivo, servicios de terceros, entre otros, así como también se deberá evaluar la disponibilidad de materias, primas, tecnología y personal calificado para el desarrollo del mismo. Así, mediante el uso adecuado de las herramientas de ingeniería se demostrará la conveniencia de la realización de este proyecto.The present project seeks to demonstrate the viability of installing a producing plant of ice cream at a technological, economic and social level, because the manufacturing process is really simple and all the necessary machines can be found easily at good prices. This exposes the develop of the Project, determining basic points such as the demand and target market, the costs associated with the entire implementation process, including the productive process and third-party services among others. It also covers the evaluation of raw material and qualified workforce and technology. In this way, by the proper use of engineering tools, the convenience of the realization of this project will be demonstrated.
Trabajo de investigación
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Alvarado-Vega, Sonia-Luz. "Estudio de prefactibilidad para la instalación de una planta procesadora de compotas a base de tarwi (Lupinus mutabilis) y manzana (Malus doméstica)." Bachelor's thesis, Universidad de Lima, 2016. http://repositorio.ulima.edu.pe/handle/ulima/3481.
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El presente estudio de pre-factibilidad tiene como principal objetivo, determinar la viabilidad comercial, técnica, social, medio ambiental y económica de la operación exitosa de una planta productora de compotas a base de tarwi y manzana. Esta investigación desea revalorar el cultivo del tarwi, que es una leguminosa autóctona del Perú, la cual posee un gran valor nutricional que ayuda al desarrollo del bebé. Este insumo será utilizado como materia prima principal de nuestro producto junto con la manzana que le adicionará un agradable sabor.
Las compotas a base de tarwi y manzana están dirigidas a las madres de familia que tienen hijos en edades de 6 meses a 3 años, de los niveles socioeconómicos A y B que residen en Lima Metropolitana y la estrategia de distribución estará orientada a los supermercados.Trabajo de investigación
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Aldana-Minaya, Horacio-Alfredo, and Ricardo-André Rivas-Romero. "Estudio de pre-factibilidad para la instalación de una planta productora de compotas para bebés a partir de durazno (Prunus persica) enriquecido con maca (Lepidium meyenii walpers), quinua (Chenopodium quinoa willdenow), kiwicha (Amaranthus caudatus linnaeus) y cañihua (Chenopodium pallidicaule)." Master's thesis, Universidad de Lima, 2016. http://repositorio.ulima.edu.pe/handle/ulima/3482.
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En el capítulo I se concluye que el proyecto es técnicamente viable debido a que es posible producir la compota y hay disponibilidad de materia prima, además es económicamente viable debido a que el consumo per cápita de compotas para bebé en Perú sigue la tendencia a aumentar debido a un aumento progresivo del ingreso el cual les da mayor capacidad adquisitiva a las personas e incrementa su consumo. Finalmente es socialmente viable debido a que dinamiza la economía de los agricultores ya que las materias primas que ellos producen que son el durazno, maca, quinua, kiwicha y cañihua se les está dando un valor agregado al convertirlo en una compota para bebés e incorporarlo al mercado Limeño. Asimismo conforme la planta de producción opere se presentará un aumento de la demanda de las materias primas lo cual representará un aumento en los ingresos de los agricultores y por lo tanto una mejora en su calidad de vida además de crear puestos de trabajo en la planta de producción.
En el capítulo II se establece que el país al cual está destinado la compota para bebés es Perú específicamente la ciudad de Lima, para bebés menores a los 2 años de edad cuyos padres pertenecen a los niveles socioeconómicos A, B y C y cuyo estilo de vida es catalogado como los sofisticados y las modernas.
En el capítulo III se determina que la planta estará ubicada en la ciudad de Lima específicamente en el distrito de Ventanilla.
En el capítulo IV se establece que el tamaño de la planta es de 1849 toneladas/año el cual es determinado por el tamaño de mercado.
En el capítulo V se establecen las especificaciones técnicas de la compota y se determina la fórmula a utilizar la cual es aprobada por un nutricionista. Luego se establecen las tecnologías existentes, se selecciona la tecnología a utilizar y se determina el proceso de producción. Posteriormente se muestra la maquinaria a utilizar y se determina la capacidad instalada la cual es de 2.460.326 kg de compota/año.
En el capítulo VI se establece la organización administrativa de la empresa es decir los puestos que se requieren, las funciones que debe realizar y las competencias y formación profesional que debe tener. En el capítulo VII se determina que la inversión total es de 4.748.698 soles siendo el 40% financiamiento y el 60% capital propio.
En el capítulo VIII se observa que tanto el VAN económico que es 4.252.919 soles y el VAN financiero que es 4.639.674 soles son mayores a 0, por lo tanto la inversión del proyecto es aceptable pues genera más ganancias después de recuperar lo invertido. Esta afirmación se ve fortalecida debido a que la TIR económica la cual es 42% y la TIR financiera la cual es 52% son mayores que el costo de capital (Cok) el cual es 23%. Además la evaluación económica muestra que el periodo de recupero sería de 4 años y 6 meses mientras la evaluación financiera muestra que sería en 4 años y 1 mes, siendo esta última la más importante para los inversionistas, pues se concentra más en los ingresos y egresos que tendría el proyecto. Luego la relación beneficio/costo financiera es de 2,63 es decir por cada sol invertido se genera 2,63 soles de ingreso. En conclusión el proyecto es viable debido a que genera más dinero de lo invertido en él y presenta unos flujos tentadores para la inversión.
En el capítulo IX se realiza la evaluación social del proyecto, estableciéndose la ubicación de la planta en el distrito de Ventanilla específicamente al costado de la planta térmica de ciclo combinado de Ventanilla. Luego se determina que los impactos que genera la empresa en la comunidad donde está ubicada son: aumento de la congestión vehicular, disminución de la tasa de desempleo, revalorización de los terrenos, aumento de la contaminación por generación de residuos sólidos, emisión de gases contaminantes y generación de efluentes. Después se procede a cuantificar estos impactos y por último se realiza la medición del impacto social mediante indicadores macroeconómicos.Trabajo de investigación
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Chanadang, Sirichat. "Sensory evaluation and consumer acceptability of novel fortified blended foods." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35459.
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Doctor of PhilosophyFood, Nutrition, Dietetics and Health
Edgar Chambers IV
Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations such as infants and young children in developing countries around the world. The evaluation of current FBFs showed limited evidence on their effectiveness in treating childhood malnutrition, resulting the several recommendations on processing and formulation changes to improve their quality and ability to meet nutritional needs. Sensory properties are one of the important determinants for the success of the new FBFs. Therefore, sensory testing was conducted to determine the potential of novel FBFs to be used as supplementary food compared with FBF currently used in food aid programs. Descriptive sensory analysis was performed on novel FBFs along with the traditional FBF (Corn soy blend plus; CSB+) to determine sensory characteristics of each FBF. Results showed that novel FBFs had more pronounced toasted characteristics and higher sweetness than CSB+, due to the higher temperature during extrusion process and the addition of sugar in the novel formulation. In addition, novel FBFs that had higher amount of legumes (e.g. soybean, cowpea) in their formulations, especially for all sorghum cowpea blends, showed higher intensity in beany characteristics. Sensory shelf-life testing showed that novel FBFs could have shelf lives at least 2 years with no detection of off-note characteristics and these was comparable to the shelf life of the current FBF (CSB+). Sensory testing was also performed with target populations: children who eat the food and care givers who prepare it, during a 20-week field trial to determine the acceptability and preference of novel FBFs and current FBF. Results showed that all novel FBFs were highly preferred or accepted by children, even though, some of them might need longer time and more exposures to allow children to have more experience and be familiar with the food before being satisfied or preferred that food. In contrary, CSB+ that had bland flavor tended not to be well accepted and highly preferred by children compared to novel FBFs. Moreover, giving children more opportunities to consumed food prepared from CSB+ did not help to improve its acceptability or preference. Data from household visits and interview sessions showed that porridges prepared from novel FBFs required less cooking time than CSB+ and no additional ingredients needed to be added compared to CSB+ where sugar and milk were common additions. Finding from this research indicated that novel FBFs have high potential to be used successfully as supplementary food with comparable shelf life, and higher acceptability and preference to FBF currently used in food aid programs. In addition, the simple cooking of novel FBFs make them valuable to caregivers who have limited time and access to energy sources and nutrient-rich ingredients.
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Sato, Ana Paula Sayuri. "Anemia em gestantes atendidas em serviços públicos de pré-natal das cinco regiões brasileiras antes e após a política da fortificação das farinhas com ferro." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/7/7141/tde-13012011-154115/.
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Introdução: Anemia é um importante problema de saúde pública no Brasil, ainda muito associado às condições sociais. A fortificação de alimentos com ferro é uma alternativa de grande alcance no combate à deficiência de ferro e controle da anemia, pois representa uma fonte complementar que contribui para a formação de reservas do mineral para os períodos de maior vulnerabilidade. As gestantes compõem um dos grupos mais vulneráveis à anemia, com consequências deletérias à sua saúde e do feto. Considerando que a fortificação compulsória das farinhas de trigo e milho com ferro foi efetivamente implantada em junho de 2004, supõe-se que mulheres em idade reprodutiva tenham aumentado suas reservas, tornando as gestações de menor risco. Justifica-se, assim, avaliar o efeito da fortificação das farinhas no controle da anemia em gestantes. Objetivo: Avaliar o efeito da fortificação das farinhas de trigo e milho com ferro, no controle da anemia em gestantes atendidas em serviços públicos de pré-natal, localizados em municípios das cinco regiões do Brasil. Métodos: Estudo de avaliação de intervenção por meio de painéis repetidos, com amostras transversais independentes, realizado em serviços públicos de saúde localizados em municípios das cinco regiões do Brasil. Foram coletados dados retrospectivos de 12.119 prontuários de gestantes distribuídas em dois grupos: Antes-fortificação (parto antes de Jun/2004) e Após-fortificação (última menstruação após Jun/2005). Anemia foi definida como Hb<11g/dL. Níveis de hemoglobina-Hb por idade gestacional foram avaliados segundo critérios do Center for Disease Control-CDC (1989) e Szarfarc et al. (1983). Utilizou-se teste qui-quadrado, t de Student e regressão logística, com nível de significância de 5%. Resultados: Na amostra total, a anemia diminuiu de 25% para 20% após a fortificação (p<0,001), com aumento das médias de Hb (p<0,001). Verificaram-se, entretanto, diferenças regionais importantes. Nas regiões Nordeste e Norte, onde as prevalências eram elevadas, houve queda significativa Após-fortificação: de 37% para 29% e de 32% para 25%, respectivamente. Nas regiões Sudeste e Sul, cujas prevalências eram baixas mesmo antes da fortificação, também houve redução: de 18% para 15% e de 7% para 6%, respectivamente. Nas regiões Sudeste e Sul, as gestantes tinham, respectivamente, razão de chance 30% e 75% menor de serem anêmicas, em relação às da região Nordeste. Em comparação com os parâmetros do CDC (1989), os níveis de Hb segundo idade gestacional de ambos os grupos se mostraram discretamente mais elevados nos primeiros meses, porém bem mais baixos após o 4º mês. O mesmo se verificou em relação à curva de Szarfarc et al (1983), porém após o 3º mês, as médias de Hb das gestantes estudadas acompanharam essa curva. Mesmo após o controle das variáveis que se mostraram diferentes entre os grupos (p<0,20), o grupo Após-fortificação apresentou menor razão de chance de ter anemia. Análise de regressão logística mostrou que grupo, região geográfica, situação conjugal, trimestre gestacional, estado nutricional inicial e gestação anterior associaram-se com anemia (p<0,05). Conclusões: Apesar de a prevalência da anemia em gestantes continuar elevada nas regiões Nordeste, Norte e Centro-Oeste, a diminuição no total da amostra e aumento das médias de Hb sugerem efeito positivo da fortificação das farinhas no controle da deficiência do mineral, embora outras variáveis não estudadas possam ter contribuído para tal resultado. A distribuição desigual da anemia nas diferentes regiões geográficas do Brasil, entretanto, reitera sua determinação social. Considerando as dificuldades na obtenção dos dados de Hb a partir de prontuários, sugere-se a implantação de um sistema de monitoramento permanente que possibilite acompanhar a evolução da anemia gestacional em resposta às estratégias implementadas.Introduction: Anemia is an important public health problem in Brazil, and it has been quite associated to social conditions. Food fortification with iron is a far-reaching alternative to combat iron deficiency and anemia control, as it represents an additional source that contributes to the formation of the mineral stores for the periods of greatest vulnerability. Pregnant women are one of the most vulnerable to anemia, with deleterious consequences to their health and the fetus. Whereas the mandatory fortification of flour and corn flour with iron was effectively implemented in June 2004, it is assumed that women of reproductive age have increased their reserves, making lower-risk pregnancies. Therefore, it justified to evaluate the effect of flour fortification in the control of anemia in pregnant women. Objective: To evaluate the effect of fortification of wheat and corn flours with iron in the control of anemia in pregnant women attending public prenatal care, located in cities of the five regions of Brazil. Methods: A repeated cross-sectional panel evaluation study of intervention was carried out in public health care services located in cities of the five Brazilian regions. We collected backward data in 12.119 medical records. Pregnant women were divided into two groups: Before-fortification (delivery before Jun/2004) and After-fortification (last menstrual period after Jun/2005). Anemia was defined as Hb<11g/dL. Hb level by gestational age was evaluated according to criteria of Centers for Disease Control-CDC(1989) and Szarfarc et al(1983). We used chi-square, Students t test and logistic regression, with significance level of 5%. Results: In the total sample, anemia was dropped from 25% to 20% after fortification (p<0.001). Hb level also was significantly higher after fortification (p <0.001). However, the findings showed great differences among the regions. In the Northeast and North, where the prevalence of anemia were high, significant drop After-fortification was found: from 37% to 29% and 32% to 25%, respectively. In the Southeast and South, whose prevalences were low Before-fortification, also decreased: from 18% to 15% and 7% to 6%, respectively. In the Southeast and South, the women had, respectively, odds ratio 30% and 75% less to be anemic compared to the Northeast. Hb levels according to gestational age, comparing to CDC parameters, were better in the first trimester but worse from the 4th month in both groups. The same was verified comparing to curve of Szarfarc et al, but Hb levels of pregnant women studied followed this curve after 3rd month. Even after controlling for variables that were different between groups (p <0.20), the group After-fortification had lower odds ratio of having anemia. Logistic regression showed that group, geographic region, marital status, gestational trimester, initial nutritional status and previous pregnancy were associated with anemia (p<0.05). Conclusions: Despite the prevalence of anemia in pregnant women is still high in the Northeast, North and Midwest, the decrease in the total sample and increase in Hb levels suggest positive effect of fortification of flour to the control of iron deficiency, although other variables not studied may have contributed to this result. The unequal distribution of anemia in different geographical regions of Brazil, however, reiterates its social determination. Considering the difficulties in obtaining data of Hb from medical records suggest the establishment of a permanent monitoring system allows monitoring the evolution of pregnancy anemia in response to the strategies implemented.
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Sato, Ana Paula Sayuri. "Avaliação dos níveis de hemoglobina de gestantes brasileiras antes e após a fortificação de farinhas com ferro." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/7/7141/tde-03062013-101146/.
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Objetivo: Avaliar os níveis de hemoglobina de gestantes brasileiras antes e após a fortificação das farinhas de trigo e milho com ferro e investigar as variáveis associadas. Método: Estudo transversal que integra um projeto matricial desenvolvido com dados retrospectivos obtidos de prontuários de 12.119 gestantes atendidas em serviços públicos de pré-natal localizados em 13 municípios das cinco regiões geográficas do Brasil, divididas em dois grupos: Antes-fortificação das farinhas com ferro (gestantes com parto realizado antes de junho de 2004); e Após-fortificação (gestantes com data da última menstruação posterior a junho de 2005). A coleta de dados ocorreu em 2006-2008 e incluiu apenas gestantes de baixo risco, cujos prontuários continham pelo menos a data da primeira consulta de pré-natal e da última menstruação e a dosagem de hemoglobina (Hb). A variável dependente foi o nível de Hb (g/dL) e as independentes foram: grupo de fortificação, região geográfica, características sociais e demográficas, antecedentes obstétricos e características do pré-natal. Realizou-se análise descritiva, univariada e múltipla do nível de Hb para o total das gestantes, por região geográfica e por trimestre de gestação, por meio de modelos de regressão linear. Contruíram-se modelos de regressão polinomial para o ajuste das curvas de Hb por mês de gestação, que foram comparadas com referências nacional e internacional. Curvas de níveis médios e críticos (-2 desvios-padrão) de Hb de gestantes não anêmicas do grupo Após-fortificação também foram comparados às referências. O nível de significância de todos os testes foi de 5%. O estudo foi aprovado por Comitê de Ética em Pesquisa. Resultados: Não houve aumento significativo do nível de Hb para o total da amostra (p=0,325) após a fortificação, exceto em gestantes da região nordeste (p<0,001; =0,214) e em gestantes no segundo trimestre de gestação (p=0,025; =0,093). O nível de Hb foi menor entre aquelas que tinham menor idade, viviam sem companheiro, tinham menor Índice de Massa Corporal-IMC, maior idade gestacional e/ou duas ou mais gestações anteriores. Apesar da curva Após-fortificação apresentar níveis superiores em todos os meses de gestação, a regressão polinomial não mostrou efeito significativo da fortificação de farinhas (p=0,316). As curvas de Hb de ambos os grupos de fortificação mostraram-se acima dos níveis críticos das referências nacional e internacional no primeiro trimestre, com queda a seguir e estabilização no final da gestação. A curva de níveis críticos, construída com dados de gestantes não anêmicas do grupo Após-fortificação, ficou abaixo da curva de níveis críticos da referência nacional e do ponto de corte da OMS, mas semelhante à referência internacional, exceto no final da gestação. Conclusões: A fortificação de farinhas com ferro aumentou significativamente o nível de Hb apenas em gestantes da região nordeste do Brasil e no segundo trimestre de gestação. Idade, situação conjugal, IMC, idade gestacional e número de gestações anteriores mantêm-se como características importantes que devem ser consideradas na avaliação da anemia na gestação. As curvas construídas seguem os padrões das referências nacional e internacional. Propõe-se uma curva de Hb de gestantes não anêmicas para ser utilizada na avaliação da anemia em gestantes brasileiras.Objective: To evaluate the hemoglobin levels of Brazilian pregnant women before and after fortification of wheat and corn flours with iron and to investigate the associated variables. Methods: This collaborative cross-sectional study was developed with retrospective data obtained from medical records of 12,119 pregnant women who attended public prenatal care services in 13 municipalities of five Brazilians geographical regions. They were divided into two groups: Before-fortification (women who delivered before June/2004), and After-fortification (women with date of last period after June/2005). Data collection occurred between 2006-2008 and included only low risk pregnant women, whose medical records contained at least the date of the first prenatal visit, date of the last menstrual period and measurement of Hemoglobin (Hb). The dependent variable was the Hb level (g/dL) and the independent variables were: group of fortification, geography region, social and demographic characteristics, obstetric history and characteristics of prenatal care. We conducted descriptive analysis, univariate and multiple (linear regression) of the Hb level for the total of pregnant women, by geographic region and trimester of pregnancy. Polynomial regression models were used to fit the curves of Hb by month of pregnancy, which were compared with national and international references. Curve of Hb mean and critical levels (-2 standard deviations) constructed with data of non-anemic pregnant of After-fortification group were also compared to references. The significance level for all tests was 5%. This study was approved by the Research Ethics Committee. Results: There was no significant increase in Hb level for the total sample after the fortification (p=0.325), except pregnant women in the northeast region (p <0.001, =0.214) and pregnant women in the second trimester of pregnancy (p=0.025; =0.093). The Hb levels were lower on those who were younger, lived without partner, had lower body mass index-BMI, had higher gestational age and/or had two or more previous pregnancies. Although the curve of After-fortification group had presented higher levels in all months of pregnancy, the polynomial regression showed no significant effect of fortification of flour (p=0.316). The curves of Hb in both groups of fortification were higher than the national and international references critical levels in the first trimester, followed by a drop and stabilization in late pregnancy. The curve of critical levels constructed with data of non-anemic pregnant women of After-fortification group were below the curve of critical levels of national reference and the WHO cut-off point, but similar to the international reference, except in late pregnancy. Conclusions: Fortification of flour with iron significantly increased the Hb levels of pregnant women only in northeast region of Brazil and in the second trimester of pregnancy. Age, marital status, BMI, gestational age and number of previous pregnancies remain as important characteristics that should be considered in the evaluation of anemia in pregnancy. The constructed curves follow the national and international references. We propose a curve of Hb non-anemic pregnant women to be used in the evaluation of anemia in pregnant Brazilian women.
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Baldino, Camila Florido. "Prevalência de defeitos do tubo neural no estado de São Paulo antes e após a fortificação das farinhas com ácido fólico." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/7/7141/tde-13022012-153129/.
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Introdução: Defeitos do tubo neural (DTN) são as malformações mais freqüentes do sistema nervoso. Decorrem de falha no fechamento do tubo neural embrionário entre 21-28 dias após a concepção e representam importante causa de morbimortalidade infantil passível de prevenção. Os defeitos mais freqüentes são anencefalia e espinha bífida. Considerando que o ácido fólico reduz o risco de DTN, a fortificação compulsória das farinhas de trigo e milho com ferro e ácido fólico passou a ser obrigatória no Brasil desde junho de 2004. Assim, delineou-se este estudo com vistas a proporcionar uma base de referência sobre a evolução do problema no Estado de São Paulo e contribuir para o aperfeiçoamento das políticas públicas que visam a prevenção e a minimização desse problema de saúde em nível populacional. Objetivo: Comparar a prevalência de DTN no Estado de São Paulo, antes e após a fortificação das farinhas com ácido fólico. Método: Estudo transversal analítico que utilizou dados do Sistema de Informações sobre Nascidos Vivos (Sinasc) nos períodos antes (2001-2003) e após (2006-2008) a fortificação obrigatória das farinhas com ácido fólico. A variável dependente foi a presença de DTN, identificado pelos códigos Q00 (anencefalia), Q01 (encefalocele) e Q05 (espinha bífida, que inclui meningocele e mielomeningocele) da 10ª Classificação Internacional de Doenças (CID-10). Avaliou-se a prevalência de DTN segundo período (antes/após-fortificação), características maternas e do recém nascido. Odds Ratio (OR) e respectivos intervalos de confiança (IC95%) foram utilizados para análise dos dados, conduzida no software R. Utilizou-se o teste de qui-quadrado com nível de confiança de 5%. Resultados: A prevalência total de DTN diminuiu significativamente no período estudado, passando de 0,57 por mil nascidos vivos antes da fortificação para 0,37 por mil nascidos vivos após a fortificação (OR:0,65; IC95%:0,59-0,72). Tanto a espinha bífida (OR:0,52; IC95%:0,45-0,59) quanto a anencefalia (OR:0,79; IC95%:0,67-0,92) foram menos prevalentes no período após a fortificação. Encefalocele foi a menos freqüente e não mostrou diferença na prevalência entre os períodos. Análise estratificada segundo características maternas e infantis mostrou associação estatisticamente significativa de DTN com idade materna no período antes da fortificação e com escolaridade materna, número de consultas de pré-natal e duração da gestação em ambos os períodos. As variáveis do recém-nascido que se associaram estatisticamente com DTN foram sexo no período antes da fortificação e peso ao nascer em ambos os períodos. A análise estratificada da prevalência de DTN mostrou redução significativa após a fortificação para mulheres de todas as faixas etárias (exceto para <15 anos), para aquelas com mais de três anos de estudo, com ou sem companheiro, com sete consultas de pré-natal ou mais e menos de 42 semanas de gestação. Em relação às características do recém-nascido, a análise apontou redução significativa para ambos os sexos, para nascidos com menos de 4000g e todas as raça/cor (exceto preta e outros). Conclusões: O estudo mostrou redução significativa na prevalência total de DTN no Estado de São Paulo após a fortificação das farinhas com ácido fólico e também nas prevalências de anencefalia e espinha bífida. Embora tenha que se considerar que outros fatores possam ter contribuído para esse declínio, os resultados reiteram a importância da fortificação das farinhas como medida de prevenção primária na redução da ocorrência de DTN.Introduction: Neural tube defects (NTDs) are the most frequent malformations of the nervous system. Result of failure in the embryonic neural tube between 21-28 days after conception and are an important cause of preventable child mortality. The most frequent defects are anencephaly and spina bifida. Considering that folic acid reduces the risk of NTDs, Considering that folic acid reduces the risk of NTD, the compulsory fortification of wheat and corn flour with iron and folic acid became mandatory in Brazil since June 2004. Thus, this study was outlined in order to provide a baseline on the evolution of the problem in the State of Sao Paulo and contribute to the improvement of public policies aimed at prevention and minimization of this health problem at the population level. Objective: To compare the prevalence of NTDs in the State of Sao Paulo, before and after fortification of flour with folic acid. Methods: Analytical transversal study used data from the Information System on Live Births (Sinasc) in the periods before (2001-2003) and after (2006-2008) the mandatory fortification of flour with folic acid. The dependent variable was the presence of NTDs, identified by the codes Q00 (anencephaly), Q01 (encephalocele) and Q05 (spina bifida, meningocele and myelomeningocele including) the 10th International Classification of Diseases (ICD-10). Evaluated the prevalence of NTDs second period (before / after-fortification), and maternal characteristics of the newborn. Odds Ratio (OR) and confidence intervals (95%) were used for data analysis, conducted in the software R. Was used the chi-square test with a confidence level of 5%. Results: The total prevalence of NTDs decreased significantly during the study period, from 0,57 per thousand live births before fortification to 0,37 for a thousand live births after fortification (OR:0,65; IC95%: 0,59-0,72). Both spina bifida (OR:0,52; IC95%: 0,45-0,59) and anencephaly (OR:0,79; IC95%: 0,67-0,92) were less prevalent in the period after fortification. Encephalocele was less frequent and showed no difference in prevalence between periods. Analysis stratified by maternal characteristics and infant showed a statistically significant association of NTDs with maternal age in the period before fortification and maternal education, number of prenatal visits and duration of pregnancy in both periods. The variables of the newborn that is statistically associated with NTDs were sex in the period before fortification and birth weight in both periods. The stratified analysis of the prevalence of NTDs showed a significant decrease after fortification for women of all ages (except for <15 years) for those with more than three years of study, with or without a partner, with seven prenatal consultations or more and less than 42 weeks of gestation. In relation to the characteristics of the newborn, the analysis showed a significant reduction for both sexes, born to less than 4000g and all race/color (except black and others). Conclusions: The study showed a significant reduction in the overall prevalence of NTDs in the State of Sao Paulo after fortification of flour with folic acid and also in the prevalence of anencephaly and spina bifida. Although it is found that other factors may have contributed to this decline, the results reiterate the importance of fortification of flour as a measure of primary prevention in reducing the incidence of NTDs.
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Ovando, Sejas María Lourdes. "Development and Biological Assessment of Fortified Foods with Andean Tubercles in the Candelaria Area." BYU ScholarsArchive, 1998. https://scholarsarchive.byu.edu/etd/5413.
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Development and Biological Assessment of Fortified Foods with Andean Tubercles and other products in the Candelaria Area. An alimentation survey was carried out in the Rodeo Alto-Candelaria zone, a producing region of tubercle andinos, and a list was made of available products and other products which are a part of the local diet. With the list as the basis, 12 mixes were formed, combining tubercle (potato, goose, papalisa), cereals (quinoa, corn, and wheat) and legumes (tarhui, bean, and peanut). These mixes were submitted to a chemical and biological analysis, which indicated an increase in weight, PER, digestibility of the protein and energy. Seven mixes were chosen, using the highest values of biological parameters studied, especially the digestibility of the protein and energy, whose values fluctuated between 71-82% and 87-91% respectively, compared with a witness diet (milk). Leaving the chosen mixes aside, a prescription of products was formed, like: breakfast, laguas, and stew. In this, it was taken into account, eating habits, simple elaboration techniques and available products in the zone. The prescriptions present calculations of the protein and energetic values, which cover in a great percentage that requirements established by the FAO (1991) for the infant population.
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Lee, Garth Anthony. "Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate." BYU ScholarsArchive, 2020. https://scholarsarchive.byu.edu/etd/8138.
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Homogeneity of powder blends is an important metric for industrial applications in fortified dairy foods including commercial pediatric nutrition products. Product development practices evaluating physical properties and nutrient stability performance are reliant on blending parameters that deliver a uniform powder at both the pilot and commercial scale. Quantities of individual micronutrients in finished products are particularly critical for formulated infant foods. The two preliminary phases of this study focused on developing a simple, efficient method, specifically for a pilot scale ribbon blender, in which maximum homogeneity in fortified dairy-based powder blends could be reached. In phase one, a red iron oxide pigment powder was mixed throughout a white dairy powder and color homogeneity was measured by comparing L*a*b* color values from powder samples extracted from different areas of the ribbon blender. For phase two, sixteen similar fortified dairy blends were produced with varying ribbon blade shaft rpm, fill level, and blending durations according to a response surface method (RSM). The level of homogeneity of ferrous sulfate in the dairy blend was measured in these fortified mixtures to determine optimal blender parameters. After operating parameters were determined for uniform blending, phase three was enacted using these parameters. A comparison study of nutrient stability in fortified model non-agglomerated powder infant formula (PIF) and agglomerated whey protein concentrate (WPC) powder blends was executed to evaluate the degradative effect of microencapsulated ferrous sulfate (MFS) vs. unencapsulated ferrous sulfate (UFS) in these fortified dairy blends. The nutrient degradation rates of vitamins A, E and C in both PIF and WPC base powder, fortified with either MFS or UFS, were determined and compared during an accelerated eight-week stability study. Using p = 0.05, no statistically significant differences in vitamin degradation rates were observed when comparing independent spray-dried dairy-based blends containing unencapsulated or microencapsulated ferrous sulfate (using an encapsulating composition of 60% stearic acid) during eight weeks of accelerated shelf-life storage conditions (37 °C with a 75% relative humidity, RH). Of note, the degradation rates of vitamins A and E in blends containing PIF and UFS were more rapid than the control and suggestively significantly different (p = 0.07).
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Cruzado, Martín, and Juan Carlos Cedrón. "Nutraceuticals, functional foods and their production." Revista de Química, 2013. http://repositorio.pucp.edu.pe/index/handle/123456789/99040.
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En nuestros días, la alimentación ya no se basa sólo en lo que cocinamos, sino también en lo que ingerimos como complementos. Vivimos invadidos por una gran variedad de productos: vitaminas, aminoácidos, extractos vegetales, omega-3, etc. En el presente trabajo aclaramos algunos conceptos importantes, tales como nutracéuticos, alimentos funcionales y alimentos fortificados, así como la forma de producirlos.Nowadays, nutrition is not only based on what we cook, but also in what we take as supplements. Many products have invaded us: vitamins, aminoacids, vegetal extracts, omega-3, etc. In this work we explain some important concepts such as nutraceuticals, functional and fortified foods, and also the way these products are made.
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Tuma, Maria Angela Figueiredo. "Avaliação do consumo de vitamina A por gestantes assistidas em Centro de Saúde de Catanduva-SP /." Araraquara : [s.n.], 2005. http://hdl.handle.net/11449/88669.
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Orientador: Maria José RoncadaResumo: Este estudo avaliou a ingestão da vitamina A em gestantes que realizavam acompanhamento pré-natal em centro de Saúde de Catanduva, SP a adequação utilizou os critérios propostos pela DRI (Dietary Reference Intakes) de vitamina A, de acordo com as recomendações para EAR (estimated average requirement) de 550µg ER e da UL (tolerable upper intake level) de 3000µg ER. Foram estudadas setenta e duas gestantes, com idade entre 19 e 37 anos, em diferentes estágios da gestação. Para avaliação da ingestão dos alimentos fontes foi utilizado o inquérito dietético simplificado proposto pelo IVACG (International Vitamin A Consultative Group), já validado. O consumo de alimentos fortificados, de suplementos vitaminicos com vitamina A e os possíveis tabus e aversões alimentares atribuidos aos alimentos fontes de vitamina A também foram avaliados, utilizando-se questionários específicos...(Resumo completo, clicar acesso eletrônico abaixo)
Mestre
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Joseph, Michael Vadakekara. "Extrusion, physico-chemical characterization and nutritional evaluation of sorghum-based high protein, micronutrient fortified blended foods." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/32907.
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Doctor of PhilosophyDepartment of Grain Science and Industry
Sajid Alavi
The feasibility of using a wheat flour mill to refine corn, sorghum and cowpea was studied. Milling of white sorghum grain resulted in decrease in fiber content from 1.89% to 0.38% and 0.45% in raw, finely milled and coarsely milled sorghum respectively. Similarly, there was a reduction in fat (3.17% to 1.75% and 0.51%) content from raw to fine and coarse milled fractions. Starch content increased from 61.85% in raw to 69.80% in fine and 72.30% in coarse fractions. Protein content was almost unchanged at about 7.40% in all the fractions. In de-hulling and milling of cowpeas, starch and protein content increased whereas fiber, fat and ash content decreased. There was a significant difference in expansion characteristics between whole and decorticated binary blends on account of different levels of inherent starch content. Sorghum cowpea (SC) blends had the highest specific mechanical energy (SME) range (285.74 – 361.52 kJ/kg), followed by corn soy (CS) (138.73 – 370.99 kJ/kg) and the least SME was found in sorghum soy (SS) blends (66.56 – 332.93 kJ/kg). SME was found to be positively correlated to starch content in the blends. SC blends had the most stable process followed by SSB and CSB in that order. The milling of expanded extrudates was found to be dependent on bulk density and low bulk density extrudates had bigger particle size and vice-versa. The water absorption index (WAI) for SC was 4.17 g/g to 5.97 g/g, SS ranged from 2.85 g/g to 5.91 g/g and CS ranged from 2.63 g/g to 5.40 g/g. Starch gelatinization ranged from 85.42 – 98.83% for SC, 90.70 – 96.27% for SS, and 72.57 – 95.49% for CS. The starch digestibility increased after extrusion and cooking but there was no significant change in protein digestibility. There was a significant reduction in anti-nutritional factors – phytic acid (26.06 – 44.03%), tannins (18.69 – 26.67%) and trypsin inhibitor (16.55 – 50.85%) after extrusion. Thus, the study showed that high protein blends with superior nutrition density needed for preparation of FBFs could be produced by using existing/traditional milling capabilities and extrusion process.
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Johnson, Michelle E., W. Andrew Clark, Kailey Riddle, and Kaitlynn M. Webb. "Acceptance of a Protein Fortified Biscuit Recipe for Use among Geriatric, Nutritionally Compromised Patients." Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/etsu-works/8558.
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Malnutrition is prevalent in the geriatric population, as is age-related decline in skeletal muscle mass. Research indicates that nearly forty percent of older adults in skilled nursing facilities across the nation are undernourished, with over half experiencing protein-energy malnutrition (PEM). Effects include a gradual loss of mass, strength and function. Concurrently, studies indicate optimal protein-energy intake increases the quality and length of life, and mortality may be reduced by supplementation in this group. However, as protein needs increase, skilled nursing facilities struggle to meet patient protein needs as appetite, amino acid metabolism, chewing, and swallowing capacity decline. Nutrient-dense foods are essential in promoting geriatric health with an emphasis on protein. Fortification of foods is a common, cost-effective approach to enhance nutritional health in this setting, as increasing the volume of food intake is not always a viable solution. The aim of this research was to create a functional food, fortifying a food item that is eaten as a part of a typical diet. Researchers modified a biscuit recipe to increase the protein and calorie content of this popular southern food and compared the acceptance among a sample of adults (n=97) during a blind trial, and the effects of adding two different protein powders, a whey protein modular or instant dry milk powder, on nutrient composition. Analysis of Variance and post hoc testing indicated a statistically significant effect when adding protein sources on acceptability, texture, and flavor (P<0.05). Participants rated the flavor and overall acceptance of the milk fortified protein biscuit highest among variations, with the texture of the control and milk variations most similar, the whey variation was poorly accepted. Results suggest the addition of instant dry milk powder to a popular biscuit recipe may be a cost-effective method of improving its nutrient composition, while maintaining acceptability.
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Dhanasettakorn, Khwankaew Grün Ingolf Lin Mengshi. "Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/6636.
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Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin. Vita. Includes bibliographical references.
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Tuma, Maria Angela Figueiredo [UNESP]. "Avaliação do consumo de vitamina A por gestantes assistidas em Centro de Saúde de Catanduva-SP." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/88669.
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tuma_maf_me_arafcf.pdf: 1562428 bytes, checksum: 41478757ea2dea1182f2a019a046edd6 (MD5)Universidade Estadual Paulista (UNESP)
Este estudo avaliou a ingestão da vitamina A em gestantes que realizavam acompanhamento pré-natal em centro de Saúde de Catanduva, SP a adequação utilizou os critérios propostos pela DRI (Dietary Reference Intakes) de vitamina A, de acordo com as recomendações para EAR (estimated average requirement) de 550µg ER e da UL (tolerable upper intake level) de 3000µg ER. Foram estudadas setenta e duas gestantes, com idade entre 19 e 37 anos, em diferentes estágios da gestação. Para avaliação da ingestão dos alimentos fontes foi utilizado o inquérito dietético simplificado proposto pelo IVACG (International Vitamin A Consultative Group), já validado. O consumo de alimentos fortificados, de suplementos vitaminicos com vitamina A e os possíveis tabus e aversões alimentares atribuidos aos alimentos fontes de vitamina A também foram avaliados, utilizando-se questionários específicos...
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Steyn, N. P. "The development of a questionnaire to test dietitians' practices and knowledge with regard to dietary supplements and fortified foods." Master's thesis, University of Cape Town, 2003. http://hdl.handle.net/11427/9368.
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Bibliography: leaves 64-71.To develop a questionnaire for evaluating dietitians' knowledge and practices with regard to the use of dietary supplements. A cross-sectional validation study was carried out in two phases, namely 1) questionnaire planning and development and 2) test evaluation. The study sample comprised 48 nurses, 105 dietetic interns and 367 registered dietitians. An expert academic group comprising 9 dieticians with research and teaching experience rated the academic relevance and importance of knowledge questions in an item pool of 355 questions, in order to ensure face and content validity.
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Ismael, Lorene Aparecida Silva. "Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-14092012-142448/.
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Introdução: a anemia por deficiência de ferro configura-se como um problema epidemiológico da maior relevância. As consequências decorrentes dessa desnutrição acometem toda a população e os grupos materno/infantil são os mais atingidos pela deficiência marcial, sendo aqueles em que as consequências são mais visíveis e graves. Em 1992, o Brasil se comprometeu a diminuir a prevalência da anemia ferropriva em 1/3 do registrado entre gestantes, até o ano 2000. Compromisso postergado para 2004 e expandido para crianças até 59 meses de idade. Dentre os métodos de intervenção disponíveis para o controle da deficiência de ferro, a fortificação das farinhas de trigo e de milho com o mineral foi a escolhida, devido o trigo ser consumido por toda a população e ser a fortificação a intervenção que apresenta os resultados mais positivos. Objetivo: com base no consumo de trigo, o objetivo é discutir o potencial da farinha de trigo na alimentação como fonte de ferro, no controle da anemia ferropriva no Brasil. Metodologia: estudo descritivo que se refere exclusivamente ao trigo como veículo do ferro. Para obtenção dos dados relativos ao trigo foi estabelecido contato com as empresas do setor período de maio a junho de 2010 e foram coletadas informações veiculadas pela internet. Resultados e discussão: os pré-requisitos para um programa efetivo de fortificação incluem: compromisso a longo prazo, fonte de ferro biodisponível compatível e alimentos adequados, de acordo com a legislação vigente. Em relação ao consumo dos derivados do trigo, o indicador elasticidade-renda da demanda mostrou que a variação da renda provoca variação positiva da demanda dos derivados fortificados. Todos os dados referentes à produção de farinha de trigo, à aquisição de seus derivados, aos números de moinho por região e às padarias indicam como esta estratégia se mostra diferenciada para cada região. Segundo os dados do estudo, a região Norte é a que menos se beneficia desta estratégia de fortificação, ao contrário das regiões Sul e Sudeste do país. Conclusão: houve um aumento na fabricação de pão industrial, bolo industrial e massas instantâneas no Brasil entre o período estudado, e uma redução na moagem de farinha de trigo neste mesmo período. Considerações Finais: a eficácia do programa não é uma garantia de sua efetividade. Para conseguir a efetividade pressuposta seria necessário garantir que o produto fortificado fosse ingerido em quantidade e em frequência adequados, para transformar o alimento em fonte de ferro pela totalidade da população alvo.Background: Iron deficiency anemia sets an epidemiological problem of greater importance. The consequences of malnutrition affecting the whole population group and maternal / child is the most affected by disability martial and one in which the consequences are more serious and visible. In 1992, Brazil was a signatory to a document signed by 125 nations that pledged to reduce the prevalence of iron deficiency anemia. Among the methods of intervention available to control iron deficiency, fortification of wheat flour and corn with the mineral was chosen because of the wheat consumed by the entire population and be the fortification intervention that presents the results more positive. Objective: Based on your consumption, the objective is to discuss the potential of wheat flour in food as a source of iron in the control of iron deficiency anemia in Brazil. Methodology: This is a descriptive study that refers only to wheat as a vehicle of iron. To collect data for wheat was first established contact with companies in the industry through their representatives in the period from May to June 2010 and data provided by the Internet. Results and Discussion: The prerequisites for an effective program of fortification include: long-term commitment, consistent source of bioavailable iron and adequate food in accordance with current legislation. In relation to consumption of wheat products, the income elasticity of demand showed that variation in income causes a positive change (r> 1) the demand, so that when income increased population also increases the quantity demanded regardless of price level product. All data related to the production of wheat flour, purchase of derivatives, mill numbers by region and bakeries denote this strategy as shown differently for each region. As seen in this study, the North by the data shown is the least benefit of this strategy to fortify the contrary in the South and Southeast. Conclusion: there was an increase in industrial production of bread, cake and pastries industry in Brazil between the instant the study period, and a reduction in grinding flour in the same period. Final Considerations: the effectiveness of the program is not a guarantee of its effectiveness. To get the assumed effectiveness would be necessary to ensure that the fortified product was consumed in quantity and frequency appropriate to turn the food source of iron for the entire target population.
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Penugonda, Kavitha. "Determination of bioavailable iron and vitamin A in fortified blended foods and fatty acids and phytosterols in saw palmetto supplements." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20603.
Full textAbstract:
Doctor of PhilosophyDepartment of Human Nutrition
Brian Lindshield
Fortified blended foods (FBFs), in particular, corn-soybean blend (CSB), are food aid commodities widely used in infant and young children supplementary feeding programs. A United States Agency for International Development (USAID) Food Aid Quality Review report recommended developing novel FBFs using local alternative commodities such as sorghum and improving the nutritional quality of FBFs using extrusion processing. Extruded sorghum-cowpea, sorghum-soy and corn-soy FBFs were developed and compared with the non-extruded FBFs corn-soy blend 13 (CSB13) and corn-soy blend plus (CSB+) using the in-vitro digestion/Caco-2 cell model. Dry FBFs’ iron and vitamin A content ranged from 8.0 to 31.8 mg/100g and 0.54 to 1.67 mg/100g, respectively. Following in-vitro digestion, bioavailable iron and vitamin A levels were determined by measuring Caco-2 cell ferritin and vitamin A levels in response to 12-hour and 4-hour treatments, respectively, with aqueous fractions collected from digested FBFs. Most extruded FBFs’ aqueous fraction iron levels were 2- to 7-fold higher (p<0.05) than CSB13 and CSB+. However, Caco-2 cell ferritin and vitamin A levels were not significantly different among FBFs. These results suggest that consumption of newly developed extruded sorghum-cowpea, sorghum-soy and corn-soy FBFs will result in bioavailable iron and vitamin A levels comparable to traditional non-extruded CSB13 and CSB+. Thus, extruded sorghum-cowpea FBF may be a suitable alternative to corn-soybean based FBFs. Saw palmetto supplements are one of the most commonly consumed products by men with prostate cancer and/or benign prostatic hyperplasia (BPH). Some studies have found significant improvements in BPH with saw palmetto supplementation, whereas others found no benefits. The variation in the efficacy in these trials may be a result of differences in the putative active components, fatty acids and phytosterols, of the saw palmetto supplements. We quantified fatty acids and phytosterols in 20 commercially available liquid, powder, dried berry, and tincture saw palmetto supplements. Liquid saw palmetto supplements contained significantly higher (p<0.05) concentrations of total fatty acids (908.5 mg/g), individual fatty acids, total phytosterols (2.04 mg/g), and individual phytosterols, than the other supplement categories. Our findings suggest that liquid saw palmetto supplements may be the best choice for individuals who want to take a saw palmetto supplement.
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Alemán, Mercedes. "Strategies to improve the oxidative stability of bakery products fortified with heme iron." Doctoral thesis, Universitat de Barcelona, 2014. http://hdl.handle.net/10803/283545.
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Iron deficiency is the most prevalent nutritional issue worldwide. The fortification of food products could help covering the iron requirements, mainly in certain population groups where prevalence of iron deficiency anaemia is high because its amount in the diet is poor and/or presents low bioavailability. In this regard it is worth to mention that the population groups with higher prevalence of iron deficiency are both women at childbearing age and children.
However, iron fortification should take into account several variables that determine its effectiveness being the bioavailability of the iron form used and its interaction with the matrix the most crucial ones.
The aim of this thesis is to obtain a fortified food product with a high bioavailable iron while being accepted by consumers and stable towards oxidation. In this regard, a sandwich-type cookie filled with a chocolate cream has been selected as example of heme iron fortification in bakery products. The presence of chocolate, apart from making the food product to be more appealing to children, may help disguise the intense colour of the heme iron ingredient, which is intended to be used for its high bioavailability.
Since palm oil is widely used in the manufacture of biscuits, cakes and pastries, it is planned to previously study those strategies that minimize oxidation in a model based on palm oil fortified with heme iron before these are employed in the final food products. By means of this model, we assessed the efficacy of the following strategies: the addition of antioxidants; the heme iron ingredient encapsulation and the combination of both strategies. The strategies that were shown to be efficient in this fortified palm oil model were further assessed on sandwich-type chocolate cookies fortified with heme iron. In these cookies and over a period of one year of storage in the dark at room temperature, the oxidative stability and consumers’ overall acceptability has been studied
By combining the two strategies, the addition of an antioxidant (ascorbyl palmitate) and the encapsulation of heme iron by co-spray-drying it with calcium caseinate, the cookies were oxidative stable and accepted by consumers over one year of storage at room temperature in the dark.La deficiencia en hierro es la deficiencia nutricional con más prevalencia a nivel mundial. El fortalecimiento de productos alimenticios con hierro puede contribuir a cubrir las necesidades diarias de este elemento, sobre todo en determinadas poblaciones donde la prevalencia de esta deficiencia es elevada debido a que su cantidad en las dietas es pobre y/o presenta una baja biodisponibilidad. Cabe destacar que los grupos con mayor prevalencia de deficiencia en hierro son las mujeres en edad fértil y niños. Sin embargo, el fortalecimientos de alimentos con hierro debe tener en cuenta diversas variables que condicionan su efectividad, siendo la biodisponibilidad del hierro y su interacción con la matriz alimentaria las más cruciales. El objetivo que se plantea en esta tesis es conseguir un producto rico en hierro altamente biodisponible que presente una buena aceptabilidad y estabilidad oxidativa. Dentro de los productos de galletería/ bollería, se escoge una galleta rellena de chocolate como ejemplo de fortalecimiento en hierro hémico por su difusión y simplicidad. El chocolate, aparte de hacer el producto más apetecible a la población infantil y juvenil, permite enmascarar el color del ingrediente de hierro hémico que se pretende utilizar por su elevada biodisponibilidad. Dado que la manteca de palma es ampliamente utilizada en la elaboración de productos de galletería y bollería, se plantea, previamente, estudiar aquellas estrategias que permitan minimizar la oxidación en un modelo basado en manteca de palma fortalecida con hierro hémico. Mediante este modelo se han contemplado las siguientes estrategias: la eficacia de la adición de antioxidantes, la encapsulación del ingrediente de hierro hémico y la combinación de ambas. Las estrategias que resultaron ser más eficaces en este modelo fueron posteriormente estudiadas en galletas tipo sándwich rellenas de chocolate fortalecidas con hierro hémico. En el producto desarrollado a lo largo de un año de almacenamiento en la oscuridad a temperatura ambiente, se ha estudiado su estabilidad oxidativa y su grado de aceptación por parte de los consumidores. Gracias a la combinación de ambas estrategias, la adición de un antioxidante (palmitato de ascorbilo) y la encapsulación del hierro hémico por co-atomización de éste con caseinato de calcio, se ha obtenido un producto de galletería fortalecido con hierro altamente biodisponible estable frente a la oxidación y que a su vez ha sido aceptado por los consumidores a lo largo de un año de almacenamiento.
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Tolbert, Shannon Marie. "Enhancing weight gain in long-term care residents at risk for weight loss through protein and calorie fortification." [Johnson City, Tenn. : East Tennessee State University], 2004. http://etd-submit.etsu.edu/etd/theses/available/etd-0329104-095404/unrestricted/TolbertS041204f.pdf.
Full textAbstract:
Thesis (M.S.)--East Tennessee State University, 2004.Title from electronic submission form. ETSU ETD database URN: etd-0329104-095404. Includes bibliographical references. Also available via Internet at the UMI web site.
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Santos, Adriana Uehara. "Prevalência de anemia em gestantes atendidas em uma maternidade social: antes e após a fortificação das farinhas com ferro." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/7/7132/tde-22062009-124452/.
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Introdução: a anemia ferropriva na gestação caracteriza-se como um importante problema de Saúde Pública. A partir de junho de 2004, o governo brasileiro tornou obrigatória a fortificação das farinhas com ferro, atendendo às recomendações internacionais e com intuito de minimizar a anemia na população em geral. Objetivo: estudar a prevalência de anemia em gestantes atendidas em um serviço de pré-natal de uma maternidade social da cidade de São Paulo, antes e após a fortificação das farinhas com ferro. Método: estudo transversal retrospectivo com dados coletados de prontuários de atendimento de pré-natal de 2003 (Grupo Não Fortificado) e 2006 (Grupo Fortificado), de janeiro a maio de 2008. Das 931 gestantes selecionadas, 458 eram do Grupo Não Fortificado (Grupo NF) e 473 do Grupo Fortificado (Grupo F). A anemia foi definida pela concentração de hemoglobina (Hb) menor do que 11g/dL, segundo o critério da Organização Mundial da Saúde. Os dados foram armazenados em duas planilhas de Excel Microsoft 2003 e analisados pelos softwares EpiInfo for Windows e Statistical Package for Social Sciences 16.0. Para o tratamento estatístico, foram utilizados o teste do Qui-quadrado para as comparações entre as variáveis dos dois grupos estudados e a associação da anemia e as suas variáveis relacionadas; e a análise de variância, para a comparação entre as médias da concentração de Hb. O nível de significância adotado foi de 5% (p=0,05). Resultados: dentre aquelas variáveis que se apresentaram semelhantes em ambos os grupos, observou-se que a média da idade das gestantes foi 24 anos, um pouco mais de metade delas vivia com companheiro, menos de 40% exerciam ocupação remunerada. Houve diferença estatística significativa no nível de escolaridade (p<0,001) e na inserção precoce no cuidado de pré-natal (p<0,001), em 2006 (Grupo F). A prevalência de anemia no Grupo NF foi de 29,5% e no Grupo F, 20,9%, diferença estatística significativa (p=0,003). Em relação à época da coleta do exame de Hb, os grupos apresentaram diferença estatística significativa (p<0,001), 42,5% das gestantes do Grupo F e somente 15,9% do Grupo NF realizaram a coleta no primeiro trimestre da gestação, o que provavelmente corroborou para a diminuição de prevalência de anemia do Grupo F, além de melhor escolaridade e início precoce da assistência de pré-natal. A análise de variância mostrou que as médias de Hb não apresentaram diferença estatística significativa (p>0,05), constatando que, aparentemente, não houve efeito da fortificação na concentração de Hb entre os grupos estudados. Conclusão: a prevalência de anemia foi menor no grupo fortificado, mas não foi possível comprovar o efeito da fortificação nos níveis da concentração de hemoglobina das gestantes estudadasIntroduction: iron deficiency anemia during pregnancy is characterized as a major public health problem. Since June 2004, the Brazilian government established that flour was fortified with iron following the international recommendations in order to minimize the anemia in the general population. Objective: To study the prevalence of anemia in pregnant women in an antenatal care service in the city of São Paulo, before and after fortification of flour with iron. Method: A cross sectional study with retrospective data collection from medical records of pregnant women attended in an antenatal care service in 2003 (non-fortified group) and 2006 (fortified group). Data were collected from January to May, 2008. The sample was composed by 931 pregnant women, 458 women were from non-fortified group (Group NF) and the other 473 from fortified group (Group F). It was adopted the anemia definition of World Health Organization, hemoglobin concentration (Hb) < 11g/dl. Data were storaged in two Microsoft Excel spreadsheets, 2003 and analysed by Epi Info and Statistical Package for Social Science 16.0. For statistical treatment it was used the Chi-square test for comparisons between variables of two groups and the association of anemia and its related variables, and analysis of variance for comparison between the average concentration of Hb. The significance level was 5% (p = 0.05). Results: Among those variables that showed similar in both groups, it was observed that the average age of women was 24 years, just over half of them lived with a partner, and less than 40% had paid occupation. The difference was statistically significant higher level of education (p <0001) and greater proportion of women with early inclusion in prenatal care (p <0001) in 2006 (Group F). The prevalence of anemia in the Group NF was 29.5% and in Group F was 20.9%, statistically significant difference (p = 0003). Regarding the time of blood collection to verify the Hb, the groups showed statistically significant difference (p <0001), with 42.5% of pregnant women in Group F and only 15.9% of Group NF performed the collection in the first trimester of pregnancy, which probably confirmed for the lower prevalence of anemia in Group F, in addition to better education and early pre-natal. The analysis of variance showed that the mean Hb do not show a statistically significant difference (p> 0.05), noting that, apparently, there was no effect of fortification on the concentration of Hb between the groups. Conclusion: The prevalence of anemia was lower in the fortified group, but was unable to demonstrate the effect of fortification on hemoglobin levels in pregnant women who were recruited in the study
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Ramirez, Copa Beatriz Julia. "The Effectiveness of Consuming Fortified Foods (API) with iron on the anemia ferropriva in resident students to great altitude of the rural area of the Departemento of La Paz." BYU ScholarsArchive, 2003. https://scholarsarchive.byu.edu/etd/5426.
Full textAbstract:
In many countries, the health and the development of a great number of people are compromised by the insufficient distribution of micro-nutrients. The deficiency of iron is one of the things that to a large extent contributes to the high rates of death and maternal and childhood mortality, affecting also a great percentage of school aged children. Bolivia, along with the majority of underdeveloped countries, presents high prevalence of anemia in the students. Recent studies confirm that anemia nutrients are a problem of public health of great magnitude to rural and urban level (Fernández et al, 1994). Before this situation the project to UNITE - UMSA through a diagnosis carried out in Viacha (Prov. Ingavi - La Paz) in 1996 on the eating situation and nutrition of families determined that the food sources of iron consumption dropped, for which one of the recommendations of said study was to carry out interventions such as to supplement and to fortify food with iron. In that context, the need to distribute a school breakfast constituted by a food (api or flour of purple corn) fortified with iron has been seen and to measure the effect that has the consumption of that food on the nutritional state of iron in the students. The api is a food that can be fortified with iron, apart from having a good contribution of energy, it is accessible economically to the population of the altiplano Bolivian and is preferred for the children. The distribution of the api fortified with iron would be able to reduce the prevalence of anemia in the students of the rural area. The present study, will measure the effect of the consumption of api fortified with iron on the iron deficiency anemia of the students of the rural area of the region altiplánica Irpa Small, province Ingavi of the department of La Paz.
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Trevisan, Goreti Aparecida Guedes de Moraes. "Determinação de vitaminas do complexo B em cremes vegetais enriquecidos." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322575.
Full textAbstract:
Orientador: Helena Teixeira GodoyDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Mestrado
Mestre em Ciência de Alimentos
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Nishida, Fernanda Shizue. "Análise de intervenção da fortificação de farinhas com ácido fólico na prevalência de defeitos do fechamento do tubo neural no Brasil." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/7/7141/tde-31082016-124951/.
Full textAbstract:
Introdução: Malformações congênitas afetam 2-3% recém-nascidos e estima-se que metade desses problemas poderiam ser prevenidos. Considerando que o ácido fólico reduz o risco de DTN, que a fortificação compulsória das farinhas, de trigo e milho com ferro ácido fólico ocorre desde julho de 2004 e ainda que o Brasil é um país de grande heterogeneidade. Justifica-se, conhecer a evolução dos DTN e sua distribuição espaço-temporal, com vistas a contribuir para o aperfeiçoamento das políticas públicas que visem a prevenção e a minimização desse problema na população brasileira. Objetivo: Analisar a intervenção da fortificação de farinhas com ácido fólico na prevalência de defeitos do fechamento do tubo neural no Brasil. Método: Estudo ecológico, transversal, de desenho misto. Dados foram obtidos do Sinasc. População de estudo foi composta pelos 12.992 casos de DTN (anencefalia, encefalocele e espinha bífida) entre 32.996.065 nascidos no período de 2000-2010. A prevalência de DTN foi calculada para cada 10.000 nascidos vivos. Foi realizada uma analise descritiva exploratória e posterior analise de regressão segmentada e análise espacial com utilização do Índide Global de Moran e indicador Local de Associação espacial. Foram utilizados os softwares Epi info versão 3.4; SPSS versão 17 Terraview versão 3.2.1 e o programa R (The R Foundation for Statistical Computing, Vienna, Austria; http://www.r-project.org).. Todos os aspectos éticos foram respeitados quanto ao uso das informações obtidas no banco de dados disponíveis no Datasus. Resultados: A prevalência global dos DTN foi de 3,94 casos para cada 10000nv. Ao longo dos anos, entre os anos de 2000 a 2010, verifica-se que o número de casos apresentou uma taxa de variação positiva de 17,3%. Crescimento representado em 2000, por 3,26 casos/10000nv que passou em 2010 para 4,28 casos/10000nv. Em 2005, verificou-se um declínio na prevalência, momento em que a fortificação estava de fato sendo implantada. Constata-se na análise de regressão segmentada que a tendência em praticamente todos os estados tem três segmentos: uma tendência de aumento, seguido de queda no momento da intervenção e posterior tendência de aumento. Foram mapeadas as prevalências da doença em dois triênios, o primeiro antes da fortificação, entre 2001-2003 e o segundo após entre 2008-2010. A prevalência de DTN aumentou no segundo triênio em 19 estados brasileiros. Observou-se áreas de conglomerados embora nem sempre exista a autocorrelação espacial. Conclusão: Conclui-se que embora a prevalência dos DTN tenha declinado em meados de 2005, ela volta a crescer após esse período de modo significativo em alguns estados. Deve-se buscar monitorar o teor do ácido fólico nas farinhas através da implantação de uma metodologia analítica para monitoramento dos alimentos fortificados. A distribuição espaço temporal dos agravos abordados é importante, pois permite a compreensão desses eventos complexos e dinâmicos. Estudos nessa área contribuem na elaboração de políticas públicas para reduzir a prevalência dessas doenças.Introduction: Congenital malformations affect 2-3% of newborns and it is estimated that half of these problems could be prevented. Considering that folic acid reduces the risk of NTDs, the mandatory fortification of flour, wheat and corn with iron folic acid occurs since July 2004 in Brazil and this is a country of great diversity. These aspects justify studying the evolution of NTD and their distribution in time and space, to contribute to the improvement of public policies for the prevention and reduction of these diseases in Brazilian population. Objective: To analyze the intervention of the fortification of flour with folic acid in the prevalence of neural tube defects in Brazil. Methods: Ecological study, cross, mixed design. Data were obtained from SINASC. Study population consisted of 12 992 cases of NTDs (anencephaly, encephalocele and spina bifida) between 32,996,065 born in 2000-2010 period. The prevalence of NTDs was calculated for every 10,000 live births. An exploratory descriptive analysis and later segmented regression analysis and spatial analysis using the Global index Moran and Local. Epi Info version 3.4 software were used; SPSS version 17, Terraview version 3.2.1 and the R program (The R Foundation for Statistical Computing, Vienna, Austria; http://www.r-project.org). All ethical aspects were respected in the use of information obtained the database available in Datasus. Results: The overall prevalence of NTDs was 3.94 cases per 10000nv. Over the years between 2000 and 2010, it was found that the number of cases showed a positive rate of change of 17.3%. Growth represented in 2000 by 3.26 cases / 10000nv that passed in 2010 to 4.28 cases / 10000nv. In 2005, there was a decline in the prevalence, at which time the fortification was actually being implemented. Notes on the segmented regression analysis that the trend in every state has three segments: an increasing trend, followed by a decrease at the time of intervention and subsequent increasing trend. The prevalence of the disease in two periods were mapped, the first before fortification, between 2001-2003 and between 2008-2010 after the second. The prevalence of NTDs increased in the second three years in 19 Brazilian states. It was noted areas where clustering though not always there spatial autocorrelation. Conclusion: Although the prevalence of NTDs has declined in mid-2005, it grows back after this period significantly in some states. It should seek to monitor the content of folic acid in flour through the implementation of an analytical methodology for monitoring of fortified foods. The timeline distribution of diseases covered is important because it gives an understanding of these complex and dynamic events. Studies in this area contribute to the development of public policies to reduce the prevalence of these diseases.
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Cheung, Anne Lise Tang Fook. "Assessing calcium absorption from fortified soymilk and fermented fortified soymilk in osteopenic post menopausal women." Thesis, 2010. https://vuir.vu.edu.au/19399/.
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The overall objectives of this thesis were to assess the calcium absorption of
calcium fortified soymilk (CFSM) compared to cows’ milk in post menopausal women,
and to investigate ways of optimising the calcium bioavailability from commercially
available CFSM. The project consisted of two parts: in vitro studies and the in vivo
clinical studies.
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McLeod, Katherine Margaret. "Predictors of change in calcium intake and fortified food use after osteoporosis screening." 2006. http://proquest.umi.com/pqdweb?did=1203575801&sid=8&Fmt=2&clientId=39334&RQT=309&VName=PQD.
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Thesis (M.S.)--State University of New York at Buffalo, 2006.Title from PDF title page (viewed on Mar. 20, 2007) Available through UMI ProQuest Digital Dissertations. Thesis adviser: Wactawski-Wende, Jean, Horvath, Peter. Includes bibliographical references.
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Abreu, Raquel Ferreira. "Development of healthy food products: incorporation of seaweeds." Master's thesis, 2018. http://hdl.handle.net/10773/25623.
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Seaweeds are an excellent source of bioactive nutrients and phytochemicals associated with the prevention of various diseases, contributing to the promotion of healthy and balanced diets. Although their consumption at European level is low compared to Asian countries, they are increasingly being used as a functional ingredient to nutritionally enrich various foods while inducing new eating habits.
The objective of this work is to incorporate the brown seaweed Fucus vesiculosus and the green seaweed Ulva rigida, in soups with added value. It is further noted that this objective intended that the formulated soups had sufficient nutritional composition to replace a meal, particularly for the elderly, and should also be organoleptically similar to a traditional Portuguese soup.
For this, two different soups were developed, namely one with sweet potato, carrot, pumpkin, zucchini, leek, chickpeas, onion, olive oil, water, salt and a water-soluble soybean extract and being fortified with Fucus vesiculosus in dry basis, and another one containing sweet potato, carrot, pumpkin, zucchini, leek, chickpeas, broccoli, olive oil, water, salt and Ulva rigida in dry base, without the presence of water-soluble extract of soybean. For each one of the soups was designed a control, which consisted of a soup with all ingredients except seaweed. In order to understand possible nutritional and functional benefits, the seaweed-fortified and control soups were analyzed for physical and chemical properties such as color, pH, titratable acidity and nutrients such as relative humidity, protein content, dietary fiber, total and reducing sugars, ash content and elemental composition (minerals). In addition, phytochemical analyzes such as the evaluation of total phenolic compounds and antioxidant activity, as well as the quantification of pigments and carotenoids were carried out.
The incorporation of the seaweeds in the soups was notorious at the level of the elemental composition of them. It is important to emphasize the increase of Fe, Mg and Ca in both, as well as the decrease of Na, which is positive because nowadays daily diets are extremely rich in Na. In addition, it was concluded that the soups had the nutritional values that fit the required values of a meal for an elderly person.As macroalgas são uma excelente fonte de nutrientes e fitoquímicos bioativos associados à prevenção de diversas doenças, contribuindo para a promoção de dietas saudáveis e equilibradas. Apesar do seu consumo a nível Europeu ser reduzido comparativamente aos países asiáticos, estas são cada vez mais utilizadas como um ingrediente funcional para enriquecer nutricionalmente diversos alimentos e, simultaneamente, induzir novos hábitos alimentares. O trabalho desenvolvido tem como objetivo incorporar a alga castanha Fucus vesiculosus e a alga verde Ulva rigida, em sopas de valor acrescentado. Releva-se ainda que este objetivo pretendia que as sopas formuladas tivessem composição nutricional suficiente para substituir uma refeição, particularmente para os idosos, e deveriam também ser organolepticamente semelhante a uma sopa tradicional portuguesa. Para tal, desenvolveram-se duas sopas diferentes, nomeadamente uma contendo como base os ingredientes batata-doce, cenoura, abóbora, courgette, alho francês, grão-de-bico, cebola, azeite, água, sal e extrato hidrossolúvel de soja e sendo enriquecida com Fucus vesiculosus na base seca, e outra contendo batata-doce, cenoura, abóbora, courgette, alho francês, grão-de-bico, brócolos, azeite, água, sal e Ulva rigida na base seca, sem a presença de extrato hidrossolúvel de soja. Para cada uma das sopas foi concebido um controlo, que consistiu na sopa com todos os ingredientes exceto a alga. De forma a perceber possíveis benefícios nutricionais e funcionais, as sopas controlo e enriquecidas com algas foram analisadas quanto a propriedades físico-químicas como a cor, pH, acidez titulável e nutricionais como a humidade relativa, conteúdo proteico, fibra dietética, açúcares totais e redutores, conteúdo de cinzas e composição elemental (minerais). Além disso, realizaram-se análises fitoquímicas como a avaliação dos composto fenólicos totais e da atividade antioxidante, bem como a quantificação de pigmentos e carotenóides. A incorporação das algas nas sopas foi notória ao nível da composição elemental das mesmas. É importante salientar o aumento de Fe, Mg e Ca em ambas, bem como a diminuição de Na, o que é positivo porque hoje em dia as dietas quotidianas são extremamente ricas em Na. Além disso, concluiu-se que as sopas tinham os valores nutricionais que se enquadram nos valores necessários de uma refeição para uma pessoa idosa.
POCI-01-0247-FEDER-003419
Mestrado em Biotecnologia
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Miller, Jacqueline. "The efficiency and safety of a higher protein human milk fortifier on growth for preterm human milk-fed infants." Thesis, 2010. http://hdl.handle.net/2440/64751.
Full textAbstract:
Preterm births represent approximately 8% of births in Australia, and this rate has been increasing over the last decade. Nutrition is a cornerstone of their medical management, yet very premature infants remain difficult to adequately nourish and growth failure is a common consequence of prematurity. Human milk is the preferred feed but has inadequate protein to meet their high requirements and must be fortified. Commercial fortifiers contain conservative amounts of protein and fail to compensate for the fall in the protein content of expressed breast milk over time. This thesis tested the hypothesis that preterm infants fed human milk with a higher protein fortifier (1.4 g/100 mL) would have greater length gain with no metabolic disturbances when compared to infants fed human milk fortified to standard levels (1.0 g protein/100 mL). In a randomised controlled trial infants born <31 weeks gestation, whose mothers
intended to provide breast milk for their infants, were randomly allocated to receive either the experimental fortifier containing 1.4 g protein or a fortifier equivalent to standard care, containing 1 g protein. The fortifiers were manufactured specifically for the study and were made isocaloric by adjusting the carbohydrate content. They were identical in appearance and mixing rates and all personnel involved in the trial were blinded to the allocation. Preterm formula was used if breast milk supply was inadequate. The intervention period was from the start of fortification to discharge or the infant’s estimated due date, whichever came first. The primary outcome was length gain (cm/week) and secondary outcomes included other growth measurements (weight and head circumference gain), biochemical markers (urea nitrogen, creatinine, albumin, pH, amino acids)
and data describing their clinical course during the hospital admission. There was a slight improvement in length gain in the higher protein group but this did not reach statistical significance (mean (95% CI) 1.15 (1.10-1.19) and 1.09 (1.05-1.13) cm/week in the higher and standard groups respectively, p = 0.08). However, fewer infants were classified as small for gestational age for length at discharge in the higher protein group (49% versus 63% in the higher and standard protein groups, respectively, p = 0.04). There were no differences in weight or
head circumference gain between the groups. Serum urea nitrogen concentrations and whole blood amino acid levels were higher in the higher protein group but plasma albumin, creatinine and pH were not different between groups. There were no differences in clinical outcomes such as retinopathy of prematurity, sepsis, necrotising enterocolitis, number of infants requiring surgery or length of hospital stay. A higher protein human milk fortifier appears to be well tolerated and safe to use in preterm human milk fed infants born <31 weeks gestation. The extra protein protects against a classification of small for gestational age for length at discharge and may improve length gain. Further studies directed toward comparisons between fortifiers with levels of protein >1 g/100 mL are required to determine the optimum protein concentration of fortifiers.Thesis (Ph.D.) -- University of Adelaide, School of Paediatrics and Reproductive Health, 2010
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Modica, Samantha Huynh. "Quantitative Analysis of Phytosterols in Cattle Feed, Milk and Fortified Foods." Thesis, 2018. https://vuir.vu.edu.au/38665/.
Full textAbstract:
Over recent decades, research has demonstrated a direct correlation between phytosterol consumption and the lowering of low-density lipoprotein cholesterol. The fortification of phytosterols in processed food products has therefore become increasingly popular and as a result, there is a subsequent need for new and improved techniques for quantification of phytosterols in these products. Natural phytosterol fortification of milk by controlled feeding is also becoming a common farming practice although the efficacy of this approach is relatively unknown. Moreover, there are no known reports regarding the resulting phytosterol content in milk under different animal feeding regimes. This study therefore investigated whether different cattle feeds can influence the profile of phytosterols and cholesterol in the milk produced as an alternative to direct fortification.
A series of five feeding experiments were performed using common feeds used by Australian dairy farmers and selected formulated rumen protected feeds. In order to achieve this main objective, a new reliable and rapid analytical technique was required which could accurately measure total phytosterols (including the conjugates) at naturally occurring levels in cattle feed and the resulting bovine milk. The analytical method development investigated three hydrolysis techniques to liberate the sterols for extraction. This included acid hydrolysis and enzymatic treatments (for glycosidic bonds) and saponification (for fatty acid ester bonds). The method development also included optimisation of a sample clean-up and instrumentation. The final method parameters were selected based on accuracy, time efficiency, labour intensity and the availability of resources.
The optimised analytical method used acid hydrolysis and saponification protocols with simultaneous sterol solvent extraction during the hydrolysis step to avoid the less efficient manual liquid extraction step usually performed at this stage. This was then followed by sample clean-up using an amino propyl phase solid phase extraction for cattle feed samples. All extracts were concentrated to a known volume and derivatised using a silylating reagent to make them thermally stable for analysis. Quantification of sterols was performed using gas chromatography coupled with mass spectrometry and flame ionisation detectors which, allowed for direct quantification and identification of the samples. The total phytosterol determination was based on the sum of the identified plant sterols including brassicasterol, stigmasterol, campesterol, campestanol, β-sitosterol and stigmastanol.
A total of twelve different cattle feed types (excluding the rumen protected feed) commonly used in the dairy industry were analysed including lucerne, pasture (rye grass), maize silage, pasture silage, grape marc (dried and wet), wheat, canola, tannin, barley grain, mineral mix, cotton oil and molasses. These feeds were used in various combinations for the controlled feeding trials with the developed analytical method determining that the highest and lowest average phytosterol contents were found in cotton seed oil (256 mg/100 g) and tannin (<35 mg/100 g) respectively. Based on the analytical method developed, the limit of reporting was 35 mg/100 g and 5 mg/100 g for total phytosterols and individual sterols respectively. In addition to these common cattle feeds, a final feeding trial was also conducted with a rumen protected feed with a known high phytosterol content.
The results of the feeding trials showed that statistical significances (p < 0.05) were observed for some individual phytosterols and cholesterol in milk under these differing feeding regimes compared to the respective controls. The limit of reporting for the milk was 0.12 mg/100 mL and 0.02 mg/100 mL for total phytosterols and individual sterols respectively. In the case of the phytosterols, where the daily recommended consumption to optimise the health benefits is typically 2 g per day, the levels found in milk were <0.12 mg/100 mL of total phytosterols which is comparatively insignificant. The main phytosterols found in milk included lathosterol, β-sitosterol and campesterol, with the average cholesterol content ranging from 12-16.5 mg/100 mL. The cholesterol contents found in the milk samples were within expected values compared to nutritional panels and previous studies. The limited experiment using the rumen protected feed with high phytosterol levels suggested a decreased transfer of cholesterol to the milk by as much as 20% although further work is required to confirm these preliminary results.
Overall, the research suggests that different feeding practices have minimal impact on the quality of milk with regard to the resulting sterol profile. This research has important implications for the dairy industry with the development of reliable, robust and streamlines methods for measuring sterol contents in milk. In addition, it demonstrates that the use of expensive cattle feeds to naturally fortify milk with phytosterols is unfounded and that common, inexpensive feeds result in similar quality milk. Given that cattle feed is the foremost expense for dairy farmers, these findings support the continued use of these more affordable cattle feeds.
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Phyo, U. Wai Lin. "The effect of fortified food, e'pap, on oral candidiasis in adult TB patients attending clinics in Alexandra, Johannesburg, South -Africa." Thesis, 2014. http://hdl.handle.net/10539/15265.
Full textAbstract:
Introduction
The association between tuberculosis (TB) and malnutrition is well known. Malnutrition also weakens the immune system increasing the chance of latent TB progressing to active disease. Nutritional interventions can help improve overall quality of life and can reduce susceptibility to opportunistic infections including all forms of Oral Candidiasis (OC) which includes: (1) pseudomembranous candidiasis (oral thrush), (2) atrophic (erythematous) candidiasis, (3) hyperplastic candidiasis, and (4) angular cheilitis. This secondary data analysis of a longitudinal follow-up study evaluates the impact of a fortified supplementary food on OC among adult TB patients over a three month period.
Results
At baseline, an overall prevalence of 33% of OC (27 out of 83) was found in 83 adult TB patients; (pseudo-membranous 46% (16 out of 35), erythematous 26% (9 out 35), angular chelitis 20% (7 out 35) and hyperplastic 8% (3 out of 35). Thirty five different types of OC were found in 27 of the subjects some of whom manifested with more than one type of OC. Almost 89% of these TB patients had low levels of malnutrition (8% for selenium, 55% for iron, 62% for Vit-A, 42% for albumin, 47% for Vit-D and 34% for zinc). Their p values related to OC were (p=0.64 for selenium, p=0.74 for iron, p=0.19 for Vit-A, p=1 for albumin, p=1 for Vit-D and p=0.09 for zinc) showing no statistically significant difference for malnutrition in each different type of micronutrient related to OC at baseline. However, there was a statistically significant difference in HIV status (p=0.01) related to OC among factors such as sex (p=0.34), employment status (p=0.74), ARV status (p=0.46) and wellbeing (p=0.18) at baseline. OC was statistically significant at both 2nd and 3rd visits using univariate analysis p=0.04 (95%CI 0.22 to 0.97) and p=0.00 (95%CI 0.06 to 0.43) and also multivariate analysis p=0.01(95%CI 0.17 to 0.85) and p=0.00 (95%CI 0.04 to 0.34) with reference to the 1st visit (the prevalence of OC was significantly decreased in both 2nd and 3rd visits). For different types of clinical OC, pseudomembranous candidiasis was the only type of OC that showed statistically significant
difference at the 3rd visit in both univariate analysis (p= 0.01, 95%CI 0.01 to 0.46) and multivariate analysis (p= 0.00, 95%CI 0.01 to 0.38) with reference to 1st visit.
Discussion and Conclusions
This study found no significant association between overall micronutrient level and the presence of OC at baseline. However, micronutrient interventions to the 83 adult TB patients receiving treatment at Johannesburg city clinics located in Alexandra showed a decrease in prevalence of different types of OC in both 2nd and 3rd visits. This analysis showed encouraging results which indicated a beneficial effect of e’Pap in adult TB patients.
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Tshihwanambi, Tshililo Prudence. "Consumption patterns of vitamin A-rich foods of 10-13 years old children living in a rural area in Venda." Diss., 2008. http://hdl.handle.net/2263/25504.
Full textAbstract:
Vitamin A deficiency (VAD) continues to be a major health problem in developing countries. In South Africa, in 1999, one out of three children under the age of six years in the country had poor/ marginal vitamin A status. Limpopo Province was one of the provinces that most seriously affected by VAD. The study aim was to explore and describe the consumption patterns of vitamin A-rich foods of 10-13 year old children living in a rural area in Venda, and consequently making recommendations on nutrition education in this regard. A survey was conducted in Vyeboom Village in Limpopo Province, at Makhado local municipality in the Vhembe District. About 155 school children aged 10-13 years (boys and girls) participated in this study, using convenience, random and stratified sampling to draw the sample from three primary schools (Avhatondwi, Tshirunzanani and Thomas Ntshavheni). Data was collected during winter of 2006 using a socio-demographic questionnaire, the 24-hour recall and non-quantitative food-frequency questionnaires. The data was divided into four subsections regarding the 10-13 year old children that participated in this study, namely: the demographic information, food habits, food consumption patterns, and foods consumed rich in vitamin A. The SAS statistical analysis (version 8.2) software was used to analyze the data from the questionnaire by means of descriptive statistics (percentages, frequencies, means and summary of the tables). Inferential statistics (two way tables and chi-square tests) were used to test the associations between two categorical variables. Mothers were the caretakers in the families, because she mostly played a major role in the decision-making, preparation and serving of the food that were consumed by these children. Social cultural factors influenced the children’s food intake, because some of these foods were especially low in vitamin A and high in sugar content (e.g. sweets), compared to those foods that children were forbidden to eat (e.g. liver) which were high in vitamin A and other nutrients. The foods that children were mostly forced to eat (dark green leafy vegetables) were very nutritious and given in order to prevent hunger and wastage (left-over in the morning). The general meal pattern of these children was three meals a day with two, one or no snacks in between meals. The mostly consumed foods during these meals were bread, tea, stiff and soft maize meal porridge, dark green leafy vegetables and meat (chicken). Dark green leafy vegetables played an important role in supplying beta-carotene to these children, while the intake of retinol-rich foods was poor because they are expensive and labeled as highly allergenic, whilst other foods were forbidden. Intake of fortified foods was very high because porridge was the staple food and commonly consumed during lunch and supper. The results provided insight regarding the food habits, consumption patterns and the intake of vitamin A rich foods and were used to substantiate recommendations aimed at the improvement of the intake vitamin A rich foods among the children.Dissertation (MConsSci (General))--University of Pretoria, 2008.
Consumer Science
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