Making ice cream with natural sweetener stevia: Formulation and characteristics

Applied Food Research, Journal Year: 2023, Volume and Issue: 3(2), P. 100309 - 100309

Published: June 20, 2023

In the modern era, ice cream is a widely consumed dessert in our society. The main aim of study replacement sugar by natural Sweetener and create good quality cream. Based on chemical, physical, microbiological parameters, was examined. study, we used one formulated (FIC) five distinct brand creams (A, B, C, D, E). When sucrose replaced with stevia, resulting had reduced total solids, fat, ash, freezing point, hardness (29.43 ± 1.56%; 8.42 0.19%; 0.82 0.07%; 2.29 0.17 °C; 42.98 3.27 N for FIC 32.87 1.07 to 35.09 1.18%; 9.90 0.14 10.28 0.16%; 3.43 0.13 3.67 0.12%; 3.21 0.18 3.35 0.10 43.24 3.57 46.21 3.76 all brands) but greater protein, viscocity, sensory test values (3.74 0.23%; 93.21 1.98 cP; 7.54 2.12 0.08 2.40 0.14%; 90.32 1.97 92.26 1.29 6.95 7.33 when compared brands that as their sweetener. Among brands, acceptability highest. We came conclusion substituting stevia may be an option diabetic patients well persons ages.

Language: Английский

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The Impact of Free and Added Sugars on Cognitive Function: A Systematic Review and Meta-Analysis

Nutrients, Journal Year: 2023, Volume and Issue: 16(1), P. 75 - 75

Published: Dec. 25, 2023

A relationship between excessive sugar consumption and cognitive function has been described in animal models, but the specific effects of sugars humans remains unclear. This systematic review meta-analysis aimed to evaluate current knowledge, research characteristics, quality evidence studies investigating impacts free added on human cognition healthy participants. The identified 77 (65 experimental trials, n = 3831; 9 cross-sectional studies, 11,456; 3 cohort 2059). All eight nine found significant positive correlations risk impairment. Four reduced impairment associated with natural fructose-containing foods. majority randomised control trials assessed short-term glucose facilitation outcomes. results from these suggest need for a tightly regulated blood level, dependent individualised physiological factors, optimal function. subset that impact recall improvements immediate compared controls (p 0.002). findings highlight potentially detrimental effect excessive, long-term, or prenatal Further is needed examine

Language: Английский

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Combined Alcohol Soluble Carbohydrate Determination (CASCADE) of Food

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: 4(3), P. 554 - 560

Published: Feb. 15, 2024

Alcohol soluble carbohydrates (ASCs) comprise one of the most abundant classes dietary carbohydrates. While it is generally accepted that form a healthy part diet, types and amounts consumed are source disagreement among practitioners. In particular, role ASCs, commonly referred to as free sugars, comprising range mono-, di-, oligosaccharides, an active area debate. These arguments likely arise from dearth chemical structures. Studies have implicated diets high in glucose, fructose, other rapidly digested ASCs being associated with increases cardiovascular metabolic diseases, but this belies full scope monosaccharides, disaccharides, oligosaccharides found food. A growing body evidence has highlighted indigestible "low molecular weight fiber" promoting human health through gut microbiome-mediated mechanisms. Despite their ubiquitous presence food relevance health, there lack comprehensive, rapid-throughput analytical tools for absolute quantitation ASCs. To address critical gap, we propose rapid-throughput, highly expandable platform native Combined Soluble CArbohydrate DEtermination (CASCADE) highlight robustness method across complex matrices, CASCADE analysis was applied foods including fermented functionalized foods. The expandability demonstrated by inclusion sugar alcohols analyte panel which both naturally occurring added Overall, envision useful tool nascent field precision nutrition, will necessitate detailed structures

Language: Английский

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Nutrition-Related Knowledge and Nutrition-Related Practice among Polish Adolescents—A Cross-Sectional Study

Nutrients, Journal Year: 2024, Volume and Issue: 16(11), P. 1611 - 1611

Published: May 25, 2024

The aim of this study was to examine the association between nutrition-related knowledge (NRK) and practice (NRP) among 1440 Polish students (aged 10–18 years) identify determining factors. Questions about NRK NRP were thematically similar referred recommendations Pyramid Healthy Nutrition Lifestyle for Children Adolescents (4–18 years). A cross-sectional conducted using CAWI method. respondents obtained an average 51% points in examination 32% examination. It shown that positively associated with (p < 0.001). students’ determined by following factors: being female 0.001), older age living a larger town = 0.012) higher level education mother/legal guardian greater physical activity negatively subjects’ BMI 0.029; p 0.040, respectively). analysis shows regarding consumption milk, milk products fish should be increased (17–20% correct answers). reveals only 4–14% declared appropriate eating habits sweet salty snacks, fish, wholegrain milk. This highlights need targeted educational strategies increase both understanding application dietary guidelines adolescents prevention diet-related diseases.

Language: Английский

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Nutrient and anti-nutrient composition of durum, soft and red wheat landraces: Implications for nutrition and mineral bioavailability

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 15, P. 101078 - 101078

Published: Feb. 25, 2024

Morocco possesses a significant genetic diversity of wheat cultivars in the form landraces conserved by local farmers several regions. This study aimed to investigate nutritional and antinutritional composition 75 flour samples durum, soft, red cultivated order determine their value. The analysis concerned quantification total carbohydrates, starch, lipid, fatty acids, protein, amino minerals, dietary fibers using AOAC standards, phytic acid polyphenols spectrophotometric assays. antiradical activity was evaluated DPPH assay based on chelating properties free radicals against minerals. bioavailability minerals also estimated molar ratios. On dry weight basis, soft contains higher amounts carbohydrates (80.307 ± 0.634 g/100 g), while durum (14.007 0.569 g) (16.452 0.141 flours contain more proteins, predominantly represented glutamic leucine. mineral revealed abundance iron, zinc, calcium red, flours. Concerning lipids, showed relatively low concentrations with distinct predominance oleic, linoleic, palmitic acids. antinutrients richness (1.763 0.103 (301.609 0.169 μg GAE/g), flavonoids (80.091 0.121 QE/g), tannins (60.138 0.751 CE/g) (9.182 0.391 mg/g), respectively. phenolic extract derived from demonstrated DPPH, an IC50 value 121.683 0.229 μg/mL. calculated (PA:Fe), (PA:Zn), (PA:Ca) were below critical values, indicating samples. results differences (p < 0.05) nutrients among studied cultivars, leading variations contents. These quantitative could be used accurately guide recommendations develop focused strategies for optimizing flour-based products.

Language: Английский

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