Addition Of Sugar Research Articles

Is There any Connection Between ADHD and the Additives in Sweetened Beverages?

BACKGROUND: Sweetened beverages (SBs) have been linked to attention deficit hyperactivity disorder (ADHD), possibly because they contain sugar, caffeine, artificial colors, sweeteners, and preservatives. OBJECTIVE: The goal of this study was to show how SBs affect ADHD and to investigate the potential contribution of the various ingredients in SBs to this effect. METHODS: The study consisted of 239 children, ranging from 6 to 10 years old, divided into two groups: 111 with ADHD, diagnosed by a doctor in the Child and Adolescent Psychiatry Clinic, and 128 in the control group, who were selected from schools. The modified Food Consumption Frequency Questionnaire (FFQ) with 17 sweetened beverages was used in the assessment of beverage consumption. The consumption record was taken together with the brands of the beverages and the label information of the products was examined and the amounts of sugar, caffeine, artificial colors, sweeteners and preservatives in the beverages were calculated. Maximum food additives consumed (mg/day/kg b.w.) values of food additives were calculated according to body weight. To establish the relationship between ADHD and beverage consumption, logistic regression analysis was conducted. RESULTS: Children with ADHD consumed more fruit juice, carbonated beverages, flavored beverages, sugary milk, sugar, caffeine, sodium benzoate and potassium sorbate compared to their healthy peers (p < 0.05). The logistic regression analysis revealed that drinking fruit juice, sugary milk, carbonated beverages, and flavored drinks was significantly associated with ADHD (p < 0.01). CONCLUSION: The consumption of sweetened beverages containing sugar, caffeine, and food additives could potentially effect children’s behavior.

Milk Casein Inhibits Effect of Black Tea Galloylated Theaflavins to Inactivate SARS-CoV-2 In Vitro.

Continuing caution is required against the potential emergence of SARS-CoV-2 novel mutants that could pose the next global health and socioeconomical threats. If virus in saliva can be inactivated by a beverage, such a beverage may be useful because the saliva of infected persons is the major origin of droplets and aerosols that mediate human-to-human viral transmission. We previously reported that SARS-CoV-2 was significantly inactivated by treatment in vitro with tea including green tea and black tea. Catechins and its derived compounds galloylated theaflavins (gTFs) bound to the receptor-binding domain (RBD) of the S-protein and blocked interaction between RBD and ACE2. Black tea is often consumed with sugar, milk, lemon juice, etc., and it remains unclarified whether these ingredients may influence the anti-SARS-CoV-2 effect of black tea. Here, we examined the effect of black tea on Omicron subvariants in the presence of these ingredients. The infectivity of Omicron subvariants was decreased to 1/100 or lower after treatment with black tea for 10 s. One or two teaspoons of milk (4~8 mL) completely blocked the anti-viral effect of a cup of tea (125 mL), whereas an addition of sugar or lemon juice failed to do so. The suppressive effect was dose-dependently exerted by milk casein but not whey proteins. gTFs were coprecipitated with casein after acidification of milk-supplemented black tea, strongly suggesting the binding of gTFs to casein. The present study demonstrates for the first time that an addition of milk cancelled the anti-SARS-CoV-2 effect of black tea due to binding of casein to gTFs.

Sweeteners in Brazilian processed foods and beverages: prevalence, profile and concomitant addition of sugars and nutritional claims

Brazil is experiencing an increased prevalence of overweight and obesity. To overcome these health problems, several strategies have been implemented, including incentives to reduce sugar intake and new packaging labeling. This has promoted an increase in the use of low or non-caloric sweeteners (LNCS). In this study, the use of LNCS in six Brazilian food groups (non-alcoholic beverages, dairy products, baked goods, confectionery, cereals, and condiments) was investigated through label declarations. Three supermarkets were visited in Belo Horizonte, MG, Brazil. Ten out of the 16 LNCS allowed by the Brazilian legislation were declared. Altogether, among the 441 products included, 17.7% contained at least one LNCS, with an average of 2.21 LNCS per sweetened product. Non-alcoholic beverages (37.2%) and dairy products (29.5%) had the highest LNCS occurrence. Combinations of two, three, four, and seven LNCS were found. Artificial sweeteners represented 87.8% of the declared LNCS, with a higher prevalence of acesulfame-K, followed by cyclamate, and sucralose, respectively. Meanwhile, 53.9% of 78 products containing LNCS also had added sugars, and 70.5% used nutritional claims about reduced sugars and/or calories. This scenario highlights the importance of continuous monitoring of LNCS in foods and beverages as front-of-package labeling is not fully implemented yet.

Antioxidant Activity of Rose Tea (Rosa damascene) with Various Types of Sugar and Rose Tea Concentration

Kombucha tea is a traditional beverages product manufactured from fermented tea and sugar solutions. Using Acetobacter xylinum sa starter. Kombucha tea has a refreshing sour taste, but the distinctives aroma make kombucha tea less attractives to consumers. Red roses (Rosa damascene) are a source of anthocyanin pigments that have not been widely used. In addition, to increase the economic value of roses. Based on research that has been done, red roses contain antioxidants in the form of purplish red anthocyanins. The purpose of this study was to determine the effect of the type of sugar and the concentration of rose extract on the characteristics of rose kombucha produced. This study used Completely Randomized Design (CRD). The factors used were the concentration of rose tea (1g/250ml, 2g/250ml, 3g/250ml) and variations in the type of sugar (palm, sand, fine). The best chemical and organoleptic analysis based on the highest antioxidant activity was the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml with a total phenolic of 10.17mg GAE/L, total dissolved solids (TPT) 11.10%, acidity (pH) 3.86, antioxidant activity 48.28%, vitamin C 11.41%, 13.63% for total sugar, sour taste score 3.06, rose flavor 2.15 and 1.10 for overall preference the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml. Kombucha made from rose extract can be an alternative functional food.

Untying the anchor for the lipopolysaccharide: lipid A structural modification systems offer diagnostic and therapeutic options to tackle polymyxin resistance.

Polymyxin antibiotics are the last resort for treating patients in intensive care units infected with multiple-resistant Gram-negative bacteria. Due to their polycationic structure, their mode of action is based on an ionic interaction with the negatively charged lipid A portion of the lipopolysaccharide (LPS). The most prevalent polymyxin resistance mechanisms involve covalent modifications of lipid A: addition of the cationic sugar 4-amino-L-arabinose (L-Ara4N) and/or phosphoethanolamine (pEtN). The modified structure of lipid A has a lower net negative charge, leading to the repulsion of polymyxins and bacterial resistance to membrane disruption. Genes encoding the enzymatic systems involved in these modifications can be transferred either through chromosomes or mobile genetic elements. Therefore, new approaches to resistance diagnostics have been developed. On another note, interfering with these enzymatic systems might offer new therapeutic targets for drug discovery. This literature review focuses on diagnostic approaches based on structural changes in lipid A and on the therapeutic potential of molecules interfering with these changes.

Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products

Pulp and husk are the two largest types of coffee by-products in coffee processing. This research aims to study the effect of coffee by-product type (pulp and husk) and sugar concentration (10, 15, and 20%) on cascara kombucha's chemical and sensory quality. The parameters analyzed were pH value, total phenolic content (TPC), total tannin, antioxidant activity, and sensory (hedonic and descriptive). The results showed that the type of coffee by-products and sugar concentration affected the quality of cascara kombucha. The pH values obtained ranged from 2.81-2.98, TPC 63.69 mg GAE/L-80.60 mg GAE/L, tannin 0.46%-0.89%, antioxidant activity 0.46%-0.89%, and total alcohol 0.19%-0.46%. The pH and tannin values of cascara kombucha tended to decrease and TPC increased with increasing concentration of sugar added using both pulp and husk. Antioxidant activity was higher in cascara kombucha using husk and increased with increasing sugar concentration. The higher alcohol content was obtained in cascara kombucha using pulp at higher sugar concentrations. The level of liking for cascara kombucha's color, aroma, and taste varied from dislike to like, with a description of color from weak to strong brown color. The description of cascara kombucha's aroma and sour taste was consistent, tending to be stronger at higher sugar additions using both pulp and husk. The sweet taste of cascara kombucha is obtained stronger in cascara kombucha using husk with higher sugar concentrations. Overall, the use of husk with higher sugar concentration resulted in a better quality cascara kombucha. The implication of this study encourages the utilization of husk more widely in addition to the pulp which has been more widely studied in wet coffee processing.

Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits

Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems. This has led to an increased focus on enriching bakery products with plant extracts to improve their nutritional and sensory properties. The objective of the current work was to investigate the effect of replacing wheat flour with plant extracts such as blueberry and cranberry (at concentrations of 3%, 6%, and 9%) and compare with control biscuits regarding the physico-chemical and color parameters. In addition, sensory analysis was conducted to determine the consumer acceptability of the enriched biscuits. The enrichment of biscuits with blueberry powder significantly increased the moisture content and decreased pH values (p < 0.05). Similarly, cranberry-enriched biscuits had a significantly higher moisture content, water activity, and decreased pH values compared to control samples (p < 0.05). On the other hand, enrichment of biscuits with either blueberry or cranberry powder significantly decreased lightness (L*), yellowness (b*), chroma value (C*), and h-value (h) but increased the redness values (a* value) of samples (p < 0.05). Our results showed that with increasing concentrations of plant extract addition in biscuits, the sensory attributes such as odor and taste were significantly improved. The results of the study suggest that the addition of plant extracts to biscuits improved their physico-chemical and sensory properties.

Proteomic analysis of diabetic retinas.

As a metabolic disease, diabetes often leads to health complications such as heart failure, nephropathy, neurological disorders, and vision loss. Diabetic retinopathy (DR) affects as many as 100 million people worldwide. The mechanism of DR is complex and known to impact both neural and vascular components in the retina. While recent advances in the field have identified major cellular signaling contributing to DR pathogenesis, little has been reported on the protein post-translational modifications (PTM) - known to define protein localization, function, and activity - in the diabetic retina overall. Protein glycosylation is the enzymatic addition of carbohydrates to proteins, which can influence many protein attributes including folding, stability, function, and subcellular localization. O-linked glycosylation is the addition of sugars to an oxygen atom in amino acids with a free oxygen atom in their side chain (i.e., threonine, serine). To date, more than 100 congenital disorders of glycosylation have been described. However, no studies have identified the retinal O-linked glycoproteome in health or disease. With a critical need to expedite the discovery of PTMomics in diabetic retinas, we identified both global changes in protein levels and the retinal O-glycoproteome of control and diabetic mice. We used liquid chromatography/mass spectrometry-based proteomics and high throughput screening to identify proteins differentially expressed and proteins differentially O-glycosylated in the retinas of wildtype and diabetic mice. Changes in both global expression levels of proteins and proteins differentially glycosylated in the retinas of wild-type and diabetic mice have been identified. We provide evidence that diabetes shifts both global expression levels and O-glycosylation of metabolic and synaptic proteins in the retina. Here we report changes in the retinal proteome of diabetic mice. We highlight alterations in global proteins involved in metabolic processes, maintaining cellular structure, trafficking, and neuronal processes. We then showed changes in O-linked glycosylation of individual proteins in the diabetic retina.

Extrusion of lupines with or without addition of reducing sugars: Effects on the formation of Maillard reaction compounds, partition of nitrogen and Nε-carboxymethyl-lysine, and performance of dairy cows

The extrusion of leguminous seeds induces the formation of Maillard reaction compounds (MRC) as a product of protein advanced glycation and oxidation, which lowers protein degradability in the rumen. However, the quantitative relationship between the parameters of pretreatment (i.e., addition of reducing sugars) and extrusion, and the formation of MRC has not been established yet. Moreover, the fate of the main stable MRC, Nε-carboxymethyl-lysine (CML), in the excretory routes has never been investigated in ruminants. We aimed to test the effects of the temperature of extrusion of white lupines with or without addition of reducing sugars on the formation of MRC, crude protein (CP) degradability in the rumen, N use efficiency for milk production (milk N/N intake), and performance of dairy cows. Two experiments with a replicated 4 × 4 Latin square design were conducted simultaneously with 16 (3 rumen-cannulated) multiparous Holstein cows to measure indicators of ruminal CP degradability (ruminal NH3 concentration, branched-chain volatile fatty acids), metabolizable protein supply (plasma essential AA concentration), N use efficiency (N isotopic discrimination), and dairy performance. In parallel, apparent total-tract digestibility of dry matter, organic matter, neutral detergent fibers, N, total Lys and CML, and partition of N and CML were measured with 4 cows in both experiments. The diets consisted on a DM basis of 20% raw or extruded lupines and 80% basal mixed ration of corn silage, silage and hay from permanent grasslands, pelleted concentrate, and a vitaminized mineral mix. Expected output temperatures of lupine extrusion were 115°C, 135°C, and 150°C, without and with the addition of reducing sugars before extrusion. The extrusion numerically reduced the in vitro ruminal CP degradability of the lupines, and consequently increased the predicted supply of CP to the small intestine. Nitrogen balance and urinary N excretion did not differ among dietary treatments in either experiment. Milk yield and N use efficiency for milk production increased with extrusion of lupines at 150°C without addition of reducing sugars compared with raw lupines. Nitrogen isotopic discrimination between dietary and animal proteins (the difference between δ15N in plasma and δ15N in the diet) were lower with lupines extruded at 150°C without and with addition of reducing sugars. Regardless of sugar addition, milk true protein yield was not affected, but milk urea concentration and fat:protein ratio were lower with lupines extruded at 150°C than with raw lupines. In the CML partition study, we observed that on average 26% of the apparently digested CML was excreted in urine, and a much lower proportion (0.63% on average) of the apparently digested CML was secreted in milk, with no differences among dietary treatments. In conclusion, we showed that the extrusion of white lupines without or with addition of reducing sugars numerically reduced enzymatic CP degradability, with limited effects on N partition, but increased milk yield and N use efficiency at the highest temperature of extrusion without addition of reducing sugars.

Simple and Complex Substrates (Sugar, Acetate and Milk Whey) for In Situ Bioremediation of Groundwater with Nitrate and Actinide Contamination

The complex contamination of groundwater near radioactive waste repositories by nitrates and actinides is a common problem for many nuclear fuel cycle facilities. One of the effective methods to remove nitrates and reduce actinide migration activity is bioremediation through the activation of native microbial communities by soluble electron donors and carbon sources. This work evaluated the effectiveness of using simple and complex electron donors to remove nitrate in the microbial community in an aquifer near the B2 storage of the Siberian Chemical Combine (Seversk, Siberia). The addition of sugar and milk whey led to the maximum efficiency of nitrate-ion removal and a decrease in the redox potential of the system, creating optimal conditions for the immobilization of actinide. Special attention was paid to the behavior of uranium, plutonium, neptunium, and americium under conditions simulating groundwater when sugar, acetate, and milk whey were added and when microbial metabolic products were formed. Neither microbial metabolites nor organic solutions were found to have a significant effect on the leaching of neptunium. At the same time, for plutonium, a decrease in yield was observed when rocks were treated with organic solutions were compared to groundwater treatment without them. Plutonium leaching is significantly affected by rock composition. In rocks with a low clay fraction content, its yield can reach 40%. At the same time, microbial metabolites can increase americium (Am) desorption from rocks with a low clay fraction content. Additionally, particle size analysis was performed using a step-by-step filtration approach, aiming to evaluate the risks that are associated with colloidal phase formation. It was shown that microbiological stimulation resulted in particle enlargement, substantially diminishing the presence of actinides in the form of dissolved or sub-50 nm nanoparticles. This outcome significantly reduced the potential for colloidal and pseudocolloidal transfer, thereby lowering associated risks.

Test Carbohydrate and Protein Content in Commercial Condensed Milk (SKM) Qualitative and Quantitative

Sweetened condensed milk (SKM) is a milk product obtained by evaporating some of the water from pure milk with the addition of sugar. SKM is not a sterile product, but its preservation depends on the sugar content; (1) Background: Qualitative and quantitative tests of carbohydrates and proteins were carried out to determine the presence of carbohydrates and proteins in SKM. The qualitative test is based on a change in color or precipitate formed, while the quantitative test is to determine carbohydrate and protein levels; (2) Method: Qualitative and quantitative test of carbohydrates with the DNS method. Qualitative and quantitative test of protein with the Lowry method; (3) Results: Qualitative analysis of carbohydrates Molisch test on SKM "A", "B", "C", "D", "F" is positive, while SKM "E" is negative. The Osazon test on SKM "A", "B", "C", "D", "F" is positive and SKM "E" is negative. Iodine test, Benedict's test, Barfoed's test, Seliwanoff's test showed positive. Quantitative test for carbohydrates, sample concentration SKM "A" 0.228mg/mL the lowest value and SKM "F" 1.544mg/mL the highest value. Biuret test protein qualitative analysis on SKM "A", "B", "C" is positive while SKM "D", "E", "F" is negative. The Ninhydrin test on SKM "D", "F" is positive while SKM "A", "B", "C", "E" is negative. Sulfur test on SKM "A", "B" is positive while SKM "C", "D", "E", "F" is negative. Xantoprotein test on SKM "A", "C", "D", "E", "F" was positive while SKM "B" was negative. The Neuman test on SKM "D", "E", "F" is positive while SKM "A", "B", "C" is negative. Quantitative protein test for SKM“B” concentration was 10.77mg/mL, the lowest value, and the SKM “D” sample was 90.11mg/mL, the highest value; and (4) Conclusion: The qualitative analysis of carbohydrates SKM "A", "B", "C", "D", "F" showed positive and the quantitative test of SKM "F" contained high carbohydrates. Whereas SKM "A", "D", "F" showed positive protein and the SKM "D" quantitative test contained high protein.

Physical characteristics and stability profile of recombinant plasmid DNA within a film matrix

Plasmids are essential source material for production of biological drugs, vaccines and vectors for gene therapy. They are commonly formulated as frozen solutions. Considering the cost associated with maintenance of cold chain conditions during storage and transport, there is a significant need for alternative methods for stabilization of plasmids at ambient temperature. The objective of these studies was to identify a film-based formulation that preserved transfection efficiency of plasmids at 25 °C. A model plasmid, pAAVlacZ, was used for these studies. Transfection efficiency and agarose gel electrophoresis were utilized to assess bioactivity and changes in physical conformation of plasmid during storage. An amino acid, capable of sustaining a positive charge while supporting an alkaline environment within the film matrix, preserved transfection efficiency for 9 months at 25 °C. Addition of sugar and a plasticizer to the formulation preserved the plasmid in an amorphous state and improved handling properties of the film. The manner in which excipients were incorporated into bulk formulations and environmental humidity in which films were stored significantly impacted transfection efficiency of plasmid in the rehydrated solution. Taken together, these results suggest that plasmids can be stored for extended periods of time without refrigeration within a film matrix.

Role of Poloxamer 188 in Preventing Ice-Surface-Induced Protein Destabilization during Freeze-Thawing.

The phase behavior of poloxamer 188 (P188) in aqueous solutions, characterized by differential scanning calorimetry (DSC) and synchrotron X-ray diffractometry, revealed solute crystallization during both freezing and thawing. Sucrose and trehalose inhibited P188 crystallization during freeze-thawing (FT). While trehalose inhibited P188 crystallization only during cooling, sucrose completely suppressed P188 crystallization during both cooling and heating. Lactate dehydrogenase (LDH) served as a model protein to evaluate the stabilizing effect of P188. The ability of P188, over a concentration range of 0.003-0.800% w/v, to prevent LDH (10 μg/mL) destabilization was evaluated. After five FT cycles, the aggregation behavior (by dynamic light scattering) and activity recovery were evaluated. While LDH alone was sensitive to interfacial stress, P188 at concentrations of ≥0.100% w/v stabilized the protein. However, as the surfactant concentration decreased, protein aggregation after FT increased. The addition of sugar (1.0% w/v; sucrose or trehalose) improved the stabilizing function of P188 at lower concentrations (≤0.010% w/v), possibly due to the inhibition of surfactant crystallization. Based on a comparison with the stabilization effect of polysorbate (both 20 and 80), it was evident that P188 could be a promising alternative surfactant in frozen protein formulations. However, when the surfactant concentration is low, the potential for P188 crystallization and the consequent compromise in its functionality warrant careful consideration.

Rejection thresholds for sweetness reduction in a model drink predict dietary sugar intake

Links between individual sweetness perception and sugar intake have been previously explored, with highly contrasting results. The current study aims to test individual-based rejection thresholds (RjTs) to ascending and descending sucrose concentrations in a model drink, and to evaluate potential links between these measures and sugar intake behaviour in real life. Sixty-three participants (final N = 43 [f = 29]; 20 ± 5 years) each undertook three sensory testing sessions and completed a 4-day weighed food records. Each individual was tested for their Sweet Liker status, detection thresholds to sucrose, RjTs to 5 descending and 5 ascending sucrose concentrations in an orange-flavoured drink, as well as sugar intake in daily diet and from sweetened beverages. The results demonstrate that RjTs can be estimated an individual level. With each participant completing 4 replications of the RjT task, data from over 88% of participants produced a reasonable individual-based psychometric function. Intriguingly, descending, but not ascending, RjTs were positively correlated with sweet liking (r = 0.43, p < 0.01), and acted as a significant predictor of both overall dietary sugar intakes (R2 = 0.10, F(4,38) = 2.23, p = 0.050) and sugar intakes from sweetened beverages (R2 = 0.21, F(4,38) = 3.73, p = 0.012). While sweet likers (SL) and dislikers (SD) had comparable ascending RjTs (acceptance for sugar addition), they differed substantially in terms of descending RjTs (p = 0.002; acceptance for sugar reduction), with SL rejecting samples having > 47% sugar reduction (47 g/L), whereas SD rejecting samples with > 68% reduction (28 g/L). Overall, these findings suggest that descending RjTs is a useful measure for detecting a sensory-diet relationship, and should be considered to better inform sugar reduction targets and facilitate policies on product reformulation.

Beyond Plants: The Ultra-Processing of Global Diets Is Harming the Health of People, Places, and Planet.

Global food systems are a central issue for personal and planetary health in the Anthropocene. One aspect of major concern is the dramatic global spread of ultra-processed convenience foods in the last 75 years, which is linked with the rising human burden of disease and growing sustainability and environmental health challenges. However, there are also calls to radically transform global food systems, from animal to plant-derived protein sources, which may have unintended consequences. Commercial entities have moved toward this "great plant transition" with vigor. Whether motivated by profit or genuine environmental concern, this effort has facilitated the emergence of novel ultra-processed "plant-based" commercial products devoid of nutrients and fiber, and sometimes inclusive of high sugar, industrial fats, and synthetic additives. These and other ingredients combined into "plant-based" foods are often assumed to be healthy and lower in calorie content. However, the available evidence indicates that many of these products can potentially compromise health at all scales-of people, places, and planet. In this viewpoint, we summarize and reflect on the evidence and discussions presented at the Nova Network planetary health meeting on the "Future of Food", which had a particular focus on the encroachment of ultra-processed foods into the global food supply, including the plant-sourced animal protein alternatives (and the collective of ingredients therein) that are finding their way into global fast-food chains. We contend that while there has been much uncritical media attention given to the environmental impact of protein and macronutrient sources-meat vs. novel soy/pea protein burgers, etc.-the impact of the heavy industrial processing on both human and environmental health is significant but often overlooked, including effects on cognition and mental health. This calls for a more nuanced discourse that considers these complexities and refocuses priorities and value systems towards mutualistic solutions, with co-benefits for individuals, local communities, and global ecology.

A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods

The production of sparkling cider could intercept the needs of non-habitual consumers of this alcoholic-beverage. This investigation was aimed to develop procedures for the production of sparkling ciders using the Italian apple variety ‘Limoncella’ by application of both Champenoise and Charmat methods.First of all, the authors apply a chemometric approach to evaluate the effects of duration of the pectolytic treatment carried out on crushed apples and of the sugar added before refermentation on physicochemical, and sensory characteristics of the Champenoise sparkling ciders. The pectolytic treatment was able to influence colour, alcohol, pH, bitterness (higher when the treatment was shorter), titratable and volatile acidity, soluble solids, CO2, total phenolics, sweetness, saltiness, bitterness, and volatile alcohols (higher when the treatment was longer). The addition of sugar increased alcohol, soluble solids, and CO2, and decreased the production of volatile compounds.Then, the effects of the refermentation methods (Champenoise or Charmat) on the same parameters were evaluated. Charmat and Champenoise sparkling ciders differed for parameters showing higher values in the second type, i.e. colour (9.982 and 14.296 SRM), organic acid concentrations, CO2 (6.35 and 7.55 g/L), phenolic (313 and 424 mg/L) and volatile content, foam persistence (2.2 and 3.8), and saltiness (2.1 and 3.2) –– and for some sensory attributes such as taste quality and harmony that received higher scores in Charmat sparkling ciders (4.9 ± 0.7 and 4.9 ± 0.0, respectively) than the Champenoise ciders (3.7 ± 0.5 and 3.7 ± 0.4, respectively). Several esters, alcohols, terpenes, acids, phenols, and norisoprenoids had odour activity values > 1. Principal Component Analysis (PCA) was able to homogeneously group Champenoise ciders based on the duration of the pectolytic treatment and the addition of sugar before fermentation. PCA was also able to distinguish sparkling ciders by refermentation methods.The results indicated that the chemometric approach is a sensitive tool to monitor the quality and authenticity of local sparkling cider productions. The reduction of the pectolytic treatment time was critical to avoid dramatic increases of lactic acid content. The Champenoise method preserved the cider phenolic content but negatively affected their sensory quality.

Karakteristik Kimia dan Organoleptik Cookies Tersubstitusi Tepung Labu Kuning

Cookies are a form of instant food preparation made from a mixture of the main ingredients of wheat with the addition of sugar, butter, and others. There is a need for local food ingredients that can replace some wheat flour to add the nutritional content of cookies, especially vitamin A, and reduce the use of wheat flour by substituting pumpkin flour in making cookies. This study aims to determine the best agent of pumpkin flour substitution on cookies' chemical and organoleptic characteristics. This study used a completely randomized design with a single factor: pumpkin flour substitution with 4 treatment levels 0%, 20%, 40%, and 60%. The results showed that cookies with 20% pumpkin flour substitution treatment were the best treatment based on chemical characteristics, including moisture content 6.34%, ash content 2.22%, fat content 22.52%, protein content 9.57%, carbohydrate content 59.32% and 0.79% crude fiber content, as well as organoleptic characteristics both hedonic and hedonic quality include color 3.0 (like) and 3.12 (yellow), taste 3.00 (like) and 2, 33 (slightly pumpkin flavoured), texture 3.00 (like) and 2.33 (a bit crunchy), and overall 3.00 (like).

Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling

Plant-based beverages (PBB) market is largely growing. In this study, 136 beverages made of soy, oat, almond, rice, tigernut, and others (mixtures of various plant materials), from the Spanish market were evaluated through labelling information.Energy value and fat content were intermediate between skimmed and whole cow milk; while fatty acids profile was quite different. Carbohydrate content was usually higher than cow milk, and highly dependent on the addition of sugars. All products provided some dietary fibre. With the exception of soy-based drinks, samples presented lower protein and calcium content than milk (1/3 samples studied were Ca-fortified), and 23% were vitamin D enriched.The claim “No added sugars” was in more than 50% samples. A right labelling and nutritional education of consumers is essential to make adequate choices, since the appearing of many claims is not always indicative of a better-quality product.Plant-based beverages cannot be considered as an alternative to milk, but as a different product, with their own nutritional and functional entity. Their inclusion in a diversified balanced diet can provide interesting functional components, such as soluble fibre or unsaturated fatty acids (mainly soybean and almond drink), which can help improve the health status of the population.

KESUKAAN PANELIS TERHADAP SELAI RUMPUT LAUT “LAT” (Caulerpa sp.) DENGAN KONSENTRASI GULA BERBEDA

Caulerpa sp and banana “tongka langit” are local food ingredients that have the potential to be developed into various processed products. The purpose of this study was to determine the level of panelists' preference for lat seaweed and banana tongka langit jam with the addition of different sugar concentrations. The main ingredients used in making jam are lat seaweed, tongka langit banana and sugar. The method used in this research is the experimental method, the treatment tried is lat seaweed jam and banana tongka langit with the addition of sugar with a sugar concentration of 200 grs (A1), 250 g (A2), and 300 g (A3). The panelists who conducted the assessment were 15 half-trained panelists using a hedonic scale of 9 to 1. Panelists' assessment data was recapitulated using Microsoft Office Excel (Microsoft Inc. USA) and analyzed descriptively. The color, aroma, texture and taste characteristics of jam products that were highly liked by the panelists were lat seaweed jam and sky tongka banana with 300 g (A3) of sugar added treatment.

Infant Dietary Pattern and its Association with Early Childhood Caries in Preschool Children: A Cross-sectional Study.

This study aimed to investigate the associations between feeding and oral hygiene practices during the first year of life and caries prevalence in preschool children. A cross-sectional study was conducted on 420 children between the age-group of 3-5 years in Navi Mumbai, India. Dental caries experience was recorded using WHO criteria. A validated questionnaire with 34 questions was used for collecting information regarding feeding and oral hygiene practices. The data collected were analyzed using the Mann-Whitney U test, Kruskal-Wallis test, and Chi-square test. Caries prevalence was high and statistically significant (p < 0.05) among those who were breastfed, fell asleep with a bottle in the mouth, fed with additional sugar in bottled milk, those who had a frequent sweet intake, and where infant's teeth were not cleaned soon after eruption. Determining the role of feeding practices on early childhood caries and intervention during early childhood seems to be the most appropriate action to ensure healthy dental habits throughout life. A future direction for dentists to target preventive interventions in early childhood and incorporate cariogenicity of frequent infant feeding into sound recommendations for parents and caregivers. Khodke S, Naik S, Agarwal N. Infant Dietary Pattern and its Association with Early Childhood Caries in Preschool Children: A Cross-sectional Study. Int J Clin Pediatr Dent 2023;16(3):421-425.