Average Sugar Content Research Articles

Quantifying Nectar Secretion Capacity of Dombeya torrida (J. F. Gmel.) for Honey Production

The honey production potential of a honey plant is assessed based on the total floral nectar secretion capacity of the plant foraged by honeybees within a specific location. This study aimed to assess the honey production potential of Dombeya torrida plants by examining their nectar secretion dynamics. A group of flowers was enclosed with mesh bags a day before collecting nectar to measure the accumulated volume. Nectar volume, concentration, and ambient temperature were measured at hourly intervals. The data collected were analyzed using statistical methods including one-way ANOVA and linear regression. The average sugar content per flower per season was found to be 14.3 mg, with a range from 2.3 to 47 mg. Based on this, each D. torrida tree was estimated to secrete an average of 0.94 kg of sugar, with a range from 0.15 to 3.1 kg. Nectar volume and concentration varied throughout the day, with temperature significantly influencing nectar concentration. The study estimated that a single D. torrida tree could yield around 1.2 kg of honey per flowering season, with a range from 0.18 to 3.78 kg. Additionally, on a larger scale, D. torrida plants were projected to produce an average of 300 kilograms of honey per hectare, ranging from 45 kg to 945 kg. These findings suggest that D. torrida has considerable potential for honey production. Consequently, planting and conservation of this plant for sustainable honey production practices is recommended.

Fruiting Characteristics and Molecular-Assisted Identification of Korla Fragrant Pear Bud Mutation Materials

Korla fragrant pear is a high-quality local pear variety native to Xinjiang, China. Currently, the low fruit-setting rate and low calyx shedding rate problems in Korla fragrant pears have been highlighted, which seriously affect the fruit yield and quality. It is of great significance to research the fruiting characteristics and molecular-assisted identification of Korla fragrant pear bud mutation materials for enriching the germplasm resources of Korla fragrant pear. In this research, a natural pollination group (YB) of Korla fragrant pear bud mutation materials and a natural pollination group (CK) of Korla fragrant pears were established. On the fruiting characteristics, the fruit-setting rate and calyx-removal rate of the two groups were investigated. In terms of fruit quality, the fruit shape index, fruit specific gravity, soluble solids content, sugar:acid ratio, soluble sugar content, and other indicators were measured. For the anatomical structure of the calyx tube, the detachment cells were observed. The formation time of the two groups of detached cells was compared. In the GBS simplified genome sequencing, a phylogenetic tree was constructed based on the obtained SNP sites. A principal component analysis, population genetic structure analysis, and genetic diversity index analysis were carried out. In the aspect of SSR molecular marker identification, the SSR types were counted. Polyacrylamide gel electrophoresis was performed. The results demonstrate the following: (1) the fruit-setting rate (30.87%) and calyx-removal rate (68.11%) in the YB group were significantly higher than those in the CK group (19.37%) and the calyx-removal rate (55.18%). (2) There was no significant difference in fruit quality indexes, such as average fruit weight (127.10–130.00 g) and soluble sugar content (9.47–9.56%) between the two groups. (3) Abscission-layer cells were observed at 2, 4, 6, 8, and 10 h after calyx tube discoloration in the YB group and at 48, 72, and 96 h after calyx tube discoloration in the CK group. (4) The genetic background of the YB group and the CK group was similar at the GBS level, but there were differences at the DNA level. This research finally shows that Korla fragrant pear bud mutation material is a good germplasm resource. This germplasm resource can promote the structural optimization of Korla fragrant pear varieties and the healthy development of the industry.

СОРТ ВИНОГРАДА ПИНО НУАР В УСЛОВИЯХ НИЖНЕГО ПРИДОНЬЯ

The purpose of research is to analyze data obtained over two periods of studying the Pinot noir grape variety under the changing climate of Novocherkassk, Rostov Region. Research was carried out at the Don ampelographic collection named after Ya.I. Potapenko according to generally accepted methods in viticulture and GOST standards. Data were analyzed for two five-year observation periods: the first – 1981–1985 and the second – 2016–2020. The interval between periods was 30 years. The periods differed in the method of cultivation and planting pattern. In the first period, the variety was studied in its own root culture with a planting scheme of 2 × 1.5 m, in the second period the bush culture was grafted on the rootstock Berlandieri × Riparia Kober 5BB with a planting scheme of 3 × 1.5 m. During both periods, the variety was studied in a covered culture. Data on agrobiological indicators, productivity, crop condition, and tasting assessment of the wine are presented. The preservation of buds in the covering bank by period was 62.3 and 78.6 %, respectively. The excess of the Pinot noir variety in the second period in terms of average bunch weight was 55 g. The productivity of the shoot was 2.9 times, and the yield was 1.9 times higher than in the first period. The average sugar content in the 1st and 2nd periods was at the level of 21.7–23 g/100 cm3 with a titratable acidity of 8.1–7.8 g/dm3. A comparative analysis of the climatic conditions of the periods showed that in the summer months of the second period there were changes towards an increase in temperature and a decrease in the amount of precipitation. Climate change did not have a negative impact on economic and biological traits. The variety has increased: the percentage of blossom¬ming buds, fruitful shoots, average bunch weight, yield, sugar content in berry juice. The potential for producing wine with good organoleptic properties remains.

Response of raspberries to treatments with Spirulina sp., Dunaliella sp. and Chlorella sp. extractions

The experiments were done at two farms in Latvia. Primocane raspberries were weekly sprayed with solutions of ethanol extractions of microalgae species of Spirulina sp., Dunaliella sp. and Chlorella sp. in different concentrations from stages of shoot growth to fruit ripening. During the season, dynamics of the shoot growth, beginning of flowering and fruit ripening were recorded. After the treatments, productive length of the shoots, number of flower trusses and leaves per shoot, number of productive shoots per plot, chlorophyll index, average fruit weight and sugar content in the fruits were measured. Certain positive effects of the treatments with one or another algae extraction were observed, increasing plant height and the proportion of the productive part of the shoot, number of leaves and flower trusses per shoot and the chlorophyll index. Moreover, no negative effects of any tested treatments were observed. However, the positive effects differed in different farms and years. That can be explained by uneven growth of the plants in the farms, weed and disease spread, changing weather conditions. Therefore, we can conclude that since the results are strongly promising, further experiments in controlled environments using preparations of varied extraction types, microalgae species and different treatment protocols should be carried out.

Piloting a branded food database for reformulation monitoring in Ireland

Abstract Branded food databases (BFDs) are used to monitor changes in nutrition composition as a result of reformulation and innovation of pre-packed foods. There is no established BFD with market wide coverage of pre-packed foods within and across food categories in Ireland. To address this gap, we aimed to pilot a BFD for reformulation monitoring in Ireland. In 2020, a review of existing BFDs was complete and the Nutrition Composition and Labelling Information System (CLAS) developed by the Nutrition Institute in Ljubljana, Slovenia was identified and a partnership established. The CLAS tool and data collection methodology were translated, tested and adopted for use. CLAS-IRE was deployed to collect nutrition composition of seven food categories in December 2021-February 2022. The mean (SD) nutrition composition per food category (100g) was calculated using IBM SPSS V27 and sugar is presented here as an example. The review identified BFDs using different methods to collect nutrition composition of foods e.g. in-store, web-scraping and crowd-sourcing. A tool for instore collection was selected as 40% (n = 2) of Irish grocery retailers had online stores in 2020. CLAS-IRE was used to collect n = 2256 food products (biscuits n = 181, breakfast cereal n = 188, yogurt n = 297, carbonated sugar-sweetened beverages n = 132, confectionary n = 980, cakes n = 180 and savoury snacks n = 298). The average sugar content per food category was: biscuits 31.7g (9.4), breakfast cereals 15.8g (8.9), yogurt 9g (4), carbonated sugar-sweetened beverages 6.8 (3.6), confectionary 51.58g (10.7), cakes 33.5g (13.8) and savoury snacks 4.9g (9.3). Taking a partnership approach to piloting a branded food database for reformulation monitoring in Ireland allowed for a fast and cost-effective solution. This approach will enable cross country comparative analysis of nutrition composition of food products sold in both countries. The CLAS - IRE tool is established and available for nutrition research in Ireland. Key messages • Pre-packed foods are widely available in Ireland. The CLAS – IRE tool is established and available for nutrition research on pre-packed foods. • A branded food database can support the implementation, monitoring and evaluation of nutrition related policies and strategies in Ireland, including food reformulation.

Effective policies to promote sugar reduction in soft drinks: lessons from a comparison of six European countries.

Many countries have sought to incentivise soft drinks manufacturers to reduce sugar in their products as part of efforts to address a growing prevalence of obesity. Are their policies effective? Using a difference-in-differences design, we compared trends in the sugar content of 10 695 new sugar-sweetened beverages (SSB) launched between 2010 and 2019 in six European markets, including the UK and France (taxes designed to incentivise reformulation), the Netherlands (policy based on voluntary agreements to reduce sugar), Germany, Italy and Spain (no national policies). The announcement in 2016 and adoption in 2018 of the UK tax led to yearly reductions in average sugar content of 17% (95% CI: 15-19%) to 31% (13-48%) between 2016 and 2019, compared to 2015, while the 2018 French tax produced a 6% (95% CI: 5-7%) sugar reduction only in 2018, compared to 2017, shortly after it was redesigned to provide a stronger incentive for reformulation. Voluntary agreements implemented in the Netherlands in 2014 led to an 8% (95% CI: 4-13%) sugar reduction only in 2015, compared to 2013. The analysis supports the conclusions that sugar reductions in new SSBs have been greater in countries that have adopted specific policies to encourage them; a sugar-based tax design encourages more sugar reductions than a volume-based tax design; the tax rate and the amount of the tax reduction from switching to the next lower tier in a sugar-based tax design may be critical to incentivize reformulation.

Validity and Reproducibility of Food Group-Based Food Frequency Questionnaires in Assessing Sugar-Sweetened Beverage Consumption Habits among Chinese Middle-School Students.

Assessing the intake of sugar-sweetened beverages (SSBs) is crucial for reducing obesity; however, a simple but relatively accurate method for determining added sugar consumption among school adolescents is lacking. The aim of this study was to evaluate the reproducibility and validity of a food group-based food frequency questionnaire (FG-FFQ) for SSBs in assessing SSB consumption and added sugar among middle-school students. A total of 242 school students completed the FG-FFQs twice and four discontinuous 24-h dietary records (24HDR) over a three-month period. A weighted average approach was used to obtain the average sugar content in the sugary drink food group (FG). Correlation coefficient, weighted kappa statistic, misclassification analysis, and Bland-Altman plot were used to evaluate the validity and reproducibility of the FG-FFQ. Linear regression was utilized to obtain the calibration formulas. The average content of added sugar in sugary drink FG was 8.1 g/100 mL. SSB consumption frequency, consumption amount, and added sugar had correlation coefficients of 0.81, 0.87, and 0.87, respectively, in the validity analysis (p < 0.05). The majority of scatter plots were covered by 95% confidence intervals in the Bland-Altman bias analysis. The intra-class correlation coefficient of SSB consumption frequency and Spearman correlation coefficient of SSB consumption amount and added sugar were 0.74, 0.81, and 0.90, respectively, in the reproducibility analysis (p < 0.05). Results produced by the FG-FFQ calibration formula were more comparable to 24HDR. The FG-FFQ for SSB consumption showed acceptable validity and reproducibility, making it a viable instrument for epidemiological studies on sugary drinks in adolescents.

Soil Disturbing Agent-Creation and Application of “G15” Series Products

Diseases caused by two or more soil-borne pathogens are called compound soil-borne diseases. We have pioneered the "root splitter" and the imaging analysis system, providing a new tool for studying compound soil-borne diseases and a new method for evaluating crop resistance and pesticide (fertilizer) efficacy, and laying a foundation for the development of microbial agents, pesticides, and fertilizers. On this basis, we have developed a range of soil-borne disease disturbance agents “G15”, including a series of bio-organic fertilizers, liquid fertilizers and immune inducers. a) Microecological control series of bio-organic fertilizer: a new method of strain culture and classification screening based on the information of main components of organic fertilizer materials was used to obtain strains with high matching degree with organic materials. Then the process optimization technology was renewed by the ferulic acid rapid detection system. Through the 2-hour rapid detection and 30-day rapid optimization, the qualification rate of products is over 95%. It also standardized the basic operation methods and application doses for different crops and different application methods, and stabilized the application effect of products. The application of bioorganic fertilizers significantly reduced the abundance of pathogenic fungi and bacteria in the soil, and significantly inhibited the development of Solanaceae and Cucurbits wilt in the field (Figure 1A &amp; 1B). b) Liquid fertilizer series products: liquid fertilizer with large, medium and trace elements, including nanometer silicon, ionic boron, ionic calcium, macroelement water-soluble fertilizer etc, which can improve crop quality and yield, increase disease resistance. We found that nano-silicon, ionic boron and ionic calcium can significantly promote the growth and disease resistance of grape (Figure 2). c) Salicylic Acid (SA), an immune inducer product, can improve the microbiological structure of soil by flushing with basic fertilizer; Foliar spraying can promote the expression of crop resistance genes, enhance the ability of drought resistance, salt resistance, oxidation resistance and heavy metal resistance, and improve the stress resistance and disease resistance of crops; Soaking or spraying can store the harvested fruits and keep them fresh; Combined with liquid fertilizer series products, crops can be put on the market early. However, SA is a natural product widely used in the plant kingdom and has a wide range of regulatory effects on plant resistance and growth. SA is slightly soluble in water and easily soluble in ethanol, ether and chloroform, so the concentration of SA solution is currently limited and the highest concentration can reach only 8%. Therefore, the concentration of SA and a higher proportion of ethanol in the solution limit the wide use of SA solution. In this study, we added willow bark to an aqueous solution containing PH 2.0-3.5 and soaked it at room temperature under the action of ultrasound and electrostatic field, which promoted the dissolution of water-soluble components and inhibited the dissolution of SA. After filtering the aqueous solution, polyethylene glycol was added to increase the solubility of SA, and finally the SA solution with a concentration of more than 12% was obtained. In order to verify the effect of the high content of SA on improving crop yield and ripening. We applied the leaf spray method to immature tomatoes in the field. The results showed that the total weight of 30 tomatoes in the treatment group was 7.4 kg, while in the control group it was 5.55 kg, an increase of 32.97%. The tomatoes in the treatment group were red in a wide range and reached the level of natural ripeness, while the tomatoes in the control group were cyan in a wide range and were not yet ripe. In addition, the average sugar content of tomatoes in the treatment group was 7.33, while it was 5.85 in the control group (Figure 3). The results suggest that spraying with a highly concentrated SA solution before flowering and harvesting can increase the yield and sweetness of tomatoes, adjust the uniform ripening time of tomatoes, effectively reduce tomato cultivation obstacles and harvesting costs, and improve the benefits of cultivation. Therefore, in order to prevent and control the compound soil-borne diseases caused by multiple soil-borne pathogens, we proposed a combination of bio-organic fertilizers, liquid fertilizers with large, medium and trace elements and immune inducers to regulate the composition of soil microbial community, improve the soil ecological environment and promote crop growth to comprehensively control the compound soil-borne diseases.

Studies on Some Physical and Chemical Characters on Diversity of Some Local Jamun (Syzygium cumini Skeels) Genotypes

The experiment was conducted by selecting 15 different jamun genotypes from Sriniketan and adjoining villages (viz. Andrews Pally, Rathindra Pally, Ballavpur, Bahadurpur Pashchim, Sonajhuri) and jamun fruits were brought to record their physical as well as bio-chemical character at laboratory of Department of Horticulture &amp; post-harvest technology. Present study reveals a wide and significant variation in physical and bio-chemical characters of fruits has been observed among 15 different jamun genotypes. Among all genotypes G-14 was superior on the basis of fruit weight (3.16g), fruit diameter (17.46mm), and greater pulp content (2.34g) and average total sugar (16.26%) content. Owing to moderate fruit size (21.89mm in length and 15.64mm in diameter) G-4 genotype is also superior on the basis of higher TSS (25.90⁰B), total sugar (13.65%) and reducing sugar (8.23%). So, the overall findings of the present study conclude that genotypes G-14 and G-4 are superior over the 15 local jamun genotypes.

Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India

The term ‘toddy’ represents a group of different varieties of mild-alcoholic palm beverages of coastal and inland India, produced from the fresh saps of various palm trees through uncontrolled natural fermentation. In this study, we analysed the successional changes of microbial abundances and various physico-chemical parameters during natural fermentation (0 h to 48 h) of taal toddy, prepared from Palmyra palm, and khejur toddy, prepared from date palm of West Bengal and Jharkhand in India. Microorganisms from different successional levels were isolated and grouped using repetitive element sequence-based PCR (rep-PCR) technique and identified by the sequencing of 16S rRNA gene and D1-D2 region of 26S rRNA gene for bacteria and yeasts, respectively. Enterococcus faecalis, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and yeast Saccharomyces cerevisiae were identified during natural fermentation of toddy. During the natural fermentation, the average pH and total sugar content in the samples of both taal and khejur toddy decreased, whereas a gradual rise was observed in the contents of acidity, total alcohol, total ester and total protein. Bio-active potential (presence of phenolics and flavonoids) of toddy was also analysed (0 h to 48 h), where contents of total phenolics, flavonoids and resulting anti-oxidant activity were found higher in the end-product than the fresh palm sap, indicating toddy as a functional low-alcoholic drink. Lastly, it can be concluded that the inter-variable dynamics and microbial interrelation, which in turn depend on a number of local factors, regulate the overall fermentation dynamics and determine the product quality.

Production and technological characteristics of the minor grapevine variety Sremska Zelenika

Minor grapevine varieties represent enormous value in terms of cul?tural heritage, diversification of products with higher economic value and adaptation to environmental conditions. This paper presents the results of research on certain production and technological characteristics (mechanical composition of clusters and berries, as well as chemical composition of grape must) of a local, i.e. minor white wine variety Sremska Zelenika examined in the agro-ecological conditions of the Fruska Gora wine-growing sub-region (Srem wine-growing region) in the locality of Sremski Karlovci. In the two-year research (2020 and 2021), without any yield reduction, it was determined that the average mass of the cluster was 266.5 g. The average sugar content in the grape must of the tested variety was 19.8%, the average content of total acids was 6.75 g/l and the average pH of the grape must was 3.27. Comparing the results of previous researches conducted in the same locality, it is concluded that in this research the minor variety of Sremska Zelenika has some better production and technological characteristics.

Importance of methods in drying apricot

This article describes the results of the research conducted on the drying of different types of apricots. Experiments were conducted to study the chemical composition of apricots, the quality of the finished product after drying in three different ways, and the duration of drying. During the research period, the biochemical composition of fruits selected as raw materials was regularly analyzed. The highest indicator of the amount of dry matter in the composition was observed, and three-year average indicators were studied. Sugar is the main part of the dry matter content of apricots. Also, the content of sugar is an important indicator of the organoleptic properties of fresh and dried apricots. During the experiments, the sugar content of the selected apricot varieties was measured over the years, and average sugar content indicators were determined. Apricots are dried in three different ways - naturally, in special drying equipment with solar batteries, and artificially in laboratory conditions in the dryer data based on drying experiments are presented.

RESEARCH ON THE BEHAVIOR OF SOME VINE CULTIVARES WITH RED GRAPES IN THE SANDY SOIL AREA OF SOUTH OLTENIA

The researches carried out followed the behavior of some cultivares of vines with red grapes in the ampelographic collection, over a period of three years (2020-2022). During the three years of study, the grape cultivares for red wines budded between April 13-20, the 'Mamaia' cultivar budded the earliest, and the 'Pandur' cultivar at the latest. Shoot fertility recorded different values ​​depending on the cultivar and climatic conditions. From the point of view of the average production of grapes, in the analyzed period, the cultivares'Novac' stood out 20479 kg/ha, being registered from a statistical point of view as very significantly positive, 'Codană'18089 kg/ha and 'Haiduc' 17662 kg/ha, from a statistical point of view, they registered distinctly significant positive meanings.&#x0D; The values ​​of the content in total sugars, at harvest maturity, fluctuated from one cultivar to another but also from one year to another. From this point of view, the 'Codană'cultivar was in first place, with an average amount of total sugars of 207 g/l. The 'Arcaș' cultivar achieved an average total sugar content, with the lowest value (180 g/l). In the period 2020-2022, the grape cultivaresanalyzed behaved differently depending on the climatic conditions of the crop year.

Produksi Bioetanol Limbah Nasi Aking Fermentasi Menggunakan Zymomonas mobilis dengan Perlakuan Konsentrasi Crude Enzim Bacillus amyloliquefaciens

Bioethanol fuel has the advantage of being more environmentally friendly than petroleum. Bioethanol is made from organic materials containing glucose. Baking rice contains 83.19% (w/w) carbohydrates and 29.70% (w/w) amylose which can be converted into bioethanol through hydrolysis and fermentation stages. This type of research is an experimental research, the initial stage carried out is the hydrolysis stage to obtain reducing sugars using crude Bacillus amyloliquefaciens enzymes with concentrations of 0%, 2.5%, 5%, 7.5%, 10%, 12.5%, 15 %, and 17.5% for 6 days. The next step is the fermentation stage to convert reducing sugar into ethanol using Zymomonas mobilis at a concentration of 10% for 4 days. And the final result is the distillation stage and the calculation of bioethanol levels using an alcohol meter. During the hydrolysis and fermentation processes, the sugar content was measured using the DNS (Dinitrosalicylic acid) method and the highest average sugar content was obtained at 10% Bacillus amyloliquefaciens concentration, namely 1.417 g/mL. The highest bioethanol content obtained was 3.03% at 10% Bacillus amyloliquefaciens concentration and the lowest bioethanol content was 0.61% at 0% Bacillus amyloliquefaciens concentration.

Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome

The industrial finishing side-stream (FSS) of premium-quality Corinthian currants was used to produce syrups with/without pigment- and tartrate-reduction treatments. The chemical composition, total titratable acidity (TTA; % w/w as tartaric acid), volatile acidity (VA; % w/w as acetic acid), total phenolic content (TPC; as gallic acid, GA), antioxidant capacity (AC; as ascorbic acid, AA), volatilome (SPME GC-MS), sensory properties, and microbial stability were compared. All syrups had similar average sugar content (65.4–69.4% w/w), and no sucrose. Those not treated for tartrate reduction were more acidic (pH ~4.5) than those treated (pH &gt; 5.6), while all syrups had higher pH than similar commercial products (3.0–4.5). On the other hand, the FSS syrups had similar TTA (&lt;1.2 ± 0.3%) despite the applied treatment, and had low VA (0.08–0.27%). The blonde syrups had a lower average TPC (134–143 mg GA/100 g) and AC (0.90–1.0 mg AA/100 g) than the brown syrups (185–213 and 0.3–0.6, respectively), due to the removal of phenolics in the clarification treatments. Totally 144 headspace aroma volatiles were identified, deriving either from the grapes or the raisin-drying process. HMF was not detected. The sensory, microbiological, and VA analyses indicated that FSS can be used to produce high-quality, preservable, and added-value syrups.

THE BEHAVIOR OF SOME VINE VARIETIES WITH WHITE GRAPES IN THE AMPELOGRAPHIC COLLECTION OF SCDCPN DĂBULENI

The research followed the behaviour of white grape vine varieties in the ampelographic collection over a ten-year period (2012-2021). The fertility of the shoots, recorded different values depending on the variety and climatic conditions. The relative fertility coefficient recorded both subunit and superunit values depending on the year, with one exception, the variety Fetească regală Cl. 21 Bl., where the values were only superunitary (1.13-1.67), while the maximum value of the absolute fertility coefficient was recorded for the variety Blasius, ranging from 1.23 to 2.10. In terms of average grape production, for the period 2013-2021, the varieties Brumariu stood out with a production value of 15828 kg/ha and Selena with 13729 kg/ha. At the opposite end of the scale were Columna (8095 kg/ha) and Donaris (7764 kg/ha). Total sugar content values at harvest maturity varied from variety to variety and from year to year. In this respect, the Selena variety came first, with an average total sugar content of 210 g/l. Columna had the lowest average total sugar content (167 g/l).

Pengaruh penambahan daun pandan terhadap mutu sirup nira aren

One of the industrial-based uses of palm trees is the manufacture of palm sap syrup. This study aims to determine the effect of pandan leaves on the quality of palm sap syrup in terms of color, taste and smell. The research was carried out at the Minaesa Institute of Technology campus laboratory in Tomohon City. In this study, the population was 5 bottles of palm sap syrup using pandan leaf treatment consisting of 0 g control variables and independent variables (30 g, 40 g, 50 g, and 60 g). The generated data is processed by using statistical analysis of Completely Randomized Design. The results showed that the treatment of pandan leaves addition to palm sap syrup with an average sugar content of 60% which was stored for 45 days obtained the value from the organoleptic test (sensory analysis} of 2.85 to 3.4 (from ‘moderately like’ category to ‘like’ category). This study concluded that the addition of 30 g of pandan leaves is preferred by the panelists with a value of 3.0 to 3.7 for color, taste and smell (from ‘moderately like’ category to ‘like’ category).

The efficacy of a multi-strategy choice architecture intervention on improving the nutritional quality of high school students’ lunch purchases from online canteens (Click & Crunch High Schools): a cluster randomized controlled trial

BackgroundHigh school canteens are an ideal setting for public health nutrition intervention, and choice architecture strategies that facilitate the purchase of healthier foods and beverages from school canteens are recommended by the World Health Organization. The rapid uptake of online lunch ordering within school canteens provides a unique opportunity to implement choice architecture strategies that support healthier food choices with high fidelity. Despite this, no trial has tested the efficacy of choice architecture strategies within an online lunch ordering system on improving the nutritional quality of high school student lunch purchases. The objective of this study was to assess the impact of embedding choice architecture strategies into an online lunch ordering system on the nutritional quality of the school canteen lunch purchases of high school students (aged 12–19 years).MethodsA cluster randomized controlled trial was conducted with nine high schools in one Australian state. Schools were randomized to receive either a 2-month choice architecture intervention (involving menu labelling, prompts, item positioning, and feedback), or usual online ordering. Nutrient quality of online canteen lunch purchases was assessed using routine data collected by the online ordering system. Primary outcomes were the proportion of ‘Everyday’, ‘Occasional’, and ‘Should not be sold’ items purchased, categorized using the state healthy canteen policy. Secondary outcomes were the mean energy, saturated fat, sugar, and sodium content of purchases and the mean weekly revenue from online lunch orders. Linear mixed models were analyzed to assess outcomes.ResultsAnalysis of the student cohort (Intervention: 4 schools, 656 students; Control: 5 schools, 675 students) showed significant between group differences over time for the intervention group for the mean percentage of online lunch items per student that were ‘Everyday’ (+ 5.5%; P < 0.001) and ‘Should not be sold’ (− 4.4%; P < 0.001). There were no between group differences over time in the mean percentage of online lunch items that were ‘Occasional’; the average energy, saturated fat, sugar, or sodium content of lunch orders. There was also no difference in mean weekly revenue from high school student online lunch orders (P = 0.23).ConclusionsThese findings suggest that a low intensity, choice architecture intervention embedded within an online ordering system can increase the purchase of healthier food items for high school students in one Australian state without any adverse impact on canteen revenue.Trial registrationThis trial was prospectively registered on Open Science Framework on 23rd October 2020 as osf.io/h8zfr.

Sugar Content and Consumption of Franchise Beverages as Risk Overweight Factors

Nowadays, the franchise business is growing very rapidly, one of which is sweet beverages. The characteristics of the berverages have a high sugar content that exceeds the recommended limit for daily consumption, which is 6-12 g. Excess sugar consumption can lead to being overweight. This study aimed to know the sugar content and total calories contained in franchise beverages. This research was an observational study with descriptive analysis design. The sugar content was tested using the Nelson-Somogyi method and total calories were tested using a bomb calorimeter. The number of beverage samples were 8 samples of drinks and toppings based on the best-selling drinks. The average total sugar contained in selected franchise beverages were 39,81 g/serving size and total calories were 389,75 kcal/serving size. The conclusion that total sugar contained in the selected drink topping was 2,47 g/serving size and total calories was 60,72 kcal/serving size. The average sugar content and total calories were exceeded the recommended daily sugar intake, so it was necessary to limit daily consumption of these drinks.

Karakter Kuantitatif Melon Generasi S0-S4

One of the obstacles to melon cultivation is the availability of seeds and the high price of melon seeds. This condition causes the need to assemble superior melon varieties with the expected characters. This study aims to form a pure line of melon with certain superior characteristics and can be proposed as a new high-yielding variety in the open-pollinated category. The research was conducted at the Experimental Garden of the Agrotechnology Study Program, Faculty of Agriculture, Trunojoyo University, Madura, from September-December 2022. This study used a randomized block design method. The treatments used were nine pure lines of melon (PK-669, D-162, PK-361, PK-165, PK-114, D-029, D-5089, PK-211, and comparison). Each treatment was repeated three times, and each experimental unit consisted of 12 plants. Research data were analyzed using analysis of variance (ANOVA) and HSD test α = 0.05. The selection advancement was analyzed by comparing character data for each generation. The research showed that the results of the characterization of ten melon lines S0-S4 generation on the characters of fruit length, fruit diameter, flesh thickness, and melon fruit weight showed a decreasing trend in each generation. The S4 generation (9.17 °brix) in the character of the average sugar content there was an increase that was not significantly different from the S3 generation (9.03 °brix), while the number of seeds in each generation had an average value that was not significantly different but occurred an increase in the number of seeds in the S3 (372) and S4 (381) generations. An increase in one generation of the population in the linear regression equation is estimated to reduce the character of fruit length by 0.50 cm, fruit diameter by 0.465 cm, flesh thickness by 0.140 cm, fruit weight by 0.199 Kg, sugar content by 0.752 °brix, and a number of seeds by 5.4.