Consumption Of Bakery Products Research Articles

ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR

The consumption of bakery products, the vast majority of which are from cereal flours, is increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must be supplemented with legumes to ensure a balanced nutrient intake. The study aims to evaluate the nutritional composition of biscuits made from the blend of wheat, acha and African yam bean flours. Different proportions of flour blends were obtained using D-optimal mixture of design of Response Surface Methodology. The flour produced from this blend was analyzed for proximate composition, functional properties, pasting properties, mineral content and anti-nutritional factors. The biscuit produced from the resulting flour was analyzed for physical characteristics and sensory attributes. The results obtained showed that the proximate composition of the flour blend varied from 7.26-9.05 %, 7.94-8.20.12%, 6.01-7.85%, 1.05-2.16%, 1.43-2.14%, 60.38-74.64% for moisture, protein, fat, crude fibre, ash and carbohydrate respectively. The functional properties of flour ranged from 0.76 to 0.84 g/ml for bulk density, 76.50 to 84.50% for water absorption capacity, 72.00 to 82.50%, for oil absorption capacity, 1.94 to 2.63g/g for swelling capacity and 2.00 to 6.00 % for solubility index. The pasting properties of the flour varied from 2049.00- 2333.00, 1217.50-1461.50, 1134.50-1238.00 for peak velocity, trough velocity and break down velocity, respectively. The mineral composition of the flour ranged from 1.70-2.13 mg/l, 2.12-2.22 mg/l, 19.63-24.63 mg/l, 0.40-0.58 mg/l, 3.25-4.96 mg/l for calcium, sodium, magnesium, iron and potassium, respectively. The anti-nutrient content of the flour blend ranged from 0.36 to 0.44 g/kg, 0.014 to 0.14 g/kg, and 0.40 to 0.54 g/kg for phytate, oxalate, and tannin content, respectively. The physical attributes of the biscuits ranged from 13.00-17.00 g, 56.00-60.33 mm, 5.76- 6.83 mm, 8.69-10.57 for weight, diameter, thickness, and spread ratio, respectively. The sensory evaluation results of the biscuits revealed that all the biscuit samples received high ratings for all the sensory attributes evaluated. Considerable increases in crude protein, ash, and crude fibre contents observed in the flour blend are indications that biscuits made from this blend could help reduce protein-energy malnutrition.

Cluster approach to assessing nutritional-related health risks of the working-age population

Compliance with the principles of rational nutrition by the able-bodied population ensures the processes of biotransformation of harmful factors of the working environment, reduces the level of alimentary-dependent morbidity, occupational morbidity, industrial injuries, and contributes to an increase in labor productivity. The aim is to assess the nutritional-related health risks of the working-age population based on the cluster analysis of actual nutrition in order to develop preventive programs. The study involved 1624 people aged 18 to 65, 745 men and 879 women (workers in industrial enterprises, health care institutions, education, agriculture, and the private sector of the economy). The actual nutrition of the able-bodied population was carried out according to the questionnaire-survey method using the «Nutriprof» software complex, anthropometric indicators, hemodynamic parameters, indicators of carbohydrate, lipid metabolism, and vitamin provision were studied. Assessment of the dependence of alimentary-related risk factors with the nature of eating behavior was carried out using logistic regression analysis. Logistic regression analysis of food clusters made it possible to identify groups of the working-age population with the maximum risk of load due to the nutritional factor. The greatest number of risks was identified in cluster 2 with a high adherence to a «high-calorie» diet (excessive consumption of bakery products, fat and oil, sausages, confectionery and sugary carbonated drinks). Cluster analysis of the actual nutrition of the working-age population can be used to study the influence of risk factors associated with nutrition on health, as well as to develop and implement programs in the field of healthy nutrition in the context of the prevention of food-dependent diseases.

Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins.

Millet bran, a by-product obtained during millet processing is rich in nutrients, fiber, antioxidants and phyto-nutrients, but remains underutilized. Consumption of bakery products have increased significantly among all age groups. Majority of the bakery products are calorie dense and lack nutrients. There are limited studies on utilization of minor millet brans and bran rich fractions (BRF) in development of bakery products. Thus, present study aimed at formulating designer buns and muffins using foxtail and kodo millet BRF respectively. It was observed that buns prepared with 20% foxtail and muffins prepared with 30% kodo BRF showed better acceptability. The nutritional profile of BRF enriched buns and muffins had significant increase in dietary fibre (2.73% and 2.79%), iron, calcium, zinc, antioxidant capacity and phytonutrient content. A reduction was observed in the available carbohydrates in both buns (51.11-47.85g/100g) and muffins (46.76-43.87g/100g). Buns and muffin exhibited moderate glycemic index (57.71, 56.42) and glycemic load (19.32, 14.85) respectively. Shelf life of buns and muffins was 3 and 7days respectively at room temperature. In both the products moisture, water activity and microbial plate count increased during storage whereas sensory acceptability decreased. The study indicates that addition of minor millet BRF in baked products enhanced nutritional content and reduced glycemic index thereby exhibiting its potential as a functional ingredient in food processing.

THE STUDY OF CONSUMER BEHAVIOR IN THE MARKET OF BAKERY PRODUCTS IN THE CONDITIONS OF BRAND MANAGEMENT

Bread and bakery products are the traditional main component of the Ukrainian market basket. However, in recent years, there has been an annual reduction in the consumption of bakery products. According to the state statistics of Ukraine, the average annual consumption of bread products in 2015 was at the level of 103 kg per person, while in 2020 this figure was 98 kg per person. According to experts, one of the main reasons for the decline in this indicator is the decrease in consumer demand. Thus, the study of consumer behavior in the market of bakery products is a very relevant and indispensable issue. The object is the consumer behavior in the market of bakery products. The subject of research is a set of factors that determine consumer behavior in the market of bakery products. Methodology. To study consumer behavior, there was conducted a consumer survey at the oblast level using an external questionnaire with 15 questions to gather the necessary information. Since bread and bakery products are goods of daily and primary demand, the article determines that the general population is the entire population in the region. Their confidence probability is 95%, the confidence interval (error) is 5%, and the sample size was 500 respondents. The questionnaire was compiled using Google Forms software, and survey data were processed using Excel computer software. As a result of research, commodities were reduced, what actual to the consumer in this time, awareness about present brands, factors that induce the consumers of bakery products to render a preference to the separate brand. Nowadays, there is a need to supply the population with quality bakery products of a wide range, as well as those that take into account the consumer’s wishes. Manufacturers of bread and bakery products have every opportunity to meet these requirements, and the creation of a strong brand will help ensure the competitiveness of products. Research results may draw on the construction of the future general strategy of the enterprise. They will help in the construction of a strong brand of products for the achievement of competitive edges, an increase of market share, and the general profitability of enterprises.

Lifestyle and eating habits before and during COVID-19 quarantine in Brazil.

To assess changes in daily habits, food choices and lifestyle of adult Brazilians before and during the COVID-19 pandemic. This observational study was carried out with Brazilian adults through an online questionnaire 5 months after the social distance measures implementation. The McNemar, McNemar–Bowker and Wilcoxon tests were used to investigate differences before and during the COVID pandemic period, adopting the statistical significance of P < 0·05. Brazil. Totally, 1368 volunteers aged 18+ years. The volunteers reported a lower frequency of breakfast, morning and lunch snacks (P < 0·05) and a higher frequency of evening snacks and other meal categories during the pandemic period (P < 0·05). The results showed an increase in the consumption of bakery products, instant meals and fast food, while the consumption of vegetables and fruits decreased (P < 0·005). There was a significant increase in the frequency of consumption of alcoholic beverages (P < 0·001), but a reduction in the dose (P < 0·001), increased frequency of smoking (P = 0·007), an increase in sleep and screen time in hours and decrease in physical activity (P < 0·001). It was possible to observe an increase in screen time, hours of sleep, smoking and drinking frequency. On the other hand, there was a reduction in the dose of alcoholic beverages but also in the practice of physical activity. Eating habits also changed, reducing the performance of daytime meals and increasing the performance of nighttime meals. The frequency of consumption of instant meals and fast food has increased, while consumption of fruits and vegetables has decreased.

Статистические исследования потребления хлебопродуктов как маркера причин развития сахарного диабета

Studies of the dependence of the degree of development of diabetes mellitus on the volume of consumption of bakery products were carried out in 22 regions located in various geographic and economic zones of the country. For each region, statistics on the consumption of bread products and the incidence of diabetes mellitus were determined for a significant period. Mathematical processing of the statistical data of the studied parameters made it possible to reveal a significant direct dependence (coefficient of the correlation effect of 0.62) on the volume of consumption of bread products, the degree of development of diabetes mellitus.

Experimental use of food additives to accelerate the technological process of bakery production

In our country the production of bakery products is the most popular food industry. In the diet of citizens, the consumption of bakery products is a priority. In this regard, increasing the variety of products, and expanding the choice of bakery products for the population are important tasks for the food processing industry. These tasks can be solved with greater efficiency by applying the latest modern technologies at enterprises, which allow them to produce products of excellent quality with reduced financial costs. In the production of bakery products, it is possible to use production intensification technologies using new methods that allow optimizing the stages of the technological process and the entire production process. The use of new methods for optimizing technological processes allows reducing costs of production by reducing the time component in the bakery production process.

Uric acid alterations by consumption of gluten-free bakery products in relation to cardiovascular and metabolic syndrome risk factors.

Serum uric acid (UA) levels are one of the determinants of the cardiovascular disease and metabolic syndrome but none of criteria for that syndrome include serum UA. Consumption of bakery products (with or without gluten) is associated with an increasing prevalence of overweight/obesity and hyperuricemia frequently occurs in subjects with overweight and obesity. The aim of the study was to find out how 6-weeks consumption of gluten-free bakery products can affect risk factors for cardiovascular disease and metabolic syndrome, and especially uric acid levels. The group was composed of 27 female volunteers consuming gluten-free bakery products during 6-week period. The biochemical parameters levels were measured by Biolis 24i Premium, the anthropometric parameters by InBody 720 and blood pressure by OMRON Microlife. We found a non-significant increase in total cholesterol and decrease in triglycerides, in the case of LDL cholesterol a significant reduction in values and increase of HDL cholesterol. Glucose level increased significantly, but uric acid has not changed significantly. We found the highest total cholesterol, triglyceride, and LDL concentrations in the third UA quartile. The highest glucose concentrations were found in the lower UA quartiles, while the lowest in the highest quartiles. Linear increases in UA concentrations were not observed in any of the parameters. Evaluation of the anthropometric parameters showed that while values of BMI, VFA, fat mass and waist circumference were the highest at the beginning of the study in the second quartile, after intervention the highest values were shifted to the third quartile. Due to the consumption of gluten-free bakery products the risk values of the monitored parameters shifted to higher UA quartiles.

DETERMINATION OF CONSUMER PREFERENCES OF DIFFERENT GROUPS OF FOOD

Marketing research of consumer preferences of consumers when purchasing various groups of food products are conducted, the factors affecting respondents when purchasing food products are studied. It is established that the consumer in its daily diet takes 10.5 % of bakery products; 7.1 % cereals and soups based on cereals and legumes. 9.5 % of respondents consume confectionery for breakfast and during snacks, and 6.2 % consume sweets. Meat is consumed daily by 5.8 % of respondents. Products based on meat –10.7 %. 8.1 % of respondents consume fish daily and fish-based products 3.1 %. 5.9 % consume milk every day, and milk-based products – 10.2 % of respondents. 12.8 and 10.1 % of the daily diet of respondents are vegetables and fruits (respectively). It is established that the recommended consumption norms are exceeded for such food groups as sweets, meat-based products, and confectionery. Diet within the norm for the consumption of bakery products, milk, fish and fish-based products. Inadequate consumption of cereals, legumes, meat, fruits. Based on the results, it is determined that the consumer prefers food products that have a pleasant (familiar) taste, without harmful, unnatural substances, high nutritional value at a low price. The studies are useful for specialists in food industry who work and develop new foods and diets.

NUTRITION OF PRE-SCHOOL CHILDREN WITH OBESITY: A RETROSPECTIVE CROSS-SECTIONAL STUDY

Background.The prevalence of obesity in children continues to increase. The study of dietary habits of pre-school children allow to assess or establish the relationship between the dietary factor and obesity in this age group.Objective.Our aim was to determine the relationship between dietary habits and obesity in pre-school children.Methods.The study included pre-school children with primary exogenous obesity of the first degree and healthy children attending pre-school educational institutions. Based on the parent survey results, we determined the frequency of consumption of certain food groups, portion size (using the display material «Album of Meal and Food Portions»), the chemical composition, and energy value of diets (in the program «The Analysis of Human Nutritional Status»). The hygienic assessment of nutrition is performed in accordance with the age norms of physiological needs (NPNs) approved for the population of the Russian Federation.Results.The energy value and content of basic macronutrients of food rations for children with obesity (n = 40) were 45–58% higher than the NPNs. In the structure of the fat component of diets for children with obesity, saturated fatty acids predominated which caloric quota was significantly higher than in healthy children (n = 40). In healthy children with a normal energy value of diets, the total fat was 12% higher and the total carbohydrates was 12% lower than the NPNs. A general negative trend in a part of excess (2.5–4.4 times higher than the NPNs) consumption of mono- and disaccharides was revealed. The study revealed that obesity was associated with frequent (&gt; 5 times/day) consumption of bakery products [odds ratio (OR) 6.7 (95% confidence interval (CI) 2.4–18.2], confectionery products (&gt; 3 times/day) (OR 28.8; 95% CI 7.4–111.8), and products with a high fat content (mayonnaise, cream butter, etc. &gt; 2 times/day) (OR 10.3; 95% CI 3.7–29.0).Conclusion.Obesity in pre-school children is associated with excessive and unbalanced nutrition with frequent consumption of bakery, confectionery, and high-fat foods.

Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing

The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms).

CHOVÁNÍ SPOTŘEBITELŮ NA TRHU POTRAVIN

The paper deals with consumer behavior on the market with selected food products. It focuses on expenditures on food, development of prices and comparison of results among EU countries. When comparing the development of consumer prices and incomes in 1990–2003, it is obvious that the growth of income was lower then the total increase of consumer prices. There were not only changes in price levels, but also in the structure of consumer expenditures, where we can see growth of expenditures for housing and decline in share of expenditures for food. In the Czech Republic, there was a decrease in consumption of beef and pork meet, and increase in poultry consumption. The consumption of fish is significantly below the EU average. Consumption of butter, potatoes and sugar reaches the similar level as the EU average. The analysis of motives for changes in consumption of selected foodstuffs provides some insight in reasons for changes in consumption of bakery products and sweets, where it mostly is the healthy lifestyle (motive for whole-grain bakery product consumption) and improved market offer and advertising (for sweets and durable bakery products). Changes in meat consumption are motivated by healthy lifestyle for poultry and fish and improved market offer and advertising for canned meat products and salamis. Advertising and improved market offer played an important role for changes in consumption of yoghurts and cheeses, healthy lifestyle caused changes of yoghurts and milk. In category of selected beverages, it were advertising and improved market offer the motives for change of consumption of tea, wine and mineral waters, while healthy lifestyle motivated the change of mineral water consumption.

Prebiotics: Application in Bakery and Pasta Products

The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.

Fatty acids and sugars in commercial baked goods

In Spain the consumption of bakery products is increasing, while that of bread is decreasing. Baked goods have a high fat and sugar content, and their intake accounts for a high percentage of the food consumed by the population for breakfast, mid-morning and mid-afternoon meals. Twenty products, with and without cream and chocolate, were analysed. The nutrients examined were proteins, fats and fatty acids, carbohydrates, sugars, starch, and fibre. The values for carbohydrates ranged between 36.8% and 62.3%, and for sugars between 9.0% and 33.8%. The fat content ranged from 6.0% to 36.8%, while 76% of the saturated fatty acids (SFA) determined were atherogenic acids. In accordance with daily energy intake recommendations for SFA and sugars, the intake of one serving of the product provides 25% or more of the recommended energy from SFA for nine of the twenty baked goods tested, and more than 15% of the energy recommended from sugars for fourteen of these products.

Association of Consumption Frequency of Different Food Items with Food Allergy among 7–11 Year Old Children in Hungary

ISEE-0732 Background and Objective: In Hungary, parent-completed environmental health questionnaire surveys were made from 1995 to 2002 in 29 towns and more than 80 villages among 7–11 year old children. The goal of this analysis was to assess the association of consumption frequency of different food items with food allergy in this age group. Methods: Logistic regression analysis was used by STATA 9.02, adjusted to gender, age, settlement, breast feeding, mother’s education, serious lower respiratory tract disease in age of 0–2 years, parents’ allergic disease and dampness/mould in the flat. Results: Consumption of bakery products with soy was associated with higher prevalence of food allergy (OR = 1.32, 95% CI = 1.02–1.73), as well as that of brown/rye bread (OR = 1.54, 95% CI = 1.20–1.99), while the consumption of white bread was associated with decreased prevalence (OR = 0.47, 95% CI = 0.32–0.70). Consumption of cow milk was apparently associated protectively with food allergy (OR = 0.25; 95% CI = 0.16–0.40). The most probable explanation of this phenomenon is that milk allergic children do not drink milk. Fruit consumption was associated protectively with food allergy also (OR = 0.34, 95% CI = 0.15–0.76); however, the above explanation can not be excluded, either. The cause of higher food allergy prevalence attributed to consumption of vitamins and/or trace elements (OR = 1.50, 95% CI = 1.11–2.02) can be confounding with respiratory diseases. Conclusion: Consumption of bakery products with soy, of brown/rye bread and of vitamins had associatons with harmful effect on food allergy, while consumption of white bread, cow milk and fruit had associations with protective effect on it. However, the explanation of these phenomena is not entirely clear. Moreover, cross-sectional studies are not expected to prove causal relationships. Further investigations have to answer these questions.