Dairy Desserts Research Articles

Identifying Dietary Patterns Associated with Dairy Consumption in British Children

Milk and dairy products are important components of the diet. However, consumption in children remains relatively low. The aim of this study was to identify dietary patterns associated with variations in dairy consumption in British children.
 Data were derived from the UK National Diet and Nutrition Survey collected in 2008/09‐2011/12 and included a total of 1687 children (828 girls and 859 boys) aged between 4 and 18 years old. Diet was assessed by a four‐day estimated food diary. Fifty food groups were created and were expressed as g/d. Dietary data was organised in quartiles of dairy intake (included milk, yogurt, ice cream, cheese, other milk and cream, and dairy desserts) and dietary patterns were identified using Kruskal‐Wallis with Dunn's multiple comparisons test, to determine significant differences between dairy quartiles and food groups.
 The lowest dairy quartile (Q1: 0‐93 g dairy/d) was associated with significantly higher intake of soft drinks (P=0.001), chips (P=0.001), coated chicken (P<0.05), chicken and turkey (P=0.05), and significantly lower intake of wholemeal bread (P=0.01), white fish (P=0.05), tea, coffee and water (P=0.05), biscuits (P=0.001), fruit (P=0.001), fibre (P=0.001) puddings (P=0.01) and sugar and preserves (P=0.05) compared with the highest dairy quartile (Q4: 306‐2022 g dairy/d).
 Overall, British children consuming a diet high in dairy foods had a dietary pattern that would be considered ‘healthy' compared with those consuming a diet low in dairy foods.
 This work was funded by DairyCo and The Dairy Council UK.

OCCURRENCE OF BACILLUS CEREUS AND STAPHYLOCOCCUS AUREUS ORGANISMS IN SOME DAIRY DESSERTS

A total of 60 dairy desserts samples comprising ice cream, mehallabia and rice with milk (20 samples of each) were collected from different dairy shops and supermarkets in Assiut city, Egypt. All samples were examined bacteriologicaly for isolation and enumeration of B. cereus and Staph. aureus organisms. The incidences of B. cereus in ice cream, mehallabia and rice with milk samples were 55, 60 and 15%, and the average counts were 3.1 X 109, 1.07 X 1010 and 1.7 X 109 cfu/g food, respectively. The incidence of Staph. aureus in this study was 15% for each of ice cream and rice with milk samples with average of 6.7 X 105 and 2.7 X 107 cfu/g food, respectively. Staph. aureus organisms could not be detected in all examined mehallabia samples in this study. Staph. aureus enterotoxins A and C were detected in some food positive samples for staphylococcal isolation. The public health importance of the isolated organisms was also discussed.

The contribution of yogurt to nutrient intakes across the life course

The contribution of yogurt to nutrient intakes across the life course

The relationship between school lunch attendance and the food intakes of French schoolchildren aged 3-17 years.

Recently, school meal composition regulations have been implemented in France in order to improve the nutritional status of children. The present study investigated the link between school lunch attendance and the food intakes of schoolchildren aged 3-17 years. Second French cross-sectional dietary survey (2006-2007). Eating frequencies were assessed for twenty-four food groups with a 7 d food record. Eating locations were recorded for main meals. Food group intakes at weekday lunches were compared for the school canteen and for other locations. The children's overall dietary intake was compared based on school lunch attendance. Mainland France. Schoolchildren aged 3-17 years (n 1068). Lunchtime food intake differed between the school canteen and other locations. Some intakes at school canteens were more in accordance with the regulations (more fruit and vegetables, fish and dairy products, and less sandwiches, soft drinks, chocolate and confectionery), whereas others highlighted needs for improvement (more sweet biscuits and pastries, ice cream and dairy desserts, pizzas and salty pastries). Many of these differences were also observed in the children's overall diet: children regularly attending school lunches ate more mashed fruit, fish and sweet biscuits or pastries, and less sandwiches and soft drinks. The link between school lunch attendance and overall diet was less pronounced in secondary-school children. School canteen attendance is associated with both potentially beneficial and deleterious differences in the lunchtime and overall diets of French children. These findings are important to consider when setting national regulations for school meal composition.

Postprandial glycaemic and insulinaemic responses in adults after consumption of dairy desserts and pound cakes containing short-chain fructo-oligosaccharides used to replace sugars.

The present studies aimed to evaluate the glycaemic and insulinaemic responses, in healthy adults, to short-chain fructo-oligosaccharides (scFOS) from sucrose used to replace sugars in foods. Two study populations aged 18-50 years were recruited and they consumed dairy desserts or pound cakes containing either standard sugar content or scFOS to replace 30% of the sugar content. For each study, the two products were tested once under a double-blind and cross-over design with at least 7d between the two tests. Glucose and insulin were measured using standard methods in blood samples collected with a venous catheter for 120min during a kinetic test. For the dairy desserts, replacing 30% of the sugars with scFOS significantly reduced postprandial glycaemic (AUC0-120min; P=0·020) and insulinaemic (AUC0-120min; P=0·003) responses. For the pound cakes, the glycaemic response was not altered (AUC0-120min; P=0·322) while the insulinaemic response tended to be lower (AUC0-120min; P=0·067). This study showed that scFOS can be used to replace sugars with the benefit of lowering the postprandial glycaemic response without increasing the insulinaemic response. The effect might be modulated by other parameters (e.g. fat content) of the food matrices.

0212: Consumers of fresh dairy products and consumers of cheese exhibit different dietary patterns

Recommendations for healthy food choice emphasize the consumption of 2 to 3 servings of dairy products per day. We aimed to describe dietary patterns and adherence to recommendations according to the consumption of different types of dairy products. Data from the 2010 CCAF (Comportements et Consommations Alimentaires en France) cross-sectional survey with 7-day food record were analysed. Fresh Dairy Products (FDP) included all fresh dairy except dairy desserts and Greek yogurts. Cheese included all cheese except cottage cheese. The PANdiet (Probability of Adequate Nutrient intake) score was used to assess adherence to dietary recommendations. The sample comprised 948 French adults from the general population, 22% consumed no FDP and 30% were low FDP consumers (1 to 3 servings/week), 9% consumed no cheese and 37% were low cheese consumers (1 serving/day). Compared to low consumers, high FDP and cheese consumers were characterized by significantly (p<0.05) higher intakes of fruits and vegetables. High FDP consumers also exhibited significantly higher intakes of simple sugars (+25%) than low FDP consumers, and significantly lower intakes of pastas (-27%), ready-to-eat meals (-16%), and alcoholic beverages (-22%). No significant difference was observed for daily energy intake, total fat, saturated fat, or sodium. On the other hand, high cheese consumers exhibited significantly higher daily energy intake (+23%) and higher consumptions of alcohol (+96%), total fat (+31%), saturated fat (+41%) and sodium (+36%), compared to low consumers, with no difference for simple sugar intake. The PANdiet score was significantly better among high FDP consumers than among low, but significantly worse among high cheese consumers than among low. Consumers of FDP and consumers of cheese adopt different dietary patterns with varying intakes of sugars, fats, and sodium. Adherence to dietary recommendations is better among high FDP consumers.

Colorimetric determination of carbohydrates in some brands of beer in Ghana as an indication of their glycemic index in the management of diabetes type II

There is worldwide campaign against the consumption of sugar said to be a possible cause of obesity and diabetes. The major sources of added sugars are regular soft drinks, beers, sugar candies, cakes, cookies, pies, fruit drinks, dairy desserts and milk products (ice cream, sweetened yogurt and sweetened milk), and other grains. The use of sugar in brewing is widespread and the consumption of beer is a matter of concern as one of the possible causes of diabetes type II. The 6 brands of beer produced in Ghana namely Guinness, Stone (produced from rice), Root Extra (produced from cassava), Star, Gulder, Club were therefore analysed for their total carbohydrate contents. The phenol-sulphuric acid method was employed and the absorbance was measured at 485nm. The total carbohydrate contents of the 6 beer samples expressed in terms of glucose ranged from the maximum of 34.58 + 1.5 g/L for Guinness equivalent to 15 cubes of sugar per litre to a minimum of 12.60 + 1.5g/L for Stone beer equivalent to 5 cubes of sugar per litre. The average value of 23.30 + 0.3g/L was recorded for Root Extra beer which was equivalent to 10 cubes of sugar per litre. The other brands namely, Star, Gulder and Club had values 19.01+ 1.4 g/L, 22.10 + 0.5g/L and 24.05 + 2.7g/L equivalent to 8.5, 9.6 and 10.5 cubes of sugar per litre respectively.The amounts of carbohydrates in the 6 brands of beer investigated though variable were too high and could cause significant increase in glycemic index leading to poor control of blood glucose levels in people with diabetes type II conditions.

Would Mothers Expect their Children to Grow up Sweet?

Nowadays, infants and children are growing up in a much sweeter world [1], with dramatic increases in the added sugar intakes [2]. Sugar-sweetened beverages (SSB) are the major liquid source of added sugars in youths’ diet in North America [3,4], which comprise regular soft drinks, fruit drinks, coffee/tea, energy and vitamin water drinks that have been sweetened with caloric sweeteners [5]. Besides, over 60% of daily added sugar intake comes from solid food sources ranged from dairy desserts, grain-based desserts, candies, ready-to-eat cereals, and etc [6].

Developments in the manufacture and preservation of sandesh: A review

Sandesh represents the traditional Indian dairy product used as sweet dairy desserts, prepared by acid and heat coagulation of milk. It is popular throughout eastern part of India especially in West Bengal. It is a rich source of high quality animal protein, fat, minerals and vitamins. It is appreciated by people belonging to all age groups and social levels. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of sandesh as per the requirements of the consumers with attendant improvement in the yield and other quality characteristics. The aim of the present review paper is to update the production methods of sandesh, moisture sorption isotherms, textural properties and value addition to Sandesh.

Influence of Colostrum on the Characteristics of Ice Cream

Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of colostrum on ice cream characteristics is not known. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream. Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 mL) of ice cream. Ice cream manufacture was replicated three times. Colostrum incorporation increased aerobic counts, apparent viscosity, but decreased meltdown resulting in slower melting of the ice creams and had no influence on flavor. In an attempt to make healthier ice creams, colostrum incorporation can be recommended in ice cream manufacture.

Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation

The preference for healthier and convenience products has led to a growing demand for functional and ready-to-eat foods that present a suitable sensory acceptance. This study aimed to identify the drivers of liking of chocolate dairy desserts. A consumer test with 120 people was performed. The sensory profiling was carried out by 14 trained assessors using quantitative descriptive analysis (QDA). In addition, the principal component analysis (PCA) identified two significant principal components that accounted for 73.49% of the variance in the sensory attribute data, and partial least squares (PLS) regression was used to identify the drivers of liking of chocolate dairy desserts. The results show that the most desired sensory properties of such products are sweetness, milk chocolate flavor, sweet aroma, and mouth fill, whereas bitterness and bitter aftertaste were considered undesirable. In this context, these attributes can be considered drivers of liking and disliking of chocolate dairy desserts and they should be taken into consideration by dairy processors at the development of new dairy products.

Sex‐related dietary changes of Portuguese university students after migration to London, UK

AbstractAimTo assess the changes in eating habits and food choice motives of Portuguese university students after migration to London, according to sex.MethodsFifty‐five Portuguese university students (52.7% female) from 12 randomly selected London universities underwent a face‐to‐face interview. Trained interviewers administered a structured questionnaire comprising questions on socio‐demographic characteristics, the frequency of consumption of selected food and beverage items, and the motives underlying food choices regarding Portugal and London practices.ResultsSome dietary changes occurred in both male and female Portuguese students such as a decrease in the intake of red meat, fish, pastries and vegetable soup, and an increase in the intake of hamburger and tea with milk. Men also reported a decrease in the intake of cheese, dairy desserts, eggs, smoked sausages, ham, sweet spreads, potatoes, rice and fresh fruit, and an increase in the intake of bacon. For women, the consumption frequency of chips and chocolate increased and of vegetables decreased. Regarding food choice, the motives related to food purchasing and preparation became more important after migration to London for both sexes. The importance of nutritional information for women and weight control for men also increased after migration.ConclusionsA shift from a Mediterranean diet towards a more Western diet was observed after migration. Men were more likely to change their dietary habits whereas women were more likely to maintain. Food choice in London was greatly influenced by food purchasing and preparation.

Multiple Time‐Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High‐Intensity Sweeteners

AbstractThis paper presents a novel concept for producing chocolate dairy desserts using prebiotic and sucrose substitutes. The quality of chocolate dairy desserts was analyzed by the multiple time‐intensity analysis and temporal dominance of sensations (TDS). Time‐intensity analysis showed that the sample developed with neotame had a higher intensity of sweetness; the samples with neotame and stevia had a higher intensity of bitterness; and the samples with sucrose, sucralose, aspartame and the integral one had a higher intensity of chocolate flavor. Sucralose and aspartame provided a temporal profile with parameter curves closer to the one sweetened with sucrose, as well as the addition of prebiotics. TheTDSanalysis also showed a similar profile between the integral sample and the prebiotic light samples with sucralose and aspartame, in relation to the attributes of sweetness, bitterness, milk chocolate flavor, bittersweet chocolate flavor, milk powder, cream and off‐flavor. In this context, the addition of prebiotic and replacement of sucrose by sweeteners opens up new opportunities in product development, especially in chocolate formulation for dietetic and functional purposes.Practical ApplicationsTemporal dominance of sensations (TDS) has led to improve a better understanding of temporality behavior of dairy desserts' taste and flavor. In this study, the time‐intensity analysis allowed the verification of changes in the perception of a product's attribute over time whileTDSprovided how the flavor behavior is for consumers during the dairy dessert ingestion and obtained the temporal profile of all attributes related to flavor. These methodologies are complementary and they are very useful for dairy dessert processors and people who work in the functional and sweetener industry.

Consumption of added sugars among US children and adults by food purchase location and food source , ,

The proposed changes to the Nutrition Facts Label by the US Food and Drug Administration will include information on added sugars for the first time. The objective was to evaluate the sources of added sugars in the diets of a representative sample of US children and adults by food purchase location and food source (eg, food group). This cross-sectional study among 31,035 children, adolescents, and adults aged ≥6 y from the 2003-2004, 2005-2006, 2007-2008, and 2009-2010 NHANES used data from a 24-h dietary recall to evaluate consumption of added sugars. Food locations of origin were identified as stores (supermarket or grocery store), quick-service restaurants/pizza (QSRs), full-service restaurants (FSRs), schools, and others (eg, vending machines or gifts). Added sugars consumption by food purchase location was evaluated by age, family income-to-poverty ratio, and race-ethnicity. Food group sources of added sugars were identified by using the National Cancer Institute food categories. Added sugars accounted for ∼14.1% of total dietary energy. Between 65% and 76% of added sugars came from stores, 6% and 12% from QSRs, and 4% and 6% from FSRs, depending on age. Older adults (aged ≥51 y) obtained a significantly greater proportion of added sugars from stores than did younger adults. Lower-income adults obtained a significantly greater proportion of added sugars from stores than did higher-income adults. Intake of added sugars did not vary by family income among children/adolescents. Soda and energy and sports drinks were the largest food group sources of added sugars (34.4%), followed by grain desserts (12.7%), fruit drinks (8.0%), candy (6.7%), and dairy desserts (5.6%). Most added sugars came from foods obtained from stores. The proposed changes to the Nutrition Facts Label should capture the bulk of added sugars in the US food supply, which suggests that the recommended changes have the potential to reduce added sugars consumption.

Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content

This study aims to obtain information about how thickener type and concentration, and fat content influence colour, rheology, in-vivo aroma release and sensory characteristics of lemon-flavoured dairy desserts. Eight formulations were prepared varying in thickener type and concentration: carboxymethyl cellulose (1.1% and 1.3%) and modified starch (3.5% and 4.0%) and milk type (whole or skimmed). The amounts of the other ingredients were fixed. Regarding effects on colour and rheology, statistically significant interactions were detected between fat content, and thickener type and concentration. Colour was mainly affected by fat content; flow behaviour by thickener type, and viscoelasticity by thickener concentration. Thickener type and concentration and fat content significantly affected in-vivo aroma release. The delivery to the nasal cavity of the most lipophilic compound (linalool) mainly depended on fat content while thickener type and concentration mainly affected the release of the least lipophilic compound (cis-3-hexen-1-ol). Differences perceived in colour, texture and flavour attributes were also affected by variations in ingredients differently and most of them could be related with those observed in instrumental data.

Structural development of semi-solid dairy desserts influenced by hydrocolloids and temperature: Rheology and particle size distribution

Partial or total substitution of generic carrageenan by hydroxypropyl methyl cellulose (HPMC), which has both hydrophilic and hydrophobic characteristics, influenced flow behaviour parameters, viscoelastic behaviour, structure development rate, and particle size distribution of dairy dessert samples. For samples containing HPMC, the structure formation rate, dG′/dt, was considerably higher than samples containing no HPMC. The successful application of dG′/dt measurements to the dairy dessert systems provided us with new parameters that enabled us to postulate possible interactions that occur at transition temperatures due to specific ingredients in the samples. The new parameters should be used in conjunction with more common methods to examine such dairy dessert structures.

Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability.

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream's structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms. To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements. In this review, promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, nanoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends in this functional food sector.

Consumption of foods of animal origin as determinant of contamination by organochlorine pesticides and polychlorobiphenyls: Results from a population-based study in Spain

The level of contamination with persistent organic pollutants (POPs) and dietary habits and food consumption was extensively studied in the population from the Canary Islands (Spain). Because foodstuffs of animal origin are well known to be prominent contributors to these contaminants, the current study aimed to assess the role of the dietary intake of animal products as a probability factor for increased serum POPs. The intake of animal products (dietary variables) as a determining factor for serum POP levels was investigated using multivariate statistical models. Our results showed that while poultry, rabbit, and cheese consumption increases the probability of having high levels of non-DDT-derivative pesticides, sausage, yogurt, lard, and bacon consumption decreases the probability of having high levels of these pesticides. In addition, poultry, rabbit, eggs, cream, and butter consumption increased the probability of having detectable levels of marker PCB, while dairy desserts decreased the probability of having detectable levels of these PCBs. On the contrary, sausage and meat consumption increased the probability of having detectable levels of dioxin-like PCBs (DL-PCBs). The current results confirm that dietary intake of foodstuffs of animal origin is a relevant risk factor for the accumulation of POPs (and therefore their serum levels). Our study indicates that the analysis of dietary patterns may be useful for identifying those individuals that will probably present a high body burden of POPs. Because POPs can exert deleterious effects on human health, the identification of populations at risk of being highly contaminated is mandatory in order to implement policies that minimize the exposure to these compounds.

Dairy food intake is positively associated with cardiovascular health: findings from Observation of Cardiovascular Risk Factors in Luxembourg study

Conflicting findings have been reported about dairy food consumption and risk for cardiovascular disease. Furthermore, few studies have examined dairy food intake in relation to cardiovascular health and the incorporation of lifestyle factors such as diet and physical activity. This study examined whether dairy food consumption was associated with cardiovascular health, recently defined by the American Heart Association. Data were analyzed from 1352 participants from the Observation of Cardiovascular Risk Factors in Luxembourg survey. A validated food frequency questionnaire was used to measure intakes of milk, yogurt, cheese, dairy desserts, ice cream, and butter. Seven cardiovascular health metrics were assessed: smoking, body mass index, physical activity, diet, total cholesterol, blood pressure, and fasting plasma glucose. A total cardiovascular health score (CHS) was determined by summing the total number of health metrics at ideal levels. It was hypothesized that greater dairy food consumption (both low fat and whole fat) would be associated with better global cardiovascular health, as indicated by a higher CHS. Total dairy food intake was positively associated with the CHS. Higher intakes of whole fat milk, yogurt, and cheese were associated with better cardiovascular health. Even when controlling for demographic and dietary variables, those who consumed at least 5 servings per week of these dairy products had a significantly higher CHS than those who consumed these products less frequently. Higher total whole fat dairy food intake was also associated with other positive health behaviors, including being a nonsmoker, consuming the suggested dietary intakes of recommended foods, and having a normal body mass index. Increased dairy food consumption was associated with better cardiovascular health.

Digestive tolerance and postprandial glycaemic and insulinaemic responses after consumption of dairy desserts containing maltitol and fructo-oligosaccharides in adults

Background/objectives:To evaluate the short-term digestive tolerance and glycaemic response of several associations of maltitol and short-chain fructo-oligosaccharides (scFOS) used to replace sugars (for example, dextrose) in foods.Subjects/methods:Thirty-six healthy subjects aged 18–60 years were recruited for the study and 32 completed it. The subjects consumed six different mixtures of dextrose, maltitol and scFOS added in a chocolate dairy dessert at a dosage of 35 g. The test days were separated by 2-week washout periods. The subjects reported the intensity of four individual gastrointestinal (GI) symptoms, number of bowel movements and stool frequency for the 48 h following consumption of the dessert. A subgroup of 18 subjects also provided blood samples 2 h after intake to evaluate the postprandial glycaemic and insulinaemic responses.Results:The composite score calculated from the intensity of flatulence, borborygmi, bloating and discomfort was significantly higher (P<0.0001) for all the desserts containing maltitol and/or scFOS than for the control dessert containing dextrose, but remains at the level of mild effects. The number of bowel movements was also slightly increased (P=0.0006) and the stools were softer (P=0.0045) for the first 24 h but not after (P=0.1373 and 0.5420, respectively). Blood glycaemic and insulinaemic responses were lower for all the sugar-free recipes containing maltitol and scFOS in comparison to the control one (P<0.0001).Conclusions:This study has shown that maltitol and scFOS can be used jointly when formulating sugar-free foods with the benefit to lower postprandial glycaemic response with only a small and transient increase in non-serious GI symptoms.