Fried Potato Chips Research Articles

High-efficiency sample preparation approach to determine acrylamide levels in high-fat foods.

An improved sample preparation method was developed to enhance acrylamide recovery in high-fat foods. Prior to concentration, distilled deionized water was added to protect acrylamide from degradation, resulting in a higher acrylamide recovery rate from fried potato chips. A Chrome-Matrix C18 column (2.6 μm, 2.1 × 100 mm) was used for the first time to analyze acrylamide levels using ultra high performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry, displaying good separation of acrylamide from interference. A solid-phase extraction procedure was avoided, and an average recovery of >89.00% was achieved from different food matrices for three different acrylamide spiking levels. Good reproducibility was observed, with an intraday relative standard deviation of 0.04-2.38%, and an interday relative standard deviation of 2.34-3.26%. Thus, combining the improved sample preparation method for acrylamide analysis with the separation on a Chrome-Matrix C18 column (2.6 μm, 2.1 × 100 mm) using ultra high performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry is highly useful for analyzing acrylamide levels in complex food matrices.

Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

The objective of this study was to evaluate the ability of microwave-assisted frying (MVF) technology to reduce the oil uptake and improve quality attributes of fried potato chips. Potato chips were produced using MVF and vacuum frying (VF) technologies and the oil uptake, residual moisture content, microstructure, texture (crispness) and color attributes of chips were compared. The effects of microwave power density (12, 16 and 20 W/g), frying temperature (100, 110 and 120 °C) and vacuum degree (0.065, 0.075 and 0.085 MPa) in MVF were evaluated. Results showed that the oil uptake in MVF samples was significantly lower than VF samples, decreased from 39.14 to 29.35 g oil/100 g dry solid. The moisture evaporation rates were accelerated and the MVF produced crispier chips with better natural color. Higher microwave power densities resulted in faster water evaporation rates and lower breaking force. Higher frying temperature led to faster water evaporation, lower oil content and faster color change. Higher vacuum degree bring about faster water evaporation, lower oil content and less color change. Observation of microstructure showed that the cellular structure and integrity of cell wall in chips was better preserved by MVF.

Process Optimization for Minimizing Residual Free Fatty Acid Levels in Fried Mustard Oil: Isotherm and Kinetics Studies

AbstractAdsorbents have been used as filtration aids for the effective regeneration of repeatedly used frying oils. In this study, mustard oil used in the continuous frying of potato chips was treated with bentonite at different concentration levels. Response surface methodologies with central composite rotatable design was employed to optimize the influence of process parameters (contact time, heating time and adsorbent concentration) on residual free fatty acid (FFA) levels. The optimized values of contact time, heating time and adsorbent concentration were found as 10 h, 10 h and 0.4 g/L, respectively, for keeping the residual FFA levels below the allowable limit. Kinetics studies revealed that adsorption of FFA follow pseudo second order with good agreement between calculated and experimental data. The Langmuir adsorption is appropriate for correlation of equilibrium data. Treatment of fried mustard oil with bentonite may improve the quality characteristics of fried foods and extend the frying life of oil.Practical ApplicationsDeep fat frying is a complex thermal process producing fried foods with distinct color, flavor and texture. The overuse of oil in deep fat frying results in the formation of several compounds which are harmful to human health. So the repeated use of oil should be prevented in order to overcome these issues. In the present work, we investigated the use of bentonite to reduce the FFA levels in the deep fat fried mustard oil. The effect of heating time, contact time and adsorbent concentration on the adsorption process has been optimized with the application of response surface methodology. By this treatment the health aspects of used frying oils may be improved and the disposal levels of fried mustard oil may be reduced.

Study on acrylamide inhibitory mechanism in Maillard model reaction: Effect of p-coumaric acid

Acrylamide is formed from reducing sugars and asparagine during the heating, however, the key precursor of acrylamide is not well understood. In order to certify key precursor of the acrylamide, the inhibitory mechanism of p-coumaric acid was studied in low-moisture Maillard model system. The qualitative analysis revealed that the p-coumaric acid most likely reacted with an acrylamide precursor (3-oxopropanamide), yielding 2-(propenamide)coumaric acid. And the ultra-performance liquid chromatography–high-resolution mass spectrometry analysis revealed that the inhibitory rate of acrylamide is proportional to the content of 2-(propenamide)coumaric acid under different condition. Furthermore, the maximum inhibitory rate (82.69%) was observed when 0.1mmol p-coumaric acid was added to an equimolar asparagine-glucose (1mmol each) system upon heating at 160°C for 30min, with a 100μL phosphate buffer (0.1mol/L, pH=8.0). Moreover, the p-coumaric acid also effectively reduced the formation of acrylamide by 66.2% in fried potato chips. So the 3-oxopropanamide is considered to be a possible key precursor of the acrylamide. These observations are important for furthering understanding the formation mechanism of acrylamide.

Evaluation of primary and secondary metabolites in selected varieties of potatoes.

The aim of study was to determine primary and secondary metabolites in selected varieties of potatoes. Potatoes (Solanum tuberosum L.) are good source of bioactive compounds, mainly phenols as one of the most important components. The chemical composition with reducing sugar, starch, ascorbic acid, total polyphenol and flavonoid content were analyzed in five potato varieties (Agria, Marabel, Red Anna, Picasso, Princess). Values of dry matter content ranged from 20.34 to 23.64%. In terms of tubers storage, its content above 20% is required. The highest level of starch was detected in variety Princess (16.82%). The lowest reducing sugar content was recorded by variety Marabel (0.08%). Similarly, low values reached varieties Princess (0.12%), Agria (0.14) and Red Anna (0.16%). These would be appropriate to use for food processing and for production of fried potato chips or fries. Variety Red Anna reached the highest amount of vitamin C (73.72 mg.kg-1). The lower levels of this vitamin showed tubers of varieties Picasso (35.02 mg.kg-1) and Princess (36.89 mg.kg-1). The antioxidant activity was measured with radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenic assay. Potato varieties contained high levels of total polyphenols (0.474 – 1.550 mg GAE per dry weight) and flavonoids (1.407 – 15.933 μg QE per dry weight). The consumption of potatoes can provide nutritional value along with antioxidant potential that can be helpful for proper functioning of the body physiological systems. Statistical evaluation by the single factor analysis of variance detected high significant impact of variety on the content of all the analytical parameters in evaluated varieties of potato tubers.

Suitability of different potato cultivars for processing

Five potato cultivars viz. ‘Lady Rosette’, ‘FC-3’, ‘Super’, ‘Kufri Khyati’ and ‘Kufri Pushkar’ were evaluated to find out their suitability for processing into fresh fried potato chips and dehydrated products such as dehydrated potato slices and flour. Significant differences in physico-chemical and phytochemical parameters were observed among the cultivars. ‘FC-3’ and ‘Lady Rosette’ contained the highest amount of dry matter content (22.0%, 21.4%) and lowest amount of reducing sugars (0.08%, 0.06%), respectively and produced chips of acceptable color and higher yield. While cultivars ‘Super’, ‘Kufri Khyati’ and ‘Kufri Pushkar’ were found inferior for processing due to poor quality traits. However, Super’ and ‘Kufri Khyati’ were considered best for direct consumption since they contained the highest amount of bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity. Based on sensory characteristics, ‘Lady Rosette’ and ‘FC-3’ were best for processing into fresh fried potato chips and dehydrated slices. All the cultivars produced good quality potato flour but recovery of flour was maximum in ‘FC-3’ (19.40%), followed by ‘Lady Rosette’ (19.0%), while the recovery of flour from other cultivars varied between 14.80% to 15.0%.

Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips

Effects of guar gum with glycerol coating on the oil absorption of fried potato chips were investigated using dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that coating with guar gum and glycerol could effectively hinder the oil absorption of fried potato chips and have no negative effects on its breaking force. Compared with control or samples coated with guar gum, potato chips with guar gum and glycerol produced a reduction of oil absorption by 51.8% and 34.8%, respectively. Both for control or coated potato chips, penetrated surface oil (PSOs) was dominant in total oil (TOs), followed by structural oil (STOs) and surface oil (SOs). Coating treatment with guar gum and glycerol could significantly reduce the SOs and PSOs of potato chips (P < 0.05). PSOs was the main factor which attributed to the TOs reduction of fried potato chips after coating. CLSM photographs revealed the oil distribution pattern for control or coated sample, and confirmed that PSOs obviously reduced after coating with guar gum and glycerol, followed by SOs. SEM photographs indicated that guar gum, guar gum and glycerol coatings were effective in preventing oil penetration into the potato tissue during frying process. Coating formulations not only enhance the barrier properties of fried potato chips, but also avoid pores and cracks in the fried products with higher toughness.

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

The aim of this work was to investigate the impact of almond gum as coating agent to decrease the oil absorption and to increase the moisture content of fried potato chips meaning a Box–Behnken design. The studied parameters were: almond gum concentration (0–20 g/L), frying time (30–120 s) and frying temperature (160–190 °C). Results showed that the increase of almond gum concentration up to 20 g/L decreased the oil uptake of potato chips by 34% and increased the moisture by 29.5%. Optimal coating and frying conditions found with RSM were thus achieved with 20 g/L aqueous almond gum, 75 s frying time at 160 °C frying temperature. Additionally, the study of sensorial analysis (color, appearance, crispiness, taste, odor, appetence) showed that the chips coated with almond gum have an overall acceptability better than the uncoated potato chips, and the ones coated with arabic gum. The textural analysis of potato chips showed that the hardness (rigidity) decreased significantly by coating either with almond gum or arabic gum. The results obtained through this work showed that coating with almond gum improves the sensorial and nutritional qualities of potato chips.

Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy

In the present investigation, potato slices of 3 cm diameter and 1.5 mm thickness with edible coating (1% Okra and 1% Okra + Carrageen polysaccharide coating solutions) and without any coating treatment (control samples) were fried in sunflower oil at temperatures from 170–180°C for 5 min. Confocal laser scanning microscopy of fried chips was recorded using fluorescence mode of the microscope. We observed gas cells and fat globules in the confocal laser scanning microscopy micrographs of fried chips. The results indicated that both 1% Okra and 1% Okra + Carrageen polysaccharide were effective in reducing the moisture loss and decreasing oil uptake (p ≤ 0.05), but we found the highest effect in those samples treated with 1% Okra + Carrageen polysaccharide coating. These results substantiate the application of edible coating with 1% Okra and 1% Okra + Carrageen polysaccharide to the potato chips resulting in better moisture retention capacity, eventually leading to chips with lower fat content.

EFFECTIVENESS OF AN EDUCATIONAL INTERVENTION TO REDUCE THE CONSUMPTION OF HIGH-CALORIE FOODS IN PUBLIC SCHOOL CHILDREN IN TERESINA, PIAUÍ (BRAZIL).

there is high prevalence of overweight and poor food habits among adolescents, and these factors contribute to the development of chronic diseases. the aim of this study was to evaluate the effectiveness of an educational intervention designed to reduce the consumption of high-calorie foods in public school children in Teresina, Piaui, Brazil. quasi-experimental, randomized, quantitative intervention study involving adolescents (n = 126) of both sexes aged 10-14 years. An educational intervention, which involved 9 weekly meetings, was developed. A questionnaire was completed prior and subsequent to the intervention. Associations between variables were examined using a chi-square test (x2). there was a significant reduction in the consumption of soft drinks and processed juices subsequent to the educational intervention (p = 0.007). It has further reduction in weekly consumption of food like meat and sausage (p = 0.072). Adolescents' weekly consumption of fried foods and potato chips also decreased significantly subsequent to the educational intervention (p < 0.001). the food and nutrition educational program was efficacious in reducing the adolescents' intake of high-calorie food and drinks and contributed to an improvement in the quality of food consumed by the schoolchildren evaluated.

Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips

This study was carried out to examine the effects of deep-fat frying and microwaving on various physicochemical parameters and sensory characteristics of potato chips. The moisture content of deep-fat fried potato chips was found to decrease faster than that of microwaved chips during the cooking process. The fat content of the deep-fat fried potato chips increased with increasing frying time, while that of microwaved chips changed little. Microwaving was found to increase the hardness and lower the acrylamide content of the chips. Microwaving also resulted in chips with a lower browning index and a lighter color than deep-fat fried chips. Although deep-fat fried chips were found to be superior in terms of appearance, color, and overall acceptability, no significant differences were determined in the taste and crispiness between deep-fat fried and microwaved potato chips. Our findings indicate that microwaving as a cooking method has the potential to yield potato chips with low acrylamide levels, low fat content, and a desirable texture. Microwaving can therefore be considered a suitable method of preparing potato chips for modern people who consume excessive fats and oils and are interested in healthier and high-quality products.

Effect of low temperature on the microwave-assisted vacuum frying of potato chips

ABSTRACTThe objective of this study was to investigate the effect of low temperature on the microwave-assisted vacuum frying of potato chips. A newly built, in-house, microwave-assisted frying machine was developed and used in this study. The effect of low temperature on the microwave-assisted vacuum frying of potato chips was investigated via comparing sample properties prepared with frying temperatures of 90°C, 95°C, and 100°C. The experience was taken at the same vacuum degree in every frying process. Parameters of included moisture content, oil content, color parameters (lightness, redness, and yellowness), and textures (hardness, crispness) were used to evaluate the effect of different frying temperatures on the microwave-assisted vacuum frying of potato chips. Results showed that with lower temperature in microwave-assisted frying, the rate of moisture evaporation of potato chips was slowed down and the time of the ending of frying was prolonged from 10 min with a frying temperature of 100°C to 14 min with 90°C and 12 min with 95°C. Meanwhile, the oil content in fried potato chips was increased with lower temperature in microwave-assisted vacuum frying. The breaking force of final products are not significantly (p > 0.05) affected in different frying temperatures of microwave-assisted vacuum frying. Also, the frying temperature of 100°C in microwave-assisted vacuum frying had better preservation of natural color than the lower frying temperature with prolonged frying time. Results showed that the temperature is one of the main factors that affect the quality of microwave-assisted vacuum frying of potato chips and the producer could find suitable temperature conditions according to experience.

Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips

Edible coatings from low-methoxyl sunflower head pectin (SFHP) was prepared to reduce lipid uptake in fried potato chips. Formation of pectin coatings were induced by calcium cations within several seconds prior to frying. Effects of pectin concentration and CaCl2 concentration on reduction of lipid content in coatings were investigated. Experimental results indicated that the coating prepared with 1.0% (w/v) SFHP and 0.05 mol/L CaCl2 can reduce the lipid uptake by about 30% in comparison with the uncoated chips. This result was close to that of coating prepared from 3.0% (w/v) methyl cellulose (MC). Texture analysis suggested that CaCl2 concentration showed significant influence on the brittleness and crispiness of 1.0% (w/v) SFHP-coated chips. During frying, SFHP-coated chips presented weak non-enzymatic browning resulting in a slight color change in comparison with uncoated chips. In the case of MC-coated chips, the L* was significantly decreased and b* was considerably shifted towards yellow leading to dark-yellow appearance. Sensory analysis was performed using a 9-point hedonic scale. SFHP-coated chips had the scores lower than that of uncoated chips but higher than that of MC-coated chips.

Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis

It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease the amount of L-Asn in potatoes using L-asparaginase, effective treatment conditions of sliced potatoes with the enzyme have been investigated. By treating sliced potatoes with Bacillus subtilis L-asparaginase II (BAsnase; 4 U/g potato), appriximately 40 % of L-Asn in the sliced potatoes was converted into L-aspartic acid (L-Asp). To make this enzyme more effective, prior to enzymatic treatment, sliced potatoes were freeze-thawed, dried at 90 °C for 20 min, and vacuum treated for 10 min under decompressed condition, resulting in the hydrolysis of approximately 90 % of L-Asn to L-Asp. The acrylamide content of BAsnase-treated fried potato chips decreased to below 20 % of that of BAsnase-untreated fried potato chips. Treatment conditions examined in this study were found to be effective to suppress the formation of acrylamide in fried potato chips.

Elucidation of Acrylamide Genotoxicity and Neurotoxicty and the Protective Role of Gallic Acid and Green Tea

Elucidation of Acrylamide Genotoxicity and Neurotoxicty and the Protective Role of Gallic Acid and Green Tea Objective : Acrylamide is a chemical compound used in many technological applications and can be formed naturally when foods, especially those are rich in sugars and low in protein cooked at high temperatures during (e.g., frying, grilling , baking or toasting ) . It has several harmful health effects including neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and mutagenicity. Humans have chronic contact with acrylamide through eating, e.g., fried potato chips and/or French fries; cereal products, including bread, breakfast cereals, cakes and biscuits; as well as, roasted coffee and probably also from smoking. This study was carried out to investigate the protective effects of gallic acid and green tea on brain damage induced by acrylamide in rats. Material and Methods: Biochemical analysis using antioxidant enzymes as a markers of toxicity , molecular study using comet assay indicating DNA degenerative effect and histopatological examination of brain tissue . Results: Acrylamide caused a significant decrease in serum butyryl cholinesterase , lactate dehydrogenase , glutathione-S-transferase , glutathione peroxidase , superoxide dismutase and catalase activities while malonaldehyde content was significantly increased, Comet assay revealed that acrylamide caused DNA degeneration in brain, While histopathological studies showed moderate to marked changes in brain tissue by acrylamide . Conclusion : All these findings greatly indicating the genotoxic and neurotoxic effect of acrylamide that improved by treatment with gallic acid or green tea.

Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

In this study varieties of red and yellow sweet potatoes grown in the department of Cordoba were characterized. Bromatological characterization consists in measuring the content of moisture, fat, protein, ash, fiber, reducing sugars and total carbohydrates. Red sweet potatoes, for their lower content of reducing sugars, were selected for a study of deep fat frying. To evaluate the texture of fried potato chips the cutting force was measured and texture profile analysis was performed using a TA.XTplus texturometer. The edible coating used was carboxymethylcellulose and the frying temperatures were 150, 170 and 190°C. These temperatures did not have significant effect on the texture variables such as hardness, adhesiveness, springiness, gumminess and chewiness, but they affected cohesiveness of the product. The cutting force of the product was affected only by the use of the coating.

Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

SummaryFried potato chips retaining various moisture contents (MCs) (2.21–9.20%) were analysed to estimate the intensity of crispness and consumer acceptance by texture and acoustic measurements. The MC of the chips was highly correlated with the mechanical maximum force (MMF) in the texture measurement, total area (MTA) and number of sound peaks (NSP) in the acoustic measurement. The intensities of crispness and consumer acceptance decreased as the MC of potato chips increased. For the predictive models established, the combined use of mechanical and acoustic parameters was shown to better predict sensory crispness intensity [R2 = 0.975, root mean square error of prediction (RMSEP) = 0.138] and consumer overall liking (R2 = 0.966, RMSEP = 0.111) than either parameter alone. Based on the instrumental‐sensory crispness equivalent table established, the estimated values of the MTA were below 71.24, while the NSP should be above 22.81 to meet ‘slightly like’ category of consumer acceptance.

Chemical acylation of water-soluble antioxidant of bamboo leaves (AOB-w) and functional evaluation of oil-soluble AOB (cAOB-o).

Antioxidant of bamboo leaves (AOB) is a novel natural food antioxidant approved in China since 2004. Natural phenolics contained in the current AOB are usually polyhydroxy derivatives exhibiting hydrophilic character, which has been marked as water-soluble AOB (AOB-w). In order to broaden the application fields, oil-soluble AOB (cAOB-o) was obtained by chemical acylation of AOB-w with different chain-length fatty acids varying from C8 to C18. Results indicated that the yield and solubility of cAOB-o in 1-octanol solvent depended on the carbon chain length of acyl donor, and cAOB-o derived from C12 fatty acid exhibited the more powerful antioxidant activity evaluated by β-carotene/linoleic acid bleaching assay. Total phenolic content decreased by Folin-Ciocalteu assay. Fourier transform infrared spectra showed the increase of a carbonyl (C = O) peak at 1701 cm(-1) and a decrease in the intensity of the absorption at 3400 cm(-1) (O-H stretching) in cAOB-o. Acylation was inferred to mainly occur on the hydroxyl groups of flavones C-glycosides according to the change of high-performance liquid chromatography spectra and the contents of total flavonoids and phenolic acids. cAOB-o with the addition of 0.02% significantly increased oxidative stability of palm oil 1.59 times, lard 3.74 times, and fried potato chips 2.08 times, which was better than the effect of oil-soluble tea polyphenol (P < 0.01). Moreover, cAOB-o was identified to be actually nontoxicity by an acute oral toxicity test. All the above results indicated that cAOB-o could be used as a novel and effective oil-soluble antioxidant in the food industry. Oil-soluble antioxidant of bamboo leaves (cAOB-o) was obtained by chemical acylation with water-soluble AOB (AOB-w) and different chain-length fatty acids. The solubility of cAOB-o in 1-octanol solvent increased sharply. cAOB-o was able to increase the oxidative stability of palm oil, lard, and fried potato chips. cAOB-o has been identified to be actually not toxic by acute oral toxicity test. All the results indicated that cAOB-o could be used as an effective oil-soluble antioxidant in the food industry.

Effect of superheated steam prefrying treatment on the quality of potato chips

SummarySuperheated steam drying (SSD) was used as a prefrying treatment prior to deep‐fat frying for potato slices. The effect of SSD at 130, 150 or 180 °C and steam velocity of 2.0 m s−1 on the fat uptake, colour and texture of fried potato chips was evaluated; microstructure and degree of starch gelatinization were also evaluated to help explain the fat uptake results. SSD and frying yielded potato chips with the fat content from 0.263 ± 0.002 to 0.304 ± 0.002 kg kg−1 (d.b.), while frying without SSD led to chips with the fat content as high as 0.359 ± 0.003 kg kg−1 (d.b.). SSD did not promote starch gelatinization. Lower fat uptake was correlated to modified surface structure and lower moisture content of potato slices prior to frying. Frying with/without SSD pretreatment yielded potato chips of similar hardness, crispness and lightness. On the other hand, SSD significantly increased redness and yellowness of the fried chips.

The effect of solid, semi‐solid and fluid snacks on food intake and satiety in children (1040.6)

The increase in the frequency of snacking and the types of snacks consumed among children may contribute to metabolic disorders including obesity and diabetes. The objective of this study was to explore the short‐term effects of dairy and non‐dairy snacks on subjective satiety and food intake in children. Methods: In a repeated‐measures design, 23 normal weight (5th‐85th BMI percentile) children (16 girls and 7 boys; aged 9‐14 y) were randomly assigned to one of five isocaloric (180 kcal) treatments including solid foods: deep fried potato chips (32g), mini sandwich type cookies (39g), and mozzarella cheese (63g), semi‐solid: Greek yogurt (200g), and fluid: milk (2% milk fat, 346g). Following a 12hr overnight fast, participants consumed a standardized breakfast two hours prior to each study session. Subjective appetite was measured with visual analogue scale questionnaires before and at 15, 30, 45, 90, 120 and 145 min after the treatment. Food intake was measured with an ad libitum pizza meal provided at 120 min. Results: Food intake was 82 kcal lower after the cheese treatment compared to the milk treatment (P&lt;0.05) while the other treatments led to the intermediate results. There was an effect of time (P&lt;0.0001), but no treatment or time‐by‐treatment effect on subjective average appetite. Conclusion: A solid dairy snack (cheese) is effective in reducing food intake in children.Grant Funding Source: Dairy Farmers of Canada