Lactose Research Articles

Evolution of Intestinal Gases and Fecal Short-Chain Fatty Acids Produced in vitro by Preterm Infant Gut Microbiota During the First 4 Weeks of Life.

Background: The production of intestinal gases and fecal short-chain fatty acids (SCFAs) by infant gut microbiota may have a significant impact on their health, but information about the composition and volume of intestinal gases and SCFA profiles in preterm infants is scarce.Objective: This study examined the change of the composition and volume of intestinal gases and SCFA profiles produced by preterm infant gut microbiota in vitro during the first 4 weeks of life.Methods: Fecal samples were obtained at five time points (within 3 days, 1 week, 2 weeks, 3 weeks, and 4 weeks) from 19 preterm infants hospitalized in the neonatal intensive care unit (NICU) of Shanghai Children's Hospital, Shanghai Jiao Tong University between May and July 2020. These samples were initially inoculated into four different media containing lactose (LAT), fructooligosaccharide (FOS), 2′-fucosyllactose (FL-2), and galactooligosaccharide (GOS) and thereafter fermented for 24 h under conditions mimicking those of the large intestine at 37.8°C under anaerobic conditions. The volume of total intestinal gases and the concentrations of individual carbon dioxide (CO2), hydrogen (H2), methane (CH4), and hydrogen sulfide (H2S) were measured by a gas analyzer. The concentrations of total SCFAs, individual acetic acid, propanoic acid, butyric acid, isobutyric acid, pentanoic acid, and valeric acid were measured by gas chromatography (GC).Results: The total volume of intestinal gases (ranging from 0.01 to 1.64 ml in medium with LAT; 0–1.42 ml with GOS; 0–0.91 ml with FOS; and 0–0.44 ml with FL-2) and the concentrations of CO2, H2, H2S, and all six fecal SCFAs increased with age (p-trends < 0.05). Among them, CO2 was usually the predominant intestinal gas, and acetic acid was usually the predominant SCFA. When stratified by birth weight (<1,500 and ≥1,500 g), gender, and delivery mode, the concentration of CO2 was more pronounced among infants whose weight was ≥1,500 g than among those whose weight was <1,500 g (p-trends < 0.05).Conclusions: Our findings suggested that the intestinal gases and SCFAs produced by preterm infant gut microbiota in vitro increased with age during the first 4 weeks of life.

Application of starter cultures on milk and milk-containing mixtures

Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.

Клиническое значение избыточного содержания лактозы в диете (часть 1)

В статье на основании литературных источников представлены статистические данные среднегодовых уровней потребления лактозы в странах мирового сообщества, рассмотрено клиническое значение избыточного содержания лактозы в диете в зависимости от полиморфизма гена лактазы. Лактоза — основной источник энергии для детей первых месяцев жизни, который обеспечивает около 40–45 % суточной энергетической потребности организма ребенка. Нарушение всасывания лактозы (мальабсорбция), при дефиците фермента лактазы, сопровождается симптомами лактозной интолерантности. Интерес к изучению иммуномодулирующего влияния β-галактозида лактозы связан с подав­лением ею галектина 9 (Gal-9), регулирующего Т-клеточные иммунные реакции с участием Т-хелперных клеток 1-го и 17-го типов (Тh1, Тh17) и Т-регуляторных лимфоцитов (Treg), которые вовлечены во многие иммуноопосредованные заболевания человека. Галектин 9 — представитель класса галектинов типа «тандем-повтора». Наиболее высокий уровень экспрессии LGALS9 наблюдается в тканях толстого кишечника, легких, костном мозге, лимфоузлах, тимусе, печени, почках, эндокринных железах, плаценте, коже, гладких мышцах, жировой ткани.

Клиническое значение избыточного содержания лактозы в диете (часть 2)

В статье на основании литературных данных изложены представления о клиническом значении избыточного содержания лактозы в диете. Лактоза представляет собой специфический ингибитор β-галактозидсвязывающего протеина — галектина-9 (Gal-9), который регулирует внутриклеточный метаболизм (клеточный рост, воспаление, иммунный ответ, апоптоз). Лактоза, конкурентно связываясь с Gal-9, предупреждает активацию Gal-9/Тim-3-ассоциированных сигнальных путей, что способствует пролиферации Т-хелперных клеток 1-го и 17-го типа, обусловливающих индукцию воспалительного процесса. Избыток лактозы способствует уменьшению представительства Treg-клеток, которые обладают иммуносупрессивным действием, и повышает инсулинорезистентность. Лактоза ингибирует взаимодействие Gal-9 с иммуноглобулином E и гиалуронсвязывающей молекулой СD44 и способствует аллергическим проявлениям. Приведены возможности использования препаратов экзогенной лактазы для патогномоничного лечения воспалительных и аллергических заболеваний у детей с лактазной недостаточностью.

Fermented foods and probiotics: An approach to lactose intolerance.

The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

Milk and bugs educate infant immune systems

Immune-system maturation starts early in life, but studies investigating immune-system education in human infants remain scarce. In a recent issue of Cell, Henrick etal. study early gut microbiota and immune-system development in two infant cohorts. The authors describe that Bifidobacteria can use milk sugars to produce immunoregulatory compounds that induce immune tolerance and reduce intestinal inflammation.

Dodol Ulame, a Mandailing’s Ethnic Food: History and Culture, Packaging, and It’s Challenge on Globalization

Mandailing Ethnic was famous with its social system and strong customs which is reflected in all aspects of life including in making dodol ulame . How dodol ulame able to survive in globalization era without losing its cultural identity is very interesting to learn even more there are still limited information about traditional and ethnicity. This study used qualitative phenomenological methods using primary and secondary data. Dodol ulame was first introduced by Mandailing ethnic and it was a symbol of the existence of Mandailing ethnics that was still maintained today which thrives on mutual help and kindship. The uniqueness of dodol ulame lies in the traditional manufacturing process using local ingredients i.e. glutinous rice flour, coconut milk, and palm sugar. All ingredients were cooked for the long time so that it produces a distinctive taste and texture. In addition, the unique and traditional packaging system by using Pandanus leaf and hung it in a para-para was believed to be able to extend shelf life. On the globalization era, modifications and technologies need to be considered in order to overcome weaknesses in the long cooking process, low nutritional value, product standardization and environmental preservation of dodol ulame . Overall this study tries to highlight information about traditional and ethnic dodolulame to preserve its existence which is full of traditions and mandailing ethnic culture in the era of globalization.

Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Lactose-free probiotic powders were obtained by mixing Bifidobacterium BB-12 suspensions with lactose-free milk powder or lactose-free milk powder and prebiotics (inulin or oligofructose). A thorough investigation was performed to know their water sorption properties and physical and thermal characteristics. By evaluating the water sorption properties, the Peleg model fitted well to the experimental sorption data, showing that the equilibrium moisture content of powders increased as the relative humidity increased. The isotherm found for all samples was a Type III Isotherm, commonly observed in most foods. For both morphology and particle size, the use of different carrier agents affected these properties; however, all the spray-dried powders presented good size to be added in food products. X-ray diffraction and Raman spectroscopy showed us amorphous structure for all powders, and typical bands of the milk constituents and sugars, respectively. Regarding the spray-dried powders thermal properties, it was possible to confirm that the addition of prebiotics gave higher thermal stability, highlighting the sample produced with inulin. We concluded that a good quality of lactose-free milk based probiotic powder could be obtained using spray drying technique, with great potential to be applied in lactose-free dairy products.

Pharmacotechnical and analytical preformulation studies for cannabidiol orodispersible tablets

Obtaining orodispersible tablets (ODT) containing substances from the second Biopharmaceutical Class has raised concerns as the dissolution test is challenging. This study aimed to select suitable excipients for developing orodispersible tablets containing cannabidiol (CBD) by direct compression method. No similar studies were found in the literature. Excipients from different classes were characterized using the SeDeM-ODT tool: fillers – lactose (LCT) and microcrystalline cellulose (CelMC), sweeteners – sorbitol (SRB) and mannitol (MNT), disintegrants – sodium starch glycolate (SSG), sodium croscarmellose (CCS), soy polysaccharides (Emcosoy® – EMCS) and two co-processed excipients (Prosolv®-ODT G2 – PODTG2 and Prosolv® EasyTab sp – PETsp). Drug compatibility with excipients in binary mixtures (1:1) was verified by Differential Scanning Calorimetry (DSC) and Fourier Transform-Infrared (FTIR) spectroscopy. Using the SeDeM-ODT expert system, the fillers and the co-processed excipients showed good properties regarding compressibility and disintegration behavior. Also, the DSC and FTIR results showed that small or no interactions between the CBD and the excipients took place.

Identifying ideal product composition of chocolate-flavored milk using preference mapping.

The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk samples and to link the existing variations to consumers' liking data using External Preference Mapping (EPM). Thirty-four commercial chocolate milk samples systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk samples varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers (n=235) evaluated these 10 chocolate milk samples for overall liking using a 9-point hedonic scale. Significant differences (p<0.0001) were observed in the hedonic ratings of these 10 samples, and consumers were grouped into four clusters using Hierarchical Cluster Analysis (HCA), each cluster showing a preference for different products. EPM was applied to the consumer liking data to reveal the ideal product composition of chocolate milk acceptability. Chocolate milk samples 4 (OAK chocolate) and 6 (OAK thick death by chocolate) with 10.6%-10.9% sugar, 3.4%-3.5% fat, 3.5%-3.6% protein and 0.05% salt were identified to have the highest appeal satisfying between 70% and 80% of consumers assessed. PRACTICAL APPLICATION: The results of this research could be applied for the reformulation of a new product to ensure that the product composition including sugar concentration is critical to influencing the sensory perception and consumer acceptance of the product. In addition, the results provide an ideal product composition along with sugar concentration that can be used as a standard or control mark for sugar reduction target.

Activity Of Enteral Lactase And Lactobacilli In Maternal And Hereditary Toxic Anemia

In this paper, the activity of lactobacilli in the small intestine and lactobacilli in the colon, which are involved in the digestion of milk sugar during lactotrophy using phenylhydrazine hydrochloride, studied the effects of toxic anemia on mother and child. Erythrocyte counts, hemoglobin levels, lactase enzyme activity in the small intestine, and lactobacilli activity in the colon were determined in 12- and 24-day-old rats born to mother anemic rats with toxic anemia under the influence of phenylhydrazine hydrochloride, and in growing rats after mother and offspring toxic anemia. Experiments in white rats have shown that in rats growing in experimental toxic anemia of mother and offspring, there is an increase in lactase activity in the small intestine and a decrease in lactobacilli activity depending on the degree of intoxication in the colon.

Consumption of decaffeinated coffee with milk and sugar added before a high-glycemic-index meal lowers postprandial glucose surge when compared with consuming it after the meal

This study aimed to compare the effect of consuming decaffeinated coffee at different times around a high glycemic index (GI) meal on postprandial glycemic responses. Ten healthy adults completed this randomized, crossover trial. In each session, overnight-fasted participants consumed the test drink, which was a cup of decaffeinated coffee with low-fat milk and white sugar added, at different timepoints before or after a high GI meal. Postprandial levels of glucose, insulin, and nitrotyrosine at individual timepoints, as well as the area-under-curves (AUC), were compared among the treatments using mixed-effect linear model. Results showed that consuming the test drink 30 and 60 min before the high GI meal (glucose AUC ± SE: 862.6 ± 24.8 and 861.4 ± 24.8 mmol * 120 min/L, respectively) led to significantly reduced glycemic responses when compared with consuming it after the meal (952.7 ± 24.8 mmol * 120 min/L, p < 0.05 compared with either treatment). Drinking the test drink at least 30 min before the meal also led to smaller insulinemic responses, while nitrotyrosine levels were not significantly different between different consumption times. These showed that consuming decaffeinated coffee with milk and sugar added at least 30 min before a meal could benefit postprandial glycemic control.

Milk productivity of Yakut horses

The article presents a brief review of scientific research on the milk productivity of mares of the Yakut breed. One of the most valuable products of horse breeding in Yakutia is the milk of Yakut mares, which is characterized by a high content of milk sugar, rich in vitamin C, which is especially important for the production of koumiss. Milk of mares of the Yakut horse breed is a valuable raw material for processing. A brief review of research has shown that the mares of Bashkir, Kazakh and Kirghiz breeds, which have been milking since ancient times, have a good milk content among the horse breeds of the herd. A Mare of the Yakut horse breed gives an average of 4 – 5 liters per day, and a maximum of 6 – 8 liters of milk. According To M. F. Gabyshev's research, the average daily milk productivity of a Mare reaches 10–12 liters. A thorough study of milk production of mares of the Yakut breed held the T. V. Amosova. She found that for 6 months of lactation, the daily milk yield of mares of the Yakut breed averaged 9.9 liters, during this time they produce from 1124 to 1942 liters, an average of 1750 liters of milk. In studies A. I. Pavlova found that the native type mares of the Yakut breed of horses milk yield is 8.8 l per day and 1592 L. 6 months of lactation and in enlarged type – 9.2 and 1666 l; from MagicScore and 13.3 2393 and l, respectively. It was found that winter milk is inferior to summer milk in terms of protein, ash, phosphorus, calcium, and vitamin C, but it is higher in sugar content and has a high acidity. As a result, we came to the conclusion that it is necessary: 1. conduct breeding work to increase the milk productivity of mares of the Yakut horse breed, 2.develop and test a recipe for starter feed for weanling foals that is similar in composition to their mothers' milk.

Crude protein and lactose effects on performance, intestinal and immune function of piglets fed diets without antimicrobials growth promoters

The present study was carried out to evaluate the effects of crude protein (CP) and lactose (LAC) levels on performance, intestinal morphology and gene expression associated to epithelial integrity and activation of the immune system of piglets fed antimicrobial free diets. A total of 120 weaned piglets with initial weight 7.9 ± 0.9 kg were assigned to a randomized block design, in a 2 × 3 factorial arrangement (20.0 and 24.0% CP and 8.0%, 12.0%, and 16.0% LAC), with 10 replicates. The reduction of dietary protein from 24.0 to 20.0% was based on concept of ideal protein, keeping the same SID lysine values. Piglets fed 24.0% CP had higher average daily feed intake (ADFI). Diets containing 12.0 or 16.0% LAC resulted in higher ADFI and average daily gain of piglets compared to 8.0% LAC. Pigs fed 12.0% LAC diets had greater final body weight than those fed 8.0 and 16.0% LAC diets. Piglets consuming 20.0% CP diets had lower SUN. Piglets fed 12.0 or 16.0% LAC diets had higher duodenum and ileum villous height (VH). Interactions were observed for duodenum, jejunum and ileum crypt depth (CD) and duodenum and ileum VH:CD ratio. Piglets fed 24.0% CP diet with 12.0 or 16.0% LAC had lower duodenum and ileum CD, and higher duodenum and ileum VH:CD ratio than those fed 8.0% LAC. At 24.0% CP, piglets fed 16.0% LAC had lower expression of Hp and ZO-1. Concentration of 12.0% LAC in the diet improves performance of piglets from 21 to 35 days of age regardless CP content. The inclusion of 12.0 or 16.0% LAC in the diet promotes improvements in intestinal morphology, which are more evident in the diet with 24.0% CP. In addition, increasing LAC content in the diet with 24.0% CP decreases the activation of the immune system and reduces the permeability of the intestinal epithelium.

Formulation of a protein fortified drink based on goat milk whey for athletes

The aim of this work was to formulate a fortified drink with proteins, with adequate nutritional, sensory and microbiological characteristics. Whey was obtained from goat milk (Saanen). A standard dairy drink (SDD) was formulated with goat milk whey (70 %), sugar (5 %), peach pulp (25 %), flavouring (0.2 %), colouring (0.05 %) and preservative (0.01 %). SDD was fortified (FDD) with 5; 7 y 9 % whey protein concentrate (WPC), defining the final concentration with Composite Score Test (CST). 5 % FDD was selected, a protein value of 1.64 and 4.90 g/100 mL was obtained for SDD and FDD respectively, the last one contributed 40 % of the recommended daily dose of Branched Chain Amino Acids. The overall acceptability was 95 and 90 % for SDD and FDD, respectively. Buy/consumption intention was placed in the “I would probably buy it” category. Both products presented adequate nutritional, sensory, microbiological and storage stability characteristics.

A Safety and Tolerability Study of Thin Film Freeze-Dried Tacrolimus for Local Pulmonary Drug Delivery in Human Subjects.

Due to the low and erratic bioavailability of oral tacrolimus (TAC), the long-term survival rate following lung transplantation remained low compared to other solid organs. TAC was reformulated and developed as inhaled formulations by thin film freezing (TFF). Previous studies reported that inhaled TAC combined with 50% w/w lactose (LAC) was safe and effective for the treatment of lung transplant rejection in rodent models. In this study, we aimed to investigate the safety and tolerability of TFF TAC-LAC in human subjects. The formulation can be delivered to the lung as colloidal dispersions after reconstitution and as a dry powder. Healthy subjects inhaled TAC-LAC colloidal dispersions at 3 mg TAC/dose via a vibrating mesh nebulizer in the first stage of this study and TAC-LAC dry powder at 3 mg TAC/dose via a single dose dry powder inhaler in the second stage. Our results demonstrated that oral inhalation of TAC-LAC colloidal dispersions and dry powder exhibited low systemic absorption. Additionally, they were well-tolerated with no changes in CBC, liver, kidney, and lung functions. Only mild adverse side effects (e.g., cough, throat irritation, distaste) were observed. In summary, pulmonary delivery of TFF TAC-LAC would be a safe and promising therapy for lung transplant recipients.

Bovine Milk: A1 and A2 Beta Casein Milk Proteins and their Impact on Human Health: A Review

Milk is the ideal food for all age groups of human being. Milk consists of 87 per cent water and the remaining 13 per cent is the milk sugar lactose, protein, fat, vitamins and minerals. Casein is the chief component of the milk proteins of which about 30 per cent is beta-casein. The major beta-casein variants are A1 and A2. Beta-casein consist a chain of 229 amino acids. Cows that produce milk contain proline amino acid are called as A2 cows. A2 milk is found basically in indigenous cows and buffaloes of India. Around 5,000 years ago, a mutation occurred in this proline amino acid, converting it to histidine amino acid at 67 th position. Cows that have this mutated beta casein protein are called A1 cows. Different mutations bovine beta casein produce 13 genetic variants and out of these A1 and A2 are the most common. A1 β-casein is enzymatically broken down in the intestine to produce beta-casmorphin-7 (β-CM-7) which is an opioid peptide similar to morphine. BCM-7 interacts with the human gastrointestinal tract, internal organs and brainstem. BCM-7 adversely affects the immune response and is also considered as a risk factor for chronic heart diseases (CHD) and juvenile insulin dependent type I diabetes mellitus (DM-I). The original beta casein protein in bovine milk was A2. A2 is more comparable to the human beta casein than A1 in terms of digestive breakdown. Indigenous dairy breeds of cow (Red Sindhi, Sahiwal, Tharparkar, Gir and Rathi) and buffalo produce A2 milk and India is endowed with rich A2 dairy animals.

Milk related excipients in medications: concerns with cow’s milk protein allergy

Introduction Food allergy is an increasing health care concern, being cow’s milk protein allergy (CMPA) the most prevalent food allergy in infants and young children (2–7.5%) [1,2]. CMPA symptoms involve mostly skin, gastrointestinal and respiratory reactions. Some exclusively breast-fed infants may also develop CMPA via dairy protein transfer through human breast milk [2]. These patients need to strictly avoid all dairy products as well as all traces of milk in all products, including medicines [3]. Milk proteins include serum or whey proteins (α and β-lactoglobulin, albumin serum and immunoglobulins) and caseins. Although not being a protein, lactose (milk sugar) can contaminated with milk proteins residues and it may trigger allergic reactions. This survey aims to examine the composition of some medications commonly consumed by children or during breastfeeding, identifying the drugs with milk related excipients. Materials and methods Selection criteria included medicines commercialised in Portugal, containing milk or related compounds, or any of the following constituents: lactose, casein, lactoglobulin, lactalbumin, immunoglobulins, serum albumin, lactoferrin. The full list of excipients has been consulted in the Summary of Drug Characteristics (available in Infarmed site – Portuguese Authority of Medicines and Health Products) [4]. A total of 98 drugs containing the following PI: ibuprofen, paracetamol, iron compounds, bacteria/yeast to replace intestinal flora, desogestrel or amoxicillin, were identified. Results 24 medicinal products presented lactose as an excipient. In two drugs the excipient found was “cream flavor”. It is noteworthy that all the examined drugs to replace intestinal flora and desogestrel-only pills contain milk related compounds in its composition. Detailed results may be found in Table 1. Discussion and conclusions: Several medicines contain lactose, but this excipient can be contaminated with milk proteins [3] and may trigger allergic reactions in CMPA patients, as well as in lactose intolerant individuals. This survey emphasises that health professionals must be aware of which products and ingredients to avoid in these patients. Table 1. Milk related excipients in drug products. Analyzed medicines With milk related excipients Ibuprofen (oral suspensions, paediatric suppositories and 400 mg tablets) 38 12 Paracetamol (syrups, paediatric suppositories and 1 g tablets) 27 1 Iron compounds (non-injectable formulations) 12 3 Bacteria/yeast to replace intestinal flora 6 6 Desogestrel-only pills 4 4 Amoxicillin (powder for oral suspensions) 11 0 Total 98 26

Differences in preferred fat level, sweetener type, and amount of added sugar in chocolate milk in a choice task relate to physical activity and orthorexia

Fluid dairy milk consumption has decreased over the last 4 decades, and this drop has accelerated with the introduction of many competing beverage alternatives, such as plant-based milks and bottled water. Conversely, flavored milk sales remain strong, but many adults avoid flavored milk because of concerns about added sugar and calories and/or excessive sweetness. Here we used two discrete choice experiments to assess interest for a dark chocolate milk drink in adults, and explored whether there might be a consumer segment who prefers a more bitter, lower sugar chocolate milk. Adults were recruited from the Mid-Atlantic region of the United States for two conjoint analysis studies. In a general population cohort (n = 735), type of sweetener was the most important attribute (24%), followed by milk fat (19%), grams of added sugar (16%), front of pack messaging (15%), package type (12%), carton size (8%), and protein content (6%). Attribute importance was relatively consistent in a second study with a younger, more physically active cohort (n = 1017). Product choices in the active cohort were related to orthorexia and physically activity scores, indicating revealed preferences in a choice task are reflective of personal lifestyle and eating behavior. In both cohorts, three consistent consumer segments were identified and characterized: the calorie conscious, the average consumer, and the natural eaters. These data can help uncover lifestyle differences between adult consumers that impact their food product choices.

SIMULASI PROSES PRODUKSI KUE ALI (LEDRAM) PAK BEBEN DI DESA LEMAH DUHUR, TEMPURAN, KABUPATEN KARAWANG

Ali's cake (ledram) is one of Karawang's specialty foods which is shaped like a donut made from a mixture of rice flour, coconut milk, and brown sugar. The steps for making Ali cake (ledram) start from preparing the ingredients, cooking coconut milk, brown sugar, and granulated sugar. Next is the process of mixing rice flour into the coconut milk and sugar mixture, then proceed with the cake molding process and the frying process. The last stage of making Ali cake (ledram) is the packaging and shipping process. From the results of observations in the field, then an analysis was carried out for making conceptual models and simulations. The simulation of the Ali cake production process (ledram) was carried out using ProModel software. The simulation results show a high rate of cake delivery failure. Next, a repair scenario is made for the system that is already running, namely by adding man power. The simulation results of the improvement system show that there is no delivery failure in the cake delivery process flow. The transfer process of ready-to-pack cakes to ready-to-deliver cakes is smooth, there is no buildup or over capacity.