Nutritional Density Research Articles

Formulation of Complementary Feeding Food Using Pearl Millet and Its Sensory Evaluation

Infancy is a period of rapid development. As a result, the energy consumption per kilogram of body weight is higher than in adults. After birth, exclusive breastfeeding is recommended for at least 4-6 months. Supplemental feeding should begin after six months, when the body's needs increase. Supplementary mixes offered on the market and given through various systems are often cereal-based. When millet is used in supplemental feeding foods, it is often ground into a fine powder to make it easier for newborns to consume. Using complementary feeding meals containing millet can help introduce your baby to new textures and flavors while also delivering the nutrients they need for healthy growth and development. However, millets have the same calorific value as grains with higher mineral content. Combining these two-three grain foods improves protein and nutritional density in later food products. Probably because of their high nutritional content, this study evaluates several studies in the literature on the utilization of these crops to generate composite food products. In the majority of underdeveloped countries, complementary foods are made from staple cereals or root crops. As a result, the current study aimed to create a supplementary mix that included pearl millet, mung beans, and pigeon peas. Sensory evaluation was conducted using composite scoring to determine the best accepted supplemental mix.

Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making

Composite flours with good functional properties and high nutrient content was developed by substituting wheat with soybeans and sunflower seed flour. Wheat flour was supplemented with soybeans and sunflower seeds flour at a ratio of 100:0:0, 90:10:10, 80:10:10, 70:20:10 and 60:30:10, respectively. Standard analytical procedures were used for all the analysis on the samples. The composite flours obtained were evaluated for their functional properties, proximate composition and antinutritional properties. The results for the functional properties showed values which ranged from 1.76 to 2.38 mL/g and 1.85 to 2.45 mL/g for water absorption capacity, 1.02 to 1.10 mL/g and 1.10 to 1.25 mL/g for oil absorption capacity, 0.40 to 0.78 g/mL and 0.52 to 0.78 g/mL for bulk density, 8.33 to 12.10% and 8.66 to 12.10% for swelling capacity and 4.00 to 10.00% and 4.00 to 9.00% for least gelation concentration, respectively for the flours and flour blends. Addition of soybeans and sunflower seeds flour led to significant (p<0.05) increase in the protein content (15.22 to 28.90%), ash (1.01 to 3.31%), crude fibre (1.34 to 2.97%), fat (5.39 to 16.37%), energy value (388.05 to 434.67%) and a decrease in carbohydrate (69.68 to 42.94%) and moisture content (7.38 to 5.3%) for the flour blends. Processing methods affected the antinutritional factors as there was no significant increase in the tannin content (0.43 to 0.65 mg/100g), saponins (0.36 to 0.43 mg/ 100g), oxalates (1.24 to 2.40 mg/100g) and phytates content (1.22 to 2.12 mg/100g) concentration of the composite flour. The results reveal that the wheat, soybeans and sunflower seeds flours had good functional and nutritional density.

The Non-Denatured Processing of Brasenia schreberi Mucilage-Characteristics of Hydrodynamic Properties and the Effect on In Vivo Functions.

Food non-denatured processes, such as freeze-drying and grinding, are commonly applied to raw materials with good bioactive functions. Although the functional components are maintained, whether structural and physical changes impact the in vivo function is often ignored in practical situations. Brasenia schreberi mucilage (BSM) has a significant alleviation effect on DSS-induced colitis. This work focused on the influence of non-denatured manufacture on the colonic benefits of BSM-based products. First, three forms of products including fresh mucilage (FM), freeze-dried products (FS), and freeze-dried powder (FP) were prepared. Then, their in vitro physiochemical properties were compared, analyzing their influence on the gut inflammation degree, microbial composition, and SCFA production in mice. The results suggested that the water retention rate of FS and FP was decreased to 34.59 ± 3.85%, and 9.93 ± 1.76%. The viscosity of FM, FS, and FP was 20.14 Pa∙s, 4.92 Pa∙s, and 0.41 Pa∙s, respectively. The freeze-drying and grinding process also damaged the lamellar microstructure of BSM. Then, animal tests showed that colitis mice intervened with FM, FS, and FP had disease activity scores of 2.03, 3.95, and 4.62. Meanwhile, FM notably changed the gut microbial composition and significantly increased propionate and butyrate levels. It seemed that the distinct colitis alleviation efficacy of BSM-based products is attributed to different hydrodynamic properties in the gut. FM had relatively higher viscosity and correspondingly high nutritional density in the gut lumen, which stimulates Firmicutes growth and promotes butyrate production, and thereby exhibited the best efficiency on protecting from colitis.

Yogurt, in the context of a healthy diet, for the prevention and management of diabetes and obesity: a perspective from Argentina.

Diabetes is a non-communicable chronic, but preventable, disease whose occurrence is related to unhealthy lifestyles, including inadequate diet. Obesity is a risk factor for diabetes. In Argentina, 12.7% of the population is living with diabetes. In this work, we aimed at giving a perspective on the role of yogurt, as part of a healthy lifestyle, for the prevention and management of obesity and diabetes. The intake of yogurt declined in the last decade in Argentina. In the context of the global diet, the contribution of a moderate increase of yogurt consumption has the potential to improve up to 10% the nutritional density of the Argentine population's diet, given its present low diversity and wide gaps in nutritive foods. The consumption of yogurt can be beneficial in the prevention and management of obesity and T2DM. The ready availability of yogurt and its easy introduction to diverse diets suggests that educating the general public to incorporate this fermented milk as part of a healthy diet may potentially contribute to improved public health through prevention of NCDs and the costs associated with them.

An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations' Health.

In the last sixty years, there has been an alarming decline in food quality and a decrease in a wide variety of nutritionally essential minerals and nutraceutical compounds in imperative fruits, vegetables, and food crops. The potential causes behind the decline in the nutritional quality of foods have been identified worldwide as chaotic mineral nutrient application, the preference for less nutritious cultivars/crops, the use of high-yielding varieties, and agronomic issues associated with a shift from natural farming to chemical farming. Likewise, the rise in atmospheric or synthetically elevated carbon dioxide could contribute to the extensive reductions in the nutritional quality of fruits, vegetables, and food crops. Since ancient times, nutrient-intense crops such as millets, conventional fruits, and vegetables have been broadly grown and are the most important staple food, but the area dedicated to these crops has been declining steadily over the past few decades and hastily after the green revolution era due to their poorer economic competitiveness with major commodities such as high-yielding varieties of potato, tomato, maize, wheat, and rice. The majority of the population in underdeveloped and developing countries have lower immune systems, are severely malnourished, and have multiple nutrient deficiency disorders due to poor dietary intake and less nutritious foods because of ignorance about the importance of our traditional nutrient-rich diets and ecofriendly organic farming methods. This critical review emphasizes the importance of balance and adequate nutrition as well as the need to improve soil biodiversity and fertility: those are main causes behind the decline in nutritional density. There is also emphasis on a possible way out of alleviating the decline nutritional density of food crops for the health and well-being of future generations.

Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses.

Dysphagia is a significant health concern especially amongst the old age population. It is an ailment brought on by the weakening of the swallowing muscles. To reduce the risk of choking in dysphagia patients, the food is usually diluted to suit their swallowing ability. But dilution results in reducing the nutritional density of the foods thus causing undernutrition and malnutrition in patients. In this study, functional liquid diets were formulated under International Dysphagia Diet Standardization Initiative (IDDSI) levels 0-2. The developed diets were analysed for their proximate composition, colour, antioxidant and sensory properties. Antioxidant activities were determined using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) methods. The highest ABTS+ value was observed in pumpkin puree (level-2) i.e. 98.59%. Black carrot juice (level-1) showed the highest DPPH free radical scavenging activity and FRAP value viz. 88.43% and 689.33µM TE/g, respectively. Electromyography (EMG) is an upcoming technique of food texture evaluation which provides real-time information about food oral processing. In this study, an EMG was conducted to measure the myoelectrical activity of human suprahyoid and masseter muscles by placing electrodes on the skin's surface during the oral processing of liquid. The EMG parameters correlated significantly with viscosity, ease of swallowing and IDDSI levels of the formulated diets. Hence EMG can be used as a tool for design and development of textured-modified diets for dysphagia patients. The sensory scores of formulated diets in this study were high indicating that these liquid diets may be incorporated into the diet plans of dysphagia patients.

The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

IntroductionLamb production systems are under increasing pressure to reduce their environmental footprint, particularly emissions of greenhouse gases (GHGs) such as methane. However, the metrics used to express the carbon footprint of lamb seldom consider its nutritional density and contribution to balanced diets in humans. Lamb production systems vary considerably, from low-input pastoral systems to higher-input systems feeding concentrates for the latter ‘finishing’ period. To date, no studies have explored the effect of finishing diet on the carbon footprint of lamb meat on a nutritional basis.MethodsData from 444 carcasses were collected from four abattoirs across Wales, United Kingdom. Lambs were derived from 33 farms with one of four distinct finishing diets: forage crops (n = 5), grass (n = 11), concentrates (n = 7), and grass and concentrates (n = 15). Carcass data were analysed using mixed effects models. Significant differences were found in fatty acid composition of two large commercial cuts of meat from different finishing diets. To illustrate the effect of different measures of footprint, mass (kg dwt) and omega-3 polyunsaturated fatty acid content (g omega-3) were selected as functional units. GHG emission estimates were calculated using Agrecalc.ResultsThe concentrates diet had the lowest average mass-based product emissions [25.0 kg CO2e/kg deadweight (dwt)] while the grass systems had the highest (28.1 kg CO2e/kg dwt; p < 0.001). The semimembranosus muscle cut from the forage crops diet had the lowest average nutrition-based product emissions (19.2 kg CO2e/g omega-3); whereas the same muscle cut from lambs finished on the grass and concentrates diet had the highest nutrition-based product emissions (29.4 kg CO2e/g omega-3; p < 0.001).DiscussionWhile mass-based functional units can be useful for comparing efficiencies of different farming systems, they do not reflect how farming systems impact the nutritional differences of the final product. This study demonstrates the importance of considering nutrition when expressing and comparing the carbon footprints of nutrient-dense foods such as lamb. This approach could also help inform discussions around the optimal diets for lamb production systems from both a human nutrition and environmental sustainability perspective.

The use of non-traditional prescription components to expand the range of functional pastille products

The article investigates the development of functional confectionery products. It seems relevant to use non-traditional recipe components with increased nutritional value. As a basis for the design of such food products, pastille products containing technologically necessary and useful functional components – protein and pectin – are proposed. A promising source for replacing sugar is fructose-glucose syrup. The object of the research is pastille products with increased nutritional value using non-traditional recipe components. Quince was used as a fruit filling for marshmallows. Expanding the range of plant raw materials used in the production of pastille products, it is advisable to use legumes, which supposedly have a high foaming ability due to the presence of a complex of surfactants in their composition. Legumes are characterized by high nutritional value, have a wide distribution area and are included in the diet of the majority of the Russian population. The purpose of the research is to develop a confectionery sugary product with a whipped structure – marshmallows of increased nutritional value using processed legume products – aquafaba, as well as fructose-glucose syrup. In the course of experimental studies conducted at the Department of Public Nutrition and Service of the Kuban State Technical University, the authors substantiated the choice of non-traditional raw materials to be included in the recipe composition and technology for the production of marshmallows with increased nutritional value. Research has been carried out and the process of foaming and foam resistance of dispersed systems based on aquafaba of canned chickpeas has been optimized. The technology and the recipe for marshmallows with increased nutritional density have been developed based on quince puree, aquafaba, canned chickpeas and fructose-glucose syrup. The main consumer properties of the finished product have been studied: organoleptic characteristics, chemical composition, nutritional value, hygienic safety indicators. The conclusions: in the development of confectionery products, an increase in their nutritional value, a reduction in calorie content, and the replacement of sucrose with sweeteners of natural origin have been achieved, which makes it possible to recommend them for inclusion in the diet of people suffering from diabetes.

What Is the Likely Impact of Alternative Proteins on Diet Quality, Health, and the Environment in Low- and Middle-Income Countries

Alternative protein (AP) foods are proposed to support a global protein transition. Whereas AP food innovation has been a strategy to promote consumption of protein sources with low environmental impact in high-income countries (HICs) diets, their relation to sustainable, high-quality diets in low- and middle-income countries (LMICs) remains to be established. AP foods vary in nutrient profile, processing requirements, costs, and environmental impact. Current literature regarding AP suitability in LMIC contexts is limited. This perspective examined environmental and nutritional metrics that can assess the sustainability of AP in LMICs. Current research areas needed to accurately assess environmental impacts while considering nutritional density were identified. An overview of the usability of relevant AP in both high- and low-resource settings was also explored. Metrics addressing diverse contextual synergies in LMICs, unifying nutritional, environmental, and socioeconomic considerations, were found necessary to guide the integration of AP into LMIC diets.

A three-component Breakfast Quality Score (BQS) to evaluate the nutrient density of breakfast meals.

Nutrient profiling methods can be applied to individual foods or to composite meals. This article introduces a new method to assess the nutrient density of breakfast meals. This study aimed to develop a new breakfast quality score (BQS), based on the nutrient standards previously published by the International Breakfast Research Initiative (IBRI) consortium. BQS was composed of three sub-scores derived from the weighted arithmetic mean of corresponding nutrient adequacy: an eLIMf sub-score (energy, saturated fat, free sugars, and sodium), a PF (protein and fiber) sub-score, and a VMn1 - 14 micronutrient sub-score, where n varied from 0 to 14. The effects of assigning different weights to the eLIMf, PF, and VMn were explored in four alternative models. The micronutrients were calcium, iron, potassium, magnesium, zinc, vitamin A, thiamin, riboflavin, niacin, vitamin B5, vitamin B6, vitamin B12, vitamin C, and vitamin D. Micronutrient permutations were used to develop alternate VMn1 - 14 sub-scores. The breakfast database used in this study came from all breakfasts declared as consumed by adults (>18 years old) in the French dietary survey INCA3. All models were tested with respect to the Nutrient Rich Food Index (NRF9.3). BQS sensitivity was tested using three prototype French breakfasts, for which improvements were made. The correlations of the models with NRF9.3 improved when the VMn>3 sub-score (n > 3) was included alongside the PF and eLIMf sub-scores. The model with (PF+VMn) and eLIMf each accounting for 50% of the total score showed the highest correlations with NRF9.3 and was the preferred final score (i.e., BQS). BQS was sensitive to the changing quality of three prototype breakfasts defined as tartine, sandwich, and cereal. The proposed BQS was shown to valuably rank the nutritional density of breakfast meals against a set of nutrient recommendations. It includes nutrients to limit along with protein, fiber, and a variable number of micronutrients to encourage. The flexible VMn sub-score allows for the evaluation of breakfast quality even when nutrient composition data are limited.

Diet quality and nutrient density in pregnant women according to adherence to Mediterranean diet.

The dietary pattern followed during pregnancy, specifically healthy dietary patterns such as the Mediterranean diet, is a key factor in the mother's and the offspring's health. Pregnant women dietary intake is not enough to cover the micronutrient requirements of pregnancy, and higher adherence to the Mediterranean diet may improve dietary quality and nutritional density. The aim of the present study was to describe the dietary nutrient intake and diet quality during pregnancy and to evaluate whether a high adherence to Mediterranean diet was associated with a more adequate intake of micronutrients. This was a cross-sectional study with 1,356 pregnant women selected during the routine second trimester ultrasound scan (19-23 weeks' gestation). Energy and nutrient intake were calculated using a validated 151-item semi-quantitative food frequency questionnaire and nutrient density was estimated dividing the absolute nutrient intake by total energy intake. Adherence to the Mediterranean diet was evaluated with a 17-item Mediterranean diet adherence score. The criterion used for risk of inadequate nutrient intake has been set below two thirds (2/3) of the dietary reference intakes. The differences were assessed by multivariate linear regression models adjusted for confounders. A significant proportion of pregnant women had an inadequate intake of macro and micronutrient that was lower in those with high adherence to the Mediterranean diet (≥12 points, n = 122, 19%), including calcium (the Mediterranean diet high adherence 2.5% vs. low adherence 26.7%, p < 0.001), magnesium (0% vs. 7.6%, p = 0.001), iron (24.5% vs. 74.1%, p < 0.001), and vitamin B9 (0% vs. 29.8%, p < 0.001), vitamin C (0% vs. 1.9%, p = 0.033), and vitamin D (61.5% vs. 92.8%, p < 0.001) intake. High adherence to Mediterranean diet was associated with higher intake of protein, monounsaturated fatty acids, fiber, vitamins (B1, B9, C, D), calcium, magnesium, iron, zinc, phosphor, potassium, essential fatty acids, and α-linolenic acid, and with a lower intake of α-linoleic acid and trans fatty acids as compared to low adherence to Mediterranean diet. High adherence to Mediterranean diet was associated with higher diet quality and lower proportion of inadequate micro and macronutrient intake. The Mediterranean diet promotion, particularly among pregnant women, may be a useful and public health strategy to avoid overweight and nutrient deficiencies.

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

PurposeGluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them.Design/methodology/approachA combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins.FindingsThe optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor.Originality/valueNonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.

A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States.

Plant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study was to compare the macronutrient and micronutrient values of commercially available plant-based and dairy yogurts launched between 2016 and 2021. Nutritional information for yogurts were collected through Mintel Global New Products Database, and products were categorized according to their primary ingredient. Regular-style yogurts (n = 612) were included in this study: full-fat dairy (n = 159), low and nonfat dairy (n = 303), coconut (n = 61), almond (n = 44), cashew (n = 30), and oat (n = 15). We utilized the Nutrient Rich Foods (NRF) Index, a comprehensive food guidance system that assigns a score based on the nutrient density of individual foods. This allowed us to compare the nutritional density of the yogurts based on nutrients to encourage (protein, fiber, calcium, iron, potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium). Compared to dairy yogurts, plant-based yogurts contained significantly less total sugar, less sodium, and more fiber. However, plant-based yogurts contained significantly less protein, calcium, and potassium than dairy yogurts. The yogurts were ranked from the highest to lowest nutrient density based on the NRF Index as follows: almond, oat, low and nonfat dairy, full-fat dairy, cashew, and coconut. Almond yogurts scored significantly higher than all other yogurts, indicating the highest nutrient density. The highest NRF scores were awarded to almond and oat yogurts, likely a result of their low levels of total sugar, sodium, and saturated fat. By applying the NRF model to plant-based and dairy yogurts, we have identified opportunities for the food industry to improve the formulation and nutritional composition of plant-based yogurts. In particular, fortification is an opportunity to improve plant-based yogurt nutritional properties.

Donkey milk: chemical make-up, biochemical features, nutritional worth, and possible human health benefits - Current state of scientific knowledge

Milk and milk derivatives are widely consumed because of their high nutritional density. Donkey milk and milk products have been consumed since ancient times. The use of donkey milk in the human diet is gaining popularity. The abundance of antibacterial components and protective elements in donkey milk sets it apart from the milk of other animals. Like human milk, donkey milk has low fat, high lactose, and low casein/whey protein ratio. Donkey milk whey protein's anti-proliferative properties imply lung cancer treatment. Alpha-lactalbumin, a type of protein, has been found to have antiviral, anticancer, and anti-stress properties. Donkey milk, like human milk, includes a low amount of casein and a smaller quantity of beta-lactoglobulin than cow milk. Donkey milk is an alternative for newborns with cow milk protein allergy and lactose intolerance since it has a higher amount of lactose, improves palatability, and prevents allergies. Osteogenesis, arteriosclerosis therapy, cardiac rehabilitation, accelerated aging, and hypocholesterolemic diets are some areas where donkey milk is beneficial. Since it contains probiotic lactobacilli strains, fermented beverages can be made with donkey milk. Donkey milk moisturizes skin due to its high vitamin, mineral, and polyunsaturated fatty acid content. The chemical makeup and potential therapeutic benefits of donkey milk warrant additional research. This has led to a rise in interest in producing dairy goods derived from donkey milk. Donkey milk has been used to make cheese, ice cream, milk powder, and even some experimental useful fermented drinks. The present article summarises what we know about donkey milk's chemical makeup, biological functions, nutritional worth, and possible human health benefits.

SOCIALIZATION AND TRAINING IN WILD PLANT PROCESSING SUPERFOOD FOR PKK WOMEN AND PRIMARY SCHOOL CHILDREN TO OVERCOME STUNTING IN KURIPANSARI VILLAGE

Stunting is a major nutritional problem caused by many factors such as socio-economic conditions, birth order, maternal nutrition during pregnancy and lack of nutritional intake for babies. In the case of East Java, one of the districts that has a higher stunting rate compared to the provincial and national levels in 2021 is Mojokerto Regency, especially in Kuripansari Village, Pacet District. As an effort to overcome this problem, outreach and training activities were carried out regarding the processing of superfood wild plants, namely plants or food that have a high nutritional density, are easy to find and have no economic value, as an alternative to help meet the nutritional needs of pregnant women and toddlers as well as to reduce the risk of stunting. The targets of the socialization and training program for processing wild superfood plants are PKK women (Family Welfare Programme) and elementary school children in Kuripansari Village. For PKK women, the activities carried out include the introduction and processing of superfood wild plants to enrich the availability of affordable side dishes and delicious, highly nutritious food at the household level. In elementary school children, activities carried out include socialization about nutrition and the introduction of superfood wild plants as alternative healthy and nutritious foods or snacks. The expected target is that the community can know the types of superfood wild plants and can use them to meet their nutritional needs. The results of the activities show that the outreach and training carried out have helped increase the participants' knowledge and skills in processing wild superfood plants. The advice given in this activity is the need for further assistance in the processing of superfood wild plants so that it not only has an impact on nutritional problems and stunting, but can also have an impact on the community's economy through activity development programs, for example in the form of cultivation and marketing of superfood wild plant food products. as well as educational tourism activities.

Preparation of value-added food products by the incorporation of chia seeds and sunflower seeds

Super foods are foods that have a very high nutritional density. This means that they provide a substantial amount of nutrients and very few calories, which provides a clinically proven and documented health benefit and thus, an important source of in the prevention, management and treatment of chronic diseases of the modern age. The present study was undertaken with the objectives to develop a nutritious Laddu and Gajak by the incorporation of Chia and Sunflower seeds and to assess their organoleptic quality as well as nutritive value. Two value added products “Laddu” and “Gajak” were prepared by incorporation of chia and sunflower seeds at different levels, 5, 10 and 15 per cent, respectively. Sensory evaluation with respect to colour and appearance, body and texture, taste and flavour and overall acceptability was done by five panel members using the nine-point Hedonic scale. Chemical analysis of the developed food products for moisture, total ash, protein, crude fibre and fat were determined by AOAC (2005) method. Calcium and iron was estimated by colorimeter. The value of carbohydrate and energy was calculated by difference method. On the basis of results, it is concluded that Chia seeds and sunflower seeds was successfully incorporated in preparation of the products like Laddu and Gajak. The sensory attributes of the prepared products with different treatments T2 (Ragi flour (40%), Chia seeds (10%), sunflower seeds (10%), Ghee (10%) and Jaggery (30%)) of Laddu and T2 (Gingelly seeds, Chia seeds, Sunflower seeds and Jaggery) of Gajak, were highly accepted by the panel members, when compared to control i.e. T0. Chemical analysis of this study concludes that the preserved products Laddu and Gajak made by the incorporation of Chia seeds and sunflower seeds were good sources of energy, calcium, fibre, protein and fat content. It is reveals that nutritive composition of the prepared products were significantly increased as the incorporation level increased. Cost of Laddu is slightly increased from control to treatments. T3 has the highest cost and T0 has the lowest cost. Cost of Gajak is also increased from control to treatments. T3 has the highest cost and T0 has the lowest cost.

THE ECOLOGICAL AGRICULTURAL PRODUCTS – SOURCES OF RAW MATERIALS FOR QUALITY FOOD PRODUCTS

Organic agricultural products are the best raw materials for food products with high nutritional density (food supplements, functional foods, and nutraceuticals). The applied technologies in the organic farming system use inputs free of hormones, GMOs, pesticides, antibiotics and other synthetic substances - and all of these allow both the preservation of the bio-availability of the active compounds during processing and the elimination of toxicological risks in final food products. The authors present an innovative approach to the production technology specific to a food product with high nutritional density that is developed from raw materials from Romania. The production of quality foods with high nutritional density can be supported both by Romania's huge potential within the production system specific to ecological agriculture and by the increased demand for such products with added value. The use of special techniques of Atomic Absorption Spectrometry (AAS), extraction of active bio-compounds with the help of supercritical agents (SFE), molecular absorption spectrometry (MAS) facilitates the monitoring of food safety for both raw materials and final foods.

ANÁLISIS DE BRECHAS EN LA CALIDAD DE DIETA DE LA POBLACIÓN ARGENTINA DE 1 A 69 AÑOS. ESTUDIO ABCDIETA

Introduction: Diet Quality Index represents one way to study food patterns. Some of them are based on the nutritional density of foods. The concept summarizes the relationship between energy and nutrients to promote and limit, making visible nutrient adequacy in line with energy balance. The objective is to study the quality of the diet and its gaps in a sample of the urban population of Argentina and to describe the food pattern according to levels of nutritional quality using the nutritional density approach. Methods: Data from a self-registration dietary survey on 1030 subjects from 11 cities in Argentina were analyzed. It was determined the nutritional density of the reported consumptions through an index (IDN) based on energy, 9 nutrients to promote and 4 to limit. The IDN of the total diet, 5 moments of intake and food groups was analyzed. Results: The average diet quality was half the standard of a healthy pattern (10.6 out of 20 points). The best results were concentrated in children under 3 years of age (17% presented a good quality diet). Compared to the standard, the quality of lunches and dinners exceeded breakfasts and snacks. Legumes, vegetables, fruits and dairy products were the groups with the largest quality gaps. Occasional and starchy foods in general –also meats– reflected excesses. Preparations and fast meals reached up to 21% of the total nutritional density. Conclusions: The nutritional density approach complements the understanding of food gaps in the Argentine population, providing arguments in favor of interventions aimed at a better balance, particularly in protective foods, which are deficient in the conformation of the food pattern. Keywords: diet quality; nutrient density; consumes; consumption; food gaps.

DETERMINACIÓN DE LA ESTABILIDAD DE ÁCIDO ASCÓRBICO Y RETINOL EN PREPARACIONES REFORZADAS CON PRODUCTOS ALIMENTICIOS FORTIFICADOS

Introduction: Homemade meals elaboration implies vitamins losses in different cooking procedures. Using reinforced food would cover nutrient recommendations during critical periods of life. The aim of this experimental pilot study was to evaluate the variation of ascorbic acid and retinol concentrations in reinforced meals with fortified cereals and to analyze their value as a feeding strategy. Materials and Methods: These vitamins were selected as indicators of lability in three recipes with different cooking procedures prepared at home under reproducible conditions. Retinol was analysed through HPLC and Ascorbic Acid by capillary electrophoresis in one sample and HPLC in others because of detection limit of each methods. Results: According to cooking method, Retinol increased its concentration in post-cooking samples due to water evaporation (14% among enriched) or reduced it due to temperature, pH or presence of oxygen by oven or direct cooking (5% and 22% respectively). Between cooked samples, reinforced sample presented an 18% - 20% increase versus non-enriched one. Cooking by conduction (frying pan) or oven (air convection currents) generated a partial loss (13% and 24% respectively) of ascorbic acid. The loss was total in direct fire firing and higher surface/volume ratio. Cooked reinforced samples showed a 90% increase when the vitamin was preserved. Final concentration variations were related to initial concentrations and cooking methods involving different forms of heat transfer and partial pressures of O2. Conclusions: Vitamins studied were shown to be unstable in meals after domestic cooking, although their loss is partial. Therefore, reinforcing preparations with fortified food products would be a useful strategy to cover micronutrients in critical situations, in food preparations with low nutritional density and different consistencies. Keywords: Food reinforced; retinol; ascorbic acid; cooking; stability.

Nutrition transition in Morocco

Backgroud: The double burden of malnutrition and the emergence of chronic diseases such as type 2 diabetes further tax healthcare systems and can be an unbearable burden notably for emerging countries. Of note this double burden is often associated with the nutrition transition; a transition from a traditional local diet to an "industrialized" diet often rich in fat, salt, and sugar combined with low nutritional density. This transition is attributed to global changes in food systems which result in increased availability of foodstuffs marketed on a global level such as vegetable oils, sugars, refined flours, but also the multiplication of places of sale of processed foods, or even ultra-transformed. Morocco, like other African countries, is in a phase of rapid demographic, nutritional, and epidemiological transition. As a result, eating habits and lifestyles are changing, leading to the emergence of new health problems such as overweight and obesity. Methods: In order to assess the nutrition transition in Morocco and its effects on the health of the population, we have examined the various studies that have dealt with this problem. Furthermore, systematic analysis shows that exclusive breastfeeding rates have dropped from 51% in 1992 to 31% in 2004 to 27.8% in 2011, representing a drop of 23.2% in 19 years. Results:The analysis showed that children and adolescents are adopting new eating models to the detriment of the healthy "traditional Mediterranean diet". These new behaviors are the consequence of the context of family life and the modification of lifestyles (unbalanced diet, sedentary lifestyle ...). Concusion: it is noteworthy that in the adult population, the cultural component remains the most determining factor in the definition of body size, especially in women. Keywords: Nutrition transition, emerging countries, Morocco.