Nutritional Properties Of Products Research Articles

Effect of Preparation and Drying Techniques on the Physicochemical, Functional and Nutritional Properties of products from Beetroot (Beta Vulgaris L.) varieties

Beetroot (Beta vulgaris L.) is rich in biologically active compounds. This study aimed to assess how different methods of preparation and drying affect the physical, chemical, functional, and nutritional properties of iron-rich beetroot powder. Two beetroot varieties, Detroit Dark Red (DetR) and Crimson Globe (CrimG), were processed using three drying techniques: sun drying (SD), oven drying (OD), and freeze drying (FD), with both boiled and fresh beetroots. The properties evaluated in the study included water activity, color, total phenolics and flavonoids, oxalate content, and mineral content. The results showed significant (p<0.05) differences in these properties between the dried and fresh samples. Notably, drying increased calcium, zinc, and phosphorus levels while decreasing the iron content. Boiling followed by sun drying was the best method for retaining iron, particularly for the CrimG variety. The study suggests that drying can help preserve or even enhance the physicochemical properties and micronutrient content, especially iron while reducing phytochemical levels affecting iron absorption. These findings are important for developing iron-rich beetroot products to improve dietary iron intake, especially for adolescent children.

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety.

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.

Food literacy and food choice – a survey-based psychometric profiling of consumer behaviour

PurposeThe purpose of this paper is to explore the associations between food literacy, consumer profiling and purchasing behaviour in a sample of Italian consumers.Design/methodology/approachParticipants (N = 194) completed an online survey including personal data, two questionnaires on purchase behaviour and food consumption, the General Trust Scale (GTS), a questionnaire assessing individual chronotype and two scales about food literacy: one investigating nutritional knowledge (short food literacy questionnaire, SFLQ) and the other focussing on procedural skills (self-perceived food literacy scale, SPFL). Associations between food literacy, consumer profiling and purchase behaviour were analysed with linear regression models.FindingsParticipants with specific education in nutrition reported higher scores in food literacy. The final score of food literacy was predicted by a greater attention to nutritional content and nutritional properties of products. Women paid more attention to nutritional properties than men, and they obtained higher scores in SFLQ. Evening types obtained lower scores in SFPL compared to intermediate and morning chronotypes. Body mass index (BMI) was negatively correlated to SPFL score, while it was associated with the easy availability of a product, so that obese (BMI ≥ 30) subjects considered the easy availability of a product more important compared to non-obese ones (BMI < 30).Originality/valueThis study investigates the influence of personal and psychometric variables of consumer profiling on food literacy and consequently on purchase behaviour, paving the way for implementing healthier food consumption policies. These findings reinforce the primacy of specific education in building healthy eating habits.

ПЛОДОВО-ЯГОДНЫЕ НАПОЛНИТЕЛИ В ПРОИЗВОДСТВЕ КАЗАХСКИХ НАЦИОНАЛЬНЫХ КИСЛОМОЛОЧНЫХ НАПИТКОВ

This paper offers investigation of fruit and berry fillers on the rheological properties of fermented milk drinks. The research was conducted as part of a scientific research effort. Local wild plants were used as fillers. This type of research allowed expanding the range of products at the enterprise and improving the organoleptic and nutritional properties of products. The purpose of this article is to find additional local vegetable raw materials as filler for fermented milk products. The importance of the results is that the data obtained can be used by specialists of dairy farms. During the period of coronavirus infection, when there were interruptions in the supply of raw materials, such directions it sets for future research as the development and improvement new food products by using local plant raw materials were revealed. The experimental samples of fermented milk drink from goat’s milk with various fillers (tayberry, shadberry, black chokeberry and blackcurrant). The pH of the samples were measured with a pH meter (Exspert-рН, Russia). Total solids, protein, fat, ash, and titratable acidity were determined according to the methods described by the standard method. Goat's milk is subjected to ozonization for 10 minutes at an ozone concentration of 80 mg/m3 before entering the container. The pasteurized goat milk (at 37 °C) was inoculated with freeze-dried culture bacterial starter culture (thermophilic lactic acid bacteria and bifidobacteria (Breve B 10, Bifidobacterium adolescentis B 14, Bifidobacterium adolescentis B 37) in the ratio 2:1 at 5 % inoculation level. The sensory aspects were undertaken using 10 panellists. The degree of influence of the introduced bacterial starter culture on the duration of fermentation of fermented milk beverages was studied by taking into account the rheological characteristics and structural and technological parameters. A mathematical model of the dependence of the strength and acidity of a fermented milk clot on the dose of fruit and berry fillers is constructed.

CHANGES IN TOTAL PHENOLIC AND FLAVONOID CONTENTS OF ROWANBERRY FRUIT DURING POSTHARVEST STORAGE

ABSTRACT Postharvest storage conditions of rowanberry (Sorbus aucuparia) fruits were investigated. The influences of temperature and storage time on total phenolic content were observed. Both variables affected phenolic content of rowanberries, and their total phenolic contents significantly reduced during the 20-day storage at 4 and 22C. The loss of total phenolic was found to be almost 50% of its initial amount (3,619.8 mg/kg fresh weight [fw]) at 22C, which was higher than occurred loss (30%) at 4C. An investigation of rowanberry flavonoids showed the presence of rutin, quercetin-3-glucoside and quercetin-3-D-galactoside (Q3DG). Quantitative analysis of berry flavonoids showed Q3DG as a major compound, being 24.55 mg/kg fw. The highest reduction (86% of its initial amount) was also seen in that compound level compared with other ones. Degradation kinetics of flavonoids was studied at 22C over 16 days of storage. Checking of model adequacies indicated that their reductions followed a first-order kinetic. PRACTICAL APPLICATIONS Postharvest storage has been taken, increasing the interest of scientists because of various reasons, one of which is explained next. The presented results indicated the direct and/or indirect influence of storage conditions on the quality of berries, implying that whoever is planning to store plant and/or plant origin food products in a refrigerator or at room temperature should consider the conditions and their possible effects on the quality parameters from the aspects of economics and nutritional properties of products. In the present study, the stability of an important bioactive group, phenolics, in rowanberries and the influences of environmental conditions were examined, and additionally, degradation kinetics of major phenolic group, flavonoids, was analyzed. The results are valuable and helpful for the evaluation of the postharvest storage and its effect on rowanberries. Introduced model may be helpful for the prediction of storage time required for the degradation of phenolics up to the acceptable limit.