Popular Food Item Research Articles

Fortification of noodles with processed bamboo shoots: Evaluating the impact on nutritional composition, antioxidant activity and sensory characteristics

Noodles, a ubiquitous and convenient dietary choice for millions, have become an integral part of the contemporary diet. As dietary preferences evolve and nutritional deficiencies persist, the necessity of fortifying noodles with essential nutrients has gained prominence. In the present study, the nutritional content of noodles fortified with a fiber rich powder of freeze-dried and oven-dried bamboo shoots was compared to the control. The noodles fortified with the powder had a maximum content of amino acid (1.15 g/100 g), proteins (7.14 g/100 g), carbohydrates (40.4 g/100 g), starch (71.1 g/100 g). Vitamin C and E contents of the fortified noodles were enhanced compared to control noodles, with fortified noodles containing a maximum vitamin C content of 2.91 mg/100 g and a maximum vitamin E content of 0.79 mg/100 g. The content of fat in the fortified noodles was lower than the control noodles (2.71 g/100 g), which will be beneficial for health conscious consumers. The antioxidant activity was highest in the fortified noodles (1420.6 µg/ml, IC50 of DPPH), and the minimum antioxidant activity was observed in control noodles (IC50 value of 2431.17 μg/ml). The sensory score for fortified noodles was greater for texture (7.5), taste (7.7), and overall acceptability (7.2) compared to the control noodles (7.4, 7.6, and 7.0 respectively). Fortifying noodles with essential nutrients is a promising way to improve the nutritional value of this popular food item. Bamboo shoots, being rich in micro- and macro-nutrients, could play a key role in improving the nutritional and health-enhancing properties of fortified products.

Culinary Tourism in Kutawaringin (Bandung): Structural Relationship Between Food Quality, Tourist Perceptions, And Culinary Tourism Satisfaction

This study assessed tourist satisfaction with culinary tourism in Kutawaringin District, Bandung Regency. A quantitative-descriptive approach was used to reveal tourist perceptions and the impact of food quality on culinary tourism satisfaction in Kutawaringin District, Bandung Regency. Data was collected through interviews, observation, and documentation. A random sample of tourists completed the questionnaire. The study sample consisted of 50 individuals who participated in in-depth interviews. It is important to note that these evaluations are based solely on objective criteria and do not include subjective opinions. Lemon tea was found to be the most popular food item, while tourists rated the seller's service highest at 74%. Food hygiene received a rating of 71%; food tastes 60%; affordability of the seller's location 57%; food quality and promotion 46%; and food prices 40%, all with a fair assessment. Collaboration is necessary among tourism managers and stakeholders to make Kutawaringin a supporting factor for the Bandung Destination. This requires consideration of various factors, including food prices, packaging quality, and promotion.

Development of al-khawada a traditional Saudi food by adding olive oil or black seed

Background: The success of food products is significantly influenced by their development, aimed at achieving a new product characterized by excellent flavor, distinctive color, desirable texture, and widespread consumer acceptance. In line with these objectives, the product "al-Khawada" has been innovatively developed. This popular food item is crafted from millet flour and ghee to meet consumer preferences and expectations.Objective: The objective of our study was to enhance al-khawada by refining its flavor, color, and texture, ultimately improving overall liking degree. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. This was achieved by incorporating either olive oil or Nigella sativa into the formulation.Methods: In this study, al-khawada was formulated with the addition of 1% and 2% olive oil, known for its richness in fat and vitamins. This variation is recognized for its ease of digestion. Additionally, black seed was incorporated at 1% and 2%, contributing seeds with high antioxidant content and numerous essential vitamins. The standard al-khawada was utilized as the control group in this comparative analysis.Results: The results of the panalists were analyzed using the SAS program and showed that the addition of olive oil by 1% and 2% in the manufacturing of al-khawada received the satisfaction of the panelists in terms of flavor, color, texture, and overall acceptance while the addition of black seed by 1% and 2% did not have the satisfaction of the panelists in terms of flavor, color, texture, and overall acceptance.Conclusion:The study recommended the need to develop an al-khawada product by adding olive oil at concentration of around 1% and 2% because of its good flavor, distinctive color, desirable texture, and good overall liking. Other studies are needed to increase the ratios of acceptance of al-khawada product to give good flavor, distinctive color, and desired texture.Keywords: Al-khwada, Millet, Ghee, Olive oil, Black cumin seed

Value addition of homemade pickles in selected areas of Dhaka, Bangladesh

The pickles are popular food item in Bangladesh. Different types and kinds of pickles are sold by the vendors in the roadside those are processed by themselves at their home. This study has been conducted to assess the value addition of homemade pickles. The four homemade pickles (mango pickle, tamarind prickle, jujube pickle and elephant apple pickle) were selected for this study. The study was conducted in Gulshan, Dhanmondi, Uttara and Mirpur of Dhaka in Bangladesh. This study was based on primary data. Primary data were collected through face-to-face interview method in the month of mid-September to mid-October 2019. Data were collected from 20 vendors (selected conveniently) and 60 consumers (selected purposively) of homemade pickles. Descriptive statistics (mainly mean, percentage) was used to analyze the data. Value additions of homemade pickles were calculated by deducting the cost of production from the selling price of pickle which can be found from the value addition tables. The study found that the vendor’s added value of Tk. 330.44 ($3.94) to one kg raw mango, Tk.293.32 ($3.49) to one kg tamarind, Tk.340.01 ($4.05) to one kg jujube and Tk.425.57 ($5.07)to one kg elephant apple by processing to make pickle if it is ignored the value addition of other ingredients. In percentage term, it was 182.67 to 448.90 according to pickles. So, this is a productive activity creating form utility for the consumers that can contribute to the economy of Bangladesh.

Using Crowdsourced Food Image Data for Assessing Restaurant Nutrition Environment: A Validation Study.

Crowdsourced online food images, when combined with food image recognition technologies, have the potential to offer a cost-effective and scalable solution for the assessment of the restaurant nutrition environment. While previous research has explored this approach and validated the accuracy of food image recognition technologies, much remains unknown about the validity of crowdsourced food images as the primary data source for large-scale assessments. In this paper, we collect data from multiple sources and comprehensively examine the validity of using crowdsourced food images for assessing the restaurant nutrition environment in the Greater Hartford region. Our results indicate that while crowdsourced food images are useful in terms of the initial assessment of restaurant nutrition quality and the identification of popular food items, they are subject to selection bias on multiple levels and do not fully represent the restaurant nutrition quality or customers' dietary behaviors. If employed, the food image data must be supplemented with alternative data sources, such as field surveys, store audits, and commercial data, to offer a more representative assessment of the restaurant nutrition environment.

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

SummaryNoodles are popular food items in many cultures and are consumed by people of all ages worldwide. As consumers become more health conscious, there is an increased interest in incorporating nutritious and health‐promoting ingredients into traditional foods. Compared to wheat flour, which has a high total carbohydrate content and low protein quality, plant seed flour is rich in proteins, fibres and other essential nutrients. This review aimed to compare the nutritional value, cooking characteristics and sensory qualities of noodles made with various plant seed flours with those of traditional wheat flour‐based noodles. This review covers various types of seed flours from fruit and vegetable seeds, herbs and plants, oilseeds, cereal and pseudocereal seeds, legumes and edible seeds and examines how these flours affect the quality parameters of noodles, such as texture, colour, flavour and cooking time. The addition of plant‐based seed flours to noodles can enhance their nutritional value and offer healthier options for consumers. However, it is crucial to consider the effects of these flours on noodle quality to ensure that the final product meets consumers' expectations. The addition of seed flour to functional noodles is of significant scientific and practical importance because it can help reduce food waste, enhance nutrition and provide functional benefits to the final product.

The Health-Promoting Properties of Seaweeds: Clinical Evidence based on <i>Wakame</i> and <i>Kombu</i>

In this review, the botany, uses, bioactive metabolites, and health-promoting benefits of Undaria pinnatifida (wakame) and Saccharina japonica (kombu) are highlighted. Their clinical evidence is focused on clinical studies conducted in Japan and in other countries. These two species are brown seaweeds (Phaeophyta). In Japan, wakame and kombu seaweeds are popular food items consumed almost daily. Laboratory evidence shows that carotenoids (fucoxanthin and fucoxanthinol), polysaccharides (fucoidan) and sterols (fucosterol) are bioactive metabolites in wakame and kombu. Wakame displays antioxidant, anti-inflammatory, anticancer, antihypertensive, antidiabetic, antiviral, anticoagulant, antiosteoporotic, hepatoprotective, and antiobesity properties. Kombu possesses anticoagulant, antithrombotic, anticancer, hypolipidemic, hypoglycemic, antiobesity, antithrombotic, antiatherosclerosis, renal protective, vascular protective, antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, gut biota regulatory, hypoglycemic, hypolipidemic, and neuroprotective activities. Clinical evidence on the effects of wakame intake was based on eight studies in Japan and eight studies in other countries. Clinical evidence on the effects of kombu intake was based on five studies in Japan. One case study on kombu dealt with severe alopecia areata. Some areas for future research on wakame and kombu are suggested. Information and data used in this review were from databases such as Google, Google Scholar, PubMed, PubMed Central, Science Direct, J-Stage, PubChem, China Academic Journals, and ClinicalTrials.gov.

Formulation and evaluation of papad developed with partial replacement of rice flour with buckwheat (Fagopyrum esculentum) flour

Buckwheat is one of the pseudo cereals, which goes by the scientific name The Buckwheat has many medicinal properties, it reduces Gastro-intestinal disorder and it also helps to reduce diabetes because of its low glycemic index. Papad is a traditional savory food also known as appalam, papadam, is a popular tasty food item in Indian dietary science.In this study buckwheat papad was prepared by using different concentrations of buckwheat with the replacement of rice (20, 40, 60, 80, and 100%) and labeled as B1, B2, B3, B4, B5 and B6.These formulations were analyzed for sensory attributes (n=30) by semi-trained panelists. Proximate analysis was carried out using standard A.O.A.C. methods.When the papad was evaluated for its sensory attributes, it was observed that the incorporation of buckwheat of 40% showed similar acceptability on par with control, whereas 80 and 100% replacement had lower scores in terms of overall acceptability.Papad prepared with 40% replacement of buckwheat was used for nutritional analysis, which was rich in protein, fiber, & minerals like, calcium, and iron content when compared to the control. Better nutritional profile of pseudo cereal papad makes it superior compared to traditional rice papad.

Study of the best condition for the use of combined drying technologies in artisanal noodle pasta, to improve the technological characteristic and consequent retention of nutrientes

Pasta is a popular food item that is produced in several shapes and dimensions. Therefore, the industry and research need updates regarding novel technologies applicable to the processing of new products. The aim of this work was to evaluate the effects of drying pasta arranged in nests using a convective dryer combined with a microwave oven and that influence the offer of a more nutritious product for the consumer. An experimental design was carried out in five assays with varying conditions of drying temperature and microwave oven power. After drying, moisture analyses were performed to assess whether or not the samples were in accordance with the legislation (moisture content not higher than 13%). Technological quality analyses were also carried out. Assay 5 (60°C / 107 W) led to the best drying condition, as indicated by the lowest loss of soluble solids and the shortest cooking time. Thus, this condition is considered ideal for conducting further research on the development and shelf life evaluations of pasta.

การใช้บริการร้านอาหารพื้นถิ่นของผู้บริโภค จังหวัดภูเก็ต

The purposes of this research are: 1) to study the personal factors of consumers choose local restaurant in Phuket Province, 2) to study the consumption factors of local restaurant in Phuket Province, 3) to study the factors of marketing mix in the local restaurant in Phuket Province, 4) to compare the level of importance of the marketing mix factors in the local restaurant in Phuket Province classify by personal factors of respondents, 5) to compare the level of importance of the marketing mix factors in the consumers' use of local restaurant in Phuket Province classify according to the use of local restaurants , and 6) presenting guidelines for local restaurant development Phuket Province. A sample group of 400 people and local restaurant operators Phuket has 16 cases. The research instruments are questionnaires and interviews. The statistics are use for data analysis frequency, percentage, mean, standard deviation, one-way analysis of variance and analyze descriptive data. The research was found that as follows : 1) most consumers were female, aged 36-40 years, have a bachelor's degree, by were being a private company employee, with estimated income 10,001–20,000 baht and they domiciled in Phuket. 2) Choosing to used local restaurants, it was found that most of the consumers chose be to consume local food,because of their unique identity and different from conventional food. The only food that was commonly being consumed Hokkien fried noodles. As for the main food and side dishes that were commonly being consumed Stir Fried Liang Bai with Shrimp Roe for the popular savory snack was Hu Shae, the sweet snacks were using Gosui and the popular desserts to be consumed Oh Aew. Most of them consume local food once a month and was paying approximately 901- 1,300 baht for each meal. 3) Consumers value the overall were marketing mix at a high level. The sides were in descending order, local food, price, construction personnel and physical presentation and distribution service marketing promotion. 4) Compare the level of importance of the marketing mix factors in the consumers will have been using of local restaurants. Phuket Province was found that gender, age, education level, occupation, average monthly income and different domiciles pay attention to the factors of marketing mix no difference except the sexes were not different with statistical significance at the .05 level. 5) Compare the level of importance of the marketing mix factors in the consumers wiil have been using of local restaurants. Phuket Province was found that the reasons for consuming local food popular types of local food popular local food items frequency of local food consumption and the cost of consumption per time was different. Pay attention to the factors of marketing mix. There was no statistically significant difference at the .05 level. And 6) guidelines for local restaurant development Phuket Province were to selecting raw materials directly from the producer source ,in order to maintain freshness and quality. In addition, a standard price threshold should be set was suitable for the quality of local food and should be increased distribution channels. They could be ordered online and were also advisable to advertise through various media such as websites or other media in order to disseminate customers to knew more restaurants. It should be also focus on training employees to recognized the importance of service. Focus on educating employees will have been service skills. At the same time, the restaurant should be designed to be unique, easy to remember and technology should be adopted, for example in the matter was receiving food orders to achieve accuracy, speed and error prevention.

Macronutrient Composition, Functional and Textural Properties of Selected Traditional Sweetmeats of Sri Lanka

Purpose: Sri Lankan traditional sweetmeats occupy a special place in regular consumption, festivities and religious offerings. Sweetmeats are popular food items since ancient times, however, their compositional information are limited. The objective of this study is to provide information on macro-nutrients, energy intake, antioxidant potential and bioactive compounds of selected sweetmeats. Research method: Twenty-five sweetmeat prepared with standardized recipes were analyzed for major nutrients using standard analytical methods. Methanol (80%, v/v) extracts of these products were evaluated for antioxidant potential (AP) by Ferric Reducing Antioxidant Potential (FRAP), 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging activity and 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH) radical scavenging assays. Findings: Almost all tested sweetmeats were energy-dense foods. Among the deep-fried foods, Beraliya kevum had the highest fat content 28.23±1.06 %. Kos eta aggala (68.05±1.30%) reported the highest carbohydrate content and Unduwalalu had the highest protein content (8.70±0.33%) among all the sweetmeats. The AP of Hal helapa made of rice flour, finger millet flour and Vateria copallifera was significantly (p<0.05) higher compared to all other sweetmeats; 222.44±5.34 mM TEAC/g dry matter by DPPH assay and 240.28±5.62 mM TEAC/g dry matter by ABTS assay. Stable polyphenolic compounds and Maillard reaction products generated during high temperatures of processing may be contributing to high AP. Originality/Value: These findings are useful to enhance the consumer awareness in making food choices based on the major nutrients and antioxidant potential. These data can be used to improve the health-related parameters of traditional sweetmeats by reformulating with healthy ingredients and meeting the health concerns of consumers.

Quality Assessment of Dried Striped Dwarf Catfish, Mystus vittatus in the North-Eastern Region of Bangladesh

Dried fish is a popular and in-demand fish food item in Bangladesh, and it is regarded to be the most cost-effective form of nutritional protein, which helps to alleviate malnutrition among the disadvantaged people. A consumer survey reported a slew of concerns regarding the physical, visual, and organoleptic aspects of market available sun-dried fish. The current study evaluated the organoleptic, nutritional, and microbiological quality of dried striped dwarf catfish, Mystus vittatus, which is one of the most popular dried fish in Bangladesh. To highlight the quality disparities among the samples, an experimental sample was made in the laboratory with the utmost hygiene and sanitation. Experimental samples had the highest features score than marketed ones, according to organoleptic analysis. Except for moisture and ash content, the experimental sample had greater mean lipid, protein, crude fiber, and nitrogen-free-extract (NFE) values. The mean (±SD) moisture content of the experimental, drying yard and market sample were 19.82±1.7, 21.44±2.7 and 24.3±1.4%; lipid content were 12.30±2.12, 10.54±1.76 and 9.04±2.41%; protein content were 43.01±.10, 41.74±.79 and 39.67±3.18%; ash content were 16.11±1.70, 17.91±3.70 and 20.77±3.24%; crude fiber content were 1.78±.08, 1.56±.08 and 1.54±.13% and NFE content were 7.01±1.08, 6.80±.77 and 4.67±1.01%, respectively. The mean Total Plate Count (TPC) of dried M. vittatus from the experiment, drying yard, and market samples, respectively, was 4.51±0.11, 5.33±0.25, and 6.39±0.18 log cfu g-1. The results show that commercially manufactured dried striped dwarf catfish has low organoleptic, nutritional, and microbiological quality. Commercially manufactured dried fish requires improved hygiene and good manufacturing practices (GMPs) to ensure consumer safety and health.

Nutritional Value of Dry Fish in Bangladesh and Its Potential Contribution to Addressing Malnutrition: A Narrative Review

Understanding the linkage between the nutrient composition of foods and individuals’ recommended nutrient intake is important to address malnutrition. Despite it being a traditional and popular food item in Bangladesh, the nutrient composition of dry fish has not been reviewed yet. This study used a narrative review to assess the nutrient composition of dry fish and estimated its potential contribution to addressing some common nutritional deficiencies among children and pregnant and lactating women in Bangladesh. Records were collected from different databases, including the Web of Science, Google Scholar, PubMed, ScienceDirect, Banglajol, and ResearchGate. Data were extracted from 48 articles containing 1128 entries regarding nutrient composition. Most of the nutrient analyses estimated the proximate composition, whereas vitamin, mineral, amino acid, and fatty acid compositions were scarce in the literature. We found that dry fish has high protein and mineral content and could contribute highly to meeting the recommended nutrient intake of protein, iron, zinc, and calcium for children and pregnant and lactating women. The summarized nutrient composition data could be useful for further research to observe how dry fish could be best utilized to address malnutrition in Bangladesh. This narrative review recommends that further nutrient analysis, with emphasis on vitamin, mineral, and fatty acid compositions.

Antibiotics Resistance Pattern of Food-Borne Bacteria Isolated from Ice Cream in Bangladesh: A Multidisciplinary Study

Ice cream is one of the most popular food items consumed during the summer season in Bangladesh by all ages but mostly school-going students. Due to the ingredients and handling process of ice cream, it acts as a good shelter for pathogenic and nonpathogenic microorganisms. Therefore, we aimed to investigate the microbial count, prevalence, isolate and characterize multidrug-resistant bacteria in ice cream samples collected from nearby shops of schools in Tangail district, Bangladesh. Ice-cream consumer and nonconsumer students were selected by providing questionnaires. Total viable count (TVC) and total coliform count (TCC) were determined by pour plate methods, where conventional methods were performed for bacterial identification. The Kirby-Bauer disk diffusion method was used to determine the antimicrobial susceptibility of bacterial isolates. Kado and Liu method, with some modifications, was used to extract plasmid from the isolated bacteria and visualized through gel electrophoresis. The demographic characteristics showed that the degree of symptoms regarding microorganisms mediated disorders and rate of antibiotics intake in ice cream consumers were significantly higher than the nonconsumers. The range of TVC and TCC in the ice cream samples was found 0–9.9 × 109 CFU/ml and 0–900 CFU/ml, respectively. Interestingly, 93.75% of the total ice cream samples also showed fungal positive. A total of 12 different bacterial species were identified, including Proteus spp, E. coli, V.cholera, Pseudomonas spp, Shigella spp, Klebsiella spp, Aeromonas spp, V. Parahemolyticus. Salmonella paratyphi, Citrobacterspp, Plesiomonasspp, and Staphylococcus aureus. The antimicrobial susceptibility assay showed the multiple resistance frequency of these isolates to different antimicrobial drugs. All individual isolates were screened for plasmid DNA, and we found that seven strains harbored a single or more than two plasmids sized approximately between 1.9 and 140 MDa, indicating a possible connection between resistance phenotype pattern and genotype.

Transport of toxic metals in the bottom sediments and health risk assessment of Corbicula fluminea (Asiatic clam) collected from Laguna de Bay, Philippines

Laguna de Bay, the 3rd largest lake in Southeast Asia, is the most significant source of freshwater fish in the Philippines. With decades of unregulated discharge of industrial, domestic, and agricultural wastewaters into the lake, this study investigates the apportionment of heavy metals from the bottom sediments and its impact on the toxicity of Corbicula fluminea (Asiatic clam), a popular food item in the markets. The sediment samples from the western part of the lake contained higher Cd, Cu, Pb, and Zn and lower As and Cr concentrations compared to the eastern part. There were positive correlations for As, Cr, Cu, Pb, and Zn and negative correlations for Cd and Ni concentrations noted between sediments and C. fluminea. Human health risk associated with the consumption of C. fluminea collected from Laguna de Bay was attributed to the following heavy metals: Cu > As > Zn > Cd > Pb > Cr > Ni. Interestingly, the observed trend in toxicities of the shellfish was consistent with the transport phenomenon of heavy metals facilitated by the counterclockwise direction of the bottom current. This study strongly suggests the re-evaluation of the waste management plan in the industrial zones and policies regulating the sale of the shellfish harvest.

Trichinosis of Marine Mammals in the Territory of Chukotka

Chukotka is the only region of the Russian Federation where traditional fishing of marine mammals, including the gray whale Eschrichtius gibbosus, is conducted. More than 70% of the indigenous population of the coastal settlements of the Chukchi Peninsula eat the meat of marine mammals. Due to the huge distances between communities, lack of infrastructure, limited access to medical and veterinary care, isolated studies of marine mammal infestation with trichinella larvae are being conducted.For the first time, trichinella in the Pacific walrus Odobenus rosmarus divergens in Chukotka were recorded in the coastal zone of the Bering and Chukchi Seas in the 1970s. In the future, trichinosis has not been studied in this region, which confirms the relevance of our work. Infection of marine mammals was studied by trichinelloscopy (compressor and biochemical). Bioassays were collected during fishing by sea St. John's wort in the village of Lorino. Infection rates were determined. Studies conducted on the Chukchi Peninsula confirmed the infection with trichinosis of the Pacific walrus and revealed the larvae of trichinella in lakhtak Erignathus b.nauticus and ringed seal Phoca hispida, and later in larga Phoca largha. The extent of invasion varied from 0.9% in larga to 4.3% in lakhtak. The gray whale is the most popular food item in the diet of the indigenous inhabitants of Chukotka. According to the results of the research, out of 119 individuals of gray whales, trichinella were not found. Given the trophic‐chorological connections of marine mammals, it is difficult to imagine a way of transmission of trichinella in marine ecosystems. However, previously obtained research results allow us to do this. On the Arctic coasts, especially near settlements, there are a large number of corpses of dogs, cats, rats, voles, carcasses of small seals that fall into marine ecosystems. Invertebrates, their adult and larval forms, as well as vertebrates ‐ fish and birds ‐ occupy an important place in the process of disposal of corpses. Studies have shown that various types of invertebrates from 1 to 59 hours, and vertebrates from 28 to 95 hours can be direct or indirect sources of the pathogen of invasion and contribute to their mechanical transfer. Thus, in the conditions of coastal Arctic marine ecosystems, successful circulation of trichinella is carried out, thanks to human economic activity and the specifics of the trophic‐horological relationships of obligate and potential host species. Therefore, monitoring of trichinella invasion in these regions is vital.

Influence of adding wild berry powders on the quality of pasta products

Pasta is a popular food item among consumers all over the world. They have high energy value, low cost and long shelf life. However, the biological value of these products is quite low. Adding components rich in dietary fiber, vitamins and minerals to their composition will significantly improve their nutritional value. The purpose of the article is to analyze the possibility of producing pasta with the addition of derivatives from the processing of wild berries Sambucus nigra, Viburnum opulus, Hippophae rhamnoides L., which have a rich nutrient composition and are available raw materials. The technology, developed in the work for processing berries by osmotic dehydration, allows the use of gentle drying modes, which contributes to the maximum preservation of their biological value. Sensory evaluation of pasta was carried out according to the Croatian Official Methods, moisture content of pasta was determined by drying to constant weight. Sensory analysis of pasta showed that the addition of powders does not lead to a deterioration in their quality. Their appearance, taste, smell, shape and elasticity are improved. The quality of the pasta samples, containing 5 % of the powder, was determined as “good” according to the results of the evaluation of the tasting group. And the samples with a powder content of 10 % have a "high" quality. The addition of powders has practically no effect on the drying conditions and moisture content of the finished products. With the addition of Viburnum opulus powders, the moisture content is reduced compared to controls. Humidity of all samples is within the permissible limits, which indicates their resistance to storage

Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli

The white rice based fermented steamed food (idli) is a popular and major breakfast food item across the globe. The present study reports the effect of different pigmented rice cultivars (black/red) along with a white rice as check on the colour, texture and nutritional properties of idli. Distribution of different forms of phenolic acids and flavonoids and related antioxidant properties of these products is also examined. The pigmented rice- idli (PRI), although, had lower values for adhesiveness, cohesiveness and resilience, but was nutritionally superior to traditional white rice idli (WRI) in terms of protein(12.74 to 15.53%), amino acids(2.78 to 4.26%), total phenolic acids (0.25 to 0.49 mg/g), total flavonoids(0.36 to0.71 mg/g) content and antioxidant activity(0.16 to 0.46 mg phenolic acid/g). Insoluble bound form of phenolic acids and flavonoids formed the predominant fraction in all these products. PCA scatter plot disclosed MH-idli as a promising product.

Dry Fish Diversity and the Socio-Economic Condition of Dry Fish Retailers in the Markets of Kokrajhar, Assam, India

Dry fish is one of the most popular food items consumed worldwide. Dry fish preservation is reported as an alternative dimension to reduce both the quantity and quality loss of by-catch and results in better value addition. Preserved fishes are traditionally practiced in most tribal communities worldwide. In Assam, various fish preservation methods are adopted by different tribes. The present investigation aims to study the different dry fish available, and the socio-economic condition of the retailers in local markets of Kokrajhar, Assam, India. The study was conducted through semi-structured questionnaires and personal interviews in five different local markets of Kokrajhar Town in Assam. The study recorded 22 different fish species belonging to 15 families being used for making dry fish products. Four species were recorded from family Cyprinidae, two each from Clupeidae, Bagridae, Scombridae, Channidae and one species each from families Latidae, Engraulidae, Danionidae, Harpodontidae, Cobitidae, Ambassidae, Mastacembelidae, Osphronemidae, Siluridae and Botidae. The market values of dry fishes ranged from Rs. 200/kg to Rs. 950/kg depending upon species and quality. Dry fish made from the species Raiamas bola was found to be the highest priced. It was observed that the prices were comparatively higher in village markets than in town markets. Sun drying and smoking were found to be the most common method for the preparation of traditional dry fish in the region. The age of retailers was in the range of 30 to 60 years, and 69.24% of all the respondents were educated up to primary or higher level of education. The income of the dry fish retailers varied with the season ranging from Rs. 3000 to Rs. 10000 per month. This study has highlighted the diversity of dry fish in Kokrajhar, and the socio-financial status of the dry fish retailers. This information may be useful for sustainable development of fishery in the region

Phthalate and novel plasticizer concentrations in food items from U.S. fast food chains: a preliminary analysis

BackgroundFast food consumption is associated with biomarkers of ortho-phthalates exposures. However, the chemical content of fast food is unknown; certain ortho-phthalates (i.e., di-n-butyl phthalate (DnBP) and di(2-ethylhexyl) phthalate (DEHP)) have been phased out and replaced with other plasticizers (e.g., dioctyl terephthalate (DEHT)).ObjectiveWe conducted a preliminary study to examine ortho-phthalate and replacement plasticizer concentrations in foods and food handling gloves from U.S. fast food restaurants.MethodsWe obtained hamburgers, fries, chicken nuggets, chicken burritos, cheese pizza (n = 64 food samples) and gloves (n = 3) from restaurants and analyzed them for 11 chemicals using gas chromatography mass spectrometry.ResultsWe found DEHT at the highest concentrations in both foods (n = 19; median = 2510 µg/kg; max = 12,400 µg/kg) and gloves (n = 3; range: 28–37% by weight). We detected DnBP and DEHP in 81% and 70% of food samples, respectively. Median DEHT concentrations were significantly higher in burritos than hamburgers (6000 µg/kg vs. 2200 µg/kg; p < 0.0001); DEHT was not detected in fries. Cheese pizza had the lowest levels of most chemicals.SignificanceTo our knowledge, these are the first measurements of DEHT in food. Our preliminary findings suggest that ortho-phthalates remain ubiquitous and replacement plasticizers may be abundant in fast food meals.Impact statementA selection of popular fast food items sampled in this study contain detectable levels of replacement plasticizers and concerning ortho-phthalates. In addition, food handling gloves contain replacement plasticizers, which may be a source of food contamination. These results, if confirmed, may inform individual and regulatory exposure reduction strategies.