Semi-solid Foods Research Articles

Case report: Multicomponent intervention for severe food selectivity in autism spectrum disorder: a single case study

Food selectivity is common in children with Autism Spectrum Disorder (ASD). The treatment used can be invasive and difficult to implement, necessitating the exploration of multicomponent approaches. This study presents the case of a 9-year-old autistic girl with severe food selectivity, who ate exclusively liquid and semi-solid foods. A multicomponent intervention protocol was developed, including stimulus fading and positive reinforcement techniques, to increase acceptance of new textures and foods. Treatment sessions showed significant improvement in acceptance of semi-solid and novel foods, with a reduction in problem behaviors associated with mealtime. This study suggests that a multicomponent intervention can significantly improve food acceptance and reduce mealtime distress, proving to be a practical and effective treatment strategy in an autistic child. The intervention led to an increase in food acceptance and a reduction in mealtime-related distress, potentially improving the child and family’s quality of life.

Virtues of routine suprahyoid release during tracheal resection and anastomosis in patients with post intubation stenosis.

Postintubation tracheal stenosis is the most common cause of benign tracheal stenosis. Surgical treatment is more challenging in long-segment stenosis. Suprahyoid release can increase tracheal length resected without anastomotic tension in patients with post-intubation tracheal stenosis. Its effect on swallowing has not been objectively studied and this article aims to explore its virtues and potential complications in a tertiary center for airway surgery. A prospective cohort study was conducted on forty consecutive patients from June 2020 till December 2023. Patients of both genders had tracheal resection anastomosis surgery with routine suprahyoid muscle release for resected tracheal segment of more than 2.5 cm in length aiming to decrease the anastomotic tension. Within two weeks postoperatively, a video naso-laryngoscope was done on all the patients to detect any vocal cord disorders, then they were examined by video fluoroscopy swallowing study VFSS to detect swallowing problems. Follow up was done for 6 months postoperatively. 40 patients were studied. Twenty-five patients (62.5%) were males. 21 patients (52.5%) had a cricotracheal resection. VFSS was performed on 38 patients (two patients excluded for serious morbidity). Six (15.7%) and four (10.5%) patients had residual semisolid and solid food in the vallecula and pyriform fossa respectively during swallowing. Five patients (13%) out of eight patients with abnormal VFSS had aspiration and dysphagia. Video nasolaryngoscopy was done pre- and post-operatively and showed that 7 patients (17.5%) had unilateral vocal cord paralysis, two of them had the same lesion preoperatively. Two patients developed postoperative anastomotic complications. All symptoms of dysphagia improved within 3 weeks of the procedure and improvement persisted for 6 months. Suprahyoid muscle release had a considerable reversible drawback on the process of swallowing. Its routine use in high-risk patients requiring long segment tracheal resections could be considered.

The Influence of Feeding Practice on the Risk of Stunting in Toddler: A Scoping Review

Child stunting is a serious case that is difficult to overcome because it is caused by poor food quality and the amount of food that does not meet the body's needs during the first two years of life. The purpose of this study is to review the influence of feeding practices and feeding methods on the risk of stunting in children under five. PRISMA-ScR reporting guidelines are used to identify key concepts and knowledge gaps. This scoping review used a five-step framework approach. The databases used were PubMed, Wiley Online Library, ScienceDirect, and EBSCO. Manual searches used the Research Rabbit search engine. Based on the search results of 979 articles, ten articles were found that matched the inclusion criteria. Out of the seven themes found, four were in line with WHO's complementary feeding indicators, namely Minimum Meal Frequency (MMF), Minimum Dietary Diversity (MDD), Minimum Acceptable Diet (MAD), and Introduction of Solid, Semi-Solid or Soft Foods (ISSSF). While the other three themes are a time of first feeding, breastfeeding practices, and feeding methods. Overall, inadequate feeding practices result in child malnutrition, including stunting. Improper nutrition and care during the first 1000 days of birth is detrimental to a child's life, both in the short and long term as malnutrition that occurs at this early stage of life has serious and irreversible consequences. Large-scale studies are recommended to explore the role of IYCF in reducing stunting and qualitative studies to determine barriers and drivers to improve infant and young child feeding practices.

Food Rheology: An Introduction and Fundamentals Concepts

Food rheology is the study of the flow and deformation of food materials. It involves understanding the physical and mechanical properties of food, such as how it behaves when subjected to external forces or changes in temperature. Understanding food rheology is essential in various food processing and manufacturing industries as it helps in product development, quality control, and optimization of processing parameters. Some fundamental concepts in food rheology include as follows. Viscosity refers to a material’s resistance to flow. In food rheology, it is a measure of how easily a food material flows under an applied force. Food materials can exhibit different types of viscosity, such as Newtonian, pseudoplastic, dilatant, and viscoelastic behavior. Shear stress is the force per unit area applied to a food material, while the shear rate is the rate at which the food material deforms. In food rheology, these two variables are used to describe the flow behavior of food materials. Different food materials have different flow behaviors. Some foods, like water, exhibit Newtonian flow behavior, where the viscosity remains constant regardless of the applied shear rate. Other foods, like ketchup or mayonnaise, exhibit non-Newtonian flow behavior, where the viscosity changes with the shear rate. Elasticity refers to a material’s ability to regain its original shape after deformation. In food rheology, elasticity is important in determining the texture and shelf life of food products. Viscoelasticity refers to the combined properties of both viscosity and elasticity, where a material exhibits both liquid-like (viscous) and solid-like (elastic) behavior. Yield stress is the minimum amount of shear stress required to initiate flow in a material. Many food materials, such as gels or semisolid foods, exhibit yield stress where they behave like a solid until a certain stress threshold is reached. By understanding these fundamental concepts, food scientists and engineers can manipulate and control the rheological properties of food materials to achieve the desired texture, mouthfeel, and sensory attributes, as well as optimize processing conditions to improve the overall quality of food products.

Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

Flaxseed extracts are solutions and suspensions of polysaccharides with extensional and shear rheological properties close to those of saliva, making them promising candidates as natural salivary substitutes (NSS) to manage xerostomia. Both in vitro and in vivo approaches were considered to investigate the lubricating performance of such NSSs during swallowing of Greek yogurt and apple puree. The choice of these two semi-solid foods made it possible to compare colloidal systems with contrasting properties of composition, structure and rheology. The oral phase of swallowing was simulated in vitro with an innovative soft robotic model while sensory evaluations were performed with a healthy cohort (n = 16) to assess the potential of the NSSs for reducing the amounts of post swallowing food residues into the mouth. Flaxseed extract with 0.40 % dry matter showed promising performance, with low amounts of oral residues reported both in vitro and in vivo, and with a bolus that was not prone to undesired fragmentation. The original approach presented in this research offers perspectives to prescreen other salivary substitutes or food textures, in order to help addressing the needs of growing populations affected by swallowing disorders, and in particular those caused by xerostomia. The development of natural saliva substitutes should make it possible to recover a state of oral lubrication which ensures oral comfort, safe swallowing, and which limits the problems of malnutrition resulting from dysphagia.

Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process

Ohmic heating (OH) is a sustainable heating technology with a high potential in terms of energy and time efficiency. However, its industrial application for solid or semi-solid foods is not widespread yet. This study evaluates the pilot-scale production of Bologna-style sausages (2.3 kg weight) via conventional heating (COV) and OH at an electrical frequency of 10 kHz. Sausages with a diameter of 110 mm heated via OH were produced in approximately 5% of the time (i.e., 10 min) needed to produce sausages heated via COV. OH-treated samples showed a higher moisture content and an increased water holding capacity. A texture profile analysis revealed OH sausages as possessing a lower hardness, springiness, and chewiness. The microbiological load of the samples was identical, regardless of the heating technology. Color measurements (L*a*b* values) showed OH-treated samples to be less red. However, this difference could not be confirmed during sensorial evaluation. Temporal sensation of dominance and descriptive sensory analyses were conducted and revealed a decreased solid consistency but an increased meat taste when sausages were heated via OH. The gel network structures obtained via scanning microscopic analysis showed an increased size of fat globules within OH-treated samples. The results indicated that OH can be used as an alternative heating method to produce Bologna-style sausages.

KAJIAN TENTANG KARAKTERISTIK KELUARGA DAN POLA PEMBERIAN MPASI DAN HUBUNGANNYA DENGAN STATUS GIZI ANAK BALITA

The introduction of solid, semi-solid or soft foods is positively associated with nutritional status and reduces the likelihood of stunting. The results of the Indonesian Nutrition Status Survey in 2022 showed that the prevalence of stunting in Indonesia still reached 21.6%. West Java Province has a stunting prevalence of 20.2%, while in Bogor City it is still 19.3%. The purpose of the study was to analyze the relationship between family characteristics, complementary feeding patterns and the nutritional status of toddlers. The research design used a mix method (quantitative and qualitative). Quantitative research with a cross-sectional approach and qualitative research with indepth interviews (exploring complementary feeding patterns, problems, handling and educational needs related to complementary feeding). The qualitative exploration result were analyzed using deductive thematic. The study population was all toddlers aged 12-60 months in Bogor City, the sample size was 120 with purposive sampling. Statistical tests used chi-square test and Mann-whitney test. The results showed a significant relationship between family characteristics and patterns of complementary feeding with the children’s nutritional status under five. The results of qualitative exploration showed there were four themes, namely First, social and cultural and adverse beliefs. Second, lack of knowledge, Third, the environment (home and residence) is less supportive. Fourth, poor economy. The research concluded that there was a relationship between family characteristics and patterns of complementary feeding with the nutritional status of children under five. Efforts are needed to overcome the problem of stunting through education about complementary feeding.

Post-partum depression: Its association with IYCF practices and effect on child growth indicators in urban slums of Mumbai, India

BackgroundThe nexus of postpartum depression (PPD) does not limit itself to maternal health but has a profound impact on child health through compromised caregiving and nursing practices of the mother. This impairs child's cognitive, emotional, and physical health during crucial stages of growth. ObjectiveThe paper aims to identify the association between PPD and Infant and Young Child Feeding practices and the effect of PPD on child growth during the first 1000 days of life in urban slum settings of Mumbai. ResultsFor infants below six months of age, bottle-feeding practices, initiation of breastfeeding within 1 hour of birth, and exclusive breastfeeding for the first 2 days were associated with PPD (p < 0.05). For children, 6–24 months, minimum meal frequency, minimum dietary diversity, zero consumption of fruits and green vegetables, and initiation of semisolid and soft food were associated with the postpartum depression status of the mother (p < 0.05). The infants of the depressed mothers were 10 %, 16 % and 20 % more likely to be underweight, wasted and stunted as compared to infants of the mothers who do not show symptoms of PPD. ConclusionMeasurement of prevalence of PPD is essential to manage it. It is essential to build mental health inclusive policies/programmes for mother and child health, engage in capacity building of grassroot workers to spread awareness about PPD, and be skilled to identify and refer the early signs of PPD.

Natural product nobiletin-loaded Pickering emulsion stabilized by bovine serum albumin/carboxymethyl inulin complexes: preparation and digestive characteristics.

To expand the application of nobiletin (NOB) in semi-solid functional foods, bovine serum albumin (BSA)/carboxymethyl inulin (CMI) complexes-stabilized Pickering emulsion (BCPE) (φoil = 60%, v/v) was fabricated, and the swallowing index and bioavailability of the NOB-loaded Pickering emulsion was evaluated. Confocal laser scanning microscope (CLSM) and cryo-scanning electron microscopy (cryo-SEM) images revealed that BSA/CMI complexes attached to the oil-water interface. NOB-loaded BCPE exhibited a viscoelastic and shear-thinning behavior. Fork drip test results suggested that the textural value of unloaded and NOB-loaded emulsions was International Dysphagia Diet Standardisation Initiative Level 4, which could be swallowed directly without chewing. The in vitro lipolysis model suggested that NOB had a faster digestive profile and a higher bioaccessibility in the BCPE than in the oil suspension. The in vivo rat model revealed that the oral bioavailability of NOB was increased by 2.07 folds in BCPE compared to its bioavailability in unformulated oil. Moreover, BCPE led to a higher plasma concentration of the major demethylated metabolite of NOB (4'-demethylnobiletin) than the unformulated oil. Accordingly, BCPE enhanced the oral bioavailability of NOB by improving bioaccessibility, absorption, and biotransformation.

Diet quality and nutritional status of HIV-exposed children aged between 6 and 18 months in the Greater Accra Region of Ghana

IntroductionHIV-exposed children, even when uninfected, have a greater risk of malnutrition than unexposed counterparts. WHO guidelines recommend children aged 6–23 months be fed a variety of foods to meet nutrient requirements. This study aimed to determine infant and young child feeding (IYCF) practices among HIV-exposed children under 2 years old enrolled in a dietary intervention and to explore correlates of the IYCF indicators and associations between IYCF and nutritional status.MethodologySix hundred and eighty mother–child pairs were recruited from 19 health facilities from the Greater Accra Region. The sociodemographic data, anthropometry, hemoglobin, and dietary intake were recorded.ResultsNinety-five percent of HIV-positive mothers breastfed their babies, and 53% initiated breastfeeding in a timely manner. Around one in five mothers (21%) introduced liquids other than breastmilk to their children within the first 2 days of birth, and only around one in four children (26%) aged 12–23 months had received breast milk on the day before assessment. Ninety-three percent of babies between 6 and 8 months had been introduced to solid, semi-solid, or soft foods. Eighteen percent of children reached the threshold for Minimum Dietary Diversity (MDD) by eating from over five of eight food groups. Fifty-four percent received Minimum Meal Frequency (MMF), eating between 2 and 4 meals in a day. Eleven percent received the Minimum Acceptable Diet (MAD). Thirty-two percent were anemic. Underweight and stunting were 12 and 11%, respectively. Children of mothers aged 31–40 years were more likely to meet the MDD and MAD [OR = 2.8, 95%CI (1.185, 6.519), p &amp;lt; 0.05 and OR = 2.8, 95%CI (1.256, 6.279), p &amp;lt; 0.05] compared to children of mothers aged 30 years or less or aged above 40 years. Children from households earning more than GHS 500 were more likely to meet MMF than those from households earning less. No associations were found between IYCF and nutritional status.ConclusionFindings highlight the need for nutrition programs to educate HIV-exposed children’s caregivers on optimal feeding practices. The importance of continued breastfeeding and dietary diversity needs to be highlighted. Affordable, iron-rich foods should be promoted. Special attention should be paid to younger, less educated, and lower socioeconomic status mothers.

Plummer–Vinson syndrome: a rare occurrence in paediatrics

BackgroundPlummer–Vinson syndrome (PVS) is characterized by a triad of symptoms consisting of microcytic hypochromic anaemia, oesophageal webs, and dysphagia. PVS is commonly found in women in the fourth and fifth decades of life and is rarely reported in the paediatric population.Case presentationWe report the case of a 1-year-old male South Asian child who presented with dysphagia and anaemia for 4 months and frequent episodes of vomiting after ingesting semisolid and solid food. A complete blood analysis revealed microcytic hypochromic anaemia. An oesophagogram revealed circumferential narrowing of the upper thoracic oesophagus. Based on these findings, our suspicion was that the patient had an oesophageal web and vascular ring. Oesophageal dilation was performed with a Savary-Gilliard dilator; initially, 5 mm and 7 mm probes were used, and final dilation with a 9 mm probe was performed.ConclusionAlthough rare in paediatric patients, a high suspicion of this syndrome is necessary in these patients to provide relief to the patient for better growth and development. Iron supplements increase the haemoglobin level but do not subside dysphagia, and oesophageal dilation is needed to open the blocked enteral pathway.

Assessing Adhesiveness Levels in a Dysphagia Diet for Older Adults.

Viscosity is a common focus in the diet of patients with dysphagia. However, adhesiveness is an equally significant property that can affect swallowing function, even in semi-solid foods with similar levels of viscosity. The purpose of this study was to classify the adhesiveness of food into stages and determine whether these classifications are relevant to swallowing function. This study included 30 healthy elderly adults aged 65 years. After categorizing adhesiveness into three levels based on the results of the sensory test, 30 participants were asked to swallow representative foods at each level. A videofluoroscopic swallowing study (VFSS) was performed to determine the presence or absence of pharyngeal residues based on the level of adhesiveness. The chi-square test was used to verify whether there was a difference in remnants according to the level of adhesiveness, and significance was judged with a p-value of less than 0.05. Adhesiveness was categorized into three distinct levels: level 1 (0-4 mJ), level 2 (4-18 mJ), and level 3 (>18 mJ). Upon examining the subjects presenting with residual material, we observed three cases of level 1 adhesiveness, 16 cases of level 2, and 25 cases of level 3. The chi-square test was used to assess the statistical significance between the levels, revealing a significant difference with a p-value < 0.0001. We presented the level of adhesiveness by dividing it into three stages and proved that it is meaningful in relation to the swallowing function. Selecting and recommending foods with an appropriate level of adhesiveness will help enhance swallowing safety in older adults.

Efficacy of Oesophageal self expandable metal stent placement for palliation of dysphagia in inoperable oesophageal cancer patients: A low-income country perspective

Efficacy of Oesophageal self expandable metal stent placement for palliation of dysphagia in inoperable oesophageal cancer patients: A low-income country perspective

Physiochemical and Sensory Properties of Edible Cups Conceptualized from Food By-Products

ABSTRACT: Our community today is going through multiple challenges, in the arena of nutrition and the environment. The use of plastic or paper containers to pack foods is on a huge rise proportional to the increase in the purchase of outside foods. In terms of environment, the concern is with the the improper disposal of plastics, which destroys volumes of species, causes pollution in land and water, elevates greenhouse gas emissions and contaminates the food chain, in health perspective, there is arise in the pervasiveness of various non-communicable diseases because of several carcinogenic,toxic, and hazardous chemicals present in foods we consume packed in those containers. As an alternative initiative, this study aims to formulate nutritive edible cups utilizing wheat flour as the major ingredient, and the by-products of the food industry namely rice bran, dehulled chickpea flour, groundnut cake, pomace of beetroot, apple, and molasses in different proportions, thereby providing a solution to disposal of waste products from food industry also. The edible cups formulated with different proposition of the listed ingredients were subjected to Organoleptic and functionality evaluation. The accepted variation of the edible cup was further analysed for nutritional composition and phytochemical composition. The results show that these nutritive edible cups were found to be palatable and can be utilized to serve solid and semi-solid foods and can be consumed along with the served food. The edible cups provide sufficient energy(354Kcals), carbohydrates(74.2g), fat(1.5g), protein(10.8g), fiber(4.6g), polyphenols, flavonoids, and phytochemicals.

Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability.

Excessive NaCl intake in liquid and semi-solid food (e.g. soup, hot pot base, sauce) poses a high risk to human health, and reducing NaCl intake is a major concern for global health. Using the generalized Labeled Magnitude Scale (gLMS) method, the study verified the possibility of sodium reduction through oil addition. The compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT) were determined. The gLMS results showed that the saltiness intensity of samples containing 0.36% NaCl and 2.29% sunflower seed oil was significantly higher than that of samples containing only 0.36% NaCl (P < 0.05). CAT and HRT results indicated that by adding 3.59% sunflower oil, the NaCl content could be reduced to a minimum of 0.14% without causing sensory rejection in bone broth samples. The quantitative descriptive analysis method was used to determine the effects of NaCl and oil concentrations on the sensory attributes of bone broth samples. Furthermore, it was used to analyze the consumer acceptability drivers in combination with the hedonic scale to optimize the formulation of reduced-salt bone broth products. Notably, sample E (0.36% NaCl, 2.29% fat) not only had a significant salt reduction effect with a 20% decrease in NaCl, but also had improved overall acceptability. This study provides theoretical guidance for designing salt-reduction cuisine within the catering and food industries, including bone broth and hot pot bases. © 2024 Society of Chemical Industry.

Prevalence of Children Aged 6 to 23 Months Who Did Not Consume Animal Milk, Formula, or Solid or Semisolid Food During the Last 24 Hours Across Low- and Middle-Income Countries

The introduction of solid or semisolid foods alongside breast milk plays a vital role in meeting nutritional requirements during early childhood, which is crucial for child growth and development. Understanding the prevalence of zero-food children (defined for research purposes as children aged 6 to 23 months who did not consume animal milk, formula, or solid or semisolid food during the last 24 hours) is essential for targeted interventions to improve feeding practices. To estimate the percentage of zero-food children in 92 low- and middle-income countries. This cross-sectional study analyzed nationally representative cross-sectional household data of children aged 6 to 23 months from the Demographic and Health Surveys and the Multiple Indicator Cluster Surveys conducted between May 20, 2010, and January 27, 2022. Data were obtained from 92 low- and middle-income countries. Standardized procedures were followed to ensure data comparability and reliability. Both percentage and number of zero-food children were estimated. The outcome studied was defined as a binary variable indicating children aged 6 to 23 months who had not been fed any animal milk, formula, or solid or semisolid foods during the 24 hours before each survey, as reported by the mother or caretaker. A sample of 276 379 children aged 6 to 23 months (mean age, 14.2 months [95% CI, 14.15-14.26 months]) in 92 low- and middle-income countries was obtained, of whom 51.4% (95% CI, 51.1%-51.8%) were boys. The estimated percentage of zero-food children was 10.4% (95% CI, 10.1%-10.7%) in the pooled sample, ranging from 0.1% (95% CI, 0%-0.6%) in Costa Rica to 21.8% (95% CI, 19.3%-24.4%) in Guinea. The prevalence of zero-food children was particularly high in West and Central Africa, where the overall prevalence was 10.5% (95% CI, 10.1%-11.0%), and in India, where the prevalence was 19.3% (95% CI, 18.9%-19.8%). India accounted for almost half of zero-food children in this study. In this cross-sectional study of 276 379 children aged 6 to 23 months, substantial disparities in the estimates of food consumption across 92 low- and middle-income countries were found. The prevalence of zero-food children underscores the need for targeted interventions to improve infant and young child feeding practices and ensure optimal nutrition during this critical period of development. The issue is particularly urgent in West and Central Africa and India.

Assessment of breast-feeding and weaning practices of under-fives and their associated co-morbidities in urban and rural areas of Ahmedabad City, Gujarat, India.

Shaping up the post-2015 development agenda is of crucial importance in the development process around the Globe as 20151 was the last year of milllenium development goals. It is the right time to asses our own progress vis-a-vis the Millennium development goals. Appropriate feeding and weaning practices are the key contributor for decreasing morbidities and mortalities in under-five children. As per national family health survey-5 (NFHS-5), only 55.8% of the Indian infants between 0 and 6 months were exclusively breastfed in Gujarat. Children age 6-8 months receiving solid or semi-solid food and breast milk were only 49.4% in Gujarat. Only 5.8% of breastfeeding infants aged 6-23 months receive an adequate diet in Gujarat. Hence the following study was done to know the practice of breastfeeding and weaning in mothers of urban and rural area of Ahmedabad city, Gujarat. The primary objective of this study was to describe the breastfeeding and newborn care practices and the factors affecting the initiation and duration of breastfeeding in urban and rural areas of Ahmedabad city, Gujarat and the secondary objective was to describe the comorbidities associated with them. Cross-sectional study was done in anganwadis of slums of urban and rural field practice area of B.J. Medical College, Ahmedabad. Half of the under-five children were provided jaggery as pre-lacteal feed both in urban (45%) and rural (53%) area. In urban area most common reason for providing pre lacteal feeds was due to family customs (55%) followed by their belief that it leads to help in removal of meconium from gut (22%) followed by as advised from their relatives (23%) as compared to in rural area where there was belief that it leads to help in removal of meconium from gut (52%) followed by family customs (31%) and advise from relatives (17%). There were 7.5% under-five children in urban area in whom breastfeeding was not initiated immediately compared to rural area in which there were 42% under-five children. Frequent occurrence of acute illness among under-fives may have lead to undernutrition.

Comparison of Early and Delayed Feeding after Elective Gut Anastomosis

Objective: To compare the effects of early and delayed feeding after elective gut anastomosis in relation to a mean number of days of audible bowel sounds.Study Design: A cross-sectional study.Place and Duration of Study: The study was conducted at the Department of Surgery, Combined Military th th Hospital (CMH), Rawalpindi, Pakistan, from 11th May 2019 to 10th November 2019.Methods: A total of 60 individuals undergoing gut anastomosis were divided into two groups. In group A, the NG tube was removed within 6 to 24 hours of surgery, and clear oral liquids (30ml/hour) were started. Oral fluids, including juices and soups on the other day after surgery, tailed by semisolid food at 3rd day, then regular food at 4 day and finally discharge at the 5 day. In group B, the NG tube was detached three to five days after the procedure, observing NG tube output &lt;30-50cc daily. Then, patients were followed up in post-surgical wards for 48 hours. Patients were noted and informed of the time when bowel sounds were audible, the first flatus passed, and the first stool passed. Results: The mean age in group A was 40.23 ± 15.66 years, and in group B was 37.93 ± 15.23 years. Most of the patients, 31 (51.67%), were between 16 to 30 years of age. Out of 60 patients, 36 (60.0%) were males and 24 (40.0%) were females, with male to female ratio of 1.5:1. The mean number of days of audible bowel sounds in Group A (early feeding) was 1.57 ± 0.63 days while in Group B (delayed feeding) was 3.90 ± 0.76 days (p-value = 0.0001). Conclusion: This research established that the outcome of early feeding is better than the outcome of delayed feeding after elective gut anastomosis.&#x0D; How to cite this: Jabbar G, Ahmed MS, Malik AS, Akhtar S, Minhas FS, Makshoof MT, Shahid Z. Comparison of Early and Delayed Feeding After Elective Gut Anastomosis. Life and Science. 2024; 5(1): 101-106. doi: http://doi.org/10.37185/LnS.1.1.411

Characterization of fruit pulp-soy protein isolate (SPI) complexes: Effect of superfine grinding.

Superfine grinding (SG), as an innovative technology, was conducted to improve the physicochemical and structural properties of fruit pulps. Nectarine, apple, and honey peach were selected as the materials. With the increase in SG frequency, the soluble solids content, viscosity, D[4, 3], D[3, 2], G' and G″ of fruit pulps were evidently decreased, whereas the turbidity was increased. The smallest D[4, 3] (294.90µm) and D[3, 2] (159.67µm) were observed in nectarine pulp under SG at 50Hz. The highest turbidity (266.33) was shown in honey peach pulp under SG at 50Hz. The active groups of the fruit pulps with SG were exposed by Fourier transform infrared spectroscopy (FT-IR). Notably, the excessive destruction in structure was confirmed in SG with 50Hz. With soy protein isolate (SPI) addition, D[4, 3] and D[3, 2] of complexes decreased, whereas G' and G″ increased. The formation of new fruit pulp-SPI complexes was demonstrated by FT-IR and LF-NMR analysis. The dense and uniform structure was found in complexes prepared by SPI and fruit pulp with 30Hz SG. Especially, apple-SPI complex with 30Hz SG showed the highest water-holding capacity (WHC) (0.75) and adhesiveness (7973.00gs). A significant correlation between fruit pulps and the complexes was revealed. Taken together, the impact of SG modification on fruit pulps would enhance WHC, rheology, and textural properties of the fruit pulp-SPI complexes, especially for SG with 30Hz. PRACTICAL APPLICATION: This research provided a comprehensive exploration of the potential of SG technology to modify fruit pulps, solving the diversity of textural customization problems and offering valuable insights for the development of semisolid food products.

Characterization of food emulsions and dispersions based on nonlinear friction dynamics

AbstractMany foods are emulsions or dispersions containing lipids. The friction properties of foods are evaluated because they affect food texture and processability. Here, we evaluated the friction characteristics of 55 liquid or semisolid foods using a sinusoidal motion friction evaluation system to classify them based on friction dynamics. The contact surface was made to resemble a biological surface using agar gel, which exhibited a fractal structure, and the movement of the contact probe mimicked living movement by sinusoidal motion. The change in average friction coefficient (Δμ), static friction coefficient (Δμs) in a round trip, delay time (Δδ), and friction profile depended on the condition and rheological properties. Principal component analysis showed that all the friction parameters of Δμ, Δμs, Δδ, and the appearance ratio of the profile were involved in the principal components, Z1 and Z2 which are composite variables obtained by the contraction of many friction parameters in a principal component analysis. In addition, the foods were classified into three groups by cluster analysis using Z1 and Z2. The condition of the foods, rheological properties, and the presence or absence of lipids was the factors that defined each group.