Sweet Biscuits Research Articles

EFFECT OF SELECTED NATURAL EXTRACTS ON ANTIOXIDANT PROPERTIES AND SENSORY QUALITY OF VARIOUS CEREAL PRODUCTS

The aim of this study was to observe antioxidant properties as well as possible changes in sensory quality of selected bakery products after their enrichment with chosen natural extracts. Four types of natural extracts in mixture with wheat flour were used in various amounts for preparation of selected bakery products (wheat bread, sweet biscuits, salty crackers, and muffins). Specifically: turmeric (Curcuma longa, L.) rhizome extract (curcumin), quercetin dihydrate extracted from the pods of Sophora japonica, L., and extracts from medicinal fungus Shiitake (Lentinula edodes) and Maitake (Grifola frondosa) were used as additions. Antioxidant properties in total antioxidant activity (TAA; using DPPH radical scavenging assay), total polyphenols content and total phenolic acids content were examined, as well as the effect of selected natural extracts on the sensory properties of bakery products (intensity of certain characteristics and overall preference). The results of antioxidant properties varied according to the used extract and its amount. Compared with control products, the TAA was significantly higher in all enriched products. While the total polyphenol content was the highest in the bread and biscuits with quercetin (20.623 mg and 18.117 mg GAE.g-1, respectively), the total phenolic acids content was the highest in those with curcumin (8.846 mg and 3.286 mg CAE.g-1, respectively). The intensity of other smell and taste of enriched bakery products influenced considerably overall acceptance, e.g. the products with quercetin associated with bitter taste were evaluated as unfavourable. On the other hand, the breads and crackers with Shiitake extract with indistinct antioxidant properties were evaluated the best, followed with curcumin and Maitake extract. Considering our overall results, we can recommend chosen non-bakery raw materials for a production of new, innovative designed cereal-based products.

Sustitución parcial de harina de trigo por harina de camote naranja (Ipomoea batatas) y su efecto en las propiedades bromatológicas y sensoriales de galletas dulces

The objective of the research was to evaluate the partial substitution of wheat flour with orange sweet potato flour (Ospf) in the preparation of sweet cookies. A completely randomized design with a factorial arrangement was applied. The factor under study corresponded to the concentrations of Ospf (10, 20, and 30 %) plus a control treatment. Bromatological parameters, texture, and sensory profile were evaluated. The LSD Fisher and Kruskal Wallis multiple comparison tests were used at 5 % significance. The proximate composition of the orange sweet potato flour presented in protein 3.99 ± 0.02 %; moisture 8.65 ± 0.00 %; dry matter 91.34 ± 0.06 %; ash 4.24 ± 0.00 %; pH 6.41 ± 0.01; acidity 0.69 ± 0.01 % and particle size 354 ± 0.02 µm. In the processed products (sweet cookies), except for the energy parameter, the other bromatological variables presented statistical significance (p<0.05). Regarding the texture profile, the parameters hardness, brittleness, and adhesive force were significantly different (p<0.05) between the treatments, while, for adhesiveness, cohesiveness, gumminess, elasticity, and chewiness a p>0.05 (no significant) was obtained. At the sensory level, the untrained tasters expressed the acceptability of ‘‘I neither like it nor dislike it’’ in the attributes, flavor, smell, texture, and consistency; however, in color, the formulations with the factor under study presented greater acceptance. The sweet cookies met the requirements established in the INEN 2085 reference standard for cookies. Keywords: sweet potato, cookies, Ipomoea batatas, texture profile, tubers

Assessing the Acceptability and Nutritional Profile of Sweet Biscuits Enriched with Pea Shell Powder

Assessing the Acceptability and Nutritional Profile of Sweet Biscuits Enriched with Pea Shell Powder

Changes in Salivary pH After Consuming Sorghum-Based Non-Cariogenic Biscuits

The degree of acidity of saliva is influenced by the consumption of carbohydrate-containing foods. Daily food consumed by school children at home and outside the home is cariogenic food containing many carbohydrates. Children like sweet biscuit snacks. Sorghum-based biscuits are a healthy snack for school children. Sorghum biscuits contain xylitol compounds and are sugar-free. The purpose of this study was to determine changes in salivary pH after consuming non-karyogenic biscuits made from sorghum in elementary school children. This type of study was an experiment with 3 treatment groups and 1 control group. There are 4 groups: sorghum biscuits, 100% xylitol biscuits, 50% xylitol biscuits, and the control group. The design of this study is pre and post-test experiment design, namely the degree of acidity (pH) saliva pre-test is carried out before consuming biscuit snacks, while the post-test is carried out consuming biscuit snacks. Salivary pH measurement using a pH meter. Statistical test to determine the effect of consuming all 4 biscuits using the one-way ANOVA test. The result of glucose content in 50% xylitol biscuits is the lowest at 2.38%. Consuming biscuits with low glucose levels causes a slight decrease in salivary pH compared to consuming biscuits with high glucose levels. Sorghum-based biscuits are the best for dental health because they slightly lower the pH of saliva. But children dislike sorghum biscuits the most. This study concludes that 100% xylitol biscuits can lower salivary pH slightly low and are liked by elementary school children.

Influence of leptin administration to pregnant mice on fetal gene expression and adaptation to sweet and fatty food in adult offspring of different sexes.

Elevated leptin in pregnant mice improves metabolism in offspring fed high-calorie diet and its influence may be sex-specific. Molecular mechanisms mediating leptin programming action are unknown. We aimed to investigate programming actions of maternal leptin on the signaling function of the placenta and fetal liver and on adaptation to high-calorie diet in male and female offspring. Female C57BL/6J mice received leptin injections in mid-pregnancy. Gene expression was assessed in placentas and in the fetal brain and liver at the end of pregnancy. Metabolic parameters and gene expression in the liver, brown fat and hypothalamus were assessed in adult male and female offspring that had consumed sweet and fatty diet (SFD: chow, lard, sweet biscuits) for 2 weeks. Females had lower blood levels of leptin, glucose, triglycerides and cholesterol than males. Consuming SFD, females had increased Ucp1 expression in brown fat, while males had accumulated fat, decreased blood triglycerides and liver Fasn expression. Leptin administration to mothers increased Igf1 and Dnmt3b expression in fetal liver, decreased post-weaning growth rate, and increased hypothalamic Crh expression in response to SFD in both sexes. Only in male offspring this administration decreased expression of Fasn and Gck in the mature liver, increased fat mass, blood levels of glucose, triglycerides and cholesterol and Dmnt3a expression in the fetal liver. The results suggest that the influence of maternal leptin on the expression of genes encoding growth factors and DNA methyltransferases in the fetal liver may mediate its programming effect on offspring metabolic phenotypes.

Sweet Cookies with Partial Replacement of Wheat Flour with Pitahaya Peel Powder (Hylocereus undatus)

Fruit peels currently generate great interest in the food industry due to their wide variety of biologically active nutritional properties. The objective of the present study was to evaluate the partial replacement of wheat flour with dragon-fruit peel powder in the preparation of sweet cookies. A Completely Random Design was used, three treatments were formulated with pitahaya peel powderat 10, 20 and 30% plus a control treatment. Bromatological and microbiological properties, colorimetry, texture profile and sensory analysis were evaluated (70 untrained judges). In the results obtained, with the exception of the b* coordinate and the texture parameters (cohesiveness, adhesiveness, gumminess, elasticity, chewiness), the other variables did present statistical significance at 0.05%, obtaining protein values of 5.86. -9.08%; humidity 4.86 -6.48%; pH 6.17 -6.80; Luminosity L* 32.01 -73.29; coordinate a* 2.14 -26.34; hardness 51.95 N -206.11 N. The sensory profile attributes presented p<0.05%. It was determined that all sweet cookie formulations met the bromatological and microbiological requirements established in the NTE INEN 2085:2005 standard. By using10% pitahaya peel powder in the formulation of sweet cookies, the parameters of hardness and sensory acceptability improved considerably.

Can snacking on almonds displace discretionary foods in the diets of habitual snackers?

Snacking frequency has increased in recent years, with many snack options being nutrient-poor and likely contributing to excessive energy intakes (1,2). At the same time, nut intakes have remained low(3). While almonds, like many other snacks, are high in fat and energy, they are rich in beneficial unsaturated fats, fibre, vitamins, minerals, and phytonutrients. Snacking on almonds may offer substantial health advantages, including improving energy balance and overall diet quality, compared to typical modern snack foods. The healthier diets observed among nut consumers may be partially explained by addition of nuts to the diet leading to displacement of other, less desirable foods. We aimed to compare the effects of consuming a snack of almonds vs sweet biscuits or savoury crackers daily for one year on displacement of discretionary foods and food group patterns. We used a randomised controlled parallel study design involving 136 non-obese habitual discretionary snack consumers aged 18–65. Participants were randomly assigned to receive a snack of either almonds, or biscuits, daily for one year. These isocaloric snacks provided either 10% of participants’ total energy requirements or 1030 kJ (equivalent to 42.5 g almonds), whichever was higher. Dietary intake was measured using three-day weighed diet records record at baseline, 3, 6, and 12 months. Of the participants, 101 (74%) were female, with a mean (SD) age of 35.6 (13.4) years and BMI of 23.7 (3.0) kg/m2. Those assigned to the almond group increased their percentage total energy (%TE) from nuts and seeds from 1.4% (baseline) to 13.8% (12 months), while those assigned to the biscuit group increased %TE from biscuits and crackers from 5.1% to 12.4%. There was a non-statistically significant (p = 0.053) decrease in %TE from discretionary foods to 12-months for almond group compared to the biscuit group. %TE from discretionary foods decreased significantly in the almond group from baseline to 12-months (mean (95% CI) difference: −4.9% (−8.3, −1.5) p = 0.005), with no evidence of a change observed in the biscuit group (−0.0% (−3.6, 3.6) p = 0.994). Regular consumption of nuts as a snack food may improve diet quality by displacing discretionary food intake among regular discretionary snack consumers. However, the observed displacement was incomplete relative to the energy provided by the study snack. Snacking is driven by factors beyond simply satisfying hunger, including flavour, texture, and overall eating experience. We hypothesise that – among this group of discretionary snack consumers – partial displacement, and hence the continued consumption of other snack foods, was likely due to the sensory properties of consuming almonds alone being insufficient to fulfil hedonic satiation. Strategies to improve sensory appeal of almonds to discretionary snack consumers may assuage subsequent snack-seeking behaviour and provide important advantages in terms of both energy balance and diet quality.

Implementation Of The Argonoleptic Test Of Purple Sweet Potatoes BasicBiscuits As A Processing Innovation Of Mp-Asi Ages 6 – 12 Months

This Community Service (PKM) aims to add insight and knowledge about the importance of writing scientific papers, techniques, and procedures for writing scientific publication articles, concepts, and techniques for publishing articles in national scientific journals, to the management of Scientific Publication Journals. Infancy is the most important period because it is a period that is very vulnerable to malnutrition. The provision of breast milk substitutes (MP-ASI) has an important role in overcoming the problem of malnutrition in infants. Purple sweet potatoes can help meet nutritional needs because they contain complex nutrients, namely carbohydrates, protein, fat, vitamins, iron, fiber, and anthocyanins. This type of research is an experiment that aims to determine the organoleptic test on biscuits substituted with purple sweet potato flour. The research population was mothers of infants aged 6-12 months and infants aged 6-12 months with a total population of 293 people. The sampling technique was purposive sampling with a total sample of 29 mothers of infants aged 6-12 months and 29 infants aged 6-12 months. The results of the organoleptic test showed that the level of preference for color was very like (38%) liked (55%) taste was very like (55%) liked (45%), the texture was very like (31%) liked (48%), the aroma was very like (34 %) liked (48%) and the acceptability test for 6-12 months babies liked it (93%). The results of this study can be useful as complementary foods for breast milk so that it can meet the daily nutritional needs of babies. It is recommended that further research be carried out to increase the preference value on the color, texture, and aroma of purple sweet potato biscuits

Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats

Incorporating antioxidants in functional foods represents an excellent dietary approach to prevent oxidative stress. The present work aimed to create a novel formulation of biscuits using a combination of Zingiber cassumunar (ZC) and purple sweet potato (PSP) as the main ingredients, in producing a functional food product that possesses antioxidant properties. The present work involved conducting trials and implementing optimisation techniques in order to obtain three distinct biscuit formulations, namely F1 (ZC 0.75 g: PSP 5.25 g), F2 (ZC 0.45 g: PSP 5.55 g), and F3 (ZC 0.28 g: PSP 5.72 g). The proximate analysis of the three formulations met the Standard Nasional Indonesia (SNI) criteria for biscuits, which encompassed parameters such as moisture content, ash, fat, protein, crude fibre, and metal residue. The F3 biscuits were chosen as the test biscuits in subsequent experiments due to their superior quality. The administration of F3 biscuits at a dosage of 1.94 g per 200 g of body weight to rats fed with high-fat diet for 28 d resulted in a substantial reduction (p < 0.05) in malondialdehyde levels, with a mean value of 2.17 ± 0.22 nmol/mL. Additionally, this intervention improved superoxide dismutase activity, with a mean value of 72.95 ± 3.06%. The F3 biscuits demonstrated promising antioxidant potential. This could serve as a basis for further clinical trials in humans before its potential commercialisation. Further investigation into the formulation of the biscuit is necessary, especially concerning the moisture, ash, and crude fibre levels present.

Brazilian Front-of-Package Labeling: A Product Compliance Analysis 12 Months after Implementation of Regulations.

This study investigated the presence of front-of-package labeling on food products in major retailers in Brazil after its implementation in 2022. Carried out from May to October 2023, we analyzed 2145 products of brands present in five Brazilian states. A total of 541 products presented front-of-package warnings. The categories varied in their adherence to front-of-package labeling, highlighting a prevalence of combined warnings, such as high in added sugar and high in saturated fat on sweet biscuits and chocolates. Sausages showed a high prevalence of high in sodium and high in saturated fat warnings. Beverages stood out as high in added sugar, while fats, dairy products, frozen preparations, seasonings, and sauces presented diversity in the warnings. Other products, such as panettone, showed a high presence of alerts. The study demonstrated the widespread presence of front-of-package labeling on ultra-processed products highly consumed by the Brazilian population. Considering the alarming presence of these foods in the Brazilian diet, it is concluded that front-of-package nutrition labeling is crucial to inform and raise awareness among consumers, allowing healthier choices and potentially contributing to a reduction in chronic diseases and the costs associated with treatment in the health system.

Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion

Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric acid as major compounds), sweet cookies supplemented with DCF (CFC) (same major compounds), and their digested fractions (rosmarinic acid, salviaflaside, fertaric and salvianolic E/B/L acid as major compounds) in HepG2 cells in basal and in oxidative stress conditions. DCF showed protective antioxidant effects by decreasing reactive oxygen species (ROS) and protein oxidation products (POP) while increasing reduced glutathione (GSH). Additionally, CFC revealed similar protective effects and even showed enhanced modulation of the antioxidant system due to the activation of antioxidant enzymes. However, the digested fractions only decreased ROS, indicating continued antioxidant effects. This study underscores the importance of evaluating manufacturing and digestion effects to confirm a food's antioxidant properties.

Quality Evaluation of Malted Pigeon Pea –Orange Fleshed Sweet Potato Flour Blends and Biscuits Using Albino (Wistar) Rats

The use of underutilized food crops and their fortification could add value to food products. Malted pigeon pea was produced and substituted into orange fleshed sweet potato at 0, 5, 10, 15, 20, and 100% to produce flour blends which was used to feed albino rats on addition of salt, bone meal, blood meal. The blend flour was also used to produce biscuits on addition of baking fat, sugar and salt. The biscuit was analysed for physical and sensory properties. The albino rat feed was analysed for nutrition and haematological qualities. The ash, protein and energy value content of the flour increased from 2.34 to 3.11, 4.64 to 13.27%, 379.83 to 384.19 Kcal/100g, respectively, with increase in added malted pigeon flour. The flavonoid, saponin, phenol, phytate, tannins contents increased from 2.11 to 3.43, 6.61 to 9.70, 0.03 to 0.07, 33.74 to 50.28, 0.04 to 0.08 mg/kg, respectively. The water absorption capacity and bulk density capacity decreased from 0.38 to 0.15% and 0.73 to 0.46 g, while the swelling, oil absorption and foam capacity increased from 1.60 to 3.65, 0.91 to 1.82 and 7.15 to 12.20%, respectively, with addition of malted pigeon pea. The highest break strength was observed in biscuit produced with 85:15 (85 % orange fleshed sweet potato, 15 % malted pigeon pea flour blends) (3000g). The Feed Efficient Ratio (FER) and the Protein Efficient Ratio (PER) of the feed albino rats improved with addition of malted pigeon pea. The Haemoglobin (HB), Park Cell Volume (PCV), Total White Blood Cells (TWBC), White Blood Cells (WBC), Red Blood Cell (RBC) of the feed albino rats generally increased with increase in the quantity of malted pigeon pea over the three weeks feeding duration. All the blend flour biscuits were generally accepted; however, the 15% malted pigeon pea biscuit was the most preferred. Quality and acceptable biscuits can be produced from malted pigeon pea –orange fleshed sweet potato.

Snacking Behaviours of Australian Young Adults: Secondary Analysis of the MYMeals Cross-Sectional Study.

Snacking outside main meals may contribute to the high intakes of discretionary foods (i.e., unhealthful foods) among young adults. This study assessed the snacking behaviours of Australian young adults including the contribution of snacking to energy and nutrient intakes, the main foods consumed, and portion sizes. A secondary analysis of the MYMeals study of adults aged 18-30 years who consumed at least one snack food during the recording period (n = 889) was conducted. All food consumed over 3 consecutive days was recorded using a purpose-designed smartphone app. Snack foods contributed 13.2% of energy, 23.4% of total sugars, and 16.2% of saturated fat. Females consumed more energy (13.8% vs. 12.2%, p = 0.007) and total sugars (25.8% vs. 20.8%, p = 0.009), from snacking than males. Fruit (20.2%), chocolate (9.9%), cake-type desserts (8.4%), sweet biscuits (6.1%), and ice-cream-type desserts (5.6%) were the most frequently consumed snacks by young adults. The median portion sizes for the top five snack foods consumed were fruit-106 g (IQR: 73), chocolate-26 g (IQR: 36), cake-95 g (IQR: 88), sweet biscuits-26 g (IQR: 29), and ice cream-75 g (IQR: 42). The current findings may inform population-wide strategies to encourage healthful snacks such as fruit, inform portion control by individuals, and persuade the food industry to reduce the serving size of discretionary snack foods such as cake.

Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits

AbstractThis study investigated the effect of adding 10% almonds, pistachios, apricots, plums, sesame seeds, sunflower seeds, and black olives to sweet and savoury biscuits on acrylamide (AA) concentration. These ingredients, which are increasingly used to enrich bakery products, can increase the final AA content, because they contain its precursors and sometimes AA itself, due to the processing treatments they undergo. The AA and some quality characteristics of all ingredients and biscuit samples were analysed. The results showed that sweet biscuits with almonds, pistachios and apricots had AA concentrations exceeding the European benchmark level (350 µg/kg), while those with plums had a lower value (190.7 µg/kg). The enriched savoury biscuits had significantly higher AA concentrations than the control (198.9 µg/kg), up to + 163%. A 10% addition of enrichment ingredients to biscuits can lead to high AA concentrations, highlighting the need for further studies aimed at its mitigation in bakery products.

Características tecnológicas y sensoriales de bizcochos dulces con adición de harina de tocosh (Solárium tuberosum) y harina de tarwi (Lupinus mutabilis)

The objective of this study was to determine the technological and sensory characteristics of sweet biscuits with the addition of tocosh flour and tarwi flour. For which a rotational compound central design (DCCR) 22 was used, giving a total of 11 formulations (4 factorial, 4 axial and 3 central points) where the independent variables were X1 = Tocosh flour and X2 = Tarwi flour with additions of X1 from 2% to 8% and X2 from 2% to 6% replacing the percentage of wheat flour in the base formulation. The results show that the F5 (2% X1 and 4% X2) is the one that presented the highest value in its sensory evaluation. Likewise, it presented a higher percentage of protein (8.48%) in relation to the biscuit without substitution (8.25%). The best formulation was determined by multiple response optimization (desirability), obtaining an optimal sponge cake with 3.22% X1 and 4.55% X2 replacement of wheat flour, resulting in a sponge cake with moisture (23.99 ± 0.16%), protein (8.65 ± 0.18%), fat (6.42 ± 0.70%), ashes (0.51 ± 0.08%), total dietary fiber (6.30 ± 1.70%) and carbohydrates (54.80 ± 1.44%).

Food additives and PAHO’s nutrient profile model as contributors’ elements to the identification of ultra-processed food products

The NOVA classification system categorizes foods according to the extent and purpose of industrial processing. Ultra-processed food products (UPF) are frequently composed of excessive amounts of sugars, salt, oils, and fats, and cosmetic additives designed to make them palatable and/or appealing. We aimed to describe the presence of critical nutrients in excess and cosmetic additives in packaged foods and beverages and to evaluate the proportion of UPF that can be correctly identified through the presence of critical nutrients in excess or the presence of cosmetic additives in food products. A total of 9851 items available in Brazilian supermarkets containing lists of ingredients and nutrition facts panels were analyzed. Cosmetic additives and critical nutrients in excess, according to Pan American Health Organization (PAHO)’s nutrient profile model, were assessed. All food items were categorized into the four NOVA classification groups. Relative frequencies of items with at least one critical nutrient in excess and one type of cosmetic additive were estimated. For UPF, 82.1% had some cosmetic additive, and 98.8% had some cosmetic additive or a nutrient in excess. This combined criterion allowed the identification of 100.0% of sweet cookies, salted biscuits, margarine, cakes and sweet pies, chocolate, dairy beverages, and ice cream. Combining the presence of cosmetic additives and the PAHO’s nutrient profile model contributes to the identification of UPF.

Sedentary Activities and Food Intake among Children and Adolescents in the Zhejiang Province of China: A Cross-Sectional Study.

Sedentary behavior may affect the types of food consumed in children and adolescents' daily diets. Previous published studies are limited to local surveys. This study aimed to explore the relationship between sedentary behavior and food intake among children and adolescents. A stratified sampling technique was employed in the present cross-sectional study. Demographic characteristics, sedentary behavior, transportation modes, and food intake were investigated. We found that children and adolescents who watched movies or TV programs online or on their smartphones on weekends and who chatted online on weekends, including on QQ (an instant messaging software service) and WeChat (an instant messaging software service), increased their intake of instant noodles and fried pasta (Spearman's rho = 0.468, 0.575, 0.465, and 0.323; p < 0.05). Children and adolescents who chatted online on weekends, including on QQ and WeChat, increased their intake of tofu skin (Spearman's rho = 0.461; p < 0.05), and those who browsed online on weekdays increased their intake of whole-fat liquid milk (Spearman's rho = 0.455; p < 0.05). Children and adolescents who browsed and chatted online on weekends, including on QQ and WeChat, and who played computer or smartphone games, increased their intake of fried potato chips (French fries or other fried snacks) (Spearman's rho = 0.568, 0.270, and 0.412; p < 0.05). With respect to modes of transportation used to travel to and from school, children and adolescents who took buses and subways increased their intake of rice, instant noodles, sweet potatoes, soybean milk, tofu skin, processed meat products (sausage, ham sausage, or lunch meat), fish, shrimp, vegetables, nuts, and sweet cookies (buns, cakes, Dim sum, and moon cakes) (Spearman's rho = 0.394, 0.536, 0.630, 0.408, 0.485, 0.441,0.410, 0.424, 0.444, 0.541, and 0.366; p < 0.05). Sedentary behavior affects the types of food consumed in children and adolescents' daily diets. Children and adolescents who browsed online on weekdays increased their intake of whole-fat liquid milk, but also increased their intake of foods with high fat, high salt, and low nutrient density. Children and adolescents taking buses and subways increased their intake of low-nutrition quality products. Public awareness efforts should focus on reducing the consumption of low-nutrition quality products and nutritional education.

Unhealthy food availability, prominence and promotion in a representative sample of supermarkets in Flanders (Belgium): a detailed assessment

IntroductionThe supermarket food environment is a key setting for potential public health interventions. This study assessed food availability, prominence and promotion in a representative sample of supermarkets in Flanders (Belgium).MethodsA sample of 55 supermarkets across five chains and 16 Flemish municipalities was selected in 2022, about 64% in the most deprived socioeconomic areas. Healthiness indicators related to food availability (ratio of cumulative linear shelf length for healthy versus unhealthy foods), prominence (proportion of unhealthy foods at check-outs and end-of-aisle endcaps), and promotion (food marketing on food packages) were measured.ResultsOverall, the average ratio of healthy/unhealthy foods in supermarkets in Flanders was 0.36, meaning that for every 10m of shelf length of unhealthy foods there was 3.6m of healthy foods. There was a large variation in ratio’s across supermarket chains. Of all foods available, 97.5% were ultra-processed at the check outs, while 72.2% and 58.5% were ultra-processed at the front and back end-of-aisle end-caps, respectively. Confectionery and sweet biscuits were the food categories with on average the highest number of marketing messages on pack per 10m of shelf length.ConclusionSupermarket in-store food environments in Flanders were found generally unhealthy, with those located in low income areas having unhealthier in-store food environments than supermarkets located in medium and high income areas. Despite commitments of all large supermarket chains in Flanders to promote and create healthier in-store food environments, our findings indicate that currently consumers are incentivized to buy unhealthy rather than healthy food products.

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Effect of partial replacement of wheat flour by different sources on the quality parameters of dough and hard sweet biscuits

Genetic Obesity in Pregnant Ay Mice Does Not Affect Susceptibility to Obesity and Food Choice in Offspring.

Maternal diet and obesity (MO) may influence taste preferences and increase the susceptibility to obesity in offspring, but the impact of MO per se to these influences is poorly understood. We evaluated the influence of MO on food choice and susceptibility to obesity in offspring when mothers consumed a standard diet (SD). Mice with the Lethal yellow mutation (Ay/a) develop obesity consuming an SD. Metabolic parameters were assessed in pregnant and lactating Ay/a (obesity) and a/a (control) mothers. Metabolic response to the consumption of a sweet-fat diet (SFD: SD, lard, and sweet biscuits) and the choice of components of this diet were evaluated in their male and female offspring. Compared to control mothers, pregnant obese mothers had higher levels of insulin, leptin, and FGF21. MO increased food intake and liver expression of lipogenesis genes in male offspring consuming the SD. SFD consumption caused obesity development and insulin resistance, increased liver expression of glycolytic and lipogenesis genes, and affected hypothalamic expression of anorexigenic and orexigenic genes. In offspring of both sexes, MO had no effect on food choice and metabolic response to SFD intake. Therefore, when obese mothers consume a balanced diet, MO does not affect food choice and development of diet-induced obesity in offspring.