Total Caloric Value Research Articles

Effect of macromolecules on the viscosity of whole condensed milk

The viscosity of a fluid refers to the resistance to flow, such as in the case of whole condensed milk. Condensed milk is a product created by partially dehydrating milk, concentrated milk, or reconstituted milk, and then sugar is added. Its fat and protein content can be adjusted to meet specific characteristics. The aim of this study was to evaluate the effect of macromolecules on the viscosity of various brands of whole condensed milk. The brands of whole condensed milk analyzed were classified as LCA, LCB, LCC, LCD, and LCE, with a total of 50 samples from different batches. The viscosity was measured using the Ford cup method, which was validated through tests for linearity, detection limit, quantification limit, and repeatability. The physicochemical tests included viscosity, soluble solids (oBrix), moisture, protein, lipids, RMF, carbohydrates, total caloric value, and SNG. The main findings showed that the LCC, LCD, and LCE brands had high levels of macromolecules (protein, lipids, and carbohydrates) and viscosity. Consequently, it was concluded that high concentrations of macromolecules in whole condensed milk result in increased viscosity of the product.

Physicochemical characterization of seeds and aril of Renealmia aromatica (Aubl.) Griseb

The Amazon has great biodiversity, being inhabited by indigenous peoples since time immemorial, as well as being home to traditional farmers, settlers, riverine dwellers, people responsible, in large part, for the conservation of biodiversity through the cultivation and storage of grains, tubers, roots and seeds. Among the numerous species cultivated and managed by the Amazonian peoples, we approach, in this work, the species Renealmia aromatica (Aubl.) Griseb., belonging to the Zingiberaceae family. The objective of this article is to present physicochemical aspects of the fruits of Renealmia aromatica (Aubl.) Griseb. aiming to emphasize its alimentary potential and nutritional value.This work consisted of harvesting the fruits of mother plants located in the experimental garden of the Universidade Federal do Acre – UFAC. The analyzes were carried out at the Unidade de Tecnologia de Alimentos – Utal of UFAC – Campus Rio Branco. The variables analyzed were protein, ascorbic acid (vitamin C), titratable acidity, moisture and ash (fixed mineral residue) according to the methods for physicochemical analysis of foods from the Instituto Adolfo Lutz. In the aril and in the seed, protein contents of 7.97% and 6.67% were found, respectively. As for lipids, the highest concentration was observed in the seeds, with a content of 6.76%. The aril showed a satisfactory level of vitamin C (182,81 mg/100g). With a high concentration of lipid, the seeds had a total caloric value of 335,56 kcal/100g. Thus, the seeds and arils of R. aromatica have alimentary and nutritional potential, being the seeds used for the production of edible oil or condiment, and the aril, rich in vitamin C, used in alimentation. This, although already used in food, is still restricted to indigenous peoples and traditional communities.

Ketogenic diet therapies as a non-pharmacological adjuvant in resistant epilepsy: retrospective analysis of adult outpatients in Colombia

ABSTRACT Twelve patients between 18 and 53 years of age were included. MAD plus nutritional supplementation was administered to 75% (n = 10) of the participants, one (8.3%) received MAD alone, and 16.7 (n = 2) received Classic Ketogenic Diet (cKD) plus nutritional supplementation. Oral nutritional supplementation, administered in the outpatient setting, provided patients with between 31 and 55% of the total caloric value. In the first month of KDT treatment, 83.3% (n = 10) of patients reduced the number of weekly seizures by 40% (median). At six months of treatment, 75% of patients had at least halved the number of weekly seizures. At 12 months of treatment, the number of weekly seizures had been reduced by 85.7% (median). KDT was well tolerated, and there was no need to discontinue treatment. This study provides real-world information on the use of KDT, particularly MAD in adults, in developing countries. Future studies in larger cohorts will provide further information on different types of KDT, adherence, and patient-reported outcomes.

DIFFERENT DIETARY INTAKE OF CARBOHYDRATES IN GLYCEMIC CONTROL IN PREGNANT WOMEN WITH DIABETES MELLITUS TYPE 2: CASE REPORT

Introduction. The glycemic impact of moderately high or low carbohydrate intake in an isocaloric diet remains undetermined. Report. An intervention was carried out with pregnant women with type 2 diabetes, who were fitted with a continuous glucose monitor for two weeks. They followed two 7-day nutritional plans, the first with 60% of the total caloric value coming from carbohydrates (VCT60), and the second with 40% of the total caloric value from carbohydrates (VCT40). On the first day of each week, a supervised breakfast corresponding to the intervention was provided. During the VCT60 week, there was a tendency for: lower average glucose, higher number of hypoglycemia events, and higher frequency of sensor scans compared to the VCT40 week. Conclusion. The continuous glucose monitor was well-received and assisted in making decisions regarding their diet and medical treatment

Comparative Assessment of Actual Nutrition of Preschoolers Given Uniform Approaches to Its Organization

Background: A healthy balanced diet is the basis for maintaining health at any age. Identification of causes of violations in organization of nutrition of preschoolers remains relevant, since the breach of fundamental principles of healthy eating aggravates negative trends in children’s health. Objective: To compare actual feeding of children attending two preschools using a single menu. Materials and methods: In spring–summer 2022, we carried out a comparative analysis of the diet of 99 children aged 3 to 6 years attending two kindergartens using methods of estimation and portion weighing. In total, we examined 20,700 portions and took 41,580 weight measurements. Food intake was then estimated both per child and per preschool. To establish the quality of meals served, we conducted a questionnaire-based survey of parents; the questionnaire was approved by the Local Ethics Committee of the Novokuznetsk State Institute of Advanced Medical Training – Branch of the Russian Medical Academy of Continuous Professional Education (protocol No. 1 of January 14, 2020). Results: Weighing of the food set showed that actual consumption of food products differed from that specified in the menu. The diet was imbalanced. Natural food standards were met in both preschools only for cereals and legumes (95–100 %), juices and fruits (100 %). Deficit of bread ranged from 8 to 28 % of the recommended consumption rate, and that of potatoes and vegetables was 14 %. Significant differences between the weights of food products actually consumed and listed on the menu were found for vegetables, potatoes, by-products, fish, cheese, and cottage cheese. The total caloric value of the rations was 6–12 % lower while the protein content was 8 to 18 %, fat content – 7 to 16 %, and that of carbohydrates – 5 to 11 % lower than declared. Conclusions: Weighing provides more accurate data on children’s nutrient intake in preschools. Nutrition information given in the menus is overestimated by 6 to 15 % on the average. The parent survey showed that children did not eat some of the dishes from the preschool menu at home, so it was more difficult to adapt them to the proposed diet.

Association between the Consumption of Ultra-Processed Foods and Asthma in Adults from Ribeirão Preto, São Paulo, Brazil.

Ultra-processed Food (UPF) consumption can play a role in the pathogenesis and progression of asthma. The aim of this study was to evaluate the association between the consumption of UPF and asthma. This cross-sectional study included 1857 adults aged 23-25 years from the Ribeirão Preto-SP birth cohort (1978/1979). The exposure variable was the consumption of UPF (expressed as their percentage contribution to energy intake-% total caloric value [%TCV] and their percentage contribution to the amount of food ingested-%grams), which was assessed with a food frequency questionnaire. Asthma was the outcome and was defined based on a positive methacholine challenge test and the presence of wheezing, chest tightness, or shortness of breath over the last 12 months. Poisson regression with robust variance was used to estimate the association between these variables. Unadjusted analyses and analyses adjusted for sex, age, household income, smoking, and physical activity level were performed. The prevalence of asthma in the sample was 13.2%. The mean total consumption of UPF was 37.9 ± 11.2% TCV (corresponding to 35.1 ± 15.1% grams). There was no association between the consumption of UPF and asthma in adults. This study provides no evidence for an association between the consumption of UPF and asthma in young adults.

Development and Physico-chemical Evaluation of an Isotonic Nas Narang (Citrus madurensis) Sports Drink

Isotonic drinks are the type of sports drink with a similar number of osmotically active particles as present in the body plasma (i.e. osmolality; 275-295 mOsmole/kg) and help for replenishing the loss of electrolytes and sugar after physical workout. The present study describes the potential of utilization of Nas Narang (Citrus madurensis) fruit juice in the development of Isotonic Nas Narang Sports Drink (INNSD) and investigation of the physico-chemical parameters. INNSD was developed using varying content of fresh juice of Nas Narang 5%, 6.5%, and 7.5% v/v with other recommended food grade ingredients. The 7.5% of fresh Nas Narang juice was selected as the best fruit content based on the highest overall acceptability in sensorial evaluation using a trained sensory panel. The total osmolality of developed isotonic Nas Narang sports drink was 282.95 mOsmol/l. The physical properties of Total Soluble Solids content (TSS), Titratable Acidity (TA), and pH of the INNSD were 9.00±0.00%, 0.53±0.01%, and 2.45±0.01 respectively. The proximate composition of Nas Narang fruit juice and developed sports drink were total ash (0.47±0.11%; 0.42±0.17%), protein (0.47±0.01%; 0.05±0.00%), crude fibre (0.53±0.01%; 0.09±0.01%), total carbohydrate content (6.97±0.27%; 7.31±0.31%) and caloric value (29.44 Kcal /per 100 ml of sports drink) respectively. The vitamin contents of INNSD were ascorbic acid (0.3 mg/100 ml), vitamin B2 (0.135 mg/100 ml), vitamin B5 (0.15mg/100ml) and vitamin B6 (0.145 mg/100 ml). Further, anti-oxidant potential of Total Polyphenolic Content (TPC) and Total Flavonoids Content (TFC) of fresh Nas Narang fruit juice and developed INNSD were (0.224±0.02 mg GAE/ml; 0.029±0.00 mg GAE/ml) and (0.139±0.01 mg QE/ml; 0.011±0.00 mg QE/ml) respectively.
 Nas narang fruit is available throughout the year as an adequate source of raw material for industry. It provides natural citrus flavor, attractive yellow colour, appealing taste, minerals and antioxidants to the product and further act as a natural preservative. Present study showed incorporation of Nas Narang juice in formulation of sport drink is technically sound and acceptable.

Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties

Bread is a fundamental food in many countries and comes in various forms. Bread fortified with functional ingredients attracted growing research in recent years. In the present investigation, fortification of whole wheat flour with nutmeg powder was carried out at different levels WSN1 (4% nutmeg), WSN2 (10% sunflower + 4% nutmeg), WSN3 (20% sunflower+4% nutmeg), and WSN4 (30% sunflower + 4% nutmeg). The functional attributes of flour blends were investigated. Furthermore, fortified bread during eight days of storage was determined for compositional analysis and total caloric value. The functional characteristics, that is, water and oil holding capacity (1.88–2.16 and 2.32–4.10, respectively), emulsion activity (40.13–57.58), and stability (38.04–49.83), swelling (15.02–17.25) and foaming stability (13.96–21.39) improved highly significantly by fortification. The minerals content was observed in WSN4 > WSN3 > WSN2 > WSN1 > WSN0 order. The maximum DPPH was observed in WSN4 as 44.28 ± 0.03%. From the current results, based on organoleptic properties, the incorporation of sunflower at about 20% with 4% nutmeg is better and acceptable (7.49 ± 0.01) for the commercialization of products in the industrial sector. Novelty impact statement The findings of this study are important from the nutritional point of view as bread fortification with natural sources will help to reduce nutritional deficiencies. Incorporating sunflower seeds and nutmeg flour blends in whole wheat flour to prepare fortified bread enhanced bread's nutritional value and improved bread quality characteristics. Utilizing the flour blends could be a promising approach to making fortified bread having a balanced amino acid profile to meet the Lysine deficiency in whole wheat flour.

Development of functional dietetic snack using black carob flour (Prosopis nigra) and discarded blueberries (Vaccinium corymbosum L.)

Introduction: Snacks have become an important part of the daily diet, however, their nutritional profile could be improved by adding ingredients with health benefits. The aim of this work was to develop a functional dietetic snack using black carob flour and discarded blueberries, and to evaluate its chemical and functional composition. Methods: Three formulations were prepared using different proportions of wheat flour and black carob flour: 60:40; 50:50; and 40:60, respectively. Proximal chemical composition was determined by the procedures of AOAC methods and functional properties were also analyzed. Results: Three dietary snacks were obtained, which showed a caloric reduction of 20 - 23%. In all snacks, an increase in protein content of more than 60% was achieved and a higher total dietary fiber content (DS2) was observed compared to commercial snacks. All formulations showed a reduction in bioactive compound content during processing. Conclusions: The snacks showed functional properties, higher protein content and a reduced total caloric value compared to commercially available products. DS2 was the snack with the highest antioxidant activity and, according to fiber values, is a product with “high fiber content”. Despite the losses caused by the cooking process in the content of bioactive compounds, the antioxidant activity was greater than 50% in all the snacks produced.

Low molecular weight NGF mimetic GK-2 normalizes the parameters of glucose and lipid metabolism and exhibits a hepatoprotective effect on a prediabetes model in obese Wistar rats.

Signs of metabolic syndrome and prediabetes preceding type 2 diabetes are modelled in an experiment using a high-fat diet (HFD). The aim of this work was to study the effect of a low molecular weight systemically active nerve growth factor mimetic, compound GK-2 (hexamethylenediamide bis[N-monosuccinyl-L-glutamyl-L-lysine]), on indicators of abdominal obesity, basal blood glucose level, glucose tolerance, cholesterol and triglyceride blood levels, as well as the morphological structure of the liver in male Wistar rats fed a HFD. Rats were divided into three groups: one of them received standard food (control) and two others were fed a HFD containing 45% fat, 35% carbohydrates and 20% protein, with a total caloric value of 516 kcal/100 g, over 12 weeks. Starting from the ninth week, for the next 4 weeks, one of the HFD groups was treated orally with saline whilst the other group was treated orally with GK-2 at a dose of 5 mg/kg. GK-2 was found to reduce the basal glycaemia level and improve glucose tolerance, as well as to reduce the blood level of cholesterol by 30% and that of triglycerides by 28% in comparison with the saline-treated HFD animals. GK-2 reduced the degree of abdominal obesity to the level of the healthy animals and eliminated morphological abnormalities in the liver caused by the HFD. The results of the study determine the feasibility of further GK-2 research as a potential agent for prediabetes treatment.

Evaluation of acute toxicity, 28-day repeated dose toxicity, and genotoxicity of Moringa oleifera leaves infusion and powder

Ethnopharmacological relevanceMoringa oleifera Lam. leaves infusion and powder are widely used by population due the nutritional and medicinal potentials, however data regarding safety of use are still inconclusive, leading to prohibition of this plant in some countries. Aim of the studyThe present work investigated the nutritional and phytochemical composition, acute and 28-day repeated dose toxicity, and genotoxicity of M. oleifera leaves infusion and powder. Materials and methodsFor nutritional characterization of leaf powder, it was determined: humidity; mineral residue (ash); total lipid, protein, carbohydrate, and crude fiber contents; and total caloric value. Phytochemical composition was determined by high performance liquid chromatography (HPLC). The acute toxicity assay used Swiss female albino mice and oral administration in a single dose at 2000 and 5000 mg/kg of infusion or powder. The 28-day repeated dose toxicity assay employed female and male mice, with oral administration of infusion or powder at the doses 250, 500 and 1000 mg/kg. The animals were evaluated for body weight, water and feed consumption, biochemical and hematological parameters, and histology of the liver, spleen, and kidneys. In vivo genotoxicity and mutagenicity (2000 mg/kg) were evaluated by the comet assay and the micronucleus test, respectively. ResultsNutritional characterization confirmed that M. oleifera leaves are rich in proteins, carbohydrates, lipids, minerals, and fiber. HPLC indicated the presence of flavonoids and cinnamic derivatives as major polyphenols. Acute toxicity did not reveal alterations in weight gain and water and feed consumptions and no change in biochemical, hematological, and histological parameters. Behavior alterations was observed in the first 2 h after administration at 5000 mg/kg in both treatments. Infusion did not present toxicity when administered for 28 days. Conversely, the powder at 500 and 1000 mg/kg promoted liver and kidney damages observed through biochemical parameters and histopathology. Genotoxicity and mutagenicity were not detected at 2000 mg/kg. ConclusionsThe present study reveals that M. oleifera leaves are an important source of polyphenols and nutrients. Indiscriminate use of both infusion and crude leaf powder above 2000 mg/kg and powder at 500 and 1000 mg/kg are not recommended. Chronic toxicological studies and establishment of preparation protocols are suggested aiming to guarantee the safety in the use of M. oleifera leaves as nutraceutical by population.

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

Olive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in compounds with beneficial health properties, such as phenolic compounds, dietary fiber, amino acids and fatty acids. In this sense, the present study aimed to evaluate the influence of partial replacement of wheat flour, hydrogenated vegetable fat and sucrose by olive pomace flour, extra virgin olive oil and hydrolyzed soy protein, respectively, in muffin-type cakes. The determination of the ideal formulation with the alternative ingredients was carried out through the Response Surface Methodology, exploring a Simplex-Centroid Mixture Design using physicochemical parameters as dependent variables. The optimum point was obtained using 38.00 % olive pomace flour, 3.75 % extra virgin olive oil, and 4.05 % hydrolyzed soy protein. In general, it was observed that the alternative ingredients had positive effects on the texture profile of the muffins and provided products with darker shades, characteristics of the ingredients used. Nutritionally, an increase in total dietary fiber, ash and lipid content was observed. In contrast, the starch content decreased, but the total caloric value was similar between the standard sample and the optimum. Therefore, the partial replacement of ingredients demonstrated feasibility and potential for bakery goods.

Functional blueberry beverages with the addition of Arabic Gum

Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sensory acceptability, physicochemical characteristics and antioxidant properties. Material and methods: Blueberries (BB) at 30 g/100 mL and steviol glycosides (0.03 g/100 mL) were used. Results: The beverage with 10 g/100 mL of AG had the best scores for sensory acceptability and was preferred by consumers. It has a pH of 3.88, soluble solid content of 14.97 °Brix, density of 1.05 g/cm3 and a colour which showed a tendency from red to blue. The Total Caloric Value (per 100 mL of beverage) was 53.4 Kcal, 13.53 g of carbohydrates, 8.80 g of total dietary fibre, and a sodium content of 12.26 mg. The total polyphenol content was 214.23 mg GAE /100 g. Conclusions: The serving size of functional beverage covers 70% of the daily dietary fibre recommendation.

Development, bromatological analysis and sensory evaluation of diet dulce de leche made with goat and bovine milks using xylitol as a sucrose replacement

Dulce de leche is a product very appreciated by its consumers, for being a food rich in nutrients and with high energy value. On the other hand, many people have restrictions to consume it, due to its high glycemic index. Aiming to develop viable formulations of diet dulce de leche, using xylitol as a sucrose replacement with goat milk bovine milk. Four pasty dulce in leche formulations were developed: bovine milk with sucrose (F1), bovine milk with xylitol (F2), goat milk with sucrose (F3) and goat milk with xylitol (F4). Bromatological analysis was performed to determine the macronutrients and the Acceptance Test was used for the sensory analysis with application of the 9-point hedonic scale. In the bromatological analysis, the samples F1 and F3 had the highest carbohydrate contents, with 79.40% and 78.87% respectively, while the samples F2 and F4 had a carbohydrate content of 12.24% and 12.25%, respectively. This difference had a direct impact on the determination of the Total Caloric Value (TCV) of the samples, since F1 and F3 formulations were the most caloric. As for the sensory analysis, all formulations were considered well accepted, as they presented an acceptability index above 70%. The use of xylitol as a substitute proved to be viable. The dulce de leche with this sweetener in its composition were less caloric and the formulations were well accepted by the tasters. Therefore, it is possible to enable the use of this sweetener in the food industry.

About nitrogen metabolism with a lacto-vegetable diet

In one of our reports, we were able to show that a milk diet, which does not satisfy the energy needs of scarlet fever patients, leads to a negative nitrogen balance. Since in the milk diet, along with a moderate content of protein and fat, there were extremely few carbohydrates, it was natural to assume that an increase in the amount of the latter could have a significant effect on protein metabolism. To replenish food with carbohydrates, we included in the diet, in addition to milk, vegetable purees, cereals, jelly. The menu was composed in such a way that for breakfast and dinner, patients were given porridge with milk, and for lunch, vegetable puree and cranberry jelly. In addition, children received 200 grams twice a day. milk as a drink. The well-known schematization of dishes was carried out in order to facilitate the technical conditions of work. According to a preliminary calculation, the total caloric value of our lacto-vegetable diet was 2086 calories, with a content of 56 grams in food. squirrel, 294 gr. carbohydrates and 70 gr. fat. Of the 10 children put on this menu, only one 12-year-old patient with a mild form of scarlet fever ate the whole food offered to him, while the rest of the children were content with more or less of the dishes they were given. Patients aged 4-5 years drank an average of 600-700 grams. milk and ate 150-300 gr. porridge, 75-150 gr. mashed potatoes and 150-200 gr. jelly; older children ate 400-500 grams. porridge, 150-300 gr. puree, 250-300 gr. jelly and about 800 gr. milk.

Enteral nutritional support for patients hospitalized with COVID-19: Results from the first wave in a public hospital

ObjectivesNutrition has become an important component in treating individuals during the coronavirus disease of 2019 (COVID-19) pandemic, which is increasingly affecting the world population and causing a collapse in health services. Prolonged hospitalization, including immobilization and catabolism, induces a decrease in body weight and muscle mass that may result in sarcopenia, a condition that impairs respiratory and cardiac function and worsens the prognosis. The present study aimed to analyze enteral nutritional support and the clinical evolution of patients admitted with COVID-19 in Brazil. MethodsThis was a retrospective study, conducted from March to May 2020, of patients admitted to a referral hospital in cardiology and pulmonology in Fortaleza-Ce/Brazil. Two hundred patients infected with COVID-19 were selected for the study. Sociodemographic, clinical, and nutritional data were collected from electronic medical records, and associations between outcomes and the use of the prone body position with nutritional variables were analyzed by linear regression. Odds ratio and 95% confidence interval estimates for the death outcome were analyzed by logistic regression. ResultsOf the 112 patients who were fed by enterally, the majority were male (n = 61; 54.5%), elderly (n = 88; 78.6%), and with no current smoking habit (n = 81; 72.3%). The median hospital stay was 14 d, mostly in intensive care units (median: 9 d). Prone body positioning impacted the nutritional therapy. In general, patients who maintained a prone body position tested lower for kcal/kg of body weight, protein/kg of body weight, percentage of diet adequacy, and total caloric value. In addition, patients who died had a lower mean maximum kcal/kg body weight, protein/kg body weight, percentage of diet adequacy, and total caloric value compared with surviving patients. ConclusionsAn association between inadequacies in protein and energy supply with mortality was confirmed, suggesting that nutritional support optimization should be prescribed in such situations.

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté.

The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.

Characterization of the chemical composition (mineral, lead and centesimal) in pine nut (Araucaria angustifolia (Bertol.) Kuntze) using exploratory data analysis

In this study, mineral composition, centesimal composition and lead were evaluated in pine nut seeds (raw and cooked) from five Brazilian states. Mineral composition was determined by ICP OES and lead by GF AAS. The results for minerals were evaluated by Boxplot, PCA and HCA, using the R software. Average minerals in raw and cooked samples (mg 100 g−1) were: 15.2 and 10.8 (Ca), 0.168 and 0.113 (Cu), 0.506 and 0.330 (Fe), 536 and 420 (K), 51.3 and 40.6 (Mg), 0.373 and 0.208 (Mn), 132 and 102 (P) and 0.746 and 0.520 (Zn). The average centesimal composition (raw and cooked) was: 53.5 and 47.2% (moisture), 1.76 and 1.26% (ash), 3.90 and 3.53% (protein), 40.8 and 48.0% (carbohydrate) and 179 and 206 kcal/100 g (total caloric value) and Pb was not detected. The chemometric analysis showed a distinction of raw and cooked samples due to significant nutrient losses after thermal processing.

Physical, chemical, stickiness and organoleptic characteristics of analog white sweet potato rice with the addition of pumpkin flours

This study aims to determine the effect of the addition of pumpkin flours on the process of making white sweet potato analog-based rice to color, water content, protein content, fat content, fiber content, ash content, carbohydrate content, total caloric value, extinction and organoleptic. The completely randomized design (CRD) with 5 treatments and 4 replications was used in as research design. The collected data were color testing, proximate content, total calories, and organoleptics. Proximate content analysis, total calories were explained descriptively and color analysis with Anova (Analysis of Variance) with a significant level of 5%, and if there was a significant effect, further tests would be carried out using the Duncan’s Multiple Range Test (DMRT). Organoleptic test parameters were analyzed using Kruskall-Wallis non parametric with a significance level of 5% and if there was an influence it would proceed with the Mann-Whitney. The results showed that the addition of pumpkin flour had a significant effect (p <0.05) on increasing water content, ash content, fat content, protein content, fiber content, and decreased carbohydrate. Organoleptic test results showed that the addition of pumpkin flour significantly affected the aroma, taste, texture, adhesiveness and flatness of analog rice.

Effect Of Parity On Intake And Utilization Of A High Forage Low Concentrate Ration By Bunaji Cows In Early Lactation

During the early lactation of three groups of four Bunaji cows each in the first, fourth and seventh parities, a 3:1 hay mixture of Cyonodon nlemfuensis variety robustus and Gliricidia sepium leaves fed ad libitum was supplemented for ten weeks with concentrate that supplied 16% of the daily total dry matter intake (DMI). On metabolic size basis, the intake of actual and digestible dry matter, crude protein (CP) and energy declined with increasing parity, the values for the seventh parity being significantly lower (P&lt;0.05) than those for earlier parities. Animals in the 4th parity produced maximum fat-corrected milk (FCM), solids-corrected milk (SCM) and actual milk that contained the least total solids (TS), fat, and caloric value but highest solids-not-fat (SNF) and lactose (P&lt;0.05). They also most efficiently converted DM, digestible CP (DCP) and digestible energy (DE) consumed into actual milk, FCM and SCM and the nitrogen intake or absorbed into milk nitrogen. Differences in these parameters during the earlier and later parities were similar (P&gt;0.05). On the average, animals in the 4th parity apparently lost or gained no weight. Primiparous animals gained one and half times as much weight as the oldest animals and more efficiently utilized the DM, DCP and DE consumed for weight gain while the ratio of their live weight gain to milk yield was higher (P&lt;0.05). Multiparous animals required 110% of the recommended CP but all animals required 70 - 85% of the recommended DE for maintenance and productive purposes.