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1

Food functionality of algae

100%
Fujino Y., Kuwata J.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Nutritional composition of five varieties of pap commonly consumed in Maroua (Far-North, Cameroon)

75%
Ponka R., Bouba A. A., Fokou E., Beaucher E., Piot M., Leonil J., Gaucheron F.
Polish Journal of Food and Nutrition Sciences
|
2015
|
tom 65
|
nr 3
The aim of this study was to determine the nutritional composition of five varieties of pap (cereal product) commonly consumed in Maroua, city of the Far-North Region of Cameroon. The proximate composition (moisture, ash, protein, lipid, and crude fibre) was determined by standard AOAC methods. Minerals (calcium, magnesium, sodium, potassium, iron, zinc, copper and manganese) were determined by atomic absorption spectrophotometry and phosphorus was determined colorimetrically. Amino acid composition was determined by ion-exchange chromatography. All the pap varieties had a very high carbohydrate content (79.47-85.29 g/100 g dry matter). Appreciable levels of phosphorus and potassium were recorded in all the pap varieties (137.5-231.0 mg/100 g dry matter and 198.20-322.22 mg/100 g dry matter, respectively). Consumption of each pap (100 g) by children 1-2 year old would meet 9.86-17.46% and 0.08-19.51% of their daily recommended intake respectively for protein and minerals. Leucine and glutamic acid were the most abundant essential amino acids and non-essential amino acids respectively in the pap. Essential amino acids in most of the pap samples met the recommended children requirement of the FAO/WHO/UNU for 1-2 year old children except methionine+cysteine and lysine.
3
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Evaluation of dairy products available on the Polish market in the context of nutrient profiles. Clear arguments for reformulation of foodstuffs

63%
Wierzejska R., Siuba-Strzelinska M., Jarosz M.
Roczniki Państwowego Zakładu Higieny
|
2017
|
tom 68
|
nr 1
Background. Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. The development of food technology often involves changing the nutritional parameters of foodstuffs. Objective. The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. Material and Methods. The tested products included yoghurts, yoghurt drinks, kefir, cream cheeses and milk desserts available on the Polish market, basing on the information from unit product packaging. Results. The average sugar content in the group of all products was 11 g/100 g. Milk desserts contained the largest amount of sugar (average 14.7 g/100g), whereas kefir – the smallest amount (average 6 g/100 g) (p <0.0001). Yoghurts and yoghurt drinks intended for children had higher sugar content than products for the general population (14.4 g vs. 10.5 g/100 g) (p <0.0001). As many as 75% of products were sweetened. Taking into account the natural content of lactose, the estimated amount of added sugar ranged from 6.9 - 12.3 g/100 g. The average fat content in the group of all products amounted to 3.8 g/100 g. In the view of WHO profiles, 71% of products exceeded the permissible sugar content (≤ 10 g/100 g) and 36% exceeded the permissible content of saturated fatty acids (≤ 2 g/100 g). Using more liberal profiles developed by the food industry, the proportion of such products was smaller, but still quite high (34% in case of sugar and 26% in case of saturated fatty acids). In terms of the sugar content, according to regulation introduced in Poland, only 29% of the analyzed dairy products could be offer for children at schools. Among them there are all natural (not sweetened) yoghurts and kefir and only 6% of other sweetened products. Conclusions. There is a justified need for the reformulation of dairy products, especially in terms of added sugar.
4
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Effect of dry heat puffing on nutritional composition, fatty acid, amino acid and phenolic profiles of pseudocereals grains

51%
Paucar-Menacho L. M., Duenas M., Penas E., Frias J., Martinez-Villaluenga C.
Polish Journal of Food and Nutrition Sciences
|
2018
|
tom 68
|
nr 4
The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffing of quinoa. Fatty acid profile and ω-6/ω-3 ratio was not affected by puffing, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. puffing decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffing in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffing of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked flours of adequate nutritional value.
5
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Phytochemistry, nutritional composition, and pharmacological activities of Thaumatococcus daniellii (Benth): a review

51%
Fadahunsi O., Adegbola P. I., Olorunnisola S. O., Akinloye O. A.
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
|
2021
|
tom 102
|
nr 1
6

Wolowina bez skazy

51%
Kloczko I.
Przegląd Gastronomiczny
|
2001
|
tom 54
|
nr 04
6-7
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Genetic diversity in fruit nutritional composition, anthocyanins, phenolics and antioxidant capacity of plum (Prunus domestica) genotypes

51%
Nisar H., Ahmed M., Anjum M. A., Hussain S.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2015
|
tom 14
|
nr 1
In the present work, genetic diversity in nutritional composition of sixteen plum genotypes growing at four different locations of Tehsil Rawalakot, District Poonch of Azad Jammu and Kashmir (Pakistan) were studied. Various parameters like moisture, dry matter, ash and total soluble solids contents, acidity, pH, vitamin C and sugar content, shelf-life and sensory/organoleptic evaluation, anthocyanins, phenolics and antioxidant activity were evaluated and variation in these characteristics has been discussed. The results suggested that the genotypes differed in their nutritional composition of fruits, anthocyanin and phenolic contents and antioxidant activity of fruit. The results of the present study regarding the nutritional status of existing plum germplasm will contribute and increase our knowledge about the genus Prunus and broaden the gene pool available for future plant breeding programs.
8

Sposob zywienia oraz stan odzywienia ludzi starszych w Polsce w swietle danych z pismiennictwa z lat 1980-1996

38%
Wierzbicka E., Brzozowska A., Roszkowski W.
Roczniki Państwowego Zakładu Higieny
|
1997
|
tom 48
|
nr 1
87-102
Analiza danych z piśmiennictwa z ostatnich 16 lat, dotyczących oceny sposobu żywienia i stanu odżywienia ludzi starszych wykazała wiele błędów w odżywianiu się badanych populacji, a szczególnie kobiet. Stwierdzone nieprawidłowości znalazły potwierdzenie w wynikach badań stanu odżywienia.
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