Article
Chemistry, Applied
Kai Huang, Shurong Zhang, Xiao Guan, Cheng Li, Sen Li, Yongyong Liu, Jialong Shi
Summary: This study produced a novel plant-based milk from quinoa with the addition of oat beta-glucan (OGB), which efficiently prevented phase separation and improved stability. The optimal OGB concentration was found to be 16%, as it led to higher apparent viscosity, narrower particle distribution, and improved storage stability.
Article
Nutrition & Dietetics
Cathriona Monnard, Andreas Rytz, Carmen Mirela Tudorica, Gina L. Fiore, Tram Anh Line Do, Kalpana Bhaskaran, Katherine Mace, Yasaman Shahkhalili
Summary: This study tested whether a model that used the nutrient composition of breakfast cereals to predict their glycemic index and glycemic load could accurately predict the values for complete infant cereal prototypes. The results showed that the model's predictions were strongly correlated with the measured values for infant cereals, indicating its accuracy and precision. This model could be considered a simple tool to support nutritionally responsible product development.
Article
Food Science & Technology
Sultan Arslan-Tontul, Cihadiye Candal Uslu, Ceren Mutlu, Mustafa Erbas
Summary: Among the four grains, amaranth had the lowest expected glycemic index, and chia flour promoted the growth of L. acidophilus but negatively affected B. bifidum. There was a significant relationship between resistant starch and the growth rate of probiotics.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Food Science & Technology
Blerina Shkembi, Thom Huppertz
Summary: The consumption of digestible carbohydrates in food products can increase blood glucose levels. Factors such as carbohydrate concentration, type, and other physicochemical properties of the food matrix influence the rate at which monosaccharides are absorbed into the bloodstream. Milk has mechanisms in place to control postprandial glycemic responses, including controlled gastric emptying, enzymatic hydrolysis, and insulin secretion. However, plant-based drinks may have compositional differences and matrix factors that lead to stronger glycemic responses, which can be undesirable for conditions like type-2 diabetes. This review explores the glycemic responses to milk and plant-based drinks, focusing on mechanisms and food matrix effects.
Article
Food Science & Technology
Vanessa D. Capriles, Ana Carolina Conti-Silva, Jose Alfredo Gomes Areas
Summary: Enrichment of extruded snacks with inulin-type fructans can improve the nutritional status by increasing fiber content and reducing glycemic impact. Snacks enriched with ITFs before or after extrusion process showed reduced glycemic index and glycemic load without compromising on taste, making them a promising option for healthy ready-to-eat products.
Article
Food Science & Technology
Seyed Saeed Sekhavatizadeh, Abdolhamid Karimi, Saeid Hosseinzadeh, Amir Reza Shaviklo, Mohsen Abedi, Hamidreza Mahmoodianfard, Mohsen Ghaedmohammadi
Summary: The study investigated the potential use of Titicaca quinoa protein isolate (TQPI) in low-fat desserts to improve their quality. The results showed that increasing the TQPI content led to higher protein content, acidity, hardness, and water-holding capacity. Desserts with 1% TQPI demonstrated the best taste, texture, and overall acceptability compared to other fortified desserts. Electron microscopy revealed that the dessert with 5% TQPI had a stronger network structure. Overall, desserts with 1% TQPI showed promising sensory properties as a potential new dairy product.
FOOD SCIENCE & NUTRITION
(2023)
Review
Chemistry, Applied
Guixing Ren, Cong Teng, Xin Fan, Shengyuan Guo, Gang Zhao, Lizhen Zhang, Zou Liang, Peiyou Qin
Summary: This review elaborates on the chemical structure and biological activity mechanisms of the nutrient composition in quinoa and highlights its potential health benefits. The development of quinoa-based functional foods and feed is emerging, providing reference for the development of functional products that promote good health. The active ingredients in quinoa have various health effects, including antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and anti-obesity activities.
Article
Nutrition & Dietetics
Safiullah Pathan, Rafat A. Siddiqui
Summary: Quinoa is not only a nutritious grain, but its greens also have many health benefits. However, consumption of quinoa greens is not common, and only a few researchers have studied their nutritional properties and health benefits.
Article
Food Science & Technology
Dipendra Kumar Mahato, Penelope Oliver, Russell Keast, Djin Gie Liem, Catherine Georgina Russell, Mohammadreza Mohebbi, Sara Cicerale, M. M. Chayan Mahmud, Shirani Gamlath
Summary: The study aimed to identify the ideal product composition of commercial chocolate flavored milk and determine the most appealing product compositions through consumer evaluation data and External Preference Mapping analysis. The research found that chocolate milk samples 4 and 6 received high consumer acceptance due to their proportions of sugar, fat, protein, and salt.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Anne-Sofie Ravn Ballegaard, Jeppe Madura Larsen, Peter Have Rasmussen, Eva Untersmayr, Kirsten Pilegaard, Katrine Lindholm Bogh
Summary: Within the last decade, quinoa seeds have gained popularity as a new food and are now being considered as a suitable option for early introduction in infants. This study aimed to investigate the impact of quinoa on intestinal permeability and inflammation, comparing it with positive controls cholera toxin (CT) and capsaicin. The findings demonstrate that quinoa can increase intestinal permeability and promote compartment-specific protein uptake via mechanisms that may differ from CT and capsaicin.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Food Science & Technology
Eny Palupi, Nira Delina, Naufal M. M. Nurdin, Hana F. F. Navratilova, Rimbawan Rimbawan, Ahmad Sulaeman
Summary: This study evaluated the nutritional profile of extruded purple sweet potato substituted with kidney bean flour. It was found that 40% substitution of kidney bean flour increased protein and fiber content, and lowered glycemic index. However, it also resulted in reduced anthocyanin content and antioxidant capacity.
Article
Food Science & Technology
Paula Garcia, Andres Bustamante, Francisca Echeverria, Cristian Encina, Manuel Palma, Leyla Sanhueza, Veronica Sambra, Maria Elsa Pando, Paula Jimenez
Summary: This study aimed to develop a bread enriched with dietary fiber, antioxidants, and sensory characteristics by using pomegranate peel powder. The results showed that increasing levels of pomegranate peel powder led to higher dietary fiber and polyphenol content. Bread with 2.5% and 5% pomegranate peel powder significantly reduced the glycemic index in a clinical trial.
Article
Biochemistry & Molecular Biology
Xiaoxue Lu, Rongrong Ma, Hongwei Qiu, Chunrui Sun, Yaoqi Tian
Summary: The study investigated the role of endogenous/exogenous rice protein and its hydrolysates in resisting enzymatic hydrolysis of rice starch. It was found that both endogenous and exogenous proteins could delay starch digestion, with protein hydrolysates being more effective. The interaction between rice protein hydrolysates and starch granules through hydrogen bonds strengthened the ordered structure of starch, contributing to a higher content of slowly-digestible starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Isabelle de Lima Brito, Lais Chantelle, Marciane Magnani, Angela Maria Tribuzy de Magalhaes Cordeiro
Summary: Quinoa seeds have important nutritional and technological potential as promising ingredients for the food industry. They are rich in proteins, carbohydrates, dietary fibers, vitamins and minerals, and have antimicrobial, antioxidant, and anti-inflammatory properties. They can also be used in the formulation of various bakery products, yogurts, soups, etc. Quinoa has been reported as an important functional ingredient used in foods worldwide.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Plant Sciences
Palakurthi Ramesh, Roshan Kumar Singh, Anurag Panchal, Manoj Prasad
Summary: The 5M approach can be applied to understand the genetic complexity of nutritional traits in minor millets, enabling the systematic identification of genomic regions and candidate genes that influence metabolite profiles.
PLANT CELL REPORTS
(2023)
Review
Sport Sciences
G. Barreto, L. M. R. Loureiro, C. E. G. Reis, B. Saunders
Summary: This systematic review with meta-analysis examined the impact of caffeine gum on exercise performance outcomes. The analysis revealed that consuming caffeine gum within 15 minutes prior to exercise, at a dose of at least 3 mg/kg body mass, significantly improved performance for trained individuals in both endurance and strength/power exercises.
EUROPEAN JOURNAL OF SPORT SCIENCE
(2023)
Review
Food Science & Technology
Bernardo Romao, Raquel Braz Assuncao Botelho, Maria Luiza Torres, Dayanne da Costa Maynard, Maria Eduarda Machado de Holanda, Vinicius Ruela Pereira Borges, Antonio Raposo, Renata Puppin Zandonadi
Summary: Given the high cost of animal-based meats production and the increasing popularity of meatless diets, the demand for plant-based meat substitutes is growing. This study reviews the nutritional composition and ingredients of commercially available meat substitutes worldwide. The results show that meat substitutes generally have lower energy values, higher carbohydrate and dietary fiber content, and varying protein values depending on the substitute category. The primary protein sources are soy, pea, and wheat, while vegetable oils are the primary fat source. Further studies are needed to improve the nutritional composition of meat substitutes and develop sodium-reduced or sodium-free alternatives.
Article
Nutrition & Dietetics
Rafaella Dusi, Raquel Braz Assuncao Botelho, Eduardo Yoshio Nakano, Fabiana Lopes Nalon de Queiroz, Renata Puppin Zandonadi
Summary: This cross-sectional study assessed Brazilian child caregivers' eating competence (EC) and adherence to the division of responsibility (sDOR) in child feeding. The study included 549 caregivers of Brazilian children and found that caregivers with higher income, living in houses with more people, and with graduate schooling had higher EC scores. The study provides valuable insights into the division of responsibility in feeding and the eating competence of caregivers in Brazil.
Article
Nutrition & Dietetics
Claudia Chaves, Antonio Raposo, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, Fernando Ramos, Edite Teixeira-Lemos
Summary: The aim of this study was to evaluate the quality of life (QoL) perception of Portuguese celiac patients. A cross-sectional study was conducted using an online self-administered celiac disease quality of life questionnaire (CDQ). The results showed that the Portuguese CDQ was reliable and responsive in assessing the QoL of Portuguese celiac patients. Factors such as age at diagnosis, educational level, compliance with a gluten-free diet, and use of antidepressants had an impact on different domains of QoL. This data is essential for developing strategies to improve the physical, emotional, and social well-being of celiac patients, and for future comparative research among celiac populations from different countries.
Article
Nutrition & Dietetics
Camila dos Santos Chaves, Juliana Teruel Camargo, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, Veronica Cortez Ginani
Summary: Nutrition literacy has a positive impact on diet quality and can help prevent nutrition-related chronic diseases. However, there is a lack of studies on the nutrition literacy levels of the Brazilian population. This study assessed the validity of an online nutrition literacy assessment tool for Brazilian bank employees and found a high prevalence of inadequate nutrition literacy among the population studied.
Article
Nutrition & Dietetics
Rafaella Dusi, Raquel Braz Assuncao Botelho, Eduardo Yoshio Nakano, Fabiana Lopes Nalon de Queiroz, Renata Puppin Zandonadi
Summary: This cross-sectional study aimed to translate and perform a psychometric analysis of the sDOR.2-6y (TM) into Brazilian Portuguese. The translated version showed good reproducibility and internal consistency. This instrument will contribute to future research on child feeding responsibility among those responsible for children in Brazil.
Article
Food Science & Technology
Antonio Raposo, Renata Puppin Zandonadi, Raquel Braz Assuncao Botelho
Article
Food Science & Technology
Igor Macedo Beraldo, Raquel Braz Assuncao Botelho, Bernardo Romao, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi
Summary: This study aimed to replace refined sugar in pound cakes with different concentrations of dried apples and provided analytical data regarding physicochemical composition and sensory profile. The study showed that dried apples can successfully replace sugar in pound cakes and different concentrations did not significantly affect the chemical composition and sensory perception of the cakes.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Livia Bacharini Lima, Rita de Cassia Coelho de Almeida Akutsu, Raquel Assuncao Botelho, Eduardo Yoshio Nakano
Summary: Food Service industry plays a crucial role in promoting healthy eating through proper menu planning. However, existing tools for menu analysis lack validation process. This study developed and validated the AVACARD - Menu Evaluation Index to assess its validity, reliability, and reproducibility in measuring healthy food choices.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Review
Nutrition & Dietetics
Carlos Rodrigo Nascimento de Lira, Rita de Cassia Akutsu, Lorene Goncalves Coelho, Karine Brito Beck da Silva, Jacqueline Costa Dias Pitangueira, Renata Puppin Zandonadi, Priscila Ribas de Farias Costa
Summary: This study conducted a systematic review to identify the influence of occupational stress on the body mass index of hospital workers. The findings revealed a relationship between occupational stress and changes in body mass index, although most studies had a moderate or high risk of bias and low quality of evidence.
Review
Food Science & Technology
Jordanna Santos Monteiro, Raquel Braz Assuncao Botelho, Renata Puppin Zandonadi, Wilma Maria Coelho Araujo
Summary: This study compares the convergence points in food classification between the Food-based Dietary Guidelines (FBDG) and Food Science and Technology (FST). The results show that there is consistency in the classification based on origin, nutrient sources, and food groups, but inconsistencies exist in the distribution of food items and processing levels.
Review
Nutrition & Dietetics
Julyana Nogueira Firme, Priscila Claudino de Almeida, Emanuele Batistela dos Santos, Renata Puppin Zandonadi, Antonio Raposo, Raquel Braz Assuncao Botelho
Summary: Food neophobia greatly affects the quality of a child's diet and restricting nutrient intake, making it essential to use appropriate tools to assess FN in children and encourage healthy eating habits. The study identified various instruments to measure FN, with adaptations of the Food Neophobia Scale and the Children's Food Neophobia Scale being the most relevant tools.
