فهرست مطالب

Nutrition and Food Sciences Research - Volume:5 Issue: 4, Oct-Dec 2018

Nutrition & Food Technology Research
Volume:5 Issue: 4, Oct-Dec 2018

  • تاریخ انتشار: 1397/09/12
  • تعداد عناوین: 6
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  • Bahareh Nikooyeh , Tirang Neyestani * Pages 1-6
    There are a number of reports showing high prevalence of hypovitaminosis D across Iran. The objective of this study was to evaluate whether food fortification with vitamin D has the potential to increase serum 25(OH)D concentrations in Iranian people. MEDLINE, PubMed, EMBASE, and The Cochrane Central Register of Controlled Trials were searched for randomized controlled clinical trials involvingIranian participants to assess the effect of fortified food either with vitamin D2 or D3 (with or without calcium) versus control on serum 25(OH)D concentrations. Four studies used dairy products as a food source and bread was used in one experiment. The daily dose of vitamin D3, 1000 and 2000 IU, and the duration of administration ranged from 8 to 12 weeks. The moderate heterogeneity was detected across the included studies (P<0.00001; I2=55%).Using a random effects analysis (n=193), the efficacy effect was 34.6nmol/L (95% CI: 28.6, 40.8). The present meta-analysis showed that food fortification with vitamin D could be an effective tool to prevent and control hypovitaminosis D and Iranian population will most probably benefit from the vitamin D fortification as a national policy.
    Keywords: Fortification, Vitamin D, Iran
  • Roshanak Roustaee , Anahita Houshiarrad , Esra Tajik , Majid Hajifaraji * Pages 7-14
    Background and Objectives
    Eating disorders are psychological syndromes which characterized by abnormal or disturbed food habits resulted from intense fear of obesity and may include negative effects on people physical or mental health. This cross sectional study was carried out to assess dietary intakes and food habits in female adolescents with eating disorders in Tehran, Iran.
    Materials and Methods
    Totally, 231 female adolescent with eating disorders were selected from a total number of 2766 students from five districts in Tehran using multistage clustered sampling in a 2-phase procedure. All affected students and 284 non-affected students filled demographic and food habit questionnaires (modified version) for adolescents and then were interviewed for the 70-item non-quantitative food frequency by expert nutritionists.
    Results
    Study of dietary patterns in adolescents showed that the most common meal pattern (30%) in non-affected group included three main meals and two snacks. The highest frequent patterns in partial syndrome group (33.5%) and bulimia nervosa (28.1%) included two main meals daily. The missing dinner in partial syndrome and bulimia nervosa groups were significantly higher than that in non-affected group (P<0.05). The highest frequency of drinking water (4–6 cups/day) was seen in partial syndrome group (41%). This included 3–2 cups/day (39% and 42.3%) in bulimia nervosa and non-affected groups, respectively. A significant difference was seen between these groups (P = 0.037). Consumption of all cereals and vegetables in the affected group was significantly lower than that in non-affected group (P < 0.05). Study of lipid intake status in the participants showed that the frequency of low-fat dairy products in affected groups (25% and 35.8% in partial syndrome and bulimia nervosa, respectively) was significantly higher than that in non-affected group (12.7%).
    Conclusions
    Study demonstrated that missing dinner and drinking higher volumes of water with decreased cereal and low-fat dairies intakes were the major techniques used by the adolescents to reduce the calorie intake. Despite of these differences, the overall food habits in the affected group do not seem different significantly from those in non-affected groups.
    Keywords: Dietary intake, Food habits, Eating disorders, Adolescent, Female
  • Farshad Ghazalian* , Negar Borghei Pages 15-22
    Background and Objectives
    This study aimed to evaluate the impact of mulberry supplementation on two pro-inflammatory markers response, Rate of Perceived Exertion (RPE) and performance after a session of strenuous exercise. Black Mulberry is a fruit rich in flavonoids and anthocyanins which have been proved to act as antioxidants in body.
    Materials and Methods
    Fifteen female basketball players participated in Basketball Exercise Simulation Test (BEST). Blood samples were taken in three turns including before BEST, immediately and one hour after to measure Interleukin-6 (IL-6) and Tumour Necrosis Factor (TNF-α) concentrations. After 3 days of recovery, the same participants consumed 300 mL of pulped Black Mulberry Juice for 10 days and participated again in the same exercise protocol and their blood samples were collected in the same three turns. During both exercise sessions, performance variables were recorded considering the number of goals and RPE. ANOVA and Bonferroni’s follow up tests were used for data analysis (α=0.05).
    Results
    A significant increase in IL-6 concentration was seen immediately and one hour after BEST, before and after supplementation (P<0.05). The comparison of TNF-α concentration in six stages showed no significant difference
    (P>0.05). Analysis of Borg Test showed significant decrease after supplementation (P<0.05) but no significant results were shown in performance of participants (P<0.66).
    Conclusions
    Black Mulberry supplementation can reduce pro-inflammatory cytokines and PRE after exercise.
    highest frequent patterns in partial syndrome group (33.5%) and bulimia nervosa (28.1%) included two main meals daily. The missing dinner in partial syndrome and bulimia nervosa groups were significantly higher than that in non-affected group (P<0.05). The highest frequency of drinking water (4–6 cups/day) was seen in partial syndrome group (41%). This included 3–2 cups/day (39% and 42.3%) in bulimia nervosa and non-affected groups, respectively. A significant difference was seen between these groups (P = 0.037). Consumption of all cereals and vegetables in the affected group was significantly lower than that in non-affected group (P < 0.05). Study of lipid intake status in the participants showed that the frequency of low-fat dairy products in affected groups (25% and 35.8% in partial syndrome and bulimia nervosa, respectively) was significantly higher than that in non-affected group (12.7%). Study demonstrated that missing dinner and drinking higher volumes of water with decreased cereal and low-fat dairies intakes were the major techniques used by the adolescents to reduce the calorie intake. Despite of these differences, the overall food habits in the affected group do not seem different significantly from those in non-affected groups.
    Keywords: Black mulberry, Pro-inflammatory, BEST, Performance, RPE
  • Widya Kurniaty , Dudung Angkasa* , Reza Fadhilla Pages 23-30
    Background and Objectives
    School children have a high snacking frequency. However, it is poor in nutrients. It is important to provide nutritious snack to support their growth and development. This study aimed to evaluate the nutrient content and sensory properties of a protein- and calcium-rich snack made from a local anchovy (LA), soy protein isolate (SPI), and Bambara groundnut flour (BGF).
    Materials and Methods
    The formulas consisted of LA, SPI and BGF including F1 ((0.0:22.9:11.5), F2 (17.2:5.7:11.5) and F3 (22.9:0.0:11.5). Proximate and calcium content analyses were carried out in an accredited laboratory, while sensory properties (descriptive test) were evaluated by 25 semi-trained panelists.
    Results
    The protein content, in mean (standard deviation), of F0, F1, F2 and F3 was 33,57 (0,05), 25,72 (0.02), 20,64 (0,04), and 14,91 (0,05) respectively. The calcium content, in mean (standard deviation), of F0, F1, F2 and F3 was 57,58 (0,09), 164,18 (0,04), 188,78 (0,05), and 181,31 (0,05) respectively. Only F1 and F2 fulfilled the protein-rich claim based on Indonesian Food Drugs Administration standard (BPOM). All formulas fulfilled the ‘good source of calcium’ claims if compared with BPOM standard. However, F3 was the most preferred by the panelist (highest hedonic score for all parameters).
    Conclusions
    The new developed product could be an alternative snack which contains a good source of protein and calcium in order to alleviate protein-malnutrition among children, particularly in developing nations.
    Keywords: Stolephorus spp, Vigna subterranea, Calcium-source snack, Protein-rich snack
  • Foroud Bagheri , Mohsen Radi *, Sedigheh Amiri Pages 31-41
    Background and Objectives
    As chemical methods are commonly used to modify the starch properties, in this study, the influence of chemical modification using POCl3 on the rice starch function was evaluated.
    Materials and Methods
    Rice starch was isolated by alkaline extraction of the proteins and cross-linked rice starches were prepared from reactions between native rice starch (low and high amylose) and varied concentrations of POCl3 (0.1, 0.2 and 0.3 % w/w). The physicochemical, rheological and morphological properties of rice starches (water absorption and solubility, pasting viscosity parameters, light transmittance, freeze-thaw stability, and scanning electron microscopy) were evaluated.
    Results
    According to SEM micrographs, cross-linking did not affect granule size or shape. The cross-linked starches showed lower solubility than that of the native starches and solubility decreased with increasing the concentration of cross-linking agent. Cross-linking decreased the capability of starches to absorb water at high concentration of cross-linking agent (0.3%). The paste clarity and pasting viscosity parameters of cross-linked samples were lower than their native starches and decreased with POCl3 concentration. The freeze-thaw stability of rice starches improved by cross-linking and increased with an increase in cross-linking agent concentration. Regarding amylose content, low amylose rice starches showed lower water solubility, water absorption and freeze-thaw stability and higher pasting viscosity parameters than those of high amylose ones.
    Conclusions
    The results of this study suggest that high amylose cross-linked rice starch can be used in food systems in which higher stability, or controlled increase of viscosity is desired during their processing.
    Keywords: Rice starch, Low amylose, High amylose, Functional properties
  • Zahra Saghafi , Bahareh Nikooyeh , Ali Jamali , Mercedeh Mehdizadeh , Azizollaah Zargaraan * Pages 43-48
    Background and Objectives
    Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for fortification with vitamin D3. Although exposure to high temperatures has been shown to cause adverse effects in vitamin D3 content of food products, research to date has not yet determined the stability of added vitamin D3 in vegetable oils during cooking procedures.
    Materials and Methods
    An 80/20 % (eighty/twenty) mixture of fortified oils/water subjected to low temperature (105°C, for 0, 60, 120 and 180 minutes) and high temperature (160°C, for 0, 5, 10, 15, 20, 30, 60 minutes) under reflux condition in order to determine the destruction rate of vitamin D3. The vitamin D3 concentration was determined by HPLC method with following operating conditions: apparatus, SHIMADZU10-ATVP; column, C18 column, 5 mm, 150_4mm id; mobile phase, methanol; ambient temperature; flow rate, 1.0 ml/min
    Results
    This study has identified that retention rate of added vitamin D3 in corn, sunflower and canola oils during normal cooking process varies from 68.6% to 87.4%.
    Conclusions
    This study has shown that retention of added vitamin D3 in various vegetable oils depends on the range of natural vitamin D3 retention in cooking of foodstuffs. This result will be of interest to clinical researchers and policymakers concerned with the fortification of food products mainly vitamin D3 fortification.
    Keywords: Vitamin D3, Vegetable oils, Fortification, Cooking, Stability