ABSTRACT
Diabetes as a chronic disease demands special self care behaviors lifelong. Self efficacy is a basis for promoting self care behaviors in diabetes which play a major role in treatment and control of the complications. The study aimed at assessing the self efficacy of diabetic patients and its related factors. This cross sectional study was conducted with 100 diabetic patients, recruited through simple random allocation. Data were collected using the DMSES Questionnaire as well as checking FBS and HbA1c at the laboratory of the center. All statistics were computed using the SPSS software [P-value<0.05]. Correlation between self efficacy [with a mean score of high: 147 [11%], medium: 89 [36%] and low: 57 [53%]] and diabetes diagnostic index [HbA1c= 10.24] was negatively significant [r=0.76]. It was also significant differences between single and married as well as educated and illiterate persons regarding their self efficacy scores. Self efficacy in diabetic patients is not at a desirable level which needs to be promoted within self care programs
ABSTRACT
Edible films are generally defined as stand-alone thin layers of materials. They can form pouches, wraps, capsules, bags, or casings in many processes. Coatings are a particular form of films directly applied to the surface of foods. Films are generally prepared using biological polymers such as proteins, polysaccharides and lipids. Edible films have weak mechanical properties and water-vapor permeability [VWP], which can be improved by physicochemical modifications, e.g., ultrasound [US] treatment. Also, edible films, due to their biodegradable nature, can substitute [after appropriate physiochemical modifications] synthetic packaging for foods such as bread. Edible films of methylcellulose [MC] were prepared and the effects of US treatment [5-, 15-, 30- and 45-min durations] on their WVP, tensile strength [TS], and percentage elongation at break [E%] were determined. The effect of relative humidity [52, 57 and 75%] on WVP of the films was also determined. In addition, we also investigated the ability of applied wrappings to retard baguette bread staling by assessing the mechanical and organoleptic properties of breads. 15mm films containing 45% glycerol, treated with ultrasound waves for 5min [the best conditions], were selected and their effect on retarding bread baguette staling determined. Results showed a significant effect of ultrasound treatment on the MC films' WVP and mechanical properties. Moreover, relative humidity influenced WVP of the films. The MC films retarded staling of the bread samples only for one day. Ultrasound treatment can affect physical and mechanical properties of MC films to a large extent. Mechanical and organoleptic tests of bread indicate that the wrapping can retard staling of baguette bread only for one day. Thus, more research in needed to elucidate more light on the applicability of edible MC films in food packaging
ABSTRACT
Mycotoxin contamination of agriculture commodities is a serious concern as regards human and animal health. Rice is a staple food and one of the major carbohydrate sources in the diet of Iranian people. There are reports on the contamination of rice with mycotoxins such as aflatoxins, citrinin, deoxynivalenol, fumonisins B1 and B2, fusarenon-X, nivalenol, ochratoxin A, sterigmatocystin, and zearalenone. In the present study, 100 samples of rice sold in several branches of three of the main chain stores in Tehran, Iran were collected and analyzed for ochratoxin A [OTA]. Ochratoxin A was extracted from the samples with acetonitrile-water solvent and purified using the immunoaffinity column. HPLC with fluorescence detector was used to identify and measure the OTA, the detection and quantification limits were being 0.03 and 0.1 microg kg[-1] respectively. The OTA content in all the 100 imported and domestic rice samples was 69%. The mean and range of OTA were 1.37 +/- 5.72 and 0.15- 46.79 microg kg[-1], respectively. In the most samples OTA contamination were lower than the permitted thresholds in cereals according to the Institute of Standards and Industrial Research of Iran [ISIRI] standards. Considering the high contents of OTA in some of the rice samples on the one hand, and the high consumption of other foods contaminated with OTA on the other hand, the total intake of this toxic substance may exceed its Provisional Tolerable Daily Intake as determined by the Joint FAO/WHO Expert Committee on Food Additives. In order to control mycotoxin contaminations, taking pre- and post-harvest preventive measures [GAP, GHP, GSP, GMP and HACCP], as well as sharing experiences and collective effort of all the parties involved, are highly essential
Subject(s)
Oryza/poisoning , Food ContaminationABSTRACT
Xanthan gum is an important natural biopolymer with numerous applications in various technologies, specially food industry. In this research, microbial production of xanthan by Xanthomonas campestris PTCC1473 from sugarcane molasses and date sugar in submerged fermentation [SmF] and also dried date waste [cake produced after pressing] in solid state fermentation [SSF] were compared. The Plackett-Burmann design [PBD] was used in this study. Chemical composition and characteristics [dried cell weight, nitrogen, moisture, ash and pH] of the substrates were determined. Yeast malt broth [YMB] and yeast malt agar [YMA] were used as maintenance and inoculum preparation media, and incubation was performed in a shaker incubator [at 28degreeC, 72 h and 200 rpm]. The fermentation medium was centrifuged at 5degreeC and 21055 multiplied by g for 50 minutes and the supernatant separated from the pellet for further xanthan extraction. After precipitation of xanthan by isopropanol, resuspension and further purification by centrifuge [at 2056 x g], the xanthan dry weight was determined. The effects of several variables, including the kind and concentration of carbon [date sugar and sugarcane molasses], nitrogen [ammonium nitrate and diammonium phosphate] and phosphorus [KH2PO4], temperature, shaking, and size and age of inoculum, on the yield were determined. The most effective variables were found to be the type of carbon and nitrogen sources in the medium. It can be concluded that both the yield [% w/w of xanthan/consumed sugar] and productivity [g/g.day xanthan/consumed sugar] are higher in SmF [22.4 and 7.46] than in SSF [13.3 and 4.43]. In addition, date extract results in a higher productivity than date waste and sugarcane molasses. The xanthan yield could be increased by changing the composition and physical conditions of the culture medium
Subject(s)
Xanthomonas campestris , Molasses , FermentationABSTRACT
Saffron, the world's most expensive condiment, is one of Iran's most important non-petroleum exports. The drying method is determinant of saffron quality and price in the world market. So, the aim of this study was the comparison of the effects of saffron dehydration methods, like vacuum oven, freeze, microwave and solar drying with traditional method. During this experimental study and for production of saffron flowers, one of the farms in Gonabad was selected randomly and the flowers were picked and mixed thoroughly, together. The morphological specifications, percentage of yield of the stigmas, chemical test [moisture, ash, total nitrogen and, acid insoluble ash] were determined. Stigmas were dried. After dehydration the moisture content, total ash, acid insoluble ash, water soluble extract, total nitrogen, crude fiber, crocin, picrocrocin, saffranal and sensory specifications [color, texture and odor] were determined. The results of chemical analysis indicated that the solar dried, vacuum oven dried and microwave dried samples had preferable color [crocine] outcomes. However, from aromatic point of view [saffranal] traditional sample had significant preference [P<0.05]. The amount of the picrocrocin [taste compounds] in samples did not have significant differences within each other. The results of sensory analysis indicated that, color of dried samples by solar, freeze and microwave methods, soluble color of dried samples by solar, freeze and vacuum oven had significant differences [P<0.05] that other methods. The results of the microbiological test of all dried samples were in Iranian standard levels except the traditional and freeze dried samples. Although the samples of four methods of drying were of high quality compared to the traditional samples, the solar drying method can be reasonably applied in rural area as suggested method of drying
Subject(s)
Plant Preparations , Freeze Drying , Microwaves , VacuumABSTRACT
Saffron, the world's most expensive condiment, is one of Iran's most important non-petroleum exports. Its annual production in the country is about 220-228 tons and its export value over 59-70 million USD [the price is 454-482 USD/kilogram]. The aim of this study was to compare the effects of different dehydration methods, including vacuum oven-, freeze-, microwave- and solar0drying methods with the traditional drying method on the characteristics of saffron and determine the most suitable method. The study was conducted in the National Nutrition and Food Technology Research Institute, Tehran, Iran between 2001 and 2002. The methodology was experimental. A farm in the safflower-growing region of Ghaen was selected randomly, and the flowers were picked and mixed thoroughly. The percentage yield of the stigmas, and the morphological and chemical [moisture, ash, total nitrogen and acid-insoluble ash] characteristics were determined. Stigmas were dried, followed by determinations of the moisture content, total ash, acid-insoluble ash, cold water-soluble extract, total nitrogen, crude fiber, crocin, picrocrocin, and saffranal. The total microbial, choliform, yeast, mold, and Esherishia coli counts were also measured in the dried samples. The results indicated that from the color [crocin] point of view the solar-, vacuum oven-, and microwave-dried samples were the best [p<0.05]. As regards the contents of saffranal and picrocrocin, responsible for aroma and taste, respectively, there were no significant differences among the dried samples. The results of the microbial tests on the dried samples indicated that all the samples except those dried using the traditional or the freeze-drying method, the counts conformed with the Iranian standards. Although all of the four non-traditional methods of drying were better than the traditional method, we recommend sun-drying as a suitable method in the rural areas where saffron is produced