The Sanitary Conditions of Bakeries and Food Safety Practices Assessment of Bakers in Tamale Metropolis, Ghana

There is a lack of research on the safety of bread in Ghana, although it is one of the foods consumed by most Ghanaians daily. The study, therefore, assessed the sanitary conditions of bakeries in the Tamale Metropolis and further evaluated the food safety practices of bakers in these bakeries. The study employed the use of a questionnaire to collect data in 24 carefully selected bakeries and then the food safety practices of bakers in these bakeries. Results showed that 91.7% of the bakeries had bakers wearing protective gears while working. All (100%) the bakeries were free of domestic animals and a visible presence of insects, rodents or vectors. However, 6(25%) bakeries placed their solid waste containers in the bakery premises. Also, 89.5% of the bakers indicated that they always wash their hands with soap and water before working or handling baking ingredients and materials. All (100%) bakers indicated that they check the expiry dates of their bakery ingredients before using them. 29.8% of the bakers, however, did not make it a practice of refrigerating bakery ingredients that require to be stored in the fridge when not in use. In conclusion, most bakeries had good sanitary conditions and were managed in a manner that ensure food safety. Bakers also exhibited a good level of food safety adherence. Managers should continue to ensure that good sanitary standards are followed and food risk analysis concepts like HACCP are implemented in the bakery to check new and complex food safety threats.

Fresh leaves of ora-pro-nóbis in cakes prepared from commercial pre-mixture / Folhas frescas de ora-pro-nóbis em bolos preparados a partir de pré-mistura comercial

Establishing good eating habits in childhood is quite important for proper growth and development. Vegetables such as the ora-pro-nóbis (an unconventional vegetable, known in English speaking countries as Barbados Goosenberry, scientific name Pereskia aculeata Miller) have leaves that are rich in proteins, fibers and minerals, such as iron. These nutrients can contribute to improving child food products. In order to improve the nutritional value of commercial chocolate cake premixes, in natura ora-pro-nóbis leaves were added at ratios of 0 (standard), 10, 20, 30 and 40% leaf weight per batter weight, which were covered with chocolate icing. Moisture, ashes, lipids, proteins, crude fiber, carbohydrates and total caloric content (TCC) were analyzed in the elaborated formulations. The cakes with green leaves of ora-pro-nóbis are technologically viable up to 40% of leaf inclusion. The results showed a significant increase in water retention, crude fiber content and decrease in total caloric content (TCC) in cakes to which ora-pro-nóbis leaves were added. Lipid content was not affected by treatments.

O estabelecimento de uma boa alimentação na infância é de suma importância para o crescimento e desenvolvimento adequados. Vegetais como a ora-pro-nóbis (hortaliça não convencional) que possuem em suas folhas proteínas, fibras e minerais como o ferro, podem contribuir para melhorar a alimentação infantil. Com objetivo de melhorar o valor nutricional de pré-misturas comerciais de bolo, foram adicionadas folhas de ora-pro-nóbis in natura na proporção de 0 (padrão), 10, 20, 30 e 40% de folhas em relação a massa de sólidos pré-formulada para elaboração do bolo de sabor chocolate, com cobertura de chocolate tipo brigadeiro. Foram realizadas análises de umidade, cinzas, lipídeos, proteínas, fibra bruta e determinados os teores de carboidratos e valor calórico total (VCT) nas formulações elaboradas. Os bolos elaborados com folhas de ora-pro-nóbis in natura são viáveis do ponto de vista tecnológico, até 40% de inclusão de folhas. Os resultados revelaram um aumento significativo na retenção de água, no teor de fibra bruta e diminuição do valor calórico total (VCT) nos bolos adicionados de folhas de ora-pro-nóbis. Não houve influência dos tratamentos sobre o conteúdo de lipídeos.

Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours / Aceptabilidad de un pan dulce enriquecido nutricionalmente mediante programación lineal con harinas de habas, chía y amaranto

ABSTRACT The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were formulated according to the Dietary Guidelines for Americans; and R3 according to the maximum amounts of flours that impart negative sensory attributes, as well. The resulting proportions were: wheat/broad bean/chia/ amaranth flours 64/22/13/0 (R2) and 83/2/4/11 (R3). The obtained products presented adequate contributions of proteins and lipids, while fiber increased significantly. The Chemical Score increased from 46% (R1) to 95% (R2) and to 91% (R3) respectively, and the fatty acids ratio ω3: ω6 improved. R2 was not sensorially accepted while R3 presented high acceptability in adults and school-aged children. Recipe R3 could be included in school menus to improve children's nutritional status.

RESUMEN El objetivo de este trabajo fue mejorar nutricionalmente un pan dulce (R1), reemplazando parcialmente la harina de trigo con otras harinas no tradicionales a través de la programación lineal. Se determinó la puntuación química, el perfil lipídico, la calidad microbiológica y la aceptabilidad. Ambas recetas enriquecidas nutricionalmente, R2 y R3, se formularon de acuerdo a pautas dietéticas estadounidenses; y para R3, además, se tuvieron en cuenta las cantidades máximas de harinas que imparten atributos sensoriales negativos. Las proporciones resultantes fueron harina de trigo/haba/chía/amaranto 64/22/13/0 (R2) y 83/2/4/11 (R3). Los productos obtenidos presentaron contenidos adecuados de proteínas y lípidos, mientras que la fibra aumentó significativamente. La puntuación química aumentó de 46% (R1) a 95% (R2) y a 91% (R3) respectivamente, y la relación de ácidos grasos ω3: ω6 mejoró. R2 no fue aceptado sensorialmente, mientras que R3 presentó alta aceptabilidad en adultos y niños en edad escolar. La receta R3 podría incluirse en los menús escolares para mejorar el estado nutricional de los niños.

Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

ABSTRACT Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting, respectively. One isolate of each molecular profile was identified by sequencing of the rRNA gene. LAB were prevalent throughout the entire process. Lactobacillus brevis (21.5%), which produced the highest values of acidity, and Lactobacillus plantarum (13.9%) were among the most frequent species. Pichia scutulata (52.2%) was the prevalent yeast and showed amylolytic activity. The aforementioned species were tested as single and mixed starter cultures in a pilot-scale fermentation process for 28 days. L. plantarum exhibited better performance as a starter culture, which suggests its potential for the production of sour cassava starch.

Formulación, análisis nutrimental y sensorial de productos de panadería a base de una mezcla cereal-leguminosa (Phaseolus vulgaris y Lupinus albus) en México / Formulation, nutrimental and sensory analysis of bakery products made from a cereallegume mixture (Phaseolus vulgaris and Lupinus albus) in Mexico

El objetivo del presente trabajo fue la formulación y evaluación de galletas y grissinis a base de una mezcla cereal-leguminosa, así como evaluar el grado de satisfacción y preferencia en un grupo de adultos y niños en México. Para la elaboración de los productos de panadería se empleó una combinación de harina de trigo-leguminosa de 55:45 para las galletas, mientras que para los grissinis fue de 68:32. En cuanto al contenido de proteína de los productos, presentaron valores de 10,65±0,06 a 12,09±0,30 g/100g. Por su parte, el contenido de fibra varió desde 0,39±0,30 hasta 3,84±0,37 g/100g. En cuanto a la prueba de grado de satisfacción se identificó que todos los productos fueron del agrado de los participantes, obteniendo calificaciones superiores a 0 (ni me gusta ni me disgusta). Mientras que en la prueba de preferencia, los productos elaborados con frijol, fueron preferidas en un mayor número de ocasiones que los de lupino. Se encontraron diferencias estadísticamente significativas entre el grupo de adultos y niños en los puntajes otorgados a todos los productos, lo que se puede relacionar con la familiaridad hacia éste tipo de alimentos(AU)

The objective of this work was the formulation and evaluation of cookies and grissinis based on a cereal-legume mixture, as well as the degree of satisfaction and preference in a group of adults and children in Mexico. For the preparation of bakery products, a combination of wheat flour and legume of 55:45 was used for cookies, while for grissinis it was 68:32. In terms of protein content of the products, there were found values from 10,65±0,06 to 12,09±0,30 g/100g. On the other hand, the fiber content varied from 0,39±0,30 to 3,84±0,37 g/100g. As for the degree of satisfaction test, it was identified that all the products were liked by the participants, obtaining ratings above 0 (I do not like or dislike it). While in the preference test, all products made with beans were preferred in a greater number of occasions than those with lupine. Statistically significant differences were found between the group of adults and children in the scores awarded to all the products, being able to relate to the familiarity towards this type of food

Assessment of Genetic Diversity for the Properties Related to the Quality of Hexaploid Bread Wheat (SeriM82 / Babax) under Drought Stress

In order to study the diversity of related characteristics of bakery quality in 167 bread wheat genotypes (SeriM82 / Babax), along with their parents, were evaluated based on two replications. The measured traits including protein content, zeolite sediment volume, bread volume, moisture content, grain hardness, water absorption, wet gluten, gluten index, gluten elasticity, Sodium dodecyl sulfate (SDS) sedimentation volume and quantitative trait of 1000 seed weight according to standards International. After analysis of variance, the data of the experiments and the comparison of the meanings were performed using multivariate methods, cluster analysis and factor analysis, genotyping grouping and the relationship between the variables (traits). The result of variance showed that genotype was significant for protein, bread volume, wet gluten, gluten index, sedimentation of sodium dodecyl sulfate and 1000 grain weight at 1% level. Factor analysis from 11 traits examined, 4 factors with 60% variance, the first factor with variance of 27.48% including traits of protein content, zeolite sediment volume, bread volume, moisture content and water absorption, the second factor with variance of 4.8% Includes wet gluten characteristics, gluten elasticity, SDS sedimentation volume, third factor with 10.16% variance, including seed hardness and gluten index, and fourth factor with variance of 9.85% of 1000 seed weight. The results of factor coefficient evaluation indicate the importance of protein content traits, zeolite sediment volume, bread volume, moisture content and water absorption in selection of suitable genotypes for drought conditions. Based on cluster analysis (intra-group variance algorithm), genotypes were divided into eight groups, the fifth group had high baking quality and could be used in breeding programs to improve the quality of baking.

Morbidities of Employees in a Biscuit Factory of Bengaluru City

The employees working in biscuit factories are exposed to various factors such as noise, heat, odor, flour dust, sugar dust, biscuit dust. At the individual level, flour induced rhinitis and asthma are frequently severe enough to cause considerable inconvenience, discomfort, and even abandonment of the trade. Methods: A cross-sectional study involving all the employees working at a biscuit manufacturing factory of Bengaluru city, was conducted from January to March 2015 after obtaining informed consent from each one of them. Medical pro forma form 16 as per factories act was used to assess the health status of the study population. The data were entered and compiled in Microsoft Excel sheet. Analysis was done using SPSS software version 20.0. Results: It was observed that 6.7% of the study population had hypertension, 5.7% of them were found to have skin problems , 6.5% had decreased visual acuity and 4% of the workers showed symptoms of respiratory morbidity. Discussion: A strong health surveillance system has to be devised for regular monitoring of the employees’ health and facilitate early detection of various morbidities.

Utilização de ingredientes sucedâneos ao trigo na elaboração de bolos sem glúten / Substitutes ingredients of wheat for making gluten-free cakes

Apesar do aumento da oferta de produtos sem glúten, observa-se ainda a limitação de opções no mercado de panificados. O objetivo deste estudo foi determinar as características físico-químicas e sensoriais de bolos formulados com farinhas substitutivas ao trigo. Duas formulações contendo farinhas mistas substitutivas ao trigo (amaranto, quinoa, soja e fécula de mandioca) e uma controle (contendo trigo) foram analisadas quanto às medições e composição centesimal. Coliformes totais, pH e acidez total titulável (ATT) foram determinados no 1° e 4° dias de armazenamento. Aceitação e preferência foram avaliadas por meio de testes sensoriais. Os dados foram submetidos à análise de variância, seguida de testes paramétricos e não-paramétricos a 5% de probabilidade. Os bolos apresentaram características físicas de medições similares à formulação controle. A formulação com maior teor de soja apresentou maior teor de lipídios quando comparada com o controle. Os bolos com farinhas mistas obtiveram aceitação e preferência semelhantes entre si, porém inferiores à amostra controle. As amostras mantiveram-se estáveis quanto ao pH e ATT durante os quatro dias de armazenamento, não havendo crescimento de coliformes totais. Conclui-se que há viabilidade na formulação destes produtos com boa aceitação e valor nutricional agregado.

Despite the increase in the supply of gluten-free products, an option limitation in the bread-making market is still observed. The objective of this study was to determine the physicochemical and sensorial characteristics of the cakes formulated with the wheat substitute flours. Two formulations containing mixed wheat substitutes (amaranth, quinoa, soybean and cassava starch) and a control sample (containing wheat) were analyzed on the measurementsand proximate composition. Total coliforms, pH and titratable total acidity (TTA) were determined at the 1st and 4th days of storage. Acceptance and preference were assessed by means of sensory tests. The data were evaluated by the variance analysis, followed by parametric and non-parametric tests at 5% probability. The cakes presented physical characteristics of measurements similar to the control formulation. The formulation containing the highest soybean contents showed the major lipid contents when compared to the control. The mixedflour cakes had similar acceptance and preference, but lower than the control sample. The samples pH and TTA were stable during the four days of storage, and no growth of total coliforms occurred. Therefore, it is viable the formulation of these products with good acceptance andnutritional value.

Utilização de ingredientes sucedâneos ao trigo na elaboração de bolos sem glúten / Substitutes ingredients of wheat for making gluten-free cakes

Apesar do aumento da oferta de produtos sem glúten, observa-se ainda a limitação de opções no mercado de panificados. O objetivo deste estudo foi determinar as características físico-químicas e sensoriais de bolos formulados com farinhas substitutivas ao trigo. Duas formulações contendo farinhas mistas substitutivas ao trigo (amaranto, quinoa, soja e fécula de mandioca) e uma controle (contendo trigo) foram analisadas quanto às medições e composição centesimal. Coliformes totais, pH e acidez total titulável (ATT) foram determinados no 1° e 4° dias de armazenamento. Aceitação e preferência foram avaliadas por meio de testes sensoriais. Os dados foram submetidos à análise de variância, seguida de testes paramétricos e não-paramétricos a 5% de probabilidade. Os bolos apresentaram características físicas de medições similares à formulação controle. A formulação com maior teor de soja apresentou maior teor de lipídios quando comparada com o controle. Os bolos com farinhas mistas obtiveram aceitação e preferência semelhantes entre si, porém inferiores à amostra controle. As amostras mantiveram-se estáveis quanto ao pH e ATT durante os quatro dias de armazenamento, não havendo crescimento de coliformes totais. Conclui-se que há viabilidade na formulação destes produtos com boa aceitação e valor nutricional agregado.

Despite the increase in the supply of gluten-free products, an option limitation in the bread-making market is still observed. The objective of this study was to determine the physicochemical and sensorial characteristics of the cakes formulated with the wheat substitute flours. Two formulations containing mixed wheat substitutes (amaranth, quinoa, soybean and cassava starch) and a control sample (containing wheat) were analyzed on the measurements and proximate composition. Total coliforms, pH and titratable total acidity (TTA) were determined at the 1st and 4th days of storage. Acceptance and preference were assessed by means of sensory tests. The data were evaluated by the variance analysis,followed by parametric and non-parametric tests at 5% probability. The cakes presented physical characteristics of measurements similar to the control formulation. The formulation containing the highest soybean contents showed the major lipid contents when compared to the control. The mixed-flour cakes had similar acceptance and preference, but lower than the control sample. The samples pH and TTA were stable during the four days of storage, and no growth of total coliforms occurred. Therefore, it is viable the formulation of these products with good acceptance and nutritional value.

The Understanding of, and Attitude towards Bakery Food Labeling and Their Effects on Consumer Purchase Intention - The Moderating Role of Health Consciousness -

This study examined the awareness, understanding, attitudes, and purchase intention regarding food labeling on bakery products in the context of health consciousness. The purpose of the study was to provide basic data for bakery product labeling, which has been insufficient to date, and to develop measures to expand the labeling system. The results of the study showed that higher subjective understanding and better attitude towards bakery food labeling can positively increase the purchase intention. We believe that the bakery industry needs to promote food labeling proactively, while also developing products addressing health concerns. This study is also valuable to academia because it provides insights into the relationship between the consumer's understanding of and attitudes towards nutritional information and purchase intention. In addition, it is beneficial to the bakery industry because it establishes marketing strategies that increase the purchase intent among both consumers with high health consciousness and those who infrequently purchase baked goods.

A Salmonella Typhimurium outbreak linked to Vietnamese bread rolls in South Western Sydney, Australia, 2015

Introduction: In September 2015, the South Western Sydney (SWS) Public Health Unit was notified of a cluster of Salmonella Typhimurium (STm) cases with a common multiple-locus variable-number tandem repeats analysis (MLVA) pattern. An investigation was conducted to identify a source and contain the outbreak. Methods: The cluster was initially identified through routine geographic information system cluster scanning applied to the New South Wales Notifiable Conditions Management System. Additional cases were identified through a complaint to local council about a bakery. The bakery was inspected and 48 environmental and food swabs were collected for analysis. Results: A total of 26 suspected cases were identified, of which 14 were interviewed. STm MLVA type 3-16-9-11-523 was identified in 19 of 26 case stool specimens. Most cases (12/14) consumed bread rolls containing pork or chicken with chicken liver pâté and raw egg mayonnaise filling. Five cases identified a common bakery exposure. Environmental and food samples from the bakery isolated STm with an identical MLVA pattern. Discussion: An STm cluster in SWS was investigated and found to be linked to Vietnamese bread rolls containing pork or chicken with chicken liver pâté and raw egg mayonnaise filling. Confirmation of a distinct MLVA pattern among STm isolates from clinical, food and environmental samples provided evidence to establish an epidemiological link between the cases and the implicated premises and informed public health action to contain the outbreak.

Elaboração e composição química de pão de forma enriquecido com resíduos agroindustriais de frutas / Elaboration and chemical composition of bread of form enriched with agroindustrial residues of fruits

O pão é um alimento mundialmente consumido que faz parte da dieta básica populacional. Tem um valor energético elevado e constituintes nutricionais em quantidades significativas na nutrição de um indivíduo, atendendo às necessidades calóricas diárias. O Brasil é um dos países que mais produz resíduos agroindustriais, como os resíduos de frutas pelas indústrias de polpas, o que tem contribuído para o aumento da produção do lixo orgânico, provocando graves problemas ambientais. Nesse contexto, objetivou-se estudar a viabilidade da utilização de resíduos de frutas como fonte enriquecedora de compostos bioativos na produção de pão de forma. Os resíduos agroindustriais de frutas utilizados foram os de goiaba e mangaba. Os produtos e resíduos foram caracterizados físico-quimicamente (cinzas, umidade, pH, °Brix, acidez, carotenoides e vitamina C). Os resultados das análises físico-químicas mostraram que algumas características inerentes aos resíduos agroindustriais das frutas foram incorporadas ao produto.

Bread is a world consumed food, being part of the population diet bases. It's a high energy value food and have nutritious constituents in significant quantity in individual nutrition, fulfilling the daily caloric need. Brazil is one of the biggest agroindustry residues producers, such as fruit pulp industries residues, which has been contributing for greater organic waste production, provoking serious environment issues. In this context, aimed up the viability study of using fruits residues as an enriching source of bioactive compounds in the production of loaf bread. The agroindustry fruits residues used are guava and mangaba. The products and the residues were physical and chemically characterized (ashes, humidity, pH, ºbrix, acidity, carotenoids and vitamin C). The physic-chemical analyses results shows that some characteristics from agroindustry fruits residues were incorporated by the product.

Avaliação higienicossanitária das padarias de Farroupilha - RS

O setor de panificação é um dos segmentos que mais cresce no Brasil. A fim de atender essa demanda, há crescimento de serviços diferenciados nas padarias, e a preocupação em oferecer produtos seguros e de qualidade. O objetivo do trabalho foi avaliar as condições higienicossanitárias das padarias de Farroupilha-RS, através da aplicação de um checklist, baseado na RDC 216/2004. Na avaliação higienicossanitária realizada em 20 padarias de Farroupilha-RS, verificou-se que apenas 5% apresentaram resultado excelente, atendendo 91 % dos itens do checklist; 5% apresentaram resultado bom, atendendo 77,8% dos itens do checklist; 20% apresentaram resultado regular, atendendo de 70,4% a 64,8%; e 70% apresentaram resultado deficiente, atendendo menos que 60% dos itens compreendidos no checklist. Com base nos resultados obtidos pode-se concluir que há necessidade de adequação de condições higienicossanitárias nos estabelecimentos estudados, assim como implantação de Boas Práticas e fiscalização maior pelos órgãos competentes.

The bakery sector is one of the fastest growing segments in Brasil. To meet this demand, there is growth of differentiated services in bakeries, and the concern to provide safe and quality products. The objective of this study was to evaluate the sanitary conditions of bakeries Farroupilha-RS, by applying a checklist based on RDC 216/2004. In assessing the hygienic and sanitary held on 20 bakeries Farroupilha-RS, it was found that only 5% had excellent outcome, given 91% of the checklist items, 5% had good outcome, given 77.8% of the checklist items, 20% had fair, given the 70.4% to 64.8% and 70% had poor results, given less than 60% of the items included in the checklist. Based on the results we can conclude that there is need for adequacy of sanitary conditions in establishments studied, as well as implementation and monitoring of GP increased by the relevant authorities.

Physicochemical and sensory characteristics of diet and regular biscuitsprepared with yacon (Smallanthus sonchifolius)

Diet and regular biscuits were prepared using fresh yacon (in natura), besides those including 20 % and40 % of yacon flour. The physical, chemical and sensory characteristics of these biscuits were evaluated.The addition of sugar in the biscuits made from yacon flour (20 % and 40 %) increased the diametervalues. The addition of sweetener (replacing the sugar) in biscuits made from fresh yacon increased thespecific volume value. Regarding to the physical characteristics, no significant differences were evidencedamong the formulated biscuits and their respective controls. In relation to the sensory analysis, biscuitsmade from fresh yacon presented acceptable means, as well as the biscuits made from 20 % yacon flour(with sugar or sweetener). No significant differences were found between the sugar-added biscuits andthe sweetener-added cookies, except for those made from 40 % yacon flour and containing sugar, whichdid not show good acceptability, and neither for purchase intention. Biscuits prepared with yacon flourshowed significantly high fiber contents, being considered as fiber-rich and low-calorie products. Thisinvestigation evidenced that biscuits made from fresh yacon are an excellent option for easy homemadepreparations...

Biscoitos convencionais e do tipo diet foram elaborados utilizando-se yacon fresco (in natura), além da adição de 20 % e 40 % de sua farinha. Os biscoitos foram avaliados quanto às características físicas, químicas e sensoriais. A adição de açúcar nos biscoitos elaborados com farinha de yacon (20 % e 40 %) provocou aumento nos valores de diâmetro. A substituição de açúcar por adoçante, nos biscoitos elaborados com yacon fresco, favoreceu o aumento do volume específico. Não foram evidenciadas diferenças significativas nas características físicas entre os biscoitos formulados e os respectivos controles. Em relação à análise sensorial, os biscoitos elaborados com yacon fresco apresentaram médias aceitáveis, bem como os biscoitos preparados com 20 % de farinha de yacon (diet e convencional). Não houve diferenças significativas entre os biscoitos elaborados com açúcar ou com adoçante, exceto para àqueles preparados com 40 % de farinha de yacon (com açúcar), que não demonstraram boa aceitabilidade, tampouco quanto à intenção de compra. Os biscoitos preparados com farinha de yacon apresentaram maior conteúdo de fibra. Portanto, estes são produtos ricos em fibras e de baixa caloria. É importante ressaltar que os biscoitos elaborados com yacon fresco são excelente opção para serem reproduzidos em preparações caseiras...

Assessment of trans-fatty acids intake via bakery food among above three-year-old population in Beijing and Guangzhou city / 中国药理学与毒理学杂志

OBJECTIVE To investigate trans-fatty acids (TFA)contents in bakery food and assess TFA intake via bakery food and its energy contribution in Beijing and Guangzhou city.METHODS Bak-ery food sa mples were collected in 201 1 ,standard GC-method were used to determine TFA content,da-ta of TFA content were analyzed by t-test to evaluate for statistically significant differences.Si mple distri-bution model(determinative risk assess ment)of TFA intake was used to calculate individual TFA intake per day(g·d -1 ,% of total energy)in different populations(grouped by ages).RESULTS Average TFA content was ranging fro m 0.01 to 0.83 g /100 g sa mple in various kinds of bakery food.TFA con-tents were equal to or lower than 0.3 g /100 g in 77.1 % of biscuits,71 .8% of bread,67.0% of pas-tries.Wafer biscuit,sandwich biscuit,puff,cake,and croissants had higher TFA contents than others, and the level was 0.65 -0.83 g /100 g sa mple.TFA content in sandwich biscuit and pie decreased sig-nificantly after 2007.Average TFA intake via bakery food was 0.049 g·d -1 in Beijing and Guangzhou city,energy contribution was 0.027% which was far below the WHO reco mmended level (1 %). Population that are 3 to 6 years old had highest TFA intake and the TFA energy contribution was 0.041 %.CONCLUSION Most of bakery products in China contained low levels of TFA;consequently, health risk caused by TFA intake in Beijing and Guangzhou was unlikely to be a concerned.However, so me type of bakery foods had higher TFA contents which could be of greater concerned for risk management.

Accidental potassium bromate poisoning in nine adults.

Accidental Potassium bromate poisoning is uncommon in adults, can have varied manifestations in different patients and can sometimes be deceiving. Potassium bromate white powder and oxidizing agent is used predominantly in bakeries as a maturing agent for flour and as a dough conditioner. It is also occasionally used as a neutralizer in hair kits. This paper deals with nine cases of accidental potassium bromate poisoning working in a bakery. Almost all the patients present with pain abdomen, vomiting and diarrhea. Severe gastritis leading to hematemesis is one of the dreaded complications. Acute renal failure can ensue after 24-48 hours of intake and thus patient must be investigated in this line. All of them ingested potassium bromate powder considering it to be milk powder. Potassium bromate poisoning must be considered as a possibility in every case presenting as acute gastroenteritis like symptoms after intake of bakery products. Strict legislation is required to decrease the risk of such incidents.

Estabilidade da pré-mistura de bolo elaborada com 60 por cento de farinha de banana verde / Stability of cake pre-mixture made with 60 percent of green banana flour

Objetivou-se, neste trabalho, avaliar a estabilidade físico-química e microbiológica da pré-mistura de bolo elaborada com 60 por cento de farinha de banana em substituição à farinha de trigo, durante 120 dias de armazenamento. O delineamento experimental utilizado foi o inteiramente casualizado, com cinco tratamentos (tempo de armazenamento - 0, 30, 60, 90 e 120 dias) e cinco repetições. Durante o armazenamento, a cada 30 dias foram realizadas as determinações de umidade, pH, acidez total titulável (ATT), vitamina C, coliformes a 45ºC, Bacillus cereus, Salmonella sp., fungos filamentosos e leveduras. A avaliação físico-química da pré-mistura manteve suas características com pequenas variações durante o armazenamento em temperatura ambiente. A variação mais expressiva foi observada quanto aos parâmetros pH e ATT. A pré-mistura não apresentou alterações durante o armazenamento com relação ao desenvolvimento dos patógenos: coliformes a 45ºC, Bacillus cereus, Salmonella sp., fungos filamentosos e leveduras.

The objective of work was to evaluate the physicochemical and microbiological stability of a cake pre-mixture made with 60 percent of green banana flour instead of wheat flour during a storage period of 120 days. The experimental delineation utilized was entirely randomized, with 5 treatments (time of storage - 0, 30, 60, 90 and 120 days) and 5 repetitions. During storage, the following determinations were made for each 30-day period: moisture, pH, total titratable acidity (TTA), vitamin C, coliforms at 45ºC, Bacillus cereus, Salmonella sp., filamentous fungi and yeasts. The physical-chemical evaluation showed that the pre-mixture kept its characteristics with small variations during storage at room temperature. The most expressive variation was observed in the pH and TTA parameters. The pre-mixture remained without alterations during the storage with regard to the growth of the pathogens: coliforms at 45ºC, Bacillus cereus, Salmonella sp., filamentary fungus and yeasts.

The Impacts of Customer Characteristics and Service Quality on Attitudes and Behaviors of Bakery Cafe Customers / 대한지역사회영양학회지

The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.

Determinação polarográfica do ácido L-ascórbico em produtos de panificação contendo polisorbato 60 ou 80 / Polarographic determination of ascorbic acid in bread products containing polysorbate 60 or 80

Os autores estabeleceram método polarográfico para determinar ácido Lsascórbico na presença de polissorbato eo ou 80 em produtos de panificação, devido à imprecisão na sua determinação pelos métodos usuais. A oxidação anódica do ácido ascórbíco foi realizada em presença da solução-tampão de ace ta to, p H 4,6. Pelo método proposto foram estudadas interferências de alguns aditivos permitidos nas formulações para panificação e também da substância oxidante, o bromato de potássio (AU).