ABSTRACT
This investigation was performed with the purpose of researching the influence of pizza containing dried golden berry fruits (DGBF) at different doses against carbon tetrachloride - induced hepatotoxicity in rats. The study shows phenols content of golden berry. 25 male rats were used in the biological investigation. Rats were divided into five groups (5 rats in group) the investigation was 12 weeks. The first group (negative group) was given a basal diet and the second group (G2, G3, G4, and G5) was injected intramuscularly with carbon tetrachloride 2 ml/kg BW (50% v/v in liquid paraffin) weekly to induce hepatotoxicity. After the injury, group G3, G4 and G5 fed on 50% basal diet supplemented with 50%pizza containing 5, 10 and 15% DGBF. Findings indicate that DGBF had a high antioxidant activity, total phenol, flavonoids, ascorbic acid and carotenoids content. Rats fed 50% pizza containing (5,10 and 15%) DGBF had a lower serum total cholesterol, LDL cholesterol, triglyceride, urea, uric acid, creatinine, GOT, GPT, MDA and SOD compared to rats fed simply the basal diet (positive control). The DGBF was added to the pizza with different proportions, and its sensory properties were evaluated, and all proportions were proper to the panelists, compared to the control. The findings of this work suggest that golden berries could be used to treat and prevent hepatotoxicity patients.
ABSTRACT
A linhaça é um ingrediente muito utilizado em produtos alimentícios como pães, biscoitos e massas em geral, em função de seus componentes benéficos. Neste trabalho, foram desenvolvidas formulações de massas de pizzas enriquecidas com farinha de trigo integral e linhaça. Verificou-se a aceitabilidade sensorial entre adolescentes e a composição físico-química da formulação padrão e mais aceita contendo linhaça. Foram elaboradas cinco massas de pizzas salgadas, sendo uma formulação padrão (FP) e as demais, contendo diferentes proporções de farinha linhaça: 2,5% (F1), 5,0% (F2), 7,5% (F3) e 10,0% (F4). Não houve diferença significativa entre as amostras para os atributos aparência, aroma e sabor e, em geral, verificou-se que as formulações FP e F2 apresentaram maiores notas de aceitabilidade geral do que F3, sem diferença nas demais. As massas FP e F4 apresentaram maior intenção de compra do que F3 (p < 0,05). A adição de linhaça às formulações proporcionou maior teor de proteínas, lipídios e fibra bruta (p < 0,05). Houve viabilidade da adição de farinha de trigo integral e linhaça nas formulações de massas de pizzas, uma vez que os resultados foram satisfatórios e bem aceitos pelos consumidores, e que representam uma opção mais nutritiva e saborosa para a alimentação dos adolescentes.
Subject(s)
Humans , Male , Female , Adolescent , Functional Food , Flour , Dietary Fiber , Flax , Pastas , TriticumABSTRACT
To investigate recognition and use of nutrition labeling on eating-out menus, self-recorded questionnaire was surveyed for 641 consumers who visited hamburger and pizza restaurants in Daejeon from May to July, 2010. Subjects were women of 51.3% and 92.9% aged 10s or 20s. Use frequency of hamburger and pizza restaurants was 2-3 times a month with 56.9%. Of subjects 41.0% knew nutrition labeling mandates of eating-out menus, 64.6% have seen nutrition labels of menus, and 44.5% read nutrition labels when purchasing. Among subjects who read nutrition labels, 67.0% (29.8% of total) referred to it when menu purchase and 60.4% (26.9% of total) experienced changing menu. The ratio of reading nutrition labels was different among gender, diet trial frequency and monthly eating-out cost. Reasons for not reading labels were "not interested in" or "never heard about" for 57.0%, and "not noticeable" for 28.7%. The ratio who read correctly all 3 pieces of information, such as calorie amount, daily value, and way of using daily value was 39.2%. Average number of correct reading was 2.13, which was different among gender, marital status, having children, diet trial frequency, monthly eating-out cost, the restaurants use frequency, and accompanying person. Many subjects wanted to be additionally provided with cholesterol and transfat. Therefore, practical and differentiated consumer educations considering consumer features are required for better nutrition labeling usage. Government's regulatory efforts and voluntary effort of eating-out companies, such as adding nutrients on labels and improving labeling places, are also necessary.
Subject(s)
Aged , Child , Female , Humans , Cholesterol , Diet , Food Labeling , Marital Status , Surveys and Questionnaires , RestaurantsABSTRACT
This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.
Subject(s)
Bread , Chickens , Fatty Acids , Garlic , Microwaves , VegetablesABSTRACT
The purposes of this study were (1) to understand how customers trade off one attribute against another when they choose a pizza restaurant, (2) to compare the importance of individual attributes with their relative importance and (3) to compare customers' brand choice patterns with the prediction of pizza restaurant operators. Empirical data for this study were collected from the customers (n = 307) and operators (n = 273) of four famous pizza franchise restaurants in Korea, Pizza Hut, Mister Pizza, Domino's Pizza and Pizza Mall. The attributes and attribute levels for the hypothetical profiles were decided from the focus group discussion. A total of 16 profiles was selected from fractional factorial designs. The SPSS conjoint procedure was used to calculate utility scores and simulate profiles. The overall group statistics showed the relative importance of all attributes compared with one other. Taste was the most important attribute (32.48%) in choosing a pizza restaurant, followed by service (21.87%), atmosphere (17.23%), price (15.17%) and speed of delivery (13.26%). There was a difference between the customers' ratings of the importance of the individual attributes and the ranking of the same attributes' relative importance as derived from the conjoint analysis. The operators rated service (26.54%) as also being important, as well as taste (27.76%), in choosing a pizza restaurant. The rankings of relative importance for pizza taste, service and price were statistically different in the customers' and operators' data (p < .001, p < .01, p < .05). Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of their customers' brand choice decision process and measure the hidden needs of their customers.
Subject(s)
Atmosphere , Focus Groups , Korea , RestaurantsABSTRACT
A indústria de panificaçäo apresentou na última década um aumento considerável no número de produtos disponíveis no comércio. A pizza ganhou preferência, entre tantos, pela sua facilidade de preparo e custo acessível. Este trabalho teve por objetivo estudar a composiçäo química e alguns indicadores de qualidade e sua relaçäo com a ocorrência de bolores e leveduras expressos como número de unidades formadoras de colônias em temperaturas de refrigeraçäo e ambiente. Os resultados mostraram que a temperatura de refrigeraçäo näo impediu o aumento das UFC, ao longo dos diferentes períodos de armazenamento. Os valores alcançados foram superiores aos estabelecidos pela legislaçäo nacional. Esta situaçäo sugere que as condiçöes sanitárias durante o processamento do produto, embalagem e armazenamento contribuíram para que as amostras näo chegassem ao final do prazo de validade adequadas para o consumo, mesmo sob refrigeraçäo. Os valores de pH e acidez acima dos recomendados para massas alimentícias (5,7 e 1,0mg NaOH.g-1 respectivamente) estäo fortemente correlacionados com os níveis de contaminaçäo encontrados ao longo do armazenamento (2,9x10.6 UFG.g-1). (AU)
Bakery industries have been developing and expanding the range of products offered for commercial sale. Pizzas are being well accepted, because they are cheap, easy to prepare and have a good nutritional value. The purpose of this study was to evaluate the chemical composition, quality indexes and their relation with colony-forming units (CFU) under refrigeration and room temperature. Results showed that the refrigeration temperature didnít influence the increase of molds and yeast contamination during storage periods. The level of these microorganisms contents was above maximum limits established by national legislation. This situation suggests that sanitary conditions, during the process, package and storage of the product contribute to the increase of contamination under or without refrigeration temperature. The values of pH and acid index (5,7 and 1,0 mg NaOH.g 1) were correlated with the contamination levels found during storage periods (2,9x106 CFU. g -1). (AU)