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@#Introduction: Consumption of confectioneries is a determinant of health risk. However, how health risk determines the intake of confectioneries remains unclear. The objective is to examine how waist circumference (WC) as a measurement of health risk influences the consumption of confectioneries among adults. The research question is that do high-risk people consume more confectioneries than low-risk people? Methods: A quantitative research design with a focus on establishing a correlation between the measurement of health risk and consumption of confectioneries was adopted. Secondary analysis of a nationally representative cross-sectional data was used. The population of interest was the Malaysian population, regardless of being obese or non-obese. Analyses stratified by body mass index (BMI) or WC were not conducted. An instrumental variable (IV) approach was used to estimate the regression of consumption of confectioneries. BMI was used as an IV for WC. In the first stage, we regressed WC on all exogenous variables, including BMI. Then, we replaced the original values of WC with the fitted values of WC. Results: BMI was an appropriate IV for WC. An additional cm of WC was associated with a 0.022 unit of reduction in the serving of confectioneries per week. The negative relationship between WC and consumption of confectioneries indicated that adults who had high health risk consumed lesser confectioneries than adults who had low health risk. Conclusion: Drawing from the IV regression results, the present study highlighted that people with high health risk, rather than people with low health risk, were less likely to consume confectioneries.
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@# Introduction: Prevalence of obesity among pre-school children in Indonesia is increasing. Since food advertisements reach all age groups, this study was conducted to assess the association between food marketing exposure and children’s consumption of confectioneries at home. Methods: Two hundred and forty caregivers of children aged 3-5 years attending 25 early childhood education centres in Central Jakarta, were interviewed in this cross-sectional study. A structured food frequency questionnaire was used to determine food marketing exposure and child dietary consumption. Chi-square tests compared consumption of confectioneries with different levels of marketing exposure. Results: Out of a total 240 caregivers, most were mothers of the study children (79.2%) and other family members (19.2%). The majority of the caregivers did not work (81.7%), and <15.0% had graduated from university, while 42.0% lived with extended family members. The top ten confectioneries consumed by the children included chocolate wafer crisp, chocolate stick and soft candy. Among the most common food marketing practices were as advertisements on public transport, print and electronic media. The significant associations between four food marketing practices and consumption of eight types of confectioneries were key findings of this study. Receiving food promotion through short message service (SMS) was not significantly associated with consumption of the top ten confectioneries. Conclusion: A positive association was found between food marketing practices and consumption of confectioneries by pre-school children in Central Jakarta. An appropriate policy on food advertisements that targets children combined with parental food education is recommended for improving food consumption habits of young children.
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ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely crunchy notes (56%), toasted flavor (61%), and an instrumental hardness close to that of the existing commercial product (33.17 N). The manufactured dragées did not present resistant starch, anthocyanins, and microbiological risk, and they were sensorially accepted by the tasters (mean scores of 7.77 for texture and 8.36 for appearance on a scale of 1 to 9). Thus, roasted black soybean dragéeshave a high marketing potential from technological, nutritional, and sensorial points of view.
RESUMO: Este estudo objetivou avaliar o efeito do tempo de torra no micro-ondas para diferentes tamanhos de grãos de soja tipo alimento de tegumento preto, de forma a atingir a melhor crocância, sabor e dureza, e em seguida caracterizar o seu confeito, estruturado na forma de núcleo e camadas de cobertura de chocolate (drageados), em relação ao valor nutricional, risco microbiológico, aceitabilidade e intenção de compra pelos consumidores. O sabor e a crocância da soja preta torrada foram afetados somente pelo tempo de torra em micro-ondas, enquanto a dureza somente foi afetada pela dimensão dos grãos. O melhor núcleo (selecionado) foi obtido com os grãos de peneira 15 (grãos grandes), no tempo de 11 min de torra em micro-ondas, pois apresentou maior frequência para as notas de extremamente crocante (56%), sabor de torrado (61%), e uma dureza instrumental próxima ao produto comercial (33,17 N). As drágeas não apresentaram amido resistente, antocianinas e risco microbiológico, e foram sensorialmente aceitas pelos provadores (scores médios de 7,77 para textura e 8,36 para aparência, em uma escala de 1 a 9). Portanto, o drageado de soja preta torrada com chocolate é viável do ponto de vista tecnológico, nutricional e sensorial, com alto potencial de comercialização.
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O aumento da procura de produtos prontos para consumo é considerado uma tendência atual, principalmente em grandes centros urbanos, refletindo na expansão de estabelecimentos como redes de ?fast-food?, padarias, confeitarias e lanchonetes, e aumentado de forma direta a preocupação pelos órgãos de vigilância na manutenção da qualidade higiênico-sanitária dos produtos comercializados. Este trabalho teve como objetivo avaliar a qualidade microbiológica de bolos cremosos comercializados no município de Curitiba-PR e analisar as condições higiênico-sanitárias às quais os produtos foram expostos durante o processamento e armazenamento. Para a presente pesquisa foram coletadas 14 amostras diferentes de bolos cremosos. Avaliou-se a qualidade microbiológica de cada amostra seguindo recomendações contidas na RDC no12, de 02 de janeiro de 2001, ANVISA/MS. Neste estudo constatou-se o não isolamento de Salmonella em nenhuma das amostras analisadas. Em 14,3% (n=2) das amostras o NMP de coliformes termotolerantes apresentou-se acima do padrão microbiológico vigente. Em 28,6% (n=4) das amostras, observou-se contagens de estafilococos coagulase-positiva acima do limite estabelecido, sendo que 02 amostras eram potencialmente capazes de causar intoxicação alimentar. Observou-se a incidência de 14,3% (n=2) de Listeria sp nas das amostras analisadas. O número mais provável de coliformes totais acima de 2,17 log/g foi quantificado em 05 amostras (35,7%). Os resultados mostram que há necessidade de maior controle de qualidade desde a aquisição da matéria-prima até ao produto acabado, através da adoção de Boas Práticas de Fabricação e o Programa de Análise de Perigos e Pontos Críticos de Controle, de forma a garantir um produto saudável e seguro para o consumidor.
The increased demand for ready-to-eat products is considered a trend, especially in large urban centers, which reflects the expansion "fast food", bakeries, cafeterias and snack bars, and directly increases the concern surveillance bodies in maintaining the sanitary quality of marketed products. This study evaluated the microbiological quality of cream cakes sold in Curitiba-PR by analyzing the hygienic sanitary conditions in which the products were exposed during processing and storage. Fourteen samples of different cream cakes were collected. The microbiological quality of each sample was assessed, following the recommendations in RDC 12 of 02 January 2001, ANVISA / MS. Salmonella was not detected in any of the samples. 14.3% (n=2) samples presented fecal coliform (MPN) above the limit established by law. 28.6% (n=4) of the samples presented coagulase-positive counts above the limit established; however, two samples were likely to cause food poisoning. Listeria sp was detected in 14.3% (n=2) of. the samples. The most probable number of coliforms above 2.17 log/g was identified in five samples (35.7%). The results show the need for better quality control in raw materials and processed products, by adopting Good Manufacturing Practices and the Hazard Analysis and Critical Control Points, thus ensuring safe and healthy products to the consumer.
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Chocolate é um produto comumente consumido, sendo que sua produção tem aumentado nos últimos anos. Produzir chocolates requer um entendimento do consumidor. Os tipos preferidos de chocolate variam em cada país. Os diferentes sabores e usos para o chocolate refletem a história da indústria dos diferentes lugares. O sabor do chocolate é parcialmente determinado pela química do produto. O sabor depende da liberação dos compostos aromáticos, enquanto que a textura é uma função da maneira como o material se funde e quebra na boca. Muitos chocolates disponíveis no mercado são elaborados com ingredientes similares, porém apresentam diferentes sabores. Alguns produtores têm aromas específicos, sendo que existem trocas freqüentes nestes devido a variações no processo, acidez e temperatura, ocasionando variações de aroma e sabor no produto final. Por esta razão, as condições de produção do chocolate são mantidas freqüentemente em segredo. Os ingredientes utilizados na produção de chocolates e de seus produtos têm importante papel na aceitação pelo consumidor e na apresentação do produto.
Chocolate is a product widely consumed throughout the world that has seen generally increasing production trends over the last years. Making chocolate requires an understanding of how the consumer perceives it. The preferred type of chocolate varies from country to country. The different tastes and uses for chocolate reflect the histories of the industry in different places. The taste of chocolate is partially determined by the chemistry of the product. Taste depends on the release of flavor compounds in the mouth and nose, while perceived texture is a function of the way in which the material melts and breaks up in the mouth. Most chocolates that are available on the market throughout the world are made from very similar ingredients, yet have very different flavors. Some manufacturers have specific house flavors, and very often this is due to specific changes during the manufacturing process, where changes in holding times, acidity and temperature can give rise to very different flavors in the final chocolate. For this reason, chocolate manufacturing conditions are often kept a closely guarded secret. The ingredients used in chocolate and confectionery products have an important role in consumers acceptance and presentation of the product.