Compositional Traits of Grains and Groats of Barley, Oat and Spelt Grown at Organic and Conventional Fields.

Barley, oats, or spelt consumed as minimally processed whole grains provide several health benefits, especially when grown under organic field management conditions. Therefore, the effects of organic and conventional farming on the compositional traits (protein, fibre, fat, and ash) of barley, oat, and spelt grains and groats were compared using three winter barley varieties ('Anemone', 'BC Favorit', and 'Sandra'), two spring oat varieties ('Max' and 'Noni'), and three spelt varieties ('Ebners Rotkorn', 'Murska bela', and 'Ostro'). Groats were produced from harvested grains by a combination of threshing, winnowing, and brushing/polishing. Multitrait analysis showed significant differences between species, field management practices, and fractions, with clear compositional differences between organic and conventional spelt. Barley and oat groats had a higher thousand kernel weight (TKW) and ß-glucan, but lower crude fibre, fat, and ash contents than the grains. The composition of the grains of the different species differed significantly for more traits (TKW, fibre, fat, ash, and ß-glucan) than that of the groats (TKW and fat), while field management only affected the fibre content of the groats and the TKW, ash, and ß-glucan contents of the grains. The TKW, protein, and fat contents of the different species differed significantly under both conventional and organic growing conditions, while the TKW and fibre contents of grains and groats differed under both systems. The caloric value of the final products of barley, oats, and spelt groats ranged from 334-358 kcal/100 g. This information will be useful for not only the processing industry, but also for breeders and farmers, and last, but not least, for consumers.

Assessment of Carbohydrate Availability, Fermentability, and Food Energy Value in Humans Using Measurements of Breath Hydrogen.

Measurements in humans of their breath hydrogen is sometimes used to assess the availability, fermentability, and food energy value of carbohydrates that, to an unknown extent, resists small intestinal digestion and fermentation in the large intestine. Here I outline that the method is utterly flawed and conclude that it is unsuitable for making claims as to the availability, fermentability, and food energy value of carbohydrates. More traditional methods, although more demanding of time and effort, can be used. Otherwise further development of methodology is essential to avoid undue risk of bias.

Effects of moderate soil salinity on osmotic adjustment and energy strategy in soybean under drought stress.

Under drought and soil salinity, plants usually respond to accumulate inorganic and organic osmolytes for adaptation, that would induce changes in energy consumption strategy of plants. Moderate soil salinity would enable plants to lower energy consumption for osmotic adjustment by passively absorbing more Na+. This action would keep more energies for growth of drought-stressed plants. Thus, Na+ accumulation might be an energy-efficient strategy for plants to cope with drought was speculated. To support this speculation, we assessed the effects of soil salinity on osmotic adjustment and energy utilization under drought in this study. Our results indicated that the ratio and content of inorganic osmolytes was significantly higher under drought-saline stress (D + S) than those under single drought stress (D), while the osmolarity and contents of organic osmolytes of D + S were significantly lower than those of D. This indicated that moderate soil salinity could enable soybean seedlings to consume relatively lower energies to produce less organic osmolytes and accumulate more inorganic ions for osmotic adjustment coping with drought. Meanwhile the water content, cell turgor, ash content, and specific leaf area and biomass of D + S were significantly higher than those of D, but the leaf construction cost of D + S was significantly lower than those of D. This suggested that moderate soil salinity could enhance water retention, and reduce the photoassimilate and energy consumption of droughty soybean seedlings. This work would help to understand the positive effects of moderate soil salinity on plant growth on the level of osmotic adjustment and energy consumption strategy.

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.

The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.

Determinação do valor nutricional do cardápio para o almoço de uma UAN e verificação de sua adequação ao programa de alimentação do trabalhador / Determination of the nutritional value of the lunch menu of a UAN and verification of its adequacy to the worker's feeding program

Uma Unidade de Alimentação e Nutrição (UAN) tem o objetivo de fornecer refeições equilibradas nutricionalmente e com qualidade higienicossanitária adequada. O Programa de Alimentação ao Trabalhador tem como objetivo melhorar a alimentação dos trabalhadores. O presente trabalho teve como objetivo analisar se o valor energético, valor de gordura saturada, fibras e sódio do cardápio do almoço de uma Unidade de Alimentação e Nutrição, seguem os valores preconizados pelo Programa de Alimentação do Trabalhador (PAT). Foram analisados 5 cardápios, do turno do almoço, de uma UAN terceirizada que presta serviço a uma empresa na cidade de Estrela, Rio Grande do Sul. Após foram comparados os valores encontrados de calorias, gordura saturada, fibras e sódio com os valores recomendados pelo PAT. Pode-se verificar que os valores de calorias, gordura saturada, fibras e sódio analisados não estavam de acordo com os valores preconizados pelo PAT.

A Feeding and Nutrition Unit (FNU) has the purpose to provide nutritionally balanced meals and with hygienic-sanitary quality. The Worker Feeding Program (WFP) has the purpose to improve the workers nourishment. The aim of the present work was to analyze if the caloric energy content, saturated fat, fiber and sodium of the lunch menu in a Feeding and Nutrition Unit are in accordance with the values recommended by the Worker Feeding Program. Five meals were analyzed, of lunch shift, from an outsourced FNU that provides service to a company in the city of Estrela, Rio Grande do Sul. After the values of calories, saturated fat, fibers and sodium were found, they were compared with the ones recommended by WFP. It was observed that the analyzed value of calories, saturated fat, fibers and sodium were not in accordance with the values established by WFP.

No effect of Zn-pollution on the energy content in the black garden ant.

Social insects may display a response to environmental pollution at the colony level. The key trait of an ant colony is to share energy between castes in order to maintain the existing adult population and to feed the brood. In the present study we calorimetrically measured the energy content per body mass (J/mg) of adults and pupae of workers, males and females of the black garden ant Lasius niger. The ants were sampled from 37 wild colonies originating from 19 sites located along the metal pollution gradient established in a post-mining area in Poland. The cost of metal detoxification seen as a possible reduction in energy content with increasing pollution was found neither for pupae nor adults. However, a considerable part of variance in energy content is explained by belonging to the same colony. These findings stress the importance of colony-specific factors and/or the interaction of these factors with specific site in shaping the response of ants to metal-pollution stress. Colony-related factors may constrain possible selfish decisions of workers over energy allocation in workers and sexual castes.

Caracterização físico-química de pães do tipo francês, bolacha e de cachorro quente / Physicochemical characterization of french-type, biscuit and hot-dog breads

Dos pães habitualmente consumidos em porções unitárias na Fronteira Oeste do Rio Grande do Sul, francês, bolacha e de cachorro quente, os dois últimos carecem de informações científicas sobre características físico-químicas, dificultando-se a elaboração de planos alimentares. A proposta deste trabalho foi de avaliar as características físico-químicas, como o peso e o volume por unidade, bem como a composição química dos pães comercializados em cinco padarias da cidade de Itaqui, RS. A unidade do pão bolacha apresentou peso e volume significativamente superiores aos demais tipos, embora sem diferir na densidade e no volume específico do pão de cachorro-quente. Na composição química, os pães de uma das padarias e o pão bolacha dos demais estabelecimentos demonstraram menores teores de umidade e maiores teores de carboidratos digeríveis e de valor calórico. Os diferentes tipos de pães e a panificação por diferentesestabelecimentos resultam em diferenças nas características físico-químicas, o que reforça anecessidade desses fatores serem considerados na elaboração de planos alimentares quando opão francês for substituído.

The mostly consumed bread types in unitary portions in the West Frontier region of Rio Grandedo Sul are French-type bread, biscuit bread and hot-dog bread. Owing to the lack of scientificdata on the biscuit bread and hot-dog bread physicochemical characteristics, it has to performthe dietary plans. This study proposed to evaluate the physicochemical characteristics of thebreads commercialized in five bakeries in the city of Itaqui, RS. The evaluated parameters were:unit weight, unit volume and chemical composition. Biscuit breads showed significantlyhigher weight and volume than other bread types, although not differing on the density andthe specific volume of hot-dog breads. Bread samples from one of the bakeries and the biscuitbread in general showed lower moisture contents, and higher rates of digestible carbohydratesand of calorific value. Varied types of bread and diversified bakery processes result in the differentphysicochemical characteristics, which reinforce the necessity in considering these factors duringthe performance of the dietary plans when the French-bread is replaced.

Cooking increases net energy gain from a lipid-rich food.

Starch, protein, and lipid are three major sources of calories in the human diet. The unique and universal human practice of cooking has been demonstrated to increase the energy gained from foods rich in starch or protein. Yet no studies have tested whether cooking has equivalent effects on the energy gained from lipid-rich foods. Using mice as a model, we addressed this question by examining the impact of cooking on the energy gained from peanuts, a lipid-rich oilseed, and compared this impact against that of nonthermal processing (blending). We found that cooking consistently increased the energy gained per calorie, whereas blending had no detectable energetic benefits. Assessment of fecal fat excretion showed increases in lipid digestibility when peanuts were cooked, and examination of diet microstructure revealed concomitant alterations to the integrity of cell walls and the oleosin layer of proteins that otherwise shield lipids from digestive lipases. Both effects were consistent with the greater energy gain observed with cooking. Our findings highlight the importance of cooking in increasing dietary energy returns for humans, both past and present.

Composición química, valoración nutricional, satisfacción y aceptabilidade de bayas de goji (lycium barbarum l) y productos elaborados / Chemical composition, nutritional value, satisfaction and acceptability of goji berries (lycium barbarum l) and finished products / Composição química, valorização nutricional, satisfação e aceitabilidade de bagas de goji (lycium barba rum l) E produtos elaborados

Las bayas de goji son frutas de un color rojo intenso, aproximadamente del tamaño de una pasa de uva y con un sabor que podría asemejarse a una mezcla de arándanos y cerezas. Las bayas frescas tienen un aspecto similar,tanto en la forma como en el tamaño, a la de los tomates cherry. China es el principal proveedor de bayas de gojiy se cultiva mayoritariamente en la provincia de Ni ngxia. Se comercializan principalmente desecadas, pero en elmercado también se encuentran jugos, aceites, extractos, compotas, mermeladas o jaleas, barras de cereal,muesli, y una gran variedad de productos cosméticos. Se les atribuyen numerosas propiedades nutricionales, pero debe destacarse que muy pocas han sido comprobadas científicamente. Objetivos del trabajo: Estudiar las características nutri cionales y organolépticas de las bayas de goji y de productos alimenticios elabo-rados con ellas, compararlos con los mismos productos sin bayas. Cuantificar los macronutrientes y antioxidan-tes, realizar la valoración nutricional, y determinar la aceptabilidad y satisfacción de los alimentos elaborados. Metodología: Este estudio es descriptivo y asimismo, corresponde a un diseño mixto, ya que p resenta una etapa no experi-mental-transeccional-descriptiva y en otra etapa, el diseño es cuasi-experimental. Resultados y conclusiones: Los alimentos que se elaboraron exitosamente con y sin bayas de goji fueron barritas de cereal y yogur helado, que resultaron con características organolépticas satisfactorias. Los productos elaborados con bayas fueron losque mayor contenido de carbohidratos y prote ínas contenían. En el caso de los lípidos, no se observaron grandes diferencias entre los productos elaborados con y sin bayas. Todos los alimentos presentaron fibra alimentaria en su composición. En cuanto al contenido de compuestos fenólicos, los resultados evidenciaron claramentesu aumento en los alimentos...

Goji berries are intense red-colored fruitsand approximately the size of a raisin. Its taste could be described as a combination of blueberries and cherries.Fresh goji berries are similar in form as well as in size tocherry tomatoes. China is the main supplier of goji berries, which are mostly harvested in the province of Ningxia. They are primarily marketed as dried fruits, but you can also find juices, oils, extracts, compotes, jams or jellies, cereal bars, muesli and a great variety of cosmetic products. Many nutritional properties are attributed to them, but it is worth noting that only a few of them have been proven scientifically. Objectives: To study the nutritional and sensory propertiesof goji berries and of food products made with them, and to compare these products with those that don't contain goji berries. To quantify the macronutrients and antioxidants, evaluate the nutritional value and determine theacceptability and satisfaction of the finished products. Methodology: This is a descriptive study with a mixed design, since it combines a non-experimental, descriptive and transactional phase with a quasi experimental phase. Results and conclusions: The foods that were successfullymade with and without goji berries were cereal bars and frozen yogurt, resulting in satisfactory sensory properties.The products made with goji berries had a higheramount of carbohydrates and proteins. As regards lipids, there were no significant differences between the products made with and without goji berries. All products had dietary fiber in their composition. Concerning the content ofphenolic compounds, the results clearly showed an increase of them in the foods made with goji berries. The results ofthe microbiological analysis of the frozen yogurt withand without goji berries were found to be within the microbiological criteria established by the Argentine Food Cod...

As bagas de goji são frutas de cor vermelha intensa, aproximadamente do tamanho de uma uva passa e com um sabor que poderia assemelhar-se ao de uma mistura de blue berry e cerejas. As bagas frescas têm um aspecto similar, tanto na forma como no tamanho, às do tomate cereja. A China é o principal fornecedor de bagas de goji e são cultivadas em sua maioria na p rovíncia de Ningxia. São comercializadas principalmente dessecadas, mas no mercado também se encontram sucos, óleos, extratos, compotas, marmeladas, geleias barra de cereal, musli e uma grande variedade de produtos cosméticos. São atribuídas a elas numerosas propriedades nutricionais, mas é preciso ressaltar que muito poucas foram comprovadas cientificamente. Objetivos do trabalho: Estudar as características nutricionais e organolépticas das bagas de goji e de produtos alimentícios elaborados com elas compará-los com os mesmos produtos sem bagas. Quantificar os macronutrientes e antioxidantes, realizar a valorização nutricional, e determinar a aceitabilidade e satisfação dos alimentos elaborados. Metodologia: Este estudo é descritivo e também, corresponde a um desenho misto, já que apresenta uma etapa não experimental-transversal-descritiva e em outra etapa, o desenho é quase experimental. Resultados e conclusões:Os alimentos que foramelaborados com sucesso com e sem bagas de gofi foramas barrinhas de cereais e iogurte gelado, que resultaram com característica organolépticas satisfatórias. Os produtos elaborados com bagas foram os que apresentaram maior conteúdo de carboidrato e proteínas. No caso dos lipídios, não foram observadas grandes diferenças entre os produtos elaborados com e sem bagas. Todos os alimentos apresentaram fibra alimentar em sua composição. Quanto ao conteúdo de compostos fenólicos, os resultados evidenciaram claramente o seu aumento nos alimentos com bagas de gojitanto o elaborado com bagas como sem elas, estavam...

Uso de harina de cotiledón de algarrobo (Prosopis chilensis (Mol) Stuntz) como fuente de proteína y fibra dietética en la elaboración de galletas y hojuelas fritas / Use of algarrobo (Prosopis chilensis (Mol) Stuntz) flour as protein and dietary fiber source in cookies and fried chips manufacture

Los aminoácidos limitantes en la proteína de algarrobo chileno son isoleucina, treonina y metionina/cisteina. La mezcla de cereales y leguminosas, permite mejorar el balance aminoacídico, ya que las leguminosas tienen más lisina y los cereales son más ricos en aminoácidos azufrados. Debido al interés nutricional del cotiledón de algarrobo, se evaluó la incorporación de harina de cotiledón de algarrobo (HCA) en la elaboración de “snack” dulces y salados. Se prepararon galletas dulces y hojuelas fritas saladas con 0 por ciento, 10 por ciento y 20 por ciento de HCA. En las harinas se determinó, color, granulometría, humedad, composición proximal, lisina disponible, fibra dietética total, soluble e insoluble. A las galletas y hojuelas se les determinaron las mismas características físicas y químicas (excepto granulometría) que las harinas; además se determinó actividad de agua, peso y dimensiones y se calculó el aporte calórico. Se evaluó la calidad y aceptabilidad sensorial de ambos productos. Destaca el alto contenido de proteínas, lípidos, cenizas, fibra cruda (63,6; 10,2; 4,3 y 4,2 g/100g bms, respectivamente), lisina disponible (62,4 mg/g proteína) y fibra dietética total (24,2 g/100g bms) de la HCA. Tanto en las galletas como en las hojuelas con HCA, aumenta significativamente el contenido de proteínas, lípidos, cenizas, fibra cruda, lisina disponible (desde 15,5 a 19,3 y de 20,3 a 29,6 mg lisina/g proteína, respectivamente) y fibra dietética total (de 1,39 a 2,80 y de 1,60 a 5,60 g/100g bms, respectivamente). Todos los tratamientos de galletas fueron igualmente aceptados (“me gusta mucho”); las hojuelas, con 10 por ciento de HCA presentaron la mayor aceptabilidad (“me gusta medianamente”). Se puede concluir que la incorporación de HCA en la elaboración de galletas y hojuelas fritas aumenta el aporte de lisina disponible, su contenido de proteínas y fibra dietética, mejorando la relación fibra soluble/ insoluble, sin afectar sus características fisicas...

Limiting amino acids of the protein from chilean “algarrobo” are isoleucine, theronine and methionine/cyteine. Cereals and legume blends allow to improve the amino acid balance, since legume have more lysine, and cereals are richer in sulphur amino acids. Due to the nutritional interest of “algarrobo” cotyledons, the use of “algarrobo cotyledon” flour (ACF) in sweet and salty snack manufacture was evaluated. Cookies and fried salty chips with 0 percent, 10 percent and 20 percent ACF were prepared. Flours were analyzed for color, particle size, moisture, proximate composition, available lysine, and soluble, insoluble and total dietary fiber. Cookies and chips were analyzed for the same characteristics (except for particle size); besides there were determined water activity, weight and size of the units, and also, the caloric value was computed. Sensory quality and acceptance of both products were evaluated. It is noticeable the high amount of protein, lipids, ash, crude fiber (63.6; 10.2; 4.3 and 4.2 g/100g dmb, respectively), available lysine (62.4 mg/g protein) and total dietary fiber (24.2 g/100g dmb) of ACF. Both, cookies and chips with ACF, showed a significant increase in the amount of protein, lipids, ash, crude fiber and, available lysine (from 15.5 to 19,3 and from 20.3 a 29.6 mg lisina/g protein, respectively), and total dietary fiber (from 1.39 to 2.80 and from 1.60 a 5.60 g/100g dmb, respectively). All of the cookies trials were well accepted (“I like it very much”); chips with 10 percent of AFC showed the highest acceptance (“I like it”). It can be concluded that the use of ACF in cookies and chips manufacture increases the contribution of available lysine; their protein and dietary fiber content, improving the soluble/insoluble fiber ratio, without affect neither their physical nor their sensory acceptance.