摘要:

The possibility of producing bread from wheat (WF)/Breadfruit (BF), composite flour has been examined. Wheat flour was supplemented with up to 50% breadfruit flour. Chemical analysis of the breadfruit flour indicated a high starch content (80.9±0.9%), a fairly high crude fibre and ash contents (1.6±0.3; 4.2±0.3%) respectively and a low protein content (4.0±0.5%). Brabender amylograph pasting viscosity of the various flour and flour blends indicated that apart from the 100% WF, 10% BF/WF blends recorded the best pasting characteristics in terms of the starch stability, gelatinization index and set back values. While the 100% BF exhibited the poorest pasting characteristics. Physical characteristics indicated that only 100% WF and 10% BF/WF were free of cracks and crumbliness, 20% and 30% BF/WF had slight cracks, while others are dense and highly cracked. This was reflected on the panellist judgment during sensory evaluation. There was no significant difference atP<0.05 between the control (100% WF) and the composite bread samples up to 30% level of breadfruit flour. Others differed significantly.

ISSN:0963-7486    

DOI:10.3109/09637489509012558

出版商:Taylor&Francis    

年代:1995

数据来源: Taylor

摘要:

Five new formulations of water ice lollies with a high-phosphorus (low Ca) supplementation ratio were tested for their erosiveness of dental enamel or hydroxylapatitein vitro.Compared with the basic unsupplemented lolly, all five formulations that had been prepared with additional calcium and phosphorus, but in a low Ca/P ratio, as potential inhibitors of demineralisation, were associated with significantly less attack on dental mineral, as measured by the dissolution of calcium and phosphorus.

ISSN:0963-7486    

DOI:10.3109/09637489509012559

出版商:Taylor&Francis    

年代:1995

数据来源: Taylor

摘要:

The use of sugar as a vehicle for iodine supplementation was explored in a study of iodine deficiency in the Sudan. A survey of sugar consumption was conducted and established a widespread and uniform intake of sugar in all ages with no differences among socio-economic groups. The daily intake among adults varied from 48 g to 78 g as examined in five different geographical areas in the country. Iodinated sugar was produced by addition to sugar solution prior to crystallisation in an evapocrystallizer or sprayed on the conveyor of cured sugar before it entered the dryers. Subsequently, the iodinated sugar was given to members of 18 and 60 families in a mildly (urinary iodine<5.1μg/dl) and moderately (urinary iodine<3μg/dl) iodine deficient areas, respectively, over a 1-month and a 6-month period, respectively. In both tests, improvements were recorded, i.e. the rates of goitre decreased, urinary iodine levels increased significantly (from 5.1 to 14.4μg/dl and from 3 to 9.8μg/dl, respectively) and thyroid hormones values rose. No side effects were noted. The results indicate that fortification of sugar with iodine may serve as a new alternative approach in attempts to eradicate iodine deficiency related disorders in endemic areas.

ISSN:0963-7486    

DOI:10.3109/09637489509012560

出版商:Taylor&Francis    

年代:1995

数据来源: Taylor

摘要:

The aim of the study was to contribute to a better understanding of factors influencing the consumption of fruits, vegetables and potatoes among consumers in Norway. It is built on data from two consumer surveys; one including 1103 persons and the other including 13857 persons. The data indicate that a considerable proportion of the consumers had a very low frequency of consumption when compared to present recommendations of intake; 31% consumed vegetables, and 24% fruits twice a week or less. Data from multivariate analyses (logistic regression) showed that age, sex, income and household structure were important determinants for the consumption of fruits. These factors, as well as education and place of living were important determinants of the consumption of vegetables and potatoes. Consumers who were very interested in health issues, were more likely to have a high consumption of fruits and vegetables, whereas those who had a preference for quickly prepared food tended to have a low consumption of vegetables. These results are discussed in relation to the consumers own perception of important limitations for consumption of these products.

ISSN:0963-7486    

DOI:10.3109/09637489509012561

出版商:Taylor&Francis    

年代:1995

数据来源: Taylor