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At least 19 recordsLinked to original sources
PubMed2005

Production, acceptability and microbiological evaluation of weaning food formulations.

Weaning food formulations were produced from pearl millet cultivar (SOSAT C-88), cowpea and groundnut in the ratio of 70:20:10 and 5 per cent malt from six pearl millet cultivars (SOSAT C-88, ZANGO, EX-BORNO, ICMV IS 94206, GWAGWA, GB 8735) and one sorghum cultivar (ICSV III) were added to produce seven formulations plus the one without malt. Microbiological quality of eight weaning food formulations was evaluated. Twenty weaning mothers were used to determine the acceptability of gruels from the eight weaning food formulations using a nine-point hedonic scale. Addition of 5 per cent malt did not affect the microbial count of weaning food formulations. Saccharomyces cerevisiae, Klebsiella aerogenes and Aspergillus niger were found in all the weaning food formulations. Shigella and Salmonella were not encountered in this study. Addition of 5 per cent SOSAT C-88, ZANGO, EX-BORNO, ICMV-IS 94206 and GWAGWA malt improved the taste and texture of weaning food formulations. The population of micro-organisms isolated from weaning formulations was not high enough to produce effective dose. However, the need for processors of weaning foods to adopt strict hygiene practices cannot be overemphasized.

Consumer Behavior↗
PubMed1987

Socioeconomic conditions, food habits and formulated food programs in the Pueblos Jóvenes of Lima, Peru.

The present article examines attempts to develop and introduce formulated foods, or mixes, to low-income populations in Lima, Peru's Pueblos Jóvenes (squatter settlements). It discusses how socioeconomic conditions, dietary patterns, and economic pressures often mitigate against consumer acceptance. An alternative approach which stresses a prediagnostic study of clients' needs and careful monitoring of product development with consumer input is suggested.

Adolescent↗
PubMed1999

[A supplementary sportmen food formulation and characterization].

A supplementary sportman food, based on corn:soy extruded blend, freeze-dried egg albumen and protein soy isolate, was developed. The resulting powder was subject to physico-chemical, functional, nutritional and sensorial test and then compared with a commercial food that was used as reference. Chemical and biological analysis of both foods revealed lower protein content in the formulated food (65%) than the commercial product (90%) although NPR values are larger in product showed (4.86) that than the observed in the second (4.03). On the other hand RNPR values of teh developed product also presented higher values than the commercial (Prot 90) (83.76 and 69.48 respectively). Casein was used as standard. Digestibility results were similar (93.65 and 95.7 for formulated and commercial products respectively). The absence of ureasic, antitryptic or hemagglutinating activity of the formulated product are also reported. Physico-chemical analysis shown that available lysine values are larger for the formulated product (15 g/16 g nitrogen) than those for the commercial food (7.80). Peroxide content was always very small (1.37 meq/kg) and in all cases micotoxine assay, for raw materials, was always negative. A comparison of other properties, such as colour, WAI, WSI and aw for both products, is also presented. Flow behavior of water, milk and orange juice suspensions showed pseudoplastic behavior on both products. Sedimentation experiments minutes revealed stability of suspensions without phase separation during the first 30 minutes. Sensorial analysis have shown that developed product received 78.5% acceptability and 100% preference.

Albumins↗
PubMed1996

Development of an objective method for assessing viscosity of formulated foods and beverages for the dysphagic diet.

OBJECTIVE: To develop and validate a practical, economical, and objective viscosity assessment tool, the line-spread test, for foods and beverages formulated for the dysphagic diet. The line-spread test is based on the measure of product dispersion over a flat surface. DESIGN: Viscosity-altering formulations for a selection of soups and beverages commonly served to patients with dysphagia at a local hospital were developed under controlled conditions. The samples were presented to a trained sensory panel for evaluation by quantitative descriptive analysis and were measured by the line-spread test. Numeric results of the two tests were compared. SETTING: The Food Research Laboratory with private sensory booths at Mount Saint Vincent University. MAIN OUTCOME MEASURES: Results of the sensory evaluation and the line-spread test would strongly correlate, indicating predictive validity, but the line-spread test would be more reliable and show variability in measurement. STATISTICAL ANALYSES PERFORMED: Correlation, analysis of variance (ANOVA), and standard deviations (calculated from the within-group mean square error of the ANOVAs). RESULTS: ANOVA showed that both the sensory panel results and the line-spread test values indicated significant differences among the samples. Standard deviations indicated less variability in line-spread values. There was a strong positive correlation (r = .90 to .97) between the two types of results, which indicated strong predictive validity for the line-spread test. APPLICATIONS: The line-spread test is a reliable and valid tool to assess viscosity of formulated foods and beverages for the dysphagic diet and can be readily and economically adapted to any dietary department for product development and quality control.

Analysis of Variance↗
PubMed1984

Safety and effectiveness of weight reduction using a very-low-calorie formulated food.

Careful medical and laboratory monitoring of 27 subjects during a 28-day use of a 330-calorie (Cal)/day liquid formula, with weight loss averaging 9.1 kg (range, 3.2 to 19.1 kg), included a 22-factor automated blood chemistry analysis, BP, hematology, urine analysis, lipid profile, delayed cutaneous hypersensitivity, differential cell count, ECG, and Holter monitoring. Results suggest that very-low-calorie diets can be an effective and safe means of substantial weight reduction. Cautions for specific individuals are noted. The possible beneficial effects on hypertension and on serum cholesterol and triglycerides levels are discussed.

Blood Proteins↗
PubMed2002

Comparison of corn gluten meal and meat meal as a protein source in dry foods formulated for cats.

OBJECTIVE: To compare the nutritional value of corn gluten meal (CGM) and meat meal (MM) as a dietary source of protein in dry food formulated for adult cats. ANIMALS: 8 healthy adult cats (4 males and 4 females). PROCEDURE: Diets containing CGM or MM as the main protein source were each fed for a 3-week period in a crossover study. Digestibility and nutritional balance experiments were conducted during the last 7 days of each period. Furthermore, freshly voided urine was obtained to measure urinary pH, struvite crystals, and sediment concentrations. RESULTS: Daily food intake and dry-matter digestibility were significantly higher for the MM diet. Fecal moisture content also was higher for the MM diet. Apparent nitrogen (N) absorption and N retention were higher for the MM diet, even when values were expressed as a percentage to account for differences in N intake. Urinary pH, struvite activity product, number of struvite crystals in urine, and urinary sediment concentrations were not different between diets. Retention of calcium, phosphorus, and magnesium was lower for the CGM diet, and cats lost body calcium and magnesium when fed the CGM diet. CONCLUSIONS AND CLINICAL RELEVANCE: Meat meal was superior to CGM as a protein source in dry foods formulated for cats, because dry-matter digestibility and N utilization were higher for the MM diet. In addition, net loss of body calcium and magnesium for the CGM diet suggests that mineral requirements increase when CGM is used as a protein source.

Animal Feed↗
PubMed1993

Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut, fluted-pumpkin and millet seeds.

Weaning foods were formulated by complementation of millet with bambarra groundnut seeds and fluted pumkin seeds. The proximate composition of the individual seeds and the formulations were determined. The composite flour blend containing the highest quantity of fluted pumkin seeds was found to have the highest protein and fat contents (24 and 8% respectively). Functional properties of formulated weaning foods were evaluated. The effect of fermentation on the nutritional quality of the products were determined by animal feeding experiments. The feed intake, weight gain and PER values were evaluated. Fermentation was found to improve the nutritional quality of the formulations. The fermented composite mixture of millet, bambarra groundnut and fluted pumpkin flour (1:1:2) was found to have the highest PER value of 2.1. This suggests that this fermented product will support growth in children better than other formulations.

Animals↗
PubMed2006

Baby foods: formulations and interactions (a review).

Infant foods have a special place among food products mainly because of nutritional aspects and preparations methods. A great increase of baby foods incomes is predicted in near future. Formulation, handling, and storage of baby foods are important to keep nutritional quality and physicochemical properties of these foods. During storage some reactions and interactions occur which change physicochemical and nutritional properties of baby foods. Lactose crystallization, Maillard reaction, oxidation, and interactions between micronutrients and other components are the most important aspect of preparation and storage of baby foods. These reactions and interactions influence physical properties such as flowability of powder, solubility, and other functional properties. Controlling of storage conditions such as temperature and moisture content and oxygen quantity in headspace of product is required to keep product quality. In this paper the composition and interactions of baby foods between major components and their effect on nutritional quality of baby foods are explained.

Biological Availability↗
PubMed1999

Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality.

Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties of soybean and African breadfruit seed based food formulations. Four products consisting of germinated-fermented soy-breadfruit seeds (GFSB), nongerminated-fermented soy-breadfruit seeds (NGFSB), germinated-nonfermented soy-breadfruit seeds (GNFSB) and nongerminated-nonfermented soy-breadfruit seeds (NGNFSB) were prepared. Phytic acid contents, in vitro protein digestibilities, protein efficiency ratios (PER), net protein ratios (NPR), flavor, appearance and overall acceptability were evaluated. Germination followed by natural lactic fermentation significantly (p < 0.05) reduced the phytic acid by a factor of 11.6 in NGNFSB compared to reduction factors of 2.1 and 1.5 in GNFSB and NGFSB, respectively. The in vitro protein digestibility (%), PER and NPR values of 73.4, 2.46 and 3.62 for GFSB; 71.1, 2.35 and 3.46 for NGFSB; 68.7, 2.16 and 3.41 for GNFSB were significantly (p < 0.05) higher than the 64.7, 1.82 and 2.11 for NGNFSB. The mean sensory scores were 5.26-5.67 for GNFSB, 4.66-4.94 for NGNFSB, 4.33-4.80 for GFSB and 4.27-4.34 for NGFSB on a 7-point rating scale.

Africa↗
PubMed1977

Conventional vs. formulated foods in school lunches. I. Comparison of students' food and nutrient intakes.

School lunches containing all conventional foods were designed to provide either one-third or one-half the Recommended Dietary Allowances for elementary students. The same nutrient goals were used in planning meals containing some formulated foods. Goals and specified portion sizes for first through third graders were distinct from those for fourth through sixth graders, and data from the two groups were maintained separately. Nutrients in meals and plate waste were analyzed to compare nutrient intake among the treatments. Formulated meals weighed less than control and conventional meals, and students ate higher percentages of both the weight and the nutrients served in formulated meals. Nutrient intake was higher when half the allowances was served, but waste was also higher.

Age Factors↗
PubMed1978

Cottonseed protein derivatives as nutritional and functional supplements in food formulations.

Cottonseeds contain protein with desirable food functional and nutritional properties. Storage globulins make up most of the protein stored in cottonseed and can be separated into five fractions by gel filtration chromatography. Each fraction is distinguishable from the other by its amino acid and polyacrylamide gel electrophoretic properties. Proteins of cottonseed contribute greatly to the functional properties of emulsions, co-isolates, and texturized derivatives. For example, increasing the amount of high protein cottonseed flour in wheat suspensions from 2% to 10% improved the capacity (54-97 ml of oil) and viscosity (5,000-100,000+ cps) of emulsions. The 10% suspension formed emulsions with increasing oil capacity (84-100 ml) and viscosity (28,000-100,000+ cps) as the pH was adjusted from 4.5 to 9.5. Consistencies of the products ranged from that of salad dressing (low percent suspensions, or acid pH) to that of mayonnaise (high percent, or basic pH). These data were utilized to derive a multiple regression model to predict optimum use of cottonseed proteins in emulsions of varying consistencies. A coprecipitated isolate containing greater than 94% protein was prepared from a blend of cottonseed and peanut flours. Amino acid content of the co-isolate reflected that of the protein in the two flours of the composite. The co-isolate has lower gossypol level and improved color and functional properties than a cottonseed protein isolate. Storage protein isolate of cottonseed suspended in aqueous solution and heated with constant stirring forms a texturized product; the quality of the product depends on heat, pH, salt, and the quantity of nonstorage proteins. Protein and amino acid content of meat products were improved by the addition of the texturized protein of cottonseed.

Amino Acids↗
PubMed1977

Conventional vs. formulated foods in school lunches. II. Cost of food served, eaten, and wasted.

School lunches containing all conventional foods were designed to provide one-third or one-half the recommended allowances for elementary students. The same nutrient levels were planned in meals containing some formulated items. Each type of meal was served for five days, and total food costs and costs of food served, consumed, and wasted were calculated. At the same nutritional level, mean preparation costs of partially formulated meals were lower than for meals composed of all conventional foods. Meals providing one-half the allowances and containing formulated items cost slightly less than totally conventional meals which provided one-third of the allowances. Cost of waste was lower with partially formulated meals.

Age Factors↗
PubMed1999

Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties.

The effects of germination (G) and naturally fermented (F) on the bacterial flora, viscosities and moisture sorption isotherms of soybean (S) and African breadfruit (B) seed based food products were investigated. Bacillus, Enterobacter, Enterobacteriaceae, Proteus, Serratia and Staphylococcus species dominated in the nonfermented products. Lactobacillus, Leuconostoc, Pediococcus and yeast species dominated in the fermented products whose gruels also inhibited growth of coagulase positive Staphylococcus aureus in challenge tests. Germination and fermentation resulted in significant (p < 0.05) decreases in cooked paste viscosities which is advantageous in increasing nutrient density. The monolayer moisture contents (g H2O/g solid) and surface areas for monolayer adsorption (m2/g solid) derived from BET model were 0.0422 and 148.1 (GFSB); 0.0428 and 150.4 (NGFSB); 0.0436 and 153.3 (NGNFSB); 0.0531 and 186.6 (GNFSB), respectively.

Absorption↗