Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air...Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.展开更多
BACKGROUND Patients with liver cirrhosis are universally malnourished and the nocturnal snacks intervention is the currently recommended nutritional intervention for patients with liver cirrhosis.Body composition is a...BACKGROUND Patients with liver cirrhosis are universally malnourished and the nocturnal snacks intervention is the currently recommended nutritional intervention for patients with liver cirrhosis.Body composition is an important indicator for the assessment of nutritional conditions.We investigated the effects of nocturnal snacks(200 kcal/day)for 3 months on body composition in patients with liver cirrhosis.Seventy patients with liver cirrhosis and 30 healthy controls were enrolled,and differences in body composition were detected using InBody 720,a body composition analyzer.The patients were further randomized into a normal diet group(three meals a day)and nocturnal snacks group(three meals a day+nocturnal snacks).The effect of nocturnal snacks on the body composition of patients with cirrhosis was assessed after 3 months of intervention.RESULTS Body fat mass(BFM),skeletal muscle mass(SMM),fat free mass,visceral fat area(VFA),and body cell mass(BCM)were significantly lower in the liver cirrhosis patients than in the healthy controls.After 3 months’intervention,BFM,VFA and BCM were significantly higher in the nocturnal snacks group than in the normal diet group,with no significant differences in total caloric intake and daily activity.However,there was no significant difference in SMM between the nocturnal snacks and normal diet groups.CONCLUSION Long-term nocturnal snacks may improve body composition indices such as BFM,VFA and BCM in patients with cirrhosis.However,the improvement was minor for SMM.展开更多
Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be co...Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.展开更多
基金financially supported by the Key Projects in the Jiangsu Province Key Research & Development Program,China (BE 2016363)
文摘Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.
基金Supported by the Fundamental Research Program of Shanxi Province,No.202103021224341 and No.202203021222342Science and Technology Cooperation and Exchange Special Project of Shanxi Province,No.202304041101048Science Foundation of Shanxi Bethune Hospital,No.2023YJ07.
文摘BACKGROUND Patients with liver cirrhosis are universally malnourished and the nocturnal snacks intervention is the currently recommended nutritional intervention for patients with liver cirrhosis.Body composition is an important indicator for the assessment of nutritional conditions.We investigated the effects of nocturnal snacks(200 kcal/day)for 3 months on body composition in patients with liver cirrhosis.Seventy patients with liver cirrhosis and 30 healthy controls were enrolled,and differences in body composition were detected using InBody 720,a body composition analyzer.The patients were further randomized into a normal diet group(three meals a day)and nocturnal snacks group(three meals a day+nocturnal snacks).The effect of nocturnal snacks on the body composition of patients with cirrhosis was assessed after 3 months of intervention.RESULTS Body fat mass(BFM),skeletal muscle mass(SMM),fat free mass,visceral fat area(VFA),and body cell mass(BCM)were significantly lower in the liver cirrhosis patients than in the healthy controls.After 3 months’intervention,BFM,VFA and BCM were significantly higher in the nocturnal snacks group than in the normal diet group,with no significant differences in total caloric intake and daily activity.However,there was no significant difference in SMM between the nocturnal snacks and normal diet groups.CONCLUSION Long-term nocturnal snacks may improve body composition indices such as BFM,VFA and BCM in patients with cirrhosis.However,the improvement was minor for SMM.
文摘Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.
