ANALYSIS OF TEXTURE OF BONELESS, FULLY FRIED BREADED CHICKEN PATTIES AS AFFECTED BY PROCESSING FACTORS

ABSTRACT

Battered and breaded, fully cooked, boneless chicken patties were analyzed based on processing variables (substrate, breading, rethermalization method, shape) and six objective texture attributes. Analysis of variance compared both individual samples and main effects, while statistical cluster analysis classified products based on their independent characteristics and the objective texture attributes. One sample (baked, crackermeal, all meat, nuggets) was significantly higher in most textural attributes. The soy‐containing samples were texturally similar. Breading and shape were not significantly different for the main effects of crust fracture force and work. Samples were sorted into clusters: cluster 1 characterized by oat bran breading, cluster 2 by crackermeal breading and soy‐containing substrate, cluster 3 by crackermeal and all‐meat substrate, and cluster 4 by Japanese bread crumbs and patty shape. Statistically classifying breaded chicken patties could lead to the development of a reliable, statistically based and easy‐to‐implement process that would aid quality control and product development in the meat industry.

PRACTICAL APPLICATIONS

Characterization of the textural attributes of breaded meat patties such that differentiation could be achieved with a common instrument (texture analyzer) could provide a reliable and easy‐to‐implement method to assess the quality of texture in meat products that would be beneficial to the meat industry for both quality control and product development purposes.

     

QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES INCORPORATED WITH LINSEED OIL

ABSTRACT

Low‐fat (<10% total fat) chicken meat patties (CMP) with different levels of linseed oil (LO) i.e., 0, 2, 3 and 4% (control, T₁, T₂ and T₃) were evaluated for their nutritive, processing, textural and storage qualities. The cooking yield, fat and moisture retention were comparable in control and LO‐treated products. The dimensional parameters were better maintained for T₂ among the LO treatments_. The sensory panelists rated T₂ as the best among treatments with comparable sensory attributes to control patties. The selected 3% level of LO was compared with the control for color, texture and fatty acid profile. The lightness (L*) and redness (a*) values were significantly (P < 0.05) less, whereas yellowness (b*) was significantly (P < 0.05) higher for the developed CMP than the control. The chewiness value was higher in control, whereas firmness and springiness were comparable in both the products. The total saturated fatty acid (SFA) content was significantly (P < 0.05) decreased, whereas α‐linolenic acid increased significantly (P < 0.05) in the developed CMP. The ratio of polyunsaturated fatty acids (PUFAs) and SFAs was increased, whereas n‐6/n‐3 decreased in developed CMP. CMP with 3% LO remained physicochemically and microbiologically stable with some deterioration in sensory attributes during aerobic refrigerated (4 ± 1C) storage of 25 days.

PRACTICAL APPLICATIONS

LO is a rich source of omega‐3 fatty acid and is used in the feed of the meat animals for nutritionally better quality meat, which requires long period of rearing and is costly. However, the direct incorporation of LO in the processed meat products poses various technological problems. Therefore, the efficacy of LO as a partial substitute of vegetable oil in the low‐fat omega‐3‐enriched meat products was assessed. The developed processing technology can be commercially exploited for the development of functional/health‐oriented meat products with low fat and low energy, rich in omega‐3 fatty acid, and balanced in PUFA and SFA ratio.

     

PRODUCT DEVELOPMENT AND NUTRACEUTICAL ANALYSIS TO ENHANCE THE VALUE OF DRIED FRUIT

ABSTRACT

Value‐added fruit products suitable for production by small‐scale farmers and processors were developed and evaluated. Apples, blueberries, peaches and strawberries from local growers were processed into a dried fruit product. The total phenolics, total anthocyanins and oxygen radical absorbing capacity (ORAC) were determined. Drying the fruit concentrated total phenolics, total anthocyanins and ORAC levels as compared to fresh fruit. The nutraceutical components of the blueberries, peaches and strawberries of the local dried fruit were higher than those of commercial dried fruit purchased at a natural food store. The dried fruit from both the local and commercial fruits was used to create a fruit pie filling for consumer evaluation. Consumer acceptance of fruit pie filling from dried fruit grown locally and dried commercial fruits was evaluated using a 9‐point verbal hedonic scale and a 5‐point Just About Right scale. In terms of consumer evaluation, the pie fillings made from local dried fruits were either better or at parity with those from commercial products. In addition to the nutraceutical benefits, the pie fillings were consumer acceptable products that could represent an avenue for small‐scale farmers to add value to surplus fruit.

PRACTICAL APPLICATIONS

Complete utilization of fruit crops is a key component to the success of small farm operations. Excess fruit crops can be dried (or processed in other manners) and used to create many value‐added products. Increased consumer awareness of healthy food products provides a niche market for these fruit products. In this research, the nutraceutical benefits of fresh and dried apples, blueberries, peaches and strawberries were investigated and the consumer overall acceptance of a pie filling produced from these dried fruit was shown.

     

SHELF LIFE OF MEAT FROM PODOLIAN YOUNG BULLS IN RELATION TO THE AGING METHOD

ABSTRACT

In order to achieve an adequate level of tenderness while reducing chilling and technological losses, the effect of two aging methods (on the carcass or under vacuum packaging) on the shelf life (5‐day retail display) of meat from eight Podolian young bulls (16–18 months old) was assessed. Most of the recorded variables were not affected by the interaction aging method × time of display (P > 0.05). These results indicate that the shelf life of meat from Podolian cattle was not influenced by the aging method. In both aging methods, redness a* increased after 1 day of display and subsequently decreased (P < 0.001). Lipid oxidation and total aerobic mesophilic count increased significantly during retail display (P < 0.001). We concluded that vacuum packaging may be conveniently used for the maturation of primal cuts from Podolian carcasses to save energy and space, and prevent chilling and technological losses.

PRACTICAL APPLICATIONS

The aging under vacuum of individual bovine primal cuts can save energy and space as well as prevent chilling and technological losses generally occurring when meat is aged on carcass. This method had no negative effects on meat shelf life. Thus, it may be conveniently used to apply sufficiently extended maturation periods to the meat, which are needed to increase tenderness to a level, which is not prejudicial to product acceptability.

     

EFFECTS OF AVOCADO FRUIT PUREE AND OATRIM AS FAT REPLACERS ON THE PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF OATMEAL COOKIES

ABSTRACT

This study was conducted to investigate the effectiveness of partial replacement (50% level) of butter fat by two different fat replacers (avocado puree and Oatrim) on the physical, textural and sensory properties of oatmeal cookies. Compared with the control cookie, both fat‐reduced cookies had greater heights, reduced spreads, increased % moisture loss and higher water activities (P < 0.05). Textural measurements made using the TA.XT Plus Texture Analyzer showed the fat‐reduced cookies to be tougher and less brittle (P < 0.05). Appearance was the only sensory category in which a significant difference was seen (P < 0.05). Both avocado and Oatrim cookies were found to be overall acceptable, and at the 50% level of fat replacement, the total fat content for the avocado and Oatrim cookies decreased by 35 and 39%, respectively.

PRACTICAL APPLICATIONS

When incorporated into an overall healthy diet, reduced‐fat foods made with fat replacers can play an important role in helping consumers reach and maintain their goal of reducing consumption of dietary fat. Results from this study indicate that cookies with acceptable physical, textural and sensory properties could be produced when 50% of the fat is replaced by Oatrim and avocado fat replacers. Dietitians should be aware of such fat replacers. Improved nutritional content, acceptability, ease of preparation and low cost make avocado puree a viable fat replacement option for use in home‐baked products. This data can also serve as a resource to further explore the utilization of Oatrim in developing commercially prepared low‐fat cookies and other baked products.

     

Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata)

ABSTRACT: The physicochemical, textural, and quality characteristics of Chinese-style meatball (20% fat) containing varying levels of bacterial cellulose (nata) were evaluated. Cooking losses of nata-containing Chinese-style meatballs were higher than those of control (containing no nata and 20% fat [C20]). Raw nata-added batter had higher water-holding capacity than control, but the pattern was reversed after cooking. N10 (10% nata) and C20 had the highest springiness scores. Textural hardness and shear-force value were significantly higher for C20, but both attributes for nata-added treatments decreased with increasing nata levels. Addition of 10% nata to Chinese-style meatballs produced products with acceptable textural and sensory qualities. Nata showed potential as a functional ingredient in Chinese-style emulsified meat products such as Chinese-style meatballs.     

EVALUATION OF FUNCTIONAL ASPECTS IN LACTOBACILLUS STRAINS ISOLATED FROM DRY FERMENTED SAUSAGES

ABSTRACT

The aim of this study was to characterize lactobacilli isolated from a traditional Italian dry‐fermented sausages inoculated with Lactobacillus casei/paracasei for use as probiotics. Strains isolated were L. casei (38%), L. paracasei paracasei (32%), Lactobacillus rhamnosus (21%) and Lactobacillus sakei sakei (9%). L. paracasei paracasei and L. rhamnosus showed no significant decrease in viability compared with L. casei and L. sakei sakei in artificial gastric juice; L. casei and L. sakei sakei were not affected by artificial intestinal fluid. In human embryonic intestine cell line (INT407) in vitro model, L. rhamnosus and L. sakei sakei were more adhesive than the other strains. The production of acetic acid (40.92 ± 1.94 mmol/L) and propionic acid (0.14 ± 0.07 mmol/L) was similar in all strains tested. Considerably higher (100–250 mmol/L) levels of lactic acid were produced by L. casei, L. paracasei paracasei and L. rhamnosus, and were varied depending on microaerobic or anaerobic conditions. L. casei and L. rhamnosus had the best antibacterial activity against Escherichia coli and Salmonella enterica ssp. enterica (serovar Typhimurium). These findings suggest that L. casei and L. rhamnosus merit further investigation as novel starter cultures in meat products.

PRACTICAL APPLICATIONS

Probiotics are well established in dairy products but they are not widely used in meat products and it is expected their use in this area will expand considerably in the near future. Starter cultures of active or resting forms of microorganisms are widely employed in fermented meat products to improve sensory qualities. More recently they are being used in fermented meat products to improve the nutritional value of these products as functional foods. Probiotics in meat may exert their benefits by several methods, and more research is required to identify the strains and combinations of strains that produce the most health benefits. Our study demonstrates that the in vitro characterization of Lactobacillus strains directly isolated from dry fermented sausages can be useful to select novel starter cultures with potential probiotic characteristics among lactic acid bacteria used as commercial meat starter culture.

     

A COMPREHENSIVE EVALUATION OF EGG AND EGG REPLACERS ON THE PRODUCT QUALITY OF MUFFINS

ABSTRACT

Five muffin formulations, liquid whole egg, dry whole egg, and three commercial egg replacers, which partially replaced egg in the formulations, were evaluated to determine differences in product qualities caused by egg and egg replacers. The products were prepared following the same procedure and other ingredient compositions, except for egg or egg replacer used in the formulation. Physical product characteristics and sensory properties of the samples were evaluated. It was found that egg, as an ingredient in the muffin formulation, is critical to obtain expected product quality characteristics. None of the commercial egg replacers produced acceptable quality muffins at 100% replacement. Partial replacement of egg with commercial egg replacers changed product characteristics altering moisture retention, bulk volume, color, texture and flavor. Some of these differences, however, were not readily detected by the sensory panelists.

PRACTICAL APPLICATIONS

This study comprehensively evaluated the effects of egg and egg replacers on final product quality, when used in pilot‐scale muffin production. An array of tests were conducted on samples prepared according to respective ingredient manufacturers' recommendations – partially replacing egg with commercial egg replacers – to objectively evaluate the differences in quality and sensory attributes. The functionalities of each ingredient (egg replacer) in muffin formulations were interpreted based on the results obtained. The observations and results of this study would be important in selecting appropriate ingredients for muffin formulations to obtain desired product qualities.

     

EFFECT OF OSMOTIC TREATMENT WITH CONCENTRATED SUGAR AND SALT SOLUTIONS ON KINETICS AND COLOR IN VACUUM CONTACT DRYING

ABSTRACT

An experimental study of osmotic dehydration (OD) of selected heat‐sensitive products was carried out in a laboratory‐scale vacuum contact dryer. Cubes of potato and apple were examined as model heat‐sensitive objects. Experiments were conducted at different conduction heat input levels with wall temperatures in the range 35–45C under vacuum and also in pure vacuum without any external heat input. Detailed investigations were carried out of OD on drying performance, product temperature and color of the dried product.

PRACTICAL APPLICATIONS

Osmotic treatment of potato and apple samples using concentrated sugar solution shows better osmotic dehydration as well as drying rate in a vacuum contact drying system. This information may help to select the osmotic agent in any industrial application for faster drying rate in vacuum contact drying specially for food products. Moreover this work shows the analysis to find out the starting point of precipitation of osmotic agent inside the products in terms of drying time, temperature and moisture content. This information will be helpful for critical analysis in osmotic dehydration technique which in turns may help for optimum design.

     

MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF

ABSTRACT

Meat quality attributes of venison and beef “semimembranosus” muscle stored at ?1.5 C for 4 weeks were compared. Chilled venison had lower L*, a*, b*and chroma compared to beef. Percent expressible water (PEW), shear force and cook loss were lower in venison compared to beef. μ‐Calpain activities at pH 7.4 and 5.5 were higher and the activity of μ + m‐calpain at pH 5.5 (and not at pH 7.4) was lower in venison compared to beef. L*, a*, b*and chroma in meat from both species increased with chilled storage time (P < 0.01); the increase was higher in beef compared to venison. μ‐Calpain activities at pH 7.4 and 5.5 in venison increased in the first week of storage and then declined in the second while it decreased with time in beef at pH 7.4 and followed similar trend as venison at pH 5.5. Activities of μ + m‐calpain at pH 7.4 and 5.5 decreased with chilled storage time in both types of meat. Shear force decreased with storage time, raw meat PEW increased in the first week and cook loss increased for the first 2 weeks of storage and then declined thereafter in both meats. Within the parameters of this study, the table‐eating quality of venison improved and its color deteriorated faster in chilled storage compared to beef implying that the processing inputs required to maximize meat quality of beef may not be suitable for venison and vice versa.

PRACTICAL APPLICATIONS

The following are some of the practical applications of this research: (1) process variables for optimal quality of table beef and venison differ, processors should tailor their process specifically for each specie; (2) venison producers who supply distant markets should consider the rapid rate of tenderization of venison to avoid supplying products with poor texture resulting from over tenderization; (3) the practice of packaging meat under high oxygen environment to enhance color may affect the quality of venison more than other red meats because of the rapid rate of oxidation in venison relative to these meats; (4) the rapid deterioration in the color of venison underscored the need to come up with a way of convincing the consumer to accept the browner color of venison as an inherent characteristic of this meat in order to minimize any bias against the meat because of its color; and (5) the use of fluorogenic substrates for determining calpain activities if further validated in other studies can be used for the online prediction of tenderness early postmortem.

     

ACCELERATED STORAGE TESTING OF FREEZE-DRIED IMMOBILIZED LACTOBACILLUS ACIDOPHILUS-FERMENTED BANANA MEDIA

ABSTRACT

Freeze‐drying was applied as a drying method for the production of dehydrated immobilized Lactobacillus acidophilus‐fermented banana medium containing high levels of probiotics and appropriate prebiotic (mainly fructooligosaccharides) contents in an attempt to develop dried synbiotic products. Ca‐alginate and κ‐carrageenan were used for the immobilization of L. acidophilus, and the immobilized bacteria were employed directly in the banana media fermentation. The fermented products were then freeze‐dried. Results indicated that cell immobilization could provide effective protection to L. acidophilus, and reduce the damage caused by freezing and freeze‐drying. Meanwhile, accelerated storage testing using temperatures of 50, 60 and 70C was applied to the dehydrated products. Gel‐entrapped L. acidophilus appeared to have lower decimal reduction, and Ca‐alginate immobilized cells had a better survival than κ‐carrageenan. Results of accelerated storage test showed that immobilization could effectively increase the thermal resistance of entrapped microorganisms, and Ca‐alginate showed a better effect than κ‐carrageenan, and the beneficial effects increased with the decrease of the storage temperature. The freeze‐dried products exhibited little hygroscopicity because of the consumption of monosaccharides during fermentation. Results revealed that freeze‐drying could be used as a proper method for the development of dried product of immobilized L. acidophilus‐fermented banana media, and accelerated storage test could be used to evaluate the storage stability of the dried products.

PRACTICAL APPLICATIONS

This research demonstrates the feasibility of the application of accelerated storage testing to the prediction of shelf life and storage stability of freeze‐dried probiotic products manufactured by lactic acid bacteria fermentation. The Arrhenius equation was associated in this study. This will provide an efficient approach for the estimation of shelf life of probiotic products.

     

MODELING OF PREHEAT TREATMENT OPTIMIZATION APPLIED TO FRESH‐CUT “ROCHA” PEAR

ABSTRACT

Response surface methodology based on a five‐level, three‐variable central composite rotatable design was used for modeling the effects of preheat treatments on fresh‐cut “Rocha” pear quality. Studied variables were time (t: 0–150 min), temperature (T: 20–50C) and posttreatment storage time (St: 0–20 days, 5C). The quality‐affecting parameters including color, firmness, pH, soluble solid content, and total ascorbic acid content were the monitored dependent variables. Results provide reasonable estimation of the impact of preheat treatments on the quality of fresh‐cut “Rocha” pear and its shelf life. The time–temperature range of 33–41C during less than 20 min was selected as the conditions that best provided surface browning control, without impairing other studied quality parameters, with an estimated 8‐day shelf life period. The achieved kinetic changes of polyphenoloxidase, partial reduction in enzyme activity (ca. 23%) and depletion of phenolic content (ca. 11%) could be responsible for the browning control.

PRACTICAL APPLICATIONS

Minimal processing, namely cutting operations, triggers physiological reactions which limit fresh‐cut Rocha pear shelf life. Superficial browning is one of the major concerns to this industry, and new “clean” methodologies aiming at the inhibition of such reaction and maximization of the product shelf life will benefit not only from product marketability but also will respond to the consumers' demand of “chemical free” products. Heat treatments have been used to improve fresh‐cut commodities' browning resistance. The present work evaluated the use of preheat treatments against this physiological disorder during storage. Results will provide an optimized preheat treatment that grants high‐quality fresh‐cut Rocha pear with suitable shelf life.

     

RELATIONSHIP BETWEEN RHEOLOGICAL BEHAVIOR AND BOSTWICK MEASUREMENT DURING MANUFACTURE OF KETCHUP

ABSTRACT

The Bostwick consistometer remains an integral part of assessing the consistency of tomato products. For instance, the consistency of lots of tomato paste are designated at the factory by their Bostwick measurement; tomato ketchup is produced to meet Bostwick ranges given in U.S. Standards for Grades. This work addresses the blending of tomato pastes, at different Bostwick readings, for use in the remanufacture of ketchup. For both blends and ketchup, the Bostwick measurement was correlated to rheological parameters measured by two methods: a single‐point method and rotational viscometry. The correlations between the Bostwick measurement and the viscosity were compared with the theoretical prediction based on gravity current flow. The results illustrate that the relationship between the Bostwick measurement and (K/ρ)^?1/(2n+3) provides a means to predict the Bostwick length from at‐line or in‐line viscosity measurements.

PRACTICAL APPLICATIONS

The results of this work provide a means to predict the Bostwick length from at‐line or in‐line viscosity measurements. Specifically, the quantitative relationships presented in the article allow in‐line process control schemes to improve final product quality.

     

RANKING BEEF MUSCLES FOR WARNER–BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE

ABSTRACT

Meat scientists have long studied palatability traits of beef muscles, but few characterized numerous muscles over significant numbers of animals. The objective of this project was to rank the major beef muscles for Warner–Bratzler shear force (WBS) and sensory traits based on a comprehensive study of the literature, thereby compiling a large number of observations for each muscle. Muscles with three or more literature sources were ranked for WBS (n = 40), sensory tenderness (n = 14), juiciness (n = 13) and beef flavor (n = 9). Psoas major and infraspinatus were the top ranked for mechanical and sensory tenderness. Semitendinosus, gluteus medius, supraspinatus and pectoralis profundus were major muscles that were among the least tender. The Pearson correlation coefficient of WBS and sensory tenderness means was ?0.84 (P = 0.001). These rankings may be useful as a reference for relative palatability of muscles.

PRACTICAL APPLICATIONS

Knowledge of the relative palatability and rank of individual muscle can serve as a resource at the retail and foodservice establishment to better meet consumers' needs, and through use in educational materials. The popularity and demand of the flat iron (infraspinatus) and petite tender (teres major) steaks are examples of better utilizing and merchandizing the carcass. Furthermore, it can aid processors and product development specialists in identifying additional muscles suitable for value‐added processing and possibilities for acceptable muscle substitutions. Utilization by academics will be through reference for research needs and classroom instruction. The results of this ranking can be utilized by all sectors of the meat industry to ultimately provide an improved product for the consumer.

     

EFFECTS OF DIFFERENT SALT CONTENTS ON SOME QUALITY CHARACTERISTICS DURING PROCESSING OF DRY‐CURED TURKISH PASTIRMA

ABSTRACT

This study examined the effects of different salt contents (3, 6 and 9%) during process stages on physicochemical, lipid oxidation and microbial quality of a dry‐cured meat product, past?rma, throughout 21 days of processing. Significant changes in moisture content, NaCl content, pH and water activity (a_w) were observed in past?rma after the third drying and pasting stages. There were significant decreases (P < 0.05) in objective color characteristics (L*, a* and b*) between raw material and final product for all past?rma samples. However, no significant effect of salt level (P > 0.05) was detected on L* and a*. Salt level significantly (P < 0.05) affected thiobarbituric acid‐reactive substances (TBARS) formation, which was lower in low‐salt past?rma samples, while the combination of salting, drying and pressing stages increased TBARS values in high‐salt past?rma samples. Higher salt content (6% and 9%) and last drying resulted in reduction of microbial count.

PRACTICAL APPLICATIONS

Salt (NaCl) is an important agent in inhibiting microbial growth, reducing water activity and imparting a salty taste to dry‐cured meat products such as ham and past?rma. Salt content in past?rma varies from 5% to 10% in the final product and has an impact on product quality parameters. The effects of different NaCl contents (3, 6 and 9%) and processing stages on pH, water activity (a_w), color parameters, lipid oxidation and microbial count were studied during processing of past?rma. Low‐salt concentration had some negative impacts on past?rma characteristics, giving high a_w, pH and microbial count, but low Thiobarbituric acid‐reactive substances value and NaCl content. Drying, pressing and pasting with çemen mixture during past?rma processing had a positive impact on reduction of moisture, a_w and microbial count.

     

Effect of temperature–time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai)

The effects of temperature/time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai ) meat with the same myofibril extraction rate (60–66.7%) were investigated. The abalone samples were categorized into control and four treatment groups of different heating temperature/heating time combinations as 50°C/120 min, 60°C/10 min, 70°C/5 min, and 80°C/2 min, respectively. Compared to the control samples, the abalone samples heated at 60°C/10 min were the most tender (minimum shear force). It is clear that a sharp reduction in hardness was observed in heat treated abalone meat samples, compared to the raw samples. Nuclear magnetic resonance (NMR) showed that the water distribution pattern in abalone samples changed as they were experiencing different heat treatments. Particularly, the immobilized water components in samples heated at 60°C/10 min increased significantly. The textural properties of these samples evaluated after an 80 s‐reheating by microwave were of superior quality. It is concluded that the optimal condition for pretreatment abalone was 60°C/10 min, which could significantly improve the textural properties of preprocessed abalones.

Practical applications

Ready‐to‐eat foods can either be consumed directly, or further prepared according to consumers' preference. They are processed and packed following scientifically defined criteria to meet ready‐to‐eat requirements. For consumers, the quality of the food is one of the most important factors affecting purchasing decisions. Pretreatment through heating plays a key role in determining the eating quality of the product. Our study investigated the effects of pretreatment temperature and time on the food quality. These findings will establish optimal conditions for pretreating abalone to develop high‐quality ready‐to‐eat food products.

     

Theobromine Does Not Affect Fasting and Postprandial HDL Cholesterol Efflux Capacity,While It Decreases Fasting miR‐92a Levels in Humans

Scope

Chocolate consumption lowers cardiovascular disease risk, which might be attributed to the methylxanthine theobromine. These effects may be mediated through effects on HDL‐mediated cholesterol efflux, which may be affected by microRNA (miRNA) levels in the HDL particles. Therefore, the aim of this study is to investigate effects of theobromine consumption on fasting and postprandial cholesterol efflux and miRNAs levels.

Methods and results

Thirty overweight and 14 obese healthy men and women participated in this randomized, double‐blind crossover study. Participants consumed 500 mg d^?1 of theobromine or placebo for 4 weeks. ABCA1‐mediated cholesterol efflux was measured using J774 macrophages. MiRNAs levels (miR‐92a, miR‐223, miR‐135a*) were quantified in apolipoprotein B‐depleted serum. Theobromine consumption did not affect fasting and postprandial cholesterol efflux. Fasting miR‐223 and miR‐135a levels were unchanged, while miR‐92a levels were decreased (?0.21; p < 0.05). The high‐fat meal increased postprandial cholesterol efflux capacity (+4.3 percentage points; p ≤ 0.001), miR‐92a (+1.21; p < 0.001), and miR‐223 (+1.79; p < 0.001) levels, while a trend was found for miR‐135a (+1.08; p = 0.06).

Conclusion

Theobromine did not improve fasting and postprandial ABCA1‐mediated cholesterol efflux capacity, but decreased fasting miR‐92a levels. High‐fat meal intake increased postprandial cholesterol efflux and the three selected miRNAs levels.

     

RETENTION AND BIOACCESSIBILITY OF β‐CAROTENE FROM NATURAL AND SYNTHETIC SOURCES ON BAKING

ABSTRACT

The investigation aimed at determining the retention and bioaccessibility of β‐carotene on baking. Bun was formulated incorporating dehydrated carrot/drumstick leaves/synthetic form of β‐carotene at acceptable levels. The effect of citric acid and turmeric powder on the bioaccessibility of β‐carotene was examined. Buns were analyzed for proximate composition, total and bioaccessible β‐carotene. Incorporation of different sources of β‐carotene did not alter the physical characteristics and proximate composition of the buns. Retention of β‐carotene on baking ranged between 62 and 72% in buns with natural sources and 35% in buns with synthetic source. β‐carotene in the buns showed a high degree of stability on storage. Bioaccessibility of β‐carotene in bun was 5.8% with carrot, 7.1% with synthetic source and below 1% with drumstick leaves. Addition of enhancing components increased the bioaccessibility to a remarkable extent. The study results suggest the possibility of fortifying buns with β‐carotene with enhanced bioaccessibility.

PRACTICAL APPLICATIONS

The study identified natural and synthetic forms of β‐carotene to be incorporated in bun. Bun is the ideal product for fortification; it is easily acceptable by children in whom vitamin A deficiency is highly prevalent. Carrot and drumstick leaves are rich and economical sources of β‐carotene. The selected vegetable sources contain other micronutrients in addition to β‐carotene that will improve the nutritive value of buns. Hence, incorporation of carrot and drumstick leaves in buns will have good market potential. The selected sources of β‐carotene are from easily available natural sources which are economically feasible. The product formulation is well standardized for organoleptic parameters for large‐scale production.

     

Serotonin‐transporter promoter polymorphism modulates the ability to control food intake: Effect on total weight loss

Scope

The biggest challenge for losing weight is the ability to control the amount of food eaten; the tendency to overeat is called disinhibition. Our aims were to determine whether (a) the SLC6A 4‐promoter variant (5‐HTTLPR) relates to disinhibition; (b) this association could affect total weight‐loss during a behavioral/dietary treatment for obesity.

Methods and results

A total of 2961 subjects attended voluntarily five weight‐loss clinics; a subsample (n = 624) was recruited for SLC6A4 genotyping. Total weight‐loss, emotional‐eating‐score and disinhibition‐score were examined. We observed that: (a) the reduced ability to control food intake (disinhibition) is implicated in the impairment to lose weight; (b) SLC6A 4‐promoter variant is implicated in disinhibition. S carriers (low‐expressing) of the SLC6A4‐promoter variant had a lower inhibition capacity and showed more failure (1.6 times) to control the amount of food eaten than LL (p < 0.05); other factors such as eating while bored, overeating after work at night, or craving for specific foods were associated to the SLC6A4 genotype (p < 0.05); (c) The combination of disinhibition (high disinhibition) and genetics (S carrier) had a higher impact on total weight loss than each factor separately.

Conclusions

SLC6A 4‐promoter variant is associated with the ability to control food intake and interacts with emotional eating to modulate total weight loss.