Forty synthetic food colors were determined in drinks and candies by reversed-phase high-performance liquid chromatography with photodiode array detection. The following food colors were analyzed ...within 19
min using a short analytical column (50
mm
×
4.6
mm i.d., 1.8
μm) at 50
°C with gradient elution: Ponceau 6R, Tartrazine, Fast yellow AB, Amaranth, Indigotine, Naphthol yellow S, Chrysoine, Ponceau 4R, Sunset yellow FCF, Red 10B, Orange G, Acid violet 7, Brilliant black PN, Allura red AC, Yellow 2G, Red 2G, Uranine, Fast red E, Green S, Ponceau 2R, Azorubine, Orange I, Quinoline yellow, Martius yellow, Ponceau SX, Ponceau 3R, Fast green FCF, Eosine, Brilliant blue FCF, Orange II, Orange RN, Acid blue 1, Erythrosine, Amido black 10B, Acid red 52, Patent blue V, Acid green 9, Phloxine B, Benzyl violet 4B, and Rose bengal. The recoveries of these compounds added to soft drinks and candies at 5
μg/g ranged from 76.6 to 115.0%, and relative standard deviations (R.S.D.s) were within 6.0%. The limits of detection and the limits of quantitation were 0.03 and 0.1
μg/g, respectively.
It is common for researchers discovering a significant interaction of a measured variable X with a manipulated variable Z to examine simple effects of Z at different levels of X. These "spotlight" ...tests are often misunderstood even in the simplest cases, and it appears that consumer researchers are unsure how to extend them to more complex designs. The authors explain the general principles of spotlight tests, show that they rely on familiar regression techniques, and provide a tutorial demonstrating how to apply these tests across an array of experimental designs. Rather than following the common practice of reporting spotlight tests at one standard deviation above and below the mean of X, it is recommended that when X has focal values, researchers should report spotlight tests at those focal values. When X does not have focal values, it is recommended that researchers report ranges of significance using a version of Johnson and Neyman's test the authors term a "floodlight."
•Basella rubra betalains were successfully loaded in nanoliposomes.•Improved thermal stability was recorded for betalains nanoliposomes.•Extended sonication time improved the stability and ...polydispersity index.•Sensory score was acceptable for Betalains nanoliposomes fortified vegan gummy candies.•Betalains nanoliposomes vegan gummy candies exhibited superior antioxidant activity.
Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 min) lowered the zeta potential (–47.5 to –40.8), and particle size (74.23 to 55.35 nm). Zeta potential, particle size, and polydispersity index of Betalain NLs (BNLs) didn’t change significantly during storage (40 days). Degradation in the colour of BNLs was observed only at 121 °C (20 min) while the native juice degraded at 100 °C (20 min). BNLs were incorporated in gummy candies (GuCa) to improve its colour stability. The betalain retention, colour, texture, antioxidant activity, and shelf-life of the GuCa during storage (5 °C, 28 days) demonstrated the efficacy of BNLs to be explored as a natural colourant for the food industry.
Hard candy is a non-crystalline product with a hard texture, shiny appearance and clear cooked at high temperature (140-150°C). One of the main ingredients in making hard candy is sucrose which can ...accelerate the growth of Streptococcus mutans bacteria, the main cause of dental caries. Thus, researchers conducted a study making sucrose-free hard candy ginger extract products using fructose and glucose syrup as sugar substitutes (sucrose) which are expected to inhibit the growth of Streptococcus mutans bacteria. The purpose of this study was to determine the effect of the ratio of fructose and glucose on the characteristics of sucrose-free hard candy, ginger extract (Zingiber officinale Rosc.) and find out the best formula in making sucrose-free hard candy, ginger extract (Zingiber officinale Rosc.) based on sensory tests. This research method uses Non-Factorial Complete Randomized Design (RAL). The study parameters include Ph, dissolving time, sensory, RGB color, and antibacterial. The effect of the ratio of fructose and glucose on the characteristics of sucrose-free hard candy ginger extract (Zingiber officinale Rosc.) is that the less fructose added and the more glucose, the higher the Ph of the candy, the longer the soluble time, the brighter color produced and the weaker the inhibitory power. Based on the results of sensory tests, it can be concluded that the best formulation in making sucrose-free hard candy ginger extract (Zingiber officinale Rosc.) is formula 3 with a ratio of glucose and fructose of 80:30 grams.
This service activity aims to increase the knowledge and skills of mothers in Slateng village, Jember, regarding making Moringa Leaves Gummy Candies to prevent stunting in toddlers. The method of ...implementing this service used interactive counseling. The instrument for evaluating this service was a questionnaire, which was analyzed descriptively, qualitatively, and quantitatively. The results of this service showed that the knowledge and skills of mothers as extension participants increased. It was evidenced by the data before the service process was carried out, the average participant knowledge was 66.25, and after the service was carried out, it became 70.62, so that there was a 4.37% increase in knowledge participants
Though human beings embody a unique ability for planned behavior, they also often act impulsively. This insight may be important for the study of self-control situations in which people are torn ...between their long-term goals to restrain behavior and their immediate impulses that promise hedonic fulfillment. In the present article, we outline a dual-systems perspective of impulse and self-control and suggest a framework for the prediction of self-control outcomes. This framework combines three elements that, considered jointly, may enable a more precise prediction of self-control outcomes than they do when studied in isolation: impulsive precursors of behavior, reflective precursors, and situational or dispositional boundary conditions. The theoretical and practical utility of such an approach is demonstrated by drawing on recent evidence from several domains of self-control such as eating, drinking, and sexual behavior.
The objective of this work was to develop sensory acceptable fruit-based alternative gelatin candies without the addition of free sugars, and with an improved nutritional profile. Two gelatin candies ...were developed containing orange (OC) and raspberry (RC) juices as a source of color, flavor and bioactive compounds. A propolis extract was added as a source of polyphenols and as natural preservative. The developed candies presented textural characteristics typical of commercial products. Sensory studies indicated that both formulations could be outstanding alternatives for people looking for new options of lower calories candies. Children preferred RC (82%) compared to OC (56%); while adults liked both formulations without significant differences. Candies presented potential functional properties: total phenolic content of 491.9 ± 33.8, and 550.8 ± 84.7 mg GAE/100 g for OC and RC, respectively. Additionally, antioxidant capacity values were 1.60 ± 0.06, and 1.82 ± 0.08 mmol Trolox/100 g for OC and RC, respectively. Candies were microbiologically stable during 90 days at 25 °C. Moreover, they showed a decrease in water content (4–5 g H2O/100 g), which caused slight textural changes along storage. These variations, together with color changes (ΔE00 above 2) suggested the need of an opaque hermetical packaging to protect the candies.
•Gelatin candies with orange and raspberry juices, and propolis were developed.•Alternative sweeteners were employed in the candies to replace free sugars intake.•Polyphenols and antioxidant capacity improved the functional quality of candies.•Both candies presented high acceptability for adults and children consumers.•Candies were microbiologically stable for 90 days at 25 °C.
When enforcing norms for cooperative behavior, human adults sometimes exhibit in-group bias. For example, third-party observers punish selfish behaviors committed by out-group members more harshly ...than similar behaviors committed by in-group members. Although evidence suggests that children begin to systematically punish selfish behavior around the age of 6 y, the development of in-group bias in their punishment remains unknown. Do children start off enforcing fairness norms impartially, or is norm enforcement biased from its emergence? How does bias change over development? Here, we created novel social groups in the laboratory and gave 6- and 8-year-olds the opportunity to engage in costly third-party punishment of selfish sharing behavior. We found that by age 6, punishment was already biased: Selfish resource allocations received more punishment when they were proposed by out-group members and when they disadvantaged in-group members. We also found that although costly punishment increased between ages 6 and 8, bias in punishment partially decreased. Although 8-y-olds also punished selfish out-group members more harshly, they were equally likely to punish on behalf of disadvantaged in-group and out-group members, perhaps reflecting efforts to enforce norms impartially. Taken together, our results suggest that norm enforcement is biased from its emergence, but that this bias can be partially overcome through developmental change.
Background:Foods and food related products are imported or entered to the country by illegal ways , these foods may contain potential contaminants such as heavy metals . Among the most imported ...foods are chocolates and candieswhich consumed frequently by children. Objective:In this study, selected heavy metals; Cadmium (Cd) , Nickel (Ni) and Lead (Pb) were evaluated in commercial candies and chocolates products that are commonly consumed by children in Iraq. The chocolates which studied were Twix (Germany) , Mars and Galaxy (Emirates)and the candies were Melody Pops (Iraq), Caretos and Lip-Top (India) . Methods:Prospective study was done in Baghdad from January to April 2017. 60 samples of three brands of chocolates and threebrands of candies (10 samples for each brand) were analyzed for their content of Cd , Ni and Pb. Electrothermal Atomic Absorption Spectrometry (ETAAS) was used for determination of metals under study . Results:Mean levels of Cd in three types of chocolates were 0.3282± 0.0203 µg/g in Twix chocolate , 0.323± 0.03199 µg/g in Mars chocolate and 0.329± 0.01912µg/g in Galaxy chocolate whereas mean levels of Cd in three types of candies were 0.0947± 0.00386 µg/g in Lip-Top candy , 0.093± 0.00368 µg/g in Melody – Pops candy and 0.0935± 0.003837 µg/g in Caretose candy, while mean levels of Ni in same types of chocolates were 4.38 ± 0.1109 µg/g , 4.23± 0.2111µg/g and 4.24± 0.2675µg/g respectively whereas mean levels of Ni in same types of candies were 1.417± 0.1µg/g , 1.376± 0.05461 µg/g and 1.422 ±0.0968µg/g respectively , in addition , mean levels of Pb in three types of chocolates were 2.212 ± 0.1398µg/g , 2.185± 0.200 µg/g and 2.305± 0.2166 µg/g respectively , whereas mean levels of Pb in three types of candies were 1.17 ± 0.1149 µg/g , 1.138± 0.08626µg/g and 1.159±0.07156 µg/g respectivelyConclusion:Contamination of chocolates and candies with these elements leads to health problems for citizens, especially children, and may lead to cancerous tumors. Therefore, children should be reduced to eating these foods. The government must strictly control the importation and entry of these foods
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