We investigated the postprandial effects of an alcohol-free beer with modified carbohydrate (CH) composition compared to regular alcohol-free beer.
Two randomized crossover studies were conducted. In ...the first study, 10 healthy volunteers received 25 g of CH in four different periods, coming from regular alcohol-free beer (RB), alcohol-free beer enriched with isomaltulose and a resistant maltodextrin (IMB), alcohol-free beer enriched with resistant maltodextrin (MB), and a glucose-based beverage. In the second study, 20 healthy volunteers were provided with 50 g of CH from white bread (WB) plus water, or with 14.3 g of CH coming from RB, IMB, MB, and extra WB. Blood was sampled after ingestion every 15 min for 2 h. Glucose, insulin, incretin hormones, TG, and NEFAs were determined in all samples.
The increase in glucose, insulin, and incretin hormones after the consumption of IMB and MB was significantly lower than after RB. The consumption of WB with IMB and MB showed significantly less increase in glucose levels than WB with water or WB with RB.
The consumption of an alcohol-free beer with modified CH composition led to a better postprandial response compared to a conventional alcohol-free beer.
Summary
Clingstone non‐melting peach cultivars (Prunus persica L. Batsch) are used primarily for canning, but their processing as fresh‐cut products is also of interest. Four clingstone peach ...cultivars (‘Andross’, ‘Babygold 8′, ‘Calante’ and ‘Romea’) were evaluated for their suitability for minimal processing (washing, peeling and slicing) followed by storage for 9 days at 4 °C in a modified atmosphere using microperforated films. Romea cultivar, which has low polyphenol oxidase (PPO) enzymatic activity, proved to be the most suitable cultivar for minimal processing, given its lower degree of browning as well as the results from a sensory evaluation. Maturity indicators varied slightly during storage at a different degree depending on cultivars. We have found that PPO activity and browning potential are adequate indicators for surface browning in fresh‐cut non‐melting peaches.
This work studies the influence of the addition of teff flour (5, 10 and 20%) and different dried (buckwheat or rice) or fresh (with Lactobacillus helveticus) sourdoughs on the sensory quality and ...consumer preference of GF breads. A set of 10 GF breads combining these ingredients was submitted to sensory descriptive analysis performed by a trained panel. The four breads with the most promising sensory profile were evaluated by celiac consumers to look for attributes driving product acceptability.
The combination of teff (10%) with cereal sourdough (rice or buckwheat) enhanced bread aroma, increasing the fruity, cereal and toasty notes. High levels of teff (20%) and Lb. helveticus sourdough induced a decrease on the loaf area. The visual appearance of breads with 20% teff was highly appreciated by consumers, while bread combining 10% teff and rice sourdough was preferred in terms of flavour. The bitter taste of buckwheat sourdough was generally considered as a negative attribute. However, a group of consumers liked bitter bread as they associated it to a traditional, artisan, “malty-like” product. This work highlights the great potential of combining teff and selected sourdoughs to obtain GF breads with target attributes and improved sensory profile.
•Teff added to rice and buckwheat sourdoughs increases the fruity and toasty notes.•Teff added to Lactobacillus helveticus increases the perceived elasticity.•Teff added to selected cereal sourdoughs provides distinguishing GF breads.•Bitterness was perceived as a negative feature by most of the celiac consumers.•However, a market seems to exist for traditional-like breads from these ingredients.
A 2D axisymmetric model for coupled transient heat and mass transfer was developed to simulate pancake cooking on a domestic induction hob. Unlike previous models, the current model considers a ...variable thermal contact conductance resulting from the crust formation at the bottom of the batter. It aims to take into account the heat transfer phenomena between the pan surface and the batter influenced by the physicochemical changes that the batter undergoes during the cooking process. To quantify the variation of the heat flow that this change in the structure of the batter involves, a normalized relationship between batter viscosity and the temperature was introduced in the model. The performance of seven cereal and legume flour-based batters was evaluated in an experimental setup. The proposed model is capable of adequately predicting the weight loss and the average surface temperature of the batter using parameters related with the rheological properties of the batter and its composition.
•Updating of existing models to simulate domestic cooking of pancakes.•Deep insight into changes in the interface between the hot surface and the pancake.•Evaporation rate and heat conductance are related to rheological properties.•Apparent viscosity reflects inverse dependence with the weight loss during cooking.•Optimized model parameters are useful to understand the cooking performance of batters.
The kinetics of heat-induced color changes in beef meat was determined and implemented in a numerical model for double-sided pan cooking of steak. The CIELab color space was used to obtain the ...lightness (coordinate
L
∗
) and the reddish tone (coordinate
a
∗
) of the cooked meat.
L
∗
was the CIELab coordinate that contributed the most to the change in the absolute color. Two response surfaces were found to describe the evolution with time and temperature of both color coordinates,
L
∗
and
a
∗
. The model results were successfully verified with experimental data of the two coordinates along the thickness of the meat for three degrees of cooking. The Root-Mean-Squared Errors (RMSE) for coordinate
L
∗
were 5.17 (very rare), 2.02 (medium rare) and 3.83 (done), and for coordinate
a
∗
1.44 (very rare), 1.26 (medium rare) and 0.89 (done). The applicability of the model for practical cooking purposes was illustrated by determining the optimum turn over time to achieve a similar color profile on both sides of the meat. The turn over time depended on the desired degrees of cooking, and were comprised between one-half and two-thirds of the final cooking time, increasing from very rare cooking degree to done cooking degree.
For the design of modified atmosphere packaging with microperforated films it is necessary to know the respiratory kinetics of the product and the gas interchange through the packaging. The aim of ...this work was to describe an empirical equation that relates the microperforation area with the transmission rate in order to present a mathematical model, valid for packages of constant volume. The model should take into account the dependency of the respiration rate with the gas composition and the existence of a hydrodynamic flow through the microperforations. The evolution of the gas composition inside the package predicted by the model has been compared with the results of experiments conducted at 4
°C with minimally processed peach (‘Andross’ and ‘Calante’ cultivars), fresh-cut cauliflower and whole black truffle, by using seven packages of different number (0–14) and size (from 90
×
50
μm to 300
×
100
μm) of microperforations. The respiratory kinetics of these products was previously determined in a closed system. It has been established that the rate of O
2 consumption is a potential function of the O
2 concentration, while the production of CO
2 is linear, except in the case of the truffle which showed a linear dependency for O
2 and CO
2. The experimental data and those predicted by the model showed a satisfactory agreement for the O
2, while the CO
2 is underestimated for products with RQ
<
1 but in agreement when RQ
>
1. The reason for this behaviour could be the CO
2 concentration gradient within the package owing to the air flow that moves to compensate pressure differences.
Straipsnyje analizuojama situacija, susijusi su disfagijos valdymu Europoje: jos paplitimas, sukeliamos problemos bei valdymo priemonės, aptariama specialistų, susiduriančių su disfagija įvairiose ...srityse, teorinės žinios bei praktiniai įgūdžiai. Tyrimo tikslas – įvertinti specialistų, susijusių su disfagijos valdymu (dietologų, dietistų, slaugytojų, logoterapeutų, maisto ruošimo technologų ir kt.) žinias apie disfagiją ir ištirti specialistų švietimo poreikį minėtose šalyse. Tyrimo metu nustatyta, kad nemaža dalis respondentų savo žinias apie disfagiją vertina nepakankamai gerai, mažiau nei pusė specialistų naudoja standartizuotą informaciją bei metodus modifikuotos tekstūros maisto lygiams įvardinti bei nustatyti, neturi žinių kaip reikia maitinti pacientus, sergančius disfagija. Tyrimas parodė, kad būtina gilinti specialistų žinias apie disfagiją, o geriausias būdas tai padaryti – įtraukti šią tematiką į sveikatos mokslų (medicinos, mitybos ir slaugos krypčių) studijų programas. Taip pat būtina parengti metodinę priemonę, kuria galėtų naudotis minėtų sričių specialistai visose Europos šalyse.
We investigated the postprandial effects of alcohol-free beers in which carbohydrate composition have been modified, compared to regular alcohol-free beer.
Two cross-over studies were conducted. ...Firstly, 10 healthy volunteers received 25 g of carbohydrates coming from: regular alcohol-free beer (RB), alcohol-free beer with almost completely eliminated maltose and enriched with isomaltulose (2.5 g/100 mL) and a resistant maltodextrin (0.8 g/100 mL) (IMB), alcohol-free beer with the same maltose removal enriched with resistant maltodextrin (2.0 g/100 mL) (MB) and glucose solution. In the second study, 20 healthy volunteers were provided with 50 g of carbohydrates from white bread and water and the same meal plus 14.3 g of carbohydrates coming from: RB, IMB, MB and extra white bread. Blood was sampled after ingestion every 15 min for 2 h. Glucose, insulin, GIP and GLP-1 were determined in all samples.
Clinical and anthropometric characteristics remained constant in all subjects throughout the studies. Importantly, in the first study, the increase of glucose, insulin and GIP after the consumption of IMB and MB was significantly lower than after RB (P = 0.005, P = 0.012 and P < 0.001, respectively). In the second study, the consumption of white bread with IMB and MB showed significantly less increase in glucose levels than just consuming white bread and white bread with RB (P = 0.002).
The consumption of an alcohol-free beer with modified carbohydrates composition led to a better postprandial response compared to RB and it could attenuate hyperglycemia after ingestion with white bread.
This work was supported by grants from Gobierno de Aragón, B14–7R, Spain, and the Spanish Ministry of Economy and Competitiveness PI15/01,983, PI18/01,777 and CIBERCV. These projects are co-financed by Instituto de Salud Carlos III and the European Regional Development Fund (ERDF) of the European Union “A way to make Europe”. CIBERCV is a project of Instituto de Salud Carlos III.
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