Production of dialyzable iron by in vitro digestion of whey and whey components : Table of Contents by Nutrition blog

Abstract:
Purpose– The purpose of this paper is to study the effect of and whey components on the production of dialyzable non-heme iron – an in vitro indicator of bioavailable forms of the mineral. Design/methodology/approach– Whey, processed whey and whey components were mixed with ferric iron and digested in vitro with pepsin and pancreatin/bile using a dialysis bag containing bicarbonate for pH adjustment. Total and ferrous dialyzable iron were measured and compared to values from protein and non-protein controls. Findings– Whey produced much more dialyzable iron than egg albumin but less than deproteinized whey. Most of the iron was ferric. Whey protein concentrate was as effective as egg abumin but whey protein isolate, a-lactalbumin and ß-lactoglobulin slightly reduced dialyzable iron formation. Milk salts produced more dialyzable iron than whey and about as much as deproteinized whey. The major component of whey producing dialyzable iron was citrate, which competes for iron chelation with the whey protein. Originality/value– This study demonstrates that whey generates a large amount of dialyzable iron from ferric iron sources and that the iron is primarily due to chelation with citrate rather than to digestion of whey proteins. However, the effect of citrate is reduced by whey proteins.

Quality evaluation of ginger-flavoured soy-cassava biscuit : Table of Contents
Abstract:
Purpose– This study aimed at the potential use of ginger-flavoured soy-cassava flour to produce high-protein biscuits. Design/methodology/approach– Preparation of biscuit was done using soy-cassava flour blends (0:100, 20:80, 30:70 and 40:60 w/w). Biscuit was also prepared from 100 per cent wheat flour to serve as control. Findings– Chemical analysis indicated that the substitution of soy flour into cassava flour augmented the nutrient content of the biscuit, which indicates a good potential for meeting the nutrient requirements of school children. The use of ginger powder as flavouring agent effectively masked the beany flavour that is normally associated with soybean products. A sensory evaluation also confirmed good aroma and positive acceptability. Originality/value– The findings in this study confirms the endless possibilities of protein enrichment of cassava flour for the production of biscuits as a potentially effective strategy for enhancing protein-energy balance in children, particularly in developing countries. The value of this study lies in its potential as a product development strategy in combating protein-energy malnutrition, thereby promoting good health, labour productivity and mental development.

High trans fatty acid content in common Indian fast foods : Table of Contents
Abstract:
Purpose– Trans fatty acids (TFA) are deleterious to health and can lead to multiple diseases. The purpose of this paper is to study their content in Indian sweets and snacks (fast foods). Design/methodology/approach– The paper used the food composition and analysis tables of the Indian National Institute of Nutrition to determine fatty acid composition of common nutrients. Separate tables provide nutrient composition of various Indian sweets and snacks including methods of preparation and amount of ingredients used. The paper calculated detailed nutritive value of these fast foods with focus on fatty acid composition using these tables. The nutritive values of more than 200 Indian sweets and snacks were determined and are presented. Findings– The study shows that Indian sweets and snacks are very energy-dense with calorie content varying from 136 to 494?kcal/100?g in sweets and 148-603?kcal/100?g in snacks. TFA content of sweets varies from 0.3 to 17.7?g/100?g and snacks from 0.1 to 19.8?g/100?g. This translates into 1.9-53.0 fat energy per cent in sweets and 1.8-52.0 fat energy per cent in snacks. Research limitations/implications– The study consists of analysis of secondary data obtained from raw ingredients. Many chemical changes occur during cooking and were not estimated. Originality/value– High dietary intake of TFA leads to cancers, cardiovascular diseases, diabetes and many chronic diseases. This is possibly the largest attempt to determine TFA content of commonly used fast-foods in India and shows that some of the traditional Indian sweets and snacks have high levels.