The Experts below are selected from a list of 54 Experts worldwide ranked by ideXlab platform

Juliana Lane Paixao Dos Santos - One of the best experts on this subject based on the ideXlab platform.

  • the application of growth no growth models to directly assess the stability of wholemeal Multigrain Bread towards penicillium paneum lmqa 002 and paecilomyces variotii lmqa 001
    Lwt - Food Science and Technology, 2018
    Co-Authors: Juliana Lane Paixao Dos Santos, Beatriz S Silva, Marianna Miranda Furtado, Leticia L P Morassi, An Vermeulen, Anderson S Santana
    Abstract:

    Abstract This study aimed to develop predictive models to assess the growth response of Pencillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 in wholemeal Multigrain Bread regarding moisture, pH, calcium propionate, temperature and time of storage. A complete factorial design was performed using slices of Bread with different formulation: moisture (36; 38; 40; 42%), pH (5.1; 5.3; 5.5) and calcium propionate (0.6; 0.8 and 1%). The slices were inoculated with 102-103 spores following storage at 20 °C, 25 °C and 30 °C for up to 21 days. The degree of agreement between predictions and observations was >90% for both species. According to the results, the growth of P. paneum LMQA-002 and P. variotii LMQA-001 was inhibited for up to 21 days in Bread formulations presenting pH (5.1), 36% moisture and 0.6% calcium propionate. The lower temperatures (20 °C and 25 °C) contributed to the growth of P. paneum LMQA-002 and storage at 30 °C favored the growth of P. variotii LMQA-001. Validation results showed correct predictions in 80% of the cases. A significant achievement of this study comprises the extension of wholemeal Multigrain Bread shelf-life from 12 to 21 days (>70% increase).

Anderson S Santana - One of the best experts on this subject based on the ideXlab platform.

  • the application of growth no growth models to directly assess the stability of wholemeal Multigrain Bread towards penicillium paneum lmqa 002 and paecilomyces variotii lmqa 001
    Lwt - Food Science and Technology, 2018
    Co-Authors: Juliana Lane Paixao Dos Santos, Beatriz S Silva, Marianna Miranda Furtado, Leticia L P Morassi, An Vermeulen, Anderson S Santana
    Abstract:

    Abstract This study aimed to develop predictive models to assess the growth response of Pencillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 in wholemeal Multigrain Bread regarding moisture, pH, calcium propionate, temperature and time of storage. A complete factorial design was performed using slices of Bread with different formulation: moisture (36; 38; 40; 42%), pH (5.1; 5.3; 5.5) and calcium propionate (0.6; 0.8 and 1%). The slices were inoculated with 102-103 spores following storage at 20 °C, 25 °C and 30 °C for up to 21 days. The degree of agreement between predictions and observations was >90% for both species. According to the results, the growth of P. paneum LMQA-002 and P. variotii LMQA-001 was inhibited for up to 21 days in Bread formulations presenting pH (5.1), 36% moisture and 0.6% calcium propionate. The lower temperatures (20 °C and 25 °C) contributed to the growth of P. paneum LMQA-002 and storage at 30 °C favored the growth of P. variotii LMQA-001. Validation results showed correct predictions in 80% of the cases. A significant achievement of this study comprises the extension of wholemeal Multigrain Bread shelf-life from 12 to 21 days (>70% increase).

Sunita Mishra - One of the best experts on this subject based on the ideXlab platform.

  • Effects of Junk Food & Beverages on Adolescent's Health - a Review Article
    IOSR Journal of Nursing and health Science, 2013
    Co-Authors: Geeta Arya, Sunita Mishra
    Abstract:

    Junk foods are rich in calories, salt and fats. Excess consumption of junk foods leads rise to wide variety of health disorders. School canteens are offering foods high in fat and sugar which actually contributing to the youth weight gain along with other problems like infections, food poisonings and dental diseases. Consuming junk foods might stop the children from taking healthy meals either at school or at home. The practice of high consumption of junk foods like maggi noodles, burgers, pao-bhaji, sandwiches, hot dogs, patties, pastries, pop-corn, potato chips, carbonated drinks, biscuits, muffins, toast, kulcha-channa, samosa, chocolates etc have become common feature of adolescent's diet throughout the world.. They frequently over consume fast foods and under consume fruits, vegetables and dairy products. According to WHO, in India, more than 3 per cent of the population is in the obese category. Obesity is an emerging major public health problem throughout the world among adolescents. It is one of the most effective tool of changing the food habits without affecting their sentiments. Nutrition counseling regarding the importance of balanced diet, harmful effects of junk foods will help to curb the junk food addiction and improving their nutritional status. Iit should be suggested that there is a need to focus on nutrition counseling to facilitate the intake of healthy junk foods like fermented foods, wheat noodles by adding lots of vegetables, sprouted pulses, sprouted tikki, vegetable samosa & cutlets, wheat and Multigrain Bread..

  • effects of junk food beverages on adolescent s health a review article
    IOSR Journal of Nursing and health Science, 2013
    Co-Authors: Geeta Arya, Sunita Mishra
    Abstract:

    Junk foods are rich in calories, salt and fats. Excess consumption of junk foods leads rise to wide variety of health disorders. School canteens are offering foods high in fat and sugar which actually contributing to the youth weight gain along with other problems like infections, food poisonings and dental diseases. Consuming junk foods might stop the children from taking healthy meals either at school or at home. The practice of high consumption of junk foods like maggi noodles, burgers, pao-bhaji, sandwiches, hot dogs, patties, pastries, pop-corn, potato chips, carbonated drinks, biscuits, muffins, toast, kulcha-channa, samosa, chocolates etc have become common feature of adolescent's diet throughout the world.. They frequently over consume fast foods and under consume fruits, vegetables and dairy products. According to WHO, in India, more than 3 per cent of the population is in the obese category. Obesity is an emerging major public health problem throughout the world among adolescents. It is one of the most effective tool of changing the food habits without affecting their sentiments. Nutrition counseling regarding the importance of balanced diet, harmful effects of junk foods will help to curb the junk food addiction and improving their nutritional status. Iit should be suggested that there is a need to focus on nutrition counseling to facilitate the intake of healthy junk foods like fermented foods, wheat noodles by adding lots of vegetables, sprouted pulses, sprouted tikki, vegetable samosa & cutlets, wheat and Multigrain Bread..

Jyotsna Rajiv - One of the best experts on this subject based on the ideXlab platform.

  • Multigrain Bread – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS
    Journal of Texture Studies, 2010
    Co-Authors: Dasappa Indrani, C. Soumya, Jyotsna Rajiv
    Abstract:

    Effect of replacement of wheat flour with 5, 10, 15 and 20% Multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and Bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of Bread. Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the Bread. The protein, fat and dietary fiber contents of Bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that Bread with improved quality characteristics and perceptible taste of Multigrains could be produced by adding 15% MGM and combination of additives. PRACTICAL APPLICATIONS Multigrain Breads are Breads made with multiple grains, legumes and seeds. These Breads are more nutritious, richer in flavor and tastier than normal Bread. This article discusses the effect of replacement of wheat flour with a mix consisting of soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on the dough properties and the quality of Bread. This paper also highlights the improvement brought about by the addition of combination of additives on the rheological and Bread-making quality of wheat flour with 15% Multigrain mix. This information will have a practical application in the production of acceptable quality Multigrain Bread having typical grainy taste and improved nutritional characteristics in large scale.

  • Multigrain Bread its dough rheology, microstructure, quality and nutritional characteristics
    2010
    Co-Authors: Dasappa Indrani, Jyotsna Rajiv, C. Soumya, G. Venkateswara Rao
    Abstract:

    Effect of replacement of wheat flour with 5, 10, 15 and 20% Multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and Bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of Bread. Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the Bread. The protein, fat and dietary fiber contents of Bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that Bread with improved quality characteristics and perceptible taste of Multigrains could be produced by adding 15% MGM and combination of additives. PRACTICAL APPLICATIONS Multigrain Breads are Breads made with multiple grains, legumes and seeds. These Breads are more nutritious, richer in flavor and tastier than normal Bread. This article discusses the effect of replacement of wheat flour with a mix consisting of soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on the dough properties and the quality of Bread. This paper also highlights the improvement brought about by the addition of combination of additives on the rheological and Bread-making quality of wheat flour with 15% Multigrain mix. This information will have a practical application in the production of acceptable quality Multigrain Bread having typical grainy taste and improved nutritional characteristics in large scale.

Dasappa Indrani - One of the best experts on this subject based on the ideXlab platform.

  • Multigrain Bread – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS
    Journal of Texture Studies, 2010
    Co-Authors: Dasappa Indrani, C. Soumya, Jyotsna Rajiv
    Abstract:

    Effect of replacement of wheat flour with 5, 10, 15 and 20% Multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and Bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of Bread. Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the Bread. The protein, fat and dietary fiber contents of Bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that Bread with improved quality characteristics and perceptible taste of Multigrains could be produced by adding 15% MGM and combination of additives. PRACTICAL APPLICATIONS Multigrain Breads are Breads made with multiple grains, legumes and seeds. These Breads are more nutritious, richer in flavor and tastier than normal Bread. This article discusses the effect of replacement of wheat flour with a mix consisting of soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on the dough properties and the quality of Bread. This paper also highlights the improvement brought about by the addition of combination of additives on the rheological and Bread-making quality of wheat flour with 15% Multigrain mix. This information will have a practical application in the production of acceptable quality Multigrain Bread having typical grainy taste and improved nutritional characteristics in large scale.

  • Multigrain Bread its dough rheology, microstructure, quality and nutritional characteristics
    2010
    Co-Authors: Dasappa Indrani, Jyotsna Rajiv, C. Soumya, G. Venkateswara Rao
    Abstract:

    Effect of replacement of wheat flour with 5, 10, 15 and 20% Multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and Bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of Bread. Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the Bread. The protein, fat and dietary fiber contents of Bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that Bread with improved quality characteristics and perceptible taste of Multigrains could be produced by adding 15% MGM and combination of additives. PRACTICAL APPLICATIONS Multigrain Breads are Breads made with multiple grains, legumes and seeds. These Breads are more nutritious, richer in flavor and tastier than normal Bread. This article discusses the effect of replacement of wheat flour with a mix consisting of soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on the dough properties and the quality of Bread. This paper also highlights the improvement brought about by the addition of combination of additives on the rheological and Bread-making quality of wheat flour with 15% Multigrain mix. This information will have a practical application in the production of acceptable quality Multigrain Bread having typical grainy taste and improved nutritional characteristics in large scale.