- Email: [email protected]
Low Fat Corn Bread
MONDAY, OCTOBER 21
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Examination of Fat Content of Food Sources in Foods Commonly Packed in Preschoolers’ Lunches Author(s): S.J. Sweitzer1, M. Palafox Romo1, C. Roberts Gray2, D.M. Hoelscher3, M.E. Briley1; 1Nutritional Sciences, The Univ. of Texas at Austin, Austin, TX, 2 Third Coast Research Inc., Galveston, TX, 3UT Sch. of Publ. Health, Austin, TX Learning Outcome: Learner will gain insight into fat content of foods parent pack in preschooler's lunch box. Background: Two trials of Lunch is in the Bag, a childcare center-based intervention, successfully increased servings of vegetables and whole grain foods that parents (n¼234) packed in their preschool child’s lunch. The intervention also provided secondary messages about sources of fats in foods. This study evaluated the fat and cholesterol content of the packed lunch foods. Methods: Food records were analyzed using Food Intake Analysis System (FIAS) to determine which foods were contributing greatest percent of total fat, cholesterol, saturated fat, polyunsaturated fat and monounsaturated fat content. Results: At baseline 3,800 food items and at post-intervention 3,751 food items were analyzed. Results indicated nut butters increased from 9.6% of total fat to 14.4%; monounsaturated fatty acid increased from 12%, and polyunsaturated fatty acids increased 13% to 18% in the intervention group. A second high fat food, cheese, contributed 12.3 % of total fat and 22.4% of total saturated fat at baseline and 10.0% and 20.8% respectively at follow up. Macaroni and cheese increased from 5.7% of total fat to 6.7% at follow up. Eggs and cheese remained two foods with the highest total cholesterol at baseline (15.8%) and (18.1%) and follow up (17.8%) and (17.6%) respectively.
Formulation, Sensory and Textural Properties of Lentil Muffins Author(s): G. Greenbaum, E. Sampson, N. Castellanos, I.T. Forrester; Nutrition and Dietetics, Morgan State University, Baltimore, MD Learning Outcome: Accurately describe the optimal formulation of iron rich lentil muffins for dietary diversification. Diversifying the diet to include nutrient rich foods has proven to reduce many of the leading nutritional deficiencies worldwide. Lentils, rich in iron and affordable in most economies were used to formulate value-added muffins. Sensory attributes were evaluated by thirty adult participants between the ages of eighteen and fifty-two years. Descriptive testing and the 9-point Hedonic scale were used to evaluate the muffins. The Texture Analyzer TA1 (Texture Technologies, NJ) was used to determine textural qualities of muffin top crusts and centers. Data were collected and analyzed to determine if differences existed in flavor, texture, color, and moisture level of baked goods, when APWF was replaced with lentil puree at two levels: 1/3 cup/2 1/4 cups of flour in control X100¼14.8% (LPL), and 2/3 cups/2 cups of flour in control X 100¼33.33% (LPH), compared to control. TA1 data showed only slight differences in springiness between the control and sample LPL, with a standard deviation of 0.027, and a mean of 0.854. Results indicated that 80% of participants were willing to substitute lentils for APWF; 50% of the participants preferred LPL, 30% preferred LPH, and 20% chose the control. LPL received highest scores for flavor, texture, and color, and control received the highest scores for moisture level. Iron-rich lentils can replace APWF in muffins and may offer a solution to reduce iron deficiencies in countries with limited resources. Funding Disclosure: Morgan State University
Conclusions: This study confirms that parents pack high fat foods children are most accustomed to eating in place of introducing foods lower in fat and higher in nutrients such as vegetables, whole grains and fresh fruits. Identification of these foods can guide intervention messages for parents. Funding Disclosure: NCI R21CA123140-01A
In Vitro and Vivo Digestion of Milk Proteins Exposed to Various Heat Processes
Low Fat Corn Bread
Author(s): Y. Wada, B. Lonnerdal; Department of Nutrition, Univ. of California, Davis, Davis, CA
Author(s): E. Joseph1, Y. Ru2; 1Nursing & Nutrition, SUNY Plattsburgh, NY, Plattsburgh, NY, 2Division of Nutritional Sciences, Cornell Univ., Ithaca, NY
Learning Outcome: Better understanding the relationship between the heatderived protein characteristics and the nutritional consequences.
Learning Outcome: To evaluate the use of inulin as a fat substitute in corn bread.
Heat processing is normally applied to milk and dairy products to ensure their microbiological safety and shelf-lives. Heat treatments also affect the characteristics of nutrients including protein, thereby changing the digestibility. As for milk-based liquid formulas, strong heat treatments are used for manufacturing such as ultra high temperature (UHT) treatments and in-can sterilization, but how ‘industrial’ thermal differences affect nutritional consequences is equivocal. In this study, fresh milk was applied to pasteurization, 3 UHT treatments [plate-UHT (indirect UHT), steam infusion, or steam injection], or in-can sterilization using industrial heating equipment, and fresh milk and 5 differently heated milk samples were investigated by proteomics, in vitro digestion, and a rat pup model. The proteomic analysis revealed that the lysine residues of the major proteins such as a-lactalbumin and caseins were highly lactosylated in in-can sterilized milk, followed by those in plate-UHT milk and steam injected milk. This high extent of lactosylation suggests a decrease in protein digestibility and amino acid bioavailability. In contrast, following in vitro and vivo digestion, electrophoresis revealed that intact major proteins, such as a-lactalbumim and blactoglobulin, exhibited higher resistance to digestion in fresh milk, pasteurized milk and, to a lesser extent, steam infused milk. However, smaller indigestible peptides may possibly be formed, which would not be detected by electrophoresis. Further study will be required for elucidating differences in protein digestibility.
The purpose of this research was to develop and test the acceptability of three variations of corn bread substituted with inulin as fat substitute. Butter was used in the control, and inulin at 50% (Variation 1), 75% (Variation 2) and 100 % (Variation 3) level substituted for butter. A sensory evaluation was conducted using twenty naïve healthy panels. A descriptive scorecard was formulated to include qualities such as color and appearance, tenderness, texture, flavor, aftertaste and overall acceptability for sensory evaluation. One way analysis of variance (ANOVA) was used to determine the significant differences in sensory qualities (<0.05). Nutrient analysis was conducted using Nutrition Pro. Results indicated that there were no significant differences for appearance and color, texture and tenderness. However, significant differences were observed for aftertaste (P<0.04) and overall acceptability (P<0.003). Variation 2 and 3 obtained significantly lower score for flavor (P¼0.033) and overall acceptability (P¼0.01; P¼0.017) compared to the control. Variation 1 with 50% inulin replacing 50% butter was highly acceptable and comparable to control in all the sensory qualities. Among all three variations, variation 3 with 100% inulin was least acceptable. Nutrient analysis revealed that fat content was significantly reduced as inulin content increased in the corn bread, which also increased the fiber content. Therefore, it was concluded that inulin could be effectively and successfully used as a butter or fat substitute at 50%, which will dramatically lower the Calories and fat content, but also increases the dietary fiber in recipes.
Funding Disclosure: Dr. Lonnerdal’s intramural funds
Funding Disclosure: None
A-44
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2013 Suppl 3—Abstracts Volume 113 Number 9
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Examination of Fat Content of Food Sources in Foods Commonly Packed in Preschoolers’ Lunches Author(s): S.J. Sweitzer1, M. Palafox Romo1, C. Roberts Gray2, D.M. Hoelscher3, M.E. Briley1; 1Nutritional Sciences, The Univ. of Texas at Austin, Austin, TX, 2 Third Coast Research Inc., Galveston, TX, 3UT Sch. of Publ. Health, Austin, TX Learning Outcome: Learner will gain insight into fat content of foods parent pack in preschooler's lunch box. Background: Two trials of Lunch is in the Bag, a childcare center-based intervention, successfully increased servings of vegetables and whole grain foods that parents (n¼234) packed in their preschool child’s lunch. The intervention also provided secondary messages about sources of fats in foods. This study evaluated the fat and cholesterol content of the packed lunch foods. Methods: Food records were analyzed using Food Intake Analysis System (FIAS) to determine which foods were contributing greatest percent of total fat, cholesterol, saturated fat, polyunsaturated fat and monounsaturated fat content. Results: At baseline 3,800 food items and at post-intervention 3,751 food items were analyzed. Results indicated nut butters increased from 9.6% of total fat to 14.4%; monounsaturated fatty acid increased from 12%, and polyunsaturated fatty acids increased 13% to 18% in the intervention group. A second high fat food, cheese, contributed 12.3 % of total fat and 22.4% of total saturated fat at baseline and 10.0% and 20.8% respectively at follow up. Macaroni and cheese increased from 5.7% of total fat to 6.7% at follow up. Eggs and cheese remained two foods with the highest total cholesterol at baseline (15.8%) and (18.1%) and follow up (17.8%) and (17.6%) respectively.
Formulation, Sensory and Textural Properties of Lentil Muffins Author(s): G. Greenbaum, E. Sampson, N. Castellanos, I.T. Forrester; Nutrition and Dietetics, Morgan State University, Baltimore, MD Learning Outcome: Accurately describe the optimal formulation of iron rich lentil muffins for dietary diversification. Diversifying the diet to include nutrient rich foods has proven to reduce many of the leading nutritional deficiencies worldwide. Lentils, rich in iron and affordable in most economies were used to formulate value-added muffins. Sensory attributes were evaluated by thirty adult participants between the ages of eighteen and fifty-two years. Descriptive testing and the 9-point Hedonic scale were used to evaluate the muffins. The Texture Analyzer TA1 (Texture Technologies, NJ) was used to determine textural qualities of muffin top crusts and centers. Data were collected and analyzed to determine if differences existed in flavor, texture, color, and moisture level of baked goods, when APWF was replaced with lentil puree at two levels: 1/3 cup/2 1/4 cups of flour in control X100¼14.8% (LPL), and 2/3 cups/2 cups of flour in control X 100¼33.33% (LPH), compared to control. TA1 data showed only slight differences in springiness between the control and sample LPL, with a standard deviation of 0.027, and a mean of 0.854. Results indicated that 80% of participants were willing to substitute lentils for APWF; 50% of the participants preferred LPL, 30% preferred LPH, and 20% chose the control. LPL received highest scores for flavor, texture, and color, and control received the highest scores for moisture level. Iron-rich lentils can replace APWF in muffins and may offer a solution to reduce iron deficiencies in countries with limited resources. Funding Disclosure: Morgan State University
Conclusions: This study confirms that parents pack high fat foods children are most accustomed to eating in place of introducing foods lower in fat and higher in nutrients such as vegetables, whole grains and fresh fruits. Identification of these foods can guide intervention messages for parents. Funding Disclosure: NCI R21CA123140-01A
In Vitro and Vivo Digestion of Milk Proteins Exposed to Various Heat Processes
Low Fat Corn Bread
Author(s): Y. Wada, B. Lonnerdal; Department of Nutrition, Univ. of California, Davis, Davis, CA
Author(s): E. Joseph1, Y. Ru2; 1Nursing & Nutrition, SUNY Plattsburgh, NY, Plattsburgh, NY, 2Division of Nutritional Sciences, Cornell Univ., Ithaca, NY
Learning Outcome: Better understanding the relationship between the heatderived protein characteristics and the nutritional consequences.
Learning Outcome: To evaluate the use of inulin as a fat substitute in corn bread.
Heat processing is normally applied to milk and dairy products to ensure their microbiological safety and shelf-lives. Heat treatments also affect the characteristics of nutrients including protein, thereby changing the digestibility. As for milk-based liquid formulas, strong heat treatments are used for manufacturing such as ultra high temperature (UHT) treatments and in-can sterilization, but how ‘industrial’ thermal differences affect nutritional consequences is equivocal. In this study, fresh milk was applied to pasteurization, 3 UHT treatments [plate-UHT (indirect UHT), steam infusion, or steam injection], or in-can sterilization using industrial heating equipment, and fresh milk and 5 differently heated milk samples were investigated by proteomics, in vitro digestion, and a rat pup model. The proteomic analysis revealed that the lysine residues of the major proteins such as a-lactalbumin and caseins were highly lactosylated in in-can sterilized milk, followed by those in plate-UHT milk and steam injected milk. This high extent of lactosylation suggests a decrease in protein digestibility and amino acid bioavailability. In contrast, following in vitro and vivo digestion, electrophoresis revealed that intact major proteins, such as a-lactalbumim and blactoglobulin, exhibited higher resistance to digestion in fresh milk, pasteurized milk and, to a lesser extent, steam infused milk. However, smaller indigestible peptides may possibly be formed, which would not be detected by electrophoresis. Further study will be required for elucidating differences in protein digestibility.
The purpose of this research was to develop and test the acceptability of three variations of corn bread substituted with inulin as fat substitute. Butter was used in the control, and inulin at 50% (Variation 1), 75% (Variation 2) and 100 % (Variation 3) level substituted for butter. A sensory evaluation was conducted using twenty naïve healthy panels. A descriptive scorecard was formulated to include qualities such as color and appearance, tenderness, texture, flavor, aftertaste and overall acceptability for sensory evaluation. One way analysis of variance (ANOVA) was used to determine the significant differences in sensory qualities (<0.05). Nutrient analysis was conducted using Nutrition Pro. Results indicated that there were no significant differences for appearance and color, texture and tenderness. However, significant differences were observed for aftertaste (P<0.04) and overall acceptability (P<0.003). Variation 2 and 3 obtained significantly lower score for flavor (P¼0.033) and overall acceptability (P¼0.01; P¼0.017) compared to the control. Variation 1 with 50% inulin replacing 50% butter was highly acceptable and comparable to control in all the sensory qualities. Among all three variations, variation 3 with 100% inulin was least acceptable. Nutrient analysis revealed that fat content was significantly reduced as inulin content increased in the corn bread, which also increased the fiber content. Therefore, it was concluded that inulin could be effectively and successfully used as a butter or fat substitute at 50%, which will dramatically lower the Calories and fat content, but also increases the dietary fiber in recipes.
Funding Disclosure: Dr. Lonnerdal’s intramural funds
Funding Disclosure: None
A-44
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2013 Suppl 3—Abstracts Volume 113 Number 9