The effect of macro and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people

BACKGROUND: Under-nutrition in older adults is widespread. Oral nutritional supplement beverages (ONS) are prescribed, yet consumption by older people is often insufficient. A variety of supplement formats may improve nutrient intake. This study developed protein and micro-nutrient fortified biscuits and evaluated their sensory attributes and liking by older people. Two micro-nutrient strategies were taken, to match typical ONS and to customise to the needs of older people. RESULTS: Oat biscuits and gluten-free biscuits developed contained over 12% protein and over 460 kcal 100 g-1 . Two small (40 g) biscuits developed to match ONS provided approximately 40% of an ONS portion of micro-nutrients and 60% of macro-nutrients; however, the portion size was considered realistic whereas the average ONS portion (200 mL) is excessive. Biscuits developed to the needs of older adults provided, on average, 18% of the reference nutrient intake of targeted micro-nutrients. Sensory characteristics were similar between biscuits with and without micro-nutrient fortification, leading to no differences in liking. Fortified oat biscuits were less liked than commercial oat biscuits, partly attributed to flavour imparted by whey protein fortification. CONCLUSION: Macro- and micro-nutrient fortification of biscuits could provide an alternative fortified snack to help alleviate malnutrition in older adults

Optimizing nutrition in older people

Older adults are at increased risk of malnutrition, for a variety of physiological and psychological reasons. This has implications for health, quality of life, independence and economic circumstances. Improvements in nutrition are known to bring tangible benefits to older people and many age-related diseases and conditions can be prevented, modulated or ameliorated by good nutrition. However, practical and realistic approaches are required to optimize diet and food intake in older adults. One area where improvements can be made relates to appetite. Encouraging older adults to prepare meals can increase appetite and food intake, and providing opportunities for older adults to eat a wide variety of foods, in company, is a simple strategy to increase food intake. The protein requirement of older adults is subject to controversy and although considered the most satiating macronutrient, it appears that protein does not elicit as great a satiating effect in older adults as it does in younger individuals. This indicates that there is potential to increase protein intake without impacting on overall energy intake. Other areas where simple practical improvements can be made include both packaging of foods that are easy to prepare and the education of older adults on the safe storage and preparation of food. Research into improving the diets and nutritional status of older adults has indicated that many of the strategies can be easily and cost-effectively undertaken

Κατανομή των ανόργανων συστατικών του γάλακτος σε διάφορες συνθήκες σε σχέση με τη θερμική σταθερότητα

Medium heat skim milk powder (SMP) was reconstituted to 20% and 25% total solids and 6 calcium chelating agents were added at 6 levels of concentration (0, 0.1, 0.2, 0.3, 0.4 and 0.5% w/w): ethylene diamine tetraacetic acid tetrasodium salt (EDTA-T), sodium hexametaphosphate (SHMP), disodium hydrogen orthophosphate (DSHP), sodium dihydrogen orthophosphate (SDHP), trisodium citrate (TSC) and ethylene diamine tetraacetic acid disodium salt (EDTA-di). Samples were sterilised at 115°C for 15 min, pH, [Ca2+] and kinematic viscosity were assessed before and after heat treatment after the addition of calcium chelating agents. SMP reconstituted to 25% total solids (TS) showed poor heat stability in comparison to that reconstituted to 20% TS, which was heat-stable. The increase of total solids affected [Ca2+] and kinematic viscosity but not the pH, with 25% TS samples showing higher viscosity but lower [Ca2+] than those at 20% TS. In-can sterilisation at 115°C for 15 min resulted in a decrease in pH and [Ca2+] and an increase in kinematic viscosity, when these values were compared with those before the heat treatment. Heat stable samples showed [Ca2+] ranging from 0.41 - 1.39 mM for 20% TS and 0.47 - 1.20 mM for 25% TS while their lowest pH value was 6.51 and 6.47 respectively. The addition of EDTA-T, SHMP (0.3%), SDHP and EDTA-di caused an increase in [Ca2+] and a decrease in pH, which promoted heat instability. When milk samples were fractionated by ultracentrifugation (UC) and ultrafiltration (UF), pH values were not statistically different, however the concentrations of soluble minerals were slightly higher after UC. Properties of the soluble phase were investigated by dialysis at high temperatures. Dialysis was performed on SMP reconstituted to 9, 15, 20 and 25% TS, at 20, 80, 90, 100 and 115°C, using membranes of 12-14 and 250 kDa. Dialysis was performed so as not to affect milk composition and this was found to be the case. Larger MWCO membrane resulted in a higher pH, total P and Ca and a lower [Ca2+] as well as freezing poin depression. SDS-PAGE of the dialysates coming from 250 kDa showed that α-lactalbumin, β-lactoglobulin, α-casein and β-casein were not detected when temperature exceeded 80°C, whereas κ-casein was detected only at 80°C but was not found as temperature increased further.Το αποβουτυρωμένο γάλα σε σκόνη μέσης θερμότητας (SMP) ανασυστάθηκε σε 20% και 25% ολικά στερεά και προστέθηκαν 6 χηλικοί παράγοντες ασβεστίου σε 6 επίπεδα συγκέντρωσης (0, 0,1, 0,2, 0,3, 0,4 και 0. 5% κ.β.): τετρανατριούχο άλας τετραοξικού οξέος αιθυλενοδιαμίνης (EDTA-T), εξαμεταφωσφορικό νάτριο (SHMP), ορθοφωσφορικό υδρογονανθρακικό νάτριο (DSHP), διυδρογονανθρακικό ορθοφωσφορικό νάτριο (SDHP), κιτρικό τρισόξινο νάτριο (TSC) και δινατριούχο άλας τετραοξικού οξέος αιθυλενοδιαμίνης (EDTA-di). Τα δείγματα αποστειρώθηκαν στους 115°C για 15 λεπτά, το pH, το [Ca2+] και το κινηματικό ιξώδες αξιολογήθηκαν πριν και μετά τη θερμική επεξεργασία μετά την προσθήκη χηλικών παραγόντων ασβεστίου. Το SMP που ανασυστάθηκε σε 25% ολικά στερεά (TS) παρουσίασε χαμηλή θερμική σταθερότητα σε σύγκριση με εκείνο που ανασυστάθηκε σε 20% TS, το οποίο ήταν θερμοσταθερό. Η αύξηση των ολικών στερεών επηρέασε το [Ca2+] και το κινηματικό ιξώδες αλλά όχι το pH, με τα δείγματα με 25% TS να παρουσιάζουν υψηλότερο ιξώδες αλλά χαμηλότερο [Ca2+] από εκείνα με 20% TS. Η αποστείρωση σε δοχείο στους 115°C για 15 λεπτά είχε ως αποτέλεσμα τη μείωση του pH και του [Ca2+] και την αύξηση του κινηματικού ιξώδους, όταν οι τιμές αυτές συγκρίθηκαν με εκείνες πριν από τη θερμική επεξεργασία. Τα θερμικά σταθερά δείγματα παρουσίασαν [Ca2+] που κυμαίνονταν από 0,41 - 1,39 mM για 20% TS και 0,47 - 1,20 mM για 25% TS, ενώ η χαμηλότερη τιμή του pH τους ήταν 6,51 και 6,47 αντίστοιχα. Η προσθήκη EDTA-T, SHMP (0,3%), SDHP και EDTA-di προκάλεσε αύξηση του [Ca2+] και μείωση του pH, γεγονός που προώθησε τη θερμική αστάθεια. Όταν τα δείγματα γάλακτος κλασματοποιήθηκαν με υπερφυγοκέντρηση (UC) και υπερδιήθηση (UF), οι τιμές του pH δεν διέφεραν στατιστικά, ωστόσο οι συγκεντρώσεις των διαλυτών ανόργανων συστατικών ήταν ελαφρώς υψηλότερες μετά την UC. Οι ιδιότητες της διαλυτής φάσης διερευνήθηκαν με διάλυση σε υψηλές θερμοκρασίες. Η διάλυση πραγματοποιήθηκε σε SMP που ανασυστάθηκε σε 9, 15, 20 και 25% TS, στους 20, 80, 90, 100 και 115°C, χρησιμοποιώντας μεμβράνες 12-14 και 250 kDa. Η αιμοκάθαρση πραγματοποιήθηκε έτσι ώστε να μην επηρεαστεί η σύνθεση του γάλακτος και αυτό διαπιστώθηκε. Μεγαλύτερη μεμβράνη MWCO είχε ως αποτέλεσμα υψηλότερο pH, ολικό P και Ca και χαμηλότερο [Ca2+], καθώς και καταστολή του poin κατάψυξης. Η SDS-PAGE των διαλυμάτων που προέρχονταν από 250 kDa έδειξε ότι η α-λακταλβουμίνη, η β-λακτοσφαιρίνη, η α-καζεΐνη και η β-καζεΐνη δεν ανιχνεύονταν όταν η θερμοκρασία υπερέβαινε τους 80°C, ενώ η κ-καζεΐνη ανιχνεύθηκε μόνο στους 80°C αλλά δεν βρέθηκε καθώς η θερμοκρασία αυξανόταν περαιτέρω

The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage

The storage time at 4 ± 1 °C of liquid smoked fillets of trout (Salmo gairdnerii) produced with a new smoking technique, using a combination of liquid smoke and steaming at 2 bar pressure for 30, 45 and 60 min, was studied. Maximum total viable counts (TVC) were reached after 25 days in the samples processed for 30 min and after 48 days in those processed for 45 and 60 min. However, panellists rejected the samples long after maximum TVC was observed. The increase of TVC was also confirmed using a particle size analyser, indicating a possible direct detection of microbial growth. A reduction of about 50% in the C22:6n - 3/C16:0 ratio was found across the whole period of storage, indicating lipid oxidation. The hypoxanthine/inosine (Hx/Ino) ratio showed a good relationship with both TVC and sensory results. Thus, when the Hx/Ino ratio was higher than 1.3, the products had reached their maximum acceptable TVC and were approaching their rejection time by the panellists, indicating that the Hx/Ino ratio is a good indicator of the shelf-life of smoked products of trout (S. gairdnerii)

Collaborative co-design for local blue food system transformation: the practicalities and challenges of the UK's (FoodSEqual) 'Plymouth Fish Finger' pilot study

Purpose: UK food system transformation is urgently needed but blue foods (e.g., fish) have been only minimally part of this discourse. Informed by community action research in a UK southwest coastal city, fish was identified as a food commodity for food system innovation, leading to local collaborative ‘co-design’ of an iconic British food. The ‘Plymouth Fish Finger’ pilot assessed the practicalities and challenges of this social innovation and its provision into the school meal system. Design: Exploratory creative mixed methods mapped the journey of the Fish Finger as a social innovation. Methods drew on ‘co-production’ approaches, involving Community Food Researchers (CFR), co-design with secondary school students, expert fish/school stakeholder consultations, educational pop-up taste tests in primary schools, processual observations and fieldnote reflections. Descriptive statistics and participatory analyses provided quantitative and qualitative insights respectively. Findings: Taste testing with schools and communities showed positive sensory and educational attributes. Participatory analyses resulted in five core themes: i) ‘Supply’ – disrupting traditional supply chains; ii) ‘Environmental benefits’ - reduced environmental impact of small vessels; iii) ‘Processing’ - making an appealing product; iv) ‘Education’ - the value of educational input; and v) ‘Upscaling and legacy’ – routes to possible future expansion. An underpinning category was also constructed - ‘Pride and identity meets reality’ which illuminates pride in the product and the imperative of its economic viability. Originality: This small-scale exploratory pilot study forged relationships between academics, communities, fishing industry stakeholders, schools and school meal providers. It successfully built the concept of a community-led fish finger social innovation, advocating for collaborative action towards (blue) food system transformation. This paper offers insights and recommendations for research, policy and practice, which exemplify the complex interplay between factors driving distortions in access to and availability of fish within local food systems