Conference Agenda

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Session Overview
Session 4B: "Functional Foods, Nutrition, and Consumers"
Tuesday, 08/Aug/2017:
3:00pm - 5:00pm

Session Chair: Dongxiao Sun-Waterhouse
Location: Room 3

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3:00pm - 3:20pm

Design of a novel starch extruded products enriched with calcium for old adults

Adam Ekielski

Department of Production Management and Engineering, Warsaw University of Life Sciences, Poland

The purpose of this study was to develop starch extruded products strong enriched with calcium, dedicated for old adults. Impact of added calcium- form along with extrusion parameters (barrel temperature profile and screw speed) on the texture and sensory properties of extrudates was also studied.

Starch extrudates were prepared using a blend of wheat, maize and rice flour with different calcium forms. The calcium forms used were calcium chloride (CCL), calcium carbonate (CC) and calcium phosphate (CP) compounds, separately or together in different ratios. The calcium salts were added to 100 g of starch blends to get 20% of calcium RDA (recommended dietary allowance, 1200 mg per day). The expansion index, bulk density, water absorption index, water solubility index, hardness and water activity of extrudate were estimated for basic characterization. The sensory profile was estimated by hedonic test, separately for two groups of consumers. First tested group was young persons between 25-35 years old (YG), second group consisted of adults aged 60 and beyond years old (OG). The product texture profile responses were significantly by changes in calcium salt addition. The regression models for extrudates like hardness and bulk density, expansion were significant on p<0.001. Preferred form of calcium addition was calcium chloride due to the high bioavailability for elderly persons. The upper accepted share of calcium chloride in calcium compounds blends were 30% for YG group and 45% for OG respectively.

3:20pm - 3:40pm

Light and diet products: do Brazilian consumers know their meaning?

Amanda Antunes da Silva Canelas1, Inayara Beatriz Araujo Martins1, Wânia Silveira Rocha2, Vanessa Vasconcelos Fonseca2, Denize Oliveira3,4, Amauri Rosenthal3, Rosires Deliza3

1Federal Rural University of Rio de Janeiro, Brazil; 2Federal University of Rio de Janeiro, Brazil; 3Embrapa, Brazil; 4CNPq, Brazil

The obesity and chronic non-communicable diseases (CNCD), such as diabetes and hypertension, affect individuals of all socioeconomic conditions, becoming a worldwide epidemic. Diet and light products have been developed to specific niches of consumer, which need an ingredient removal or restriction; however, do these product users know what diet and light products are? This study aimed at investigating the Brazilian consumer knowledge, beliefs and understanding regarding light and diet products. Three groups of consumers of low and medium/high income participated in focus group sessions. Participants (n=25, 12 women and 13 men, aged 18-65y) were invited to take part in the study, which followed a previously elaborated interview guide. When participants were asked about healthy diet, they associated it with organic fruits and vegetables consumption. The processed foods were associated to less beneficial; however, those with functional claims were recognized as beneficial. It was found that the majority of respondents did not correctly define diet and light products, which were mostly considered as not tasty and expensive; however, their possible higher consumption without guilt was seen as beneficial. Therefore, there was a common skepticism towards such products. Diet products were associated with sugar-free foods, and recommended for people who have diabetes or want to loose weight. Moreover, the light products were perceived as a healthy option, being reduced only in fats and calories. In general, the answers were similar for the two socioeconomic classes; although the low-income people declared to consume those products mainly by medical recommendation.

3:40pm - 4:00pm

Value beyond Price: A Methodological Framework for Household Value Chain Analysis

Emmanuella Ellis, Michael Ngadi

McGill University, Canada

Uniqueness does not lead to differentiation if it is not valuable to the final consumer. A processor’s value chain activity is inherently dependent on the satisfaction it provides to the consumer. This is particularly important since the product or service provided becomes an input in the buyers’ value chain. Buyers can be individuals who may be agents at certain nodes of the chain or final buyers who use the product in their households. This study focuses on the household value chain to determine what and how a purchased product is used with particular attention to food products and their value chain in a household. Agricultural commodities have significant benefits for food security and particularly nutritional security when consumed in adequate quantities by households. The objective of this work was to assess the sequence of activities that a household and its members perform into which a food product fits. A methodological framework of value chain concept and analysis has been used to establish the primary components of the chain, linkage between activities, the concept of value, value activities and household cost activities along the chain. The framework will serve as a guide in determining what is valuable to the household, the needs of the buyer and the areas within the chain where the processor can have a greater influence. This will be useful for processors or enterprises seeking to improve efficiency of the commodity chain and add value for consumers.

4:00pm - 4:20pm


Józef Grochowicz, Dorota Nowak, Adam Ekielski, Mariusz Jaworski, Anna Fabisiak

Warsaw School of Tourism and Hospitality Management, Poland

Functional beverages market is characterized by fast growth and development. Furthermore, a significant part of these drinks market is addressed to active young adults. Described beverage group has not only a positive impact on general human health, but also significant influence on cognitive function improvement, especially memory and concentration. In practice, there are four main and most common group of functional beverage, such as: (1) energy drinks; (2) isotonic drinks (sport drinks); (3) mineral water which are enriched with botanicals, vitamins, iodine and other substances; and (4) enriched fruit drinks.

The aim of the study was to analyse the frequency of selected functional beverage consumption in young active adults in the context of quantitative and qualitative analysis. In case of quantitative analysis, the frequency of selected beverage consumption was prepared.

Cross-sectional study was carried out in 196 students of tourism (n=129) and dietetics (n=67) in aged between 17 and 38 years old.

The results showed that energy drinks were the most common consumed functional beverage by students (47%). Moreover, students believed that functional beverage can have some negative influence on human health (49%). In context of qualitative analysis, the students' knowledge about the concept of "Functional beverage" was very limited. In students' opinion, the most common nutrients which can be added to these drinks were B-group vitamins (80%), minerals (68%), and caffeine (60%).

These results suggested that health education about functional food is needed, in young adults, especially in context of their health benefits.

4:20pm - 4:40pm

Changes in starch hydrolysis and antioxidant potential of cooked pigmented rice during simulated gastrointestinal in vitro digestion process

Sukanya Thuengtung1, Chutamat Niwat2, Masatsugu Tamura3, Yukiharu Ogawa1

1Chiba University, Japan; 2Mae Fah Luang University; 3Utsunomiya University

The effect of chemical and morphological characteristics of cooked pigmented rice grain on changes in starch hydrolysis and antioxidant potential during simulated gastro-small intestinal in vitro digestion process was examined. Three varieties with different colours of Thai original long rice, Hom Nin (black nonwaxy), Red Hommali (red nonwaxy), and Kum Luempua (purple waxy) were cooked and used in this study. Kum Luempua was cooked by steaming but others applied rice cooker following actual cooking method in Thai. Although cooked Kum Luempua produced larger disruption of grain tissues with cell matrx than other varieties, it showed the lowest starch hydrolysis and estimated glycemic index. Comparison with the respective homogenised cooked rice slurries, which were regarded as structure-less samples, demonstrated that the intact cooked grain samples tended to show fewer bioactive compounds during simulated digestion. The change of the ferric reducing antioxidant power (FRAP) value for the Kum Luempua cooked by steaming, however, showed a different trend between the intact grain and homogenised slurry, although the changes in DPPH-radical scavenging activity for the intact grain were mostly similar to those of its slurry. The results indicated that the morphological grain attributes of cooked pigmented rice were related to not only starch digestibility, which was associated with changes in the glucose index value, but also with changes in antioxidant activity in the mucosal layer of the gut tract.

4:40pm - 5:00pm

Inhibition of the intestinal glucose transporters by flavonoids as a possible intervention in diabetes

Peter Eck, Haonan Zhouyao, Matthew Granger, Maryam Shamloo, Lovemore Malunga

University of Manitoba, Canada

In prior work we had shown that intestinal glucose and fructose membrane transporters can be inhibited by plant derived flavonols, specifically myricetin, fisetin, and quercetin. The inhibition was noncompetitive, and quercetin itself was not transported by the three major intestinal glucose transporters.

Expanding on this work, we demonstrate that various extracts from food items can inhibit the glucose uptake into a model of intestinal epithelial cells, CaCo-2E. We conclude that the dominant intestinal sugar transporters can be inhibited by dietary compounds which are inefficiently absorbed and naturally present in foods.

The inhibition of the major intestinal glucose transporters by quercetin leads to a blunted postprandial blood glucose rise in a rat model of diabetes type2, indicating that those food compounds improve the glycemic index of foods.

These food components show promise as new nutraceutical or pharmacologic agents in obesity. Specific formulations with maximal efficacy to target each intestinal glucose transporter could be developed in the future.

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