Ingela Marklinder

Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides

Fish oil concentrates, fluid or in capsules, have shown beneficial effects on several risk factors for cardiovasular disease, but their use implies addition of fat to the diet. In order to overcome this, substitution of fish oil for other fat in a food product was tried in the present investigation. The effects of a small dose of fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides were determined in a parallel, single-blinded, randomized study in 17 healthy subjects. Daily intake of 1 g stable fish oil containing 38 percent n-3 fatty acids (Eskimo-3®) for 4 weeks increased long-chain n-3 fatty acids in plasma phospholipids by almost 50 percent (p<0.05) and decreased serum triglycerides by 17 percent (p<0.005). Plasma α-tocopherol and TBARS (thiobarbituric acid reactive substances), measured as malondialdehyde, a marker of lipid peroxidation, and blood glucose, were unchanged. In a blinded consumer sensory test only 2 out of 195 subjects perceived any taste of fish aroma in the bread containing fish oil. This study showed that by use of a stable fish oil preparation it is possible to substitute fish oil for margarine in bread, a food product consumed in large amounts, and that a small amount of this fish oil has significant effects on blood lipids, without any signs of lipid peroxidation.

Sour dough fermentation of barley flours with varied content of mixed-linked (1→3), (1→4) β-d-glucans

Sour dough fermentation of barley flours with varied content of mixed-linked (1->3), (1->4) s-D-glucans

Consumers' ability to discriminate aflatoxin-contaminated Brazil nuts

The objectives of the study were to investigate the extent to which consumers can separate nuts with a high content of aflatoxin from sound nuts, and whether sorting results can be improved by information or whether they are affected by certain factors. A test panel consisting of 100 subjects was asked to crack 300 g Brazil nuts and to sort the nuts into those they considered edible and inedible. The test showed that consumers can, on current behaviour, discriminate aflatoxin-contaminated Brazil nuts to a significant extent. The median and the 95th percentile of the total concentrations of aflatoxins (B1, B2, G1, G2) in the samples before sorting were 1.4 and 557 µg kg−1, respectively, and in the edible fractions after sorting 0.4 and 56 µg kg−1, respectively. Given that levels of aflatoxins before sorting exceed either 2 µg aflatoxin B1 kg−1 or totally 4 µg aflatoxins kg−1, there was no effect of aflatoxin concentrations before sorting on the probability of exceeding these thresholds in the edible fraction. This means that similar sorting results were obtained for samples with aflatoxin levels exceeding either of the two thresholds, irrespective of if the thresholds were exceeded with a few µg kg−1 or up to more than 1000 µg kg−1. None of the tested factors (such as sex, age, level of education, ethnic background or knowledge of mycotoxins) had any effects on the probability of exceeding either of the two aflatoxin thresholds.

Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

Influences of lactic acid bacteria on technological, mutritional and sensory properties of barley sour dough bread

Degradation of phytate by using varied sources of phytases in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299 V

A formula has previously been developed for an oat-based nutrient solution, fermented by Lactobacillus plantarum strain 299 V, to be used as a probiotica for people with a damaged intestinal microflora. Oats are nutritious and rich in minerals, but also contain large amounts of phytate (myoinositol hexaphosphate), which is one of the main inhibitors of absorption of iron and zinc in humans. The effects of phytases of varied sources (malted barley flour, malted oat flour, rye sour dough and of wheat phytase and phytase from Asperigillus niger), on the phytate degradation, acidity, bacterial counts and aroma of the oat-based nutrient solution were studied. The degradation of phytate varied between 100% and 72% of the initial value, depending on the source of phytase added. Malted barley flour and malted oat flour had the same capacity for degrading phytate in oats. The rate of pH decrease, final pH values, acidity, and viable counts of lactic acid bacteria varied in the solutions depending on the source of phytase. The most efficient phytate degradation was achieved by adding phytase from A. niger to the oat-based nutrient solution. However, by using the enzyme, the nutrient solution became bitter tasting and had low counts of lactic acid bacteria.

Best-before date : food storage temperatures recorded by Swedish students

Purpose – The purpose of this paper is to investigate the food storage temperature in Swedish household refrigerators, to determine whether students use the best-before-date label to determine food edibility, and to examine if the study increased the students’ interest and knowledge regarding these issues. Design/methodology/approach – In total, 1,812 students, enrolled at 72 Swedish schools, analysed the temperature on different shelves in their family refrigerator using thermometers (Moller-Therm (+0.5/−0.1 °C) and instructions provided by their teachers. A questionnaire dealing with the issues of date labelling, food safety, refrigerator storage and food wastage was completed by the teachers. Findings – The temperature at the back of middle shelves was coldest (average 4.8 °C; SD 3.1). A relatively high proportion of food items were stored at higher temperatures than recommended. The use-by date had been exceeded for 30 per cent of products, but the students did not rate these as inedible. According to...

Effects of flour from different barley varieties on barley sour dough bread

Twenty flours from 16 different barley varieties cultivated in 1990 and 1992, and a Swedish reference flour, were fermented by Lactobacillus plantarum Al to sour doughs. Barley breads (40% barley/60% wheat flour) from each flour type were baked with and without an admixture of barley sour dough in order to investigate how the sour dough admixture would affect the baking properties. A trained panel carried out sensory evaluation by conventional profiling on breads made from three of the barley varieties and the Swedish reference flour, made with and without sour dough admixture. The barley varieties influenced both the sour dough properties and the properties of the barley bread. The PH of bread with sour dough ranged from 4.6 to 4.8 as compared to 5.4 to 5.6 in. bread without sour dough. The acidity of the breads with sour dough ranged from 4.1 to 5.0 mi NaOH/10 g bread crumb as compared to 2.4 to 3.6 in breads without sour dough. In 14 of the twenty bread types an addition of sour dough lowered the bread volume. Breads with a sour dough admixture scored higher for total taste and acidulous taste than breads without sour dough. The beta-glucan content of the flours had no significant influence on the sour dough or the sensory characteristics of the bread, except for the breadcrumb colour. Copyright (C) 1996 Elsevier Science Ltd

Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

Background Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. Objective To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed. Design Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail. Results One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total. Conclusions Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole-grain bread. Target groups for communication strategies and product development of more sensorily attractive rye or whole-grain-rich bread should be younger age groups (18–30 years), families with children, and groups with lower educational levels.

CHANCE: a healthy lifestyle in terms of food handling and hygiene

Purpose – The purpose of this paper is to identify knowledge gaps in terms of food handling and hygiene among a population in a selected city district.Design/methodology/approach – This study is a part of the project Community Health Management to Enhance Behaviour (CHANCE), (Lifelong Learning Programme of European Union 2007‐2009). A certain vulnerable group, i.e. older people, were addressed. The study population was recruited by convenience sample. A questionnaire was used to collect data among citizens in a selected city district (n=251). The elderly (71‐80+; n=123) were interviewed face to face, while the younger (21‐70 years; n=128) filled in their data on their own.Findings – One third of the respondents usually measure the temperature in their refrigerator. However, one third revealed knowledge gaps relating to storage temperature for certain food items. Thirty nine per cent changes dishcloths once a week. Twenty per cent of the elderly usually put raw minced meat into their mouth to taste the sea...

A simplified health information model increased the level of knowledge regarding “five a day” and food safety in a city district

Purpose – The aim of this paper was to analyze the effect according to knowledge and behavior, respectively, through a simplified health information model launched in a selected city district.Design/methodology/approach – The intervention in this study encompasses information meetings where two educational computer programs highlighting the “five a day” concept, and food hygiene were showcased in conjunction with a group discussion. In total, 92 people living or working in a selected city district participated. The effect of the intervention was determined by means of inquiries (multiple‐choice) that were carried out prior to, immediately following, and three weeks after the intervention.Findings – A statistically significant improvement in knowledge of the concepts “five a day”, cross‐contamination, and recommended storage temperature (for smoked salmon and raw mince meat) was observed, however, no major change in behavior was reported.Practical implications – The knowledge improvement suggests that the ...