Day 2 :
Middle East Technical University, Turkey
Keynote: Enhancing the quality parameters and extending the shelf life of pomegranate juice by High Hydrostatic Pressure (HHP)Processing against Thermal Treatment
Time : 10:10-10:40
Prof. Dr. Hami Alpas served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France. His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection. He is an expert in High Hydrostatic Pressure treatment of foods. He has supervised 5 Ph. D and 12 M.Sc. theses. He has 76 international journal articles (SCI) and over 1000 citations (ISI-Web of Sci. h-factor 20) as well as close to 60 academic presentations in 40 different international meetings. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC, EU-FP7 projects. He has authored 10 chapters in internationally edited books and has edited 3 international books by Springer. http://fde.metu.edu.tr/prof-hami-alpas
University of Porto, Portugal
Keynote: Valorization of agroindustry by-products through fiber and minerals fortification of wheat bread
Time : 11:00-11:30
Isabel M.P.L.V.O. Ferreira is Professor at University of Porto – Faculty of Pharmacy and coordinator of Food Quality and Safety research line at LAQV/REQUIMTE. Specialization: Food quality and safety, development and validation of GC and HPLC methods for analyses of nutrients and contaminants. Find new applications for brewing and agroindustry by-products, development of new functional foods. H-Index 30, published 148 indexed articles and 8 chapters. Supervised 8 PhD thesis, 24 MsD thesis and 5 Post-Doc.
Statement of the Problem: By-products (BP) generated from food industry usually present, per se, insufficient biological stability, high water content, and high enzymatic activity. However, if appropriate stabilization and extraction procedures are performed they can be interesting substrates to obtain functional food ingredients. Nevertheless, the impact on those ingredients enriched in dietary fiber and minerals must be evaluated since naturally occurring compounds may decrease mineral bioaccessibility. The purpose of this study was to characterize the fiber rich extracts obtained from different BP and evaluate their impact on total and bioaccessible mineral composition of wheat bread. Materials & Methodology: Extracts from orange peel (OE); pomegranate peel and interior membranes (PE); elderberry skin, pulp and seeds (EE); and spent yeast (YE) prepared as summarized in Figure 1 were used for bread fortification. Total Dietary Fiber (TDF) and Insoluble Dietary Fiber (IDF) contents were analyzed by commercial kits (K-TDFR, Megazyme, Cork, Ireland). Minerals were analyzed using an iCAP Q ICP-MS (Thermo Fisher Scientific, Bremen, Germany). Findings: Fortified wheat breads were eligible for the nutritional claim “source of fiber” (≥ 3 g TDF/100 g bread, fresh weight). Wheat bread fortification with OE, EE, and PE improved the content of essential minerals when compared with control bread. Only bread fortified with YE presented a mineral content similar to control bread, but its mineral bioaccessibility was significantly higher than in all the other bread formulations. The opposite was observed for PE bread. Conclusion & Significance: Fortified wheat breads claimed as “source of fiber” were produced using fiber/mineral enriched ingredients from BP. The nature of the fiber rich extract may have a strong negative impact on minerals bioaccessibility, thus it must be carefully selected. BP valorization provides new solutions for environment concerns associated with BP disposal and may contribute to indirect income generation.
American Overseas Dietetic Association, Lebanon
Time : 11:30-12:00
Carla Vartanian is certified in Clinical Bioethics from Harvard Medical School. She has a Masters in Nutrition from the American University of Beirut and the European Espen Diploma of Clinical Nutrition and Metabolism. She is the Public Relation Chair of the American Overseas Dietetic Association and has nutrition and health awareness TV show in Lebanon. Carla has participated in many international scientific meetings, been teaching in different universities in Lebanon and published health articles in the Middle East. She is an active member of many international nutrition associations around the world.
Labeling, the most important marketing tool for a product is considered an important process in the food processing chain and should not be overlooked. A label is the first point of contact between a consumer and the producer and is used to identify one product from another and help consumers make wise choices over which product to purchase. Labels should be attractive, appealing and eye catching while at the same time being informative. A confused, untidy label will not help to sell a product. Small-scale food processors should aim to label their products with the best label they can obtain or afford in relation to the value of the product. The purpose of a food label is mainly to inform the consumers about the product, advertise the product and help distinguish the product from that of competitors. Good nutrition is a vital part of leading a healthy lifestyle. Combined with physical activity, eating a well balanced diet can help to reach and maintain a healthy weight thus nutrition information on food labels is an important source of nutrition information but is typically underutilized by consumers. Relatively few studies investigated knowledge effects on the use of ingredient lists and claims, compared to nutrition facts labels. Future research should aim to investigate which part of nutrition knowledge will be the most critical to food label use and dietary decision making in addition to determining whether increases in nutrition knowledge can promote great use of nutrition information on food labels
- Special Session
University of Regensburg, Germany
Time : 12:00-12:45
Klaus W. Lange holds the Chair of Biological, Clinical and Neuropsychology at the University of Regensburg, Germany. His main research interests are in the areas of nutrition and physical activity in mental health as well as health psychology and neuropsychology. He is President of the International Movement and Nutrition Society and Editor-in-Chief of Movement and Nutrition in Health and Disease.
Autism is a complex psychiatric disorder characterized by impairments in social interaction, restricted patterns of behavior and impairments in communication. In the framework of the “opioid excess theory”, these symptoms have been likened to the behavioral effects of opiates. A possible dietary basis of autism has been proposed, hypothesizing that certain food proteins such as gluten and casein can be transformed to opioid peptides during digestion. These peptides might eventually be able to enter the blood stream and act upon the central nervous system. As a consequence, a diet low in such proteins has been hypothesized to ameliorate the behavioral symptoms of children with autism. More than 80 % of parents of children with autism spectrum disorder reported some kind of dietary intervention for their child (gluten-free and casein-free (GFCF) diet in 29 %). The majority of studies evaluating GFCF diet outcomes failed to meet basic methodological standards of interventional science. Comparison of study results did not show any clear-cut results, with a substantial proportion of studies failing to show any positive dietary effect. The results of more sophisticated trials were far from equivocal and the studies differed in many methodological aspects. Some variables such as information source and trial duration seemed to affect outcome. Evidence of the effectiveness of the GFCF diet in the treatment of autism is sparse. Rigorous scientific evaluations partly failed to confirm therapeutic effects of the GFCF diet. These and other negative results related to the opioid excess theory weaken the underlying rationale for GFCF diet use. Nevertheless, more sophisticated investigations should be conducted in order to identify possible benefits and harms of such a dietary approach. At present a gluten-free and casein-free diet should only be administered if an allergy or intolerance to nutritional gluten or casein is diagnosed.
Universidade do Porto, Portugal
Title: Sensory preference of fiber enriched wheat breads and correlation with color and crumb structure
Time : 12:45-13:30
Olivia Maria de Castro Pinho is researcher from LAQV/REQUIMTE and Full Professor at the Faculty of Nutrition and Food Science from the University of Porto. Expertise: Food Safety. Development and optimisation of chemical and biochemical methodologies to be applied to nutrients. Improvement of food manufacturing processes and cooking to promote consumer’s health. As nutritionist she has also experience in studies related with food consumption habits. (http://orcid.org/0000-0001-9477-8638)
Statement of the Problem: There is a growing interest in the incorporation of functional ingredients on bread to reply consumer’s demands on healthy nutrition. The fiber enrichment of bread is an interesting possibility due to health benefits associated with increase of fiber intake. Potential sources of dietary fiber are agroindustry by-products, such as orange, pomegranate, elderberry peels and spent yeast. However, fiber enrichment of bread may compromise its organoleptic characteristics. Therefore, the major goal of this study is to select the concentrations of fiber rich extracts with best acceptance by consumers and understand the relationships between sensory and instrumental data. Materials & Methodology: Nine different bread formulations were produced with addition of fiber extracts (% wheat flour): elderberry (5.0%, 7.0%, 10.0%), orange (2.5%, 7.0), pomegranate (5.0%, 7.0%, 10.0%), yeast (2.5%). For control (C) bread no extract was added. A sensory panel composed by 13 members was trained for descriptive analysis according to the guidelines in the ISO 8586 (2012). Sensory acceptability tests were carried out, with 60 non-trained members. Statistical models for sensory preference evaluation and correlation with color and crumb structure were developed. Findings: External preference mapping indicated consumer preferences and enabled selection of the concentrations of fibre with best acceptance, namely 7.0% elderberry, 2.5% orange, 5.0% pomegranate, and 2.5% yeast. Data collected from image analysis complemented sensory profile information, whereas multivariate PLS regression provided information on the relationship between sensory and instrumental data. Regression models developed presented good fitting (R2Y > 0.700) and predictive ability (Q2 > 0.500). Conclusion & Significance: The results of the present study indicate that fiber extracts obtained from orange, pomegranate, elderberry peels, interior membranes and seeds and spent yeast have potential application as bread ingredients. However, the concentrations of each fiber rich extracts with best acceptance by consumers must be carefully selected.
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