TOP 1%
5. Electrical properties
5.2 Electrical properties measurement results
The samples of value-added foods were prepared by the Faculty of Biotechnology and Food Sciences (Figure 10).
The pasta control sample had the following recipe—wheat flour, salt, water, and egg. Other samples contained a 3% mixture of dried and crushed nettle (Urtica dioica L.), carrot (Daucus carota L.), or elderberry (Sambucus nigra L.), respectively. The highest values of conductivity were achieved by the pasta with elderberry, lower pasta with carrots, and the lowest by pasta with nettle and a control sample. Up to a frequency of 20 kHz, the conductivity of the samples is difficult to distinguish. At higher frequencies, it would be possible to use measurements of electrical properties to assess admixture in the basic type of control sample. The nettle and control pasta samples have relatively the same and low values compared to the others. The dry matter content of the individual pasta was almost the same. Thus, the displacement of dependencies was caused by the added materials.
We also measured the electrical properties of six samples of value-added choco- lates. One was a control without an addition. Other samples included admixture as candied pulp of butternut pumpkin (Cucurbita moschataL.), dried capuchin (Tropaeolum majusL.) leaves, candied young spruce shoots (Picea abiesL.), dried peppermint (Mentha piperitaL.) leaves, candied josta fruits (Ribes nidigrolariaL.), and dried rosehip leaves. The preparation of the samples was as follows—cocoa beans from Madagascar first underwent fermentation, followed by drying, roasting, peeling, grinding, and conching, which lasts 6 hours. The first layer of chocolate is poured into a mold, allowed to partially solidify, a layer of added materials (thickness about 2 mm) is applied, then another layer of chocolate and the whole is allowed to solidify.
Figure 10.
Conductivity of pasta samples versus frequency ( control, pasta with nettle, pasta with carrot, pasta with elderberry).
Value-Added Foods: Characteristic, Benefits, and Physical Properties DOI: http://dx.doi.org/10.5772/intechopen.104971
InFigure 11, we can see that the capacity decreases with increasing frequency for all samples. At all frequencies, the highest capacity values were measured on a sample of chocolate with a pumpkin. In contrast, the lowest values were measured on a sample with added josta and rose. Dependencies onFigure 11can be modeled using a regression function that has the form
C¼C0
f f0
k
(21) whereC0is reference value of capacity;kis constant,f0= 1 kHz.
The regression equation has very high coefficients of determination for all samples of value-added chocolates. Similar dependencies were also obtained for relative per- mittivity. In this case, the displacement of curves is caused also by ingredients added to chocolate. It means that the electrical properties could be used in the recognition of material added to the chocolate.
The process of pasta and chocolate enriching was effective because it can increase antioxidant activity as well as the content of biologically active compounds.
The measurements of electrical properties in most cases have no effect on foods, it is a non-destructive measurement. Measuring with electrical sensors is quick, easy, and reliable and no operator is required, while the resulting data can be directly processed into the required electronic form. Dielectric spectroscopy techniques enable nonde- structive and noninvasive measurements of the agricultural materials and foods, there- fore providing tools for rapid evaluation of their water content and quality [65, 80, 81].
6. Conclusions
Innovative foods with added value, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product
Figure 11.
Frequency dependencies of various chocolate capacity ( —Candied pulp of butternut pumpkin, —Control, — Dried capuchin leaves, —Candied young spruce shoots, —Dried peppermint leaves, —Candied josta fruits and dried rosehip leaves).
development in the food industry. The development of these kinds of foods is more complex than traditional food, calling for a concerted effort from researchers and experts to explore and understand the process in more detail (technology, nutritional properties, hygienic, sensory, and physical properties).
Results obtained at the measurement of the firmness and hardness of the confec- tionaries demonstrate that the important parameter indicating the firmness or brittle- ness of the material is the measure of the saturation of the wet air by the material.
Different proportion of moisture affects the plasticity of the hard candies. Increasing the moisture inflicts a decrease in the hardness and an increase in the plasticity of the material. Increased moisture during storage contributes to the gluing of the hard candies.
It could be observed that density and rheologic properties are influenced by several factors, including temperature, fat content, alcohol content, time of storing,
composition, concentration, and even added ingredients.
Most foods are subjected to variations in their temperature during production, transport, storage, preparation, and consumption. It is possible to use thermal analysis for tracking pasteurization, sterilization, evaporation, cooking, and freezing.
Electrical properties measurement enables nondestructive and noninvasive mea- surements of the agricultural materials and foods, therefore providing tools for rapid evaluation of their quality and also distinguishing the added material. We found out that a correlation exists between electrical properties and the type of admixture added to the foods.
Further research in the area of physical properties is needed to clarify the impacts of value-added components on food quality.
Acknowledgements
This research has been co-funded by the European Community under the project No 26220220180: Building the Research Centre AgroBioTech and was supported by the Operational Program Integrated Infrastructure within the project: Demand-driven research for the sustainable and innovative food, Drive4SIFood 313011 V336,
co-financed by the European Regional Development Fund.
Author details
Zuzana Hlaváčová*, Eva Ivanišová, Peter Hlaváč,Ľubomír Kubík, Daniela Kunecová, Monika Božiková and Vlasta Vozárová
Slovak University of Agriculture in Nitra, Nitra, Slovakia
*Address all correspondence to: zuzana.hlavacova@uniag.sk
© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Value-Added Foods: Characteristic, Benefits, and Physical Properties DOI: http://dx.doi.org/10.5772/intechopen.104971
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Chapter
Context-Specific Food-Based
Strategies for Improving Nutrition in Developing Countries
Jofrey Raymond
Abstract
Viable food approaches for achieving nutrient needs in underdeveloped countries are not well documented. The existing evidence indicates that one out of three people is facing single or multiple forms of malnutrition globally, in which the highly affected sections of the population are children and women from less developed countries.
Economic losses, which result from undernutrition are between 3% and 16% of the GDP in the majority of poor countries. This problem is far bigger than what the government and donors can tackle alone. Thus, a new strategy, which is donor-inde- pendent, is required to address the problem of undernutrition in developing countries.
In this chapter, we report on a food approach that is context-specific for grappling with malnutrition problems in low-income countries. The approach employs the model which encompasses public and private sectors to allow cost-sharing and productiv- ity gains in tackling malnutrition in under-resourced countries. The model urges all stakeholders to consider consumers’ views, which are often overlooked, and properly engross them as key players.
Keywords: undernutrition, food-based approach, public-private hybrid-delivery model, context-specific approach, linear programming, low-income countries
1. Introduction
Suitable food approaches for attaining nutrient requirements in resource-poor communities are not well documented [1, 2]. Existing evidence indicates that not less than two billion individuals worldwide lack vital nutrients needed by the human body for its growth and proper functioning. Also, more than 0.84 billion people have no sufficient food to eat, whereas 1.4 billion people are morbidly obese or overweight.
Overall, half of the world’s population suffers from malnutrition [3]. The world’s population is estimated to reach nine billion people by 2050, and these will require nutritious diets for healthy lives [4]. Therefore, it is essential to ensure that sustain- able food approaches are initiated to achieve the global demands for nutrient-rich foods since the state of malnutrition is anticipated to be worse, if not addressed [1].
Although Sub-Saharan Africa has widely been regarded as the basket of foods rich in essential nutrients, malnourishment is still a great challenge, particularly, among children and women of reproductive age. More than 0.056 billion children,