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drink from vegetables</title> <meta name="description" content="Search results for: synbiotic drink from vegetables"> <meta name="keywords" content="synbiotic drink from vegetables"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="synbiotic drink from vegetables"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 436</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: synbiotic drink from vegetables</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">436</span> The Stability of Vegetable-Based Synbiotic Drink during Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Camelia%20Vizireanu">Camelia Vizireanu</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniela%20Istrati"> Daniela Istrati</a>, <a href="https://publications.waset.org/abstracts/search?q=Alina%20Georgiana%20Profir"> Alina Georgiana Profir</a>, <a href="https://publications.waset.org/abstracts/search?q=Rodica%20Mihaela%20Dinica"> Rodica Mihaela Dinica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Globally, there is a great interest in promoting the consumption of fruit and vegetables to improve health. Due to the content of essential compounds such as antioxidants, important amounts of fruits and vegetables should be included in the daily diet. Juices are good sources of vitamins and can also help increase overall fruit and vegetable consumption. Starting from this trend (introduction into the daily diet of vegetables and fruits) as well as the desire to diversify the range of functional products for both adults and children, a fermented juice was made using probiotic microorganisms based on root vegetables, with potential beneficial effects in the diet of children, vegetarians and people with lactose intolerance. The three vegetables selected for this study, red beet, carrot, and celery bring a significant contribution to functional compounds such as carotenoids, flavonoids, betalain, vitamin B and C, minerals and fiber. By fermentation, the functional value of the vegetable juice increases due to the improved stability of these compounds. The combination of probiotic microorganisms and vegetable fibers resulted in a nutrient-rich synbiotic product. The stability of the nutritional and sensory qualities of the obtained synbiotic product has been tested throughout its shelf life. The evaluation of the physico-chemical changes of the synbiotic drink during storage confirmed that: (i) vegetable juice enriched with honey and vegetable pulp is an important source of nutritional compounds, especially carbohydrates and fiber; (ii) microwave treatment used to inhibit pathogenic microflora did not significantly affect nutritional compounds in vegetable juice, vitamin C concentration remained at baseline and beta-carotene concentration increased due to increased bioavailability; (iii) fermentation has improved the nutritional quality of vegetable juice by increasing the content of B vitamins, polyphenols and flavonoids and has a good antioxidant capacity throughout the shelf life; (iv) the FTIR and Raman spectra have highlighted the results obtained using physicochemical methods. Based on the analysis of IR absorption frequencies, the most striking bands belong to the frequencies 3330 cm⁻¹, 1636 cm⁻¹ and 1050 cm⁻¹, specific for groups of compounds such as polyphenols, carbohydrates, fatty acids, and proteins. Statistical data processing revealed a good correlation between the content of flavonoids, betalain, β-carotene, ascorbic acid and polyphenols, the fermented juice having a stable antioxidant activity. Also, principal components analysis showed that there was a negative correlation between the evolution of the concentration of B vitamins and antioxidant activity. Acknowledgment: This study has been founded by the Francophone University Agency, Project Réseau régional dans le domaine de la santé, la nutrition et la sécurité alimentaire (SaIN), No. at Dunarea de Jos University of Galati 21899/ 06.09.2017 and by the Sectorial Operational Programme Human Resources Development of the Romanian Ministry of Education, Research, Youth and Sports trough the Financial Agreement POSDRU/159/1.5/S/132397 ExcelDOC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title="bioactive compounds">bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=synbiotic%20drink%20from%20vegetables" title=" synbiotic drink from vegetables"> synbiotic drink from vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=stability%20during%20storage" title=" stability during storage"> stability during storage</a> </p> <a href="https://publications.waset.org/abstracts/84997/the-stability-of-vegetable-based-synbiotic-drink-during-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/84997.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">435</span> The Effect of Double Fortification of Iron and Zinc of Synbiotic Fermented Milk on Growth of Rat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Endri%20Yuliati">Endri Yuliati</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Helmyati"> Siti Helmyati</a>, <a href="https://publications.waset.org/abstracts/search?q=Narendra%20Yoga%20Hendarta"> Narendra Yoga Hendarta</a>, <a href="https://publications.waset.org/abstracts/search?q=Moh.%20Darussalam"> Moh. Darussalam</a>, <a href="https://publications.waset.org/abstracts/search?q=Maharani%20Jibbriella"> Maharani Jibbriella</a>, <a href="https://publications.waset.org/abstracts/search?q=Fauziah%20Oktavira%20Hayati%20Fakhruddin"> Fauziah Oktavira Hayati Fakhruddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Faisal%20Hanin"> Faisal Hanin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Both of iron and zinc has vital role in growth. The prebiotics fermentation by probiotics lower the acidity of intestine thus increase mineral absorption. Objective: To know the effect of double fortification of synbiotic fermented milk on growth. Methods: An Indonesian local isolate, Lactobacillus plantarum Dad-13 and Fructo-oligosaccharides (FOS) were used in making synbiotic fermented milk. It, then was double fortified with 100 ppm Fe and 50 ppm Zn. A total of 15 Wistar rats were divided into 3 groups and given: synbiotic fermented milk (CO), synbiotic fermented milk with NaFeEDTA and Zn acetate (NZ) and synbiotic fermented milk with Fe gluconate and Zn acetate (FZ) every day for one month. Body weight and body length were measured before, every week and after intervention. Results: Body weight and body length were similar at baseline among three groups (p > 0.05). All groups showed similar growth after intervention, from 62,40 + 6,1 to 109,0 + 9,0; 62,0 + 7,9 to 110,3 + 14,2; and 64,40 + 4,7 to 115,1 + 7,7 g for CO, NZ, and FZ, respectively (p > 0.05). The body length after intervention was also similar (p > 0.05). Conclusion: Fortification of iron and zinc did not modify effect of synbiotic fermented milk on growth. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=probiotics" title="probiotics">probiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=prebiotics" title=" prebiotics"> prebiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=iron" title=" iron"> iron</a>, <a href="https://publications.waset.org/abstracts/search?q=zinc" title=" zinc"> zinc</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</a> </p> <a href="https://publications.waset.org/abstracts/17436/the-effect-of-double-fortification-of-iron-and-zinc-of-synbiotic-fermented-milk-on-growth-of-rat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17436.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">465</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">434</span> The Promising Way to Minimize the Negative Effects of Iron Fortification</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Juffrie">M. Juffrie</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Helmyati"> Siti Helmyati</a>, <a href="https://publications.waset.org/abstracts/search?q=Toto%20Sudargo"> Toto Sudargo</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20J.%20Istiti%20Kandarina"> B. J. Istiti Kandarina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Iron fortification is one potential way to overcome anemia but it can cause gut microbiota imbalance. Probiotics addition can increase the growth of good gut bacteria while prebiotics can support the probiotics growth. Tempeh is rich in nutrients required for hemoglobin synthesis, such as protein, vitamin B12, vitamin C, zinc, iron and copper. Objective: To know the efficacy of fermented tempeh extract fortified with iron and synbiotic in maintain gut microbiota balance. Methods: Fermented synbiotic tempeh extract was made using Lactobacillus plantarum Dad13 and Fructo-oligosaccharides. A total of 32 anemic Wistar rats underwent the iron repletion phase then divided into 4 groups, given: 1) Fermented synbiotic tempeh extract with 50 ppm Fe/NaFeEDTA (Na), 2) Fermented synbiotic tempeh extract with 50 ppm Fe/FeSO4 (Fe), 3) Fermented synbiotic tempeh extract (St), and 4) not receive any interventions (Co). Rats were feed AIN-93 free Fe during intervention. Gut microbiota was measured with culture technique using selective media agar while hemoglobin concentration (Hb) was measured with photometric method before and after intervention. Results: There were significant increase in Hb after intervention in Na, Fe, and St, 6.85 to 11.80; 6.41 to 11.48 and 6.47 to 11.03 mg/dL, respectively (p <0.05). Co did not show increase in Hb (6.40 vs. 6.28 mg/dL). Lactobacilli increased in all groups while both of Bifidobacteria increased and E. coli decreased only in Na and St groups. Conclusion: Iron fortification of fermented synbiotic tempeh extract can increase hemoglobin concentrations in anemic animal, increase Lactobacilli and decrease E. coli. It can be an alternative solution to conduct iron fortification without deteriorate the gut microbiota. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tempeh" title="tempeh">tempeh</a>, <a href="https://publications.waset.org/abstracts/search?q=synbiotic" title=" synbiotic"> synbiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=iron" title=" iron"> iron</a>, <a href="https://publications.waset.org/abstracts/search?q=haemoglobin" title=" haemoglobin"> haemoglobin</a>, <a href="https://publications.waset.org/abstracts/search?q=gut%20microbiota" title=" gut microbiota"> gut microbiota</a> </p> <a href="https://publications.waset.org/abstracts/16447/the-promising-way-to-minimize-the-negative-effects-of-iron-fortification" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16447.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">457</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">433</span> Effect of Iron Fortification on the Antibacterial Activity of Synbiotic Fermented Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Siti%20Helmyati">Siti Helmyati</a>, <a href="https://publications.waset.org/abstracts/search?q=Euis%20Nurdiyawati"> Euis Nurdiyawati</a>, <a href="https://publications.waset.org/abstracts/search?q=Joko%20Susilo"> Joko Susilo</a>, <a href="https://publications.waset.org/abstracts/search?q=Endri%20Yuliati"> Endri Yuliati</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Fadhilatun%20Nashriyah"> Siti Fadhilatun Nashriyah</a>, <a href="https://publications.waset.org/abstracts/search?q=Kurnia%20Widyastuti"> Kurnia Widyastuti</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Iron fortification is one of the most effective and sustainable strategies to overcome anemia. It contradictively, has negative effect on gut microbiota balance. Pathogenic bacteria required iron for their growth. The iron source have greatly affect iron absorption in the intestine. Probiotic can inhibit the growth of pathogen. Lactobacillus plantarum Dad 13, Indonesian local isolate provides many benefits for health while fructo-oligosaccharides (FOS) provides selective substrates for probiotics’ growth. Objective: To determine the effect of iron fortification (NaFeEDTA and FeSO4) on antibacterial activity of synbiotic fermented milk. Methods: The antibacterial activity test was performed using the disc diffusion method. Paper discs were soaked in three kinds of synbiotic fermented milk, which are: 1) fortified with NaFeEDTA, 2) FeSO4 and 3) control. Escherichia coli was inoculated on nutrient agar medium. The ability of inhibition was shown by the formation of clear zone around the paper disc and measured in diameter (mm). Results: Synbiotic fermented milk fortified with iron (either NaFeEDTA or FeSO4) had antibacterial activity against Escherichia coli with diameter of clear zone were 6.53 mm and 12.3 mm, respectively (p<0.05). Compared to control (10.73 mm), synbiotic fermented milk fortified with FeSO4 had similar antibacterial activity (p>0.05). Conclusions: In vitro, synbiotic fermented milk fortified with NaFeEDTA and FeSO4 had different antibacterial activity against Escherichia coli. Iron fortification compound affected the antibacterial activity of synbiotic fermented milk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactobacillus%20plantarum%20Dad%2013" title="lactobacillus plantarum Dad 13">lactobacillus plantarum Dad 13</a>, <a href="https://publications.waset.org/abstracts/search?q=FOS" title=" FOS"> FOS</a>, <a href="https://publications.waset.org/abstracts/search?q=NaFeEDTA" title=" NaFeEDTA"> NaFeEDTA</a>, <a href="https://publications.waset.org/abstracts/search?q=FeSO4" title=" FeSO4"> FeSO4</a>, <a href="https://publications.waset.org/abstracts/search?q=antibacterial%20activity" title=" antibacterial activity"> antibacterial activity</a> </p> <a href="https://publications.waset.org/abstracts/17035/effect-of-iron-fortification-on-the-antibacterial-activity-of-synbiotic-fermented-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17035.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">554</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">432</span> Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farideh%20Tabatabei-Yazdi">Farideh Tabatabei-Yazdi</a>, <a href="https://publications.waset.org/abstracts/search?q=Fereshteh%20Falah"> Fereshteh Falah</a>, <a href="https://publications.waset.org/abstracts/search?q=Alireza%20Vasiee"> Alireza Vasiee</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% (w/v) inulin has been investigated. The yogurt was fermented with Lactobacillus brevis PML1 derived from Tarkhineh, an Iranian cereal-dairy fermented food. Furthermore, the physicochemical properties, antioxidant activity, sensory attributes, and microbial viability properties were investigated on the 0th, 7th, and 14th days of storage after fermentation. The viable cells of L. brevis PML1 reached 108 CFU/g, and the product resisted to simulated digestive juices. Moreover, the synbiotic yogurt impressively increased the production of antimicrobial compounds and had the most profound antimicrobial effect on S. typhimurium. The physiochemical properties were in the normal range, and the fat content of the synbiotic yogurt was reduced remarkably. The antioxidant capacity of the fermented yogurt was significantly increased (p<0:05), which was equal to those of DPPH (69:18±1:00%) and BHA (89:16±2:00%). The viability of L. brevis PML1 was increased during storage. Sensory analysis showed that there were significant differences in terms of the impressive parameters between the samples and the control (p<0:05). Addition of 2.5% inulin not only improved the physical properties but also retained the viability of the probiotic after 14 days of storage, in addition to the viability of L. brevis with a viability count above 6 log CFU/g in the yogurt. Therefore, a novel synbiotic product containing L. brevis PML1, which can exert the desired properties, can be used as a suitable carrier for the delivery of the probiotic strain, exerting its beneficial health effects. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title="functional food">functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=lactobacillus%20brevis" title=" lactobacillus brevis"> lactobacillus brevis</a>, <a href="https://publications.waset.org/abstracts/search?q=symbiotic%20yogurt" title=" symbiotic yogurt"> symbiotic yogurt</a>, <a href="https://publications.waset.org/abstracts/search?q=physiochemical%20properties" title=" physiochemical properties"> physiochemical properties</a> </p> <a href="https://publications.waset.org/abstracts/150723/preparation-and-functional-properties-of-synbiotic-yogurt-fermented-with-lactobacillus-brevis-pml1-derived-from-a-fermented-cereal-dairy-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150723.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">91</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">431</span> Development and Evaluation of Whey-Based Drink: An Approach to Protect Environmental Pollution</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zarmina%20Gillani">Zarmina Gillani</a>, <a href="https://publications.waset.org/abstracts/search?q=Mulazim%20Hussain%20Bukhari"> Mulazim Hussain Bukhari</a>, <a href="https://publications.waset.org/abstracts/search?q=Nuzhat%20Huma"> Nuzhat Huma</a>, <a href="https://publications.waset.org/abstracts/search?q=Aqsa%20Qayyum"> Aqsa Qayyum</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Whey is a valuable by-product of dairy industry comprising of precious nutrients lactose, protein, vitamins and minerals for the human food but considered as a pollutant due to its biological activity. So, there is a need to develop nutritious whey products to overcome the problem of environmental pollution. This project was planned to develop a whey drink at different pasteurization temperatures and its quality was evaluated during storage. The result indicated that pH, acidity, total soluble solids and lactose content changed significantly (p < 0.01) due to lactic acid production during storage. Non-significant (p > 0.05) effects were detected on the protein and ash content of whey drink. Fat and viscosity changed significantly with respect to storage only. Sensory evaluation of whey drink revealed that both treatments remained acceptable while whey drink pasteurized at 75°C/30 minutes (WD2) gained more sensory score compared to whey drink pasteurized at 65°C/30minutes (WD1). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pasteurization" title="pasteurization">pasteurization</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/73891/development-and-evaluation-of-whey-based-drink-an-approach-to-protect-environmental-pollution" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73891.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">430</span> Physico-Chemical Characteristics of Terminalia arjuna Encapsulated Dairy Drink </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sawale%20Pravin%20Digambar">Sawale Pravin Digambar</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20R.%20Patil"> G. R. Patil</a>, <a href="https://publications.waset.org/abstracts/search?q=Shaik%20Abdul%20Hussain"> Shaik Abdul Hussain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Terminalia arjuna (TA), an important medicinal plant in Indian System of Medicine, is specifically recognized for its recuperative effect on heart ailments. Alcoholic extract of TA (both free and encapsulated) was incorporated into milk to obtain functional dairy beverages. The respective beverages were appropriately flavored and optimized using response surface methodology to improve the sensory appeal. The beverages were evaluated for their compositional, anti-oxidative and various other physico-chemical aspects. Addition of herb (0.3%) extract to flavoured dairy drink (Drink 1) resulted in significantly lowered (p>0.05) HMF content and increased antioxidant activity, total phenol content as compared with control (Control 1). Subsequently, a significant (p>0.05) increase in acidity and sedimentation was also observed. Encapsulated herb (1.8%) incorporated drink (Drink 2) had significantly (P>0.05) enhanced HMF value and decreased antioxidant activity, phenol content as compared to herb added vanilla chocolate dairy drink (Drink 1). It can be concluded that addition of encapsulated TA extract and non-encapsulated TA extract to chocolate dairy drink at 0.3% concentration altered the functional properties vanilla chocolate dairy drink which could be related to the interaction of herb components such as polyphenol with milk protein or maltodextrin/ gum Arabic matrix. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Terminalia%20arjuna" title="Terminalia arjuna">Terminalia arjuna</a>, <a href="https://publications.waset.org/abstracts/search?q=encapsulate" title=" encapsulate"> encapsulate</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20study" title=" physicochemical study "> physicochemical study </a> </p> <a href="https://publications.waset.org/abstracts/16987/physico-chemical-characteristics-of-terminalia-arjuna-encapsulated-dairy-drink" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16987.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">363</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">429</span> The Effects of Prebiotic, Probiotic and Synbiotic Diets Containing Bacillus coagulans and Inulin on Serum Lipid Profile in the Rat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khadijeh%20Abhari">Khadijeh Abhari</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyed%20Shahram%20Shekarforoush"> Seyed Shahram Shekarforoush</a>, <a href="https://publications.waset.org/abstracts/search?q=Saeid%20Hosseinzadeh"> Saeid Hosseinzadeh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An in vivo trial was conducted to evaluate the effects of Bacillus coagulans, and inulin, either separately or in combination, on lipid profile using a rat model. Thirty-two male Wistar rats were randomly divided into four groups (n=8) and fed as follows: standard diet (control), standard diet with 5% w/w long chain inulin (prebiotic), standard diet with 109 spores/day spores of B. coagulans by orogastric gavage (probiotic), and standard diet with 5% w/w long chain inulin and 109 spores/day of B. coagulans (synbiotic). Rats were fed the treatments for 30 days. Serum samples were collected 10, 20 and 30 days following onset of treatment. Total cholesterol, HDL and LDL cholesterol and triglycerides concentrations were analyzed. Results of this study showed that inulin potentially affected the lipid profile. An obvious decrease in serum total cholesterol and LDL-cholestrol of rats fed with inulin in synbiotic and prebiotic groups was seen in all sampling days. Inulin fed rats also demonstrated higher levels of HDL-cholesterol concentration; however this value in probiotic and control fed rats remains without significant change. According to the results of this study, B. coagulans did not contribute to any lipid profile changes after 30 days. Thus, further in vitro investigations on the characteristic of these bacteria could be useful to gain insights into understanding the treatment of probiotics in order to achieve the maximum beneficial effect. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacillus%20coagulans" title="bacillus coagulans">bacillus coagulans</a>, <a href="https://publications.waset.org/abstracts/search?q=inulin" title=" inulin"> inulin</a>, <a href="https://publications.waset.org/abstracts/search?q=rat" title=" rat"> rat</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20profile" title=" lipid profile"> lipid profile</a>, <a href="https://publications.waset.org/abstracts/search?q=synbiotic%20diet" title=" synbiotic diet"> synbiotic diet</a> </p> <a href="https://publications.waset.org/abstracts/39262/the-effects-of-prebiotic-probiotic-and-synbiotic-diets-containing-bacillus-coagulans-and-inulin-on-serum-lipid-profile-in-the-rat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39262.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">409</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">428</span> The Quality of Food and Drink Product Labels Translation from Indonesian into English</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rudi%20Hartono">Rudi Hartono</a>, <a href="https://publications.waset.org/abstracts/search?q=Bambang%20Purwanto"> Bambang Purwanto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The translation quality of food and drink labels from Indonesian into English is poor because the translation is not accurate, less natural, and difficult to read. The label translation can be found in some cans packages of food and drink products produced and marketed by several companies in Indonesia. If this problem is left unchecked, it will lead to a misunderstanding on the translation results and make consumers confused. This study was conducted to analyze the translation errors on food and drink products labels and formulate the solution for the better translation quality. The research design was the evaluation research with a holistic criticism approach. The data used were words, phrases, and sentences translated from Indonesian to English language printed on food and drink product labels. The data were processed by using Interactive Model Analysis that carried out three main steps: collecting, classifying, and verifying data. Furthermore, the data were analyzed by using content analysis to view the accuracy, naturalness, and readability of translation. The results showed that the translation quality of food and drink product labels from Indonesian to English has the level of accuracy (60%), level of naturalness (50%), and level readability (60%). This fact needs a help to create an effective strategy for translating food and drink product labels later. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=translation%20quality" title="translation quality">translation quality</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20drink%20product%20labels" title=" food and drink product labels"> food and drink product labels</a>, <a href="https://publications.waset.org/abstracts/search?q=a%20holistic%20criticism%20approach" title=" a holistic criticism approach"> a holistic criticism approach</a>, <a href="https://publications.waset.org/abstracts/search?q=interactive%20model" title=" interactive model"> interactive model</a>, <a href="https://publications.waset.org/abstracts/search?q=content%20analysis" title=" content analysis"> content analysis</a> </p> <a href="https://publications.waset.org/abstracts/47646/the-quality-of-food-and-drink-product-labels-translation-from-indonesian-into-english" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47646.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">374</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">427</span> Development and Evaluation of a Nutraceutical Herbal Summer Drink</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Munish%20Garg">Munish Garg</a>, <a href="https://publications.waset.org/abstracts/search?q=Vinni%20Ahuja"> Vinni Ahuja</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the past few years, the high consumption of soft drinks has attracted negative attention world-wide due to its possible adverse effects, leading the health conscious people to find alternative nutraceutical or herbal health drinks. In the present study, a nutraceutical soft drink was developed utilizing some easily available and well known traditional herbs having nutritional potential. The key ingredients were selected as bael, amla, lemon juice, ashwagandha and poppy seeds based on their household routine use in the summer with proven refreshing, cooling and energetic feeling since ages. After several trials made, the final composition of nutraceutical summer soft drink was selected as most suitable combination based on the taste, physicochemical, microbial and organoleptic point of view. The physicochemical analysis of the prepared drink found to contain optimum level of titratable acidity, total soluble solids and pH which were in accordance of the commercial recommendations. There were no bacterial colonies found in the product therefore found within limits. During the nine point’s hedonic scale sensory evaluation, the drink was strongly liked for colour, taste, flavour and texture. The formulation was found to contain flavonoids (80mg/100ml), phenolics (103mg/100ml), vitamin C (250mg/100ml) and has antioxidant potential (75.52%) apart from providing several other essential vitamins, minerals and healthy components. The developed nutraceutical drink provides an economical and feasible option for the consumers with very good taste combined with potential health benefits. The present drink is potentially capable to replace the synthetic soft drinks available in the market. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=herbal%20drink" title="herbal drink">herbal drink</a>, <a href="https://publications.waset.org/abstracts/search?q=summer%20drink" title=" summer drink"> summer drink</a>, <a href="https://publications.waset.org/abstracts/search?q=nutraceuticals" title=" nutraceuticals"> nutraceuticals</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20drink" title=" soft drink"> soft drink</a> </p> <a href="https://publications.waset.org/abstracts/24284/development-and-evaluation-of-a-nutraceutical-herbal-summer-drink" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24284.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">415</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">426</span> DNA Isolation and Identification of Virulence Factors of Escherichia coli and Salmonella Species Isolated from Fresh Vegetables in Phnom Penh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Heng%20Sreyly">Heng Sreyly</a>, <a href="https://publications.waset.org/abstracts/search?q=Phoeurk%20Chanrith"> Phoeurk Chanrith</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh-eaten vegetables have become more popular in the Cambodian diet. However, according to WHO, these vegetables should be one of the main sources of infection if contaminated with pathogenic microorganisms. The outbreaks of foodborne diseases related to fresh fruits and vegetables have been increasingly reported and raised concerns regarding the safety of these products. Therefore, it is very important to conduct the determination of virulence factors Escherichia coli and Salmonella spp. in fresh vegetables. This study aims to identify virulence strains of Escherichia coli and Salmonella species from fresh vegetables, including cucumber (Cucumis sativus), saw-herb (Eryngium foetidum), and lettuce (Lactuca sativa) from different market and supermarket in Phnom Penh. The PCR method was used to detect the virulence strains of each sample. The results indicate that there are ninety five samples containing extracted DNA among one hundred and three samples. Moreover, the virulence strain of E. coli and salmonella have been found in leafy vegetables (lettuce and saw-herb) much more than in fruit vegetables (cucumber). This research is mainly used to raise public awareness of washing fresh vegetables with clean water more carefully to reduce adverse health impacts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DNA" title="DNA">DNA</a>, <a href="https://publications.waset.org/abstracts/search?q=virulence%20factor" title=" virulence factor"> virulence factor</a>, <a href="https://publications.waset.org/abstracts/search?q=Escherichia%20coli" title=" Escherichia coli"> Escherichia coli</a>, <a href="https://publications.waset.org/abstracts/search?q=Salmonella" title=" Salmonella"> Salmonella</a> </p> <a href="https://publications.waset.org/abstracts/189186/dna-isolation-and-identification-of-virulence-factors-of-escherichia-coli-and-salmonella-species-isolated-from-fresh-vegetables-in-phnom-penh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/189186.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">30</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">425</span> Impact on Vegetables Irrigated with Municipal and Industrial Wastewater from Korangi Drain near IoBM, Karachi </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nida%20Rabab">Nida Rabab</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study was conducted to assess the Impact on Vegetables Irrigated with Municipal and Industrial wastewater from Korangi Drain near IoBM, Karachi. Some vegetables are grown using sewage and industrial wastewater laden with alarmingly high levels of heavy metals and bacteriological contamination. Maximum concentration of lead was found in spinach 8.20 mg/l as against safe limits of 0.01 mg/l and maximum nickel concentration was found in banana 3.114 mg/l as against 0.02 mg/l, whereas all vegetables were invariably bacteriologically contaminated much beyond safe limits. Appropriate legislations in Sindh and competent manpower for rigorous monitoring to gage the harmful impact on vegetables grown with untreated municipal and industrial wastewater to effectively combat the problems of growing vegetables. The emptying of untreated municipal and industrial wastewater through Korangi Drain in fresh water bodies into Karachi cost should be banned to save the coast becoming hypoxic causing irreparable loss to marine life. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=laden" title="laden">laden</a>, <a href="https://publications.waset.org/abstracts/search?q=concentration" title=" concentration"> concentration</a>, <a href="https://publications.waset.org/abstracts/search?q=hypoxic" title=" hypoxic"> hypoxic</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetables" title=" vegetables"> vegetables</a> </p> <a href="https://publications.waset.org/abstracts/31988/impact-on-vegetables-irrigated-with-municipal-and-industrial-wastewater-from-korangi-drain-near-iobm-karachi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31988.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">300</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">424</span> Use and Health Effects of Caffeinated Beverages in Omani Students</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nasiruddin%20Khan">Nasiruddin Khan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The increased use of caffeinated beverages and energy drink is posing threat to all ages and gender especially, younger adults. There is a lack of scientific evidence in Oman regarding caffeine and energy drink consumption. Our study aims to demonstrate the prevalence, pattern, knowledge and awareness, and side effects of caffeine intake among university students. This cross-sectional study including (N=365) apparently healthy male and female Omani university students aged 18-30 years, was carried out from February 2018-June 2018. A self-administered questionnaire with various sections was used to obtain information. The prevalence of caffeinated beverage consumption was commonly high among participants (97%). The males preferred Nescafe, coffee (both p < 0.001), espresso (p < 0.022), and soda (p < 0.008) while females consumed more tea (p < 0.029). The awareness about negative health impact of caffeine intake was significantly higher in females rather than males (p < 0.002). The overall prevalence of energy drink consumption was 42.1% (n=149), and higher in males (75%, p < 0.001). More males consumed 3-5 and > 5 cans/day while females used 1-2 cans/day. The starting age of energy drink use was higher in females (16-20 years (51.1%)) as compared to males (11-15 years (33.3%)). Females were more aware of caffeine as energy drink ingredient (p < 0.036) than males. The major source of information about enery drink was family and friends (58.3%). Red Bull was the commonly used brand (55.5%) among participants. Common reasons for high energy drink consumption were energy boost (68.4 %), taste (62.9%), reduce fatigue (52.1%), and better performance (47.3%). Females reported breathing problem, and abnormal heart beat (p < 0.004, 0.054, respectively), while more males reported irritability than females (p < 0.052). The prevalence of caffeinated beverage and energy drink consumption is high among participants. The awareness, and knowledge among university student is not satisfactory and needs immediate action to avoid excess use of such consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=energy%20drink" title="energy drink">energy drink</a>, <a href="https://publications.waset.org/abstracts/search?q=caffeinated%20beverages" title=" caffeinated beverages"> caffeinated beverages</a>, <a href="https://publications.waset.org/abstracts/search?q=awareness" title=" awareness"> awareness</a>, <a href="https://publications.waset.org/abstracts/search?q=Oman" title=" Oman"> Oman</a> </p> <a href="https://publications.waset.org/abstracts/104348/use-and-health-effects-of-caffeinated-beverages-in-omani-students" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104348.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">131</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">423</span> Rural Community Knowledge, Attitude and Perceptions of Consuming Dried Vegetables in Central Region of Tanzania</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radegunda%20Kessy">Radegunda Kessy</a>, <a href="https://publications.waset.org/abstracts/search?q=Justus%20Ochieng"> Justus Ochieng</a>, <a href="https://publications.waset.org/abstracts/search?q=Victor%20Afari-Sefa"> Victor Afari-Sefa</a>, <a href="https://publications.waset.org/abstracts/search?q=Takemore%20Chagomoka"> Takemore Chagomoka</a>, <a href="https://publications.waset.org/abstracts/search?q=Ngoni%20Nenguwo"> Ngoni Nenguwo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Vegetables are excellent sources of dietary fiber, vitamins, and minerals which constitute an indispensable constituent of diets, but in Tanzania and other Sub-Saharan African countries, they are not readily available all year round due to seasonal variations in the production cycle. Drying of vegetables is one of the traditional methods for food preservation known to man. The Dodoma and Singida regions of Tanzania are characterized by semi-arid agro-climate, thereby experiencing short seasonal supply of fresh vegetables followed by long drought in which dried vegetables become an alternative to meet high household demands. A primary survey of 244 of rural consumers was carried out to understand how knowledge, attitudes, and perceptions of rural consumers affect consumption of dried vegetables. The sample respondents were all found to be aware of open sun drying of vegetables while less than 50% of them were aware of solar-dried vegetables. Consumers were highly concerned with the hygiene, nutritional values, taste, drying method, freshness, color of dried vegetables, timely availability and easiness of cooking as important factors they consider before they purchase dried vegetables. Logit model results show that gender, income, years of consuming dried vegetables, awareness of the importance of solar dried vegetables vis-à-vis sun-dried alternatives and employment status influenced rural consumer’s decision to purchase dried vegetables. Preference on dried vegetables differs across the regions which are also important considerations for any future planned interventions. The findings imply that development partners and policymakers need to design better social marketing and promotion techniques for the enhanced adoption of solar drying technology, which will greatly improve the quality and utilization of dried vegetables by target households. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dried%20vegetables" title="dried vegetables">dried vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=postharvest%20management" title=" postharvest management"> postharvest management</a>, <a href="https://publications.waset.org/abstracts/search?q=sun%20drying" title=" sun drying"> sun drying</a>, <a href="https://publications.waset.org/abstracts/search?q=solar%20drying" title=" solar drying"> solar drying</a> </p> <a href="https://publications.waset.org/abstracts/86396/rural-community-knowledge-attitude-and-perceptions-of-consuming-dried-vegetables-in-central-region-of-tanzania" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86396.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">198</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">422</span> Development of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products with Antioxidant Activity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gianella%20Franco">Gianella Franco</a>, <a href="https://publications.waset.org/abstracts/search?q=Karen%20Suarez"> Karen Suarez</a>, <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20Quijano"> María Quijano</a>, <a href="https://publications.waset.org/abstracts/search?q=Patricia%20Manzano"> Patricia Manzano</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agro-industries generate large amounts of waste, which are mostly untapped. This research was carried out to use cocoa, coffee and orange industrial by-products to develop a dairy drink. The product was prepared by making a 10% aqueous extract of the mixture of cocoa and coffee beans shells and orange peel. Extreme Vertices Mixture Design was applied to vary the proportions of the ingredients of the aqueous extract, getting 13 formulations. Each formulation was mixed with skim milk and pasteurized. The attributes of taste, smell, color and appearance were evaluated by a semi-trained panel by multiple comparisons test, comparing the formulations against a standard marked as "R", which consisted of a coffee commercial drink. The formulations with the highest scores were selected to maximize the Total Polyphenol Content (TPC) through a process of linear optimization resulting in the formulation 80.5%: 18.37%: 1.13% of cocoa bean shell, coffee bean shell and orange peel, respectively. The Total Polyphenol Content was 4.99 ± 0.34 mg GAE/g of drink, DPPH radical scavenging activity (%) was 80.14 ± 0.05 and caffeine concentration of 114.78 mg / L, while the coffee commercial drink presented 3.93 ± 0.84 mg GAE / g drink, 55.54 ± 0.03 % and 47.44 mg / L of TPC, DPPH radical scavenging activity and caffeine content, respectively. The results show that it is possible to prepare an antioxidant - rich drink with good sensorial attributes made of industrial by-products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DPPH" title="DPPH">DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=waste" title=" waste"> waste</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20science" title=" food science"> food science</a> </p> <a href="https://publications.waset.org/abstracts/21999/development-of-a-dairy-drink-made-of-cocoa-coffee-and-orange-by-products-with-antioxidant-activity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21999.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">468</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">421</span> Designing of Almond Drink with Phytonutrients Assigned for Pro-Health Oriented Consumers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna">Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Skrety%20Joanna"> Skrety Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna"> Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik"> Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20Jozef"> Korczak Jozef</a>, <a href="https://publications.waset.org/abstracts/search?q=Anna%20Zywica"> Anna Zywica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Recent research presented many evidences confirming that food besides its basic nutritional function, possess significant therapeutic and prophylactic potential. Conscious consumer is aware of diet habits and well being lifestyle influencing a proper functioning that is why there is a need of new pro-health products. Objective: Proposition of the technology of unsweetened almond drinks enriched with plant extracts for pro-health oriented individuals. Research investigated the influence of selected plant extracts addition on antioxidative activity and consumer’s acceptance of drinks as all day diet product representatives. Methods: The analysis of the basic composition and antioxidant properties of the almond drink was conducted. Research included analysis of basic composition (protein, lipids and fiber content) and antioxidant capacity of drink (DPPH, ABTS, ORAC value, and FRAP). Proposed drink was also characterized with sensory analysis, including color, aroma, taste, consistency, and overall acceptance. Results: Results showed that addition of plant extracts into an almond drink allowed to improve its antioxidant capacity and sensory value of the drinks. Profitable composition and pro-health properties of designed drink permits offering healthy product for all day consumption. Conclusion: Designed almond drink would be a significant supplement for pro-healthy life style of the consumers. Results showed that plant extracts enriched almond drink would be a good source of antioxidants and accepted by the consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phytonutrients" title="phytonutrients">phytonutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=pro-health" title=" pro-health"> pro-health</a>, <a href="https://publications.waset.org/abstracts/search?q=almond" title=" almond"> almond</a>, <a href="https://publications.waset.org/abstracts/search?q=wellbeing" title=" wellbeing"> wellbeing</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20potential" title=" antioxidant potential"> antioxidant potential</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20value" title=" sensory value"> sensory value</a> </p> <a href="https://publications.waset.org/abstracts/11685/designing-of-almond-drink-with-phytonutrients-assigned-for-pro-health-oriented-consumers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11685.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">474</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">420</span> Development and Validation of HPLC Method on Determination of Acesulfame-K in Jelly Drink Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Candra%20Irawan">Candra Irawan</a>, <a href="https://publications.waset.org/abstracts/search?q=David%20Yudianto"> David Yudianto</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahsanu%20Nadiyya"> Ahsanu Nadiyya</a>, <a href="https://publications.waset.org/abstracts/search?q=Dewi%20Anna%20Br%20Sitepu"> Dewi Anna Br Sitepu</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanafi"> Hanafi</a>, <a href="https://publications.waset.org/abstracts/search?q=Erna%20Styani"> Erna Styani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Jelly drink was produced from a combination of both natural and synthetic materials, such as acesulfame potassium (acesulfame-K) as synthetic sweetener material. Acesulfame-K content in jelly drink could be determined by High-Performance Liquid Chromatography (HPLC), but this method needed validation due to having a change on the reagent addition step which skips the carrez addition and comparison of mix mobile phase (potassium dihydrogen phosphate and acetonitrile) with ratio from 75:25 to 90:10 to be more efficient and cheap. This study was conducted to evaluate the performance of determination method for acesulfame-K content in the jelly drink by HPLC. The method referred to Deutsches Institut fur Normung European Standard International Organization for Standardization (DIN EN ISO):12856 (1999) about Foodstuffs, Determination of acesulfame-K, aspartame and saccharin. The result of the correlation coefficient value (r) on the linearity test was 0.9987 at concentration range 5-100 mg/L. Detection limit value was 0.9153 ppm, while the quantitation limit value was 1.1932 ppm. The recovery (%) value on accuracy test for sample concentration by spiking 100 mg/L was 102-105%. Relative Standard Deviation (RSD) value for precision and homogenization tests were 2.815% and 4.978%, respectively. Meanwhile, the comparative and stability tests were tstat (0.136) < ttable (2.101) and |µ1-µ2| (1.502) ≤ 0.3×CV Horwitz. Obstinacy test value was tstat < ttable. It can be concluded that the HPLC method for the determination of acesulfame-K in jelly drink product by HPLC has been valid and can be used for analysis with good performance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acesulfame-K" title="acesulfame-K">acesulfame-K</a>, <a href="https://publications.waset.org/abstracts/search?q=jelly%20drink" title=" jelly drink"> jelly drink</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a>, <a href="https://publications.waset.org/abstracts/search?q=validation" title=" validation"> validation</a> </p> <a href="https://publications.waset.org/abstracts/111374/development-and-validation-of-hplc-method-on-determination-of-acesulfame-k-in-jelly-drink-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/111374.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">129</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">419</span> The Trial Using Bio-Product for Reducing Arsenic Heavy Metal in Soil in Grow Organic Vegetables </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nittaya%20Nokham">Nittaya Nokham</a>, <a href="https://publications.waset.org/abstracts/search?q=Nattaphon%20Kamon"> Nattaphon Kamon</a>, <a href="https://publications.waset.org/abstracts/search?q=Pipatpong%20%20%20%20Pimkhot"> Pipatpong Pimkhot</a>, <a href="https://publications.waset.org/abstracts/search?q=Pedcharada%20Yusuk"> Pedcharada Yusuk </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Testing efficacy of a bio-product (bp) to reduce amount of arsenic was carried out in soil which were used for cultivation of organic vegetables, at Watchan Royal Project Development Center, Kulayaniwattana district, Chiang Mai. The test consists of 6 treatments e.g. Tr.1) Control: To underlie the planting pits (pp)with compost; Tr.2) Using bp: To underlie thepp with compost mixed with (+) bp at 100 g/pit; Tr.3) Using bp: To underlie the pp with compost + bp at 100 g/pit and to spray the vegetables with bp at 2 l/20 l of water, once a week; Tr.4) Using bp: To spread the compost bp on the planting area at 3 kg/1 m2 ; Tr.5) Using bp: To spread the compost + bp on the planting area at 3 kg/1 m2and to spray vegetables with bp at 2 l/20 l of water; Tr.6) Using bp: To spray vegetables with bp at 2 l/20 l of water. Result showed that after first trial of pointed cabbage cultivation, only Tr.6 had a small reduction of arsenic; while the others had higher amount of the metal. After second trial of growing red oak leaf, Tr.6 had more reduction of arsenic while Tr.5 and Tr.3 had less reduction compared to Tr.6 but more reduction than the others. In the third trial of growing mustard, very small reduction could be found on Tr.6 and Tr.5 but more reduction in Tr.3. For the fourth (last) trial with cos romaine lettuce: Tr.6, Tr.5 showed most reduction of arsenic to about half of the original amount. So, it can be concluded that this bio-product can help reducing arsenic when using this product by spraying the bp to vegetables at concentration of 2 l/20 l of water once week (Tr.6), or using the bio-product mixed with compost to spread on the planting area at 3 kg/1 m2 together with spraying the product (Tr.5). The results obtained from continuous planting 4 kinds of vegetables at the same area. The amount of arsenic found in roots and stem is very small in the 4 vegetables. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=organic%20vegetables" title="organic vegetables">organic vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=bio-product" title=" bio-product"> bio-product</a>, <a href="https://publications.waset.org/abstracts/search?q=arsenic" title=" arsenic"> arsenic</a>, <a href="https://publications.waset.org/abstracts/search?q=soil" title=" soil"> soil</a> </p> <a href="https://publications.waset.org/abstracts/77108/the-trial-using-bio-product-for-reducing-arsenic-heavy-metal-in-soil-in-grow-organic-vegetables" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77108.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">282</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">418</span> Livability and Growth Performance of Noiler Chickens Fed with Different Biotic Additives</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Idowu%20Kemi%20Ruth">Idowu Kemi Ruth</a>, <a href="https://publications.waset.org/abstracts/search?q=Adeyemo%20Adedayo%20Akinade"> Adeyemo Adedayo Akinade</a>, <a href="https://publications.waset.org/abstracts/search?q=Iyanda%20Adegboyega%20Ibukun"> Iyanda Adegboyega Ibukun</a>, <a href="https://publications.waset.org/abstracts/search?q=Idowu%20Olubukola%20Precious%20Akinade"> Idowu Olubukola Precious Akinade</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Liveability and mortality rate is a germane aspect of product performance that cannot be overlooked in poultry production, while the disease is a major threat in the poultry industry which can cause a major loss for the farmer and a reduction in the total income generated from the stock. Therefore, efforts must be made to enhance the health status of chickens to reduce mortality. The study was conducted to investigate the effect of different biotic additives (prebiotic, probiotic and synbiotic ) on the performance of Noiler females at the growing phase (forty-nine days) till the point of the first egg across the biotic additive. A total of one hundred and twenty-eight female Noiler were used for the experiment. Experimental treatment consisted of prebiotic, probiotic, synbiotic and control at the inclusion rate of a gram into a kilogram of feed. Parameters measured are Feed intake, feed conversion ratio, the weight of the first egg, age of the first egg and livability. Data collected were subjected to a one-way analysis of variance. The result obtained revealed a better growth performance across the treatments than the control group with the least final weight at nineteen weeks of point of lay. Prebiotic treatment had the best age at first lay on day one hundred and thirty seven followed by other treatments on day one hundred and fifty four. However, the size of the eggs was not significantly influenced by the biotic additive. Hence, the experiment can be concluded that the inclusion of different biotic additives influenced the growth performance; likewise, the Prebiotic had a significant effect on the age of first laying in Noiler chicken, and livability was a hundred percent throughout the duration of the experiment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=prebiotic" title="prebiotic">prebiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotic" title=" probiotic"> probiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=synbiotic" title=" synbiotic"> synbiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=noiler" title=" noiler"> noiler</a> </p> <a href="https://publications.waset.org/abstracts/165039/livability-and-growth-performance-of-noiler-chickens-fed-with-different-biotic-additives" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165039.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">94</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">417</span> Phytochemical Profiles and Antioxidant Activity of Selected Indigenous Vegetables in Northern Mindanao, Philippines </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Renee%20P.%20Baang">Renee P. Baang</a>, <a href="https://publications.waset.org/abstracts/search?q=Romeo%20M.%20del%20Rosario"> Romeo M. del Rosario</a>, <a href="https://publications.waset.org/abstracts/search?q=Nenita%20D.%20Palmes"> Nenita D. Palmes</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The crude methanol extracts of five indigenous vegetables namely, Amarathus tricolor, Basella rubra L, Chochurus olitorius L., Ipomea batatas, and Momordica chuchinensis L., were examined for their phytochemical profile and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The values for DPPH radical scavenging activity ranged from 7.6-89.53% with B. rubra and I. batatas having the lowest and highest values, respectively. The total flavonoid content of all five indigenous vegetables ranged from 74.65-277.3 mg quercetin equivalent per gram of dried vegetable material while the total phenolic content ranged from 1.93-6.15 mg gallic acid equivalent per gram dried material. Phytochemical screening revealed the presence of steroids, flavonoids, saponins, tannins, carbohydrates and reducing sugars, which may also be associated with the antioxidant activity shown by these indigenous vegetables. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=DPPH%20radical%20scavenging%20activity" title=" DPPH radical scavenging activity"> DPPH radical scavenging activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Philippine%20%C4%B0ndigenous%20vegetables" title=" Philippine İndigenous vegetables"> Philippine İndigenous vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemical%20screening" title=" phytochemical screening"> phytochemical screening</a> </p> <a href="https://publications.waset.org/abstracts/26638/phytochemical-profiles-and-antioxidant-activity-of-selected-indigenous-vegetables-in-northern-mindanao-philippines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26638.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">334</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">416</span> Influence of Different Sports on the Taste Perception and Acceptability of a Commercial Sports Drink among University Student-Athletes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jana%20Daher">Jana Daher</a>, <a href="https://publications.waset.org/abstracts/search?q=Ammar%20Olabi"> Ammar Olabi</a>, <a href="https://publications.waset.org/abstracts/search?q=Elie-Jacques%20Fares"> Elie-Jacques Fares</a>, <a href="https://publications.waset.org/abstracts/search?q=Samer%20Kharrroubi"> Samer Kharrroubi</a>, <a href="https://publications.waset.org/abstracts/search?q=Tarek%20Gherbal"> Tarek Gherbal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It has been previously suggested that the perception and acceptability of fluids significantly varies between exercise and non-exercise situations. The study investigates the influence of different types of sports on the taste perception and acceptability of a commercial sports drink. A sample of Gatorade – red orange flavor was evaluated pre and post exercise by 34 male university athletes (20 weightlifters, 14 runners) recruited from the American University of Beirut. Urine samples were collected from the participants to test for hydration. Sensory testing examined the change in the intensity of sweetness, saltiness, sourness, and the thirst-quenching ability of the drink as well as its acceptability with respect to the type of sport practiced. Results indicated that the acceptability of the drink increased as the hydration status of the athletes decreased (p<0.01). No significant change was found in the perception of the sensory attributes between exercise and non-exercise conditions. However, there were significant differences between the two sports groups in the ratings of the thirst-quenching ability of the drink where runners’ ratings increased after exercise while weightlifters’ ratings decreased after exercise (p<0.01). These findings suggest that exercise has a larger effect on the acceptability and overall liking of the beverage compared to other sensory attributes. An enhanced liking of the beverage is key for optimal replenishment of lost fluids and electrolytes after exercise. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hedonic" title="hedonic">hedonic</a>, <a href="https://publications.waset.org/abstracts/search?q=liking" title=" liking"> liking</a>, <a href="https://publications.waset.org/abstracts/search?q=sweetness" title=" sweetness"> sweetness</a>, <a href="https://publications.waset.org/abstracts/search?q=thirst-quenching" title=" thirst-quenching"> thirst-quenching</a> </p> <a href="https://publications.waset.org/abstracts/137791/influence-of-different-sports-on-the-taste-perception-and-acceptability-of-a-commercial-sports-drink-among-university-student-athletes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/137791.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">134</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">415</span> Detection of Arcobacter and Helicobacter pylori Contamination in Organic Vegetables by Cultural and Polymerase Chain Reaction (PCR) Methods</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miguel%20Garc%C3%ADa-Ferr%C3%BAs">Miguel García-Ferrús</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Gonz%C3%A1lez"> Ana González</a>, <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20A.%20Ferr%C3%BAs"> María A. Ferrús</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The most demanded organic foods worldwide are those that are consumed fresh, such as fruits and vegetables. However, there is a knowledge gap about some aspects of organic food microbiological quality and safety. Organic fruits and vegetables are more exposed to pathogenic microorganisms due to surface contact with natural fertilizers such as animal manure, wastes and vermicompost used during farming. It has been suggested that some emergent pathogens, such as Helicobacter pylori or Arcobacter spp., could reach humans through the consumption of raw or minimally processed vegetables. Therefore, the objective of this work was to study the contamination of organic fresh green leafy vegetables by Arcobacter spp. and Helicobacter pylori. For this purpose, a total of 24 vegetable samples, 13 lettuce and 11 spinach were acquired from 10 different ecological supermarkets and greengroceries and analyzed by culture and PCR. Arcobacter spp. was detected in 5 samples (20%) by PCR, 4 spinach and one lettuce. One spinach sample was found to be also positive by culture. For H. pylori, the H. pylori VacA gene-specific band was detected in 12 vegetable samples (50%), 10 lettuces and 2 spinach. Isolation in the selective medium did not yield any positive result, possibly because of low contamination levels together with the presence of the organism in its viable but non-culturable form. Results showed significant levels of H. pylori and Arcobacter contamination in organic vegetables that are generally consumed raw, which seems to confirm that these foods can act as transmission vehicles to humans. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Arcobacter%20sp." title="Arcobacter sp.">Arcobacter sp.</a>, <a href="https://publications.waset.org/abstracts/search?q=Helicobacter%20pylori" title="Helicobacter pylori">Helicobacter pylori</a>, <a href="https://publications.waset.org/abstracts/search?q=Organic%20Vegetables" title="Organic Vegetables">Organic Vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=Polymerase%20Chain%20Reaction%20%28PCR%29" title="Polymerase Chain Reaction (PCR)">Polymerase Chain Reaction (PCR)</a> </p> <a href="https://publications.waset.org/abstracts/140251/detection-of-arcobacter-and-helicobacter-pylori-contamination-in-organic-vegetables-by-cultural-and-polymerase-chain-reaction-pcr-methods" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/140251.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">164</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">414</span> Effects of Acacia Honey Drink Ingestion during Rehydration after Exercise Compared to Sports Drink on Physiological Parameters and Subsequent Running Performance in the Heat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Foong%20Kiew%20Ooi">Foong Kiew Ooi</a>, <a href="https://publications.waset.org/abstracts/search?q=Aidi%20Naim%20Mohamad%20Samsani"> Aidi Naim Mohamad Samsani</a>, <a href="https://publications.waset.org/abstracts/search?q=Chee%20Keong%20Chen"> Chee Keong Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Saat%20Ismail"> Mohamed Saat Ismail</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Prolonged exercise in a hot and humid environment can result in glycogen depletion and associated with loss of body fluid. Carbohydrate contained in sports beverages is beneficial for improving sports performance and preventing dehydration. Carbohydrate contained in honey is believed can be served as an alternative form of carbohydrate for enhancing sports performance. Objective: To investigate the effectiveness of honey drink compared to sports drink as a recovery aid for running performance and physiological parameters in the heat. Method: Ten male recreational athletes (age: 22.2 ± 2.0 years, VO2max: 51.5 ± 3.7 ml.kg-1.min-1) participated in this randomized cross-over study. On each trial, participants were required to run for 1 hour in the glycogen depletion phase (Run-1), followed by a rehydration phase for 2 hours and subsequently a 20 minutes time trial performance (Run-2). During Run-1, subjects were required to run on the treadmill in the heat (31°C) with 70% relative humidity at 70 % of their VO2max. During rehydration phase, participants drank either honey drink or sports drink, or plain water with amount equivalent to 150% of body weight loss in dispersed interval (60 %, 50 % and 40 %) at 0 min, 30 min and 60 min respectively. Subsequently, time trial was performed by the participants in 20 minutes and the longest distance covered was recorded. Physiological parameters were analysed using two-way ANOVA with repeated measure and time trial performance was analysed using one-way ANOVA. Results: Result showed that Acacia honey elicited a better time trial performance with significantly longer distance compared to water trial (P<0.05). However, there was no significant difference between Acacia honey and sport drink trials (P > 0.05). Acacia honey and sports drink trials elicited 249 m (8.24 %) and 211 m (6.79 %) longer in distance compared to the water trial respectively. For physiological parameters, plasma glucose, plasma insulin and plasma free fatty acids in Acacia honey and sports drink trials were significantly higher compared to the water trial respectively during rehydration phase and time trial running performance phase. There were no significant differences in body weight changes, oxygen uptake, hematocrit, plasma volume changes and plasma cortisol in all the trials. Conclusion: Acacia honey elicited greatest beneficial effects on sports performance among the drinks, thus it has potential to be used for rehydration in athletes who train and compete in hot environment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=honey%20drink" title="honey drink">honey drink</a>, <a href="https://publications.waset.org/abstracts/search?q=rehydration" title=" rehydration"> rehydration</a>, <a href="https://publications.waset.org/abstracts/search?q=sports%20performance" title=" sports performance"> sports performance</a>, <a href="https://publications.waset.org/abstracts/search?q=plasma%20glucose" title=" plasma glucose"> plasma glucose</a>, <a href="https://publications.waset.org/abstracts/search?q=plasma%20insulin" title=" plasma insulin"> plasma insulin</a>, <a href="https://publications.waset.org/abstracts/search?q=plasma%20cortisol" title=" plasma cortisol"> plasma cortisol</a> </p> <a href="https://publications.waset.org/abstracts/66944/effects-of-acacia-honey-drink-ingestion-during-rehydration-after-exercise-compared-to-sports-drink-on-physiological-parameters-and-subsequent-running-performance-in-the-heat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66944.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">309</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">413</span> Quality Analysis of Vegetables Through Image Processing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdul%20Khalique%20Baloch">Abdul Khalique Baloch</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Okatan"> Ali Okatan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quality analysis of food and vegetable from image is hot topic now a day, where researchers make them better then pervious findings through different technique and methods. In this research we have review the literature, and find gape from them, and suggest better proposed approach, design the algorithm, developed a software to measure the quality from images, where accuracy of image show better results, and compare the results with Perouse work done so for. The Application we uses an open-source dataset and python language with tensor flow lite framework. In this research we focus to sort food and vegetable from image, in the images, the application can sorts and make them grading after process the images, it could create less errors them human base sorting errors by manual grading. Digital pictures datasets were created. The collected images arranged by classes. The classification accuracy of the system was about 94%. As fruits and vegetables play main role in day-to-day life, the quality of fruits and vegetables is necessary in evaluating agricultural produce, the customer always buy good quality fruits and vegetables. This document is about quality detection of fruit and vegetables using images. Most of customers suffering due to unhealthy foods and vegetables by suppliers, so there is no proper quality measurement level followed by hotel managements. it have developed software to measure the quality of the fruits and vegetables by using images, it will tell you how is your fruits and vegetables are fresh or rotten. Some algorithms reviewed in this thesis including digital images, ResNet, VGG16, CNN and Transfer Learning grading feature extraction. This application used an open source dataset of images and language used python, and designs a framework of system. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=deep%20learning" title="deep learning">deep learning</a>, <a href="https://publications.waset.org/abstracts/search?q=computer%20vision" title=" computer vision"> computer vision</a>, <a href="https://publications.waset.org/abstracts/search?q=image%20processing" title=" image processing"> image processing</a>, <a href="https://publications.waset.org/abstracts/search?q=rotten%20fruit%20detection" title=" rotten fruit detection"> rotten fruit detection</a>, <a href="https://publications.waset.org/abstracts/search?q=fruits%20quality%20criteria" title=" fruits quality criteria"> fruits quality criteria</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetables%20quality%20criteria" title=" vegetables quality criteria"> vegetables quality criteria</a> </p> <a href="https://publications.waset.org/abstracts/168045/quality-analysis-of-vegetables-through-image-processing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/168045.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">70</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">412</span> Comparative Proximate Composition of Selected Edible Vegetables Harvested from Farmland Nearby Oil Impacted Sites in Rivers State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20O.%20Igwe">K. O. Igwe</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20N.%20Onyeike"> E. N. Onyeike</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Uwakwe"> A. A. Uwakwe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Comparative proximate composition of selected edible vegetables (Abelmoschus esculentus, Telfairia occidentalis, vernonia amygdalina and Talinum triangulare ) harvested in farmland nearby oil impacted sites in Rivers State was investigated. The result obtained was compared to the proximate composition of similar edible vegetables harvested from non oil producing areas in Imo State. Values from the study areas indicated vegetables with high moisture levels (highest values in Abelmoschus esculentus and Telfairia occidentalis; 6.07±0.11% and 4.10±0.12%) low ash contents (lowest value in Telfairia occidentalis 9.80±0.08%) low crude protein (lowest value in Talinum triangulare 8.15±0.06 %) high lipid content (highest value in Talinum triangulare 4.12± 0.20%) lower crude fibre (lowest value in Abelmoschus esculentus 9.58±0.08 %) and higher Carbohydrate contents (highest value in vernonia amygdalina 62.18± 0.67%). Values obtained indicated vegetables with lower quality in the study areas. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20vegetables" title="edible vegetables">edible vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20spill" title=" oil spill"> oil spill</a>, <a href="https://publications.waset.org/abstracts/search?q=farmland" title=" farmland "> farmland </a> </p> <a href="https://publications.waset.org/abstracts/17339/comparative-proximate-composition-of-selected-edible-vegetables-harvested-from-farmland-nearby-oil-impacted-sites-in-rivers-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17339.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">211</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">411</span> Storage Influence on Physico-Chemical Composition and Antioxidant Activity of Jamun Drink Prepared From Two Types of Pulp</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Atif%20Randhawa">Muhammad Atif Randhawa</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahreen%20Akhtar"> Mahreen Akhtar</a>, <a href="https://publications.waset.org/abstracts/search?q=Sidrah"> Sidrah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this paper, Jamun (Syzygium cumini; Myrtaceae) drink enriched with jamun pulp and seed was assessed for different physicochemical parameters (titratable acidity, pH, TSS, ascorbic acid, and total sugars and reducing sugars) and phytochemical aspects at every 15 days interval till 60 days storage period. Jamun pulp both with seed and without seed were used at levels of 7, 10 and 13 percent to prepare jamun drink in six combinations; T1 (7% pulp without seed), T2 (10% pulp without seed), T3 (13% pulp without seed), T4 (7% pulp with seed), T5 (10% pulp with seed), T6 (13% pulp with seed). Storage period resulted decrease in pH (4.18 to 4.08) and ascorbic acid (21.92%) significantly along with phenolic contents (6.13 to 4.85g of GAE/kg) and antioxidant activity (70.68 to 48.62 percent) within treatments. All treatments showed significant increases in total sugars (11.59 to 11.80%), reducing sugars (2.30 to 2.50%), TSS (12.2 to 13.32 °B) and acidity (0.23% to 0.31%) during storage. Treatments T3, T5 and T6 showed best results in terms of all physicochemical parameters during storage. Statistically significant differences were obtained among sensory parameters as a function of pulp type and concentration, while treatment T5 (10% pulp with seed) obtained highest score (7.16) in terms of all sensory parameters. It can be concluded that nutrient rich jamun drink can be prepared as an attempt to add value to the underutilized jamun fruit of Pakistan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Jamun%20beverage" title=" Jamun beverage"> Jamun beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/41444/storage-influence-on-physico-chemical-composition-and-antioxidant-activity-of-jamun-drink-prepared-from-two-types-of-pulp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41444.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">310</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">410</span> Natural Antioxidant Changes in Fresh and Dried Spices and Vegetables</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Liga%20Priecina">Liga Priecina</a>, <a href="https://publications.waset.org/abstracts/search?q=Daina%20Karklina"> Daina Karklina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Antioxidants are became the most analyzed substances in last decades. Antioxidants act as in activator for free radicals. Spices and vegetables are one of major antioxidant sources. Most common antioxidants in vegetables and spices are vitamin C, E, phenolic compounds, carotenoids. Therefore, it is important to get some view about antioxidant changes in spices and vegetables during processing. In this article was analyzed nine fresh and dried spices and vegetables- celery (Apium graveolens), parsley (Petroselinum crispum), dill (Anethum graveolens), leek (Allium ampeloprasum L.), garlic (Allium sativum L.), onion (Allium cepa), celery root (Apium graveolens var. rapaceum), pumpkin (Curcubica maxima), carrot (Daucus carota)- grown in Latvia 2013. Total carotenoids and phenolic compounds and their antiradical scavenging activity were determined for all samples. Dry matter content was calculated from moisture content. After drying process carotenoid content significantly decreases in all analyzed samples, except one -carotenoid content increases in parsley. Phenolic composition was different and depends on sample – fresh or dried. Total phenolic, flavonoid and phenolic acid content increases in dried spices. Flavan-3-ol content is not detected in fresh spice samples. For dried vegetables- phenolic acid content decreases significantly, but increases flavan-3-ols content. The higher antiradical scavenging activity was observed in samples with higher flavonoid and phenolic acid content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antiradical%20scavenging%20activity" title="antiradical scavenging activity">antiradical scavenging activity</a>, <a href="https://publications.waset.org/abstracts/search?q=carotenoids" title=" carotenoids"> carotenoids</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=spices" title=" spices"> spices</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetables" title=" vegetables"> vegetables</a> </p> <a href="https://publications.waset.org/abstracts/8667/natural-antioxidant-changes-in-fresh-and-dried-spices-and-vegetables" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8667.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">262</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">409</span> Dietary Risk Assessment of Green Leafy Vegetables (GLV) Due to Heavy Metals from Selected Mining Areas</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Simon%20Mensah%20Ofosu">Simon Mensah Ofosu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Illicit surface mining activities pollutes agricultural lands and water bodies and results in accumulation of heavy metals in vegetables cultivated in such areas. Heavy metal (HM) accumulation in vegetables is a serious food safety issues due to the adverse effects of metal toxicities, hence the need to investigate the levels of these metals in cultivated vegetables in the eastern region. Cocoyam leaves, cabbage and cucumber were sampled from selected farms in mining areas (Atiwa District) and non -mining areas (Yilo Krobo and East Akim District) of the region for the study. Levels of Cadmium, Lead, Mercury and Arsenic were investigated in the vegetables with Atomic Absorption Spectrometer, and the results statistically analyzed with Microsoft Office Excel (2013) Spread Sheet and ANOVA. Cadmium (Cd) and arsenic (As) were the highest and least concentrated HM in the vegetables sampled, respectively. The mean concentrations of Cd and Pb in cabbage (0.564 mg/kg, 0.470 mg/kg), cucumber (0.389 mg/kg, 0.190 mg/kg), cocoyam leaves (0.410 mg/kg, 0.256 mg/kg) respectively from the mining areas exceeded the permissible limits set by Joint FAO/WHO. The mean concentrations of the metals in vegetables from the mining and non-mining areas varied significantly (P<0.05). The Target Hazard Quotient (THQ) was used to assess the health risk posed to the human population via vegetable consumption. The THQ values of cadmium, mercury, and lead in adults and children through vegetable consumption in the mining areas were greater than 1 (THQ >1). This indicates the potential health risk that the children and adults may be facing. The THQ values of adults and children in the non-mining areas were less than the safe limit of 1 (THQ<1), hence no significant health risk posed to the population from such areas. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title="food safety">food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=risk%20assessment" title=" risk assessment"> risk assessment</a>, <a href="https://publications.waset.org/abstracts/search?q=illicit%20mining" title=" illicit mining"> illicit mining</a>, <a href="https://publications.waset.org/abstracts/search?q=public%20health" title=" public health"> public health</a>, <a href="https://publications.waset.org/abstracts/search?q=contaminated%20vegetables" title=" contaminated vegetables"> contaminated vegetables</a> </p> <a href="https://publications.waset.org/abstracts/168021/dietary-risk-assessment-of-green-leafy-vegetables-glv-due-to-heavy-metals-from-selected-mining-areas" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/168021.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">91</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">408</span> Consumers’ Willingness to Pay for Organic Vegetables in Oyo State</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olanrewaju%20Kafayat">Olanrewaju Kafayat</a>, <a href="https://publications.waset.org/abstracts/search?q=O."> O.</a>, <a href="https://publications.waset.org/abstracts/search?q=Salman%20Kabir"> Salman Kabir</a>, <a href="https://publications.waset.org/abstracts/search?q=K."> K.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The role of organic agriculture in providing food and income is now gaining wider recognition (Van Elzakker et al 2007). The increasing public concerns about food safety issues on the use of fertilizers, pesticide residues, growth hormones, GM organisms, and increasing awareness of environmental quality issues have led to an expanding demand for environmentally friendly products (Thompson, 1998; Rimal et al., 2005). As a result national governments are concerned about diet and health, and there has been renewed recognition of the role of public policy in promoting healthy diets, thus to provide healthier, safer, more confident citizens (Poole et al., 2007), With these benefits, a study into organic vegetables is very vital to all the major stakeholders. This study analyzed the willingness of consumers to pay for organic vegetables in Oyo state, Nigeria. Primary data was collected with the aid of structured questionnaire administered to 168 respondents. These were selected using multistage random sampling. The first stage involved the selection two (2) ADP zones out of the three (3) ADP zones in Oyo state, The second stage involved the random selection of two (2) local government areas each out of the two (2) ADP zones which are; Ibadan South West and Ogbomoso North and random selection of 4 wards each from the local government areas. The third stage involved random selection of 42 household each from of the local government areas. Descriptive statistics, the principal component analysis, and the logistic regression were used to analyze the data. Results showed 55 percent of the respondents were female while 80 percent were  50 years. 74 percent of the respondents agreed that organic vegetables are of better quality. 31 percent of the respondents were aware of organic vegetables as against 69 percent who were not aware. From the logistic model, educational attainment, amount spent on organic vegetables monthly, better quality of organic vegetables and accessibility to organic vegetables were significant and had a positive relationship on willingness to pay for organic vegetable. The variables that were significant and had a negative relationship with WTP are less attractiveness of organic vegetables and household size of the respondents. This study concludes that consumers with higher level of education were more likely to be aware and willing to pay for organic vegetables than those with low levels of education, the study therefore recommends creation of awareness on the relevance of consuming organic vegetables through effective marketing and educational campaigns. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumers%20awareness" title="consumers awareness">consumers awareness</a>, <a href="https://publications.waset.org/abstracts/search?q=willingness%20to%20pay" title=" willingness to pay"> willingness to pay</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20vegetables" title=" organic vegetables"> organic vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=Oyo%20State" title=" Oyo State"> Oyo State</a> </p> <a href="https://publications.waset.org/abstracts/12161/consumers-willingness-to-pay-for-organic-vegetables-in-oyo-state" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12161.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">407</span> Carbohydrates Quantification from Agro-Industrial Waste and Fermentation with Lactic Acid Bacteria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Prittesh%20Patel">Prittesh Patel</a>, <a href="https://publications.waset.org/abstracts/search?q=Bhavika%20Patel"> Bhavika Patel</a>, <a href="https://publications.waset.org/abstracts/search?q=Ramar%20Krishnamurthy"> Ramar Krishnamurthy </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Present study was conducted to isolate lactic acid bacteria (LAB) from Oreochromis niloticus and Nemipterus japonicus fish gut. The LAB isolated were confirmed through 16s rRNA sequencing. It was observed that isolated Lactococcus spp. were able to tolerate NaCl and bile acid up to certain range. The isolated Lactococcus spp. were also able to survive in acidic and alkaline conditions. Further agro-industrial waste like peels of pineapple, orange, lemon, sugarcane, pomegranate; sweet lemon was analyzed for their polysaccharide contents and prebiotic properties. In the present study, orange peels, sweet lemon peels, and pineapple peels give maximum indigestible polysaccharide. To evaluate synbiotic effect combination of probiotic and prebiotic were analyzed under in vitro conditions. Isolates Lactococcus garvieae R3 and Lactococcus sp. R4 reported to have better fermentation efficiency with orange, sweet lemon and pineapple compare to lemon, sugarcane and pomegranate. The different agro-industrial waste evaluated in this research resulted in being a cheap and fermentable carbon source by LAB. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agro-industrial%20waste" title="agro-industrial waste">agro-industrial waste</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=prebiotic" title=" prebiotic"> prebiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotic" title=" probiotic"> probiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=synbiotic" title=" synbiotic"> synbiotic</a> </p> <a href="https://publications.waset.org/abstracts/104222/carbohydrates-quantification-from-agro-industrial-waste-and-fermentation-with-lactic-acid-bacteria" class="btn btn-primary btn-sm">Procedia</a> <a 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