面粉强化的国际经验及我国面粉强化的推动

面粉强化是国际社会广泛应用的改善营养的方法。我国是面粉生产和消费大国 ,强化面粉对我国的营养改善也将产生重要作用。本文介绍了一些国家面粉强化的经验和营养改善效果。对我国面粉消费和生产企业状况进行论述 ,并介绍了我国面粉强化工作现状和进展情况。     

强化面粉的研制

为了补充人群比较普遍缺乏的钙与核黄素，作者在普通面粉中强化了该两种营养素，并观察了效果。实验采用硅镁吸附法，加速贮存试验及大鼠股骨钙储留法，观察了碱、发酵粉及加热对核黄素的损失的影响、强化面粉稳定性试验及蛋壳粉钙利用率。研究结果表明：（１）强化面粉制成馒头后，核黄素能保存大部分（７５％），（２）采用复合膜真空袋包装的强化面粉，常温下稳定，可以保存２年；（３）蛋壳粉钙在动物体内吸收利用较好，可作为面粉强化的钙源。     

营养强化面粉对幼鼠营养状况改善作用的研究

采用在每 10 0 g面粉中强化L -赖氨酸 30 0mg、VB10 .4mg、VB2 0 .5mg、Ca2 80mg、Zn5.2mg的饲料喂饲Wistar幼鼠 ,旨在观察对幼鼠营养状况的改善作用。结果显示 ,强化面粉能促进其生长发育 ,增强股骨Ca和Zn浓度 ,提高全血转羟乙醛酶和谷胱甘肽还原酶活性。强化面粉能够改善幼鼠的营养状况。     

营养强化面粉对思鼠营养状况的改善作用

采用在每１００ｇ面粉中强化Ｌ－赖氨酸３００ｍｇ、ＶＢ１０．４ｍｇ、ＶＢ２０．５ｍｇ、Ｃａ２８０ｍｇ和Ｚｎ５．２ｍｇ的饲料喂饲Ｗｉｓｔａｒ幼鼠，旨在观察对幼鼠营养状况的改善作用，结果显示，强化面粉能春生长发育，增加股骨Ｃａ和Ｚｎ浓度和提高全血转羟乙醛酶和谷胱甘肽还的酶活性。强化面粉能够改善幼鼠的营养状况。     

面粉强化叶酸对出生缺陷的影响

大量数据显示面粉中强化叶酸能有效预防出生缺陷的发生并降低其危害性。影响叶酸强化面粉对出生缺陷作用的因素可能包括:种族差异、孕妇年龄及受教育程度、围产期的医疗质量水平、叶酸强化的剂量等。面粉中强化叶酸是预防出生缺陷安全有效的措施,能够最大程度地保障妇女在孕期摄入足够的叶酸以预防和控制新生儿出生缺陷的发生。     

山东省五莲县面粉加工行业的职业危害调查

为更好地贯彻实施《中华人民共和国职业病防治法》、了解面粉加工行业的劳动环境现状及面粉加工粉尘对工人身体健康的影响。我们于2006年8-9月，对全县56家个体面粉加工厂生产车间的作业场所进行了职业危害因素调查，现将调查结果报告如下。     

营养强化面粉对幼鼠营养状况的改善作用

采用在每1008而粉中强化L-赖氨酸30mg.V_b10.4mg.V_b2i, 0.5 mg Ca280mg和Zn 52mg的饲料喂饲Wistar幼鼠,旨在观察对幼鼠营养状况的改善作用结果显示,强化而粉能促进其生长育,增加股骨Ca和Zn浓度和提高全血转轻乙醛酶和谷胧甘肤还原酶活性,强化而粉能够改善幼鼠的营养状况。     

面粉强化工艺及质量控制

介绍强化面粉的批量配粉系统强化工艺及总粉绞龙系统强化工艺 ,分析了两种面粉生产工艺用于强化时对预混料的要求及营养素于基础面粉中的混合均匀度情况 ,试验表明批量配粉系统强化工艺及总粉绞龙系统强化工艺均可用于强化面粉的生产。最后介绍强化面粉质量控制的主要要素。     

038 面粉强化叶酸对出生缺陷的影响

大量数据显示面粉中强化叶酸能有效预防出生缺陷的发生并降低其危害性.影响叶酸强化面粉对出生缺陷作用的因素可能包括:种族差异、孕妇年龄及受教育程度、围产期的医疗质量水平、叶酸强化的剂量等.面粉中强化叶酸是预防出生缺陷安全有效的措施,能够最大程度地保障妇女在孕期摄入足够的叶酸以预防和控制新生儿出生缺陷的发生.     

强化面粉改善河北围场县妇女微量营养素缺乏效果观察

目的观察强化面粉对河北围场县妇女微量营养素缺乏改善效果。方法对河北省围场县611名农村妇女进行为期3年的食用强化面粉生物学效果观察。结果强化面粉显著增加干预组妇女膳食中维生素A、维生素B1、维生素B2、叶酸、尼克酸、铁、锌7种微量营养素摄入水平,其摄入量达到中国居民膳食营养素推荐量标准或适宜摄入量标准;贫血率下降,铁营养状况明显改善;血清锌、血清叶酸和血清维生素A水平显著升高,此干预效果在食用强面粉1年后开始显现,并持续至3年观察期末。而试点地区对照组的监测结果显示随着经济的发展微量营养素缺乏问题并没有改善。结论通过摄入强化面粉改善中国贫困地区妇女微量群营养素缺乏是有效和可行的。     

赖氨酸及部分维生素强化面粉的营养评价

目的 探讨经赖氨酸、维生素B1、维生素B2、维生素A等强化后食用面粉的营养价值。方法 将断乳大白鼠随机分为对照组（Ⅰ组）和实验组（Ⅱ、Ⅲ、Ⅳ组）,对照组饲以未经强化的普通面粉,实验组分别饲以不同配方的营养素面粉,定期观察各组实验动物的体重、氮平衡、食饲效率、热能效率、蛋白质功效比值及负重游泳持续时间等。结果 经过28天的分组饲养后,实验组动物的上述指标均显高于对照组。结论 食用面粉经赖氨酸及部分维生素强化后蛋白质的营养价值得到显提高,更有利于实验大白鼠的生长发育。     

Spiced risotto: cooking processing and simulated in vitro digestion on curcuminoids,capsaicin and piperine

The objective of this study was to cook a risotto using curcuma, black pepper, and hot paprika among the ingredients in order to evaluate the effect of in vitro digestion on its bioactive compounds content and antioxidant activity. Cooking processing and in vitro digestion did result in loss of bioactive compounds and reduction of antioxidant activity. Five minutes of cooking led to a decrease of 25% in the content of curcuminoids, 31% in piperines, and no decrease was noticed in the capsaicin content. The in vitro digestion resulted in a decrease of 95% in the content of curcuminoids, 31% in piperines, and 100% decrease in capsaicins. In conclusion, both cooking processing and in vitro digestion were determinant concerning the content of bioactive compounds.     

过氧化苯甲酰对面粉中强化营养素含量的影响

为了解过氧化苯甲酰对强化面粉中营养素含量的影响 ,分别对过氧化苯甲酰含量为 0、6 0、12 0、2 4 0、6 0 0、12 0 0、180 0mg kg的营养强化面粉中的营养素进行检测 ,以确定添加不同剂量的过氧化苯甲酰对强化面粉中营养素含量的影响。结果显示 ,不同剂量的过氧化苯甲酰对Fe、Zn、Ca含量基本没有影响 ,对VB1、VB2 具有相对较弱的破坏作用 ,其损失低于 30 % ;在添加了高剂量增白剂的面粉中 ,烟酸、叶酸和VA的损失率分别在 30 %、5 0 %和 80 %以上 ,但在国家规定的增白剂使用限量 (≤ 6 0mg kg)范围内 ,增白剂对强化面粉中维生素的含量基本无影响。     

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables

Abstract

Biofortification of food crops through fertilization and salt iodization are key strategies for the prevention and control of iodine deficiency disorder. However, considerable losses of iodine can occur during processing. In this study, the stability of iodine in biofortified potatoes, carrots and tomatoes was evaluated during different domestic cooking procedures, as this matter was poorly discussed in literature. The stability of iodized salt during baking and boiling of carrots and potatoes not fortified was also investigated. All the adopted cooking procedures have proven to be suitable to preserve the iodine content in biofortified vegetables. During boiling test with iodized salt, neither potatoes nor carrots were able to absorb iodine added with salt, probably owing to the losses occurred during cooking. On the contrary, baking test on potatoes has not caused a significant degradation of iodized salt, and no significant differences in iodine concentration were detected before and after cooking.     

Effect of some essential oils on rheological properties of wheat flour dough

The effects of summer savory (Satureja hortensis L.), majorana (Origanum vulgare L.), sage (Salvia triloba L), rosemary (Rosmarinus officinalis L.), pickling herb (Echinophora tenuifolia L.) and laurel (Laurus nobilis L.) essential oils on extensograph and farinograph characteristics of wheat flour doughs were determined. Also, some chemical properties (moisture content, ash content, wet gluten content, sedimentation value and falling number) were established. The results show that resistance to extension, maximum resistance, ratio number (minimum) and ratio number (maximum) values were increased by S. hortensis oil addition during the proving time. Extensibility values of S. hortensis, O. vulgare and S. triloba at 90 min of proving time were found lower that than those of other proving times (except S. triloba at 135 min). According to the extensograph results, rosemary, pickling herb and laurel oils allowed higher extensibility and energy, and lower resistance to extension and maximum resistance (Brabender Unit Line). The farinograph water absorption (500 farinograph units) varied from 63.6 to 64.7. The development time of dough with rosemary oil was the same as the control group. Stabilities of dough with savory sater, majorana and sage oil were found lower that those of both control and other oils. As a result, rosemary, pickling herb and laurel oils had an advantage on the extensograph and farinograph characteristics of wheat flour dough.     

Respiratory function and immunological status in cocoa and flour processing workers

Respiratory function and immunological status were studied in 40 cocoa and 53 flour processing workers employed as packers in a confectionry industry and in 65 unexposed control workers in the same industry. A high prevalence of chronic respiratory symptoms was recorded in exposed workers, varying from 5.0% to 30.0% in cocoa workers and from 5.7% to 28.3% in flour workers. Occupational asthma was diagnosed in 2 (5%) of the cocoa workers and in 3 (5.7%) of the flour workers. None of the control workers suffered from occupational asthma. The prevalence of almost all chronic respiratory symptoms was significantly greater in cocoa and flour workers than in control workers. There was also a high prevalence of acute symptoms that developed during the work shift, being highest for cough (cocoa: 57.5%; flour: 50.9%) and eye irritation (cocoa: 50.0%; flour: 54.7%). Significant across-shift reductions of ventilatory capacity were recorded in exposed workers, being largest for flow rates at 50% and the last 25% of the vital capacity on maximum expiratory flow-volume (MEFV) curves (FEF₅₀, FEF₇₅). The prevalence of positive skin tests for cocoa (60.2%) was significantly higher than the prevalence of positive skin tests for flour (25.8%) among the 93 exposed workers (p < 0.05). Control workers had significantly lower prevalences of positive skin tests to cocoa (4.6%) and flour (12.3%) than exposed workers (p < 0.01). Increased total serum IgE levels were found in 17.5% of cocoa and in 18.7% of flour workers; none of the control workers had increased IgE levels. Bronchoprovocation testing demonstrated significant decreases in lung function following inhalation of cocoa dust extract and flour dust in workers with respiratory symptoms and large across-shift reductions in lung function. Dust concentrations in the working environment were higher than those recommended by Croatian standards. These data suggest that workers employed in the processing of cocoa and flour may be at a high risk for the development of allergic sensitization and respiratory impairment. Am. J. Ind. Med. 33:24–32, 1998 © 1998 Wiley-Liss, Inc.     

Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit,flour and syrup

The approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup, were studied. Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits (P<0.05). Among the samples, potassium, phosphorus and calcium had the highest values in carob syrup, respectively. Carob flour also contained these elements in high amounts, with the addition of sodium. We extended the notion that carob fruit, flour and syrup were rich sources of carbohydrates, proteins and minerals.     

Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti

Abstract

In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta cooking and nutritional quality was evaluated. The wholemeal spaghetti samples showed an improvement in the chemical composition (high protein and insoluble dietary fibre content) but they have a decline in the cooking quality (high cooking loss) with respect to the semolina spaghetti. In particular, the wholemeal spaghetti Cappelli and Core samples recorded the highest protein and insoluble dietary fibre content, respectively. As compared to the other samples, the wholemeal spaghetti Iride recorded a higher cooking loss. Moreover, the wholemeal spaghetti showed the lowest overall quality due to the low score of elasticity, firmness and colour. Specifically, the wholemeal Cappelli recorded a slight rise of the overall quality with respect to other wholemeal samples. In conclusion, the wholemeal spaghetti Cappelli was found to be an optimum compromise between the sensory and nutritional quality.