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Full-Text Articles in Food Science
Infant-Feeding Practices Of Low-Income Vietnamese American Women, Yashmi Mistry, Marjorie Freedman, Kathleen Sweeney, Clarie Hollenbeck
Infant-Feeding Practices Of Low-Income Vietnamese American Women, Yashmi Mistry, Marjorie Freedman, Kathleen Sweeney, Clarie Hollenbeck
Faculty Publications
Healthy People 2010 breastfeeding goals include 50% exclusive breastfeeding at 6 months. In California, US, Santa Clara County Women, Infants, and Children (SCCWIC) data indicated Asian participants had low (5.6%) 6-month breastfeeding rates. To examine infant-feeding practices, Vietnamese breastfeeding peer counselors surveyed 133 Vietnamese SCCWIC participants (≥ 18 years old, nonpregnant, < 28 months postpartum) using a structured questionnaire regarding intentions, attitudes, and subjective norms toward breastfeeding. Results indicated that 75% initiated breastfeeding in the hospital (33% exclusively, 42% partially), and 25% exclusively formula fed. At survey time, 49% had terminated breastfeeding (average duration 4.4 months). Feeding intentions during pregnancy predicted feeding method used (P < .001). Most prenatal advice was from SCCWIC employees, friends, and doctors who supported breastfeeding. Most postnatal advice was from nurses who supported breastfeeding and bottle-feeding equally. Stronger control beliefs, peer counseling, and education were correlated with breastfeeding (P < .001). Improved postdelivery hospital advice may further increase breastfeeding initiation and duration.
Commercial Evaluation Of A Continuous Micronutrient Fortification Process For Nixtamal Tortillas, Michael L. Dunn, Sergio O. Serna-Saldivar, Diana Sanchez-Hernandez, Robert W. Griffin
Commercial Evaluation Of A Continuous Micronutrient Fortification Process For Nixtamal Tortillas, Michael L. Dunn, Sergio O. Serna-Saldivar, Diana Sanchez-Hernandez, Robert W. Griffin
Faculty Publications
The corn tortilla plays an integral role in the Mexican diet and is an ideal vehicle for micronutrient fortification. Approximately 60% of corn tortillas in Mexico are produced from nixtamal, with the remainder prepared from masa flour. A process for continuous fortification of nixtamal tortillas was evaluated in two commercial mills in Mexico. A commercial powder dosifier was used to add micronutrient premix containing iron, zinc, folic acid, niacin, riboflavin, and thiamin to nixtamal (1 g/kg) as it was milled. After training and preliminary sampling, mills produced fortified tortillas unassisted for four weeks. Masa flow rates over a four-day period …
Effect Of Iron Source On Color And Appearance Of Micronutrient-Fortified Corn Flour Tortillas, A. T. Richins, K. E. Burton, Heather F. Pahulu, Laura K. Jefferies, Michael L. Dunn
Effect Of Iron Source On Color And Appearance Of Micronutrient-Fortified Corn Flour Tortillas, A. T. Richins, K. E. Burton, Heather F. Pahulu, Laura K. Jefferies, Michael L. Dunn
Faculty Publications
Iron deficiency anemia is a widespread occurrence. Consequently, iron is commonly added in cereal fortification programs. However, many iron sources cause undesirable sensory changes, especially color changes, in the food being fortified. This study evaluated the effect of different iron sources on CIE L*a*b* color values and sensory color perception in fortified corn tortillas. Corn masa flour was fortified with micronutrient premix containing vitamins, zinc, and one of eight iron compounds. Iron sources included ferrous fumarate (F), ferrous sulfate (S), ferric orthophosphate (OP), ferrous lactate (L), ferrous gluconate (G), ferric pyrophosphate (PP), sodium iron (III)-EDTA, and A-131 electrolytic iron (E), …
Enhanced Lipid Stability In Whole Wheat Flour By Lipase Inactivation And Antioxidant Retention, Devin J. Rose, Lynn V. Ogden, Michael L. Dunn, Oscar A. Pike
Enhanced Lipid Stability In Whole Wheat Flour By Lipase Inactivation And Antioxidant Retention, Devin J. Rose, Lynn V. Ogden, Michael L. Dunn, Oscar A. Pike
Faculty Publications
The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and …
Effect Of Micronutrient Fortification On Nutritional And Other Properties Of Nixtamal Tortillas, K. E. Burton, Frost M. Steele, Laura K. Jefferies, Oscar A. Pike, Michael L. Dunn
Effect Of Micronutrient Fortification On Nutritional And Other Properties Of Nixtamal Tortillas, K. E. Burton, Frost M. Steele, Laura K. Jefferies, Oscar A. Pike, Michael L. Dunn
Faculty Publications
Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal of all or most of the pericarp through washing. The resulting product is called nixtamal. Approximately 60% of corn tortillas in Mexico are produced from nixtamal, with the remainder prepared from nixtamalized corn flour. Nixtamal was fortified with micronutrient premix containing iron, zinc, folic acid, niacin, riboflavin, and thiamin. Premix composition followed a proposed Mexican regulation for corn flour fortification, adjusted for moisture. Effects of premix on masa adhesiveness, hardness, and pH, as well as tortilla sensory properties, stretchability, rollability, and color …