探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观...探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观结构、质构特性、蛋白质二级结构及消化特性的影响。结果表明:当鹰嘴豆粉添加量为0%~30%时,面团耐揉性变差,蛋白质二级结构中α-螺旋和β-折叠结构含量增加,对方便面的微观结构无显著影响;当添加量超过30%时,揉混参数上升,蛋白质二级结构中无序结构增多,微观结构遭到明显破坏;鹰嘴豆粉的加入总体上会降低面团的弛豫时间,提高面团的持水能力,但会降低方便面的糊化度,蒸煮特性和质构特性变差;鹰嘴豆粉的添加会显著降低方便面的消化速率和GI。当鹰嘴豆粉添加量低于30%时可改善方便面的营养和加工特性,同时降低方便面的GI。展开更多
目的探讨老年住院病人营养状况与衰弱之间的关系,为营养干预改善老年衰弱状况提供依据。方法选取年龄≥65岁的老年住院病人371例,根据Fried衰弱表型评估(Fried's Cardiovascular Health Study index,CHS index)得分将病人分为无衰...目的探讨老年住院病人营养状况与衰弱之间的关系,为营养干预改善老年衰弱状况提供依据。方法选取年龄≥65岁的老年住院病人371例,根据Fried衰弱表型评估(Fried's Cardiovascular Health Study index,CHS index)得分将病人分为无衰弱组、衰弱前期组及衰弱组,采用营养风险筛查(Mini Nutritional Assessment-Short Form,MNA-SF)及生物化学测定方法评估病人营养状态,分析营养状况对衰弱的影响。结果从无衰弱组到衰弱组MNA-SF分值、血红蛋白、白蛋白浓度逐渐降低,差异有统计学意义(P<0.01),营养不良和营养不良风险的发生率逐渐升高,分别为12.4%、38.3%、58.0%,差异有统计学意义(P<0.01);Spearman相关分析显示,MNA-SF评分与衰弱呈负相关(r=-0.388,P<0.01),营养不良和营养不良风险与衰弱呈正相关(r=0.334,P<0.01);Logistic回归分析显示,校正年龄、性别、血红蛋白、白蛋白、共病、多重用药等因素后,营养不良增加衰弱的发生风险(OR=7.650,95%CI:3.58~16.3,P<0.01)。结论老年住院病人衰弱状态与营养状况相关,营养不良可能是衰弱的重要危险因素。展开更多
为提高麻球产品质量,指导麻球工业化生产合理选择糯米粉原料。以16种糯米粉原料为研究对象,测定其理化特性(直链淀粉含量、粗蛋白含量、粗脂肪含量、破损淀粉含量、糊化特性)及麻球品质特性,同时通过分析糯米粉各品质指标与麻球品质的...为提高麻球产品质量,指导麻球工业化生产合理选择糯米粉原料。以16种糯米粉原料为研究对象,测定其理化特性(直链淀粉含量、粗蛋白含量、粗脂肪含量、破损淀粉含量、糊化特性)及麻球品质特性,同时通过分析糯米粉各品质指标与麻球品质的相关性,探讨糯米粉原料特性对麻球品质的影响。结果表明,糯米粉粗蛋白含量与麻球比容、色泽、硬度指标均呈显著负相关,与麻球形状和总分均呈极显著负相关;衰减值与麻球比容得分呈显著正相关,而峰值时间、糊化温度与麻球比容呈极显著负相关,最低粘度、最终粘度、回生值与麻球的外观均呈显著负相关。因此,在选择麻球生产原料糯米粉时,应综合考虑其粗蛋白含量和糊化特性。依据本研究所用的糯米粉,得出粗蛋白含量在6.80%以下,衰减值高于1 282 c P,最低粘度低于1 526 c P,最终粘度低于1 950c P,回生值低于424 c P,峰值时间低于3.9 min,糊化温度低于76℃的原料,生产的麻球品质较好。展开更多
Background:In Nigeria,the prevailing realities of ageing in poverty and ill health are becoming obvious.This situation,coupled with the fact that Nigeria has no functional national policy on the care and welfare of ol...Background:In Nigeria,the prevailing realities of ageing in poverty and ill health are becoming obvious.This situation,coupled with the fact that Nigeria has no functional national policy on the care and welfare of older persons is worrisome.There are many factors which contribute to later life frailty which could be direct or indirect.These factors include socioeconomic and demographic factors,biological factors like genetics,lifestyle factors,medical factors such as diseases,sleep disturbances as well as psychological factors.These factors are often interwoven.This study aimed to assess the role of selected socio-economic determinants on later life frailty in Southwestern Nigeria.Data was sourced from the Nigerian general household survey-panel 2018–2019,with a total population size of 4,863 persons aged 45 years and above(mean 52.1±6.4 years).Method:Fried's approach was used to develop a frailty index(non-frail(3%);pre-frail(5.3%);frail(38.7%))and Poisson regression model was utilised.Results:We found a high prevalence of frailty in later life,using some socio-economic status such as educational level(b=0.024;p=0.004),wealth status(b=0.029;p=0.001),smoking habit(b=0.073;p=0.003)Rohrer index(b=0.005;p=0.002)and current health status(b=0.020;p=0.001).Our findings provided further evidence that socio-economic status impacts later-life frailty outcomes.This study uses cross sectional data which limits the study of the factors influencing the socioeconomic determinants of frailty.Conclusion:These results underline the need to adopt social protection systems in Nigeria to moderate the impact of health and economic shocks over the lifespan and to maintain the reserve capacity individuals bring in later life.State actors are to mainstream ageing issues into national development planning and the implementation of equal access for all older persons to affordable and quality healthcare and long-term care.展开更多
文摘探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观结构、质构特性、蛋白质二级结构及消化特性的影响。结果表明:当鹰嘴豆粉添加量为0%~30%时,面团耐揉性变差,蛋白质二级结构中α-螺旋和β-折叠结构含量增加,对方便面的微观结构无显著影响;当添加量超过30%时,揉混参数上升,蛋白质二级结构中无序结构增多,微观结构遭到明显破坏;鹰嘴豆粉的加入总体上会降低面团的弛豫时间,提高面团的持水能力,但会降低方便面的糊化度,蒸煮特性和质构特性变差;鹰嘴豆粉的添加会显著降低方便面的消化速率和GI。当鹰嘴豆粉添加量低于30%时可改善方便面的营养和加工特性,同时降低方便面的GI。
文摘目的探讨老年住院病人营养状况与衰弱之间的关系,为营养干预改善老年衰弱状况提供依据。方法选取年龄≥65岁的老年住院病人371例,根据Fried衰弱表型评估(Fried's Cardiovascular Health Study index,CHS index)得分将病人分为无衰弱组、衰弱前期组及衰弱组,采用营养风险筛查(Mini Nutritional Assessment-Short Form,MNA-SF)及生物化学测定方法评估病人营养状态,分析营养状况对衰弱的影响。结果从无衰弱组到衰弱组MNA-SF分值、血红蛋白、白蛋白浓度逐渐降低,差异有统计学意义(P<0.01),营养不良和营养不良风险的发生率逐渐升高,分别为12.4%、38.3%、58.0%,差异有统计学意义(P<0.01);Spearman相关分析显示,MNA-SF评分与衰弱呈负相关(r=-0.388,P<0.01),营养不良和营养不良风险与衰弱呈正相关(r=0.334,P<0.01);Logistic回归分析显示,校正年龄、性别、血红蛋白、白蛋白、共病、多重用药等因素后,营养不良增加衰弱的发生风险(OR=7.650,95%CI:3.58~16.3,P<0.01)。结论老年住院病人衰弱状态与营养状况相关,营养不良可能是衰弱的重要危险因素。
文摘为提高麻球产品质量,指导麻球工业化生产合理选择糯米粉原料。以16种糯米粉原料为研究对象,测定其理化特性(直链淀粉含量、粗蛋白含量、粗脂肪含量、破损淀粉含量、糊化特性)及麻球品质特性,同时通过分析糯米粉各品质指标与麻球品质的相关性,探讨糯米粉原料特性对麻球品质的影响。结果表明,糯米粉粗蛋白含量与麻球比容、色泽、硬度指标均呈显著负相关,与麻球形状和总分均呈极显著负相关;衰减值与麻球比容得分呈显著正相关,而峰值时间、糊化温度与麻球比容呈极显著负相关,最低粘度、最终粘度、回生值与麻球的外观均呈显著负相关。因此,在选择麻球生产原料糯米粉时,应综合考虑其粗蛋白含量和糊化特性。依据本研究所用的糯米粉,得出粗蛋白含量在6.80%以下,衰减值高于1 282 c P,最低粘度低于1 526 c P,最终粘度低于1 950c P,回生值低于424 c P,峰值时间低于3.9 min,糊化温度低于76℃的原料,生产的麻球品质较好。
文摘Background:In Nigeria,the prevailing realities of ageing in poverty and ill health are becoming obvious.This situation,coupled with the fact that Nigeria has no functional national policy on the care and welfare of older persons is worrisome.There are many factors which contribute to later life frailty which could be direct or indirect.These factors include socioeconomic and demographic factors,biological factors like genetics,lifestyle factors,medical factors such as diseases,sleep disturbances as well as psychological factors.These factors are often interwoven.This study aimed to assess the role of selected socio-economic determinants on later life frailty in Southwestern Nigeria.Data was sourced from the Nigerian general household survey-panel 2018–2019,with a total population size of 4,863 persons aged 45 years and above(mean 52.1±6.4 years).Method:Fried's approach was used to develop a frailty index(non-frail(3%);pre-frail(5.3%);frail(38.7%))and Poisson regression model was utilised.Results:We found a high prevalence of frailty in later life,using some socio-economic status such as educational level(b=0.024;p=0.004),wealth status(b=0.029;p=0.001),smoking habit(b=0.073;p=0.003)Rohrer index(b=0.005;p=0.002)and current health status(b=0.020;p=0.001).Our findings provided further evidence that socio-economic status impacts later-life frailty outcomes.This study uses cross sectional data which limits the study of the factors influencing the socioeconomic determinants of frailty.Conclusion:These results underline the need to adopt social protection systems in Nigeria to moderate the impact of health and economic shocks over the lifespan and to maintain the reserve capacity individuals bring in later life.State actors are to mainstream ageing issues into national development planning and the implementation of equal access for all older persons to affordable and quality healthcare and long-term care.
