DEPARTMENT OF NUTRITION AND FOODSCIENCE

FOSC 401 FOOD CHEMISTRY AND ANALYSIS 16TH JANUARY, 2023

LAB ASSIGNMENT 1 REFERENCING STYLES

GROUP 24

NAMES OF GROUP MEMBERS ID

Osei Genevieve Asirifi 10839173

Eckline Fosuaa Hanson 10848836

Enoch Amoah 10

A.

 European Journal of Nutrition

ORIGINAL

Brunvoll, S.H., Flote, V.G., Halset, E.H. et al. Normal and unusual days for dietary intake during the

12 months after a breast cancer diagnosis in women. Eur J Nutr 61, 3873–3885 (2022).

https://doi.org/10.1007/s00394-022-02925-9

APA STYLE

Brunvoll, S.H., Flote, V.G., Halset, E.H. et al. (2022). Normal and unusual days for dietary intake during

the 12 months after a breast cancer diagnosis in women. Eur J Nutr 61, 3873–3885.

https://doi.org/10.1007/s00394-022-02925-9

JOURNAL OF FOOD SCIENCE STYLE

Brunvoll S.H, Flote V.G, Halset E.H, et al (2022) Normal and unusual days for dietary intake during the

12 months after a breast cancer diagnosis in women. Eur J Nutr 61:3873–3885.

https://doi.org/10.1007/s00394-022-02925-9

 International Journal of Food Sciences and Nutrition

ORIGINAL
Mia Marchini, Alice Rosi, Francesca Raia, Elena Bertolotti, Francesca Scazzina & Eleonora

Carini (2022) Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition

management—a systematic review, International Journal of Food Sciences and Nutrition, 73:8, 993-

1004, DOI: 10.1080/09637486.2022.2119213

APA STYLE

Marchini, M., Rosi, A., Raia, F., et al. (2022). Acceptability of alternative ready-to-use therapeutic foods

in acute malnutrition management—a systematic review. International Journal of Food Sciences and

Nutrition, 71(8), 993-1004. https://doi.org/10.1080/09637486.2022.2119213

JOURNAL OF FOOD SCIENCE STYLE

Marchini M, Rosi A, Raia F, et al (2022) Acceptability of alternative ready-to-use therapeutic foods in

acute malnutrition management—a systematic review. International Journal of Food Sciences and

Nutrition 71: 993-1004. https://doi.org/10.1080/09637486.2022.2119213

 The American Journal of Clinical Nutrition

ORIGINAL

Kenneth J Mukamal, Joline W J Beulens, Limited alcohol consumption and lower risk of diabetes: can we

believe our own eyes?, The American Journal of Clinical Nutrition, Volume 116, Issue 6, December

2022, Pages 1460–1461, https://doi.org/10.1093/ajcn/nqac258

APA STYLE

Mukamal, K.J., & Beulens J.W.J. (2022). Limited alcohol consumption and lower risk of diabetes: can we

believe our own eyes?. The American Journal of Clinical Nutrition, 116(6), 1460–1461.

https://doi.org/10.1093/ajcn/nqac258

JOURNAL OF FOOD SCIENCE STYLE

Mukamal K.J, Beulens J.W.J, (2022) Limited alcohol consumption and lower risk of diabetes: can we

believe our own eyes?. The American Journal of Clinical Nutrition 116(6):1460-1461.

https://doi.org/10.1093/ajcn/nqac258

B.

 Title: Normal and unusual days for dietary intake during the 12 months after a breast cancer

diagnosis in women. 

“The authors concluded that atypical days have a large effect on the total mean intake of most

nutrients.”

APA STYLE

Craig, M. R., Kristal, A. R., Cheney, C. L., & Shattuck, A. L. (2000). The prevalence and impact

of ‘atypical’days in 4-day food records. Journal of the American Dietetic Association, 100(4),

421-427.  https://doi.org/10.1016/s0002-8223(00)00130-9
 JOURNAL OF FOOD SCIENCE STYLE

Craig M. R, Kristal A. R, Cheney C. L, & Shattuck A. L, (2000) The prevalence and impact of

‘atypical’days in 4-day food records. Journal of the American Dietetic Association, 100(4):421-

427.  https://doi.org/10.1016/s0002-8223(00)00130-9

 Title: Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition

management—a systematic review.

“While great effort has been put into developing the nutritional, economic and qualitative

aspects of alternative RUTFs, research focusing specifically on the children’s acceptance of

these meals appears lacking, probably due to a widely shared belief that economically deprived

consumers have no interest in sensory quality.”

APA STYLE

Rakotosamimanana, V. R., & De Kock, H. L. (2020). Sensory studies with low-income, food-

insecure consumers. Current Opinion in Food Science, 33, 108-114.

JOURNAL OF FOOD SCIENCE STYLE

Rakotosamimanana V. R, & De Kock H. L, (2020) Sensory studies with low-income, food-

insecure consumers. Current Opinion in Food Science, 33:108-114..

 Title: Limited alcohol consumption and lower risk of diabetes: can we believe our own eyes?

“This is certainly true for diabetes, where meta-analyses of prospective cohort studies have

confirmed the association of limited alcohol consumption with lower risk.” 

APA STYLE

Li, X. H., Yu, F. F., Zhou, Y. H., & He, J. (2016). Association between alcohol consumption and

the risk of incident type 2 diabetes: a systematic review and dose-response meta-analysis. The

American journal of clinical nutrition, 103(3), 818-829.

JOURNAL OF FOOD SCIENCE STYLE

Li X. H, Yu F. F, Zhou Y. H, & He J, (2016) Association between alcohol consumption and the

risk of incident type 2 diabetes: a systematic review and dose-response meta-analysis. The

American journal of clinical nutrition, 103(3):818-829.

 SECTION 2

An improved method to determine the hydroxypropyl content in modified starches by  1H NMR

A.

Introduction

Hydroxypropyl (HP) starches are used as thickeners and stabilizers in foods. Physicochemical properties
of starches could be significantly altered by HP. There are a number of analytical methods for
determining the level of HP group in modified starches. 1H NMR can effectively determine the content of
hydroxypropyl groups in starch. Two approaches have been used to convert HP starch to a low viscosity
product for NMR analysis.

Villwock and BeMiller (2005) considered enzymatic (α-amylase) hydrolysis an improved method. In this
study, HP starch was hydrolyzed with 10% hydrochloric acid at 100 °C with acetic acid as an internal
standard. Hydroxypropyl group content (HP%) and molar substitution (MS) were compared with those
obtained from the enzyme-catalyzed method.

Result and Discussion

Starch hydrolyzed by the Stahl and McNaught (1970) method had a dark brownish color and there were
some undissolved particles in the slurry after being boiled. The starch prepared with the improved method
was clear with slight particulates (∼0.7 wt%).

A yellow color appeared when the HP waxy maize starch was heated at 100 °C. Therefore, lower
temperatures, 80 and 90’C, were used to conduct experiments. When 90 and 100”C were used, the two
NMR spectra were similar, and detected HP contents were 4.00% and 3.94%.
Conclusion

An improved acid-catalyzed hydrolysis method was developed to hydrolyze HP starches for determining
HP content by 1H NMR analysis. The optimal conditions are 10% starch solid content, 3.5% DCl in D2O
as a solvent, sodium acetate as an internal standard and heating at 90 °C for 1 hour.

B.

i. To provide a better acid-catalyzed hydrolysis technique for hydrolyzing HP starches so that the
HP content may be assessed using 1H NMR analysis.
ii. Yes
Dependent – Solubility, Color
Independent – Temperature, Concentration
iii. Methods
 The acid method by Stahl and McNaught (1970) to prepare a HP starch for 1H NMR
analysis.
 An improved acid hydrolysis procedure to prepare a HP starch for 1H NMR analysis
 Optimization of the modified acid method
 An enzyme-catalyzed method
 1
H NMR spectroscopy
 Statistical analysis
iv. Temperature, Concentration of DCl
v. Difference in water peak, Difference in solution prepared
vi. Yes it did
vii.