Scientific Confectionary

Estimation of Microbial Population in Some Confectionary Products

Microbial analysis is essential part of food safety. Confidence in the safety and integrity of the food supply is an important requirement for consumers. For the evaluation we used following confectionary items such as Dairy milk, Jam, Jelly, biscuit (Parle-G, Priya gold, and Britannia). For microbiological test all sample were used in triplate form. Specific media were used for identification ...

Development and evaluation of antioxidant activity of tomato based confectionary

Three variations of tomato fudge were prepared using tomato powder at different proportions with sugar, whole milk and honey and evaluated for sensory quality, antioxidant activity, microbial count and consumer acceptability. It was observed that the fudge prepared by using 1-3 g of tomato powder were having higher sensory scores while antioxidant activity was found highest in fudge having 5 g ...

An afternoon snack of berries reduces subsequent energy intake compared to an isoenergetic confectionary snack.

Observational studies suggest that increased fruit and vegetable consumption can contribute to weight maintenance and facilitate weight loss when substituted for other energy dense foods. Therefore, the purpose of the present study was to assess the effect of berries on acute appetite and energy intake. Twelve unrestrained pre-menopausal women (age 21 ± 2 y; BMI 26.6 ± 2.6 kg m(-2); body fat 23...

Scientific Lectures

“Surprises” in Food Confectionary: Cognitive and Emotional Effects on the Child

The aim of this work is to analyze the role of the “surprise” in marketing food (SMF), with particular attention to the cognitive and emotional processes that can be elicited by these toys. Usually, the advertising messages induce people to believe that an emotion of surprise is really related to the SMF. Our main questions are: could an object found in a food-product really elicit an emotion o...