OAR@UM Collection:

Development of novel gelling systems using milk analogues

Fri, 01 Jan 2021 00:00:00 GMT

Title: Development of novel gelling systems using milk analogues Abstract: Recent dynamic on food trends, climate change and food sustainability have pushed people, researchers and industries to find sustainable alternatives in different food sectors. One of them is milk and dairy products since they are among the most consumed food products globally. Milk analogues are already present on the market but there is more to discover about their application on a daily life basis like in the preparation of dessert gels. The characteristics and the application of a milk analogue on a dessert gel with alternative hydrocolloids ingredients, such as konjac and gellan gum have been investigated and compared to a commercial recipe. The physicochemical characteristics of the dessert gel have been tested in relation to different type of environmental conditions and in relation to time, in order to assess the stability of the product at extreme storage conditions. The stability study was conducted at conditions representing an accelerated shelf life environment. The results of this study have brought more knowledge for the use of uncommon hydrocolloids on the production of milk analogues and their application as dessert gels. Their use as replacers of animal protein in milk analogues is investigated and their impact for the production of dessert gels during adverse or extreme storage conditions is assessed. The developed dessert gel recipes have potential applications for different type of food formulation. In the case of the konjac dessert, the results show that its suitability in food application where there is a high possibility of water release or if an elastic behaviour is needed. The results on gellan dessert indicate a more suitable application where there is a requirement for a strong gel with a plastic behaviour. Description: M.Sc.(Melit.)

Adherence to the Mediterranean diet in the practice of resistance training

Fri, 01 Jan 2021 00:00:00 GMT

Title: Adherence to the Mediterranean diet in the practice of resistance training Abstract: Background: An adequate nutritional intake in physically active individuals is crucial in achieving better health and sport performance. While the resistance training community is known for the importance it gives to physique aesthetics, their dietary habits may be compromised. The aim of this study is to assess adherence to the Mediterranean diet, the benefits of which are well documented, in practitioners of resistance training. Methodology: An anonymous, online questionnaire was distributed through social media. Respondents’ demographics, level of participation in resistance training and adherence to the Mediterranean Diet were assessed, using questions from Medi-Lite, a validated, literature-based score. The adherence score covers a total of 9 food groups, ranging from 0 (minimal adherence) to 18 (maximal adherence). One-Way ANOVA was used to assess the relationship between the adherence scores and other variables, respectively. Results: A total of 100 respondents took part in this study. The majority were males, aged 18-30, with a tertiary level of education, non-smokers, and practice bodybuilding. The mean overall adherence score was 8.4 95% CI [7.9, 9.0] which falls in the lower range of medium adherence to the Mediterranean diet. The results indicated that 11% of respondents had a low adherence, 80% had a medium adherence, and 9% had a high adherence. No evidence of statistically significant associations (p-values < 0.05) was found between overall adherence score and variables relating to demographics or resistance training. Conclusion: The current study was the first local research to investigate the adherence to the Mediterranean diet in resistance training practitioners. The main limitation is the use of a personal Facebook profile to distribute the questionnaire. A sponsored Facebook post would have been more ideal to eliminate this bias. Having a larger sample size would better highlight the associations between lifestyle factors and the adherence levels of the Mediterranean dietary pattern. Description: B.Sc. (Hons)(Melit.)

Weight loss challenges and facilitators in adult Maltese women

Fri, 01 Jan 2021 00:00:00 GMT

Title: Weight loss challenges and facilitators in adult Maltese women Abstract: Background: Adult obesity and overweight prevalence are high both globally and locally. Recent prevalence data reported 31.3% of Maltese women as being obese while 31.8% were overweight. The causes of obesity are complex and multifactorial making obesity management more problematic. The overall aims of this study were to investigate the main challenges and facilitators for weight management in adult Maltese women. Method: An adapted, translated and anonymised quantitative survey was shared on local media targeting adult Maltese females aged 18-65 years during the period November to December 2020. The questionnaire addressed: weight loss (WL) strategies utilised; WL influences; barriers to WL using close-ended question style and overall suggestions for developing weight loss programmes (WLP) using open-ended questions. The results were then analysed statistically using the SPSS software (IBM, version 27). Data analysis included Chi- squared, Friedman and Kruskal-Wallis tests. Results: 193 respondents returned the survey. The majority (n=93,48.2%) were aged between 18-29 years old, over half had a tertiary level of education (n=112,58%) and with a median Body Mass Index (BMI) of 25.27kg/m2. The three most commonly utilised weight loss methods were ‘calorie controlled’ (n=129,66.8%), ‘fasting’ (n=61,31.6%) and the ‘Mediterranean diet (based on local dietary guidelines)’ (n=51,26.4%). Respondents thought that: ‘drinking more water’; ‘consuming smaller food portions’; and ‘removing sweetened products’ helped them with their WL whereas being abroad or being sad or stressed did not (mean rating scores [MRS]: 4.19,4.13,4.11,3.97,3.90 respectively). Respondents highlighted the main barriers to exercise as: ‘lack of motivation’; and ‘finding it difficult to stick with routine’ (MRS: 3.24 and 3.16). Suggestions for WL included: having more educational information available, (n=20, 31.25%) making WL / exercise programmes affordable (n=14,21.88%) and the need for more support (n=7,10.94%). Conclusion: This local study suggests further health information and education is still needed. It also pinpoints issues such as cost, motivation, and mental wellbeing which need to be further addressed. Finding ways for implementing these results to provide more effective and sustainable WLP are encouraged. Description: B.Sc. (Hons)(Melit.)

Maltese consumers’ knowledge and perception of vegan and vegetarian food products, and their label information

Fri, 01 Jan 2021 00:00:00 GMT

Title: Maltese consumers’ knowledge and perception of vegan and vegetarian food products, and their label information Abstract: Background: The popularity of veganism and vegetarianism is on the rise, both globally and amongst the Maltese population. Naturally, the market for plant-based food products has grown accordingly, however, food labelling of such food products is still under discussion in the EU. The primary aim of this research was to observe the knowledge and perception of Maltese consumers regarding vegan and vegetarian food products, and their label information. Methodology: A self-constructed online questionnaire was used to assess the socio-economic determinants, food shopping behaviours, and the knowledge and perception regarding vegan and vegetarian foods, and their associated food labelling, of Maltese consumers aged 18 or above. Data was collected between December 2020 and January 2021, and distribution was accomplished through the social platform Facebook. The data analysis was then carried out using IBM SPSS® version 20. Results: A total of (n = 386) valid responses were collected. The majority of respondents were females aged 18-35 and attained a University degree. The majority of respondents also adhere to a specific diet, with the vegan dietary pattern being the most prevalent of the diets. Significant associations were found between being familiar with both vegetarian and vegan symbols, and age bracket (p < 0.001). Age bracket was also significantly correlated to trust towards food labels (p = 0.030). Perception towards the vegan and vegetarian diets was found to be significantly correlated to age bracket (p = 0.008), education (p = 0.015), and diet (p < 0.001). Conclusion: This study has recognised that Maltese consumers are quite knowledgeable and have significantly positive perceptions and trust levels regarding vegan and vegetarian dietary patterns, and their associated food labelling. The findings also show the possible associations between the female gender, having a high education level, and young age, with such diets, which conforms with the literature. Description: B.Sc. (Hons)(Melit.)