Detection of polydimethylsiloxanes transferred from silicone-coated parchment paper to baked goods using direct analysis in real time mass spectrometry.

The non-stick properties of parchment papers are achieved by polydimethylsiloxane (PDMS) coatings. During baking, PDMS can thus be extracted from the silicone-coated parchment into the baked goods. Positive-ion direct analysis in real time (DART) mass spectrometry (MS) is highly efficient for the analysis of PDMS. A DART-SVP source was coupled to a quadrupole-time-of-flight mass spectrometer to detect PDMS on the contact surface of baked goods after use of silicone-coated parchment papers. DART spectra from the bottom surface of baked cookies and pizzas exhibited signals because of PDMS ions of the general formula [(C2H6SiO)n + NH4 ](+) in the m/z 800-1900 range.

Salt content in canteen and fast food meals in Denmark.

BACKGROUND: A high salt (=NaCl) intake is associated with high blood pressure, and knowledge of salt content in food and meals is important, if the salt intake has to be decreased in the general population. OBJECTIVE: To determine the salt content in worksite canteen meals and fast food. DESIGN: For the first part of this study, 180 canteen meals were collected from a total of 15 worksites with in-house catering facilities. Duplicate portions of a lunch meal were collected from 12 randomly selected employees at each canteen on two non-consecutive days. For the second part of the study, a total of 250 fast food samples were collected from 52 retail places representing both city (Aarhus) and provincial towns. The canteen meals and fast food samples were analyzed for chloride by potentiometric titration with silver nitrate solution, and the salt content was estimated. RESULTS: The salt content in lunch meals in worksite canteens were 3.8+/-1.8 g per meal and 14.7+/-5.1 g per 10 MJ for men (n=109), and 2.8+/-1.2 g per meal and 14.4+/-6.2 g per 10 MJ for women (n=71). Salt content in fast food ranged from 11.8+/-2.5 g per 10 MJ (burgers) to 16.3+/-4.4 g per 10 MJ (sausages) with a mean content of 13.8+/-3.8 g per 10 MJ. CONCLUSION: Salt content in both fast food and in worksite canteen meals is high and should be decreased.

Propriedades físico-químicas das massas de pizza semiprontas e sua relaçäo com o desenvolvimento de bolores e leveduras / Physical-chemical properties of pre-made pizza dough and their relashionship with the development of molds and yeast

A indústria de panificaçäo apresentou na última década um aumento considerável no número de produtos disponíveis no comércio. A pizza ganhou preferência, entre tantos, pela sua facilidade de preparo e custo acessível. Este trabalho teve por objetivo estudar a composiçäo química e alguns indicadores de qualidade e sua relaçäo com a ocorrência de bolores e leveduras expressos como número de unidades formadoras de colônias em temperaturas de refrigeraçäo e ambiente. Os resultados mostraram que a temperatura de refrigeraçäo näo impediu o aumento das UFC, ao longo dos diferentes períodos de armazenamento. Os valores alcançados foram superiores aos estabelecidos pela legislaçäo nacional. Esta situaçäo sugere que as condiçöes sanitárias durante o processamento do produto, embalagem e armazenamento contribuíram para que as amostras näo chegassem ao final do prazo de validade adequadas para o consumo, mesmo sob refrigeraçäo. Os valores de pH e acidez acima dos recomendados para massas alimentícias (5,7 e 1,0mg NaOH.g-1 respectivamente) estäo fortemente correlacionados com os níveis de contaminaçäo encontrados ao longo do armazenamento (2,9x10.6 UFG.g-1). (AU)

Bakery industries have been developing and expanding the range of products offered for commercial sale. Pizzas are being well accepted, because they are cheap, easy to prepare and have a good nutritional value. The purpose of this study was to evaluate the chemical composition, quality indexes and their relation with colony-forming units (CFU) under refrigeration and room temperature. Results showed that the refrigeration temperature didnít influence the increase of molds and yeast contamination during storage periods. The level of these microorganisms contents was above maximum limits established by national legislation. This situation suggests that sanitary conditions, during the process, package and storage of the product contribute to the increase of contamination under or without refrigeration temperature. The values of pH and acid index (5,7 and 1,0 mg NaOH.g 1) were correlated with the contamination levels found during storage periods (2,9x106 CFU. g -1). (AU)