Pub Date : 2022-02-19DOI: 10.1080/15428052.2022.2036662
Kal Kalayanamitra, R. Assawarachan
{"title":"Modeling the Drying of Coconut Residue in Fluidized Bed Dryer","authors":"Kal Kalayanamitra, R. Assawarachan","doi":"10.1080/15428052.2022.2036662","DOIUrl":"https://doi.org/10.1080/15428052.2022.2036662","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88152825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-18DOI: 10.1080/15428052.2022.2040676
CE Pereira, Dalva Muniz Pereira, H. Bolini
{"title":"The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review","authors":"CE Pereira, Dalva Muniz Pereira, H. Bolini","doi":"10.1080/15428052.2022.2040676","DOIUrl":"https://doi.org/10.1080/15428052.2022.2040676","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88084689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-17DOI: 10.1080/15428052.2022.2040682
Katry Dall Acua, Sueli Fiorini Sommer, Marc François Richter, F. L. Leães, V. Sant'anna
{"title":"Valorization of a Threatened by Extinction Species: Consumers’ Perception, Expectation, and Sensorial Analysis of Araucaria Angustifolia Seed (Pinhão) Flour","authors":"Katry Dall Acua, Sueli Fiorini Sommer, Marc François Richter, F. L. Leães, V. Sant'anna","doi":"10.1080/15428052.2022.2040682","DOIUrl":"https://doi.org/10.1080/15428052.2022.2040682","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72704372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-16DOI: 10.1080/15428052.2022.2040681
Faruk Seyitoğlu, O. Atsız
The current paper explores the distant gastronomic experience of online cooking class participants. Accordingly, reviews from various online cooking class providers posted by participants worldwide during the Covid-19 era were included in this research to be examined through content analysis. Adopting the grounded theory approach, this study also aims to propose a model explaining the inter-relationships of the extracted dimensions. As a result, nine dimensions of distant gastronomic experience were revealed: characteristics and skills of service providers, distance learning, entertaining, distance celebration, escape and relaxation, socializing and togetherness, memorable, value, and recommendation and repurchase intention. Besides, a model that explains the inter-relationships of these variables was provided. Hence, the study contributes to the literature regarding gastronomic experience in general and distant gastronomic experience through online cooking classes by providing the components of distant gastronomic experience and their inter-relationships. [ FROM AUTHOR] Copyright of Journal of Culinary Science & Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)
{"title":"Distant Gastronomic Experiences through Online Cooking Classes in the Covid-19 Era","authors":"Faruk Seyitoğlu, O. Atsız","doi":"10.1080/15428052.2022.2040681","DOIUrl":"https://doi.org/10.1080/15428052.2022.2040681","url":null,"abstract":"The current paper explores the distant gastronomic experience of online cooking class participants. Accordingly, reviews from various online cooking class providers posted by participants worldwide during the Covid-19 era were included in this research to be examined through content analysis. Adopting the grounded theory approach, this study also aims to propose a model explaining the inter-relationships of the extracted dimensions. As a result, nine dimensions of distant gastronomic experience were revealed: characteristics and skills of service providers, distance learning, entertaining, distance celebration, escape and relaxation, socializing and togetherness, memorable, value, and recommendation and repurchase intention. Besides, a model that explains the inter-relationships of these variables was provided. Hence, the study contributes to the literature regarding gastronomic experience in general and distant gastronomic experience through online cooking classes by providing the components of distant gastronomic experience and their inter-relationships. [ FROM AUTHOR] Copyright of Journal of Culinary Science & Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83074554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-16DOI: 10.1080/15428052.2022.2034697
T. J. Ashaolu, S. A. Adeyeye
{"title":"African Functional Foods and Beverages: A Review","authors":"T. J. Ashaolu, S. A. Adeyeye","doi":"10.1080/15428052.2022.2034697","DOIUrl":"https://doi.org/10.1080/15428052.2022.2034697","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89460592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-16DOI: 10.1080/15428052.2022.2040677
Paulyene Vieira Nogueira, Açucena Cardoso Vilas Boas, Natália Ferreira Suárez, Rafael Azevedo Arruda de Abreu, Carolina Valeriano de Carvalho, Leila Aparecida Salles Pio, M. Pasqual
{"title":"Composition and Functional Properties of Banana Tree Male Inflorescence Flour","authors":"Paulyene Vieira Nogueira, Açucena Cardoso Vilas Boas, Natália Ferreira Suárez, Rafael Azevedo Arruda de Abreu, Carolina Valeriano de Carvalho, Leila Aparecida Salles Pio, M. Pasqual","doi":"10.1080/15428052.2022.2040677","DOIUrl":"https://doi.org/10.1080/15428052.2022.2040677","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86857978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-14DOI: 10.1080/15428052.2022.2034696
Miloš Ćirić, I. Janković, I. Stamenković
{"title":"Attitudes of Employees on the Impression of Guests-Tourists on the Gastronomical Offer of Belgrade","authors":"Miloš Ćirić, I. Janković, I. Stamenković","doi":"10.1080/15428052.2022.2034696","DOIUrl":"https://doi.org/10.1080/15428052.2022.2034696","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89977197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-14DOI: 10.1080/15428052.2022.2026266
Juliane Oliveira Batista, Caroline Car Cordeiro, Suellen Jensen Klososki, Caroline Mongruel Eleutério Dos Santos, G. M. C. Leão, T. C. Pimentel, M. Rosset
ABSTRACT This study evaluated the impact of the addition of spent coffee grounds (SCG) on the physicochemical and technological properties and sensory acceptance of gluten-free cookies. The addition of SCG increased the nutritional value of the products compared to control, but it altered the color parameters. The addition of 10% SCG improved the technological properties of the products (higher specific volume and spread ratio), but the fiber content was only slightly increased (0.5 g/100 g). The addition of 20% SCG improved the technological properties of the products and resulted in a product that could be classified as a source of fiber (4.11 g/100 g). Furthermore, suitable sensory acceptance (6.17–6.69 on a 9-point hedonic scale) and lower alterations on the color parameters were observed. The addition of 30% SCG compromised the spread ratio and color parameters of the products and decreased the sensory acceptance.
{"title":"Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies","authors":"Juliane Oliveira Batista, Caroline Car Cordeiro, Suellen Jensen Klososki, Caroline Mongruel Eleutério Dos Santos, G. M. C. Leão, T. C. Pimentel, M. Rosset","doi":"10.1080/15428052.2022.2026266","DOIUrl":"https://doi.org/10.1080/15428052.2022.2026266","url":null,"abstract":"ABSTRACT This study evaluated the impact of the addition of spent coffee grounds (SCG) on the physicochemical and technological properties and sensory acceptance of gluten-free cookies. The addition of SCG increased the nutritional value of the products compared to control, but it altered the color parameters. The addition of 10% SCG improved the technological properties of the products (higher specific volume and spread ratio), but the fiber content was only slightly increased (0.5 g/100 g). The addition of 20% SCG improved the technological properties of the products and resulted in a product that could be classified as a source of fiber (4.11 g/100 g). Furthermore, suitable sensory acceptance (6.17–6.69 on a 9-point hedonic scale) and lower alterations on the color parameters were observed. The addition of 30% SCG compromised the spread ratio and color parameters of the products and decreased the sensory acceptance.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73813740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-13DOI: 10.1080/15428052.2022.2034694
Clélia de Moura Fé Campos, Ana Karine de Oliveira Soares, Maria Fabricia Beserra Gonçalves, J. M. Hashimoto, R. S. R. Moreira-Araújo
The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.
{"title":"Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.)","authors":"Clélia de Moura Fé Campos, Ana Karine de Oliveira Soares, Maria Fabricia Beserra Gonçalves, J. M. Hashimoto, R. S. R. Moreira-Araújo","doi":"10.1080/15428052.2022.2034694","DOIUrl":"https://doi.org/10.1080/15428052.2022.2034694","url":null,"abstract":"The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83862528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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