Pub Date : 2022-01-22DOI: 10.1080/15428052.2021.2024474
S. Humaid, D. Nayyar, J. Bolton, R. Bayer, D. Skonberg
ABSTRACT Sous vide is becoming increasingly popular in the food industry because it results in flavorful, evenly cooked products. This study aimed to better understand the effects of sous vide on physicochemical properties and consumer acceptance of lobster. Shucked lobster tails were sous vide-cooked to internal temperatures of 55, 60, and 65°C for 208, 45, and 10 minutes, respectively, and compared to boiled controls. Samples were evaluated for shear-force, color (L*,a*,b*), salt soluble protein content, moisture content, water holding capacity, weight loss, sarcomere length, and thermal stability. Sous vide-cooked samples were more tender, with greater protein solubility and shorter sarcomere length than the controls. Despite some differences in physicochemical characteristics among the sous vide-cooked samples, hedonic testing confirmed that there were no significant differences in consumer acceptability response to the sous vide cooking parameters. These results help clarify the effects of sous vide cooking on the preparation of consistently high-quality lobster products.
{"title":"Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails","authors":"S. Humaid, D. Nayyar, J. Bolton, R. Bayer, D. Skonberg","doi":"10.1080/15428052.2021.2024474","DOIUrl":"https://doi.org/10.1080/15428052.2021.2024474","url":null,"abstract":"ABSTRACT Sous vide is becoming increasingly popular in the food industry because it results in flavorful, evenly cooked products. This study aimed to better understand the effects of sous vide on physicochemical properties and consumer acceptance of lobster. Shucked lobster tails were sous vide-cooked to internal temperatures of 55, 60, and 65°C for 208, 45, and 10 minutes, respectively, and compared to boiled controls. Samples were evaluated for shear-force, color (L*,a*,b*), salt soluble protein content, moisture content, water holding capacity, weight loss, sarcomere length, and thermal stability. Sous vide-cooked samples were more tender, with greater protein solubility and shorter sarcomere length than the controls. Despite some differences in physicochemical characteristics among the sous vide-cooked samples, hedonic testing confirmed that there were no significant differences in consumer acceptability response to the sous vide cooking parameters. These results help clarify the effects of sous vide cooking on the preparation of consistently high-quality lobster products.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80839269","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 : 2022-01-22DOI: 10.1080/15428052.2022.2025967
Görkem Teyin, Yılmaz Seçim
ABSTRACT This study intends to reveal the opinions of kitchen staff on industrial kitchen planning, and survey technique, which is one of the quantitative research methods, was used at the stage of data collection. In this direction, descriptive analyses (frequency, arithmetic mean, standard deviation), Mann-Whitney U test -for the comparison of two groups-, and Kruskal–Wallis test -for the comparison of more than two groups- were applied on the data obtained from 354 kitchen staff working in five-star hotels operating in Istanbul. Statistical significance level was determined as p < .05 in all the analyses. When the findings obtained from the analyses were examined, no statistically significant difference was found among kitchen staff’s genders, ages and terms of employment and their opinions on industrial kitchen planning (p > .05). It was determined that there was a statistically significant difference among the kitchen staff’s educational status and industrial kitchen experience and their opinions on industrial kitchen planning (p < .05).
{"title":"Opinions of Kitchen Workers on Industrial Kitchen Planning","authors":"Görkem Teyin, Yılmaz Seçim","doi":"10.1080/15428052.2022.2025967","DOIUrl":"https://doi.org/10.1080/15428052.2022.2025967","url":null,"abstract":"ABSTRACT This study intends to reveal the opinions of kitchen staff on industrial kitchen planning, and survey technique, which is one of the quantitative research methods, was used at the stage of data collection. In this direction, descriptive analyses (frequency, arithmetic mean, standard deviation), Mann-Whitney U test -for the comparison of two groups-, and Kruskal–Wallis test -for the comparison of more than two groups- were applied on the data obtained from 354 kitchen staff working in five-star hotels operating in Istanbul. Statistical significance level was determined as p < .05 in all the analyses. When the findings obtained from the analyses were examined, no statistically significant difference was found among kitchen staff’s genders, ages and terms of employment and their opinions on industrial kitchen planning (p > .05). It was determined that there was a statistically significant difference among the kitchen staff’s educational status and industrial kitchen experience and their opinions on industrial kitchen planning (p < .05).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77238259","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 : 2022-01-20DOI: 10.1080/15428052.2021.2024475
Noor Mohammed a, P. Ishwarya S, P. Nisha
ABSTRACT This study aims at evaluating the potential of concentrated red beet extract-loaded oil-in-water emulsion as a natural colorant in ice cream. The emulsion produced by a combination of rotor-stator homogenization and ultrasonication had a mean droplet diameter and polydispersity index of 1.440 ± 0.048 µm and 0.402 ± 0.04, respectively. Then, ice creams with synthetic red colorant (ICS ) and red beet extract emulsion at 10%, 15%, 20%, 25%, and 30% (w/w, with respect to whipped cream) were prepared. The redness values (a*) of ice creams with 15% (12.6) and 20% (17.1) emulsion were comparable to that of ICS (11.7). The physicochemical and sensory properties of test ice creams were compared against control ice cream without colorant. Although red beet extract emulsion influenced the proximate composition and overrun, it did not modify the sensory characteristics and color of ice cream. The storage time of six months did not have a significant effect on the color of test ice creams.
{"title":"Ice-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion","authors":"Noor Mohammed a, P. Ishwarya S, P. Nisha","doi":"10.1080/15428052.2021.2024475","DOIUrl":"https://doi.org/10.1080/15428052.2021.2024475","url":null,"abstract":"ABSTRACT This study aims at evaluating the potential of concentrated red beet extract-loaded oil-in-water emulsion as a natural colorant in ice cream. The emulsion produced by a combination of rotor-stator homogenization and ultrasonication had a mean droplet diameter and polydispersity index of 1.440 ± 0.048 µm and 0.402 ± 0.04, respectively. Then, ice creams with synthetic red colorant (ICS ) and red beet extract emulsion at 10%, 15%, 20%, 25%, and 30% (w/w, with respect to whipped cream) were prepared. The redness values (a*) of ice creams with 15% (12.6) and 20% (17.1) emulsion were comparable to that of ICS (11.7). The physicochemical and sensory properties of test ice creams were compared against control ice cream without colorant. Although red beet extract emulsion influenced the proximate composition and overrun, it did not modify the sensory characteristics and color of ice cream. The storage time of six months did not have a significant effect on the color of test ice creams.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87293842","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 : 2022-01-17DOI: 10.1080/15428052.2022.2027308
A. Furey, U. Hoeche, F. Noci
{"title":"Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe","authors":"A. Furey, U. Hoeche, F. Noci","doi":"10.1080/15428052.2022.2027308","DOIUrl":"https://doi.org/10.1080/15428052.2022.2027308","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87197127","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 : 2022-01-12DOI: 10.1080/15428052.2022.2027306
M. Oroian, G. Codină, A. Dabija
ABSTRACT The aim of this study was to evaluate the influence of cranberries powder (0, 0.25%, 0.5% and 1%) of different particle size (<300 µm and 300–500 µm) on the yogurt physicochemical, rheological, textural and sensory characteristics. Results indicated that the addition of cranberries improved the syneresis and water-holding capacity of the yogurt samples, increased all the rheological parameters (G’, G” and η) and decreased the color L* and b* values. The hardness, chewiness and gumminess increased while adhesion, stickiness and cohesivity of the yogurt samples decreased. The best sensorial samples were those up to 0.50% cranberries addition. According to the results obtained, the cranberries powder with 300–500 µm can be successfully used as a replacer for synthetic dyes and also may be used as an improver for the yogurt rheological properties.
{"title":"Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes","authors":"M. Oroian, G. Codină, A. Dabija","doi":"10.1080/15428052.2022.2027306","DOIUrl":"https://doi.org/10.1080/15428052.2022.2027306","url":null,"abstract":"ABSTRACT The aim of this study was to evaluate the influence of cranberries powder (0, 0.25%, 0.5% and 1%) of different particle size (<300 µm and 300–500 µm) on the yogurt physicochemical, rheological, textural and sensory characteristics. Results indicated that the addition of cranberries improved the syneresis and water-holding capacity of the yogurt samples, increased all the rheological parameters (G’, G” and η) and decreased the color L* and b* values. The hardness, chewiness and gumminess increased while adhesion, stickiness and cohesivity of the yogurt samples decreased. The best sensorial samples were those up to 0.50% cranberries addition. According to the results obtained, the cranberries powder with 300–500 µm can be successfully used as a replacer for synthetic dyes and also may be used as an improver for the yogurt rheological properties.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87740245","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 : 2022-01-08DOI: 10.1080/15428052.2021.2016529
A. Badejo, Temitope Oduola, James A. Falarunu, A. O. Olugbuyi
ABSTRACT The search for alternative flour for dough meal in the face of policy summersault on wheat importation is highly imperative. Quality Protein Maize (QPM), cassava and soybean cake were used to produce flour blends for dough meal and analyzed for the quality characteristics and antioxidant properties while the dough meals were analyzed for the organoleptic characteristics. The crude fiber contents of the blends increased by 59–88% over the control while the ash content was about 2-fold higher in samples containing the yellow cassava. The phenolic content of the sample with yellow cassava and white QPM was highest (2.52 mg GAE/g), and the antioxidant properties measured by ABTS and FRAP were significantly higher than the control. The acceptability showed that the formulated blends can be used as a replacement for wheat-based flour for dough meal and will positively contribute to solving the food security challenge in many regions of Sub-Saharan Africa.
{"title":"Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal","authors":"A. Badejo, Temitope Oduola, James A. Falarunu, A. O. Olugbuyi","doi":"10.1080/15428052.2021.2016529","DOIUrl":"https://doi.org/10.1080/15428052.2021.2016529","url":null,"abstract":"ABSTRACT The search for alternative flour for dough meal in the face of policy summersault on wheat importation is highly imperative. Quality Protein Maize (QPM), cassava and soybean cake were used to produce flour blends for dough meal and analyzed for the quality characteristics and antioxidant properties while the dough meals were analyzed for the organoleptic characteristics. The crude fiber contents of the blends increased by 59–88% over the control while the ash content was about 2-fold higher in samples containing the yellow cassava. The phenolic content of the sample with yellow cassava and white QPM was highest (2.52 mg GAE/g), and the antioxidant properties measured by ABTS and FRAP were significantly higher than the control. The acceptability showed that the formulated blends can be used as a replacement for wheat-based flour for dough meal and will positively contribute to solving the food security challenge in many regions of Sub-Saharan Africa.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84383148","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 : 2022-01-05DOI: 10.1080/15428052.2021.2020198
N. Ertas, Mine Aslan, Asuman Çevik
ABSTRACT In this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in gluten-free pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.
{"title":"Improvement of Structural and Nutritional Quality of Gluten Free Pasta","authors":"N. Ertas, Mine Aslan, Asuman Çevik","doi":"10.1080/15428052.2021.2020198","DOIUrl":"https://doi.org/10.1080/15428052.2021.2020198","url":null,"abstract":"ABSTRACT In this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in gluten-free pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84288522","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 : 2022-01-02DOI: 10.1080/15428052.2021.2016532
Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, C. F. Lima, Carolyne Pimentel Rosado, Ana Cláudia Campos, Renata Rangel Guimarães, Nathália Moura Nunes, G. Difonzo, Giacomo Squeo, A. Pasqualone, F. Caponio, R. Cadena, Lilia Zago
ABSTRACT We aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. Two formulations were developed using an EVOO from Brazil (BrEVOO) and another from Greece (GrEVOO), both with high content of phenolics. Acceptance test using a hedonic scale was applied. Principal component analysis (PCA) and multiple linear regression (MLR) analysis were carried out to highlight significant attributes affecting the ice cream acceptance. No statistical significant differences (p > .05) were observed between ice creams for aroma, flavor, consistency, appearance, and overall acceptance. Regarding PCA, the first two components explained 80% of the total variability and allowed us to observe that the global acceptance was mainly correlated with aroma and flavor. We conclude that EVOOs can be an effective ingredient to promote functional and/or health properties of novel foods.
{"title":"Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance","authors":"Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, C. F. Lima, Carolyne Pimentel Rosado, Ana Cláudia Campos, Renata Rangel Guimarães, Nathália Moura Nunes, G. Difonzo, Giacomo Squeo, A. Pasqualone, F. Caponio, R. Cadena, Lilia Zago","doi":"10.1080/15428052.2021.2016532","DOIUrl":"https://doi.org/10.1080/15428052.2021.2016532","url":null,"abstract":"ABSTRACT We aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. Two formulations were developed using an EVOO from Brazil (BrEVOO) and another from Greece (GrEVOO), both with high content of phenolics. Acceptance test using a hedonic scale was applied. Principal component analysis (PCA) and multiple linear regression (MLR) analysis were carried out to highlight significant attributes affecting the ice cream acceptance. No statistical significant differences (p > .05) were observed between ice creams for aroma, flavor, consistency, appearance, and overall acceptance. Regarding PCA, the first two components explained 80% of the total variability and allowed us to observe that the global acceptance was mainly correlated with aroma and flavor. We conclude that EVOOs can be an effective ingredient to promote functional and/or health properties of novel foods.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84420172","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 : 2021-12-30DOI: 10.1080/15428052.2021.2016531
Sara Micaelle Dos Anjos Lopes, Marcos Vidal Martins, Volnei Brito de Souza, F. Tulini
ABSTRACT Annually, cocoa industry produces tons of wastes with potential applications as functional ingredients, such as the cocoa bean shell (CBS), which is rich in antioxidants and dietary fiber. Thus, this study aimed to evaluate the composition of CBS and produce an iced tea, which was subjected to sensorial analyses. The powder was mainly composed of dietary fiber (37.5%), lipids (19.7%), proteins (14.6%), and 25.7 mg of Gallic acid equivalents/g. The iced tea retained 85.3% of phenolics from CBS, and the most preferred/accepted formulation was prepared with 30 g of powder and 1 liter of water. These results indicate the potential of CBS to be used as a functional ingredient due to the high content of phenolic compounds and dietary fiber, adding value to this cocoa industry waste. In addition, the iced tea produced in this study proved to be a low-cost and eco-friendly alternative to increase consumer’s ingestion of antioxidants.
{"title":"Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea","authors":"Sara Micaelle Dos Anjos Lopes, Marcos Vidal Martins, Volnei Brito de Souza, F. Tulini","doi":"10.1080/15428052.2021.2016531","DOIUrl":"https://doi.org/10.1080/15428052.2021.2016531","url":null,"abstract":"ABSTRACT Annually, cocoa industry produces tons of wastes with potential applications as functional ingredients, such as the cocoa bean shell (CBS), which is rich in antioxidants and dietary fiber. Thus, this study aimed to evaluate the composition of CBS and produce an iced tea, which was subjected to sensorial analyses. The powder was mainly composed of dietary fiber (37.5%), lipids (19.7%), proteins (14.6%), and 25.7 mg of Gallic acid equivalents/g. The iced tea retained 85.3% of phenolics from CBS, and the most preferred/accepted formulation was prepared with 30 g of powder and 1 liter of water. These results indicate the potential of CBS to be used as a functional ingredient due to the high content of phenolic compounds and dietary fiber, adding value to this cocoa industry waste. In addition, the iced tea produced in this study proved to be a low-cost and eco-friendly alternative to increase consumer’s ingestion of antioxidants.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90815430","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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