Pub Date : 2021-12-29DOI: 10.1080/15428052.2021.2016530
A. O. Olugbuyi, S. Malomo, O. Ijarotimi, T. Fagbemi
ABSTRACT Nutritional therapy is being embraced in the control of metabolic disorders such as diabetes mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico-chemical composition and blood sugar reducing potential of dough meal from optimized unripe plantain, soycake and rice bran flour blends PSRF (60% plantain, 25% soycake, and 15% rice-bran). The 100% plantain flour (PLTF) and cerolina flour (CERF) served as control. Their respective dough meals (PSRD, PLTD and CERD) were obtained by stirring in boiling water. Physico-chemical properties and blood sugar reducing potential were determined. PSRD has high anti-oxidative activities, glycemic index and load of 38% and 28% respectively and ability to reduce blood sugar of diabetic rats hence, has potential as dietary intervention in modulating type 2 diabetes mellitus and oxidative stress.
{"title":"Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours","authors":"A. O. Olugbuyi, S. Malomo, O. Ijarotimi, T. Fagbemi","doi":"10.1080/15428052.2021.2016530","DOIUrl":"https://doi.org/10.1080/15428052.2021.2016530","url":null,"abstract":"ABSTRACT Nutritional therapy is being embraced in the control of metabolic disorders such as diabetes mellitus instead of orthodox drugs. This research was aimed at ascertaining the physico-chemical composition and blood sugar reducing potential of dough meal from optimized unripe plantain, soycake and rice bran flour blends PSRF (60% plantain, 25% soycake, and 15% rice-bran). The 100% plantain flour (PLTF) and cerolina flour (CERF) served as control. Their respective dough meals (PSRD, PLTD and CERD) were obtained by stirring in boiling water. Physico-chemical properties and blood sugar reducing potential were determined. PSRD has high anti-oxidative activities, glycemic index and load of 38% and 28% respectively and ability to reduce blood sugar of diabetic rats hence, has potential as dietary intervention in modulating type 2 diabetes mellitus and oxidative stress.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75926371","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 : 2021-12-23DOI: 10.1080/15428052.2021.2016528
Bruna Almeida Da Silva, Lúcia de Fátima Henriques Lourenço, Natácia Silva Silva, Gleyca de Jesus Costa Fernandes, Karlyene Sousa Da Rocha, M. P. Joele, E. Araújo
ABSTRACT The evaluation of oyster marinating (Crassostrea gasar) and pasteurization process in vacuum packaging during storage. The aim of this study was to establish better conditions for marinating and pasteurization for oysters (Crassostrea gasar) and to evaluate their shelf life. Microbiological, physicochemical and sensory analyzes were carried out on the oysters and on the optimized product. In the vacuum-packed product, under refrigeration, pH, water activity (aw), total volatile bases (N-TVB) and texture analyzes were performed, every 7 days for 35 days. Oysters had a high protein, mineral and amino acid content and a low lipid content. Planning 23 and 221 hour, 2.5% acetic acid, 1% NaCl and pasteurization was 62°C/2 min. Sensory analysis achieved acceptability above 80%. Marinated oysters remained suitable for consumption for 21 days, being an alternative to extend the shelf life and add value.
{"title":"The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage","authors":"Bruna Almeida Da Silva, Lúcia de Fátima Henriques Lourenço, Natácia Silva Silva, Gleyca de Jesus Costa Fernandes, Karlyene Sousa Da Rocha, M. P. Joele, E. Araújo","doi":"10.1080/15428052.2021.2016528","DOIUrl":"https://doi.org/10.1080/15428052.2021.2016528","url":null,"abstract":"ABSTRACT The evaluation of oyster marinating (Crassostrea gasar) and pasteurization process in vacuum packaging during storage. The aim of this study was to establish better conditions for marinating and pasteurization for oysters (Crassostrea gasar) and to evaluate their shelf life. Microbiological, physicochemical and sensory analyzes were carried out on the oysters and on the optimized product. In the vacuum-packed product, under refrigeration, pH, water activity (aw), total volatile bases (N-TVB) and texture analyzes were performed, every 7 days for 35 days. Oysters had a high protein, mineral and amino acid content and a low lipid content. Planning 23 and 221 hour, 2.5% acetic acid, 1% NaCl and pasteurization was 62°C/2 min. Sensory analysis achieved acceptability above 80%. Marinated oysters remained suitable for consumption for 21 days, being an alternative to extend the shelf life and add value.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89048456","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 : 2021-12-22DOI: 10.1080/15428052.2021.2016533
Pei Liu, E. Tse
ABSTRACT Despite the importance of corporate social responsibility (CSR) in promoting healthy food consumption choices on the part of individual companies, little research has been conducted from these perspectives of the customers. This absence is especially significant considering how CSR influences customers’ perceptions, behavioral intentions in service encounters, and the role of brand equity in the restaurant industry. To fill this research gap, the current study sought to examine the impact of consumers’ perceptions of CSR, including their health-focused practices, on dining intentions in restaurants within the Unites States. The data were analyzed using structural equation modeling, and the results revealed that CSR has a positive correlation with customer satisfaction, and that both customer satisfaction and trust are significantly related to brand equity. Consumers’ perceived importance of CSR, their satisfaction with and trust toward the company, and brand equity all have significant impacts on their revisit intentions to restaurants.
{"title":"The Impact of Perceived Corporate Social Responsibility on Dining Intention in US Restaurants: Focusing on Customers’ Health","authors":"Pei Liu, E. Tse","doi":"10.1080/15428052.2021.2016533","DOIUrl":"https://doi.org/10.1080/15428052.2021.2016533","url":null,"abstract":"ABSTRACT Despite the importance of corporate social responsibility (CSR) in promoting healthy food consumption choices on the part of individual companies, little research has been conducted from these perspectives of the customers. This absence is especially significant considering how CSR influences customers’ perceptions, behavioral intentions in service encounters, and the role of brand equity in the restaurant industry. To fill this research gap, the current study sought to examine the impact of consumers’ perceptions of CSR, including their health-focused practices, on dining intentions in restaurants within the Unites States. The data were analyzed using structural equation modeling, and the results revealed that CSR has a positive correlation with customer satisfaction, and that both customer satisfaction and trust are significantly related to brand equity. Consumers’ perceived importance of CSR, their satisfaction with and trust toward the company, and brand equity all have significant impacts on their revisit intentions to restaurants.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72831459","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 : 2021-12-22DOI: 10.1080/15428052.2021.2016526
Srinivasan Krishnamoorthy, J. Moses, C. Anandharamakrishnan
ABSTRACT The COVID-19 pandemic has certainly jeopardized the global food systems and affected consumer views on food safety and food purchasing patterns. The SARS-CoV-2 transfer to and from the fomites had heightened concerns about the safety in the entire food chain, although there is no evidence so far. In this context, this review gives an overview of existing knowledge on the effect of different food processing, storage, and handling conditions on the survivability of SARS-CoV-2, changing consumer preferences, and common solutions to recreate safe and sustainable food systems for a post-COVID-19 world.
{"title":"COVID-19, Food Safety, and Consumer Preferences: Changing Trends and the Way Forward","authors":"Srinivasan Krishnamoorthy, J. Moses, C. Anandharamakrishnan","doi":"10.1080/15428052.2021.2016526","DOIUrl":"https://doi.org/10.1080/15428052.2021.2016526","url":null,"abstract":"ABSTRACT The COVID-19 pandemic has certainly jeopardized the global food systems and affected consumer views on food safety and food purchasing patterns. The SARS-CoV-2 transfer to and from the fomites had heightened concerns about the safety in the entire food chain, although there is no evidence so far. In this context, this review gives an overview of existing knowledge on the effect of different food processing, storage, and handling conditions on the survivability of SARS-CoV-2, changing consumer preferences, and common solutions to recreate safe and sustainable food systems for a post-COVID-19 world.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87618717","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 : 2021-12-16DOI: 10.1080/15428052.2021.2002228
I. Ahmad, M. Sadiq, A. Liu, T-A. Benjamin, B. Gump
ABSTRACT Wine tastes better with age because of a complex chemical reaction among sugars, acids, and phenolic compounds. This study investigates if applying ultrasonic waves to wine would significantly reduce its perceived astringency levels. Ultrasonic (US) waves were applied to samples of a young Cabernet Sauvignon using a 24 kHz ultrasonic processor and sonotrode probe by varying time,, and amplitude at three levels. To objectively assess the relationship between the US waves and astringency, physical and chemical analysis was carried out that confirmed the underlying assumptions. While the pH of the treated samples decreased slightly, there was no change in color (Hunter CIE Color L*a*b*). Total Phenolic Content (TPC), Total Anthocyanin Content (TAC), and Tannin Concentration (TC) were significantly different (p ≤ .05) among all samples, indicating the impact of sonication on astringency causing components. Additionally, Fourier Transform Near Infrared (FT-NIR) spectroscopy confirmed that there were notable changes in the spectra, attributed to tannins, of wine after the application of sonication in comparison to untreated wine samples. The perception of astringent flavor was evaluated by (i) expert wine tasters and (ii) untrained panelists (n = 60) who were able to clearly distinguish between treated and untreated samples (p ≤ .05) and preferred sonicated samples (180 sec, 100% amplitude) over the control samples, supporting the hypothesis that sonication reduces the astringency of red wine.
陈年越久，葡萄酒的口感越好，因为葡萄酒中的糖、酸和酚类化合物会发生复杂的化学反应。这项研究调查了超声波对葡萄酒是否会显著降低其感知到的涩味水平。利用24 kHz超声波处理器和声纳电极探头，通过三个不同的时间、振幅，对一种年轻的赤霞珠样品施加超声波(US)波。为了客观地评估美波与涩味之间的关系，进行了物理和化学分析，证实了基本假设。处理后样品的pH值略有下降，但颜色没有变化(Hunter CIE color L*a*b*)。各样品中总酚含量(TPC)、总花青素含量(TAC)和单宁浓度(TC)差异显著(p≤0.05)，说明超声处理对致涩成分的影响。此外，傅里叶变换近红外光谱(FT-NIR)证实，与未经处理的葡萄酒样品相比，应用超声处理后的葡萄酒的光谱有明显的变化，这是由于单宁。对涩味的感知由(i)专业品酒师和(ii)未经训练的小组成员(n = 60)进行评估，他们能够清楚地区分处理过和未处理过的样品(p≤0.05)和优选的超声样品(180秒，100%振幅)，而不是对照样品，支持超声降低红葡萄酒涩味的假设。
{"title":"Effect of Low-Frequency Ultrasonication on Red Wine Astringency","authors":"I. Ahmad, M. Sadiq, A. Liu, T-A. Benjamin, B. Gump","doi":"10.1080/15428052.2021.2002228","DOIUrl":"https://doi.org/10.1080/15428052.2021.2002228","url":null,"abstract":"ABSTRACT Wine tastes better with age because of a complex chemical reaction among sugars, acids, and phenolic compounds. This study investigates if applying ultrasonic waves to wine would significantly reduce its perceived astringency levels. Ultrasonic (US) waves were applied to samples of a young Cabernet Sauvignon using a 24 kHz ultrasonic processor and sonotrode probe by varying time,, and amplitude at three levels. To objectively assess the relationship between the US waves and astringency, physical and chemical analysis was carried out that confirmed the underlying assumptions. While the pH of the treated samples decreased slightly, there was no change in color (Hunter CIE Color L*a*b*). Total Phenolic Content (TPC), Total Anthocyanin Content (TAC), and Tannin Concentration (TC) were significantly different (p ≤ .05) among all samples, indicating the impact of sonication on astringency causing components. Additionally, Fourier Transform Near Infrared (FT-NIR) spectroscopy confirmed that there were notable changes in the spectra, attributed to tannins, of wine after the application of sonication in comparison to untreated wine samples. The perception of astringent flavor was evaluated by (i) expert wine tasters and (ii) untrained panelists (n = 60) who were able to clearly distinguish between treated and untreated samples (p ≤ .05) and preferred sonicated samples (180 sec, 100% amplitude) over the control samples, supporting the hypothesis that sonication reduces the astringency of red wine.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80253744","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}
ABSTRACT The objective of this study was to identify and standardize 2 pineapple-based recipes from the municipality and to evaluate the effect of the use of avant-garde culinary techniques on sensory acceptance. First, an ethnographic study was carried. The study showed that in the rural area, the only preparation made with pineapple is juice; in the urban area, the preparations included ice cream, yogurt, cake and caramelized pineapple, the latter being the most traditional. The pineapple cake obtained greater sensory acceptance with the avant-garde culinary technique used, given that the foaming technique made it possible to obtain a spongier cake.
{"title":"Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia","authors":"Natali López Mejía, Nelly Bibiana Morales Posada, Aycardo Emilio Robayo Rodríguez","doi":"10.1080/15428052.2021.2002229","DOIUrl":"https://doi.org/10.1080/15428052.2021.2002229","url":null,"abstract":"ABSTRACT The objective of this study was to identify and standardize 2 pineapple-based recipes from the municipality and to evaluate the effect of the use of avant-garde culinary techniques on sensory acceptance. First, an ethnographic study was carried. The study showed that in the rural area, the only preparation made with pineapple is juice; in the urban area, the preparations included ice cream, yogurt, cake and caramelized pineapple, the latter being the most traditional. The pineapple cake obtained greater sensory acceptance with the avant-garde culinary technique used, given that the foaming technique made it possible to obtain a spongier cake.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75110946","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 : 2021-11-27DOI: 10.1080/15428052.2021.2002227
L. Jiménez-Muñoz, M. Hernández-Carrión, I. Hernando, A. Filomena-Ambrosio
ABSTRACT Lionfish (Pterois volitans) have proliferated over the Caribbean Sea causing massive damage to coral reefs ecosystems. The development of products using lionfish is a control strategy that aims to decrease the negative impact of this species. In this research, the lionfish was processed to obtain surimi with a different set of binders (liquid egg white and starch) and high-power ultrasound. The surimi was used to elaborate two novel products: snacks and dipping sauce. A sensory panel was organized to determine the culinary applications with the highest appeal. The most liked fish snacks were obtained with ultrasound: (1) without binders and (2) with starch (3%). In case of dipping sauce, the most liked one was made by conventional method and egg white (1.5%). The use of ultrasound to obtain lionfish surimi in combination with binders demonstrated its potential to be used in the preparation of novel products with high sensory qualities.
{"title":"Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi","authors":"L. Jiménez-Muñoz, M. Hernández-Carrión, I. Hernando, A. Filomena-Ambrosio","doi":"10.1080/15428052.2021.2002227","DOIUrl":"https://doi.org/10.1080/15428052.2021.2002227","url":null,"abstract":"ABSTRACT Lionfish (Pterois volitans) have proliferated over the Caribbean Sea causing massive damage to coral reefs ecosystems. The development of products using lionfish is a control strategy that aims to decrease the negative impact of this species. In this research, the lionfish was processed to obtain surimi with a different set of binders (liquid egg white and starch) and high-power ultrasound. The surimi was used to elaborate two novel products: snacks and dipping sauce. A sensory panel was organized to determine the culinary applications with the highest appeal. The most liked fish snacks were obtained with ultrasound: (1) without binders and (2) with starch (3%). In case of dipping sauce, the most liked one was made by conventional method and egg white (1.5%). The use of ultrasound to obtain lionfish surimi in combination with binders demonstrated its potential to be used in the preparation of novel products with high sensory qualities.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77547525","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 : 2021-10-08DOI: 10.1080/15428052.2021.1972887
Ibrahim Cifci, S. Demirkol
ABSTRACT This study unravels the consumer value components of science-based cooking and examines how science-based cooked foods should be marketed in line with this value constructivism. A qualitative study approach was adopted based on the data from 22 semi-structured interviews with executive chefs in Turkey. Five interrelated consumer value components of science-based cooking were identified, namely functional, emotional, social, artistic, and epistemic. By highlighting the consumer value components of science-based cooking in the marketing context, the study contributes to the food-marketing literature and provides various suggestions for restaurant marketers.
{"title":"Unraveling the Consumer Value Components of Science-Based Cooking: The Producer Perspective","authors":"Ibrahim Cifci, S. Demirkol","doi":"10.1080/15428052.2021.1972887","DOIUrl":"https://doi.org/10.1080/15428052.2021.1972887","url":null,"abstract":"ABSTRACT This study unravels the consumer value components of science-based cooking and examines how science-based cooked foods should be marketed in line with this value constructivism. A qualitative study approach was adopted based on the data from 22 semi-structured interviews with executive chefs in Turkey. Five interrelated consumer value components of science-based cooking were identified, namely functional, emotional, social, artistic, and epistemic. By highlighting the consumer value components of science-based cooking in the marketing context, the study contributes to the food-marketing literature and provides various suggestions for restaurant marketers.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75891532","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 : 2021-10-06DOI: 10.1080/15428052.2021.1955796
Obomeghei Adamu Abdulkareem, Ebabhamiegbebho, Peter Akhere
ABSTRACT Effects of preliminary processing techniques such as peeling, washing, cutting, slicing and drying on chemical composition of sweet potato were studied. Generally there were increases in protein, fat, carbohydrates, ash, fiber and sugars. Calcium, potassium and magnesium contents were increased in all samples. Iron contents were increased as much as 37% to 88%, zinc 7% to 9%, copper 252% to 333%. Vitamin C contents were reduced by 46% and 52%. Thiamine contents increased by between 14% and 100%. Riboflavin and Niacin were greatly increased for all samples. β-carotene contents were increased between 17% and 72%. Tannin was the only anti-nutrient found. It was observed to have reduced in all samples between 66% and 70%. The results of this study may help in understanding changes in nutrition during preliminary processing and therefore preservation of food quality. Abbreviations: Orange fleshed sweet potato (OFSP); Purple fleshed sweet potato (PFSP); Yellow fleshed sweet potato (YFSP); White fleshed sweet potato (WFSP); Association of Official Analytical Chemists (AOAC); Trypsin Inhibition Activity (TIA); Analysis of Variance (ANOVA); Statistical Packages for Social Sciences (SPSS); Duncan’s Multiple Range Test (DMRT); International Union of Food Science and Technology (IUFosT); United States Potato Board (USPB), ND (Not Detected).
{"title":"Effect of Some Preliminary Processing Techniques on Nutrients, Anti-nutrients, Mineral and Vitamin Composition of Four Varieties of Nigerian Sweet Potato [Ipomoea Batatas L. (Lam.)]","authors":"Obomeghei Adamu Abdulkareem, Ebabhamiegbebho, Peter Akhere","doi":"10.1080/15428052.2021.1955796","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955796","url":null,"abstract":"ABSTRACT Effects of preliminary processing techniques such as peeling, washing, cutting, slicing and drying on chemical composition of sweet potato were studied. Generally there were increases in protein, fat, carbohydrates, ash, fiber and sugars. Calcium, potassium and magnesium contents were increased in all samples. Iron contents were increased as much as 37% to 88%, zinc 7% to 9%, copper 252% to 333%. Vitamin C contents were reduced by 46% and 52%. Thiamine contents increased by between 14% and 100%. Riboflavin and Niacin were greatly increased for all samples. β-carotene contents were increased between 17% and 72%. Tannin was the only anti-nutrient found. It was observed to have reduced in all samples between 66% and 70%. The results of this study may help in understanding changes in nutrition during preliminary processing and therefore preservation of food quality. Abbreviations: Orange fleshed sweet potato (OFSP); Purple fleshed sweet potato (PFSP); Yellow fleshed sweet potato (YFSP); White fleshed sweet potato (WFSP); Association of Official Analytical Chemists (AOAC); Trypsin Inhibition Activity (TIA); Analysis of Variance (ANOVA); Statistical Packages for Social Sciences (SPSS); Duncan’s Multiple Range Test (DMRT); International Union of Food Science and Technology (IUFosT); United States Potato Board (USPB), ND (Not Detected).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77738289","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 : 2021-09-22DOI: 10.1080/15428052.2021.1978364
Shanthamma S, P. S, Priyanga S, J. Moses, C. Anandharamakrishnan
ABSTRACT Milk chocolates are among the most preferred confectionaries and are often associated with high calorific values and medium GI values owing to their composition. This work aimed to develop low glycemic index (GI) milk chocolates using natural sugar substitutes. Five different natural sugar substitutes such as sorbitol, fructooligosaccharide (FOS), inulin, xylitol, and palm sugar were used. Based on GI and sensory properties, 15 different formulations were first scrutinized. Further, physicochemical properties, proximate analysis, temporal dominance of sensation (TDS), microstructural features, and in-vitro starch digestibility were evaluated. All parameters were compared with control (C) chocolates prepared using sucrose. Apart from appreciable sensorial acceptability, all four formulations of sugar substituted chocolates showed low GI < 55 and glycemic load (GL ˂ 10). Results confirm that sugar substituents like sorbitol and FOS can be well-utilized in the preparation of low GI foods with acceptable organoleptic properties and superior nutritional quality.
{"title":"Production of Low Glycemic Index Chocolates with Natural Sugar Substitutes","authors":"Shanthamma S, P. S, Priyanga S, J. Moses, C. Anandharamakrishnan","doi":"10.1080/15428052.2021.1978364","DOIUrl":"https://doi.org/10.1080/15428052.2021.1978364","url":null,"abstract":"ABSTRACT Milk chocolates are among the most preferred confectionaries and are often associated with high calorific values and medium GI values owing to their composition. This work aimed to develop low glycemic index (GI) milk chocolates using natural sugar substitutes. Five different natural sugar substitutes such as sorbitol, fructooligosaccharide (FOS), inulin, xylitol, and palm sugar were used. Based on GI and sensory properties, 15 different formulations were first scrutinized. Further, physicochemical properties, proximate analysis, temporal dominance of sensation (TDS), microstructural features, and in-vitro starch digestibility were evaluated. All parameters were compared with control (C) chocolates prepared using sucrose. Apart from appreciable sensorial acceptability, all four formulations of sugar substituted chocolates showed low GI < 55 and glycemic load (GL ˂ 10). Results confirm that sugar substituents like sorbitol and FOS can be well-utilized in the preparation of low GI foods with acceptable organoleptic properties and superior nutritional quality.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91350106","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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