Pub Date : 2021-07-27DOI: 10.1080/15428052.2021.1955792
W. Awoyale, H. Oyedele, Ayodele A. Adenitan, E. Alamu, B. Maziya-Dixon
ABSTRACT The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users.
摘要将木薯碎预发酵96 h后倒木薯泥(BCM)与同一品种新鲜木薯泥按不同配比混合，制成后倒发酵gari (BFG)。同一品种的另一批发酵24 h、48 h、72 h和96 h，得到自然发酵gari (SFG)。采用标准方法对样品的化学成分和感官特性进行分析。结果表明，96 h SFG的水分、脂肪、CNP含量及pH值与BFG差异显著(p < 0.05)。BFG的总体可接受性与24 h和72 h SFG无显著差异(p > 0.05)。本研究提供的信息可以帮助加工商为不同的终端用户生产一致质量的gari。
{"title":"Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari","authors":"W. Awoyale, H. Oyedele, Ayodele A. Adenitan, E. Alamu, B. Maziya-Dixon","doi":"10.1080/15428052.2021.1955792","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955792","url":null,"abstract":"ABSTRACT The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75986434","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 : 2021-07-27DOI: 10.1080/15428052.2021.1955797
B. M. Fasogbon, F. F. Akinwande, O. Ademuyiwa, O. Bamidele
ABSTRACT Emphasis has significantly been placed on the production of functional foods and the utilization of indigenous food crops in the management of some diet-related non-communicable diseases. This study included African walnut in the production of a cookie snack, and the effect of the inclusion on its nutritional, antioxidant and sensory quality was assessed. The inclusion of cooked grated walnut in the cookie caused a significant increase in crude protein (2.67%), fat (2.57%), fiber 91.17%), TPC (2.97 mgGAE/g db), DPPH (1.44 µmol TE/gdb) except for total starch, in-vitro protein, and starch digestibility. This resulted in nutrient-dense cookies, rich in antioxidants with a low estimated glycemic index, suitable for people with non-communicable pathophysiological conditions. Considering the sensory scores, walnut enriched cookies were accepted by the consumers comparably with the wheat flour cookies. Hence, walnut enriched cookies may be adequate in promoting health-related functions, while satisfying consumer’s urge for snacking.
{"title":"The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack","authors":"B. M. Fasogbon, F. F. Akinwande, O. Ademuyiwa, O. Bamidele","doi":"10.1080/15428052.2021.1955797","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955797","url":null,"abstract":"ABSTRACT Emphasis has significantly been placed on the production of functional foods and the utilization of indigenous food crops in the management of some diet-related non-communicable diseases. This study included African walnut in the production of a cookie snack, and the effect of the inclusion on its nutritional, antioxidant and sensory quality was assessed. The inclusion of cooked grated walnut in the cookie caused a significant increase in crude protein (2.67%), fat (2.57%), fiber 91.17%), TPC (2.97 mgGAE/g db), DPPH (1.44 µmol TE/gdb) except for total starch, in-vitro protein, and starch digestibility. This resulted in nutrient-dense cookies, rich in antioxidants with a low estimated glycemic index, suitable for people with non-communicable pathophysiological conditions. Considering the sensory scores, walnut enriched cookies were accepted by the consumers comparably with the wheat flour cookies. Hence, walnut enriched cookies may be adequate in promoting health-related functions, while satisfying consumer’s urge for snacking.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90203997","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 : 2021-07-23DOI: 10.1080/15428052.2021.1955793
Muhammed Haykir, O. Çalışkan
ABSTRACT The aim of the study is to determine the relationship between the empowering perceptions of chefs and the processes of creativity. In this context, data were collected by applying the survey technique to the working group of 502 chefs in Antalya Region, which is a study area. Among the data analysis methods, canonical correlation analysis (CCA) used in the examination of the structure between the two variable sets was preferred. Of the four canonical variables obtained as a result of CCA, two variables were found to be significant and the interpretations were made taking into account these two canonical variables. In line with the results obtained, it has been determined that the chefs’ finding their job meaningful, valuing their work, having autonomy, and making their own decisions positively contribute to developing creative ideas, evaluating them, and finding solutions to problems. In addition, recommendations were made to practitioners and researchers.
{"title":"Is There a Relationship between Empowering Chefs and the Culinary Creativity Process?","authors":"Muhammed Haykir, O. Çalışkan","doi":"10.1080/15428052.2021.1955793","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955793","url":null,"abstract":"ABSTRACT The aim of the study is to determine the relationship between the empowering perceptions of chefs and the processes of creativity. In this context, data were collected by applying the survey technique to the working group of 502 chefs in Antalya Region, which is a study area. Among the data analysis methods, canonical correlation analysis (CCA) used in the examination of the structure between the two variable sets was preferred. Of the four canonical variables obtained as a result of CCA, two variables were found to be significant and the interpretations were made taking into account these two canonical variables. In line with the results obtained, it has been determined that the chefs’ finding their job meaningful, valuing their work, having autonomy, and making their own decisions positively contribute to developing creative ideas, evaluating them, and finding solutions to problems. In addition, recommendations were made to practitioners and researchers.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77768374","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 : 2021-07-23DOI: 10.1080/15428052.2021.1955795
K. K. Olatoye, G. Arueya
ABSTRACT This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Blends (68:32, 84:16, 88:12, 56:44, 77:23, 53:47, 59:41, 74:26, and 64:36) of AYF:ABF were formulated using response surface methodology and chemically analyzed. Each blend was mixed with same quantities of ingredients, hydrated to 17.5% moisture, and extruded at barrel temperature (120°C) and screw speed (70 rpm). Extruded snacks were evaluated for some chemical and sensory properties. Data were analyzed using ANOVA at α0.05. Variation in blends significantly affected carbohydrate (76.58–69.55%), protein (8.80–13.59%), phenol (3.24–2.01 mg/g), and phytate (0.81–0.34 mg/g) contents of extruded snacks. Highest overall acceptability of the snack by the sensory evaluation panelists was 7.02. Extrusion cooking of flour blends of the selected cultivar of Dioscorea bulbifera and Treculia africana produced highly nutritious and acceptable snacks for human consumption.
{"title":"Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed","authors":"K. K. Olatoye, G. Arueya","doi":"10.1080/15428052.2021.1955795","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955795","url":null,"abstract":"ABSTRACT This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Blends (68:32, 84:16, 88:12, 56:44, 77:23, 53:47, 59:41, 74:26, and 64:36) of AYF:ABF were formulated using response surface methodology and chemically analyzed. Each blend was mixed with same quantities of ingredients, hydrated to 17.5% moisture, and extruded at barrel temperature (120°C) and screw speed (70 rpm). Extruded snacks were evaluated for some chemical and sensory properties. Data were analyzed using ANOVA at α0.05. Variation in blends significantly affected carbohydrate (76.58–69.55%), protein (8.80–13.59%), phenol (3.24–2.01 mg/g), and phytate (0.81–0.34 mg/g) contents of extruded snacks. Highest overall acceptability of the snack by the sensory evaluation panelists was 7.02. Extrusion cooking of flour blends of the selected cultivar of Dioscorea bulbifera and Treculia africana produced highly nutritious and acceptable snacks for human consumption.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80120008","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 : 2021-07-19DOI: 10.1080/15428052.2021.1948479
Mércia Inroga, M. M. da Silva, R. Cantillano, K. Paese, S. Guterres, S. H. Flôres, A. de Oliveira Rios
Instituto De Ciência E Tecnologia De Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Rolante, Brazil; Laboratório de Pós-Colheita, Empresa Brasileira De Pesquisa Agropecuária (Embrapa), Pelotas, Brazil; Programa De Pós-Graduação Em Ciências Farmacêuticas, Faculdade De Farmácia, Universidade Federal Do Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil
{"title":"Apples (Malus Domestica Borkh) Minimally Processed Biofortified with Nanoencapsulated β-carotene","authors":"Mércia Inroga, M. M. da Silva, R. Cantillano, K. Paese, S. Guterres, S. H. Flôres, A. de Oliveira Rios","doi":"10.1080/15428052.2021.1948479","DOIUrl":"https://doi.org/10.1080/15428052.2021.1948479","url":null,"abstract":"Instituto De Ciência E Tecnologia De Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Rolante, Brazil; Laboratório de Pós-Colheita, Empresa Brasileira De Pesquisa Agropecuária (Embrapa), Pelotas, Brazil; Programa De Pós-Graduação Em Ciências Farmacêuticas, Faculdade De Farmácia, Universidade Federal Do Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84301343","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 : 2021-07-07DOI: 10.1080/15428052.2021.1948480
S. Mironeasa, G. Codină
ABSTRACT The influence of psyllium and water level on dough rheological properties during fermentation and wheat bread properties was modeled by response surface methodology. Sixteen breads with different combinations of psyllium (0, 2, 4 and 6%) and water levels (60, 65, 70 and 75%) according to the full factorial design were formulated. Dough behavior during fermentation and bread quality characteristics like loaf volume, porosity and elasticity were measured. Negative effects of psyllium on all Rheofermentometer values were recorded whereas on bread quality characteristics only when low water level was incorporated in bread recipe. When the amount of water was increased, there was an improvement of psyllium-enriched white bread, the optimum dose of psyllium addition being obtained at 3.53% for 75% dough hydration level. The models developed shown optimum combinations of psyllium and dough hydration level in order to produce a psyllium-enriched white bread of desired bread quality.
{"title":"Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology","authors":"S. Mironeasa, G. Codină","doi":"10.1080/15428052.2021.1948480","DOIUrl":"https://doi.org/10.1080/15428052.2021.1948480","url":null,"abstract":"ABSTRACT The influence of psyllium and water level on dough rheological properties during fermentation and wheat bread properties was modeled by response surface methodology. Sixteen breads with different combinations of psyllium (0, 2, 4 and 6%) and water levels (60, 65, 70 and 75%) according to the full factorial design were formulated. Dough behavior during fermentation and bread quality characteristics like loaf volume, porosity and elasticity were measured. Negative effects of psyllium on all Rheofermentometer values were recorded whereas on bread quality characteristics only when low water level was incorporated in bread recipe. When the amount of water was increased, there was an improvement of psyllium-enriched white bread, the optimum dose of psyllium addition being obtained at 3.53% for 75% dough hydration level. The models developed shown optimum combinations of psyllium and dough hydration level in order to produce a psyllium-enriched white bread of desired bread quality.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79762689","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 : 2021-06-27DOI: 10.1080/15428052.2021.1938774
Vitória Regina Pinto, A. Dias, Flávio Santos de Assis, Lais Cristina S Barbosa, Paloma Cristina dos Santos, Juliana Josh Silva Alves, Izabela Vivarelli Barboza, Camila Carolinne Martins Gomes, I. S. dos Santos, R. D. S. Monteiro, L. R. da Cunha, K. Gandra, P. Pereira
ABSTRACT The study evaluated the effect of the different types of sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar) on the physicochemical characteristics, sensory acceptance, bioactive compounds, and antioxidant capacity of jaboticaba jellies. Four formulations of jellies were prepared, in triplicate. The research data were analyzed using Tukey averages test and exploratory analysis by PCA and PARAFAC techniques. It was verified that the type of sugar influences the physicochemical characteristics, sensory acceptance, bioactive compounds, and the antioxidant capacity of jaboticaba jellies; owing to its undesirable sensory characteristics, it is not possible to use brown sugar, even when it produces jellies with higher content of total phenolic compounds and antioxidant capacity. White refined sugar, white crystal sugar, and demerara sugar are the most suitable sugars for processing jaboticaba jellies owing to their high sensory acceptance and physicochemical characteristics, such as lower pH and vivid color. Practical implications of the industry: The development of jaboticaba jellies with different types of sugars allows the consumer to acquire a product with higher nutritional value, with excellent acceptability. There are not many studies on the use of demerara sugar and brown sugar in the preparation of jellies and their effects on the bioactive compounds. Therefore, this study highlights this lacuna, and promotes alternatives for the processing industries of jellies to elaborate a product with greater nutritional value and consumption accepted by the consumers.
{"title":"The Effect of Different Types of Sugars on the Physicochemical Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba Jellies","authors":"Vitória Regina Pinto, A. Dias, Flávio Santos de Assis, Lais Cristina S Barbosa, Paloma Cristina dos Santos, Juliana Josh Silva Alves, Izabela Vivarelli Barboza, Camila Carolinne Martins Gomes, I. S. dos Santos, R. D. S. Monteiro, L. R. da Cunha, K. Gandra, P. Pereira","doi":"10.1080/15428052.2021.1938774","DOIUrl":"https://doi.org/10.1080/15428052.2021.1938774","url":null,"abstract":"ABSTRACT The study evaluated the effect of the different types of sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar) on the physicochemical characteristics, sensory acceptance, bioactive compounds, and antioxidant capacity of jaboticaba jellies. Four formulations of jellies were prepared, in triplicate. The research data were analyzed using Tukey averages test and exploratory analysis by PCA and PARAFAC techniques. It was verified that the type of sugar influences the physicochemical characteristics, sensory acceptance, bioactive compounds, and the antioxidant capacity of jaboticaba jellies; owing to its undesirable sensory characteristics, it is not possible to use brown sugar, even when it produces jellies with higher content of total phenolic compounds and antioxidant capacity. White refined sugar, white crystal sugar, and demerara sugar are the most suitable sugars for processing jaboticaba jellies owing to their high sensory acceptance and physicochemical characteristics, such as lower pH and vivid color. Practical implications of the industry: The development of jaboticaba jellies with different types of sugars allows the consumer to acquire a product with higher nutritional value, with excellent acceptability. There are not many studies on the use of demerara sugar and brown sugar in the preparation of jellies and their effects on the bioactive compounds. Therefore, this study highlights this lacuna, and promotes alternatives for the processing industries of jellies to elaborate a product with greater nutritional value and consumption accepted by the consumers.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78403903","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 : 2021-06-17DOI: 10.1080/15428052.2021.1929634
Hatice Cifci, Ilkay Gok, O. Atsız, Ibrahim Cifci
ABSTRACT This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context.
{"title":"Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives","authors":"Hatice Cifci, Ilkay Gok, O. Atsız, Ibrahim Cifci","doi":"10.1080/15428052.2021.1929634","DOIUrl":"https://doi.org/10.1080/15428052.2021.1929634","url":null,"abstract":"ABSTRACT This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91251736","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 : 2021-06-16DOI: 10.1080/15428052.2021.1938773
L. Oliveira, E. Cardoso
ABSTRACT Traditional food products are products made in a specific way according to the gastronomic heritage and known due to their sensory properties and associated with a specific local area, region or country. These products are often associated with rural areas lacking sources of innovation and competitiveness. This study aims to develop and implement a model to promote innovation in traditional food products through academic entrepreneurship, integrating it with a perspective of product development. The development of the model was based on the program and the contest developed under the Newfood Project, where a process for product innovation was incorporated. The developed model proved to be easy to implement and replicate among PhD students and researchers in the areas of food biotechnology, food science and nutrition. Its implementation, with a new product development process, allowed the prototyping of innovative products in the traditional products sector.
{"title":"Development and implementation of a model for promoting innovation in traditional food products through academic entrepreneurship","authors":"L. Oliveira, E. Cardoso","doi":"10.1080/15428052.2021.1938773","DOIUrl":"https://doi.org/10.1080/15428052.2021.1938773","url":null,"abstract":"ABSTRACT Traditional food products are products made in a specific way according to the gastronomic heritage and known due to their sensory properties and associated with a specific local area, region or country. These products are often associated with rural areas lacking sources of innovation and competitiveness. This study aims to develop and implement a model to promote innovation in traditional food products through academic entrepreneurship, integrating it with a perspective of product development. The development of the model was based on the program and the contest developed under the Newfood Project, where a process for product innovation was incorporated. The developed model proved to be easy to implement and replicate among PhD students and researchers in the areas of food biotechnology, food science and nutrition. Its implementation, with a new product development process, allowed the prototyping of innovative products in the traditional products sector.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85090527","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 : 2021-05-30DOI: 10.1080/15428052.2021.1929637
Aline Janaina Giunco, M. F. Paz, G. Fonseca
ABSTRACT The aim of this work was to develop and evaluate low-carb cakes by replacing wheat flour with green bocaiuva pulp enriched with Pleurotus ostreatus. Four formulations were tested: F1: coconut flour, F2: green bocaiuva flour, F3: green bocaiuva flour enriched with P. ostreatus and ammonium nitrate and F4: green bocaiuva flour enriched with P. ostreatus. Results indicated that all formulations can be considered as protein source foods (7.33–10.47 g 100 g−1), with high fiber contents (7.16–9.43 g 100 g−1), and low-carbohydrate contents (13.92–21.87 g 100 g−1), without sugar addition. F4 presented the highest scores for all sensory attributes (color: 7.77; aroma: 7.55; texture: 7.32, flavor: 7.18 and overall impression: 7.73) and purchase intention (68% for the sum of probably and certainly would purchase). Thus, the green bocaiuva flour enriched with P. ostreatus can be used for the development of low-carb cake with improved nutritional components and acceptable sensory characteristics.
摘要以富含杏鲍菇的绿核桃果肉代替小麦粉制作低碳水化合物蛋糕。试验了4种配方:F1:椰子粉，F2:绿柏树粉，F3:富含绿柏树粉和硝酸铵的绿柏树粉，F4:富含绿柏树粉。结果表明，各配方均为蛋白质(7.33 ~ 10.47 g 100 g−1)、高纤维(7.16 ~ 9.43 g 100 g−1)、低碳水化合物(13.92 ~ 21.87 g 100 g−1)、不添加糖的食品。F4为所有感官属性得分最高(颜色:7.77;香气:7.55;质地:7.32，味道:7.18，整体印象:7.73)和购买意向(68%的人表示可能和肯定会购买)。由此可见，富含绿核桃粉可用于开发低碳水化合物蛋糕，改善其营养成分和感官特性。
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