International Journal of Gastronomy and Food Science最新文献

From underutilized to innovative application: Exploring consumer acceptance of acidified and fermented sea fennel preserves in Italy 从未充分利用到创新应用：探索意大利消费者对酸化和发酵海茴香的接受程度

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-10 DOI: 10.1016/j.ijgfs.2025.101389

Emel Ozturk , Serena Mandolesi , Simona Naspetti , Antonietta Maoloni , Lucia Aquilanti , Raffaele Zanoli

Halophytes, salt-tolerant plants that grow naturally or are partially cultivated in coastal ecosystems—especially in the Mediterranean basin—hold significant potential to enhance dietary diversity and promote sustainable food production. Among them, sea fennel (Crithmum maritimum L.), a relatively underutilized marine vegetable, is gaining recognition in the scientific community for its nutritional value and functional food properties. However, to date, very few studies have explored consumers’ preferences and overall acceptance of this plant. Furthermore, its limited consumption and low consumer awareness hinder the development and diffusion of its potential culinary applications. Therefore, this study aims to explore the acceptance of sea fennel among Italian consumers, particularly by comparing acidified and fermented sea fennel preserves. The findings reveal a clear preference for fermented sea fennel, indicating strong consumer acceptance of the traditional fermentation process when applied to this underutilized plant. However, no significant differences were observed across sociodemographic characteristics. Although the study is based on a local convenience sample, these preliminary insights offer valuable guidance for future research and product development. Promoting fermented sea fennel products could help expand their commercial value and gastronomic appeal. Future research should focus on developing strategies to increase consumer familiarity with fermented sea fennel, emphasizing its health benefits and versatile culinary applications.

盐生植物是指在沿海生态系统中自然生长或部分种植的耐盐植物，特别是在地中海流域，在增强饮食多样性和促进可持续粮食生产方面具有巨大潜力。其中，海茴香（Crithmum maritimum L.）作为一种利用相对不足的海洋蔬菜，其营养价值和功能性食品特性正逐渐得到科学界的认可。然而，迄今为止，很少有研究探讨了消费者的偏好和对这种植物的总体接受程度。此外，其有限的消费和低消费者意识阻碍了其潜在烹饪应用的发展和扩散。因此，本研究旨在探讨意大利消费者对海茴香的接受程度，特别是通过比较酸化和发酵的海茴香蜜饯。研究结果表明，人们对发酵海茴香有明显的偏好，这表明消费者对这种未充分利用的植物应用传统发酵工艺的接受程度很高。然而，在社会人口统计学特征中没有观察到显著差异。虽然这项研究是基于当地的便利样本，但这些初步的见解为未来的研究和产品开发提供了有价值的指导。推广发酵海茴香产品有助于扩大其商业价值和美食吸引力。未来的研究应侧重于制定策略，以提高消费者对发酵海茴香的熟悉程度，强调其健康益处和多种烹饪应用。

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引用次数: 0

How organic food services affect hospital brand image 有机食品服务如何影响医院品牌形象

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101361

Chia-Hao Yu , Chao-Chien Chen , Chaoyun Liang , Po-Kai Huang

Organic food is increasingly popular, even in the field of medicine. To increase health awareness, medical institutions seek to promote organic food services. In this study, we examined the correlation between the planned behaviour, perceived value, purchase intention, and hospital brand image of inpatients and healthcare professionals when selecting hospital organic food services. We also explored the differences between inpatients and healthcare professionals. This study included 399 inpatients and 292 healthcare professionals as research samples. The results indicated that the perceived value and purchase intention of hospital organic food services play a mediating role in the relationship between planning behaviour and hospital brand image. Both emotional value and subjective norm enhance the hospital brand image perceived by inpatients and healthcare professionals. The major difference between these two groups is that the purchase intention of organic food services for inpatients augments their hospital brand image, but this phenomenon is not observed in healthcare professionals. By examining the provision of organic food services to both identify the key elements of consumer satisfaction and utilise these elements as a basis for service management, this study extends the theory of planned behaviour by driving the mediating effects of perceived value to promote hospital brand image.

有机食品越来越受欢迎，甚至在医学领域也是如此。为了提高健康意识，医疗机构寻求推广有机食品服务。在本研究中，我们检视住院病人和医护人员在选择医院有机食品服务时的计划行为、感知价值、购买意愿和医院品牌形象之间的相关性。我们还探讨了住院患者和医疗保健专业人员之间的差异。本研究以399名住院病人及292名医护人员为研究样本。结果表明，医院有机食品服务的感知价值和购买意愿在计划行为与医院品牌形象的关系中起中介作用。情感价值和主观规范都能提升住院患者和医护人员对医院品牌形象的感知。这两个群体的主要区别在于，住院患者购买有机食品服务的意愿增强了医院的品牌形象，但这一现象在医疗保健专业人员中没有观察到。本研究透过检视有机食品服务的提供，找出消费者满意的关键要素，并利用这些要素作为服务管理的基础，透过推动感知价值的中介作用，提升医院品牌形象，扩展计划行为理论。

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引用次数: 0

From pan to plate: How traditional cooking alters the nutritional composition, lipid integrity, and health-promoting indices of Rohu (Labeo rohita) 从平底锅到盘子：传统烹饪如何改变罗胡的营养成分、脂质完整性和健康促进指数

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101365

Anik Saha , Bappy Chowdhury , Srikanta Ghosh , ASM Nafis Sadekeen , Mahima Ranjan Acharjee , Narayan Datta , Omme Johora Tarin , Ahmedur Rahman , Mohammad Mozibul Haque , Monsur Ahmad

Fish is a major source of high-quality protein and omega-3 PUFAs (EPA, DHA), which are highly susceptible to degradation during cooking. This study evaluated the effects of frying, grilling, deep-frying, baking, and braising on the nutritional quality and lipid integrity of Rohu (Labeo rohita) oil, aiming to recommend optimal cooking strategies for a developing nation's dietary context. Proximate composition, fatty acid profile, chemical characteristics, and nutritional quality indices of the extracted oil were analyzed following AOAC standards. Significant differences (p < 0.05) were observed across cooking methods: moisture content was highest in raw fish (18.76 ± 0.15 %), and fat content was highest in deep-fried samples (23.04 ± 0.12 %). Fatty acid analysis revealed the highest EPA and DHA levels in deep-fried oil (0.25 ± 0.008 mg/100 g), while grilling resulted in the lowest PUFA content (21.95 ± 0.06 mg/100 g). Nutritional quality indices, such as the PUFA/SFA ratio, peaked in grilled samples (4.06 ± 0.009), indicating significant cooking effects on Rohu oil. These findings emphasize the importance of selecting cooking methods that preserve fish lipid quality, enhancing nutritional benefits, particularly for populations relying on freshwater fish. Healthier cooking practices can improve public health by maximizing retention of long-chain ω-3 fatty acids.

鱼是高质量蛋白质和omega-3 PUFAs （EPA， DHA）的主要来源，它们在烹饪过程中极易降解。本研究评估了油炸、烧烤、油炸、烘烤和焖煮对罗胡油的营养质量和脂质完整性的影响，旨在为发展中国家的饮食环境推荐最佳烹饪策略。按照AOAC标准对提取油的近似组成、脂肪酸谱、化学特性和营养品质指标进行分析。不同烹饪方法的水分含量差异有统计学意义（p < 0.05），生鱼的水分含量最高（18.76±0.15%），油炸鱼的脂肪含量最高（23.04±0.12%）。脂肪酸分析显示，油炸油中EPA和DHA含量最高（0.25±0.008 mg/100 g），而烧烤油中PUFA含量最低（21.95±0.06 mg/100 g）。烤制样品的PUFA/SFA比值等营养品质指标达到峰值（4.06±0.009），说明罗虎油的蒸煮效果显著。这些发现强调了选择烹饪方法的重要性，以保持鱼类的脂质质量，提高营养价值，特别是对依赖淡水鱼的人群。健康的烹饪方法可以通过最大限度地保留长链ω-3脂肪酸来改善公众健康。

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引用次数: 0

Galangal, ‘the spice of Life’: History, flavour chemistry, and culinary uses 高良姜，“生活的调味品”：历史、风味化学和烹饪用途

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101372

Charles Spence

Like many spices, galangal has a long history in global cuisine, likely originating in Java, Indonesia. Known as galanga, greater galangal, Siamese ginger (English; Kha in Thai), or Java galangal, the spice has a range of culinary, medicinal, and functional uses. Galangal helps to provide a pungent, fruity note to cuisine and has been suggested to help mask off-notes in shellfish and meat dishes. While nowadays perhaps most closely associated with Thai cuisine, mention of galingale can be found in European monastic records dating back more than a thousand years. At the same time, however, it is unclear whether such early references describe greater galangal (Alpinia galanga), lesser galangal (Alpinia officinarum Hance, Alpinia calcarata Rosc.), or perhaps even galingale (Cyperus longus), a fragrant and possibly native (British) plant. Nevertheless, by the later Middle Ages, a spice described as galangal (or galingale) was being imported to Europe by Arab and Venetian traders, appearing as an ingredient in spiced wine and Pokerounce (a Medieval form of cinnamon toast). Subsequently, however, galangal/galingale essentially disappears from western cookbooks. The pungent principal of galangal, 1′-acetoxychavicol acetate (galangal acetate), activates the TRPA1 channel, delivering a short-lasting pungent sensation and fruity aroma; it is also of interest as an ingredient to replace alcohol in low-to-no alcohol spirits.

像许多香料一样，高良姜在全球烹饪中有着悠久的历史，可能起源于印度尼西亚的爪哇。这种香料被称为高良姜，更大的高良姜，暹罗姜（英语；泰语Kha），或爪哇高良姜，具有一系列烹饪，药用和功能用途。高良姜有助于为菜肴提供辛辣的水果味，并被建议用于掩盖贝类和肉类菜肴的异味。虽然现在可能与泰国菜最密切相关，但提到galingale可以在一千多年前的欧洲修道院记录中找到。然而，与此同时，尚不清楚这些早期参考文献是否描述了大高良姜（Alpinia galanga），小高良姜（Alpinia officinarum Hance, Alpinia calcarata Rosc.），或者甚至是一种芳香的、可能是本土（英国）植物——高良姜（Cyperus longus）。然而，到了中世纪后期，一种被称为高良姜（或galingale）的香料被阿拉伯和威尼斯商人进口到欧洲，作为香料酒和Pokerounce（一种中世纪的肉桂吐司）的原料出现。然而，后来高良姜基本上从西方食谱中消失了。高良姜的辛辣成分，1 ' -乙酰氧基查维醇醋酸盐（高良姜醋酸盐），激活TRPA1通道，提供短暂的辛辣感觉和水果香气；在低度或无酒精烈酒中，它作为一种替代酒精的成分也很有趣。

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引用次数: 0

The challenge of a scientific definition for the term “edible flowers” 科学定义“可食用花卉”的挑战

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101356

Erika Oberholzer , Ina Vandebroek , Ryan D. Rattray , Ben-Erik Van Wyk

The term “edible flower” lacks precise meaning without proper context. It has been used to describe: (1) a food source, e.g. cauliflower, artichoke, capers; (2) a putative source of bioactive compounds, implying a functional food; and (3) horticultural flowers used for decorations in gastronomy. Since 2005, the terms “edible flower”, “functional food”, and/or “nutraceutical” have been jointly referenced in 146 articles, with 26 occurrences in 2021 alone. We argue that “edible flowers” is often misused in the context of the phytochemistry of functional foods and such studies should be recognized as the “phytochemistry of flowers,” not “edible flowers.” When considering nutritional and medicinal value, the investigation of chemical compounds in flowers used as decorative elements in gastronomy (compared to flowers used for sustenance) is illogical and of minimal relevance due to the negligible quantities consumed relative to a typical diet. Flowers have other attributes — colour, flavour and scent — that make them valuable in plating design. The term “edible flower” originally distinguished horticultural flowers safe for culinary use from those containing harmful or toxic compounds. We propose reserving the term “edible flower” for informal contexts where a simple distinction between edible and poisonous is needed, and for ethnobotanical inquiry into the cultural use of different plant foods. In gastronomy, the prefix “edible” has practical significance, but its use in scientific inquiries on functional foods appears to be misplaced—an unproductive rhetorical device rather than a meaningful scientific term.

没有适当的语境，“可食用的花”一词缺乏确切的含义。它被用来描述：(1)一种食物来源，如花椰菜、洋蓟、刺山柑；(2)生物活性化合物的推定来源，意味着功能性食品；（三）用于烹饪装饰的园艺花卉。自2005年以来，“食用花卉”、“功能食品”和/或“营养保健品”这三个术语在146篇文章中被联合引用，仅在2021年就出现了26次。我们认为，在功能性食品的植物化学背景下，“可食用的花”经常被误用，这样的研究应该被认为是“花的植物化学”，而不是“可食用的花”。当考虑到营养和药用价值时，在烹饪中用作装饰元素的花（与用作食物的花相比）中的化合物的研究是不合逻辑的，而且相关性很小，因为相对于典型的饮食，消耗的数量可以忽略不计。花还有其他属性——颜色、味道和气味——这使得它们在电镀设计中很有价值。“可食用花”一词最初将可安全用于烹饪的园艺花与含有有害或有毒化合物的园艺花区分开来。我们建议将“可食用花”一词保留到需要简单区分可食用和有毒的非正式场合，以及对不同植物性食物的文化使用进行民族植物学调查。在烹饪学中，前缀“可食用”具有实际意义，但在功能性食品的科学研究中，它的使用似乎是错误的——一种无效的修辞手段，而不是一个有意义的科学术语。

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引用次数: 0

Plating the design: A systematic review of plate presentation in gastronomy 盘子的设计：对美食中盘子呈现的系统回顾

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101379

Cansu İşeri , Sema Ekincek

This study aims to systematically review the existing academic literature on plate presentation in order to identify general trends, conceptual gaps, and future research opportunities in the field. Although there are many empirical studies on plate presentation in the literature, the lack of a systematic review focusing on this area constitutes an important gap. This study provides a comprehensive review of the existing literature on plate presentation, focusing on its role as a bridge between food and design through visual aesthetics. It highlights that while taste is essential in food consumption, visual perception plays a critical role in shaping the eating experience. The search conducted in the Scopus and Web of Science databases identified studies conducted in different countries using various methodological approaches. The review shows that the vast majority of studies are based on quantitative methods and that qualitative studies have the potential to fill important gaps in the field. The analyses reveal that the most frequently addressed design element in the studies is “composition,” while the most frequently used concept in terms of basic terminology is “presentation.” In contrast, it has been determined that elements such as texture, balance, and integrity have been examined to a more limited extent in the literature. When examining the geographical distribution of the studies, it is seen that the United States is the country that contributes most intensively to the field academically. This study contributes to the academic field by highlighting methodological and conceptual gaps in the literature and provides findings that will form the basis for strategic design applications that can be developed for chefs and restaurant businesses. The results obtained are expected to contribute to the development of conscious and holistic design approaches to plate presentation.

本研究旨在系统地回顾现有的关于板块呈现的学术文献，以确定该领域的总体趋势、概念差距和未来的研究机会。虽然文献中有许多关于板块呈现的实证研究，但缺乏针对这一领域的系统综述构成了一个重要的空白。本研究提供了一个全面的回顾现有文献的盘子展示，重点是它的作用，作为食物和设计之间的桥梁，通过视觉美学。它强调，虽然味觉在食物消费中至关重要，但视觉感知在塑造饮食体验方面也起着至关重要的作用。在Scopus和Web of Science数据库中进行的搜索确定了在不同国家使用不同方法方法进行的研究。审查表明，绝大多数研究都是基于定量方法，而定性研究有可能填补该领域的重要空白。分析表明，研究中最常提到的设计元素是“构成”，而在基本术语方面最常用的概念是“呈现”。相比之下，已经确定的是，诸如质地、平衡和完整性等元素在文献中被研究的程度更有限。从研究的地理分布来看，美国是对该领域学术贡献最大的国家。这项研究通过强调文献中方法论和概念上的差距，为学术领域做出了贡献，并提供了将形成战略设计应用的基础，可以为厨师和餐馆企业开发。所获得的结果有望有助于有意识和整体设计方法的发展，以盘子的表现。

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引用次数: 0

What are you telling me? Information and artificiality in food tasting processes 你在告诉我什么？食品品尝过程中的信息和人为因素

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101378

Francisco José Torres-Peña , Elisa Garrido-Castro , Raquel Barreda-Tarrazona , Francisco José Torres-Ruiz

Among the strategies used by producers to enhance food value and consumer experiences are hedonic tasting processes. However, the evaluation, acceptance and credibility of these activities depend on whether they are perceived by consumers as forced/artificial. Providing consumers with more information could add to the perception of artificiality because they sense that they are being manipulated, which could have the opposite effect to that intended. To explore the factors that affect consumers' perceptions of artificiality, a topic not explored in tasting experiences previously, an olive oil tasting experiment was conducted with 432 participants, in which information about the process, the product and the number of tasks they had to carry out were manipulated. The results indicated that, in general, providing more information tends to undermine the credibility of the tasting process and increases consumers’ perceptions of artificiality, an effect that becomes more pronounced among consumers with a strong interest in food but little interest in tasting processes. Finally, perceived artificiality is associated with poorer ratings of the product and the tasting experience.

生产商用来提高食品价值和消费者体验的策略之一是享乐品尝过程。然而，这些活动的评价、接受和可信度取决于消费者是否认为它们是被迫的/人为的。向消费者提供更多的信息可能会增加他们对人为的感觉，因为他们觉得自己被操纵了，这可能会产生与预期相反的效果。为了探索影响消费者对人为因素感知的因素，这是一个之前没有在品尝体验中探讨过的话题，我们对432名参与者进行了橄榄油品尝实验，其中有关过程、产品和他们必须完成的任务数量的信息被操纵。结果表明，总的来说，提供更多的信息往往会破坏品尝过程的可信度，并增加消费者对人为的看法，这种影响在对食品有强烈兴趣但对品尝过程不感兴趣的消费者中变得更加明显。最后，感知到的人为因素与较差的产品评级和品尝体验有关。

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引用次数: 0

Local culinary traditions and their impact on tourist satisfaction and sustainable branding 当地烹饪传统及其对游客满意度和可持续品牌的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101382

Shashi Shekhar Mishra , Rajiv Ruliya , Ankush Ambardar , Megha Gupta Ambardar

Authentic local cuisine has become increasingly important in shaping tourists' experiences of a place and in how destinations build their brand. However, in regions like Bihar, India, this potential remains largely unexplored. This study examines how Bihari cuisine can foster a closer connection with local culture, create emotional bonds, and enhance overall satisfaction, ultimately strengthening Bihar's image as a travel destination. Using surveys, we gathered insights from tourists about their experiences with Bihari food. The results indicate that authentic culinary experiences play a significant role in helping visitors engage with the culture and enhance their trip enjoyment. In fact, our analysis confirms that food experiences significantly enhance overall travel satisfaction, often leading to repeat visits and positive word of mouth. However, challenges remain—such as limited online visibility and gaps in infrastructure—which currently hold back food tourism's full potential in the state. The study emphasizes the importance of strategically promoting Bihar's culinary traditions, complemented by sustainable tourism policies and effective digital outreach, to establish a notable presence on the global tourism map. By shedding light on an underrepresented region, this research provides policymakers and tourism stakeholders with valuable insights into how authentic local cuisine—rich, flavorful, and deeply rooted in tradition—can become a powerful tool for sustainable destination branding.

正宗的当地美食在塑造游客对一个地方的体验和目的地如何建立自己的品牌方面变得越来越重要。然而，在印度比哈尔邦等地区，这种潜力在很大程度上仍未得到开发。本研究探讨了比哈尔美食如何与当地文化建立更紧密的联系，创造情感纽带，提高整体满意度，最终加强比哈尔作为旅游目的地的形象。通过调查，我们收集了游客对比哈里食物体验的见解。结果表明，正宗的美食体验在帮助游客融入文化和提高旅行乐趣方面发挥了重要作用。事实上，我们的分析证实，美食体验显著提高了整体旅行满意度，通常会导致重复访问和积极的口碑。然而，挑战仍然存在，比如有限的在线可见度和基础设施的差距，这些都阻碍了该州食品旅游的全部潜力。该研究强调了战略性地推广比哈尔邦烹饪传统的重要性，辅以可持续的旅游政策和有效的数字推广，以在全球旅游地图上建立显著的存在。通过揭示一个代表性不足的地区，这项研究为政策制定者和旅游业利益相关者提供了宝贵的见解，让他们了解正宗的当地美食——丰富、美味、根深蒂固的传统——如何成为可持续目的地品牌的有力工具。

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引用次数: 0

Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread 比萨拉比亚野啤酒花酵母：微生物特性及其对面包理化特性和风味的影响

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101377

Francesca Vurro , Pamela Anelli , Dauro Mattia Zocchi , Palmira De Bellis , Andrea Pieroni , Antonella Pasqualone

The use of wild hops to prepare sourdough starter has been documented in Bulgaria and Bessarabian Moldova since the 19th century. The procedure involves foraging wild hop cones, preparing a decoction, adding corn flour and bran, spontaneously fermenting, and finally drying. To preserve this ancient culinary tradition, currently at risk of falling into disuse, this study characterized the sourdough starter sampled in Bessarabian Moldova and evaluated its effect on the physicochemical properties of bread, compared to commercial yeast. Wild hop sourdough harbored a complex microbial consortium consisting of lactic acid bacteria (Pediococcus pentosaceus, Levilactobacillus brevis and Lactiplantibacillus plantarum) coexisting with yeasts (Saccharomycopsis fibuligera and Saccharomyces cerevisiae). Bread prepared with wild hop sourdough was softer (8.76 N vs 10.52 N), more intensely colored (11.52 vs 7.45 a∗), and richer than control in all flavor compounds related to the proteolytic and amylolytic activities of sourdough, also contributed by the lipid fraction of cornmeal. Hop sourdough protected bread against mold, extending the shelf life by more than 10 days, and increased phenolic compounds (1.21 vs 0.38 mg GAE/g d.m.) and antioxidant activity (1.75 vs 0.39 μmol TE/g by DPPH test, 2.71 vs 1.11 μmol TE/g by ABTS). Flavor improvement and protection against mold suggest broader applications in the baking industry or for other culinary preparations.

自19世纪以来，保加利亚和比萨拉比亚摩尔多瓦就有使用野生啤酒花制作酵母发酵剂的记载。这个过程包括采集野生啤酒花球果，准备汤剂，加入玉米粉和麸皮，自然发酵，最后干燥。为了保护这一古老的烹饪传统，目前有被废弃的危险，本研究对摩尔多瓦比萨拉比亚的酵母发酵剂进行了表征，并与商业酵母相比，评估了其对面包理化特性的影响。野生啤酒花酵母孕育着一个复杂的微生物联合体，由乳酸菌（乳酸球菌、短乳酸杆菌和植物乳酸杆菌）与酵母（纤维酵母菌和酿酒酵母菌）共存组成。用野啤酒花酵母制作的面包更柔软（8.76 N vs 10.52 N），颜色更浓烈（11.52 a vs 7.45 a *），并且与酵母的蛋白水解和淀粉水解活性相关的所有风味化合物都比对照面包丰富，这也与玉米粉的脂质部分有关。啤酒花酵母对面包具有防霉作用，保质期延长10天以上，增加了酚类化合物（1.21 vs 0.38 mg GAE/g d.m）和抗氧化活性（DPPH测试1.75 vs 0.39 μmol TE/g， ABTS测试2.71 vs 1.11 μmol TE/g）。风味改善和防霉建议在烘焙工业或其他烹饪准备更广泛的应用。

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引用次数: 0

Bungulan (Musa x paradisiaca) banana flour: A novel, underutilized ingredient for nutrient-enriched composite bread 邦古兰（Musa x paradisiaca）香蕉粉：一种新的，未充分利用的成分，用于营养丰富的复合面包

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101371

Allysa Ysabelle De Mesa , Marwin Hared Eder , Rodolfo Sumayao Jr. , Raymond Malabed , Joan Candice Ondevilla , Rhowell Tiozon Jr. , Nese Sreenivasulu , Rena Mae Dizon , Cheene Rose Canabuan , Jose Amado Torreda , Kanitha Tananuwong , Cyril John Domingo , Aldrin P. Bonto

The Bungulan banana (Musa x paradisiaca), an underutilized traditional variety of banana cultivated in the upland regions of South Cotabato, Philippines, possesses a unique nutritional profile that remains largely underexplored. This study evaluated the proximate composition and health-promoting components of green Bungulan banana flour (BF) and its application in composite wheat-banana loaf breads. Compared to wheat flour, BF exhibited 8.3-fold higher resistant starch, 10.14-fold higher antioxidant activity, and 12.53-fold higher potassium content, alongside a low fat content. Composite flours were prepared by substituting wheat flour with 5 %, 10 %, and 15 % BF (BF5, BF10, BF15) and used in bread production. Sensory evaluation of the bread samples revealed that BF10 was the most preferred formulation, with favorable ratings for aroma (7.72 ± 1.09), texture (7.57 ± 1.09), taste (7.37 ± 1.04), and overall acceptability (7.80 ± 0.78) based on a 9-point hedonic scale. Nutritional analysis of BF10 bread showed a 35.35 % increase in total dietary fiber and a 58.49 % decrease in sodium content relative to the control wheat bread. These findings demonstrate the potential of BF as a nutrient-enriching ingredient that enhances the health-related and sensory qualities of bread while supporting the sustainable use of this underutilized banana variety.

邦古兰香蕉（Musa x paradisiaca）是菲律宾南哥打巴托高地地区种植的一种未被充分利用的传统香蕉品种，它具有独特的营养成分，但在很大程度上仍未得到充分开发。本研究评价了绿邦古兰香蕉粉（BF）的近似组成、保健成分及其在小麦-香蕉复合面包中的应用。与小麦粉相比，BF的抗性淀粉含量高8.3倍，抗氧化活性高10.14倍，钾含量高12.53倍，脂肪含量低。以5%、10%、15% BF （BF5、BF10、BF15）代替小麦粉制备复合面粉，用于面包生产。对面包样品的感官评价显示，BF10是最受欢迎的配方，其香气（7.72±1.09）、质地（7.57±1.09）、口感（7.37±1.04）和总体可接受度（7.80±0.78）（基于9分的享乐量表）均获得良好评价。营养分析表明，与对照小麦面包相比，BF10面包的总膳食纤维含量提高了35.35%，钠含量降低了58.49%。这些发现证明了BF作为一种营养丰富的成分的潜力，它可以增强面包的健康和感官品质，同时支持这种未充分利用的香蕉品种的可持续利用。

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