International Journal of Gastronomy and Food Science最新文献

Feelings about local foods are thought to affect visitor perceptions of destination images. This research used content and statistical analysis of 2887 reviews of food posted on Tripadvisor by international tourists to Beijing. A conceptual model was constructed of the process of food perceptions. Country of origin influenced overall perceptions of food and dining in China's capital. Subsequently, international tourists from 45 countries were divided into groups based on economic levels, cultures, and geographic regions, and differences in food perceptions were further analyzed. The economic levels of countries significantly influenced taste preferences, service perceptions, and negative emotions, and cultural backgrounds affected dining reasons, flavor and restaurant location perceptions. However, it was found that the geographical regions of visitors did not significantly impact food perceptions. The research findings have reference value for destination food marketing strategies.

In recent years, there has been an excess in the consumption of products with high fat content and low nutritional value, such as fried snacks, which have been related to several chronic degenerative diseases; therefore, it is necessary to look for alternatives to improve the nutritional value of snacks to make them healthy and appetizing. Baked chips with cassava flour and different substitution levels of maize flour were made to evaluate the effect of this substitution on the quality of the snacks produced. Three treatments based on the substitution of cassava flour with maize flour at levels of 0, 20, and 40%, each with three replicates, were done. The response variables were the chemical composition: moisture, ash, fat, protein and fiber, niacin content, energy intake, breaking strength, and level of palatability based on sensory evaluation. Higher protein (∼8.3%) and niacin content (∼0.8 mg/100 g) after baking were obtained as the level of maize flour substitution increased. The lower caloric density (∼380 kcal/100g) was achieved by a reduction in the fat content attributed to the baking process compared to fried products. Crunchiness of the snacks, expressed as breaking strength (∼3.7 kgf), increased as the level of flour substitution increased, and the sensory evaluation indicated that the snacks formulated with a substitution level of 40% maize flour were liked the best. The possibility of using mixtures of cassava (Manihot esculenta) and maize (Zea mays) flours can be a viable and innovative alternative for the production of healthy snacks in the culinary industry.

3D printing enables personalized customization and improves food production efficiency. With the increasing demand for protein, 3D printed food based on novel proteins has become a prominent research hotspot. This paper provides an overview of recent advances in novel protein research, including the categorization and examples of novel protein sources. For example, novel proteins have been derived from plants, algae, and insects. In addition, the potential of industrial microbial proteins as raw materials for 3D printing has been emphasized. Although no research has been reported on industrial microbial proteins for 3D food printing, this is expected to be an area of intense focus for the future development of 3D printed protein foods. We then discuss modification techniques for complexing novel proteins with polysaccharides, microgels, and other materials. Finally, this review explores the future challenges of combining novel proteins with 3D printing technology from food safety and regulatory perspectives. Examples include exogenous additives in novel protein products, consumer acceptance, and consumption safety, providing guidance on 3D food safety for researchers in this critical area.

Traditional dishes play an important role in the management of diseases linked to metabolic syndrome (MS). In this context, “sikil pa'ak” (SPK), a Mayan cuisine dish made of toasted pumpkin seeds (TPS), tomato sauce with coriander (TSC), and sour orange juice (SOJ), could stand out because of the nutritional and functional properties of its ingredients. This study evaluated the sensory, nutritional, bioactive content, and functional properties of SPK and its ingredients to determine its potential in managing MS. SPK showed a water activity of 1.00 ± 0.04 and color values L* 52.74 ± 0.72, a* 12.59 ± 0.29, b* 30.16 ± 0.67. Microbiological tests confirmed the absence of contaminants. Sensorially, the flavor was the most appreciated attribute, and 29.89% rated it as “I like it very much.” Nutritionally, SPK excelled with high protein, fiber, and lipid contents with values of 24.10, 15.82, and 41.22 g/100g, respectively. The ingredients that contributed most to the content of bioactive compounds in the SPK were TPS in total phenols (TPC: 169.64 μg/mg) and total flavonoids (TFC: 234.93 μg/mg), as well as SOJ in vitamin C (65.49 μg/mg), and TSC in β-carotene (21.12 μg/mg). SPK showed high antioxidant potential (ABTS assay: 53.27%). Although SPK had a moderate effect on lipase inhibition (15.89%) and clot lysis (11.46%), it had high inhibition of α-amylase (55.21%) and plasma recalcification time (507.34 s). The SPK was sensorially appreciated and high in nutrients and bioactive compounds, showing beneficial effects against MS, especially because of TPS and SOJ. This traditional dish could be beneficial for metabolic health.

Food design has long served as a means for restaurants to cater to the dietary preferences of their clientele. These designs, rooted in practicality, initially bear specific intentions from their creators, effectively acting as conduits through which chefs communicate messages to discerning palates. This comprehensive review aims to provide a meticulous exploration of the current landscape of food design, encompassing its connections to food culture and the multifaceted manifestations of processed food in terms of shapes, colors, and textures. The data draws from a substantial pool of 175 previous research articles, predominantly prioritizing high-quality sources to bolster the overall rigor of the review. Systematic organization of the literature was facilitated through Mendeley, with content analysis conducted via NVivo, and the integration of Sankey Diagrams to visualize data representation. This review unveils a compelling trend in the proliferation of food designs featuring 3D printing technology, marking a promising step forward in culinary innovation, with an increasing emphasis on the integration of artificial intelligence. This synthesis bridges the realms of food design and culinary aesthetics, forging new connections between established concepts and the latest frontiers in scientific inquiry. As the culinary world continues to evolve, this review positions itself as a significant literature contribution, offering valuable insights into the future of food design.

Currently, food waste and food loss have become issues of great interest worldwide. Approximately 1300 million tons of food are lost or wasted each year worldwide (FAO, 2020). To contribute to the mitigation of food loss, the gastronomy programs of the Universidad Autónoma de Manizales and the Institución Universitaria Colegio Mayor de Antioquia, along with the Food Engineering Program of the Universidad de Caldas, proposed a project. The project aimed to characterize the vegetable waste (VW) obtained in the cooking workshops of one of the institutions during a regular academic period of 18 weeks. Through this project, they identified 351 kg of VW generated. Based on this information, 16 recipes were designed, formulated, and prepared. Among them, eight recipes were selected based on their gastronomic potential. These selected recipes were then rated on a scale of one to eight by gastronomic experts. Following this evaluation, the first four recipes from the list were chosen. The results of the quality analysis indicated that the products made from vegetable discards are microbiologically viable, meaning they are suitable for consumption. Both acceptance tests and sensory analysis yielded favorable results. However, significant differences (P < 0.05) were observed among certain samples in terms of preference and attributes such as color, odor, and flavor. In conclusion, vegetables composed of by-products such as hulls and seeds, as well as non-compliant food items, are deemed suitable for gastronomic processing and human consumption.

This study investigates the 3D printability of horse gram (Macrotyloma uniflorum) flour (HGF) substituted with chia (Salvia hispanica L.) seed flour (CSF) for engineering dysphagia food (Level 6) according to the International Dysphagia Diet Standardization Initiative (IDDSI). Four composite formulations of pretreated (germinated and roasted) HGF substituted by 5, 10, 15, and 20% (weight basis) CSF and one formulation without substitution of CSF were prepared, and their rheological characterization and printing performance were analyzed. The IDDSI tests for Level 6 dysphagia food were further conducted on the printed constructs and validated with their texture profile analysis results. The study revealed that germination followed by roasting of horse gram significantly (p < 0.05) increased the water holding capacity (WHC) of the formulations, which further impacted their rheological and textural properties. Substitution of 10% and 15% CSF demonstrated the best printing accuracy (>95%) in 2D and 3D printings. Further, the substitution of CSF in the formulations showed reduced hardness (6.77 ± 0.24 to 3.86 ± 0.10 N) and increased cohesiveness (0.153 ± 0.02 to 0.234 ± 0.01) in the 3D printed constructs, which are desirable for safe bolus formulation. The printed constructs were tested for the fork, spoon, and break-apart tests, and were observed to satisfy the criteria of Level 6 dysphagia food as per IDDSI guidelines.

This study explores people's trust in AI-generated food and drink recipes. AI's ability to create unique recipes with limited ingredients attracts users seeking tailored options, especially for specialized diets or ingredient combinations. The study compares trust in AI-generated versus traditional recipes and examines the impact of dish innovativeness. The results show no differences in trust between AI and traditional recipes for standard dishes, but a significantly lower trust in AI for innovative recipes. The perception of taste, smell, and willingness to try recipes were similar across AI and traditional sources. These findings illuminate current levels of trust in AI-generated recipes.

The aim of this study was to identify factors that influence consumers' willingness to purchase and consume microalgae-based foods. Data from an online survey (n = 583) conducted in Switzerland were analysed using multiple linear regression. The model revealed that the consumers interested in purchasing and consuming microalgae-based foods had low scepticism towards new food technologies, believed that high meat production and consumption negatively impact sustainability and were interested in protecting the environment. The results contribute to the existing literature and assist the food industry and the gastronomy sector in reaching target consumer groups.

Miki, a traditional fermented rice beverage from Amami Oshima, Japan, is produced by spontaneous fermentation of porridge after saccharification using amylase of raw mashed sweet potatoes. Considering the health benefits of endogenous lactic acid bacteria (LAB) and the lack of comprehensive information on Miki, the microbiota characteristics and diversity of Miki were examined. In total, 15 products from four factories in Amami Oshima and one product each from two other regions were subjected to both culture-dependent and 16S rDNA (V4) amplicon sequencing analyses. The total, LAB, and yeast viable counts were 6.9–9.2, 6.8–9.2, and 2.0–5.8 log CFU/g, respectively. The Leuconostoccaceae family was present in all Miki products. In samples from two Amami factories, Leuconostoc and Lactococcus were the dominant LABs. Streptococcus and Bacillus were the dominant genera in samples from one Amami factory, while Geobacillus and Anoxybacillus were the dominant genera in samples from the fourth Amami factory. In samples from other regions, lactobacilli were dominant. Among the 14 typical LAB isolates obtained from the agar plate used to determine viable counts, 10 were identified as Leuconostoc lactis. Other isolates were identified as Leuconostoc holzapfelii, Lactoccus raffinolactis, Streptococcus thermophilus, and Limosilactobacillus fermentum. Saccharomyces cerevisiae and Candida lusitaniae isolated as typical yeasts. Geobacillus stearothermophilus and Anoxybacillus sp. were isolated from samples incubated at 60 °C. Differences in the microbiota composition of different processors are attributed to different microorganisms from each factory and the application of heat processing.