Pub Date : 2024-10-22DOI: 10.1016/j.ijgfs.2024.101045
Zeynep Cemile Özlü, Sibel Bölek
Neopyropia yezoensis algae, which is a rich source of antioxidants and nutrients, has a potential to be a functional food component. In this research, the possibilities of using N. yezoensis algae to enrich vegan kefir were investigated. For this aim, protein, fat, ash, color, brix, antioxidant capacity, total phenolic content and sensory analysis were performed on kefir samples. Additionally, pH, titratable acidity, viscosity, syneresis and microbiological analysis were carried out during the storage period. As the algae concentration increased, dry matter, titratable acidity, fat, ash, total phenolic content, viscosity, antioxidant activity, a∗ and b∗ values of kefir samples increased, while pH and L∗ value decreased statistically significantly (p < 0.05). A decrease was also found in syneresis values (p < 0.05). According to the results of sensory analysis, up to 1% algae can be added without causing unacceptable product in terms of sensory properties. Having positive effects on the antioxidant and nutritional properties of kefir, N. yezoensis powder could be a potential healthy ingredient for various functional foods developed for special groups.
{"title":"Use of Neopyropia yezoensis in enriching vegan kefir from oat milk","authors":"Zeynep Cemile Özlü, Sibel Bölek","doi":"10.1016/j.ijgfs.2024.101045","DOIUrl":"10.1016/j.ijgfs.2024.101045","url":null,"abstract":"<div><div><em>Neopyropia yezoensis</em> algae, which is a rich source of antioxidants and nutrients, has a potential to be a functional food component. In this research, the possibilities of using <em>N. yezoensis</em> algae to enrich vegan kefir were investigated. For this aim, protein, fat, ash, color, brix, antioxidant capacity, total phenolic content and sensory analysis were performed on kefir samples. Additionally, pH, titratable acidity, viscosity, syneresis and microbiological analysis were carried out during the storage period. As the algae concentration increased, dry matter, titratable acidity, fat, ash, total phenolic content, viscosity, antioxidant activity, a∗ and b∗ values of kefir samples increased, while pH and L∗ value decreased statistically significantly (p < 0.05). A decrease was also found in syneresis values (p < 0.05). According to the results of sensory analysis, up to 1% algae can be added without causing unacceptable product in terms of sensory properties. Having positive effects on the antioxidant and nutritional properties of kefir, <em>N. yezoensis</em> powder could be a potential healthy ingredient for various functional foods developed for special groups.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101045"},"PeriodicalIF":3.2,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-19DOI: 10.1016/j.ijgfs.2024.101043
Kimber Wise , Jamie Selby-Pham
The impact of surrounding stimuli to the perceptions of foods and beverages is a well-established phenomenon known as psychophysics. Within the context of wines, psychophysics impacts have been demonstrated, with high-end wine glasses impacting sensory perceptions of the contained wines. However, with the commoditisation of white wines, there is a growing consumer base utilizing budget options for receptacles, which have unknown psychophysics impacts to the perceptions of wines. Accordingly, the work herein involved sensory assessment of 3 unlabelled white wines within 2 receptacles; a clear plastic wine glass mimic (‘glass’) and a red plastic beer cup (‘cup’). The results identified that perception of wines within the ‘glass’ was associated with a 1.20-fold increase in assigned wine value (AU$), and increased the perceived strength of floral and fruity aromas: apricot (p = 0.002), cotton candy (p = 0.084), honeysuckle (p = 0.080), lime (p = 0.073), peach (p = 0.084), stone fruit (p = 0.073), and wildflower (p = 0.080). The increased perception of desirable aromas and assigned value appear to be driven by psychophysics phenomena, potentially relating to receptacle shape, weight, style, and tactile experience, which function to prime consumer perceptions.
{"title":"Plastic wine glass mimic improves the perception of quality and aroma of white wines","authors":"Kimber Wise , Jamie Selby-Pham","doi":"10.1016/j.ijgfs.2024.101043","DOIUrl":"10.1016/j.ijgfs.2024.101043","url":null,"abstract":"<div><div>The impact of surrounding stimuli to the perceptions of foods and beverages is a well-established phenomenon known as psychophysics. Within the context of wines, psychophysics impacts have been demonstrated, with high-end wine glasses impacting sensory perceptions of the contained wines. However, with the commoditisation of white wines, there is a growing consumer base utilizing budget options for receptacles, which have unknown psychophysics impacts to the perceptions of wines. Accordingly, the work herein involved sensory assessment of 3 unlabelled white wines within 2 receptacles; a clear plastic wine glass mimic (‘glass’) and a red plastic beer cup (‘cup’). The results identified that perception of wines within the ‘glass’ was associated with a 1.20-fold increase in assigned wine value (AU$), and increased the perceived strength of floral and fruity aromas: apricot (p = 0.002), cotton candy (p = 0.084), honeysuckle (p = 0.080), lime (p = 0.073), peach (p = 0.084), stone fruit (p = 0.073), and wildflower (p = 0.080). The increased perception of desirable aromas and assigned value appear to be driven by psychophysics phenomena, potentially relating to receptacle shape, weight, style, and tactile experience, which function to prime consumer perceptions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101043"},"PeriodicalIF":3.2,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-18DOI: 10.1016/j.ijgfs.2024.101042
Taeko Hamada , Samantha Breslin , Joshua D. Evans
In this article, we explore how ethnography—a social-scientific methodology of immersion in specific social or cultural groups to gain insight—can contribute to the gastronomic sciences. Our aim is to illustrate the benefits of using ethnography in gastronomic settings for both social scientists and gastronomy practitioners including chefs, and to discuss strategies for addressing practical challenges that may arise. Based on ethnographic research conducted in a restaurant research and development (R&D) kitchen, we identify three key questions relevant for the gastronomic sciences that ethnography is well-positioned to address, and discuss some strategies for doing so. The three questions are: (1) how does the creative process in culinary environments actually work?; (2) how do chefs, producers, and other culinary professionals become able to ‘taste together’ despite different backgrounds, bodies, and preferences?; and (3) how can different media, perspectives, kinds of knowledge, and disciplinary approaches be made legible to each other and brought together to facilitate the gastronomic sciences? With this paper we contribute to the transdisciplinary agenda and practice of the gastronomic sciences by showing chefs and natural scientists how ethnography can contribute to their work, and showing social scientists some ways ethnographic expertise can help develop the field.
{"title":"What can ethnography offer the gastronomic sciences?","authors":"Taeko Hamada , Samantha Breslin , Joshua D. Evans","doi":"10.1016/j.ijgfs.2024.101042","DOIUrl":"10.1016/j.ijgfs.2024.101042","url":null,"abstract":"<div><div>In this article, we explore how ethnography—a social-scientific methodology of immersion in specific social or cultural groups to gain insight—can contribute to the gastronomic sciences. Our aim is to illustrate the benefits of using ethnography in gastronomic settings for both social scientists and gastronomy practitioners including chefs, and to discuss strategies for addressing practical challenges that may arise. Based on ethnographic research conducted in a restaurant research and development (R&D) kitchen, we identify three key questions relevant for the gastronomic sciences that ethnography is well-positioned to address, and discuss some strategies for doing so. The three questions are: (1) how does the creative process in culinary environments actually work?; (2) how do chefs, producers, and other culinary professionals become able to ‘taste together’ despite different backgrounds, bodies, and preferences?; and (3) how can different media, perspectives, kinds of knowledge, and disciplinary approaches be made legible to each other and brought together to facilitate the gastronomic sciences? With this paper we contribute to the transdisciplinary agenda and practice of the gastronomic sciences by showing chefs and natural scientists how ethnography can contribute to their work, and showing social scientists some ways ethnographic expertise can help develop the field.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101042"},"PeriodicalIF":3.2,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-17DOI: 10.1016/j.ijgfs.2024.101041
Charles Spence
The last few years have seen a marked growth of research interest in the study of the influence of the drinking vessel on the consumer's experience of a wide range of different beverages, ranging from wine to beer, and from coffee to hot chocolate. Until recently, however, far less research has been directed toward studying the impact of the drinking vessel on people's experience of tea, no matter whether served hot, as an iced tea, or as a sparkling tea beverage. Nevertheless, an emerging body of rigorous scientific research now demonstrates the significant impact that the material properties of the drinking vessel, and the semantic associations that different groups of consumers may have with it, can exert over both the sensory discriminative and hedonic aspects of the tea-drinking experience. This narrative historical review therefore summarizes what is currently known concerning the impact of the drinking vessel on the tea-drinking experience, and a number of relevant directions for future research are also recommended. Given the breadth of the scope, the focus is primarily on the contemporary service of the hot beverage in the West.
{"title":"The multisensory science and aesthetics of teaware","authors":"Charles Spence","doi":"10.1016/j.ijgfs.2024.101041","DOIUrl":"10.1016/j.ijgfs.2024.101041","url":null,"abstract":"<div><div>The last few years have seen a marked growth of research interest in the study of the influence of the drinking vessel on the consumer's experience of a wide range of different beverages, ranging from wine to beer, and from coffee to hot chocolate. Until recently, however, far less research has been directed toward studying the impact of the drinking vessel on people's experience of tea, no matter whether served hot, as an iced tea, or as a sparkling tea beverage. Nevertheless, an emerging body of rigorous scientific research now demonstrates the significant impact that the material properties of the drinking vessel, and the semantic associations that different groups of consumers may have with it, can exert over both the sensory discriminative and hedonic aspects of the tea-drinking experience. This narrative historical review therefore summarizes what is currently known concerning the impact of the drinking vessel on the tea-drinking experience, and a number of relevant directions for future research are also recommended. Given the breadth of the scope, the focus is primarily on the contemporary service of the hot beverage in the West.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101041"},"PeriodicalIF":3.2,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Black garlic (BG) is an aged product high in brown melanoidin pigment and functional quality, however, the long aging process limits its commercial production. The present investigation was undertaken to develop an innovative process for improving the functional quality of BG as well as shortening the aging duration. Peeled garlic was subjected to two pre-treatment steps viz. Freeze-thaw (FT) and blanching (BL) followed by ascorbic acid (AA) infusion and effects were monitored during aging. Non-enzymatic browning, the main visible indicator of MR was significantly (p < 0.05) high in FT garlic due to high infused AA content. The pre-treated garlic showed significantly (p< 0.05) high fructose content (6-7-fold) over the control on the 6th day of aging. The treatment also enhanced the total phenolic content (2.5–3.0-fold) and antioxidant activity (14-fold) while reducing the processing time from 18 to 12 days. The soluble solid content (58.7 °B) and Fast index (fluorescent of advanced Maillard reaction products and soluble tryptophan) was maximum (305.2) in FT garlic on the 12th day. FTIR confirmed a strong peak at 1515 cm−1 depicting the dark nature of the BG subjected to FT. The innovative short process saved 50% of energy in production and was 43% more economical compared to its control counterpart. Overall sensory quality of FT garlic in terms of color, flavour and texture was on par with control except BL sample which showed high stickiness and low score values. Overall results suggest that FT treatment followed by infusion of ascorbic acid accelerated the Maillard reaction (MR), and improved the functional quality of BG.
{"title":"Innovative process for improving functional and sensory quality of black garlic","authors":"Ganesh Kumar Choupdar , Sukhvinder Pal Singh , Ashish Khandelwal , Eldho Varghese , Rajesh Kumar , Charanjit Kaur","doi":"10.1016/j.ijgfs.2024.101040","DOIUrl":"10.1016/j.ijgfs.2024.101040","url":null,"abstract":"<div><div>Black garlic (BG) is an aged product high in brown melanoidin pigment and functional quality, however, the long aging process limits its commercial production. The present investigation was undertaken to develop an innovative process for improving the functional quality of BG as well as shortening the aging duration. Peeled garlic was subjected to two pre-treatment steps viz. Freeze-thaw (FT) and blanching (BL) followed by ascorbic acid (AA) infusion and effects were monitored during aging. Non-enzymatic browning, the main visible indicator of MR was significantly (<em>p</em> < 0.05) high in FT garlic due to high infused AA content. The pre-treated garlic showed significantly (<em>p</em>< 0.05) high fructose content (6-7-fold) over the control on the 6th day of aging. The treatment also enhanced the total phenolic content (2.5–3.0-fold) and antioxidant activity (14-fold) while reducing the processing time from 18 to 12 days. The soluble solid content (58.7 °B) and Fast index (fluorescent of advanced Maillard reaction products and soluble tryptophan) was maximum (305.2) in FT garlic on the 12th day. FTIR confirmed a strong peak at 1515 cm<sup>−1</sup> depicting the dark nature of the BG subjected to FT. The innovative short process saved 50% of energy in production and was 43% more economical compared to its control counterpart. Overall sensory quality of FT garlic in terms of color, flavour and texture was on par with control except BL sample which showed high stickiness and low score values. Overall results suggest that FT treatment followed by infusion of ascorbic acid accelerated the Maillard reaction (MR), and improved the functional quality of BG.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101040"},"PeriodicalIF":3.2,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-16DOI: 10.1016/j.ijgfs.2024.101037
A. Kita , C.J.B. Rune , D. Giacalone , L. Noguera-Artiaga , Á.A. Carbonell-Barrachina , A. Nemś , J. Kolniak-Ostek , A. Michalska-Ciechanowska , M. Mora , E. Romeo-Arroyo , L. Vázquez-Araújo
The aim of the present study was to determine perception of a new product made with apple pomace including consumers from three different gastronomy cultures: Spain (Mediterranean), Poland (Central Europe), and Denmark (Nordic). The new product was mainly made from potato and apple pomace and had the typical texture of a savory snack (crisp-like), but it was characterized by its apple/sweet taste. Besides consumers from the aforementioned countries, a group of Foodies-consumers from 20 different nationalities participated in the study to determine potential differences on the product perception due to their high culinary knowledge/ingredients exposure. Over 600 consumers participated in the study. To segments consumers into different groups beyond nationality, the demographic questionnaire included the short version of the Food Choice Questionnaire, the Food Neophobia Scale, and questions on Dietary and Sustainability related habits. The hedonic response, as well as the intrinsic properties of the product (sweetness, sourness, saltiness, apple flavor, hardness, and crunchiness) were measured using Just-About-Right scales. Additional questions included assessment on the storytelling of the product, potential applications/consumption moments, and finally, the impact of adding a health (high in fiber) or a sustainable (made using by-products) claim. Analysis revealed variations in demographics across consumer groups, potentially influencing their perception of the new product. Including the question on applications/consumption moments of the new food, as well as gathering free words about the main aspects consumers valued about the food, were useful to better understand its potential in the market and design a proper communication strategy.
{"title":"Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement","authors":"A. Kita , C.J.B. Rune , D. Giacalone , L. Noguera-Artiaga , Á.A. Carbonell-Barrachina , A. Nemś , J. Kolniak-Ostek , A. Michalska-Ciechanowska , M. Mora , E. Romeo-Arroyo , L. Vázquez-Araújo","doi":"10.1016/j.ijgfs.2024.101037","DOIUrl":"10.1016/j.ijgfs.2024.101037","url":null,"abstract":"<div><div>The aim of the present study was to determine perception of a new product made with apple pomace including consumers from three different gastronomy cultures: Spain (Mediterranean), Poland (Central Europe), and Denmark (Nordic). The new product was mainly made from potato and apple pomace and had the typical texture of a savory snack (crisp-like), but it was characterized by its apple/sweet taste. Besides consumers from the aforementioned countries, a group of Foodies-consumers from 20 different nationalities participated in the study to determine potential differences on the product perception due to their high culinary knowledge/ingredients exposure. Over 600 consumers participated in the study. To segments consumers into different groups beyond nationality, the demographic questionnaire included the short version of the Food Choice Questionnaire, the Food Neophobia Scale, and questions on Dietary and Sustainability related habits. The hedonic response, as well as the intrinsic properties of the product (sweetness, sourness, saltiness, apple flavor, hardness, and crunchiness) were measured using Just-About-Right scales. Additional questions included assessment on the storytelling of the product, potential applications/consumption moments, and finally, the impact of adding a health (high in fiber) or a sustainable (made using by-products) claim. Analysis revealed variations in demographics across consumer groups, potentially influencing their perception of the new product. Including the question on applications/consumption moments of the new food, as well as gathering free words about the main aspects consumers valued about the food, were useful to better understand its potential in the market and design a proper communication strategy.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101037"},"PeriodicalIF":3.2,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-16DOI: 10.1016/j.ijgfs.2024.101033
Ke Shi , Zhenqi Li , Yibo Bai , Yu Zhang , Huanlu Song , Wenqing Pan , Wanying Chen , Wen Xiong , Li Yang , Zijian Huang
In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).
{"title":"Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation","authors":"Ke Shi , Zhenqi Li , Yibo Bai , Yu Zhang , Huanlu Song , Wenqing Pan , Wanying Chen , Wen Xiong , Li Yang , Zijian Huang","doi":"10.1016/j.ijgfs.2024.101033","DOIUrl":"10.1016/j.ijgfs.2024.101033","url":null,"abstract":"<div><div>In this study, <em>Agaricus bisporus</em> and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101033"},"PeriodicalIF":3.2,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-15DOI: 10.1016/j.ijgfs.2024.101038
Xiaoya Liu , Qi Zhao , Jiaxin Xu , Song Luo , Jiahui Li , Kexin Jiang , Qian Mao
This study investigated the impact of masticatory behavior, including variations in chewing duration (D) and chewing frequency (F), on the bolus characteristics of biscuits with different chia seed powder (CSP) additions. Five distinct biscuits were prepared with varying amounts of CSP (0%, 5%, 10%, 15%, and 20%, w/w) and their physicochemical indexes and sensory properties were conducted. Subsequently, six types of bolus were obtained under different conditions of chewing duration (15, 30, or 45s) and chewing frequencies (70 or 90 times per minute). The moisture content, texture properties, and in vitro starch digestion of bolus were also determined. The findings indicated a significant decrease in the spread ratio, with a reduction of approximately 25% in biscuits enriched with 20% (w/w) CSP compared to the control (0%). And the 15% added CSP biscuits had the highest overall acceptance rating. After chewing, the particle size decreased significantly (p < 0.05), with increased surface inhomogeneity and a decline in rapidly digestible starch (RDS) levels. The moisture content, salivary uptake, and resistant starch (RS) of bolus chewed for a long duration (D45) were at least 1.3 times higher than those chewed for a short duration (D15). Nevertheless, the salivary flow rate and RDS were found to be significantly lower. Changes in chewing frequency for the bolus with CSP did not significantly alter the bolus texture and image texture properties. However, the discomfort associated with high-frequency reduced the saliva flow rate. This study discusses how CSP addition and masticatory behavior affect the characteristics of CSP biscuit bolus, providing insights for innovative chia seed nutritious food research and understanding consumer masticatory behavior.
{"title":"Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste","authors":"Xiaoya Liu , Qi Zhao , Jiaxin Xu , Song Luo , Jiahui Li , Kexin Jiang , Qian Mao","doi":"10.1016/j.ijgfs.2024.101038","DOIUrl":"10.1016/j.ijgfs.2024.101038","url":null,"abstract":"<div><div>This study investigated the impact of masticatory behavior, including variations in chewing duration (D) and chewing frequency (F), on the bolus characteristics of biscuits with different chia seed powder (CSP) additions. Five distinct biscuits were prepared with varying amounts of CSP (0%, 5%, 10%, 15%, and 20%, w/w) and their physicochemical indexes and sensory properties were conducted. Subsequently, six types of bolus were obtained under different conditions of chewing duration (15, 30, or 45s) and chewing frequencies (70 or 90 times per minute). The moisture content, texture properties, and in vitro starch digestion of bolus were also determined. The findings indicated a significant decrease in the spread ratio, with a reduction of approximately 25% in biscuits enriched with 20% (w/w) CSP compared to the control (0%). And the 15% added CSP biscuits had the highest overall acceptance rating. After chewing, the particle size decreased significantly (p < 0.05), with increased surface inhomogeneity and a decline in rapidly digestible starch (RDS) levels. The moisture content, salivary uptake, and resistant starch (RS) of bolus chewed for a long duration (D45) were at least 1.3 times higher than those chewed for a short duration (D15). Nevertheless, the salivary flow rate and RDS were found to be significantly lower. Changes in chewing frequency for the bolus with CSP did not significantly alter the bolus texture and image texture properties. However, the discomfort associated with high-frequency reduced the saliva flow rate. This study discusses how CSP addition and masticatory behavior affect the characteristics of CSP biscuit bolus, providing insights for innovative chia seed nutritious food research and understanding consumer masticatory behavior.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101038"},"PeriodicalIF":3.2,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-15DOI: 10.1016/j.ijgfs.2024.101039
Zoltán Szakály , Andrea Bauerné Gáthy , Enikő Kontor , Péter Balogh , Péter Czine
Intuitive eating, as a special form of conscious eating based on internal instincts, has been the subject of several studies so far, and there is ongoing scientific interest in the topic. At the same time, few studies have been conducted on a Hungarian sample. The aim of this study is to verify the structural validity of the Intuitive Eating Scale 2, based on a Hungarian sample of 990 participants, representative in terms of gender, age, and settlement. Another goal is to explore whether clusters that characterize the Hungarian population can be developed with IES2. To examine the objectives, confirmatory factor analysis (CFA) and latent profile analysis (LPA) were conducted. According to our results, with respect to Hungary, each of four subscales can be applied with adequate reliability. Well-separated clusters emerged, including the following eating habits: ‘Inner Cue Ignorers', ‘Emotional Eaters', ‘Intuitive Eaters' and ‘Disinterested Eaters'.
{"title":"Analysis of heterogeneity in consumer attitudes based on the Intuitive Eating Scale-2","authors":"Zoltán Szakály , Andrea Bauerné Gáthy , Enikő Kontor , Péter Balogh , Péter Czine","doi":"10.1016/j.ijgfs.2024.101039","DOIUrl":"10.1016/j.ijgfs.2024.101039","url":null,"abstract":"<div><div>Intuitive eating, as a special form of conscious eating based on internal instincts, has been the subject of several studies so far, and there is ongoing scientific interest in the topic. At the same time, few studies have been conducted on a Hungarian sample. The aim of this study is to verify the structural validity of the Intuitive Eating Scale 2, based on a Hungarian sample of 990 participants, representative in terms of gender, age, and settlement. Another goal is to explore whether clusters that characterize the Hungarian population can be developed with IES2. To examine the objectives, confirmatory factor analysis (CFA) and latent profile analysis (LPA) were conducted. According to our results, with respect to Hungary, each of four subscales can be applied with adequate reliability. Well-separated clusters emerged, including the following eating habits: ‘Inner Cue Ignorers', ‘Emotional Eaters', ‘Intuitive Eaters' and ‘Disinterested Eaters'.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101039"},"PeriodicalIF":3.2,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-12DOI: 10.1016/j.ijgfs.2024.101036
Alice Njolke Mafe , Great Iruoghene Edo , Patrick Othuke Akpoghelie , Emad Yousif , Tayser Sumer Gaaz , Rapheal Ajiri Opiti , Priscillia Nkem Onyibe , Joseph Oghenewogaga Owheruo , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Arthur Efeoghene Athan Essaghah , Evidence Akhayere , Huzaifa Umar
Nigerian pepper soup, a traditional dish deeply rooted in the country's culinary heritage, holds significant cultural importance both year-round and during festivities. Despite its name, the dish is primarily seasoned with chili peppers, rather than black pepper, giving it its characteristic heat and flavor. This research explores the cultural and health significance of Nigerian pepper soup, with a particular focus on its antimicrobial properties. Ingredients such as ginger, garlic, and chili peppers have been shown to possess antioxidant and antibacterial qualities, contributing to the soup's reputed healing properties. The dish showcases a variety of flavors and ingredients, including goat, chicken, assorted meats, catfish, and even vegetarian adaptations, catering to diverse palates. Additionally, the study examines modern adaptations, such as fusion flavors and health-conscious versions, alongside the traditional recipe. This comprehensive exploration highlights the dish's cultural importance, rich flavors, and potential health benefits, securing its place as a standout in both Nigerian and global culinary traditions.
{"title":"Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity","authors":"Alice Njolke Mafe , Great Iruoghene Edo , Patrick Othuke Akpoghelie , Emad Yousif , Tayser Sumer Gaaz , Rapheal Ajiri Opiti , Priscillia Nkem Onyibe , Joseph Oghenewogaga Owheruo , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Arthur Efeoghene Athan Essaghah , Evidence Akhayere , Huzaifa Umar","doi":"10.1016/j.ijgfs.2024.101036","DOIUrl":"10.1016/j.ijgfs.2024.101036","url":null,"abstract":"<div><div>Nigerian pepper soup, a traditional dish deeply rooted in the country's culinary heritage, holds significant cultural importance both year-round and during festivities. Despite its name, the dish is primarily seasoned with chili peppers, rather than black pepper, giving it its characteristic heat and flavor. This research explores the cultural and health significance of Nigerian pepper soup, with a particular focus on its antimicrobial properties. Ingredients such as ginger, garlic, and chili peppers have been shown to possess antioxidant and antibacterial qualities, contributing to the soup's reputed healing properties. The dish showcases a variety of flavors and ingredients, including goat, chicken, assorted meats, catfish, and even vegetarian adaptations, catering to diverse palates. Additionally, the study examines modern adaptations, such as fusion flavors and health-conscious versions, alongside the traditional recipe. This comprehensive exploration highlights the dish's cultural importance, rich flavors, and potential health benefits, securing its place as a standout in both Nigerian and global culinary traditions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101036"},"PeriodicalIF":3.2,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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