Pub Date : 2024-07-24DOI: 10.1016/j.ijgfs.2024.100994
Hsin-Ling Wang, Wen-Hwa Ko
This study probed into the indicators that chefs should possess for developing culinary innovation when practicing sustainable development goals (SDGs). The interview outline in this study was designed based on five SDG indicators, including SDG2 (zero hunger), SDG3 (good health and well-being), SDG4 (quality education), SDG12 (responsible consumption and production), and SDG17 (partnerships for the goals). The interview results were categorized according to seven constructs for culinary innovation. A modified Delphi method was employed to develop the indicators for culinary innovation and evaluate their importance. After an evaluation by 20 experts, a total of seven main indicators comprising 78 item indicators were generated, including the indicators for product (ten items), culture (ten items), management (16 items), service (eight items), aesthetics (six items), creativity (ten items), and technique (18 items). The product indicator was the most important, followed by the creativity and technique indicators.
{"title":"Developing the indicators of culinary innovation from the sustainable development goals","authors":"Hsin-Ling Wang, Wen-Hwa Ko","doi":"10.1016/j.ijgfs.2024.100994","DOIUrl":"10.1016/j.ijgfs.2024.100994","url":null,"abstract":"<div><p>This study probed into the indicators that chefs should possess for developing culinary innovation when practicing sustainable development goals (SDGs). The interview outline in this study was designed based on five SDG indicators, including SDG2 (zero hunger), SDG3 (good health and well-being), SDG4 (quality education), SDG12 (responsible consumption and production), and SDG17 (partnerships for the goals). The interview results were categorized according to seven constructs for culinary innovation. A modified Delphi method was employed to develop the indicators for culinary innovation and evaluate their importance. After an evaluation by 20 experts, a total of seven main indicators comprising 78 item indicators were generated, including the indicators for product (ten items), culture (ten items), management (16 items), service (eight items), aesthetics (six items), creativity (ten items), and technique (18 items). The product indicator was the most important, followed by the creativity and technique indicators.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100994"},"PeriodicalIF":3.2,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141843809","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 : 2024-07-24DOI: 10.1016/j.ijgfs.2024.100990
Cristine da Silva Medeiros , Cristina Proserpio , Amanda Soares Bandeira , Marina Rocha Komeroski , Alessandro de Oliveira Rios , Martine Elisabeth Kienzle Hagen , Ella Pagliarini , Viviani Ruffo de Oliveira
This paper aimed at evaluating physico-chemical quality, sensory description, and drivers of liking of biscuits made with reduced sugar content and added natural aromas: vanilla (V), cinnamon (CA), and ripe lemon (L) to a standard formulation (S). Liking assessment as well as a descriptive sensory analyses by means of Check-All-That-Apply (CATA) questionnaire were performed on biscuit samples. There was no statistically significant difference among treatments for initial and final height, spread ratio, fracturing, and hardness. The formulations L and CA showed statistically significant difference (p < 0.05) concerning initial and final weight. The formulation L presented the highest averages for apparent and specific volume when compared to S. There was a statistically significant difference (p ≤ 0.05) for the lightness “L” (69.1) being significantly lighter than CA (65.1). Chemical analysis demonstrated statistically significant difference in ashes and protein for S, but not for moisture, lipids, carbohydrates, and calories. All biscuits were accepted by the consumers. In particular, S was the preferred one (76.5) and was comparable to L (71.6). Biscuits with cinnamon (CA) and vanilla (V) aromas obtained comparable liking scores (58.2 and 53.8, respectively). Check-All-That-Apply results showed that sweet taste was crucial in influencing consumers’ acceptance. The most promising biscuit was lemon flavored one (L), which was described by sensory attributes similar to S and the ideal biscuits.
本文旨在评估饼干的理化质量、感官描述和喜好驱动因素,这些饼干在标准配方(S)的基础上降低了糖含量,并添加了天然香气:香草(V)、肉桂(CA)和熟柠檬(L)。对饼干样品进行了喜爱度评估,并通过 "检查-评估-应用"(CATA)问卷进行了描述性感官分析。在初始和最终高度、铺展率、断裂和硬度方面,各处理之间没有明显的统计学差异。配方 L 和 CA 在初始重量和最终重量方面的差异有统计学意义(p < 0.05)。在轻度方面,"L"(69.1)明显轻于 CA(65.1),差异有统计学意义(p ≤ 0.05)。化学分析结果表明,S 型饼干的灰分和蛋白质在统计学上有明显差异,但水分、脂类、碳水化合物和热量的差异不大。所有饼干都被消费者接受。其中,S 是首选(76.5),与 L(71.6)相当。带有肉桂香味(CA)和香草香味(V)的饼干获得的喜爱度得分相当(分别为 58.2 分和 53.8 分)。检测结果表明,甜味是影响消费者接受度的关键因素。最有前途的饼干是柠檬味饼干(L),其感官属性与 S 和理想饼干相似。
{"title":"Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas","authors":"Cristine da Silva Medeiros , Cristina Proserpio , Amanda Soares Bandeira , Marina Rocha Komeroski , Alessandro de Oliveira Rios , Martine Elisabeth Kienzle Hagen , Ella Pagliarini , Viviani Ruffo de Oliveira","doi":"10.1016/j.ijgfs.2024.100990","DOIUrl":"10.1016/j.ijgfs.2024.100990","url":null,"abstract":"<div><p>This paper aimed at evaluating physico-chemical quality, sensory description, and drivers of liking of biscuits made with reduced sugar content and added natural aromas: vanilla (V), cinnamon (CA), and ripe lemon (L) to a standard formulation (S). Liking assessment as well as a descriptive sensory analyses by means of Check-All-That-Apply (CATA) questionnaire were performed on biscuit samples. There was no statistically significant difference among treatments for initial and final height, spread ratio, fracturing, and hardness. The formulations L and CA showed statistically significant difference (p < 0.05) concerning initial and final weight. The formulation L presented the highest averages for apparent and specific volume when compared to S. There was a statistically significant difference (p ≤ 0.05) for the lightness “L” (69.1) being significantly lighter than CA (65.1). Chemical analysis demonstrated statistically significant difference in ashes and protein for S, but not for moisture, lipids, carbohydrates, and calories. All biscuits were accepted by the consumers. In particular, S was the preferred one (76.5) and was comparable to L (71.6). Biscuits with cinnamon (CA) and vanilla (V) aromas obtained comparable liking scores (58.2 and 53.8, respectively). Check-All-That-Apply results showed that sweet taste was crucial in influencing consumers’ acceptance. The most promising biscuit was lemon flavored one (L), which was described by sensory attributes similar to S and the ideal biscuits.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100990"},"PeriodicalIF":3.2,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141849974","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 : 2024-07-18DOI: 10.1016/j.ijgfs.2024.100991
Anderson Lazzari , Mariana Sversut Gibin , Bianka Rocha Saraiva , Francielle Sato , Cássia Inês Lourenzi Franco Rosa , Paula Toshimi Matumoto Pintro
Ceylon Gooseberry (Dovyalis hebecarpa) is a fruit rich in functional compounds and with few studies about their sensory properties. This is the first study about beer enrichment with Ceylon Gooseberry residue (CGR) during fermentation with different concentrations (2.5%, 5.0%, 7.5%, and 10.0% w/v). The objective was to use the residue to improve the beer's functional profile. A consumer trial (n = 60) was conducted to assess the acceptability and purchase intent of the five different beers. Additionally, the consumers were asked to answer a check-all-that-apply (CATA) questionnaire. The CGR enrichment increased the concentration of phenolic compounds in all the beer (from 45.50 mg gallic acid equivalent (GAE)/100 mL to 92.33 mg GAE/100 mL). The antioxidant activity of the beers with the CGR enrichment (tested with the DPPH, ABTS, and FRAP assays) also increased. The total monomeric anthocyanins of beers increased with CGR enrichment, and the beers developed a reddish color. Malty and Sweet flavors were associated with the consumers' liking. Conversely, Citrus and Sour negatively affected the liking scores. Consumers showed acceptance of the CGR beers. These results are promising for using the CGR as a functional ingredient for beer production due to the inclusion of phenolic compounds with high antioxidant activity, and for the enhancement in color which cannot be obtained from the grains.
{"title":"Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile","authors":"Anderson Lazzari , Mariana Sversut Gibin , Bianka Rocha Saraiva , Francielle Sato , Cássia Inês Lourenzi Franco Rosa , Paula Toshimi Matumoto Pintro","doi":"10.1016/j.ijgfs.2024.100991","DOIUrl":"10.1016/j.ijgfs.2024.100991","url":null,"abstract":"<div><p>Ceylon Gooseberry (<em>Dovyalis hebecarpa</em>) is a fruit rich in functional compounds and with few studies about their sensory properties. This is the first study about beer enrichment with Ceylon Gooseberry residue (CGR) during fermentation with different concentrations (2.5%, 5.0%, 7.5%, and 10.0% w/v). The objective was to use the residue to improve the beer's functional profile. A consumer trial (n = 60) was conducted to assess the acceptability and purchase intent of the five different beers. Additionally, the consumers were asked to answer a check-all-that-apply (CATA) questionnaire. The CGR enrichment increased the concentration of phenolic compounds in all the beer (from 45.50 mg gallic acid equivalent (GAE)/100 mL to 92.33 mg GAE/100 mL). The antioxidant activity of the beers with the CGR enrichment (tested with the DPPH, ABTS, and FRAP assays) also increased. The total monomeric anthocyanins of beers increased with CGR enrichment, and the beers developed a reddish color. Malty and Sweet flavors were associated with the consumers' liking. Conversely, Citrus and Sour negatively affected the liking scores. Consumers showed acceptance of the CGR beers. These results are promising for using the CGR as a functional ingredient for beer production due to the inclusion of phenolic compounds with high antioxidant activity, and for the enhancement in color which cannot be obtained from the grains.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100991"},"PeriodicalIF":3.2,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141736426","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 : 2024-07-17DOI: 10.1016/j.ijgfs.2024.100989
Élida Monique da Costa Santos , Danúbia Lins Gomes , Roberto Gomes Cardoso , Déborah Monteiro Barbosa , Luis Fernando Colin-Nolasco , Gabriela Maria Cota dos Santos , Daniel Barbosa Costa Melo , Ulysses Paulino de Albuquerque , Rafael Ricardo Vasconcelos da Silva , Patrícia Muniz de Medeiros
When associated with sustainable management strategies, wild food plants (WFP) have great potential to increase the income of local populations and diversify food systems. However, in the urban Brazilian context, most of these plants are still unknown or underutilized. This research aimed to identify biases in the acceptance of WFP-based food products. For this purpose, we conducted two experiments on expectation and acceptability evaluation. In the first, we prepared juices and sweet coconut (cocadas) from both WFPs and conventional plant products and tested whether the mixture of WFP + conventional plant creates greater expectation and acceptance by the consumers than products made only with WFP. We also identified the socioeconomic factors that influence expectation and acceptance. In the second experiment, we prepared juices with wild plants (cambuí and araçá) and conventional plants (acerola and guava) and tested whether the terminological association of WFP with conventional plants and terminological clues about forest origin influence the expectation and acceptance of the products. Our results indicate that gastronomic mixtures act as a barrier breaker for food neophobia and provide consumers with greater familiarity with the food, increasing the chances of incorporating WFP into the human diet. In general, older individuals, those with higher education and income, and non-neophobic individuals gave better ratings for appropriateness expectation, and all these variables, including male gender, gave better ratings for acceptance of WFP-based foods. The terminological association with a conventional plant did not influence the expectation and acceptability of the products. The terminological association with forest origin did not interfere with expectation and acceptance, but there was a negative influence of the indication of forest origin on flavor expectation for the neophobic group.
{"title":"Challenges in the popularization of wild food plants in Brazil: An examination from the perspectives of consumer science","authors":"Élida Monique da Costa Santos , Danúbia Lins Gomes , Roberto Gomes Cardoso , Déborah Monteiro Barbosa , Luis Fernando Colin-Nolasco , Gabriela Maria Cota dos Santos , Daniel Barbosa Costa Melo , Ulysses Paulino de Albuquerque , Rafael Ricardo Vasconcelos da Silva , Patrícia Muniz de Medeiros","doi":"10.1016/j.ijgfs.2024.100989","DOIUrl":"10.1016/j.ijgfs.2024.100989","url":null,"abstract":"<div><p>When associated with sustainable management strategies, wild food plants (WFP) have great potential to increase the income of local populations and diversify food systems. However, in the urban Brazilian context, most of these plants are still unknown or underutilized. This research aimed to identify biases in the acceptance of WFP-based food products. For this purpose, we conducted two experiments on expectation and acceptability evaluation. In the first, we prepared juices and sweet coconut (<em>cocadas</em>) from both WFPs and conventional plant products and tested whether the mixture of WFP + conventional plant creates greater expectation and acceptance by the consumers than products made only with WFP. We also identified the socioeconomic factors that influence expectation and acceptance. In the second experiment, we prepared juices with wild plants (<em>cambuí</em> and <em>araçá</em>) and conventional plants (<em>acerola</em> and <em>guava</em>) and tested whether the terminological association of WFP with conventional plants and terminological clues about forest origin influence the expectation and acceptance of the products. Our results indicate that gastronomic mixtures act as a barrier breaker for food neophobia and provide consumers with greater familiarity with the food, increasing the chances of incorporating WFP into the human diet. In general, older individuals, those with higher education and income, and non-neophobic individuals gave better ratings for appropriateness expectation, and all these variables, including male gender, gave better ratings for acceptance of WFP-based foods. The terminological association with a conventional plant did not influence the expectation and acceptability of the products. The terminological association with forest origin did not interfere with expectation and acceptance, but there was a negative influence of the indication of forest origin on flavor expectation for the neophobic group.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100989"},"PeriodicalIF":3.2,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141853721","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 : 2024-07-17DOI: 10.1016/j.ijgfs.2024.100987
Blanca García-Henche, Pedro Cuesta-Valiño, Patricia Durán-Álamo, Azucena Penelas-Leguía
The main objective of this article is to provide a feminine vision in the world of gastronomy in Castilla-La Mancha, where women have a high level of participation, and to make visible the work carried out by many professionals in all areas of this sector from work in the agri-food and wine sector, to room and kitchen work in the hospitality sector, as well as the different roles in the marketing and communication sector. It is intended to analyse the situation of women in the gastronomy sector in the broadest sense, to identify their profiles (professional and training) and their relationship with food products associated with Protected Designations of Origin and Protected Geographical Indications (PDO and PGI) and, thus, to explore the work of these women in the maintenance of the gastronomic heritage of the region and the potential of gastronomic tourism. To study this phenomenon, an investigation has been carried out in the five provinces that make up the region. A qualitative study was carried out through in-depth interviews with women running a PDO or PGI in Castilla La Mancha (10). These responses have been analysed using a textual analysis methodology with word clouds. The results show that gastronomy tourism is an opportunity to promote local economic growth and fight against depopulation in the region. In addition, gastronomy has shown itself to be an instrument capable of economically empowering women who work in the maintenance of the gastronomic identity of Castilla-La Mancha.
{"title":"The role of women in maintaining the heritage value of gastronomy in Castilla-La Mancha","authors":"Blanca García-Henche, Pedro Cuesta-Valiño, Patricia Durán-Álamo, Azucena Penelas-Leguía","doi":"10.1016/j.ijgfs.2024.100987","DOIUrl":"10.1016/j.ijgfs.2024.100987","url":null,"abstract":"<div><p>The main objective of this article is to provide a feminine vision in the world of gastronomy in Castilla-La Mancha, where women have a high level of participation, and to make visible the work carried out by many professionals in all areas of this sector from work in the agri-food and wine sector, to room and kitchen work in the hospitality sector, as well as the different roles in the marketing and communication sector. It is intended to analyse the situation of women in the gastronomy sector in the broadest sense, to identify their profiles (professional and training) and their relationship with food products associated with Protected Designations of Origin and Protected Geographical Indications (PDO and PGI) and, thus, to explore the work of these women in the maintenance of the gastronomic heritage of the region and the potential of gastronomic tourism. To study this phenomenon, an investigation has been carried out in the five provinces that make up the region. A qualitative study was carried out through in-depth interviews with women running a PDO or PGI in Castilla La Mancha (10). These responses have been analysed using a textual analysis methodology with word clouds. The results show that gastronomy tourism is an opportunity to promote local economic growth and fight against depopulation in the region. In addition, gastronomy has shown itself to be an instrument capable of economically empowering women who work in the maintenance of the gastronomic identity of Castilla-La Mancha.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100987"},"PeriodicalIF":3.2,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24001203/pdfft?md5=01ed1b8976e800c05e6b51e22698f090&pid=1-s2.0-S1878450X24001203-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141852770","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 : 2024-07-15DOI: 10.1016/j.ijgfs.2024.100979
Ana Raisa Paiva , Andressa Bacalau Diprat , Gustavo Pires Costa , Leandro Kolling , Morgana Dessuy , Jean Philippe Palma Revillion , Plinho Francisco Hertz
Serrano Artisanal Cheese (Queijo Artesanal Serrano or QAS) is a Protected Designation of Origin cheese made from raw milk of rustic cows in the Campos de Cima da Serra region in South of Brazil. It has naturally hay yellow coat, smooth texture, and slightly acidic and piquant flavor. Until recently, such products were required to ripen for at least 60 days before sale, but current regulations allow for fresher products to be marketed. This is advantageous to consumers who prefer cheese that is softer and melts, but poses the challenge of identifying how shorter ripening periods affect characteristic traits of QAS and desirable textural and viscoelastic qualities. To this end, this work investigated the changes in gross composition, fatty acids profile, color, texture, and viscoelastic behavior in summer and winter samples from seven farms at 15, 30, 45, and/or 60 days of ripening. Through Principal Component Analysis (PCA), it was possible to conclude that content and proportion of saturated, monounsaturated, and polyunsaturated fatty acids are closely associated with the producer. Color analysis shows a distinctive relationship between the Yellowness Index and the Saturated Fatty Acids content. Additionally, P, Ca, and Mg are good predictors for QAS texture profile. PCA indicated crossover temperatures closely correlated to Long Chain Fatty Acids. This proportion can be affected by nutrition and heritability, but results for fatty acids of de novo synthesis suggest the latter. Most (17 out of 23) samples showed meltability, reaching elastic to viscous crossover at temperatures below 90 °C. Four out of the 6 samples that did not were ripened for 60 days. This suggests that ripening periods shorter than 60 days would be more suitable to sustain such property.
{"title":"Contributing factors for textural characteristics of Serrano Artisanal Cheese: An instrumental approach","authors":"Ana Raisa Paiva , Andressa Bacalau Diprat , Gustavo Pires Costa , Leandro Kolling , Morgana Dessuy , Jean Philippe Palma Revillion , Plinho Francisco Hertz","doi":"10.1016/j.ijgfs.2024.100979","DOIUrl":"10.1016/j.ijgfs.2024.100979","url":null,"abstract":"<div><p>Serrano Artisanal Cheese (Queijo Artesanal Serrano or QAS) is a Protected Designation of Origin cheese made from raw milk of rustic cows in the Campos de Cima da Serra region in South of Brazil. It has naturally hay yellow coat, smooth texture, and slightly acidic and piquant flavor. Until recently, such products were required to ripen for at least 60 days before sale, but current regulations allow for fresher products to be marketed. This is advantageous to consumers who prefer cheese that is softer and melts, but poses the challenge of identifying how shorter ripening periods affect characteristic traits of QAS and desirable textural and viscoelastic qualities. To this end, this work investigated the changes in gross composition, fatty acids profile, color, texture, and viscoelastic behavior in summer and winter samples from seven farms at 15, 30, 45, and/or 60 days of ripening. Through Principal Component Analysis (PCA), it was possible to conclude that content and proportion of saturated, monounsaturated, and polyunsaturated fatty acids are closely associated with the producer. Color analysis shows a distinctive relationship between the Yellowness Index and the Saturated Fatty Acids content. Additionally, P, Ca, and Mg are good predictors for QAS texture profile. PCA indicated crossover temperatures closely correlated to Long Chain Fatty Acids. This proportion can be affected by nutrition and heritability, but results for fatty acids of <em>de novo</em> synthesis suggest the latter. Most (17 out of 23) samples showed meltability, reaching elastic to viscous crossover at temperatures below 90 °C. Four out of the 6 samples that did not were ripened for 60 days. This suggests that ripening periods shorter than 60 days would be more suitable to sustain such property.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100979"},"PeriodicalIF":3.2,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141638492","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 : 2024-07-15DOI: 10.1016/j.ijgfs.2024.100982
Kumudhini Akasapu , Ramagopal V.S. Uppaluri
The article aims to mature understanding in the confidence levels ascertained in alternate sensory evaluation techniques (9-point hedonic scale, fuzzy logic and novel score-deviation sensory evaluation techniques) and for the identification of optimal soup mix formulations. Seven alternate formulations with varied proportions of vegetable mix, corn flour and spice mix were evaluated for various sensory parameters. The findings of all three sensory evaluation techniques affirmed that the formulation (WE2) with 50% vegetable mix, 20% corn flour, 30% spice mix and reconstitution ratio of 1:22 (dry mix: water) has been the best. The score-deviation method based highest score (81.35) and lowest deviation-index (17.79) being achieved for the WE2 formulation affirmed greater acceptability of the WE2 sample and better uniformity among the sensory parameters. The score-deviation method also revealed that the taste-index exhibited its maximum weightage (46.67) to the overall score. This is followed by the aroma-index and physical-index. Further, fuzzy logic analysis method affirmed that the aftertaste is a highly important sensory parameter. This is due to its sensitive influence upon the overall acceptance in terms of similarity index value but not weightage of the assessed samples. Further, 9-point hedonic scale method affirmed highest overall acceptability (8.1) of WE2 formulation. However, such an affirmation has not been conclusive to the weightage or preference of individual sensory parameters. In summary, the score-deviation method and fuzzy logic analysis method provided better inferences in assessing the significance of various sensory parameters and their sensitive influence upon the overall acceptance of the samples. Among these two methods, the score-deviation method out performed and demonstrated an added advantage in terms of the uniformity of the assessed scores of various individual sensory parameters and overall acceptability score parameter.
{"title":"Role of score-deviation, hedonic and fuzzy logic sensory approaches for the development and identification of optimal vegetable mix soups","authors":"Kumudhini Akasapu , Ramagopal V.S. Uppaluri","doi":"10.1016/j.ijgfs.2024.100982","DOIUrl":"10.1016/j.ijgfs.2024.100982","url":null,"abstract":"<div><p>The article aims to mature understanding in the confidence levels ascertained in alternate sensory evaluation techniques (9-point hedonic scale, fuzzy logic and novel score-deviation sensory evaluation techniques) and for the identification of optimal soup mix formulations. Seven alternate formulations with varied proportions of vegetable mix, corn flour and spice mix were evaluated for various sensory parameters. The findings of all three sensory evaluation techniques affirmed that the formulation (WE2) with 50% vegetable mix, 20% corn flour, 30% spice mix and reconstitution ratio of 1:22 (dry mix: water) has been the best. The score-deviation method based highest score (81.35) and lowest deviation-index (17.79) being achieved for the WE2 formulation affirmed greater acceptability of the WE2 sample and better uniformity among the sensory parameters. The score-deviation method also revealed that the taste-index exhibited its maximum weightage (46.67) to the overall score. This is followed by the aroma-index and physical-index. Further, fuzzy logic analysis method affirmed that the aftertaste is a highly important sensory parameter. This is due to its sensitive influence upon the overall acceptance in terms of similarity index value but not weightage of the assessed samples. Further, 9-point hedonic scale method affirmed highest overall acceptability (8.1) of WE2 formulation. However, such an affirmation has not been conclusive to the weightage or preference of individual sensory parameters. In summary, the score-deviation method and fuzzy logic analysis method provided better inferences in assessing the significance of various sensory parameters and their sensitive influence upon the overall acceptance of the samples. Among these two methods, the score-deviation method out performed and demonstrated an added advantage in terms of the uniformity of the assessed scores of various individual sensory parameters and overall acceptability score parameter.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100982"},"PeriodicalIF":3.2,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141698619","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 : 2024-07-15DOI: 10.1016/j.ijgfs.2024.100988
Jiafei Zhu, Weifang Lin, Yangying Sun, Daodong Pan, Qiang Xia, Changyu Zhou, Jun He
Lipid oxidation plays a key role in the formation of flavor during hot processing. The purpose of this study was to investigate the lipid oxidation, lipid molecular changes and their effects on flavor of air-dried beef at different roasting stages. The results revealed that the degree of lipid oxidation increased and the unsaturation of fatty acids decreased from 47.30% to 30.77%. A total of 48 volatile compounds were identified by headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Notably, the types and contents of volatile compounds in S3 group exceeded those in S1 and S2, showing significant differences in the degree of separation among all groups. The aroma differences among the groups were associated with aromatic compounds formed by the oxidation of lipids. Moreover, a total of 59 lipids with significant differences were identified through liquid chromatography-tandem mass spectrometry (LC-MS/MS). These lipids may have major roles in the formation of aromatic compounds, particularly triglyceride, phosphatidylcholine, and lysophosphatidylcholine. This investigation elucidated the mechanisms for the flavor developments of air-dried beef during roasting stages.
{"title":"Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages","authors":"Jiafei Zhu, Weifang Lin, Yangying Sun, Daodong Pan, Qiang Xia, Changyu Zhou, Jun He","doi":"10.1016/j.ijgfs.2024.100988","DOIUrl":"10.1016/j.ijgfs.2024.100988","url":null,"abstract":"<div><p>Lipid oxidation plays a key role in the formation of flavor during hot processing. The purpose of this study was to investigate the lipid oxidation, lipid molecular changes and their effects on flavor of air-dried beef at different roasting stages. The results revealed that the degree of lipid oxidation increased and the unsaturation of fatty acids decreased from 47.30% to 30.77%. A total of 48 volatile compounds were identified by headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Notably, the types and contents of volatile compounds in S3 group exceeded those in S1 and S2, showing significant differences in the degree of separation among all groups. The aroma differences among the groups were associated with aromatic compounds formed by the oxidation of lipids. Moreover, a total of 59 lipids with significant differences were identified through liquid chromatography-tandem mass spectrometry (LC-MS/MS). These lipids may have major roles in the formation of aromatic compounds, particularly triglyceride, phosphatidylcholine, and lysophosphatidylcholine. This investigation elucidated the mechanisms for the flavor developments of air-dried beef during roasting stages.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100988"},"PeriodicalIF":3.2,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141712162","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 : 2024-07-14DOI: 10.1016/j.ijgfs.2024.100978
Rigoberto V. Pérez Ruiz , Jose E. Aguilar Toalá , Rosy G. Cruz Monterrosa , Adolfo Armando Rayas Amor , Martha Hernández Rodríguez , Yolanda Camacho Villasana , Jerónimo Herrera Pérez
Mexico and several Central American countries have developed a culinary system based on maize (Zea mays L.). The deployment of this system has turned maize grain into a staple food and has promoted the generation of a wide variety of native morphotypes or races. These races' origins have a long generational history built by thousands of families of small producers dedicated to their cultivation, selection, and protection. The variety of native maize races has also promoted different forms of processing, with nixtamalization being one of the most relevant. This type of alkaline cooking increases the bioavailability of nutrients from the maize grain and allows the preparation of tortillas, one of the most consumed products in Mexico. Milpa, a traditional form of maize cultivation, is another contribution that increases the variety of plant products for a rich gastronomy and supplements the caloric value of the maize grain. Reports have indicated that the maize grain of native races is also a source of bioactive compounds that are still uncharacterized in different races. These compounds can be used for techno-industrial purposes and as a way to benefit the health of people in rural and semi-urban areas through food.
This review aims to demonstrate the existence of a diverse array of maize races, each adapted to specific geographical conditions in Mexico. This represents significant biological and genetic diversity that should be preserved within the national territory, as these materials are used in the preparation of a large number of foods.
{"title":"Mexican native maize: Origin, races and impact on food and gastronomy","authors":"Rigoberto V. Pérez Ruiz , Jose E. Aguilar Toalá , Rosy G. Cruz Monterrosa , Adolfo Armando Rayas Amor , Martha Hernández Rodríguez , Yolanda Camacho Villasana , Jerónimo Herrera Pérez","doi":"10.1016/j.ijgfs.2024.100978","DOIUrl":"10.1016/j.ijgfs.2024.100978","url":null,"abstract":"<div><p>Mexico and several Central American countries have developed a culinary system based on maize (<em>Zea mays</em> L.). The deployment of this system has turned maize grain into a staple food and has promoted the generation of a wide variety of native morphotypes or races. These races' origins have a long generational history built by thousands of families of small producers dedicated to their cultivation, selection, and protection. The variety of native maize races has also promoted different forms of processing, with nixtamalization being one of the most relevant. This type of alkaline cooking increases the bioavailability of nutrients from the maize grain and allows the preparation of <em>tortillas</em>, one of the most consumed products in Mexico. <em>Milpa</em>, a traditional form of maize cultivation, is another contribution that increases the variety of plant products for a rich gastronomy and supplements the caloric value of the maize grain. Reports have indicated that the maize grain of native races is also a source of bioactive compounds that are still uncharacterized in different races. These compounds can be used for techno-industrial purposes and as a way to benefit the health of people in rural and semi-urban areas through food.</p><p>This review aims to demonstrate the existence of a diverse array of maize races, each adapted to specific geographical conditions in Mexico. This represents significant biological and genetic diversity that should be preserved within the national territory, as these materials are used in the preparation of a large number of foods.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100978"},"PeriodicalIF":3.2,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141697303","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}
This study aims to develop cupcake formulations free of eight main allergens with Brigadeiro-type topping prepared by homemade conditions. Chickpea flour and linseed paste were homemade and developed as cupcake ingredients. The cupcakes had wheat replaced by rice, potato, corn, and chickpea flour; milk replaced by orange juice; soy (margarine) replaced by palm fat; and eggs replaced by linseed paste. For the topping, a brigadeiro-type was developed using cassava. The cupcake formulations were characterized by dough parameters, proximal composition, color and texture parameters, fatty acid profile, microbial parameters, and sensory acceptance by two panels, children and adults. The chickpea flour and linseed paste were suitable for homemade preparation, standing out as an alternative ingredient for gluten-free cupcake elaboration. All allergens-free cupcake formulations had satisfactory visual, physicochemical, and microbiological characteristics. The formulations were considered sources of fiber and had high levels of 18:3n-3 fatty acid (>0.60 g 100 g−1 of the sample), with suitable n-6/n-3 and PUFA/SFA ratio (>0.45). All formulations were sensory accepted by the children; the adults preferred cupcakes with less linseed (≤5.61%). It was possible to produce eight main allergens-free cupcakes with Brigadeiro-type topping under a homemade scale, sensory accepted by children and adults. A cupcake with Brigadeiro-type topping free of eight main allergens was homemade prepared, and accepted by children and adults.
{"title":"Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults","authors":"Tatiane Bertoldo , Daneysa Lahis Kalschne , Diogo Salvati , Cristiane Canan , Paulo Rodrigo Stival Bittencourt , Angela Claudia Rodrigues","doi":"10.1016/j.ijgfs.2024.100984","DOIUrl":"10.1016/j.ijgfs.2024.100984","url":null,"abstract":"<div><p>This study aims to develop cupcake formulations free of eight main allergens with Brigadeiro-type topping prepared by homemade conditions. Chickpea flour and linseed paste were homemade and developed as cupcake ingredients. The cupcakes had wheat replaced by rice, potato, corn, and chickpea flour; milk replaced by orange juice; soy (margarine) replaced by palm fat; and eggs replaced by linseed paste. For the topping, a brigadeiro-type was developed using cassava. The cupcake formulations were characterized by dough parameters, proximal composition, color and texture parameters, fatty acid profile, microbial parameters, and sensory acceptance by two panels, children and adults. The chickpea flour and linseed paste were suitable for homemade preparation, standing out as an alternative ingredient for gluten-free cupcake elaboration. All allergens-free cupcake formulations had satisfactory visual, physicochemical, and microbiological characteristics. The formulations were considered sources of fiber and had high levels of 18:3n-3 fatty acid (>0.60 g 100 g<sup>−1</sup> of the sample), with suitable n-6/n-3 and PUFA/SFA ratio (>0.45). All formulations were sensory accepted by the children; the adults preferred cupcakes with less linseed (≤5.61%). It was possible to produce eight main allergens-free cupcakes with Brigadeiro-type topping under a homemade scale, sensory accepted by children and adults. A cupcake with Brigadeiro-type topping free of eight main allergens was homemade prepared, and accepted by children and adults.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100984"},"PeriodicalIF":3.2,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141622594","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}