首页 > 最新文献

International Journal of Gastronomy and Food Science最新文献

英文 中文
Developing the indicators of culinary innovation from the sustainable development goals 根据可持续发展目标制定烹饪创新指标
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-24 DOI: 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.

本研究探讨了厨师在践行可持续发展目标(SDGs)时应具备的烹饪创新发展指标。本研究的访谈提纲是根据五个可持续发展目标指标设计的,包括可持续发展目标2(零饥饿)、可持续发展目标3(良好的健康和福祉)、可持续发展目标4(优质教育)、可持续发展目标12(负责任的消费和生产)和可持续发展目标17(目标伙伴关系)。访谈结果按照烹饪创新的七个构面进行了分类。在制定烹饪创新指标和评估其重要性时,采用了改进的德尔菲法。经过 20 位专家的评估,共产生了七项主要指标,包括产品指标(10 项)、文化指标(10 项)、管理指标(16 项)、服务指标(8 项)、美学指标(6 项)、创意指标(10 项)和技术指标(18 项),共 78 项。产品指标最为重要,其次是创意和技术指标。
{"title":"Developing the indicators of culinary innovation from the sustainable development goals","authors":"Hsin-Ling Wang,&nbsp;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}
引用次数: 0
Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas 探索焙烤食品中的减糖技术:添加了天然香料的饼干的物理化学和感官特征
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-24 DOI: 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 ,&nbsp;Cristina Proserpio ,&nbsp;Amanda Soares Bandeira ,&nbsp;Marina Rocha Komeroski ,&nbsp;Alessandro de Oliveira Rios ,&nbsp;Martine Elisabeth Kienzle Hagen ,&nbsp;Ella Pagliarini ,&nbsp;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 &lt; 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}
引用次数: 0
Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile 富含锡兰鹅莓渣的顶部发酵啤酒--对生物活性化合物含量和感官特征的影响
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-18 DOI: 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.

锡兰鹅莓(Dovyalis hebecarpa)是一种富含功能性化合物的水果,但有关其感官特性的研究却很少。这是第一项关于在发酵过程中添加锡兰鹅莓残渣(CGR)(2.5%、5.0%、7.5% 和 10.0% w/v)的研究。目的是利用锡兰鹅莓渣改善啤酒的功能性。为了评估消费者对五种不同啤酒的接受程度和购买意向,我们进行了一次消费者试验(n = 60)。此外,还要求消费者回答 "是否适用"(CATA)问卷。CGR 富集提高了所有啤酒中酚类化合物的浓度(从 45.50 毫克没食子酸当量(GAE)/100 毫升提高到 92.33 毫克没食子酸当量(GAE)/100 毫升)。富含 CGR 的啤酒的抗氧化活性(通过 DPPH、ABTS 和 FRAP 检测)也有所提高。啤酒中的单体花青素总量随着 CGR 的富集而增加,啤酒也呈现出红色。消费者喜欢麦芽味和甜味。相反,柑橘味和酸味对消费者的喜爱程度有负面影响。消费者对 CGR 啤酒表示接受。由于 CGR 中含有具有高抗氧化活性的酚类化合物,而且其色泽的改善是谷物无法实现的,因此这些结果很有希望被用作啤酒生产的功能性配料。
{"title":"Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile","authors":"Anderson Lazzari ,&nbsp;Mariana Sversut Gibin ,&nbsp;Bianka Rocha Saraiva ,&nbsp;Francielle Sato ,&nbsp;Cássia Inês Lourenzi Franco Rosa ,&nbsp;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}
引用次数: 0
Challenges in the popularization of wild food plants in Brazil: An examination from the perspectives of consumer science 在巴西普及野生食用植物的挑战:从消费科学的角度看问题
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-17 DOI: 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.

野生食用植物(WFP)如果与可持续管理战略相结合,则具有增加当地居民收入和使食物系统多样化的巨大潜力。然而,在巴西的城市环境中,大多数野生食用植物仍不为人知或未得到充分利用。这项研究旨在找出人们在接受以 WFP 为基础的食品时存在的偏差。为此,我们进行了两项关于期望值和可接受性评估的实验。在第一个实验中,我们用粮食计划署和传统植物产品制作了果汁和甜椰子(cocadas),并测试了粮食计划署和传统植物的混合物是否比只用粮食计划署制作的产品更能引起消费者的期望和接受。我们还确定了影响期望值和接受度的社会经济因素。在第二个实验中,我们用野生植物(cambuí 和 araçá)和传统植物(针叶樱桃和番石榴)制备果汁,并测试了 WFP 与传统植物的术语关联以及有关森林原产地的术语线索是否会影响产品的期望值和接受度。我们的研究结果表明,美食混合物可作为食物新恐惧症的障碍物,让消费者对食物更加熟悉,从而增加将世界粮食计划署纳入人类饮食的机会。一般来说,年龄较大者、教育程度较高者、收入较高者和无恐新症者对适当性期望的评分较高,而所有这些变量,包括男性性别,对基于世界粮食计划署的食品的接受度评分较高。与传统植物相关的术语并不影响产品的期望值和可接受性。与森林原产地相关的术语并不影响期望值和接受度,但森林原产地对新恐高症群体的风味期望值有负面影响。
{"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 ,&nbsp;Danúbia Lins Gomes ,&nbsp;Roberto Gomes Cardoso ,&nbsp;Déborah Monteiro Barbosa ,&nbsp;Luis Fernando Colin-Nolasco ,&nbsp;Gabriela Maria Cota dos Santos ,&nbsp;Daniel Barbosa Costa Melo ,&nbsp;Ulysses Paulino de Albuquerque ,&nbsp;Rafael Ricardo Vasconcelos da Silva ,&nbsp;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}
引用次数: 0
The role of women in maintaining the heritage value of gastronomy in Castilla-La Mancha 妇女在维护卡斯蒂利亚-拉曼恰美食遗产价值中的作用
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-17 DOI: 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.

本文的主要目的是为卡斯蒂利亚-拉曼恰地区的美食界提供一个女性视角,在该地区,女性的参与程度很高,同时也让人们了解到该行业各个领域的许多专业人士所从事的工作,从农业食品和葡萄酒行业的工作,到酒店行业的客房和厨房工作,以及营销和传播行业的不同角色。本报告旨在从广义上分析妇女在美食行业的情况,确定她们的情况(专业和培训)以及她们与受保护原产地名称和受保护地理标志(PDO 和 PGI)相关食品的关系,从而探讨这些妇女在维护地区美食遗产和美食旅游潜力方面的工作。为了研究这一现象,在该地区的五个省份开展了一项调查。通过对卡斯蒂利亚-拉曼恰地区经营 PDO 或 PGI 的妇女进行深入访谈,开展了一项定性研究(10)。采用文字云文本分析方法对这些答复进行了分析。结果表明,美食旅游是促进当地经济增长和解决该地区人口减少问题的一个机会。此外,美食旅游还能增强妇女的经济能力,因为她们致力于维护卡斯蒂利亚-拉曼恰的美食特色。
{"title":"The role of women in maintaining the heritage value of gastronomy in Castilla-La Mancha","authors":"Blanca García-Henche,&nbsp;Pedro Cuesta-Valiño,&nbsp;Patricia Durán-Álamo,&nbsp;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}
引用次数: 0
Contributing factors for textural characteristics of Serrano Artisanal Cheese: An instrumental approach 影响塞拉诺手工奶酪质地特征的因素:工具方法
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-15 DOI: 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.

塞拉诺手工奶酪(Queijo Artesanal Serrano 或 QAS)是一种原产地名称保护奶酪,由巴西南部 Campos de Cima da Serra 地区乡村奶牛的生牛奶制成。它具有天然干草黄色外皮,质地光滑,味道微酸而辛辣。直到最近,这类产品还需要成熟至少 60 天后才能销售,但目前的法规允许更新鲜的产品上市销售。这对喜欢更软、更易融化的奶酪的消费者来说是有利的,但要确定较短的成熟期如何影响 QAS 的特征特性以及理想的质地和粘弹性质量,则是一项挑战。为此,本研究调查了来自七个农场的夏季和冬季样品在成熟 15、30、45 和/或 60 天时在总成分、脂肪酸组成、颜色、质地和粘弹性方面的变化。通过主成分分析(PCA),可以得出结论:饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的含量和比例与生产者密切相关。颜色分析表明,黄度指数与饱和脂肪酸含量之间存在明显的关系。此外,P、Ca 和 Mg 也能很好地预测 QAS 的质地。PCA 表明交叉温度与长链脂肪酸密切相关。这一比例可能受到营养和遗传因素的影响,但新合成脂肪酸的结果表明是后者。大多数样品(23 个样品中的 17 个)显示出熔融性,在低于 90 °C 的温度下达到弹性和粘性交叉。在 6 个未表现出熔融性的样品中,有 4 个样品的成熟期为 60 天。这表明熟化期短于 60 天更适合保持这种特性。
{"title":"Contributing factors for textural characteristics of Serrano Artisanal Cheese: An instrumental approach","authors":"Ana Raisa Paiva ,&nbsp;Andressa Bacalau Diprat ,&nbsp;Gustavo Pires Costa ,&nbsp;Leandro Kolling ,&nbsp;Morgana Dessuy ,&nbsp;Jean Philippe Palma Revillion ,&nbsp;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}
引用次数: 0
Role of score-deviation, hedonic and fuzzy logic sensory approaches for the development and identification of optimal vegetable mix soups 分数差异、享乐主义和模糊逻辑感官方法在开发和确定最佳蔬菜混合汤中的作用
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-15 DOI: 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.

这篇文章旨在使人们对其他感官评价技术(9 点享乐主义量表、模糊逻辑和新型分数差异感官评价技术)所确定的置信度有更深入的了解,并确定最佳汤料配方。对蔬菜混合料、玉米粉和香料混合料比例不同的七种交替配方进行了各种感官参数的评估。所有三种感官评价技术的结果都证实,蔬菜混合料占 50%、玉米粉占 20%、香料混合料占 30%、混合比例为 1:22(干混合料:水)的配方(WE2)最佳。基于得分-偏差法的最高得分(81.35)和最低偏差指数(17.79)表明,WE2 配方的样品可接受性更高,感官参数的一致性更好。得分-偏差法还显示,口味指数在总分中所占权重最大(46.67)。其次是香气指数和物理指数。此外,模糊逻辑分析法证实,余味是一个非常重要的感官参数。这是因为从相似性指数值来看,余味对总体接受度的影响非常敏感,但对所评估样品的权重影响不大。此外,9 点享乐量表法确认了 WE2 配方的最高总体可接受性(8.1)。然而,这种肯定并不能确定单个感官参数的权重或偏好。总之,得分偏差法和模糊逻辑分析法在评估各种感官参数的重要性及其对样品总体接受度的敏感影响方面提供了更好的推论。在这两种方法中,分值偏差法在各种感官参数和总体可接受性分值参数的评估分值的一致性方面表现出色,并显示出更大的优势。
{"title":"Role of score-deviation, hedonic and fuzzy logic sensory approaches for the development and identification of optimal vegetable mix soups","authors":"Kumudhini Akasapu ,&nbsp;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}
引用次数: 0
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages 不同烘焙阶段风干牛肉的风味特征与脂质氧化之间的关系
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-15 DOI: 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.

在热加工过程中,脂质氧化对风味的形成起着关键作用。本研究旨在探讨不同烘焙阶段风干牛肉的脂质氧化、脂质分子变化及其对风味的影响。结果显示,脂质氧化程度增加,脂肪酸的不饱和度从 47.30% 降至 30.77%。通过顶空-固相微萃取气相色谱-质谱联用技术(HS-SPME-GC-MS),共鉴定出 48 种挥发性化合物。值得注意的是,S3 组挥发性化合物的种类和含量均超过了 S1 和 S2 组,表明各组之间的分离程度存在显著差异。各组之间的香气差异与脂质氧化形成的芳香化合物有关。此外,液相色谱-串联质谱法(LC-MS/MS)共鉴定出 59 种具有显著差异的脂质。这些脂质可能在芳香族化合物的形成过程中发挥了重要作用,尤其是甘油三酯、磷脂酰胆碱和溶血磷脂酰胆碱。这项研究阐明了风干牛肉在烘焙阶段风味发展的机制。
{"title":"Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages","authors":"Jiafei Zhu,&nbsp;Weifang Lin,&nbsp;Yangying Sun,&nbsp;Daodong Pan,&nbsp;Qiang Xia,&nbsp;Changyu Zhou,&nbsp;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}
引用次数: 0
Mexican native maize: Origin, races and impact on food and gastronomy 墨西哥本地玉米:起源、种族及其对食品和美食的影响
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-14 DOI: 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.

墨西哥和几个中美洲国家发展了以玉米(Zea mays L.)为基础的烹饪系统。这一系统的应用使玉米谷物成为主食,并促进了各种本地形态或品种的产生。这些品种的起源有着悠久的代代相传的历史,是由成千上万个致力于种植、选育和保护这些品种的小生产者家庭建立起来的。原生玉米品种的多样性也促进了不同形式的加工,其中最重要的一种加工方式是 "nixtamalization"。这种碱性烹饪方式提高了玉米粒中营养成分的生物利用率,可以制作墨西哥消费量最大的产品之一--玉米饼。Milpa 是一种传统的玉米种植形式,它的另一个作用是增加植物产品的种类,丰富美食,补充玉米粒的热量。有报告显示,本地品种的玉米粒也是生物活性化合物的来源,这些化合物在不同品种中仍未定性。这些化合物可用于技术-工业目的,也可作为一种通过食品造福农村和半城市地区人们健康的方式。本综述旨在证明墨西哥存在着多种多样的玉米品系,每种品系都适应特定的地理条件。这代表着重要的生物和遗传多样性,应在墨西哥境内加以保护,因为这些材料可用于制作大量食品。
{"title":"Mexican native maize: Origin, races and impact on food and gastronomy","authors":"Rigoberto V. Pérez Ruiz ,&nbsp;Jose E. Aguilar Toalá ,&nbsp;Rosy G. Cruz Monterrosa ,&nbsp;Adolfo Armando Rayas Amor ,&nbsp;Martha Hernández Rodríguez ,&nbsp;Yolanda Camacho Villasana ,&nbsp;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}
引用次数: 0
Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults 不含八种常见过敏原的布里加迪罗式浇头纸杯蛋糕:制作、特征描述以及儿童和成人的接受度
IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-14 DOI: 10.1016/j.ijgfs.2024.100984
Tatiane Bertoldo , Daneysa Lahis Kalschne , Diogo Salvati , Cristiane Canan , Paulo Rodrigo Stival Bittencourt , Angela Claudia Rodrigues

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.

本研究旨在开发不含八种主要过敏原的纸杯蛋糕配方,并采用自制方法制作布里加迪罗式配料。鹰嘴豆粉和亚麻籽酱是自制的,并作为纸杯蛋糕配料开发。纸杯蛋糕中的小麦被大米、土豆、玉米和鹰嘴豆粉取代;牛奶被橙汁取代;大豆(人造黄油)被棕榈油取代;鸡蛋被亚麻籽酱取代。在配料方面,使用木薯开发了一种布里加迪罗型配料。儿童和成人两个小组通过面团参数、近端成分、颜色和质地参数、脂肪酸谱、微生物参数以及感官接受度对纸杯蛋糕配方进行了表征。鹰嘴豆粉和亚麻籽酱适合自制,可作为无麸质纸杯蛋糕的替代配料。所有不含过敏原的纸杯蛋糕配方都具有令人满意的视觉、理化和微生物特性。这些配方被认为是纤维的来源,并具有较高的 18:3n-3 脂肪酸含量(>0.60 g 100 g-1 样品),以及合适的 n-6/n-3 和 PUFA/SFA 比率(>0.45)。所有配方都被儿童感官接受;成人则更喜欢亚麻籽含量较少(≤5.61%)的纸杯蛋糕。在自制比例下,可以制作出八种主要的无过敏原纸杯蛋糕,并配以布里加代罗式配料,儿童和成人在感官上都能接受。自制不含八种主要过敏原的布里伽代罗型配料纸杯蛋糕,儿童和成人均可接受。
{"title":"Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults","authors":"Tatiane Bertoldo ,&nbsp;Daneysa Lahis Kalschne ,&nbsp;Diogo Salvati ,&nbsp;Cristiane Canan ,&nbsp;Paulo Rodrigo Stival Bittencourt ,&nbsp;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 (&gt;0.60 g 100 g<sup>−1</sup> of the sample), with suitable n-6/n-3 and PUFA/SFA ratio (&gt;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}
引用次数: 0
期刊
International Journal of Gastronomy and Food Science
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1