Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-11-28 DOI:10.1080/15428052.2021.2002229

Natali López Mejía, Nelly Bibiana Morales Posada, Aycardo Emilio Robayo Rodríguez

引用次数: 0

Abstract

ABSTRACT The objective of this study was to identify and standardize 2 pineapple-based recipes from the municipality and to evaluate the effect of the use of avant-garde culinary techniques on sensory acceptance. First, an ethnographic study was carried. The study showed that in the rural area, the only preparation made with pineapple is juice; in the urban area, the preparations included ice cream, yogurt, cake and caramelized pineapple, the latter being the most traditional. The pineapple cake obtained greater sensory acceptance with the avant-garde culinary technique used, given that the foaming technique made it possible to obtain a spongier cake.

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哥伦比亚达瓜市确定的传统和现代菠萝食品制剂的标准化

本研究的目的是确定和标准化来自市政当局的2种菠萝食谱，并评估使用前卫烹饪技术对感官接受的影响。首先，进行了人种学研究。研究表明，在农村地区，用菠萝制作的唯一制剂是菠萝汁;在城市地区，准备包括冰淇淋、酸奶、蛋糕和焦糖菠萝，后者是最传统的。由于使用了前卫的烹饪技术，菠萝蛋糕获得了更大的感官接受度，因为泡沫技术可以获得更海绵的蛋糕。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations