Journal of Culinary Science & Technology最新文献

Physical and Chemical Characterization and Antioxidant Activity of Flours Developed with Fruit By-Products and Sensory Analysis of Elaborated Products 水果副产物制粉的理化性质、抗氧化性能及成品感官分析

Journal of Culinary Science & Technology Pub Date : 2023-11-01 DOI: 10.1080/15428052.2023.2272637

Sabrina Alves Ramos, Isabel Rodrigues Lacerda, Mauro Ramalho Silva, Michely Capobiango

{"title":"Physical and Chemical Characterization and Antioxidant Activity of Flours Developed with Fruit By-Products and Sensory Analysis of Elaborated Products","authors":"Sabrina Alves Ramos, Isabel Rodrigues Lacerda, Mauro Ramalho Silva, Michely Capobiango","doi":"10.1080/15428052.2023.2272637","DOIUrl":"https://doi.org/10.1080/15428052.2023.2272637","url":null,"abstract":"ABSTRACTThe aim of this study was to develop flours using fruit by-products, perform chemical composition, antioxidant activity, elaborate bakery products with the flours produced and evaluate their sensory acceptance. Flours were developed from Nanica banana peel, watermelon rind, Pêra Rio orange peel and avocado pit, and four preparations with partial replacement of wheat flour by the flours produced. The flours showed high levels of total dietary fiber (42.27 to 61.04 g 100 g−1) and insoluble fiber (28.15 to 56.83 g 100 g−1). Higher values of total phenolic compounds were found in avocado pit flour (4306.76 mg GAE 100 g−1). All formulations were well accepted in the sensory analysis with an acceptability index greater than 75%.KEYWORDS: Sensory acceptancephysical and chemical characterizationfruit flourphenolic compounds AcknowledgementsThe authors would like to thank the Catholic Pontifical University of Minas Gerais (PUC Minas) through the Research Support Fund (FIP-PROPPG), FAPEMIG, CNPq and CAPES for funding and granting scientific initiation scholarships. Also, to the Institute of Science and Technology of Federal University of Jequitinhonha and Mucuri (ICT-UFVJM) and the employee of the Laboratory of Dietary Technique of the Nutrition Course of PUC Minas, Krisna Túlia de Lima, for their support in the development of research.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingThe work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Fundação de Amparo à Pesquisa do Estado de Minas Gerais Fundo de Apoio à Pesquisa (FIP-PROPPG - PUC Minas) .","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135270827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and Evaluation of Ready to Reconstitute Mushroom Powder Mix as a Potential Functional Food 可复配蘑菇粉作为潜在功能性食品的开发与评价

Journal of Culinary Science & Technology Pub Date : 2023-10-23 DOI: 10.1080/15428052.2023.2269535

Amala Tony, V Rashmi, K.R. Anilakumar, Anil Dutt Semwal

{"title":"Development and Evaluation of Ready to Reconstitute Mushroom Powder Mix as a Potential Functional Food","authors":"Amala Tony, V Rashmi, K.R. Anilakumar, Anil Dutt Semwal","doi":"10.1080/15428052.2023.2269535","DOIUrl":"https://doi.org/10.1080/15428052.2023.2269535","url":null,"abstract":"ABSTRACTMushrooms are highly nutritious but also very perishable. The aim of this project is to formulate a readily reconstitutable and shelf-stable mushroom drink powder with good sensorial and nutritional qualities. Fresh Agaricus bisporus (white button mushrooms) were freeze dried and blended (25%) with a starch base (74%), anticaking agent (0.5%), and emulsifier (0.5%). Freeze drying produced a product with better color and nutritional stability. The product had reduced moisture and increased ash, protein, carbohydrate, and unaltered fat content compared to raw mushrooms. Minerals, calcium (178.91 mg/100 g), and iron (119.25 mg/100 g) were detected. Water-soluble vitamins (B1, B2, B3, B9, C) and fat-soluble vitamins (retinol, beta-carotene, ergocalciferol, vitamin K) were reported. Polyphenols like tannic acid, gallic acid, para-Coumaric acid, caffeic acid, trans-ferulic acid, ellagic acid, and quercetin were also detected. Total flavonoid content was 2.15 mg rutin equivalents/g. The product had acceptable microbiological quality and shelf life of 30 days when stored in metallized polyester packaging at room temperature. This study puts forward the idea of converting white button mushrooms into a convenience product while maintaining nutritional and sensorial qualities. It allows reconstitution into different flavors for culinary use as an instant health drink.KEYWORDS: Agaricus bisporusfreeze dryingmicronutrientspolyphenolsshelf-life Disclosure statementThe authors report there are no competing interests to declare.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"44 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135414389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Riboflavin Cooking Losses and Bioaccessibility in Red Meats 红肉中核黄素的蒸煮损失和生物可及性

Journal of Culinary Science & Technology Pub Date : 2023-10-23 DOI: 10.1080/15428052.2023.2272636

Kübra Demir, Elanur Ertekin Tezcan, Sultan Kesik, Halime Uğur, Mustafa Yaman, Jale Çatak

引用次数: 0

Opuntia ficus-indica Meal in Beef Burger 牛肉汉堡中的无花果-印度机会餐

Journal of Culinary Science & Technology Pub Date : 2023-10-14 DOI: 10.1080/15428052.2023.2270939

Uesdra Lucas Fonsêca dos Santos, Layze Natalinne Gomes Ferreira, Luaterra Dória Cruz, Acácio Figueirêdo Neto, Mário Adriano Ávila Queiroz, Mateus Matiuzzi da Costa, Jamille Cristina Pereira Cordeiro, Glayciane Costa Gois, Nayane Valente Batista, Francisco Allan Leandro de Carvalho, Rafael Torres de Souza Rodrigues

{"title":"<i>Opuntia ficus-indica</i> Meal in Beef Burger","authors":"Uesdra Lucas Fonsêca dos Santos, Layze Natalinne Gomes Ferreira, Luaterra Dória Cruz, Acácio Figueirêdo Neto, Mário Adriano Ávila Queiroz, Mateus Matiuzzi da Costa, Jamille Cristina Pereira Cordeiro, Glayciane Costa Gois, Nayane Valente Batista, Francisco Allan Leandro de Carvalho, Rafael Torres de Souza Rodrigues","doi":"10.1080/15428052.2023.2270939","DOIUrl":"https://doi.org/10.1080/15428052.2023.2270939","url":null,"abstract":"ABSTRACTThis study aimed to evaluate the effect of the inclusion of 0, 5, 10 and 15% of Opuntia ficus-indica meal (OFM) on physical and chemical characteristics and sensory quality of beef burgers. Inclusion of OFM reduced luminosity, redness, pH, cooking losses and sensorial quality (p < 0.05) and increased yellowness and water holding capacity (p < 0.05). Inclusion of 15% OFM reduced fat content (p = 0.0292). Inclusion of OFM affected texture profile. In general, this study suggests the inclusion of 5% OFM in beef burger production.KEYWORDS: Cooking lossesfat reductionmeat productsplant mealreformulationwater retention Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementFurther information on the data and methodologies will be made available by the author for correspondence, as requested.Additional informationFundingThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135800307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour 甜橙浆发酵粉掺入Akamu粉的质量评价

Journal of Culinary Science & Technology Pub Date : 2023-10-12 DOI: 10.1080/15428052.2023.2269374

Peter Isah Akubor, Dorcas Owolagba, Ali Ikram

{"title":"Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour","authors":"Peter Isah Akubor, Dorcas Owolagba, Ali Ikram","doi":"10.1080/15428052.2023.2269374","DOIUrl":"https://doi.org/10.1080/15428052.2023.2269374","url":null,"abstract":"ABSTRACTAkamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.KEYWORDS: Akamusupplementationphytochemicalsproximate evaluationsensory attributes AcknowledgementsThe authors are thankful to Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria and the University of Lahore to conduct this study.Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136012726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development, Chemical, and Sensory Characterization of Cashew Nut Paste with Cupuaçu Seed 果籽腰果酱的研制、化学及感官特性研究

Journal of Culinary Science & Technology Pub Date : 2023-10-12 DOI: 10.1080/15428052.2023.2269377

Alana Câmara Guimarães, Eduardo Leonarski, Kamila Rodrigues Abreu, Ramon Jackson Dias dos Santos, Maria Alves Fontenele, Adriana Crispim de Freitas, Leonardo Hunaldo dos Santos, Virlane Kelly Lima Hunaldo

{"title":"Development, Chemical, and Sensory Characterization of Cashew Nut Paste with Cupuaçu Seed","authors":"Alana Câmara Guimarães, Eduardo Leonarski, Kamila Rodrigues Abreu, Ramon Jackson Dias dos Santos, Maria Alves Fontenele, Adriana Crispim de Freitas, Leonardo Hunaldo dos Santos, Virlane Kelly Lima Hunaldo","doi":"10.1080/15428052.2023.2269377","DOIUrl":"https://doi.org/10.1080/15428052.2023.2269377","url":null,"abstract":"ABSTRACTCashew nuts kernels (CN) are known for their composition of unsaturated fatty acids, considered “healthy fats.” Agro-industrial residues, such as cupuaçu seed (CS), have great potential for use as raw material in the elaboration of products, as they have a good nutritional composition. This study aimed to elaborate CN pastes with powdered CS (cream similar to peanut butter), and their chemical, microbiological, and sensory characterization. Three formulations were prepared: (A) CN and CS in similar proportions, (B) the highest concentration in the proportion of CS, and (C) the highest CS concentration in the CN ratio. Some differences were observed in the total soluble solids and ash concentration related to the higher amount of CN added. The result revealed that sample B had the best result in terms of sensory properties for the following parameters: aroma, flavor, texture, and appearance. In addition, this sample also showed greater purchase intention. In its composition, paste B has a higher amount of CN (67.5%) and about 20% of CS. CN and CS proved to be the best raw materials for making the paste.KEYWORDS: Food wastechemical characterizationmicrobiological characterizationsensory analysiscupuassu seed Disclosure StatementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Statement of Retraction 撤回声明

IF 1.3

Journal of Culinary Science & Technology Pub Date : 2023-07-04 DOI: 10.1080/15428052.2023.2216083

M. Serikkyzy, G. Jumabekova, A. Zheldybayeva, A. Matibayeva, R. Omirbay

引用次数: 0

Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil 葫芦(Lagenaria Siceraria)种子和油的营养价值评价

IF 1.3

Journal of Culinary Science & Technology Pub Date : 2022-05-10 DOI: 10.1080/15428052.2021.2016527

A. F. Akinsola, I. Osasona, E. Akintayo, Tolulope Oluwasegun Siyanbola, Samuel Olatunde Omosebi

引用次数: 1

Storage Periods and Packaging for Minimally Processed Cabotiá Pumpkins from Conventional and Organic Cultivation Systems 传统和有机栽培系统中最小加工caboti<e:1>南瓜的储存期和包装

IF 1.3

Journal of Culinary Science & Technology Pub Date : 2022-03-09 DOI: 10.1080/15428052.2021.1961964

Clerissa Fabielle de Assis, C. S. M. Lima, Cintia Izabela Hilatchuk, Felipe Silva Campos, Gabriela Gerhardt Da Rosa

引用次数: 0

Analysing Food Innovation Drivers: Chefs’ Perspectives 分析食品创新驱动因素:厨师的视角

IF 1.3

Journal of Culinary Science & Technology Pub Date : 2022-02-19 DOI: 10.1080/15428052.2022.2036661

P. Mohanty, S. Tiwari, Bipithalal Balakrishnan Nair

引用次数: 7