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Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara 绿大豆(Glycine Max L.)替代小麦粉制作黄油蛋糕的品质评价豆渣
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-09-20 DOI: 10.1080/15428052.2021.1978363
Huynh Nguyen Doan Mai, Khanh Phan Thi Lan, Charin Techapun, N. Leksawasdi, Siraphat Taesuwan, Nattharika Hanprom, Norramon Sompakdee, Rojarej Nunta, Julaluk Khemacheewakul
{"title":"Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara","authors":"Huynh Nguyen Doan Mai, Khanh Phan Thi Lan, Charin Techapun, N. Leksawasdi, Siraphat Taesuwan, Nattharika Hanprom, Norramon Sompakdee, Rojarej Nunta, Julaluk Khemacheewakul","doi":"10.1080/15428052.2021.1978363","DOIUrl":"https://doi.org/10.1080/15428052.2021.1978363","url":null,"abstract":"ABSTRACT Using byproducts from the food industry to produce healthy and sustainable food was an integral component of the sustainable development goals. This research was aimed to assess the effect of substituting wheat flour with nutrient-rich green soybean okara (GSBO) flour on the quality and nutritional values of butter cake. The result showed that the GSBO-substituted flour had significantly (p ≤ 0.05) higher water and oil absorption capacities, higher protein, fiber and total phenolic content (TPC), and more favorable sensory characteristics compared to wheat flour. Specifically, 20% GSBO butter cake contained significantly (p ≤ 0.05) highest amounts of protein, fiber, TPC, and scores of all sensory characteristics. In conclusion, substitution of up to 20% GSBO to wheat flour could improve the nutritional quality of butter cake. Application of GSBO flour in butter cake contributes to the sustainable goal of achieving zero waste and development of a plant protein-based product in sustainable healthy diet.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"8 1","pages":"606 - 619"},"PeriodicalIF":1.3,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79348559","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: 3
Effect of Coconut Flour on Biscuit Quality 椰子粉对饼干品质的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-09-20 DOI: 10.1080/15428052.2021.1978362
Rossaporn Jiamjariyatam, Piyanuch Roskhrua, Suriya Attiwittayaporn
{"title":"Effect of Coconut Flour on Biscuit Quality","authors":"Rossaporn Jiamjariyatam, Piyanuch Roskhrua, Suriya Attiwittayaporn","doi":"10.1080/15428052.2021.1978362","DOIUrl":"https://doi.org/10.1080/15428052.2021.1978362","url":null,"abstract":"ABSTRACT This study investigated the effect of coconut flour at 10, 20, 30, 40, and 50% on the physical, chemical, sensory properties, and consumer acceptance of biscuit products. Coconut flour after drying at 60°C for 13 hours had moisture content of 1.25% and water activity values (aw) of 0.40 ± 0.01. Increasing coconut flour content significantly decreased biscuit width, thickness, weight, hardness, and brittleness (p ≤ 0.05). However, dietary fiber, roughness, coconut odor, coconut flavor, crumbliness, crispiness, and being hard to swallow significantly increased with increasing coconut flour (p ≤ 0.05). The coconut flour level up to 40% produced the highest score on biscuit flavor, biscuit odor, crumbliness, hardness, and overall acceptance.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"196 1","pages":"278 - 292"},"PeriodicalIF":1.3,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75055243","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: 2
Hurdle Technology Applied to Lucuma (Pouteria Lucuma) Fruit Pulp: Microbial Aspects 隔栏技术在Lucuma果浆中的应用:微生物方面
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-09-19 DOI: 10.1080/15428052.2021.1978365
F. H. Cisneros, M. Estrada, Uziel Pimentel, Y. Torres
{"title":"Hurdle Technology Applied to Lucuma (Pouteria Lucuma) Fruit Pulp: Microbial Aspects","authors":"F. H. Cisneros, M. Estrada, Uziel Pimentel, Y. Torres","doi":"10.1080/15428052.2021.1978365","DOIUrl":"https://doi.org/10.1080/15428052.2021.1978365","url":null,"abstract":"ABSTRACT Hurdle technology was applied to lucuma fruit pulp by slight reduction of water activity (aW) and pH. The original aW (0.97) and pH (5.2) of the pulp were reduced to 0.92 and 0.90, and to 4.7 and 4.4, respectively. Growth of spoilage microorganisms (total viable count (TVC), yeasts, molds, coliforms, and Escherichia coli) was monitored during the 90-day refrigerated storage. The combined reduction of aW and pH of lucuma pulp kept TVC under control and caused a reduction of yeast population. However, individual reduction of aW or pH was not as effective on TVC and yeast. On the other hand, molds and coliforms were undetected after 60 and 90 days of storage in all lucuma samples, respectively. In conclusion, a microbiologically stable lucuma pulp, under refrigerated conditions, could be obtained by reducing its aW to at least 0.92, and simultaneously reducing its pH to at least 4.7.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"130 1","pages":"646 - 658"},"PeriodicalIF":1.3,"publicationDate":"2021-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79257392","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
Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey 商品酵母菌株在非洲化蜂蜜和无刺蜂蜜生产中的比较
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-09-05 DOI: 10.1080/15428052.2021.1972888
C. A. O. Dantas, Juliany Karoline Barros da Silva, Jonas Luiz Almada da Silva, Mayara S. Silva, Júlio Otávio Portela Pereira
{"title":"Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey","authors":"C. A. O. Dantas, Juliany Karoline Barros da Silva, Jonas Luiz Almada da Silva, Mayara S. Silva, Júlio Otávio Portela Pereira","doi":"10.1080/15428052.2021.1972888","DOIUrl":"https://doi.org/10.1080/15428052.2021.1972888","url":null,"abstract":"ABSTRACT The aim of this work was to elaborate meads from the honeys of Apis mellifera and Melipona subnitida bees, fermented with Saccharomyces cerevisiae and Saccharomyces bayanus strains. The honeys were submitted to physicochemical analyses. The fermentations were carried out at 25°C for four months and the beverages were matured at 10°C for two months. The honeys showed different physicochemical characteristics. The highest DPPH radical inhibition percentages were observed in meads produced with Apis mellifera honey, while the Saccharomyces bayanus yeast was the most suitable for mead production due to the high content of ethanol developed.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"91 1","pages":"580 - 591"},"PeriodicalIF":1.3,"publicationDate":"2021-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78156831","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
Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends 茶、姜及其混合物抗氧化性能的评价
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-09-05 DOI: 10.1080/15428052.2021.1972889
A. Giwa, V. Enujiugha
{"title":"Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends","authors":"A. Giwa, V. Enujiugha","doi":"10.1080/15428052.2021.1972889","DOIUrl":"https://doi.org/10.1080/15428052.2021.1972889","url":null,"abstract":"ABSTRACT This study sought to produce a functional drink using green tea and ginger extracts. The mixing ratios used for the Tea- Ginger blends are: Tea 100% (T1), Ginger 100% (G1), TeaGinger 50%: 50% (T1G1), TeaGinger 33.33%: 66.67% (T1G2) and TeaGinger 66.67: 33.33 (T2G1). The assays carried out include Total Phenols Content (TPC), Total Flavonoids Content (TFC), Condensed Tannins Content (CTC), FRAP Assay, ABTS Radical scavenging assay, %DPPH Radical scavenging assay and Plasma Protein Carbonyl Concentration (PC). Results obtained shows that G1 exhibited the lowest antioxidant property for %ABTS, and FRAP. T1 and T1G2 exhibited the highest antioxidant property for %DPPH and PC, while G1 and T2G1 exhibited the lowest effect for %DPPH, and G1 & T2G1 exhibited the lowest effect for PC. T1 exhibited the lowest antioxidant effect for CTC, while the other samples exhibited high antioxidant effect for CTC. G1 and T2G1 exhibited lowest antioxidant effect for TPC, while T1G2 and T1 exhibited the highest effect. T1 exhibited the highest effect for TFC, while G1, T1G1 and T2G1 exhibited the lowest effect. This study contributes to a better understanding of how a combination of potentially anti-oxidative food materials like tea and ginger might influence the potency of the product.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"60 5 1","pages":"592 - 605"},"PeriodicalIF":1.3,"publicationDate":"2021-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86799453","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: 1
Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea 冲泡条件对菩提茶感官及抗氧化性能的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-09-01 DOI: 10.1080/15428052.2021.1972886
H. İlyasoğlu, Tuba Eda Arpa Zemzemoğlu
{"title":"Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea","authors":"H. İlyasoğlu, Tuba Eda Arpa Zemzemoğlu","doi":"10.1080/15428052.2021.1972886","DOIUrl":"https://doi.org/10.1080/15428052.2021.1972886","url":null,"abstract":"ABSTRACT The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall acceptability), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the tea samples were analyzed. A two-factor and three-level central composite design was applied for response surface methodology (RSM) to assess the effects of the independent variables on the responses. Our findings revealed that the best combination of temperature and time was 85–95°C and 8–10 min for the linden tea.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"11 1","pages":"546 - 557"},"PeriodicalIF":1.3,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74279325","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: 2
Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins 巴巴苏中果皮面粉:巴西无谷蛋白松饼的营养副产品
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-09-01 DOI: 10.1080/15428052.2021.1971132
Matheus Cardoso Vieira, Raquel Pischke Garske, Patrik de Souza Rocha, Letícia da Fontoura Xavier Costa, Ana Raisa Nunes Paiva, R. Thys
{"title":"Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins","authors":"Matheus Cardoso Vieira, Raquel Pischke Garske, Patrik de Souza Rocha, Letícia da Fontoura Xavier Costa, Ana Raisa Nunes Paiva, R. Thys","doi":"10.1080/15428052.2021.1971132","DOIUrl":"https://doi.org/10.1080/15428052.2021.1971132","url":null,"abstract":"ABSTRACT Gluten is an essential component of bakery products, and some technical problems may arise due to its absence. Several ingredients can substitute wheat, some of which are still little explored, such as babassu mesocarp flour (BMF), a by-product of the babassu coconut (Orbignya phalerata) industry abundantly found in Brazil. BMF is a relevant source of nutrients, providing high amounts of protein, fiber, minerals, vitamins, and antioxidant activity. Since gluten-free foods have low nutritional and sensory quality, this work aims to characterize the BMF as a healthy ingredient for gluten-free muffins. Muffin formulated with 80% of BMF revealed relevant acceptance on sensory analysis, and no difference was observed in specific volume compared to the control sample. Traditional muffins’ concentration of sugar and fat is usually high, while fiber and mineral value are low. BMF muffins demonstrated an increasing content of fibers and minerals. Its use is an incentive to local workers.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"19 1","pages":"517 - 532"},"PeriodicalIF":1.3,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87105799","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: 3
Evaluation of Mineral, Microbial, and Sensory Properties of Gluten-Free-Ready-To-Eat Snacks Produced from Blends of Water Yam (Dioscorea Alata) and Lima Bean (Phaseolus Lunatus) 水山药(薯蓣)和利马豆(Phaseolus Lunatus)混合物制备的无麸质即食零食的矿物质、微生物和感官特性评价
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-08-31 DOI: 10.1080/15428052.2021.1946877
Dupe T. Otolowo, K. T. Araoye, M. Maderin, E. M. Ogunbusola
{"title":"Evaluation of Mineral, Microbial, and Sensory Properties of Gluten-Free-Ready-To-Eat Snacks Produced from Blends of Water Yam (Dioscorea Alata) and Lima Bean (Phaseolus Lunatus)","authors":"Dupe T. Otolowo, K. T. Araoye, M. Maderin, E. M. Ogunbusola","doi":"10.1080/15428052.2021.1946877","DOIUrl":"https://doi.org/10.1080/15428052.2021.1946877","url":null,"abstract":"ABSTRACT Gluten-free-ready-to-eat snacks prepared by manual extrusion and baking from blends of water yam slurry and lima bean flour were subjected to standard analytical methods to determine the mineral composition and microbial load; sensory evaluation was done using the 9-point hedonic scale. Sodium (Na)-ranged 13.80–72.78 mg/100 g and potassium (K)-ranged 12.74–69.26 mg/100 g occurred as the most abundant elements with standard (<1) Na/K values of 0.85 and 0.81 in samples C and E, respectively. The highest concentration of calcium (92.7 mg/100 g) was observed in sample A; sample C was significantly (p < .05) highest (0.09 mg/100 g) in phosphorus. The TVBC ranged from 1.0 × 103–3.0 × 103 CFU/g implies the safety of the products. The mean score for sensory attributes were at acceptable ranges for color-(5.87–6.73), aroma-(5.73–7.00), texture-(6.27–7.13), taste-(5.53–6.60), and overall acceptability-(6.20–7.27) with sample C being the most preferred. The snacks are nutritious and will be a good alternative to wheat-based snacks for celiac-disease patients.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"4 1","pages":"343 - 355"},"PeriodicalIF":1.3,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72644526","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: 1
Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium 牛肉汉堡中的草药盐:促进可接受性的保留以减少钠
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-07-30 DOI: 10.1080/15428052.2021.1955794
Jamila Barbosa, G. Sampaio, M. E. M. Pinto-e-Silva, Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres
{"title":"Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium","authors":"Jamila Barbosa, G. Sampaio, M. E. M. Pinto-e-Silva, Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres","doi":"10.1080/15428052.2021.1955794","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955794","url":null,"abstract":"ABSTRACT Excessive consumption of salt has become a public health problem and in this context, the use of aromatic herbs can help to reduce the consumption of this mineral. The aim of this study was to assess the impact on the sensory acceptance of salt reduction and the addition of herbs (oregano, rosemary, and basil) to beef burgers. Sensory evaluation, by hedonic and intensity scale, was carried out in two control formulations (0.60% and 1.90% g salt/100 g hamburger), before and after adding herbs (0.36% and 0, 72% g mixture of oregano, rosemary and basil/100 g of hamburger). The results demonstrated a 40% reduction in sodium with the use of condiments, without loss of sensory acceptance.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"71 1","pages":"430 - 448"},"PeriodicalIF":1.3,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90626866","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
Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari 基于Gari化学成分和感官特性的后倾发酵与自然发酵比较
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-07-27 DOI: 10.1080/15428052.2021.1955792
W. Awoyale, H. Oyedele, Ayodele A. Adenitan, E. Alamu, B. Maziya-Dixon
{"title":"Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari","authors":"W. Awoyale, H. Oyedele, Ayodele A. Adenitan, E. Alamu, B. Maziya-Dixon","doi":"10.1080/15428052.2021.1955792","DOIUrl":"https://doi.org/10.1080/15428052.2021.1955792","url":null,"abstract":"ABSTRACT The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"70 1","pages":"387 - 403"},"PeriodicalIF":1.3,"publicationDate":"2021-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75986434","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: 2
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