International Journal of Gastronomy and Food Science最新文献

{"title":"Gastronomic revaluation of vegetable discards generated in the culinary transformation of products","authors":"","doi":"10.1016/j.ijgfs.2024.100976","DOIUrl":"10.1016/j.ijgfs.2024.100976","url":null,"abstract":"<div><p>Currently, food waste and food loss have become issues of great interest worldwide. Approximately 1300 million tons of food are lost or wasted each year worldwide (FAO, 2020). To contribute to the mitigation of food loss, the gastronomy programs of the Universidad Autónoma de Manizales and the Institución Universitaria Colegio Mayor de Antioquia, along with the Food Engineering Program of the Universidad de Caldas, proposed a project. The project aimed to characterize the vegetable waste (VW) obtained in the cooking workshops of one of the institutions during a regular academic period of 18 weeks. Through this project, they identified 351 kg of VW generated. Based on this information, 16 recipes were designed, formulated, and prepared. Among them, eight recipes were selected based on their gastronomic potential. These selected recipes were then rated on a scale of one to eight by gastronomic experts. Following this evaluation, the first four recipes from the list were chosen. The results of the quality analysis indicated that the products made from vegetable discards are microbiologically viable, meaning they are suitable for consumption. Both acceptance tests and sensory analysis yielded favorable results. However, significant differences (P &lt; 0.05) were observed among certain samples in terms of preference and attributes such as color, odor, and flavor. In conclusion, vegetables composed of by-products such as hulls and seeds, as well as non-compliant food items, are deemed suitable for gastronomic processing and human consumption.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141692872","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}

{"title":"Would you trust an AI chef? Examining what people think when AI becomes creative with food","authors":"Giovanbattista Califano ,&nbsp;Tianyi Zhang ,&nbsp;Charles Spence","doi":"10.1016/j.ijgfs.2024.100973","DOIUrl":"10.1016/j.ijgfs.2024.100973","url":null,"abstract":"<div><p>This study explores people's trust in AI-generated food and drink recipes. AI's ability to create unique recipes with limited ingredients attracts users seeking tailored options, especially for specialized diets or ingredient combinations. The study compares trust in AI-generated versus traditional recipes and examines the impact of dish innovativeness. The results show no differences in trust between AI and traditional recipes for standard dishes, but a significantly lower trust in AI for innovative recipes. The perception of taste, smell, and willingness to try recipes were similar across AI and traditional sources. These findings illuminate current levels of trust in AI-generated recipes.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141409979","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}

{"title":"Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island","authors":"Hikaru Ogura,&nbsp;Nanase Okamoto,&nbsp;Ayaka Nakamura,&nbsp;Hajime Takahashi,&nbsp;Takashi Kuda","doi":"10.1016/j.ijgfs.2024.100971","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100971","url":null,"abstract":"<div><p>Miki, a traditional fermented rice beverage from Amami Oshima, Japan, is produced by spontaneous fermentation of porridge after saccharification using amylase of raw mashed sweet potatoes. Considering the health benefits of endogenous lactic acid bacteria (LAB) and the lack of comprehensive information on Miki, the microbiota characteristics and diversity of Miki were examined. In total, 15 products from four factories in Amami Oshima and one product each from two other regions were subjected to both culture-dependent and 16S rDNA (V4) amplicon sequencing analyses. The total, LAB, and yeast viable counts were 6.9–9.2, 6.8–9.2, and 2.0–5.8 log CFU/g, respectively. The <em>Leuconostoccaceae</em> family was present in all Miki products. In samples from two Amami factories, <em>Leuconostoc</em> and <em>Lactococcus</em> were the dominant LABs. <em>Streptococcus</em> and <em>Bacillus</em> were the dominant genera in samples from one Amami factory, while <em>Geobacillus</em> and <em>Anoxybacillus</em> were the dominant genera in samples from the fourth Amami factory. In samples from other regions, lactobacilli were dominant. Among the 14 typical LAB isolates obtained from the agar plate used to determine viable counts, 10 were identified as <em>Leuconostoc lactis.</em> Other isolates were identified as <em>Leuconostoc holzapfelii, Lactoccus raffinolactis, Streptococcus thermophilus,</em> and <em>Limosilactobacillus fermentum</em>. <em>Saccharomyces cerevisiae</em> and <em>Candida lusitaniae</em> isolated as typical yeasts. <em>Geobacillus stearothermophilus</em> and <em>Anoxybacillus</em> sp. were isolated from samples incubated at 60 °C. Differences in the microbiota composition of different processors are attributed to different microorganisms from each factory and the application of heat processing.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141333206","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}

{"title":"Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads","authors":"M.S. López ,&nbsp;L.S. Sciarini ,&nbsp;E.J. Salvucci ,&nbsp;G.T. Pérez","doi":"10.1016/j.ijgfs.2024.100970","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100970","url":null,"abstract":"<div><p>Gluten-free (GF) baked goods available in the market are often poor in nutrients, such as protein, dietary fibre, micronutrients and bioactive compounds, and have low technological quality. Therefore, it is important to develop GF products with nutrient-rich flours, like quinoa (Q) and buckwheat (BW). Sourdough (SD) technology generates desirable nutritional and technological effects to improve GF bread. The objective of this work was to evaluate the effect of four autochthonous strains of lactic acid bacteria used as sourdough starters on the nutritional and technological quality of GF breads made with non-conventional flours. <em>Lactiplantibacillus plantarum T3</em>, <em>Limosilactobacillus fermentum T4</em>, <em>Pediococcus acidilactici 26</em> and <em>Pediococcus pentosaceus 82</em> were isolated in Q and BW flours. Nutritional and technological properties of flours, SD and breads were evaluated. In Q SD and breads, there was a 90% increase of polyphenols, 36% of ferulic acid and 131% in antioxidant capacity with respect to control compared to BW. In Q BW SD and breads, there were higher amounts of free amino acids and lower phytic acid content compared to SD controls. The incorporation of SD increased the specific volume, reduced the initial firmness of the crumb and the rate of hardening, produced a darkening of the crust; the crumbs of the breads were spongier, with a greater fraction of air and quantity of alveoli. Breads with Q SD presented better technological quality than breads with BW SD. <em>Lim. fermentum T4</em> and <em>P. pentosaceus 82</em> produced SD and breads with better technological quality.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141325189","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}

{"title":"Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu","authors":"Sofia G. Florença,&nbsp;Paula M.R. Correia,&nbsp;Maria João Lima,&nbsp;Edite Teixeira-Lemos,&nbsp;Cristina A. Costa,&nbsp;Raquel P.F. Guiné","doi":"10.1016/j.ijgfs.2024.100965","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100965","url":null,"abstract":"<div><p>Chestnuts are natural dried fruits grown in many regions of the globe and have been used in different gastronomic preparations for centuries. Chestnuts are part of the local gastronomic cultures in several regions and are also being used for culinary innovations. This work analysed 266 recipes containing chestnuts obtained from different sources, such as cookbooks or the internet. The recipes were classified according to different criteria, and data analysis included basic statistical tools, significance tests, factor analysis and cluster analysis.</p><p>The results showed that the utilisation of chestnuts was particularly frequent in main dishes containing meat of some sort (26.3%), as well as in desserts (24.4%). The chestnuts were usually added to the recipes mostly fresh, whole (24.1%) or cut (26.7%). The nature of the recipes was divided into classical or modern, being significantly associated with the form of incorporation of the chestnut, but not significantly associated with most of the variables used to classify the recipes (dish type, cooking, cooking method, preparation time, or moment of incorporation of the chestnut). Factor analysis indicated three factors, clearly differentiated, that in globally explained 58.1% of the variance. Cluster analysis allowed the establishment of four clusters of recipes, which were found significantly different according to all the variables used to classify the recipes. Ingredient analysis showed that the most frequent categories were spices, followed by vegetables &amp; legumes and that the ingredients used in lower quantities were most frequently listed. Word clouds based on frequency indicated, in each of the categories, the most relevant ingredients, which were flour, butter, egg, pork, bacon, shrimp, onion, garlic, lemon, almond, salt, pepper, oil, and sugar. Lastly, a successful innovative thematic menu was developed and composed of recipes containing chestnuts, including one starter, one main dish, and one dessert.</p><p>This work allows to conclude about the diverse utilisation of chestnut as a gastronomic ingredient and not only as a dried fruit.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141325190","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}

{"title":"2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro","authors":"Xiatao Zhou ,&nbsp;Liqiong Wen ,&nbsp;Jinshan Xiao ,&nbsp;Xueying Mo ,&nbsp;Peng Wan ,&nbsp;De-Wei Chen","doi":"10.1016/j.ijgfs.2024.100968","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100968","url":null,"abstract":"<div><p>Lipu taro is one of the most famous varieties of taro in China with strong aroma. In this study, vacuum simultaneous steam distillation and extraction and gas chromatography-mass spectrometry were applied to extract and analyze the volatile components, combined with gas chromatography-olfactometry, aroma extraction dilution analysis, odor activity value, aroma recombination and omission experiments to determine the key aroma-active compounds in cooked Lipu taro. Results revealed that 18 odorants, such as 2-acetyl-1-pyrroline (2-AP), (<em>E,E</em>)-2,4-decadienal, methional, nonanal, 1-octen-3-one, etc., were identified as the key aroma-active compounds, and they could recombine the taro aroma at detected concentration. Among these key odorants, 2-AP exhibited the most significant roles in cooked Lipu taro. 2-AP was confirmed to be originated from Maillard reaction, as the addition of Maillard reaction precursors (L-proline and D-glucose) could increase its content significantly. This result offers a practical method of enhancing the characteristic aroma of cooked taro.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141307877","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}

{"title":"Physical properties, palatability, and mastication of breads with different compositions of soy protein isolate and soybean soluble polysaccharide","authors":"Ryoko Shimada ,&nbsp;Kotomi Sasaki ,&nbsp;Toshiko Kuwano ,&nbsp;Satomi Eguchi ,&nbsp;Mayu Nakatani ,&nbsp;Masahiro Yuasa ,&nbsp;Miki Yoshimura","doi":"10.1016/j.ijgfs.2024.100961","DOIUrl":"10.1016/j.ijgfs.2024.100961","url":null,"abstract":"<div><p>Breads with different compositions of wheat flour (WF), soy protein isolate (SPI), and soybean soluble polysaccharide (SSPS) were prepared, and the relationships between their physical and nutritional properties, mastication, palatability were investigated and tests on elderly and young human subjects were conducted. Bread mixed with only SPI (SP1) showed a reduced specific volume and was hard, possibly making it difficult for elderly individuals to swallow. When 10 g of SPSS was added to the mixture (SP2), the bread improved in specific volume, became soft and moderately hard, and was as palatable as regular bread (control; without SPI and SPSS) for younger and older people. However, when 20 g of SSPS was added (SP3), the adhesiveness increased and palatability was impaired. In addition, SP2 bread required increased number of chews and chewing time compared to that required for control bread in older people but the difficulty of swallowing was similar for both in the sensory evaluation. SP2 bread can increase the intake of protein and dietary fiber and increase the number of chews without affecting palatability, and SPI and SSPS mixed bread was considered useful for maintaining the chewing ability and nutritional status of older people.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141400278","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}

{"title":"An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour","authors":"Murat Doğan ,&nbsp;Aylin Karapınar Keserli","doi":"10.1016/j.ijgfs.2024.100966","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100966","url":null,"abstract":"<div><p>In this study, the sensory properties of sourdough bread made from Karakılçık wheat flour (K), Karakılçık wheat flour with added psyllium husk powder (P), and whole wheat flour (C) were investigated. The C samples served as control samples. Sensory evaluations of the bread samples were conducted with the participation of ten gastronomy expert panelists. According to the findings, although 80% of the panelists moderately liked K bread in terms of overall acceptability, they rated P bread as either good (50%) or very good (50%). Significant differences (p &lt; 0.05) were observed between the bread samples regarding the overall rating. The results indicated a significant improvement in the sensory quality of the P samples. This research will help chefs incorporate bread made with Karakılçık wheat flour, the ancestral seed of Anatolia, into their new menus.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141290522","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}

{"title":"3D food printing: Technological advances, personalization and future challenges in the food industry","authors":"María Genoveva Dancausa Millán ,&nbsp;María Genoveva Millán Vázquez de la Torre","doi":"10.1016/j.ijgfs.2024.100963","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100963","url":null,"abstract":"<div><p>3D food printing is an emerging technology that offers a wide range of innovative applications in the food industry. This study provides an analysis of 3D food printing, focusing on its technological development, customization and design possibilities, and future challenges and opportunities, such as its sustainability in the today's world. Through a literature review, the applications of this technology in various fields, including space exploration, health, and catering, are examined. Complemented by a field study based on interviews with chefs, gastronomy experts, and nutritionists, the study aims to understand their evaluations and opinions on 3D food printing. This has enabled a SWOT analysis and a bivariate analysis of contingency tables, correlations, and means comparison test to determine if there are similarities or differences in how they assess the flavour, texture, nutritional value, and visual appearance of 3D printed food. The conclusions indicate that perceptions of the characteristics of 3D printed foods vary significantly among chefs, gastronomy experts, and nutritionists. Nutritionists and gastronomy experts tend to have more similar perceptions, while chefs differ more in their sensory and aesthetic evaluations. The study also discusses technical challenges, consumer acceptance, food safety, and logistical issues. Finally, it reflects on the future of 3D food printing, considering ongoing research and ethical and environmental implications. This article aims to provide a comprehensive view of 3D food printing and its potential impact on the food industry.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141250415","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}

{"title":"Impact of Baking and Steaming of 3D printed Pearl millet - Banana pulp blends on physicochemical and sensory attributes","authors":"P. Santhoshkumar,&nbsp;Vijayakumar Raja,&nbsp;S.R. Priyadarshini,&nbsp;J.A. Moses","doi":"10.1016/j.ijgfs.2024.100962","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100962","url":null,"abstract":"<div><p>3D printing technology for preparing millet-based foods can positively impact the final product's consumer perception. Apart from printability, post-processing behavior is a critical aspect, having direct implications on the quality of 3D printed products. In this work, the impact of steaming and baking on the quality attributes of 3D printed pearl millet–banana pulp blends was investigated with emphasis on physicochemical and sensory attributes. Among two treatments, baked samples with pearl millet flour and banana pulp (PMF:BP) at 60:40 <em>(%w/w)</em> level scored highest in terms of sensory acceptance. This formulation had a protein content of 8.18 ± 0.09 g/100 g and dietary fiber content of 2.21 ± 0.02 g/100 g, also exhibiting better shape retention in comparison with steamed counterparts. An exclusive focus was given to studying the glycemic index of different formulations and the impact of post-processing conditions, revealing higher values for baked samples (75–86) as compared with steamed ones (67–72). In addition, principal component analyses were conducted to better explain the findings of this study. The results of this study offer insights into identifying the optimal post-processing method for 3D printed products made from millet.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141307876","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}