International Journal of Gastronomy and Food Science最新文献_第6页

Cassava (Manihot esculenta Crantz) and maize (Zea mays L.) flour mixtures for the development of healthy snacks 木薯（Manihot esculenta Crantz）和玉米（Zea mays L.）面粉混合物用于开发健康零食

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-07-14 DOI: 10.1016/j.ijgfs.2024.100985

{"title":"Cassava (Manihot esculenta Crantz) and maize (Zea mays L.) flour mixtures for the development of healthy snacks","authors":"","doi":"10.1016/j.ijgfs.2024.100985","DOIUrl":"10.1016/j.ijgfs.2024.100985","url":null,"abstract":"<div><p>In recent years, there has been an excess in the consumption of products with high fat content and low nutritional value, such as fried snacks, which have been related to several chronic degenerative diseases; therefore, it is necessary to look for alternatives to improve the nutritional value of snacks to make them healthy and appetizing. Baked chips with cassava flour and different substitution levels of maize flour were made to evaluate the effect of this substitution on the quality of the snacks produced. Three treatments based on the substitution of cassava flour with maize flour at levels of 0, 20, and 40%, each with three replicates, were done. The response variables were the chemical composition: moisture, ash, fat, protein and fiber, niacin content, energy intake, breaking strength, and level of palatability based on sensory evaluation. Higher protein (∼8.3%) and niacin content (∼0.8 mg/100 g) after baking were obtained as the level of maize flour substitution increased. The lower caloric density (∼380 kcal/100g) was achieved by a reduction in the fat content attributed to the baking process compared to fried products. Crunchiness of the snacks, expressed as breaking strength (∼3.7 kgf), increased as the level of flour substitution increased, and the sensory evaluation indicated that the snacks formulated with a substitution level of 40% maize flour were liked the best. The possibility of using mixtures of cassava (<em>Manihot esculenta</em>) and maize (<em>Zea mays</em>) flours can be a viable and innovative alternative for the production of healthy snacks in the culinary industry.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141638493","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

Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges 适合用作 3D 食品打印配料的新型蛋白质的潜在来源，以及一些食品安全挑战

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-07-11 DOI: 10.1016/j.ijgfs.2024.100983

{"title":"Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges","authors":"","doi":"10.1016/j.ijgfs.2024.100983","DOIUrl":"10.1016/j.ijgfs.2024.100983","url":null,"abstract":"<div><p>3D printing enables personalized customization and improves food production efficiency. With the increasing demand for protein, 3D printed food based on novel proteins has become a prominent research hotspot. This paper provides an overview of recent advances in novel protein research, including the categorization and examples of novel protein sources. For example, novel proteins have been derived from plants, algae, and insects. In addition, the potential of industrial microbial proteins as raw materials for 3D printing has been emphasized. Although no research has been reported on industrial microbial proteins for 3D food printing, this is expected to be an area of intense focus for the future development of 3D printed protein foods. We then discuss modification techniques for complexing novel proteins with polysaccharides, microgels, and other materials. Finally, this review explores the future challenges of combining novel proteins with 3D printing technology from food safety and regulatory perspectives. Examples include exogenous additives in novel protein products, consumer acceptance, and consumption safety, providing guidance on 3D food safety for researchers in this critical area.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141622595","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

“Sikil pa'ak”: A proposed food from the Mayan biocultural cuisine for the prevention of metabolic syndrome "Sikil pa'ak"：预防代谢综合征的玛雅生物文化美食建议

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-07-11 DOI: 10.1016/j.ijgfs.2024.100981

{"title":"“Sikil pa'ak”: A proposed food from the Mayan biocultural cuisine for the prevention of metabolic syndrome","authors":"","doi":"10.1016/j.ijgfs.2024.100981","DOIUrl":"10.1016/j.ijgfs.2024.100981","url":null,"abstract":"<div><p>Traditional dishes play an important role in the management of diseases linked to metabolic syndrome (MS). In this context, “<em>sikil pa'ak</em>” (SPK), a Mayan cuisine dish made of toasted pumpkin seeds (TPS), tomato sauce with coriander (TSC), and sour orange juice (SOJ), could stand out because of the nutritional and functional properties of its ingredients. This study evaluated the sensory, nutritional, bioactive content, and functional properties of SPK and its ingredients to determine its potential in managing MS. SPK showed a water activity of 1.00 ± 0.04 and color values L* 52.74 ± 0.72, a* 12.59 ± 0.29, b* 30.16 ± 0.67. Microbiological tests confirmed the absence of contaminants. Sensorially, the flavor was the most appreciated attribute, and 29.89% rated it as “I like it very much.” Nutritionally, SPK excelled with high protein, fiber, and lipid contents with values of 24.10, 15.82, and 41.22 g/100g, respectively. The ingredients that contributed most to the content of bioactive compounds in the SPK were TPS in total phenols (TPC: 169.64 μg/mg) and total flavonoids (TFC: 234.93 μg/mg), as well as SOJ in vitamin C (65.49 μg/mg), and TSC in β-carotene (21.12 μg/mg). SPK showed high antioxidant potential (ABTS assay: 53.27%). Although SPK had a moderate effect on lipase inhibition (15.89%) and clot lysis (11.46%), it had high inhibition of α-amylase (55.21%) and plasma recalcification time (507.34 s). The SPK was sensorially appreciated and high in nutrients and bioactive compounds, showing beneficial effects against MS, especially because of TPS and SOJ. This traditional dish could be beneficial for metabolic health.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141622596","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

From tradition to technology: A comprehensive review of contemporary food design 从传统到技术：当代食品设计综述

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-07-06 DOI: 10.1016/j.ijgfs.2024.100977

Bo XIA, Muhammad Rezza Zainal Abidin, Shahrim Ab Karim

{"title":"From tradition to technology: A comprehensive review of contemporary food design","authors":"Bo XIA, Muhammad Rezza Zainal Abidin, Shahrim Ab Karim","doi":"10.1016/j.ijgfs.2024.100977","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100977","url":null,"abstract":"<div><p>Food design has long served as a means for restaurants to cater to the dietary preferences of their clientele. These designs, rooted in practicality, initially bear specific intentions from their creators, effectively acting as conduits through which chefs communicate messages to discerning palates. This comprehensive review aims to provide a meticulous exploration of the current landscape of food design, encompassing its connections to food culture and the multifaceted manifestations of processed food in terms of shapes, colors, and textures. The data draws from a substantial pool of 175 previous research articles, predominantly prioritizing high-quality sources to bolster the overall rigor of the review. Systematic organization of the literature was facilitated through Mendeley, with content analysis conducted via NVivo, and the integration of Sankey Diagrams to visualize data representation. This review unveils a compelling trend in the proliferation of food designs featuring 3D printing technology, marking a promising step forward in culinary innovation, with an increasing emphasis on the integration of artificial intelligence. This synthesis bridges the realms of food design and culinary aesthetics, forging new connections between established concepts and the latest frontiers in scientific inquiry. As the culinary world continues to evolve, this review positions itself as a significant literature contribution, offering valuable insights into the future of food design.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141606009","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

Gastronomic revaluation of vegetable discards generated in the culinary transformation of products 重新评估产品烹饪过程中产生的蔬菜废弃物的美食价值

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-07-05 DOI: 10.1016/j.ijgfs.2024.100976

{"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 < 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}

引用次数: 0

Engineering plant-based protein-rich soft and bite-sized 3D printed dysphagia food 制作富含植物性蛋白质的柔软、一口大小的 3D 打印吞咽困难食品

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-06-26 DOI: 10.1016/j.ijgfs.2024.100975

SSM Satheeshkanth, Mohammed A. Bareen, Sukirti Joshi, Jatindra K. Sahu, S.N. Naik

{"title":"Engineering plant-based protein-rich soft and bite-sized 3D printed dysphagia food","authors":"SSM Satheeshkanth, Mohammed A. Bareen, Sukirti Joshi, Jatindra K. Sahu, S.N. Naik","doi":"10.1016/j.ijgfs.2024.100975","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100975","url":null,"abstract":"<div><p>This study investigates the 3D printability of horse gram (<em>Macrotyloma uniflorum</em>) flour (HGF) substituted with chia (<em>Salvia hispanica</em> L.) seed flour (CSF) for engineering dysphagia food (Level 6) according to the International Dysphagia Diet Standardization Initiative (IDDSI). Four composite formulations of pretreated (germinated and roasted) HGF substituted by 5, 10, 15, and 20% (weight basis) CSF and one formulation without substitution of CSF were prepared, and their rheological characterization and printing performance were analyzed. The IDDSI tests for Level 6 dysphagia food were further conducted on the printed constructs and validated with their texture profile analysis results. The study revealed that germination followed by roasting of horse gram significantly (<em>p</em> < 0.05) increased the water holding capacity (WHC) of the formulations, which further impacted their rheological and textural properties. Substitution of 10% and 15% CSF demonstrated the best printing accuracy (>95%) in 2D and 3D printings. Further, the substitution of CSF in the formulations showed reduced hardness (6.77 ± 0.24 to 3.86 ± 0.10 N) and increased cohesiveness (0.153 ± 0.02 to 0.234 ± 0.01) in the 3D printed constructs, which are desirable for safe bolus formulation. The printed constructs were tested for the fork, spoon, and break-apart tests, and were observed to satisfy the criteria of Level 6 dysphagia food as per IDDSI guidelines.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141540015","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

Would you trust an AI chef? Examining what people think when AI becomes creative with food 您会信任人工智能厨师吗？研究当人工智能在食物上发挥创意时，人们会怎么想

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-06-14 DOI: 10.1016/j.ijgfs.2024.100973

Giovanbattista Califano , Tianyi Zhang , Charles Spence

引用次数: 0

Factors influencing the willingness to purchase and consume microalgae-based foods: An exploratory consumer study 影响购买和消费微藻食品意愿的因素：消费者探索性研究

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-06-13 DOI: 10.1016/j.ijgfs.2024.100974

Bárbara Franco Lucas, Thomas A. Brunner

引用次数: 0

Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island 奄美岛传统发酵米饮 "三木 "的微生物群组成差异

IF 3.8 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-06-13 DOI: 10.1016/j.ijgfs.2024.100971

Hikaru Ogura, Nanase Okamoto, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda

{"title":"Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island","authors":"Hikaru Ogura, Nanase Okamoto, Ayaka Nakamura, Hajime Takahashi, 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}

引用次数: 0

Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads 无麸质酸包粉中的自生乳酸菌改善了藜麦和荞麦面包的营养和技术性能

IF 3.8 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2024-06-11 DOI: 10.1016/j.ijgfs.2024.100970

M.S. López , L.S. Sciarini , E.J. Salvucci , G.T. Pérez

{"title":"Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads","authors":"M.S. López , L.S. Sciarini , E.J. Salvucci , 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}

引用次数: 0