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International Journal of Gastronomy and Food Science
Journal Prestige (SJR): 0.422  Citation Impact (citeScore): 1 Number of Followers: 6  Open Access journalISSN (Print) 1878-450X - ISSN (Online) 1878-4518 Published by Elsevier  [3161 journals]
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- The physics of the mouthfeel of caviar and other fish roe
Abstract: Publication date: April 2020Source: International Journal of Gastronomy and Food Science, Volume 19Author(s): Thomas A. VilgisAbstractCaviar and other fish roe are among the most popular culinary sensations in gastronomy. The perception of fish eggs in the mouth is mostly driven by physical quantities. The skin, a soft solid layer of the eggs bursts under pressure during oral processing and releases the taste and aroma compound in the mouth. The mechanical properties of fish eggs are investigated and analyzed using physical methods.
- Modernizing the preparation of the Malaysian mixed rice dish (MRD) with
Cook-Chill Central Kitchen and implementation of HACCP
Abstract: Publication date: Available online 28 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Noor Zafira Noor Hasnan, Sharifah Hafiza Mohd RamliThis paper demonstrated the implementation of a Cook-Chill central kitchen to automate the preparation of traditional mixed rice dish (MRD) and its food hazard analysis based on Hazard Analysis and Critical Control Point (HACCP) program. The preparation of the MRD is commonly associated with traditional home-style kitchen, tedious manual processes and uncontrolled food hazards that caused serious illness including fatalities. In this paper, the conventional preparation of the dishes was transformed into a central kitchen operations with the Cook-Chill technologies that is able to prepare up to 600 meals/day with a shelf-life of 5 days and no meals wastage. With the HACCP plan, eight critical control points (CCPs) were determined at the thermal processing, portioning, rapid chilling, product storage and dispatch, whereby all CCPs were concerned with the microbiological hazards. The results indicate the possibility to modernize the local dish preparation into efficient mass production without compromising food safety through the HACCP plan. The study was also meant to demonstrate the feasibility of turning the complicated traditional cooking preparation into a modern gastronomy system with three-fold higher in productivity/day and create the awareness on the importance of setting up a systematic food safety system. Importantly, during the set-up, correct food hazards were identified and control measures were implemented for preventing the foodborne illness problem.Graphical abstract
- How do pastry and culinary chefs design sensory complexity'
Abstract: Publication date: Available online 22 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Julie Palczak, Agnès Giboreau, Michel Rogeaux, Julien DelarueAbstractNew products offer a benchmark showing how complexity is often a driver of food innovation. For example, in the dairy category, innovation processes have upgraded yogurts to gourmet desserts. These innovations are often characterized by different multi-textured and/or multi-flavored layers. However, there are still unanswered questions: How far should innovation go in terms of complexity' How can food complexity be designed' How is structural complexity perceived by consumers' Here we set out to answer these questions following a four-step approach. First, ten pastry and culinary chefs from the Institut Paul Bocuse were asked to design three variants of a recipe of their choice varying in complexity: low, medium and high complexity. The recipe was to be sweet or savory but consumed cold and served in an opaque verrine (thick-walled cup usually used for small portion dish or amuse-bouche). Second, each chef was invited to an individual 1-h interview to understand how he/she intended to deliver complexity. Third, a technical testing session was set up with five tasters to perform sensory characterization of each sample. Fourth, fifteen naive participants (150 in total) evaluated the complexity of each sample within a triad (balanced order). The results showed that the chefs used different design strategies to attain complexity. They combined different flavors and tastes, they contrasted textures, they worked on the temporal evolution of sensations, and they aimed to surprise the consumer. The sensory results attest the effect of the strategies used, and results from naive participants confirm that the products exhibited the expected complexity levels intended by chefs. This study identifies several ways to drive food design through mastery of sensory complexity. It also highlights the benefits for the science of working with chefs.
- Effects of vacuum or sous-vide cooking methods on the quality of
largemouth bass (Micropterus salmoides)
Abstract: Publication date: Available online 13 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jiangli Wan, Ailing Cao, Luyun CaiAbstractIn order to estimate the effects of vacuum (Vacuum boiling (VB), Vacuum steaming (VS)) or sous-vide cooking (SV) methods on the quality of largemouth bass compared with traditional cooking methods (Boiling (BT), Steaming (ST)), the pH, cooking loss, color and texture indicator were used to evaluate physicochemical changes. The thiobarbituric acid (TBA) was used to analyze lipid oxidation. The low-field nuclear magnetic resonance (LF-NMR) was used to explore the water migration and distribution. The scanning electron microscopy (SEM) was used to observe the microstructure. Raman spectroscopy was carried out to determine the structural changes. The results showed that the VS and SV samples had desired quality, showing more stable protein secondary structure and lower lipid oxidation. In addition, the VS and SV samples had more regular and smooth myofibril bundles compared with other cooked samples. Thus, the VS and SV cooking methods could be used to better maintain the quality of fillets.
- Acceptability of beer produced with dandelion, nettle, and sage
Abstract: Publication date: Available online 12 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lydia Hayward, Adrienne Wedel, Matthew B. McSweeneyAbstractConsumers in countries across the world have an increased interest in craft and specialized beers, which has led to breweries incorporating new flavors and ingredients in their beer. The main objective of this study was to determine the sensory attributes associated with beer made with other ingredients instead of hops. A blonde ale was brewed with Hallertauer Mittlefruh and Saaz hops (control), and three treatments were brewed using one of the following ingredients: sage (Salvia officinalis), dandelion (Taraxacum) and nettle (Urtica dioica). A consumer trial (n = 98) was conducted to determine the overall acceptability of the four different beers. Additionally, the participants were asked to rate their liking of the flavor, appearance, and mouthfeel of the beers as well as to answer a check-all-that-apply questionnaire consisting of attributes determined by participants from a preceding focus group and a literature review. The replacement ingredients affected the sensory properties of the beer. Sweet, citrus and wheat flavors were associated with the participants' liking, as was sufficient clarity and carbonation of the beer. Conversely, bitterness negatively affected the liking scores. Additionally, participants' beer interest and knowledge had a drastic effect on the beers’ liking scores. Overall, the beer made with sage and nettle was not acceptable to the majority of the consumers.
- The texture and preference of “mentsuyu (Japanese noodle soup base)
caviar” prepared from sodium alginate and calcium lactate
Abstract: Publication date: Available online 7 October 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Masahiro Yuasa, Yuena Tagawa, Mihoko TominagaAbstractMolecular cooking involves preparing cuisines in a home and/or restaurant kitchen. Spherification is one of the processes of molecular cooking in which sodium alginate and calcium salts are used to produce spherical gels called molecular caviars. In the present study, we used a liquid and seasoned Japanese noodle soup base (mentsuyu) and applied spherification to create mentsuyu caviar (MC). Therefore, the effects of different time course after preparation, gelation times, salt concentrations, and on rupture force and sensory scores in MC were studied. Mentsuyu containing 1% sodium alginate (w/w) was added to 5% (w/w) calcium lactate solution in a drop-by-drop manner using a plastic syringe; the solution immediately gelled to form MC. Rupture forces of MCs exhibited a time-dependent increase after preparation. MCs rupture force after 2.5 min of exposure to calcium lactate was higher than that after 1.5 min of exposure. Moreover, rupture force was higher for MCs made with low-salt (NaCl) mentsuyu than those made with normal salt mentsuyu. In sensory evaluation, MC after 30 min of preparation was stronger than that immediately after preparation. Overall, MC harden over the time after preparation, or with long exposure to calcium lactate, or with low NaCl concentration in foods. The scores for visual appearance and the impact of visual appearance on preference resulting from a combination of MC and Japanese thin wheat noodles (somen) were higher than scores for these properties when combining liquid mentsuyu and somen. Thus, the visual appearance of MC was novel and high-impact compared with liquid mentsuyu. These results suggest that MC is useful for developing novel and high-impact Japanese cuisine (Washoku).
- Consumers’ perception of olive oil-based dressings evaluated by
complementary techniques: Focus group and word association
Abstract: Publication date: Available online 30 August 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Antonella Roascio-Albistur, Adriana Gámbaro, Carmen IvankovichAbstractAromatized olive oils or olive oil based dressings have gained interest from the food industry since they expand the flavors offered to consumers. The present work compared the results obtained from the Word Association (WA) technique with those obtained from a Focus Group (FG) about olive oil, extra virgin olive oil and olive oil-based dressings, and analyzed the advantages of performing a FG prior to data analysis of WA. The results of the FG analyzed prior to the application of the WA technique allowed a better interpretation and understanding of the words associated by the consumers with each WA stimulus. The WA technique clearly differentiated preparations prepared from olive oil with the oils themselves, mainly in terms of taste, texture and combinations allowed.
- Optimisation of the pH and boiling conditions needed to obtain improved
foaming and emulsifying properties of chickpea aquafaba using a response
surface methodology
Abstract: Publication date: Available online 30 August 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tomás Lafarga, Silvia Villaró, Gloria Bobo, Ingrid Aguiló-AguayoAbstractChickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional properties. The current paper aimed at optimising the foaming and emulsifying capacity of aquafaba, obtained by simulating domestic cooking conditions, as well as the stability of the generated foams and emulsions using a response surface methodology. In general, lowering the pH of the aquafaba using lemon juice and decreasing the chickpea:water ratio during boiling resulted in increased functional properties. The validation tests carried out confirmed the overall adequacy of the response surface models in predicting the functionality of the aquafaba. Moreover, the chickpea cooking water obtained using the optimised conditions was used to develop meringues and mayonnaises, which were compared to those obtained using egg proteins.
- Sensory profile, biophenolic and volatile compounds of an artisanal ice
cream (‘gelato’) functionalised using extra virgin olive oil
Abstract: Publication date: Available online 30 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Raffaele Sacchi, Nicola Caporaso, Gian Andrea Squadrilli, Antonello Paduano, Maria Luisa Ambrosino, Silvana Cavella, Alessandro GenoveseThis research aimed to characterise an innovative ‘gelato’ (Italian-style artisanal ice cream) made by adding extra virgin olive oil (EVOO) as a functional ingredient, in order to provide health benefits and a characteristic flavour. We report the chemical-physical and sensory profile of an artisanal ‘gelato’ made by adding EVOO (10% w/w) characterised by medium biophenol content (228 mg kg−1) and a green-herbaceous flavour with a moderately bitter taste. The total phenolic content of the functional EVOO ice-cream was 25 ± 0.94 mg kg−1. The additional presence of EVOO added some key volatile compounds, including trans-2-hexenal, 1-hexanol, cis-3-hexen-1-ol and trans-2-hexen-1-ol. The sensory analysis indicated the presence of a slight pungent flavour and “freshly cut grass” aroma, with a slight bitter note given by the EVOO in the ice cream.These findings could lead to the formulation of ice creams in which EVOO is used to partially replace milk fat, with improvement of nutritional profile, and designing new foods with innovative flavours.Graphical abstract
- Gastronomic experience as a factor of motivation in the tourist movements
Abstract: Publication date: Available online 24 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juan M. Berbel-Pineda, Beatriz Palacios-Florencio, José M. Ramírez-Hurtado, Luna Santos-RoldánAbstractGastronomy has become one of the fundamental elements in the choice of a tourist destination (15% of tourists have, among their main motivations in choosing their tourist destination, the place's gastronomy). This has meant the birth of a new tourist modality, the so-called “Gastronomic Tourism”. However, research on gastronomic tourism has been scant. The principal aim of this work is a tourist destination's level of satisfaction, considering gastronomy as an element of tourist motivation. To do so, a survey has been carried out with 325 tourists after their visiting the city of Seville (one of the main tourist destinations in Spain). This has enabled us to know the motivations which stem from a specific behaviour and attitude towards this tourist destination. The results show that the gastronomic motivation influences the choice of the tourist destination and the gastronomic experience affects satisfaction. Furthermore, these tourists show a high level of satisfaction with the gastronomic offer of this destination, leading even to loyalty.
- Mindful eating: Differences of generations and relationship of mindful
eating with BMI
Abstract: Publication date: Available online 23 July 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Arzu Durukan, Açelya GülAbstractThe purpose of this study was to find the generational differences and similarities in mindful eating. For this cross-sectional study, Mindful Eating Questionnaire (MEQ) was chosen and the Turkish version of the questionnaire was used. Sub-scales of this version were Eating without Thinking, Emotional Eating, Eating Control, Awareness, Eating Discipline, Conscious Nutrition, and Interference. The questionnaire was published on the internet for one week in January 2019.143 males and 455 females aged 15–72 years had joined the survey. In this intergenerational study, there were 43 people from the baby boomers generation, 137 people from X generation, 383 people from Y generation, and 35 people from Z generation. Minimum BMI was 15.79 and maximum was 46.88 for the whole group. BMI values were inversely associated with MEQ score as expected. From this result, it can be said that mindful eating can play an important role in long-term weight maintenance. The mean value of Total Mindful Eating score appeared close to the upper limit in the specified range. This means the internet user participants of the study were mindful eaters. Baby boomers had higher scores for nearly each sub-scales than other generations. The competitive, individualist generation X had had significantly higher scores for Emotional Eating and conscious eating sub-scales than the other generations. The free spirit generation Y had no significant scores in this study. For the lonely, deeply emotional generation Z, mindfulness is not important.
