370 results on '"cuisson"'
Search Results
2. East African highland cooking banana: Towards an efficient selection of hybrids with user-preferred food quality traits
- Author
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Nowakunda, Kephas, Khakasa, Elizabeth, Ceballos, Hernan, Kenneth, Akankwasa, Tumuhimbise, Robooni, Bugaud, Christophe, Asasira, Moreen, Uwimana, Brigitte, Bouniol, Alexandre, Nuwamanya, Ephraim, Forsythe, Lora, Marimo, Pricilla, Dufour, Dominique, Tushemereirwe, Wilberforce, Nowakunda, Kephas, Khakasa, Elizabeth, Ceballos, Hernan, Kenneth, Akankwasa, Tumuhimbise, Robooni, Bugaud, Christophe, Asasira, Moreen, Uwimana, Brigitte, Bouniol, Alexandre, Nuwamanya, Ephraim, Forsythe, Lora, Marimo, Pricilla, Dufour, Dominique, and Tushemereirwe, Wilberforce
- Abstract
BACKGROUND: Determinants of culinary qualities of East African highland cooking bananas (EAHCB) are not well known. This constrains the inclusion of user-preferred traits in breeding. The present study aimed to quantify key indicators of user-preferred characteristics to enable selection of acceptable hybrids. RESULTS: Qualitative characteristics that drive preference were big bunches (15–34 kg), long straight/slightly curved fingers (12–23 cm), yellowness and soft texture. Descriptive sensory analysis of the intensity of colour and texture the 23 genotypes revealed that landraces Kibuzi, Mbwazirume, Nakitembe and Mpologoma had higher intensity of yellowness and lower intensity of hardness (softer) and a low score (≤ 1.0) of astringency taste. A preference test showed that they had higher acceptability scores. Biochemical, instrumental and sensory data revealed correlations between sensory firmness and instrumental hardness (r = 0.5), sensory firmness and amylopectin (r = −0.54), suggesting that qualitative descriptions can be predicted by instrumental and biochemical indicators. Significant (P < 0.05) variations in amylose and total starch content were observed in different varieties. Moderate correlations between instrumental hardness and firmness in mouth (r = 0.55), cohesiveness and firmness in the mouth (r = 0.57), and adhesiveness and firmness in the mouth (r = 0.64) were observed. Surprisingly, carotenoids content was not correlated with yellowness in cooked matooke. However, positive correlations were observed between chroma (b*) parameters of raw matooke and sensorial assessed color on cooked samples. CONCLUSION: Qualitative characteristis; the bunch, pulp colour and texture; that drive users-preference in the EAHCB were quantified, paving way for breeders to use them to select genotypes with these attributes early in the breeding process.
- Published
- 2024
3. Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas
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Mestres, Christian, Taylor, Mark, McDougall, Gordon, Arufe Vilas, Santiago, Tran, Thierry, Nuwamanya, Ephraim, Dufour, Dominique, Nakitto, Mariam, Meghar, Karima, Rinaldo, Dominique, Ollier, Léa, Domingo, Romain, Moreno, Jhon Larry, Delgado, Luis Fernando, Kouassi, Hermann Antonin, Diby, N’Nan A. Sylvie, Mbeguie A Mbeguie, Didier, Akissoé, Noël, Adinsi, Laurent, Rolland-Sabaté, Agnès, Mestres, Christian, Taylor, Mark, McDougall, Gordon, Arufe Vilas, Santiago, Tran, Thierry, Nuwamanya, Ephraim, Dufour, Dominique, Nakitto, Mariam, Meghar, Karima, Rinaldo, Dominique, Ollier, Léa, Domingo, Romain, Moreno, Jhon Larry, Delgado, Luis Fernando, Kouassi, Hermann Antonin, Diby, N’Nan A. Sylvie, Mbeguie A Mbeguie, Didier, Akissoé, Noël, Adinsi, Laurent, and Rolland-Sabaté, Agnès
- Abstract
BACKGROUND: Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterized to determine the effect of biochemical components on their cooking properties. RESULTS: Firmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour. Hardness of boiled yam can be predicted by dry matter (DM) and galacturonic acid (GalA) levels. For cassava, no significant correlation was found between textural properties of boiled roots and DM, but amylose and Ca2+ content were correlated with firmness, negatively and positively, respectively. Water absorption of cassava root pieces boiled in calcium chloride solutions was much lower, providing indirect evidence that pectins are involved in determining cooking quality. A highly positive correlation between textural attributes and DM was observed for fried plantain, but no significant correlation was found with GalA, although frying slightly reduced GalA. CONCLUSION: The effect of main components on texture after cooking differs for the various RTBs. The effect of global DM and major components (i.e. starch, amylose) is prominent for yam, plantain and sweetpotato. Pectins also play an important role on the texture of boiled yam and play a prominent role for cassava through interaction with Ca2+.
- Published
- 2024
4. Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps. Raw and boiled plantain qualities
- Author
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Vepowo, Cédric Kendine, Ngoh Newilah, Gérard, Mananga, Marlyne‐Joséphine, Fangueng Kamgo, Dallonnes, Ngouno, Annie Takam, Gouado, Inocent, Dufour, Dominique, Bouniol, Alexandre, Vepowo, Cédric Kendine, Ngoh Newilah, Gérard, Mananga, Marlyne‐Joséphine, Fangueng Kamgo, Dallonnes, Ngouno, Annie Takam, Gouado, Inocent, Dufour, Dominique, and Bouniol, Alexandre
- Abstract
Background: Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. This study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi-ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min). Results: Significant variations (p < 0.05) in the parameters assessed during cooking at each ripening stage according to cooking time were observed. Plantain pulps boiled with peel exhibited high firmness (0.7–1.7 kgf), high soluble solids (7.4–22.4°Brix) and high dry matter content (29.8–38.3%) at all ripening stages. This cooking method yielded high protein (3.0–4.8%), lipid (0.2–1.8%), total starch (32–73%), and total carbohydrate (18–32%) contents. Boiling with or without peel had no significant effect (p > 0.05) on the pH of Batard pulps nor the ash content of the pulps of both genotypes. Conclusion: Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes.
- Published
- 2024
5. Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava
- Author
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Meghar, Karima, Tran, Thierry, Delgado, Luis Fernando, Ospina, Maria Alejandra, Moreno, John Larry, Luna, Jorge, Londoño, Luis Fernando, Dufour, Dominique, Davrieux, Fabrice, Meghar, Karima, Tran, Thierry, Delgado, Luis Fernando, Ospina, Maria Alejandra, Moreno, John Larry, Luna, Jorge, Londoño, Luis Fernando, Dufour, Dominique, and Davrieux, Fabrice
- Abstract
BACKGROUND: The purpose of this study was to investigate the potential of hyperspectral imaging for the characterization of cooking quality parameters, dry matter content (DMC), water absorption (WAB), and texture in cassava genotypes contrasting for their cooking quality. RESULTS: Hyperspectral images were acquired on cooked and fresh intact longitudinal and transversal slices from 31 cassava genotypes harvested in March 2022 in Colombia. Different chemometric methods were tested for the quantification of DMC, WAB, and texture parameters. Data analysis was conducted through partial least squares regression, K nearest neighbors regression, support vector machine regression and CovSel multiple linear regression (CovSel_MLR). Efficient performances were obtained for DMC using CovSel_MLR with, coefficient of multiple determination , root-mean-square error of prediction RMSEP = 0.96 g/100 g, and ratio of the standard deviation values RPD = 3.60. High heterogeneity was observed between contrasting genotypes. The predicted distribution of DMC within the root can be homogeneous or heterogeneous depending on the genotype. Weak predictions were obtained for WAB and texture parameters. CONCLUSIONS: This study showed that hyperspectral imaging could be used as a high-throughput phenotyping tool for the visualization of DMC in contrasting cooking quality genotypes. Further improvement of protocols and larger datasets are required for WAB and texture quality traits.
- Published
- 2024
6. An elective high school cooking course improves students’ cooking and food skills: a quasi-experimental study
- Author
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LeBlanc, Jasmine, Ward, Stephanie, and LeBlanc, Caroline P.
- Published
- 2022
- Full Text
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7. Farmer vs. Industrial practices: Impact of variety, cropping system and process on the quality of durum wheat grains and final products
- Author
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Samson, Marie-Françoise, Boury-Esnault, Anaïs, Menguy, Ewen, Avit, Valentin, Canaguier, Elodie, Bernazeau, Bruno, Lavene, Patrice, Chiffoleau, Yuna, Akermann, Gregori, Moinet, Kristel, Desclaux, Dominique, Samson, Marie-Françoise, Boury-Esnault, Anaïs, Menguy, Ewen, Avit, Valentin, Canaguier, Elodie, Bernazeau, Bruno, Lavene, Patrice, Chiffoleau, Yuna, Akermann, Gregori, Moinet, Kristel, and Desclaux, Dominique
- Abstract
The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer's digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality.
- Published
- 2023
8. ESTIMATES FOR HERITABILITY AND CONSUMER-VALIDATION OF A PENETROMETER METHOD FOR PHENOTYPING SOFTNESS OF COOKED CASSAVA ROOTS.
- Author
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IRAGABA, P., NUWAMANYA, E., WEMBABAZI, E., BAGUMA, Y., DUFOUR, D., EARLE, E. D., KERR, R. B., TUFAN, H. A., GORE, M. A., and KAWUKI, R. S.
- Subjects
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CASSAVA , *HERITABILITY , *PENETROMETERS , *ESTIMATES , *TEST methods - Abstract
Although breeders have made significant progress in the genetic improvement of cassava (Manihot esculenta Crantz) for agronomic traits, lack of information on heritability and limited testing of highthroughput phenotyping methods are major limitations to improving root quality traits, such as softness after cooking, which rank high among Ugandan consumers. The objectives of this study were to determine heritability for softness of cooked cassava roots, and quantify the relationship between penetrometer and consumer testing methods for phenotyping softness of cassava roots. Softness defined as the maximum force (N) needed to penetrate cooked root samples using a penetrometer, was evaluated at four cooking time intervals: 15, 30, 45, and 60 min on 268 cassava genotypes. Estimates of broad-sense heritability (repeatability) ranged from 0.17 to 0.37, with the highest value observed at 45 min of cooking time interval. In the second study involving 135 cassava consumers from Kibaale district in Uganda, penetrometer measurements of cooked roots from six cassava varieties were found to be in strong agreement (r2 = 0.91; P-value = 0.003) with ordinal scores of root softness from consumer testing. These results suggest that: (a) softness of cooked cassava roots is a trait amenable for evaluation and selection; and (b) a penetrometer can readily be used for assessment of cooked root softness. These findings form the basis for operationalising the routine assessment of root softness in cassava breeding trials, an output that will enhance ongoing efforts to breed for desired end-user root quality traits. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
9. Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L
- Author
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Molika Yin, Mathieu Weil, Sylvie Avallone, Isabelle Maraval, Nelly Forestier-Chiron, Adrien Servent, Sokneang In, and Philippe Bohuon
- Subjects
Polyphénol ,General Chemical Engineering ,Industrial and Manufacturing Engineering ,Q02 - Traitement et conservation des produits alimentaires ,Traitement des aliments ,Cuisson ,Safety, Risk, Reliability and Quality ,Q04 - Composition des produits alimentaires ,Curcumine ,Curcuma longa ,Contrôle de qualité alimentaire ,Qualité des aliments ,Aliment transformé ,Amélioration de qualités nutritives ,Valeur nutritive ,Analyse organoleptique ,Broyage ,Food Science - Abstract
The impact of cooking, drying and grinding on essential oil content, curcuminoid contents and their bioaccessibility and sensorial quality of Curcuma longa L. was assessed. Sliced fresh turmeric rhizomes (5 mm thick) were air-dried at 60 °C, 40% RH directly or pre-cooked (95 °C/3 min) before drying at different conditions (50, 60 or 80 °C; 40% RH). Dried slices, at 0.11 kg kg−1 db water content, were ground to obtain two powders of different particle sizes (i.e. fine
- Published
- 2023
10. Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’
- Author
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Noël H. Akissoé, Layal Dahdouh, Mathias Hounsou, Brigitte Matignon, Christian Mestres, Joseph D. Hounhouigan, Yann Emeric Madode, and Julien Ricci
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0106 biological sciences ,Materials science ,Starch ,Composition des aliments ,Pain ,01 natural sciences ,Industrial and Manufacturing Engineering ,Thermal expansion ,Viscoelasticity ,Poor quality ,chemistry.chemical_compound ,Starch gelatinization ,cooking rice quality [EN] ,0404 agricultural biotechnology ,Rheology ,Amylose ,Cuisson ,010608 biotechnology ,Food science ,Viscoélasticité ,Q04 - Composition des produits alimentaires ,riz ,Propriété rhéologique ,Qualité des aliments ,Q01 - Sciences et technologies alimentaires - Considérations générales ,04 agricultural and veterinary sciences ,cooking methods [EN] ,040401 food science ,chemistry ,Pâte de cuisson ,Food Science - Abstract
Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behavior of doughs measured by rheological sweep tests appears significantly negatively correlated to Ablo quality; above a starch gelatinization level (7-8 %), the solid-like behavior of the doughs increased sharply and the fluidity decreased, leading to Ablo of poor quality. A comparison between three rice cultivars tends to show that rice with low amylose content and/or gelatinization temperature gives dough with higher fluidity and Ablo with lower density. In addition, a specific rheological test for measuring simultaneously dough expansion and rheological properties during heating has been developed. It shows that whatever the rice variety, thermal expansion of proofed dough begins and is followed by a dough/crumb transition. This innovative rheological test could be used for studying dough/crumb transition for other types of breads.
- Published
- 2021
11. Etude de la cuisson par contact d'un produit céréalier
- Author
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Ploteau, Jean Pierre, Le Bideau, Pascal, and Glouannec, Patrick
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Expérimentation ,Cuisson ,Banc expérimental ,Méthode Inverse ,Densité de flus de chaleur ,Cuisson direct pas contact - Abstract
L'objectif de ces travaux est d'apporter une méthodologie et des pistes de réflexion en vue de la conception d'appareils de cuisson par contact direct plus performants en termes de consommation d'énergie et de qualité. Une cuisson non maitrisée ou l'utilisation de matériel non-approprié peut conduire à la formation de composés toxiques ou à la transmission par migration de particules vers l'aliment. En effet, ce type de cuisson, bien que très répandu est encore relativement peu étudié d'un point de vue scientifique pour des appareils domestiques. La démarche mise en œuvre est dans un premier temps décrit. Pour évaluer le flux de chaleur transmis lors du contact et suivre les cinétiques de cuisson une expérimentation pilote bien instrumentée a été réalisée afin de suivre des cinétiques de cuisson dans différentes conditions. Afin de bien appréhender les transferts par conduction directe un prototype de flux mètre a été développé. Le but des travaux est d'estimer le flux de chaleur transféré d'une plaque métallique chaude vers un produit alimentaire « froid » déposé sur celle-ci. L'évolution du flux est obtenue par le biais des techniques inverses et l'exploitation de mesures de températures au sein de la plaque chauffante. Le produit alimentaire est mis rapidement en contact, moins d'une seconde et donc, le flux thermique présente de grandes variations. Dans le cadre de cette communication des essais de cuisson d'un produit relativement complexe sont présentés. Il s'agit d'un produit céréalier à pate jaune qui subit différentes transformations couplées à des transferts de chaleur et de masse lors de la cuisson. Les cinétiques de cuisson sont obtenues par le biais de capteurs de température, une mesure en temps réel de la perte de masse et un suivi de la déformation. La confrontation de simulations numériques par un modèle multi-physiques aux cinétiques mesurés montre la pertinence de ces travaux.
- Published
- 2022
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12. Propriété de la pâte à cake pendant le battage et la cuisson - Effet des interactions physicochimiques des constituants.
- Author
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HESSO, N., MARTI, A., LE-BAIL, P., LOISEL, C., CHEVALLIER, S., SEETHARAMAN, K., and LE-BAIL, A.
- Abstract
Copyright of IAA Industries Agro-Alimentaires is the property of Ste Ad hoc and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2016
13. Comparative Effect of Diets Containing Cooked and Roasted Soybeans on Growth Performances of Growing Finishing Pigs
- Author
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F. Meffeja, T. Dongmo, N. Njifutie, J. Djoukam, and J. M. Fosto
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Porcin ,Porcelet ,Tourteau de soja ,Graine ,Cuisson ,Grillage ,Croissance ,Cameroun ,Animal culture ,SF1-1100 - Abstract
heat) of soybeans on the performances of grower-finisher pigs. Twenty hybrid male piglets, averaging 15.4 ± 0.8 kg initial body weights were allotted to four experimental diets (five replicates per treatment) based on soybean meal, cotton seed cake, cooked or roasted soybeans over a 98-day period. The rations containing the commonly used soybean meal and cotton seed cake were used as control diets. Results showed that the weight gain and feed conversion ratio obtained with diets containing roasted and cooked soybeans were significantly (P < 0.05) higher than those obtained with the cotton seed cake diet. However, they showed no significant difference (p > 0.05) compared to the soybean meal diet. Comparison of the two methods of heat treatment showed no significant difference on animal performances. Feed costs to produce one kilogram live weight, calculated as mean costs for both growth phases, although not significant between treatments, showed a slightly lower value in roasted soybean diets. These results show that the roasting method can be used with the same advantages as the cooking method.
- Published
- 2003
- Full Text
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14. Household energy transition in Sahelian cities: An analysis of the failure of 30 years of energy policies in Bamako, Mali
- Author
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Denis Gautier, Laurent Gazull, Pierre Montagne, Forêts et Sociétés (UPR Forêts et Sociétés), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), and Département Environnements et Sociétés (Cirad-ES)
- Subjects
P06 - Sources d'énergie renouvelable ,020209 energy ,Developing country ,gestion des ressources naturelles ,02 engineering and technology ,010501 environmental sciences ,Management, Monitoring, Policy and Law ,Energy transition ,01 natural sciences ,Bois de chauffage ,Energy policy ,[SHS]Humanities and Social Sciences ,West africa ,Cuisson ,K01 - Foresterie - Considérations générales ,Development economics ,0202 electrical engineering, electronic engineering, information engineering ,Economics ,E50 - Sociologie rurale ,Pays en développement ,ComputingMilieux_MISCELLANEOUS ,0105 earth and related environmental sciences ,Cooking Practices ,1. No poverty ,Q01 - Sciences et technologies alimentaires - Considérations générales ,Social practice ,Purchasing ,General Energy ,Politique énergétique - Abstract
In West Africa, household energy transition has so far mainly been synonymous with the conversion from woodfuel to LPG. This paper analyses the failure of 30 years of household energy transition policies in Mali by combining two major frameworks: Multi-Level Perspective (MLP) and Social Practice Theory (SPT). Based on empirical field studies undertaken in Bamako since 1985 and on literature review, two historical narratives are presented, one focusing on the dynamics of the dominant woodfuel regime and the other on changes in cooking practices. The MLP analysis showed that all elements seemed aligned for destabilization of the dominant regime, yet the woodfuel regime has resisted and is maintained. The SPT analysis showed that the stability of cooking, eating and fuel purchasing practices did not converge towards and even opposed the transition to LPG. This paper shows that the MLP and SPT frameworks offer complementary perspectives for understanding transitions in developing countries. It concludes that the definition and implementation of energy policies need to integrate an analysis of daily practices and should consider that energy transition is not synonymous with the replacement of one fuel by another, but with new opportunities to diversify ways of cooking.
- Published
- 2019
15. Kinetic study of enzymatic α-galactoside hydrolysis in cowpea seeds
- Author
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Christian Mestres, Philippe Bohuon, Fanny Coffigniez, Noël Durand, Aurélien Briffaz, Pascaline Alter, and Julien Ricci
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0106 biological sciences ,F60 - Physiologie et biochimie végétale ,Biosynthèse ,01 natural sciences ,Michaelis–Menten kinetics ,Stachyose ,chemistry.chemical_compound ,Hydrolysis ,0404 agricultural biotechnology ,Cuisson ,Cooking ,Particle Size ,Raffinose ,Q04 - Composition des produits alimentaires ,Incubation ,Plant Proteins ,Niébé ,chemistry.chemical_classification ,Vigna ,Temperature ,Galactosides ,04 agricultural and veterinary sciences ,Hydrogen-Ion Concentration ,040401 food science ,Galactoside ,Kinetics ,Enzyme ,chemistry ,Biochemistry ,Galactose ,Seeds ,010606 plant biology & botany ,Food Science - Abstract
The endogenous alpha-galactosidase activity of cowpea seeds was characterized and modelled assuming Michaelian behavior. The aim is to use the resulting knowledge to optimize alpha-galactoside degradation during the soaking-cooking process. In this study, the alpha-galactosidase enzyme from Wankoun cowpea was extracted and its enzymatic activity was analyzed as a function of temperature, pH and the presence of some inhibitors. Enzymatic activity was optimal around 35 °C and a pH of 5.8. Activation and inactivation energy was evaluated at 50 ± 3 and 103 ± 9 kJ.mol−1, respectively. The strongest inhibitor was galactose with an inhibition constant KI of 0.28 ± 0.03 mM. Incubation of the enzyme extract with alpha-galactosides revealed a 10-h lag phase in the early stages that could be due to low pH, the action of inhibitors including galactose and the biosynthesis of alpha-galactosides. After the lag phase, the degradation of each alpha-galactoside occurred without the appearance of any intermediary product. The degradation of alpha-galactosides was observed with a Km of 1.7 ± 0.3 mM for raffinose; 3.6 ± 0.6 mM for stachyose and 15.9 ± 0.1 mM for verbascose. A long soaking step around 35 °C is suggested to maximize the alpha-galactosides enzymatic degradation.
- Published
- 2018
16. An evaluation of the Kinect-Ed presentation, a motivating nutrition and cooking intervention for young adolescents in grades 6-8.
- Author
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Santarossa, Sara, Ciccone, Jillian, and Woodruff, Sarah J.
- Subjects
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CHI-squared test , *COOKING , *STATISTICAL correlation , *FAMILIES , *MOTIVATION (Psychology) , *NUTRITION education , *PARENTS , *PEDIATRICS , *PUBLIC health , *QUESTIONNAIRES , *RELIABILITY (Personality trait) , *SELF-efficacy , *T-test (Statistics) , *PRE-tests & post-tests , *DATA analysis software , *DESCRIPTIVE statistics ,RESEARCH evaluation - Abstract
Recently, public health messaging has included having more family meals and involving young adolescents (YAs) with meal preparation to improve healthful diets and family dinner frequency (FDF). Kinect-Ed, a motivational nutrition education presentation was created to encourage YAs (grades 6-8) to help with meal preparation and ultimately improve FDF. The purpose of this study was to evaluate the Kinect-Ed presentation, with the goals of the presentation being to improve self-efficacy for cooking (SE), food preparation techniques (TECH), food preparation frequency (PREP), family meal attitudes and behaviours, and ultimately increase FDF. A sample of YAs ( n = 219) from Southern Ontario, Canada, completed pre- and postpresentation surveys, measuring FDF, PREP, SE, and TECH. Kinect-Ed successfully improved participants' FDF ( p < 0.01), PREP ( p < 0.01), SE ( p < 0.01), and TECH (<0.01). Overall, goals of the presentation were met. Encouraging YAs to help prepare meals and get involved in the kitchen may reduce the time needed from parents to prepare meals, and, in turn, allow more time for frequent family dinners. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
17. Plantain (Musa spp., AAB genome) Cultivar Preference, Local Processing Techniques and Consumption Patterns of Plantain Based Foods Mostly Consumed in Urban Area of Abidjan, Côte d'Ivoire.
- Author
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Kouamé, Camille Adam, Kouassi, Nestor Kouakou, N'dri, Denis Yao, and Amani, Georges N'guessan
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FOOD consumption , *PLANTAGO , *CITIES & towns , *CULTIVARS - Abstract
This survey aimed at identifying the plantain consumption patterns based on the most preferred plantain cultivars according to the maturity and the processing in the urban area of Abidjan, Côte d'Ivoire. Thus, a Focus Group has been led to appreciate the availability of plantain on market and Data Mining techniques have been used for the treatment of data collected from household interviews. Data showed that only four cultivars of plantain locally named Kpatregnon, Ameletiha, Agnrin and Afoto are available on the markets of Abidjan. Afoto cultivar is the most available in quantity. Ameletiha variety at maturity stages full yellow with black spots (stage 7) and half green, half yellow (stage 3) are the most preferred by consumers. And, the physical parameters such as the shape of the fingers, the size of fingers and the aspect of plantain fingers are not important in consumer's choice. It also appears that the Agnrin variety at the stages full yellow (stage 6) and full yellow with black spots (stage 7) is the most used for aloko. As for the Afoto variety, stage of maturity light green (stage 2), it is the most used to make roasted plantain (banane braisée). The Ameletiha variety at the green maturity stage (stage 1) and all black (stage 8) is the most used to do chips and doclou, respectively. Ameletiha and Agnrin varieties at the stage of maturity half green, half yellow (stage 3) and more yellow than green (stage 4) are both appreciated for futu (pounded banana). Ameletiha variety of maturity stage 8 (all black) is preferably used for the klaclo. According to variety and maturity, plantain is used in several food preparations of which eleven are the mostly preferred by consumers in Abidjan area. [ABSTRACT FROM AUTHOR]
- Published
- 2015
18. Les meilleurs plats francais et turkmenes
- Author
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Djianbaeva, N.
- Subjects
cuisson ,французская кухня ,кулинария ,туркменская кухня ,cuisine turkmene ,cuisine francaise - Published
- 2021
19. Transformations physico-chimiques et comportement thermomécanique de mélanges argileux lors de la cuisson
- Author
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Ndong, Aissatou, Centre de recherche d'Albi en génie des procédés des solides divisés, de l'énergie et de l'environnement (RAPSODEE), Centre National de la Recherche Scientifique (CNRS)-IMT École nationale supérieure des Mines d'Albi-Carmaux (IMT Mines Albi), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), Institut Clément Ader (ICA), Institut Supérieur de l'Aéronautique et de l'Espace (ISAE-SUPAERO)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Université Toulouse III - Paul Sabatier (UT3), Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-IMT École nationale supérieure des Mines d'Albi-Carmaux (IMT Mines Albi), Ecole des Mines d'Albi-Carmaux, Ange Nzihou, and Thierry Cutard
- Subjects
Evolution microstructurale ,Microstructural evolution ,Frittage ,Phase visqueuse ,Viscous phase ,Modeling ,Physicochemical and thermomechanical bevahior ,Mélanges argileux ,[SPI.MAT]Engineering Sciences [physics]/Materials ,Clay-based mixtures ,Cinétique ,Kinetics ,Sintering ,Comportement physico-chimique et thermomécanique ,Modélisation ,Cuisson ,Dynamic and in-situ measurements ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Firing ,Couplage de techniques in-situ - Abstract
This work was devoted to the understanding of physicochemical transformations and thermomechanical behavior of industrial clay-based mixtures during the firing cycle. A particular focus was made on the development of a viscous phase. For ceramics, the viscous phase plays an important role in the densification mechanism at high temperature and can lead to a decrease of the sintering temperature. Therefore, it is very important to understand its interaction with the clay matrix. To this end, a specific approach based on a combination of standard characterization techniques (dynamic scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), thermal analysis (TGA-DTA), mass spectroscopy (TGA-MS), and thermomechanical analysis (TMA)) and advanced one (acoustic resonance, AR) was used. The overall thermal behavior of three industrial clay-based mixtures during firing was investigated using a combination of dynamic characterization techniques, in order to establish a relationship between these transformations and the development of the viscous phase. Thus, the formation of the viscous phase and the associated effects in terms of densification acceleration were particularly revealed by following the damping of AR signals and by dynamic high-temperature SEM observations. Further analysis using TEM at room temperature revealed that the glassy phase resulting from the solidification of the viscous phase is predominantly composed of silicon, aluminum, oxygen, and potassium with traces of iron. Moreover, the kinetic modeling approach based on the experimental results of TMA analysis has contributed to a better understanding of the kinetic and mechanisms in the sintering step. The results obtained are original as they highlight the contribution of the viscous phase in the mechanisms involved in sintering, compared to existing models. The influence of different fluxing oxides on the mechanisms associated with the presence of the viscous phase in an industrial clay-based mixture was also investigated. From this study, it will be possible to determine to which extent the temperature of the development of the viscous phase could be controlled, in order to reduce the firing temperature. The results revealed that the temperature at which the viscous phase appeared and the mechanical properties of the produce clay-based materials depend mainly on the nature of the additive and its physical properties. The study demonstrated that both an improvement in the densification kinetics and a decrease of the densification temperature can lower the firing temperature. Introducing a higher amount of B2O3 decrease the temperature of the viscous phase formation of 80°C. Otherwise, a higher amount of K2O and Fe2O3 improve the densification kinetics and thus leads to a reduction of 20°C in the firing temperature. This original approach allowed an outstanding description of complex mechanisms involved during the firing of clay-based mixtures, specifically during the sintering step, bringing new insights in regards to the state-of-the-art. In particular, this approach depicted the dynamics of the physicochemical transformations that were until now only an assumption. Also, this approach can be beneficial in the terracotta industry as it can be used to predict and tailor the final microstructure of clay-based materials and promote a decrease in their firing temperature.; Ce travail est consacré à la compréhension des transformations physico-chimiques et du comportement thermomécanique de mélanges argileux industriels lors de la cuisson, notamment en lien avec le développement de phase visqueuse. En effet, la phase visqueuse joue un rôle important à haute température dans les produits de terre cuite, car elle est conjointement liée à la consolidation du matériau et peut conduire à une diminution de la température de début de frittage. Il est alors important de bien comprendre son interaction avec les autres constituants du mélange de fabrication. À cet effet, une démarche basée sur la combinaison de techniques expérimentales standard (analyses thermiques (ATG - ATD), spectrométrie de masse (ATG - MS), dilatométrie (ATM), diffraction des rayons X (DRX), microscopie à balayage dynamique (MEB), et microscopie électronique à transmission (MET)) et avancée (résonance acoustique en température) a été mise en œuvre. Le suivi du comportement global de trois mélanges argileux industriels lors de la cuisson a été réalisé grâce au couplage de techniques expérimentales in-situ, permettant ainsi d’établir une relation entre ces transformations et le développement de phase visqueuse. La formation de la phase visqueuse et les effets associés en termes d’accélération de la densification ont été mis en évidence avec le suivi de l’amortissement de signaux de résonance acoustique et d’observations à haute température au MEB. Des observations complémentaires à température ambiante au MET ont montré que la phase vitreuse résultant de la formation de phase visqueuse à haute température était composée d’oxygène, de silicium, d’aluminium et de potassium ainsi que des traces de fer. Par ailleurs, l’approche de modélisation basée sur les résultats expérimentaux de l’ATM a contribué à une meilleure compréhension de la cinétique et des mécanismes mis en œuvre au cours du frittage. Les résultats obtenus sont originaux car ils mettent en évidence la contribution de la phase visqueuse dans les mécanismes impliqués dans le frittage comparés aux modèles précédemment développés dans le cadre du projet de laboratoire commun RESPECTc sur des mélanges argileux. L’étude de l’impact de différents oxydes sur les mécanismes associés à la présence de phase visqueuse sur un mélange argileux industriel a aussi été réalisée. L’objectif applicatif à terme est de voir dans quelle mesure les températures d’apparition de la phase visqueuse pourront être contrôlées pour abaisser la température de cuisson des produits. Les résultats ont montré que la nature de l’additif et ses propriétés physiques ont une influence non négligeable sur la température d’apparition de la phase visqueuse et sur les propriétés mécaniques. L’étude a démontré qu’une amélioration de la cinétique de densification et une diminution de la température de début de densification peuvent toutes les deux conduire à un abaissement de la température de cuisson. L’ajout de B2O3 en grande quantité peut permettre un abaissement de la température de cuisson par une diminution importante, de l’ordre de 80°C, de la température d’apparition de la phase visqueuse. En revanche, la présence en grande quantité d’oxyde de potassium et de fer améliore la cinétique de densification et conduit à une réduction de 20°C de la température de cuisson. Cette approche originale a permis une compréhension fine des transformations physico-chimiques se produisant au cours de la cuisson de mélange argileux, spécifiquement lors du frittage en se basant sur des hypothèses qui donnent accès à la dynamique de ces transformations. De plus, elle peut être bénéfique pour l’industrie de la terre cuite dans la mesure où elle peut permettre, dans une certaine mesure, de prédire et orienter la microstructure finale et favoriser une diminution de la température de cuisson des produits de terre cuite.
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- 2020
20. Eco-conception des procédés agroalimentaires: cas de la cuisson du pain.
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JURY, Vanessa, ROUAUD, Olivier, DESSEV, Tzvetelin, GALLY, Timothée, NICOLAS, Vincent, GUIHARD, Luc, COUËDEL, Christophe, CURET, Sébastien, HAVET, Michel, BOILLEREAUX, Lionel, and LE-BAIL, Alain
- Abstract
Copyright of IAA Industries Agro-Alimentaires is the property of Ste Ad hoc and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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- 2016
21. Changes in the content of low molecular weight carbohydrates in frozen immature bean seeds depending on type and method of processing prior to freezing.
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Słupski, Jacek and Korus, Anna
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CARBOHYDRATES , *MOLECULAR weights , *FREEZING , *BEAN varieties , *COOKING ,BEAN storage - Abstract
Immature seeds of five bean cultivars (flageolet-type and those intended for dry-seed production) were evaluated for changes in the content of water soluble carbohydrates due to freezing, storage and preparation for consumption. Analyses were conducted in two differently treated products: 1. blanched, frozen, stored for 0-12 months, then boiled, 2. boiled, frozen, stored for 0-12 months, then microwave heated. Fresh bean seeds contained 2449.3-3182.6 mg total soluble sugars per 100 g of edible portion, of which raffinose family oligosaccharides (RFOs) comprised 43.8-49.3%. The dominant raffinose family oligosaccharide was stachyose. In seeds having undergone either of the above processing methods and then prepared for consumption, the content of total soluble sugars decreased by 51-64% and RFOs by 40-54%, depending on the cultivar. In general, there were no differences in the content of soluble sugars in products prepared for consumption in different way both immediately after freezing and after 12-month storage. [ABSTRACT FROM AUTHOR]
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- 2014
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22. Le Timée de Platon
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Darbo-Peschanski, Catherine
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Parenté-parent ,Vie-vivant(s) ,Cuisson ,Âme ,Maladie ,Sang ,Plantes ,Propre ,Cosmos ,Semblable ,Nutrition - Abstract
Cet article examine le processus de la nutrition et son principe central de parenté qui porte la nourriture vers le nourri, et les transformations que lui apporte Platon pour fonder le passage du mécanisme d’absorption du nutriment à celui du mouvement du monde visible, de l’âme intelligible, de son éducation, et de la maladie. La nutrition, dont les traits fondamentaux sont hippocratiques, peut être qualifiée de paradigme épistémologique pour connaître la nature du Tout et des vivants qu’il abrite.
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- 2020
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23. De la terre au pot, regards croisés sur les techniques céramiques traditionnelles
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Desbat, Armand, Fayet, Eric, and Meyer, Camille
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argile ,céramologie ,Roussillon ,Asie ,Chypre ,Colombie ,Turquie ,Antiquité ,Mali ,Dogons ,Tournettes ,Tours ,Afrique ,Tour à main ,Colombins ,Décoration ,Armand Desbat ,céramique ,potier ,[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and Prehistory ,Portugal ,façonnage ,Lezoux ,artisanat traditinnel ,artisanat ,four ,thaïlande ,Maroc ,céramique antique ,cuisson ,Cambodge ,Modelage ,Inde ,poterie - Abstract
Lors du Ve Symposium interuniversitaire sur les céramiques antiques de Lezoux, organisé du 17 au 25 octobre 2020, par la Maison des Sciences de l’Homme de Clermont-Ferrand et plusieurs partenaires, et dans le cadre des RDV de la Station biologique de Besse, Armand Desbat a donné une conférence sur le thème « De la terre au pot, regards croisés sur les techniques céramiques traditionnelles », le mercredi 21 octobre 2020 au cinéma de Besse.Directeur de recherche au CNRS, Armand Desbat propose ici un tour du monde des différentes techniques de façonnage des céramiques dans l'artisanat traditionnel. Un voyage dans le temps et l'espace...
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- 2020
24. Une histoire de marmite... : la céramique culinaire dans le sud du Levant du Ier s. av. J.-C au VIIIème s. ap. J.-C
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Vié, Laura, STAR, ABES, ORIENT ET MÉDITERRANÉE : Textes, Archéologie, Histoire (OM), Université Paris 1 Panthéon-Sorbonne (UP1)-École pratique des hautes études (EPHE), Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Centre National de la Recherche Scientifique (CNRS)-Sorbonne Université (SU)-Collège de France (CdF (institution)), Université Panthéon-Sorbonne - Paris I, Dominique Pieri, and Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Collège de France (CdF (institution))-Sorbonne Université (SU)-Centre National de la Recherche Scientifique (CNRS)
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[SHS.ARCHEO]Humanities and Social Sciences/Archaeology and Prehistory ,Pottery ,Sud du Levant ,Potter's workshop ,Romain ,Typologie ,Argile ,Alimentation ,Cooking-pot ,Umayyad ,Roman ,Chronologie ,Cuisson ,Façonnage ,Southern Levant ,Trade ,Byzantin ,Byzantine ,Cooking ,Chronology ,[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and Prehistory ,Atelier de potiers ,Commerce ,[SHS.ART]Humanities and Social Sciences/Art and art history ,Céramique ,Shaping ,Typology ,Marmite ,Food ,Omeyyade ,Clay ,[SHS.ART] Humanities and Social Sciences/Art and art history - Abstract
"Cooking ware" is a special category of pottery. It corresponds to cooking-pots, casseroles, frying pans, etc. It is characterized by its particular function of heating and cooking. Therefore, it stands out from the rest of pottery because of its appearance and properties. Easily recognizable, it is found very frequently in excavations and on all types of sites. In the south of the Levant, between the 1st century BC and the 8th century AD, paradoxically, it has never been the subject of major works. Current knowledge on the subject is, in fact, very incomplete. In order to try to remedy as well as possible this gap in our knowledge of cooking vessels, too often neglected, the present study is based on a work of classification. If the cooking pots may appear very diversified at first sight, it is possible to highlight recurrent forms and large morphological series. Once the typology has been established, it is then possible to look at many other issues in greater detail. Our attention will focus mainly on questions related to dating, but also to their production, both at the level of the methods of shaping and of workshops themselves. In addition to these two aspects, the cooking pots also appear to have been the subject of trade, sometimes on a very large scale. The pot cannot be dissociated from its primary function. Through archaeology and ancient sources, it is possible to gain a better understanding of the food practices of the South-Eastern populations., La céramique dite "culinaire" est une catégorie particulière de la commune. Elle correspond aux marmites, casseroles, poêles, etc. Elle se caractérise par sa fonction particulière qui est de chauffer et de cuire. De ce fait, elle se détache nettement du reste de la poterie par son aspect et ses propriétés. Facilement reconnaissable, elle est trouvée très fréquemment lors des fouilles et sur tout type de site. Pour le sud du Levant, entre le Ier s. av. J.-C. et le VIIIe s. ap. J.-C., elle n'a paradoxalement jamais fait l'objet de grands travaux. Les connaissances actuelles sur le sujet sont, de fait, très lacunaires. Afin d'essayer de remédier au mieux à cette mauvaise connaissance des récipients de cuisson, trop souvent négligés, la présente étude repose sur un travail de classification. Si la culinaire peut apparaître au premier abord très diversifiée, il est possible de mettre en évidence des formes récurrentes, de grandes séries morphologiques. A partir de l'établissement de la typologie, il est alors possible de se pencher, plus en détail, sur de nombreuses autres problématiques. Notre attention se portera principalement sur les questions liées à la datation, mais également à leur production, que ce soit au niveau des méthodes de façonnage que des ateliers mêmes. Outre ces deux aspects, la culinaire apparaît également comme ayant fait l'objet d'un commerce, parfois à très grande échelle. On ne peut pas dissocier le récipient de sa fonction première. Au travers de l'archéologie et des sources antiques, il est possible de mieux appréhender les pratiques alimentaires des populations sud-levantines.
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- 2020
25. The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough
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Joël Grabulos, Yann Emeric Madode, Marcel Houngbédji, Brigitte Matignon, Noël H. Akissoé, Christian Mestres, Joseph D. Hounhouigan, and John Manful
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0301 basic medicine ,Aliment fermenté ,Teneur en glucides ,Pain ,Méthode d'optimisation ,Biochemistry ,Produit céréalier ,03 medical and health sciences ,Starch gelatinization ,0404 agricultural biotechnology ,Q02 - Traitement et conservation des produits alimentaires ,Gélification ,Cuisson ,Aptitude boulangère ,Food science ,Response surface methodology ,riz ,Propriété physicochimique ,030109 nutrition & dietetics ,Chemistry ,fungi ,food and beverages ,04 agricultural and veterinary sciences ,Rice bread ,040401 food science ,Yeast ,Ethanol content ,Pâte de cuisson ,Fermentation ,Amidon ,Food Science - Abstract
Ablo is a rice or maize-based steam-cooked bread-like product, very popular in Benin, Togo and Ghana. This study optimized the processing steps of rice ablo using response surface methodology. The effect of precooking (proportions of flour and water, duration), kneading (wheat level, duration), fermentation (yeast level, temperature, duration) conditions to dough (gelatinization level, fluidity, proofing) and ablo (ethanol content, pH, density, cooking expansion, firmness, alveolar structure) properties were studied. It was demonstrated that ablo texture can be controlled by the fluidity of the fermented dough. Fluid fermented dough (at least 0.5 cm/s) expands adequately during steam-cooking and results in a less dense ablo in line with commonly consumed ablo. The optimal dough fluidity comes from a low gelatinization level of the precooked dough (less than 20%) and an intense fermentation (high yeast dose and long fermentation). Surprisingly, dough proofing appears to have no effect on final ablo expansion.
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- 2018
26. Chemical characteristics and bioactive compounds of cooked pequi fruits (Caryocar brasiliense Camb.) from the Brazilian Savannah.
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Cardoso, Leandro de Morais, De Lazzari Reis, Bárbara, Rossi Hamacek, Fabiana, and Pinheiro Sant’ana, Helena Maria
- Abstract
Introduction. The Brazilian Savannah presents a wide vegetable diversity that produces fruit that have unique characteristics and should be better characterized and exploited. The agricultural-economic exploration of the fruits from the Savannah contributes to income generation and may play an important role in improving human nutrition. The aim of our research was to evaluate the physical characteristics (diameter, height and mass), chemical composition (moisture, ash, proteins, lipids, dietary fiber, titratable acidity, soluble solids and pH), occurrence and content of vitamin C (ascorbic acid and dehydroascorbic acid), carotenoids (α-carotene, β-carotene, β-cryptoxanthin and lycopene), vitamin E (α-, β-, γ- and δ-tocopherols and tocotrienols) and folates (tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate) in pequi from the Savannah of Minas Gerais, Brazil. Materials and methods. Analyses of carotenoids and vitamin C were carried out by HPLC-DAD, and vitamin E and folates by HPLC with fluorescence detection. Results. The pulp of cooked pequi presented high contents of dietary fiber (9.9 g·100 g–1), lipids (33 g·100 g–1), carotenoids (8.11 mg·100 g–1), vitamin C (14.33 mg·100 g–1), vitamin A (514.38 RAE·100 g–1) and total energy (317.19 kcal·100 g–1). Contents of folates and vitamin E were 5.1 μg·100 g–1 and 110.52 μg·100 g–1, respectively. Conclusion. The pulp of cooked pequi presents a high energy value, as well as elevated contents of dietary fiber and lipids. It is a good source of vitamin C and an excellent source of vitamin A. The nutritional value and the wide availability of pequi make it an important tool for the reduction of food and nutritional insecurity. [ABSTRACT FROM AUTHOR]
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- 2013
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27. Estimates for heritability and consumer-validation of a penetrometer method for phenotyping softness of cooked cassava roots
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Iragaba, Paula, Nuwamanya, Ephraim, Wembabazi, Enoch, Baguma, Yona, Dufour, Dominique, Earle, E.D., Kerr, R.B., Tufan, Hale, Gore, Michael A., Kawuki, R.S., Iragaba, Paula, Nuwamanya, Ephraim, Wembabazi, Enoch, Baguma, Yona, Dufour, Dominique, Earle, E.D., Kerr, R.B., Tufan, Hale, Gore, Michael A., and Kawuki, R.S.
- Abstract
Although breeders have made significant progress in the genetic improvement of cassava (Manihot esculenta Crantz) for agronomic traits, lack of information on heritability and limited testing of highthroughput phenotyping methods are major limitations to improving root quality traits, such as softness after cooking, which rank high among Ugandan consumers. The objectives of this study were to determine heritability for softness of cooked cassava roots, and quantify the relationship between penetrometer and consumer testing methods for phenotyping softness of cassava roots. Softness defined as the maximum force (N) needed to penetrate cooked root samples using a penetrometer, was evaluated at four cooking time intervals: 15, 30, 45, and 60 min on 268 cassava genotypes. Estimates of broad-sense heritability (repeatability) ranged from 0.17 to 0.37, with the highest value observed at 45 min of cooking time interval. In the second study involving 135 cassava consumers from Kibaale district in Uganda, penetrometer measurements of cooked roots from six cassava varieties were found to be in strong agreement (r2 = 0.91; P-value = 0.003) with ordinal scores of root softness from consumer testing. These results suggest that: (a) softness of cooked cassava roots is a trait amenable for evaluation and selection; and (b) a penetrometer can readily be used for assessment of cooked root softness. These findings form the basis for operationalising the routine assessment of root softness in cassava breeding trials, an output that will enhance ongoing efforts to breed for desired end-user root quality traits.
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- 2019
28. Household energy transition in Sahelian cities: An analysis of the failure of 30 years of energy policies in Bamako, Mali
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Gazull, Laurent, Gautier, Denis, Montagne, Pierre, Gazull, Laurent, Gautier, Denis, and Montagne, Pierre
- Abstract
In West Africa, household energy transition has so far mainly been synonymous with the conversion from woodfuel to LPG. This paper analyses the failure of 30 years of household energy transition policies in Mali by combining two major frameworks: Multi-Level Perspective (MLP) and Social Practice Theory (SPT). Based on empirical field studies undertaken in Bamako since 1985 and on literature review, two historical narratives are presented, one focusing on the dynamics of the dominant woodfuel regime and the other on changes in cooking practices. The MLP analysis showed that all elements seemed aligned for destabilization of the dominant regime, yet the woodfuel regime has resisted and is maintained. The SPT analysis showed that the stability of cooking, eating and fuel purchasing practices did not converge towards and even opposed the transition to LPG. This paper shows that the MLP and SPT frameworks offer complementary perspectives for understanding transitions in developing countries. It concludes that the definition and implementation of energy policies need to integrate an analysis of daily practices and should consider that energy transition is not synonymous with the replacement of one fuel by another, but with new opportunities to diversify ways of cooking.
- Published
- 2019
29. Effect of freezing and canning on the thiamine and riboflavin content in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.)
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Słupski, Jacek
- Subjects
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CANNING & preserving , *VITAMINS , *COMMON bean varieties , *SEEDS , *MICROWAVE heating , *COOKING - Abstract
Abstract: The present work investigates thiamine and riboflavin content in the seeds of three cultivars of flageolet-type beans and two cultivars intended for dry-seed production. Seeds were collected at the milk-wax stage of maturity, characterized by a dry matter content of 40%. Seeds were analyzed raw, blanched, cooked and in three products prepared for consumption. These comprised ready-to-eat canned and sterilized beans and two frozen products, one obtained using the traditional method (blanching-freezing-frozen storage-cooking); and the other by means of a modified method (cooking-freezing-frozen storage-defrosting and heating in a microwave oven). Losses in thiamine and riboflavin content varied according to cultivar and were respectively within the following ranges, 70–82% and 48–68% in the traditional frozen product; 57–78% and 39–69% in the modified frozen product; and 78–87% and 54–77% in the sterilized product. [Copyright &y& Elsevier]
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- 2012
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30. Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativa Mill.).
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Gonçalves, Berta, Borges, Olga, Rosa, Eduardo, Coutinho, João, and Silva, Ana Paula
- Abstract
Introduction. Chestnut represents one of the most important crops for the Portuguese economy. The most common consumption mode of these fruits is roasted or boiled. In this context, the major aim of our study was to evaluate the amino acid contents and the mineral composition of raw and cooked chestnuts. Materials and methods. Amino acids were determined by HPLC and minerals were determined by molecular absorption spectrophotometry, by atomic absorption spectrophotometry or by flame emission photometry. The most important Portuguese cultivars were evaluated: Aveleira, Boaventura, Côta, Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Negra and Martaínha. Results and discussion. The cooking method significantly affected the total amino acid composition with contents in roasted samples 13% and 12 % higher than in boiled and raw chestnuts, respectively. Roasted chestnuts presented higher alanine, arginine, isoleucine, leucine, phenylalanine, threonine, tyrosine and valine contents than either raw or boiled chestnuts. Moreover, serine presented the highest content in raw or roasted chestnut kernels. Regarding the mineral composition, potassium (K) was the predominant macronutrient in the chestnuts, whereas phosphorus (P), calcium (Ca) and magnesium (Mg) were found in low contents. Cooking significantly affected the mineral composition, except for iron (Fe), copper (Cu), and manganese (Mn) contents. In general, calcium decreased upon cooking. K, Ca, Mg and B decreased with boiling. The present data confirm that cooked chestnuts are a good source of amino acids and minerals, both affected by boiling and roasting, which have been associated with positive health benefits. [ABSTRACT FROM PUBLISHER]
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- 2012
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31. Air cycle combined heating and cooling for the food industry
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Foster, A.M., Brown, T., Gigiel, A.J., Alford, A., and Evans, J.A.
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HEATING , *COOLING , *FOOD industry , *REFRIGERATION & refrigerating machinery , *CRYOBIOLOGY , *COMPRESSORS , *BRAYTON cycle , *LOW temperatures - Abstract
Abstract: In the food industry there is often a need to both cook and cool food. Heating and cooling processes are rarely directly linked due to heat from refrigeration processes being insufficient to cook food. Therefore cooling and cooking is usually provided by separate pieces of equipment. This paper presents an air cycle system where the hot air was used for heating and the cold air used for fast freezing. The apparatus used a bootstrap unit developed for aircraft air conditioning which was unable to run at the low temperature required for food freezing, so a parallel compressor was added to enable the system to operate at the low temperature required for food freezing. This approach allowed temperatures as low as −140 °C and as high as 234 °C. The system cooked and froze beef burgers, and at the same time heated water up to 98 °C. [Copyright &y& Elsevier]
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- 2011
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32. Conquering winter: US consumers and the cast-iron stove.
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Harris, HowellJohn
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WINTER ,HEATING ,FUELWOOD ,CONSUMERS - Abstract
The history of the revolution in heating and cooking technology in the United States in the first half of the 19th century is explored along with the resulting transformation of the American indoor wintertime climate. It is argued, contra William Meyer (2000, 2002), that the reasons for this massive behavioural change are traceable to an underlying demand for greater comfort, and to the complex market forces involved in the development of the technology to satisfy it and an industry to create and sell the resulting appliances, rather than simply to the increase in the price of the prevailing fuel: firewood. An attempt is made to extract 'lessons' from this history - plausible parallels with later transformations in the technology of comfort. L'auteur analyse la revolution qui a marque les technologies du chauffage et de la cuisson aux Etats-Unis au cours de la premiere moitie du XIXe siecle ainsi que les transformations de climat hivernal interieur americain. L'auteur pretend, contrairement a ce que dit William Meyer (2000, 2002), que les raisons de ce changement de comportement important se trouvent dans la demande sous-jacente pour un plus grand confort et dans les forces commerciales complexes en jeu dans le developpement de la technologie pour repondre a cette demande et dans l'industrie pour creer et vendre les appareils necessaires plutot que de simplement augmenter le prix du combustible dominant: le bois. L'auteur essaye de degager des lecons de cette histoire et de la mettre en parallele avec l'evolution ulterieure de la technologie du confort. confort, cuisson, chauffage, qualite de l'environnement interieur, innovation, four, chaine logistique, diffusion de la technologie, Etats-Unis. [ABSTRACT FROM AUTHOR]
- Published
- 2008
- Full Text
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33. Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense
- Author
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Renaud Boulanger, Mathieu Weil, A. Shum Cheong Sing, Philippe Bohuon, J.M. Méot, Qualisud - Pôle de La Réunion (Qualisud Réunion), Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments (LCSNSA), Université de La Réunion (UR), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1)
- Subjects
Flaveur ,01 natural sciences ,Essential oil ,Analytical Chemistry ,law.invention ,Plante sauvage ,chemistry.chemical_compound ,law ,Cuisson ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food science ,Poivre ,Pungency ,biology ,Chemistry ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,6. Clean water ,Smell ,Piperine ,Huile essentielle ,Piper borbonense ,Blanching ,F60 - Physiologie et biochimie végétale ,Color ,Sweating ,Processing ,Teneur en lipides ,Alcaloïde ,0404 agricultural biotechnology ,Q02 - Traitement et conservation des produits alimentaires ,Pepper ,Botany ,Oils, Volatile ,[CHIM]Chemical Sciences ,Oxydation ,Q04 - Composition des produits alimentaires ,Technologie alimentaire ,Aroma ,Piper ,010401 analytical chemistry ,biology.organism_classification ,Séchage ,0104 chemical sciences ,Blanchiment ,Couleur ,Composé de la flaveur ,Food Science - Abstract
International audience; Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operations had no impact on the concentration of piperine and essential oil but affected the composition of essential oil slightly and considerably affected the color of the pepper. The ''wet process " , including blanching, sweating and drying, had the largest impact on the composition of aroma, increasing para-cymene content by 89% and reducing safrole content by 33% in dried pepper compared to fresh. Blanching increased the drying rate thus reducing drying time. Drying had a major impact on color, which changed from red to brown. The biggest differences observed led to reductions of 2.2, 7.9 and 8.4 units in L ⁄ ,a ⁄ and b ⁄ values, when chromatic values measured in fresh pepper were compared to those of dried pepper.
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- 2017
34. LE SEC ET L'HUMIDE: APPRÉCIATIONS TOUARÈGUES DES CONSISTANCES ALIMENTAIRES AU MALI.
- Author
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Hincker, Catherine
- Abstract
Copyright of Études Rurales is the property of Editions EHESS and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2005
- Full Text
- View/download PDF
35. Cuisson d'une pièce composite dans un four micro-onde industriel : méthodologie pour la simulation
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Duplessis Kergomard, Yann, Abenius, Erik, Tertrais, Hermine, Barasinski, Anaïs, Chinesta, Francisco, Dufort, Laurent, ESI Group (ESI Group), Institut de Recherche en Génie Civil et Mécanique (GeM), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-École Centrale de Nantes (ECN)-Centre National de la Recherche Scientifique (CNRS), Laboratoire Procédés et Ingénierie en Mécanique et Matériaux (PIMM), Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM), École Nationale Supérieure d'Arts et Métiers (ENSAM) - Bordeaux, and Sciencesconf.org, CCSD
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Micro-wave ,parametric solution ,cuisson ,Micro-onde ,curing ,[SPI.MECA.MSMECA] Engineering Sciences [physics]/Mechanics [physics.med-ph]/Materials and structures in mechanics [physics.class-ph] ,[SPI.MECA.MSMECA]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Materials and structures in mechanics [physics.class-ph] ,solution paramétrique ,simulation - Abstract
The paper presents a simulation methodology to predict the curing of composites inside an industrial micro-wave Hephaïstos© oven. The methodology is based on a weak coupling method which chains an electromagnetic simulation of the MW oven containing the composite part and a heating-curing simulation of the composite part. These simulations respectively run with the industrial softwares CEM One® and PAM-COMPOSITES® from ESI. In a second step, thesesimulations are used to build a parametric solution to address magnetron optimization strategy or real-time process control issues., Ce papier présente la méthodologie développée pour construire une plateforme de simulation spécifique pour le procédé de cuisson de pièces composites dans un four micro-onde industriel de type Hephaïstos©. La méthodologie est basée sur un couplage faible entre une suite de simulations, tout d’abord électromagnétique dans le four micro-onde contenant la pièce composite et son moule, suivi d’une simulation chimico-thermique de lacuissonde la pièce. Ces simulations ont été réalisées respectivement sur les solveurs industriels ESI CEM-Ones® et ESI PAM-COMPOSITES®. Dans un second temps, les résultats de ces simulations ont été utilisés pour construire une solution paramétrique du chauffage pouvant être utilisée pour effectuer de l’optimisation du cycle de chauffe micro-onde ou un contrôle du procédé en temps réel. Ces derniers demandent en effet des temps de calcul brefs, une adaptation à l’évolution de la courbe de puissance, ainsi qu’une prise en compte de l’historique de cuisson de la pièce.
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- 2019
36. Estimates for heritability and consumer-validation of a penetrometer method for phenotyping softness of cooked cassava roots
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Elizabeth D. Earle, Yona Baguma, Enoch Wembabazi, Hale Tufan, Michael A. Gore, Ephraim Nuwamanya, Robert Kawuki, Rachel Bezner Kerr, Dominique Dufour, and Paula Iragaba
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0106 biological sciences ,Manihot esculenta ,Breeding, cooking, Manihot esculenta ,Phénotype ,Manioc ,01 natural sciences ,law.invention ,F30 - Génétique et amélioration des plantes ,Toxicology ,03 medical and health sciences ,law ,Cuisson ,Cultivar ,Q04 - Composition des produits alimentaires ,030304 developmental biology ,Mathematics ,Propriété physicochimique ,0303 health sciences ,Enquête auprès des consommateurs ,food and beverages ,Héritabilité ,General Medicine ,Heritability ,Tendreté ,Penetrometer ,Amélioration des plantes ,Breed ,Aliment préparé ,Trait ,Légume racine ,Crop quality ,010606 plant biology & botany - Abstract
Although breeders have made significant progress in the genetic improvement of cassava (Manihot esculenta Crantz) for agronomic traits, lack of information on heritability and limited testing of high-throughput phenotyping methods are major limitations to improving root quality traits, such as softness after cooking, which rank high among Ugandan consumers. The objectives of this study were to determine heritability for softness of cooked cassava roots, and quantify the relationship between penetrometer and consumer testing methods for phenotyping softness of cassava roots. Softness defined as the maximum force (N) needed to penetrate cooked root samples using a penetrometer, was evaluated at four cooking time intervals: 15, 30, 45, and 60 min on 268 cassava genotypes. Estimates of broad-sense heritability (repeatability) ranged from 0.17 to 0.37, with the highest value observed at 45 min of cooking time interval. In the second study involving 135 cassava consumers from Kibaale district in Uganda, penetrometer measurements of cooked roots from six cassava varieties were found to be in strong agreement (r2 = 0.91; P-value = 0.003) with ordinal scores of root softness from consumer testing. These results suggest that: (a) softness of cooked cassava roots is a trait amenable for evaluation and selection; and (b) a penetrometer can readily be used for assessment of cooked root softness. These findings form the basis for operationalising the routine assessment of root softness in cassava breeding trials, an output that will enhance ongoing efforts to breed for desired end-user root quality traits.Key words: Breeding, cooking, Manihot esculenta
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- 2019
37. Relations structure-fonction de l'amidon dans le pain et autres produits amylacés
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Rondeau-Mouro, Corinne and Irstea Publications, Migration
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GLUTEN ,[SDE] Environmental Sciences ,CUISSON ,PAIN ,AMIDON ,RMN - Abstract
La Résonance magnétique nucléaire à bas champ est une méthode spectroscopique qui renseigne sur la nature et l'état des molécules dans tout type de produits. Elle est développée au laboratoire IRMFood de l'IRSTEA de Rennes pour des applications en agro-alimentaire dans un contexte d'optimisation de la qualité des produits mais aussi des procédés de fabrication. La cuisson du pain est un procédé sur lequel l'équipe travaille depuis plus de 10 ans. C'est dans ce contexte, qu'un four de cuisson à pression réduite (vide partiel) destiné au secteur de la boulangerie, viennoiserie et pâtisserie, a été mis au point. Cette nouvelle technologie améliore la levée de la pâte, réduit sa perte en eau et permet un gain énergétique significatif du procédé de cuisson. Son aptitude à améliorer l'expansion des pains a été testée sur une recette sans gluten. La pâte et les pains produits ont été caractérisés par RMN à bas champ, car cette méthode est l'une des rares à pouvoir étudier, de façon non invasive et non destructive, en temps réel, les transformations biochimiques de la pâte pendant la cuisson et les propriétés physico-chimiques de la mie de pain au cours de son stockage. Puisque le point d'ébullition de l'eau diminue à pression réduite, on s'attendait à ce que sa répartition dans la pâte et les interactions qu'elle a avec les autres constituants (principalement l'amidon) seraient différentes de celles observées dans un pain cuit sous pression atmosphérique. Or, peu de changement dans la gélatinisation et la rétrogradation de l'amidon ont pu être mesuré lorsque la pâte était cuite sous vide partiel. Des mesures parallèles en rhéologie sur de la mie de pain fraichement cuit ont montré que ses propriétés mécaniques étaient principalement influencées par la fraction gazeuse de la mie (bulles). Ces travaux ont également permis de mettre en avant les capacités de la RMN à bas champ pour suivre les phénomènes de cristallisation de l'amidon liés au rassissement du pain.
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- 2019
38. Rice cooking and sensory quality
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Aurélien Briffaz, Dominique Valentin, Christian Mestres, Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1)
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S01 - Nutrition humaine - Considérations générales ,Cooking quality ,030309 nutrition & dietetics ,media_common.quotation_subject ,Context (language use) ,Agricultural engineering ,Consumer demand ,Comportement alimentaire ,[SCCO]Cognitive science ,03 medical and health sciences ,0404 agricultural biotechnology ,Q02 - Traitement et conservation des produits alimentaires ,Cuisson ,Grain quality ,Quality (business) ,riz ,media_common ,Sensory evaluation ,2. Zero hunger ,Consumption (economics) ,Diversity ,0303 health sciences ,Modeling ,Consommation alimentaire ,Qualité des aliments ,food and beverages ,Rice grain ,04 agricultural and veterinary sciences ,cooking quality [EN] ,040401 food science ,Environmental science ,Cooking mode ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition - Abstract
International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grain during cooking. This approach can be used to link consumer demand with cooking conditions and grain quality.
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- 2019
39. Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp
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Julien Ricci, Thierry Tran, Dominique Dufour, Olivier Gibert, A Briffaz, A. Giraldo Toro, and Philippe Bohuon
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0301 basic medicine ,Hot Temperature ,Polymers and Plastics ,Starch ,chemistry.chemical_compound ,Starch gelatinization ,Cuisson ,Musa (plantains) ,Materials Chemistry ,Cooking ,Food science ,Resistant starch ,Water content ,Traitement thermique ,Plantago ,biology ,Pulp (paper) ,food and beverages ,04 agricultural and veterinary sciences ,040401 food science ,Propriété technologique ,Digestion ,Amidon ,Digestible starch ,food.ingredient ,Farine ,Treatment comparison ,engineering.material ,03 medical and health sciences ,0404 agricultural biotechnology ,food ,Q02 - Traitement et conservation des produits alimentaires ,Gélification ,Botany ,Pulpe de fruits ,Q04 - Composition des produits alimentaires ,Propriété physicochimique ,030109 nutrition & dietetics ,Organic Chemistry ,Banane plantain ,biology.organism_classification ,chemistry ,Digestibilité in vitro ,engineering - Abstract
Over the 65–100 °C range and at a water content of 1.6 kg kg−1 db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (α) and in vitro digestibility. Below 76 °C and at 100 °C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85 °C a significant mean relative difference was observed in between. For α in the 0–1 range, pieces of plantain pulp exhibited a lower rapidly digestible starch fraction (30%) and a higher resistant starch fraction (33%) than the flour paste, suggesting some structural effects. Both Weibull and exponential models showed a good fit for α over temperature range and starch digestibility fractions over α. Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste, could be used to predict the gelatinization and digestibility behaviour of plantain starch in entire pieces of pulp.
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- 2016
40. Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea
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Coffigniez, Fanny, Briffaz, Aurélien, Mestres, Christian, Alter, Pascaline, Durand, Noel, Bohuon, Philippe, Coffigniez, Fanny, Briffaz, Aurélien, Mestres, Christian, Alter, Pascaline, Durand, Noel, and Bohuon, Philippe
- Abstract
A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T = 30, 60 and 95 °C). A reaction-diffusion model was built for the three considered alpha-galactosides both in the seed and in the soaking water, together with a model of water transport in the seed. The model reproduced coupled reaction-diffusion of alpha-galactosides during the soaking-cooking process with a good fit. Produced, diffused and degraded alpha-galactoside fractions were identified by performing a mass balance. During soaking at 30 °C, degradation predominated (maximum found for raffinose degradation rate constant of 3.22 × 10−4 s−1) whereas diffusion predominated at higher temperatures (95 °C).
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- 2018
41. Cooking and co-ingested polyphenols reduce in vitro methylmercury bioaccessibility from fish and may alter exposure in humans
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Girard, Catherine, Charette, Tania, Leclerc, Maxime, Shapiro, B. Jesse, Amyot, Marc, Girard, Catherine, Charette, Tania, Leclerc, Maxime, Shapiro, B. Jesse, and Amyot, Marc
- Abstract
Fish consumption is a major pathway for mercury exposure in humans. Current guidelines and risk assessments assume that 100% of methylmercury (MeHg) in fish is absorbed by the human body after ingestion. However, a growing body of literature suggests that this absorption rate may be overestimated. We used an in vitro digestion method to measure MeHg bioaccessibility in commercially-purchased fish, and investigated the effects of dietary practices on MeHg bioaccessibility. Cooking had the greatest effect, decreasing bioaccessibility on average to 12.5 ± 5.6%. Polyphenol-rich beverages also significantly reduced bioaccessibility to 22.7 ± 3.8% and 28.6 ± 13.9%, for green and black tea respectively. We confirmed the suspected role of polyphenols in tea as being a driver of MeHg's reduced bioaccessibility, and found that epicatechin, epigallocatechin gallate, rutin and cafeic acid could individually decrease MeHg bioaccessibility by up to 55%. When both cooking and polyphenol-rich beverage treatments were combined, only 1% of MeHg remained bioaccessible. These results call for in vivo validation, and suggest that dietary practices should be considered when setting consumer guidelines for MeHg. More realistic risk assessments could promote consumption of fish as a source of fatty acids, which can play a protective role against cardiovascular disease.
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- 2018
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42. Structural changes during meat cooking and consequences on meat qualities
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Astruc, Thierry, Qualité des Produits Animaux (QuaPA), and Institut National de la Recherche Agronomique (INRA)
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cuisson ,dénaturation thermique ,changement structurel ,Alimentation et Nutrition ,température ,Food and Nutrition ,qualité de la viande ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition - Published
- 2018
43. Quand l’archéologie des techniques doit être transdisciplinaire
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Chantran, Aurélie
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medieval ,épistémologie ,cooking ,cuisine ,Science ,HB ,epistemology ,Interdisciplinarity ,théorie ,méthode ,kitchen ,cuisson ,Archaeology ,technology ,Methods ,HIS000000 ,Theory ,techniques - Abstract
Depuis les années 1980, la surspécialisation de l’archéologie, nécessaire et découlant naturellement de l’évolution technique des méthodes, efficace à bien des égards, a néanmoins entraîné une forme d’opacité entre les différentes composantes de notre discipline. Les sujets de recherche eux-mêmes s’en voient affectés, cloisonnés dans un cadre qui les limite à type de matériel choisi. Peut-être est-ce de ce fait que l’archéologie a aujourd’hui tendance à se tourner, de plus en plus, vers un travail descriptif plus que sur des questions générales, perdant sans doute au passage le grand public qui en est pourtant l’avenir en ces temps de crise. Est-il néanmoins possible d’envisager, sans pour autant annuler l’effet positif des spécialités, une autre forme d’approche ?Illustrant les limites qu’implique une vision trop cloisonnée, la question des capacités de cuisson en milieu castral au bas Moyen Âge ne peut être résolue sans déterminer une approche méthodologique transdisciplinaire (« trans- » dans le sens où elle ne peut s’encombrer du cloisonnement entre les disciplines). Il est en effet nécessaire d’aborder à la fois la taille des morceaux de viande lorsqu’ils sont cuits et donc leur découpe, la capacité de contenance ainsi que les traces de feu ou de résidus alimentaires des récipients céramiques, et les types de foyer sur lesquels s’opèrent les cuissons, pour ne citer que quelques exemples.Sans tomber dans l’idée que l’on peut être spécialiste de tout, cette communication propose d’aborder les pratiques culinaires à travers une méthode qui à la fois s’appuie sur le savoir-faire des spécialistes et permet d’interroger le matériel avec des questions propres à la problématique de recherche. Since the 1980s, over-specialization of archaeolgy has been creating barriers between researchers, even when they are working in fields that could be complementary. It seems that, more and more often, a body of work is established before formuating the questions, where it should be the opposite. This archaeological specialisation allows great technical advances, and detailed analysis of the abundant information is necessary, but is also detrimental to the study of more general topics. In this way, we are more often offering descriptions and less often a global understanding, losing the general public for whom we are supposed to work, when the public may actually be the key to geting out of these current crises in archaeology. But can we find another approach without losing the advantages of the specialization?The study of the cooking capabilities in the castle’s kitchen of late medieval nothern France outlines how restrictive a specialized approach would be and the need to find a transdisciplinary approach (where trans- means it try to make disapear the borders between disciplines). Indeed, the size of the meat pieces and the cut of the animal bones, the cooking pottery size, the different type of fireplaces—to present just a few examples—have to be considered all together.While being aware that noone could be a “specialist of everything”, this communication attempts to present the study of the culinary practices through an approach that use the methods and the knowledge of various archaeological specialities (archaeozoologists, archaeobotannist, field archaeologist, ceramologist…), while asking new questions of the material evidence, linked to a more general topic.
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- 2018
44. IRM et caractérisation des aliments. Focus sur la pomme cuite
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Clerjon, S., Leca, Alexandre, Bonny, J.-M., Traore, Amidou, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and ProdInra, Migration
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[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering ,[SDV]Life Sciences [q-bio] ,procédés ,[SDV.IDA] Life Sciences [q-bio]/Food engineering ,agroresonance ,rmn ,[SDV] Life Sciences [q-bio] ,cuisson ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,propriétés mécaniques ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,ComputingMilieux_MISCELLANEOUS ,irm ,pomme cuite - Abstract
National audience
- Published
- 2018
45. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction
- Author
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Linda J. Farmer, David W. Pethick, Graham E. Gardner, R.J. Polkinghorne, Jean-François Hocquette, Jerzy Wierzbicki, S.P.F. Bonny, Paul Allen, I. Legrand, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, School of Veterinary and Life Sciences, Murdoch University, Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Teagasc Agriculture and Food Development Authority (Teagasc), Agri-Food and Biosciences Institute, Polkinghornes, 431 Timor Road, NSW 2338, Australia, Chercheur indépendant, Meat and Livestock Australia, European research project ProSafeBeef FOOD-CT-2006-36241, Polish ProOptiBeef Farm to Fork project - EU Innovative POIG.01.03.01-00-204/09, French 'Direction Generale de l'Alimentation', FranceAgriMer, Department of Agriculture and the Marine (DAFM) under the Food Institutional Research Measure (FIRM), French government, Polish government, Australian government FR090054, Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Institut de l'Elevage, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Teagasc Agriculture and Food Development Authority ( Teagasc ), and Indépendant
- Subjects
economic impact ,palatabilité ,Marbled meat ,[SDV]Life Sciences [q-bio] ,qualité de la viande ,Breeding ,SF1-1100 ,modelling ,Agricultural science ,Eating ,meat ,Carcass weight ,medicine ,Animals ,genetics ,Economic impact analysis ,Cooking ,Grading (education) ,2. Zero hunger ,[ SDV ] Life Sciences [q-bio] ,Cooking methods ,Muscles ,0402 animal and dairy science ,Australia ,food and beverages ,04 agricultural and veterinary sciences ,Consumer Behavior ,040201 dairy & animal science ,Breed ,Consumer satisfaction ,Animal culture ,Tenderness ,Europe ,Red Meat ,Phenotype ,cuisson ,palatability ,Taste ,040103 agronomy & agriculture ,0401 agriculture, forestry, and fisheries ,Animal Science and Zoology ,Cattle ,impact économique ,medicine.symptom ,Psychology - Abstract
The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium. We observed that 26% of the beef was unsatisfactory. As previously reported, 68% of samples were allocated to the correct quality grades using the MSA grading scheme. Furthermore, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. Overall, we concluded that an MSA-like grading scheme could be used to predict beef eating quality and hence underpin commercial brands or labels in a number of European countries, and possibly the whole of Europe. In addition, such an eating quality guarantee system may allow the implementation of an MSA genetic index to improve eating quality through genetics as well as through management. Finally, such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product.
- Published
- 2018
46. The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; a reverse engineering approach of the alveolar structure
- Author
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Guylaine Collewet, Cécile Deligny, Tiphaine Lucas, Josselin Bousquières, Optimisation des procédés en Agriculture, Agroalimentaire et Environnement (UR OPAALE), and Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)
- Subjects
Pastry ,cooking ,fats ,Bubble ,bubble ,CUISSON ,Geometry ,04 agricultural and veterinary sciences ,puff paste ,040401 food science ,food.food ,PATE FEUILLETEE ,BULLE ,0404 agricultural biotechnology ,food ,CORPS GRAS ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Danish pastry ,Food Science ,Mathematics - Abstract
International audience; This study characterized the size distributions of eye-shaped bubbles as a function of different number of fat layers (NFL) (4-128) in Danish pastry. This allowed for the first time, without which it is difficult to objectively define a coarse crumb texture typical of craft products, a too fine crumb texture typical of over-lamination, or and the sizes of the bubbles typical of maximum lift. Ten to 20 mm wide bubbles did not differ in number with the NFL, except in over-laminated pastry in which their number decreased. Five-10 mm wide bubbles increased in number between 16 and 48 fat layers and explained the difference in crumb texture (more regular) and lift (+16%). One to 5 mm wide bubbles, rather round in shape, increased with the NFL, contributing to more regular crumb texture and predominated in over-laminated pastry. The number of eye-shaped bubbles was then correlated with the number of fat fragments, giving a ratio of 5 of the widths of bubbles to fat fragments. This result was logical knowing that bubbles also increase in size in the fat layers, as demonstrated earlier by MRI monitoring of Danish pastry during proving. This result also offered the opportunity of optimizing the alveolar structure of finish Danish pastry from the lamination step, using the degree of fat fragmentation at this step. The impact of these results on the usual view of bubble growth in Danish pastry is last discussed.
- Published
- 2018
47. Antioxidant supplementationis ineffective to reducethe frequency of pse-like zones in porkhams
- Author
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Vautier, A., Lhommeau, Thierry, Promeyrat, Aurélie, Sayd, Thierry, Sante-Lhoutellier, Veronique, Institut Technique du Porc [Le Rheu] (ITP [Le Rheu]), Institut Technique du Porc (ITP), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), and ROSSI, Sabine
- Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition ,cuisson ,antioxydant ,jambon ,food and beverages ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,porc - Abstract
International audience; The frequency of pork hams with PSE-like zones is a major issue for the processed meat sector in France, despite recent improvements in the slaughter techniques and systematic sorting on the ultimate pH value of hams. Halothane genotype, still widespread in its heterozygous form, may play a significant role in this issue [1]. On the other hand, a recent work described at a molecular level a possible link between oxidative stress and the specific development of PSE-like zone [2]. From this hypothesis, an experimental design was carried out at the IFIP Experimental Station to evaluate the effect of antioxidant supplementation in pig diet on the appearance of PSE-like zone and more generally on the overall ham quality before and after cooking process.
- Published
- 2018
48. Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix
- Author
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Jean-Michel Méot, Brigitte Matignon-Pons, Christian Mestres, Aurélien Briffaz, and Philippe Bohuon
- Subjects
Starch ,Activité de l'eau ,02 engineering and technology ,chemistry.chemical_compound ,Starch gelatinization ,0404 agricultural biotechnology ,Flux (metallurgy) ,Q02 - Traitement et conservation des produits alimentaires ,Gélification ,Amylose ,Phase (matter) ,Cuisson ,medicine ,Texture ,riz ,Propriété physicochimique ,Water transport ,U10 - Informatique, mathématiques et statistiques ,food and beverages ,04 agricultural and veterinary sciences ,021001 nanoscience & nanotechnology ,040401 food science ,chemistry ,Agronomy ,Chemical engineering ,Propriété technologique ,Leaching (metallurgy) ,Swelling ,medicine.symptom ,0210 nano-technology ,Amidon ,Modèle mathématique ,Food Science - Abstract
A 1D mechanistic model was developed to describe water, deformation, amylose transport and starch gelatinization inside rice grains during cooking. Four migrating species were considered: two water populations according to the state of the starch, soluble amylose and an insoluble solid phase network. Three coupled mass transport PDE were formulated assuming diffusional mass transport and using a Lagrangian-Eulerian framework. The model integrates the convective effect of a water flux on the transport of soluble amylose. Rice grain deformation was the result of both water-induced swelling and erosion of the surface of the solid phase, assuming a zero-order kinetic process. The model was adjusted on a milled Chil-bo rice cultivar steeped in excess water at 75 °C and 95 °C. After 30 min at 95 °C, which is the standard cooking time, water uptake, leaching of soluble amylose and the amount of eroded material were 3.15 kg kg−1 db, 5.0% and 15.5% (w/w) respectively. Using the predicted distribution of species within the grain, the model could help to control the texture of cooked rice. (Resume d'auteur)
- Published
- 2018
49. Thermal inactivation and kinetic parameters for Campylobacter jejuni on chicken skin.
- Author
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Al-Sakkaf A
- Subjects
- Animals, Chickens, Colony Count, Microbial, Food Microbiology, Kinetics, Campylobacter Infections veterinary, Campylobacter jejuni
- Abstract
New Zealand has a higher reported incidence rate of campylobacteriosis than other developed countries. It has been suggested that this may be due to the emergence of heat-resistant strains that can survive normal cooking. To test this, typed Campylobacter strains ST474 and ST48 were inoculated onto slices of chicken skin <18 mm in diameter and 4 mm thick using a pipette, and placed in a special aluminium cell, which was heated to a predetermined temperature (in the range of 56.5 to 65 °C) using a temperature-controlled water bath. Survivor curves were plotted, and GlnaFit software was chosen to fit the experimental data; inactivation parameters were estimated using 1-step and 2-step regression. The D values and z values were in the range of 3-6 s and 8-11 °C, respectively. The D values at 60 and 56 °C were in the range of 12-41 s. These D values are in general agreement with previously published reports. Thus, New Zealand's higher reported rate of campylobacteriosis is possibly due to factors other than the emergence of heat-resistant strains.
- Published
- 2021
- Full Text
- View/download PDF
50. Exposure assessment for dioxin-like PCBs intake from organic and conventional meat integrating cooking and digestion effects
- Author
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Pierre Sans, Erwan Engel, Isabelle Albert, Jessica Tressou, Gaud Dervilly-Pinel, Nadia Ben Abdallah, Christelle Planche, Mathématiques et Informatique Appliquées ( MIA-Paris ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Qualité des Produits Animaux ( QUAPA ), Institut National de la Recherche Agronomique ( INRA ), UMR 1329, Sciences pour l'Action et le Développement : Activités, Produits, Territoires ( SADAPT ), Mathématiques et Informatique Appliquées (MIA-Paris), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Sciences pour l'Action et le Développement : Activités, Produits, Territoires (SADAPT), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, and Alimentation et sciences sociales (ALISS)
- Subjects
bayesian approach ,Meat ,[SDV]Life Sciences [q-bio] ,food ingestion ,Context (language use) ,Food Contamination ,010501 environmental sciences ,Toxicology ,01 natural sciences ,Global model ,agriculture biologique ,0404 agricultural biotechnology ,Digestion (alchemy) ,organic farming ,bovine meat ,Animals ,Humans ,Food science ,Cooking ,Animal Husbandry ,Chemical risk ,0105 earth and related environmental sciences ,Exposure assessment ,2. Zero hunger ,PCB ,[ SDV ] Life Sciences [q-bio] ,agriculture conventionnelle ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,approche bayésienne ,Contamination ,conventional agriculture ,beef ,040401 food science ,Polychlorinated Biphenyls ,dietary exposure ,cuisson ,composé polychlore biphenyle ,viande bovine ,ingestion ,Food systems ,Environmental science ,Cattle ,Digestion ,France ,Risk assessment ,Food Science - Abstract
In this paper, exposure to Polychlorinated biphenyls (PCBs) related to bovine meat consumption is assessed based on multiples sources of data, namely data collected within the national research project "SoMeat" that objectively assesses the potential risks and benefits of organic and conventional food production systems in terms of contaminants respective contents. The work focuses on dioxin like PCBs in bovine meat in France. A modular Bayesian approach is proposed including measures after production, effect of cooking, levels and frequency of consumption and effect of digestion. In each module, a model is built and prior information can be integrated through previously acquired data commonly used in food risk assessment or vague priors. The output of the global model is the exposure including both production modes (organic and conventional) for three different cooking intensities (rare, medium, and well-done), before digestion and after digestion. The main results show that organic meat is more contaminated than conventional meat in mean after production stage and after cooking although cooking reduces the contamination level. This work is a first step of refined risk assessment integrating different steps such as cooking and digestion in the context of chemical risk assessment similarly to current microbiological risk assessments.
- Published
- 2017
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