Cooking Methods Research Articles

Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

SummaryUnderstanding the interactions between chemical and pasting properties and conventional cooking methods will help utilise yellow‐fleshed cassava roots. Thus, the study examined how conventional processing affected Nigerian yellow‐fleshed cassava's chemical and pasting properties. Three improved, yellow‐fleshed genotypes were harvested 12 months after planting: 01/1371 (high carotenoids, 7.3 μg/g on Fresh weight basis (FW)), 01/1235 (medium, 4.8 μg/g FW), and 94/0006 (low, 2.6 μg/g FW). The peeled and washed roots were processed into various products, and chemical and pasting properties were tested. Processing techniques affect all chemical and pasting properties except pasting temperature. High‐carotenoid cassava produced boiled roots with high ash and protein, while low‐carotenoids produced amylose and starch. High‐carotenoid cassava roots yielded flour with high ash, amylose, and starch. The gari product from high‐carotenoid cassava roots had higher ash, amylose, sugar, and starch concentrations. Cooked fufu from low‐carotenoid cassava had high protein and starch, while high‐carotenoid fufu had high ash and amylose. High‐carotenoid cassava roots produce the best flour and raw fufu, while low‐carotenoid roots produce chips, and medium‐carotenoid roots produce gari with suitable pasting parameters.

Karakteristik Kimia dan Fisikia Pempek Lenjer dengan Perbandingan Ikan Seluang dan Metode Pemasakan

The scarcity of belida fish and snakehead fish as raw materials for pempek is due to the not-yet-optimal cultivation efforts being carried out, and belida fish are protected or prohibited from being caught, causing the price of these fish more expensive. Pempek entrepreneurs replace it with sea fish such as mackerel, parang-parang fish, and other types of sea fish, but the taste and aroma of the pempek produced are slightly fishy. This problem causes the need to use alternative freshwater fish, including seluang fish. The method of solving the problem is to research making pempek with a ratio of seluang fish consisting of (S1) = 40% seluang fish: 60% tapioca flour, (S2) = 50% seluang fish: 50% tapioca flour, (S3) = seluang fish 60%: 40% tapioca flour with the cooking method (M1) = steaming method and M2 = boiling method. The results of research on the average pempek protein content ranged from3.23% to 8.51%, fat content from 2.10% to 4.44%, calcium levels from 157.33 mg/10 g to 224.00 mg/100 g, and the average elasticity from 0.4 gF to 2.10 gF. The conclusion of the research results showed that pempek lenjer with a ratio of seluang S3 (60% seluang fish with 40% tapioca flour) and cooking method M1 (steaming) had a very significant effect on protein content, fat content, calcium levels, and elasticity. The highest protein, fat, and calcium content, respectively 8.51%, 4.44%, and 224 mg/100 g, were found in S3M1 (60% seluang fish with 40% tapioca flour and boiling method). In comparison, the highest chewiness was in S1M1 (40% seluang fish with 60% tapioca flour and steaming).

Spatial distribution of Türkiye’s local Turkish coffee kinds

This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the document analysis, local Turkish coffee kinds are divided into three basic categories according to the codes of “coffee content,” “serving style,” “cooking method,” and “difference from traditional Turkish coffee.” Turkish coffee in the first category is prepared without using coffee powder, and local Turkish coffee kinds in the second category differ from traditional Turkish coffee with their features such as the coffee beans are roasted and ground, the presentation of the coffee, the degree of cooking, and the cooking method of the coffee. Different products (local products) are mixed into the coffees in the last local Turkish coffee category. Additionally, local Turkish coffees specific to cities were collected under the “city/region authenticity” code. Black Cumin Coffee, Mırra Coffee, Menengic Coffee, Kenger Coffee, Turkish coffee cooked in a cup, and Dibek Coffee are common local Turkish coffee kinds in some cities and regions.

Bioavailability and health risk assessment of Zn and Cd in edible tissues of two typical shellfish species using in vitro gastrointestinal digestion

Dynamic extraction of edible tissues of Jinjiang oyster (Crassostrea rivularis) and Flower clam (Paphia undulata) was conducted using a fully biomimetic digestion (in vitro) method. The impact of different cooking methods on the bioavailability of Zn and Cd in the edible shellfish tissues was analyzed, and the human health risk of Zn and Cd was evaluated. The results show that the gastric biomimetic extractions of Zn and Cd in unheated samples of C. rivularis and P. undulata were higher than those in the intestinal biomimetic extraction. The extraction patterns of cooked samples were consistent with those of raw samples. The bioavailability of Zn and Cd in cooked samples of C. rivularis was 94.9% and 82.5%, respectively, indicating increased Zn bioavailability but decreased Cd bioavailability compared to the raw samples. The bioavailability of Zn and Cd in cooked samples of P. undulata was 85.1% and 83.0%, respectively, both of which decreased compared to the raw samples. Consumption of C. rivularis can provide 21.0% to 34.2% of the daily required Zn intake, while consumption of P. undulata can provide 3.8% to 6.4%. The intake of Cd from both shellfish species is below the monthly tolerable intake recommended by FAO/WHO. Consuming cooked C. rivularis can increase the intake of Zn and decrease the intake of Cd.

Prevalence and Risk Factors of COPD: A Scoping Review From 2011 to 2021

The aim of this review was to document the recently reported prevalence and risk factors for chronic obstructive pulmonary disease (COPD) in the last ten years. A scoping review of studies released between 2011 and 2021 was done. The main findings on selected studies’ prevalence and risk factors were summarised. Thirty-seven studies in total were chosen. The overall data on COPD prevalence was 1.3-36.7%, and the average incidence rate was 9.1%. The risk factors of COPD prevalence were identified as unchangeable risk factors (gender, age, family history of respiratory and cardiovascular disease, high blood pressure, and environmental temperature and humidity) and changeable risk factors (outdoor and indoor air pollution, cigarette smoking, occupational exposure, low education, low household income, obesity, underweight, physical inactivity, and cooking method). The highest changeable risk factors were cigarette smoking, indoor air pollution, and occupational exposure. In contrast, the lowest changeable risk factors were physical inactivity and cooking methods. Changeable risk factors significantly increase COPD risks. The COPD caused by household emissions from biofuel cooking in low-income rural areas deserves attention. Emphasis on healthy lifestyle interventions and economic and educational policies to reduce environmental impacts may prevent COPD.

The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage.

Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical properties, flavor compounds, and sensory properties of CSC were analyzed. A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography-mass spectrometry. Sulfide was determined as the main flavor compound of CSC, mainly contributed by cabbage, garlic, and onion odors. The content of sulfide decreased significantly after cooking. Nonanal, geranyl acetate, and linalool were newly generated after boiling with odor activity value (OAV) > 1, and contributed fatty, sweet, fruity, and floral odors to BL-CSC. 1-Octen-3-one, 1-octen-3-ol, octanal, nonanal, and (E)-2-nonenal were newly generated after stir-frying with OAV > 1, and contributed mushroom, fatty, and green odors to SF-CSC. Diallyl trisulfide, nonanal, (E)-β-ionone, β-sesquiphellandrene, and (E)-2-decenal were considered as the potential key aroma compounds (KACs) to distinguish the CSCs after different heat treatment. After cooking, the total titratable acidity of CSC increased and the sensory properties changed significantly. This study provides valuable information and guidance on the sensory and flavor changes of thermal processing fermented vegetables.

Ionic strength-mediated protein and flavor studies on thermally processed hairtail pieces.

This study aimed to investigate the impact of different ionic strengths on the texture, protein, and flavor of thermally processed hairtail pieces. Incorporating salt ions into the heat treatment process had a positive impact on the quality of the cooked hairtail pieces. The pieces treated with 2M NaCl showed superior texture and sensory scores. The ionic strength had a significant positive correlation with the chewiness and cohesion of cooked hairtail (p<0.01). Furthermore, the myofibrillar protein content and total sulfhydryl content increased significantly. Circular dichroism spectra analysis revealed a transition in the protein structure from a β-sheet structure to an α-helical structure as the ionic strength decreased. The ionic strength had a significant impact on the interaction between protein and flavor compounds. Specifically, it impacted the expression of certain volatile components (p<0.05). Our study suggests that selecting the appropriate cooking method is crucial for both healthiness and sensory quality of processed hairtail products, and ionic strength mediation is superior in both aspects.

Solar Resource and Energy Demand for Autonomous Solar Cooking Photovoltaic Systems in Kenya and Rwanda

The challenges associated with traditional cooking methods in African countries, particularly the use of firewood and charcoal, which have negative impacts on the environment, health and human and economic development and safety, are addressed in this work. Given the high annual solar irradiation on the African continent, photovoltaic-powered electric cooking alternatives, such as electric pressure cookers (EPCs), are identified as a potential efficient, clean and affordable cooking solution. This work focuses on the potential of standalone solar electric cookers for use in rural African locations, namely, if this type of solution can satisfy cooking demand. Surveys and experimental data from several households in two different countries (Rwanda and Kenya) were collected. Specifically, the researchers performed a survey regarding cooking habits and an experimental campaign to determine real energy consumption profiles of EPCs. The main results are analyzed and discussed in this work. An assessment of the solar power capability to directly supply the EPCs’ energy demand, as determined from the experimental data, is performed. The findings indicate that, for the most commonly prepared food types, using EPCs saves considerable time in comparison with traditional cooking methods. In Rwanda, time savings range from 55% to 84%, while in Kenya, the time saved varies from 9% to 64%. Results show that, even for scenarios with high installed solar capacity, storage solutions are required to enable the PV-powered EPC system to supply more than 50% of meal demand.

Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles

The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry.

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

SummaryThe effect of different cooking methods (boiling, sous‐vide cooking, pan‐frying, oven cooking, and barbecuing) on some quality criteria (dry matter content, pH value, cooking loss value, and antioxidant activity) and polycyclic aromatic hydrocarbon (PAH) contents of cultivated mushrooms (Agaricus bisporus) was investigated. Different cooking methods were found to have significant effects on the dry matter content, cooking loss, and pH value of the mushroom, whereas no significant effect was observed on the antioxidant activity (IC50). Benzo[a]anthracene (BaA) was detected in both raw and cooked mushroom samples, with no statistically significant difference in ∑PAH4 (BaA + Chry + BbF + BaP) content between samples. The ∑PAH4 content, initially 0.30 ng/g in raw samples, ranged from 0.34 to 3.50 ng/g across mushrooms cooked using different methods. Importantly, consumption of even 1 kg of pan‐fried mushrooms with the highest ∑PAH4 content remained within the limits defined by both the Turkish Food Codex Food Contaminants Regulation (TFC 2011) and the European Union Directive (EU 2011).

Ayurvedic management of Urdhwaga Amlapitta (Dyspepsia): A Case Report

Due to various factors in progressive civilization of present day speedy environmental changes, adaptation of new food materials, change in method of cooking, atmospheric Pollution, encroachment of various chemical agents in newer lifestyle, occupational hazards have precipitated the trend of emerging diseases. Along with those tremendous stress and anxiety have significantly aggravated the diseases like Amlapitta, a GI tract disorder. It is associated with the causative factors like faulty dietary habits, sedentary life style &amp; stress, Preserved foods, curd, excessive alcohol, caffeine, spicy, fast, junk foods &amp; lack of exercise etc. A single clinical case trial with pre-test, follow-up, and post assessment was done on drug Narayan Ghrita, mentioned in Bhaisajya Ratnavali Amlapitta Chikitsa Adhikara was advised twice daily, before food for 15 days along with life style modifications like Ahara, Vihara, Achara was advised. By the present study it can be concluded that Narayan Ghrita and life style modifications helps in controlling and is effective remedy for Urdhwaga Amlapitta.

Household cooking evaluation for pesticide reduction in brown rice samples. Microwave cooking optimization

Four different household cooking methods of brown rice were preliminary evaluated for pesticide reduction. The best method was optimized using Response Surface Methodology. A chromatographic method was validated for the determination of five commonly used pesticides in Argentinean rice fields, in raw and cooked brown rice. Extraction was performed with a modified QuEChERS. The method was linear in the evaluated range (0.01 – 1 mg/kg) with r2 higher than 0.9938. Precision and recovery values were lower than 12.5% and 94.6 – 109.9%, respectively. The validated methodology was used for the analysis of 60 brown rice samples obtained in different supermarkets. The results showed the presence of dichlorvos in 19 samples and tebuconazole in 10 samples despite of been prohibited. Cooking with the right amount of water, with excess of water, pre-soaking rice and cooking with extra water, and microwave cooking methods were evaluated. All methods destroyed malathion and the microwave alone was the only method that completely eliminated dichlorvos too and reached the highest pesticide reduction for the other analytes. After the optimization, a method using 60% of the maximum microwave power (800 W) and cooking time of 33 minutes was used on brown rice samples getting a approximately 90% reduction of pirimiphos-methyl, tebuconazele and fenitrothion, and 100% reduction of malathion and dichlorvos.

Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods.

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile

An analytical method to determine the content of tryptophan (Trp) and tyrosine (Tyr) enantiomers in pumpkin (Cucurbita moschata) is developed and validated. The method consists of a sample preparation procedure with a direct liquid chromatographic separation of enantiomers on a Whelk-O2 chiral stationary phase. The chromatographic separation was performed under gradient reversed-phase conditions in which the effect of pH and organic modifier were studied. A multivariate design of experiments was applied in the optimization of the extraction procedure. After optimization the complete analytical process was validated. Great accuracy was achieved with recovery between 92–109% with a relative standard deviation of less than 10%. Limits of detection obtained ranged between 0.04 and 0.07 mg L-1. The resulting analytical method is applied with success to dose the content of Trp and Tyr and their enantiomers in several pumpkin cultivars. The impact of several traditional cooking methods on the content of these amino acids was also studied. The obtained data showed that studied pumpkin is a good source of free Trp and Tyr, mainly L-Trp. The results confirm the natural presence of D-Trp in this vegetable. Finally, the results demonstrate that the levels of all analytes are modified during traditional cooking treatments.

Penentuan Kadar Albumin Ikan Gabus (Channa striata) dengan Metode Biuret setelah Dikukus dan Dipepes

Snakehead fish (Channa striata) is a type of freshwater fish that contains high levels of protein albumin. The research was conducted to determine the albumin content in snakehead fish after the cooking process, both steamed and wrapped. The research was conducted using a completely randomized design with a factorial pattern, the first factor was the cooking method (steamed and wrapped) and the second was cooking time (10, 15, 20, and 20 minutes). Determination of protein albumin levels in snakehead fish after processing using the Biuret method. The steaming process for 15 minutes resulted in protein content in the snakehead fish of 0.76%, while the protein albumin that was lost was 19.28%. The wrapped method for 20 minutes has a remaining protein content of 0.59%, while the missing protein is 38.78%. The method of processing snakehead fish by steaming is better than the wrapping process.

Chinese Haixian(海鮮) Culinary Culture : Through Changes in Cooking Methods Regarding the Demand for Southeast Asian Products in the 18th and 19th Centuries

Chinese Haixian(海鮮) Culinary Culture : Through Changes in Cooking Methods Regarding the Demand for Southeast Asian Products in the 18th and 19th Centuries

Nutritional, antinutritional and bioactivity of raw and thermal processed cultivars (five) of aerial yam bulbils

The objectives of this research were to evaluate the effect of different cooking methods (boiling, steaming and roasting) on the nutritional, antinutritional, and antioxidative potential of five aerial yam cultivars. All the chemical analyses were carried out using standard analytical methods. Steamed (1.5–3.31 g/100 g and 0.18–2.19 g/100 g) and roasted (1.53–3.20 g/100 g and 0.23–2.51 g/100 g) samples showed higher retention of fructose and glucose, respectively. Cooking decreased antinutritional contents, especially oxalate in boiled aerial yam by 26.6% (Tob2857), 30.0% (Tob3059), 10.99% (Tob3086), 21.30% (Tob3694) and 25.27% (Tob3697). Also, steamed and roasted aerial yams declined by the range 9.52–60.77% (phytate), 5.44–68.36% % (alkaloid), 13.33–44.07% (tannin), and 17.53–68.35% (phenol), when compared to raw aerial yam. The DPPH activities increased significantly after all cooking processes. Roasted aerial yam had the highest (40.24–52.15%) DPPH activity, followed by boiled (33.86–51.65%) and steamed (29.13–45.42%) aerial yam. On the other hand, raw aerial yam had higher FRAP content than cooked aerial yam. Cooked aerial bulbils are reliable nutritional sources with high retention of fibre and DPPH and low sugar contents suitable for good health.

Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food

Alpinia zerumbet, a species of the Zingiberaceae family, is a common plant in tropical and subtropical areas used in traditional medicine to treat various diseases and also included as food in the traditional Okinawan diet (Japan). The leaves and rhizomes of this plant are used as spice and flavoring in foods such as rice, meats, and pasta. Studies of the chemical and nutritional characteristics of fresh leaves and of leaves submitted to thermal treatments such as boiling and steaming are lacking. In the current study, the leaves of A. zerumbet were subjected to boiling or steaming for 10, 20, and 30 min as part of the thermal treatments. The study also provides noteworthy results regarding the proximate composition, physical–chemical data, minerals, phenolic compounds, antioxidant activity, volatile compounds, and LC-MS chromatographic profiles of the extracts produced with fresh leaves and with thermal treatments. The carbohydrate content of A. zerumbet leaves improved during the thermal treatments, showing an increase after steaming (18.86 to 19.79%) and boiling for 30 min (25.85%). After boiling treatment for 20 min, a significant amount of protein was found (6.79%) and all heat treatments resulted in low content of lipid (<1.0%). The boiling treatment for 10 min (BT10) resulted in the highest concentrations of total phenolic components (TPC), 339.5 mg/g, and flavonoids (TF), 54.6 mg/g, among the three thermal treatments (BT10, BT20 and BT30). The results of the steaming treatments (ST 10, 20, and 30 min) differed, with ST20 leading to higher TPC (150.4 mg/g) and TF (65.0 mg/g). The quantity of total phenolics and flavonoids, as well as the antioxidant activity, were significantly affected by the cooking method and the length of time of sample exposure to heat. The samples boiled for 30 and 10 min had higher concentrations of antioxidant activity as measured by the phosphomolybdenum and DPPH methods (151.5 mg/g of extract and 101.5 μg/mL, respectively). Thirty-eight volatile organic compounds (VOCs) were identified by chromatographic analysis of fresh and thermally treated leaves of A. zerumbet. Terpenoids were the predominant class of volatile compounds in the fresh leaves and in all thermal treatments. p-Cymene, 1,8-cineole, 4-terpineol, linalool, α-copaene and β-bisabolene have the greatest impact on overall aroma perception, with odor activity values (OAV) greater than five. Among the phenolic compounds identified by LC-HRMS in the extracts of fresh and thermally treated leaves were proanthocyanidins, (+) catechin, (−) epicatechin, quercetin-3-O-glucoronide, isorhamnetin-3-O-glucoronide, kaempferol-3-O-rutinoside, pinocembrin, alpinetin, pinostrobin, and other compounds. The present results support the traditional use of this plant as a potential food with properties that certainly contribute to health improvement.

Ethnic differences in eating patterns and their associations with obesity among adults in West China.

Despite observed ethnic differences in eating patterns and obesity, evidence in China is limited. This study examined ethnic differences in eating patterns and their associations with weight outcomes among multi-ethnic adults in West China. A cross-sectional survey collected self-reported data on demographics, eating behaviours, weight and height in 2021. Principal component analysis and multivariate regression were conducted to identify eating patterns and examine their associations with weight outcomes. In total, 4407 subjects aged ≥ 18 years were recruited across seven provinces in West China. Four eating patterns were identified: 'meat-lover' - characterised by frequent consumption of meat and dairy products, 'indulgent' - by frequent intakes of added salt, sugar, alcohol and pickled food, 'diversified-eating' - by frequently consuming food with diversified cooking methods and eating out and 'nutri-health-concerned' - by good food hygiene behaviours and reading food labels. Ethnic differences in eating patterns were observed. Compared with Han, Hui were less likely to exhibit meat-lover or diversified-eating patterns; Tibetans were less likely to have meat-lover or nutri-health-concerned patterns; Mongolians were more likely to have indulgent pattern. BMI was positively associated with meat-lover pattern in both genders (exp(β): 1·029; 95 % CI: 1·001, 1·058 for men; 1·018; 1·000, 1·036 for women) and negatively associated with nutri-health-concerned pattern in women (0·983; 0·966, 1·000). Mongolians were two times more likely to be overweight/obese than Han (OR: 3·126; 1·688, 5·790). Considerable ethnic differences existed in eating patterns in West China. Mongolians were more likely to be overweight/obese, which was associated with their indulgent eating patterns. Ethnic-specific healthy eating intervention programs are needed.

Репрезентация кулинарно-гастрономического кода современной культуры в демотиваторах: лингвокультурологический аспект

Culinary and gastronomic code of modern culture, represented in a polymodal text, namely in demotivators, is of particular interest from the point of view of axiological perspective. The relevance of this topic is connected with the study of the creolized text and the ways of explication of modern values in the verbal and visual components of the demotivator. The material for the study is demotivators of culinary and gastronomic topics that are freely available on the Internet. A distinctive feature is a verbal / non-verbal indication, firstly, of the cultural component of the region; secondly, of the way of representing professional activity or any distinctive character trait. The main method is a comprehensive analysis of a demotivator. “Tradition – innovation” dichotomy is realized in demotivators. If the verbal component of the demotivator contains an indication of a foreign dish, then the visual component includes typical, traditional dishes for a particular culture. Conversely, traditional names of dishes or food products receive an “innovative” interpretation. Professional activity is a distinctive feature in the design of the dish, the method of cooking and the contents. There is an appeal not only to the background knowledge about the stereotypes of the professional sphere and nutrition practices, but also to the general cultural background.