Cooking Time Research Articles

Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality.

Injera is a type of flatbread that is fermented, naturally leavened, and native to Ethiopia. However, injera quality can vary depending on the processing steps used, even if the same variety of teff is used. This research was conducted to optimize the prebaking processing and baking conditions to produce better quality teff injera suitable for industrial and export purposes. Four experiments were conducted to optimize the injera-making process. The first two phases focused on optimizing the prebaking processing conditions (fermentation temperature and time, absit mixing ratio, absit cooking time, and secondary fermentation time). The best physicochemical qualities were obtained at a primary fermentation temperature of 25°C for 64 h, an 8% mixing ratio of absit with 10 min of cooking, and a secondary fermentation time of 4 h. In the third phase, baking temperature (195 ± 5, 215 ± 5, 235 ± 5, and 255 ± 5°C) and time (1, 2, and 3 min) were evaluated. The results showed that the best response variables were obtained at a temperature of 255 ± 5°C for 2 min or 235 ± 5°C for 3 min. Finally, the optimized conditions were validated on five different varieties [DZ-Cr-387, DZ-Cr-2124, white (T-BT), white (T-GK), and sergegna teff (T-E)] of teff grain. The results indicated that the optimized conditions could produce better quality and consistent teff injera on a large commercial scale, which would suit both local and export markets.

Cooking behavior among mothers of children aged 2-5 years old in Kendari, Southeast Sulawesi, Indonesia.

Cooking at home was associated with parental feeding practices. This study aimed to explore the interplay of components in cooking behavior of mothers with young children aged 2-5 years old in Kendari city of Southeast Sulawesi, Indonesia. This qualitative study involved 33 mothers from Kendari city, which was represented by each two sub-districts in coastal and mainland areas that were randomlyselected. Six focus group discussions (FGDs) were carried out using 20-item guide questions. The guide questions were developed following the Model of Goal-Directed Behavior (MGDB) theory approach exploring the components of cooking behavior i.e., skill, intention, desire, confidence, and attitude in cooking. Data analysis was performed in the field to assist decision on data saturation, followed by data analysis at desk through multilevel coding from the verbatim transcripts using NVivo R1 software. The data was analyzed thematically using pre-determined themes according to the MGDB theory. Emerging topics on enabling factors and constraints were captured to enhance our understanding of the complexity of cooking behavior. The mothers' mean age was about 30 years old with a comparable representation of younger and older mothers. Most mothers were housewives and accomplished secondary school level. The mothers' intention was shown as they frequently cooked at home and allocated time for cooking. The enabling factors included their knowledge about food and nutrition, food source availability, their confidence in cooking meals and following recipes, and their motivation to keep their children healthy representing some intrinsic factors. The main constraint was the lack of skill to make snacks. The other extrinsic barriers were dependence on mobile food sellers and the availability of food kiosks that facilitated children's snack preferences. The study obtained some insights that mothers had favorable cooking intention and desire, were supported with a confidence in some basic cooking skills. However, the existing constraints that encouraged the development of unfavorable children's snacking habit were beyond the mothers' control. A cookbook specifically for snack recipes that utilizes local ingredients may assist mother in preparing more healthier options for the children.

Solar Hybrid System: Innovations in Cooking, Drying, and Power Generation

A hybrid system has been designed and developed which comprises the principle of solar thermal and photovoltaic. Flat plate collector and concentrating trough collector were incorporated under solar thermal technology. Solar thermal device which makes the most using infrared radiation out of solar spectrum. Black copper sheet at focal point of the solar trough served as a stand for cooking pan was able to gain direct as well as high intensity reflected solar radiation to expedite the cooking process. The electric unit of the system worked on the principle of photovoltaic effect. Main components of the hybrid system were collector housing, solar trough reflector, triangular shaped glazing surfaces, copper sheet to place cooking pots and dedicated insulation to prevent heat loss. The dual concept hybrid system was found exceptionally speedier as compared to traditional box type cooker. Results revealed that cooking pot attained maximum temperature of 104.50 C at 12.30 pm, which was sufficient for cooking nutritious food. The experiment was conducted in winter season on 18th January, 2018. Average thermal efficiency (ηtherm) was estimated as 35.1%, cooking power (P) was estimated 47.68 W and the overall heat loss coefficient was calculated 3.03 W/m2°C. Average cooking time found to be just 130 minutes which was otherwise more than 3 hrs in case of traditional box type cooker. Electric power which was stored in the battery can operate 5W dc bulb for 9 hours in single charging. It also could operate smart phone charger and a dc fan (12V, 4Ah) for 60 minutes each.

Polychlorinated naphthalenes in freshwater fish from Beijing markets: Species-specific differences, effects of cooking, and health risk assessment

Fish are an important source of human dietary exposure to polychlorinated naphthalenes (PCNs). The occurrence and sources of PCNs in different species of freshwater fish are unknown, and few studies have assessed human exposure risks to PCNs through freshwater fish. In this study, 140 freshwater fish samples from 10 species were collected from Beijing markets, China. The Σ75CNs concentration range in the fish was 20.7–1310 pg/g wet weight (ww). The highest median Σ75PCNs concentration (80.4 pg/g ww) was found in mandarin fish (Siniperca chuatsi), and the lowest (29.6 pg/g ww) in snakehead (Channa argus). Di- and tri-CNs were the dominant PCN homologues with contributions of 35.3 % and 30.8 %, respectively. Unintentionally produced PCNs from metal smelting might be the source of PCN contamination in freshwater fish. The cooking temperature and time did not significantly affect the PCN concentrations in fish or the PCN homologue profiles. The highest toxic equivalent (TEQ) value was observed in sturgeon (Acipenser sinensis), followed by mandarin fish. Hexa-CNs were the most abundant homologue for the PCN TEQs. A risk assessment indicated that the dietary exposure risks for local residents to PCNs through freshwater fish were low. However, the relatively high concentrations of PCNs in the samples deserve attention to avoid PCNs exposure risks for groups with high fish consumption rates. Furthermore, freshwater fish likely contain a mixture of contaminants including dioxin and furans which also display a similar mode of toxicity as the PCNs and could enhance the risk to fish consumers.

The culinary traits: cooking time and canning quality of pulses

Pulses are one of the most important plant proteins and they contribute to food and nutrition security. Their long cooking time is a major factor that has rendered these pulses underutilized because high amount of energy is required to make them palatable. This report highlights two major culinary qualities (cooking time and canning quality) of some pulses with the aim of identifying their cooking time and canning quality methodology. It presents different reports on the cooking time and canning quality of pulses published from 2005 to 2021 for cooking time and from 1996 to 2021 for canning quality. Nineteen journals were selected for cooking time and canning quality. Google scholar served as main source of data. Key words such as determination of cooking time, and canning quality of pulses were used. This report showed that cooking methods of pulses were mainly sensory analysis, tactile, Mattson cooker, pressure cooker, VIS/NIR spectroscopy, solid loss, glass slide, and hyperspectral imaging. While canning quality parameter identified include: wash drain weight and percentage drain weight, firmness splitting, texture, visual appearance, colour, hydration coefficient, overall acceptance. The report also showed that 5% yellow pea, 5% lentil, 5% dolichos, 33% cowpea, 5% chickpea, 47% common bean were the pulses identified for cooking time. While canning quality is 6%, runner bean, 19% cowpea 75%, common bean 75%. We suggested that breeding should be focused on canning quality and shorter cooking time to enhance the utilization of these pulses. This result therefore provides information for researchers, pulse breeders, producers and agronomists in Nigeria and Africa.

Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet

The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.

A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance

Korat chicken (KC), is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1-3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1700-1600 cm−1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1-3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.

Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning.

This study was conducted to identify high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre-seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786ng/g (e.g., 170°C/19min). A particularly concerning discovery was that the chips with extremely high acrylamide content (up to 17 times higher than the EU benchmark level for potato chips) did not appear overcooked or taste burnt. Higher cooking temperatures required shorter cooking times to properly cook lotus root chips for consumption. A high temperature with a short cooking time (170°C/13min) greatly benefited acrylamide reduction compared to low temperature with a long cooking time (150°C/19min). Presoaking in a 0.1% acetic acid solution and pre-seasoning with 1% salt reduced acrylamide levels by 61% and 47%, respectively. However, presoaking in water, vinegar solution, and citric acid solution did not significantly decrease the acrylamide content in the chips. Furthermore, some seasonings significantly increased acrylamide levels (up to 7.4 times higher). For the first time, these findings underscore the high risks associated with air-frying lotus root chips without considering these factors. This study also provides proper air-frying parameters and pretreatment strategies for minimizing acrylamide formation in air-fried lotus chips.

Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses.

The study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.

Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions

SummaryThe unpolished red rice (URR) previously has been heat‐moisture treated to significantly improve resistant starch content. Continuously, this study aimed to investigate cooking quality, textural characteristics, and sensory evaluation of the URR, and heat‐moisture‐treated URR (HMT‐URR), cooked with water or 0.5 m acetic acid solution (AAS) at 80 or 100 °C for different cooking time ranging from 30 to 70 min. The degree of gelatinisation (DG), water absorption index (WAI) and cooking loss (CL) of the cooked URR and HMT‐URR significantly increased with the increased cooking temperature or time. The results of DG also showed that whole URR and HMT‐URR were well cooked with water at 80 °C for 70 min or with the AAS at 80 °C for 60 min or at 100 °C for 40 min for both. Although the cooked HMT‐URR was much harder than the cooked URR, the hardness of the HMT‐URR was significantly reduced when cooking with the AAS. The morphological structure also indicated that the URR and HMT‐URR cooked with the AAS were more well gelatinised. As a result, the HMT‐URR cooked with 0.5 m acetic acid solution had high scores in terms of all organoleptic attributes even though their odour and flavour were less preferable.

Cookability of 24 pea accessions-determining factors and potential predictors of cooking quality.

Cooking time and cooking evenness are two critical quantities when determining the cooking quality (termed cookability) of pulses. Deciphering which factors contribute to pulse cookability is important for breeding new cultivars, and the identification of potential cookability predictors can facilitate breeding efforts. Seeds from 24 morphologically diverse pea accessions were tested to identify contributing factors and potential predictors of the observed cookability using a Mattson cooker. Size- and weight-based measures were recorded, and seed-coat hardness was obtained with a penetrometer. Content of protein, starch (amylose and amylopectin), and phytate was also determined. Distinct differences were found between wrinkled and non-wrinkled seeds in terms of water-absorption capacity, seed-coat hardness, and plunger-perforation speed. Potential predictive indicators of cooking time and cooking evenness were seed-coat hardness (r = 0.49 and r = 0.38), relative area gained (r = -0.59 and r = -0.8), and percentage of swelled seeds after soaking (r = -0.49 and r = -0.58), but only for non-wrinkled seeds. Surprisingly, the coefficients of variation for the profile area of both dry and swelled seeds appeared to be potential cookability predictors of all pea types (correlation coefficients around r = 0.5 and supported by principal component analysis). However, no strong correlation was observed between cookability and protein, starch, or phytate levels. Using three types of instruments together with chemical components enabled the identification of novel cookability predictors for both cooking time and cooking evenness in pea. This study unveils the diverse quantitative aspects influencing cookability in pea. Considering both cooking time and cooking evenness, as well as seed-coat hardness, underscores the multifaceted nature of pulse cookability and offers important insights for future breeding strategies to enhance pea cultivars. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches

AbstractDry beans are a nutrient‐dense food with a history of processing in metal cans to improve convenience for consumers. Flexible retort pouches have been gaining popularity as a food package to replace metal cans because they are lighter in weight and require less energy to process. While there are potential benefits of using pouches for processed bean products, a pilot‐scale pouch processing protocol for beans is needed for testing to expand to wider commercial applications. To address that need, the objectives of this study were to optimize a pouch processing method for dry beans and assess the subsequent quality of pouch‐processed beans. Black and kidney bean genotypes from different field trials and production years and harvested by different threshing methods were used in this study. Pouch processing was conducted with two types of pouches at a pilot facility, and processing quality included texture, appearance, and color. Cooking time of dry seeds was assessed to understand how variety and environmentally induced differences in cooking time influence pouch processing quality. Kidney beans that required longer dry seed cooking times had firmer texture when pouch processed (r = .72, p &lt; .01). Both genotype and production year impacted cooking time and pouch processing quality. Threshing method had a significant impact on the appearance of processed kidney beans, while it had no significant impact on the processing quality of black beans. Pouch processing requires 42% (at 245°F/118.3°C retort temperature) or 60% (at 250°F/121°C) less retort processing time compared with canning. Both foil and non‐foil pouches can be used to differentiate varieties for processing quality, but the non‐foil pouches require much less effort to seal. This study provides a detailed methodology for pouch processing and quality evaluation of dry beans and useful information for researchers and processors in future applications of using pouches as alternative packaging for processed beans.

Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.

The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time's primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking.

Indoor Air Pollution from Household Cooking and Associated Health Hazards of Selected Rural Communities of Madhupur Tract in Bangladesh

Indoor air pollution is deemed one of the most severe environmental pollutions that occur mainly due to the inefficient and incomplete combustion of solid cooking fuels, which emits different types of particulate matter (PM2.5, PM10). Therefore, this study was organized in the hilly rural area of Sagordighi of Tangail district in Bangladesh to monitor the atmospheric particulate matters PM2.5, PM10 and CO (carbon monoxide) concentrations from the rural kitchens as well as the possible health hazards due to exposure of the air pollutants. One hundred and thirty air samples were collected from the kitchens by using Airveda air quality monitor and Testo 317-3 - Ambient CO meter to monitor the particulate matter and carbon-monoxide concentrations respectively during cooking and non-cooking time. A survey was also conducted through questionnaire. The concentrations of PM2.5 fluctuated from 112-999 µgm-3 whereas the mean concentration was 401.88±232 µgm-3 during cooking time. On the other hand, PM10 concentration varied from 114-1999 µgm-3 were observed during cooking time with a mean concentration was 523.10±413 µgm-3. The concentration of PM2.5 varied from 32-362 µgm-3 at non-cooking period while the mean value was 81.38±41 µgm-3. The concentration of PM10 ranged between 55-429 µgm-3 at non-cooking period and the mean of PM10 was 109.51±51 µgm-3. The mean concentration of CO during cooking period was 51.52±17 ppm and it varied from 20 ppm to 96.4 ppm. On the contrary, the mean concentration of CO during non-cooking period was 6.60± 6 ppm and it fluctuated from 0 to 40 ppm. The concentration of atmospheric particulate matter showed the highest concentration during cooking time. Contemplation on the measured concentration of particulate matters, these values were greater than concentration found in many European cities and also surpassed the Bangladesh National Ambient Air Quality Standard. The monitored CO value exceeded the recommended value. Questionnaire survey result indicated that respondents suffered from various diseases due to household cooking activities such as facing eye irritation, headaches, dry cough, dizziness and nasal congestion during cooking time. This research suggests installation of improved cooking stoves and providing proper ventilation facilities in kitchen and using renewable energy as well as creating public awareness among rural communities for minimizing the impacts of pollutants emitted from cooking activities.

Performance Analysis of Dhaba Size Improved Biomass Cook Stove for Commercial Application as Clean and Efficient Cooking Solutions

The current study evaluates the behaviour of the Dhaba-size cook stove for commercial applications in rural area. Further, the study focuses on its impact on the biomass saving and the surrounding environment. The Dhaba-sized cook stove system was installed for the experimental investigation in R.S.Gruh Udyog, Borsad, Anand, Gujarat. The results obtained based on pre-and post-installation of the system, the system was assessed the cooking pattern, biomass and time consumption, smoke emission, and socio- economic effect. During the experiment, 10 batches of Rice Papdi were cooked uniformly. The Dhaba-size Improved Biomass Cook Stove (IBCS) is used for only boiling water, and atta iscooked on Traditional type of Cook stove. Initially, the traditional type of cook stove was used for water boiling and the other for cooking of atta. Based on the results for pre-installation and post-installation conditions, it was found that wood consumption per day was reduced with the reduction in time. As per discussion with the beneficiary, he is happy with the design, efficiency, and performance of it.

Impact of argon dielectric barrier discharge cold plasma on the physicochemical and cooking properties of lightly-milled rice

This study investigated the influence of argon dielectric barrier discharge-cold plasma (DBD-CP) applied at different voltage settings (1 kV and 2 kV) and exposure durations (5 min and 10 min) on the physicochemical properties, cooking behavior, textural attributes, and flavor characteristics of lightly-milled-rice (LMR). The DBD-CP treatment increased the brightness of untreated LMR from 62.93 to 76.69, and reduced the water droplet contact angle from 66.66° to 58.99° following a treatment of 2 kV-10 min. Moreover, the treatment enhanced the crystallinity and gelatinization enthalpy of LMR starch by 8.93% and 60.55%, respectively. Conversely, it led to a decrease in the amylose content by 7.66% when compared to the control group. Metabolomic analysis revealed a decrease in the content of key compounds involved in metabolic pathways, including amino acids, α-hydroxy acids, and GABA. The cooking experiment demonstrated a substantial reduction by 5.4 min in optimal cooking time, along with water absorption capacity and volume expansion rate increased by 54.19% and 68.42% in 2 kV-10 min DBD-treated LMR, respectively. Notably, DBD-CP treatment positively influenced the production of important aroma compounds such as alcohols, aldehydes, and ketones. Overall, DBD-CP proved to be an effective physical processing method for significantly enhancing the edible quality and aroma of LMR.

Biomass or LPG? A case study for unraveling cooking fuel choices and motivations of rural users in Maheshkhali Island, Bangladesh

Biomass fuel could effectively address the existing energy crisis in developing countries, including Bangladesh, yet its potential remains largely overlooked in scholarly and policy discussions. The objective of this study was to understand the people's perception of fuelwood, LPG, and cow dung as well as to identify factors influencing the choices of solid cooking fuels and the extent of daily fuelwood consumption in Maheshkhali, a secluded island off the coast of the Bay of Bengal in Bangladesh, characterized by its diverse landscapes. Primary data was collected through a questionnaire survey and focus group discussions and were analyzed using descriptive statistics, binomial logistic regression, and ordinary least squares regression (OLSR) to identify key determinants. Our findings suggest a pronounced preference for biomass fuel, as indicated by the odds ratio and user perceptions grounded in the central capability approach. The OLSR results indicate that cooking time, quantity collection, the number of school-going children, and educational score explain 82.5% of the total variance in fuelwood consumption, making them major driving factors. The household survey revealed a stark reliance on biomass fuel, with 87% of families using it exclusively, while only 4% rely solely on LPG. Fuelwood collection, primarily a task for women and children, also involved men who spent approximately five hours to traverse 1.5 km to collect 23 kg of biomass per trip. The strong biomass preference for fuel, in terms of central capability, underscores the challenges in motivating users to cleaner alternatives like LPG.

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes.

Watermelon rind, a by-product of watermelon juice processing, contains large amounts of dietary fibre and phenols with antioxidant capacity. The use of agro-industrial by-products would both improve economic benefits and reduce environmental emissions. The aim of this research is to examine the effect of the particle size of watermelon rind powder on the quality of high-fibre pasta. The nutritional, physical and physicochemical quality of three samples of watermelon rind powder, sieved through three sieves with aperture size of 400, 210 and 149 μm, were analysed. Durum wheat semolina with watermelon rind powder mass fraction of 10 % were mixed and used to make pasta. Nutritional, textural and cooking quality, sensory acceptability, in vitro glycaemic index and antioxidant bioaccessibility of high-fibre pasta with added watermelon rind powder of different particle sizes were evaluated and compared. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fibre and total phenolic contents of watermelon rind powder were increased by 35 and 15 %, respectively, while its insoluble dietary fibre content was decreased by 21 %. Decrease in sieve aperture size from 410 to 149 µm reduced phenolic bioaccessibility of the fortified pasta from 63 to 57 %, but enhanced its predicted glycaemic index from 50 to 69. It also decreased the pasta hardness by 13 %, but improved its elongation rate and tensile strength by 13 and 40 %, respectively. The finer the particles of the watermelon rind powder, the longer the optimal cooking time, the higher the water absorption index, and the lower the cooking loss of the supplemented pasta. Consumers did not notice any significant differences in the overall acceptability among all pasta samples. The particle size of the watermelon rind powder had a major effect on nutritional value, texture and cooking quality of the fortified pasta. In particular, the predicted glycaemic index and antioxidant bioaccessibility of high-fibre pasta were significantly affected by the particle size of the dietary fibre material used in the recipe.

Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality

One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional quality. This study used corn flour with 10.33 % protein and 1.57 % fiber and commercial hemp flour with 23.57 % protein and 28.75 % fiber. The pastas were made by extrusion by adding pregelatinized starch, ovalbumin and salt to obtain the control, then substitutions were made with 5 %, 10 % and 15 % hemp flour. The addition of hemp flour did not significantly affect the most important quality indicators, such as optimum cooking time and cooking residue, and even increased the firmness of the cooked pasta. Protein and fiber content increased significantly. It can be concluded that the addition of these percentages of hemp flour does not produce a deterioration of the technological quality of gluten-free pasta and allows for an increase in fiber and protein content, generating a significant improvement of nutritional quality.

Development of Red Rice-Based Pastas: Physicochemical, Cooking and Sensory Properties and Shelf Life

Aim: To develop red rice-based pasta and to assess their physico-chemical, sensory and cooking properties.&#x0D; Study Design: Completely randomized design.&#x0D; Place and Duration of Study: Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, GKVK, Bengaluru, between 2021 to 2022 (2 years).&#x0D; Methodology: Cold extruded pastas were developed by incorporation of red rice flour and wheat flour at varying levels and physical parameters and proximate were analysed according to Deshpande and Poshadri [1], Launay and Lisch [2], Anderson [3], AOAC [4] respectively and 9-point hedonic scale was used to adjudge the sensory characteristics and also studied cooking characteristics according to standard methodologies for optimized pasta.&#x0D; Results: Pasta incorporated with 60 percent of red rice flour with 40% percent of wheat flour had optimum cooking characteristics and adjudged as best compared to other levels of incorporation. The cooking studies of optimized product showed that cooking time varied from 3.20-6.15 min, swelling power varied from 1.00-1.46 g g-1 and solid loss was found to be 15.02-9.94%. The optimized product found to has 79.43% of available carbohydrate, 10.15% of crude protein, 7.21% of moisture, 1.52% of crude fat, 1.93% of crude fibre and 1.69% ash content.&#x0D; Conclusion: The developed red rice pasta underwent a comprehensive analysis encompassing physicochemical, cooking and textural evaluations. The study revealed key insights into the unique characteristics of the pasta, highlighting its nutritional attributes and cooking performance. The observed textural properties contribute to its overall appeal, making it a promising and health-conscious alternative in the realm of pasta products.