Degree Of Cooking Research Articles

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.

The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality.

Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss, pH, lipid oxidation) of beef meat was examined. While no significant effect (p > 0.05) of the cooking method was detected on the water content, cooking loss, ∑PAH4 [the sum of benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysen (Chry), and benzo[b]fluoranthene (BbF)], and ∑PAH8 [the sum of BaP, BaA, Chry, benzo[k]fluoranthene (BkF), dibenzo[a,h]anthracene (DahA), benzo[g,h,i]perylene (Bghip), and indeno [1,2,3-cd]pyrene (IncdP)] content, it was determined that it had a significant effect on pH (p < 0.05) and lipid oxidation (TBARS, p < 0.01). While the cooking degree did not have a significant effect (p > 0.05) on the TBARS value, it had a significant effect (p < 0.05) on the water content and pH value, and a very significant effect (p < 0.01) on the cooking loss. While BaA and BaP compounds were detected in all barbecued samples, the DahA compound could not be detected in any of the samples. Varying levels of BaA (up to 5.62 ng/g), Chry (up to 0.43 ng/g), BbF (LOD-..-LOQ), BkF (LOD-..-LOQ), BaP (up to 0.49 ng/g), BghiP (up to 0.82 ng/g), and IncdP (up to 4.99 ng/g) compounds were determined in the samples. While the ∑PAH4 contents varied between 0.71 and 6.35 ng/g, the ∑PAH8 contents varied between 1.12 and 11.34 ng/g. While the increase in cooking level did not affect the ∑PAH4 content, it caused a significant increase in the ∑PAH8 content. The highest BaP (0.49 ng/g), ∑PAH4 (6.35 ng/g), and ∑PAH8 (11.34 ng/g) contents were detected in the meat samples that were well cooked on the barbecue by the direct method. The results have proven that PAHs are formed at varying levels in both meat samples cooked on the barbecue by the direct method and the indirect method. On the other hand, it has been determined that even if 100 g of the meat with the highest BaP and ∑PAH4 content is eaten, the exposure amount remains far below the limit values specified for PAHs. However, paying close attention to the barbecue cooking process is still recommended.

Efecto de la extrusión alcalina en las propiedades fisicoquímicas y funcionales de la harina integral de maíz andino

The objective of this work was to study the techno-functional properties of alkalineextruded Cuzco corn flour (HMEA) obtained by Ca(OH)2 addition in the extrusion process and to compare it with those of corn flour obtained by a traditional extrusion process (HME). The native meal was conditioned at moistures of 30, 35, 40 and 45% (w/w) and extruded in a single-screw extruder at 80 °C. For alkaline extrusion, 0.25 g of Ca(OH)2 100 g of flour was added. The addition of Ca(OH)2 in the extrusion process significantly affected the techno-functional properties of HMEA by increasing the solubility index (WSI), decreasing the water absorption index (WAI) and oil retention capacity (ORC) withrespect to those of HME. The alkaline treatment decreased the degree of gelatinization with respect to HMEA, obtaining values between 31.80 and 57.90% and increasing the initial gelatinization temperature from 69 to 73 °C. The gel firmness of the treated flours ranged from 0.26 to 0.33 N and 0.50 to 0.77 N for HMEA and HME respectively. Alkaline extrusion modifies the techno-functional properties of cuzco corn flour by reducing itswater absorption and controlling the degree of gelatinization, obtaining flours with an intermediate cooking degree.

Modelling of the nutritional behaviour of cowpea seeds during soaking, germination and cooking process

Two modelling approaches previously developed and describing separately the diffusion–reaction of folates and alpha-galactosides during cowpea seed soaking, germination and cooking processes were combined here to simulate the effect of some key processing parameters on the nutritional value of cowpea seeds. The simulator was upgraded, considering thermal-pH dependency of both diffusivities and reactivities of folates and alpha-galactosides together with water-to-seed ratio and starch gelatinization. The simulations showed that soaking and cooking processes were deleterious for folates whereas germination promoted the production of folates while reducing alpha-galactosides concentration. This study suggests that a long germination (96 h), followed by a short cooking seems to be optimal both in terms of nutritional value and degree of cooking.

INFLUENCE OF THE HYDROTHERMAL TREATMENT TEMPERATURE CONDITIONS ON POULTRY MEAT

The poultry production is growing rapidly every year. Having a rapid pace of development and reproduction, and greater affordability, the poultry products are in high demand from the population. In this regard, the industry is in demand for deep processing of poultry meat, which is not only economically feasible, but also makes it possible to expand the scope of use of this product. The complex morphological structure of the poultry complicates its use as the main raw material for meat products, and poultry meat is mainly sold in the form of natural semi-finished products with a limited shelf life. It is possible to expand the range of poultry products through the production of canned food. A new technology for the production of pasteurized canned poultry meat was developed at the Department of Meat, Fish and Seafood Technology of the Odessa National Academy of Food Technologies. This technology involves hydrothermal treatment of the raw materials, hot boning, mixing of components of the formulation and pasteurization. This article reveals the issue of the first stage of production, namely the establishment of rational meat hydrothermal treatment conditions. The problem of choosing the heat treatment conditions is extremely important, because depending on the process conditions and the final heating temperature, the transformation of the components and the properties of the finished products differ significantly. The paper studies the effect of temperature in the range from 65 to 95°C in 5°C increment on the rate and degree of cooking of collagen, the formation of the required structure of the product (hydrogel base filled with individual muscle fibers), hardness and tenderness of meat. It is established that the optimal processing temperature of poultry meat is 65°C. The meat processed at this temperature had the highest degree of collagen cooking, the highest viscosity of the broth, the lowest shear stress, and the best organoleptic characteristics.

Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses

Fresh nixtamalized maize dough (NMD) is commonly preferred by producers as raw material for the manufacture of a diversity of nixtamalized products. Based on the application, NMD may have different particle size distributions that may limit their analysis by common methods such as RVA. In the present study, we used the Mixolab to analyze fresh NMD produced with three degrees of cooking (undercooked, adequate cooked and overcooked) and milled to produce coarse, intermediate and fine doughs. Results were correlated with starch and tortilla features in order to evaluate the prediction of pregelatinization and starch damage occurring during processing, and with the quality of the final product. RVA was used for comparison purposes. Unlike RVA curves, Mixolab showed defined peak viscosities during heating independently of the milling degree of samples. Moreover, the Mixolab parameters showed strong correlations with the starch thermal properties, crystallinity, starch damage and lixiviated amylose. More correlations were obtained among Mixolab and RVA parameters in relationship with the attributes of tortillas. Results validated that the Mixolab is an efficient and rapid strategy to discern among different cooking degrees of fresh NMD independently of the particle size distribution, and may be useful to predict the quality of tortillas.

Color changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time

The kinetics of heat-induced color changes in beef meat was determined and implemented in a numerical model for double-sided pan cooking of steak. The CIELab color space was used to obtain the lightness (coordinate L^*) and the reddish tone (coordinate a^*) of the cooked meat. L^* was the CIELab coordinate that contributed the most to the change in the absolute color. Two response surfaces were found to describe the evolution with time and temperature of both color coordinates, L^* and a^*. The model results were successfully verified with experimental data of the two coordinates along the thickness of the meat for three degrees of cooking. The Root-Mean-Squared Errors (RMSE) for coordinate L^* were 5.17 (very rare), 2.02 (medium rare) and 3.83 (done), and for coordinate a^* 1.44 (very rare), 1.26 (medium rare) and 0.89 (done). The applicability of the model for practical cooking purposes was illustrated by determining the optimum turn over time to achieve a similar color profile on both sides of the meat. The turn over time depended on the desired degrees of cooking, and were comprised between one-half and two-thirds of the final cooking time, increasing from very rare cooking degree to done cooking degree.

A Study of Automatic Judgment of Food Color and Cooking Conditions with Artificial Intelligence Technology

In this study, the machine vision and artificial intelligence algorithms were used to rapidly check the degree of cooking of foods and avoid the over-cooking of foods. Using a smart induction cooker for heating, the image processing program automatically recognizes the color of the food before and after cooking. The new cooking parameters were used to identify the cooking conditions of the food when it is undercooked, cooked, and overcooked. In the research, the camera was used in combination with the software for development, and the real-time image processing technology was used to obtain the information of the color of the food, and through calculation parameters, the cooking status of the food was monitored. In the second year, using the color space conversion, a novel algorithm, and artificial intelligence, the foreground segmentation was used to separate the vegetables from the background, and the cooking ripeness, cooking unevenness, oil glossiness, and sauce absorption were calculated. The image color difference and the distribution were used to judge the cooking conditions of the food, so that the cooking system can identify whether or not to adopt partial tumbling, or to end a cooking operation. A novel artificial intelligence algorithm is used in the relative field, and the error rate can be reduced to 3%. This work will significantly help researchers working in the advanced cooking devices.

Bio-Raman research using principal component analysis and non-negative matrix factorization on rice grains: detections of ordered and disordered states of starch in the cooking process

We measured Raman spectra in a cooking process of rice grains and applied principal component analysis (PCA) to confirm binary states of starch: ordered and disordered states of starch in the cooking process by analytically separating sharper and broader components for the bands around 870 and 940 cm−1 due to starch. These sharper and broader components were optimized by non-negative matrix factorization (NMF), based on the PCA. The ratio defined using these two components clearly distinguished before/after the cooking of rice grains. The ratio can be an effective indicator to estimate the degree of cooking.

Rapid prediction of chemical composition and degree of starch cook of multi-species aquafeeds by near infrared spectroscopy

Ensuring aquafeeds meet the expected nutritional and physical specifications for a species is paramount in research and for the industry. This study aimed to examine the feasibility of predicting the proximate composition and starch gelatinisation (or cook) of aquaculture feeds (aquafeeds) regardless of their intended target species by near infrared (NIR) spectroscopy. Aquafeed samples used for nutrition experiments on various aquatic species with different nutritional requirements, as well as aquafeeds manufactured under varying extrusion conditions and steaming time to generate variable starch cook were used in this study. The various size pellets were ground before scanning by NIR spectroscopy, then models were developed to estimate dry matter, ash, total lipid, crude protein, and gross energy as well as starch cook. Proximate prediction models were successfully produced for diets with R2 values between 0.88 and 0.97 (standard error of cross-validation (SECV) 0.43 to 1.46, residual predictive deviation (RPD) 4.6 to 15.6), while starch cook models were produced with R2 values between 0.91 and 0.97 (SECV 3.60 to 5.76, RPD 1.2 to 1.9). The developed NIR models allow rapid monitoring of the nutritional composition, as well as starch cook, one of the major physical properties of aquafeeds. Models that provide rapid quality control assessment of diet characteristics is highly desirable in aquaculture research and the aquafeed industry.

Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (light cooked), 10 min (medium cooked), and 15 min (high cooked). The highest total polyphenol content was observed in the light cooked eggplant sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high cooked sample (26.10 mg GAE/g DW), while the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. The total polyphenol content of the samples ranged in the following order; light cooked &gt; high cooked &gt; medium cooked &gt; uncooked. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging of eggplant ranged between 16.16% (control) and 47.88% (high cooked). The highest reducing power was exhibited by the light cooked (absorbance 1.708) eggplant sample followed by the high cooked (absorbance 1.597), while the lowest reducing power was shown by uncooked sample (absorbance 0.389). Moreover, antimicrobial studies showed that light cooked eggplant sample demonstrated broad-spectrum inhibition of growth in Gram-positive as well as Gram-negative bacteria and Candida albicans. Slightly lower antimicrobial potential was exhibited by medium cooked eggplant sample while no antibacterial or antifungal activity was recorded for the extract of high cooked eggplant sample. Microwave cooking might be a method to enhance the antioxidant and antimicrobial potential of eggplant.

Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods

Microcomputed tomography (micro-CT) and proton NMR were applied to quantitatively characterize the structural changes of noodles depending on cooking times, and then compared with conventional methods. In the micro-CT analysis, the cooked and uncooked portions of the noodles were distinctly visualized depending on their density difference, and their 3-dimensional images were successfully utilized to calculate the degree of cooking. In terms of water mobility, three distinct water populations were observed in the cooked noodles. All the T2 relaxation times had a tendency to increase with increasing cooking times, while the proportions of weakly bound water and tightly bound water varied. The noodles cooked for longer times exhibited a softer texture and higher cold initial/lower final viscosities. Pearson correlation and principal component analysis demonstrated that the parameters obtained by micro-CT and proton NMR were well-correlated with water absorption, firmness, and pasting properties (cold initial and final viscosity) from the conventional methods.

Experimental and Numerical Study of the Evolution of Carrot Texture during Cooking in a Pressure Cooker

This study deals with changes to the food texture of carrot (Daucus carota) during steam cooking in a pressure cooker. A previously developed thermal pressure cooker model was used to predict the temperature evolution of the product from core to surface. This compartment model took into account heat and mass transfer laws and various phenomena to adequately describe pressure cookers’ mode of operation. In addition, a model predicting texture evolution as a function of the time-temperature history was proposed and its parameters were determined from experimental measurements in a standard Kramer cell after homogeneous cooking in a water bath. Combining the two models enabled an estimate of the degree of cooking from core to surface of the product as a function of cooking time. A volume averaged value for the degree of cooking was generated and permitted a good prediction of texture by comparison with the Kramer cell measurements. The combined model can be used to compare different cooking conditions reaching the same final texture.

Analysis of allergen-specific T cell and IgE reactivity in milk and egg allergic children in response to progressive forms of baked milk and egg food extracts

Abstract Egg and milk allergy are among the most common food allergies in young children and are commonly outgrown. Developing tolerance is often clinically monitored by food challenge with cooked forms of egg and milk. This study characterizes IgE and T cell reactivity to four progressively cooked food extracts from egg and milk. Egg and milk-containing food extracts were prepared from most to least cooked foods: egg muffin, meat balls frittata and raw egg; milk muffin, pizza cheese, custard and raw milk. IgE reactivity against extracts was determined by western blot and protein-specific IgE reactivity was quantified. T cell reactivity against the extracts was determined by FluoroSpot (IL-5, IFNγ and IL-10) after 24h restimulation following a two week in vitro expansion culture. IgE reactivity varied between extracts, in a protein-specific manner. For milk, a protein band at 14 kDa corresponding in size to Bos d 4 is observed most strongly in raw milk and cheese extract, while being less reactive in custard and milk muffin. In contrast, a band at 67 kDa, corresponding to Bos d 6 in size, is most intense in milk muffin compared to raw milk, cheese and custard. For egg, trends are more consistent across the different proteins, with egg muffin showing most IgE reactivity throughout. Analysis of T cell responses showed highest IL-5 production for raw milk extract compared to custard (p=0.058), cheese (p=0.039) and muffin (p=0.097). No differences were observed for IFNγ and IL-10. For egg, no differences between extract-induced T cell reactivity was observed. Both IgE and T cell reactivity is readily detectable against food extracts from baked forms of egg and milk. Immunological reactivity is not necessarily associated with the degree of cooking.

Determination of Cooking Degree of Boiled and Steam Cooked Potatoes (Solanum tuberosum L.) from a Physico-Chemical and Sensorial Perspective

Potatoes served in large-scale food service systems are often of poor quality. The current recommendation is to cook the potatoes until the core has reached a temperature of 96°C, but this recommendation is questionable. In this study, three potato varieties have been cooked by using conventional boiling (CB) to temperatures of 94°C and 96°C and steam cooking (SC) to temperatures of 92°C, 94°C and 96°C. The samples were thereafter analyzed by both texture and sensorial analyses. The results were evaluated with Partial Linear Squares Regression (PLSR). The perceived Softness and Cooking Degree from the sensorial analysis agreed with the hardness measured by the texture analyzer. The general impression of the samples showed that an undercooked tuber was preferable to an overcooked tuber, and that a cooking temperature of 96°C mostly resulted in overcooked tubers. The general impression depended on several parameters. Therefore, no optimal cooking temperature could be established.

Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility

A better understanding of starch-process interactions is the key point to better control banana starch digestibility and degree of cooking. This study aims at investigating and modelling the evolution of both the degree of cooking and in vitro digestibility of plantain starch as a function of steeping conditions. A 2D-axial-symmetric model considering a single Harton plantain cylinder being steeped in water was developed and adjusted to experimental data collected at 25, 50, 75 and 100 °C. Experimental temperature distribution was well predicted, with a thermal diffusivity of 1.5 × 10−7 m2s−1. The model was also validated against degree of starch gelatinization kinetics obtained by DSC at 100 °C. Two modes of water transport were found, depending on the starch state. At 25 °C or high degree of starch gelatinization (α ≥ 0.38), molecular diffusion was observed with an apparent water diffusivity of 2.4 × 10−9 m2.s−1, which may be due to structural cellular effects. At 50 °C, capillary diffusion was observed due to gas desorption, with an apparent water diffusivity of 10 × 10−9 m2.s−1. Starch digestibility was governed by gelatinization process which strongly depends on heat transport. This approach could be used to identify some steeping conditions that modulate both banana starch digestibility and degree of starch gelatinization.

Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study

ObjectiveTo analyse the relationship of the risk of breast cancer (BC) to meat intake, preference regarding degree of cooking (‘doneness’) and cooking methods, using data from a population-based case-control study (MCC-Spain). Study design1006 Histologically confirmed incident BC cases and 1370 controls were recruited in 10 Spanish provinces. Participants were 23–85 years old. They answered an epidemiological survey and a food frequency questionnaire. BC risk was assessed overall, by menopausal status and by pathological subtypes, using logistic and multinomial regression mixed models adjusted for known confounding factors and including province as a random effects term. Main outcome measuresBreast cancer and pathological subtype. ResultsHigh total intake of meat (ORQ4-Q1 (95% IC) = 1.39 (1.03–1.88)) was associated with increased BC risk among post-menopausal women. Similar results were found for processed/cured meat (ORQ4-Q1 (95% IC) = 1.47 (1.10–1.97)), and this association was particularly strong for triple-negative tumours (ER-, PR- and HER2-) (ORQ4-Q1 (95% IC) = 2.52 (1.15–5.49)). Intakes of well-done (ORwell-donevsrare (95% CI) = 1.62 (1.15–2.30)) and stewed (OR (95% CI) = 1.49 (1.20–1.84)) red meat were associated with increased BC risk, with a high risk observed for HR+ tumours (ER+/PR+ and HER2-). Pan-fried/bread-coated fried white meat, but not doneness preference, was associated with an increased BC risk for all women (OR (95% CI) = 1.38 (1.14–1.65)), with a stronger association for pre-menopausal women (OR (95% CI) = 1.78 (1.29–2.46)). ConclusionThe risk of developing BC could be reduced by moderating the consumption of well-done or stewed red meat, pan-fried/bread-coated fried white meat and, especially, processed/cured meat.

Influence on the antioxidant, structural and pasting properties of snacks with fenugreek, oats and green pea

An investigation on the effect of extrusion processing conditions of moisture content (12–16%), barrel temperature (90–110 °C) and screw speed (100–200 rpm) on the total phenolic content (TPC), antioxidant activity (AOA), structural and pasting properties were studied. A decrease in the TPC with the increase in barrel temperature and screw speed was observed. With the increase in barrel temperature and moisture content an increase in the AOA was observed, and vice versa with the screw speed. Extruded snack prepared at higher temperature showed softer structure and vice versa. Decrease in peak and setback viscosity and an increase in cold peak viscosity were observed. This gives an indication of increased degree of cooking. A reduced breakdown and setback viscosity indicates its temperature stability and lesser affinity to retrogradation, therefore extrusion gives the final product’s stabilization. It can be concluded that by proper selection of moisture, barrel temperature and screw speed during extrusion a product having higher TPC, AOA, softer structure and pasting properties can be developed.

Multivariate analysis of hyper/multi-spectra for determining volatile compounds and visualizing cooking degree during low-temperature baking of tubers

This study was conducted to assess the potential feasibility of using hyperspectral imaging (900–1700nm) for rapid determination of the volatility of tuber compositions (VTC) and prediction of the tuber cooking degree (TCD) in low temperature baking (LTB). Tuber samples of six categories from different origins were imagedand calibrated. The partial least squares regression (PLSR) and three-layer back propagation artificial neural network (TBPANN) models were established to predict VTC and TCD using the entire spectral range and the feature wavelengths. The optimal combination of characteristic wavelengths (991, 1031, 1071, 1138, 1252, 1403, 1460 and 1641nm) were selected by first derivative and mean centering iteration algorithm (FMCIA) rather than other conventional methods. Based on the qualified eight wavelengths, the FMCIA-TBPANN approachyieldedgreater overallperformance for predicting both VTC and TCD.Furthermore, the distribution maps of VTC and TCD were generated using a resulting function to visualize each pixel of spectral image. This demonstrated the capability of spectral imaging technique for rapid and accurate evaluation of VTC and TCD during LTB.

Is it possible to make a diagnosis of raw, heated, and baked egg allergy in children using cutoffs? A systematic review.

The diagnosis of IgE-mediated egg allergy lies both on a compatible clinical history and on the results of skin prick tests (SPTs) and IgEs levels. Both tests have good sensitivity but low specificity. For this reason, oral food challenge (OFC) is the ultimate gold standard for the diagnosis. The aim of this study was to systematically review the literature in order to identify, analyze, and synthesize the predictive value of SPT and specific IgEs both to egg white and to main egg allergens and to review the cutoffs suggested in the literature. A total of 37 articles were included in this systematic review. Studies were grouped according to the degree of cooking of the egg used for OFC, age, and type of allergen used to perform the allergy workup. In children <2 years, raw egg allergy seems very likely when SPTs with egg white extract are ≥4 mm or specific IgEs are ≥1.7 kUA /l. In children ≥2 years, OFC could be avoided when SPTs with egg white extract are ≥10 mm or prick by prick with egg white is ≥14 mm or specific IgE is ≥7.3 kUA /l. Likewise, heated egg allergy can be diagnosed if SPTs with egg white extract are >5 and >11 mm in children <2 and ≥2 years, respectively. Further and better-designed studies are needed to determine the remaining diagnostic cutoff of specific IgE and SPT for heated and baked egg allergy.