Cooked Dishes Research Articles

Biology and Management of Eggplant (Solanum melongena L.) Shoot and Fruit Borer: A Review

Eggplant (Solanum melongena Linnaeus) is a vital crop in South Asia, valued for its use in both raw and cooked dishes. However, its cultivation is severely threatened by the eggplant shoot and fruit borer, Leucinodes orbonalis (Guen.), which damages the plant from the seedling stage to harvest. The larval phase of this pest bores into shoots and fruits, potentially causing up to 90% loss and a decline in quality. Farmers often use excessive insecticides to combat L. orbonalis, leading to residue accumulation in food, insecticide resistance, pest resurgence, secondary pest outbreaks, and harm to beneficial organisms and the environment. In South Asia, this pest is the primary threat to eggplant fields, attracting significant research attention. This review paper examines biology, damage and control measures of eggplant shoot and fruit borer including resistant and tolerant varieties, sex pheromone traps, physical and mechanical barriers, biopesticides, biocontrol agents, and cultural and chemical methods, supported by previous studies and research findings. J Bangladesh Agril Univ 22(3): 267-276, 2024

Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China

The Hazard Analysis and Critical Control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meal preparation in four restaurants and five selected HACCP-certified hotels in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards, as Escherichia coli and Campylobacter were not detected in any cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in 7 % of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidance concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27 % and 30 % on chefs' hands, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced supervision of hygiene procedures and process monitoring in the HACCP-certified establishments engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments.

Salt and sugar intakes of adults in the central division of Fiji: findings from a nutrition survey in 2022

BackgroundExcess salt and sugar consumption contribute to diseases, such as diabetes and hypertension. This study aimed to estimate salt and sugar intakes and main sources, in a population of adults in the Central Division of Fiji. MethodsOne adult per household was randomly selected to participate (n=700). Sociodemographic characteristics; blood pressure, weight, and height; a 24-hour diet recall; and spot-urine samples were collected, with 24-hour urine samples from a sub-sample (n=200). Sugar intake was estimated from the 24-hour diet recalls and salt intake from the spot-urines. 24-hr diet recall was used to identify main sources of salt and sugar by food groups. Findings534 adults (response rate 76%, 50% women, mean age 42 years) participated. Salt intake was 8.8 g/day (95% CI, 8·7 to 9·0), and free sugar intake was 74.1 g/day (67·5 to 80·7), 16.1% of total energy intake (15.0 to 17·1%). Main sources of salt were mixed cooked dishes (40·9% (38·2 to 43·5)), and bread and bakery products (28·7% (26·5 to 31·0)). Main sources of sugar were table sugars, honey, and related products (24.3% (21·7 to 26·8)), non-alcoholic beverages (21·4% (18·8 to 24·0)) and bread and bakery products (18·0% (16·2 to 19·9)). InterpretationSalt and sugar intakes exceeded World Health Organization recommendations in this sample of adults. Given dietary sources were foods high in salt and sugar, along with the addition to food or drinks, interventions focused on behavior along with environmental strategies to encourage healthier choices are needed. FundingNHMRC and GACD grant APP1169322.

Much More Than Food: The Malaysian Breakfast, a Socio-Cultural Perspective

Using secondary analysis of data from the Malaysian Food Barometer (MFB), this article highlights ethnocultural dimensions and social functions of breakfasts in the Malaysian population. MFB uses a 24-h dietary recall that lets the interviewee give the name of the food intake. It shows that breakfasts from the Asian food register dominate with 50.7% (Malays, 50.4%; Indians, 51.9%; Chinese, 47.6%; non-Malay Bumiputra 50.1%), whereas 26.1% eat a westernised breakfast and 17.6% eat no breakfast. If we add those who just have a beverage, 20% do not eat a “proper” breakfast. The Asian breakfasts are characterised by including cooked dishes. These sometimes require real craftmanship to prepare. Therefore, they are mostly purchased outside and consumed either at home, at the workplace, or outside, in restaurants or food courts, such as “mamaks” or “nasi kandar “. Breakfast dishes can be attached to the food culture of the three main ethnic groups of Malaysia, but the boundaries between breakfast cultural styles are fluid and there is a sort of pooling of the breakfast dishes. This porosity of the boundaries between culinary styles is one of the main characteristics of Malaysian breakfast culture. It is so important that when asked, “What could represent Malaysia the best for submission to UNESCO’s intangible heritage list?”, the sample of a national representative population places two breakfast dishes first (nasi lemak and roti canai). This knowledge of the ethno-cultural dimensions of breakfast will help public health nutritionists and policymakers consider cultural characteristics and avoid the risk of a (non-conscious) neo-colonial attitude in promoting western style breakfasts. However, bearing in mind the influence of the British colonisation, the so-called westernised breakfast could also be considered as part of a cosmopolitanised breakfast culture. Finally, the understanding of breakfast culture will feed the debate around, and the progress towards, sociocultural sustainable healthy diets.

Functional Effects of Dandelion (Taraxacum officinale) and Its Use in the Traditional Cuisines

ABSTRACT Dandelion (Taraxacum officinale) is one of the widely known wild edible plants. It has been used as a nutrient in traditional cuisines and ethnomedicine throughout history. The aim of the study is to evaluate the functional properties of the Dandelion plant, its effects on health and its use in traditional cuisines around the world, based on the literature. Numerous studies have revealed that dandelion has numerous health benefits, including protection against cancer as well as liver and cardiovascular disease. In traditional cuisine, its fresh leaves, flowers and roots are used in the preparation of various products. Its leaves are used in salads, soups, pastries, raw and cooked dishes, while its flowers and roots are used in desserts, beverages and food additives. Given the functional effects and traditional use of dandelion, its use in commercial kitchens can make an impressive difference and awareness.

Nutrient Profiling of Japanese Dishes: The Development of a Novel Ajinomoto Group Nutrient Profiling System.

Government agencies and private companies have supported the development of nutrient profiling (NP) systems to facilitate the selection of nutrient-dense foods by consumers, promote nutritious food development, and limit excessive advertising of products with low nutritional value. While most NP models were developed to assess individual foods, the Ajinomoto Group Nutrient Profiling System (ANPS) was developed to assess the overall nutritional value of cooked dishes that are culturally specific to Japan. Based on the national dietary recommendations and nutritional surveys, target values were created for 13 dish categories, while considering the combinations of meal units. For the ANPS, the four evaluating elements were protein and vegetables, which should be encouraged, and sodium and saturated fatty acids, which should be limited. The ANPS algorithm for dishes was the sum of the scores of individual elements, with a maximum of 10 points per serving. The sum of scores was then multiplied by 2.5 to convert to the 100-point scale. Convergent validity was tested using the nutrient-rich food index (NRF) score of 6.3. In total, 1,089 popular Japanese dishes were evaluated using the ANPS, and the median score of ANPS was 70.0 points (interquartile range, 55–78.8), and the average score was 67.7 (standard deviation, 16.5) points. Since salt intake is a major health risk in Japan, this tool was designed to evaluate sodium content with high sensitivity, and low-salt dishes significantly improved sodium and ANPS scores compared with regular dishes. The Pearson’s correlation coefficient between the total score of NRF 6.3 and ANPS in 1,089 dishes was r = 0.452 (p < 0.0001). This newly developed ANPS could be used to evaluate culture-specific cooked dishes per serving size. It can determine the nutritional values of dishes, with a high sensitivity to sodium content, a major Japanese nutritional issue. Further research is needed to determine the accuracy and usefulness of the ANPS as a system that would lead to changes in eating behavior nationwide.

Ceramic Cooking Dishes in the Prehistoric Aegean: Variability and Uses

Ceramic Cooking Dishes in the Prehistoric Aegean: Variability and Uses

Investigation of radon and its progeny in ceramic cooking dishes

Investigation of radon and its progeny in ceramic cooking dishes

Food safety, sanitation and hygiene practices among street food vendors in Pokhara, Kaski

Background: Street foods are unique and convenient urban food supply meanwhile it lacks the food hygiene and safety posing major public health risk. Thus, the study aims to identify the food safety, sanitation and hygiene practices of street food vendors. Method: The study is cross sectional including 70 vending units selected conveniently. Structured interview schedule and observation checklist was used as data collection tool. Result: The mean age of the respondent was 38.06 (±10.417) years with &gt;1/2 being females (61.4%). Majority (77.1%) had formal education, 37.1% earns&gt;40,000/month and 86 % had not taken any food hygiene training. Eighty percent of the respondents had fixed stall with about 83% sell freshly cooked food and 75% prepare it in market place. About 84% of the respondent revealed diarrhea as the most prevalent disease caused by poor hygiene. Very less (27%) have their health check-up regularly and about 68.6% prepare food when they are ill. Almost 50% heat food before serving, 58% wash dishes with tap water, 98.6% wash raw food before preparation and all of them wash cooking dishes daily. About half (48.6%) of the respondents re-use oil while cooking. Approximately in 77% refrigeration facility was available. The food vending was found to be good (&gt;50) in 54.3% and sanitation was good (&gt;50%) in 60%. Conclusion: Overall sanitary conditions of the vending sites were good but instead needs improvement in most of the aspect of sanitary condition.

MALAYSIAN READY-TO-EAT COOKED DISHES: CONSUMPTION PATTERNS AMONG ADULTS AND NUTRIENT COMPOSITION OF SELECTED HIGHLY CONSUMED DISHES

Malaysian main dishes have been related to high carbohydrate and protein contents, and lack of vegetables. However, consumption patterns and nutrient composition of these types of dishes were scarcely reported. This study was conducted to determine consumption patterns and nutrient composition of Malaysian ready-to-eat cooked dishes. Consumption patterns were assessed using a food frequency questionnaire among 432 adults. The nutrient composition of the eight selected highly consumed dishes was determined by proximate analysis. The results showed that from 89 listed ready-to-eat cooked dishes, four dishes had moderate consumption levels, which were fried bihun (36.9), nasi lemak (34.7), roti canai (33.1) and Pattaya fried rice (30.2). The rest of the dishes had low consumption levels (&lt;29.9). The nutrient composition was significantly different (p&lt;0.05) between the dishes. Chinese fried rice had the highest carbohydrate content (33.65±8.04%) whilst chicken burgers had the highest protein (7.57 ± 0.63%), fat (11.02 ± 1.27%) and energy (235.43 ± 7.68 kcal) contents. No dishes were found to have a crude fibre content of more than 1.0%. In conclusion, Malaysian adults had a controllable consumption of local ready-to-eat cooked dishes as most of the dishes were consumed in low quantities. Nutrient compositions of dishes from this study are suggested to be added in Malaysian Food Composition Database for future reference of authorities and public for diet planning.

Intelligent Recommendation Method of Sous-Vide Cooking Dishes Correlation Analysis based on Association Rules Mining

Intelligent Recommendation Method of Sous-Vide Cooking Dishes Correlation Analysis based on Association Rules Mining

Experimental Study of a Metallic Pressure Cooker Insulated with Kapok Wool

This work is devoted to an experimental study of metallic pressure cooker insulated with kapok wool, a vegetal biodegradable fiber. Experiments conducted on the cooling of hot water in the equipment revealed very low heat losses and a time constant of 60 hours on average. As a result, the equipment makes it possible to finish cooking meals only thanks to the heat stored at the beginning of cooking and keeps cooked dishes warm for long hours. The thermal phase shift of the pressure cooker is around 7 h. Cooking tests conducted on some local dishes revealed about 70% butane gas savings for cooking cowpea and white rice, 38% for cooking fatty rice, 75% for pasta and couscous, and 30% for cooking potato stew. These results show that this technology can contribute to minimizing energy consumption in the restaurant sector.

THE INFLUENCE OF VARIETY ON THE CONTENT OF BIOACTIVE COMPOUNDS IN GARLIC (ALLIUM SATIVUM L.)

Garlic (Allium sativum L.) is the most important species of the Allium genus and an important vegetable crop throughout the world. Garlic is widely used as an obligatory part in many cooked dishes. It is one of the ancient plants playing one of the most important dietary and medicinal roles in human beings for centuries. Garlic possess many therapeutic properties including antimicrobial, antiviral, antifungal, cardioprotective, neuroprotective, anticarcinogenic, antimutagenic, anti-hypertensive, anti-diabetic and antioxidant. This study has focused on the comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra, Slovak Republic. The analyzed samples of garlic were collected at the stage of full maturity. TPC was measured using the spectrophotometric method of Folin-Ciocalteu agents. TPC in studied varieties of garlic were determined in the range 742 mg.kg-1 (Mojmír) to 635 mg.kg-1 (Makoi). The determination of the total sulfur content was based on dry combustion in the presence of oxygen and allows for the quantitative conversion of sulfur to SO2. Statistically significant highest level of TSC recorded in 0.751% (Mojmír) and the lowest level was in 0.523% (Makoi). Antioxidant activity was determined by the spectrophotometric method using a compound DPPH˙ (2.2-diphenyl-1-picryhydrazyl). The highest value of AA was measured in Mojmír (17.7%). The lowest level was observed in Makoi (12.4%). In all studied samples of garlic was confirmed by the strong dependence of the total polyphenols content, total sulfur content and antioxidant activity.

Dietary Patterns of the Metabolic Syndrome Among Older Adults in Malaysia

The term metabolic syndrome (MetS) describes a clustering of risk factors for cardiovascular disease and type 2 diabetes mellitus which include high blood pressure, low fasting high-density lipoprotein cholesterol (HDL-c), high fasting triglyceride (TG), high fasting blood glucose (BG), and abdominal obesity. The aim of this cross sectional study was to determine the dietary patterns (DPs) associated with MetS among 451 older adults in Malaysia. Food intake was determined using validated Diet History. DP was identified based on 40 food groups by using principal component analysis (PCA), and the factors were rotated by varimax rotation. Fasting venous blood samples were taken to determine HDL-c, TaG and BG level. Blood pressure and anthropometric measurements were also performed. Three major dietary patterns have been identified; 1) bread, spreads and oats, 2) Malaysia traditional pancakes and 3) vegetables and healthy cooked dishes. Three models were built to compare the potential confounder such as age, education years, marital status, calorie intakes, ciggarate smoking and body mass indeks (BMI). Only vegetables and healthy cooked dishes DP was associated with MetS. This DP reflects high consumption of various types of vegetables, noodle in soup, healthy cooked fish or seafood and low consumption of all type of high calorie rice, noodles and fried desserts. For all models, subject in the highest tertile of vegetables and healthy cooked dishes DP had a lower odd ratio (OR) for MetS as compared to lowest tertile. As more potential confounders added in new models, the significant values are increased. After adjustment of body mass index, the association for vegetables and healthy cooked dishes DP was attenuated (OR: 0.67, CI: 0.39-1.16, p: 0.156). In conclusion, high consumption of vegetable and healthy cooked dishes may lower the occurance of MetS among Malaysian elderly. DOI : http://dx.doi.org./10.17576/JSKM-2018-41

Dietary Patterns of the Metabolic Syndrome Among Older Adults in Malaysia

The term metabolic syndrome (MetS) describes a clustering of risk factors for cardiovascular disease and type 2 diabetes mellitus which include high blood pressure, low fasting high-density lipoprotein cholesterol (HDL-c), high fasting triglyceride (TG), high fasting blood glucose (BG), and abdominal obesity. The aim of this cross sectional study was to determine the dietary patterns (DPs) associated with MetS among 451 older adults in Malaysia. Food intake was determined using validated Diet History. DP was identified based on 40 food groups by using principal component analysis (PCA), and the factors were rotated by varimax rotation. Fasting venous blood samples were taken to determine HDL-c, TaG and BG level. Blood pressure and anthropometric measurements were also performed. Three major dietary patterns have been identified; 1) bread, spreads and oats, 2) Malaysia traditional pancakes and 3) vegetables and healthy cooked dishes. Three models were built to compare the potential confounder such as age, education years, marital status, calorie intakes, ciggarate smoking and body mass indeks (BMI). Only vegetables and healthy cooked dishes DP was associated with MetS. This DP reflects high consumption of various types of vegetables, noodle in soup, healthy cooked fish or seafood and low consumption of all type of high calorie rice, noodles and fried desserts. For all models, subject in the highest tertile of vegetables and healthy cooked dishes DP had a lower odd ratio (OR) for MetS as compared to lowest tertile. As more potential confounders added in new models, the significant values are increased. After adjustment of body mass index, the association for vegetables and healthy cooked dishes DP was attenuated (OR: 0.67, CI: 0.39-1.16, p: 0.156). In conclusion, high consumption of vegetable and healthy cooked dishes may lower the occurance of MetS among Malaysian elderly. DOI : http://dx.doi.org./10.17576/JSKM-2018-41

Characterization particulate matter from several Chinese cooking dishes and implications in health effects

Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter (PM) which have a potential hazard to human health. This chamber study investigated particle emission characteristics originated from using four types of oil (soybean oil, olive oil, peanut oil and lard) and different kinds of food materials (meat and vegetable). The corresponding emission factors (EFs) of number, mass, surface area and volume for particles were discussed. Temporal variation of size-fractionated particle concentration showed that olive oil produced the highest number PM concentration for the entire cooking process. Multiple path particle dosimetry (MPPD) model was performed to predict deposition in the human respiratory tract. Results showed that the pulmonary airway deposition fraction was the largest. It was also found that particles produced from olive oil led to the highest deposition. We strongly recommend minimizing the moisture content of ingredients before cooking and giving priority to the use of peanut oil instead of olive oil to reduce human exposure to PM.

北海道の家庭料理(おやつ・間食)

北海道の家庭料理(おやつ・間食)

Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade

The environmental burdens of the same dish (a traditional hot stew with pulses and pieces of pork sausages and ham) cooked at four different production scales was analyzed by life cycle assessment (LCA): (a) canned, industrially manufactured and consumed at home; (b) catering company, serving the product for schools; (c) restaurant, cooked in a traditional way and served; and (d) homemade, cooked, and consumed at household level. The LCA methodology was applied following the ISO 14044:2006 guidelines. For the inventory analysis, industrial data were obtained from a ready meals factory. Other primary data were directly obtained from the systems analyzed (catering, restaurant and homemade levels). Databases (Ecoinvent, LCA Food DK, BUWAL250, IDEMAT 2001, ETH-ESU 96) were used together with the SimaPro v7.3.3. For the impact assessment, the Eco-indicator 99 method and the CML 2 baseline method were used. In cases (c) and (d), different scenarios for the origin of raw materials and source of energy for cooking were considered. In level (a), an additional scenario considering a 50% reduction of food wastes was also investigated. The main contribution was meat ingredients, followed by energy consumption. Despite the higher environmental loads in transportation, the factory showed an environmental performance similar to cooking at home with gas. These results can be explained by the implementation of heat recovery systems at industrial scale. The restaurant showed the worst environmental performance. The main reason was that all the energy consumed in the restaurant (even not directly related to cooking) was attributed to the exclusive purpose of serving the food, since no other activities were carried out in the business. Consumer’s choices such as the preference for eating in a restaurant or the energy used for cooking turned out to be important differentiating factors. LCA allowed critical aspects to be identified in order to improve sustainable food production and consumption patterns. Electricity consumption and the amount of wastes sent to landfill turned out to be critical control points. In the case of complex dishes such as stews, the higher scale systems in the study (the factory and catering company), with proper energy and environmental practices, can have lower environmental burdens than small-scale systems, such as homemade cooking using a ceramic-glass cooktop or consumption in traditional restaurants. To reinforce the role of education, specific programs on the need to save food and the environmental impact of dietary choices must be implemented at schools.

愛知県の家庭料理 おやつの特徴 大都会名古屋、豊かな農村地帯、海岸地帯、山深い里のおやつ

愛知県の家庭料理 おやつの特徴 大都会名古屋、豊かな農村地帯、海岸地帯、山深い里のおやつ

English

Standards and guidelines are needed in the manufacture of household cooking dishes from clay, ceramic, and stone in Saudi Arabia. The radioactivity levels due to the presence of 40K, 232Th, and 226Ra in these materials were determined using gamma spectrometry equipped with high purity germanium (HPGe) detector. The activity concentrations of 226Ra ranged from 5.75 Bq kg&minus;1 (Yemen stone sample) to 192.35 Bq kg&minus;1 (China ceramic sample), those of 232Th ranged from 6.17 Bq kg&minus;1 (Yemen stone sample) to 192.41 Bq kg&minus;1 (China ceramic sample), and those of 40K ranged from 43.92 Bq kg&minus;1 (clay sample manufactured in Bahrah, Saudi Arabia) to 656.96 Bq kg&minus;1 (ceramic sample from Romania). Radiological indices were measured for all samples to ascertain the potential radiation health hazards. The average concentrations for 226Ra and 232Th and the absorbed dose rate (DR) in clay and ceramic dishes exceeded the permissible global limits, with the exception of clay samples from Makkah, Saudi Arabia. The 226Ra and 232Th concentrations in all cooking dishes manufactured from stone were within safety limits. However, most of the average values obtained for the activity concentration of 40K exceeded the recommended limit. The radium equivalent (Raeq), annual gonadal dose equivalent (AEDE), external hazard index (Hex), and gamma activity index (I&gamma;) were found to be below the internationally accepted safe limit, except in a ceramic sample imported from China. The sample also had an annual effective dose (AEDE) that slightly above unity. The concentrations of a total of 33 chemical elements were estimated by using an ARL QUANT&rsquo;X energy-dispersive X-ray fluorescence spectrometer. In most samples, the elements&rsquo; concentrations exceeded the reference level values. In conclusion, care must be taken when using cooking dishes manufactured from clay, ceramic, and stone. Key words: Energy-dispersive X-ray fluorescence (EDXRF) analyzer, gamma spectrometry, radiation hazard, household cooking dishes, natural radioactivity.