Culinary Techniques Research Articles

Innovation And Transformation Plan For Gastronomic Production Line In Pelileo Canton, Ecuador

This study addresses the innovation and transformation of the gastronomic production line in the canton of San Pedro de Pelileo, province of Tungurahua, Ecuador, where gastronomic service providers face challenges related to food hygiene, culinary techniques, and customer service. The objective was to strengthen their skills through an intervention plan that includes training in innovative practices and the use of local products. The methodology consisted of the implementation of 10 theoretical-practical workshops held between May and September 2023, with the participation of 30 local actors from the gastronomic sector. Surveys were administered before and after the workshops to measure the impact on the knowledge acquired, as well as a satisfaction survey to assess the quality of the program. The results show a significant increase in the application of Good Manufacturing Practices and innovative techniques for food transformation, reaching 100% knowledge in these areas by the end of the plan. Additionally, participants expressed high satisfaction with the training received. In conclusion, the research demonstrates that the implementation of training programs focused on innovation and the use of local resources contributes to the economic and social development of gastronomic service providers, strengthening the sector’s competitiveness and promoting the sustainability of local enterprises

Application Of Local Agricultural Products From Patate Canton In Cutting-Edge Gastronomic Trends

San Cristóbal de Patate, known as the Valley of Eternal Spring, is distinguished by its privileged climate, rich gastronomy—including traditional dishes such as arepas, grape chicha, and espumillas—and its lush vegetation, which provides a wide variety of local products. This study is based on a comprehensive literature review, grounded in the perspectives of various authors who theoretically support the research. The methodology applied combines quantitative and qualitative approaches, including a diagnostic and the collection of field information. The primary objective is to propose a strategy to strengthen the local gastronomy by incorporating cutting-edge culinary techniques into food and beverage establishments, using native ingredients from the canton. This proposal seeks to support restaurant owners in innovating their everyday dishes, enhancing the cultural and aesthetic value of Patate’s gastronomy to attract and delight both residents and visitors. In conclusion, the implementation of these modern techniques is expected not only to improve the gastronomic offering but also to enrich the tourist experience in the canton, providing a unique and renewed culinary proposal

Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation.

This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil's major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to trans fatty acyl chains and cyclization are also possible. The factors conditioning frying medium degradation are addressed, including oil composition (unsaturation degree, fatty acyl chain length and "free" fatty acid content, and presence of beneficial and detrimental minor components), together with frying conditions and food characteristics. Likewise, this review also tackles how the frying oil and other processing conditions may impact on fried food quality (oil absorption, texture, flavor and color). Finally, potential health implications of fried food consumption are briefly reviewed.

Bridging Tradition and Innovation: How Classic Beverages Are Being Reinvented with Modern Flair

The world of beverages, both alcoholic and non-alcoholic, has long been rooted in tradition. Yet, recent years have seen an unprecedented blending of time-honored recipes with modern techniques and technologies, creating an innovative landscape that appeals to contemporary palates. This article explores how classic beverages are being reinvented using molecular mixology, sustainable practices, advanced culinary techniques, and new technologies. These innovations strike a delicate balance between honoring the past and pushing the boundaries of what’s possible, ensuring that timeless beverages continue to evolve and captivate future generations. Keywords: Classic beverages, Molecular Mixology, Sustainability, Culinary Techniques, Beverage Innovation, Cocktail Reinvention

A comprehensive review on minimizing acrylamide in foods: rethinking ingredients, process tweaks, culinary techniques, and advanced analysis

A comprehensive review on minimizing acrylamide in foods: rethinking ingredients, process tweaks, culinary techniques, and advanced analysis

Beyond the family's cooking frequency: The influence of cooking techniques on vegetable and fruit consumption among the U.S. population

BackgroundDespite the well-established health benefits of fruits and vegetables, U.S. consumption remains far below the WHO's recommended 400 g per day. Understanding how culinary techniques influence intake could elucidate strategies for improving dietary habits. ObjectiveTo explore whether the use of cooking techniques for fruits and vegetables is associated with increased consumption of these foods and the corresponding variation in total fiber intake among the U.S. population. MethodsData from the National Health and Nutrition Examination Survey (NHANES) 2009–2010, participants (n = 9754) were categorized into groups based on their self-reported cooking frequency. Cooking techniques were classified into types. The mean consumption of fruits and vegetables was segmented into quartiles. Cooking frequency was evaluated, and differences between groups were assessed using chi-square tests and mean comparison tests. The study also assessed the prevalence of cooking techniques for different food groups. Additionally, linear regression analyses were conducted to adjust the mean daily per capita consumption of fruits, vegetables, and dietary fiber, considering cooking frequency and other socioeconomic variables as predictors. ResultsThe studied population's mean consumption of fruits and vegetables was 302.9 g, with half of this amount consisting of fruits. Individuals from households with frequent cooking practices (≥5x a week) consumed, on average, 48.2 g more fruits and vegetables daily than those from households with less frequent cooking (<5x a week). The use of diverse cooking techniques significantly improved vegetable intake, showing a fivefold increase in consumption among those employing multiple techniques. Moreover, frequent home cooking was associated with a 1.0-g increase in daily fiber intake. ConclusionPublic policies aimed at improving fruit and vegetable intake among the U.S. population should consider, in addition to cooking frequency, the role of cooking techniques in influencing the consumption of these food groups.

Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces

Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds.

A Study on Consumer Awareness Regarding Non-dairy Products

The focus of this paper is to explore how a well-known cooperative organization in the dairy industry can increase customer awareness of non-dairy products. The study comprised 104 participants, and data was collected through a questionnaire. The results show that Anand City residents have a positive attitude towards non-dairy products offered by the cooperative organisation. To increase sales, the company's promotional strategies can be improved. Ready- to-eat, ready-to-cook, and ready-to-serve food products have become increasingly popular due to changes in eating habits and culinary techniques because of urbanisation, cultural shifts, and societal development.

Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques

ABSTRACT The sharing of familiar foods is but one of the ways a cultural group identifies itself. But what happens if that cultural group begins to lose touch with, or control of, its food traditions? Worldwide, professional chefs are embracing traditional indigenous cookery techniques and ingredients in their search for national culinary identity. In doing so, the line between ownership and appropriation is becoming an increasingly fine one. Within today’s Māori society, the hāngī is one of the few remaining traditional food preparation techniques still in regular use. Yet the use of its traditional earth oven form is growing more infrequent as less labor-intensive variations grow in popularity and as the technique becomes increasingly incorporated into commercial hospitality practice. Drawing on research that explores the knowledge and personal experiences of seven hāngī practitioners, this paper examines the cultural significance of the hāngī as a traditional indigenous food preparation technique. As the hāngī increasingly crosses over into the commercial realm it questions the fine line between cookery technique and indigenous culinary property as it asks just what makes a hāngī a hāngī?

An Innovative Approach in Gastronomy: Ultrasound Technology

Ultrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications. It enhances food safety, quality, and preparation efficiency by improving mass transfer, disrupting cellular structures, and accelerating chemical reactions. This review aims to explore the integration of ultrasound technology into gastronomy, emphasizing its potential impact on modern culinary practices. Firstly, ultrasound effectively reduces microbial loads and chemical residues on food surfaces, enhancing food safety. Secondly, in food processing applications, ultrasound accelerates marination processes and improves meat tenderness, with ultrasonic cutting providing precision in processing foods. Thirdly, ultrasound improves the stability of emulsions and the consistency of homogenized products. This technology's ability to create stable foams, accelerate gel formation, and extract aromatic compounds paves the way for new gastronomic discoveries. Additionally, in the realm of diagnostic and quality control, ultrasound enables rapid and non-invasive quality assessments. The primary focus areas of this review include the applications of ultrasound in decontamination, marination, tenderization, cutting, diagnostic analysis, homogenization, emulsification, dehydration, rehydration, and molecular gastronomy. This study demonstrates that ultrasound technology not only enhances the sensory and aesthetic qualities of food but also supports innovative culinary techniques in molecular gastronomy. Based on a comprehensive literature search and professional experiences, this review concludes that the integration of ultrasound in gastronomy has the potential to significantly enhance food preparation methods, contributing to more efficient, creative, and high-quality culinary experiences.

An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study.

Dietary interventions are a key strategy to promote healthy ageing. Cooking skills training emerges as a promising approach to acquiring and maintaining healthy eating habits. The purpose was to evaluate the effectiveness of a culinary programme to improve healthy eating habits among overweight/obese adults (55-70 years old). A total of 62 volunteers were randomly (1:1) assigned to an culinary intervention group (CIG) or a nutritional intervention group (NIG). Dietary, cooking, and health-related outcomes, including body advanced glycation end product (AGE) levels, were evaluated at baseline and after four weeks. Mixed-effects linear models were used to assess the effects of the interventions within and between groups. Among the 56 participants who completed the trial, CIG participants achieved a significant improvement in Mediterranean diet adherence (1.2; 95%CI, 0.2 to 2.2) and a reduction in the use of culinary techniques associated with a higher AGE formation in foods (-2.8; 95%CI, -5.6 to -0.2), weight (-1.5; 95%CI, -2.5 to -0.5), body mass index (-0.5; 95%CI, -0.8 to -0.2), waist circumference (-1.4; 95%CI, -2.6 to -0.2), and hip circumference (-1.4; 95%CI, -2.4 to -0.4) compared with the NIG participants. Although a greater confidence in cooking in the CIG was found, attitudes and cooking habits did not improve. No significant differences in biochemical parameters or AGEs were found between groups. In conclusion, a culinary intervention could be successful in promoting healthy eating and cooking habits compared to a programme based on nutrition education alone. Nevertheless, further efforts are needed to strengthen attitudes and beliefs about home cooking, to address potential barriers and understand the impact of cooking interventions on biological parameters. Larger studies with longer follow-ups are needed to evaluate the relationship between cooking, diet, and health.

Eco-friendly and biocompatible gelatin plasmonic filters for UV-vis-NIR light

The quest for environmentally sustainable materials spans many fields and applications including optical materials. Here, we present the development of light filters using a gelatin-based nanocomposite. Owing to the plasmonic properties of metallic nanoparticles (NPs), strong light-matter interactions, these filters can be customized across the UV-Visible-NIR spectrum. The filters are designed for modular use, allowing for the addition or removal of desired spectral ranges. Moreover, the nanocomposites are composed of biodegradable and biocompatible materials which highlight the intersection of chemistry and ecological awareness for the exploration of new eco-friendly alternatives. These plasmonic gelatin-based filters block light due to the Localized Surface Plasmon Resonance (LSPR) of the NPs and can be tailored to meet various requirements, akin to a diner selecting options from a menu. This approach is inspired by culinary techniques, and we anticipate it will stimulate further exploration of biomaterials for applications in optics, materials science or electronics.

Identification of volatile and non-volatile migrants released during sous vide cooking by UPLC-IMS-QTOF and DI-SPME-GC-MS using a design of experiments approach

The rise of new culinary advances combined with science has made it possible to find new optimum methods of cooking, such as vacuum cooking (Sous Vide), that allow achieving pleasant textures, preserving the genuine nature of the food and also its original flavour. Sous Vide involves the direct contact of plastic materials with food during cooking, causing the possible release of chemical compounds that may alter the properties of the food and pose a risk to human health. In this work, the migration kinetics that takes place during this cooking process have been estimated thanks to a design of experiments (DoE). DoE has been applied to 4 samples of vacuum cooking bags containing 3 food simulants (ethanol 10%, acetic acid 3% and isooctane) under typical cooking conditions of the culinary technique. The study also allowed the identification of the main volatile and non-volatile migrants that can be transferred from this particular packaging. Twenty-nine non-volatile species were identified by ultra-high performance liquid chromatography coupled to a quadrupole-time-of-flight ion-mobility separation mass spectrometer (UPLC-IMS-QTOF) and sixty-four volatile species were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Furthermore, a comprehensive literature analysis was conducted to explore the applications, origins, and potential toxicity of these compounds.

The indigenous bioculture of the Pungalá parish of Ecuador an approach to their culinary and medicinal heritage

The food and culinary heritage with medicinal uses are a fascinating field that combines history, culture, and health through food. Over the centuries, various cultures have developed knowledge and practices related to the use of specific ingredients and culinary preparations with medicinal properties. In the Pungalá parish in Ecuador, these generational knowledge and traditions form a valuable biocultural heritage that helps us understand the close relationship between food and traditional medicine. Through qualitative and documentary research, interviews and community workshops are conducted to gather information using different techniques. Among the findings regarding the food and culinary heritage of Pungalá are extinct culinary traditions, as well as important culinary techniques and processes that play a role in nutrition and medicine, valuing traditional and ancestral knowledge as part of their culture. The inventory includes 22 plants used in Andean medicine and 38 preparations, including beverages, porridges, stews, soups, and wrapped dishes that become an integral part of everyday routines, dietary habits, and festive traditions. It is concluded that this knowledge constitutes a valuable food and culinary heritage, and its biocultural is based on ancestral knowledge of the healing properties of local plants and foods, contributing to the health and identity of the community. Measures should be taken to preserve and promote this heritage in the face of current challenges.

Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children

Selenium (Se) as essential element regulates the immune, endocrine, reproductive and neurological systems through selenoproteins. More important than its content, is the fraction available to be absorbed (bioaccesibility) to exert its important metabolic functions. The objective of this study was to determine the bioaccessibility of Se (Se-BA) in multiple foods by an in vitro digestion/fermentation method. Samples were subjected to homemade culinary techniques and fermented with feces from healthy adults (HE-AD), and healthy (HE-CH) and unhealthy children (with gluten related disorders, GRD-CH; obesity, OB-CH; or allergy/intolerance to cow's milk proteins, AICM-CH). Se-BA varied largely among samples depending on their vegetal/animal origin, category and type of food. Animal-vs. plant-based foods have higher mean Se concentration and total Se-BA (82.5(±97.5) and 93.6(±8.58) vs. 44.3(±55.6) μg/kg and 77.7(±20.4)%, respectively). In plant-based foods, higher Se-BA values were found in the large intestine (41.0(±25.7) vs. 30.1(±26.7%) in animal-base foods). In comparison to raw foods, the cooking techniques of vegetal- and animal-based foods grouped by heating in liquid media (frying-boiling) or hot air (roasting-grilling) decrease Se-BA in the small intestine (42.5(±27.0) vs. 34.8(±25.1) and 34.0(±24.3), and 75.9(±38.0) vs. 52.4(±28.9) and 71.3(±24.8)%, respectively), while it is increased in the large intestine (36.6(±28.5) vs. 41.3(±24.9) and 44.2(±23.6), and 19.9(±30.4) vs. 39.9(±26.0) and 23.4(±22.7)%, respectively). The higher Se-BA levels in the large intestine found in HE-CH (42.1 (±26.5) vs. HE-AD (35.2(±27.1) and unhealthy children (GRD-CH and OB-CH; 38.0(±24.6) and 35.8(±28.1)%, respectively) could be related to greater demands on growth and specific fermentative microbiota.

Impact of Culinary Techniques on Nutritional Profiling: Unraveling the Transformation of Proteins and Vegetables in Cooking

This paper explores the impact of cooking technique and vegetable nutritional components. As a crucial provider of nutrients, food goes through profound changes when cooked, hence its effect on macro- and micronutrients. Protein denaturation, which may lead to the breakdown of the tertiary structure resulted from the effect of heat, acid, alkali, or ultraviolet radiation, is a process that disrupts the original characteristics of proteins. Proteins basically remain more secure than vitamins while cooking, but they risk denaturation after overcooking or exposure to high heat. Although micronutrients like vitamins and minerals needed for growth are stable in their content and behavior, they can change their content and behavior during cooking process as they cannot withstand heat. The paper underlines the multiple impacts of cooking techniques on vegetables by pointing out that some techniques of heat application might result in inferior nutritional quality. Bioactive compounds that are in vegetables undergo changes in the physical attributes, the sensory properties and bioactive content based on the techniques such as boiling, steaming or microwaving. Besides, during food preparation such as washing, peeling and cutting almost everything like flavor, texture or final nutritional values is already determined. The cooking method chosen in a wide range including microwave, pressure cooker, open pan or steaming has a great impact on the nutrient composition. Bacterial contamination in eggs, which is a health safety concern that can cause nutrients losing and even harm consumer health, stresses the need for cooking to preserve nutrients and protect consumers. The modern consumer who cares about the nutritional values and benefits of home cooked meals must be aware of the magnitude of method of cooking on the content of nutrients. Being a fact that more and more consumers after minimally processed and additive free snacks and nutrition information about cooking method is critical. The study concludes by suggesting that additional research is needed so as to develop the guidelines for the best cooking methods that promote nutrient conservation, safety, and palatability. Keywords: Cooking technologies, Nutrient value, Protein denaturation, Vitamins and minerals, Vegetables processing, Food processing, and Consumers trends

Cultural Adaptation of Recipes

Abstract Building upon the considerable advances in Large Language Models (LLMs), we are now equipped to address more sophisticated tasks demanding a nuanced understanding of cross-cultural contexts. A key example is recipe adaptation, which goes beyond simple translation to include a grasp of ingredients, culinary techniques, and dietary preferences specific to a given culture. We introduce a new task involving the translation and cultural adaptation of recipes between Chinese- and English-speaking cuisines. To support this investigation, we present CulturalRecipes, a unique dataset composed of automatically paired recipes written in Mandarin Chinese and English. This dataset is further enriched with a human-written and curated test set. In this intricate task of cross-cultural recipe adaptation, we evaluate the performance of various methods, including GPT-4 and other LLMs, traditional machine translation, and information retrieval techniques. Our comprehensive analysis includes both automatic and human evaluation metrics. While GPT-4 exhibits impressive abilities in adapting Chinese recipes into English, it still lags behind human expertise when translating English recipes into Chinese. This underscores the multifaceted nature of cultural adaptations. We anticipate that these insights will significantly contribute to future research on culturally aware language models and their practical application in culturally diverse contexts.

Tele-simulation in nutrition and dietetics students, impact on learning and perception: a study pilot

IntroductionDuring the COVID-19 pandemic, tele-simulation emerged as an educational alternative, being useful for the development of Nutritional Care Process (NCP) skills. The importance of this study lies in knowing the impact of tele-simulation on perception and learning for the NCP. The aim of this research was to know the academic performance and the student’s perception of their ability to apply a dietary anamnesis.Materials and methodsA quantitative, longitudinal, three-temporal study was conducted with a purposive sample of 25 Nutrition and Dietetics students during 2021. All students performed three tele-simulations with a standardized patient, in relation to the NCP.ResultsThe mean response among the three tele-simulations developed on perception in tele-simulation with a standardized patient was 4.6 (Scale 1–5). The aspect with the best perception of the students was observed in relation to the feasibility and viability of the tele-simulation. The students improved in disciplinary aspects such as the investigation of the culinary technique, representativeness and quantification of the intake through the application of the NCP.ConclusionTele-simulation with standardized patient is viable as a teaching-learning methodology for the application of the PNC. It is possible to demonstrate a higher performance in the nutritional interview.

Combining Culinary Medicine With Integrative Medicine in Medical Curriculum: A Novel Community-Centric Approach

Context Historically, medical school curriculums have not addressed applications of medical nutrition therapy (MNT) in patient care plans. In 2020, an elective pilot lifestyle medicine course, “Food and Nutrition as Medicine (FANAM),” was implemented at Edward Via College of Osteopathic Medicine Carolinas (VCOM-Carolinas) using a community-centric model. Objective Teach medical students skills in nutrition education, culinary techniques, patient-centered care through intersectional lenses of culture, available resources, and health literacy. Methods FANAM’s founders were a multidisciplinary team of physicians, a registered dietitian, a nurse and a dietetic technician. Twenty students were in the initial cohort. FANAM utilized physicians and community leaders as mentors who taught through hands-on and didactic exercises. Pre- and post-Likert scales assessed FANAM’s impact on students’ confidence in implementing patient-centered nutrition education. Wilcoxon Signed Rank Tests analyzed survey results with calculated P-value &lt;.05. Results Qualitative assessments demonstrated that 100% of participants believed nutrition education beyond the standard curriculum was necessary. 95% of participants felt confident in their understanding of nutrition and ability to counsel standardized patients after course completion. Conclusion These results indicate that FANAM provided opportunities for students to enhance both knowledge of MNT and practical applications of nutrition education to benefit patients.

Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringues

Garlic juice (GJ) contains allicin, a bioactive that stabilizes egg white (EW) foams without potassium bitartrate (cream-of-tartar), meeting the aim to identify clean-label ingredients that alter foam characteristics. 0.001 wt% allicin in EWs forms stiff foams with the highest overrun (∼800 %) and delayed drainage (60 min). Whipping EW with GJ or allicin changes the disulfide-bridge conformation of the EW foam from 56, 44, and 0% gauche-gauche-gauche (SSg-g-g), trans-gauche-trans (SSt-g-t), and trans-gauche-gauche (SSt-g-g) to 11, 52, and 37%. Raman microspectrometry (RM) found higher relative percentages of SSg–g–g disulfide bonds coincide with rapid foam collapse, while the tyrosine I850/I830 band ratios, a measure of tyrosine surface exposure, remained constant. These changes in spectra illustrate that polypeptide chain displacement and protein unfolding are essential in stabilizing bubble interfaces. Few clean-label functional compounds alter foam stability and functionality, and compounds such as allicin could lead to entirely new culinary techniques and dishes.