Development Of New Foods Research Articles

From waste products to raw materials for the development of new foods

This paper reports on a study into using waste products from the food industry as raw materials for food manufacture. The Value project funded by the European Regional Development Fund compiled information on the generation of waste products from the vegetable processing industry, together with their treatment and recovery. Best available technologies for using the waste for food manufacture were identified. Diagnoses on current waste generation, management, legislation and technologies were used to conduct pilot studies. Waste products were chosen for their recovery potential, importance and the needs of the food industry. This paper focuses on the extraction of high-value-added products from food waste, which can be used as natural additives in food manufacture to provide fibre content and antioxidant properties.

Modelling of methylcellulose thermogelation as a function of polymer concentration and dissolution media properties

A large number of factors can influence hydrocolloid properties, but little basic research has been performed on this topic, mainly evaluating one factor at a time. The aim of this work was to study the thermogelation of methylcellulose as a function of polymer concentration (1–3 g/100 g), and pH (4–10) and salt concentration (50–150 mmol/L) of the aqueous dissolution buffer. To simultaneously evaluate the effects of the different factors and of their interactions, a Box Behnken Design of Experiment was applied. Thermogelation was evaluated by means of fundamental and empirical rheological methods. Significant response surface models describing methylcellulose structuring properties as a function of the three considered factors were calculated. In particular, buffer pH and concentration seemed to mainly influence the fundamental rheological behavior of the methylcellulose systems, whereas variables evaluated at higher strains were especially affected by the polymer concentration. The salt-out effect of the phosphate salts used is also discussed. The obtained models represent a first step for a deeper knowledge of the molecular interactions in food systems. They could be exploited in the development of new foods, making easier the modulation of the structural and textural features of products.

Development of a freeze‐dried mixture of Nile tilapia (Oreochromis niloticus) croquette using a GA‐based multiobjective optimisation

The mechanically separated meat (MSM) of Nile tilapia is an example of a by-product that can be used in the development of new foods. The aim of this study was to optimise the mixture of different flours in the development of a freeze-dried mixture of fish croquette using Nile tilapia MSM. Flavour, texture and overall acceptance of seven formulations were evaluated by an acceptance test. A genetic algorithm (GA) with desirability functions was combined with a multiobjective optimisation of the response surface models. The combination of flours was chosen to minimise cost and maximise overall acceptance and fibre content. Overall acceptance showed a statistically significant correlation (P ≤ 0.05) with flavour (r = 0.67) and texture (r = 0.61). The GA-based approach indicated that the highest overall acceptance was obtained when using wheat and rye flours in equal parts. This formulation had an overall acceptance of 7.52, a fibre content of 11.50 g kg⁻¹ and a cost of US$2.21/kg. After 24 h of freeze-drying, the water activity of the mixture was 0.11. The GA-based approach was able to optimise the croquette formulation. The freeze-drying process contributed to the development of a value-added product with high quality and long shelf-life.

Whey of milk: a valuable product

Considering the large volume produced daily, the high nutritional value and the environmental pollution due to whey inadequate destination, industries have sought viable alternative to their use. The applications are due to the need for the creation of subsidies to reduce hunger in many parts of the world and by researches showing that the properties of whey proteins are highly favorable to human health, towards to reduce the risk of infectious diseases and also considered chronic and / or degenerative diseases. New studies, as well as the development of new foods fortified with whey proteins, in order to facilitate their consumption by large population groups are needed to verify their real effectiveness. This revision contains updated information about the nutritional components and especially the multifunctional properties of whey proteins, with emphasizing on alternative use of this byproduct by the dairy industry and environmental issues.

The potential of South African plants in the development of new food and beverage products

A review is presented of the history and recent trends in the exploration and development of food plants in southern Africa. The opportunities for developing new crops and new products for local and international markets are discussed. More than 120 species with potential as new food and beverage products (including functional foods, herbal teas and new flavours) are listed and a subjective rating of the commercial potential is provided for each of them. Some noteworthy examples are discussed and illustrated, including several indigenous fruits and vegetables that are as yet poorly known. There is a growing awareness of the importance of indigenous plants in new product development and numerous new products are already being developed. Basic research in botany (to guide genotype selection), horticulture (to develop new crops), food science (to focus on nutritional analyses) and marketing (to understand and develop new marketing approaches) is mentioned as important priorities.

Consumer acceptance and appropriateness of meat substitutes in a meal context

The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.

Progress in nutrition and development of new foods: a perspective of the food industry.

Progress in nutrition and development of new foods: a perspective of the food industry.

Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle

The effect of Rhizopus oligosporus on the structure and functional properties of buckwheat grain during fermentation was investigated and the production of buckwheat hypoallergenic flour was studied. The spores of R. oligosporus were mixed with steamed buckwheat grains, and they were incubated at 30 °C and 85% relative humidity (RH) for 0, 24, 48 and 72 h. The changes of structure, free amino acids, minerals, phytic acid and allergenic proteins in the grains were determined during the time course of incubation. The 48-h-fermented buckwheat (FeB) was found to be involved in formation of amino acids with higher amounts of total amino acids, and some of them increased 50 times more; including isoleucine, leucine, lysine, valine, glycine, histidine, tyrosine and γ-amino butyric acid (GABA). SDS–PAGE and Western Blot analyses showed that R. oligosporus was very effective to reduce allergenic proteins of buckwheat and could produce the hypoallergenic buckwheat flour. In its application to noodle making, the FeB-substituted wheat flour noodle was softer and had more elasticity than the control without FeB flours (1CW), except for the 10% substitution of FeB. Uncooked and cooked noodles were brownish compared to those of the 1CW. The R. oligosporus could possibly be used to produce hypoallergenic buckwheat with higher functional and good rheological properties, and thus produced FeB flour was considered to become a big prospect for development of new food in the future.

Utilization of cowpeas for human food

This paper reviews the research and outreach accomplishments of the cowpea utilization project sponsored by the United States Agency for International Development-funded Bean/Cowpea Collaborative Research Support Program. Research has examined a limited number of cultivars and has taken as its starting point mature, dry seeds. A broad spectrum of food quality issues have been studied, including: • safety concerns and physiological effects associated with consuming legume seeds and products made from them; • chemical composition and nutritional quality of the seeds and products; • physical and functional behavior of seeds and products; and • socioeconomic aspects including sensory quality of seeds and products, consumer acceptance, and costs and impacts of technology adoption. Research foci have included: • The effect of pretreatment and storage on cowpea food quality; • processing whole seeds to improve food quality; • conversion of legume seeds into food ingredients, principally flours and meals; • processing seeds and ingredients to improve food quality; and • improvement of traditional foods and development of new foods from bean and cowpea-based ingredients.

Microscopy and other imaging techniques in food structure analysis

Microscopy and imaging techniques are the most appropriate techniques for evaluating food structure because they are the only analytical methods that produce results in the form of images rather than numbers. However, images may now also be converted into numerical data to allow for statistical evaluation. Advances in microscopy and imaging techniques are made, for the most part, outside the field of food science, drawing from the fields of materials science, biology and medicine. Such techniques cannot, in most cases, be directly applied to study food structure. They must be adapted because the processing conditions that turn biological raw materials into food cause structural and textural changes which, in turn, change the innate properties and behaviour of the foods. This necessitates the development of appropriate methods and also the specialization of researchers. Future developments in this field can be divided into the use of new equipment developed for use in other fields, and the application of techniques modified to solve specific food science problems, such as the development of new foods with particular properties and texture or the detection of defects in foods.

Health/Healthy Food: Is There a Difference?

Comparisons are made of the definitions of health/healthy foods in the literature, and those of 683 farmers, companies and multiple retailers researched by questionnaire survey. Recommends classification on a clearly defined continuum of terms to allow flexibility on perceptions and the development of new foods.

高圧を利用した新規食品の開発および食品製造工程の改善

In this paper, two research examples are presented for the development of new foods and improvement of food production process by high pressure.First example; Alaska pollack Surimi was pressurized and the properties of gels formed were compared with those of heat-induced gels. The pressure-induced gels showed unique features, having large shear stress, cohesiveness and strength of ashi, small compression stress, and finer textured than the heat-induced gels. Utilizing these characteristics of pressure-induced gels, the development of new foods is expected.Second example; five kinds of pickels were pressurized and their properties were compared with those of heat-treated pickles. Pickles as keepable vegetables after pressurization had the same properties as the original pickles. However, pickles as cooked vegetables were changed in properties even at 200MPa. Shoyu-moromizuke, Shibazuke and Hakusai-asazuke pressurized at 500MPa were stored at 37°C for 10 days without any deterioration nor spoilage. Hinona-sakurazuke and Yuzu-daikonzuke after the pressurization were a little spoiled after the storage. On other hand, the non-treated pickles were all spoiled after the storage even for 5 days. From these results, it is expected that high pressure can be used for improvement of production process of pickles.

Progress and future needs for research in soya protein utilization and nutrition

AbstractAlthough soya protein was clearly recognized as an essential part of the diet in the Orient centuries ago, its acceptance in the western world has been slow and recent. Progress in utilization has revolved around solving problems of flavor, nutrition and functionality, and has resulted in commercial development of flours and grits, concentrates, isolates, textured products, cereal‐soya blends and beef‐soya blends. Among the latter two developments, cereal‐soya blends established the principle of using soya to increase protein content and quality of cereal diets consumed in many countries, and beef‐soya blends demonstrated the usefulness of soya in extending expensive meat supplies. Governmental actions such as approval of soya in school lunches and in military diets in the U.S. have also contributed to progress in utilizing soya protein in foods. Future research needed to increase food uses of soya protein includes: further improvement in flavor, greater versatility in functional properties, development of new foods rather than simulation of traditional items, and elaboration of adequate methods for determining soya proteins in regulated products. Highlights in soya protein nutrition research include: discovery of the need for moist heat treatment to develop maximal nutritive value; establishment of methionine as the first limiting amino acid; isolation and characterization of trypsin inhibitors; determination that trypsin inhibitor retards growth and causes pancreatic hypertrophy; discovery of negative feedback control of pancreatic enzyme secretion; and demonstration of apparent adequacy of soya proteins in meeting protein requirements of young children and adults. Further nutritional research is needed in the following areas: long‐term studies with humans to determine protein quality as well as possible needs for fortification with vitamins and minerals; establishment of need or lack of need for supplementation with methionine; mechanism of action trypsin inhibitors when ingested from soya and other sources; and development of rapid methods for measuring protein quality.

1977 Food and Agricultural Policy: The Political Setting in Washington

The development of new food and agricultural legislation in 1977 has been subject to a number of constraints almost from the outset. First, the 95th Congress decided, after earlier trial use, to use the new budget process “in earnest” this session. This mandated that committees have bills reported to their respective bodies by May 15. Second, the President very early issued guidelines as to the levels of acceptable Federal outlays for programs in the bills — more expensive ones faced the strong threat of veto. Third, it was widely recognized that the basic or permanent legislation which comes in force if new legislation is not enacted would be virtually unworkable in today's economy. This provided further incentive for development of legislation acceptable to both branches. The Congress thus had to develop new legislation in a very short period to meet the new budget schedule, avoid writing a bill certain to be vetoed, and rush to complete action on the bill before the month-long August recess to avoid having the permanent legislation become operative.

Wolffia arrhiza as a possible source of inexpensive protein.

THE development of new foods is vital to the needs of the rapidly expanding population in Asia. But apart from the necessity of being competitive in market price, they must be acceptable to the human palate, a requirement that has often frustrated attempts to introduce new foods. In this light, the improvement of production and processing of a commodity which is currently marketed for direct human consumption but on a small and inefficient scale has several advantages. Such a commodity is the aquatic plant, Wolffia arrhiza Wimm., Lemnaceae, known to have been used as a vegetable by the Burmese, Laotians and the people of northern Thailand for many generations. The local Thai name for the plant, “khai-nam”, may be literally translated as eggs of the water and suggests the oval shape of the plant (length 1.5 mm, width 1.0 mm). Khai-nam is generally regarded as a poor people's food and has attracted little attention as a potentially significant source of human food. The species also occurs in India1, but no report has been made pertaining to its application as a food source in that country.

Nutritional Aspects in the Development of New Foods

Nutritional Aspects in the Development of New Foods

Commercial Development of New Foods

Commercial Development of New Foods