Food Preparation Research Articles

Robots in the kitchen: The automation of food preparation in restaurants and the compounding effects of perceived love and disgust on consumer evaluations

Restaurants are swiftly embracing automation to prepare food, experimenting with innovations from robotic arms for frying foods to pizza-making robots. While these advances promise to enhance efficiency and productivity, their impact on consumer psychology remains largely unexplored. We present four experiments that demonstrate how food service automation leads to negative downstream effects (i.e., diminished taste perceptions, decreased willingness to pay, less favorable attitudes towards food items) across multiple food categories. This stems in part from two distinct contagion effects, whereby automation appears to undermine the food’s ability to contain symbolic love (positive contagion from human contact) while simultaneously increasing feelings of disgust (negative contagion from machine contact). Moreover, we highlight how communicating the consumer-oriented benefits of automation can suppress the disgust associated with automation and subsequently mitigate the deleterious effects on consumer evaluations. Our findings suggest that service retailers should consider the psychological impact on consumers when shifting away from human involvement in a category as intimate and consequential as the production of our food.

Women’s Role in Transforming Food Systems in Sri Lanka – A Narrative Review

A food system is referred to as a complex web of activities involving production, processing, transport, selling, and consumption of food. This is often associated with governance and economics of food production, wastage of food, effects on the environment during this process, and impact on individual and population health. Sri Lanka is considered as an agricultural country with women playing an active role in food systems, particularly in the past. In ancient Sri Lanka, agriculture was not essentially a revenue generation process but was everybody’s service and public responsibility, where they cultivated land (either in paddy fields, chena, or home garden that surrounded the house) to provide food for the family, and rear cattle/hens for eggs and milk. The excess would be shared or stored for future consumption. The women were actively involved in all related chores, from the initial steps of cultivation to harvesting, which further extended to food preparation and preservation. However, the role of women in areas associated with food systems changed with time— the colonial era, the post-colonial era, and then the modern era, when the processes involved in modern food culture has replaced the traditional food systems in Sri Lanka. This narrative review discusses the changing role of women in food systems in Sri Lanka, from the ancient era to modern times.

Artful Instruction: Refining TVET Pedagogy on Food Safety Requirements

Food safety is a critical issue in the culinary industry, and culinary students as a Technical and Vocational Education and Training (TVET) practitioners must understand the importance ofadhering to food safety requirements. However, there are several challenges in ensuring students' perceptions of conformity to food safety requirements are accurate and effective. These issues include the complexity of food safety regulations, the varyinglevels of understanding among students, and the limited resources available to culinary programs to provide comprehensive training. This study explores vocational culinary students' perceptions of conformity to food safety requirements. The research employs quantitative design research, using surveys to collect data from 120 students enrolled in culinary programs at vocational schools in Johor, Malaysia. The study aims to understand how students view their adherence to food safety protocols and how their training and education shape their perceptions. This study is structured as a survey employing a distribution of questionnaires to find culinary students in Johor, Malaysia views compliance with food safety requirements in terms of food safety training, food safety rules, food safety standards, and license compliance with food safety standards. Statistical Package for Social Science (SPSS) version 26.0 was used to compute the survey responses' mean value, standard deviation, and frequency. All of the responses to the research questions got a high mean score. The results reveal that most students understand food safety practices well, but there needs to be more knowledge and implementation of some critical protocols. Furthermore, the study revealed that vocational students' general perceptions of food safety laws regarding food safety rules had the highest mean value, indicating that this is the most influential factor in persuading how culinary students in Johor, Malaysia perceive compliance with food safety standards. These findings have implications for culinary education programs and the food service industry, suggesting that more attention should be paid to providing students with comprehensive training in food safety practices to ensure safe and healthy food preparation.

EVALUATING THE SKIN IRRITATION OF CHILI PEPPER NANO GEL ON EXPERIMENTAL RABBIT SKIN

Chili is not only a popular spice in food preparation but is also used as a traditional medicine. In particular, when used topically, the active ingredient called capsaicin in chili peppers helps treat bone and joint pain. Objectives: The study aims to evaluate the local irritation on the healthy skin of rabbits of a nano gel product containing chili fruit extract provided by the Institute of Research and Application for Traditional Pharmaco-Medicine Methods: The study was conducted according to the guidelines of the Vietnam Ministry of Health, ISO 10993-10 and OECD on skin irritation assessment for topical products. Three healthy white New Zealand rabbits were used. Animals were applied gauze which was soaked in nano gel containing chili fruit extract at a dose of 0.5 grams on a healthy skin area 2.5 x 2.5 cm for 4 hours. We evaluated the irritation index including erythema and edema on the skin at 24, 48, and 72 hours after gauze removal. Results: Three rabbits were still healthy, and living normally, there were no signs of erythema and edema on the rabbit's skin, and the irritation indexes were 0 during 72 hours of continuous monitoring. Conclusions:The nano gel containing chili fruit extract applied topically does not irritate healthy rabbit skin.

Assessing Listeria monocytogenes Growth in Artificially Inoculated Sea-Farmed Product—Raw Sea Bass (Dicentrarchus labrax) Fillet, Produced in Greece

Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for Lm in RTE foods. Raw fish products are widely consumed, e.g., in sushi and various seafood recipes (e.g., carpaccio, sashimi, maki, nigiri, tartare, etc.), but are not subjected to RTE food safety criteria. The aim of our study was to assess the growth potential of Lm in raw sea bass fillets obtained from a leading aquaculture company in Greece. In order to assess the growth of Lm in raw sea bass fillets, we applied the “challenge test”, a scientific experiment designed to assess the growth of Lm within a specific food product under controlled conditions. According to our results, and taking into consideration the health risk for the listeriosis-vulnerable population, raw fish products utilized in the preparation of RTE foods, including sushi and an array of seafood dishes, should be incorporated in the Category of Safety Criteria of Regulation (EC) No 2073/2005 “Ready-to-eat food able to support the growth of Listeria monocytogenes”.

AVALIAÇÃO FÍSICO-QUÍMICA E MICROBIOLÓGICA DAS ÁGUAS DE BEBEDOUROS DE COZINHAS DA ESCOLA CIEP-216 PREFEITO JUAREZ ANTUNES

The objective of this work was to evaluate the water quality used in the Ciep – 216 Prefeito Juarez Antunes school in the Vila Martins, in the municipality of Nova Iguaçu – RJ, in terms of physicochemical and microbiological parameters. This state school was selected for water collection at two points: kitchen faucets and drinking fountain for analysis and comparison of parameters such as total coliforms, heterotrophic bacteria and Escherichia coli, as well as color, pH, turbidity and residual chlorine level, ammonia, total alkalinity, hardness, iron, oxygen consumed. The results showed that the water used by the school for various purposes, such as food preparation, personal hygiene and thirst quenching, is within the standards established by the ministry of health, drinking water.

Nutritional quality and diversity in Ghana’s school feeding programme: a mixed-methods exploration through caterer interviews in the Greater Accra Region

BackgroundThe Ghana School Feeding Programme (GSFP) provides public primary school pupils with a free daily meal. Each meal is expected to follow set menus, providing 30% of children’s’ (6-12 years) energy requirements. This study assessed the nutritional quality and diversity of planned and provided GSFP meals, engaging school caterers to identify how meal quality in the Greater Accra Region could be enhanced.MethodsA cross-sectional mixed methods study design was used. Multistage sampling was used to select 129 schools implementing the GSFP in six districts of the Greater Accra Region. GSFP district menus were collected as well as a one-week school caterer recall of provided school meals. The meal served on the day of data collection was recorded and photographed. Nutritional quality was evaluated based on nutrient profiling methods: energy density (low<125kcal/100g; medium 125-225kcal/100g; high>225kcal/100g) and nutrient density (low<5%; medium 5-10%; high>10%). Meal diversity was assessed by a simple count composed of 5 food groups: cereals, pulses/nuts/seeds, animal-source, vegetables and fruits. Caterers’ views on programme facilitators and barriers were also explored.ResultsPlanned menus included 14-20 weekly options, composed of eight minimally processed traditional dishes. All meals, except white rice, had a high nutrient density/100g. Energy density was varied (low, n=2; medium, n=2; high, n=4). Meals included only 2/5 or 3/5 food groups, mainly starchy staples, pulses/nuts/seeds, and sometimes vegetables. Fruit was never reported. About half of caterers (51.1%) reported deviating from the planned menus: 11.7% served alternative meals, with some including animal-sourced food (17.0%), and 39.4% repeated meals provided during the week, often based on starchy staples, influencing overall nutritional quality. Most caterers reported food item cost and lack of food purchase guidelines as barriers to providing school meals, while food safety training and guidelines for food preparation were facilitators.ConclusionsWhile school meals are composed of minimally processed, nutrient dense, local foods, there are notable gaps in meal diversity and compliance, as reflected in provided meals. Caterer compliance to planned menus varied greatly, reflecting recent food price inflation. Upwardly adjusting the current meal allocation of 1.2 cedis (0.22USD) per child per day could enhance access to more affordable, nutritious and diverse foods in school meals.

A Review on Ethnic Manipuri Cuisine of Northeast India: A Description of its Traditional Ingredients, Therapeutic Potential and Food Preparation Techniques

A Review on Ethnic Manipuri Cuisine of Northeast India: A Description of its Traditional Ingredients, Therapeutic Potential and Food Preparation Techniques

BROWBIE : DIVERSIFIKASI PRODUK UBI SEBAGAI SARANA PENINGKATAN NILAI JUAL MAKANAN TRADISIONAL

&lt;em&gt;&lt;span lang="EN-ID"&gt;Culinary is a form of culture that continues to develop along with the times. An increasingly popular trend is the use of local ingredients in food preparation. This article discusses innovation in making brownies with Cilembu sweet potato as the main ingredient. Cilembu sweet potato is a type of sweet potato that is popular in Indonesia because it has a sweet taste and soft texture. The use of cilembu sweet potatoes as a basic ingredient in making brownies is an innovation in the development of processed food products. The research method used was experimentation with variations in the composition of ingredients to get the best formula. In addition, the addition of Cilembu sweet potato also increases the nutritional value of brownies with high fiber content.&lt;/span&gt;&lt;/em&gt;

Food Safety Practices Among Homemakers in the Sagnarigu Municipal of Northern Ghana

This study investigated household food safety practices (HFSPs) employed by homemakers in Sagnarigu Municipality of Northern Ghana. It explored their practices related to food hygiene, food storage, food preparation, handling and cooking, serving, and disposal of food. The study employed a stratified random sampling technique to survey 300 participants across six communities in the study area. Questionnaires were the primary data collection tool, supplemented by observations and unstructured interviews. The study revealed that, on household food safety practices, the majority (68%) of homemakers store cooked food at room temperature, store raw vegetables/fruits at room temperature (71.9%) and 36.3% store raw meat/poultry/fish by freezing. Food safety measures employed by homemakers showed that most of the homemakers wash utensils before and after cooking (72.9%) and serve meals when hot (87.2%). Homemakers had a moderate knowledge of food safety and observed good personal hygiene. However, some bad food safety practices were reported such as cooking or handling food when ill.

Making waves: From tap to gut- exploring the impact of drinking water on gut microbiota

Drinking water (DW) harbours diverse microbial species and chemical attributes. Water comprises the greatest portion of our daily diet, ingested both on its own and used in the preparation of food. DW is our major source of liquids, which is vital to maintaining homeostasis, and can also supply essential minerals. Limited evidence suggests that DW plays a role in shaping the gut microbiome, which implies that it may impact human health. Despite its significant contribution to diet, DW is often overlooked in studies examining dietary influences on the gut microbiota. This perspective explores our current understanding of the link between DW and the gut microbiota - an area of human microbiome science that has been surprisingly understudied. Existing studies reveal links between DW source, microbiota composition, and gut health, emphasizing the need for comprehensive investigations. Understanding the interplay between DW and gut microbiota holds potential for tailored interventions to enhance human health.

Exploring contexts for using digital food retail services in Canada: a qualitative study.

This study aimed to understand contexts for buying food online with food delivery apps, meal kits, and online grocers in Canada. A total of 34 participants (24% identified as men) between the ages of 16 and 60 were interviewed over the phone. The participants were recruited through personal and professional networks, electronic word of mouth, and paid social media ads. The interviews were transcribed verbatim and thematic analysis was used to generate major themes: convenience, food literacy, and cost-effectiveness. Convenience was multifaceted, including protecting time, minimizing food preparation effort, and facilitating food access (without a vehicle, during illness and isolation, during bad weather, with mobility challenges, or while consuming drugs or alcohol). It was found that regardless of age, gender, or lifestyle, the contexts for using digital food retail services were similar. These services made food acquisition and preparation easier; however, the benefits may be at the detriment to food literacy. The added value that digital food retail services provided made up for any additional costs. This study highlighted the need for public health practitioners to consider different facets of convenience and the added value that digital food retail services offer when making healthy food shopping and preparation recommendations. Additionally, further investigation into the impacts of digital food retail on food literacy is warranted. Results from this study will be integrated into a larger survey exploring the relationship between online food purchasing behaviors and diet quality among Canadians.

MICROWAVE HEATING EFFECT ON THE OXIDATION AND QUALITY OF COLD-PRESSED SUNFLOWER OIL

Sunflower oil is widely used in the human diet, primarily due to its constituent components and its applications in producing functional products. The use of microwave ovens in food preparation has become widespread in recent years due to certain advantages that include saving time, energy and convenience. As a result of heat treatment of oils, various chemical reactions can occur, leading to the formation of products that may indicate deterioration or a reduction in quality. For this purpose, untreated oil (not subjected to heating) and oil heated in a microwave oven for varying durations (ranging from 4 to 20 minutes) were analyzed in this study. The quality assessment of cold-pressed sunflower oil was conducted using standard official methods to measure peroxide, acid, and iodine values. The progression of oil oxidation was tracked by analyzing conjugated dienes and conjugated trienes through UV-spectroscopy (method AOCS Ch 5-91). Additionally, considering the theoretical link between microwave heating and changes in fatty acid composition, the fatty acid profile of the oil was determined according to MKC EN ISO 12966-4:2015. The results indicate a notable shift in the peroxide value (PV). Specifically, after heating the oil for 4 minutes, the PV exceeds the permitted limits. Furthermore, a decrease in the iodine value is observed with increasing heating time, while no significant changes are noted in the acid value. Additionally, changes in the content of fatty acids are observed in cold-pressed sunflower oil. At specific wavelengths (232 and 268 nm), conjugated dienes and trienes were detected as oxidation products, i.e. the extinction coefficients (K232) and (K268) fell within the ranges of 3,72-4,16 and 1,25-2,56, respectively. These findings lead to the conclusion that microwave heating induces changes in the quality of cold-pressed sunflower oil. To maintain its quality, an appropriate choice of heat treatment is required.

APPRAISAL OF ACCESS TO CLEAN FUELS BY FOOD VENDORS IN ILARO, YEWA SOUTH LOCAL GOVERNMENT AREA, OGUN STATE, NIGERIA

The extensive use of solid fuels in food preparation such as firewood and charcoal presents problems for the environment, human health, and the economy. In Nigeria, more than 175 million people rely on traditional biomass for daily cooking. While significant research has been done on access to clean cooking fuels among households, particularly households in rural areas, there is a gap in the study of access to clean fuels among food vendors in developing countries, including Nigeria. This study explores factors influencing access to clean cooking fuel among food vendors in Nigeria. The study adopts a cross-sectional survey design, a pretested questionnaire was administered to all the registered food vendors in the study area. The results show that a significant number of the food vendors in the study area use solid fuels such as firewood and coal. Probit regression result indicates that education and income are significant factors that increase predicted probability of the use of clean fuel among food vendors. Empirical findings also show that financial constraints, availability and distribution of clean fuel, technical issues, and lack of information on the importance of clean fuel usage are some of the attention-seeking challenges inhibiting the adoption of clean cooking fuels among food vendors. Thus, the study suggests the need for integrated strategies that aim at increasing awareness of the benefits of adopting clean cooking fuels among food vendors, improving the affordability of clean cooking fuels, and providing technical assistance for transitioning into clean cooking fuels. KEYWORDS: Cooking Fuels, Food Vendors, Clean Energy Nigeria

Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (Golden seedling millet)

AbstractAohan millet has been cultivated for 8000 years and has rich nutritional value, such as high‐quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir‐frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high‐speed automatic amino acid analyzer, headspace solid‐phase microextraction method, combined with gas chromatography–mass spectrometry (HS‐SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet (p &lt; .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.

Food Hygiene Practices and the Risk of Diarrhea in Children of Working Mothers in Rural Bangladesh

Background: This study addresses the imperative role of maternal personal and household hygiene in safeguarding young children from diarrhea in rural Bangladesh. With young children facing heightened susceptibility to diarrhea during weaning, potential sources of contamination include traditional weaning foods, water quality, and utensil hygiene. This study aims to investigate the influence of maternal hygiene practices on the prevalence of diarrhea among young children in rural area of Khulna, Bangladesh. Materials and methods: A cross-sectional study was conducted in rural areas of Bangladesh from January to June 2023, focusing on under-five children and their working mothers. Results: The study revealed significant associations between hygiene practices and diarrhea prevalence. Proper hand washing by mothers before food preparation exhibited a protective effect (OR: 1.83, 95% CI: 1.03 - 3.24). Ensuring utensil hygiene was correlated with lower diarrhea risk (OR: 11.29, 95% CI: 5.19 - 24.55). Moreover, consistent maternal hand washing after using the toilet (OR: 6.92, 95% CI: 3.08 - 15.55) and before feeding (OR:2.38, 95% CI: 1.17 - 4.82) significantly reduced diarrhea risk among children. Conclusion: The study underscores the critical role of maternal personal and household hygiene practices in preventing diarrhea among young children in rural Bangladesh. IAHS Medical Journal Volume 6(2) December 2023; 73-77

Influence of moral reasoning and environmental concern on sustainable food consumption behaviors: A gender comparison among university students

Currently, South American countries face social and environmental challenges that can be addressed through the transformation of food purchasing and preparation patterns. This study aims to enhance comprehension regarding personal factors influencing sustainable food consumption, by examining the impact of moral reasoning and environmental concern on this behavior. The responses of 233 Chilean university students to an online self-report survey were analyzed using Partial Least Squares Structural Equation Modeling. The results have shown that moral reasoning and environmental concern positively impact sustainable food consumption behaviors, such as opting for food with minimal packaging, conserving energy during cooking, and repurposing food waste. Additionally, significant gender differences in these effects were observed. These novel findings provide further evidence supporting the necessity of bolstering moral education and environmental consciousness to foster the adoption of sustainable food consumption practices among university students in developing South American nations. Furthermore, the results underscore the importance of considering gender distinctions in education, particularly in light of entrenched family and societal roles.

Ad Nauseam: Nationalism and racism in Italian food stories

ABSTRACT This study delves into the complex ways in which narratives about food function as mediums for conveying nationalist and racist ideologies, highlighting a broad view that encompasses discriminatory ideologies like xenophobia, nativism, suprematism, and protectionism. Given the pivotal role of food in cultural identity and symbolism – a role particularly pronounced in the rich food heritage of Italian culture – this research offers profound insights into the subtle manifestations of nationalism and racism within the context of Italian food culture. Employing semi-structured interviews with thirty individuals from diverse backgrounds in the Italian food sector, including production, preparation, and distribution, the study unveils that expressions of nationalism and racism often stem from a deep-seated impulse to defend and protect Italian cultural heritage. However, the investigation also uncovers the inherent ambiguities and contradictions in these attitudes, illustrating how nationalist and racist sentiments are frequently set aside in efforts to promote and globalize Italian culinary traditions. This paradox underscores the complex and often contradictory nature of cultural nationalism and racism, challenging the consistency of such ideological stances in the face of globalization.

A - 81 Gender Bias in Collateral Informant Ratings of the Lawton &amp; Brody Instrumental Activities of Daily Living Scale Varies by Ethnolinguistic Group

Abstract Objective Building on our prior work showing that sociocultural factors influence the nature of one’s daily activities and the degree of assistance rendered once cognitive difficulties emerge, the present study aimed to examine gender differences in the frequency of abnormal IADLS ratings [Not Applicable (N/A), Requires Assistance (R/A), Dependent] in cognitively healthy older adults from different ethnic (Hispanic vs. Non-Hispanic) and linguistic (English vs. Spanish) groups. Method Baseline data from 1060 healthy older adults [Non-Hispanic English-speakers (NE) = 597; Hispanic English-speakers (HE) = 249; Hispanic Spanish-speakers (HS) = 214] 50–90 years of age enrolled in the Texas Alzheimer’s Research and Care Consortium were analyzed using univariate analyses of variance and multivariate chi-squares within each ethnolinguistic group. Results Women obtained significantly (p &amp;lt; 0.001) higher IADLS total scores (indicative of greater impairment) than men in each ethnolinguistic group. A significant difference (p &amp;lt; 0.01) was found between gender across the sample for items related to Food Preparation, Housekeeping, and Laundry, wherein 7–25% of all men vs. &amp;lt; 1% of all women received “N/A” ratings. Significantly more HE men vs. women also received “N/A” ratings for Finances (4:1) and Medications (7:1), while a similar trend was observed in the NH and HS groups but did not reach statistical significance. No participants received an “N/A” rating and no significant gender differences were observed for remaining IADLs. Conclusion(s) Obtained findings highlight considerable gender bias on the Lawton &amp; Brody IADLS in healthy older adults, which clearly limits the utility of this instrument in the provision of patient-centered neuropsychological services and may confound the interpretation of clinical trial outcomes.

Finger Millet (&amp;lt;i&amp;gt;Eleusine Coracana&amp;lt;/i&amp;gt; (L.) Gaertn) Production Status, Challenges, and Seed Source in Ethiopia; A Review

Similar to other cereal crops finger millet is being produced in a large volume in Ethiopia, as they are the principal staple food crop. Finger millet is considered as underutilized cereal crop which is commonly grown in the northern, west-northern, and western parts of the country and it is considered as a crop which is important to overcome malnutrition. Regions including Tigray, Amhara, Oromiya, Benishangul-Gumuz, Southern Nation and Nationalities Peoples (SNNP) and Gambela are considered as the potential regions for the production of finger millet in Ethiopia. Relatively, it is considered as drought tolerant as compared to other major cereals such as rice, wheat, and barley. In addition to this finger millet is considered as a highly resilient crop which can grow in different weather conditions, including drought, floods, and marginal soils. In Ethiopia it is commonly grown for the preparation of local foods like ‘injera’ and porridge and local drink such as ‘areki’ or ‘tella’. About 26 varieties of finger millet are cultivated in main season in the country. In Ethiopia, there are a limited source of cereal crop seeds which includes, farmer’s own saved seeds and government seed distributing companies. In this review the status of production, seed source and nutritional importance of finger millet in Ethiopia is presented.