Original Recipes Research Articles

Leveraging business model innovation through the dynamics of open innovation: a multi-country investigation in the restaurant industry

PurposeAs the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?Design/methodology/approachFive long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.FindingsRestaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.Originality/valueThe implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).

CULINARY ETHNOLOGY OF PODILLIA: FEATURES AND RECIPE INGREDIENTS

The article considers the actual and unique issue of studying the traditional recipes of Podillia to identify their uniqueness and regional features. We determined that this issue’s regional and local lore aspect opens vast opportunities for its use as a historical source. Patterns of the presence or absence of particular themes and motives often find their reasons in historical factors. To some extent, this also applies to such an area as the country’s cuisine and culinary traditions. The study revealed that the functioning of folk customs is subordinated to more practical than aesthetic requests. Where the question of folk traditions, beliefs, customs and rites, life and lifestyle of the population arises, only there is a prerequisite for the appearance of authentic cuisine and original recipes. Thus, the etiology of such folk recipes lags far behind the customs etiology in time. The previous research has proven that the identified features of the development of Ukrainian cuisine relate specifically to the national culinary traditions and customs of the population of Podillia. This layer of folk culture needs urgent exploration. A detailed study of the peculiarities of cuisine and culinary traditions can give ethnographers and culturologists valuable information about our people’s history, ancient traditions, beliefs, and culture. The specificity of the researched object and the degree of study of the chosen topic determined the purpose of the article, which is studying and organising the characteristic features of the culinary heritage of Podillia, as well as collecting and registering authentic recipes and methods of cooking dishes that reflect the cultural heritage of this region of Ukraine. The practical significance of the obtained results is that its main provisions can be used by specialists in various fields: ethnographers, folklorists, culturologists, historians, geographers, and tourism specialists. The personal contribution of the authors consists of the systematisation of folk culinary traditions and folk recipes of Podillia and a comprehensive study of the genealogy of ethnic cuisine. Keywords: Podillia, Ukrainian cuisine, culinary ethnology, culinary heritage, folk recipes, cooking technology.

Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting

BackgroundFoods lower in saturated fat, sodium, and added sugars (ie, overconsumed dietary components) must have an acceptable flavor profile to promote intake. ObjectiveThe aim of this research was to model the influence of using herbs/spices as flavor-enhancers when reducing overconsumed dietary components in commonly consumed foods and evaluate acceptance of these flavor-enhanced reformulations. DesignTen leading sources of overconsumed dietary components were identified using the National Health and Nutrition Examination Survey 2015-2018 dietary data. These foods were reformulated to reduce overconsumed dietary components and herbs/spices were used to preserve acceptability. The influence of consumer adoption of the reformulated foods on intake of overconsumed dietary components was modeled using National Health and Nutrition Examination Survey data. Consumer acceptability of the reformulated recipes was assessed with blind taste testing. Participants/settingDietary data from adults aged 19 years and older (n = 9,812) included in the National Health and Nutrition Examination Survey 2015-2018 were used to identify foods for reformulation and model the potential influence of reformulation. The blind taste testing included 85 to 107 consumers per panel. Main outcome measuresEstimated daily change in total intake of saturated fat, sodium, added sugars, and energy with intake of the reformulated foods instead of the original foods. Consumer ratings of overall liking of the reformulated recipes vs the original recipes were assessed using standard 9-point hedonic scales. Statistical analyses performedDescriptive statistics with use of survey procedures were used to model the influence of reformulated food adoption. Mixed effect models were used for analysis of the blind tasting data. ResultsWith intake of the reformulated foods, instead of the original versions, by 25% to 100% of current consumers, estimates suggest lowering of saturated fat (25% consumer adoption to 100% consumer adoption –2.9% to –11.4%, respectively), sodium (–3.2 to –11.5%, respectively), and added sugars (–0.5 to –2.7%, respectively) intake. The overall liking ratings for seven of the 10 reformulated foods were superior or at parity with the original foods. ConclusionsThis proof-of-concept research suggests that using herbs/spices to create flavor-enhanced recipes lower in overconsumed dietary components has the potential to reduce intake and is acceptable to consumers.

Production Protocols in the Current Practice of Instilling Traditional Values in Malay Kuih

Traditional food is unique to every country and can act as one of the catalysts for the nation’s economy, especially through gastronomic tourism activities. However, the qualities of traditional food are now challenged by globalization-imposed modernization innovations. The change in methods and techniques in producing traditional food has altered the traditional values of the delicacies. This study explored the disciplines within the production of traditional Malay kuih that instilled the traditional value in the current practices. A qualitative research design was utilised in this study using in-depth interviews and focus group discussions. There were 21 informants involved in the data collection, out of which 14 were traditional Malay kuih producers, while 7 were loyal consumers, all of whom were within the data saturation point gathered from sessions. All the interview sessions were audio recorded and transcribed verbatim to extract themes for the research question “How can the traditional quality of Malay kuih be reproduced in current practice?” Four themes were discovered where protocols were applied in the production of traditional Malay kuih. The protocols are; using Malay’s conventional cooking techniques, controlling ingredient substitutions in original recipes, controlling technical enhancement in production, and retaining the common flavour of the traditional Malay kuih. These findings not only covered the integrity of traditional methods while adapting to modern technology but also contributed to an in-depth discovery of practices and limitations set upon the production of traditional Malay kuih from the informants’ experiences. Producers of the traditional Malay kuih can then better organize their productions while still conforming to instill traditional values in their products. Consequently, this confers well-identified and true-to-origin tourism products to attract the locals as well as foreign tourists to enjoy the delicacies. With the findings of this study, the specification of the traditional Malay kuih can further be rekindled and expand on possibilities for its resurgence.

Study of the work of the grinder in different types of meat cropping

In the work, analytical studies were performed to determine the working time of the grinder on different types of meat grinding, depending on the design parameters of the grinding mechanism. The production of sausage products, despite the high level of competition, is attractive for producers. The opening of such a production is a profitable investment for starting a business, which gives a relatively quick financial return due to a quick change in the range of products made according to original recipes. One of the main technological operations for the preparation of sausage products is the grinding of meat, which accounts for 70% of the time for their production. The main mechanism for grinding meat raw materials is grinder. Selection of grinding equipment with appropriate parameters will prevent its underloading and downtime, as well as forced interruptions in the operation of devices for mixing minced meat and forming sausage products. Regulating the operation modes of the equipment for grinding meat will ensure the uniformity and rhythm of the operation of the rest of the equipment and will affect the output time of finished products, namely, sausage products. The methodology for determining the necessary duration of meat grinding, taking into account the need for raw materials for the stable operation of the sausage production shop, has been developed. The method is based on the influence of the parameters of the grinding mechanism of the lobules on the grinding time and makes it possible to take into account their change. Research results make it possible to improve the process of production of sausage products, simplify the selection of equipment and increase the productivity of the technological line for the production of products in small and medium production. Based on the obtained results, recommendations are given for determining the parameters of the grating-knife grinding mechanism, which would ensure the work of the grinder in the same time frame, regardless of the type of grinding and slight fluctuations in the technological mass of raw materials for the production of sausage products in the amount of 100 to 1000 kg per day of finished products.

Anatomy of Traditional Specialities Guaranteed: Analysis of the Functioning, Limitations and (Possible) Future of the Forgotten EU Quality Scheme

Abstract This article focuses on traditional specialities guaranteed (TSGs), the least researched of the EU quality schemes that also include the better known protected designation of origin (PDO) and protected geographical indication (PGI). Firstly, this contribution presents a historical account of the evolution of this quality label. Secondly, it illustrates the results of the first empirical analysis of the contents of the Single Documents for all the TSGs registered, thus providing an unprecedented view of their nature. Thirdly, it divides TSGs into six categories, which will be called ‘profiles’, in order to provide a nuanced picture of what is protected by this quality scheme and how. Finally, this work reflects on why this label has always been essentially unsuccessful in terms of number of registrations, and what could be done to revive it. It concludes that, because of the residual nature of TSGs compared with PDOs/PGIs, it is highly unlikely that TSGs will acquire more importance as market-related labels. Hence, from this point of view, discontinuing them might lead to a simplification and clarification of the EU quality schemes. However, the fact that they are residual does not mean that they are superfluous. They may nonetheless play a meaningful role as tools aimed at connecting the names of traditional products with their original recipes, thus contributing to the preservation of relevant pieces of European gastronomic heritage that would otherwise be denied any form of recognition and protection.

CONSUMERS’ KNOWLEDGE, PERCEPTION OF FOOD IMAGE AND ACCEPTANCE TOWARDS FOOD HERITAGE IN KELANTAN

Heritage food is an integral part of consumers’ eating habits because it is made from original recipes passed down from generation to generation. However, due to changing lifestyles, there is a lack of knowledge among the younger generation, and consumption of heritage food is declining. Furthermore, researchers appear to disregard and dismiss research on food image and food tourism. The objective of this study is to determine consumer’s knowledge, food image perception, and acceptance of Kelantan heritage food. People's eating habits are changing due to social trends and information technology. A convenience sampling method was used in a selected area of Kelantan. A questionnaire was distributed to the general public in the Kelantan district of choice; Kota Bharu, Tanah Merah, and Machang. The findings revealed that respondents have a high level of knowledge about Kelantan’s heritage foods, with 92.3 per cent at good knowledge levels. Additionally, respondents have a positive perception of food image, with a high mean score of 4.81±0.59. Respondents showed a positive result in acceptance of heritage in tradition and culture, appearance, taste, quality, and healthiness with all mean scores of each attribute is more significant than 4. All of the study’s objectives had been met. All respondents expressed their positive and negative feelings about consumers’ knowledge, perception of food image, and acceptance of food heritage in Kelantan.

A study of the physico-chemical composition and technological properties of sheep and goat milk (ShGM) depending on the breed of the animal

The aim of the study is to identify and substantiate the breed of sheep and goats for collecting milk for the purpose of producing yogurt. The milk of 14 breeds of sheep and 10 breeds of goats was considered for the production of yogurt. A statistical analysis is given and the choice of breed of goats and sheep for the selection of milk for the production of live yogurt is substantiated. Live yogurt is a product with live microorganisms for 14 days, in this case, the viability of bacteria is 28 days when stored in refrigerated conditions, in plastic cups sealed with a foil lid, using special equipment.
 Probiotics stimulate the production of immunomodulatory substances by beneficial intestinal microflora, as well as normalize cholesterol and glucose levels in the blood, bind and remove some toxic substances from the body. Research in this direction will open up many hidden potentials of fermented milk products based on sheep and goat milk and live microorganisms. There are prerequisites for the creation of new original recipes for functional dairy products and these studies are of the greatest scientific interest. The laboratories of the Kazakh Research Institute of Processing and Food Industry also used their own living microorganisms – probiotics for the preparation of consortiums based on lactic acid and bifidobacteria. Milk was collected from 10 ewes and goats from each breed from June to August 2021. Milk sampling was carried out in the morning milking. Milk indicators were studied using standard methods in the laboratory "Biotechnology, quality and safety of food products" of the "Kazakh Research Institute of Processing and Food Industry" LLP.

A Study on organoleptic evaluation and acceptability of traditional tribal therapeutic recipes of Assam for gastro intestinal disorders.

Assam, a state with a blend of culture, heritage, faith and belief of numerous ethnic tribes with a distinct food culture has once been a cradle of therapeutic cuisines. Urbanization and westernization has resulted in a drastic shift of eating habits of people of Assam leading to spare usage of recipes that have potential therapeutic values .Reintroducing the forgotten therapeutic recipes into the tribal communities of Assam is the need of the day. A total of 50 tribal women (purposive sampling) above the age group of 60 years from Sadiya in Assam were interviewed to collect the original traditional therapeutic recipes of Assam. A total of 120 traditional therapeutic tribal recipes were collected ,documented and classified for 13 different disease conditions namely Gastrointestinal diseases(43), Degenerative diseases(15), Infectious diseases(21), Respiratory diseases(14), Liver disease(8), Renal disorder(3), Cardiovascular Disease(3), Reproductive problems(5), Nutritional deficiency(20), Sleeping disorder(2), Vision problem(2), Blood toxicity(2) and Others (1). The classified recipes were standardized and tested for its organoleptic qualities by a semi trained panel of 10 members using a 9 point hedonic scale and it was found to be acceptable for all sensory characteristic indicating the grater scope of its consumption by a different population across the nation for therapeutic uses.

Original Varnish Recipes in Post-Byzantine Painting Manuals

During the last decades, manuscripts have become increasingly available through digitization and deposition in online repositories. This trend has very much facilitated primary source research, as scholars are no longer subjected to time- and effort-consuming processes such as travel, applications for photography permissions, and so on. In this framework, the authors set forth the results of research that deals with post-Byzantine panel-painting varnish recipes which were found in a hitherto unpublished Greek painting manual dating back to 1824. The recipes in consideration are compared to those existing in the renowned “Hermeneia” by Dionysios of Fourna (early 18th century) painter’s manual. A brief discussion dealing with various pertinent terms, along with a note on data deriving from the analytical investigation of varnish samples stemming from post-Byzantine icons are also included in this work. The study reveals a shift towards lean and intermediate varnish recipes during the early 19th century that might reflect the progression of resins and oleoresins, and the gradual replacement of oil-based varnishes. In addition, a unique recipe describing various methods of varnish application is transcribed and commented upon. Finally, the analytical data revealed an unexpected employment of a protein-based varnish in a mid-19th century icon.

The existence of betutu for supporting culinary tourism in Gianyar Bali

Gianyar Regency has local specialties menus such as Babi Guling, Bebek Betutu, Lawar, etc. However, betutu is the most menus ordered because it is halal menu which has its uniqueness, taste, and aromatic. Meanwhile, nowadays there are several culinary products which are seeked by guest such as KFC, Ayam Geprek, and chicken or duck roasted. It is needed to figure out whether betutu still exist or not and how can betutu still exist among society. This study was aimed to figure out whether betutu still exist or not and how to maintance betutu in order to support culinary tourism in Gianyar Regency. This study was qualitative research which used deep interview for collecting the data from the informants. For the result, it was revealed that betutu still exist among the tourists and local society. It was proven by the result of interview with six informants who revealed that 5 of them can produce more than 50 portion of betutu daily. They also gave positive response toward the questions given by the researchers that revealed betutu is still sought-after by the tourists. The betutu is still made by using the original recipes and served in traditional presentation. Not only tourists, betutu still exist among local society because betutu is used as a means in Hindu ceremonies.

Proximate, mineral and fatty acid compositions of healthy recipes used in Fit, Eat, Active, Training (F.E.A.T) programme

Introduction: Many people are seeking knowledge and skills about preparing healthy meals at home. This study aimed to determine the content of nutrients in 60 healthy dishes prepared for the recipe book Mudah, Sihat, Sedap used in the F.E.A.T nutrition intervention programme. The recipe book was developed as an educational material to guide participants in preparing healthy meals at home. Methods: A needs assessment survey was done to identify food preferences for breakfast, lunch and dinner of obese and overweight respondents. Recipes for these foods were then modified to reduce the calorie, fat, and sugar contents, while adding in fibre sources. Proximate analysis was done based on standard methods of AOAC, while total carbohydrate and calorie contents were calculated using the differentiation and Atwater methods, respectively. Mineral content was determined using atomic absorption spectrophotometer, while fatty acids content was analysed by gas chromatography using the FAME method. Results: Proximate analysis results showed that Kobis Goreng had the most calories (305 kcal/100g) (p<0.05) in all categories. Mineral analysis showed that sodium was significantly highest (p<0.05) in Asam Pedas Daging (554 mg/100g). For fatty acid analysis, Masak Lemak Telur Itik had the highest amount of MUFA (45.1%), Masak Lemak Sotong had the highest amount for SFA (71.8%), and Masak Lemak Cili Api Udang had the highest amount of PUFA (33.7%). Conclusion: This study successfully modified original recipes of selected cuisines used in the recipe book, which contained lower calories compared to original recipes. The calorie and nutrient values for each recipe will be included as nutrition composition information in the recipe book.

Using lingonberries in the production of meat products

The article describes the solution to the problem of expanding the range of meat products with the addition of plant-based ingredients of a functional orientation with a reduced caloric content. The research was carried out on experimental samples of raw smoked sausages, for which original recipes were developed. The study is aimed at studying the effect of a plant food additive on the nutritional value of a meat product, namely, energy, biological and organoleptic values. For this purpose, the content of the mass fraction of moisture, fat and vitamin C in the finished product was determined.

Consistent Characterization of Color Degradation Due to Artificial Aging Procedures at Popular Pigments of Byzantine Iconography

The degradation effects of artificial aging on the “true” pigment color of Byzantine iconography are thoroughly investigated in this work. For this purpose, a multi-material palette is fabricated, consisting of various popular egg-tempera pigments, while the original recipes from the literature are utilized in order to mimic the genuine art of Byzantine painters. Then, artificial aging procedures are appropriately employed to simulate environmental fluctuations in historical buildings, such as churches. A total of four time steps are investigated, including the initial condition, and pigments’ spectra in the ultraviolet/visible (UV/Vis) area are acquired in the diffuse reflectance mode at each individual step. Moreover, a color characterization procedure is realized via the quantification of lightness and saturation by means of the measured UV/Vis spectrum. The main objectives of this work are to determine the color stability, the type of color degradation, and generally the color response through time of the studied pigments. The extracted results indicate that a couple of pigments suffer severe color degradation while the majority present moderate darkening or discoloration.

Zioła zalecane przez świętą Hildegardę w pielęgnacji skóry

The aim of this study is to present the current data on the herbs recommended by Saint Hildegard in skin care. The plants particularly appreciated by Saint Hildegard include: damascus rose (Rosa damascene Mill.), sage (Salvia officinalis L.), lavender narrow-leaved (Lavandula angustifolia Mill.), white lily (Lilium candidum L.), yarrow (Achillea millefolium L.), calendula (Calendula officinalis L.), thyme (thymus; Thymus vulgaris L.), sweet violet (Viola odorata L.) and violet tricolor (Viola tricolor L.). Saint Hildegard of Bingen, thanks to her original recipes, knowledge of plants and a unique philosophy of life, found her way to beauty, which is used continuously until the present day.

New insights on the interpretation of alum-based fake silver recipes from 3rd century CE by an experimental archaeology approach in the laboratory

Experimental archaeology was first theorised by Ascher in 1961 and then by Coles in 1973: it represents an important research methodology for the study of ancient technologies and societies. Since the 1990′s of the last century, the new concept of ‘experimental archaeometry’ appears in the wider field of archaeological science. Following this approach, two alchemical recipes from a 3rd century CE papyrus were reproduced in the laboratory. In this paper, a link between archaeometry and experimental archaeology is established, and a re-interpretation of the original recipes is proposed.

Traditional Uses of Medicinal Plants by Ethnic People in the Kavrepalanchok District, Central Nepal.

In rural areas of Nepal, where it is difficult to get access to Government health care facilities, people depend on medicinal plants and local healers for health problems. This study concerns an ethnobotanical survey of the Kavrepalanchok District, reporting some unusual uses of medicinal plants and original recipes. A total of 32 informants were interviewed, 24 of them being key informants. Ethnobotanical uses concerned 116 taxa, of which 101 were medicinal plants, with the most representative species belonging to Asteraceae, Fabaceae, Lamiaceae, and Zingiberaceae. Ethnobotanical indexes were used to evaluate the ethnopharmacological importance of each plant species and the degree of agreement among the informants’ knowledge. Informant consensus factor (Fic) showed that the fever category had the greatest agreement. Highest fidelity level (FL) values were found for Calotropis gigantea used for dermatological diseases, Drymaria cordata for fever, Mangifera indica and Wrightia arborea for gastrointestinal disorders. Data document the richness of the local flora and the traditional knowledge on medicinal plant species used by ethnic communities in rural areas. The active involvement of local populations in the conservation and management of medicinal plant species will encourage future projects for the sustainable development of the biological and cultural diversity of these rural areas of Nepal.

STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES

Perceived health-related benefits encouraged more people around the globe to consume organically-produced foods nowadays. As a result , demand for and production of organic food, including bamboo sprouts or shoots, has increased significantly. Bamboo shoot is being investigated as a source of man's rich delights. Bamboo shoot contains nutritional substances like carbohydrates, protein, fat, fiber, vitamins and many other inorganic substances. Four dishes out of bamboo shoot were enhanced using the original recipes from five local natives, four restaurants and cookery books. The standardized dishes include Bamboo Shoot Adobo, Pickled Bamboo Shoot, Bamboo shoot in Coconut Extract, and Bamboo Shoot Adobo with coconut Extract. These standardized recipes were prepared using different cooking method. Water Retort Machine was used to thermally process the standardized recipes and packed in sealed retortable pouches to destroy microbes in the food to prolong shelf-life. Consumer acceptability tests were conducted using the 9-point hedonic scale utilizing 100 panelists to include 60 students and 40 members of the faculty and staff of Quirino State University. On other hand, the nutritional content of each dish was examined by experts using Menu Eval Plus Software. The four dishes received outstanding approval from the panelists in terms of color, colour , texture, aroma, presentation and taste. The findings of the nutritional study indicated that these dishes are low in calories, high in dietary fiber and abundant in different nutrients such as proteins , carbohydrates, amino acids , minerals, fats , sugar, fiber and inorganic salts. The goal of this study was to standardize and determine the nutritional content of four bamboo shoot dishes.

Ayurveda Beslenme Sistemine Uygun Türk Mutfağı Örnek Menü Planlaması

Ayurveda is one of the world’s oldest holistic health and nutrition systems. With the increasing trend of healthy eating in the world, ayurveda, especially in the West, becoming an issue where studies are increasing day by day. According to ayurveda philosophy, it is important to be fed according to the natural features and seasons of the human being, in terms of the harmony between the external world and the inner world of the human being and the health of the body. This study was thought to be needed due to the lack of ayurvedic food and beverages in the restaurant menus, which are compatible with the ayurvedic nutritional system commonly used for healthy living in today's world. In addition, it is aimed to contribute to the universal recognition of Turkish food through the worldwide accepted ayurvedic nutrition system. In this study, it is aimed to adapt Ayurvedic nutrition system to Turkish cuisine. Especially the traditional Turkish foods that are widely consumed and loved are taken into consideration and menus are arranged by making food adaptations according to the ayurvedic eating system. Foods suitable for consumption for all three doshas were cooked and photographed in the gastronomy laboratory using original recipes. Taking into consideration today's classic menu, menus consisting of soup, cold start, hot start, main course and dessert are planned. In addition, five-item menus were prepared for each of the vata, pitta, kapha doshas, and a total of 15 recipes were created. The recipes included in the study were prepared by re-adapting the classic and local dishes, which are known in the Turkish cuisine culture, to the special dietary rules of doshas. The menus prepared with the products available in the Turkish cuisine culture were found to be adaptable and appropriate to ayurveda. It has been determined that it is possible to diversify and enrich the ayurvedic menus in accordance with the Turkish cuisine culture and suggest that ayurvedic foods can be found in the menus of the food and beverage sector as adapted to Turkish Cuisine.

Study on the Behaviour of Two Original Biocomposites Subjected to Compression Test

Two types of biocomposite materials are made (original fabrication recipes) containing different resins as base: version A with natural resin and version B with polyester resin. For both of them the reinforcement element is a natural one namely fir needles. The samples are mechanically tested by compression in order to obtain the stress-strain curves and the elasticity longitudinal modulus.