Pasta Sauce Research Articles

Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace.

Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient due to its flavor components. Familiarity has been found to influence consumers' preferences and sensory perception of food. A sensory test was conducted to evaluate the acceptance, sensory perception, and emotional response to pasta sauces containing GP (3% [3GP], 6% [6GP], 9% [9GP] by volume and control without GP addition). The sensory trials included wine consumers (n=44) and nonconsumers of wine (n=58) to determine how consumers' familiarity with the flavor properties of GP influenced their perception of the pasta sauce. Overall, the addition of GP decreased the liking scores of the GP-containing sauces, but the wine consumers' hedonic scores for the control, 3GP, and 9GP were significantly higher than the nonconsumers. Both consumer groups identified that the samples with a higher amount of GP addition were associated with sour, bitter, astringency, grainy, and gritty attributes. However, the wine consumers used more positive emotions to describe their emotional response to the GP-containing samples. The study identified that GP led to off-flavors and textures in the pasta sauces. PRACTICAL APPLICATION: GP is currently a waste product, but it has many nutritional benefits. Consumers are increasingly looking for nutritional benefits from their food. When incorporated into pasta sauces, GP decreased the acceptance of the pasta sauce and negatively impacted the flavor and texture. Familiarity has been found to impact consumer acceptance, and wine consumers had a more positive emotional response and higher hedonic scores in response to the GP-containing pasta sauce than nonconsumers of wine.

연잎분말 된장소스를 첨가한 양념돈육의 이화학적 품질 특성

연잎분말 된장소스를 첨가한 양념돈육의 이화학적 품질 특성

Evaluation of the Microbiological Quality of Three Varieties of Kilichi Produced in Niger

Kilichi is a food based on beef, mutton or goat meat that is processed by slicing, dressing, drying in the sun and applying spice porridge and roasting over a hot fire. Traditional processing conditions and practices for this product may pose risks of microbiological contamination and pose serious public health concerns.
 The objective of this study was to assess the microbiological quality of Niger's kilichis. A total of twenty-two samples of kilichi of three variants (single kilichi "KS", archide kilichi "Kilichi Fari" and peanut paste kilichi with Jawa "Kilichi Ja"). Total Mesophilic Aerobic Flora (TMAF), total coliforms, faecal coliforms, Escherichia coli and Salmonella were determined after the preparation of the stock solutions, decimal dilution and seeding on selective media. The results showed that the samples of the kilichi coated with the peanut paste sauce are more loaded with sought-after sprouts. However, single kilichi is more loaded with faecal coliform, 3,52x106 CFU/ml; 2,11x105 CFU/ml and 1,17x106 CFU/ml for kilichi single, kilichi Fari and kilichi Ja respectively. These results show that the microbial load of kilichi samples is higher than the microbial criteria that cooked deli products must meet.

Non-Newtonian ViRheometry via Similarity Analysis

We estimate the three Herschel-Bulkley parameters (yield stress σ Y , power-law index n , and consistency parameter η ) for shear-dependent fluid-like materials possibly with large-scale inclusions, for which rheometers may fail to provide a useful measurement. We perform experiments using the unknown material for dam-break (or column collapse) setups and capture video footage. We then use simulations to optimize for the material parameters. For better match up with the simple shear flow encountered in a rheometer, we modify the flow rule for the elasto-viscoplastic Herschel-Bulkley model. Analyzing the loss landscape for optimization, we realize a similarity relation ; material parameters far away within this relation would result in matched simulations, making it hard to distinguish the parameters. We found that by exploiting the setup dependency of the similarity relation, we can improve on the estimation using multiple setups, which we propose by analyzing the Hessian of the similarity relation. We validate the efficacy of our method by comparing the estimations to the measurements from a rheometer (for materials without large-scale inclusions) and show applications to materials with large-scale inclusions, including various salad or pasta sauces, and congee.

발아귀리 분말을 이용한 뇌 신경세포 HT22의 보호 효과를 갖는 덮밥용 소스 페이스트의 개발

This study aimed to develop a sauce paste (SP) with functional properties to improve brain health. Sprouted oat powder (SOP) was used as a substitute for wheat medium flour (WMF). SP was developed from 1% turmeric root powder, 75% tomato paste, and several concentrations of SOP, namely, 5% (T1), 10% (T2), and 15% (T3). The control (T0) contained 5% WMF instead of SOP. The L values of the samples decreased, and the a and b values increased in a dose-dependent manner similar to the viscosity and organoleptic properties. The samples displayed grass taste and smell in a dose-dependent manner. These results indicate that seasonings should be used to mask the adverse flavor or to improve the flavor to make the SP appropriate for use as food topping. An extract of SP T2 (15% SOP) was used to test the protective effects of SP in brain neurons, HT22 cells. T2 extract showed anti-inflammatory effect on Raw 264.7 macrophages, and inhibitory effect in HT22 cell death resulting from by oxidative stress. These results indicate that SOP could be used to prepare SP for toppings as a thickening agent, replacing WMF.

Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce

Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce

Liking and Description of Pasta Sauces with Varying Mealworm Content.

Entomophagy is directly connected with culture, explaining why it is commonly rejected in Western countries. Due to increased meat consumption in recent years with its associated negative impacts on health and sustainability, the development of products based on alternative protein sources has become urgent. The larval form of Tenebrio molitor (mealworm) has the potential to substitute meat as it requires less resources and produces less emissions compared to other forms of meat production. Therefore, in this project we have aimed to develop pasta sauces with differing mealworm contents based on a common meat sauce and to test the acceptance with 91 consumers in Austria. Three sauces (100% mealworm, 50% mealworm and 50% meat, 100% meat) were developed and tested using a 9-point hedonic scale for acceptance, and the CATA (Check-All-That-Apply) method was integrated to also receive descriptive information. The analysis of the liking data revealed that the liking for the hybrid sauce with meat and mealworm content was comparable to the meat sauce (6.9 ± 1.8. vs. 6.5 ± 1.8, p > 0.05). Less liked was the sauce with the highest mealworm content (5.7 ± 1.8, p < 0.05). The CATA analysis demonstrated the strongest positive effects on the mean in terms of how much the products were liked for the attribute "fleshy" (0.8). On the other hand, the attributes "brownish" (-0.9) or "mushy" (-1.0) had the strongest negative effects on the mean of the liking of products. We have seen that meat cannot be substituted by mealworm immediately and completely. The results suggest a stepwise substitution and the further adaptation of products regarding the (negative and positive effecting) attributes to increase consumer acceptance.

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce

We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugarcane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce. Keywords: Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane

Assault on salt Intake

Assault on salt Intake

Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato

In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce, including foam density, foam expansion, foam viscosity, water activity, morphological and drying behaviour, were investigated. The foamed sauce was dried in a batch-type thin-layer dryer at constant conditions (temperature of 60 °C). Six thin-layer drying models were employed to determine the drying kinetics of the pasta sauce. The results showed that an increase in the egg white concentration and a decrease in the whipping time produced a foamed sauce with low foam density and viscosity and high foam expansion. The Wang and Singh model was the best model to describe the drying behaviour of foamed sauce. According to Fick's second law model, the effective moisture diffusivity of the pasta sauce ranged from 4.95 × 10&lt;sup&gt;–7&lt;/sup&gt; to 10.04 × 10&lt;sup&gt;–7&lt;/sup&gt; m&lt;sup&gt;2&lt;/sup&gt; s&lt;sup&gt;–1&lt;/sup&gt;.

A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile.

Enhancing dietary omega-3 highly unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Participants self-selected foods consumed from conventionally produced foods (control), or those lower n-6 PUFA and higher n-3 HUFA versions (intervention). Changes in blood omega-3 index, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), n-6 PUFA, lipid profile, and food satisfaction were main outcomes. Between-group differences over time were assessed using a linear mixed model to measure the effect of diet on blood serum fatty acids and inflammatory markers. The intervention group achieved a higher omega-3 index score (3.66 ± 0.71 vs. 2.95 ± 0.77; p < 0.05), lower total n-6 (10.1 ± 4.6 vs. 15.3 ± 6.7 µg/mL; p < 0.05), and higher serum concentration of EPA (5.0 ± 1.31 vs. 4.05 ± 1.56 µg/mL; p < 0.05) vs. controls. Satisfaction in intervention foods improved or remained consistent. Substitution of commonly eaten dining facility foods with like-items higher in DHA and EPA and lower in n-6 PUFA can favorably impact fatty acid status and the omega-3 index.

EXPANDING THE RANGE OF SAUCE PRODUCTS

The research objectives for the development of the direction of production of new types of sauce products are defined. Technological solutions have been developed for the production of sauce products with the expansion of the existing product range. A general description of the new sauce products is given, including tomato sauces based on horseradish and mustard, pasta sauces and sweet sauces.

Supply chains for processed potato and tomato products in the United States will have enhanced resilience with planting adaptation strategies.

Food systems are increasingly challenged to meet growing demand for specialty crops due to the effects of climate change and increased competition for resources. Here, we apply an integrated methodology that includes climate, crop, economic and life cycle assessment models to US potato and tomato supply chains. We find that supply chains for two popular processed products in the United States, French fries and pasta sauce, will be remarkably resilient, through planting adaptation strategies that avoid higher temperatures. Land and water footprints will decline over time due to higher yields, and greenhouse gas emissions can be mitigated by waste reduction and process modification. Our integrated methodology can be applied to other crops, health-based consumer scenarios (fresh versus processed) and geographies, thereby informing decision-making throughout supply chains. Employing such methods will be essential as food systems are forced to adapt and transform to become carbon neutral due to the imperatives of climate change.

Ethanol-extraction SERS strategy for highly sensitive detection of poisons in oily matrix

The sensitive detection and identification of toxicants in oily matrices have suffered from difficulty in poisoning incidents, therefore it is necessary to develop the rapid and efficient analytical method to realize the on-site screening and analyzing. In this report, the surface-enhanced Raman spectroscopy (SERS) method was used to detect paraquat and diquat poisons in various oily matrix coupled with solvent extraction. The solvent extraction not only remove interfering impurities of oily substrates, but also can enrich and separate the poisons from oily matrix. It was demonstrated that the ethanol as the extractant was suitable for the rapid separation of poisons such as paraquat (PQ) and diquat (DQ) in oily matrix (soy sauce, pasta sauce, sesame oil, chili oil). Moreover, combined with a handheld Raman spectrometer, the entire detection process was completed within 8 min with the level of 10 ppb PQ and 100 ppb DQ. Furthermore, double-blind experiments verify the reliability of this method. The results demonstrate that this rapid and convenient method could be used for the effective enrichment and sensitive detection of poisons in several oily matrix and has the grate potential application in emergency response and public safety.

Comparison of sodium and saturated fat content between domestic pasta sauce and imported pasta sauce in Canada

Recently, a study by Dunford et al. (2019) found out that Canadian processed foods have the highest sodium content than other countries. Out of the twelve countries tested in the survey, Canada was ranked the highest. This survey sparked the interest in comparing the healthiness of domestically processed foods and imported foods available in Canada. Pasta sauce was particularly chosen for this research project. By comparing the sodium and saturated fat content between domestic pasta sauce and imported pasta sauce, the study aimed to determine whether imported pasta sauce is a healthier choice.

The cumulative effects of chilling and reheating a carbohydrate-based pasta meal on the postprandial glycaemic response: a pilot study.

This pilot study investigated the effects of chilling and reheating a pasta-based meal on the postprandial glycaemic response. In this single-blind crossover study, 10 healthy volunteers consumed identical pasta meals (pasta, olive oil, and tomato sauce), served either freshly prepared, chilled, or chilled/reheated, on three separate randomised occasions. Capillary blood samples were taken for two hours postprandially. A significant difference in glucose Incremental Area Under the Curve was observed (p = 0.006), with the greatest difference observed between the freshly cooked and chilled/reheated meals (p = 0.041). Significant differences in incremental peak glucose were also observed (p = 0.018). These results suggest that making simple changes to domestic food processing methods can reduce the glycaemic excursion following a pasta meal, with the potential for health benefit.

Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost

The modern food system is characterised by 1) unsustainable agricultural practices, heavily dependent on agrochemical inputs and leaking large amounts of reactive nitrogen (N) whilst degrading soils, and 2) the consumption of energy-rich but nutrient-poor foods, contributing to non-communicable diseases related to malnutrition. Substituting cereals with low-input, protein- and fibre-rich legumes in the production of mainstream foods offers a promising solution to both issues. Chickpea (Cicer arietinum) is a leguminous crop that can be grown with little or no synthetic N fertiliser. We performed life cycle assessment (LCA) to compare the environmental footprint of pasta made from chickpeas with conventional pasta made from durum wheat (Triticum durum) from cradle to fork. Two functional units were used, an 80g serving of pasta, and a Nutrient Density Unit (NDU). Environmental burdens per serving were smaller for chickpea pasta across at least 10 of the 16 impact categories evaluated. Global warming, resource use minerals and metals, freshwater eutrophication, marine eutrophication, and terrestrial eutrophication burdens were smaller than those of durum wheat pasta by up to 45%, 55%, 50%, 86%, and 76%, respectively. Cooked chickpea pasta contains 1.5 more protein, 3.2 times more fibre and 8 times more essential fatty acids than cooked durum wheat pasta per kcal energy content. Thus, the environmental advantage of chickpea pasta extended to 15 of the 16 impact categories when footprints were compared per unit of nutrition. Global warming, resource use and eutrophication burdens per NDU were 79–95% smaller for chickpea pasta than for durum wheat pasta. The one major trade-off was land use, where chickpea pasta had a burden 200% higher per serving, or 17% higher per NDU, than wheat pasta. We conclude that there is high potential to simultaneously improve the environmental sustainability and nutritional quality of food chains through simple substitution of cereals with legumes in staple foods such as pasta. Breeding and agronomic management improvements for legumes could reduce the yield gap with cereals, mitigating the land use penalty. Meanwhile, the higher protein content of chickpea pasta could contribute towards wider environmental benefits via animal protein substitution in diets, and merits further investigation. Consumers who look for the traditional taste and texture of wheat pasta can achieve these aspects by cooking the chickpea pasta al dente and combining it with a typical pasta sauce, which will hide its subtle nutty taste.

양념 첨가 붕장어통조림의 제조 및 품질특성

This study was carried out to investigate the quality characteristics of three types of canned conger eel Conger myriaster added seasoning sauce. The canned products of Sample-1 (Canned conger eel added Kochujang sauce), Sample-2 (Canned conger eel added Chokochujang sauce) and Sample-3 (Canned conger eel added tomato paste sauce) were made. After removing all intestines of the conger eel including head, fins and scales, 100g of conger eel meat was washed, filled into cans (Can No. ; 301-3) added with seasoning sauce 50g (Sample-1 ; Kochujang sauce, Sample-2 ; Chokochujang sauce, Sample-3 ; tomato paste sauce), respectively. All samples were seamed by using a vacuum seamer, and then sterilized at 118℃ for 40minutes using a steam system retort. Parameters such as microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N content, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content and sensory evaluation of the 3 types of canned product were analysed according to the general methods. The moisture contents of Sample-1, Sample-2 and Sample-3 were ranged from 60.3 to 77.1g/100g, the crude protein content were 10.7 to 12.9g/100g, the crude lipid content were 3.8 to 5.6g/100g, respectively. Amino-N contents of Sample-1, Sample-2 and Sample-3 were 157.4, 172.8 and 186.3mg/100g, free amino acid content of samples were 366.6, 403.7 and 467.7mg/100g, respectively. As a result of the sensory evaluation, the shape, color and texture of Sample-1, Sample-2 and Sample-3 tend to be similar. But odor, taste and overall acceptance of Sample-3 were not estimated to be better than others.

A multi-scale model for coupling strands with shear-dependent liquid

We propose a framework for simulating the complex dynamics of strands interacting with compressible, shear-dependent liquids, such as oil paint, mud, cream, melted chocolate, and pasta sauce. Our framework contains three main components: the strands modeled as discrete rods, the bulk liquid represented as a continuum (material point method), and a reduced-dimensional flow of liquid on the surface of the strands with detailed elastoviscoplastic behavior. These three components are tightly coupled together. To enable discrete strands interacting with continuum-based liquid, we develop models that account for the volume change of the liquid as it passes through strands and the momentum exchange between the strands and the liquid. We also develop an extended constraint-based collision handling method that supports cohesion between strands. Furthermore, we present a principled method to preserve the total momentum of a strand and its surface flow, as well as an analytic plastic flow approach for Herschel-Bulkley fluid that enables stable semi-implicit integration at larger time steps. We explore a series of challenging scenarios, involving splashing, shaking, and agitating the liquid which causes the strands to stick together and become entangled.

What is Junk Food?

The term ‘junk food’ has no legal definition and its use by campaigners gives a misleading impression of how much food and drink will be affected by government proposals in the Childhood Obesity Strategy. Policies that restrict ‘junk food’ will actually restrict HFSS food (high in fat, sugar and salt) as defined by the Nutrient Profiling Model which classifies a vast range of meals and products as ‘less healthy’. It takes no account of how food is eaten and in what quantities in the overall diet. HFSS food includes raisins, sultanas, most tinned fruit, most yoghurts, two-thirds of morning goods, nearly all cheese (including half-fat cheese), cream crackers, tomato soup, hummus, ham, pesto, cereal bars, olive bread, salami, many pasta sauces, butter, margarine and 25% of sandwiches. The bar set by the Nutrient Profiling Model is in the process of being raised even higher. Under the new system, some snacks recommended by the NHS as ‘smart swaps’ will become ‘junk food’, as will some of the ‘5-a-day’ recommended by Public Health England, including pure orange juice. Under government proposals in the Childhood Obesity Strategy, HFSS products will be subject to pricing, promotion and advertising restrictions, including a 9pm broadcast advertising ban, a ban on price promotions (such as meal deals and buy-one-get-one-free) and a display ban at shop entrances, checkouts and at the end of aisles. Far from affecting a small range of ‘junk food’, these laws would affect a vast array of foods that have been consumed safely for centuries. Polling companies should avoid the term ‘junk food’ in surveys. The legally meaningfully term HFSS should be used (and explained) instead. Politicians and journalists should also familiarise themselves with the definition of HFSS and give the public an accurate impression of the range of food and drink products that will be impacted by further government regulation.