Sweet Dishes Research Articles

ОЦІНКА ЯКОСТІ КРЕМІВ ЗІ СМЕТАНИ З ПОРОШКОМ З ОБЛІПИХИ

Через широку популярність в закладах ресторанного господарства солодких збивних страв, зокрема кремів, доцільним є підвитщення їх харчової цінності при використанні плодових порошків. Це є особливо актуальним для закладів типу бістро. Метою досліджень була оцінка якості крему із сметани, що збагачений порошком з обліпихи конвективного сушіння з масовою часткою вологи 10% і дисперсністю (5…15) мкм, який має яскраво виражені смак та запах обліпихи, коричневого кольору. За результатами визначення органолептичної оцінки крему зі сметани з додаванням порошку з обліпихи виявлено, що раціональним дозуванням його є 5% до маси крему. Встановлено, що збитість страви при додаванні рослинного порошку порошку дещо знижується, проте міцність і стабільність сметанної піни підвищується. Розроблено функціональну схему виробництва крему зі сметани з додаванням порошку обліпихи. Показано, що технологічний процес не потребує тривалого часу та додаткового або спеціального обладнання для реалізації інноваційної технології. Дана технологія може бути адаптована в умовах закладів ресторанного господарства. Досліджено фізико-хімічні показники якості страви з рослинним порошком. Показано, що дещо підвищується титрована кислотність, що не чинить негативного впливу на її споживні властивості.

The Use of Anthocyanin of Black Currant and Polysaccharides in the Production of Sweet Dishes

The Use of Anthocyanin of Black Currant and Polysaccharides in the Production of Sweet Dishes

Study Of Calcium And Potassium Different Nature Strength Gel Kappa-Carrageenan

The influence of certain organic and mineral salts of potassium and calcium for strength gel kappa-carrageenan. The influence of the mass concentration of individual calcium for strength gels with different content kappa-carrageenan. Grounded mass concentration of some calcium salts for use in the composition of the jelly for sweet and savory dishes based on kappa-carrageenan

Evaluation of microscopic structure of Justicia wynaadensis and the stability of its color extracted by using conventional and microwave extraction method.

Justicia wynaadensis locally known as Moddu Soppu belongs to the family Acanthaceae. The aqueous bluish purple color extracted from the leaves and stems of Justicia is used in the preparation of a sweet dish by the natives of Kodagu district, Karanataka, India, exclusively during the monsoons. This traditional practice is believed to keep the people healthy throughout the year. Owing to its potential to be used as a natural colorant there is a strong need to develop efficient extraction method for maximum yield of colorant and preliminary scientific study of stability. Microscopy was carried out to find out the location of purple color in both leaves and stem and to study the anatomical details. An optimized microwave extraction method for extraction of colorant from Justicia has been developed. The microwave oven extraction yield of colorant is 9.41% (±0.8598) under the optimized conditions of extraction time 30min., extraction temperature 150°C and ratio of liquid to solid 30ml/g. The study demonstrated that the purple extract of the plant was stable against pH range 6.0-8.0, low temperature (4°C), high temperature (≥50°C) and sensitive to light. Thus these observations recommend the use of J. wynaadensis extract as a food colorant in neutral or slightly alkaline products (bakery, milk, egg etc.) and could be the potential source for the food colorant market.

Innovative products using amrutham nutrimix and its popularization among young mothers

Under nutrition in children is a widespread health problem in our country. ICDS that addresses the problem of malnutrition has been unsuccessful even after three decades of implementation. Amrutham nutrimix - a nutritious supplementary food given for malnourished children is not utilized due to monotony in its preparation. Hence an attempt was made to formulate nutritious amrutham based recipes. Twenty common recipes including sweet dishes and savories were prepared. Acceptability of all the developed products was assessed by a taste panel. Iron and protein content was analysed for the 6 most accepted products. All the formulated products were affordable and ranged from 50p (murukku) to Rs.3/-(sweet balls) per 100g. The recipes were displayed and popularized among young mothers as they are the prime caregivers of young toddlers and are willing to change food behavior for the welfare of their children. Recipes and its health benefits were discussed with the participants. The education program was very effective in imparting nutrition knowledge as there was significance in the pre and post test scores. Hence, amrutham nutrimix can be an affordable and acceptable nutritional substitute to WHO recommended ready to use therapeutic food (RUTF) for Severe Acute Malnutrition (SAM) especially when used in diverse forms as suggested in the current study. Keywords: Amrutham nutrimix, Malnutrition, SAM, RUTF

Women and Restaurants in the Nineteenth-Century United States

Restaurants flourished in the nineteenth–century United States as places for entertainment, social positioning, business advancement as well as dining. Women were admitted with restrictions that affected especially women alone or all-female groups. The article looks at the management of women's presence in the quasi-public space of the restaurant and how attitudes changed. It also examines the identification of women's supposed preferences for light, dainty and sweet dishes and how certain kinds of restaurants started to cater to these tastes. From the establishment of the first real restaurants in the 1830 until the end of the Civil War, “Ladies' Ordinaries” were set aside as dining rooms where women traveling alone or women in groups could eat in an appropriate environment. After 1850 more accommodation was made for women shopping and later for working women. Places called “ice cream saloons” offered genteel and alcohol-free settings as well as the kinds of food women were thought to prefer. In the latter half of the nineteenth century women had a number of possibilities for lunch, but the evening meal, especially at high-end restaurants, tended to be reserved for women in the company of men. The ability of women to decide where to dine irrespective of the presence of male escorts was related to the creation of casual dining places, and these would take over the restaurant scene after Prohibition.

El Pajuro (Erythrina edulis) alimento andino en extinción

Este trabajo aborda el estudio de un frondoso árbol llamado poroto o pajuro que mide de 12 a 15 m de altura; proporciona al humano unos granos grandes de color marrón oscuro que miden entre 4 y 5 cm, los que se encuentran dentro de una vaina de 20 a 30 cm de largo, bastante parecida al pacay. Limitado número de campesinos andinos que viven en los departamentos de Huánuco, Ancash, La Libertad, Cajamarca y Amazonas son los que consumen con regularidad pajuro. En el resto de departamentos, durante nuestrrecorrido en busca de esta planta, solamente hemos constatado vestigios y tenues evidencias de su presencia anterior; en la actualidad ya no lo siembran, los lugareños no lo conocen, se ha extinguido. Por su contenido elevado de almidón (33%) en 100 gramos de material fresco, se pueden preparar platos tanto salados como dulces. Posee una alta calidad proteica de 25% (por 100 gramos de semillas); es consumido en sopas, ensaladas, guisos, mazamorras, pan, galletas, bebidas como leche y chicha de pajuro. El pajuro como árbol, soporta sequías prolongadas, no requiere fertilizantes, se provee de nitrógeno, controla la erosión del suelo, es semicultivado, no requiere de cuidados fitosanitarios. En la actualidad, cada vez hay menos plantas, se encuentra en proceso de extinción.

Traditional practises regarding mother and infant care of 15-49 year old married women in the postpartum period

This study aims to determine the traditional practises regarding mother and infant care in the postpartum period of married women between the ages of 15-49. The research has been conducted involving 150 women aged 15 - 49, who gave birth on May-July at the perinatology clinic. In this research, written authorization from the institution and verbal permission from the participants were taken. Data was obtained by applying traditional checklist forms and face to face interviews based on personal information forms and literature review related to maternal and infant care. The evaluation of the data covers percentages, means and chisquare tests. According to the results of this study, the mean age of the women and their age of getting married were determined as 29.4±11.4 and 17.2±6.1. It has been found out that 34.7% of the women preferably apply some traditional methods when confronted with health problems and 86.0% prefer traditional methods in different rates. Within the postpartum period some traditional practices mostly preferred regarding mother care are following: the restriction of sexual intercourse for a period of 40 days (82.7%), 40 days of special care for the mother (59.3%), consuming sweet dishes like syrups and candies in order to increase the amount of mother milk (68.7%), keeping some objects in the bedroom (bread, scissors, broom, the Quran) in order to protect the mother and the infant from nightmares and the evil eye (48.0%). Traditional practices women apply on their babies are preferably: 40 days of special care for the baby (55.3%), practices related to the navel drop of the baby (48.0%) and saving the baby from the evil eye (42.7%). Additionally, it has been determined that 45.3 % of the women swaddle their newborn baby and 47.3% salt them. It has also been pointed out that illiterate women and women living in villages are more bound to these traditional practices. Findings reveal that women with a primary school graduation living in a nuclear family do not pay much attention to traditional practices but prefer seeing a doctor when confronted with a health problem (P<0.05). As a result, it can be claimed that within the frame of this study women place value to traditional practices and apply those in the postpartum period to both mother and infant.

Text for Dinner: ‘Plain’ Food in Colonial Australia … Or, Was It?

Text for Dinner: ‘Plain’ Food in Colonial Australia … Or, Was It?

A Cookbook of Her Own

A Cookbook of Her Own

Wild edible plants of Belarus: from Rostafiński’s questionnaire of 1883 to the present

BackgroundBelarus is an Eastern European country, which has been little studied ethnobotanically. The aim of the study was to compare largely unpublished 19th century sources with more contemporary data on the use of wild food plants.MethodsThe information on 19th century uses is based on twelve, mainly unpublished, responses to Józef Rostafiński’s questionnaire from 1883, and the newly discovered materials of the ethnographer Michał Federowski, who structured his data according to Rostafiński’s questionnaire and documented it with voucher specimens. Rostafiński’s questionnaire was concerned mainly with Polish territories, but for historical reasons this also encompassed a large part of Belarus, and we analyzed only the twelve responses (out of the few hundred Rostafiński obtained), which concerned the present Belarus. These data were compared with a few 20th century ethnographic sources, and our own 40 interviews and questionnaires from Belarus.Results and discussion58 taxa of wild food plants used in the 19th century were identified. Some of them are still used in modern Belarus, others are probably completely forgotten. In the 19th century several species of wild greens were widely used for making soups. Apart from Rumex, other wild greens are now either forgotten or rarely used. The list of species used in the 20th and 21st century encompasses 67 taxa. Nearly half of them were mentioned by Rostafiński’s respondents. The list of fruit species has not changed much, although in the 19th century fruits were mainly eaten raw, or with dairy or floury dishes, and now apart from being eaten raw, they are incorporated in sweet dishes like jams or cakes. Modern comparative data also contain several alien species, some of which have escaped from cultivation and are gathered from a semi-wild state, as well as children's snacks, which were probably collected in the 19th century but were not recorded back then.ConclusionThe responses to Rostafiński from 1883 present extremely valuable historical material as the use of wild food plants in Belarus has since undergone drastic changes, similar to those, which have taken place in other Eastern European countries.

Powdered, Essence or Brewed?: Making and Cooking with Coffee in Australia in the 1950s and 1960s

Powdered, Essence or Brewed?: Making and Cooking with Coffee in Australia in the 1950s and 1960s

Nutritional Value of 10 Traditional Dishes of the United Arab Emirates

In the present study, 10 traditional dishes commonly consumed in the United Arab Emirates (U.A.E.) were chemically analyzed for proximate composition and mineral content. In addition, exchange lists for meal planning were developed for those dishes. Significant variations in nutritional value were found among the dishes. Protein content was lowest in chicken harese (3.33%) and highest in maleh (23.57%). The fat content ranged from 1.19% in ragag bread to15.47% in legemat (a sweet dish) while carbohydrate levels ranged from traces in maleh to 76.83% in ragag bread. Significant variations were also observed in major elements and trace elements among the dishes. Data from this study will be useful in calculating nutrient contributions from common traditional dishes in the U.A.E. as well as in planning normal and therapeutic diets. Further studies on the nutritional contributions of other traditional dishes in the U.A.E. are needed.

Total, insoluble and soluble dietary fiber contents of selected Kuwaiti composite dishes

Total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of 37 composite dishes commonly consumed in the State of Kuwait were determined by the AOAC enzymatic–gravimetric method of Prosky et al. Levels (g/100 g) of SDF ranged over 0.3–0.5 in fish-based dishes, 0.3–2.6 in meat-based dishes, 0.1–1.4 in rice dishes, 3.2–4.6 in vegetable dishes, 0.3–0.7 in soup dishes, 0 in dairy dishes, 0.7–0.8 in sandwiches, and 0.1–5.0 in sweet dishes. IDF levels ranged over 1.1–1.8 in fish-based, 0.9–3.2 in meat-based, 0.6–2.7 in rice, 2.1–4.0 in vegetables, 0.6–3.4 in soup, 0 in dairy, 0.2–0.3 in sandwiches, and 0.2-11.6 in sweets. TDF values ranged over 1.4–2.3 in fish-based, 1.2–3.7 in meat-based, 0.3–4.1 in rice, 3.2-4.6 in vegetables, 0.9–3.8 in soup, 0 in dairy, 0.7–0.8 in sandwiches and 0.3–15.4 in sweets. This work attempts to provide new data on TDF, IDF and SDF of selected commonly consumed Kuwaiti composite dishes.

Contribution of Nutrition Education in Dietary Habits of Overweight and Obese Females in Hathras City (U.P.)

2 Abstract: The present study was carried out (1) to provide nutrition education to the overweight and obese females and (2) to evaluate impact of nutrition education on their food habit and practices of physica l exercise. The data were collected with the help of Questionnair e cum Interview Technique. The questionnaire having all relevant information was pretested and pre designed the data were collected at two phases: one at initial phase of the study before implementation of nutrition education and secondly at post phase of the nutrition education. The base line study was conducted on 300 overweight and obese females purposely selected from four areas of the city. Equal number of subjects (one hundred each) were considered from high, middle and low income groups. Due to various constraints the nutrition education was imparted to 150 subject only. The inferences were drawn with the help of suitable statistical tools. Majority of the females were vegetarian (95.33%) at the initial phase of the study, but there was no change in this habit after imparting the nutrition education (p>0.05NS). So for as consumptions of food items and practices of physical exercise were concerned, there were significant changes (p<0.05). Practicing of good food habits were developed and consumption of sweet dishes, fatty fried items and cold drinks were discouraged.

ANTIOXIDANT ACTIVITIES OF BLACK CUMIN (NIGELLA SATIVA L.) SEEDS CULTIVATING IN DIFFERENT REGIONS OF TURKEY

In this study, the antioxidant activity of the methanolic extracts of the black cumin (Nigella sativa L.) seeds collected from Konya, Isparta, Corum, Burdur, Afyon and Samsun was evaluated using three different methods, specifically the β-carotene and linoleic acid system, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and reducing power assays. Among the six black cumin samples of different origins, the black cumin sample origins from Konya city showed the most potent radical scavenging activity in each assay, showing 94.59% (at 1 mg/mL) in the β-carotene bleaching method and 44.44% in the DPPH radical scavenging method (at 0.5 mg/mL). Positive correlations were found between the total phenolic content in the black cumin extracts and their antioxidant activities. The values of their antioxidant activity were either equivalent to or higher than those of positive BHA and BHT controls. These satisfying results lead to expect the use of black cumin seeds as health-promoting ingredients such as dietary supplements and nutraceuticals. PRACTICAL APPLICATIONS Nigella sativa L. seeds have been used for nutritional and pharmaceutical purposes, such as a condiments in bread and other dishes, and as anthelmintic and antibacterial agent. In addition, its seeds have been also used traditionally in the preparation of a sweet dish, which is made up of black cumin paste sweetened with honey or syrup, and especially in the flavoring of foods such as bakery products and cheese. Because N. sativa L. seeds include phospholipids, aroma compounds have many pharmaceutical properties; they could also be used for a many new multi-purposes in industrial areas such as food, cosmetic and pharmaceutical.

Toxicology and risk assessment of coumarin: Focus on human data

Coumarin is a secondary phytochemical with hepatotoxic and carcinogenic properties. For the carcinogenic effect, a genotoxic mechanism was considered possible, but was discounted by the European Food Safety Authority in 2004 based on new evidence. This allowed the derivation of a tolerable daily intake (TDI) for the first time, and a value of 0.1 mg/kg body weight was arrived at based on animal hepatotoxicity data. However, clinical data on hepatotoxicity from patients treated with coumarin as medicinal drug is also available. This data revealed a subgroup of the human population being more susceptible for the hepatotoxic effect than the animal species investigated. The cause of the high susceptibility is currently unknown; possible mechanisms are discussed. Using the human data, a TDI of 0.1 mg/kg body weight was derived, confirming that of the European Food Safety Authority. Nutritional exposure may be considerably, and is mainly due to use of cassia cinnamon, which is a popular spice especially, used for cookies and sweet dishes. To estimate exposure to coumarin during the Christmas season in Germany, a telephone survey was performed with more than 1000 randomly selected persons. Heavy consumers of cassia cinnamon may reach a daily coumarin intake corresponding to the TDI.

Using ‘the body’ as an ‘instrument of research’: kimch’i and pavlova

Often researchers position themselves in relation to race, age and gender, but the body is less often discussed as an actual ‘instrument of research’. We aim to extend thinking on this point by reflecting on a project we conducted on migrant women and food in New Zealand. We present a vignette as an example of how we used our bodies as ‘instruments of research’ at a ‘shared lunch’ attended by new migrants from a range of different countries. At the lunch some combined on their plates spicy dishes such as kimch’i (fermented vegetables) and sweet dishes such as pavlova (a meringue dessert). For others this combination prompted feelings of disgust. We conclude that the body is a primary tool through which all interactions and emotions filter in accessing research subjects and their geographies.

Monitoring of pesticide residues in vegetarian diet

Samples (28) of complete vegetarian diet consumed from morning till night i.e. tea, milk, breakfast, lunch, snacks, dinner, sweet dish etc. were collected from homes, hostels and hotels periodically from Hisar and analysed for detecting the residues of organochlorine, synthetic pyrethriod, organophosphate and carbamate insecticides. The estimation was carried out by using multi-residue analytical technique employing gas chromatograph (GC)-electron capture detector and GC-nitrogen phosphorous detector systems equipped with capillary columns. The whole diet sample was macerated in a mixer grinder and a representative sample in duplicate was analyzed for residues keeping the average daily diet of an adult to be 1,300 g. On comparing the data, it was found that actual daily intake (microgram/person/day) of lindane in two and endosulfan in four samples exceeded the acceptable daily intake. Residues of other pesticides in all the diet samples were lower than the acceptable daily intake (ADI) of the respective pesticides. The study concluded that although all the diet samples were found contaminated with one or the other pesticide, the actual daily intake of only a few pesticides was higher than their respective ADI. More extensive study covering other localities of Haryana has been suggested to know the overall scenario of contamination of vegetarian diet.

The Psychological Aspects of Eating

The authors of this publication content analyzed downloadable, digitally manageable, archaic and folkloristic texts related to the psychic layers of eating. In the background of obesity, evolutional, cultural factors and factors of socialisation are identified that have an effect via non-apperceived, irrational and emotional functions, and make lasting weight-loss difficult. The preference of fat, salty and sweet dishes is an evolutional heritage that is unhealthy among the current living conditions. The matching of eating circumstances with calmness and love in early childhood is a social heritage. The celebration of life’s great events with excessive eating together with loved ones is a cultural heritage. Owing to such traditions, eating is not merely nutrient-intake, but a process full of significant psychic values. Food has not only nutritional but also emotional values which latter aspect determines eating today more than physiological signs. During slimming, the psychotherapeutic exploration, the apperception and correction of the emotional value of eating are important.