Type Of Soup Research Articles

A comparison of the nutritional quality of ready-to-cook meals and conventional home-cooked meals in Korea

In this study, the nutritional contents of ready-to-cook (RTC) meals distributed in Korea were compared to those of conventional home-cooked meals to evaluate the nutritional quality of RTC meals. A total of 42 samples of RTC meals were collected in 2021 and prepared according to the recipes provided in the meal packages. They were categorized into five groups and 23 types, which included four types of soup, six types of stew, four types of hot pot, four types of noodles, and five types of braised dishes. A total of 23 samples of home-cooked meals corresponding to individual types of RTC meals were prepared using recipes from the Korean food composition database. Both RTC and home-cooked meals shared similarities in the types and quantities of individual ingredients (grains, vegetables, meats/fishes, and sauces). No distinct differences were observed in the contents of energy, proximate components, total saturated fatty acids, total trans fatty acids, and Na between both meals. RTC meals exhibited a significantly higher total sugar content within the groups of stew and noodles and tended to show increased total sugar content within the groups of soup and hot pot when compared to that of home-cooked meals. When compared to the recommended World Health Organization daily intake, the Na content per serving in both home-cooked and RTC meals tended to be greater (17.1–167.3% of the daily intake value) than those of total saturated fatty acids, total trans fatty acids, and total sugars (0.8–49.7%, 0–20.0%, and 0–54.7%, respectively).

Effect of Viscosity on Sensory Profile and Consumer Perception: Case Study of Soup- Based Products

Saltiness perception is affected by both extrinsic factors, such as like packaging, receptacle or external environment, and intrinsic factors including sweetness, sourness, and viscosity. This research aimed to study the saltiness perception and sensory profiles of different types of soups. Regarding the effect of xanthan gum, additions of different concentrations of xanthan gum responded to different viscosities in soup samples significantly. Chicken clear soup and Tomyum clear soup without xanthan gum had the significantly lowest viscosity, while Tomyum cream soup and Phanaeng curry with 0.25% xanthan gum had the significantly highest viscosity. Free Choice Profiling showed the first and second dimensions accounted for more than 80% of all soups samples. For the chicken clear soup, both time and xanthan gum only affected the viscosity. According to the consumer test, it was found that xanthan gum had a significant effect on the thickness intensity of all soups, while there was no found significant effect on saltiness perception and acceptance in all types of soup in this study.

The influence of cooking methods on the antioxidant status of Tetrapleura tetrapetra

Africa is blessed with a rich array of local spices such as Tetrapleura tetraptera. The culinary uses of T. tetraptera are many. The seed of Uhiokirihio is majorly used in the preparation of ‘Banga’ (palm fruit) soup, meat pepper soup and other types of soup in the southern part of Nigeria. It is also commonly used in soups of nursing mothers to prevent post-partum contractions. The rich antioxidant activity of this spice has been reported. There is, however, a dearth of information on the effect of different cooking methods on its antioxidant activity. This study, therefore, evaluated the effect of cooking methods on the antioxidant status of the seeds of Tetrapleura tetraptera. The raw seeds of the spice were both toasted and boiled separately for 0, 5, 10, 15 and 20 minutes, respectively. The samples were analysed for anti-nutrients, vitamin contents and antioxidant properties. Anti-nutrient evaluation of the ethanolic (80% ethanol) extract revealed that both toasting and boiling time caused significant (p<0.05) variations in all the anti-nutrients studied. Total phenolics increased (p<0.05) from 20.80mg/100g to 28.53mg/100g for toasted samples and from 20.80mg/100g to 30.51mg/100g for boiled samples, respectively. Both cooking methods caused significant reduction in the phytate and tannin levels of the seeds. At the end of the cooking processes, tannin level was reduced by 62.07 % for boiling and 75.68 % for toasting treatment. The cooking methods led to significant reduction in both the vitamin C and β- carotene levels of the samples. Boiling for 20 min caused a 91.98% decrease in vitamin c and a 59.52 % decrease in β-carotene while toasting reduced these nutrients by 86.73 % and 39.88 %, respectively. Antioxidant activity as measured by DPPH scavenging activity and FRAP showed a significant rise with increase in cooking time. The DPPH activity of the toasted samples increased from 22.06μg/ml to 27.64 μg/ml while the boiled samples increased from 22.06μg/ml to 43.26μg/ml. It was observed that boiling led to a greater increase in total phenolics and antioxidant activity than toasting. It could, therefore, be concluded that cooking T. tetraptera seeds would improve its antioxidant properties.

A comparison of the fat, sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea

The aim of this study was to compare the fat, sugar, and sodium contents in ready-to-heat type home meal replacements (HMR) distributed in Korea to those found in restaurant foods. A total of 80 samples of HMR including three types of rice (n = 13), three types of porridge (n = 13), six types of soup (n = 25), and six types of stew (n = 29) were collected in 2019. The fat, total sugar, and sodium contents in HMR were determined, whereas those found in restaurant foods were obtained from the Korean food composition database. HMR tend to have similar or lower total saturated and total trans fatty acid contents, but a greater total sugar content as compared to those of restaurant foods. No distinct difference was observed in the sodium content between HMR and restaurant foods. The total saturated and total trans fatty acid contents and total sugar content per serving in both HMR and restaurant foods were at low levels (i.e., 1.9–22.2, 0.5–13.2, and 0.1–2.9 %, respectively) compared to their recommended maximum daily intake values, whereas their sodium content per serving was relatively higher (i.e., 20.4–101.9 % of the maximum daily intake value).

Bisphenol A (BPA) in liquid portions of canned foods obtained from domestic and Asian markets in the United States

Bisphenol A (BPA) is a phenolic environmental estrogen that disrupts endocrine activity thereby increasing the risk of hormone-related health problems. The human population is highly exposed to BPA and food is believed to be a primary source of BPA exposure. The aim of this study was to test the sensitivity and specificity of a BPA enzyme-linked immunosorbent assay (ELISA) and to measure levels of BPA in supernatants obtained from various canned foods from different countries. The concentration of BPA was measured in supernatant from different types of canned soup and vegetable mixes produced by US companies and two companies each from three different Asian countries (Korea, Japan and China), which are available at markets in the USA. ELISA results were confirmed by LC/MS/MS and shown to be in agreement. Cross-reactivity tests demonstrated that BPA ELISA kit does not cross-react with other tested phenolic compounds. There was no significant difference of BPA levels in different types of soups from different US companies. However, levels of BPA in supernatants of canned vegetable mixes of a company in the USA were 200-fold lower than the levels in canned vegetable soups of the US companies. BPA levels varied greatly among canned foods among companies in various countries. Thus, this study validated the use of a simple ELISA assay to measure levels of BPA in supernatants of canned food, which would facilitate the routine monitoring of dietary exposure to BPA. Decreasing the consumption of BPA will lead to a reduction in the risk of adverse health effects.

Zones of Practice: Embodiment and Creative Arts Research

This article presents the trans-disciplinary encounters with and perspectives on embodiment of three creative-arts practitioners within the Deakin University research project Flows & Catchments. The project explores how creative arts participate in community and the possibility of well-being. We discuss our preparations for creative work exhibited at the 2012 Lake Bolac Festival un regional Western Victoria, Australia

Expected satiation after repeated consumption of low- or high-energy-dense soup

We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32; 21 (SD 1·6) years, BMI 21·4 (SD 1·6) kg/m(2)) or HED soup (n 32; 21 (SD 1·6) years, BMI 21·3 (SD 1·7) kg/m(2)). Soup was served in a fixed amount on days 1-4 and ad libitum on day 5. 'Expected satiation' was measured on days 1, 2 and 5. Expected satiation did not change after repeated consumption of the LED or HED soup. Ad libitum intake did not differ between the LED (461 (SD 213) g) and HED soup (391 (SD 164) g). Only on day 1, expected satiation was higher for the HED soup than for the LED soup (P = 0·03), suggesting a role for sensory attributes in expected satiation. In study 2, thirty participants (21 (SD 1·6) years, BMI 21·3 (SD 1·7) kg/m(2)) performed a single measurement of expected satiation of the LED and HED soup, and four commercially available types of soup. Ratings on sensory attributes were associated with expected satiation. Results on expected satiation coincided with those of study 1. Thickness and intensity of taste were independently associated with expected satiation. Expectations may initially rely on sensory attributes and previous experiences, and are not easily changed.

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Introduction: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of ‘texture’ that includes measurements describing different food textures.Objective: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia.Design: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements.Results: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G′>G″), belonging to different G′ intervals: jellied products (low G′) and timbales together with pâtés (higher G′).Conclusion: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.

Pediatric Soup Scald Burn Injury: Etiology and Prevention

One of the leading causes of scald burn injury in children is from hot soup, particularly prepackaged instant soups. The purpose of this study was to determine the demographic, socioeconomic, and situational factors that contribute to the incidence of scald burns in children. A 20-item questionnaire was given to the caregiver of children who were treated for scald burn injury at a pediatric burn center from July 2006 to March 2007. Questions included demographics (child age, gender, siblings, ethnicity), socioeconomic status (income, education), factors contributing to the injury (type of soup, child supervision, type of container), and location of injury. The mean age of the 78 children sustaining burn injury and completing the survey was 4.8 +/- 0.6 years. The majority of patients were girls (51%), and the most frequently involved ethnic group was Hispanic (44%). Households had a mean of 3.0 +/- 0.3 children in residence, and an income of less than $29,000/year (59%). The highest educational level achieved was high school for 73% of the parents. Prepackaged soup (65%) with a narrow base heated directly in the original container (46%) using the microwave (51%) was implicated in the majority of burns. Soup scald burns, especially from prepackaged instant soups, appear to predominate in lower income families with multiple children. The majority of injuries occur when the caregiver heats the soup in the original container using the microwave. Prevention of these types of injuries will require a two-pronged approach: educating families with multiple children and changing the soup packaging.

Noodles Stay Hotter Longer

During a 10-year period, a high incidence of burns from prepared noodle soup was noticed at the Baltimore Regional Burn Center. Because of the perceived severity of these burns, we took a more systematic look at the burns resulting from this type of soup to determine its effect on patient hospitalization and also examined the properties of the soup itself. All medical records of pediatric patients admitted to the Center between 1989 and 1999 with scald burns from various types of soup were retrospectively reviewed and divided into the Noodle Soup group, and the Other Soup group. The scald burns were compared as well as the physical properties of prepared noodle soup and tap water. Of 27 pediatric admissions for soup burns, 10 were from noodle soup and 17 from other types. Difference in average age and average total percentage of body surface area affected was not significant for the burns from either type of soup. However, the average length of stay for patients with noodle soup burns was significantly longer than for those with other types of soup burns (P < .010). Also, the cooling curve for noodle soup is much slower than for normal tap water. Noodle soup causes a significantly longer hospital stay than other types of soup. Because the boiling temperature of water and noodle soup is about the same, but the cooling curve of noodle soup is much slower, noodle soup may present a greater danger to children than other types of soup.

Soup preloads in a variety of forms reduce meal energy intake

Consuming soup can enhance satiety and reduce energy intake. Little is known about the influence on energy intake and satiety of varying the form of soup by altering the blending of ingredients. We tested the effects on meal intake of consuming different forms of soup as a preload: broth and vegetables served separately, chunky vegetable soup, chunky-pureed vegetable soup, or pureed vegetable soup. Normal-weight men and women ( n=60) came to the laboratory for lunch once a week for 5 weeks. Each week, one of four compulsory preloads, or no preload, was consumed prior to lunch. A test meal was consumed ad libitum 15 min after the soup was served. Results showed that consuming soup significantly reduced test meal intake and total meal energy intake (preload + test meal) compared to having no soup. When soup was consumed, subjects reduced meal energy intake by 20% (134±25 kcal; 561±105 kJ). The type of soup had no significant effect on test meal intake or total meal energy intake. Consuming a preload of low-energy-dense soup, in a variety of forms, is one strategy for moderating energy intake in adults.

CHEMICAL COMPOSITIONS OF TRADITIONAL TARHANA HAVING DIFFERENT FORMULATIONS

Cereal-based fermented foods play an important role in the diets of many people in Asia, Africa, the Middle East and some parts of Europe. Containing cereal and animal-based nutrients, richer with fermentation products, produced with yeast and lactic acid bacteria, tarhana is a type of soup having a delicious and desired taste. It is a good source of protein and vitamins and therefore is used largely for feeding children and the elderly. Because there is no standard production method, the nutritional properties of tarhana strictly depend on ingredients and their ratios in the formulation. In this research, the compositions of 21 tarhana samples collected from different locations in Turkey were examined. Moisture, ash, salt, protein, crude fat, acidity degree and reducing sugar values of the samples changed between 9.35 and 66.4, 1.36 and 9.40, 0.62 and 9.01, 6.77 and 28.55, 0.43 and 15.78, 1.7 and 40.7, and 0.22 and 1.85%, respectively. The nutritional importance of tarhana is the improvement of the basic cereal protein diet by adding dairy protein in a highly accepted form. Like tarhana, indigenous fermented foods that enhance health properties should receive much more attention that they deserve.

CONSUMER ACCEPTABILITY OF VEGETABLE SOUPS

ABSTRACT The aim of this study was to investigate whether product label information “produced with organic ingredients” and “stabilization technology” affects consumer acceptability of vegetable soups. Three focus group interviews were preliminarily conducted in order to gain information about the appropriate terminology to use in the next consumer test. In all, 109 subjects were recruited by means of a background questionnaire. They were then divided into three groups according to age, gender and soup preference. Each group evaluated three different types of soup in two phases, first blind and then with information. At the end of the second phase, the participants filled in a conjoint analysis questionnaire. The results demonstrated that if consumers were informed that soup is prepared with organic ingredients, they would improve their acceptability scores, whatever the soup type. Stabilization technology information had no effect. Conjoint results revealed that consumers appreciate soups made with organic legumes and cereals and without seasoning. However, differences among subgroups were found.

Special postpartum dietary practices of Hong Kong Chinese women.

A 'ginger vinegar soup' and other special dietary practices have been traditionally recommended for postpartum Chinese women. This paper describes these practices in the first 6 weeks postpartum, and details of the calcium and iron content of the 'ginger vinegar soup'. Results of this paper were generated from a longitudinal study on the nutritional status of Hong Kong Chinese postpartum women. 'Ginger vinegar soup' samples were collected at the 2 week home visits. Calcium and iron content were measured by the combination of dry ashing method and atomic absorption spectrophotometry. Results were compared with other types of soup and food sources. A food frequency questionnaire was completed at the 6 week interview to assess the special dietary practices during this period. Fifty-one subjects completed the food frequency questionnaires. Twenty-two ginger vinegar soup samples and six other soup samples were collected. Consumption of special food items such as ginger, pig's trotters, egg and chicken varied greatly among subjects. More poultry and similar amounts of egg were consumed by our subjects as compared with the Hong Kong general population. Chicken soup and ginger vinegar soup were commonly consumed. Median calcium and iron contents of the ginger vinegar soup were 4.65 and 0.84 mg/dl, respectively. This calcium content was higher than that of the other six soup samples, but was low as compared with other calcium-rich foods. Iron content of ginger vinegar soup was higher than that of the other six samples and was comparable to some iron-rich foods. Hong Kong Chinese postpartum women followed traditional dietary practices to different degrees. These practices were characterized by an increased poultry consumption. Iron content of ginger vinegar soup was comparable to some iron-rich foods.

Family environment, not heredity, accounts for family resemblances in food preferences and attitudes: A twin study

Monozygotic and same-sex dizygotic twin pairs reported on their food preferences, the variety of foods of the same general category (e.g. types of soup) in their diet, and their concern about contact of their food with disgusting or other unacceptable substances (contamination sensitivity). Although there was substantial resemblance between siblings for many of these items, there was no clear evidence for a heritable component on any item. The only case for which there was an interpretable and significantly greater resemblance among monozygotic than among dizygotic twins (out of 23 questions) was preferred degree of hotness resulting from chili pepper in foods. These results confirm the prediction that in omnivorous animals, such as humans, genetic predispositions will be minimal with respect to food. The modest sibling resemblances on a number of measures are primarily attributable to a shared environment.