P. García-Segovia

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80°C, as well as at air velocities of 0.5, 1.0 and 1.5ms(-1). Effective moisture diffusivity increased with temperature and air velocity, reaching a value of 15.30×10(-9)m(2)s(-1) at maximum temperature and air velocity under study. The rehydration ratio changed with varying both air velocity and temperature indicating tissue damage due to processing. The colour difference, ΔE, showed the best results at 80°C. The DPPH-radical scavenging activity at 40°C and 0.5ms(-1) showed the highest antioxidant activity, closest to that of the fresh sample. Although ΔE decreased with temperature, antioxidant activity barely varied and even increased at high air velocities, revealing an antioxidant capacity of the browning products. The total phenolics decreased with temperature, but at high air velocity retardation of thermal degradation was observed. Firmness was also determined and explained using glass transition concept and microstructure analysis.

Effect of pH on Color and Texture of Food Products

Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important effect on pigments (e.g., chlorophyll, carotenoids, anthocyanins, etc.) responsible for fruit color, vegetables and meat color. Also pH has a great impact on water-holding capacity and tenderness of muscle foods that are improved at acidic conditions below the typical pH of post-mortem. Moreover, during processing of food, the pH value affects many phenomena and processes such as protein properties as denaturizing, gelification, enzymatic activities, growth and mortality of microorganisms, germinating or inactivation of bacterial spores and chemical reactions such as the Maillard reaction. Thus, knowledge of pH effects and its control during processing is necessary to produce safe, high-quality and value-added products. The goal of this paper is to identify the effect of pH on color and texture of food products to show the importance of control this parameter.

Creativity and Innovation Patterns of Haute Cuisine Chefs

The objective of this article is to analyze the innovation patterns and drivers in culinary activities, especially in the haute cuisine segment. The main aim of this article is to provide an understanding of the innovation processes and context of haute cuisine and innovating chefs. The research is based on a survey of 50 chefs in eastern Spain who manage medium- and high-level restaurants, some of which are Michelin starred.

Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level

In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added to restructured products that serve as a binding agent among fish particles. Various additives, such as microbial transglutaminase (MTGase), have been used to reduce NaCl level in restructured products to improve water holding capacity (WHC) and textural properties. The aim of this work was to study the effect of salt level in the physicochemical and mechanical properties of uncooked restructured fish products using MTGase as cold binding agent. Except adhesiveness, the mechanical properties were affected by both salt and MTGase levels (p < 0.05). Samples with regular-salt level (20 g/kg) showed higher values of hardness, springiness and chewiness than low-salt (10 g/kg) samples (p < 0.05). Expressible water ranged from 7% to 10% for low-salt samples and from 4.3% to 4.5% for regular-salt samples, a decrease of the salt level induced a decrease in the WHC. El cloruro sódico se adiciona a los productos reestructurados con el fin de extraer las proteínas solubles, como las miofibrilares, que sirven de agentes de unión en la pasta de pescado. Algunos aditivos, como la transglutaminasa microbiana, han sido utilizados en productos reestructurados bajos en sal para mejorar la capacidad de retención de agua y las propiedades texturales. En este trabajo se estudió el efecto del nivel de sal y transglutaminasa (MGTasa), sobre las propiedades mecánicas y las características fisicoquímicas, de un producto reestructurado no cocido de dorada (Sparus arata). Las propiedades mecánicas, a excepción de la adhesividad, presentaron valores más altos en las muestras con un nivel regular de sal (p < 0,05). Los valores de los parámetros del Análisis de Textura TPA se incrementaban de forma significativa (p < 0,05) al aumentar la MTGasa adicionada de 3 a 6 g/kg para muestras con nivel regular de sal. El agua extraíble incrementaba con el nivel de MTGasa para muestras con un contenido bajo de sal indicando un descenso en la capacidad de retención de agua.

New technologies applied to food frequency questionnaires: a current perspective

The food frequency questionnaires are widely used in epidemiological researches like dietary assessment method. Traditionally, they have been self-administered in paper but the use of information and communication technologies has led to develop Internet and computerized food frequency questionnaires. It is the objective of this article to offer a global perspective of the new technologies applied to FFQ. It will be presented the purpose of the food frequency questionnaire, the number of strengths of the web-based surveys versus print-surveys and finally, a description of the manuscripts that have used web-based and computerized FFQ.

Microencapsulation of Essential Oils Using β-Cyclodextrin: Applications in Gastronomy

The formation of microcapsules with β-cyclodextrin (β-CD) can protect some lipophilic food components that are sensitive to oxygen and heat- or light-induced degradation. Microencapsulation of essential oil with this technique provides a variety of applications in gastronomy such as impregnation of food and drinks, customization of flavors, mixed flavors, and progressive solubilization of them into the mouth, and if using different kinds of dextrins it is possible to obtain a progressive solubilization of complex dextrin–essential oil on the palate. The aim of this study was to obtain microcapsules of selected essential oils, with gastronomic interest, in a β-cyclodextrin complex and to evaluate their solubility in water. The powders obtained were used to design some dishes. Microcapsules of 12, 20, and 25% essential oil in β-cyclodextrin were prepared. The solubility of microcapsules was measured in water until 3% of laser obscuration range. Samples with 12% oil in β-cyclodextrin showed greater stability in aqueous system.

Effects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata).

Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organoleptic quality. It is defined as the cooking process that is carried out under pressures well below atmospheric levels. Due to the decreased pressure, both the boiling points of the water and the moisture in the foods are lowered. Due to the low temperature and oxygen content during the process, cook-vide presents some advantages including preservation of natural color and flavors of the product. In this work, the effects of cooking temperature (70–100°C), time (3–20 min), and treatments (atmospheric pressure and cook-vide) on Sea Bream fillets were investigated. Changes in weight, water content, fat, protein and color were analyzed. Steam cooking treatments under vacuum conditions did not imply significant changes in compositional and colour attributes, but improved the cooked fillets appearance and reduced weight loss.

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

The objective of this study was to evaluate the effect of wheat flour substitution with toasted corn, quinoa, and sorghum flours on the overall perception and texture of typical Spanish small cakes named madeleine. In order to evaluate these characteristics, a texture profile analysis (TPA) and a sensory analysis were carried out. TPA showed that the replacement of wheat flour by sorghum flour did not affect significantly texture parameters of cakes. Hedonic sensory tests were also conducted revealing that the cake prepared with sorghum flour was highly appreciated by the consumers as it got scores similar to traditional cakes made with wheat flour.

Trends and Innovations in Bread, Bakery, and Pastry

The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. This article analyzes how culinary trends are influencing product innovation in bread and similar products. New cuisine and leading chefs consider bread and bakery not solely a complement to the dishes served in their restaurants but a fundamental aspect of their innovation offerings. A case study of various leading small innovation firms in Spain will serve as an example of the drivers of innovation and critical elements in this craft. The influence of these innovation trends in the bread and dessert industry will be analyzed as well.

Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis, and Nannochloropsis gaditana were used in this study. Properties such as water activity, pH, microbiological counts, viscosity, and color were analyzed to determine the effect of microalgae addition on sourdough. The technological quality of breads was analyzed in terms of physicochemical properties, color, texture profile, and porosity. The main effect of microalgae addition was changes in bread color, crust, and crumb that implies an increase of browning and an evolution to more green-yellow tonalities. The textural parameters of breads such as hardness, chewiness, and resilience are not modified by microalgae addition.