Roisin Burke

Formation and Stability of an Oil in Water Emulsion Containing Lecithin, Xanthan Gum and Sunflower Oil

The optimisation of the formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil was evaluated using Response Surface Methodology (RSM) and nonlinear regression. The main and combined effects of three independent variables; concentration of sunflower oil (10-20% v/v), soy lecithin (1-5% w/v) and xanthan gum (0.01-3% w/v) on the responses were examined. The main objectives of the study were to model and optimise maximum emulsion storage stability and to study interactive effects of emulsion ingredient. Emulsion stability and mean droplet diameter were measured over 14 days of storage using an image processing procedure developed. Xanthan gum and lecithin were found to have significant influences on emulsion stability and mean droplet diameter. Optimum concentrations were found to be sunflower oil 19.02% v/v, soy lecithin 1.2% w/v and xanthan gum 0.28% w/v.

Molecular Gastronomy in Ireland

This article summarizes the activities of molecular gastronomy (MG) in Ireland since the scientific discipline was first introduced in the country. MG has been developing over the last five years, however, the authors of this article have been trying to establish a strong MG infrastructure in Ireland. Indeed, a lot of work still needs to be done, but public interest and positive perceptions of “chemistry” have increased very quickly; consequently, there is great potential for further development. Indeed, we can now say that MG has crossed the Rubicon in Ireland.

Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland

A consumer panel was able to distinguish a perceptible difference between organically farmed and conventionally produced tomatoes and preferred the taste of the conventional tomatoes. The sensory evaluation results of the trained panel revealed that the conventional tomatoes were sweeter and less sour than the organic tomatoes. In addition, the conventional tomatoes showed significant differences for °Brix, reducing sugars, and electrical conductivity. No significant differences were observed between the organic and conventional tomato samples for color, size, firmness, pH, and dry matter values.

Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion

Optimization of the volatile release of two commonly used flavor compounds (isoamyl acetate and furfuryl acetate) from a food emulsion model system was evaluated using response surface methodology (RSM). Twenty-seven random order settings were established using a central composite face-centered (CCF) experimental design. The main and combined effects of four independent variables—concentration of isoamyl acetate (50–90 ppm), furfuryl acetate (20–30 ppm), salt (NaCl; 0.1–2%), and pH (5–7)—on the responses were examined. The main objective of the present study was to determine the optimal concentration level of the four variables leading to optimal release of the volatile compounds. Quantitative measurements were conducted using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Salt concentration and isoamyl acetate concentration were found to have significant positive effects (p ≤ 0.001) on the release of isoamyl acetate. The optimization procedure indicated that the optimal conditions leading to the desirable volatile release were isoamyl acetate 90 ppm, furfuryl acetate 30 ppm, salt 2% w/v, and pH 6.0176. The findings of this study can enable chefs and food manufacturers to optimize conditions for maximum flavor release from food emulsion products.

. Interdisciplinary Teaching and Learning within Molecular Gastronomy Education: Does it Benefit Students?

Since the creation of Molecular Gastronomy (MG) as a scientific discipline in 1988 a variety of higher education modules and programmes in that discipline have developed around the world. At the Dublin Institute of Technology, MG has been taught using an interdisciplinary approach since the academic year 2012/2013. A Culinary Science lecturer and a Culinary Arts lecturer work in synergy and teach an interdisciplinary group of Food Science (FS) and Culinary Arts (CA) students. The students’ work is assessed, in each academic year, using summative methods i.e. written exam and a project assignment. In the academic year 2016/2017 the assignment reports were, for the first time, jointly written by a member from each student group. The exam results in that academic year were compared and the discussion sections of the assignment reports were analysed for word frequencies. An open-ended questionnaire was also given to the students (n = 28) to get their opinions about the structure and organisation of the MG module. There was no significant difference in the total (exam + assignment) results of the FS and CA students (p ≥ 0.05). An analysis of results for the module, pre-interdisciplinary vs. interdisciplinary, shows that the CA students benefited significantly (p ≤ 0.05) from having FS students in the group whereas there was no significant difference in the FS results when there were CA students in the group (p ≥ 0.05). Almost all the FS students commented that they enjoyed the practical application of MG. Each student said that having an interdisciplinary teaching team added depth and made the module more complete. Results showed that when writing the discussion sections of the assignment report, it would be more beneficial for a CA student to write the discussion section together with a FS student. In conclusion interdisciplinary teaching and learning within Molecular Gastronomy education is beneficial for Culinary Arts and Food Science student participants.