Effect of different cooking water on flavor characteristics of mutton soup

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik

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A quantitative estimation of the water footprint of the Mexican diet, corrected for washing and cooking water

Food Security ◽

10.1007/s12571-021-01160-0 ◽

2021 ◽

Author(s):

Mariana Lares-Michel ◽

Fatima Ezzahra Housni ◽

Virginia Gabriela Aguilera Cervantes

Keyword(s):

Water Footprint ◽

Quantitative Estimation ◽

Cooking Water

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Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽

10.3390/molecules26010234 ◽

2021 ◽

Vol 26 (1) ◽

pp. 234

Author(s):

Fatemah B. Alsalman ◽

Hosahalli S. Ramaswamy

Keyword(s):

High Pressure ◽

Protein Quality ◽

Treatment Time ◽

Control Sample ◽

Thermal Characteristics ◽

Protein Digestibility ◽

Foaming Properties ◽

Freeze Dried ◽

Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

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Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Foods ◽

10.3390/foods9101458 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1458 ◽

Cited By ~ 1

Author(s):

Mariana Lopes ◽

Chloé Pierrepont ◽

Carla Margarida Duarte ◽

Alexandra Filipe ◽

Bruno Medronho ◽

...

Keyword(s):

Milk Yield ◽

Shear Thinning ◽

Milk Consumption ◽

High Demand ◽

Cooking Water ◽

High Level ◽

Milk Replacers ◽

Processing Steps ◽

By Products ◽

Dairy Beverages

Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.

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Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?

Sustainability ◽

10.3390/su13094726 ◽

2021 ◽

Vol 13 (9) ◽

pp. 4726

Author(s):

Sophie Saget ◽

Marcela Costa ◽

David Styles ◽

Mike Williams

Keyword(s):

Environmental Impact ◽

Egg Yolk ◽

Sensitivity Analyses ◽

Environmental Footprint ◽

Electricity Grid ◽

Environmentally Sustainable ◽

Oil Processing ◽

Attributional Life Cycle Assessment ◽

Cooking Water ◽

Renewable Electricity Generation

Consumers are increasingly asking for foods that are healthier, more humane, and environmentally sustainable. Recently, chickpea cooking water—aquafaba—has gained popularity as a potential egg substitute that complies with these criteria. However, research on the environmental impact of this ingredient is lacking. We performed a comparative attributional life cycle assessment (LCA) of mayonnaise made with aquafaba as the emulsifying agent, and traditional mayonnaise made with egg yolk. The vegan mayonnaise was found not to be as environmentally sustainable as the egg-based product. The vegan mayonnaise had a significantly (p < 0.05) lower impact across 4 categories, but a significantly higher impact across 8 categories out of 16, including climate change and resource-use-energy-carriers. The majority of categories under which vegan mayonnaise underperformed were related to the electricity needed for aquafaba processing. These impacts can be mitigated with a “cleaner” electricity grid, or onsite renewable electricity generation. Substituting the Mexican grid, where the aquafaba is currently processed, for the Canadian grid, where the mayonnaise is produced, reduced the carbon footprint of the vegan mayonnaise by 37%, making it similar to the egg-based product. As sunflower oil production was linked to extensive environmental burdens, we performed additional sensitivity analyses around oil processing, sunflower production, and other vegetable oils. Our study shows that substituting egg yolk with aquafaba could cause an increase in the environmental footprint of mayonnaise due to high processing costs, illustrating that vegan options do not always have a smaller environmental footprint, and can represent a trade-off in their comparatively more humane and healthier offer.

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Arsenic retention in cooked rice: Effects of rice type, cooking water, and indigenous cooking methods in West Bengal, India

The Science of The Total Environment ◽

10.1016/j.scitotenv.2018.08.172 ◽

2019 ◽

Vol 648 ◽

pp. 720-727 ◽

Cited By ~ 18

Author(s):

Ujjal Mandal ◽

Payel Singh ◽

Amit Kumar Kundu ◽

Debashis Chatterjee ◽

Jerome Nriagu ◽

...

Keyword(s):

West Bengal ◽

Cooking Methods ◽

Cooked Rice ◽

Cooking Water ◽

Arsenic Retention

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Specific factors affecting lead uptake by food from cooking water

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740340614 ◽

1983 ◽

Vol 34 (6) ◽

pp. 627-637 ◽

Cited By ~ 5

Author(s):

Gloria A. Smart ◽

Marjorie Warrington ◽

Dorothy Dellar ◽

John C. Sherlock

Keyword(s):

Lead Uptake ◽

Factors Affecting ◽

Specific Factors ◽

Cooking Water

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Cooking Water Functional Properties

Upcycling Legume Water: from wastewater to food ingredients ◽

10.1007/978-3-030-42468-8_7 ◽

2020 ◽

pp. 87-103

Author(s):

Luca Serventi ◽

Congyi Gao ◽

Mingyu Chen ◽

Venkata Chelikani

Keyword(s):

Functional Properties ◽

Cooking Water

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Single Nucleotide Polymorphisms in COL1A2 Gene and Dental Fluorosis Among 4 and 8-Year-Old Nigerian Children

Journal of Dentistry Open Access ◽

10.31487/j.jdoa.2020.02.04 ◽

2020 ◽

pp. 1-6

Author(s):

Ruth Valentine ◽

Olushola Ibiyemi ◽

Anne Maguire ◽

Fatemeh Vida Zohoori ◽

Simon Kometa ◽

...

Keyword(s):

Drinking Water ◽

Single Nucleotide Polymorphisms ◽

Dental Fluorosis ◽

Nucleotide Polymorphisms ◽

Cross Sectional ◽

Single Nucleotide ◽

Nigerian Children ◽

Col1a2 Gene ◽

Cooking Water ◽

Study Participants

Aim: To determine the association between single nucleotide polymorphisms (SNPs) within the COL1A2 gene and dental fluorosis among 4- and 8-year-old Nigerian children. Methods: A cross-sectional study was undertaken among 125 four and eight-year-old Nigerian children living in naturally fluoridated areas of Ibadan, Nigeria. Drinking and cooking water samples were collected for F analysis. Buccal mucosa swabs were collected from all children and genomic DNA extracted. Presence or absence of the SNP within the COL1A2 gene was identified by PCR and DNA sequencing for 70 of the participants. Results: The median (minimum, maximum) F concentration of drinking and cooking water were 0.05 (<0.1, 3.0) mg/L and 0.01 (<0.1, 4.0) mg/L respectively. The majority of the study participants (52.9%) were heterozygous for the SNP. There was a statistically significant association between F concentration in drinking water and the occurrence of dental fluorosis (p=0.04). F concentration in drinking water was the only statistically significant predictor of dental fluorosis (p=0.03, OR=3.64(CI=1.11-11.94)) after adjusting for F concentration in cooking water and SNPs. The risk of dental fluorosis tended to increase with the presence of SNPs AA and AC (RR > 1) but this association was not statistically significant. Conclusion: The majority of the study participants had the heterozygote SNP AC genotype of COL1A2 gene. F concentration in drinking water was the only statistically significant predictor of dental fluorosis. The risk of dental fluorosis tended to increase with the presence of SNPs AA and AC (RR > 1) but was not statistically significant.

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