The role of hydration on the cooking quality of bran-enriched pasta

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 489-496 ◽  
Author(s):  
Barbara la Gatta ◽  
Mariacinzia Rutigliano ◽  
Lucia Padalino ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile ◽  
...  
Keyword(s):  
Cooking Quality

Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

LWT ◽  
2008 ◽  
Vol 41 (7) ◽  
pp. 1260-1267 ◽  
Author(s):  
Syed M. Nasar-Abbas ◽  
Julie A. Plummer ◽  
Kadambot H.M. Siddique ◽  
Peter White ◽  
David Harris ◽  
...  
Keyword(s):  
High Temperature ◽  
Faba Bean ◽  
Cooking Quality

scholarly journals Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2543
Author(s):  
Shuping Zou ◽  
Lijuan Wang ◽  
Aili Wang ◽  
Qian Zhang ◽  
Zaigui Li ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Sharp Decrease ◽  
Moisture Distribution ◽  
Tartary Buckwheat ◽  
Gluten Free ◽  
Texture Properties ◽  
Cooking Temperature ◽  
Positive Attribute

While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.

Cognitive Health Counseling 40+

2013 ◽  
Vol 21 (1) ◽  
pp. 24-33 ◽  
Author(s):  
Anne Eschen ◽  
Franzisca Zehnder ◽  
Mike Martin
Keyword(s):  
Outcome Variable ◽  
Pilot Phase ◽  
Subjective Memory ◽  
Cognitive Health ◽  
Health Counseling ◽  
Agents Of Change ◽  
Main Outcome Variable ◽  
Further Development

This article introduces Cognitive Health Counseling 40+ (CH.CO40+), an individualized intervention that is conceptually based on the orchestration model of quality-of-life management ( Martin & Kliegel, 2010 ) and aims at improving satisfaction with cognitive health in adults aged 40 years and older. We describe the theoretically deduced characteristics of CH.CO40+, its target group, its multifactorial nature, its individualization, the application of subjective and objective measures, the role of participants as agents of change, and the rationale for choosing participants’ satisfaction with their cognitive health as main outcome variable. A pilot phase with 15 middle-aged and six older adults suggests that CH.CO40+ attracts, and may be particularly suitable for, subjective memory complainers. Implications of the pilot data for the further development of the intervention are discussed.

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