Notes from the ‘Insects in a gastronomic context’ workshop in Bangkok, Thailand

2015 ◽  
Vol 1 (3) ◽  
pp. 241-243 ◽  
Author(s):  
A. Halloran ◽  
R. Flore ◽  
C. Mercier
Keyword(s):  
Knowledge Sharing ◽  
Sensory Evaluation ◽  
Practical Knowledge ◽  
Edible Insects ◽  
Public Events ◽  
Freeze Dried ◽  
Growing Body ◽  
Culinary School ◽  
Sensory Profiles ◽  
Point Of Departure

Amidst the growing interest in edible insects, most insect dishes featured on menus or during public events are still primarily focused on fried, freeze dried or pulverised insects. This can be attributed to a limited understanding and knowledge of the complexity and variation in unique sensory profiles of insects, as well as how they can be processed. In order to bridge this knowledge gap, Le Cordon Bleu Dusit Culinary School hosted a free, public workshop on ‘Insects in a gastronomic context’ in Bangkok, Thailand on 19 February 2015. The event took its point of departure in focusing on the growing body of scientific and practical knowledge of the field. Four unique dishes were created for the event and participants were invited to evaluate them. Event participation included that of chefs, practitioners, entrepreneurs and scientists. This paper recounts the events leading up to the workshop, as well as the sensory evaluation of the dishes. After the presentation, 93% of the participants noted that they would like to eat insects again. All participants found the menu and complementary presentations interesting, and requests for future workshops and knowledge sharing were made.

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

scholarly journals The Use of Image Analysis and Sensory Analysis for the Evaluation of Cultivar Differentiation of Freeze-Dried and Lacto-Fermented Beetroot (Beta vulgaris L.)

2021 ◽  
Author(s):  
Ewa Ropelewska ◽  
Anna Wrzodak
Keyword(s):  
Image Analysis ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Color Space ◽  
Sensory Attributes ◽  
Color Spaces ◽  
Image Analysis Technique ◽  
Analysis Technique ◽  
Freeze Dried ◽  
Cultivar Differentiation

AbstractThe aim of the research was to compare the possibility of distinguishing the cultivars of processed beetroots using image analysis technique and sensory evaluation. The differentiation of processed samples was tested for freeze-dried beetroot ‘Czerwona Kula’ and ‘Cylindra’, lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’, freeze-dried lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’. The textures from the images of quarters of root slices, as well as sensory attributes evaluated by expert sensory assessors, were determined. The differences in the means of selected textures from color spaces Lab, RGB and XYZ for different cultivars of raw and processed beetroots were observed. The raw beetroots ‘Czerwona Kula’ and ‘Cylindra’ were discriminated with the accuracy of up to 94.5% for models built based on selected texture from color space RGB. In the case of processed beetroots ‘Czerwona Kula’ and ‘Cylindra’, the accuracy reached 96% (color space Lab) for freeze-dried beetroots, 99% (color space Lab) for lacto-fermented beetroots, 98.5% (color space Lab) for freeze-dried lacto-fermented beetroots. In the case of sensory attributes, no statistically significant differences were observed between the beetroot samples.

scholarly journals Knowledge Sharing and the Improvement of Service Delivery in an Academic Library

2022 ◽  
Vol 18 (1) ◽  
pp. 0-0
Keyword(s):  
Service Delivery ◽  
Knowledge Sharing ◽  
Ad Hoc ◽  
Practical Knowledge ◽  
Academic Library ◽  
Competitive Edge ◽  
Software Packages ◽  
Use Of Technology ◽  
Improve Service Delivery

Knowledge can play an important role in ascertaining an organization’s competitive edge if the knowledge of employees is nurtured and utilized as an asset with a potential to improve service delivery. The study focused on knowledge sharing at the Thomas Mofolo Library in Lesotho to determine if knowledge sharing was being used to improve service delivery at the Library. A case study design that triangulated interviews and questionnaires was used in this study. Quantitative data was processed using software packages. Data from the interviews was analyzed through content analysis based on the objectives of the study. This study established that staff recognized the need to share knowledge. However, knowledge sharing occurred on an ad hoc basis. There was a limited use of technology-based and human-based mechanisms of sharing knowledge. The study suggests practical knowledge-sharing practices that may contribute to improved service delivery in a library setup. As a case study, study may also contribute to the development of theory about the phenomenon.

scholarly journals Is the typicality of “Provence Rosé wines” only a matter of color?

OENO One ◽  
2018 ◽  
Vol 52 (4) ◽  
Author(s):  
Cécile Coulon-Leroy ◽  
Nathalie Pouzalgues ◽  
Laure Cayla ◽  
Ronan Symoneaux ◽  
Gilles Masson
Keyword(s):  
Sensory Evaluation ◽  
Expert Panel ◽  
Citrus Fruit ◽  
Sensory Profile ◽  
Pink Color ◽  
Visual Characteristics ◽  
Marketing Tool ◽  
Sensory Profiles ◽  
The Impact ◽  
Rosé Wine

Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether the identity of Provence Rosé wines is perceptible by tasting and shared by professionals based on specific odors and aromas (disregarding color as indicator using black glasses), and (ii) evaluating the impact of color on Provence Rosé wine typicality.Methods and results: Complementary methods were used: exemplarity measurements by a panel of wine professionals, sensory evaluation by a trained expert panel, and color assessment. It was confirmed that Provence Rosé wine typicality is based on color because the clearest wines were found to be more typical. However, typicality in odors and aromas was also demonstrated. Using black glasses, wine professionals from Provence agreed on ‘citrus fruit’, ‘exotic fruit’ and ‘fresh floral’ odors and aromas being typical attributes of Provence Rosé wines. Next, when using transparent glasses, the color of the wines clearly modified the perception of exemplarity.Conclusion: There is no single sensory profile of typical Provence Rosé wines. Variability within the sensory profiles of this specific Rosé wine area was observed, but some common aromatic and visual characteristics were identified.Significance and impact of the study: These results could be used as a marketing tool to better highlight the specific intrinsic characteristics of Provence Rosé wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to “terroir” factors.

scholarly journals Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (<i>Pleurotus sajor-caju</i>)

2020 ◽  
Vol 08 (04) ◽  
pp. 665-674
Author(s):  
Rana Das ◽  
Manobendro Sarker ◽  
Mahmuda Begum Lata ◽  
Md. Atiqual Islam ◽  
Md. Azmain Al Faik ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Oyster Mushroom ◽  
Sponge Cake ◽  
Hot Air ◽  
Freeze Dried ◽  
Pleurotus Sajor Caju

scholarly journals Sensory Profiles of Protein-Fortified Kefir prepared Using Edible Insects (Silkworm Pupae, Bombyx mori): A Preliminary Study

2017 ◽  
Vol 35 (4) ◽  
pp. 262-265 ◽  
Author(s):  
Young-Ji Kim ◽  
Jung-Whan Chon ◽  
Kwang-Young Song ◽  
Dong-Hyeon Kim ◽  
Hyunsook Kim ◽  
...  
Keyword(s):  
Bombyx Mori ◽  
Edible Insects ◽  
Silkworm Pupae ◽  
Preliminary Study ◽  
Sensory Profiles

scholarly journals Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1225
Author(s):  
Isaac Agbemafle ◽  
Doris Hadzi ◽  
Francis K. Amagloh ◽  
Francis B. Zotor ◽  
Manju B. Reddy
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Plate Count ◽  
Edible Insects ◽  
Complementary Foods ◽  
Child Feeding ◽  
Young Child Feeding ◽  
Palm Weevil ◽  
Hedonic Scale ◽  
Orange Fleshed Sweet Potato

Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an important strategy to improve infant and young child feeding (IYCF). However, ASFs are expensive in many food-insecure settings where edible insects abound. CFs were developed from flours of orange-fleshed sweet potato (OFSP) and cricket (OFSCri) or palm weevil larvae (OFSPal) or soybean (OFSSoy) in the ratio 7:3. Nutritional and microbial quality of the novel CFs were determined and compared with Weanimix (recommended maize-peanut-soybean blend). Sensory evaluation of porridges was rated on a five-point hedonic scale among 170 Ghanaian mothers. OFSCri (20.33 ± 0.58 g/100 g) and Weanimix (16.08 ± 0.13 g/100 g) met the protein requirement of 15 g/100 g from CFs. Although Fe content was significantly higher for OFSCri (1.17 ± 0.03 mg/100 g), none of the CFs met the recommended levels for Fe. All the CFs were free from Salmonella, and aerobic plate count was significantly below permissible levels. All the CFs were ranked above the minimum threshold (hedonic scale = 3; neither like nor dislike) of likeness for the sensory attributes. Crickets and palm weevil larvae can be blended with OFSP and could be sustainable, culturally appropriate alternative ASFs for IYCF, but long-term studies are needed to evaluate their efficacy.

scholarly journals Ignoring the Child and The Call for a Good Balance. Aspects of a Phenomenologically Based Theory of Teacher Actions

2013 ◽  
Vol 6 (2) ◽  
pp. 84-93 ◽  
Author(s):  
Kåre Sigvald Fuglseth
Keyword(s):  
Practical Knowledge ◽  
Point Of View ◽  
General Question ◽  
Learning Session ◽  
Good Balance ◽  
Teacher Student ◽  
Different Types ◽  
Pedagogical Research ◽  
Point Of Departure ◽  
Teacher Actions

This article explores the possibilities of articulating a theory of teacher actions in light of a critical or constitutive phenomenology of action. Through the use of a video analysis project, a case from a learning session is presented as a point of departure. The general question is whether constitutive phenomenology as a kind of reflective analysis may help to explore and understand the practical knowledge of a teacher in a classroom interacting with children. The situation is deliberately seen from the teacher’s point of view, and seeks to demonstrate how the knowledge of teachers’ actions in relation to a teaching subject, and in interaction with students’ and children’s calls, may be analysed. A general theory of teacher actions is formulated as a dynamic combination or balance of focal and global beliefs, values and practices, while different types of combinations of these phenomenologically described thetic "positionalities" are described to understand ignoring more generally. The ignoring of children in a classroom is further analysed and described according to the German Bildung tradition and the pedagogical paradox of formation. The article also discusses contributions and limitations of phenomenology in pedagogical research, and in relation to teacher student pedagogy in particular.

scholarly journals The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

2021 ◽  
Vol 11 (7) ◽  
pp. 3141
Author(s):  
Monika Mazur ◽  
Anna Marietta Salejda ◽  
Kinga Maria Pilarska ◽  
Grażyna Krasnowska ◽  
Agnieszka Nawirska-Olszańska ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Ph Value ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Quality Parameter ◽  
Cooking Loss ◽  
Viburnum Opulus ◽  
Quality Properties ◽  
Texture Profile ◽  
Freeze Dried

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assessment of meat products. This study is of a pilot nature; further research attempts will be made to offset the problems and design certain solutions, e.g., the use of freeze-dried encapsulation and its addition to meat products.

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