The perfect Crème Brûlée v2

Crème Brûlée has a short ingredient list and does not require specific skills to make, but to get it right, several steps need to be carefully executed to receive the creme, not a pudding that, that is still grainy or liquid. With a caramel crust that offers a perfectly smooth surface you can break with your spoon like ice when you tap on it. Most Crème Brûlées offer one or the other but to get everything right, requires attention to details in the making. Expected results and quality criteria: 1. Crème Brûlée is served refrigerator-cold and 3-5 min after the blow-torching the sugar. Only then you have a smooth and stable caramel surface that you can crack with your spoon. Ideally, the caramel is still pleasantly warm. 2. The creme needs to be uniform and intense yellow, no gristle-like residues in it to disturb the perfect mouth feeling. While the surface is solid, the creamy consistency remains. 3. Taste: The perfect interplay between caramel and vanilla flavors (if small parts of the crust are slightly burnt -compare image - you add just a few bitter notes that make it more interesting. The added salt intensifies the vanilla flavor. 4. The crust needs to be uniform and requires a soon to be broken up in small pieces.

Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment

Background: This study aims to demonstrate the practical application of an innovative easy-to-use equipment to dosage cooking salt, and evaluate the effectiveness in reducing 30% of the added salt in meals and the impact on consumer’s satisfaction and food waste. Methods: Two canteens from one public university where randomized in one control arm and one intervention arm. The first step was to evaluate the salt added to food through atomic emission spectrophotometry in both canteens, and the second step was to perform gradual reductions of up to 30% of cooking salt in the intervention canteen using the Salt Control-C (SC-C) equipment. Consumer acceptability was assessed through satisfaction questionnaires and food waste was evaluated by weighing. Results: The intervention canteen achieved to a reduction of more than 30% of added salt in soup (−34.3% per 100 g), fish dish (−41.1% per 100 g) and meat dish (−48.0% per 100 g), except for the vegetarian dish (6.1% per 100 g). There was no decrease in consumer satisfaction, with a significant satisfaction increase of 15.7% (p = 0.044) regarding the flavor of the main dish. Also, no significant differences were found in food waste. Conclusions: SC-C seems to be effective in reducing 30% of added salt levels in canteen meals, and may be a good strategy to control and reach adequate levels of added salt in meals served outside-the-home, promoting benefits to the individual’s health.

Effect of Water and Salt on the Colloidal Stability of Latex Particles in Ionic Liquid Solutions

The colloidal stability of sulfate (SL) and polyimidazolium-modified sulfate (SL-IP-2) latex particles was studied in an ionic liquid (IL) of ethylammonium nitrate (EAN) and its water mixtures. Aggregation rates were found to vary systematically as a function of the IL-to-water ratio. Repulsive electrostatic interactions between particles dominated at low IL concentrations, while they were significantly screened at intermediate IL concentrations, leading to destabilization of the dispersions. When the IL concentration was further increased, the aggregation of latex particles slowed down due to the increased viscosity and finally, a striking stabilization was observed in the IL-rich regime close to the pure IL solvent. The latter stabilization is due to the formation of IL layers at the interface between particles and IL, which induce repulsive oscillatory forces. The presence of the added salt in the system affected differently the structure of the interfaces around SL and SL-IP-2 particles. The sign of the charge and the composition of the particle surfaces were found to be the most important parameters affecting the colloidal stability. The nature of the counterions also plays an important role in the interfacial properties due to their influence on the structure of the IL surface layers. No evidence was observed for the presence of long-range electrostatic interactions between the particles in pure ILs. The results indicate that the presence of even low concentrations of water and salt in the system (as undesirable impurities) can strongly alter the interfacial structure and thus, the aggregation mechanism in particle IL dispersions.

Applying Customer Journey Mapping in Social Marketing to Understand Salt-Related Behaviors in Cooking. A Case Study

Worldwide, salt consumption exceeds the World Health Organization’s recommendation of a daily intake of 5 g. Customer journey mapping is a research method used in market research to understand customer behaviors and experiences and could be useful in social marketing as well. This study aimed to explore the potential of customer journey mapping to better understand salt-related behaviors performed during the preparation of household cooking. We tracked the journey of four women in their kitchens for approximately two hours to observe the preparation of lunch. Individual journey maps were created, one for each woman, that were composited into a single journey map. We found that customer journey mapping was a suitable research method to understand how food preparers made decisions around adding salt and artificial seasonings at each stage of the journey. In contrast to the interviewee’ responses, it was observed that the four women added salt and artificial seasonings consistently and incrementally with little control and without any standard measure. In this study, we demonstrate the utility of customer journey mapping in a novel context and nudge social marketers to include this tool in their repertory of research methods to understand human behavior.

Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance to know how the content of both ingredients will affect their dielectric properties. Three concentrations of olive oil and salt were studied in a tomato homogenate in triplicate. The dielectric properties were measured from 10 to 3000 MHz and from 10 to 90 °C. Interaction effects were studied using a general linear model. At RF frequencies, the dielectric constant decreased with increasing temperature in samples without added salt, but this tendency was reversed in samples with added salt. The addition of salt and oil increased the frequency at which this reversion occurred. At MW frequencies, the dielectric constant decreased with increasing temperature, salt, and oil content. The loss factor increased with increasing salt content and temperature, except in samples without added salt at 2450 MHz. Penetration depth decreased with increasing frequency and loss factor. Salt and oil contents have a significant effect on the dielectric properties of tomato homogenates and must be considered for the design of dielectric heating processes.

Electrospun Ultrafine Cationic Cellulose Fibers Produced from Sugarcane Bagasse for Potential Textile Applications

Sugarcane bagasse (SCB) is an abundant by-product of sugar refining that can be utilized as a raw material for cellulose isolation for several industrial applications. Electrospinning has garnered attention in recent years because it allows the preparation of cellulosic materials with unique properties. In this study, cellulose was isolated from sugarcane bagasse and acetylated to fabricate fine acetate cellulose fibers through electrospinning. Subsequently, the electrospun fibers were deacetylated and cationized in order to produce functionalized materials with potential textile applications. The functional fibers were colored with an anionic dye (vinyl sulfone) with and without the presence of salt and were evaluated according to dye fixation, color attributes, morphological characteristics, and thermal stability. Cationic cellulose fibers that were dyed without added salt were found to be brighter and demonstrated better color fixation than those with added salt. In addition, morphological analysis performed using scanning electron microscopy demonstrated that cationized fibers dyed without added salt were better preserved at this stage. The cationic fiber also evidenced a high-temperature resistance, exhibiting a degradation temperature above 236 °C. The results suggest that cellulose fibers dyed in this manner can potentially be considered for use in textile applications due to their suitable dye fixation and tunable porosity (i.e., breathability).

Malnutrition in all its forms and associated factors affecting the nutritional status of adult rural population in Bangladesh: results from a cross-sectional survey

IntroductionThe burden of malnutrition is widely evaluated in Bangladesh in different contexts. However, most of them determine the influence of sociodemographic factors, which have limited scope for modification and design intervention. This study attempted to determine the prevalence of underweight, overweight and obesity and their modifiable lifestyle predictors in a rural population of Bangladesh.MethodsThis study was part of a cross-sectional study that applied the WHO Package of Essential Noncommunicable Disease Interventions in a rural area of Bangladesh to assess the burden of diabetes, hypertension and their associated risk factors. Census was used as the sampling technique. Anthropometric measurement and data on sociodemographic characteristics and behavioural risk factors were collected following the standard protocol described in the WHO STEP-wise approach. Analysis included means of continuous variables and multinomial regression of factors.ResultsThe mean body mass index of the study population was 21.9 kg/m2. About 20.9% were underweight, 16.4% were overweight and 3.5% were obese. Underweight was most predominant among people above 60 years, while overweight and obesity were predominant among people between 31 and 40 years. Higher overweight and obesity were noted among women. Employment, consumption of added salt and inactivity increased the odds of being underweight by 0.32, 0.33 and 0.14, respectively. On the other hand, the odds of being overweight or obese increased by 0.58, 0.55, 0.78, 0.21 and 0.25 if a respondent was female, literate, married, housewife and consumed red meat, and decreased by 0.38 and 0.18 if a respondent consumed added salt and inadequate amounts of fruits and vegetables, respectively. Consumption of added salt decreases the odds of being overweight or obese by 0.37.ConclusionThe study emphasised malnutrition to be a public health concern in spite of the dynamic sociodemographic scenario. Specific health messages for targeted population may help improve the nutritional status. Findings from further explorations may support policies and programmes in the future.

El queso tradicional ranchero Jarocho: un estudio multidisciplinario aplicando un enfoque de la tipicidad

The objective was to integrate the information of the local milk production system, physicochemical and microbiological characteristics of the milk; elaboration process, and physicochemical, microbiological, and sensory characteristics of cheese to establish its typicity. The manufacturing of the cheese in most of the dairies studied has registered the operation of three generations of families. Variability in their chemical composition, microbiological, colour, texture and sensory was related with time and number of turns during the pressing, amount of added salt and vegetal fat. Cheeses with less pressing time had higher moisture content and less protein and fat content. The bacterial counts were related to milk quality tests, training courses and material of containers. These factors also affected the hardness of the cheese. Those with added vegetable fat and with high salt content had the highest hardness. The Hue angle (h°) of the cheeses indicated a tonality close to yellow (90°). Difference in chromaticity (C*) can be related to the use of vegetable fat. Cheeses with higher moisture content were brighter (L*) and had less color saturation. The sensory evaluation showed that the most typical cheeses were perceived in the attributes as salty, milk aroma, and serum and milking smell. Applying sanitation measures of milk collection, good cheese manufacturing practices and avoiding the addition of vegetable fat, it could be possibly getting a legal-commercial protection of the ranchero Jarocho cheese.

Cocoa Overconsumption and Cardiac Rhythm: Potential Arrhythmogenic Trigger or Beneficial Pleasure?

The interrelation between arrhythmias and lifestyle factors is acknowledged. On the one side, there is a recognized interaction between atrial fibrillation and obesity, hypertension, dyslipidemia and type 2 diabetes mellitus. Saturated fats, excessive added salt, tea, coffee and energy drinks are often deleterious in rhythm disorders. The role of others, such as cocoa-rich foods, is less evident: several authors displayed the beneficial effect of the polyphenols content on numerous cardiovascular risk factors, while little is known about the potential link between diet and incident arrhythmias. Arrhythmias’ most frequent risk factors include aging, hypertension, congenital cardiopathy, heart failure, valvulopathy, thyroid diseases and diabetes. Nevertheless numerous arrhythmias are not related to any of these risk factors: in these cases, immunological, functional and even nutritional mechanisms might be involved in dysrhythmias’ genesis. Aim of this narrative review is to analyze the potential adverse effect of cocoa excessive consumption on cardiac rhythm and its mechanisms and to provide state-of-the-art knowledge on this topic.