Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

During the last decade, knowledge of food science and technology has been applied to Haute Cuisine obtaining great benefits. The most important chefs of the world are keen on gaining knowledge about the physicochemical changes to food after any culinary process, as well as the art of combining different flavors in order to obtain both new flavors and new textures. This could allow chefs to develop new processes and hence gain a competitive advantage in their restaurants. Sensory analysis can be a good tool to develop new products in a restaurant, in particular, new desserts. Consumer response to the sensory properties of food (particularly appearance, flavor, aroma, taste and texture) is an important factor in determining the success of new products. Therefore, the aim of this work was to develop a new dessert, based on the classic French dessert ‘‘Tarte Tatin’’ (an upside down fruit tart, usually made with apples), using sensory analysis as a crucial tool in its design. The preference for different apple products prepared using different methods of cooking, was evaluated by a consumer panel and the statistical analysis showed significant differences (a ¼ 0.05) between the processesGarcía Segovia, P.; Barreto Palacios, VJ.; Iborra Bernad, MDC.; Andrés Bello, MD.; González Carrascosa, R.; Bretón, J.; Martínez Monzó, J. (2012). Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin. International Journal of Gastronomy and Food Science. 1(1):54-60. doi:10.1016/j.ijgfs.2011.11.01154601

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

[EN] The objective of this study was to evaluate the effect of wheat flour substitution with toasted corn, quinoa, and sorghum flours on the overall perception and texture of typical Spanish small cakes named madeleine. In order to evaluate these characteristics, a texture profile analysis (TPA) and a sensory analysis were carried out. TPA showed that the replacement of wheat flour by sorghum flour did not affect significantly texture parameters of cakes. Hedonic sensory tests were also conducted revealing that the cake prepared with sorghum flour was highly appreciated by the consumers as it got scores similar to traditional cakes made with wheat flour.Casas Moreno, MDM.; Barreto Palacios, VJ.; González Carrascosa, R.; Iborra Bernad, MDC.; Andrés Bello, MD.; Martínez Monzó, J.; García-Segovia, P. (2015). Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours. Journal of Culinary Science and Technology. 13(1):19-28. doi:10.1080/15428052.2014.952475S1928131Baldwin, R. R., Baldry, R. P., & Johansen, R. G. (1972). Fat systems for bakery products. Journal of the American Oil Chemists’ Society, 49(8), 473-477. doi:10.1007/bf02582482Beleia, A., Miller, R. A., & Hoseney, R. C. (1996). Starch Gelatinization in Sugar Solutions. Starch - Starke, 48(7-8), 259-262. doi:10.1002/star.19960480705Brannan, G. L., Setser, C. S., Kemp, K. E., Seib, P. A., & Roozeboom, K. (2001). Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food. Cereal Chemistry Journal, 78(6), 693-700. doi:10.1094/cchem.2001.78.6.693Cauvain, S. P., & Young, L. S. (Eds.). (2006). Baked Products. doi:10.1002/9780470995907Chieh, C. (s. f.). Water. Bakery Products, 211-232. doi:10.1002/9780470277553.ch11Conforti, F. D. (s. f.). Cake Manufacture. Bakery Products, 393-410. doi:10.1002/9780470277553.ch22Ghotra, B. S., Dyal, S. D., & Narine, S. S. (2002). Lipid shortenings: a review. Food Research International, 35(10), 1015-1048. doi:10.1016/s0963-9969(02)00163-1Kiosseoglou, V., & Paraskevopoulou, A. (s. f.). Eggs. Bakery Products, 161-172. doi:10.1002/9780470277553.ch8Lai, H.-M., & Lin, T.-C. (s. f.). Bakery Products: Science and Technology. Bakery Products, 3-68. doi:10.1002/9780470277553.ch1Lau, M. ., Tang, J., & Paulson, A. . (2000). Texture profile and turbidity of gellan/gelatin mixed gels. Food Research International, 33(8), 665-671. doi:10.1016/s0963-9969(00)00111-3LINDLEY, M. G. (1987). Sucrose in baked products. Nutrition Bulletin, 12(1), 41-45. doi:10.1111/j.1467-3010.1987.tb00011.xMastromatteo, M., Chillo, S., Iannetti, M., Civica, V., & Del Nobile, M. A. (2011). Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours. International Journal of Food Science & Technology, 46(6), 1201-1208. doi:10.1111/j.1365-2621.2011.02613.xOreopoulou, V. (s. f.). Fat Replacers. Bakery Products, 193-210. doi:10.1002/9780470277553.ch10Peressini, D., Pin, M., & Sensidoni, A. (2011). Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids, 25(3), 340-349. doi:10.1016/j.foodhyd.2010.06.012Sanz, T., Salvador, A., Baixauli, R., & Fiszman, S. M. (2009). Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response. European Food Research and Technology, 229(2), 197-204. doi:10.1007/s00217-009-1040-1Taylor, J. R. N., Schober, T. J., & Bean, S. R. (2006). Novel food and non-food uses for sorghum and millets. Journal of Cereal Science, 44(3), 252-271. doi:10.1016/j.jcs.2006.06.009Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6-15. doi:10.1016/j.tifs.2013.01.001Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K., & Delcour, J. A. (2008). The role of gluten in a pound cake system: A model approach based on gluten–starch blends. Food Chemistry, 110(4), 909-915. doi:10.1016/j.foodchem.2008.02.079Wilson, N. L. W. (2011). How the Cookie Crumbles: A Case Study of Gluten-Free Cookies and Random Utility. American Journal of Agricultural Economics, 94(2), 576-582. doi:10.1093/ajae/aar081Zhu, J.-H., Yang, X.-Q., Ahmad, I., Li, L., Wang, X.-Y., & Liu, C. (2008). Rheological properties of κ-carrageenan and soybean glycinin mixed gels. Food Research International, 41(3), 219-228. doi:10.1016/j.foodres.2007.11.00

Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios en las propiedades físico-químicas, nutricionales, sensoriales y la microestructura. Asimismo, como respuesta al reto de aplicar tratamientos equivalentes en firmeza con diferentes técnicas de cocción se ha propuesto una metodología que combina los diseños experimentales de superficie respuesta (RSM) con análisis instrumentales y sensoriales. Los tratamientos térmicos estudiados fueron la cocción tradicional (TC¿ agua hirviendo a 100 °C) junto con dos tratamientos que utilizan el vacío en el procesado: el cook-vide (CV¿ cocción a vacío continuo donde los alimentos están en contacto con agua hirviendo a baja presión) y el sous-vide (SV¿ cocción de alimentos previamente embolsados a vacío donde el alimento está separado del agua de cocción). Los vegetales objeto de estudio fueron la patata morada (Solanum tuberosum L. var. Vitelotte), la judía verde (Phaseolus vulgaris L. cv. Estefania), la zanahoria (Daucus carota L. cv. Nantesa) y la col lombarda (o repollo colorado) (Brassica oleracea convar. capitata var. capitata f. rubra). Considerando muestras con firmeza instrumental similar y las propiedades nutricionales y sensoriales (especialmente aroma y sabor), incluyendo la aceptación del consumidor, se recomienda la cocción SV para los vegetales estudiados, excepto para la zanahoria. En el caso de este vegetal el cocinado tradicional (100 °C) mantiene la aceptabilidad del consumidor y aumenta la extracción de los ß-carotenos por lo que se considera más recomendable que el SV.Iborra Bernad, MDC. (2013). Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/32953TESI

Optimizing the texture and color of sous-vide and cook-vide green bean pods

Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function of temperature and time of cooking were studied for various techniques where the vacuum is applied in different ways: cook-vide and sous-vide. A central composite rotatable design was used to establish the best conditions to provide maximum greenness (a* very negative) and minimum firmness for both cooking methods using a range of firmness measured with puncture test. A significant regression model was found to describe the color changes ( a*, greenness) and texture (puncture test and Kramer cell test) with regard to the factors time (in the range of 13.8e56.21 min) and temperature (in the range of 77.9 e92.1 C). The optimum value for cooking temperature was 92 C for both treatments. The best cooking times were 28 and 14 min for 1 and 7 days of storage by sous-vide treatment, respectively. The optimal cooking times were 22 and 19 min for 1 and 7 days of storage by cook-vide treatment, respectively. Sensory tests were conducted with 84 consumers. Results show that sous-vide treatment is better preferred than cook-vide and traditional cooking.Author Iborra-Bernad was supported by the Generalitat Valenciana under FPI grant.Iborra Bernad, MDC.; Philippon, D.; García Segovia, P.; Martínez Monzó, J. (2013). Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT - Food Science and Technology. 51(2):507-513. doi:10.1016/j.lwt.2012.12.001S50751351

Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

The development of restructured fish products and the application of new food ingredients have been used to create attractive new products and also to upgrade low-value species. The aim of this study was to evaluate the effect of konjac gum (KGM) and carboxymethylcellulose (CMC) fibres on the mechanical and physico-chemical properties of microbial transglutaminase treated restructured fish products from gilthead sea bream as well as to evaluate the effect of heat treatment and storage time. Water holding capacity, mechanical properties and colour attributes in fresh and heat-treated samples after 15 days of cold storage were measured. Results showed that these edible gums could be appropriate for making restructured products obtained from gilthead sea bream. In fresh formulations the addition of 10 gkg&#8722;1 of KGM or 10 gkg&#8722;1 of CMC presented a significant effect (p¡Ü0.05) on water activity for fresh samples and the lowest value was obtained for 10 gkg&#8722;1 of KGM (0.975¡À0.002). Water holding capacity and adhesiveness increased due to the presence of these gums in fresh and heat-treated samples. For heattreated samples, KGM significantly reduced (p<0.05) hardness, cohesiveness and chewiness. Cryo-scanning electron microscopy revealed different structures for gels containing fibres. The use of these fibres did not induce significant changes in colour parameters. Fresh or heattreated samples stored for 15 days at 4¡ãC showed changes in relation to the parameters investigated.The authors would like to acknowledge the support of the INNOVA programme of the Polytechnic University of Valencia in the financing of this study. Author Andres-Bello was supported by the Polytechnic University of Valencia under a grant. Author Iborra-Bernad was supported by La Caixa under a grant.Andrés Bello, MD.; Iborra Bernad, MDC.; García-Segovia, P.; Martínez Monzó, J. (2013). Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products. Food and Bioprocess Technology. 6(1):133-145. doi:10.1007/s11947-011-0765-6S13314561AENOR (1999). Microbiological standards recopilation of food and assimilated and other physical-chemical parameters of health. Enumeration of microorganisms by colony-count technique at 30 degree celsius. Routine method NF V 08-051.Ahmad, A., Anjum, F. M., Zahoor, T., Nawaz, H., & Din, A. (2009). Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures. International Journal of Food Science and Technology, 44(1), 181–187.Aleson-Carbonell, L., Fernández-López, J., Pérez-Álvarez, J. A., & Kuri, V. (2005). 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