9 research outputs found
Lupin and chickpea-based yogurts as dairy and soy alternatives
The consumption of plant based products as dairy alternatives has been increasing
steeply, sustainability and ethical concerns are the major drivers for this diet transition
but it can only be achieved if these products meet consumer's acceptance regarding taste
and texture. This study compares lupin-based (LB) and chickpea-based (CB) yogurts,
with two commercial yogurts from soy and cow milk. To each liter of pasteurized LB
âmilkâ or CB âmilkâ, obtained from 10% (w/v) of dry whole seeds soaked and cook in
water, one commercial soy yogurt was added for the starter cultures for the lactic
fermentation. The incubation occurred at 50ÂșC for 12 to 16 hours. Nutrition composition
was quantified for lupin and chickpea and compared to the composition declared on labels
of the soy and cow milk commercial yogurts. Viscosity of the four yogurts was measured
with a controlled-stress rheometer (Haake MARS III, Germany), equipped with a coneplate
geometry in steady shear. Viscoelastic parameters were also determined in
oscillatory measurements at low shear stress: first a shear stress sweep was performed to
determine the linear viscoelastic range. For all rheological analysis, the temperature was
kept at 8ÂșC and at 20ÂșC. Texture characterization was also performed using a TA-XT2
(Stable Micro Systems, UK) texturometer, in penetration mode, with a cylindrical probe
of 2cm diameter at 20 mm penetration depth at 20ÂșC. This work contributes to the
knowledge of the rheological and textural properties of LB and CB yogurt alternatives to
dairy and soy products. Preference tests were performed to evaluate consumer
acceptability. These products will be targeting the vegan market, are plant based proteins
source and lactose and gluten freeN/
Use of European pulses to produce functional beverages â From chickpea and lupin as dairy alternatives
Consumption of plant based products as dairy alternatives is increasing steeply. This diet transition can only be
achieved if these products keep the nutritional value and meet consumerâs sensory acceptance. This work aimed
to evaluate the decrease of the âbeanyâ flavour and of raffinose, stachyose and verbascose contents in EU pulse
beverageÌs production, and also the best lactic fermentation conditions of the beverages, towards chickpea- and
lupin-based yoghurts, with rheology properties similar to the commercial soy yoghurts. The reduction of âbeanyâ
volatile compounds of chickpea and lupin beverages during processing was confirmed through GCâMS analysis.
Soaking and cooking processes were effective in removing flatulence sugars with almost 48% loss from the initial
content in lupin beverage. The fermentation conditions at 40 âŠC, 12 h and 2% (w/v) of starter concentration
evidenced the best viscoelastic structure and flow properties. The lupin yoghurt-type showed a similar gel
structure to commercial soy yoghurt.info:eu-repo/semantics/publishedVersio
From chickpea and lupin as dairy alternatives
Funding text This work was supported by the FCT Project PTDC/BAA-AGR/28370/2017: âBebida de proteĂna vegetal a partir de leguminosas europeias com potencial bioativoâ; and also through the research unit UID/AGR/04129/2020 â LEAF.Consumption of plant based products as dairy alternatives is increasing steeply. This diet transition can only be achieved if these products keep the nutritional value and meet consumer's sensory acceptance. This work aimed to evaluate the decrease of the âbeanyâ flavour and of raffinose, stachyose and verbascose contents in EU pulse beveragĂ©s production, and also the best lactic fermentation conditions of the beverages, towards chickpea- and lupin-based yoghurts, with rheology properties similar to the commercial soy yoghurts. The reduction of âbeanyâ volatile compounds of chickpea and lupin beverages during processing was confirmed through GCâMS analysis. Soaking and cooking processes were effective in removing flatulence sugars with almost 48% loss from the initial content in lupin beverage. The fermentation conditions at 40 °C, 12 h and 2% (w/v) of starter concentration evidenced the best viscoelastic structure and flow properties. The lupin yoghurt-type showed a similar gel structure to commercial soy yoghurt. © 2022publishersversionpublishe
Social disparities in food preparation behaviours: a DEDIPAC study
BACKGROUND: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. METHODS: A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. RESULTS: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. CONCLUSION: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men
Recorded Participant Ethnography in Family Homes: Children, Social Class, and the Role of the Researcher
Premiers cris, premiĂšres nourritures
Cet ouvrage offre une mise en perspective des pratiques dâallaitement et de sevrage des nourrissons et des jeunes enfants, de la PrĂ©histoire Ă nos jours. Plus quâune histoire de lâallaitement, il dresse un bilan des savoirs les plus actuels autour de ces pratiques, depuis les premiĂšres minutes de vie jusquâĂ lâabandon dĂ©finitif du lait maternel. Un moment unique, un regard croisĂ© sur les modes dâalimentation des tout-petits et leurs dĂ©terminants, cette thĂ©matique, qui implique tant les sciences humaines et sociales que les sciences mĂ©dicales, est abordĂ©e dans une perspective diachronique, pluridisciplinaire et internationale. Les contributions rĂ©unies dans cet ouvrage vont au-delĂ des connaissances dĂ©jĂ produites par les historiens. Sâappuyant sur dâautres sources documentaires, comme celles contenues dans les milliers de squelettes humains issus des fouilles archĂ©ologiques, et les techniques dâanalyse du contenu chimique des ossements, il est dĂ©sormais possible dâexplorer le temps long, et de nuancer parfois les informations fournies par les textes anciens. Le large panorama ici retracĂ© permet de conclure quâau-delĂ des normes imposĂ©es par le discours mĂ©dical ou militant, lâallaitement maternel nâa jamais Ă©tĂ© le mode dâalimentation exclusif des nourrissons. De tout temps et sous toutes les latitudes, les comportements dâallaitement ont Ă©tĂ© modelĂ©s par des facteurs physiologiques, psychologiques, familiaux, dâordre social et Ă©conomique au « sein » desquels les politiques de santĂ© ont Ă©galement tentĂ© de sâimposer