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Article
Publication date: 4 January 2022

Shayma T.G. Al-Sahlany and Alaa K. Niamah

The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic…

Abstract

Purpose

The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days.

Design/methodology/approach

For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples.

Findings

After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability.

Originality/value

Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

Details

Nutrition & Food Science , vol. 52 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 March 2015

Joo-Hyung Cho, Moon-Hyang Oh, Kisang Ryu, Jin-Ju Choi and Chang-Ho Chung

This paper aims to identify consumer preferences before Dongchimi products are commercialized and brought to the market. It provides basic data for research and development of…

Abstract

Purpose

This paper aims to identify consumer preferences before Dongchimi products are commercialized and brought to the market. It provides basic data for research and development of Dongchimi products, examining consumer preferences for general products and purchase intentions based on eating-out behavior, dietary lifestyle and demographic characteristics. Finally, the study examined male and female consumers more than 18 years old who have eaten Dongchimi, particularly their consumption behavior.

Design/methodology/approach

This study was based on preliminary in-depth interviews of consumers to investigate consumer Dongchimi consumption behavior. The authors examined their demographic characteristics, dining-out behavior, dietary lifestyles, how often they buy pickled products and the circumstances in which they consume Dongchimi products. Various statistical analyses were performed with SPSS 18.0, including frequency analysis of the general characteristics of subjects, chi-square test for difference verification as well as factor analysis and cluster analyses.

Findings

More than half of the respondents eat Dongchimi products only once or twice every six months or once or twice a year. Consumers prefer Dongchimi’s glass bottle packaging with two to three servings of white radish, the original version of Dongchimi. Furthermore, cross-analysis comparing purchase intentions of Dongchimi products among clusters revealed significant differences (χ2 = 212.58, df = 2, p < 0.001). The group most concerned with taste and diet showed 100 per cent purchase intention. However, the group most interested in convenience showed only 50 per cent purchase intention for Dongchimi products. The group primarily concerned with health showed little intention to purchase.

Originality/value

Food scholars have investigated consumption behaviors of domestic consumers in developing kimchi products, but research on Dongchimi is lacking, especially of consumption behaviors by actual consumers. Using certain determinants (marital status, expense of dining out, frequency of buying pickled products and food-related lifestyle), the authors analyzed the purchasing intentions of consumers of Dongchimi products. The results show that married consumers who spend heavily on dining out and purchase pickled foods frequently, but who are also concerned about taste and diet, were those with the highest intention to purchase Dongchimi products.

Details

Nutrition & Food Science, vol. 45 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 March 2002

Tim Hutton

Salt (sodium chloride) is used in a variety of processed foods. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of…

4325

Abstract

Salt (sodium chloride) is used in a variety of processed foods. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of other ingredients. The reasons for using salt can be divided into three broad categories: processing reasons, sensory (taste) reasons, and preservative reasons. In some cases it performs all three of these functions, and in many situations the distinction between them is not clear‐cut.

Details

British Food Journal, vol. 104 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 March 2015

A. Jagannath, Manoranjan Kumar and P S Raju

Green leafy vegetables (GLVs) are important components of a balanced diet especially in developing countries where the major requirements of micronutrients are met. However, GLVs…

Abstract

Purpose

Green leafy vegetables (GLVs) are important components of a balanced diet especially in developing countries where the major requirements of micronutrients are met. However, GLVs also contain significant amounts of oxalate, nitrate and nitrites, whose role in the human diet is constantly changing. The current study explored the behavior of nitrate, nitrites and oxalate in lactic-fermented GLVs with an intention to develop functional foods based on them.

Design/methodology/approach

Selected strains of beneficial lactic acid bacteria were used for the controlled fermentation of GLV, while an identical portion was subjected to spontaneous fermentation. The nitrate and nitrites were monitored spectrophotometrically, while oxalate contents were quantified by both titrimetric and by high-performance liquid chromatography throughout the duration of fermentation.

Findings

More than 90 per cent of individual constituents studied remained intact in the GLVs paste after the six-day controlled fermentation period. However, there was significant difference between the controlled and spontaneously fermented samples in terms of oxalate, nitrate and nitrite contents.

Originality/value

Controlled lactic fermentation although superior in all other aspects may not be able to lower the anti-nutrients present. The advantages of spontaneous fermentation vis-à-vis controlled fermentation are discussed. The work will bring out the importance of the beneficial effects of GLVs and the effect of lactic fermentation.

Details

Nutrition & Food Science, vol. 45 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 25 October 2011

Preeti Singh and G.K. Goyal

This paper aims to review the types of pizza and the functionality of basic ingredients of pizza with special focus on the effects of pizza toppings on health.

2656

Abstract

Purpose

This paper aims to review the types of pizza and the functionality of basic ingredients of pizza with special focus on the effects of pizza toppings on health.

Design/methodology/approach

Phenomenological research has raised awareness and increased insight into the role of various pizza ingredients and health benefits of different pizza toppings and consequently pizza is called a “functional food”. The approach is based on observation of the online research, a close watch on the pizza industry, analysis of research papers in journals, and brainstorming research on the effect of packaging on the quality of different pizza ingredients with a co‐researcher for four years.

Findings

The changing life patterns and food habits of people and their preferences have catapulted the market to grow for convenience and fast foods. Pizza is one of the most popular family foods worldwide and has gained widespread consumer acceptance as a healthy and convenience food. It is a multi‐component product with composite number of toppings. It provides an array of nutrients in significant amounts, in relation to its energy and fat content, making it a nutrient‐dense food. It is cheap and can be delivered in a very short time. In particular, pizza supplies 30 per cent of the USA recommended daily allowance of vitamins A, C, B2, calcium and protein. It contains 50 per cent of vitamin B1 and 35 per cent of iron. Furthermore, pizza has anticancerous effects beyond the basic nutrition it provides, because of the potent antioxidant lycopene present in tomatoes.

Originality/value

This paper offers a holistic view that would guide a reader to identify the beneficial effects of pizza.

Details

British Food Journal, vol. 113 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 7 May 2020

Munir Anil, Yusuf Durmus and Zekai Tarakci

Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this…

Abstract

Purpose

Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten.

Design/methodology/approach

Hydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder.

Findings

The pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana.

Originality/value

This study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

Details

Nutrition & Food Science , vol. 51 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 March 2002

Maeve Brady

The Food and Drink Federation carried out a survey in 1999 to clarify the usage and functionality of salt as an ingredient in UK manufactured branded food products. The results…

1787

Abstract

The Food and Drink Federation carried out a survey in 1999 to clarify the usage and functionality of salt as an ingredient in UK manufactured branded food products. The results demonstrate the availability of a choice of labelled products, with a wide range of sodium content within product categories. Salt serves a variety of purposes in manufactured foods particularly as a preservative and flavouring. Many UK manufacturers have implemented recipe alterations to reduce the sodium content of their products or are keeping this possibility under review. In many product categories, there are constraints to reducing the sodium content of products, including detrimental effects on product safety, quality and consumer acceptance. The industry is responsive to consumer demand and is committed to providing nutrition labelling information about sodium content, when practicable, on the pack.

Details

British Food Journal, vol. 104 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 January 1976

These are the days of falling standards and sagging morale, nowhere more apparent than in the one‐time efficient public service. The division between management and workers in the…

Abstract

These are the days of falling standards and sagging morale, nowhere more apparent than in the one‐time efficient public service. The division between management and workers in the field in the large public enterprises has grown wider and wider and we tend to blame the lower strata of the structure for most of the ills which beset us, mainly because its failures are more obvious; here, the falling standards of work and care speak for themselves. The massive reorganization of the National Health Service and local authorities has made evident, especially in the first, that the upper strata of the colossi which dominate our everyday lives have their ills too. Local authorities have been told “The party is over!” and the National Health Service has been told of the urgent need for the strictest economy in administration; that the taking over of personal health services from local authorities was wrongly attributed to “managerial growth” instead of a mere “transfer of functions”, but, nonetheless, new authorities were created, each with fast‐growing administrative organs operating services—doctors, nurses and patients—which had remained unchanged. Very large local authorities, with many functions lost to others, one would have expected to have resulted in economy of administration, has all‐too‐often been the opposite. Hardly surprising that those who pay for it all, distinct from those who receive of its largesse, are being stirred to rebellion, when they have been overtaxed, ill‐used and what is more important, ignored for so long.

Details

British Food Journal, vol. 78 no. 1
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 14 March 2016

Budhi Setiawan, Sandeep Kumar Thamtam, Ignasius Radix AP Jati, Ratna Chrismiari Purwestri, Donatus Nohr and Hans Konrad Biesalski

The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC)…

Abstract

Purpose

The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.

Design/methodology/approach

Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.

Findings

In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.

Originality/value

Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.

Details

Nutrition & Food Science, vol. 46 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 March 1986

In the matter of food purity and control Hospital Catering Services have been outside the law, a privileged position where the general law of food and drugs have never applied and…

211

Abstract

In the matter of food purity and control Hospital Catering Services have been outside the law, a privileged position where the general law of food and drugs have never applied and the modern regulatory control in food hygiene has similarly not applied. In the eyes of the general public hospital catering standards have always been high above the general run of food preparation. As the NHS continued, complaints began gradually to seep out of the closed community, of dirt in the kitchens and prevalent hygiene malpractices. The general standard for most hospitals remained high but there were no means of dealing with the small minority of complaints which disgusted patients and non‐cater‐ing staff, such as insect and rodent infestations, and an increase in the frequency of food poisoning outbreaks.

Details

British Food Journal, vol. 88 no. 3
Type: Research Article
ISSN: 0007-070X

1 – 10 of 160