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The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.

In this study, muffin production was carried out with sourdough powder addition at the rate of 0, 15 and 30%. To obtain the sourdough powder, sourdough was fermented by using Lactobacillus fermentum, Lactococcus lactis (previously isolated from spontaneous sourdough) and Saccharomyces cerevisiae.

The specific volume, number of crumb pores and total pore area were not adversely affected by the addition of 15% or 30% sourdough powder (p > 0.05). The sourdough addition reduced the L* values of the muffin crust, while the b* value of the muffin crumb with 30% sourdough powder decreased compared to the control (p < 0.05). The addition of sourdough powder decreased eGI and RDS values and increased SDS content of samples (p < 0.05). In storage, the mould growth was observed in the control group and samples containing 15% sourdough powder on the 5th day, while the samples containing 30% sourdough powder were moulded on the 7th day. The sourdough powder increased the hardness and chewiness values of samples (p < 0.05), while it had no significant effect on springiness, cohesiveness and resilience (p > 0.05).

The sourdough powder provides a lower glycemic index and longer microbial shelf life that makes the product advantageous in consumer demand. This is the first time sourdough powder has been used to achieve this purpose.

Wheat is the staple food in many parts of the world and bread is one of the most important products of wheat flour. There is a need for innovations in bread making to increase its shelf life and consumer's attraction. Fermentation is mostly done by yeast but it does not produce appreciable amounts of organic acids, which are required to enhance the shelf life of bread. The present study aims to determine the effect of bacterial and yeast culture blends on the quality and shelf life of sourdough bread and to observe the sugar utilization during fermentation.

Three treatments were made using different blends of bacterial cultures (homo‐fermentative and hetero‐fermentative) and baker's yeast compared with a control having only baker's yeast. Chemical analysis, sugar utilization (Sucrose, glucose and fructose) through high performance liquid chromatography, sensory characteristics (both internal and external) and microbial count (Bacterial and fungal count) for each treatment were conducted at different storage intervals.

The hetero‐fermentative bacteria i.e. Lactobacillus plantarum along with baker's yeast exhibited the best results regarding the utilization of sugars during fermentation (after 3 h of fermentation 0.0158 mg/ml sugar remained), objective evaluation of bread and its sensory characteristics. The bread prepared using the blend of hetero‐fermentative bacteria (0.5 per cent) and yeast (0.5 per cent) also showed greater resistance against bacteria (9×10¹ cfu/g after 60 h of storage) and mold (1.1 ×  10² cfu/g after 60 h of storage) growth.

Hetero‐fermentative bacteria along with baker's yeast can be utilized in sour dough to improve major bread characteristics. This study is a step further in improving the shelf life of sourdough.

Presently only baker's yeast is being used by bread industry for fermentation purpose but a blend of bacterial culture along with baker's yeast can give better performance for better quality and shelf life of the bread.

The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods.

Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products.

In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions.

The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.

The purpose of this paper is to present a new public bread factory location selection for Istanbul Metropolitan Municipality (IMM).

A two-stage methodology is proposed to determine the location for the public bread factory facility. This framework is based on both geographic information systems (GIS) and multi-criteria decision-making (MCDM) techniques. The first stage of the methodology aims to decrease the number of possible alternative locations to simplify the selection activity by applying GIS; the second stage utilises interval type-2 fuzzy MCDM approach to exactly determine the public bread factory site location.

In this study, the authors present weighted normalised-based interval type-2 hesitant fuzzy and interval type-2 hesitant fuzzy sets (IT2HFSs)-based compressed proportional assessment (COPRAS) methods to overcome facility location selection problem for a fourth public bread factory in Istanbul.

The results show that the proposed approach is practical and can be employed by the bakery industry.

In this study, the authors present a two-stage methodology for public bread factory site selection. In the first stage, the number of alternatives is reduced by the GIS. In the second stage, an interval type-2 fuzzy set is implemented for the evaluation of public bakery factory site alternatives. A new integrated approach based on COPRAS method and weighted normalised with IT2HFSs is proposed.

The purpose of this paper is to analyse how different strengths of simmelian ties affect knowledge spirals and investigate which major factors affect the influence of simmelian ties on knowledge spirals.

The empirical data in this paper were collected through e-mail and interview questionnaires to R&D teams in high-tech manufacturing enterprises in China. The authors obtained 132 teams' valid responses. The interval decision-making trial and evaluation laboratory (interval DEMATEL) method, differential evolution (DE) algorithm and Bayesian structural equation modelling (BSEM) were employed to test the theoretical framework developed for this paper.

The results show that strong simmelian ties have positive associations with high-performance work practices (HPWPs). Meanwhile, weak simmelian ties have positive associations with HPWPs. Furthermore, HPWPs and knowledge fermentation play a conducive role in the relationship between simmelian ties and knowledge spirals.

This paper contributes in three ways. First, it extends research on the relational antecedents of knowledge spirals. Second, this paper extends the study of social capital related to knowledge spirals. Third, this paper elucidates less familiar factors relating HPWPs to knowledge fermentation by testing the mediating role of HPWPs in knowledge fermentation.

Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods.

Potential health benefits and functional features of the resistant starch have been emphasized in the recent years. This review includes up-to-date scientific findings in different studies on the effect of various cooking methods on resistant starch content of foods. Advantages and nutritional quality of resistant starch are included to topic.

Cooking methods including baking, steaming and autoclave cooking increased the amount of the resistant starch of foods, but cooking method such as pressure cooking decreased the amount of the resistant starch of foods. Boiling, frying, microwave cooking and extrusion cooking have the potential of increasing the amount of resistant starch, which depends on the source of starch and the process conditions. Although frying method has a high potential to increase the resistant starch content of foods, it is inconvenient to recommend frying to modify resistant starch content of foods due to detrimental effects of frying and products on health.

This paper focuses on the effects of various cooking methods on resistant starch content of foods, which offers a promising future for the inartificial development of the prebiotic content of diet. Due to its potential health benefits, appropriate cooking methods should be preferred to increase resistant starch content of foods.

This review provides an overview of the applications of Bambara groundnuts in various food products. The genetic diversity, physical properties and chemical compositions of the crop are also elucidated.

This paper critically reviewed the physicochemical properties and applications of Bambara groundnuts from recent literature.

Bambara groundnut (Vigna subterranea) is a drought-tolerant crop from West Africa that contains not only carbohydrates and fats but is also high in protein. The cultivars of Bambara groundnut can be distinguished by the colours of seeds, which range from red, blue-eye, brown and black-eye. Bambara groundnuts contain carbohydrate (57–67%), protein (15–25%), fat (4–8%), fibre (1.4–1.5%) and ash (2.9–4%). As a percentage of protein, the essential amino acids, lysine, methionine and cysteine are relatively high in Bambara groundnuts. Meanwhile, linoleic, palmitic and linolenic acids are the fatty acids present in this crop.

Several studies have shown that Bambara groundnuts can be used as fat substitutes, emulsifiers, water binders, bulking agents and thickeners due to its water and oil absorption properties, gelling, pasting, emulsifying and foaming abilities. Bambara groundnuts are used in the development of many intermediate or final products like flour blend, cookies, bread and fermented milk. It has a positive impact on the overall proximate, functional, mineral and amino acid profiles of the food products.

Despite its high nutrient density, Bambara groundnuts are an underutilised legume due to unavailability and lack of knowledge among consumers on its benefits. There is a need to promote the use of Bambara groundnuts as a future food.

The paper aims to examine the activity‐based costing (ABC) method as a feasible and appropriate tool for the casino and hotel industry to apply to support kitchens in order to eliminate the monthly allocation of overhead based on variable costs.

Data were collected at a support kitchen in a Las Vegas casino. These data were analyzed by using ABC methods and establishing ABC costs. ABC methods were compared to traditional allocation methods to determine, first, if allocations could be eliminated entirely; and, secondly, to establish if some outlets would be significantly impacted by the accounting change.

An ABC approach can be applied to support kitchens and total cost (ABC) can be estimated. This approach allowed the casino to eliminate traditional allocation methods based solely on food cost.

ABC was shown to be a powerful technique that can be applied effectively in a support kitchen of a casino. Since this paper involved only a single support kitchen in a single casino, further research should be conducted to confirm that ABC can also be applied in support kitchens in other hospitality industry settings.

The use of ABC techniques confirmed that the ABC process is a useful tool in an effort to abolish allocations and can be applied to the remaining support kitchens. Without the benefit of this paper, restaurant management for individual food and beverage outlets received an unfair share of the overhead and did not have appropriate cost information for bread products.

ABC may be a powerful technique when applied effectively to the food and beverage operations in the field of hospitality.

The purpose of this paper is to focus on the Sourtoe Cocktail, a custom in Dawson City, Canada’s Yukon, in which participants drink a shot of alcohol with a dehydrated human toe in it. Springing from a local legend, the thrill-inducing Sourtoe Cocktail has attracted the attention of tourists. The paper reveals insights from this particular case study in order to discuss potential future tourism trends within the Arctic, especially in regard to the development of a sustainable tourism industry. Additionally, it illustrates how local communities can avoid negative effects of “Arctification.”

The case study is deconstructed through Dean MacCannell’s (1976) framework of sight sacralization. The Sourtoe Cocktail is analyzed based on the five stages of the framework, which helps to reveal the various elements at play at the local level. The framework specifically highlights linkages between society and the Sourtoe Cocktail as a product in order to understand how it became a tourist attraction.

The use of MacCannell’s sight sacralization framework reveals the intricate relationship of the Sourtoe Cocktail to both the Arctic and the local folklore of the Klondike Gold Rush. In addition, it is argued that the activity can serve as an example of avoiding “Arctification” processes for northern communities.

The originality of the study lies in the application of the sight sacralization framework to an ordinary object – a toe – instead of an object of inherent historical, aesthetic or cultural value. The paper proposes a complementary study to the recommendations provided in the Arctic Tourism in Times of Change: Seasonality report (2019) for the development of sustainable Arctic societies.