Zeitschriftenartikel: „Cooking method“

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Hejlová, A., und J. Blahovec. „The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing“. Czech Journal of Food Sciences 28, No. 5 (14.10.2010): 407–11. http://dx.doi.org/10.17221/225/2008-cjfs.

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The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests.

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Hobani, Ali I., Moath B. Othman, Adil A. Fickak und Gamaleldin M. Suliman. „Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat“. Processes 11, Nr. 1 (06.01.2023): 182. http://dx.doi.org/10.3390/pr11010182.

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This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.

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Ooi, Sho, Tsuyoshi Ikegaya und Mutsuo Sano. „Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation“. Journal of Robotics and Mechatronics 29, Nr. 4 (20.08.2017): 728–36. http://dx.doi.org/10.20965/jrm.2017.p0728.

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This paper presents a cooking behavior recognition method for achievement of a cooking navigation system. A cooking navigation system is a system that recognizes the progress of a user in cooking, and accordingly presents an appropriate recipe, thus supporting the activity. In other words, an appropriate recognition of cooking behaviors is required. Among the various cooking behavior recognition methods, such as the use of context with the object being focused on and use of information in the line of sight, we have so far attempted cooking behavior recognition using a method that focuses on the motion of arms. Using the cooking behavior rate obtained from the motion of arms and cooking utensils, this study achieves recognition of the cooking behavior. The average recognition rate was 63% when calculated by the conventional method of focusing on arm motions. It has been improved by approximately 20% by adding the proposed cooking utensil information and optimizing the parameters. An average recognition rate of 84% was achieved with respect to the five types of basic behaviors of “cut,” “peel,” “stir,” “add,” and “beat,” indicating the effectiveness of the proposed method.

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Dansou, Valère, Paul A. F. Houssou, Raoul K. Balogoun und Abel B. Hotegni. „Cooking Characteristics of Three Parboiled Rice Varieties Locally Produced in Gogounou and Banikoara in North-Benin“. Uganda Journal of Agricultural Sciences 18, Nr. 2 (15.03.2018): 83–92. http://dx.doi.org/10.4314/ujas.v18i2.2.

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Abstract. The cooking ability of three (03) parboiled varieties (IR 841, Oroukokey and Burkina) was evaluated. The method used consisted of four (04) steps: (i) Experimental determination of rice cooking parameters, (ii) evaluation of the three cooking rice methods, (iii) physical quality assessment of the three cooked rice samples and (iv) validation of the best rice cooking method by the women processors. At the laboratory level, results obtained show that for 5 g of every rice variety tested, the variety IR 841 cooked more quickly than the two othervarieties with a cooking time of 24±2 min for IR 841 and 31.25±1.25min and 29±1min respectively for the Oroukokey and Burkina varieties. As for the swelling capacity, the Oroukokey varieties and Burkina swelled more (3.31±0.15% and 3.77±0.34% respectively) than IR 841 variety (2.99±0.22%). Results of the three cooking methods tested with the restaurants, showed that the double cooking and the steam cooking was the most suitable method for cooking of IR 841 whereas the direct cooking method was most preferred for the Oroukokey and Burkina varieties. In conclusion, the double cooking methods was recommended for IR 841while direct cooking method was recommended for the Oroukokey and Burkina varieties.Keywords: IR 841, Oroukokey, Burkina, local, appropriate preparation.

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Klinhom, Phongchai, Jitra Klinhom und Sasithorn Methawiwat. „Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat“. Applied Mechanics and Materials 855 (Oktober 2016): 70–74. http://dx.doi.org/10.4028/www.scientific.net/amm.855.70.

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The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences on cooking loss and MDA concentration among the rest of the cooking methods (P>0.05). The cooking loss was found to be related to MDA level with r= -0.54 (P<0.05). It has been suggested in this study that cooking loss could be possible response to MDA level in buffalo meat product.

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Peng, Chiung-Yu, Cheng-Hang Lan, Pei-Chen Lin und Yi-Chun Kuo. „Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes“. Journal of Hazardous Materials 324 (Februar 2017): 160–67. http://dx.doi.org/10.1016/j.jhazmat.2016.10.045.

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Hejlová, A., und J. Blahovec. „Role of cultivation conditions in potato sloughing as indicated by CPEM method“. Plant, Soil and Environment 53, No. 9 (07.01.2008): 403–12. http://dx.doi.org/10.17221/2291-pse.

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The new CPEM (cooked potato effective mass) method was used to study the sloughing of a potato variety grown in two successive years in six regimes given by different levels and forms of fertilisation and irrigation. The sloughing process is characterized by the cooking time, i.e. the starting point of disintegration, and by the speed of disintegration. Both parameters are also evaluated in dependence on tuber density in linear models of cooking and disintegration stages. Effects of different cultivation regimes were observed in both stages. The sloughing sensitivity to tuber density expressed via the cooking time seemed to be a relatively stable variety parameter independent of growing conditions. The fertilisation reduced the level of sloughing, i.e. higher cooking time values (P < 0.0023), and at the same time lower disintegration rates (P < 0.006) were indicated for fertilised tubers. No influence of irrigation was observed in our study.

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Poelman, Astrid A. M., Conor M. Delahunty und Cees de Graaf. „Cooking time but not cooking method affects children’s acceptance of Brassica vegetables“. Food Quality and Preference 28, Nr. 2 (Juni 2013): 441–48. http://dx.doi.org/10.1016/j.foodqual.2012.12.003.

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Adi, Annis Catur, Mahmud Aditya Rifqi, Merryana Adriani, Farapti Farapti, Nila Reswari Haryana und Junaida Astina. „EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE“. Media Gizi Indonesia 15, Nr. 3 (18.09.2020): 159. http://dx.doi.org/10.20473/mgi.v15i3.159-166.

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Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.

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Jomori, Manuela Mika, Rossana Pacheco da Costa Proença, Maria Elena Echevarria-Guanilo, Greyce Luci Bernardo, Paula Lazzarin Uggioni und Ana Carolina Fernandes. „Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method“. British Food Journal 119, Nr. 5 (02.05.2017): 1003–16. http://dx.doi.org/10.1108/bfj-10-2016-0448.

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Purpose The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and healthy-eating questionnaire. Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was evaluated by obtaining the Cronbach’s coefficient. Findings Women showed significantly higher means than men in all scale measures, except in the self-efficacy for using basic cooking techniques (SECT), where no differences were found. Students classified as having high cooking knowledge and had higher score means in all scales compared to the students with low levels. Internal consistency was adequate for all scales (a>0.70), except for cooking attitude (CA) (a=0.33) and cooking behavior (CB) scales (a=0.59). Research limitations/implications SECT likely depends on cooking knowledge, independent of gender, suggesting further examination. Items and structure of CA and CB constructs also need to be examined more deeply. Practical implications A validated cooking skills and health-eating questionnaire demonstrated its ability to detect differences between groups, useful to provide data for further interventions. Originality/value No available cooking skills questionnaires were found that have been validated by the known-groups method regarding differences between gender and individuals’ level of cooking knowledge, as conducted in this study.

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Jung, So-Yoon, Ji-Won Kim und Seon-Hwa Jeong. „Increased of Cooking Efficiency of the Lye Cooking Method for Traditional Korean Papermaking“. Journal of Korea Technical Association of the Pulp and Paper Industry 52, Nr. 4 (31.08.2020): 73–80. http://dx.doi.org/10.7584/jktappi.2020.08.52.4.73.

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Serdaroglu, Meltem, und Esra Derin. „Sous-vide Pişirme Tekniği: Et Kalitesi Üzerine Etkileri“. Turkish Journal of Agriculture - Food Science and Technology 8, Nr. 6 (25.06.2020): 1320–30. http://dx.doi.org/10.24925/turjaf.v8i6.1320-1330.3338.

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Sous-vide process is a cooking method for vacuumed products which are placed in a water bath or steam oven at controllable low temperatures and specific long times. This technique is widely used for cooking of meat and meat products which have limited shelf life throughout cold storage. Temperature, time and vacuum parameters used in sous-vide method are effective factors on meat quality. It is realised that meat tenderness increases with this technique due to cooking is performed at low temperatures. For the same reason, more water is retained in the texture and cooking losses are reduced. In addition to this, it is appeared that the sous-vide method provides protection of nutrient components that are water-soluble and/or adversely affected by high temperature applications, so that this method increases the nutritional value of meat. On the other hand, use of controllable cooking temperatures facilitates to reach targeted core temperatures in meat. With the help of homogeneous distribution of heat, even colour formation on meat can be observed. Oxidative reactions in the product are limited by the application of vacuum, so that product quality can be preserved for a long time. The risk of food safety as a result of low temperature applications in sous-vide cooking is eliminated by increasing cooking times. In this review, it is aimed to inform about effects of sous-vide cooking technique on meat quality under the heads of; texture, juiciness and cooking losses, colour, flavour, lipid and protein oxidation and microbial quality. Besides, the effects of sous-vide cooking method on quality parameters, different effects of sous-vide and traditional cooking methods on quality parameters were deeply discussed.

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Hailemariam, Gebrehana Ashine, und Tadele Andargie Wudineh. „Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables“. Journal of Food Quality 2020 (09.03.2020): 1–5. http://dx.doi.org/10.1155/2020/8908670.

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Ascorbic acid is highly sensitive vitamin to various modes of cooking processes. Ethiopian green collards (Brassica carinata), locally called Ye’abesha Gomen, and cabbage (Brassica oleracea) are important green vegetables for ascorbic acid source in the country. The rate of ascorbic acid degradation in cabbage and Ethiopian green collard was studied employing two processing methods: open-pan and pressure cooking which are highly customized in household cooking. Samples were cooked at 5, 10, 15, 20, 25, 30, and 35 min under each processing method. Ascorbic acid concentration in each sample was determined by using a spectrophotometer at 520 nm wavelength using the standard plot of pure ascorbic acid solution. The initial concentration of ascorbic acid in fresh cabbage and Ethiopian green collard were found to be 33.76 ± 0.58 and 38.14 ± 0.19 mg/100 g, respectively. Well-cooked and edible Ethiopian green collard was obtained at 10 minutes of cooking time by pressure cooking with ascorbic acid retention of 31.8% from its initial contents. However, a cooking time of 25 min was required by the open-pan cooking method with 26.8% ascorbic acid retention. Edible cabbage was attained at 10 and 20 minutes of cooking time by pressure and open-pan cooking methods maintaining 36.9 and 30.9% of ascorbic acid, respectively. Thus, the pressure cooking method required short cooking time for having well-cooked and edible green leafy vegetable with better ascorbic acid retention. The outputs of this work would be helpful to design and control practical thermal processing situations and to minimize the loss of ascorbic acid in green leafy vegetables.

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Mehta, Varunkumar H., Meena Goswami, Vikas Pathak, Arun Kumar Verma und Vincentraju Rajkumar. „Effect of different cooking methods on quality characteristics of turkey meat cutlets“. Nutrition & Food Science 52, Nr. 3 (10.02.2022): 413–22. http://dx.doi.org/10.1108/nfs-12-2020-0454.

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Purpose This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS). Design/methodology/approach Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation. Findings pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum. Originality/value Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.

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O'Dwyer, J., und B. McCartan. „Poultry cooking method to reduce weight loss“. Trends in Food Science & Technology 6, Nr. 9 (September 1995): 317. http://dx.doi.org/10.1016/s0924-2244(00)89162-1.

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de Verdier, M. Gerhardsson, U. Hagman, R. K. Peters, G. Steineck und E. Overvik. „Meat by cooking method and colorectal cancer“. European Journal of Cancer Prevention 1 (Oktober 1991): 18. http://dx.doi.org/10.1097/00008469-199110001-00026.

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PENG, J., H. E. HUFF und F. HSIEH. „AN RTD DETERMINATION METHOD FOR EXTRUSION COOKING“. Journal of Food Processing and Preservation 18, Nr. 4 (September 1994): 263–77. http://dx.doi.org/10.1111/j.1745-4549.1994.tb00251.x.

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Ogliari, Regiane, Jaqueline Machado Soares, Flávia Teixeira, Kélin Schwarz, Kátia Aparecida Da Silva, Dalton Luiz Schiessel und Daiana Novello. „CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERIZATION OF SWEET POTATO SUBMITTED TO DIFFERENT COOKING METHODS“. International Journal of Research -GRANTHAALAYAH 8, Nr. 10 (28.10.2020): 147–56. http://dx.doi.org/10.29121/granthaalayah.v8.i10.2020.1881.

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The objective was to evaluate different cooking methods effect on chemical, nutritional and sensory characteristics of sweet potatoes. Samples were subjected to four cooking methods: boiled in water, fried, microwaved and baked. In general, pH, Titratable Acidity and Soluble Solids contents were altered by cooking methods. Reducing, Non-Reducing and Total Sugars levels increased after cooking, regardless of the method used. Levels of red and yellow were lower in tubers after the methods of boiled and baked, while the light reduced in all cooking processes. Cooking by boiled and fried increased Total Carotenoid content, reducing it in other methods. Except for boiled, all other processes increased Phenolic Compounds content. Ascorbic Acid content increased in all cooking processes, being higher for fried. Sweet potatoes cooked by boiled had higher moisture content and lower protein, lipid, carbohydrate and energy, while fried was the process that most elevated the content of these nutrients. Sensory scores were higher for sweet potatoes cooked in fried method. It is concluded that the processes of baked, boiled, fried and cooking in microwave alter chemical and nutritional characteristics of sweet potatoes. The tuber submitted to fried has greater sensory acceptability, however it is the least suitable for consumption due to high levels of fat and energy.

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GORAN, Gheorghe Valentin, Liliana TUDOREANU, Elena BADOI, Emanuela BADEA und Victor CRIVINEANU. „Influence of Thermal Preparation Method on Mineral Composition of Shrimps“. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, Nr. 2 (20.11.2017): 90. http://dx.doi.org/10.15835/buasvmcn-fst:0004.

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This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking method insignificantly influenced the level of Fe. Ca and K levels were higher in cooked samples compared to raw shrimps, independent of cooking method. Essential (Cu, Se, and Zn), and non-essential and toxic (Al, Cd, Ni, and Pb) elements levels were significantly increased in boiled shrimps, compared to raw and the other 2 types of cooked samples. Generally, after cooking the lowest values of essential trace elements concentration was registered in roasted samples. The highest percentage of water loss was found in boiled samples. In general, thermal preparation increased mineral concentrations in cooked samples compared to raw shrimps.

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Stankov, Stanko, Hafize Fidan, Marianna Baeva und Russyian Rusev. „Low-temperature cooking method "sous vide" in the restaurant industry: A review“. Food Science and Applied Biotechnology 3, Nr. 1 (19.03.2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.

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The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.

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Suman und Pinky Boora. „Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods“. Indian Journal of Nutrition and Dietetics 53, Nr. 3 (10.06.2016): 277. http://dx.doi.org/10.21048/ijnd.2016.53.3.5298.

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The aim of this research was to study the changes in soluble protein fractions of six rice varieties cooked by four cooking methods viz. ordinary, pressure, microwave and solar cooking methods. In cooked rice albumin, globulin, prolamin and glutelin fractions ranged from 4.1 to 4.3, 11.6 to 12.2, 3.0 to 3.6 and 80.5 to 81.0 % under various cooking methods against 6.4, 14.6, 4.6 and 74.4 % in the uncooked samples. Results indicated that albumin, globulin and prolamin fractions decreased significantly after cooking. This decrease was accompanied by a significant increase in the glutelin fraction as compared to uncooked rice samples. Among cooking methods, albumin in pressure and solar, globulin in solar and prolamin in ordinary were significantly (P<0.05) higher than other methods. However, in respect of glutelin content microwave and solar cooking methods were superior to ordinary but at par to pressure cooking method.

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Inan Eroglu, Elif, und Zehra Buyuktuncer. „The effect of various cooking methods on resistant starch content of foods“. Nutrition & Food Science 47, Nr. 4 (10.07.2017): 522–33. http://dx.doi.org/10.1108/nfs-10-2016-0154.

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Purpose 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. Design/methodology/approach 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. Findings 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. Originality/value 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.

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Sugito, Heri, K. Sofjan Firdausi und Nidia Kharisma Putri. „EVALUASI KUALITAS MUTU MINYAK GORENG MENGGUNAKAN POLARISATOR TERPADU BERDASARKAN METODE FLUORESENSI ELEKTROOPTIK“. Jurnal Ilmiah Teknosains 4, Nr. 2 (03.01.2019): 114. http://dx.doi.org/10.26877/jitek.v4i2.3187.

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Evaluation of quality of cooking oil using integrated polarizer based on fluorescence polarization method has been carried out. Integrated polarizer used a green laser with a wavelength of 532 ± 10 nm. Measurements were made by observing changes in fluorescence polarization angles that occurs when without an external electric field and with the provision of an external electric field produced from two copper plates given a voltage of 0-6 kV. The samples used were new cooking oil and expired cooking oil, palm cooking oil that has been contaminated by chicken oil and lard. The test results show that the change in polarization angle on cooking oil expires is greater than the new cooking oil, as well as changes in the polarization angle in palm cooking oil that has been contaminated by lard is greater than pure palm cooking oil and palm cooking oil. This indicates that the saturated fatty acid content in lard is greater than that of pure palm cooking oil and chicken oil. With these results, the fluorescence polarization method is expected to be a method for evaluating halal cooking oil.

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Yılmaz, Sena Nur, und Huri İlyasoğlu. „Comparision of the effect of sous vide with traditional cooking methods on color properties and anti-oxidant capacity of zucchini and green bean“. Food and Health 9, Nr. 1 (2023): 37–42. http://dx.doi.org/10.3153/fh23004.

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Cooking process is known to cause changes in the physical and chemical properties of vegetables. Green beans and zucchini are widely used in Turkish cuisine. The aim of this study was to compare the effects of Sous vide (SV) with traditional cooking (boiling and steaming) methods on the color properties and antioxidant capacity of green beans and zucchini. Color characteristics (L*, a* and b*), total phenolics content (TPC), 2,2-diphenyl-1-picrylhydrazil (DPPH) radical scavenging activity and iron (III) ion reduction antioxidant power of fresh and cooked vegetables by 3 different cooking methods were determined. After the cooking process, a decrease in the lightness values and an increase in the rednessgreenness values were observed. It was determined that the TPC of the vegeta-bles was best preserved in the SV method. The effects of cooking methods on the antioxidant capacity were determined to differ according to the vegetable variety. The highest antioxidant capacity value was obtained for the zucchini samples in the boiling method and for the green bean samples in the steaming method.

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Hasibuan, Lilis Harianti, Darvi Mailisa Putri und Miftahul Jannah. „Simple Linear Regression Method to Predict Cooking Oil Prices in the Time of Covid-19“. Logaritma : Jurnal Ilmu-ilmu Pendidikan dan Sains 10, Nr. 01 (15.07.2022): 81–94. http://dx.doi.org/10.24952/logaritma.v10i01.5319.

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The background of this research is the soaring price of cooking oil during the Covid-19 period which continues to increase in the city of Padang. The research method used is a case study of data on cooking oil prices in the city of Padang. The purpose of this study is to obtain predictions of cooking oil prices. Linear regression is used as a prediction method for cooking oil prices in the next X(t) period. The research method used is a case study using simple linear regression. In this study, the actual cooking oil price Y(t) is the effect variable and the time period is the causal variable. The linear regression equation obtained is Y'=25239+124.56X. Testing the accuracy of the prediction results using RMSE with a value of 0.1913. The prediction of cooking oil prices using the linear regression method can be said to be in the very good category, it can be seen that the RMSE value is very small in the test and meets the standards.

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Rachmawati, Dewi Oktofa, und Iwan Suswandi. „THE VALUE OF VISCOSITY COEFFICIENT OF COOKING OIL RESULTED BY PURIFICATION BASED ON ACTIVE CHARCOAL TEMPERATURE WITH THE FALLING BALL METHOD“. Indonesian Physical Review 5, Nr. 1 (11.02.2022): 57–63. http://dx.doi.org/10.29303/ipr.v5i1.140.

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A change in viscosity indicates the damage to cooking oil. The value of the viscosity coefficient indicates the level of viscosity. This value describes the drag caused by friction between the cooking oil molecules to block the flow. The adhesive property of used cooking oil with a high viscosity value is that it is easy to stick to foodstuffs processed with this oil. Used cooking oil is cooking oil with a high viscosity coefficient value. This oil contains free fatty acids that are harmful to the body. Reuse of used cooking oil for frying foodstuffs is not recommended. Purifying used cooking oil is one way to make cooking oil safe to consume again. The surface adsorption capacity of activated charcoal is increased by heating. Activated charcoal activation temperatures are 27oC, 40oC, 50oC, 70oC, and 90oC.The value of the viscosity coefficient of the purified cooking oil is interesting to study for the activation temperature of the activated charcoal used. The falling ball method was chosen to determine the value of the viscosity coefficient. This method measured the time the ball fell in the oil. Data were analyzed quantitatively descriptively and presented in graphical form. The results show that the value of the viscosity coefficient of the purified cooking oil decreases with the increase in the activated charcoal temperature. The value of the viscosity coefficient of cooking oil as a result of purification using activated charcoal at 90oC is (0.854 ±0.004) Pa. s

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Meng, Wen Wan, Lei Liao, Fei Chao Zhao und Zhen Zhou Wei. „The Research of Biological Method Degradation on Cooking Fume“. Advanced Materials Research 573-574 (Oktober 2012): 1106–11. http://dx.doi.org/10.4028/www.scientific.net/amr.573-574.1106.

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Experiments according to the current domestic situation of bio-treatment cooking fume, domesticated the activated sludge which taken from the oxidation ditch of the sewage treatment plant by using the simulated cooking fumes, discussed the concentration and morphology variation of activated sludge, researched the degradation ability of microorganism on cooking fume, the change of bacteria amount were studied in the whole process. Research showed that the sludge concentration decreased to 2878mg/L when the acclimatization time reached 50days; outlet and inlet oil concentration were consistent when the acclimatization time reached 30days while liquid fume concentration decreased to 8.436mg/L, the degradation rate of activated sludge on liquid fume was about 75% after 30 days; Microbial biomass increased first and then down become stable finally.

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Putri, Andini Dwi, und Arie Rafika Dewi. „Sistem Pendukung Keputusan Menerapkan Metode Profile Matching Sebagai Alternatif Penentuan Minyak Goreng Terbaik“. J-SISKO TECH (Jurnal Teknologi Sistem Informasi dan Sistem Komputer TGD) 6, Nr. 1 (20.01.2023): 183. http://dx.doi.org/10.53513/jsk.v6i1.7397.

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Cooking oil is one of the products of human needs. Along with the times, there have been many cooking oil management companies that issue various types of cooking oil with different brands. So far, most people only choose the best cooking oil products based on well-known company brands and also based on the price of the cooking oil product itself without looking at the composition of the cooking oil product. As a result, there is often an inappropriate selection of cooking oil because it only refers to price criteria and well-known products. The purpose of this study is to find out which cooking oil product is the best that can be consumed by consumers based on calculations using the profile matching method. The profile matching method was chosen in this study because it is able to select the best alternative from a number of predetermined alternatives. The results of this study using the profile matching method produce more accurate cooking oil data, so that consumers can choose which cooking oil product is the best.

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de Castro, Neide Torres, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo und Raquel Braz Assunção Botelho. „Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids“. Foods 10, Nr. 8 (31.07.2021): 1782. http://dx.doi.org/10.3390/foods10081782.

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Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids.

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Rana, Md Rahmatuzzaman, Hasan Ahmad, A. S. M. Sayem, Jakia Sultana Jothi, Md Mozammel Hoque und Mizanur Rahman. „Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh“. Current Research in Nutrition and Food Science Journal 9, Nr. 2 (30.08.2021): 628–38. http://dx.doi.org/10.12944/crnfsj.9.2.26.

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This study evaluated the effects of three cooking methods, including boiling (100 oC, 5 min), steaming (7.5 min), and microwave (900 W, 1 min) on physicochemical characteristics and bioactive compounds of three widely consumed winter vegetables in Bangladesh, such as green bean (Lablab purpureus), cabbage (Brassicaoleracea var. capitata), and mustard leaf (Brassica juncea). The ascorbic acid (AA) content was decreased significantly after all cooking treatments. In general, the AA retained by different vegetables was highest after microwave cooking and lowest after boiling. Cooked vegetables contained more β-carotene than fresh vegetables, and maximum retention was observed after steaming. However, total flavonoid contents were decreased slightly for all treatments. With the exception of cabbage, both steaming and microwave cooking enhanced significantly (P<0.05) the polyphenol content (TPC) in all vegetables. The highest TPC was found in the green bean during boiling (72.5 mg GAE/100 g), and the lowest was found in cabbage with steaming (35.58 mg GAE/100 g). There is a significant increase in antioxidant activity after boiling and steaming, except microwave cooking of cabbage and mustard leaf. However, the lightness (L*) of all vegetables decreased for each cooking method, but the greenness intensity increased after microwave cooking. Overall, cooking can alter the food's physical and nutritional content but depend on vegetables and the method of cooking.

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Berghuis, Nila Tanyela, Ana Farida, Sayyidah Afifa, Mazaya Aurora, Brikita Eusebes und Salsa Putri. „REFINING AND ANALYSIS OF COOKING OIL (WASTE COOKING OIL) USING RICE WITH THE BATCH METHOD“. Helium: Journal of Science and Applied Chemistry 2, Nr. 2 (31.12.2022): 45–52. http://dx.doi.org/10.33751/helium.v2i2.6202.

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The regular use of waste cooking oil, which has a high level of free fatty acids and carbonyl and peroxide compounds, is the background of this study, which is harmful to one's health. Using it indefinitely will harm health, including cancer, heart disease, and possibly death. We, therefore, performed research on the purification and analysis of waste cooking oil using white rice and aking rice with the batch method to detect the free fatty acid levels before and after purification and to establish the effectiveness of white rice and aking rice. Determine the utilized cooking oil's quality following filtration using adsorbent. The findings demonstrated that white rice was more effective than aking rice at reducing fatty acid levels, as shown by the acquisition of FFA levels using white rice of 0.3141% in the merchant oil sample and 0.2410% in the home oil sample. In comparison, purification with the aking rice adsorbent is 0.3474% in the merchant oil sample and 0.1374% in the home oil sample.

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Dimisa, Adi Ahmad, Indira Prabawati Hanggara und Frida Agung Rakhmadi. „Application of Surface Tension Measurement to Determined Saturated Cooking Oil and Unsaturated Cooking Oil“. Proceeding International Conference on Science and Engineering 2 (01.03.2019): 1–2. http://dx.doi.org/10.14421/icse.v2.43.

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Application surface tension measuring tool to distinguish saturated cooking oil and unsaturated cooking oil has been done. Th is study aims to apply the surface tension measuring tool as an alternative tool for distinguishing saturated cooking oil and unsaturated cooking oil. This study was conducted to distinguish the quality of cooking oil consumption in terms of the number of oil for frying. The method used in this research is the method Torsion Dynamometer conducted in three phases, the first preparation of tools and materials, the second data retrieval, and the third is data processing. The results showed that torsion Dynamometer can be used as a tool to distinguish saturated cooking oil and unsaturated cooking oil. Saturated cooking oil has a value of surface tension γ ± Δγ = (1.6604 ±0.01448) dyne/cm, while for unsaturated cooking oil has a value of surface tension γ ± Δγ = (1.3492 ± 0.03624) dyne/cm.

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YASUHIRA, Hitomi. „Suitable Cooking Method of Soybean for Miso Making“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 91, Nr. 12 (1996): 854–58. http://dx.doi.org/10.6013/jbrewsocjapan1988.91.854.

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Javali, Uday C., Kiran B. Malali, H. G. Ramya, Subhas V. Naik und Naveen V. Padaki. „Studies on Tasar Cocoon Cooking Using Permeation Method“. Journal of The Institution of Engineers (India): Series E 99, Nr. 1 (06.02.2018): 55–62. http://dx.doi.org/10.1007/s40034-018-0112-9.

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Buratti, Susanna, Carola Cappa, Simona Benedetti und Gabriella Giovanelli. „Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables“. Foods 9, Nr. 5 (09.05.2020): 607. http://dx.doi.org/10.3390/foods9050607.

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This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

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Vinadine Aisyah Priwiningsih und Ali Zainal Abidin. „Literature Study of Cooking Oil Scarcity and The Increase of Cooking Oil Prices in Indonesia“. Proceedings of International Conference on Economics Business and Government Challenges 1, Nr. 1 (15.08.2022): 87–92. http://dx.doi.org/10.33005/ic-ebgc.v1i1.14.

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The increased cooking oil prices in the market resulted in a scarcity of cooking oil in Indonesia. This study examines the impact of the shortages and increases in cooking oil prices in Indonesia on the economy and the surrounding community. This study uses a qualitative approach with a literature study method that explores the case in more depth by collecting various sources of information. The data analysis method uses content analysis such as data collection, data reduction, and concluding. It resulted in the scarcity of cooking oil in Indonesia, not due to decreased cooking oil production but the lack of cooking oil at affordable prices. In conclusion, the cooking oil shortages in Indonesia have led to new government subsidies, HET, export policies, and the B30 policy. Keywords: Oil Prices; Scarcity; Cooking oil; B30 policy; HET.

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Prasanthi, P. S., M. Vishnuvardhana Rao und Bhaskarachary K. „Retention of Xanthophylls in Green Foliar Vegetables after Different Food Preparations“. Indian Journal of Nutrition and Dietetics 55, Nr. 3 (05.07.2018): 241. http://dx.doi.org/10.21048/ijnd.2018.55.3.21081.

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Green leafy vegetables (GLV) are rich sources of micronutrients, which have many health benefits and have the potential to combat the problem of malnutrition. However, domestic processing and cooking alter the nutrient contents. To study the retention of xanthophylls after processing, ten different GLV which are commonly available and regularly consumed, were analysed for total carotenoids, lutein, zeaxanthin and violaxanthin in both raw and cooked forms. In the unprocessed GLV, the lutein content on dry basis ranged from 341 mg/kg in Murraya koenigii to 959 mg/kg in Spinacia oleracea while zeaxanthin ranged from traces in Coriandrum sativum and Rumex acetosa to 15.45 mg/kg in Basella alba. In the case of violaxanthin, while it was not detectable in Hibiscus cannabinus, Amaranthus viridis had 794 mg/kg. The total carotenoids, lutein, zeaxanthin and violaxanthin in the processed GLV varied based on the variety of leafy vegetable cooked and the method of cooking. Microwave cooking followed by steaming were the most recommended method, while deep frying drastically reduced the total carotenoids and xanthophyll content followed by sautéing with oil. Overall, different methods of cooking resulted in changes in the phytochemical composition which are due to various factors such as leaf matrix, cooking method, cooking time and temperature.

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Uzun Özcan, A., M. Maskan, M. Bedir und H. Bozkurt. „Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle“. Grasas y Aceites 69, Nr. 4 (05.10.2018): 279. http://dx.doi.org/10.3989/gya.0101181.

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In this study, the effects of ohmic cooking alone and a consecutive application of ohmic and infrared cooking on lipid oxidation and polycyclic aromatic hydrocarbon (PAH) formation in beef was investigated. In consecutive cooking, samples were first cooked ohmically at 40, 55 and 70 Volt for 7 minutes, then infrared cooking was applied to each side of ohmically cooked beef samples at 3 different temperatures (325, 375 and 425 °F) for 3 minutes. The thiobarbituric acid reactive substance (TBARS) levels of the samples were found between 0.31 and 1.74 mg MDA/kg. Increasing the voltage level in ohmic cooking caused a significant (P < 0.05) increase in the TBARS value. In the consecutive application of ohmic and infrared cooking, infrared cooking temperature caused a significant (P < 0.05) increase in the TBARS value at the same voltage levels. In this study, working with 40 and 55 Volts for ohmic cooking alone and 40 V-325 °F, 40V-375 °F settings for ohmic-infrared cooking gave a generally acceptable threshold level for TBARS value (1 mg/kg). About 12 polycyclic aromatic hydrocarbons (PAHs) were detected in the cooked beef by ultra-performance liquid chromatography fluorescence detector (UPLC-FD). Benzo(a)pyrene (BaP), which is the most common PAH, was detected at between 1.2514 and 1.4392 μg/kg and 4 PAH (sum of Benzo(a)pyrene, Chrysene, Benz(a)anthracene, Benz(b)fluoranthene) levels were detected at between 1.2514- 3.7844 μg/kg. The results of PAHs were reasonably below the European Commission regulation limits, which are very important and indicate that the cooking processes applied in this study are safe.

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Supriyadi, Supriyadi, Misto Misto und Yulia Hartanti. „Palm Cooking Oil Refraction Index Measurement Using Single Slit Fraunhofer Diffraction Method“. Jurnal ILMU DASAR 15, Nr. 2 (07.08.2015): 97. http://dx.doi.org/10.19184/jid.v15i2.632.

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Palm cooking oil refraction index measurement has been done in several temperature using single slit Fraunhofer diffraction method. Ratio between diffraction patterns at the air dan solution medium can be used to determine its refraction index. Using aquades as sample, was obtained refractive index 1.331 with the discrepancy 0.038%. Based on the refractive indexs measured for each temperature were obtained linear equation model: Y=-(0,00145±0,00021)X+(1,54232±0,01757)where R = -0,97266 and R^2=0,94606. Temperature changes influence strongly to refractive index changes of palm cooking oil sample, changes both inversely. Gradient of 0.00145 indicate that refractive index of palm cooking oil sample decrease slowly, so the quality is still good. Keywords : Palm Coocing oil, refractive index, temperature, Fraunhofer diffraction method

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Yahya, Nor Hadhirah, Nurul Shaeida Zulkifli, Siti Nur Aishah Ramli, Ishamri Ismail und Wan Mohd Fadli Wan Mokhtar. „Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus“. Journal Of Agrobiotechnology 12, Nr. 1S (29.09.2021): 83–91. http://dx.doi.org/10.37231/jab.2021.12.1s.273.

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The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield, peak force, and elastic modulus of semitendinosus (ST) beef. This study also examined the colour properties, cooking loss, and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60, 70, and 80 ℃ for 3 and 6 h. Meanwhile, the traditional cooking method was treated at 90℃ for 30 min. Reduced the initial yield, peak force, and elastic modulus of ST beef could be attained in 6 h at 60 ℃. Higher temperature and prolonged cooking time seem to cause meat to be tougher, likely due to the longitudinal myofibrils shrank. In terms of water retention and cooking loss, sous-vide cooked at 60 °C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L*) and redness (a*) than the other treatments.

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CHEN, B. H., und L. H. HAN. „Effects of Different Cooking Methods on the Yield of Carotenoids in Water Convolvulus (Ipomoea aquatica)“. Journal of Food Protection 53, Nr. 12 (01.12.1990): 1076–78. http://dx.doi.org/10.4315/0362-028x-53.12.1076.

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The effect of microwave, steam, and conventional cooking treatments on the yield of carotenoids in water convolvulus was studied. Each cooking treatment was conducted for 0, 2, 4, 8, and 16 min with two replications. A slight modification of AOAC method was used to determine carotene and xanthophyll content. The mean carotene and xanthophyll contents in fresh raw samples were significantly higher than those of all the cooked samples. Xanthophyll concentrations had greater loss than carotene during cooking. Conventional cooking had lower carotene and xanthophyll content than either microwave or steam cooking. The highest and lowest yields of carotenoids, 86 and 53%, were found in steam and conventional cooking with the heating time 2 and 16 min, respectively.

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Zuraidah, Zuraidah, Gustami Harahap und Faoeza Hafiz Saragih. „Faktor- Faktor yang Mempengaruhi Konsumsi Minyak Goreng Curah“. Jurnal Ilmiah Pertanian ( JIPERTA) 1, Nr. 1 (14.04.2019): 91–101. http://dx.doi.org/10.31289/jiperta.v1i1.78.

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Cooking oil is one of the staple food consumed by all layers of society in Indonesia. At this time the cooking oil is sold in two forms, namely in bulk and packaged with certain brands/labels. Although branded cooking oil have many advantages and increasingly popular in the market city of Medan, but the demand for cooking oil bulk is still higher compared to the branded cooking oil. The aim of the research was to analyse factors that affected consume bulk cooking oil demand in Deli Serdang district. This research is performed in traditional market in lubuk pakam. Sampling method technique is performed with aksidental (accidental sampling) that specifies the sample based on people who are found by chance or anyone who meets the criteria. the method sampling of this research use accedental sampling with 60 samples bulk cooking oil consumens. Variables of this research are the price of bulk cooking oil,income, family members and people’s taste. Results of this is factors that affected the consume of Bulk cooking oil is the price of bulk cooking oil,otherwise Income , family members and taste do not affected in this research.

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Muhd Rodhi, Miradatul Najwa, Nur Affaaidil Amani Mohd Zaki, Harumi Veny und Fazlena Hamzah. „Antimicrobial Properties of Green Disinfectant from Citrus Waste-Infused Used Cooking Oil Using Conventional Method“. Indonesian Journal of Chemistry 22, Nr. 1 (24.01.2022): 272. http://dx.doi.org/10.22146/ijc.69812.

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This research aims to formulate a disinfectant from citrus waste-infused used cooking oil through the conventional process and evaluate its effectiveness in microbial elimination. Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Mass Spectrometry (GC-MS) were utilized to characterize citrus waste-infused used cooking oil. Two prominent bands belonging to the alkane (2921.93–2922.26 cm–1) and ester (1743.60–1743.73 cm–1) were observed on all FTIR spectra. Aside from that, through GC-MS analysis, dried orange-infused used cooking oil was discovered to have the highest percentage content of major antimicrobial compounds such as esters, oxygenated monoterpenoids, triterpenes, and alkaloids with 1.92% of the total amount of compounds found in the sample. However, the agar plate method revealed that the fresh lemon waste-infused used cooking oil disinfectant formulation was the most effective at inhibiting bacterial growth as the colony-forming detected on the agar plates dropped from 20 colonies to nearly zero and from 49 to 3 colonies for the plate swabbed with microbes from the table and doorknob surfaces, respectively. Based on the findings, the citrus waste and used cooking oil were viewed to have the potential as one of the possible ingredients in creating safer disinfectants in the future.

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Darwas, Rahmadini, Rahimullaily Rahimullaily und Naufal Abdi. „GOOD SALES FORECASTING INFORMATION SYSTEM USING SINGLE EXPONENTIAL SMOOTHING METHOD“. Jurnal Teknologi Informasi dan Pendidikan 14, Nr. 1 (11.09.2021): 77–82. http://dx.doi.org/10.24036/tip.v14i1.453.

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This study aims to determine the estimated number of items sold at one of the mini market, namely the Tita shop, especially Sari Murni cooking oil, 2 liter packs for the next one month based on sales data for January 2016 to December 2017. The problems that occur at Tita`s shop are is difficult to estimate the amount of stock of goods and calculate the estimated cost required for sales in the next month period, so it is necessary to build a forecasting information system using the single exponential smoothing method which assumes that the data fluctuates around the mean value without any trend or seasonal elements. This study resulted in the amount of 2 liter packaged sari murni cooking oil in Januari 2018, which was 42 pcs. Meanwhile, the estimated cost required to buy 2 liter packaged cooking oil stock in that period is Rp. 609.000,00 with a capital price unit of goods Rp. 14.500,00.

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Woo, Koan Sik, Hyun-Joo Kim, Ji Hae Lee, Jee Yeon Ko, Byong Won Lee und Byoung Kyu Lee. „Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio“. Preventive Nutrition and Food Science 23, Nr. 1 (31.03.2018): 52–59. http://dx.doi.org/10.3746/pnf.2018.23.1.52.

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Bostic, Stephanie M., Carole A. Bisogni und Jeffery Sobal. „Older adults’ household cooking: card sort analyses“. British Food Journal 118, Nr. 2 (01.02.2016): 480–94. http://dx.doi.org/10.1108/bfj-10-2015-0356.

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Purpose – The purpose of this paper is to examine food preparation practices of US older adults by assessing their conceptualization of food preparation methods and their routine use of food preparation methods and kitchen equipment. Design/methodology/approach – In total, 17 community-dwelling older adults used cards with names of food preparation methods and cooking equipment items to do one open sort and three closed sorts about: food preparation method classifications; food preparation method use frequency; kitchen equipment use frequency; and essential vs non-essential kitchen equipment. Descriptive statistics, cluster analysis, and qualitative thematic analysis were performed. Findings – Participants classified food preparation methods using multiple dimensions: ways to alter food, inputs, location, timing, and personal behavior. They used a wide range of food preparation methods and kitchen equipment items in routine cooking. The mean number of the 38 preparation methods sorted as used “often” was 16.5±5.0. In total, 15 of the 17 participants reported using more than 20 of the 40 equipment items “often.” The mean number of equipment items identified as “essential” was 21.5±9.3. Practical implications – Food professionals should consider access to equipment and food preparation skills and preferences when designing products and working with consumers. Addressing gaps in human and material capital may support adoption of food preparation practices. Originality/value – Food preparation method and equipment use frequency has rarely been examined from the household cook’s perspective. Using card sorts is a novel approach to examining consumer classification of an extensive list of preparation methods and kitchen equipment.

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Echegaray, Noemi, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Paulo C. B. Campagnol, Javier Carballo und José M. Lorenzo. „Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle“. Foods 9, Nr. 6 (06.06.2020): 754. http://dx.doi.org/10.3390/foods9060754.

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The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.

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Saleh, Sepeedeh, Henry Sambakunsi, Debora Makina, Moses Kumwenda, Jamie Rylance, Martha Chinouya und Kevin Mortimer. „“We threw away the stones”: a mixed method evaluation of a simple cookstove intervention in Malawi“. Wellcome Open Research 7 (14.02.2022): 52. http://dx.doi.org/10.12688/wellcomeopenres.17544.1.

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Background: Exposure to air pollution is responsible for a substantial burden of respiratory disease globally. Household air pollution from cooking using biomass is a major contributor to overall exposure in rural low-income settings. Previous research in Malawi has revealed how precarity and food insecurity shape individuals’ daily experiences, contributing to perceptions of health. Aiming to avoid a mismatch between research intervention and local context, we introduced a simple cookstove intervention in rural Malawi, analysing change in fine particulate matter (PM2.5) exposures, and community perceptions. Methods: Following a period of baseline ethnographic research, we distributed ‘chitetezo mbaula’, locally made clay cookstoves, to all households (n=300) in a rural Malawian village. Evaluation incorporated village-wide participant observation and concurrent exposure monitoring using portable PM2.5 monitors at baseline and follow-up (three months post-intervention). Qualitative data were thematically analysed. Quantitative analysis of exposure data included pre-post intervention comparisons, with datapoints divided into cooking and non-cooking (‘baseline’) periods. Findings were integrated at the interpretation stage, using a convergent design mode of synthesis. Results: Individual exposure monitoring pre- and post-cookstove intervention involved a sample of 18 participants (15 female; mean age 43). Post-intervention PM2.5 exposures (median 9.9μg/m3 [interquartile range: 2.2–46.5]) were not significantly different to pre-intervention (11.8μg/m3 [3.8–44.4]); p=0.71. On analysis by activity, ‘baseline’ exposures were found to be reduced post-intervention (from 8.2μg/m3 [2.5–22.0] to 4.6μg/m3 [1.0–12.6]; p=0.01). Stoves were well-liked and widely used by residents as substitutes for previous cooking methods (mainly three-stone fires). Most cited benefits related to fuel saving and shorter cooking times. Conclusions: The cookstove intervention had no impact on cooking-related PM2.5 exposures. A significant reduction in baseline exposures may relate to reduced smouldering emissions. Uptake and continued use of the stoves was high amongst community members, who preferred using the stoves to cooking over open fires.

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UDEDIBIE, A. B. I., B. O. ESONU, C. UNACHUKWU und N. C. IWUOMA. „TWO-STAGE COOKING AS A METHOD OF IMPROVING THE NUTRITIVE VALUE OF JACKBEAN (Canavalia ensiformis) FOR BROILERS“. Nigerian Journal of Animal Production 23, Nr. 2 (12.01.2021): 107–10. http://dx.doi.org/10.51791/njap.v23i2.2242.

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A 4 - week feeding trial was conducted to determine the effect of 2-stage cooking on the 1988; Wyss and Bickel, 1988). The best known nutritive value of jackbean (Canavalia ensiformis) for broilers. Two-stage cooking is one of the practices employed in the village for preparing toxic foodstuffs for human consumption. Jack Beans were cooked for 40 minutes at the end of which the cooking water was thrown out. Fresh water was added and it was valuable as a protein and energy supplement cooking continued thereafter for another 40 minutes. The two-stage cooked jackbeans were dried, ground and included in a broiler finisher diet at 0,10,15 and 20% levels, respectively, and each diet fed to 30 broiler chickens for 4 weeks. There were no significant (P <0.05) differences in feed intake, growth rate and feed conversion ration among the four experimental groups.

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Abidin, Zainal, Marsha Dinda Maharani und Fembriarti Erry Prasmatiwi. „Consumer Preferences of Packaged Cooking Oil in Bandar Lampung City“. Economics Development Analysis Journal 10, Nr. 4 (02.01.2022): 475–83. http://dx.doi.org/10.15294/edaj.v10i4.48285.

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Packaged cooking oil is a food product that is needed by every households. In the market, packaged oil products have various brands and packaging forms such as refillable plastic packaging, plastic bottles, and plastic jerrycans. The purpose of this study is to determine the combination of attributes packaged cooking oil that are most preferred by consumers and attribute that have the highest importance value for consumers of packaged cooking oil. The research method uses survey methods and the analytical method used is conjoint analysis to determine consumer preferences for packaged cooking oil. research reveals more detailed results. Most research consumers are between 38-52 years old, with 4-6 family members, total family income between Rp 8,000,000-Rp 15,000,000 per month, and the last education of housewives is high school. The most widely used brand of packaged cooking oil is Bimoli with the type of plastic packaging and the size of 2 liters, with an average household consumption of 3.714 liters per month. Based on conjoint analysis, it is concluded that consumers prefers price combination of Rp 11,000-Rp 13,000 per l, 2 liters packaging size, clear, and the bottled packaging. The most important attribute is the clarity of packaged cooking oil with value of 29,693.

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