Food Science and Technology

We assessed acceptability of two flours and porridges of complementary foods based on germinated grain
amaranth and maize with or without edible termites and dagaa small fish named “Winfood Classic” (WFC) and
“Winfood Lite” (WFL), respectively, compared to Corn Soy Blend Plus (CSB+) among mothers and young
children. A total of 57 children consumed each of the three foods on separate days with one-day washout
between foods. Each food was considered acceptable if the child consumed at least 75% of the serving. Most
mothers preferred WFL flour and porridge (63.2% and 70.2%, respectively) compared to WFC (24.4% and
10.5%) and CSB+ (12.3% and 19.3%). Children consuming at least 75% of served porridge were 43%, 19.6%
and 21% for WFL, WFC and CSB+, respectively. No adverse effects were observed for all the foods throughout
the study period and follow up lasting 4 weeks. All foods were acceptable and can be further developed and be
tested for efficacy.
Keywords: complementary food, amaranth grain, Dagaa fish, termites, acceptability, CSB+

Some of the best food tours available in different cities of India are:

New Delhi: Food Tour in Delhi.

Top rated and award winning  culinary tour service in New Delhi which offers custom food tours.

Jaipur: Jaipur Food Tour
The best way to enjoy the traditional Rajasthani food and sights of Pink city Jaipur in one tour package. These food tours in Jaipur also include sightseeing in between food tasting and visit to some traditional kitchens.

Udaipur: Udaipur Food Tour

The lake city of Udaipur is a favourite destination for sightseeing, relaxing and of course enjoying traditional Mewari cuisine.

In 1856, the mayor of Brussels proposed the establishment
of a municipal laboratory with a chemist to analyse food and beverages
to restrain fraud. His proposal was accepted and a laboratory – possibly
one of the first municipal laboratories in Europe – was set up. The
laboratory still exists today. This paper aims at tracing the conditions
in which it emerged, situating it within the laissez-faire context of
the time. It was brought into existence by a liberal administration, in
a period of little interventionism replete with unencumbered private
interests (those of bakers, butchers, grocers, millers, pharmacists, doctors
and so on). What will be considered here is the general mood with
regard to food fraud, fair trade, correct price, and the quality of food
in the first half of the nineteenth century. On a broader level, this
contribution addresses the frictions between private and public initiative,
while focusing on the process of construction of expertise. The paper
makes use of contemporary documents such as reviews, newspapers,
association reports and city council chronicles.

2015 Annual Industrial Food & Drug Fermentation and Separation Biotechnology Short Course, sponsored by Food Protein R&D Center at Texas A&M University. The theme of this course is “Principle, Process, Recovery, and Product”. It will be held at the TIPS (Texas A&M Institute for Preclinical Studies) building, Texas A&M University Campus, in College Station, Texas from February 8-12, 2015.
http://foodprotein.tamu.edu/separations/scfermentation.php

Food Protein R&D center at Texas A&M University will be hosting our annual “WATER Technologies” Short Course. The theme of this course is “Process & Reuse Water, Wastewater & Desalination”.  It will provide comprehensive knowledge in the field of processing water, and wastewater industries. It will be held at the TIPS building, Texas A&M University Campus, in College Station, Texas from October 15-17, 2014. 
(http://foodprotein.tamu.edu/separations/scwater.php )

The Glowing Lean System course primarily focuses upon improving digestion within your body to lose weight, have more energy, feeling and looking better, one module at a time. GLS is an excellent way to not only naturally lose weight without dieting, or while depriving yourself.. it shows you how to eat the right foods and get your body back into balance so that you naturally process toxins and lose weight in the process.

Abstract: A dynamic method was developed for kinetic model parameter estimation of ascorbic acid degradation during air-dehydration of pretreated (sucrose and sulphiting pretreatments) pineapple slices. Pineapple slices were pretreated in sucrose solution of 40% and 60% and SO2 solution of 1500ppm and 2500ppm SO2 respectively before air-dried in a cabinet dried for 10h at 700C temperature. Ascorbic acid concentration was monitored as a function of moisture lost during dehydration. The model showed that there was a linear degradation of ascorbic acid with moisture loss during drying. The samples pre-treated at 40% and 60% sucrose recorded 2.60 and 2.42mg/100g as rate of ascorbic acid degradation respectively, while the sulphite pretreated slices recorded 1.38 and 0.84mg/100g for 1500ppm and 2500ppm SO2 respectively. The data obtained were used to estimate optimal parameters in a kinetic model describing the rate of degradation of ascorbic acid as a function of moisture content and time.
Keywords: pineapple, kinetic model, drying, pretreatment

Kunu-zaki beverage is a popular cereal-grain based non-alcoholic drink traditionally produced from sprouted cereal
grains like sorghum, millet, maize or their mixtures. Unsprouted grains can also be used, thereby saving time spent during
sprouting without compromising sensory property. The present study sought to investigate, in comparative terms, the
biochemical indices and sensory scores of Kunu-zaki beverages produced from Sprouted Guinea Corn (SGC) and Unsprouted
Guinea Corn (USGC) as well as establishing correlation between these parameters. Production of Kunu-zaki beverages from USGC
and SGC was carried out using standard procedures. Samples of the beverages were analyzed for glucose, protein and hydrogen
ion concentrations in concurrence with sensory evaluation scores. The results indicated that the Kunu-zaki beverages produced
were of comparable (p>0.05) acidity values. Protein and glucose concentrations of Kunu-zaki beverage produced from SGC were
significantly higher (p<0.05) than beverage produced from USGC. Specifically, Kunu-zaki beverage produced from SGC gave:
[protein] = 10.6±2.62 g L
-1
and [glucose] = 500.0±4.90 mg dL
-1
, whereas beverage produced from USGC gave [protein] = 3.0
g L
-1
and [glucose] = 335.3±2.8 mg dL
-1
. Sensory attributes of the beverages were not significantly different (p>0.05). The pH,
mouthfeel, protein and glucose contents of the beverages had strong positive effects on their tastes. The protein content of
Kunu-Zaki beverage produced from SGC had marginal effect on its taste. Although the levels of some biochemical parameters
were reduced when Kunu-zaki beverage was produced from USGC, it did not affect its sensory property.

Bivalves have been promoted as healthy food in many countries. Yet, little information is available about bivalve consumers' purchasing behaviour and attitudes. The aim of this study was to investigate the marketing and quality aspects of several bivalve species with economical value in Portugal and to examine the relationship between each respondent's demographic and socio-economic status with bivalve consumption attitudes and preferences. A randomly selected sample of 1778 people answered a web-based questionnaire. The majority of respondents claimed to consume clams (pullet carpet shell clam and Japanese carpet shell clam) and usually prefer bivalves from national production. Smell, size and cleaned shells were considered as the most important criteria when choosing live bivalves. Most consumers buy clams in supermarkets and revealed good knowledge about the risks associated with its consumption. Trust in the selling establishment and product's label information was the main perceived quality criteria associated to bivalve purchasing. Nonetheless, consumers' attitudes and preferences differed considerably according to their demographic and socio-economic characteristics. The current findings provide a useful tool for producers and stakeholders involved in the trade chain of bivalves to understand the consumption profile and the most important quality criteria involved in bivalve purchase. Additionally, it is an important tool to predict the risks of bivalve consumption as well as to understand the different scenarios of contamination occurring in harvesting areas by national competent authorities.

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits  containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein  content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet  flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits. 

If you've ever tried controlling the food you eat, you know that food cravings can easily be your worst enemy. But your body is sending you those signals for a reason! And if you have strong cravings for a certain junk food, that may be a sign that you're lacking in a certain vitamin or mineral. Discover how to control cravings for chocolate, candy, soft drinks, and much more with registered holistic nutritionist and BIE practitioner Evelina Hovich!

ABSTRACT
The physico-chemical and sensory attributes of thermized yoghurt samples were
investigated. Results show that the percent fat decreased as the proportion of skimmed
milk increased in the blends as opposed to whole milk. The highest percent protein and
ash were recorded in thermized yoghurt produced with 100 % skimmed milk. Titratable
acidity, pH and total solids did not change significantly ( p . 0.05) with changes in the
percentage of whole milk-skimmed milk in the blends. Sensory analysis shows that
consistency decreased following decrease in the proportion of whole milk. Flavour and
appearance were highest in 50% whole milk and 50 % skimmed milk blend. Thermized
yoghurt produced from 50% whole milk and 50 % skimmed milk blend was most
preferred and therefore recommended. The effect of thermization temperature on the
physicochemical, organoleptic and microbial properties of yoghurt was also investigated.
Results show that thermization temperature did not have significant (P .0.05) effect on
the proximate composition. Similarly, there was no significant difference (P.0.0.5) in
titratable acidity and total soluble solids. The pH, viscosity, micobial load, protein
solubility and sensory properties were significantly affected (p .0.05) by temperature of
thermization Yoghurt thermized at 65% was not statistically different from the control
(fresh) and therefore recommended.
KEYWORDS
Milk blends, temperature, quality, yoghurt.

Whilst butter has benefited from the scratch cooking resurgence, sweet spreads have yet to fully tap into the home baking market. Positioning these products as ideal ingredients for fuss-free baking may help drive interest in the category.

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