Search results for "Cooking process"
showing 3 items of 3 documents
Identification of compounds responsible for the odorant properties of aromatic caramel
2012
Aromatic caramel results from the heat treatment of sugars under specific temperature conditions. Because of its richness in aroma compounds and its pleasant organoleptic properties, caramel is widely used in the food industry. However, the composition of the volatile odorant fraction has not been completely elucidated. The aim of this work was thus to identify the volatile odorant compounds responsible for caramel sensory properties using a multivariate statistical technique. Four aromatic caramels differing in terms of their carbohydrate composition and cooking process were chosen. Odorant compounds were screened by gas chromatography–olfactometry (GC-O) and identified by GC–mass spectrom…
Determination of soyasaponins I and βg in raw and cooked legumes by solid phase extraction (SPE) coupled to liquid chromatography (LC)-mass spectrome…
2013
Legumes contain a rich variety of phytochemicals as soyasaponins, triterpenoidal glycosides that possess multiple health-promoting properties, such as lowering of cholesterol. In this work, the quantification of soyasaponins I and βg in 60 raw and cooked legumes by using a solid phase extraction (SPE) coupled to a liquid chromatography (LC)-mass spectrometry (MS) method was carried out. Results showed that lentils are a good source of soyasaponins, with a content of soyasaponin I that ranged from 636 to 735 mg kg(-1) and of soyasaponin βg from 672 to 1807 mg kg(-1). The cooking process produced a small loss of soyasaponins in water, that is, 4.8-8.7%, and partially converted soyasaponin βg …
Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France
2013
UT: 000317947100009; International audience; Concerns and attitudes towards nutrition, health, safety, commodity, and sensory appeal are the factors determining cooking processes in one's everyday life. A picture-word matching task was conducted in order to compare consumer's opinion on seven common rice-cooking processes (rinsing, soaking, adding other kinds of rice, cereals, and beans, brown rice germination, rapid-boiling, pressure-cooking, and steaming) in Korea, Japan, Thailand, and France. The results showed that, in each country, the more familiar a cooking process is, the more it is associated with sensory quality. Pressure-cooking, soaking and rapid-boiling were positively matched …