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Chun Wang, Wei, and Anthony Worsley. "Who uses herbs and spices?" Nutrition & Food Science 44, no. 4 (July 8, 2014): 363–74. http://dx.doi.org/10.1108/nfs-09-2013-0105.
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Purpose – This paper aims to examine the usage patterns of herbs and spices among Australians and to identify how herbs and spices were consumed by respondents from different social backgrounds. Design/methodology/approach – In all, 1,023 adult Australians completed an online survey and ranked the frequencies of use of 21 herbs and spices and provided details of their demographics, cooking intentions and household types. Findings – Latent class analysis was applied and three types of usage patterns were identified, including high use, moderate use and low use of herbs and spices. The usage patterns were associated differentially with several covariates. For example, the chance of being in the high-usage group was positively associated with age, number of adults living in the household and cooking evening meals from scratch, but negatively related to levels of education and possession of cooking or culinary qualifications. Moreover, respondents who cooked their evening meals from scratch and who were not interested in receiving information or advice about making inexpensive but tasty meals were more likely to be in the moderate- rather than the low-usage group. Originality/value – The identification of groups of users of herbs and spices would enable health communications to be tailored to enhance the use of herbs and spices and reduce the use of other flavouring agent including fat, sugar and salt.
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Aphrodite, Choumessi Tchewonpi, Sonchieu Jean, Yong Deloris Kuoh, Tenyung Esther Eyen, Mbouh Mariama, and Nantia Akono Edouard. "Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs." Turkish Journal of Agriculture - Food Science and Technology 9, no. 4 (April 25, 2021): 781–86. http://dx.doi.org/10.24925/turjaf.v9i4.781-786.3985.
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Spices and herbs are groups of vegetables with important properties for human health and food industries. They are generally consumed in cooked recipes and such treatment may affect the content of vital components such antioxidants. This study aimed at evaluating the effect of the cooking temperatures on total phenolics, flavonoids and vitamin C of some spices and herbs used in the locality of Bamenda, Cameroon. Briefly, the most consumed spices and herbs were selected through structured questionnaires administered to individuals involved in their consumption and selling. Thereafter, samples were collected and subjected to different boiling treatments and the levels of the antioxidants (flavonoids, phenols and vitamin C) were determined. Results showed that almost half the participants (48%) used Parsley, Basil, White pepper, Njansa, Mint and African nutmeg mainly for flavoring and medicinal purposes. The cooking temperature of 65°C increased total phenolics and flavonoids in spices (Mint, White pepper, Njangsa and African nutmeg) and herbs (Parsley, Basil) while higher heat treatments (75 and 85°C) lowered the content of these pytochemicals. Boiling of spices or herbs significantly and temperature dependently reduced the vitamin C content in all spice and herb samples with respect to the control raw samples. Summarily, the moderate boiling (65°C) treatment used by the local populations favors release of total phenolics and flavonoids though with some reducing effect on vitamin C.
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Redmond, Leslie, Amanda Walch, and Oksana Deyneka. "Knowledge, Attitudes, and Behaviors Related to Use of Herbs and Spices Among Food Pantry Clients in Alaska." Current Developments in Nutrition 6, Supplement_1 (June 2022): 166. http://dx.doi.org/10.1093/cdn/nzac051.082.
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Abstract Objectives To assess the knowledge, attitudes, and behaviors (KAB) related to use of herbs and spices to flavor foods rather than sugar, fat, and salt among food pantry clients in Alaska. Methods An electronic survey was administered to clients recruited via flyers from a food pantry in Anchorage, Alaska. The survey consisted of three sections: 1) eight knowledge questions related to herbs and spices; 2) nine attitudes questions related to the use of herbs and spices as a way to flavor foods and improve health; and 3) ten behaviors questions related to how often certain healthy and unhealthy cooking habits were performed. Correct answers to knowledge questions scored one point; incorrect answers scored zero points. Possible scores ranged from 0–7 points. Attitudes questions were asked on a five-point Likert-type scale to determine level of agreement with given statements. Responses ranged from strongly disagree to strongly agree, and were scored 1–5 points. Possible scores ranged from 0–17 points. Demographic information was collected. Results Twenty-five respondents completed the survey. Respondents (n = 25) scored an average of 5.27/7 points on knowledge, with lowest scores recorded on three questions related to when and how to use specific herbs and spices while cooking. Respondents (n = 15) scored an average of 8.8/17 points on attitudes, with most (40%) indicating that although herbs and spices are expensive, they somewhat or strongly agreed that they could enhance flavor (67%), make foods healthier (60%), and be good alternatives to salt (73%). For behaviors, respondents (n = 14), reported adding salt to foods during and after cooking (39%), using butter, shortening, coconut oil, or margarine during or after cooking (29%), and adding sugar to sweeten foods and beverages (36%) most or all of the time. Conclusions Food pantry clients in Alaska have baseline knowledge of herbs and spices and generally believe that using herbs and spices to flavor foods can be beneficial and healthy. However, they also report negative behaviors related to the use of sugar, fat, and salt to flavor foods. Clients may benefit from nutrition education materials to improve KAB. This is especially important given the increased risk of diet-related chronic diseases among food insecure adults. Funding Sources Academy of Nutrition and Dietetics Foundation 2020 McCormick Science Institute Research Award.
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Sankpal, Dr Girish Vithal. "Importance of Indian Spices and Herbs in Indian Regional Cuisine." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 09 (September 1, 2023): 1–11. http://dx.doi.org/10.55041/ijsrem25700.
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Introduction: India is known as a land of spices all over the world. Explorers, Invaders, and traders from all over the world were attracted by the abundance of spices grown in India. Herbs and spices are the most versatile and widely used ingredients in Indian cuisine. They are used as flavoring and coloring agents. They are also used as natural preservatives. In this era of globalization, people do not want to use chemical preservatives and so the importance of spices and herbs is increasing in the food industry. Being natural antioxidants and antimicrobial, spices and herbs have become an important part of the culinary art of cooking. Spices are extensively used in the perfumery, cosmetics, and pharmaceutical industries. Herbs and spices have healthpromoting propertiess in abundance. Purpose: The research paper explores the importance of Indian spices and herbs in Indian regional cuisine Methodology: It is secondary research based on data available. Results: This study gives an overview of the significance of herbs and spices in Maharashtrian cuisine for their flavor, taste and health benefits. Consumption of certain spices increases immunity these are resistant in the human body. Herbs and spices have time-honored past of use with a strong function in cultural legacy and in recitation of foods and its botheration to health. Spices and herbs are available in the form of seeds, bark, flowers, stem, roots, fruits, and, leaves. Indians have always believed in Ayurveda, so instead of eating for taste and convenience, people have incorporated healing immune-boosting. Ayurveda herbs and spices into their daily diets. Indian cuisine with spices and herbs is deliberated for healing, energy, immune support, gut health, antimicrobial power and longevity. keywords: Spices, Herbs, Immunity boosters, health benefits, antioxidants.
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Nor Hashim, Nor Zakiah, and Zaidi Embong. "Assessment of Trace Element (Mg, Al, K and Mo) in 14 Types of Raw Herbs and Spices using SEM-EDX Analysis." ASM Science Journal 17 (August 9, 2022): 1–9. http://dx.doi.org/10.32802/asmscj.2022.1039.
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Herbs and spices are multi-purposes ingredients and essential in daily life such as in cooking as well as in traditional medicines. There was a lack of information on heavy metal composition of herbs and spices in Malaysia. Therefore, this study reveals the major and trace elements of elemental compounds in 14 types of herbs and spices using the Scanning Electron Microscopy Energy Dispersive X-Ray Spectroscopy (SEM-EDX) method. The pH of most herbs and spices values are found to be in the ranges of pH 5.70 until 7.60 for herbs, while pH for spices is found to be within pH 5.26 until 7.23. A statistically eloquent relationship (r=0.91, P<0.05) was found for Mg and its pH level in herbs by employing Pearson correlation. The SEM-EDX reveals the elements of carbon (C), aluminium (Al), magnesium (Mg), potassium (K) and molybdenum (Mo) are detected for the entire herbs and spices samples. C is the dominant element found at high concentration (>85%) in both herbs and spices. Basil and cardamom have the most elevated amount of K with atomic percentage of 1.82% and 2.14%. Basil and ginger samples consist of more than 1.00% atomic percentage. The values of Al found in the samples of oregano (0.11%) and black pepper (0.37%). Higher amount of Mo concentration was found in ginger with an atomic percentage of 0.99%. The values obtained in the assessment are within the safe level for both herbs and spices, according to WHO.
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Suntsova, Nadezhda Jurjevna, and Elena Vasilyevna Popova. "SPICE PLANTS IN THE CULTURE OF THE BESERMANS." Yearbook of Finno-Ugric Studies 16, no. 4 (December 26, 2022): 667–80. http://dx.doi.org/10.35634/2224-9443-2022-16-4-667-680.
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Folk cuisine is an important part of the cultural heritage and offers great resources for the development of tourism, agriculture, preservation of old varieties of cultivated crops and food traditions. The use of spices also makes cuisines special and distinctive. The article deals with the traditions of the Besermans to use local wild, cultivated and exotic herbs. Local and imported spices Besermans call турөн "herbs", курөт турөн "bitter herbs". The choice of local plants as spices is based on their gustatory and spicy-aromatic qualities, as well as their phytoncidal activity and medicinal properties. Among them, local wild spices ( Carum carvi, Mentha arvensis, Filipendula ulmaria ) and long cultivated vegetables with a spicy taste ( Raphanus sativus, Allium cepa, Armoracia rusticana ) prevail. Exotic spices are mainly limited to black pepper and bay leaf. Spices are used in folk cuisine, folk medicine and veterinary medicine. Local and exotic spices are not put into ritual dishes, which indicates the preservation of archaic features in the diet and the special status of ritual cuisine. Traditional knowledge about herbs and spices is relevant to folk cooking demonstrations, gastronomic events, museum work, tourism and agricultural development. The study is based on the authors' field materials.
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Munawir, Abdillah, Edi Rusdiyanto, Sumartono Sumartono, Erika Pradana Putri, and Siti Umamah Naili Muna. "Membangun Kesadaran Siswa dengan Menanam dan Memasak Sayuran dari Rempah-Rempah Alami di SMP Paramarta Tangerang Selatan." Amalee: Indonesian Journal of Community Research and Engagement 4, no. 2 (June 28, 2023): 457–67. http://dx.doi.org/10.37680/amalee.v4i2.3059.
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The school students and teachers are national assets, they are given priority when it comes to community service projects that emphasize teaching about organic vegetable growing and using natural spices in cooking to benefit kids' and instructors' health. The method used is Active and Participatory Learning, emphasizing discussion, practice, and demonstration. The results of this service have added to the understanding of students and teachers by planting organic vegetables and cooking vegetable ingredients using natural spices. It has successfully instructed pupils from a young age on how to maintain health by eating organic vegetables and herbs and carrying out the most basic tasks, such as growing plants. Vertical organic vegetables, then practice cooking with spices. The decision to adopt this viticulture planting method was made since only a small 2.5 x 4 m plot of land can be used to grow organic vegetables with the highest yields. The viticulture method itself can produce a lovely environment and economic significance. To treat students and create a relaxing and comfortable atmosphere in the classroom (i). Besides that, using vegetable cooking techniques can increase students' understanding of knowing natural spices that can be used as cooking spices that guarantee the long-term health of students and teachers.
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Łuczaj, Łukasz, Jarosław Dumanowski, Cecylia Marszałek, and Fabio Parasecoli. "Turmeric and Cumin Instead of Stock Cubes: An Internet Survey of Spices and Culinary Herbs Used in Poland Compared with Historical Cookbooks and Herbals." Plants 12, no. 3 (January 29, 2023): 591. http://dx.doi.org/10.3390/plants12030591.
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(Background) Culinary cultures undergo dramatic changes due to globalization; however, the shift in the use of culinary spices and herbs is little documented. We aimed to list seasoning products used in contemporary Polish cuisine and assess whether they have roots in historic recipes. (Methods) Via an online questionnaire distributed via social media, we gathered data from 916 respondents from all over Poland. (Results) Altogether 132 single-ingredient taxa of plant or fungi species were mentioned in the questionnaire. Capsicums, black pepper, turmeric, oregano, cinnamon, marjoram, ginger, basil, thyme, and bay leaf were the 10 most quoted seasonings throughout the year. While local herbs are likely to have been long used in local cooking, the most commonly used spices have been known in Poland since at least 17–18th c. However, a few Asian, mainly Indian spices have become mainstream in the last few years. In particular, these are turmeric, cumin, and fenugreek. The seasonings which decreased the most are various seasoning mixes and stock cubes, unpopular due to the large amount of monosodium glutamate and salt. (Conclusions) Polish cuisine is undergoing a strong process of globalization, and curry spices have become standard cooking ingredients.
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Śmiechowska, Maria, Joanna Newerli-Guz, and Magdalena Skotnicka. "Spices and Seasoning Mixes in European Union—Innovations and Ensuring Safety." Foods 10, no. 10 (September 27, 2021): 2289. http://dx.doi.org/10.3390/foods10102289.
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Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015–2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.
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Starowicz, Małgorzata, Saruhan Arpaci, Joanna Topolska, and Małgorzata Wronkowska. "Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs." Molecules 26, no. 8 (April 14, 2021): 2267. http://dx.doi.org/10.3390/molecules26082267.
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The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.
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ONeal, Carol. "P20 Culinary Nutrition Class for College Students: Cooking with Herbs and Spices." Journal of Nutrition Education and Behavior 51, no. 7 (July 2019): S41. http://dx.doi.org/10.1016/j.jneb.2019.05.396.
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Oktafa, Huda, Agus Hadi Prayitno, and Hatmiyarni Tri Handayani. "Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration." Jurnal Ilmu Ternak dan Veteriner 28, no. 1 (February 2, 2023): 76–85. http://dx.doi.org/10.14334/jitv.v28i1.3092.
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Super-native chickens result from crosses between male native chickens and laying hens. The diversification of processed products from super-native chicken can be developed into ready-to-cook products by marinating them with local herbs and spices.  This research was conducted on the effect of marination concentrations of different local herbs and spices on the hedonic quality of super-native chicken breast. The research material consisted of super-native chicken breast, chili powder, sugar, salt, pepper, garlic, cinnamon, palm oil, lime juice, monosodium glutamate, and ginger. The treatment levels of marination concentration were 10, 20, and 30% of the weight of the meat. Physical quality parameters tested were color, pH value, moisture, cooking loss, water-holding capacity, yield, and hardness. Each treatment consisted of 3 replications. In addition, sensory quality was tested by a hedonic quality test by 40 untrained panelists. The hedonic quality parameters tested were color, flavor, taste, texture, tenderness, and juiciness. The data from the physical quality test were analyzed by analysis of variance. The hedonic quality test results were analyzed by non-parametric analysis through the Kruskal-Wallis hedonic test. If there was a significant difference (P0.05), the test was continued with Duncan's New Multiple Range Test.  The results showed that the concentration level of different local herbs and spices marination could affect the physical quality (redness, pH value, and moisture) and sensory (color and texture) of super-native chicken breast. The marination concentration of local herbs and spices at 20% level was the best treatment based on hedonic quality with a smooth meat texture and a score of 3.98.
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Rizqullah, Muhammad Akmal, Muhammad Khusunul Khairu, and Harlinda Kuspradini. "Pelatihan Penyulingan Minyak Atsiri Berbahan Rempah Khas Nusantara." ABDIKU: Jurnal Pengabdian Masyarakat Universitas Mulawarman 1, no. 2 (January 24, 2023): 17–25. http://dx.doi.org/10.32522/abdiku.v1i2.407.
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Herbs and Spices are the main wealth of Indonesia which has indeed been known throughout the world. Many countries even import these crops from Indonesia. Spices are a type of plant that has a strong taste and aroma and functions as a spice and flavor enhancer in food. In addition to being used in cooking, spices can also be used as medicines as well as raw materials for herbal medicine. Another form of utilization of these spices is the taking of essential oils found in these spices. This utilization is part of the development of diversification of natural products. The processing of spices into essential oils is one of the other uses with various benefits, as an essential oil, namely an antidote to diseases and other benefits for the health of the human body, and also as an exterminator of several pests and insects. Essential oil processing can be done simply by various groups of people. However, there are still many people who do not know how to properly process essential oils. This Student Service activity is a form of knowledge transfer by the implementing team from the Forest Products Chemistry and Renewable Energy Laboratory, Faculty of Forestry, Mulawarman University, regarding the processing of essential oils and the various properties or benefits of essential oils made from indonesian spices in the hope of increasing the skills of students or the younger generation in processing essential oils and motivating them to open essential oil-based business opportunities from natural ingredients.
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Ariffin, Hashim Fadzil, Laili Hidayati, and Afellia Febrianti. "Saturated And Unsaturated Fatty Acids Contents Analysis in Nasi Padang Chicken Gulai and Nasi Kandar Chicken Curry." Bulletin of Culinary Art and Hospitality 2, no. 1 (August 18, 2022): 1–6. http://dx.doi.org/10.17977/um069v2i12022p1-6.
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Nasi Padang chicken gulai and Nasi Kandar chicken curry are traditional dishes made with coconut milk, thick sauce, and creamy gravy due to their lengthy processing. Chicken curry has a slightly spicy flavor, a reddish yellow sauce color, and a stronger aroma due to the addition of spices and herbs during the cooking process. This study aims to determine the saturated fatty acid and unsaturated fatty acid content in chicken gulai and chicken curry. The data of chicken gulai’s and chicken curry’s fatty acid was collected using Shimadzu’s GC (Gas Chromatography) instrument. As this study used an experimental research design, then T-test was employed in the data analysis process. The analysis results indicated that the saturated fatty acid content of chicken gulai and chicken curry was identical, as both were prepared using the same heated coconut milk. However, for an extended period, the saturated fatty acid content of chicken gulai and chicken curry increased, while the unsaturated fatty acid content remained unchanged, owing to the high spice content from some ingredients used in their processing. Besides, essential oils were also found in spices.
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Macdonald, Susan, and Laurence Castle. "A UK retail survey of aflatoxins in herbs and spices and their fate during cooking." Food Additives & Contaminants 13, no. 1 (January 1996): 121–28. http://dx.doi.org/10.1080/02652039609374387.
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Naureen, Irum, Aisha Saleem, Fabiha Sagheer, Sadia Liaqat, Sabiha Gull, Muqadas Fatima, and Zainab Arshad. "Chemical Composition and Therapeutic Effect of Mentha Species on Human Physiology." Scholars Bulletin 8, no. 1 (January 29, 2022): 25–32. http://dx.doi.org/10.36348/sb.2022.v08i01.004.
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Plants are rich in phytochemical compounds that offer a source of dietary ingredients used to treat various ailments and problems. Among medicinal plants, mint (Mentha species) exhibits multiple health beneficial properties, such as prevention from cancer development and anti-obesity, antimicrobial, anti-inflammatory, anti-diabetic, and cardioprotective effects, as a result of its antioxidant potential, combined with low toxicity and high efficacy. Essential oils from mint have also been found to exert antibacterial activities. Using fresh mint and other herbs and spices in cooking can help a person add flavor while reducing their sodium and sugar intake.
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Patriani, Peni, and Harapin Hafid. "The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat." Jurnal Ilmu dan Teknologi Hasil Ternak 16, no. 2 (July 1, 2021): 105–16. http://dx.doi.org/10.21776/ub.jitek.2021.016.02.4.
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A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.
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SABAH, J. R., V. K. JUNEJA, and D. Y. C. FUNG. "Effect of Spices and Organic Acids on the Growth of Clostridium perfringens during Cooling of Cooked Ground Beef†‡." Journal of Food Protection 67, no. 9 (September 1, 2004): 1840–47. http://dx.doi.org/10.4315/0362-028x-67.9.1840.
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This study evaluated the effect of organic acids and spices, alone or combined, on Clostridium perfringens growth in cooked ground beef during alternative cooling procedures. Ground beef was inoculated with a three-strain cocktail of C. perfringens (ATCC 10388, NCTC 8238, and NCTC 8239) at 2 log spores per g and prepared following an industrial recipe (10% water, 1.5% sodium chloride, and 0.5% sodium triphosphate [wt/wt]). Treatments consisted of the base meat plus combinations of commercial solutions of sodium lactate or sodium citrate (0 or 2%, wt/wt) with chili, garlic and herbs, curry, oregano, or clove in commercial powder form (0 or 1%, wt/wt). Untreated meat was used as a control. Vacuum-packaged samples of each treatment were cooked (75°C for 20 min) and cooled from 54.4 to 7.2°C in 15, 18, or 21 h. Spore counts were estimated after inoculation, cooking, and cooling. All treatments containing sodium citrate reduced the population of C. perfringens about 0.38 to 1.14 log units during each of the three cooling procedures. No sodium citrate and spice treatment combinations showed antagonisms or synergisms. Regardless of the cooling time, the control ground beef or treatments with any of the five spices alone supported C. perfringens growth above the U.S. Department of Agriculture stabilization guidelines of 1 log unit. Except for the 21-h cooling period, addition of sodium lactate prevented C. perfringens growth over 1 log unit. Depending on the cooling time and spice, some combinations of sodium lactate and spice kept C. perfringens growth below 1 log unit.
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Murphy, Bridget, Sameera Talegawkar, Farhan Mohsin, Supriya Lal, Samantha Harris, Mia Blatt, and Niyati Parekh. "Health Behaviors, Food Purchasing, and Meal Preparation in a Sample of South Asian Adults in America: A Pilot Study." Current Developments in Nutrition 5, Supplement_2 (June 2021): 435. http://dx.doi.org/10.1093/cdn/nzab038_047.
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Abstract Objectives South Asians are the fastest growing ethnic population in the United States (U.S.). However, there remains a dearth of culturally relevant diet research in this ethnic minority. examining South Asians living in the U.S. Our objective was to assess health behaviors, food purchasing, and meal preparation habits of in a convenience sample of South Asian adults living in the U.S. Methods For this pilot study, adults aged ³18 years who self-identified as South Asian and living in the U.S. were recruited via e-mail and social media platforms (n = 66). Information on socio-demographics, household food security, food shopping and meal preparation, smoking, physical activity, and alcohol consumption was collected via a Qualtrics survey using a virtual platform. Results Respondents had a mean age of 29.8 years (±8.6), were mostly female (82%), and had earned a Bachelor's degree or higher (91%). Respondents lived across the U.S., with 65% in the Northeast region. Approximately 88% of respondents met criteria for being food secure. Sixty-nine % of people surveyed reported eating or preparing South Asian meals at home 3 or more times per week and 75% reported living near a South Asian food store and visiting it 1–2 times per month. Participants reported sharing food purchasing responsibilities with a spouse or another family member, but were the primary person preparing food in the household. A majority of participants never smoked (91%) and 39% reported never drinking alcohol. Most participants (85%) reported always or very often using South Asian herbs and spices (such as cumin, coriander, garam masala, and turmeric) in their cooking. Conclusions Most respondents in this pilot study of South Asians living in the U.S. maintained culturally relevant culinary practices, including South Asian meal preparation and consumption and regular use of herbs and spices. Results from this survey will provide a greater context of health behaviors; the food purchasing and meal preparation data will provide a framework for the development of culturally inclusive diet assessment tools that incorporate traditional and western food items, including herbs and spices that are often absent in current tools. Funding Sources None.
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Fernandes, Clarice Mariano, Greyce Luci Bernardo, Ana Carolina Fernandes, Ana Paula Gines Geraldo, Daniela Barbieri Hauschild, Débora Kurrle Rieger Venske, Fharlley Lohann Medeiros, Rossana Pacheco da Costa Proença, and Paula Lazzarin Uggioni. "Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study." Nutrients 16, no. 11 (May 28, 2024): 1657. http://dx.doi.org/10.3390/nu16111657.
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Objective: To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes mellitus (T2DM). Methods: A randomized controlled intervention study was performed, with intervention and control groups. The intervention group participated in weekly sessions of the NCK Program for six weeks (including two in-person practical cooking and three online cooking workshops). The cooking recipes were adapted by replacing high glycemic index ingredients with low and medium glycemic index alternatives. Of note, the recipes did not contain added sugars or sweeteners, were based on the use of fresh or minimally processed foods, herbs, and spices, and were sensorially tested by individuals with T2DM before use in the intervention. The study outcomes were participant score changes on the seven scales. A validated online instrument was administered to the control and intervention groups at baseline (T1) and post-intervention (T2). Parametric and non-parametric tests were used to assess the differences between the T1 and T2 parameters. Results: Of the 60 individuals enrolled, 44 answered the questionnaire at both times. The findings revealed a 45.37% ± 93.57% increase in Knowledge of Cooking Terms in the intervention group, whereas the control group showed a 3.82% ± 16.17% reduction (p = 0.008). There was an increase in all the other cooking skills and healthy eating scales from T1 to T2 in the intervention group, but the differences were not significant. Conclusions: The development of cooking skills can contribute to increasing culinary knowledge and the availability of time to cook at home. The results contribute to the planning of health actions aimed at individuals with DM2 through culinary interventions and public food and nutrition policies.
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Chaturvedi, Abhimanyu, Narendra Kumar, Arvind Pratap, and Amit Kumar Singh. "A Case Study on Different Foxtail Millet Based Food Recipes in Arunachal Pradesh, India." Journal of Advances in Biology & Biotechnology 27, no. 7 (July 2, 2024): 1307–14. http://dx.doi.org/10.9734/jabb/2024/v27i71092.
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The foxtail millet is a major crop grown in state of Arunachal Pradesh, India. This crop falls under millet; which is now treating as most important grain for human health. Different studies have proven that foxtail millet has good amount of antioxidants which is beneficial for human health. The team of Farm Science Centre, district- Tirap, Arunachal Pradesh, India caried out a research programme during July- August, 2023 in six villages. Ten person per village were interviewed (who were involved in cooking of foxtail millet recipes) and a total sixty persons were interviewed during the course of study. The local name of foxtail millet, different names of recipes made by its and their ingredients (local herbs, spices, vegetables) method of preparation of recipes were asked in detail with selected farmers. Team founded that total 12 recipes are prominently consumed by tribal peoples in the selected area.
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Dienardila Anisa, Cintya, Herly Evanuarini, and Imam Thohari. "The quality of spent hen chicken sausage with the addition of tomato paste (Solanum lycopersicum) as natural food colorant." BIO Web of Conferences 81 (2023): 00040. http://dx.doi.org/10.1051/bioconf/20238100040.
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Spent hen chicken meat are a meat that from 70 weeks old chicken that usually has a hard texture so further processing are needed to improve the quality. Spent hen chicken meat can be processed as sausage but chicken sausage usually have a pale color. Tomato have a natural coloring agent namely lycopene. Tomato paste can be used as a coloring agent and improve the quality of chicken sausage. The aim of this research was to determine the best percentage of tomato paste addition on chicken sausage based on physicochemical quality. The material used were spent hen chicken meat, tapioca, vegetable oil, tomato paste, seasoning, herbs and spices, skim milk, and ice cube. The research method is a laboratory experimental with a completely randomize design with 4 treatments and 4 replications. Tomato paste was added to sausage formulation 0%, 5%, 10%, and 15% of the total ingredients used. The measured variables were L a*b* color, cooking loss, water holding capacity, and moisture content. The results showed that the treatments gave very significant effect (P<0.01) on L a*b* color, cooking loss, water holding capacity, and moisture content. Tomato paste addition on sausage can increase redness and yellowness but decrease lightness, increase cooking loss and moisture content, but decreased water holding capacity. It can be concluded that the best treatment on this reesearch was chicken sausage with 5% tomato paste.
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Thomas, Annie, Charlotte Boobyer, Zara Borgonha, Emmy van den Heuvel, and Katherine M. Appleton. "Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults." Foods 10, no. 11 (November 17, 2021): 2828. http://dx.doi.org/10.3390/foods10112828.
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Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one’s health were important. Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but there was ‘variation’ and many ‘individual differences’. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.
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V, Ashwath, Ananthalakshmi R, and Nadeem Jeddy. "Antimicrobial effects of natural house hold products in Indian kitchens – An overview." Thai Moogambigai Journal Of Periodontics and Dental Science 2, no. 2 (June 25, 2021): 24–27. http://dx.doi.org/10.37841/tmjpds_2020_v2_i2_01.
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It is a very ancient practice in Indian culture and tradition treating and preventing various diseases with the food products that are available in each and everyone’s house. In fact these house hold food products that are grown naturally are used on day to day cooking in each and every Indian cuisine. Especially the spices like turmeric, clove, cinnamon etc have a very great medicinal value. Oils such as sesame oil, coconut oil; milk and milk products such as ghee, butter, curd; garlic, green leafy vegetables and other herbs have shown to be very successful and harmless in prevention as well as treatment of various microbial diseases. Nevertheless, the natural house hold products have a very great influence on once oral health as well. It was very curious to know that these products play a vital role in preventing as well as treating various oral microbial maladies as well. This article overviews on antimicrobial properties of certain natural household foods from Indian kitchen
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Mareta, Dea Tio. "Hedonic Test Method for Measuring Instant Pindang Seasoning Powder Preferences." Journal of Science and Applicative Technology 3, no. 1 (August 30, 2019): 34. http://dx.doi.org/10.35472/jsat.v3i1.195.
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Instant seasoning for cooking are commonly known by people who want something practical. Pindang is a typical food of Lampung and South Sumatra Province, consisting of various spices and herbs. Instant pindang seasoning powder made with foam mat drying method using 3 varations of foam additives. The purpose of this study was to determine the level of taste, aroma, and color of instant pindang seasoning powder made with three variations of foam additives, namely 5% (w/w), 10% (w/w), and 15% (w/w). The hedonic test for instant pindang seasoning powder were carried out on 35 panelists. Panelists were faced with 3 samples with 3 different sample numbers. Panelists were asked to assess how much preference for seasoning products using hedonic scale. The hedonic test results showed that, with the addition of 15% (w/w) foam is preferred in terms of color. As for aroma and taste, there were no significant differences between the three products.
Keywords: foam mat drying , hedonic test, instant pindang seasoning powder, pindang
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Puma, John La. "Culinary Medicine and Nature: Foods That Work Together." American Journal of Lifestyle Medicine 14, no. 2 (January 7, 2020): 143–46. http://dx.doi.org/10.1177/1559827619895149.
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Culinary medicine is a new evidence-based field in medicine that blends the art of food and cooking with the science of medicine. Intended to be of constructive use to clinicians, patients, and families, this column covers 10 practical ways for eaters to enjoy preparing and choosing foods, meals, and beverages that work to prevent and treat disease and to enhance one’s own natural ability to stay and get well. The column also identifies mechanisms by which food and beverages work in the body as culinary medicine. The column identifies what-to-look-for “chef’s secrets” for choosing fruits and vegetables at the peak of flavor in your own garden, in supermarkets, and in farmer’s markets. Edible flowers, herbs, and spices with special culinary medical value are also described, as are essential ways to choose and also, when necessary, avoid them. Finally, the corporate and professional office is described as an ideal site for nature-based stress reduction and burnout reversal, in which both culinary medicine and the power of nature can be used to reduce the symptoms associated with chronic stress.
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Patriani, P., and T. H. Wahyuni. "Physical quality of kampong chicken meat with cikala acid (Etlingera elatior) marinades at different shelf life." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012135. http://dx.doi.org/10.1088/1755-1315/977/1/012135.
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Abstract Traditional seasoning in livestock products is one of the efforts to provide safe and sustainable food. Cikala acid (Etlingera elatior) is usually used as traditional spices and herbs with a fresh aroma. The purpose of this study was to determine the effectiveness of cikala acid marinade (Etlingera elatior) on the physical quality of kampong chicken meat during shelf life of 24 to 48 hours. This study used a completely randomized design with a factorial pattern with 4 treatments and 4 replications. The materials used were kampong chicken breast and 0%, 2%, 4%, and 6% cikala acid (Etlingera elatior). The results showed that 4% cikala acid can maintain the pH value, reduce cooking loss, and increase tenderness. In addition, cikala acid marinade was also effective in maintaining water content, freshness, and colour during shelf life. The conclusion is that Kampong chicken meat marinated with 4% cikala acid extract can improve physical quality during shelf life of 48 hours. This also proves that the use of cikala acid (Etlingera elatior) is an alternative in improving the quality of kampong chicken meat as a safe and sustainable food.
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Syahra, Nur Jihad, Monika Agustia, Andi Besse Poleuleng, and Susi Indriani. "The Effect of Initial Cooking Time on the Physical Characteristics of Milkfish jerky (Chanos chanos) based on Organoleptic Tests." PROPER : Jurnal Penelitian Pertanian Terapan 1, no. 2 (February 8, 2024): 100–104. http://dx.doi.org/10.61119/prp.v1i2.470.
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Diversification of processed milkfish products is an effort to fulfill people's tastes and nutritional needs by consuming fish as a source of protein. Milkfish jerky is a method of processing fish that is very popular with the public because it has a distinctive and savory taste. Milkfish jerky processing aims to extend the shelf life and add economic value by changing food ingredients or primary raw materials into secondary processed products or ready-to-eat final products. One way to determine the quality of milkfish jerky products is visually by looking at the physical form of the product. In processing milkfish jerky, the process of boiling milkfish is carried out, which has previously been carried out by dry curing or mixing herbs or spices into the fish. The aim of this research is to determine the effect of the right cooking time so that the best physical Characteristics of milkfish jerky products are obtained based on organoleptic tests. In this research, the milkfish boiling process stage was carried out using different boiling times, namely 5 minutes, 10 minutes and 15 minutes, then dried in the oven at a temperature of 800oC for 4 hours using 3 repetitions and organoleptic tests were carried out by 15 panelists using Observation parameters on physical characteristics, namely the appearance and texture of milkfish jerky products.
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Wulanmeiaya Wowor, Aldo Yanuar Christery, and Nathanael Hidayat. "STUDI EKSPLORASI NASI UDUK KOTA INTAN." Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan 2, no. 1 (January 23, 2023): 518–26. http://dx.doi.org/10.55606/jempper.v2i1.1179.
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Nasi uduk is an Indonesian rice dish which is prepared by cooking rice using the aron technique using coconut milk and other spices. Nasi uduk has a distinctive taste that is differs it from, thanks to the additional herbs and spices used in the production. Nasi Uduk Kota Intan is a restaurant located in the Pasar Baru area, Central Jakarta. Established since 1977, Nasi Uduk Kota Intan has become one of the most popular culinary delights for the local community because it is able to offer a menu of Nasi Uduk dishes which have a distinctive taste. Despite the age of Nasi Uduk Kota Intan, Nasi Uduk Kota Intan does not have a definite way to promote its products, and does not have a copyright on the brand used, which can cause problems. From the results of this research, it is hoped that the public many people can understand Nasi Uduk Kota Intan in depth, and the owner of Nasi Uduk Kota Intan can understand the threats and opportunities that exist. This study uses qualitative methods with a narrative approach, as well as data collection techniques by means of observation, interviews, and documentation. The findings from this study indicate that Nasi Uduk Kota Intan with the 4Ps approach in terms of the marketing mix serves a variety of menus, ranging from nasi uduk, side dishes, to drinks which range in price from IDR 5,000 to IDR 45,000, then Uduk Kota Intan has a location in a Central Jakarta culinary delights, and Nasi Uduk Kota Intan also carry out promotions through social media, and Nasi Uduk Kota Intan still does not have a copyright on the brand used
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Indra, Rama, Robert Sibarani, Erika Revida, and Rujiman. "Ethnographic Research: Potential of Local Culinary as a Tourist Attraction Object in Simalungun Regency, Indonesia." International Journal of Economics and Management 2, no. 01 (January 20, 2024): 19–33. http://dx.doi.org/10.54209/iem.v2i01.36.
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The objectives of this research include exploring the potential of local culinary as a tourist attraction in four Destination Tourist Objects (ODTW), namely Haranggaol, BIS, Sibaganding, and Parapat in Simalungun Regency, Indonesia. The interconnection between food and tourism is currently growing. This research is an ethnographic study to support the acceleration of culinary tourism development in Simalungun Regency. Data were collected through observation and ethnographic interviews with 3 informants, namely key informants, main informants, and supporting informants. Using selective observation and contrasting questions, several contrasting dimensions among the residents of a domain can be identified (for example, we will know that the main foods are "dayok nabinatur" and "saksang," while desserts are found in "lapet boras" and "marlakop-lakop," and perhaps many more contrasts between main dishes and desserts). Such contrasting issues are the focus of componential analysis. Categorization of culinary based on local wisdom can be seen from the following elements: 1) culinary naming in Batak language; 2) cultural themes behind culinary presentation; 3) basic food ingredients; 4) local spices/herbs; and 5) the cooking process of local culinary. The potential of local culinary wisdom and culinary tourism based on local wisdom is worthy of development into a new tourist attraction, namely culinary tourism, to attract tourists.
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Worsley, Tony, Wei Chun Wang, Pradeep Wijeratne, Sinem Ismail, and Stacey Ridley. "Who cooks from scratch and how do they prepare food?" British Food Journal 117, no. 2 (February 2, 2015): 664–76. http://dx.doi.org/10.1108/bfj-01-2014-0018.
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Purpose – There is increasing interest in the domestic preparation of food and with the postulated health benefits of “cooking from scratch”. The purpose of this paper is to examine the demographic and food preparation associations of this term in order to examine its operational value. Design/methodology/approach – A national online survey was conducted during 2012 in Australia among 1,023 domestic food providers, half of whom were men. Questions were asked about cooking from scratch, demographic characteristics, food preparation practices and interest in learning about cooking. Findings – Three quarters of the sample reported they often or always “cooked from scratch” (CFS). More women than men always CFS; fewer 18-29 year olds did so often or always but more of the over 50s always did so; fewer single people CFS than cohabiting people. No statistically significant ethnic, educational background or household income differences were found. High levels of cooking from scratch were associated with interest in learning more about cooking, greater use of most cooking techniques (except microwaves), meat and legume preparation techniques, and the use of broader ranges of herbs, spice, liquids/ sauces, other ingredients and cooking utensils. Research limitations/implications – In future work a numerical description of the frequency of cooking from scratch should be considered along with a wider range of response options. The data were derived from an online panel from which men were oversampled. Caution is required in comparisons between men and women respondents. The cross-sectional nature of the sample prevents any causal attributions from being drawn from the observed relationships. Further replication of the findings, especially the lack of association with educational background should be conducted. Originality/value – This is the first study to examine the associations of demographic characteristics and cooking practices with cooking from scratch. The findings suggest that cooking from scratch is common among Australian family food providers and signifies interest in learning about cooking and involvement in a wide range of cooking techniques.
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MARQUES PINO, Lilian, Carlos CAVALEIRO, Maria da Conceição CASTILHO PhD, Marisa Aparecida BISMARA REGITANO D´ARCE PhD, Elizabeth Aparecida DA SILVA TORRES, and Fernando RAMOS. "The use of natural antioxidants (oregano and sage) to reduce hexanal production in precooked chicken during chill storage." Vitae 20, no. 2 (October 25, 2013): 105–10. http://dx.doi.org/10.17533/udea.vitae.13691.
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Background: The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing. Objectives: To compare oregano (Origanum vulgare L.) and sage (Salvia officinalis L.) as a natural antioxidant in balls of chicken breast and added 0.50% salt. Methods: Samples of chicken meatballs were pre-cooked for 8 minutes in a water bath at 80º C, and packaged in polyethylene bags with three layers, specific for vacuum cooking and high temperatures. The samples were separated into three groups: control (just salt), 0.10% oregano (dry plant) and sage 0.10% (dry plant), stored at -20º C for 144 hours. The tests to verify the formation of hexanal in samples were performed in the period of 0, 48, 96 and 144 hours of refrigerated storage. The determination of hexanal, extracted by micro-extraction (headspace solid phase micro-extraction - HS-SPME), was used as an indicator of the lipid oxidation of the samples. The analysis was conducted by a gas chromatograph coupled with a mass detector (GC-MS). The method was evaluated according to the validation parameters such as linearity, repeatability and detection limit. The extraction was conducted at 70º C using a fiber (DVD / CAR / PDMS) exposed for 20 minutes in the headspace after 5 minutes of equilibrium between the sample and the headspace. Results: Samples added 0.10% oregano or sage had effective protection in the development of hexanal, compared to control samples. The development of hexanal was significantly higher in the control samples, 34 μg of hexanal/100 g of sample at the beginning and 280 µg/100 g sample at the end of refrigerated storage. Conclusion: Herbs were effective in controlling the development of hexanal. However, the oregano was more effective than sage in preventing the formation of hexanal in chicken meatballs pre-cooked. The level of hexanal in herbs at the end of the storage period was 5 μg hexanal/100 g sample for oregano and 23 µg hexanal/100 g sample for sage.
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Dat-arun, Preeya, Korawan Chakree, and Sukanya Settaraksa. "Fatty acid profile, phenolic compounds and potential antioxidant activity of fresh and cooked Massaman curry paste." Functional Foods in Health and Disease 9, no. 8 (August 31, 2019): 543. http://dx.doi.org/10.31989/ffhd.v9i8.644.
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Background: Fresh herbs and spices used in Thai food are one of the aspects that make Thai cuisine so unique. While some of these herbs and spices have been studied scientifically to look for health benefits, there is little definitive evidence on the subject.Objective: To determine the proximate compositions, fatty acid profiles, phenolic and flavonoid contents, and antioxidant activity of fresh massaman curry paste (MCP) and cooked massaman curry, including beef and chicken massaman curry (BMC and CMC, respectively).Methods: The chemical composition and fatty acid profile of freeze-dried samples were analyzed. Food samples were extracted by three solvents: water, absolute methanol or ethanol. The total phenolic and flavonoid contents (TPC, TFC, respectively) of the extracts were measured spectrophotometrically and identified through high performance liquid chromatography (HPLC). The antioxidant activities of extracts were evaluated by 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging and ferric reducing antioxidant power (FRAP) assays.Results: It was found that carbohydrate, protein and fat were the main components of all sample studies. Chicken massaman curry (CMC) contained the highest fat and energy contents. The fatty acid profile of CMC showed high values of lauric acid (9460 mg/100 g), oleic acid (6050 mg/100 g) and palmitic acid (4220 mg/100 g). In contrast, MCP had high masses of linoleic acid (213.70 mg/100 g) and palmitic acid (195.71 mg/100g). It was determined that the methanol extract of MCP had the highest content of TPC (1.076±0.013 mg gallic acid equivalent (GAE)/100g crude extract), TFC (27.10±0.31 mg CE/ 100g crude extract) and antioxidant activity after being analyzed through FRAP assay (0.311 ± 0.002 mg Trolox/100g crude extract). The ethanol extract of MCP contained the highest mass of DPPH at a value of 11.81±0.06 mg GAE/100 g crude extract, followed by the methanol extract of MCP (11.02 ± 0.05 mg GAE/100 g crude extract). Cooked massaman curry, including BMC and CMC, had lower contents of TPC, TFC and antioxidant than fresh MCP did. Ferulic acid, the main phenolic acid in the samples, was highest in the methanol extract, followed by ethanol and then water. After the cooking process, some activities of food were altered.Conclusion: The results of this study suggest that fresh massamun curry paste and cooked Massuman curry in ready-to-eat foods could potentially exhibit antioxidant activity. The health benefits from of plant sources still remained in the products after being cooked. Keywords: Thai food, Massaman curry, Antioxidant activity, Fatty acid profile, Phenolic compounds
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Jalil, Muhamad. "Keanekaragaman dan Asas Manfaat Keluarga Zingiberaceae di Dusun Jambean Kabupaten Grobogan." Life Science 8, no. 1 (April 25, 2019): 75–85. http://dx.doi.org/10.15294/lifesci.v8i1.29992.
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The diversity of Zingiberaceae plants has many functions for the community, especially for those who live in rural areas. The observations in Jambean showed that not all Zingiberaceae families found there were used optimally for spices, health, and ornamental plants. The objectives of this study were: 1) to determine what Zingiberaceae species found in Jambean, 2) determine the diversity index of the Zingiberaceae family in Jambean, and (3) explain the principle of Zingiberaceae family benefits according to local knowledge of Jambean society. This research was field research. Species and benefit principles data were obtained by observation and interviews and analyzed qualitatively. Diversity index was analyzed by the Shannon-Wienner index. The results were obtained: 1) species of the Zingiberaceae family found in Jambean were temu ireng, kunir, lempuyang, temu putih, laos, and temu mangga; 2) the diversity index of the Zingiberace family in Jambean in the medium category (1.40) and 3) the principle of benefit of each of the Zingiberaceae plants by the people of Jambean was used only as medicinal herbs and cooking spices.
Keanekaragaman jenis tumbuhan Zingiberaceae memiliki banyak fungsi bagi masyarakat, terutama bagi mereka yang tinggal di daerah pedesaan. Hasil observasi di dusun Jambean menunjukkan tidak semua keluarga Zingiberaceae yang ditemukan di sana dimanfaatkan secara optimal baik untuk rempah-rempah, kesehatan, dan tanaman hias. Tujuan penelitian ini adalah: 1) menentukan spesies Zingiberaceae apa saja yang ditemukan di dusun Jambean, 2) menentukan indeks diversitas keluarga Zingiberaceae di dusun Jambean, dan menjelaskan asas manfaat keluarga Zingiberaceae menurut pengetahuan lokal warga Jambean. Penelitian ini adalah penelitian lapangan. Data spesies dan asas manfaat diperoleh dengan observasi dan wawancara dan dianalisis secara deskriptif kualitatif. Indeks diversitas dianalisis dengan indeks Shannon-Wienner. Hasil penelitian didapatkan: 1) spesies dari keluarga Zingiberaceae yang ditemukan di dusun Jambean adalah temu ireng, kunir, lempuyang, temu putih, laos, dan temu mangga; 2) indeks diversitas keluarga Zingiberace di dusun Jambean dalam kategori sedang (1,40); dan 3) asas manfaat masing-masing tanaman Zingiberaceae oleh masyarakat dusun Jambean dimanfaatkan baru sebatas sebagai tanaman obat dan bumbu masak
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Yusli, Nurul Aisyah, Noorasmah Saupi, and Hanisah Kamilah. "The Morphological Dimension and Antioxidant Composition of Selected Indigenous Flavouring Plants in Bintulu, Sarawak." Malaysian Applied Biology 52, no. 5 (December 15, 2023): 11–18. http://dx.doi.org/10.55230/mabjournal.v52i5.co03.
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The use of plants as food flavourings, commonly known as herbs and spices, serves as natural sources of flavour, altering the taste and aroma of dishes with only a small amount. Beyond flavour, these plants also contribute essential antioxidants crucial for human health by inhibiting free radicals that can lead to various diseases. In Bintulu, Sarawak, Malaysia, locals traditionally consume indigenous flavouring plants primarily for their culinary impact, often overlooking the pharmaceutical value these plants may offer. This study aimed to assess the marketable appearance and antioxidant composition of indigenous food flavouring plants in Bintulu. Bunches of Pangium edule, Premna serratifolia, Pycnarrhena tumefacta, Scorodocarpus borneensis, and Syzygium polyanthum were obtained from the local farmers market and analyzed for morphological dimensions, total phenolic content, free radical scavenging ability (DPPH), and ferric reducing ability (FRAP). The edible portion of the plants ranged from 57.33% to 84.99%, with P. edule exhibiting the largest edible blade. Total phenolic content varied from 343.27 to 3245.67 mg GAE/100 g, with P. serratifolia having the highest value. Premna serratifolia demonstrated the strongest radical scavenging activity, while S. polyanthum exhibited the highest ferric reducing ability. All species exhibited high antioxidant composition (IC50 = 0.10 to 27.6 µg/mL, FRAP = 469.88 to 9272.50 mg TE/100 g), indicating potential medicinal utility. Further studies on anti-nutrients like oxalate and phytate are recommended to complement the obtained data. Additionally, an ethnobotanical study is suggested to document the traditional medicinal uses of these plants alongside their role as flavor enhancers in cooking.
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Chen, Ling-Wei, Yen Ling Low, Doris Fok, Wee Meng Han, Yap Seng Chong, Peter Gluckman, Keith Godfrey, et al. "Dietary changes during pregnancy and the postpartum period in Singaporean Chinese, Malay and Indian women: the GUSTO birth cohort study." Public Health Nutrition 17, no. 9 (June 28, 2013): 1930–38. http://dx.doi.org/10.1017/s1368980013001730.
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AbstractObjectiveTo examine changes in food consumption during pregnancy and the postpartum period in women of major Asian ethnic groups.DesignUsing interviewer-administered questionnaires, we assessed changes in food consumption during pregnancy (26–28 weeks’ gestation) and the postpartum period (3 weeks after delivery) as compared with the usual pre-pregnancy diet.SettingSingapore.SubjectsPregnant women (n 1027) of Chinese, Malay and Indian ethnicity (mean age 30·4 (sd 5·2) years) who participated in the Growing Up in Singapore Towards healthy Outcomes (GUSTO) study.ResultsDuring pregnancy, participants tended to increase their consumption of milk, fruit and vegetables and decrease their consumption of tea, coffee, soft drinks and seafood (all P < 0·001). Most participants reported adherence to traditional restrictions (‘confinement’) during the early postpartum period (Chinese: 94·8 %, Malay: 91·6 %, Indian: 79·6 %). During the postpartum period, participants tended to increase their consumption of fish and milk-based drinks and decrease their consumption of noodles, seafood, and chocolates and sweets (all P < 0·001). Ethnic differences in food consumption were pronounced during the postpartum period. For example, most Chinese participants (87·2 %) increased their ginger consumption during the postpartum period as compared with smaller percentages of Malays (31·8 %) and Indians (40·8 %; P for ethnic difference <0·001). Similar ethnic differences were observed for cooking wine/alcohol, herbs and spices, and herbal tea consumption.ConclusionsMarked changes in food consumption that reflect both modern dietary recommendations and the persistence of traditional beliefs were observed in Singaporean women during pregnancy and the postpartum period. Traditional beliefs should be considered in interventions to improve dietary intakes during these periods.
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Lawler, Olivia, Travis Masterson, Kristina Petersen, Helene Hopfer, Mary Alice Gettings, Amber Denmon, Samantha Zlotorzynski, and Penny Kris-Etherton. "P28-023-23 Development and Pilot Testing of Short Education Videos To Improve Knowledge, Confidence, and Intent To Use Herbs and Spices To Reduce Saturated Fat, Sugar, and Salt in Cooking." Current Developments in Nutrition 7 (July 2023): 101280. http://dx.doi.org/10.1016/j.cdnut.2023.101280.
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Lubis, Elli Afrida, and Lisdayani Lisdayani. "Respon Pertumbuhan Tanaman Jahe Merah (Zingiber Officinale Rosc) Terhadap Pemberian Pupuk Kandang Sapi dan Pupuk NPK." JURNAL AGROPLASMA 11, no. 1 (May 25, 2024): 220–26. http://dx.doi.org/10.36987/agroplasma.v11i1.5661.
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The prospects for the development of red ginger plants in Indonesia are still quite bright, especially for export, the traditional medicine industry, the food and beverage industry and cooking spices. Fresh red ginger in Indonesia is exported to various countries including the United States, Japan, Singapore and Pakistan. The red ginger plant (Zingiber officinale Rosc) is one of the important herbs. During its growth, from planting to production, it is definitely a ginger plant. has absorbed a number of food elements. Therefore, efforts are needed to maintain, increase and increase soil fertility, including by fertilizing. One of the determining factors is the use of cow manure and NPK fertilizer. The aim of this research is to determine the effect of using doses of cow manure and NPK fertilizer on the growth of red ginger plants (Zingiber officinale Rosc.). This research uses a Factorial Randomized Block Design (RAK). which consists of 2 (two) treatment factors. The first factor is the dose of cow manure (K) consisting of 4 levels, namely:= Control,= 75 tons/ha (2kg/plot),= 150 tons/ha (4kg/plot)), K3= 225 tons/ha (6kg /plot)). The second factor, namely the dose of NPK fertilizer (M), consists of 3 levels, namely: M0= Control, = 0.4 gr/plot, M2= 0.6 gr/plot, M3 = 0.8 gr/plot. Observed variables include Plant Height, Number leaves/sample, and number of saplings/sample. The results of the research on the dose of cow manure showed a very real influence on plant height, number of leaves and number of tillers in red ginger plants. NPK fertilizer doses that are too high have an impact on low plant height, number of leaves, and number of red ginger plant saplings Keywords: red ginger, cow manure, NPK
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Picron, Jean-François, Florian Philippe, Nelly Dubrulle, Els Van Hoeck, Nicole Giraud, Séverine Goscinny, and Céline Vanhee. "Targeted LC-MS/MS combined with multilocus DNA metabarcoding as a combinatory approach to determine the amount and the source of pyrrolizidine alkaloids contamination in popular cooking herbs, seeds, spices and leafy vegetables." Food Additives & Contaminants: Part A 38, no. 6 (March 29, 2021): 962–77. http://dx.doi.org/10.1080/19440049.2021.1889043.
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Mentari, Berhias, Anni Faridah, Rahmi Holinesti, and Minda Azhar. "A Comparison of The Result Between Fresh and Dried Seasoning Use on Beef Rendang Quality." JURNAL PENDIDIKAN TEKNOLOGI KEJURUAN 3, no. 3 (November 27, 2020): 153–57. http://dx.doi.org/10.24036/jptk.v3i3.13423.
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Beef rendang is a popular traditional food from West Sumatra which is commonly cooked by using fresh seasoning such as herbs and spices yet not all types of those ingredients are effortlessly available to be found. This issue hinders the local community to cook beef rendang with the original taste of West Sumatra. As a matter of fact, producing dried seasoning to cook rendang could be a possible solution to solve this issue. This study aimed to compare the sensory analysis of beef rendang by using fresh and dried seasoning. This sort of research was a pure experiment with a completely randomized design and 3 repetitions. The ingredients being used are beef, coconut milk, chilies, ginger, galingale, lemongrass, shallots, garlic, lime leaves, bay leaves, turmeric leaves and salt, cooking oil, nutmeg and coriander purchased at traditional markets. The seasoning was sautéed and the coconut milk was poured into the pan, then the beef was added onto the coconut milk with the seasoning until it is half cooked in which the name is Kalio (Like curry, but not become rendang yet), then it was heated up and dried up for hours until the coconut milk dried and turned black which is called rendang. In addition, the data collection technique was carried out by giving a questionnaire to the panelists. The data analysis used was the t-test independent sample t-test using SPSS 15.0 software. The results obtained from the research showed that the average values of the sensory evaluation of the two rendang were almost similar. The average values of beef rendang sensory evaluation using fresh and dried seasoning, respectively, were colour 3.26 and 3.53; aroma 4.0 and 4.13; the texture has the same value, namely 3,4; taste namely 4,6 and 4,46 and the hedonic test 4,33 and 4,20. These results were likely identical as what the statistical test attained (t-test) that there are no significant differences between beef rendang using dried seasoning and fresh seasoning for each sensory testing.
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Patriani, Peni, and Tri Hesti Wahyuni. "Physical and Organoleptic Quality of Culled Layers Chicken Meat Using Marinated Asam Kandis Fruits (Garcinia dioica Blume)." Indonesian Journal of Agricultural Research 2, no. 3 (March 6, 2020): 129–36. http://dx.doi.org/10.32734/injar.v2i3.3234.
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Asam Kandis is one of the fruits with a sour taste that is often used in the spice. Asam Kandis is very effective as a food flavoring such as in meat and fish. Culled layers meat usually has a rough texture, tough and not preferred because it has a rough tenderness, so it needs natural herbs to improve tenderness or maintain the physical. This study uses a completely randomized design with 4 treatments and 4 replications. The treatment in this study marinated culled layers chicken in Asam Kandis consisting of 4 levels: 0%, 5%, 10%, and 15%. Research aimed to improve the physical and organoleptic quality of culled layers of chicken meat using Asam Kandis. The results obtained physical and organoleptic quality in culled layers chicken meat, which includes pH, drip loss, and tenderness, significantly affect the marinated Asam Kandis. Water content and cooking losses do not affect the marination of Asam Kandis and are quite effective. Conclusion in this research Asam Kais has a quite good effect on improving the quality of culled layers of chicken meat. It is recommended marination using Asam Kandis with a level of 9% effective maintain the quality of culled layers meat.
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Assimiti, Daniela. "Nutrition and COVID-19 – Preliminary Study on Knowledge and Practice Among General Population." Current Developments in Nutrition 5, Supplement_2 (June 2021): 204. http://dx.doi.org/10.1093/cdn/nzab029_005.
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Abstract Objectives The focus of Lifestyle Medicine is mainly on non-communicable diseases however, for considerable part of 2020 and even into 2021, the word Covid-19 invaded the vocabulary unexpectedly, perturbed routine, and leaving us with some important lessons to be learned, as well with the realization that the campground of the LM definitely won't be the same either. The initial purpose of this preliminary study was to evaluate the level of knowledge and practice of the lifestyle medicine principles (before, during, and with potential solutions for the after-crisis). Now as the crisis still continues in some parts, what we all might still need to learn and agree on is the importance of nutrition not only in relation to the NCDs, but even in a pandemic such as the present one. Methods A simple questionnaire covering major areas in Lifestyle Medicine interventions, was distributed to a group of participants from the general public (diverse in terms of age, education, location), asking to review to their best ability their perception on issues in those areas. The Nutrition section focused mainly on dietary patterns. Results About 75% of the respondents reported to be “Healthy”, 64% having sedentary jobs, 75% being non-smokers and 58% non-drinkers. Nutrition area showed that: 91% are regularly home cooking, 60% are non-vegetarian, and 90% are using herbs and spices. Onion and Garlic in 80% of cases were the foods most used that offered the much needed protection (only 8% being at a point or another founded positive), and only 35% used supplements. The importance of staying informed, and that of eating more foods that optimize the immunity was recognized as important by 58% respectively 84% of the participants. Conclusions It might take time/effort making positive changes to get to the best version of self, but the facts look promising. Further study, on a larger number and more in depth evaluation would be definitely needed for validation. It was however encouraging seeing people dealing with crisis in an attitude of calm, responsibility and willingness to make positive changes, for the best benefit of their own health and of those around them. Funding Sources NO
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Dabdoub, Banan R., and Haitham L. Abdulhadi. "Effect of Salvia officinalis and Zingiber officinaler Extracts on Some Physiological and Biochemical Parameters of Mice." Journal for Research in Applied Sciences and Biotechnology 2, no. 1 (February 5, 2023): 31–34. http://dx.doi.org/10.55544/jrasb.2.1.7.
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Background Sage and ginger are considered from the medicinal and aromatic herbs and as a treatment method in traditional medicine a variety of diseases and is also used as a spice for cooking. Methodology The treatments were divided into three groups for each extract of the plant extracts of sage and ginger. The first group was dosed with sage extract at the rate of 0.5 ml per day for thirty days and the second group with alcoholic extract after disposal, of alcohol in the same quantity and the latter was left without a control dose. The same process was repeated on the ginger plant, then the blood was drawn and the amount of sugar was measured in all the groups Blood was drawn a month after the mice were infused with plant extracts, and some tests were conducted that included checking blood sugar, cholesterol, triglycerides, urea and creatinine. The present study showed significant decrease in the level of blood sugar between 60 to 64 mg/100 for ginger plant and sage aqueous extract respectively, compared to the control group 110 mg/100 ml. Ginger and sage aqueous extract also significantly reduced the level of urea in the blood to 18.21 mg /100 ml compared to the control 40 mg / 100 ml. The present work found that both sage and ginger have a vital role in the treatment of various damage and diseases. This may well be a type of treatment as drug role.
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Nurnaningsih, Desi, Dedy Alamsyah, Arief Herdiansah, and Alfry Aristo Jansen Sinlae. "Identifikasi Citra Tanaman Obat Jenis Rimpang dengan Euclidean Distance Berdasarkan Ciri Bentuk dan Tekstur." Building of Informatics, Technology and Science (BITS) 3, no. 3 (December 31, 2021): 171–78. http://dx.doi.org/10.47065/bits.v3i3.1019.
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In the midst of the Covid-19 pandemic, increasing the body's immunity is very important. Some experts suggest consuming medicinal plants or herbs to boost immunity. In addition to being used as a cooking spice, this rhizome type plant turns out to have properties and benefits for health, especially to increase immunity. However, many people do not know and it is difficult to distinguish the type of rhizome plant. This type of rhizome plant can be identified based on the characteristics seen from the shape and texture. However, most people judge the type of rhizome has a shape that is difficult to distinguish. This study aims to determine the type of medicinal plant rhizome with Euclidean distance and extraction of shape and texture. Extraction of shape features using metric and eccentricity parameters. This parameter is considered to be able to recognize shape objects and can distinguish them from other objects. Meanwhile, texture feature extraction uses Gray Level Co-occurence Matrix (GLCM) with contrast, correlation, energy, and homogeneity parameters. For the identification process, Euclidean distance is used which serves to represent the level of two images that consider the distance value from Euclidean. From the results of the evaluation using a confusion matrix by calculating precision, recall and accuracy, it gets a precision value of 83%, recal 87% and an accuracy of 85%. These results indicate that the Euclidean distance and extraction of shape and texture features can identify the object image of medicinal plants with rhizome types well
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Post, Robert C. "Spices and Herbs." Nutrition Today 49, Supplement (2014): S22—S24. http://dx.doi.org/10.1097/01.nt.0000453854.44958.46.
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Tapsell, Linda C. "Spices and Herbs." Nutrition Today 49, Supplement (2014): S2—S3. http://dx.doi.org/10.1097/01.nt.0000454724.53541.a0.
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Bieżanowska-Kopeć, Renata, and Ewa Piątkowska. "Total Polyphenols and Antioxidant Properties of Selected Fresh and Dried Herbs and Spices." Applied Sciences 12, no. 10 (May 11, 2022): 4876. http://dx.doi.org/10.3390/app12104876.
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In this study, the content of total polyphenols (TP) and the antioxidant activity (AA) of fresh herbs (13 in total) and those subjected to the freeze-drying process (stems and leaves separately) were compared. Moreover, the content of TP and AA of retail, commercial food spices (19 in total) of the two leading companies on the Polish market were compared. The novelty of our studies is the comparison between fresh and dried forms of herbs and spices and additionally between dried in a freeze-drying process and commercially available (in dried forms). It was found that fresh herbs and spices showed a large accumulation of polyphenolic compounds (from 466.55 to 17.23 CAE/100 g, respectively, for lemon balm and ginger). For freeze-dried herbs and spices, the highest TP content was found for marjoram (3052.34 CAE/100 g—leaves). Among commercial herbs and spices, sage (971.28 CAE/100 g) deserves attention. Fresh herbal spices, in particular oregano, (236.21 µM TE/g) had the highest AA. AA of freeze-dried herbs and spices was much lower (5.27–1.20 µM TE/g). The average value obtained for commercially available herbs and spices purchased was 1.44 µM TE/g. In the case of AA measured by the DPPH radical, thyme was characterized by the highest activity among fresh marjoram for freeze-dried herbs and spices. For dried commercial spices, the highest levels of AA were found for cumin.
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Osman, Ahmed Galal, Vijayasankar Raman, Saqlain Haider, Zulfiqar Ali, Amar G. Chittiboyina, and Ikhlas A. Khan. "Overview of Analytical Tools for the Identification of Adulterants in Commonly Traded Herbs and Spices." Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 376–85. http://dx.doi.org/10.5740/jaoacint.18-0389.
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Abstract Background: Spices and aromatic herbs have long been used by people to impart sensory appetizing elements, including aroma, flavor, and color, to foods and beverages in an effort to enhance their palatability. Herbs and spices exhibit a plethora of medicinal properties including antimicrobial and antioxidant properties. Spices serve as natural preservatives to delay food spoilage and extend shelf life. As spice trading has exponentially increased globally, herbs and spices have become prone to adulteration, which can be deliberate or unintentional. Deliberate adulteration is usually economically motivated, aimed at maximizing profit margins, whereas unintentional adulteration is often attributed to improper harvesting or processing of the plant material or collecting/substituting closely related species. Adulteration of herbs or spices with toxic ingredients such as Sudan dyes or metal salts (e.g., leadchromate) may result in serious public health consequences. Objective: To provide a concise account of ongoing adulteration issues with spices and herbs in order to enhance general awareness of the short- and longer-term implications of such fraud. Method: Last twenty-years of literature on various aspects of spice adulteration including text books and online resources were gathered and compiled. In addition, a number of original reports have been published prior to year 2000 that are directly associated with adulteration of commonly traded herbs and spices were also included. Results: The current review covers the role of spices and herbs in human life, adulteration of the commonly consumed spices and herbs, identification of their adulterants, as well as the most popular analytical techniques and methods used in their detection, including spectroscopic, chromatographic, electronic sensing, and deoxyribonucleic acid–based methodologies. Conclusions: Spices and herbs, being high-priced commodities, have been often subjected to adulteration in many ways which reduces their quality and potentially has harmful health implications. Adulteration is attributed primarily to increased demand or supply shortage of the spices and aromatic herbs. The motivation for spice fraud is largely attributed to economical interest to gain greater profit margins and such adulteration of spices can have serious implications for public health. To combat the adulteration of spices and herbs effectively, a range of analytical techniques across many different technologies have been developed. These techniques are expected to aid in the detection of adulterants and establish quantifiable concentrations for the compounds in question in various matrices, including spices and aromatic herbs.
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Davies, Dr Jill. "Vegetables, Herbs and Spices." Nutrition Bulletin 16, no. 3 (September 1991): 178. http://dx.doi.org/10.1111/j.1467-3010.1991.tb01053.x.
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Grivetti, Louis E. "Herbs, Spices, and Flavorings." Nutrition Today 51, no. 4 (2016): 194–97. http://dx.doi.org/10.1097/nt.0000000000000166.
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