Relevant bibliographies by topics / Mauritian Cooking

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Academic literature on the topic 'Mauritian Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Mauritian Cooking"

1

Lahti, S. M., U. Uusitalo, E. Feskens, U. Haw, J. Tuomilehto, and H. Luoma. "Fluoride and Sugar Intake Among Adults and Youth in Mauritius: Preliminary Results." Advances in Dental Research 9, no. 1 (February 1995): 21–25. http://dx.doi.org/10.1177/08959374950090010201.

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The potential use of different vehicles for delivering fluoride to prevent dental caries has been discussed recently in Mauritius. Water fluoridation was found not to be feasible, and extending the fluoride tablet program would not be easy. Thus, sugar fluoridation as one possibility was considered. For these purposes, the average fluoride and sugar intake was estimated in Mauritius. The results are based on two studies-a Survey on Diet, Health and Lifestyle of Youth in Mauritius (1990) and the Mauritius Diet and Health Survey. Information was collected by trained interviewers using food-frequency and 24-hour-recall questionnaires. The daily total sugar intake, manufactured and natural, was found to be 62 g per day in young people and 50 g per day in adults. In the younger groups, daily frequencies of raw sugar, sweets, and biscuit (cookie) consumption were 1.5, 0.2, and 0.2 times a day, respectively. For adults, the mean daily frequency of consuming sugar-containing foods was 2.6 (SD = 1.3). The daily sucrose intake was rather high, representing about 10% of the daily energy intake. The fluoride levels of foods were calculated by use of Finnish and other available fluoride tables. The mean fluoride intakes per day were 0.64, 0.72, and 0.62 mg per day for 8-17-year-, 18-24-year-, and 30-64-year-old groups, respectively. The median fluoride intake for the oldest group was 0.62 mg/day. The estimated fluoride intake from food did not correspond with the proposed level for the prevention of caries (Murray, 1986) except for the 18-24-year-olds, where it might have been just above the lower recommended limit. However, further data based on analysis of the fluoride contents of Mauritian food samples, especially of whole daily diet, are needed.
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2

Chandrasekharan, N., and K. Sundram. "Fall in cholesterol after changes in composition of cooking oil in Mauritius." BMJ 314, no. 7079 (February 15, 1997): 516. http://dx.doi.org/10.1136/bmj.314.7079.516.

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3

Bishop, C. F. H., and I. Ramma. "POSTHARVEST LOSS REDUCTION OF 'MST32/1' COOKING TOMATOES PRODUCED BY SMALL FARMERS IN MAURITIUS." Acta Horticulturae, no. 934 (June 2012): 85–88. http://dx.doi.org/10.17660/actahortic.2012.934.7.

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4

Aquino, Jailane de Souza, Maria Helena de Araújo Vasconcelos, Débora Catarine Nepomuceno de Pontes Pessoa, Juliana Késsia Barbosa Soares, João Paulo de Sousa Prado, Robson de Jesus Mascarenhas, Marciane Magnani, and Tânia Lúcia Montenegro Stamford. "Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats." Food & Function 7, no. 10 (2016): 4442–50. http://dx.doi.org/10.1039/c6fo00770h.

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5

Lobin, K., K. L. Druffel, H. R. Pappu, and S. P. Benimadhu. "First Report of Tomato yellow leaf curl virus in Tomato in Mauritius." Plant Disease 94, no. 10 (October 2010): 1261. http://dx.doi.org/10.1094/pdis-01-10-0030.

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Tomato is a food crop of economic importance in Mauritius. It is grown in open fields and in greenhouses by more than 4,500 small- and large-scale growers throughout the island. Open-field tomatoes are mostly a cooking type, while those produced in greenhouses are salad types. Acreage under production is approximately 900 ha with an annual production of approximately 11,500 tons. In September 2009, plants with reduced leaf size, leaf curling, and yellow margins associated with plant dwarfism were observed in open-field tomato crops in the southern part of the island. Whitefly populations were observed in these fields. These symptoms were suggestive of infection with a leaf curl-causing begomovirus such as Tomato yellow leaf curl virus (TYLCV) (family Geminiviridae, genus Begomovirus). Similar symptoms caused by TYLCV were reported in neighboring Reunion Island in 1997 (1). In October 2009, 3.15 ha of tomato were surveyed in the south at la Flora, Camp diable, L'escalier, Plein Bois, and Plaine Magnien to monitor the disease. Symptomatic plants were observed in all areas surveyed and disease incidence ranged from 5 to 50%. The disease was more prevalent in tomato ‘Swaraksha’ and ‘Epoch’, which are widely cultivated. Seventeen symptomatic leaf samples from La flora, Camp Diable, L'escalier, Plein Bois, and Plaine Magnien areas were collected for begomovirus detection by PCR. Total DNA was extracted and tested using AV494 (5′-GCC YAT RTA YAG RAA GCC MAG-3′) and AC1048 (5′-GGR TTD GAR GCA TGH GTA CAT G-3′) primers from the core region of the coat protein that detect most begomoviruses (2). Seventeen of 17 samples (100%) gave an amplicon of expected size. PCR amplicons from selected samples were cloned and sequenced. The consensus sequence was assembled, and the sequence (GenBank Accession no. HM448447) had 100% identity with nucleotides 458 to 1,036 of the Almeria isolate (GenBank Accession no. AJ489258), an isolate from the Netherlands (FJ439569), Morocco (EF060196), and Spain (AJ519441), and nucleotides 451 to 1,029 of the RE4 isolate from Reunion Island (AM409201). On the basis of the initial sequence obtained, specific primers (RM-TYLCV 583C: 5′-CCA CGA GTA ACA TCA CTA ACA-3′ and RM-TYLCV 895F: 5′-GGA ACA GGC ATT AGT TAA GAG-3′) were designed to amplify the remainder of the genomic sequence by PCR followed by cloning and sequencing of the amplicons. At least three clones were sequenced to arrive at the consensus sequence. Sequence comparisons showed that the TYLCV isolate from Mauritius had the greatest sequence identity (95 to 100%) with the above isolates. To our knowledge, this is the first report of TYLCV in tomato in Mauritius. In view of the economic importance of leaf curl disease in tomato in many parts of the world, an island-wide survey needs to be carried out to monitor the disease and assess its impact on tomato production. References: (1) M. Peterschmitt et al. Plant Dis. 83:303, 1999. (2) S. D. Wyatt and J. K. Brown. Phytopathology 86:1288, 1996.
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6

Uusitalo, U., E. J. M. Feskens, J. Tuomilehto, G. Dowse, U. Haw, D. Fareed, F. Hemraj, H. Gareeboo, K. G. M. M. Alberti, and P. Zimmet. "Fall in total cholesterol concentration over five years in association with changes in fatty acid composition of cooking oil in Mauritius: cross sectional survey." BMJ 313, no. 7064 (October 26, 1996): 1044–46. http://dx.doi.org/10.1136/bmj.313.7064.1044.

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7

Aquino, Jailane de Souza, Débora Catarine Nepomuceno de Pontes Pessoa, Carlos Eduardo Vasconcelos de Oliveira, José Marcelino Oliveira Cavalheiro, and Tânia Lúcia Montenegro Stamford. "Processamento de biscoitos adicionados de óleo de buriti (Mauritia flexuosa L.): uma alternativa para o consumo de alimentos fontes de vitamina A na merenda escolar." Revista de Nutrição 25, no. 6 (December 2012): 765–74. http://dx.doi.org/10.1590/s1415-52732012000600008.

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OBJETIVO: Este trabalho teve como objetivo desenvolver biscoitos tipo cookie adicionado de óleo de buriti a fim de se analisarem sua aceitação sensorial e seu valor nutricional, visando a sua utilização na merenda escolar, bem como avaliar o consumo de alimentos fontes de vitamina A por escolares. MÉTODOS: Uma formulação-controle (15% de óleo de soja) e duas formulações experimentais (7,5% e 15% de óleo de buriti) foram produzidas e avaliadas quanto à composição centesimal, conteúdo de vitamina A e aceitação sensorial, testada por 201 escolares. Avaliou-se também o consumo de alimentos fontes de vitamina A por esses escolares mediante questionário semiquantitativo contendo 28 alimentos considerados fontes da referida vitamina. RESULTADOS: O biscoito elaborado com 15% de óleo de buriti obteve boa aceitação, e apresenta maior percentual de proteínas, de minerais e de vitamina A, podendo ser considerado fonte deste último nutriente. Observou-se uma maior frequência de consumo de alimentos com baixo teor de vitamina A, como também uma menor frequência de consumo dos frutos da região Nordeste. CONCLUSÃO: Os biscoitos adicionados de óleo de buriti podem ser uma alternativa de inclusão de alimentos fontes de vitamina A na dieta de escolares, no entanto o consumo de frutas e hortaliças fontes dessa vitamina deve ser estimulado, tendo em vista que os escolares consomem pouca variedade de alimentos fontes dessa vitamina, o que aumenta o risco de deficiência a longo prazo.
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8

Paim, Mateus Silva, Mychelle Carvalho, Édimo Fernando Alves Moreira, Paulo Eduardo Branco Paiva, Elisa Monteze Bicalho, and Victor Peçanha de Miranda Coelho. "SEED GERMINATION AND PRODUCTION OF SWAMP PALM SEEDLINGS (Mauritia flexuosa L.f.)." Revista Árvore 47 (2023). http://dx.doi.org/10.1590/1806-908820230000029.

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ABSTRACT Swamp palm (Mauritia flexuosa L.f.) is a typical palm tree from the Amazon and Cerrado of Brazil, whose fruits are used in cooking and the pharmaceutical industry. Seed germination of this palm is slow, irregular and often low, which makes its cultivation limited, being exploited in extractive systems. Also, little is known about seedling development, and this knowledge is important to define a protocol for the production of seedlings of this species. This research aimed to develop a protocol for the seed germination of swamp palm under semi-aseptic conditions and to evaluate the seedling development of swamp palm under different production systems. There was no germination in treatments without scarification. The best germination protocol for swamp palm was scarification with operculum removal in seeds recently extracted from the fruit with application of gibberellic acid (plant growth regulator) because it increased the rate and accelerated germination. However, imbibition in aerated water (with H2O2) proved to be suitable up to two days. The best method for seedlings production of swamp palm is the use of conventional bag (20×30 cm) with soil and manure or for producers with greater investment capacity, the use of tubes (180 cm3) for two months and subsequent transplanting to a conventional bag with soil and manure until completing six months.
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Books on the topic "Mauritian Cooking"

1

Lenoir, Philippe. L' île Maurice à table. Rose-Hill, Ile Maurice: Editions de l'Océan Indien, 1986.

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2

Chartier, Colette Le. Table et traditions créoles: Île Maurice, île Rodrigues, Agaléga, Chagos. Ile Maurice: Publié par Les Editions de l'océan Indien pour le Centre culturel africain, 1991.

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3

Sookhee, L. Mauritian delights: Over 200 tested recipes depicting a varied Muritian cuisine. Rose-Hill, Mauritius: L. Sookhee, 1985.

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4

Félix, Guy. La vraie cuisine mauricienne. 2nd ed. Stanley, Rose-Hill, Ile Maurice: Editions de l'océan Indien, 1988.

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5

Hein, Jean-Claude. Ile Maurice: Deux siècles de cuisine : héritage de l'Isle de France. Ile Maurice: [publisher not identified], 2001.

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Lenoir, Philippe. Exotic cuisine of Mauritius. Stanley, Rose-Hill, Mauritius: Editions de L'Océan Indien, 1988.

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7

Daswani, Sandy. A feast of Mauritius: Little secrets of our cuisines. Mauritius: Serengeti Pub. Ltd., 2008.

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Daswani, Sandy. A feast of Mauritius: Little secrets of our cuisines. Mauritius: Serengeti Pub. Ltd., 2008.

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9

Brigitta, Kook, and Wirth Marianne, eds. Mauritische Küche: Kochrezepte von Mauritius, Réunion, Island of Rodrigues, Seychellen, Agalega, Islands of St. Brandon und Chagos. Hamburg: Asfahani, 1993.

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10

Collingridge, W. B. Tropical cooking: English/French with a glossary in Hindustani = La bonne cuisine des pays chauds : anglais/français avec glossaire en hindi. 3rd ed. Mauritius: Éditions Le printemps, 2007.

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Book chapters on the topic "Mauritian Cooking"

1

Soares, Zilmar Timoteo, Amanda Araújo Nascimento, and Veronica Santos da Silva. "Biotechnology applied to the buriti fruit (Mauritia flexuosa Mart.)." In METHODOLOGY FOCUSED ON THE AREA OF INTERDISCIPLINARITY- V1. Seven Editora, 2023. http://dx.doi.org/10.56238/methofocusinterv1-020.

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Plastic has environmentally unfavorable factors. First, it is about its origin, coming from petroleum, a non-renewable source, hydrophobic materials that do not allow the action of microorganisms in its molecular chain, taking hundreds of years to decompose. In this sense, there is the buriti palm whose fruit is rich in natural polymer, which can be produced a biodegradable plastic, due to its organic characteristic, which decomposes easily and quickly causing without damage to the environment. With that, the. The objective of this research was to develop a flexible, biodegradable bioplastic based on natural polymers from renewable sources from the epicarp, mesocarp, buriti fruit endocarp and cassava starch by cooking process. Initially, a dimensional characterization of the buriti fruit was carried out with 120 individuals. Elaboration of different bioplastics with buriti fruit matrix in 90, 95 and 98% associated with cassava starch in 2, 5 and 10%, plasticized with glycerol. The characterizations of bioplastics were carried out through the evaluation of subjectivity, thickness, mechanical properties, opacity, color, water solubility, temperature resistance test, chemical resistance and biodegradation in water and soil. All bioplastics formed were visually transparent in 80% and opaque in 20%. With the increase in the addition of cassava starch, it caused an increase in thickness, permeability to water vapor and tensile strength, generating a decrease in their opacity. In evaluating the subjectivity of the samples, homogeneity was around 88.53%, flexibility 80% and deformation 8.6%. In the strength tests, the epicarp bioplastic showed low elongation (91.20 Mpa), while the endocarp showed greater elongation (4.41%) and low strength (42.50 Mpa). As for the evaluation of opacity, the endocarp exhibited a larger radius of 1.72cm, while the smallest length was manifested in the bioplastic epicarp 0.63cm. The bioplastics were subjected to temperatures of 60, 80, 100, 110 and 120°C, and in the first temperatures they remained at normal levels, from 100°C onwards, curvatures, dryness and cracks appeared. Based on these results, the concentrations of the mixture components were changed to allow the obtainment of decorative bioplastics, with adequate properties by the cooking process. Thus, it can be said that the production of composite bioplastics based on the epicarp, mesocarp and endocarp of the buriti fruit and added with cassava starch, plasticized with glycerol, by the cooking process is environmentally and economically viable.
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