The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...

background and objectives: the use of bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of lactobacillus and bifidobacterium during processing and storage of foods. this work is an attempt to investigate the influence of common ...

As practical cooks we are concerned mainly with serving good food, i.e. food that is nourishing, well flavoured and pleasing to the eye. We maintain that the present weekly fat ration of 3 oz. butter, 4 oz. margarine and I oz. cooking fat for one person is inadequate for the presentation of food in an appetizing and attractive manner, if all meals have to be provided at home. Weekly reversal of...

OBJECTIVE To compare effects of the Cooking With Kids (CWK) cooking and tasting curriculum (CWK-CT) with a less-intense, tasting-only curriculum (CWK-T) and to conduct a non-treatment comparison on fourth graders' cooking self-efficacy (SE), cooking attitudes (AT), and fruit and vegetable preferences (FVP). DESIGN Pre-post, quasi-experimental, 2 cohorts. SETTING Eleven low-income public sch...

Grain quality currently represents a major problem in high yielding rice production in Iran and many other rice producing areas of the world. Quality assessment of rice involves the function of sensory tests and physicochemical determinations based on the chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. These research genetic materials we...

Cooking is the theme that causes interest to everyone as element that is essential in life. Everyone try to cook, but fire and knifes are dangerous to handle for children. So children are felt difficult to cook directly. In this paper, we describe about development of cooking system that gives imaginary cooking experience to children. Our cooking system consists of two major technologies (Augme...

Working in a canteen exposed to gas cooking daily could lead to respiratory or lung function problems. Gas cooking consists of propane, or butane, which is flammable. Burning gas cooking releases carbon dioxide, a greenhouse gas. The reaction also produces some carbon monoxide. The vapour could evaporate and might be harmful to health. There are many by-products that could be present when gas c...

BACKGROUND Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of lear...

BACKGROUND Poor cooking skills may be a barrier to healthy eating and a contributor to overweight and obesity. Little population-representative data on adult cooking skills has been published. We explored prevalence and socio-demographic correlates of cooking skills among adult respondents to wave 1 of the UK National Diet and Nutrition Survey (2008-9). METHODS Socio-demographic variables of ...

BACKGROUND Previous research has highlighted an ambiguity in understanding cooking related terminology and a number of barriers and facilitators to home meal preparation. However, meals prepared in the home still include convenience products (typically high in sugars, fats and sodium) which can have negative effects on health. Therefore, this study aimed to qualitatively explore: (1) how indivi...