Comparative Study on the Physico-Chemical, Textural and Thermal Properties of Instant Porridges Based on Spelt and Oats Introduc
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Preparation of Porridge from Germinated Multigrain and Its Nutritional Evaluation
PREPARATION OF PORRIDGE FROM GERMINATED MULTIGRAIN AND ITS NUTRITIONAL EVALUATION by Aakansha Dhital Department of Nutrition and Dietetics Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2021 Preparation of Porridge from Germinated Multigrain and its Nutritional Evaluation A dissertation submitted to the Nutrition and Dietetics department in Tribhuvan University in the partial fulfillment of the requirements for the Bachelor degree in Nutrition & Dietetics by Aakansha Dhital Department of Nutrition and Dietetics Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal March, 2021 ii Tribhuvan University Institute of Science and Technology Department of Nutrition and Dietetics Central Campus of Technology, Dharan Approval Letter This dissertation entitled Preparation of Porridge from Germinated Multigrain and Its Nutritional Evaluation presented by Aakansha Dhital has been accepted as the partial fulfillment of the requirement for the degree of B.Sc. Nutrition and Dietetics. Dissertation Committee 1. Head of the Department (Asst. Prof. Dambar Bahadur Khadka) 2. External Examiner (Asst. Prof. Birendra Kumar Yadav) 3. Supervisor (Prof. Pashupati Mishra) 4. Internal Examiner (Asst. Prof. Arjun Ghimire) March 9, 2021 iii Acknowledgement First and foremost, I offer sincere gratitude to my supervisor, Prof. Pashupati Mishra, who has supervised me throughout my dissertation with his patience and knowledge. Also, I would like to thank Asst. Prof. Dambar Bahadur Khadka, Department Head of Nutrition and Dietetics, Central Campus of Technology for his sincere and valuable suggestion and for providing me with all the necessary facilities and guidance throughout the work. Furthermore, I am very much indebted to thank Assoc. Prof. Dr. Dil Kumar Limbu, Campus Chief, Central Campus of Technology, for enormous technical and administrative support in my academic and research work. -
Breakfast Menu Sammy's History
Sammy’s history Sammy Schloegel was born and raised in New Orleans. His interest in cooking came from his watching his Italian grandparents’ love for preparing amazing food. Sammy began working at the Elysian Fields lo- cation at the age of 15 for his uncle, John Shambra, who owned a butcher shop. After his uncle passed away, Sammy purchased the building and business in 1991. Sammy saw a need in the area for a good place to grab a sandwich at lunchtime, so Sammy and his wife, Gina, started making overstuffed po-boys for an inexpensive price while still running the butcher shop. Before they knew it, they were selling more sandwiches than they ever expected and so they added a few tables and added hot lunch for each day of the week. Then came more tables, more sandwiches and more hot Breakfast Menu lunch choices, and needless to say, more employees. Sammy and Gina’s hard work and great food has not gone unnoticed. Monday-Saturday Bret Anderson, of the Times Picayune named their garlic stuffed roast 7:00am-10:30am beef po-boy as one of the 10 best in the city. WWL-TV’s Unknown Food Critic stated that Sammy’s hamburger is the best in the city. Sammy’s Lunch daily took the blue ribbon from the Po-Boy Festival on several occasions for Monday-Thursday 10:30-5:00 the garlic stuffed roast beef and the Ray Ray. Buzzfeed named the Ray Friday 10:30-7:00 Ray as one of the “10 po-boys you must eat before you die.” Food Net- Saturday 10:30-4:00 work’s Diners, Drive-ins and Dives with Guy Fieri highlighted Sammy’s for their Thanksgiving show. -
The Oil and the Wine (Revelation 6:6)
The Oil and the Wine (Revelation 6:6) Apostle Leroy A. Smith 6And I heard a voice in the midst of the four beasts say, A measure of wheat for a penny, and three measures of barley for a penny; and see thou hurt not the oil and the wine. Rev.6:6 15And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth man's heart. Psalms 104:15 5Thou preparest a table (of bread) before me in the presence of mine enemies: thou anointest my head with oil; my (wine)cup runneth over. Barley crop Barley facts: 1/3 price of wheat The Hebrew Bible records barley as one of the most abundant and important crops of ancient Israel. It is one of the seven species of plants with which the Promised Land is blessed (Deuteronomy 8:8).9 In fact, it was so common that its price was approximately half that of wheat (2 Kings 7:1, 16, 18; cf. Revelation 6:6). Ancient Israel, like its neighbors, planted, harvested and consumed mass quantities of barley. Barley is one of the more popular grains for making beer in the ancient world, was (and is) the main ingredient. Durum Wheat most commonly grown in Israel Grains and bread facts: Grain products comprised the majority of the food consumed by the ancient Israelites. The staple food was bread, and it was such a vital part of each meal that the Hebrew word for bread, lehem, also referred to food in general. -
Breakfast Cereal: Porridge
Healthy Eating/ Gola/Mr. Conlon Student: ________________ Breakfast Cereal: Porridge “Morning, Did you know that Porridge is a great way to start the day? It’s full of vitamins, minerals, fibre and low in salt and sugar. My wife here makes really tasty porridge. Here’s her recipe. Enjoy!” Colour the Bears Benefits of Porridge Oats Clean the arteries in your body Help protect against cancer & heart disease Help lower cholesterol Help keep obesity at bay Reduce blood pressure and are a good source of vitamin B1 crucial for the nervous system Colour the Pictures OATS Healthy Eating/ Gola/Mr. Conlon Student: ________________ Mama Bear’s Recipes (4 types of porridge) MMMH Ingredients MMH MMH!! For basic porridge which serves 4 bears 200 g rolled oats 750 ml milk or water sea salt Place the oats and milk/water in a pan with a small pinch of sea salt Put on a medium heat Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give a smooth creamy porridge Add the ingredients below for blackberry and apple porridge 1 apple 2-3 tablespoons runny honey, to taste 100 g blackberries for banana, almond and cinnamon porridge 2 ripe bananas 30 g flaked almonds ½ teaspoon ground cinnamon 2 tablespoons poppy seeds 2-3 tablespoons maple syrup or runny honey, to taste for apple, maple syrup and pecan porridge 1 apple 30 g pecans 2-3 tablespoons maple syrup, to taste Healthy Eating/ Gola/Mr. Conlon Student: ________________ Answer the questions on Mama Bear’s Recipes 1. -
Greens, Beans & Groundnuts African American Foodways
Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans. -
School Meals Are Essential for Student Health and Learning
School Meals are Essential for Student Health and Learning ach day, millions of students fuel their minds and bodies with the good nutrition provided by the ENational School Lunch Program and School Breakfast Program. There is considerable evidence of the effective role that participation in these programs plays in alleviating food insecurity and poverty, and in providing the nutrients students need for growth, development, learning, and overall health, especially for the nation’s most vulnerable children and adolescents. This brief reviews the many benefits of the school meals programs, and summarizes the latest research on recent policy changes and innovative strategies that are increasing program access and improving student outcomes. or reduced-price school lunch.8 Conversely, research shows School Meals Play a Critical Role that rates of food insecurity and food insufficiency among in Student Health, Well-Being, and children are higher in the summer — a time when students Academic Success do not have access to the school meal programs available during the academic year.9,10,11 More than 14.6 million students eat a school breakfast and Nationally, school lunch also lifted 1.2 million people — 29.7 million students eat a school lunch on a typical school including 722,000 children — above the poverty line in 1 day, based on data from the 2018–2019 school year. The 2017, based on Census Bureau data on poverty and income vast majority of these students are low-income and receive in the U.S.12 a free or reduced-price meal. A considerable body of evidence shows that the School Meals Support Good Nutrition school meals programs are profoundly important for students, especially low-income students, with well- School meals support good nutrition throughout the school documented benefits. -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
Local Food & Sustainable Cuisine
Local Food & Sustainable Cuisine “Local Food, Fresh Food, and Food Distribution” Definition of Sustainable Cuisine? • Good for you – Fresh, nutritious, safe, shelf life? • Enjoyable to eat – Tastes good, things you like to eat, know who grew it, well prepared. • Sustainably grown – Uses few/no chemicals, protects soil and water quality, preserves farmer, wildlife, and environmental health • Sustainably processed and delivered – Fewer food miles, minimally processed, few/no additives, minimal packaging • Sustainably priced? – Compared to what? Farmers make a living wage, true cost of food not going “down-stream” but how make affordable to all? Reasons to create a new food system (and to buy local) • Fewer food miles. Average bite has traveled 1200 miles to your mouth. See Leopold report for data. • Fresher food. • Know where your food comes from, how it was grown, and what has been added to it. • Access during times of emergency? An old- fashioned notion perhaps, but who could have predicted Katrina? • Economic development opportunity? Food Sales and Farm Income by county Riley Pottawatomie Shawnee Total Food $ 107 M $ 46 M $ 393 M Sales Market value of $ 23.66M $ 53.80 M $ 21.98 M ALL agriculture Total farm $ 22.47 M $ 54.31 M $ 22.99 M production exp. # farms 493 842 903 Gov. Pmts. $ 1.1 M $ 2.2 M $ 1.5 M The Economic Potential for Expansion of Fruit and Vegetable Production in Kansas $509,072,440 “Thank you” Taxable food sales in KS (food and beverage stores, food services and drinking places; excludes exempt sales, and “box store” sales) -
Nutrient Profiling of Romanian Traditional Dishes—Prerequisite For
information Article Nutrient Profiling of Romanian Traditional Dishes—Prerequisite for Supporting the Flexitarian Eating Style Lelia Voinea * , Dorin Vicent, iu Popescu, Teodor Mihai Negrea and Răzvan Dina * The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 010404 Bucharest, Romania; [email protected] (D.V.P.); [email protected] (T.M.N.) * Correspondence: [email protected] (L.V.); [email protected] (R.D.); Tel.: +40-748-210-425 (L.V.) Received: 25 September 2020; Accepted: 29 October 2020; Published: 2 November 2020 Abstract: Currently, most countries have to deal with multiple discrepancies that have arisen between the constraints of sustainable development and the return to traditions, involving food producers, as well as consumers, aspects that are also easily noticed in Romania. Thus, the main purpose of this study was to assess the nutritional quality of the Romanian traditional diet using a nutrient profiling method based on the Nutri-Score algorithm, applied to several representative Romanian traditional dishes. Because this algorithm has the capacity to highlight the amount (%) of fruits, vegetables, and nuts from a certain dish, it might be considered an indicator of the sustainable valences of the selected meals. The results showed that the traditional menus do not correspond to a balanced and sustainable eating behavior; thus, it is recommended to improve the Romanian pattern of food consumption and to ensure its sustainable basis. In order to achieve this goal, we propose the development of a new paradigm of the contemporary Romanian food style incorporating three main directions of action: acceptance, adaptation, and transformation. -
Flavor Pairing in Medieval European Cuisine: a Study in Cooking with Dirty Data Kush R
Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data Kush R. Varshney,1 Lav R. Varshney,1 Jun Wang,1 and Daniel Myers2 1IBM Thomas J. Watson Research Center 1101 Kitchawan Road, Yorktown Heights, NY, USA fkrvarshn,lrvarshn,[email protected] 2Medieval Cookery [email protected] Abstract are usually, but not exclusively, applied in domains histor- ically associated with creative people, such as mathematics An important part of cooking with computers is us- and science, poetry and story telling, musical composition ing statistical methods to create new, flavorful in- and performance, video game, architectural, industrial and gredient combinations. The flavor pairing hypoth- graphic design, the visual, and even the culinary, arts” [Colton esis states that culinary ingredients with common and Wiggins, 2012]. chemical flavor components combine well to pro- duce pleasant dishes. It has been recently shown 1 Introduction that this design principle is a basis for modern Western cuisine and is reversed for Asian cuisine. The cooking of food and human evolution are intertwined. One could go so far as to argue that it is cooking that makes us Such data-driven analysis compares the chemistry human. We are naturally drawn to foods high in fat and sugar of ingredients to ingredient sets found in recipes. because of the nourishment we received from such foods dur- However, analytics-based generation of novel fla- ing our evolution in resource-poor environments. However, vor profiles can only be as good as the underlying we are also drawn to foods with complex layers of balanced chemical and recipe data. -
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in -
The Breakfast Lab to Americans’ Tastes: by Just Adding Sugar
Biology became economically successful, the cereal world soon realized pragmatic qualities can be observed in many of those hyperactive it had to start using food science for the purpose of appealing commercials for junky cereals. While most of the marketing is The Breakfast Lab to Americans’ tastes: by just adding sugar. The first expressly directed at selling the experience of eating candy for breakfast, The History of Food Science that Gave Rise to the Modern Breakfast Cereal sweetened cereal was Ranger Joe Popped Wheat Honnies, there are still appeals to the adults in the room, hoping to sell a product that started a trend of marketing cereals to kids. a cereal’s more “nutritive” properties — take, for example, the Manufacturers soon realized that to have a lead in this race, marketing of ‘essential vitamins and minerals’ in sugary cereals.) Written by Josh Holtzman they would have to flavor their cereals with increasingly exciting Science has helped us get to a point in our gastronomic history Illustrated by Averly Sheltraw flavors. Scientists were employed across the country to synthesize where we can feasibly demand food that is both aesthetic and ave you ever wandered down the cereal aisle, at a which at the time focused on meeting the appetite and nutritional flavors that could make processed foods even more stimulating pragmatic. One may say that these two aspects of food were loss for words at the bounty of different varieties and needs of the people as cheaply and efficiently as possible. From and exciting, in sharp contrast with John Kellogg’s original goals never completely separate; however, they were treated as such, flavors? You have food science to thank for that! Food this mindset sprung theologically driven dietary trends in the for the cereal.