Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2016-09-26T14:08:40Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese-versao final_31_03.pdf: 1465705 bytes, checksum: 6bdab3574c99a765714c6fe1098adb64 (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2016-09-26T18:32:52Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese-versao final_31_03.pdf: 1465705 bytes, checksum: 6bdab3574c99a765714c6fe1098adb64 (MD5) / Made available in DSpace on 2016-09-26T18:32:52Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese-versao final_31_03.pdf: 1465705 bytes, checksum: 6bdab3574c99a765714c6fe1098adb64 (MD5) Previous issue date: 2014-02-13 / Sem bolsa / O feijão é um alimento de excelente qualidade nutricional e fonte de compostos bioativos que auxiliam na prevenção de doenças. No Brasil, o consumo de feijão deve ser mantido por fazer parte da tradição culinária brasileira, porém estudos demonstram crescente redução no seu consumo em decorrência de alimentos prontos e refeições fora do lar. Ademais, não existe um consenso sobre efeitos de diferentes processamentos na cocção de feijão sobre compostos bioativos e atributos sensoriais de feijão. Diante disso, o objetivo desse estudo foi avaliar hábitos de consumo de feijão em restaurante e em casa, relacionando características sócio demográficas com motivos que influenciam no consumo de feijão, além de avaliar o efeito de diferentes processamentos na cocção de feijão sobre o conteúdo de compostos fenólicos, antocianinas, capacidade antioxidante e atributos sensoriais. Os resultados mostraram que: (1) o consumo de feijão em casa ainda é um hábito nas refeições e que os motivos nutricionais, sensoriais e culturais influenciam na escolha em consumir feijão; (2) a forma de processamento para a cocção está diretamente relacionada com a capacidade antioxidante e afeta a disponibilidade de compostos fenólicos, antocianinas e interfere nos atributos sensoriais do feijão. / Beans are food with excellent nutritional quality and source of bioactive compounds which help preventing diseases. In Brazil, beans consumption must be maintained because they are part of Brazilian culinary tradition. However, studies demonstrate the increasing reduction in beans consumption due to ready-to-eat food and meals eaten outside the household. Moreover, there is no consensus on the different processing effects of cooking over bioactive compounds and sensory attributes of beans. Therefore, the objective of this study was to evaluate consumption habits for beans in restaurants and households, relating socio-demographic characteristics to reasons that influence consumption of beans, besides evaluating the effect different processes have on beans cooking in relation to phenolic compounds content, anthocyanins, antioxidant capacity and sensory attributes. The results showed that: (1) consumption of beans at home is still a habit for meals and that nutritional, sensory and cultural reasons influence the choice to consume beans; (2) the kind of processing for cooking is directly related to the antioxidant capacity and affects the availability of phenolic compounds, anthocyanins and interferes in the sensory attributes of beans.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / In the rice storage, changes in the grains physic-chemical properties occur due to a process called ageing, which is fundamental to the culinary quality of this cereal. This work was conducted aiming to determine the most favorable atmosphere and temperature conditions for the ageing process in the rice storage, reducing the time for this cereal to present satisfactory cooking, without compromising the technological and sensory characteristics of the grains. Different varieties of rice (BR-IRGA 410, IRGA 416 and IRGA 417), the chemical composition of the grains and, by sensorial analysis, the consumers acceptance and preference were simultaneously assessed. The intensity of rice ageing process was periodically verified by the analysis of the following characteristics; cooking, elongation, texture, viscosity, enzyme activity, coloration and the grains chemical composition after being polished. The storage in longer periods (up to 180 days) and higher temperatures (up to 35 °C) evidenced more pronounced changes in the parameters evaluated by the cooking properties (lower water absorption, pH levels and solid content in the cooking water); cooking test (greater volume yield, cooking time and more loose grains); elongation (higher values of proportional change, elongation ratio and actual elongation); texture (lower hardness and adhesiveness, besides higher springiness and cohesiveness); viscoamylographic properties (more organized starch granules during the storage, noticed mainly by its lower breakdown, higher viscosity and setback). Meanwhile these storage conditions, combined with controlled atmospheres, demonstrated that the changes resulted from the ageing process were accelerated in the presence of O2 and retarded in the presence of CO2, that was observed through the cooking properties (lower water absorption and pH levels), color (increase in the chromaticity coordinates a* and b*, besides the reduction in the luminosity, whiteness, transparency and milling degree) and enzymatic activity (great falling number) in the samples stored in the presence of O2. Although the most favorable storage conditions for the rice ageing process were obtained in higher temperatures and atmospheric concentrations of O2, the storage at 35 °C combined to lower atmospheric concentrations of O2 is recommended to retard or inhibit metabolic processes, preventing undesired color changes and enzymatic activity in the grains. The varieties showed distinct behavior in the analytical parameters tested, but all of them presented better culinary characteristics in storage conditions that were favorable to the rice ageing process. The chemical composition of the grains suffered small alterations in the storage, most significantly in the ashes, phenolic compounds, amylose and resistant starch. In the sensory analysis, conducted after 60 and 180 days of storage, a greater consumers acceptance and preference was observed for the rice that presented more ageing characteristics. / No armazenamento do arroz ocorrem alterações nas propriedades físico-químicas dos grãos, em decorrência de um processo denominado de envelhecimento, o qual é fundamental para a qualidade culinária deste cereal. Este trabalho foi conduzido com o objetivo de determinar as condições de atmosfera e temperatura mais favoráveis ao processo de envelhecimento no armazenamento de arroz, reduzindo o tempo para que este cereal apresente cocção satisfatória, sem comprometimento tecnológico e sensorial dos grãos. Ao mesmo tempo, foram avaliadas diferentes variedades de arroz irrigado (BR-IRGA 410, IRGA 416 e IRGA 417), a composição química dos grãos e, através de análise sensorial, a aceitação e preferência dos consumidores. A intensidade do processo de envelhecimento foi periodicamente verificada através de análises relacionadas às características de cocção, elongação, textura, viscosidade, atividade enzimática, coloração e composição química dos grãos depois de polidos. O armazenamento em maiores períodos (até 180 dias) e temperaturas (até 35°C) evidenciou as alterações mais pronunciadas nos parâmetros avaliados por propriedades de cocção (menor absorção de água, pH e resíduos na água de cocção), teste de cocção (maior rendimento volumétrico, tempo de cocção e soltabilidade), elongação (maiores valores de alteração proporcional, taxa de elongação e elongação efetiva); textura (menor firmeza e adesividade, além de maior elasticidade e coesividade); propriedades viscoamilográficas (grânulos de amido mais organizados no decorrer do armazenamento, constatados principalmente pela menor quebra, maior viscosidade e retrogradação). Estas condições de armazenamento combinadas com atmosferas controladas demonstraram que as alterações decorrentes do processo de envelhecimento foram aceleradas na presença de O2 e retardadas na de CO2, constatadas através das propriedades de cocção (menor absorção de água e pH), cor (aumento nas coordenadas de cromaticidade a* e b*, além de redução na luminosidade, brancura, transparência e grau de polimento) e atividade enzimática (maior número de queda) nas amostras mantidas em presença de O2. Embora as condições de armazenamento mais favoráveis ao processo de envelhecimento do arroz tenham sido obtidas em maiores temperaturas e concentrações atmosféricas de O2, o armazenamento a 35°C combinado com baixas concentrações atmosféricas de O2 é recomendado para retardar ou inibir processos metabólicos, prevenindo alterações indesejáveis de cor e atividade enzimática nos grãos. As variedades mostraram comportamentos distintos nos parâmetros analíticos testados, mas as condições de armazenamento favoráveis ao envelhecimento do arroz promoveram melhores características culinárias para todas. A composição química dos grãos foi pouco alterada no armazenamento, de maneira significativa para a matéria mineral, compostos fenólicos, amilose e amido resistente. Na análise sensorial, realizada após 60 e 180 dias de armazenamento, os consumidores demonstraram maior aceitação e preferência por arroz com maiores características do envelhecimento.

Individuals with Traumatic Brain Injury (TBI) often need to be taught independent living skills in order to reintegrate into community settings. This study examined the use of video modeling to teach culinary skills to three individuals with TBI. Video modeling is easily accessible, inexpensive, and not reliant on an additional person to directly teach skills. For all three participants, video modeling resulted in increases in cooking skills using a task analysis created for each food item prepared. For one participant, the skills maintained over two weeks and generalized to a novel food. For another participant video modeling was insufficient in reaching high skills levels therefore a second phase utilizing reinforcement and corrective feedback was implemented. This phase demonstrated with the additional component including reinforcement and corrective feedback, the third participant reached high skill levels.

Master of Science / Department of Hotel, Restaurant, Institutional Management & Dietetics / Elizabeth Barrett / This research created an interactive, multimedia, food safety education program on CD/ROM for fourth through sixth grade school children. The project was divided into three stages: 1) a survey to assess children's needs, 2) program development, and 3) Beta-testing the program with content experts and the targeted audience. A needs assessment survey was administered to children, 9 to 12 years of age, who were members of a 4-H, Boys and Girls Clubs, or after school program. The survey collected demographic data, food handling frequencies/practices, handwashing habits, and computer usage/media preferences. Children were found to be active in food handling/preparation and stated they knew the definition of food safety. Many, however, were unsure of the meaning of cross-contamination, how to use a thermometer, and were inconsistent with safe handwashing practices. Almost 92% of respondents reported using the computer daily, weekly, or monthly and 91% liked using the computer for learning. To facilitate design of the food safety education program, current food safety education programs were reviewed. At the time, there were limited numbers of programs directed at children and even fewer computer-based. A multimedia specialist assisted in the creation of the food safety education program on CD/ROM titled, "Kid Chef and the Clean Kitchen Crew." The program was divided into four chapters: 1) food safety and foodborne illness, 2) handwashing importance and handwashing techniques, 3) foodborne pathogens, and 4) food safety practices from purchase to cooking to serving. Interactive and multimedia components were used throughout the program. Beta-testing with experts from food safety, multimedia, education, extension, and technology ensured that the program was factual and appropriate for fourth through sixth grade students. Additional Beta-testing with ten children in the targeted age group illustrated acceptance, ease of understanding, and navigation. Changes were made prior to each subsequent critique. The reviewers and target audience indicated the CD format was acceptable for presenting food safety education. Recommendations included increasing the amount of animation, video clips, questions, and translation into Spanish. It is further suggested that the program be tested for effectiveness via a pre/post test design.

Master of Science / Department of Grain Science and Industry / Sajid Alavi / Foods with high fiber can reduce calorie uptake and provide health benefits related to chronic ailments like obesity, diabetes, cancer and cardiovascular disease. However, inclusion of fiber diminishes the final product quality and consumer acceptability of cereal products. The overall objective of this project was to produce fiber-enriched, pre-cooked wheat flours using extrusion processing in order to enhance their nutritional value, while maintaining functional and sensory properties in baked products such as cookies and tortillas. In the first part of this study, extrusion processing was utilized to pre-cook wheat flours substituted with 0, 10, 20 and 30 % wheat bran in order to enhance their rheological properties and functionality with regards to cookies and tortillas. Two extrusion conditions, low-temperature-low-shear (LTLS) and high-temperature-high-shear (HTHS) were studied for pre-cooking the flours. Results showed that for all flours, as % bran increased, RVA peak viscosity (PV), and mixograph peak time (PTM) and peak height (PH) decreased. At all bran levels, PV and PH were significantly lower for pre-cooked flours as compared to uncooked. As the percent bran increased, the quality of cookies (weight and spread factor) and tortillas (specific volume, rollability and extensibility) deteriorated for both uncooked and pre-cooked wheat flours. In the second part of this study, effect of extrusion pre-cooking on the dietary fiber profile of wheat flour substituted with 0, 10, 20 and 30 % wheat bran was evaluated. Pre-cooking by extrusion significantly increased SDF in flours (by 22 to 59 %), although in most cases it also led to a significant decrease in TDF. Cookies and tortillas, produced from uncooked and pre-cooked flours with 0 and 20% substituted bran, were evaluated for consumer acceptability using a 9-point hedonic scale. Organoleptic properties of cookies from uncooked flour did not change significantly with increase in bran substitution from 0 to 20%. However, consumer ratings for tortillas did decrease slightly but significantly with increase in bran level. To summarize, pre-cooking of the flours using extrusion did not improve the sensory properties of cookies and tortillas, although the products were still found acceptable by consumers and also contained higher soluble fiber.

Les aliments à base de plantain, connu comme riche en amidon résistant, sont largement consommés dans les pays du sud. Le contrôle de la digestibilité de l'amidon du plantain cuit implique la maîtrise de ses propriétés physicochimiques qui varient en fonction des conditions de cuisson et qui résultent de processus de transport (énergie, eau), de transformations et de réactions. Ces travaux de recherche ont pour but de mieux comprendre ces processus. Pour y parvenir, l'effet combiné de la température (T) et de la teneur en eau (X) sur le degré de gélatinisation (α) a été mesuré par DSC. Les proportions d'amidon rapidement digestible (RDS) et résistant (RS) mesurées par une méthode enzymatique in vitro, ont été étudiées sur un aliment modèle (farine + eau) à partir des variétés Dominico Harton et Harton. Les deux diagrammes d'état de l'amidon ont été représentés par un modèle de Weibull. Les effets combinés de T et X sur RDS ou RS peuvent être regroupés dans α; quel que soit l'historique thermohydrique de l'amidon. Ainsi, deux relations adimensionnées sont proposées pour prévoir le RDS et le RS en fonction uniquement d'α. Les écarts de comportement (gélatinisation et digestibilité) de l'amidon de l'aliment modèle et d'un morceau de plantain ont été mesurés et attribués aux effets de structures. Le modèle de prédiction de la digestibilité a été couplé à un modèle 2D traduisant les transferts d'énergie et d'eau durant la cuisson de cylindres de plantain. Le modèle simule bien les profils de température, de taux de gélatinisation et de gain en eau. Une diffusion de type capillaire a été observée en début de cuisson à 50 °C alors qu'au-delà (75 – 100 °C), le transport d'eau s'opère par diffusion moléculaire. La digestibilité est essentiellement pilotée par les transferts d'énergie. Ainsi pour du plantain prêt à être consommé, les degrés de liberté pour moduler le RDS et le RS sont limités ; en revanche, pour des produits pré-gélatinisés, des cuissons à températures intermédiaires (75 – 80 °C) permettraient d'obtenir des produits à faible impact glycémique. Toutefois, la sélection variétale du type de plantain est certainement le moyen en amont le plus souple pour contrôler la digestibilité des produits.Mots clés : plantain, amidon, gélatinisation, digestibilité, modélisation. / Plantain-based foods are widely consumed in southern countries. Plantain is well known for its high resistant starch content. Controlling the digestibility of cooked plantain starch involves managing its physicochemical properties. These vary depending on the cooking conditions and are a consequence of transport processes (energy, water), transformation and reactions. This research work aims to further our understanding of the different processes. To achieve this, the combined effect of temperature (T) and water content (X) on the degree of starch gelatinization (α) was measured by DSC. The proportions of Rapidly Digestible Starch (RDS) and Resistant Starch (RS) were measured using an in vitro enzymatic method and studied using a model food (flour + water) based on Dominico Harton and Harton varieties. Both starch state diagrams where represented using a Weibull model. The combined effects of T and X upon RDS or RS can be summarized by α, irrespective of the thermohydric history. Thus, two dimensionless relations were proposed to predict RDS and RS as a function of α. The difference in the starch behaviour (gelatinization and digestibility) between the model and a piece of plantain were measured and determined as structural effects. The digestibility prediction model was coupled with a 2D model that predicts the energy and water transfer during the cooking of the plantain cylinders. The model provides satisfactory simulations for temperature, degree of gelatinization and water gain profiles. A capillary-type diffusion was observed at the start of cooking at 50 °C, whereas at higher temperatures (75 – 100 °C), water transport is controlled by molecular diffusion. Digestibility is essentially driven by energy transfers. Thus, for ready-to-eat plantain, the freedom to modulate RDS and RS is limited. However, for pre-gelatinized products, products with a low glycemic impact could be obtained at intermediate cooking temperatures (75 – 80 °C). Prior selection of the plantain variety is certainly the easiest way to control product digestibility.Key words: plantain, starch, gelatinization, digestibility, model.

Dissertation submitted in compliance with the requirements for the Master's Degree in Technology: Food and Beverage Management at the Durban Institute of Technology, 2003. / Historically, any large hotel of standing/rating in South Africa would staff the top levels of their kitchen brigade with educated, professional cooks imported from all over the world from such places as Germany, Switzerland, England or France, to name but a few / M

Business plan is an important document any start-up, who is standing in front of a decision of realisation a new business idea. The main goal of this master thesis is complex business plan and evaluation of profitability and attractively of CookForMe, a platform where can people contact yourself and order home cooking lessons by not professional chef on the Czech market. The thesis is divided into two sections, theoretical and practical. Theoretical part presents necessary information for the beginning entrepreneur and describes the structure of the business plan including Lean Canvas. Practical part is based on the theoretical part and contains business plan of CookForMe company, which contains necessary and well provided analysis of cooking lessons market and design a new web platform, which will be attractive.

M.Phil. / The combustion of fuels in poorly designed cookstoves is a major anthropogenic source of atmospheric emissions with severe environmental and health implications. It is widely acknowledged that these challenges are best addressed with the development and dissemination of clean cookstoves. Widely used stove testing protocols (UCB Water Boiling Test and variants) are often single task-based and not representative of real-world uses or likely combinations of the manner in which fuels, stoves and pots may be used. The hypothesis of this study is that a stove testing procedure that provides for testing of stove/fuel/pot combinations, in a sequence of heterogeneous tests, provides a better representation of thermal performance and emissions than existing protocols based on prescribed fuels and fuel loads, and single tasks. The study aimed to develop and evaluate a set of testing protocols for determining thermal efficiency and emissions performance of domestic fuels and cooking devices to satisfy the rigorous performance specifications expected for claims under the Clean Development Mechanism (CDM) carbon trading market. The Heterogeneous stove Testing Protocol (HTP) was developed and documented as a complete set of standard operating procedures (SOPs), using a template derived from the Desert Research Institute (DRI), Reno, Nevada, and used for performance evaluation of fuel/stove combinations. The effect of pot size on the performance of two paraffin wick stoves and a pressurised paraffin stove was assessed and was found not to be a major factor, which affected thermal efficiency only at the high power setting. Power setting was found to influence the thermal efficiency and combustion performance of all stoves tested, indicating the need for assessment of the devices across the full range of power settings (where feasible). The HTP was also employed in characterising the combustion performance of coal stoves, using three different ignition methods, giving qualitative and quantitative results. Compared to the bottom-lit up-draft (BLUD) ignition method, the Basa njengo Magogo, also referred to as the top-lit up draft (TLUD) method, proved to be a better method of coal fires ignition, in terms of reduced CO:CO2 ratio and less smoke generation than in conventional braziers. The bottom-lit down-draft (BLDD) ignition method, incorporated in the SeTAR prototype coal stove, was found to be effective in fuel utilisation and improved combustion efficiency compared to the TLUD and BLUD methods, with CO:CO2 emission factors below 1% for 230 minutes. A number of parameters employed by the Water Boiling Test (WBT) were examined and compared with the HTP (e.g. turn-down ratio; simmer process; hot-start phase; use of standardised fuels and test pots). The HTP was found to provide more representative performance data over a wide range of use scenarios, the equivalent of providing performance curves rather than the minimum and maximum performance points provided by the WBT. The findings of this study have shown that the Heterogeneous stove Testing Protocol is consistent, robust, and transportable; making it a valuable tool for stove design improvements, and for the assessment of stoves under voluntary and compulsory carbon markets.

Pearl millet is a cereal crop cultivated by subsistence farmers in semi-arid parts of Africa and Asia. In Namibia, pearl millet porridge is a staple food for over half of the population. Healthful Harvest, a cooperative of subsistence farmers in a rural area in Namibia is developing a flour product with extended shelf life and a short cooking time comprising pearl millet and cowpea. This requires the application of simple technology. The pearl millet grain is small (3-15 mg) but has a proportionally larger germ than all other cereal grains, except perhaps maize. Therefore, it tends to contain a high content of triglycerides, which are rich in unsaturated fatty acids. Pearl millet flour is susceptible to rancidity within a few days due to lipolysis and subsequent oxidation of the de-esterified unsaturated fatty acids. To try to prevent rancidity and to pre-cook, pearl millet grain was subjected to toasting, boiling and toasting then boiling before reduction to flour. The effects of these different thermal treatments on fat acidity, peroxide value (PV) and conjugated diene and triene values of pearl millet flour before and after three months storage at ambient conditions were determined. The degree of cook of starch was determined on fresh flours. The porridges made from the flour of the treated grains were evaluated by a trained panel and by consumers. Analyses of energy demands and practicality of the thermal treatments and extrusion cooking as processing technologies in manufacturing pearl millet flour in rural parts of Namibia were made. Fat acidity for the untreated flour increased significantly from 0.11 to 3.72 g KOH kg-1, whereas no significant increase observed in the flours of wet thermally-treated grains. This indicates that wet thermal treatments inhibited triglyceride hydrolysis. The PVs of the flours of the wet thermally-treated grain increased seven-fold, while the PV of the untreated flour decreased. A similar trend was observed for the conjugated diene values. The conjugated triene values increased significantly for all the samples. These results indicate autoxidation in the thermally-treated samples and that there was accumulation of hydroperoxides. The degree of cook of the wet thermally-treated grain (~40%) was twice that of the untreated and toasted grains, indicating that the wet thermal treatment partially gelatinised the grain. Porridges prepared using untreated flours were associated with rancid flavours, while those of other treatments were not, indicating that the thermal treatments can prevent rancidity. Consumers preferred the porridge prepared using flour of the boiled grain, presumably because it was fully cooked, whereas others were not. Thus, the boiling treatment can be applied to extend the shelf life of and pre-cook pearl millet flour. The energy demands for boiling and extrusion cooking were estimated to be 0.6 and 0.2 kWh kg-1, respectively. The energy demand for the boiling process can be minimised by sun-drying instead of using electricity. The cost of an extruder would be prohibitively costly for Healthful Harvest. Thus, boiling the grain is a suitable appropriate technology that can be applied in the Healthful Harvest situation by ordinary people, with no specialist skills. / Thesis (MSc(Agric) (Food Science and Technology))--University of Pretoria, 2007. / Food Science / MSc(Agric) / unrestricted