Glycemic index and glycemic load of selected Chinese traditional foods

AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast.The blood glucose concentrations were analyzed immediately before,15,30,45,60,90 and 120 min after food consumption using capillary blood samples.The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve(IAUC)value for the test food as a percentage of each subject's average IAUC value for the glucose.The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size,divided by 100.RESULTS:Among all the 23 Chinese traditional foods tested,6 of them belonged to low GI foods(Tuna Fish Bun,Egg Tart,Green Bean Dessert,Chinese Herbal Jelly,Fried Rice Vermicelli in Singapore-style,and Spring Roll),10 of them belonged to moderate GI foods(Baked Barbecued Pork Puff,Fried Fritter,"Mai-Lai"Cake,"Pineapple"Bun,Fried Rice Noodles with Sliced Beef,Barbecue Pork Bun,Moon Cakes,Glutinous Rice Ball,Instant Sweet Milky Bun,and Salted Meat Rice Dumpling),the others belonged to high GI foods(Fried Rice in Yangzhou-Style,Sticky Rice Wrapped in Lotus Leaf,Steamed Glutinous Rice Roll,Jam and Peanut Butter Toast,Plain Steamed Vermicelli Roll,Red Bean Dessert,and Frozen Sweet Milky Bun).CONCLUSION:The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

Health-promoting microbes in traditional Vietnamese fermented foods:A review

Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other functional properties.This review emphasizes the most common traditional Vietnamese fermented foods and their beneficial indigenous bacteria having health-promoting effects.

Leveraging Zibo Barbecue’s Success to Develop Hebei’s Culinary Brand:A Strategic Path

In 2023,Zibo barbecue culture exploded across the entire country,allowing people nationwide to experience and enjoy Zibo barbecue.This phenomenon injected new vitality into the economic development of Zibo.To promote the economic development of Hebei Province,this paper fully analyzes the reasons behind the popularity of Zibo barbecue,combines these insights with the characteristics of traditional cuisine in Hebei,and draws lessons from Zibo barbecue’s success as a business card for Zibo.The paper then outlines a strategy for building a culinary business card for Hebei.

On the clash between the traditional culture and the ＂fast food＂ culture from a perspective of internet language

With the development of the Internet, the Internet language-a new social variant of language comes into being. Owing to its distinctive features, the Internet language draws extensive attention and evokes dispute. Should we make laws to restrict its development or be magnanimous and tolerant？ The present authors think that the dispute reflects the clash between the traditional culture and the ＂fast food＂ culture. The two cultures would co-exist harmoniously and co-develop healthily only if we cherish the law in the development of language and grasp the indirect correlation between them.

Physico-Chemical and Microbiological Properties of a Traditional Turkey Cheese Tomas/Serto （Dorak）

Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a local product that is extensively consumed in the city of Tunceli and its environs, have been examined. For this purpose, samples from cheese varieties currently on sale in the cities of Tunceli and Elazl~ have been taken, and some of their physico-chemical and microbiological properties have been determined. The results of physico-chemical analysis showed that the average moisture rate of the samples was 53.24%, average ash rate 4.24%, average dry matter 46.76%, average acidity rate in terms of lactic acid 1.08%, average salt rate 2.93%, average fat rate 17.66%, average fat-free dry matter rate 25.56% and average pH value 4.67. The microbiological analysis data showed that the average values for the total aerobic mesophyll bacteria （TAMB） was 7 loglo kob/g, 2.3 logl0 kob/g for coliform, 4.6 logl0 kob/g for yeast, 5.5 logl0 kob/g for mold, 6.8 log10 kob/g for Lactococcus spp., and 6.1 log10 kob/g for Lactobacillus spp.. The results show the high variation among samples, proving that there has not been a standard production procedure. It has been established that the hygienic condition of the product changes according to the production process, and the probability for cross contamination is high. A large number of studies need to be carded out for this kind of traditional food items, due to lack of enough literature data in this paper.

Glycemic Index and Glycemic Load of Selected Staples Based on Rice,Yam and Cassava Commonly Consumed in Cote d’Ivoire

Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in C?te d’Ivoire and in others countries sharing the same food tradition.

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.

Oil Tea Soup Formula Optimization Based on Orthogonal Test and Fuzzy Mathematics Sensory Evaluation

The aim of this study is to optimize the formula of oil soup, which was one of traditional food of Guangxi province, south China. Tea leaves, bone soup, beans and other minor ingredients in the formula of oil tea soup are selected as the research objects. The sensory evaluation factors such as flavor, taste, color, aroma were selected to optimize the formula of oil tea soup based on orthogonal test and fuzzy mathematics comprehensive evaluation. The results showed the most important factor that affected the quality of the oil tea soup was tea leaves content, followed by the proportion of bone soup, minor ingredient and beans content. The study indicated that the optimal recipe ofoil tea soup was as follow： 0.6% tea, 0.4% beans, and 0.5% other ingredients. The ratio of material to solution of bone soup was 1：5.

Traditional food,modern food and nutritional value of Sea buckthorn(Hippophae rhamnoides L.):a review

Sea buckthorn(Hippophae rhamnoides L.)is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn,rich in oleic acid,protein,amino acids and potassium and other nutrients.Sea buckthorn can also treat heart diseases,lung diseases and other diseases.This review aims to sort out the traditional sea buckthorn food and modern sea buckthorn food,and provide important reference value for manufacturers to develop and utilize sea buckthorn.In addition,it also clarifies the nutritional value of sea buckthorn,so as to provide strong support for the comprehensive utilization of sea buckthorn fruit food and the production direction of health care industry.

Reformulation of traditional Iranian food(Doeeneh)using probiotics:Bifidobacterium animalis subsp.lactis BB-12,Lactobacillus acidophilus LA-5,Lacticaseibacillus rhamnosus LGG,and inulin and its effect on diabetic and non-diabetic rats

Objectives:The purposes of this study were to produce novel formulations of Doeeneh using three probiotic strains and different inulin ratios and to investigate the survival of probiotics.Likewise,the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated.Materials and Methods:Doeeneh,composed of milk and wheat bulgur,was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp.lactis BB-12(B),Lactobacillus acidophilus LA-5(A),Lacticaseibacillus rhamnosus LGG(R),and their co-cultures.The physicochemical and sensory properties and probiotics viability were investigated for 14 d.Diabetes was induced in albino rats by administration of alloxan monohydrate(150 mg/kg i.p.).Changes in weight and blood glucose were measured weekly,and food and water consumption were measured daily;total cholesterol and triglycerides were measured after 35 d by a biochemical kit.Results:The increased proportion of high-degree of polymerization inulin decreased pH and increased acidity.However,a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value.This result can show the buffering effect of inulin in Doeeneh as well;changes in pH were slow over time due to the presence of the buffering compounds.Therefore,the probiotics’survival was in the standard range even in the inulin-free sample.Likewise,the Doeeneh sample containing 5%inulin(SABR3)considerably reduced the levels of blood glucose,total cholesterol,and triglyceride in diabetic rats.Moreover,the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the control.Conclusions:Traditional foods and their preparation methods are a suitable target for the development of health-oriented products,and functional food with nutraceutical capabilities can be designed and produced based on them.

Development of African Earthenware Container Imbedded with Nanosilver Particles for Food Preservation

With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4&degC ± 1&degC, 6 days at 15&degC ± 5&degC, and 4 days at 30&degC ± 2&degC. The calculated Q10 values were found to be in the range of 1.5 - 2.0.

Evidence that cultural food practices of Adi women in Arunachal Pradesh,India,improve social-ecological resilience:insights for Sustainable Development Goals

Introduction:Sustainable use of biocultural diversity can help achieve Sustainable Development Goals(SDGs)in many ways.The tribal communities of bio-culturally rich Northeastern India rely heavily on local food resources and knowledge for livelihood security.In this study with Adi women of East Siang district,Arunachal Pradesh,India,we aimed to understand(i)access and use patterns for biocultural plants and animal species from diverse ecosystems and(ii)species diversity and conservation strategies deployed by Adis.We employed a novel participatory approach called“recipe contest”to mobilize Adi women from 15 randomly selected remote and transitional villages.Data collected through interviews,focus group discussions and transect walks from 75 women,were analyzed using qualitative and quantitative methods.Results:We found that traditional local food was linked intricately with women’s knowledge,access patterns,and socio-cultural institutions.From an end-user perspective,remote Adi villages had more widespread use of plant species(14 as food;34 as food-cum-ethnomedicine and 13 as income-generating species)and animal(17)as food in remote than in transitional villages.Further,there were significant differences(p<0.000;0244 and 0.000,respectively)across the social groups for use of plant-and animal-derived food and ethnomedicine.Among different land use systems(i.e.,Jhum lands,home gardens,and morang forests),the highest diversity for food plant was found in home gardens while that for food-cum-ethnomedicinal plants and animal species was observed in morang forests.Adi women apply traditional agronomic,cultural,and harvest strategies,based on local knowledge and institutions and varying with social systems,to conserve their key local resources.Significant correlations(r=0.63 to 0.92)were seen between conservation and use of food and animal species.Traditional knowledge on these aspects was linked intricately to the socio-cultural milieu and is transmitted inter-generationally through various social institutions.Conclusions:Cultural food practices,crucial to social-ecological resilience and livelihood security of Adi and similar indigenous communities confronting global environmental challenges,need to be mainstreamed with relevant policies for achieving some targets of SDGs.