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PubMed2001

Sulfur compounds reduce potato toxins during extrusion cooking.

Free sulfhydryl groups in sulfur compounds have been reported to act directly on natural toxins to reduce toxicity. The objective of this study was to reduce protease inhibitors and glycoalkaloids in simulated snack foods by the addition of sulfur-containing compounds prior to extrusion. Thiamine, methionine, and benzyl disulfide were added to potato flakes at levels of 0.5% or 1.0% prior to twin-screw extrusion. Total and free thiols and protease inhibitors were monitored before and after extrusion by colorimetric assays. Potato glycoalkaloids were analyzed by HPLC and by immunoassay. Extrusion reduced potato flake disulfide bonds; disulfide bonds were higher in samples containing added sulfur compounds. Trypsin inhibitor activity was reduced by as much as 79% by extrusion plus methionine. Extrusion significantly reduced carboxypeptidase inhibitor, but only when benzyl disulfide and 0.5% methionine were not added. One percent methionine and thiamine resulted in 60% reductions in glycoalkaloids.

Alkaloids↗
PubMed1998

Fermentation of yam: microbiology and sensory evaluation of cooked fermented yam tissues.

The microflora of white yam (Dioscorea rotundata L.) slices fermented anaerobically in 1.5 percent brine for five days at room temperature were studied. The hydrolysis of the carbohydrate and the subsequent conversion of sugars and minerals by the fermenting microbes contributed much to the increased microbial load especially within the first 72 hours of fermentation. The organisms implicated in the fermentation include the species of Pediococcus, Lactobacillus and Pseudomonas, Bacillus subtilis and two other Gram negative coccal cells, yet to be identified. The decrease in microbial counts at the latter stage of fermentation was attributed to the high total acidity of the medium, which was about 2.67 times the initial value of 0.027% lactic acid. Meanwhile, the lactic acid bacteria increased continuously throughout the period of fermentation.

Cooking↗
PubMed2001

Comparison of the eating and cooking habits of northern Europe and the Mediterranean countries in the past, present and future.

It was already possible to demonstrate in the 50s that the Mediterranean countries have significantly less coronary heart disease than northern Europe and the USA and that this correlated closely with the diets of people in the Mediterranean region. Consequently, the traditional Mediterranean corresponds to the ideas of dietetics about a preventive diet with its high percentage of fruit, vegetables, cereal products legumes, olive oil and its slight share of animal products. However, an increase of the share of animal products can be detected in the diet of the Mediterranean populations with increasing wealth to the detriment of basic foodstuffs on a vegetable basis and their positive effects. This is reducing the preventive effect of the diet. The dietary situation is also becoming worse in northern Europe, which was already found to be unfavorable in the 60s. The reasons for this development can be found in the substantial socioeconomic changes throughout all of Europe over the past 40 years. A return or reversal to the Mediterranean way of eating would be desirable due to its positive effects. But the strong trend to convenience products and eating out is in opposition to this.

Cooking↗