Traditional Foods: General and Consumer Aspects (Integrating Food Science and Engineering Knowledge Into the Food Chain Book 10)

This first volume of the Trilogy of Traditional Foods , part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader." Series Preface Series Preface Volumes 1–6 Acknowledgments Preface Contents About the Editors Contributors Part I: General Aspects of Traditional Foods Chapter 1: European Consumers’ Definition and Perception of Traditional Foods 1.1 Introduction 1.2 Research on Consumers and Traditional Foods 1.2.1 Focus Group Discussions 1.2.2 Free Word Associations 1.2.3 Cross-Sectional Consumer Survey 1.3 How Consumers Define and Perceive TFP 1.3.1 Exploratory Definition of TFPs Along Four Dimensions 1.3.2 Words Associated with Tradition in the Food Context 1.3.3 Quantitative Consumer-Driven Definition of TFPs 1.3.4 Profile of Typical Traditional Food Consumers 1.3.5 Consumer Perception and Image of Traditional Food 1.4 Conclusions References Chapter 2: Consumer’s Valuation and Quality Perception of Kid’s Meat from Traditional “Cabrito da Gralheira”: Protected Geographical Indication 2.1 Introduction 2.1.1 European Policy Toward Traditional Food Products 2.1.2 Drivers of Traditional Food Product Consumption 2.2 The Local Context and Cabrito da Gralheira: PGI 2.3 Material and Methods 2.3.1 Subjects and Questionnaire 2.3.2 Statistical Analysis 2.4 Results 2.5 Discussion References Chapter 3: Traditional Fermented Foods in Thailand 3.1 Introduction 3.2 Thai Traditional Fermented Foods 3.2.1 Thai Salted Fermented Foods 3.2.1.1 Fishery Products Fish with a Large Proportion of Salt Nam-Pla (น้ําปลา) Bu-Du (บูดู) Kapi (กะปิ) Fish with Salt and Carbohydrates Pla-Raa (ปลาร้า) Pla-Som (ปลาส้ม) Pla-Paeng-Daeng (ปลาแป้งแดง) Som-Fak (ส้มฟัก) Fish with Salt and Fruits Khem-Mak-Nat (เค็มหมักนัต) 3.2.1.2 Animal Products Naem or Nham (แหนม) Sai-Krok-Prieo (ไส้กรอกเปรี้ยว) or Sai-Krok-Isan (ไส้กรอกอีสาน) 3.2.1.3 Fruit and Vegetable Products Miang (เมี่ยง) 3.2.2 Thai Non-Salted Fermented Foods 3.2.2.1 Non-alcoholic Products Ka-Nom-Jeen (ขนมจีน) Ka-nom-Thuai-Fu (ขนมถ้วยฟู) Khao-Daeng (ข้าวแดง) or Ang-Kak Thua-Nao (ถั่วเน่า) 3.2.2.2 Alcoholic Products Khao-Maak (ข้าวหมาก) Loog-Paeng (ลูกแป้ง) Sa-To (สาโท) and Nam-Khao (น้ําขาว) or Lao-Khao (เหล้าขาว) Ou (อุ) Nam-Dtaan-Mao (น้ําตาลเมา) 3.3 Microorganisms Associated with the Fermentation 3.4 Development and Future Trends 3.4.1 Development of Pure Starter Microorganisms 3.4.2 Improved Technologies or Equipments 3.5 Safety Aspects of Thai Fermented Foods 3.6 Summary References Chapter 4: Traditional Food in Romania Integrated in a Protected Geographical Designations System 4.1 Introduction 4.2 Key Aspects of Systems of Traditional Products and Geographical Designations 4.2.1 Consistence of GIs Approach with Other Policies 4.2.2 Difference between National System of Traditional Products and Geographical Designations 4.3 Traditional Foods in Romania 4.3.1 Dynamics of the Traditional Food Sector 4.3.2 Examples of Romanian Traditional Products 4.3.2.1 Traditional Dairy Products 4.3.2.2 Traditional Bakery Products 4.4 Conclusions References Chapter 5: Traditional Foods in Slovakia 5.1 Popular Meals Based on Natural Plants and Fungal Species 5.1.1 Herbs 5.1.2 Forest Fruits 5.1.3 Spices and Seasonings 5.1.4 Fungi 5.1.5 Medicinal Plants 5.2 Traditional Food Resources Based on Cultivated Species and Animal Husbandry 5.3 Traditional Foods in Popular Nutrition 5.3.1 Soups 5.3.2 Mash 5.3.3 Pasta Dishes 5.3.4 Bread 5.3.5 Legume Dishes 5.3.6 Vegetable Dishes 5.3.7 Fruit Dishes 5.3.8 Fungal Dishes 5.4 Conclusion References Chapter 6: Traditional Foods in Turkey: General and Consumer Aspects 6.1 Introduction 6.2 Consumer Aspects of Turkish Traditional Foods 6.3 General Aspects of Traditional Products 6.4 Historical Influences on Traditional Foods 6.5 Traditional Products in Turkey 6.6 Innovation in Traditional Foods 6.7 Conclusion References Further details could also be retrieved on June 2015 from the following websites Part II: Traditional Dairy Products Chapter 7: Indian Traditional Fermented Dairy Products 7.1 Introduction 7.2 Dahi 7.2.1 Technological Developments in the Manufacture of Dahi 7.3 Lassi 7.3.1 Technological Developments in the Manufacture of Lassi 7.4 Shrikhand 7.4.1 Technological Developments in the Manufacture of Shrikhand 7.5 Misti Dahi 7.5.1 Technological Developments in the Manufacture of Misti Dahi 7.6 Conclusion References Chapter 8: Traditional Bulgarian Dairy Food 8.1 Introduction 8.2 Bulgarian Yogurt 8.2.1 Home Preparation of Bulgarian Yogurt 8.2.2 Yogurt Fair 8.3 Katyk 8.4 Sirene 8.5 Kashkaval 8.5.1 Homemade Kashkaval 8.5.2 Another Recipe 8.6 Ayran 8.7 Tarator References Chapter 9: Dulce de Leche: Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America 9.1 Introduction 9.2 Dulce de Leche Production 9.2.1 Manufacturing Process 9.2.2 Dulce de Leche Formulation and Its Implication on the Final Product 9.3 Quality and Consumer Aspects 9.3.1 General Requirements for Dulce de Leche 9.3.2 Argentine Quality Protocol for Dulce de Leche 9.4 Conclusions References Part III: Traditional Cereal Based Products Chapter 10: Austrian Dumplings 10.1 History 10.1.1 The Dumpling Knife 10.2 Types of Dumplings 10.2.1 Bread Dumplings 10.2.2 Potato Dumplings 10.2.3 Soup Dumplings 10.2.4 Dumplings as Garnish or Main Dish 10.2.5 Sweet Dumplings References Chapter 11: French Bread Baking 11.1 Introduction 11.2 Technology of Bread Production 11.2.1 Kneading in the Mixer 11.2.2 Tank Fermentation 11.2.3 Weighing, Dividing, Shaping, and Resting 11.2.4 Shaping 11.2.5 Baking 11.3 Baking in Ovens 11.3.1 Description of the Ovens 11.3.2 Baking 11.3.2.1 Loading 11.3.2.2 The Role of Steam 11.3.3 Baking Conditions 11.3.3.1 Baking Temperature 11.3.3.2 Baking Time 11.3.4 Changes in the Dough During Baking 11.3.4.1 In the Crust 11.3.4.2 In the Crumb 11.3.4.3 Expansion in Volume 11.4 Microscopic and Macroscopic Approach to Bread Baking Bibliography Chapter 12: Traditional Rye Sourdough Bread in the Baltic Region 12.1 Introduction 12.2 Ancient Art in Modern Bread Making 12.3 Microbial Population of Lithuanian Spontaneous Rye Sourdoughs 12.3.1 General Aspects 12.3.2 Physicochemical and Microbiological Characteristics of Sourdoughs in Lithuania 12.3.3 Phenotypic Characteristics of Isolates 12.3.4 Genetic Characterisation of the LAB 12.3.5 Genetic Characterisation of the Species 12.4 Technological Aspects of Traditional Rye Sourdough in the Commercial Bread Process 12.5 Advantages of the Traditional Rye Sourdough Bread Processes References Chapter 13: The Legume Grains: When Tradition Goes Hand in Hand with Nutrition 13.1 Legume Grains and Tradition 13.1.1 Nomenclature and Classification 13.1.2 Origins and Production 13.1.3 Legume Grains in the Mediterranean Diet 13.2 Legume Grains and Nutrition 13.2.1 Carbohydrates 13.2.2 Proteins 13.2.3 Lipids 13.2.4 Vitamins 13.2.5 Minerals 13.2.6 Nutraceuticals 13.3 Legume Grains for Animal Feed 13.4 Conclusions References Chapter 14: Traditional Food Products from Prosopis sp. Flour 14.1 Cultivation and Potential Uses of Prosopis Species 14.2 Pods and Flours 14.3 Products and Regional Activities References Chapter 15: Amaranth: An Andean Crop with History, Its Feeding Reassessment in America 15.1 Amaranth History 15.2 Description 15.3 The Seed 15.3.1 Morphological Structure 15.3.2 Main Components 15.3.3 Minor Components 15.4 The Leaves 15.5 Functional Properties 15.5.1 Hydration Properties 15.5.2 Foaming Properties 15.5.3 Emulsifying Properties 15.5.4 Gelling Properties 15.5.4.1 In Proteins of Amaranth 15.5.4.2 In Amaranth Starches 15.6 Potential Industrial Applications 15.7 Current Challenges References Part IV: Traditional Meat and Fish Products Chapter 16: Yunnan Fermented Meat: Xuanwei Ham, Huotui 16.1 Introduction 16.1.1 History 16.1.2 Present Status 16.2 Production of Xuanwei Ham 16.3 Physicochemical and Microbial Changes Accompanying Ham Processing 16.3.1 Color 16.3.2 Chemical Constituents 16.3.2.1 Lipids 16.3.2.2 Proteins 16.3.2.3 Microflora 16.4 Future Developments 16.4.1 Processing Techniques 16.4.2 Microflora 16.4.3 Physicochemical Properties 16.5 Concluding Remarks References Chapter 17: Selected Viennese Meat Specialties 17.1 Introduction 17.2 Wiener Schnitzel–Viennese Schnitzel 17.2.1 History 17.2.2 Ingredients and Preparation 17.2.2.1 The Meat 17.2.2.2 Plating 17.2.2.3 Coating 17.2.2.4 Baking 17.3 Tafelspitz: Boiled Beef 17.3.1 History 17.3.2 Ingredients and Preparation 17.4 Backhendl: Fried Chicken 17.4.1 History 17.4.2 Ingredients and Preparation References Chapter 18: Dried Norse Fish 18.1 History 18.1.1 Dried Fish: Raw Material and Traditional and Modern Processing 18.1.2 Stockfish 18.1.3 Klippfisk/Bacalao (Cliff Fish) 18.2 The Use of Dried Fish 18.2.1 Lutfisk 18.2.1.1 Lye Treatment 18.2.1.2 Cooking 18.2.1.3 Serving 18.2.2 Stockfish (Bacalao) 18.2.3 Boknafisk (No English Translation Found) 18.2.4 Other Uses of Dried Fish References Suggested Additional Reading (English) Chapter 19: Utilization of Different Raw Materials from Sheep and Lamb in Norway 19.1 History and Tradition 19.2 Smalahove: Sheep Head 19.2.1 Preparation of the Head 19.2.2 Serving 19.3 Fenalår: Cured Lamb Thigh 19.4 Værballer: Ram Balls References Chapter 20: Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain 20.1 Importance of Tuna as Fishing and Food Resource 20.2 Traditional Processing of Tuna Loins 20.3 Methods of Consumption of Muxama and Estupeta References Chapter 21: Salting and Drying of Cod 21.1 Introduction 21.2 Raw Materials 21.2.1 Fish 21.2.1.1 Species 21.2.1.2 Chemical Composition 21.2.1.3 Freshness 21.2.1.4 Parasites 21.2.2 Salt 21.3 Processing 21.3.1 Salting 21.3.2 Drying 21.3.3 Storage 21.3.4 Desalting References Chapter 22: Brazilian Charqui Meats References Part V: Traditional Beverages Chapter 23: German Beer 23.1 Introduction 23.2 Malt 23.3 Brewing 23.4 Fermentation–Maturation–Storage 23.4.1 Filtration 23.4.2 Filling and Packaging Beer 23.4.2.1 Barrels 23.4.2.2 Bottling 23.5 Ingredients in Beer 23.5.1 Brewing Liquor 23.5.2 Malt 23.5.3 Hops 23.5.4 Beer Yeast References Chapter 24: “Pálinka”: Hungarian Distilled Fruit 24.1 Introduction 24.2 Raw Materials for Pálinka 24.3 Processing of Fruits for Production of Pálinka 24.3.1 Mashing 24.3.2 Fermentation 24.3.3 Distillation 24.3.4 Aging and Storage 24.4 Hungarian Pálinka Specialities References Chapter 25: Tokaji Aszú: “The Wine of Kings, the King of Wines” 25.1 Introduction 25.2 History of Aszú Wine 25.3 Technology 25.3.1 Raw Materials: Grapes 25.3.2 The Traditional Technology 25.4 Other Types of “Aszú” Bibliography Chapter 26: Mead: The Oldest Alcoholic Beverage 26.1 The Importance of Honey in the Past 26.2 An Introduction to the History of Mead 26.2.1 Mead in China 26.2.2 Etymological Research of Mead 26.2.3 Mead in Egypt 26.2.4 Mead in Ancient Greece 26.2.5 Mead in the Roman Empire 26.2.6 The Middle Ages 26.2.7 Symbolism of the Honeymoon 26.3 Mead Varieties 26.3.1 Meads from Caramelised Honey 26.3.2 Melomel Types of Mead 26.3.3 Mead with Spices 26.3.4 Fortified Meads 26.3.5 Plain Meads 26.3.6 Mead Distillates 26.4 Processes 26.4.1 Early Fermentation 26.4.2 Microorganisms in Mead Processing 26.4.3 The Importance of the Fermentative Microflora 26.4.4 Wort Pasteurisation Prior to Fermentation 26.4.5 Application of Ultrafiltration 26.5 Consumer Aspects 26.5.1 Nutritionally Improved Mead 26.5.2 Aroma and Flavour of Mead References Chapter 27: Midus: A Traditional Lithuanian Mead 27.1 Introduction 27.2 Lithuanian Mead 27.3 Technology of Lithuanian Mead References Chapter 28: Horchata 28.1 Introduction 28.2 Elaboration Process 28.2.1 Selection of Tigernuts 28.2.2 Production of Horchata 28.2.3 Improving Yield of Horchata in Processing 28.3 Preservation Treatments 28.3.1 Preservation at Low Temperatures 28.3.2 Preservation by Heat Treatments 28.3.3 Preservation by Drying 28.3.4 Preservation by Nonthermal Technologies References Part VI: Traditional Deserts, Side Dishes and Oil Chapter 29: “Dobos”: A Super-cake from Hungary 29.1 Introduction 29.2 Hungarian Confectionary, an Example: Dobos Cake 29.3 History of the Dobos Cake 29.4 The Original Recipe of Dobos Torte 29.5 Introduction to Dobos Cake Making at Home 29.5.1 The Cake 29.5.2 The Filling 29.5.3 The Glaze References Chapter 30: Traditional Green Table Olives from the South of Portugal 30.1 Introduction 30.2 Harvesting and Production 30.2.1 Fermentation: Microbiota Evolution 30.2.2 Fermentation: pH and Total Acidity 30.2.3 Fermentation: Reducing Sugars and Phenolic Compounds 30.2.4 Color 30.2.5 Packing and Storage References Chapter 31: Extra Virgin Olive Oil and Table Olives from Slovenian Istria 31.1 Introduction 31.2 History and Olive Varieties in Slovenia 31.3 Extra Virgin Olive Oil with Designation of Origin 31.3.1 Quality and Traceability Guaranteed 31.3.2 Sort Selection 31.3.3 Quality Parameters 31.4 Table Olives References Chapter 32: A Perspective on Production and Quality of Argentinian Nut Oils 32.1 Introduction 32.2 Oil Production 32.3 Nontraditional Nut Oils 32.3.1 Walnut (Juglans regia L.) 32.3.2 Almond [Prunus dulcis (Mill.) D.A. Webb, Syn. Prunus amygdalus Batsch, P. communis L., Rosaceae] 32.3.3 Pistachio (Pistacia vera L.) 32.3.4 Hazelnut (Corylus avellana L.) References Chapter 33: Pupunha (Bactris gasipaes): General and Consumption Aspects References Index