Food Innovation: Science-Based Cooking

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1.1 Introduction
Food innovation hasve significant importance in providing better food, increase nutritional content or reduce cost through new processing method or utilizing new ingredients. Molecular gastronomy (MG) is one of the food related area that encourage the innovation and inter-change application between science and kitchen discipline. According to one of the founders, This (2004), he defined MG as “a branch of science that studies the physico-chemical transformations of edible materials during cooking and the sensory phenomena associated with their consumption”. In Vega and Ubbink (2008) review, MG is described as ‘science –based cooking’ based on the concept of conscious application of the principles and tools from food science …show more content…

Common mixture is pectin due to its gelling mechanism similar to alginate and its’ high availiability (Auriemma et al., 2012; Tello et al., 2015; Belscak-Cvitanovic et al., 2015). Other hydrocolloids used are gelatin, gum Arabic (Fang et al., 2011), poly (vinyl alcohol) (Hua et al., 2010), tapioca starch (Lozano-Vazquez et al., 2005), and D-limonene (Levic et al., 2015). Research were done conducted on the usage of alginate mixture beads as carrier and/or as stabilizer (Alexa, et al., 2011), methods in drying/rehydration the beads (Fang et al., 2011), best parameter for calcium use and extrusion method (Levic et al., 2015; Bokkhim, et al., 2014; Lupo et al., …show more content…

Any scientific documentation on spherification method using a mixture of alginate, kappa and iota is also absent. The only study found on the usage of alginate-carragenan mixture in food is the development of encapsulation of caffeine (Belscak-Cvitanovic et al., 2015). The carrageenan used are was k-carrageenan through ionic-bonding mechanism.
Other work in alginate-carragenan encapsulation was were in pharmaceuticals (Krishnamoorthy and Aminabhavi, 2004; Mohamadnia et al., 2008; Popa et al., 2011) , medicine and drugs field (Mohamadnia et al., 2008; Popa et al., 2011). Currently, there are no application of alginate-carrageenan in food consumption such as in spherification and tapioca pearl products. Thus, the effect of carrageenan on the spherification product and process is one of the main interest of in the study.
Besides, carrageenan is considered as a suitable alternative due to its unique ability in gelling and thickening. Specifically, iota-carrageenan which have the same parameter in gelling condition, its gellification require calcium ion for gellification. Aside that, carrageenan are available from local brown seaweed.; Thus, this could help local seaweed industry. Because of that, the possibilities of carrageenan as substitute as whole or as mixture with alginate are one of the

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