Recipe Calculations Mark Roe Euro FIR AISBL Susanne
Recipe Calculations Mark Roe, Euro. FIR AISBL Susanne Westenbrink, RIVM, Netherlands Workshop On Standardized Methodologies For Creating Food Composition Databases Tunis, Tunisia, 5 th-8 th November 2018
Why do we need recipes in databases? • Impossible to analyse each food due to high costs • Easy way to add foods e. g. needed for diet counselling and food consumption surveys • Several variations possible e. g. • • porridge made with milk or water different cooking fats recipes with and without salt Local or ethnic variations
Recipe: – Ingredients – Amounts – Description
Recipe Calculation Principle Calculation based on: • the amount of ingredients used to prepare a food • nutrient composition of those ingredients • factors that consider changes in nutrient content during preparation • Weight change during preparation (Yield factors) • Losses of nutrients during preparation (Retention factors) European guidelines for recipe calculation published 2016 – Adopted for use by national authorities in Czech Republic, Norway
How can we use the results? 1. Recipes to calculate composition of • Missing complex foods, such as cakes, soups, stews • Missing values e. g. vitamins and minerals in packaged foods 2. Recipes to calculate composition of cooked foods from raw (recipes with one or two ingredient(s) e. g. raw vegetable or pasta and water) 3. Averaged foods, e. g. citrus fruit not specified
Steps in recipe calculation 1. Collect recipes 2. Determine ingredient weights (take into account waste) 3. Calculate the recipe (use calculation programme) a) Calculate the nutrient values b) Apply correction for effect of cooking (if applicable) – c) Calculate back to 100 g of edible food 4. Document details of the recipe (including reference)
Collect recipes Selection of recipes always depends on the aim! • Collected recipes could represent • ‘average’ dishes eaten by whole population • variations of ‘everyday’ recipe • dishes eaten by specific sub-groups e. g. children, ethnic groups
How to define commonly consumed dishes? • Use sales statistics • market leading restaurants, fast food, take-aways or catering companies collection of menus • market leading manufacturers or distributors of ready-to-eat dishes collection of labels and recipe leaflets • most sold ready-to-eat dishes (brands) • Use data from food consumption surveys • dishes most frequently consumed • visit homes and record details of ingredients and cooking process • Use popular cookbooks, magazines, recipe archives on internet • find out the most frequently published recipes
Details of the recipe to document: • Ingredients (common names, scientific names, photos, food id) • Preparation before cooking (e. g. peeling, cutting) • Household measures and edible weights per ingredients (use scale!) • Cooking method plus cooking time and temperature • Weight of the final dish (use scale!) • Source of the recipe (e. g. name of book, URL etc) • Retention and yield factors • Edible portions • Recipe calculation method • Recipe calculation software • Nutrient values
Recipe archive Keep copies of the recipe ! • paper or pdf • FCDB • Also keep older versions
Now you have a representative recipe. . . • Omelette • 4 eggs • 1 tomato • Half a cup of tap water • 1 spoon of butter • 0. 5 tsp table salt What do you do next?
Select food items from food composition table Find the best matching food item in your food composition table • For example • Flour: white or whole meal? • Spinach: raw or frozen? • Oil: which type of oil? • Tuna: fresh, canned in oil, canned in water? • Expert view needed based on food consumption data, national traditions, cooking experience
Ingredient 2 uncooked Ingredient 1 uncooked Edible portion Nutrient content of uncooked ingredients Yield factor Retention factor Weight of cooked composite food Nutrient content of cooked composite food
Edible portion = edible material remaining after the inedible waste (bones, stones, peel etc. ) has been trimmed away. Example. What is the weight of one egg without eggshell? • Usually expressed as % of the whole food • Where to find information about edible portions? • Field work: weigh the edible and inedible portions of ingredient • From reports • Cook books • Food composition tables
What is edible or inedible? • Depends on cultural norms, individual preferences and animal species • Are the skin and head of fish edible or inedible? • Similar situation for meat cuts, insects, some plants
Determine edible portion • Convert household units to gram weights • 1 egg without shell 55 g • 1 cup of flour 80 g • If ingredient has inedible waste: • Banana weighed with skin = 200 g • Edible portion = 66% 200 g * 0. 66 = 132 g banana without skin
Determine edible portion • Convert household units to gram weights • 1 egg without shell 55 g • 1 cup of flour 80 g • If ingredient has inedible waste: • Banana weighed with skin = 200 g • Edible portion = 66% – 200 g * 0. 66 = 132 g banana without skin
Ingredient 2 uncooked Ingredient 1 uncooked Edible portion Nutrient content of uncooked ingredients Yield factor Retention factor Weight of cooked composite food Nutrient content of cooked composite food
Yield factor: • Term is used for what is retained in weight after food preparation, processing or other treatment. Weight change is a result of moisture (e. g. water) and solid (e. g. fat) losses or gains • Yield factor of e. g. 0. 8 means that 20% of raw weight is lost and 80% retained
Examples of weight changes • Loss (water/moisture) e. g. during baking • Gain e. g. cooking of pasta (water) or frying vegetables or meat (fat) • Both gain (fat) and loss (water/moisture) in some processes • Example: 100 grams of raw pasta needed for 300 g of Weight gain is easiest calculated cooked pasta with water or fat (oil, butter) as ingredient; take care that only the part of water that is absorbed is taken into account as ingredient amount
Sources of yield factors • Yield factors can be determined by measurement: weigh the ingredients before cooking and after preparation of the dish • Yield factors included in reports and publications • No harmonised yield factors available, because yield factors depend on cultural norms, cooking method, equipment, time and temperature. • It is recommended to use national coefficients for yield factors!
Ingredient 2 uncooked Ingredient 1 uncooked Edible portion Nutrient content of uncooked ingredients Yield factor Retention factor Weight of cooked composite food Nutrient content of cooked composite food
Retention Factors • Used for nutrients retained after food preparation, processing or other treatment. Usually applied to changes in water (moisture), fat, vitamin and mineral content • Retention factors depend on: • Cooking method, cooking time and cooking temperature • Food type (part of plant or animal, physical state, …) • Oxygen, light, … • Factors available from reports, e. g. by Vásquez-Caicedo A. et al. (Euro. FIR) or publications, e. g. Bognar. Based on food groups • Retention factors can be determined by experiment. Complex protocols needed
Vitamin C loss when steaming red cabbage Bognár (1988)
Recipe calculation systems Single ingredient recipes • To calculate from raw to cooked based on one ingredient Multi ingredient recipes • Summing nutrient content of (raw) ingredients • Ingredient method • Total recipe method • Mixed method Choice of method depends on • Goal of food comp data • Availability of yield and retention factors • Available recipe calculation tool (DBMS; INFOODS tool (Excel); tailor made software)
Summary of calculation methods Method Approach Simple summation Ingredient 1: NV Ingredient n: NV ------------------Sum of above Ingredient method Ingredient 1: NV * 1/YF * RF Ingredient n: NV * 1/YF * RF ------------------Recipe: Sum of above Recipe method Ingredient 1: NV Ingredient n: NV ------------------Recipe: Sum of above * 1/YF * RF Mixed method Ingredient 1: NV * RF Ingredient n: NV * RF ------------------Recipe: Sum of above * 1/YF Based on FAO: UR Charrondiere
1. Simple summation • Apply edible portion factors at ingredient level • Calculate the nutrient values based on the weight of each ingredient • Sum these nutrient values • Back-calculate to 100 g of (raw) dish • Use for • Uncooked foods with raw ingredients; no need for yield or retention factors • Average foods • For cooked foods use cooked ingredients
Example 1 • Omelette – 4 eggs – 1 tomato – half a cup of tap water – 1 spoon of butter – 0. 5 tsp table salt Methods applied • 1. Simple summation of the raw ingredients
Sum the weights of ingredients: Omelette with tomato: eggs tomato 220 g 50 g table salt 1 g tap water 60 g butter 10 g Total 341 g
Composition per 100 g from FCT Omelette with tomato protein g thiamin mg water g egg raw 12. 5 0. 1 75 tomato 0. 7 0. 02 95. 4 table salt 0 0 0 tap water 0 0 100 0. 5 0 17 butter Food description is important: Chicken or duck egg, raw or cooked? Butter/margarine; which brand? Tomato raw/cooked; with/without skin?
Summing of raw ingredients Nutrient value/100 g * weight of ingredient (in g) Food Egg Tomato Table salt Tap water Butter Protein 12. 5 g/100 g 0. 7 g/100 g 0 g/100 g 0. 5 g/100 g * * * Protein total in recipe (341 g) Protein per 100 g of recipe: 100/341 * 27. 9= 8. 2 g per 100 g Recipe calculation, Food. Comp 2017 Amount 220 g 50 g 1 g 60 g 10 g = = = 27. 5 g 0. 35 g 0 g 0 g 0. 05 g = 27. 9 g
Summing of raw ingredients weight g protein g thiamin mg water g eggs 220 27. 5 0. 22 165 tomato 50 0. 35 0. 01 47. 7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0. 05 0 1. 7 Total 341 27. 9 0. 23 274. 4 Per 100 g: 100/341 * 100 8. 2 0. 067 80. 47 Per 100 g calculated by 100/341 * total nutrient value
2. Ingredient method • Apply edible portion, yield and retention factors at ingredient level • Sum weights of each ingredient as in cooked recipe • Calculate nutrient values based on the weight of each ingredient • Sum these nutrient values • Back-calculate to 100 g of cooked dish • Take care that yield factors are also applied to fluids
3. Total recipe method • Apply edible factors at ingredient level • Sum weights of each raw ingredient as in the recipe • Calculate nutrient values based on the weight of each ingredient • Sum these nutrient values • Apply yield and retention factors at recipe level • Back-calculate to 100 g of cooked dish
4. Mixed method • Sum the weight of each raw ingredient in the recipe • Apply yield factor at recipe level • Adjust total weight of the cooked recipe • Calculate nutrient values based on the weight of each ingredient • Apply retention factors at ingredient level • Sum these nutrient values • Back-calculate to 100 g of cooked food • This method preferred method according to Euro. FIR standards. • Most commonly used approach.
Example 2 • Omelette – 4 eggs – 1 tomato – half a cup of tap water – 1 spoon of butter – 0. 5 tsp table salt • Methods applied • 4. Mixed method
Calculation by mixed method • Same recipe • Yield factor: 0. 95 (95)% • Retention factor for thiamin in egg: 0. 70 • Retention factor for thiamin in tomato: 0. 78
Apply yield factor to adjust for weight changes ● Raw weight g * yield factor = Cooked weight g ● If e. g. yield factor is 0. 95 95% of weight is retained during cooking ● Total cooked weight of omelette will be: 341 g * 0. 95 = 323. 95 g 17. 05 g weight loss (assumed to be moisture in this recipe)
Weight of the cooked dish weight g protein g 220 27. 5 0. 22 tomato 50 0. 35 0. 01 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0. 05 0 1. 7 subtotal 341 27. 9 0. 23 274. 4 Adjusted subtotal 341 *0. 95 = 323. 95 27. 9 eggs Per 100 g: 100 thiamine. RF mg 0. 70 RF 0. 78 water g 165 47. 7
Apply retention factor to each ingredient to adjust for nutrient changes Thiamin value * retention factor (RF) Food Value in recipe Eggs 0. 22 mg Tomato 0. 01 mg Butter/salt/water * * RF 0. 70 = 0. 154 mg 0. 78 = 0. 008 mg NA Different retention factors can be applied to other nutrients
Thiamin content of cooked dish weight g protein g eggs thiamin mg water g 220 27. 5 0. 22*0. 70 165 tomato 50 0. 35 0. 01*0. 78 47. 7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0. 05 0 1. 7 subtotal 341 27. 9 0. 23 274. 4 Adjusted subtotal 341 *0. 95 = 323. 95 Per 100 g: 100 27. 9 0. 154+0. 008 = 0. 162
Calculate the water content of the cooked dish Note this is the component water (moisture), not the ingredient tap water raw weight – cooked weight = weight loss of total recipe 341 g – 323. 95 g = 17. 05 g Water (moisture) content in raw recipe = 274. 4 g Water (moisture) content of cooked recipe 274. 4 -17. 05 = 257. 35 g in 323. 95 g of recipe We assume all weight loss is water (moisture) loss in this recipe, otherwise RF for e. g. fat should be included
Water content of the cooked dish weight g eggs protein g thiamine mg water g 220 27. 5 0. 22*0. 70 165 tomato 50 0. 35 0. 01*0. 78 47. 7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0. 05 0 1. 7 subtotal 341 27. 9 0. 23 274. 4 Adjusted subtotal Per 100 g: 341 *0. 95 = 323. 95 100 27. 9 0. 154+0. 008 = 0. 162 274. 4 17. 05 = 257. 35
Calculate nutrient content per 100 g of cooked dish thiamin in recipe = 0. 162 mg weight of cooked dish = 323. 95 g thiamin content per 100 g of cooked dish: nutrient value weight cooked dish * 100 g 0. 162 mg 323. 95 g * 100 g = 0. 05 mg/100 g 100 nutrient weight cooked dish * value 100 323. 95 * 0. 162 = 0. 05 mg/100 g Similar approach for water, protein and other components
Composition of 100 g of cooked dish weight g eggs protein g thiamin mg water g 220 27. 5 0. 22 165 tomato 50 0. 35 0. 01 47. 7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0. 05 0 1. 7 subtotal 341 27. 9 0. 23 274. 4 Adjusted subtotal Per 100 g: 100/323. 95 * 341 *0. 95 = 323. 95 27. 9 100 Finally values need to be rounded 0. 154+0. 008 = 0. 162 274. 4 -17. 05 = 257. 35
Calculate water (moisture) content by difference • In this example: 100 g food minus • 8. 61 g protein • 9. 67 fat • 1. 51 g carbohydrate incl fibre (CHOT) • 0. 765 g ash • Results in 79. 44 g water/100 g of food • Results are similar for both approaches if macronutrients add up to 100 g exactly
2. Calculate water loss during cooking process Weight loss (%) = Weight of uncooked ingredients - Weight of cooked ingredients Weight of uncooked ingredients = 167100 g - 155000 g 167100 g = 7. 2% x 100
Remarks • Calculation fits perfectly when sum of nutrients per ingredient = 100 g • also for water calculated by difference • Reality is different due to different data sources or missing values • Results need to be rounded to significant figures • Recipe calculations need to be considered as estimations. • Data quality not similar to analytical values
Single ingredient recipe • From raw to cooked using yield and retention: • Apply YF to 100 g raw food (if RF is not applicable) • Nutrient value * 1/yield factor • Apply YF and RF when both are applicable • Nutrient value * 1/yield factor * nutrient retention factor • For water (moisture) of cooked food per 100 g: – (water/100 g – (initial weight- cooked weight)/cooked weight)*100
Energy and other derived components • Calculate from calculated contributing components • Calculated using a formula
Quality of data inputs: Ingredient information • Using data sources – Needs to be accurate! • Major ingredients (by %) important • Minor ingredients can also be important – e. g. salt, salt containing dry ingredients • Units must be correct • Specific gravity/Density may need to be considered for some ingredients • Weight changes during preparation very important – Usually water loss • Could be water uptake • Could be fat displacing water – Should be measured not estimated • Some ingredients in a recipe may need to be calculated separately (‘nested’ recipes), e. g. • Cake toppings • Pie fillings • Sandwich fillings
Other types of calculations
Recipe calculated based on label information Aim: fill in missing data for industrial foods; mainly vitamins and minerals • Recipe based on ingredients on label • Ingredients listed in descending order; amounts to be estimated • Trial and error calculations Ø When calculated macronutrients match with label information, it is assumed that vitamins and minerals are okay as well Ø Be aware that results must be regarded as estimations
Quality of results: Calculated vs analysed values • Comparison of calculated nutrient content with analysed content, IFR (2015) – Calculated by IFR/NIS – Analysed values from product specifications or analysis by Eurofins Food Testing, Wolverhampton • 36 Food products • ice cream • sponge cake • sausage rolls • pasta products • cooked meat products • cereal based snack bars • granola • muesli • crispbread • savoury crackers
Quality of results: Calculated vs analysed values Nutrient Number of samples No. within tolerance % within tolerance Fat 36 34 94 Saturates 36 32 89 Monounsaturatesa 21 17 81 Polyunsaturatesa 21 20 95 Carbohydrate 36 33 92 Sugars 36 27 75 Starch 36 31 86 Fibrea 33 30 91 Protein 36 27 75 Salt 36 23 64 a. Analytical values not available for all samples An average of 84% of values within tolerance – Ranged from 64% (salt) to 95% (polyunsaturates)
Read more • Euro. FIR website http: //www. eurofir. org/ • INFOODS website http: //www. fao. org/infoods/en/ • Machackova, M. , Giertlova, A. , Porubska, J. , Roe, M. , Ramos, C. and Finglas, P. (2018) Euro. FIR Guideline on calculation of nutrient content of foods for food business operators. Food Chemistry (238), 35 -41
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