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Jujube fruit (JF) (Ziziphus jujuba Mill.) is used as pharmaceuticals food, flavors and food additives. The purpose of this paper is to study the suitability of JF incorporation into a commercial sponge cake formulation, and to produce a nutritious bakery product with appropriate organoleptic and technological characteristics.

The optimal level of JF was incorporated into sponge cake using a custom mixture design with three independent variables, namely, refined wheat flour (RWF, 15–28 percent), sugar (7–22 percent) and JF (0–28 percent), as well as several responses, including physical properties, texture profile analysis (TPA), sensorial evaluation and color features. Moreover, physicochemical properties (TPA and oxidative indices) of optimal cake (two of the best JF levels) were compared with control sample (without JF) during 51 days storage period, while two baking temperatures (180°C and 170°C) were used.

The optimal amounts of RWF (21.19 percent), sugar (21.20 percent) and JF (7.61 percent) required for making the sample with maximum springiness, cohesiveness, specific volume, sensorial scores and yellowness, as well as the lowest firmness, baking loss and browning were determined. Desirable effects of JF on the cake quality well maintained throughout the storage period, as TPA attributes, peroxide value, ultraviolet absorbance and acid value showed less changes in JF-incorporated cake than the control sample.

Incorporating JF (~7 percent) into the batter was successful to improve the physicochemical properties in both fresh and stored cake with chocolate-like color.

Over 10 percent of rural poor in Nepal are still using animal dung cake as the major cooking fuel, reducing the availability of plant nutrients or increasing the need for chemical fertilizers. The purpose of this paper is to assess the effects of dung fuel use on demand for chemical fertilizers and explore factors affecting the household decisions to use dung fuel.

The data are generated from survey of 331 households using either dung fuel or biogas, randomly selected from Kapilvastu district in Nepal. Test of mean differences and ordinary least square are used for finding the effect of dung fuel use on demand for chemical fertilizers. Probit regression is used to explore the factors affecting use of dung cake fuel by rural people.

The study quantified that burning animal dung for fuel increases the demand for chemical fertilizers by 32.35 kg per household for just maintaining the crop yield at the level of non‐burning households. At the national level, this accounts to 26,551 tons of chemical fertilizers costing NPR 687 million per year. The amount, however, does not include the health costs and drudgery of the households and pollution and green house gas emission costs to the society. The study finds income, education and ethnicity as the major factors affecting the dung cake use and recommends some policy measures to reduce it.

The research was conducted in a district with survey of a sample of households as a case study, and most probably cannot be generalized at the national or international levels. The sample includes the households using dung cake fuel and biogas exclusively. Other households using both the fuels and some other fuels are excluded in the study.

The findings are useful for policy makers working in agriculture and household energy for designing appropriate policy necessary for increasing agriculture policies and household energy technology (such a biogas) adoption.

The recommendations help in understanding the costs of dung burning at the household and national level. The understanding helps in increasing farm productivity and saving health of the residents.

The study is original in its design, data and findings. It will help the policy makers and the rural poor.

The temperature distribution and history within laser sintered part cakes is an important aspect regarding the process quality and reproducibility of the polymer laser sintering process. This paper aims to an analysis of the temperature history during the build and cooling phase, which is decisive for powder ageing effects and the development of part quality characteristics.

A measurement system for three-dimensional in-process temperature measurements is set up and the influence of different parameters on the inner part cake temperature distribution and history is analyzed. In addition, position dependent temperature histories are finally correlated with powder ageing effects.

The main parameters influencing the part cake temperature history are figured out. Temperature inhomogeneities on the powder bed surface are detectable within the part cake, but only for a specific time or additional build height. Heat flux through the build frame results in different cooling rates dependent on z height. A combination of process parameters and build job layout results in individual, position-dependent temperature histories. As a consequence, completely different ageing intensities are found within one part cake.

Temperature measurements are limited to part-free powder cakes so far. To transfer the results to other boundary conditions and machine types, simulation tools have to be developed and validated.

For the first time, the inner part cake temperature distribution and history have been measured during all build phases and with a high sensor density. The results of this work help to understand the temperature history dependency of powder and part properties and can therefore be used to develop optimized process controls.

The purpose of this paper is to explore the factors that affect the compactness of the mud filter cake, so as to prepare diaphragm wall slurry with good uniformity, small filtration loss and excellent recycling performance.

In this paper, the thickness, filtration loss and slurry viscosity of the filter cake are used as the characterization methods. The effects of pore depth, slurry specific gravity, intercalated metal ions, bridging polymer and water-soluble polymer on the compactness of the filter cake were studied.

The experimental results showed that the slurry's own pressure (pore depth) and specific gravity have little influence on the compactness of the filter cake and K⁺ can be considered as an auxiliary filtration loss reduction factor. Both the sulfonate copolymer and the potassium polyacrylate particle can significantly reduce the filtration loss of the slurry, which can effectively improve the filter cake compactness. Moreover, the composite application of potassium polyacrylate particles in the sizes of 80–100 and 150–200 meshes can exhibit a better filter cake compaction effect.

It solves the problems of high pulping cost, serious pollution of the environment, poor quality of filter cake formation and large filtration loss during the construction of the diaphragm wall, which improved the construction quality of the diaphragm wall.

The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.

Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.

Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).

Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

This study aims to develop nutritious and functional gluten-free cakes for celiac patients by substituting rice flour with unripe banana peel flour (UBPF) (0%, 5%, 10%, 15% and 20%) and to propound some chemical, textural and sensorial properties of cakes. A secondary purpose was also to contribute to waste management of the banana products industry by reevaluating the peel.

One-way analysis of variance and Duncan’s multiple comparison test (p < 0.05) were used to determine differences among the mean values. Proximate analysis, color, texture profile analysis, antioxidant activity, mineral composition and sensorial analysis were carried out. Data was analyzed using SAS software. Cake production was carried out in three replications.

UBPF in this study had high protein (11.2%) and dietary fiber (18.3%) as well as high antioxidant activity. In all, 5%–20% UBPF-substituted cakes had enhanced dietary fiber (2.5%–3.7% dry matter), ash content (1.6%–1.9% DM) in comparison to control cake (1.4% and 1.4%, respectively). 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of enriched gluten-free cakes increased by 102%–534%, whereas ferric-reducing antioxidant power increased by 29.6%–143%. Up to 10% UBPF substitution resulted in texturally and sensorially acceptable, nutritious gluten-free cakes.

The developed product can be used practically for several applications as a healthy alternative. The use of unripe banana peel represents a promising strategy to increase the nutritional value and number of ready-to-eat food in the gluten-free market.

This study propounds a nutritious, functional and sensorially acceptable gluten-free cake for celiac people to use practically while socialization. Cakes which are appreciated by panelists in sensory analysis will create product variety in kitchens, markets and social areas, in particular for those people suffering from celiac and gluten intolerance.

This is the first study to consider UBPF as an ingredient in gluten-free cake formulation. The product may positively contribute to the life quality of celiac people by propounding a gluten-free snack food for consumption in their social life. This study is also an example of the contribution of banana by-products toward the implementation of the circular economy.

Upon completion of the case study, the students will be able to understand brand differentiation and marketing challenges faced by small businesses in emerging markets; recognize the significance of marketing strategies for a growing business in emerging markets; assimilate paid, owned and earned media to improvise the effectiveness of firm’s communication and digital marketing strategy; analyze the relevance of social media marketing in developing a brand; and create a content marketing strategy.

The case dilemma involved a possible course of action that Fusion Creations faced at the beginning of 2022 about marketing strategies across paid, earned and owned media. “Fusion Creations” was the creation of two sisters who were avid cake bakers since young age. They identified the demand for homemade cakes and the growing number of home bakers in India. It was during the Covid-19 pandemic that they faced challenges in terms of lockdown and scarcity of supply for baking essentials. Moreover, although the pandemic had brought most sections of the society worldwide to a standstill, home bakers were thriving. After the pandemic, these home bakers turned their passion into full-time profession. It was time for the sisters to view this stage as a challenge because of competition from aspiring entrepreneurs and rising home bakers, and convert it into an opportunity. Can Fusion Creation leverage the online social media platforms for their product sales and marketing? With presence established on various social media platforms, were they doing it right, or was there a better way? A few questions lay in front of Chaitali and Kena, owners and bakers of Fusion Creations.

This case is written for use in digital and social media marketing classes for graduation-level courses. The focus of the case aligns well with discussions of digital and social media marketing strategy. The case also has application in discussions regarding implementation of digital marketing strategy. Instructors that choose to emphasize social media strategies could assign this case to explore online marketing and digital communication.

Teaching notes are available for educators only.

CSS8: Marketing.

The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product.

Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored their acceptance and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured.

The acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue in both cakes. Relative risk indicated that information had no influence on acceptance. Panettone with banana pulp showed a reduction in acceptance when volunteers were informed of the presence of banana peel. Risk analysis showed a significant relative risk of product rejection when consumers were aware of information. The addition of banana peel enhanced panettone chewiness and crumb hardness, reduced bake loss of cakes, reduced the volume of both products and changed some color parameters of both products.

Banana peel is a source of functional compounds, but it is not clear how consumers react when informed that the food presents it.

The circularity of food waste is gathering considerable pace globally. The present study aimed to explore the awareness, attitude and behaviour of Malaysian young adults towards food waste as a food ingredient. The physicochemical characteristics and sensory acceptance of chicken eggshell powder (CESP)-fortified madeleine cake were also investigated.

A survey on awareness, attitude and behaviour was conducted online amongst young adults (n = 384) in the Klang Valley region. The control and fortified madeleine cakes were subjected to nutritional constituent analyses according to the methods of Association of Official Analytical Chemists (AOAC) for moisture, protein, ash and calcium. Fat was determined via Soxhlet method whilst carbohydrate was estimated by difference. Physical analyses such as texture and water activity were assessed using instrumental techniques. Sensory acceptance test was conducted amongst another group of young adults (n = 105) using a nine-point hedonic scale.

The survey revealed that most young adults demonstrated a positive attitude and behaviour in trying food products made using food waste. Taste and texture were deemed important determinants that influenced the young adults' acceptability. Texture profiles of fortified madeleine cakes exhibited no significant differences (p > 0.05) in most attributes compared to the control whilst significant differences (p < 0.05) were observed for fat, carbohydrate, ash and calcium contents with increasing CESP fortification levels.

The survey on awareness, attitude and behaviour was conducted amongst young adults from universities in the Klang Valley, Selangor region Malaysia through self-reports about food waste and the findings might not be applicable to the whole nation.

Knowledge of young adults' perceptions towards waste-to-value food products can contribute to the development of pragmatic framework for effective valorisation of food wastes, which aligns with United Nation Sustainable Development Goals (SDGs) to improve the targets and indicators for agriculture and food security.

Sustainable management of food waste will minimise the impact of the industry on our environment and contributes to a circular economy. Further, increased awareness of the food waste's potential as a novel food ingredient allows a positive shift in its role to achieve food sustainability.

This innovative study incorporates the element of exploratory research to gain an understanding of young adults' perceptions towards repurposing food waste. This is followed by the practical application of food waste (i.e. CESP) into the end application (i.e. madeleine cake) to gain a holistic view of young adults’ perceptions aligning with the actual acceptance. The results obtained from this study can be considered as a first perspective that provides indications of the plausibility of food products made from food waste in Malaysia.

This paper aims to investigate the tribological performance of the decanter cake feedstock biodiesel which was blended in 5 and 10 per cent volume with petroleum diesel.

The tribological performance of the decanter cake biodiesel was tested using the modified ASTM D4172 standard with temperature range from 300°C to 750°C and load range from 392 to 981 N while spindle speed is at 1,200 rpm.

At 5 per cent volume of biodiesel, friction reduced ranging from 10 to 45 per cent at all temperature and load ranges, whereas specific wear rate reduced ranging from 22 to 29 per cent at low load and 4 per cent to 15 per cent at high load for all temperature ranges. Addition up to 10 per cent volume of biodiesel reduced friction ranging from 10 to 35 per cent at all temperature and load ranges, whereas specific wear rate reduced ranging from 15 to 29 per cent only at low load for all temperature ranges.

The standardised test may not represent the actual condition of a real running diesel engine.

Because the lubricity of biodiesel was difficult to determine in a real running engine, this paper provided a standardised test for simplification.