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The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis.

Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (T_b) and chicken cutlets enrobed with dried carrot pomace group (T_c). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols.

There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm²) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively.

Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products.

Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

Of the global carrot production, 20–30% is outgraded as carrot rejects and waste (CRW) at the primary processing level, which is partially used toward animal feed and the remaining ends in the landfills. This study was undertaken to identify the hurdles and seek potential solutions for using CRW in food processing.

CRW were procured from the processing unit in Ontario, Canada, as (1) outgraded carrots (OGCs) and (2) processed discards (PDs). The physical parameters of CRW, imperfections responsible for their separation from the graded carrots and shelf-life studies were recorded.

A significant difference with p ≤ 0.05 was recorded for both the physical parameters and the nature of imperfections in CRW. Discolored carrots (42.37 ± 3.59%) and the presence of vertical splits (52.71 ± 3.18%) were among the top defects in the OGCs. In contrast, the presence of broken tips (54.83 ± 2.52%) and vertical splits (40.56 ± 2.65%) were among the primary cause for the generation of PDs. In total, five percent of CRW were initially infected, which later increased to 30% during the seven days storage period.

The limitation of the study was that only two varieties of carrots were considered and these were procured from one processor (the authors’ industry partner) at different time intervals of the year. Microbiological analysis could not be completed and reported due to prevailing coronavirus disease 2019 (COVID-19) situation but is included for future studies.

Development of specialized post-harvest packaging and handling protocols and separation of infected fragments are essential before suggesting the use of CRW in food processing.

Numerous studies report on the post-harvest management and processing of graded carrots, but limited to no studies are published on the usage of CRW in food processing.

This work was undertaken to evaluate the impact of different drying methods (convective, microwave and freeze drying) on color, selected secondary metabolites (total phenolic substances, ascorbic acid, beta-carotene and antioxidant capacity), texture (hardness), sensory properties and microstructure of carrot slices.

Convective drying at three different temperatures (55, 65 and 75 °C), microwave drying at two different power levels (100 and 200 W) and freeze drying were applied.

Significant differences were found among fresh and dried-carrot slices. Convective-dried carrots showed better quality characteristics in comparison with microwave-dried carrots. The convective-dried carrots at 65 °C exhibited the highest retention of bioactive compounds and best color among all convective drying conditions. The microwave-dried carrot slices at lower power (100 W) showed higher quality characteristics compared to the dried carrots at 200 W. The freeze-dried carrots exhibited the highest retention of secondary metabolites, sensory properties and best color among all drying methods.

The results from this study are significant for the processing of dried carrots by optimizing the conditions to obtain a high-quality product. Overall, freeze drying is a promising application as shown in the present study by its capability to better retention carrot quality underlying color, sensory, texture, microstructure and secondary metabolites.

This chapter examines cultural value creation through the 24 Carrot Gardens Project. Initiated by artist and curator Kirsha Kaechele of the Museum of Old and New Art, the vision of 24 Carrot Gardens is to ‘sow seeds of lifelong learning’ in the areas of health, well-being and sustainability across school communities in Tasmania, Australia. What has eventuated over its five years is a complex relationship between the artful ‘gold standard’ delivered by professional artists and a contemporary art museum with an integrated teaching and site-based learning across the arts and sciences. Designed in response to the local environmental, cultural and socio-economic context, 24 Carrot Gardens has contributed to a growing sense of community engagement, interdisciplinary learning and a strong foundation of networked donor investment. With these multilayered interests across a diversity of stakeholders and partnerships, many competing systems of value are at play, with the potential to contribute a new value creation. Firsthand accounts of project contributors are situated amongst the scholarly literature to produce an examination of value exchange and creation including the cultural values identified in 24 Carrot Gardens: artistic and creative, economic and industrial and education and environmental. Following this interrogation of the expressed values in this case study, we offer a foundation for a new framework for understanding local cultural value.

The case is designed to be used with the digital business model framework developed by Peter Weill and Stephanie Woerner of Massachusetts Institute of Technology (MIT) (Weill and Woerner, 2015) and is referred to as the W & W framework. This approach provides a useful structure for thinking through the strategic options facing environments ripe for digital transformation.

Research for this case was conducted through face-to-face interviews with the protagonist, as well as through a review of their business planning documents and other data and documentation provided by the founder. Some of the market and industry data were obtained using secondary research and industry reports. Interviews were digitally recorded and transcribed to ensure accuracy.

The case follows the story of Kurt Waltenbaugh, a Minnesota entrepreneur who shared the dream of using data analytics to reduce costs within the US health-care system. In early 2014, Waltenbaugh and a physician colleague founded Carrot Health to bring together their personal experience and expertise in both consumer data analytics and health care. From the beginning, they focused on how to use data analytics to help identify high-risk/high-cost patients who had not yet sought medical treatment. They believed that they could use these insights to encourage early medical interventions and, as a result, lower the long-term cost of care.

Carrot’s initial success found them in a consultative role, working on behalf of insurance companies. Through this work, they honed their capabilities by helping their clients combine existing claims data with external consumer behavioral data to identify new potential customers. These initial consulting contracts gave Carrot the opportunity to develop its analytic tools, business model and, importantly, to earn some much-needed cash flow during the start-up phase. However, they also learned that, while insurance companies were willing to purchase data insights for one-off market expansion projects, it was much more difficult to motivate them to use data proactively to eliminate costs on an ongoing basis. Waltenbaugh believed that Carrot’s greatest potential lay in their ability to develop predictive models of health outcomes, and this case explores Carrot’s journey through strategic decisions and company transformation.

This case is intended for either an undergraduate or graduate course on entrepreneurial strategy. It provides an effective introduction to the unique structure and constraints which apply to an innovative start-up within the health-care industry. The case also serves as a platform to explore the critical criteria to be considered when developing a digital transformation strategy and exposing students to the digital business model developed by Weill and Woerner (2015) at MIT (referred to in this instructor’s manual as the W&W framework). The case was written to be used in an advanced strategy Master of Business Administration (MBA) class, an undergraduate specialty health-care course or as part of a health-care concentration in a regular MBA, Master of Health Care Administration (MHA) or Master of Public Health (MPH). It may be taught toward the end of a course on business strategy when students are building on generic strategy frameworks and adapting their strategic thinking to the characteristics of specific industries or sectors. However, the case can also be taught as part of a course on health-care innovation in which case it also serves well as an introduction to the health-care payments and insurance system in the USA. Finally, the case can be used in a specialized course on digital transformation strategy in which case it serves as an introduction to the MIT W&W framework.

The case is particularly well-suited to students who are familiar with traditional frameworks for business strategy and business models. The analysis builds on this knowledge and introduces students interested in learning about the opportunities and challenges of digital strategy. Equally, the case works well for students with clinical backgrounds, who are interested in how business strategy can influence changes within the health-care sphere. Finally, an important aspect of the case design was to develop students’ analytical confidence by encouraging them to “get their hands dirty” and to carry out some basic exploratory data analytics themselves. As such, the case requires students to combine and correlate data and to experience the potentially powerful combination of clinical and consumer data. Instructors should find that the insights from these activities give students unique insights into the potential for of data analytics to move health care from a reactive/treatment ethos to a proactive/intervention ethos. This experience can be particularly revealing for students with clinical backgrounds who may initially be resistant to the use of clinical data by commercial organizations.

The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost food without any appreciable increase in product cost. The storage behaviour of the product must be studied before commercialisation of the product. This paper aims to focus on this process.

Extrudates (25 g) prepared under optimised conditions of proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were sealed using a polythene sealing machine in LDPE bags and aluminium laminated LDPE bags. The bags were then stored for six months in an incubator at temperature of 38±2°C to evaluate the stability of the product. The extrudates were analysed for change in colour, hardness, moisture content and sensory characteristics.

Zero‐ and first‐order models were fitted for prediction purposes. The minimum overall change in color ΔE value, minimum increase in moisture content and minimum increase in hardness was observed in aluminium laminated LDPE bags. The zero order model better predicted the variation of L*, b*, ΔE, moisture content and hardness during storage, whereas first order model was better fitted for the a* value.

The carrot pomace has the potential to be used as a food ingredient that enhances the nutritional attributes of products along with a reduction in cost. Extruded products were successfully developed in the laboratory using carrot pomace as one of the ingredients. This study evaluates the kinetic changes during the storage of carrot pomace based extruded snacks.

Carrots were introduced to Britain by the Flemings during the reign of Queen Elizabeth I and were grown mainly in Kent and Surrey. They were also worn as a decoration in ladies' hats.

The purpose of this paper is to assess the growth and viability of Lactobacillus rhamnosus GR-1 (L. rhamnosus GR-1) in carrot juice (CJ), carrot apple juice (CAJ), carrot orange juice (COJ) and carrot beet juice (CBJ) over 72 h of fermentation and 30 days of refrigerated storage at 4°C. The secondary objective is to evaluate sensory properties.

Four vegetable juice samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 72 h. To observe the samples’ storage ability, the samples were refrigerated for 30 days. Microbial enumeration was conducted throughout the fermentation and storage periods to determine the viability of L. rhamnosus GR-1. Sensory evaluation with 106 participants was also conducted to assess the consumer acceptability of the vegetable juices.

All tested samples achieved mean microbial counts of at least 109 CFU/ml. During the 72-h fermentation period significant differences in microbial counts in juices CJ (p = 0.001), CAJ (p = 0.031), COJ (p = 0.047) and CBJ (p = 0.001) were observed. Over the 30-day storage period, significant differences in microbial counts were only found in juices CJ (p = 0.001) and COJ (p = 0.019). A significant decline in pH (p = 0.001) was also observed during 72 h of fermentation and 30-days of cold storage. Sensory evaluation of all juices showed significant differences in sensory attributes such as appearance (p = 0.001), flavour (p = 0.001), texture (p = 0.001) and overall acceptability (p = 0.001). Sensory results showed that the probiotic CBJ and CJ had the highest hedonic scores for flavour, texture and overall acceptability (p = 0.001) among participants. This study demonstrated that non-dairy vegetable juices could be an alternative to dairy-based probiotic products.

Commercially available probiotic dairy-based foods make up a large sector of the consumer market. However, the growing consumer interest in healthful eating has led to an increased demand for plant-based products. The probiotic L. rhamnosus GR-1 provides numerous therapeutic benefits, such as reducing the recurrence of bacterial vaginosis, yeast and urinary tract infections. The results of this study may have a significant influence on the health of individuals, especially in less economically developed countries.

Although phone calls are widely used by debt collection services to persuade delinquent customers to repay, few financial services studies have analyzed the unstructured voice and text data to investigate how debt collection call strategies drive customers to repay. Moreover, extant research opens the “black box” mainly through psychological theories without hard behavioral data of customers. The purpose of our study is to address this research gap.

The authors randomly sampled 3,204 debt collection calls from a large consumer finance company in East Asia. To rule out alternative explanations for the findings, such as consumers' previous experience of being persuaded by debt collectors or repeated calls, the authors selected calls made to delinquent customers who had not been delinquent before and were being called by the company for the first time. The authors transformed the unstructured voice and textual data into structured data through automatic speech recognition (ASR), voice mining, natural language processing (NLP) and machine learning analyses.

The findings revealed that (1) both moral appeal (carrot) and social warning (stick) strategies decrease repayment time because they arouse mainly happy emotion and fear emotion, respectively; (2) the legal warning (stick) strategy backfires because of decreasing the happy emotion and triggering the anger emotion, which impedes customers' compliance; and (3) in contrast to traditional wisdom, the combination of carrot and stick fails to decrease the repayment time.

The findings provide a valuable and systematic understanding of the effect of carrot strategies, stick strategies and the combinations of them on repayment time. This study is among the first to empirically analyze the effectiveness of carrot strategies, stick strategies and their joint strategies on repayment time through unstructured vocal and textual data analysis. What's more, the previous studies open the “black box” through psychological mechanism. The authors firstly elucidate a behavioral mechanism for why consumers behave differently under varying debt collection strategies by utilizing ASR, NLP and vocal emotion analyses.

The study assessed the levels of organochlorine pesticides (OCPs) and their potential non-carcinogenic and carcinogenic health risks in four regularly consumed fruit vegetables.

The OCPs’ residues were quantified using a gas chromatograph coupled with an electron capture detector (GC-ECD) and the dietary exposure of children, and adult consumers to the detected OCPs was evaluated using carcinogenic and systemic health risk estimations.

Aldrin, endrin, endrin aldehyde, a-endosulfan, β-endosulfan, endosulfan sulphate, heptachlor, heptachlor epoxide and dieldrin were detected in the four fruit vegetables. The predominant OCP residue in carrot, cucumber, tomatoes and watermelon was endosulfan sulphate with mean concentrations of 2.532 mg kg⁻¹, 1.729 mg kg⁻¹, 2.363 mg kg⁻¹ and 1.154 mg kg⁻¹, respectively. The residues levels in some of the fruit vegetables were higher than their respective maximum residue levels (MRLs) of 0.01–0.05 mg kg⁻¹ set by the European Commission with concentrations above MRLs ranging between 25.5% and 100%. The systemic health risk estimations showed that the hazard index (HI) values for carrot (3.20), cucumber (9.25), tomatoes (50.21) and watermelon (16.76) were >1 for children consumers and the respective HI values of 2.87, 15.57 and 5.20 for adult consumers of cucumber, tomatoes and watermelon were >1 which implies potential systemic health risks. Four carcinogens (aldrin, dieldrin, heptachlor and heptachlor epoxide) had cancer risk index values greater than the acceptable risk of 1 in 1 million for both adult and children consumers.

The paper shows that despite the ban on the use of OCPs in Nigeria, they are still being used for agricultural production especially on some locally produced and regularly consumed fruit vegetables as reported in the present study. The non-existence of surveillance programmes on pesticide usage and the lack of proper monitoring of pesticide residues in food products including fruit and vegetables must have contributed to the levels of the detected OCP in the samples analysed. The current daily intake of OCP via contaminated vegetables may pose potential health risks to both the children and adult consumers of the fruit vegetables.