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The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

After analysing this case study, students will be able to understand the relationship between compensation, reward management and gig workers’ behaviour; apply the theory of organizational behaviour related to compensation management to address the motivational issues; analyse the challenges in managing the gig workers’ expectations related to compensation; and design innovative ways of retaining gig workers, especially delivery partners among the gig workers.

In April 2022, Riya, who worked as a business development manager at a newly established food delivery app company named “Our Kitchen” (located in Hyderabad, India), attended a meeting where the chief executive officer expressed concern about the difficulty in retaining their delivery partners. The company provided food delivery services to the customers by procuring ordered food from partner restaurants in select Indian cities. The delivery partners of the company worked part-time and received a commission for the hours they worked. With the rising fuel cost, minimal career growth and negligible social security benefits, it was hard for them to continue in their jobs. As a result, there were high attrition rates in the food delivery company. This case study is about the attrition issue being faced by the company and explores various strategies through which Riya could think of retaining the delivery partners so that there was a win-win situation for both parties. The dilemma given in the case study would help in understanding the motivational theories and factors that encouraged delivery partners to work for these jobs.

The case study is ideally suited for discussing human resources concepts, especially problems related to the retention of delivery partners without reducing the profit of the organization. It will help in understanding the motivational factors leading to job satisfaction and how that will help in the retention of delivery partners. The case study can also be used to teach the executives in a management development programme. This will help them to understand the gig workers’ motivational factors and the causes of their attrition.

Teaching notes are available for educators only.

CSS 6: Human resource management.

Given the prevalence of protecting geoheritage tourism sites, Ladakh has enormous potential. However, Ladakh’s potential and developments in its growth as a geotourism destination have received scant consideration. As such, this paper aims to explore Ladakh’s key drivers as a potential geotourism destination through cognitive dissonance and protection motivation theories.

This paper conducted in-depth interviews with 86 geoscientists and tourism professionals to assess Ladakh’s potential as a geotourism destination. This paper used a qualitative approach to congregate four constructs based on the image difference of the consensus map.

Because of the interviewees’ heterogeneity and uniqueness, meaningful constructs in the consensus were included for each figure and cloud words. This paper concluded that four drivers are the main forces behind geotourism development.

This paper explores the drivers – geotourism services, legislative requirements, experiential geotourism and SPARC (scientific, preservation, aesthetic, recreational, cultural) values – affecting geotourism in Ladakh. It is feasible to lessen the negative effects of overtourism and make sure that Ladakh’s distinctive nature is preserved for future generations by implementing sustainable tourism practices.