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Article
Publication date: 21 January 2021

Marilú Andrea Silva-Espinoza, María del Mar Camacho and Nuria Martínez-Navarrete

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect…

Abstract

Purpose

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.

Design/methodology/approach

The water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.

Findings

The results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.

Originality/value

Few studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 26 May 2022

Monisa Yousouf, Syed Zameer Hussain, Varsha Kanojia, Tahiya Qadri, Bazila Naseer, Fouzia Shafi and Abida Jabeen

The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology.

Abstract

Purpose

The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology.

Design/methodology/approach

In the first part of the hybrid technology, the feed proportion and extrusion conditions were optimized through design expert using central composite rotatable design. In the second part of hybrid technology, the optimized protein pellets (PP) obtained were subjected to microwave heating (MH) for 50,100, 150, 200 and 250 s.

Findings

The optimum predicted conditions for development of pellets using extrusion cooking were feed proportion (85% LF and 15% EP), barrel temperature (140°C), screw speed (340 rpm) and feed moisture content (12%). When these pellets were subjected to MH, 150 s of heating time was considered as prudential to induce desirable quality changes in PP. The increase in sectional expansion index, crispness and overall acceptability from 0.637 to 0.659, 4.51 to 6.1 and 3.27 to 3.59 with corresponding decrease in bulk density and breaking strength from 73.33 to 69.75 kg/cm3 and 6.24 to 5.13 N during 150 s of MH indicated that quality characteristics of extruded PPs were improved after MH.

Practical implications

Nowadays, consumers have become more health conscious than ever, and the demand for nutritious snacks has increased many folds. However, the high protein content restricts expansion of snacks, which was overcome by subjecting extruded pellets to MH to produce third generation pellets. Furthermore, the PP has a protein content of 31.62%, which indicates that if an average person consumes 100 g of these snacks, it will suffice 60% of total recommended dietary intake (0.75 g/kg body weight/day). Lentil-based pellets expanded by use of such hybrid technology (microwave-assisted extrusion cooking) can help to provide a feasible, low cost and protein-rich diet for malnourished population besides being a value addition to lentils.

Originality/value

LF in combination with EP was tested for the first time for development of nutrient dense pellets. Moreover, use of microwave-assisted extrusion cooking offers a workable and innovative technique of developing protein-rich pellets with improved physico-chemical and sensory attributes.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 5 February 2018

Jong Woo Choi, Chengyan Yue, James Luby, Shuoli Zhao, Karina Gallardo, Vicki McCracken and Jim McFerson

Development of new cultivars requires extensive genetic knowledge, trained personnel, and significant financial resources, so it is crucial for breeders to focus on the…

Abstract

Purpose

Development of new cultivars requires extensive genetic knowledge, trained personnel, and significant financial resources, so it is crucial for breeders to focus on the attributes most preferred by the key supply chain stakeholders such as consumers and producers. The purpose of this paper is to identify which attributes generate the highest total revenue or social surplus, information that breeders can take into account as they allocate resources to focus on attributes in their breeding programs.

Design/methodology/approach

This study used mail-in and online surveys to collect consumer and producer choice experiment data, and then employed mixed logit models to analyze and simulate individual producer and consumer willingness to pay (WTP) for the apple attributes.

Findings

Based on the simulation results, this study derived the supply and demand curves and the market equilibrium prices and quantities for each apple attribute. Based on the WTP analysis for both consumer and producer, this paper found the highest equilibrium price and welfare for apples come from crispness, followed by flavor.

Originality/value

The authors propose a framework to estimate the equilibrium prices and quantities of a product based on the results of choice experiments. The framework can be easily adapted to understand any countries’ producer and consumer preferences for certain products.

Details

China Agricultural Economic Review, vol. 10 no. 1
Type: Research Article
ISSN: 1756-137X

Keywords

Article
Publication date: 5 January 2015

Urszula Samotyja

– The purpose of this paper is to assess how shelf-life labelling affects the sensory acceptability of potato snacks.

Abstract

Purpose

The purpose of this paper is to assess how shelf-life labelling affects the sensory acceptability of potato snacks.

Design/methodology/approach

The panel of assessors determined the key sensory attributes. Subsequently, affective sensory consumer testing was conducted. The samples of potato snacks with labels suggesting valid and false shelf life or without dating information were presented to 110 students. They rated the degree of colour intensity, oxidised flavour and crispness liking with the use of hedonic scale and accepted or rejected the sample. The testing was carried out in a sensory laboratory.

Findings

Shelf-life labelling affects the overall acceptability of potato snacks, perception of crispness and oxidative flavour. These attributes were rated less favourably when the label suggested post-expiration. The influence of shelf-life labelling decreased with storage time period. Consumers are more willing to trust their own perception than labelling.

Practical implications

The product may be rejected not only because of quality depletion when the shelf life is overestimated, but also as a result of denigration when the shelf life is underestimated.

Social implications

Date legislation is necessary but it may be not sufficient without consumer education on food labelling and safety.

Originality/value

Research on the influence of shelf-life labelling on the sensory acceptability of food is scarce. Understanding how consumers are affected by shelf-life information has important implications for both public policy as well as food manufacturers.

Details

British Food Journal, vol. 117 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 October 2001

David Kilcast and Laurence Fillion

Fruit and vegetables are important components of a healthy diet, and their textural characteristics are important in determining consumer choice. The food industry needs…

1290

Abstract

Fruit and vegetables are important components of a healthy diet, and their textural characteristics are important in determining consumer choice. The food industry needs reliable instrumental methods to measure the textural quality of fresh produce, but also needs to ensure that the instruments measure characteristics important to consumers. A study was carried out to probe consumer understanding of textural characteristics, and to relate their perceptions to sensory profiles developed by trained panels. The results were correlated with instrumental texture measurements, and included sound emitted during fracture. Consumers had a clearer understanding of the nature of crunchiness, in contrast with crispness, and good correlations were found with the instrumental parameter, fracture toughness.

Details

Nutrition & Food Science, vol. 31 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 December 2005

Kamran Sharif, Masood Sadiq Butt and Nuzhat Huma

Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati‐385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil…

1278

Abstract

Purpose

Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati‐385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil and to evaluate the suitability of RBO in baked products by making cookies.

Design/methodology/approach

RBO was extracted from stabilized rice bran by solvent extraction. The RBO obtained was analyzed for different quality parameters and further applied into baked products such as cookies at various levels, i.e. 0, 25, 50, 75 and 100 per cent, by gradually replacing normal shortening to check its suitability as a shortening and its effectiveness in extending the shelf life of product due to its natural antioxidants. Five treatments of RBO and normal shortening (NS) (T1 = 100 per cent NS + 0 per cent RBO, T2 = 75 per cent NS + 25 per cent RBO, T3 = 50 per cent NS + 50 per cent RBO, T4 = 25 per cent NS + 75 per cent RBO and T5 = 0 per cent NS + 100 per cent RBO) were used to prepare cookies and 45 days, storage study was conducted.

Findings

Various treatments and storage have a highly significant effect on moisture, fat and NFE content of cookies. Protein content of cookies remained unaffected by changing treatments. During 45 days, storage moisture, protein, fat and NFE content decreased significantly. Physical studies revealed increase in width and spread factor of cookies, while thickness was reduced, gradually with the proportionate increase of RBO. There was significant decrease in quality score of cookies for color, taste, flavor, crispness, texture and overall acceptability. Treatment T3 (50 per cent NS + 50 per cent RBO) got the highest score for all the sensory attributes.

Practical implications

The present study suggests that T3 (50 per cent NS + 50 per cent RBO) can produce superior quality cookies to prove the effectiveness of RBO as bakery shortening.

Originality/value

Although Pakistan is an agricultural country, unfortunately 71 per cent of the country's edible oil requirements are met through the import of edible oil. In the present project the possibility of RBO extraction from local variety was evaluated. In this way, if fully explored, RBO can become the fourth indigenous source of edible oil.

Details

Nutrition & Food Science, vol. 35 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 March 2016

Rossella Di Monaco, Nicoletta Antonella Miele, Stefania Volpe, Paolo Masi and Silvana Cavella

Temporal dominance of sensation (TDS) is a sensory method developed by Pineau et al. (2003) which studies the sequence of dominant sensations of a product during its…

Abstract

Purpose

Temporal dominance of sensation (TDS) is a sensory method developed by Pineau et al. (2003) which studies the sequence of dominant sensations of a product during its consumption. TDS is believed to be more appropriate to explain consumer responses than static descriptive analysis due to its temporal element. The purpose of this paper is to define the temporal sensory profile of a new product: polenta stick. In particular, TDS method was used to measure the dominance of sensory attributes in polenta stick samples and dynamic consumer tests were performed in order to verify if the acceptability changed over time during sample consumption.

Design/methodology/approach

Eight polenta sticks, different in terms of storage conditions, cooking procedures and serving temperatures, were analysed by means of TDS with 13 assessors. During two preliminary sessions, the attributes list, constituted by the nine most cited sensations, was generated. Five replications were carried out. In dynamic consumer tests, 50 subjects were asked to give their liking on a seven-category scale for the frozen samples, in different five moments during the evaluation.

Findings

TDS results showed a significant effect of the experimental conditions on dominant attribute perception of polenta sticks. For the oven-cooked samples, more flavour attributes were perceived as dominant, whereas for the fried samples, the attributes crispness and oiliness overcame with a high panel dominance rate and for a long time. For the chilled samples, crispness had the highest panel dominance rate; whereas for the frozen samples, creaminess was the most dominant attribute. Consumer liking scores did not significantly change over time during consumption for all the samples. The fried samples received the highest liking scores, at both serving temperatures.

Practical implications

The chosen sensory methods gave the authors important information about the real perception of the products during consumption. A lot of foodstuffs show several sensory properties that appear in different times during evaluation and/or consumption. These properties could affect overall liking so they should be taken into account.

Originality/value

New dynamic sensory methods were used to characterize a new food product, i.e. polenta-based sticks. The procedure used to evaluate the liking by consumers was completely innovative, whereas the sensory method used to characterize the samples was recently developed. The new food product was developed as an aim of an Italian research project funded by MiSE (Ministero dello Sviluppo Economico) for the valorization of maize flour (MAISFOOD, Industria 2015).

Details

British Food Journal, vol. 118 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 18 June 2019

Hiroko Yokura and Sachiko Sukigara

For over a century, traditional Japanese cotton crepe fabrics have been popular for men’s underwear in the humid summer. Now, consumer demand is for crepe fabrics that are…

1907

Abstract

Purpose

For over a century, traditional Japanese cotton crepe fabrics have been popular for men’s underwear in the humid summer. Now, consumer demand is for crepe fabrics that are more attractive, reflecting a shift in use from underwear to women’s dresses. The purpose of this paper is to clarify how the structures of the crepe and its constituent yarns affect the physical properties, handle and silhouette formability of crepe fabrics for dresses.

Design/methodology/approach

Three plain-weave gray fabrics were finished by four different processes to change their crepe structures. The mechanical and surface properties of the fabrics were measured using the Kawabata evaluation system for fabrics. The primary hand values and silhouette formability of the fabrics were calculated using conversion equations based on the physical properties. The handle of the crepe fabrics and the aesthetic appearance of flared collars made of them were assessed by female students using the semantic differential method.

Findings

Comparing the fabrics made from the same gray fabric, the piqué crepe fabrics showed larger Hari (anti-drape) and Shari (crispness) than the others. The subjective hand value of softness was closely related to fabric thickness. The assessors preferred the fine piqué crepe fabrics over the wide piqué fabrics regarding both the tactile feeling of the fabrics and the aesthetic appearance of the flared collars. The attractiveness of the flared collars was dominated by the shear stiffness of the fabrics.

Originality/value

The fine piqué crepe fabric made from fine yarns produced a more preferable handle. The fine piqué fabric made from thicker yarns produced flared collars with silhouettes that are more attractive. This indicates that the fine piqué structure is a positive feature that makes the fabric suitable for various types of dresses.

Details

International Journal of Clothing Science and Technology, vol. 32 no. 1
Type: Research Article
ISSN: 0955-6222

Keywords

Article
Publication date: 1 June 2021

Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tashooq Bhat and Abdul Rouf

Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.

Abstract

Purpose

Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.

Design/methodology/approach

Baking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. The developed cookies were packed in metalized polyester pouches and stored under ambient conditions for a period of 90 days.

Findings

Width and bulk density of cookies increased significantly (p < 0.05) with an increase in baking temperature, while thickness, baking loss and yield decreased with an increase in baking temperature. Puffiness increased predominantly with the increase in the concentration of CMC. Design expert predicted baking temperature of 185° C, baking time of 22 min, and 0.8% concentration of CMC as desirable conditions for the development of gluten-free cookies from rice flour. Cookies developed after following optimized conditions recorded dietary fiber of 4.66%, resistant starch (RS) content of 7.20% and predicted glycemic index (pGI) of 44.60. RS, pGI, moisture, water activity, free fatty acids and peroxide value increased significantly, whereas hardness and overall acceptability decreased during storage.

RPractical implications

Gluten-free (GF) foods are in high demand globally due to the prevalence of celiac disease. Rice lacks gluten protein, and thus, can serve as a potential raw material for the development of GF cookies. In the present study, the ingredient modification and freezing interventions during baking were found to be crucial if the development of low GI gluten-free cookies having good RS content is targeted. Optimized GF cookies prepared via technological intervention and packed in metalized polyester were shelf stable for up to 3 months under ambient conditions. Furthermore, resistant starch content was enhanced while the predicted glycemic index was decreased during storage. Adoption of baking conditions and CMC level optimized in the present study can help to develop shelf-stable GF bakery products for people suffering from comorbidities like celiac disease and diabetes.

Originality/value

Resistant starch content was enhanced while predicted glycemic index was decreased during storage of gluten-free cookies prepared from high amylose rice flour. The developed cookies can be a complementary diet to people suffering from comorbidities like celiac disease and diabetes.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 May 1982

David Rawle

you may be surprised to know how much research and development was needed to give a specially pleasing crispness to a new crumb coating for a range of convenience products…

Abstract

you may be surprised to know how much research and development was needed to give a specially pleasing crispness to a new crumb coating for a range of convenience products such as fish fillets or meat cutlets

Details

Nutrition & Food Science, vol. 82 no. 5
Type: Research Article
ISSN: 0034-6659

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