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Article
Publication date: 27 January 2020

Anshu Sharma, Anju Kumari Dhiman and Surekha Attri

Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene…

Abstract

Purpose

Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene pigment. The purpose of this paper is to use the leftover fluffy portion of ripe pumpkin (Cucurbita maxima) after the use of its flesh for the purpose of processing.

Design/methodology/approach

The data were analyzed statistically by following a complete randomized design (CRD). All analysis were performed using the software OPSTAT.

Findings

One hour pre-enzymatic treatment before solvent extraction showed significant improvement in extraction yield in comparison to the isolation of ß-carotene pigment through solvent only. Temperature time combination was optimized as 40°C for 2 h during solvent extraction to obtain maximum yield irrespective of the type of extraction method used.

Practical implications

Extracted carotene pigment can further be used as a natural food colorant in processed food products not only to enhance the color appeal but also it improves the nutritional value of the product as ß-carotene acts as a precursor of vitamin A.

Social implications

Coloring agents of natural origin are becoming famous among society due to their health benefits. Consumers are becoming reluctant to use synthetic colors because of the undesirable allergic reactions caused by them, so carotene bio-pigment produced is a natural coloring compound with wide application in the food sector.

Originality/value

Even though few researchers have worked on the extraction of carotene pigment from pumpkin, but no researcher has reported the use of a waste fluffy portion of C. maxima for extraction of ß-carotene pigment.

Details

Pigment & Resin Technology, vol. 49 no. 2
Type: Research Article
ISSN: 0369-9420

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Article
Publication date: 9 December 2020

Anshu Sharma, Anju Kumari Dhiman and Surekha Attri

This study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through…

Abstract

Purpose

This study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through lyophilization to transform crude pigment into stable form for further utilization.

Design/methodology/approach

This paper opted for encapsulation of extracted carotene pigment by lyophilization using various carrier materials such as maltodextrin 20 dextrose equivalent (DE), maltodextrin 10 DE and tapioca starch along with emulsifier polysorbate-80. After encapsulation of crude carotene pigment, prepared encapsulated powder was subjected to chemical analysis. The data was analysed statistically by a complete randomized design.

Findings

Maximum encapsulation efficiency, carotene content, antioxidant activity and water solubility index were achieved when 0.06% of crude carotene pigment was emulsified with same quantity of polysorbate-80, followed by encapsulation with 20% of maltodextrin 20 DE during lyophilization.

Originality/value

Even though few researchers have worked on the encapsulation of colour pigments, no researcher has reported encapsulation of carotene pigment extracted from waste of C. maxima.

Details

Pigment & Resin Technology, vol. 50 no. 6
Type: Research Article
ISSN: 0369-9420

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Article
Publication date: 1 February 1976

Sandra Hunt

It was during the second world war that the first Indian and Pakistani immigrants began to arrive in Britain; most were sailors who deserted their ships and moved inland…

Abstract

It was during the second world war that the first Indian and Pakistani immigrants began to arrive in Britain; most were sailors who deserted their ships and moved inland to work in the Midland factories. By the early 1950s these men had started to send for their kinsmen and fellow villagers in India and Pakistan. A rapid build up of immigration occurred until by 1961 nearly 100,000 Asians were arriving in Britain annually. At this stage only a very small proportion of the immigrants were women. In Bradford the 1961 census revealed that for every Asian woman there were 42 men.

Details

Nutrition & Food Science, vol. 76 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 December 2000

Richard Mattessich

The paper presents an English translation of the short story The Stub‐book by Pedro Antonio de Alarcón, one of the great literary figures of ninteenth century Spain. The…

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Abstract

The paper presents an English translation of the short story The Stub‐book by Pedro Antonio de Alarcón, one of the great literary figures of ninteenth century Spain. The paper also offers some introduction and explanation to this delightful story, which ultimately deals not merely with accounting but even one of its modern off‐springs, “forensic accounting”. It closes with some notes about de Alarcón.

Details

Accounting, Auditing & Accountability Journal, vol. 13 no. 5
Type: Research Article
ISSN: 0951-3574

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Article
Publication date: 28 August 2019

Simran Kaur, Anil Panghal, M.K. Garg, Sandeep Mann, Sunil K. Khatkar, Poorva Sharma and Navnidhi Chhikara

The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous…

Abstract

Purpose

The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities.

Design/methodology/approach

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita, Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication.

Findings

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations.

Originality/value

This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.

Details

Nutrition & Food Science , vol. 50 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 10 October 2016

Ingrid Y. Lin

Among the many studies relating to servicescapes, the emphasis has mainly been on the effect of specific environmental attributes on customer perceptions, emotions and…

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5091

Abstract

Purpose

Among the many studies relating to servicescapes, the emphasis has mainly been on the effect of specific environmental attributes on customer perceptions, emotions and behaviors. Many servicescape studies have not included visual servicescape aesthetics and the overall significance that visual aesthetics hold for a particular consumer in his or her relationship with the servicescape. Yet, servicescape appearance represents the central channel for the formation of consumer–product (e.g. servicescape) relationships. Limited studies have examined consumers’ visual servicescape aesthetics comprehension and appreciation (VSACA) or consumers’ relationship with a specific servicescape and how consumers evaluate a servicescape from a visual aesthetics perspective. This study aims to operationalize and measure VSACA and to examine the validity of a proposed comprehensive model that encompasses the direct effects of VSACA on perceived perceptual experience quality (PPEQ), pleasure and arousal; PPEQ, pleasure and arousal on satisfaction; satisfaction on willingness to pay more; and the mediation effects of PPEQ, pleasure and arousal on the relationship between VSACA and satisfaction.

Design/methodology/approach

This is an experimental design study with two treatments. Fictitious boutique hotel lobby and classic hotel lobby video clips were created with the appropriate manipulation of visual aesthetics attributes. A random sample of 600 individuals over the age of 18 was drawn from a nationwide (USA) list purchased from a third-party commercial list service. After preliminary analysis, about 12 per cent were eliminated because of unusable responses or missing data. The data from 550 participants were used in the final analyses – 218 males and 332 females. Participants were asked to view a video clip of a hotel lobby online. After viewing the video clip, subjects completed an online survey instrument. The hypothesized model was then tested using structural equation modeling.

Findings

Results of this study suggest that individuals’ VSACA directly influences their PPEQ, pleasure and arousal. PPEQ and pleasure also directly influence satisfaction and indirectly mediate the relationship between VSACA and satisfaction. Finally, satisfaction directly affects willingness to pay more. Additional new findings are also discussed in the paper.

Research limitations/implications

This study is limited by focusing primarily on the individuals’ VSACA of a hotel lobby; non-visual components were not considered as part of the VSACA construct. Results should, therefore, be generalized to other similar settings with caution. Future research can integrate both visual and non-visual servicescape aesthetics comprehension and develop a new scale to measure them. Future research can also build on the support of the current proposed theoretical model by testing it in different service contexts and across different groups of participants.

Practical implications

This research provides evidence to hotel service providers that VSACA plays an important role in influencing consumers’ emotions, satisfaction and behavioral intentions. The results imply that understanding customers’ simultaneous cognitive-emotional processing of servicescape aesthetics is crucial. Hotel developers and managers can engage potential customers in the designing and planning of a servicescape by conducting focus group research prior to the actual implementation of the servicescape attributes and construction.

Originality/value

This study represents the first research to extend and investigate the concept of visual aesthetics comprehension in the context of the hotel lobby servicescape beyond just product goods. This study contributes to the services marketing literature by confirming the importance and powerful direct effects of VSACA on individuals’ PPEQ, pleasure, arousal and willingness to pay more. Moreover, PPEQ and pleasure mediate the relationship between VSACA and overall satisfaction.

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Article
Publication date: 18 November 2021

Liew Phing Pui, Ianne Kong, Roselina Karim, Yus Aniza Yusof, Chen Wai Wong and Hasanah Mohd Ghazali

The purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast…

Abstract

Purpose

The purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and Fungamyl® 800 L), enzyme concentrations (0–1.5% v/w), incubation time (0–2.5 h) and incubation temperature (35–60 °C) on juice yield and viscosity, total soluble solids and color of fruit puree.

Design/methodology/approach

Ripe “cempedak” pulp from CH28 fruit was first pureed in a blender and then homogenized with water at 1:2 ratio. The diluted puree was then liquefied with the enzymes separately to reduce its viscosity. Analyses such as juice yield, viscosity, total soluble solids and color of the liquefied “cempedak” puree were then carried out.

Findings

Results indicated that the optimized use of 1.2% (v/w) Celluclast® 1.5 L (Novozymes, Denmark), a cellulase preparation, at 45 °C and 1 h produced juice with the lowest viscosity (349.4 cP) and the highest juice yield (82.3% v/w). Liquefied “cempedak” juice was darker (with L* value of 51.17) and more yellowish (b* value of 38.88) compared to “cempedak” juice without liquefaction (control). When compared to untreated “cempedak” juice, the droplet size of “cempedak” juice obtained after liquefaction under optimized conditions was found to be lower, regardless of whether the juice was filtered (with a total reduction of 23% of droplet size) or not filtered (with a total reduction of 16% of droplet size). The results indicate the possibility of employing Celluclast® 1.5 L to produce “cempedak” juice that can be further processed such as for the production of “cempedak” fruit powder.

Originality/value

This paper provides information on the enzyme concentration, incubation time and temperature for liquefying “cempedak” pulp such that the liquefied material produced can be used as a base feed for spray-drying to produce “cempedak” fruit powder.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

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Book part
Publication date: 21 August 2017

Jill Taft-Kaufman

This study focuses upon the importance of group narrative work by ill and injured individuals who are participants/listeners/viewers in the reciprocity of testifying and…

Abstract

This study focuses upon the importance of group narrative work by ill and injured individuals who are participants/listeners/viewers in the reciprocity of testifying and witnessing one another’s stories. Their creative collaboration addresses a transformation of self that is engendered by illness and injury. An emphasis on narrative within a group setting offers tools to validate individual autonomy, build collective strength, and assist those in the group to gather momentum for the journeys that await each of them. The rationale and exercises described serve to complement and enhance traditional modes of healing.

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Article
Publication date: 28 June 2013

Baljeet S. Yadav, Ritika B. Yadav and Mohit K. Narang

Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and…

Abstract

Purpose

Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and optimize the process variables for blended nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria).

Design/methodology/approach

The nectar based upon papaya and bottle gourd was prepared with varying levels of papaya/bottle gourd juice concentration (1.5:1‐ 4:1), sugar concentration (12‐21 per cent), citric acid concentration (0.30‐0.50 per cent) and optimized using response surface methodology. A central composite rotatable design (CCRD) with three levels for three independent variables was used for optimization studies. The responses measured were pH, TA, TSS, flavor and taste of the developed nectar. Responses were numerically optimized in combination with design expert software.

Findings

The models developed for all responses were significant without significant lack of fit. Papaya/bottle gourd juice concentration ratio, sugar concentration and citric acid level were optimized at 2.47:1, 20.95 and 0.30 per cent, respectively, in order to obtain a pH, titrable acidity and TSS of 3.99, 0.348 and 20.80, respectively, with hedonic scale sensory ratings of 7.43 and 7.18 for flavor and taste, respectively, of the nectar.

Practical implications

The commercial production of such nectar using these optimized conditions may add new dimension to the health beverage industry.

Social implications

Development of such health‐promoting mixed fruit nectars will boost demand of healthy beverage foods in society.

Originality/value

The product can be developed successfully using these optimized conditions. Since both papaya and bottle gourd have beneficial nutritional and medicinal properties, the development of nectar using these fruits with high sensory acceptance can prove a boon for market promoting health foods.

Details

British Food Journal, vol. 115 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 July 1996

Lauren A. Swanson

Investigates the various major sociolinguistic subcultures of China with specific attention to their distinctive food preferences, coupled with a tradition of food symbols…

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3025

Abstract

Investigates the various major sociolinguistic subcultures of China with specific attention to their distinctive food preferences, coupled with a tradition of food symbols which interweave Chinese subcultures. Points out that, contrary to popular belief among foreign business people, there is no “China market”; rather, there are many diverse markets within China. Notes that there are many languages and, hence, cultures in the country, and the people do not all eat the same foods; yet, at the same time, there is a rich unity of symbolic tradition associated with the foods the Chinese eat ‐ indeed there is an elaborate food linguistic the semantics of which need to be understood by outsiders. Presents an introduction and overview of the diversity and unity of China as it relates to food, and its findings should be of value to those working in various aspects of the food and agriculture industries who may have an interest in China markets, those interested in either importing or exporting Chinese food products, exporting food processing equipment or farming and agricultural technology, and those in the food business serving Chinese populations of significant size around the world.

Details

British Food Journal, vol. 98 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

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