Consumer preference of processed food products: study on livestock products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

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Karakteristik Pengeringan Kulit Melinjo (Gnetum gnemon L) dengan Alat Pengering Tipe Tray Dryer untuk Pembuatan Keripik Kulit Melinjo

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i4.12681 ◽

2020 ◽

Vol 4 (4) ◽

pp. 512-521

Author(s):

Durry Munawar ◽

Dewi Sri Jayanti ◽

Raida Agustina

Keyword(s):

Weight Loss ◽

Food Product ◽

Food Products ◽

Drying Rate ◽

Processed Food ◽

Airflow Velocity ◽

Drying Time ◽

The Public ◽

Gnetum Gnemon ◽

Drying Chamber

Abstrak. Pemanfaatan kulit melinjo sebagai produk makanan olahan belum banyak diketahui oleh masyarakat. Biasanya kulit melinjo tidak dimanfaatkan lagi dan dibuang begitu saja padahal kulit melinjo dapat diolah kembali menjadi beberapa produk makanan seperti keripik kulit melinjo, manisan, teh, pewarna makanan. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan dan mutu dalam pembuatan keripik kulit melinjo dengan alat pengering tipe tray dryer pada suhu 35oC dan 45oC. Masing-masing suhu tersebut diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa pada suhu 35oC kelembaban udara yang diperoleh adalah 70,50% dengan lama pengeringan 390 menit (6,5 jam) dan rata-rata laju pengeringan sebesar 1,08 bk/menit, sedangkan pada suhu 45oC kelembaban udara yang diperoleh adalah 60,72% dengan lama pengeringan 300 menit (5 jam) dan rata-rata laju pengeringan sebesar 1,32 bk/menit. Kecepatan aliran udara ruang pengering pada suhu 35oC dan 45oC adalah konstan (2,4 m/s). Rata-rata kadar air awal kulit melinjo adalah 82,26% sedangkan kadar air akhir adalah 21,36%. Susut bobot pada suhu 35oC adalah 77,56% dan pada suhu 45oC adalah 77,32%. Hasil uji organoleptik terbaik adalah pada suhu 35oC dengan skor 4,28 untuk warna, 4,50 untuk aroma, 4,53 untuk rasa dan 4,40 untuk tekstur.Characteristic Melinjo Peel (Gnetum gnemon L) Drying with Tray Dryer for Making Melinjo Peel ChipsAbstract. The use of melinjo peel as a processed food product is not widely known in the public. Melinjo peel is usually no longer used and thrown away even though the peel could be reprocessed into several food products such as melinjo peel chips, confectionery, tea, and food coloring. This research aimed to determine the characteristics of drying and quality in the making of melinjo peel chips with tray dryer at 35oC and 45oC. Each temperature is repeated twice. The results showed that at a temperature of 35oC, the humidity was 70.50% with a drying time was 390 minutes (6.5 hours) and the average of drying rate was 1.08 dw/minute, meanwhile at 45oC the humidity was 60.72% with a drying time was 300 minutes (5 hours) and an average of drying rate was 1.32 dw/minute. The airflow velocity of the drying chamber at 35oC and 45oC was constant (2.4m/s). The average of initial moisture of melinjo peel was 82.26% and final moisture was 21.36%. The weight loss at 35oC was 77.56% and at 45oC was 77.32%. The best results of organoleptic test was at temperature 35oC with score 4.28 for color, 4.50 for flavor, 4.53 for taste and 4.40 for texture.

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Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

PengabdianMu Jurnal Ilmiah Pengabdian kepada Masyarakat ◽

10.33084/pengabdianmu.v5i4.1346 ◽

2020 ◽

Vol 5 (4) ◽

pp. 404-409

Author(s):

Titin Apung Atikah

Keyword(s):

Community Service ◽

Raw Materials ◽

Human Life ◽

Food Products ◽

Community Empowerment ◽

Processed Food ◽

Knowledge And Skills ◽

Service Activities ◽

Service Activity ◽

Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

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Food safety in India: a case of Deli Processed Food Products Ltd.

International Journal of Productivity and Quality Management ◽

10.1504/ijpqm.2014.063161 ◽

2014 ◽

Vol 14 (1) ◽

pp. 1

Author(s):

Rajneesh Mahajan ◽

Suresh Garg ◽

P.B. Sharma

Keyword(s):

Food Safety ◽

Food Products ◽

Processed Food

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Lessons from EU Voluntary Labeling Schemes for GM-Free Processed Food Products

The Coexistence of Genetically Modified, Organic and Conventional Foods ◽

10.1007/978-1-4939-3727-1_29 ◽

2016 ◽

pp. 379-386

Author(s):

Thomas J. Venus ◽

Nicholas Kalaitzandonakes ◽

Justus Wesseler

Keyword(s):

Food Products ◽

Processed Food ◽

Labeling Schemes

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TOXICOLOGICAL AND BIOLOGICAL SAFETY OF ANIMAL PRODUCTS

Problems of Veterinary Sanitation, Hygiene and Ecology ◽

10.36871/vet.san.hyg.ecol.202103001 ◽

2021 ◽

Vol 1 (3) ◽

pp. 244-248

Author(s):

V.I. Dorozhkin ◽

Keyword(s):

Negative Impact ◽

Raw Materials ◽

Animal Health ◽

Food Products ◽

Federal State ◽

Negative Effects ◽

Animal Products ◽

Biological Safety ◽

Livestock Products ◽

State Registration

The article presents materials on the toxicological and biological safety of livestock products: contaminants of various natures that contaminate raw materials and food products (microorganisms, viruses, mycotoxins, parasites, heavy metals, etc.) are presented. To ensure biological and toxicological safety of livestock products and public health, the implementation of legislation, as well as decisions of the President of the Russian Federation, it is proposed to provide the development of a national innovative system for protecting animal health from the negative effects of pathogens and toxicants, including: conducting research on the development of fundamental foundations for the protection of animal health from the negative impact of ecotoxicants and veterinary and sanitary welfare, improvement of regulatory and legislative documents on the organization of quality control and safety of raw materials and food products; restoration of the procedure for state registration of diagnostic test systems, disinfectants, insectoacaricides and rodenticides; creation of the State Veterinary Pharmacological and Biological «State Veterinary Pharmaceutical Commission». For the implementation of these measures, provide federal state budgetary funding.

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Chinese consumer preference for processed food quality attributes and the impact of trust in information sources

British Food Journal ◽

10.1108/bfj-01-2021-0041 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Erpeng Wang ◽

Zhifeng Gao ◽

Xuqi Chen

Keyword(s):

Food Quality ◽

Private Information ◽

Information Sources ◽

Consumer Preference ◽

Quality Attributes ◽

Processed Food ◽

Sources Of Information ◽

Content Type ◽

And Behavior ◽

The Impact

PurposeThe purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers.Design/methodology/approachData of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice attributes. Consumer trust in nine sources of information on product quality was measured. Cluster analysis was used to segment consumers into groups based on their preference for juice attributes and trust in information sources, respectively. A multinomial logistic model was used to determine the impact of trust, demographic and behavior variables on the preference of juice attributes.FindingsConsumers rate manufacture date, taste and food safety labels as the most important attributes of fruit juice products. Among different information sources, consumers place more trust in private information sources and traditional media. The low trust in different information sources impedes consumer preference for processed food quality attributes.Originality/valueThis research is among the few that examine consumer preference for processed food, such as juice. It identifies four distinct preference groups and trust groups, respectively, based on consumer preference for juice attributes and trust in different information sources. This paper provides important information for processed food companies and policymakers to effectively enact marketing strategies in China.

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