Consumers' perception and physicochemical properties of novel functional cookie enriched with medicinal plant Strobilanthes crispus

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Elsa Uttamo Wirawan ◽  
See Wan Yan
Keyword(s):  
Medicinal Plant ◽  
Gender Discrimination ◽  
Healthcare Providers ◽  
Original Research ◽  
Content Type ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Strobilanthes Crispus ◽  
Significant Difference ◽  
And Control

PurposeOver the past decades, there has been a rising trend in the prevalence of non-communicable diseases and their risk factors in Malaysia. Consequently, functional food is gaining interest amongst health-conscious consumers. This study aimed to evaluate the functional potential of cookie enhanced with Strobilanthes crispus (SC) and to evaluate its physicochemical and organoleptic properties.Design/methodology/approachSensory evaluation was carried out using nine-point hedonic and line scales and the ranking test amongst consumer panels (n = 150) to evaluate control, 2, 4 and 6% SC cookies. Preferred formulation and control cookies were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, calcium, sodium and potassium contents) and physical (texture profile and water activity [Aw]) analyses.FindingsThere was no significant difference (p < 0.05) in terms of overall acceptability and ranking scores between control and 2% SC cookies upon gender discrimination. Results indicated that incorporation of 2% SC into cookie caused significant enhancement (p < 0.05) of moisture, fat, ash, calcium and potassium contents but did not cause a significant effect on hardness, although loss of crispiness was observed after two weeks of storage at room temperature. This study showed that the 2% SC cookie did not diminish consumers' acceptance while increasing potassium content. Most notably, it can be declared as a source of calcium.Originality/valueThis original research features the incorporation of medicinal plant SC in the development of novel functional cookie and the results constitute unique findings pertaining to its nutritional contents. Remarkably, the findings of this research have contributed knowledge to existing literature as well as benefits food manufacturers in creating nutritious functional cookie to better meet the needs and expectations of consumers, healthcare providers, governmental organisations and consumer advocacy groups while maintaining health benefits without compromising consumers' acceptance.

Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Corine Sze Xuan Teo ◽  
See Wan Yan
Keyword(s):  
Dietary Fibre ◽  
Healthcare Providers ◽  
Advocacy Groups ◽  
Nutritional Values ◽  
Content Type ◽  
Texture Profile ◽  
Chicken Nugget ◽  
Cavendish Banana ◽  
High Antioxidant Activity ◽  
Hedonic Scale

PurposeHealth promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® only), F3 (banana and Flavourzyme®)].Design/methodology/approachSensory evaluation was carried out by means of 9-point hedonic scale among consumer panels (n = 83) to evaluate control, F1, F2 and F3. These were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, total dietary fibre, potassium and antioxidant contents) and physical (texture profile and water activity) analyses.FindingsSensory acceptance of control was significantly higher compared to other formulations. Fibre, antioxidant and potassium contents were significantly higher, although moisture, protein and fat contents were significantly lower in F1 and F3 compared to control. Remarkably, F1 and F3 were eligible to be declared as “source of dietary fibre”. Therefore, F1, F2 and F3 can serve as healthier alternatives with high antioxidant activity without compromising consumers' acceptance.Originality/valueThis innovative study generates unique findings pertaining to the nutritional values of novel functional chicken nugget and the formulation enables it to be declared as a source of dietary fibre. Results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy functional food to better meet the needs and expectations of health-conscious consumers, healthcare providers, governmental organisations and consumer advocacy groups.

The effects of scenario planning on participant reports of resilience

2017 ◽  
Vol 41 (4) ◽  
pp. 306-326 ◽  
Author(s):  
Thomas J. Chermack ◽  
Laura M. Coons ◽  
Gregory O’barr ◽  
Shiva Khatami
Keyword(s):  
Scenario Planning ◽  
Random Selection ◽  
Self Report ◽  
Control Group ◽  
Content Type ◽  
Significant Difference ◽  
Planning Treatment ◽  
Quasi Experimental ◽  
And Control ◽  
Practical Implications

Purpose The purpose of this research is to examine the effects of scenario planning on participant ratings of resilience. Design/methodology/approach The research design is a quasi experimental pretest/posttest with treatment and control groups. Random selection or assignment was not achieved. Findings Results show a significant difference in reports of resilience for the scenario planning treatment group and no significant difference for the control group. Research limitations/implications Limitations include the use of self-report perception measures, possible social desirability of responses and a lack of random selection and assignment. Practical implications Practical implications imply that scenario planning can be viewed as a legitimate tool for increasing resilience in organizations. Social implications Organizations with an ability to adjust quickly and recover from difficult conditions means reduced layoffs and healthy economic growth. Originality/value While there is increasing research on scenario planning, to date, none has examined the effects of scenarios on resilience.

Development and quality assessment of low-sodium functional chevon patties

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Narendra Kumar Nayak ◽  
Vikas Pathak
Keyword(s):  
Physicochemical Properties ◽  
Meat Products ◽  
Calcium Content ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Content Type ◽  
Overall Acceptability ◽  
Low Sodium ◽  
Significant Difference ◽  
Profile Estimation

PurposeThe study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.Design/methodology/approachEfficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.FindingsSignificant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.Practical implicationsBased on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.Originality/valueInnovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.

Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato

2011 ◽  
Vol 17 (3) ◽  
pp. 233-239 ◽  
Author(s):  
S.S. Bhosale ◽  
A.K. Biswas ◽  
J. Sahoo ◽  
M.K. Chatli ◽  
D.K. Sharma ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Nutritive Value ◽  
Meat Industry ◽  
Dietary Fibers ◽  
Chicken Nuggets ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Beneficial Effects ◽  
And Control ◽  
Β Carotene

This study was envisaged to evaluate the effect of ground raw carrot (0%, 5%, 10% and 15%) and mashed sweet potato (0%, 5%, 10% and 15%) as functional ingredients on the quality of chicken meat nuggets. The products were evaluated for physicochemical quality, proximate composition, nutritive value, sensory quality as well as color and texture profile analyses. Additions of either raw carrot or mashed sweet potato represent an improvement in the nutritional value and have some beneficial effects due to the presence of dietary fibers and β-carotene. They were also found to be effective in sustaining the desired cooking yield and emulsion stability. Treated samples showed lower (p > 0.05) protein, fat and ash contents but higher (p < 0.05) moisture content than control. There were differences among the nugget samples with respect to sensory qualities, and control samples as well as samples with 10% added carrot/sweet potato had higher overall acceptability scores. Hunter color values (L*, a* and b* values) were higher (p < 0.05) for both the formulated products, while their textural parameters were nearly unchanged. In conclusion, carrot and sweet potato at 10% added level have greater potential as good source of dietary fibers and β-carotene and may find their way in meat industry.

Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

2015 ◽  
Vol 45 (5) ◽  
pp. 774-782 ◽  
Author(s):  
Swati Gupta ◽  
B. D. Sharma ◽  
S. K. Mendiratta
Keyword(s):  
Sensory Quality ◽  
Product Yield ◽  
Quality Characteristics ◽  
Content Type ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
The Cost ◽  
And Control ◽  
Different Levels

Purpose – This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness. Design/methodology/approach – Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality. Findings – The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lower than control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control. Research limitations/implications – The trials can be further carried to evaluate the storage stability of developed RSHMB. Originality/value – The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.

scholarly journals Accounting, female and male gendering, and cultural imperialism

2017 ◽  
Vol 30 (2) ◽  
pp. 247-269 ◽  
Author(s):  
Shanta Shareel Davie
Keyword(s):  
Design Methodology ◽  
Gender And Sexuality ◽  
Cultural Imperialism ◽  
Original Research ◽  
Archival Studies ◽  
Content Type ◽  
Male Participation ◽  
British Colonial ◽  
And Control ◽  
British Colonies

Purpose The purpose of this paper is to complement and extend accounting studies on gender and post-colonialism by examining the interrelationship between accounting, gender and sexuality within an imperial context. Design/methodology/approach Archival materials enable the construction of an accounting knowledge of how ideas of masculinity and sexuality shaped both female and male participation in distant British colonies. Findings By exploring the manner in which accounting may be implicated in micro-practices through which gendered/sexualized relations are produced in societies the paper finds that empire’s colonial project on Indian indentured workers, the constitution of their identities, and the translation of abstract policies into practice were facilitated by accounting instruments for management and control. Originality/value Original research based on archival studies of British colonial documents.

scholarly journals Perceptions of Medicinal Plant Use Amongst the Hispanic Population in the St. Louis Metropolitan Area

2016 ◽  
Vol 7 (3) ◽  
Author(s):  
Kim M. Grafford ◽  
Marcelo J. Nieto ◽  
Catherine D. Santanello
Keyword(s):  
United States ◽  
Medicinal Plants ◽  
Medicinal Plant ◽  
Metropolitan Area ◽  
Healthcare Providers ◽  
The United States ◽  
Original Research ◽  
Hispanic Population ◽  
Plant Use ◽  
The Impact

Introduction: Medicinal plant use in the United States has increased as reported by the National Center of Complementary and Integrative Health and U.S. Census Bureau.However, little is known about how many minority groups in the United States use medicinal plants.There is a rise in the Hispanic population; a community with a steep tradition of medicinal plant use, in the U.S., so understanding the perceptions of medicinal plant use is useful to healthcare providers. Methods: A survey was designed to gauge a better understanding of the perceptions of medicinal plant use amongst Latino patients with varying education levels who reside in the St. Louis Metropolitan Area. Survey questions highlighted the perceptions of medicinal plants use, patient communication regarding medicinal plant use with healthcare providers (pharmacists and doctors), and the impact the education level has on medicinal plant use. Results: Surveys were distributed to six different investigational sites around the St. Louis Metropolitan Area from August 2015 to December 2015. Survey respondents identified 45 different plants/herbs that they currently use or had used at some point in their life. Those with higher levels of education had varying opinions on medicinal plant use with their current practices. Conclusion: The participants’ high interest in the use of medicinal plants exemplifies the need for enhanced communication between patients and healthcare professionals about medicinal plant use. However, it was hard to determine whether the participants’ level of education had any direct relationship to this use. Conflict of Interest None   Type: Original Research

Perceptions of undergraduate students on the effect of cooperative learning on academic achievement

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mohammad Reza Keramati ◽  
Robyn Margaret Gillies
Keyword(s):  
Academic Achievement ◽  
Cooperative Learning ◽  
University Students ◽  
Undergraduate Students ◽  
Post Intervention ◽  
Content Type ◽  
Achievement Data ◽  
Significant Difference ◽  
Undergraduate University Students ◽  
And Control

PurposeThe purpose of this study is to examine the effect of embedding cooperative learning (CL) into the Primary and Secondary Education Course (PSEC) on the academic achievement of undergraduate university students. The study also sought to gauge the perceptions of these students application of CL.Design/methodology/approachThis was a mixed methods sequential explanatory design involving 136 undergraduate university students who participated in a 16 week semester intervention involving the implementation of CL into their PSEC. Achievement data were collected from all students pre- and post-intervention to determine if there were significant differences between the experimental and control conditions. Forty-four participants from the experimental condition were also interviewed post-intervention on their experiences of CL.FindingsThe results showed that there was a significant difference between the academic achievement of students in the experimental and control groups in favor of students in the experimental group (p < 0.001). The perceptions of participants in the experimental condition indicated that CL not only created an empathetic, safe and pleasant learning environment and strengthened students' individual and communicative skills, but it also helped to develop an understanding of quality learning.Research limitations/implicationsThe results of this study have the potential to influence university instructors by demonstrating how CL provides opportunities to not only improve student learning but also their attitude to learning.Originality/valueThis study, while demonstrating the positive effect of CL on students' academic achievement also revealed the potential this approach to teaching and learning has for embedding it in other university courses.

Physiochemical properties and sensory characteristics of resistant starch enriched cookies

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Arezoo Rojhani ◽  
Joshua Naranjo ◽  
Ping Ouyang
Keyword(s):  
Resistant Starch ◽  
Nutritional Value ◽  
Consumer Preference ◽  
Sensory Attributes ◽  
Eating Quality ◽  
Surface Color ◽  
Content Type ◽  
High Fiber ◽  
Overall Acceptability ◽  
Significant Difference

Purpose The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour. Design/methodology/approach A balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed. Findings Compared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively. Practical implications This data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value. Originality/value To the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.

Evaluation of cashew nut flour in the production of biscuit

2014 ◽  
Vol 44 (3) ◽  
pp. 204-211 ◽  
Author(s):  
Ishmael Owiredu ◽  
Damian Laryea ◽  
John Barimah
Keyword(s):  
Wheat Flour ◽  
Nutrient Enrichment ◽  
Sensory Analysis ◽  
Design Methodology ◽  
Raw Material ◽  
Content Type ◽  
Overall Acceptability ◽  
Cashew Nut ◽  
Significant Difference ◽  
Potential Use

Purpose – The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production. Design/methodology/approach – Wheat flour was substituted with cashew nut flour (CNF) at levels of 0, 20, 30 and 40 percent in the production of biscuit. The products obtained were subjected to proximate, mineral and sensory analysis. Findings – There was a significant increase in protein and fat contents from 7.75 and 22.11 percent to 12.89 and 32.11 percent, respectively, when CNF increased, whiles carbohydrate decreased from 66.67 to 48.04 percent. A significant increase in magnesium (27.93-97.03 mg/100 g), sodium (198.11-228.02 mg/100 g), phosphorus (55.90-149.00 mg/100 g), potassium (290.40-990.00 mg/100 g), zinc (0.72-2.00 mg/100 g) and iron (0.28-1.00 mg/100 g) was also observed as CNF increased. Sensory analysis revealed that there was no significant difference (p>0.05) between the 20 and 30 percent substituted samples, in terms of overall acceptability. Therefore, wheat flour could be substituted with CNF up to 30 percent in the production of biscuit. Originality/value – This study was done to ascertain the potential use of CNF as a substitute for wheat flour and a nutrient enrichment in biscuit production, in order to diversify its use; since it still remains an underutilized raw material in Ghana.

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