scholarly journals Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Henrique Silvano Arruda ◽  
Diego Alvarenga Botrel ◽  
Regiane Victória de Barros Fernandes ◽  
Martha Elisa Ferreira de Almeida
Keyword(s):  
Orange Juice ◽  
New Products ◽  
Point Of View ◽  
Market Potential ◽  
Carrot Juice ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Brazilian Savannah ◽  
Eugenia Dysenterica ◽  
Annona Crassiflora

Summary The objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential.

scholarly journals The Effects of Unripe Saba Banana Composite Flour on Acceptance and Physicochemical Characteristics of Biscuits

2021 ◽  
Vol 18 (1) ◽  
pp. 55
Author(s):  
Mariely Ayu Shareenie ◽  
Afham Aisyah Matkhir ◽  
Jahurul Haque Akanda ◽  
Hasmadi Mamat ◽  
Mansoor Abdul Hamid
Keyword(s):  
Resistant Starch ◽  
Physicochemical Characteristics ◽  
Physicochemical Analysis ◽  
Composite Flour ◽  
Good Source ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Comparison Results ◽  
Banana Flour ◽  
Significant Increment

Biscuits are a popular staple food due to its variety of taste, crispiness and digestibility. Conventional biscuits are rich in carbohydrates, fats and calories but low in dietary fibre (DF), minerals and vitamins. Unripe banana contains high resistant starch (RS) which is beneficial for colon health and helps reduce the risk of cardiovascular diseases and diabetes. This study was conducted to determine the feasibility of substituting wheat flour (WF) with unripe Saba banana flour (USBF) to produce biscuits with sensory acceptance and characterising its physicochemical properties. A total of nine (9) formulations were developed by incorporating WF with USBF (10-90%). These formulations were tested for sensory acceptance with the best formulation then proceeded for physicochemical analysis. Sample F5 (50% USBF and 50% WF) was chosen as the best formulation and compared with the control biscuit (100% WF) for physicochemical characteristics. The comparison results showed that F5 biscuit had significant increment (p<0.05) in ash (5.72%), RS (6.17%) and DF (6.26%) as well as significant reduction (p<0.05) in moisture (2.78%) and protein (5.41%). In terms of texture, the hardness (883.33 g) of F5 biscuit was significantly reduced (p<0.05). F5 Biscuits showed significant increase (p<0.05) in RS and exhibited a good source of DF without diminishing its sensory acceptability.

The French sheep industry from farm to table

1990 ◽  
Vol 14 ◽  
pp. 39-43
Author(s):  
J. Barber
Keyword(s):  
Point Of View ◽  
Market Potential ◽  
High Price ◽  
Flock Size ◽  
The United Kingdom ◽  
High Street ◽  
Sheep Production ◽  
The Uk ◽  
Economic Constraints

AbstractLamb is perceived in an excellent manner in France, conjuring up the image of ‘feast day meat’, which is ‘natural’, mixed with a ‘regional flavour’. Historically lamb in France has been regarded as a meat for special occasions and has carried a high price tag. This price tag is less expensive than it used to be, especially with supermarkets and hypermarkets taking between 50 and 60% of the retail market. Lamb meat is now available to all at a (relatively) low price; a meat which is still regarded as ‘special’.Lamb consumption is increasing in France; in 1988 by an estimated 4%. This is largely due to price, good marketing and very good presentation — in the supermarkets, by top quality high-street butchers and in older traditional country markets. Consumption of lamb has increased by approximately 85 000 t in the last 15 years. French production has been decreasing by about 4% per year over recent years, and France imported 63 500 t in 1984 of which 36 000 came from the United Kingdom (UK). In 1987, 108 200 t were imported, of which 60 000 t came from the UK.There is a greater market potential for lamb in France than her producers can provide. One reason for this is that there are 190 000 producers with 8.15 million ewes; an average flock size of 42. This compares with the UK which has less than half the number of producers, with double the numbers of breeding sheep, and an average flock size nearly five times the size of French flocks.From the long-term point of view, not only is a large number of the flocks too small to be viable in competition with UK producers in the European Community but a high proportion of flock owners tend to be elderly. Sheep production is taking place in areas which are difficult to farm and on small units which are difficult to expand, either because of land law restriction or through economic constraints.

BUSINESS MODEL AS KEY TO COMMERCIAL SUCCESS

2021 ◽  
Vol 3 (10) ◽  
pp. 97-105
Author(s):  
S. A. Filin ◽  
◽  
K. A. Kholoptseva ◽  
Keyword(s):  
Business Model ◽  
Business Models ◽  
Business Processes ◽  
New Products ◽  
Business Development ◽  
Point Of View ◽  
Commercial Success ◽  
Modern Business ◽  
Grouping Study ◽  
Current Stage

The purpose of the article is to propose a recommendation on the formation of a business model effective in modern conditions. Methods of system and factor analysis, economic and mathematical modeling, grouping, study and synthesis of information and assessment were applied. The essence and content of modern business models were analyzed from the point of view of achieving the commercial success of the organization, including using the example of Tinkoff JSC. It was concluded that the success of the organization at the current stage of business development depends on the development and implementation of new products and processes in the production and management of the organization. In the field of management, this idea is manifested in different forms of organizing business processes, for example, in business groups, business models.

Frutos do cerrado (Annona crassiflora, Campomanesia cambessedeana, Eugenia dysenterica) e potencial aplicação na indústria de alimentos: revisão

2021 ◽  
Author(s):  
F. O. BATISTA ◽  
R. S. SOUSA
Keyword(s):  
Eugenia Dysenterica ◽  
Annona Crassiflora

O Cerrado é um dos maiores biomas sul-americanos apresentando uma grande diversidade de frutos pouco explorados economicamente, mas com grande potencial nutritivo e sensorial. Os frutos oriundos desse bioma, como o araticum (Annona crassiflora), a gabiroba (Campomanesia cambessedeana) e a cagaita (Eugenia dysenterica), ainda são consumidos frescos e seus produtos derivados são restritos ao mercado local. A exploração comercial dos frutos é realizada pelas famílias locais de forma extrativista ou por comunidades organizadas em associações e ou cooperativas. Essas espécies frutíferas são fontes de minerais, vitaminas e compostos bioativos, que favorecem o seu uso. Diversas pesquisas têm avaliado o emprego desses frutos na elaboração de diferentes produtos alimentícios (polpa, suco, néctar, vinho, pão, sorvete, geleia, iogurte, entre outros), gerando alternativas para diminuir as perdas no pós-colheita, agregar valor e estender a sazonalidade dos frutos. Além disso, são possíveis de extração de seus compostos bioativos, como carotenóides, polifenólicos e ácido ascórbico, que apresentam capacidade antioxidante para utilização com fins nutracêuticos.

scholarly journals Changes of microbial load in packet orange juice after expiration date

2019 ◽  
Vol 8 (1) ◽  
pp. 27-29
Author(s):  
Farahnaaz Feroz
Keyword(s):  
Orange Juice ◽  
Fruit Juice ◽  
Market Potential ◽  
Microbial Load ◽  
Food Handler ◽  
Steady Increase ◽  
Expiration Date ◽  
Product Packaging ◽  
Viable Bacteria ◽  
Staphylococcus Spp

Fruit juice is popular product in the markets worldwide, with a market potential of approximately 230 million liters. Fruit juice although nutritious and beneficial for health can also serve as a vehicle for foodborne diseases. Most commercially available products are labelled with a use by date. These are applicable at a consumer and food handler levels, instructing them on the amount of days after opening within which a product must be consumed. It is important to identify the changes that occur after expiration date to have a better understanding of when food spoilage occurs and how long foods may be preserved, in order to reduce food wastage. The current study attempted to identify the changes that occur in orange juice after the expiration date printed on the product packaging. One to seven days after expiration results showed very little change. Increase in the microbial load was observed after day 14, after which a steady increase was observed in total viable bacteria, fungus, E. coli, and Staphylococcus spp. No changes were observed in other examined organisms. Stamford Journal of Microbiology, Vol.8(1) 2018: 27-29

scholarly journals Development of Swiss Biotechnology Beyond the Biopharmaceutical Sector In memoriam Prof. Dr. Oreste Ghisalba (1946–2018)

2020 ◽  
Vol 74 (5) ◽  
pp. 345-359 ◽  
Author(s):  
Hans-Peter Meyer ◽  
Oleg Werbitzky
Keyword(s):  
New Products ◽  
Point Of View ◽  
Full Potential ◽  
Large White ◽  
Sustainable Operations ◽  
White Biotechnology ◽  
Deep Knowledge ◽  
Business Opportunities ◽  
In Memoriam ◽  
The Creation

Although diverse, the potential business opportunities for biotechnology outside the biopharmaceutical market are very large. White biotechnology can offer sustainable operations and products, while investments tend to be lower than those in red biotechnology. But a number of bottlenecks and roadblocks in Switzerland must be removed to realise the full potential of white biotechnology. This was also the point of view of Oreste Ghisalba, who wanted to be part of a new initiative to facilitate the creation of additional business, new processes and new products. This initiative requires the identification and the use of synergies and a much better cooperation between academia and industry through targeted networking. Unfortunately, we must carry on with this task without Oreste, whom we will miss for his deep knowledge and friendship.

scholarly journals Design for manufacturability in virtual environment using knowledge engineering

2014 ◽  
Vol 5 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Julian Jakubowski ◽  
Jozef Peterka
Keyword(s):  
Mass Production ◽  
Knowledge Engineering ◽  
Complex Geometry ◽  
New Products ◽  
Design For Manufacturing ◽  
Point Of View ◽  
Design For Manufacturability ◽  
Design Stage ◽  
Early Design ◽  
Early Design Stage

Abstract Design for manufacturing (DFM) strategies help companies to develop new products that are feasible to manufacture. In the early stages of design all engineering activities are initiated in computer aided systems. When the design is finished, the process of manufacturing and production planning begins. Issues often occur at this point because two teams, designers and manufacturers, have been working separately. The resulting question is: ‘how can Knowledge Engineering (KE) be used effectively to enhance manufacturability during early design?’ Even if the most complex geometrical product can be realized using today’s technologies such as rapid prototyping it is only true in unit production. In lot and mass production where CNC machines are used, complex geometry causes a number of difficulties. So it is important to investigate the project carefully in the early design stage from the point of view of whether it will be possible to manufacture.

scholarly journals THE IMPACT OF INDONESIAN TERASI IN THE BEEF CONSOMMÉ, A SENSORY ASSESSMENT

2017 ◽  
Vol 4 (1) ◽  
pp. 132
Author(s):  
Mery Tambaria Damanik Ambarita
Keyword(s):  
Water Activity ◽  
Proximate Composition ◽  
Salt Content ◽  
Sensory Assessment ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Different Types ◽  
Pungent Odor ◽  
The Impact

The aim of this research was to investigate the impact of terasi, a traditional Indonesian condiment which is made from salted fermented seafood, on the sensory acceptance of beef consommé. Fifty four panelists compared the acceptance of beef consommé containing rebon terasi to the consommé containing fish terasi. The results showed that upon adjusting the salt content, the consommé containing rebon terasi was more preferred than the consommé containing fish terasi. By combining more strong spices or ingredients the acceptance of consommé might be improved while masking the pungent odor of terasi. In addition, six different types of rebon terasi varying in proximate composition, salt and water activity (aw) were added to beef consommé and were evaluated by 10 trained panelists for their specific intensity of taste/flavor (saltiness, sourness, sweetness, bitterness, umami, fishy and rebon). Together with those samples, other consommés were also compared; however, the salt was also added to adjust with the highest salt content among six types of terasi. The results showed that variations of terasi influenced the sensory characteristics of consommé. The salt content of rebon terasi influenced the sourness, bitterness and saltiness in consommé, whilst the salt content should also reach the certain level to fit their acceptance. The distinct flavor from each terasi did have a profound effect on the sensory acceptability. The knowledge of the flavor characteristics of consommé and the role of terasi when mixed in consommé will help to improve the sensory acceptability and marketability of terasi.

scholarly journals Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

2019 ◽  
Vol 54 ◽  
Author(s):  
Raquel Rainier Alves Soares ◽  
Christiane Mileib Vasconcelos ◽  
Mariane Verônica de Oliveira ◽  
Valéria Paula Rodrigues Minim ◽  
Valéria Aparecida Vieira Queiroz ◽  
...  
Keyword(s):  
Human Health ◽  
Resistant Starch ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Sorghum Flour ◽  
Slowly Digestible Starch

Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

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