ANALYSIS OF CONSUMER MOTIVATIONS AND PREFERENCES WHEN CHOOSING FROZEN DESSERTS

2021 ◽  
Author(s):  
Т.А. СИМОНЕНКО ◽  
Н.Т. ШАМКОВА ◽  
А.С. БАРАНОВ
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Positive Attitude ◽  
Low Cost ◽  
New Products ◽  
Marketing Research ◽  
Growth Zone ◽  
Healthy Nutrition ◽  
Public Catering ◽  
Natural Fillers

Приведен анализ существующих рецептур замороженных десертов. Описаны национальные традиции их производства. Представлены результаты маркетинговых исследований потребительских предпочтений в отношении замороженных десертов среди 135 посетителей предприятий общественного питания Краснодара. Большинство респондентов – женщины (39%) и мужчины (48%) в возрасте от 18 до 25 лет употребляют замороженные десерты, %: несколько раз в неделю 8, один раз в неделю 12, несколько раз в месяц 42, один раз в два – три месяца 34. Вообще не употребляют 0,4%. Более половины опрошенных выбирали замороженные десерты с натуральными наполнителями, при этом ориентировались на цену, вид продукта и производителя. Положительное отношение к новой продукции отмечено у 63% женщин и 59% мужчин. При выборе замороженных десертов в приоритете у потребителей, женщин и мужчин соответственно, %: доступность продукции, включая невысокую стоимость 64 и 77; соответствие продукции требованиям здорового питания 50 и 40; высокая пищевая ценность 68 и 52; срок хранения 93 и 69. Показана зона роста для производителей данной группы продукции – это разработка рецептур и технологий низкокалорийных замороженных десертов с высокими потребительскими характеристиками. The analysis of the existing recipes of frozen desserts is given and the national traditions of their production are described. The results of marketing research of preferences consumer for frozen desserts among 135 visitors of public catering enterprises in Krasnodar are presented. The majority of respondents – women 39% and men 48% aged 18 to 25 years consume frozen desserts, %: several times a week 8, once a week 12, several times a month 42, once every two to three months 34; 0,4% do not consume ice cream at all. More than half of the respondents chose frozen desserts with natural fillers, while focusing on the price, type of product and manufacturer. A positive attitude to new products was noted in 63% of women and 59% of men. When choosing frozen desserts, the priority for consumers, women and men, respectively, is %: availability of products, including low cost 64 and 77; compliance of products with the requirements of healthy nutrition 50 and 40; high nutritional value 68 and 52; shelf life 93 and 69. The growth zone for the producers of this product group is shown – it is the development of recipes and technologies for low-calorie frozen desserts with high consumer characteristics.

scholarly journals The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

Coatings ◽  
2018 ◽  
Vol 8 (5) ◽  
pp. 160 ◽  
Author(s):  
Ricardo González-Reza ◽  
Claudia García-Betanzos ◽  
Liliana Sánchez-Valdes ◽  
David Quintanar-Guerrero ◽  
María Cornejo-Villegas ◽  
...  
Keyword(s):  
Controlled Release ◽  
Shelf Life ◽  
Food Industry ◽  
Low Cost ◽  
New Products ◽  
Edible Coatings ◽  
Antimicrobial Substances ◽  
Natural Substances ◽  
Potential Applications ◽  
Fresh Foods

Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.

scholarly journals Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 999
Author(s):  
Juan Pablo Arrubla Vélez ◽  
Gloria Edith Guerrero Álvarez ◽  
María Camila Vargas Soto ◽  
Nathalia Cardona Hurtado ◽  
Magda Ivóne Pinzón ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Low Cost ◽  
Aloe Vera ◽  
Edible Coating ◽  
Soluble Solids ◽  
Economic Losses ◽  
Total Phenol Content ◽  
Aloe Vera Gel ◽  
Lower Loss

Andean blackberry is cultivated in Colombia due to its national and international commercial importance, in addition to its flavour and high nutritional value. Due to its physicochemical, morphological, and physiological characteristics, it constitutes one of the most unstable fruits in the Colombian fruit and vegetable supply chain, thereby generating economic losses. In this study, a polymer-based coating of Aloe vera and essential oil was designed, and its influence on the shelf life of Andean blackberry stored at 4 °C was studied. Once the appropriate composition was established according to the experimental design, Andean blackberries’ physicochemical parameters, the content of total phenols, and antioxidant activity were monitored over 19 days. The total soluble solids present a change between 5.2 and 5.6° Brix and 5.2 and 7.2° Brix for coated and uncoated fruits between 1 and 19 days, respectively. The coated fruits presented a lower loss compared to the uncoated fruits and the total phenol content presented a higher concentration on day 19 in the coated fruits (412.71 ± 37.5 mg Gallic Acid Equivalents L−1 sample). The coating enabled an increase in the shelf life of the blackberries, from 4 to 19 days, while preserving the physicochemical properties of the fruits. Therefore, the application of coating as a method for the post-harvest preservation of Andean blackberries represents a low-cost, easily available strategy.

The influence of organic amendments on the consumer features of jelly products

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 50-57
Author(s):  
Liliya Gabdukaeva ◽  
Timofei Gumerov ◽  
Olga Reshetnik
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Raw Materials ◽  
Low Cost ◽  
Organic Amendments ◽  
Biologically Active ◽  
Raw Material ◽  
Fruit And Vegetable ◽  
Confectionery Products ◽  
Vegetable Raw Materials

New products development improving human nutritional status and increasing the ingredients use efficiency with high functional properties in the production are key components of the State Policy Concept of the Russian Federation in the field of population healthy nutrition. Pectin containing raw materials with detoxifying and radioprotective properties belong to the main group of biologically active substances. Recently, natural products from fruit and vegetable raw materials without the artificial improvers use have become very popular, despite the short shelf life and higher cost. Among the sugary confectionery products, marmalade takes special place. Although it has low energy values, it has a low micronutrients amount. Moreover, in order to reduce the cost and extend the shelf life of the product, manufacturers often use synthetic additives, which negatively affects the consumers health. Therefore, the main direction of optimizing the nutritional value and developing a new range of marmalade is the infusions introduction of medicinal plants, fruit and vegetable raw materials into the recipes. The article considers the possibility of expanding the range of marmalade products using quince, the natural raw material. The high number of vitamins, minerals, organic acids, polyphenols, and aromatic substances in quince fruit indicates that it is promising for the prescription composition development for functional confectionery products. Given the availability, good preservation, low cost and high nutritional value, the researchers can recommend the quince use in marmalade technology, which will expand the range of jelly-fruit products and increase its biological value. The authors selected the structure forming agents of plant nature as substances that provide the desired structure of products; and determined the optimal concentration of each structure-forming agent. The thesis consists of mutual complex influence study of product components on consumer characteristics.

scholarly journals Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 6
Author(s):  
Stavros Plessas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Nutritional Value ◽  
Functional Foods ◽  
Fruit Juice ◽  
Low Cost ◽  
Fruit Juices ◽  
Genome Plasticity ◽  
Acid Fermentation

Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial characteristics. Among LAB, Lactiplantibacillus (Lpb.) plantarum subsp. plantarum strains are quite interesting, regarding their application in the fermentation of a broad range of plant-derived substrates, such as vegetables and fruit juices, since they have genome plasticity and high versatility and flexibility. L. plantarum exhibits a remarkable portfolio of enzymes that make it very important and multi-functional in fruit juice fermentations. Therefore, L. plantarum has the potential for the production of various bioactive compounds, which enhance the nutritional value and the shelf life of the final product. In addition, L. plantarum can positively modify the flavor of fruit juices, leading to higher content of desirable volatile compounds. All these features are sought in the frame of this review, aiming at the potential and challenges of L. plantarum applications in the fermentation of fruit juices.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

The Experience in Organizing and Conducting the Analysis of Data on Nutrition of School-Aged Children in the Sverdlovsk Region within the Federal Public Health Promotion Project

2020 ◽  
pp. 10-17
Author(s):  
NA Moiseeva ◽  
IL Kholstinina ◽  
MF Knyazeva ◽  
TV Mazhaeva ◽  
OL Malykh ◽  
...  
Keyword(s):  
Public Health ◽  
Health Promotion ◽  
Rural Areas ◽  
Nutritional Value ◽  
School Meals ◽  
School Aged Children ◽  
Healthy Nutrition ◽  
Urban And Rural Areas ◽  
The Cost ◽  
Public Health Promotion

Introduction: Implementation of the Federal Public Health Promotion Project should raise awareness and develop skills of healthy nutrition in children, thus contributing to disease prevention. Our objective was to evaluate the results of pilot nutrition monitoring in school-aged children of the Sverdlovsk Region as part of the Federal Public Health Promotion Project and the National Demography Project. Results: We established that school meals were generally satisfactory: the rations complied with physiological needs of children in terms of their nutritional value, basic nutrients, energy, and distribution of calories by main meals. We noted differences in the cost and nutritional value of meals and the variety of dishes and foodstuffs used between urban and rural areas. As a rule, pupils have one or two school meals a day. Outside of school, their consumption of dairy products and fruit is limited. Conclusions: Our findings may promote the elaboration of municipal programs aimed, inter alia, at changing the amount of sugar and salt used in the manufacture of public catering products, the cost of dishes with a high content of sugar, saturated fats, and salt, and subsidies on healthy nutrition.

scholarly journals Engineering and characterization of gymnosperm sapwood toward enabling the design of water filtration devices

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Krithika Ramchander ◽  
Megha Hegde ◽  
Anish Paul Antony ◽  
Luda Wang ◽  
Kendra Leith ◽  
...  
Keyword(s):  
Shelf Life ◽  
Social Acceptance ◽  
Low Cost ◽  
Global Scale ◽  
Coliform Bacteria ◽  
Diverse Range ◽  
Water Filter ◽  
Synthetic Test ◽  
Xylem Tissue ◽  
Filtration Material

AbstractNaturally-occurring membranes in the xylem tissue of gymnosperm sapwood enable its use as an abundantly-available material to construct filters, with potential to facilitate access to safe drinking water in resource-constrained settings. However, the material’s behavior as a filter is poorly understood, and challenges such as short shelf life have not been addressed. Here, we characterize the operational attributes of xylem filters and show that the material exhibits a highly non-linear dependence of flow resistance on thickness upon drying, and a tendency for self-blocking. We develop guidelines for the design and fabrication of xylem filters, demonstrate gravity-operated filters with shelf life >2 years, and show that the filters can provide >3 log removal of E. coli, MS-2 phage, and rotavirus from synthetic test waters and coliform bacteria from contaminated spring, tap, and ground waters. Through interviews and workshops in India, we use a user-centric approach to design a prototype filtration device with daily- to weekly-replaceable xylem filters, and uncover indicators of social acceptance of xylem as a natural water filter. Our work enhances the understanding of xylem as a filtration material, and opens opportunities for engineering a diverse range of low-cost, biodegradable xylem-based filtration products on a global scale.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

From a Seed to a Need: the Growth of Shape Memory Applications in Europe.

1991 ◽  
Vol 246 ◽  
Author(s):  
Ir. J. Van Humbeeck
Keyword(s):  
Shape Memory ◽  
Low Cost ◽  
Marketing Research ◽  
Research Approach ◽  
Manufacturing Cost ◽  
Product Price ◽  
Key Factor ◽  
Place Promotion ◽  
Memory Applications ◽  
The Cost

AbstractA more systematic marketing research approach has finally revealed good ideas anticipating a market need for the use of shape memory alloys. The success of those new ideas, prototypes and applications are analysed in terms of “the value of the function”, defined as the importance of the function divided by the cost of providing the function. A high importance and/or a low cost of the function are thus the basic requirements for the successful introduction of shape memory applications. Attention is also paid to the way how the 4 P's, product, price, place, promotion (the marketing mix) are applied by the European companies. Those different items will be illustrated on the basis of some small-, medium- and largescale applications, used in different markets. “to the point research”, fundamental and applied, on material properties as well as on manufacturing (cost reduction) is being discussed as the key factor to increase the function value.

scholarly journals ANALYSIS OF HIKING FOOD PROCESSING TECHNOLOGIES ON THE MARKET

2020 ◽  
Vol 1 (12) ◽  
pp. 171
Author(s):  
Inese Silicka ◽  
Iveta Dembovska ◽  
Ērika Teirumnieka ◽  
Ivo Dembovskis
Keyword(s):  
Energy Efficiency ◽  
Food Processing ◽  
Nutritional Value ◽  
Comparative Method ◽  
New Products ◽  
Food Sector ◽  
Processing Technologies ◽  
Design And Manufacturing ◽  
Food Market ◽  
Market Trends

The food sector is one of the fastest-growing sectors, therefore it requires that producers follow food market trends and quickly respond to consumer demand. Besides, the producers have to comply with the increasingly strict conditions and regulations imposed on food producers in recent years. Food producers need to be able to develop products that are safe and have a long shelf life and at the same time, the manufacturers have to continuously diversify their products, create new flavor and aroma combinations, increase the nutritional value of the products while increasing the production volumes and considering energy efficiency, as well as environmental impact. The aim of the research is to study and analyse hiking food processing technologies on the market. Methods used in the research – monographic, synthesis, comparative method. The research developed proposals for manufacturers of hiking food for the design and manufacturing of new products.

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