Cloud kitchens operate through delivery without dine-in facilities. This study utilizes the Theory of Consumption Values and Partial Least Square-Structural equation modeling for 232 respondents in Coimbatore city to evaluate the factors influencing consumers' purchase intention for cloud kitchen food and it explains 50.1% of the variance in purchase intention. Consumers prioritize functional value such as food quality, customization and price fairness (beta = 0.623) as the primary driver of purchase intention. Emotional value (beta = 0.154) provides secondary support. Conditional value, epistemic value, and social value did not significantly influence purchase intention. This indicates cloud kitchens should prioritize operational consistency and quality performance over social media promotions. The findings will provide valuable insights for cloud-kitchen operators to develop consumer-centric, performance-focused strategies, although their generalizability may be limited by the study's focus on consumers in Coimbatore.
Sardine by-product oil rich in PUFA was structured into an emulsion gel and incorporated into tilapia surimi for odeng production. The emulsion gel showed high oil-binding capacity (99.72%), indicating a stable lipid network. Emulsion gel incorporation significantly affected surimi color, water-holding capacity, microstructure, and gel functionality. Among the tested formulations, 15% emulsion gel was selected as the most balanced level because it improved water-holding capacity (85.4%), reduced cooking loss (6.8%) compared with the control, maintained acceptable sensory quality, and supported EPA/DHA enrichment. These findings highlight the potential of the emulsion gel as an omega-3 delivery system in surimi-based products.
Sampaloc, Quezon's culinary heritage remains severely under-documented. Thus, a qualitative design was utilized, focusing on unraveling the narratives of Sampalukin heirloom familial cooks through a narrative inquiry approach. To identify the unknown recipes of the municipality and the safeguarding culture for its preservation, the Repertory Grid-Mixed Development Strategy was used to analyze the gathered data. As a result, the 42 mapped dishes of Sampaloc are embedded with a rich intangible heritage that thrives through familial and communal activities. Apart from that, findings also suggest that the heritage significance of Sampalukin cuisine not only lies in the ingredients themselves but is also grounded in various closely related aspects. With that, safeguarding Sampaloc's culinary heritage is a multifaceted undertaking since several dimensions are considered to ensure continuity. Through the participation of various stakeholders, it remains to be exposed and continuously preserved in the culture of the Sampalukins.
Cassava (Manihot esculenta), Ghana's most widely cultivated staple, has low protein content (1-2% dry basis), limiting its nutritional value. This study developed cassava-soybean composite biscuits at three formulation levels: 100:0 (S1, control), 80:20 (S2), and 70:30 (S3) cassava-to-soybean ratios, using Afisiafi cassava and Jenguma soybean varieties. Biscuits were assessed for proximate composition, mineral content, and sensory acceptability using a 50-member panel. Soybean fortification progressively increased protein from 2.85 +/- 0.08% (S1) to 8.44 +/- 0.14% (S3), a 196% enhancement (p < 0.001). Calcium, potassium, and iron increased by 176%, 101%, and 121%, respectively, in S3 relative to the control. The 70:30 formulation achieved the highest nutritional and sensory performance among the three formulations evaluated (overall acceptability 8.08 +/- 0.15/9.00). Positive associations between protein and sensory attributes (r = 0.92-0.96) were observed, though these should be interpreted cautiously given only three formulation levels were assessed. These findings support further investigation of cassava-soybean composite flour technology to address protein malnutrition in Ghana.
This study examines whether involvement with geographically indicated (GI) products helps explain destination-related attitudes and environmentally responsible behavior. Building on prior GI product research, the study extends the literature in two ways: it separates place attachment into place dependence and place identity, and it incorporates destination advocacy into the same structural model. Data were collected from 429 consumers in T & uuml;rkiye who had previous experience with GI products. The proposed model was tested with PLS-SEM. The findings show that GI product involvement positively affects place dependence (beta = 0.567, p < 0.001), place identity (beta = 0.542, p < 0.001), and environmentally responsible behavior (beta = 0.235, p < 0.001). Place dependence (beta = 0.546, p < 0.001) and place identity (beta = 0.188, p = 0.002) also positively affect destination advocacy, while destination advocacy exerts a significant positive effect on environmentally responsible behavior (beta = 0.497, p < 0.001). These findings show that involvement with GI products is linked to stronger place attachment, greater destination advocacy, and more environmentally responsible behavior. The study contributes to the tourism and GI literature by offering an integrated explanation of how product-based attachment, destination-oriented advocacy, and responsible behavior are linked in a single model.
Habanero chili is a highly perishable crop, yet a rich source of essential nutrients and bioactive compounds. This study evaluated the effect of three drying technologies - tray drying, fluidized bed drying, and freeze-drying - on the quality of habanero chili powder. Moisture and water activity decreased with drying time, and the modified Page model provided the best fit to the experimental data. Drying technology had a significant influence on color parameters, flow properties, and the retention of key bioactive compounds, including phenolics, carotenoids, ascorbic acid, and capsaicinoids. Overall, freeze-drying and fluidized bed drying achieved higher preservation of nutritional and functional compounds compared to conventional tray drying. These findings demonstrate that the choice of drying technology has a critical impact on the quality and stability of habanero chili powder, providing valuable insights for food processing, innovation, and new product development.
This study examined the effects of puffing and flaking on the structural, functional, and antioxidant properties of traditional red rice cultivars. Puffing increased grain volume (similar to 59 mm(3)), porosity (>75%), and water absorption (3.85 g/100 g) while reducing bulk density (<100 kg/m(3)) and starch crystallinity (approximate to 21-22%). Flaking retained moderate crystallinity (approximate to 31-32%) and higher solubility (2.71%). Processing decreased protein and fat but raised carbohydrate proportion (>88%). Although antioxidant activity declined overall, puffed Mappillai Samba maintained similar to 46% DPPH activity. SEM showed porous puffed matrices and compact flaked layers.
Aquafaba, the water left after cooking pulses, can be used as a culinary plant-based foaming agent. It is often produced from chickpeas, even though other pulses can also be used. The aim was to investigate the potential of producing a yellow pea aquafaba with a high foaming ability and to compare it with chickpea aquafaba. The importance of temperature, concentration, pH, salt during boiling and the addition of sugar were investigated. Foaming ability was generally superior or similar from yellow peas to that from chickpeas, possible due to differences in the protein composition. Boiling without salt, concentrating the aquafaba to a Brix value of at least 3.5 and reducing the pH to 4.2 were found to be optimal. The addition of sugar resulted in a foaming stability of 98%. However, when further processed into meringues, the yellow pea aquafaba resulted in a lower liking compared with the chickpea aquafaba.
Grape seed can serve as a food preservative due to its phenolic compounds' antimicrobial effects. This study investigated the impact of grape seed oil (0.1 mL and 0.5 mL) and grape seed extract (0.5 mL and 1 mL) on set yogurt stored at 7 degrees C over 28 days. The primary spoilage issue - yeast and mold growth - was significantly reduced (p <= 0.01) with grape seed treatments, improving microbiological quality and extending shelf life by 2 weeks compared to the control. No significant changes were noted in pH and total dry matter. While both grape seed oil and extract exhibited similar antimicrobial activity, 0.5 mL of grape seed oil more effectively suppressed yeast growth. These treatments enhanced sensory properties and prolonged yogurt shelf life, highlighting grape seed's potential as a natural preservative.
Interest in alternative ingredients as high-protein sources for functional products has been stimulated by technological advances in edible insects. This study aims to explore the use of Javanese grasshopper flour by employing a completely randomized design (CRD) with substitution levels ranging from 0 to 17.5%. Analyses included proximate composition, protein digestibility, amino acid profile, and sensory attributes. Grasshopper-flour fortified snack bars showed an increase in protein (9.04-17.48%), fat (26.16-29.91%), and energy content (521-539 kcal), while carbohydrate content decreased as the percentage of grasshopper flour in the snack bar blend increased. Protein digestibility decreased slightly due to the improved chitin composition. Lysine was the major essential amino acid (77.76 ppm). The formulation containing 12.5% grasshopper flour received the highest overall hedonic score (3.09) in the sensory evaluation. Including grasshopper flour in snack bars increases nutritional value while maintaining sensory acceptability, making it a sustainable, protein-rich ingredient.
This study evaluates the perception of foreign tourists about Food Safety, Quality, and Hygiene of food (FSQH) in food streets of Lahore with respect to their socio-demographic characteristics (SDC) and prior Food Safety Knowledge (FSK). A questionnaire was administered to collect data on FSK, SDC, and FSQH perceptions of foreign tourists (n = 100) visiting food streets of Lahore. The responses of tourists were analyzed using descriptive statistics, ANOVA, and multiple regression analyses. Results showed that FSK of the respondents was satisfactory (62% of participants had a score of 70% or above). Regression models also validated that the duration of visit and frequency of eating out were the only variables with a significant association with perception scores of food quality (p = 0.027) and food hygiene (p = 0.042), respectively. The foreign tourist's perception of local food can be improved by following food safety and hygiene practices and attractive marketing.
The present study optimizes millet flour mix (proso, little and sorghum) for substituting wheat flour in manufacturing multi-millet bread. Box Behnken Design (BBD) was employed with proso millet (0-50 g), little millet (0-30 g) and sorghum millet (0-30 g) as independent variables. Loaf volume (cm(3)/ml), overall acceptability, and firmness (N) were treated as dependent variables. The bread made from optimized premix (19.58 g proso, 23.07 g little, and 13.22 g sorghum millet flour) was observed to have a 300 cm(3)/ml loaf volume, 6.37 overall acceptability, and 29.8 N firmness. Optimized bread depicted higher ash content (1.79%), protein content (12.46%), crude fat content (2.37%), crude fiber content (2.81%), and antioxidant activity (54.59%). Microstructural analysis of optimized bread revealed a loosely packed sheeted structure depicting the dilution of the gluten network. This suggests that an optimized premix of millet flour can be utilized in the formulation of bread and other bakery products.
Preserving traditional culinary practices amid evolving consumer preferences remains a key challenge in contemporary gastronomy. This study aims to explore how innovative techniques can be integrated into traditional dessert preparation without compromising authenticity. Focusing on kazandibi-a historically significant Turkish dessert derived from tavuk gogs & uuml;-the research examines the effects of different cooking methods on sensory perception and consumer acceptability. Four versions of kazandibi were prepared using traditional, sous-vide, siphon, and Pacojet techniques. Sensory evaluation was conducted with 42 trained panelists using a 9-point hedonic scale, alongside semi-structured interviews for qualitative insights. Statistical analyses (ANOVA, LSD) revealed that the traditionally prepared sample was most preferred, followed by the sous-vide version, which improved presentation while preserving key attributes. Siphon and Pacojet samples were rated lower due to pronounced textural changes. The findings highlight the importance of preserving core sensory features when adapting traditional formulations through modern culinary methods.
In this study, the possibility of using waste stale white and whole wheat bread flour in cookie production was investigated. Adding stale bread flour to the cookie formulation significantly affected the water absorption capacity, swelling capacity, bulk density values of the cookie flour and hardness, adhesiveness, gumminess, extrudability, springiness and cohesiveness properties of cookie dough. The use of stale bread flour caused an increase in baking loss of cookie samples, while a decrease in breaking force values in general. The higher level of color change occurred in samples containing stale whole wheat bread flour. It was determined that cookie samples containing 25% stale whole wheat bread flour were the most liked. In general, considering the total scores obtained in sensory evaluation, it was concluded that stale white bread flour can be used up to 50% and stale whole wheat bread flour can be used up to 75% in cookie production.
