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.
