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Food technology neophobia as a psychological barrier to clean meat acceptance
Exploring the design space for human-food-technology interaction: an approach from the lens of eating experiences.
Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings also inform implications for HFI design suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, aspects of eating for communicating meaning, and designing with contrasting pleasurable and uncomfortable experiences. The article concludes with six charts as novel generative design tools for HFI experiences focused on sensory, emotional, communicative, performative, and temporal experiences.
Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.
Errors in Making Indirect Questions in the Interlanguage of Students at the Faculty of Food Technology
In this paper, the author attempts to identify the most common errors that occur in the interlanguage of students at the Faculty of Food Technology when formulating indirect questions in English language. According to Processability theory (PT), language is acquired in a predictable way, in six stages, the last stage being acquiring word order in subordinate clauses, i.e. cancelling inversion. Since interlanguage presents a dynamic language system that retains some features of the first language or generalizes the second language rules in speech or writing, the origin of errors can be found in mother tongue or in the misapplication of the rules when adopting a second language. Although PT is not concerned with the errors made by the second language learners, this paper will try to identify the origin of errors that appear in the students' interlanguage and the acquisition of the last stage, i.e. the word order in subordinate clauses. In that way, it will be determined whether the errors (inter- or intralingual) made by the students prevent them from acquiring the last stage of PT.
Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita
Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.
Mutu Gizi Aneka Kudapan Cokibus
Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.
Sentul Fruit (Sandoricum koetjape) Peel as Anti-Inflammation for Gingivitis after Scaling
Various herbs are used as analgesic, anti-inflammatory, anti-bacterial, anti-fungal, expectorant, anti-plaque and odorant. Sentul is an edible fruit and is also used in traditional medicinal herbs which can treat diarrhea, relieve fever, and as an anthelmintic. Sentul bark methanol extract can inhibit the growth of fungus Candida albican by 39.65%. In addition, the ethyl acetate extract of the sentul leaves also has anti-bacterial activity. The aim of this study is to determine the effect of fractionation with different types of solvents on the phytochemical compounds of Sentul fruit peel in Bali province. This research is an experimental study in a laboratory with qualitative and quantitative analysis models of chemical compounds. This research was carried out from March to August 2021. The research location was carried out in the laboratory of the Faculty of Food Technology, Udayana University. Sample criteria was old Sentul peel, about 30 kilograms. Data was collected based on the results of examinations from the Laboratory of the Faculty of Food Technology, Udayana University which subsequently analyzed qualitatively and descriptively. From several phytochemical compounds, flavonoids, saponins and tannins are aromatic hydroxyl groups that act as antibacterial. Therefore, seen from the highest levels of flavonoids, saponins and tannins, aqua fraction of Sentul ethanol extract is the best treatment with flavanoid levels of 11476.16 mg/100g QE, tannins 88.605 mg/g and saponins 6.862 mg/g.
Venture capital accelerates food technology innovation
Research of the influence of the components of chocolate glazes on their rheological characteristics.
Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account quality-cost indicators. Next, for the specified parameters of the production technology determine the components of the formulation of chocolate glazes. As an example, the results of studies of selected technological parameters of some compositions of chocolate glazes, a comparative analysis of their effectiveness on the rheological properties of compositions based on cocoa butter: alternative surfactants – standard lecithin – alternative surfactants - monoglycerides and a mixture of mono-, di- and triglycerides from palm oil by glycerolysis in the presence of an alkaline catalyst. Analysis of the system of results and calculation equations allowed to offer recommendations for the intensification of production processes: effectively reduces the viscosity of compositions based on cocoa butter, which, in turn, makes it possible to use them for partial replacement of lecithin in the manufacture of confectionery.
Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review
Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.
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