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Article
Publication date: 17 July 2009

A. Uckiah, D. Goburdhun and A. Ruggoo

This paper aims to determine the effects of processing pineapple fruits into different products and storage of the processed products on the ascorbic acid content.

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Abstract

Purpose

This paper aims to determine the effects of processing pineapple fruits into different products and storage of the processed products on the ascorbic acid content.

Design/methodology/approach

Pineapples (variety “Queen Victoria”) were processed into juice, jam and sorbet. Vitamin C was analysed by the 2‐6 dichloroindophenol titrimetric method and tests were performed during preparation and storage of the products. The pineapple juice was stored for nine days at 8°C, whilst the jam and sorbet were kept for two months at 22‐25°C and −18°C respectively.

Findings

Fresh peeled pineapple fruit contains an average ascorbic acid content of 24.8 mg/100 g of fruit. During the juice making process, peeling led to the highest percentage loss of vitamin C (41.8 per cent) followed by exhausting (23.7 per cent). Processing of pineapples into jam was revealed to be most destructive towards ascorbic acid (a loss of 46.8 per cent) as compared to juice making (38.5 per cent) and sorbet preparation (15.5 per cent). Storage of the three processed products in the specific conditions led to a significant decrease (p<0.05) in vitamin C content, and the highest rate of degradation was in pineapple juice (0.6 mg loss per day).

Originality/value

This paper deals with the retention of vitamin C potency in pineapple products, which is important both to consumers concerned with maintaining good health, and to pineapple processors, who are interested in quality assurance, nutrient labelling and product storage.

Details

Nutrition & Food Science, vol. 39 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 2 December 2024

Ashok Chermala, Padmanav Acharya and Rohit Kumar Singh

Building a robust cold chain logistics system boosts the company’s profits in various ways. Any cold chain logistics company needs well-organised and efficient management of cold…

77

Abstract

Purpose

Building a robust cold chain logistics system boosts the company’s profits in various ways. Any cold chain logistics company needs well-organised and efficient management of cold chain logistics to produce high-quality products, ensure that the product reaches the customer without any changes to the quality, and do so promptly. This paper aims to identify factors influencing cold chain logistics performance design. These factors are further helpful in analysing the behaviour intentions of stakeholders on increasing the cold chain logistic performance.

Design/methodology/approach

The authors conducted a thorough literature review to identify the variables that affect the performance of the cold chain logistics design. The factors were identified using exploratory factor analysis and empirically analysed using confirmatory factor analysis. The study also used structural equation modelling (SEM) to examine cold chain logistics performance determinants. Data was collected from 380 respondents working in the cold chain.

Findings

This study selected the factors influencing CCL performance, including five main factors and 22 sub-factors. Distribution, warehouse inventory storage, quality, demand, and technology affect the CCL’s performance. The results confirmed the theoretical model and proved that the factors significantly positively impact CCL performance.

Research limitations/implications

Future studies should focus on actual case studies to confirm the usefulness of the parameters found, examine how they affect performance growth, provide important insights into how to improve overall business performance and assist in identifying crucial research hotspots.

Practical implications

The study provides insight into issues regarding performance development in cold chain logistics for various stakeholders associated with the cold chain logistics industry, including practical managers, academics, and consultants. It also argues in favour of giving problems with CCL performance a higher priority. Policymakers interested in the service sector, like the Indian Department of Commerce and MSMEs, make up a modest additional audience for this work.

Social implications

Indian meat industry can be organised by implementing this methodology. This work benefits the government to get more transparent transaction and data digitalisation, which comes into account of GST.

Originality/value

There is a lack of significant quantitative literature suggesting modification strategies for factors affecting processed meat and chicken products in storage and transportation levels in India. Thus, this work tried to fill this gap and add the food chain logistics literature that helps practitioners and scholars enhance the food supply chain in developing countries.The framework developed for this study is where its originality lies. A detailed examination of cold chain logistics is included in the paper.

Details

Measuring Business Excellence, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1368-3047

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Article
Publication date: 13 December 2019

Rob Hallak, Craig Lee and Ilke Onur

The purpose of this paper is to report on a study that examines the sale and provision of healthy beverages across four sectors of the hospitality industry: restaurants, cafes…

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Abstract

Purpose

The purpose of this paper is to report on a study that examines the sale and provision of healthy beverages across four sectors of the hospitality industry: restaurants, cafes, pubs and quick-service/takeaways. Specifically, the research investigates perceptions of demand for healthy products, challenges to distribution and strategies for increasing supply. In addition, business managers’ attitudes and behaviours with regard to offering healthy beverages, including probiotic beverages (i.e. kombucha, kefir, etc.), are explored, as these are among the fastest growing drinks category.

Design/methodology/approach

Data were collected in 2018 through 400 telephone interviews with hospitality business managers from Australia (n=250) and New Zealand (n=150). Data were analysed through SPSS and Stata using descriptive statistics and Probit regression, with a binary outcome variable of “sell/ do not sell” probiotics to consumers.

Findings

Results suggest that the business’ decision to sell healthy beverages is influenced by perceptions of consumer demand, profit margins, shelf life of the products and if locally produced.

Originality/value

The findings from this exploratory study present new insights on how hospitality firms respond to consumer demand for healthy options, and the factors influencing their decision to incorporate healthier beverages in their menus.

Details

British Food Journal, vol. 122 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 28 April 2022

Omowumi Temitope Abiola, Michael Ayodele Idowu, Taofeek Akinyemi Shittu, Oluseye Olusegun Onabanjo and Emmanuel Kehinde Oke

This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.

175

Abstract

Purpose

This study aims to investigate the physicochemical and sensory characteristics of fried peanut cracker snacks coated with wheat (80%) and cassava (20%) composite flours.

Design/methodology/approach

The peanuts were sorted, boiled, drained, roasted, coated and fried at temperature of 150–180°C for 154.6–240 s. The fried peanut cracker-coated (FPCC) snacks produced were analyzed for proximate composition (moisture, crude fat, crude protein, crude fibre, total ash and carbohydrate contents), rancidity indices (peroxide value, free fatty acid and iodine value), physical properties, colour (lightness, redness and yellowness), texture (hardness, fracturability, adhesiveness and cohesiveness) and sensory qualities (taste, crispiness, colour, odour and overall acceptability).

Findings

There were significant differences in moisture (p = 0.000), crude fat (p = 0.001), crude protein (p = 0.000), crude fibre (p = 0.001), total ash (p = 0.00) and carbohydrate (p = 0.001). The range of values for moisture content, crude fat, crude protein, crude fibre, total ash and carbohydrate contents were 2.6%–4.9%, 27.1%–34.7%, 21.0%–26.3%, 3.1%–4.1%, 2.1%–2.5% and 33.9%–36.4%, respectively, while peroxide, free fatty acid and iodine values ranged from 1.2 to 2.0 mEq/kg, 32.8–47.0 mg KOH/g and 1.2–2.0 gI2/100 g, respectively. The physical properties of the FPCCs showed decrease as the frying temperature and time increased. The values for lightness (L*), redness (a*) and yellowness (b*) ranged from 26.5 to 52.2, 11.4 to 22.0 and 37.0 to 42.5, while the texture attributes such as hardness (p = 0.001), fracturability (p = 0.023), adhesiveness (p = 0.001) and cohesiveness (p = 0.011) were significantly different and it ranged from 28.7 to 53.4 N, 28.6 to 48.3 N, 1.0 to 2.4 N/s and 0.0–0.1, respectively. The sensory score for wheat–cassava composite flours used for coating the snacks decreased as the frying temperature and time increased. The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Research limitations/implications

There are scanty information/published works on physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour.

Practical implications

This research work helps in producing fried peanut cracker coated with composite wheat–cassava flours.

Originality/value

The study shows that 20% of cassava flour incorporated into the formulation of coated snacks does not affect its overall acceptability.

Details

Nutrition & Food Science , vol. 53 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Available. Open Access. Open Access
Article
Publication date: 14 September 2022

Cheetra Bhajan, Hudaa Neetoo, Shane Hardowar, Navindra Boodia, Marie Françoise Driver, Mahindra Chooneea, Brinda Ramasawmy, Dayawatee Goburdhun and Arvind Ruggoo

This study aims to shed light on the phenomenon of food waste generation by the food and beverage sector of hotels of Mauritius as well as examine the current status of food waste…

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Abstract

Purpose

This study aims to shed light on the phenomenon of food waste generation by the food and beverage sector of hotels of Mauritius as well as examine the current status of food waste management.

Details

Tourism Critiques: Practice and Theory, vol. 3 no. 2
Type: Research Article
ISSN: 2633-1225

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Article
Publication date: 3 June 2019

Dhamawatee Harnarun Etwaroo, Dayawatee Goburdhun and Arvind Ruggoo

Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional…

316

Abstract

Purpose

Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives.

Design/methodology/approach

A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ2 test was performed to establish any association between product origin and the number of classes of food additives.

Findings

In sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ2 test revealed a significant association (χ2 = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative.

Research limitations/implications

The food products were sourced only from retailers selling labelled food products.

Originality/value

This novel study provides a basis for determining compliance of food products to the National Food Regulations.

Details

British Food Journal, vol. 121 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 17 September 2019

Dhamawatee Harnarun Etwaroo, Viswen Armoogum, Dayawatee Goburdhun, Arvind Ruggoo, Pooja Dookheea, Henna Thorul and Fahilah Zainab Noormahomed

The purpose of this paper is to determine the level of food additives, caffeine and total sugars in locally manufactured beverages in Mauritius and ascertain their compliance with…

351

Abstract

Purpose

The purpose of this paper is to determine the level of food additives, caffeine and total sugars in locally manufactured beverages in Mauritius and ascertain their compliance with national and international norms.

Design/methodology/approach

In total, 48 beverages: 21 soft drinks, 14 ice teas, 5 fruit drinks, 5 nonalcoholic sparkling drinks and 3 tonic waters were analysed for the level of sweeteners (aspartame, acesulfame K and saccharin), preservatives (benzoic and sorbic acid), colours (tartrazine, sunset yellow, quinoline yellow, allura red, amaranth, ponceau 4R, carmoisine, erythrosine, brilliant blue, green S and patent blue), citric acid, caffeine and total sugars. High-performance liquid chromatography methods used to quantify the levels of total sugars, caffeine and additives were validated against parameters such as linearity, recovery, accuracy, precision and limit of quantification.

Findings

Out of 48 beverages, 13 contained at least one sweetener. The most frequently used sweeteners were acesulfame K and aspartame. Benzoic acid was present in 27 samples (42.32–168.03 mg/L). Sorbic acid was present in 14 beverages (13.01–180.38 mg/L). Citric acid (0.7–4 g/L) was present in all the 48 beverages, while caffeine was present in 20 samples in the range of 14.01–129.42 mg/L. Nine samples contained at least one artificial colour and the most frequently used colours were tartrazine, sunset yellow, brilliant blue and carmoisine. The average level of total sugars present in the beverages was 10 g/100 ml. The validation parameters obtained showed evidence for method suitability.

Research limitations/implications

Beverages sold by individuals on the street, small restaurants and markets were not analysed.

Originality/value

This study provides an overview of the chemical composition of soft drinks and their compliance with Food Regulations. It also paves the way to investigate weaknesses, knowledge, attitudes and practices of local manufacturers, which leads to non-adherence to Regulations regarding food additives.

Details

British Food Journal, vol. 121 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 27 March 2009

Therishma Pathareddy Appanah, Brinda Oogarah‐Pratap and Arvind Ruggoo

Little is known about the prevalence of iron deficiency and iron deficiency anaemia in non‐pregnant adult women of low socio‐economic status. The purpose of this paper is to…

364

Abstract

Purpose

Little is known about the prevalence of iron deficiency and iron deficiency anaemia in non‐pregnant adult women of low socio‐economic status. The purpose of this paper is to determine the level of awareness of the importance and sources of iron among female factory workers in the export processing zone (EPZ) sector. The influence of socio‐economic status of these women on their consumption of iron was also studied.

Design/methodology/approach

A questionnaire survey was carried out with 300 EPZ female workers aged between 18 and 45 years old. The interviewer‐administered questionnaire gathered data on their personal background, awareness on iron and their frequency of consumption of selected foods. Qualitative analysis of the dietary habits of a sample of 32 women was made through the use of a 24 h food recall.

Findings

The findings of the study revealed that 77 per cent of the female factory workers surveyed did not know the importance of iron in their body. Chi‐square tests showed that there was an association between educational level and knowledge on the importance of iron ( p < 0.01). The residential area of the women was not associated with their awareness on iron ( p > 0.05).

Practical implications

This study can arouse the interest of professionals in the managerial cadre of the factories and the local health authorities. They can further investigate the iron status of female factory workers and subsequently take necessary measures to improve health status of the workers and their work productivity.

Originality/value

In Mauritius, there has not been any recent study on the awareness and consumption of iron among women working in the factories. Moreover, most studies done worldwide have focussed on the iron status of pregnant women. This study will therefore provide additional data on the iron status of another “at risk” group.

Details

Nutrition & Food Science, vol. 39 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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