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…
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.
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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.
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.
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Dipali Yadav, Gautam Dutta and Kuntal Saha
Implementing food safety measures (FSMs) have become a prerequisite for food firms looking to export internationally. Many exporters find it difficult to comply with multiple…
Abstract
Purpose
Implementing food safety measures (FSMs) have become a prerequisite for food firms looking to export internationally. Many exporters find it difficult to comply with multiple regulations, and their consignments are often rejected at borders due to food safety concerns. Hence, harmonization in food safety standards is arguably the most contentious topic regarding the export market since it affects international trade. Accordingly, the paper uses the case of Indian seafood exporters to identify key FSMs, investigate stringency associated with them and rank international markets based on degree of stringency for selected FSMs.
Design/methodology/approach
First, the authors identify the key FSMs by using the Delphi method. Then, the authors apply the Fuzzy analytical hierarchical process (FAHP) method to calculate weights of the FSMs as criteria. Lastly, the authors apply the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach to rank markets. To compute fuzzy TOPSIS, weights are derived from fuzzy AHP.
Findings
This study’s findings suggest that product and process standards, traceability requirements and tolerance limits for residues are the most stringent FSMs, among others. Besides, the overall ranking of markets reveal that the European Union (EU), the USA and Japan ranked lowest and perceived to have the most stringent food safety requirements.
Originality/value
The paper offers guidance to firms and policymakers to manage their efforts and resources during food safety implementation by focussing on critical FSMs. Researchers will get insights about FSMs for further empirical investigation. To the authors’ knowledge, no study examined the stringency associated with various FSMs in the seafood industry.
Bibi Nadia Shaheen Koyratty, Badroonesha Aumjaud and Shalini Amnee Neeliah
The aim of this paper is to explore consumer knowledge, attitudes and practices relating to food additives and to investigate manufacturers' attitudes and practices pertaining to…
Abstract
Purpose
The aim of this paper is to explore consumer knowledge, attitudes and practices relating to food additives and to investigate manufacturers' attitudes and practices pertaining to food additives and their control.
Design/methodology/approach
Questionnaire administered face-to-face interviews were conducted with 180 consumers from the population working at the University of Mauritius while an interview guide was used for in-depth interviews with 12 manufacturers.
Findings
The results showed that 65 per cent of all respondents never checked food labels for additives. Overall, the respondents had poor knowledge on food additives. A significant relationship was established between level of education and knowledge rating based on percentage correct answers to food additive questions (p<0.05). The mean percentage correct answers for consumers with different educational levels increased in the following order: primary education; secondary education; tertiary education (p<0.05). The responses relating to attitudinal statements reflected indecision and certain misconceptions. In-depth interviews with local food manufacturers revealed positive attitudes and practices towards food additives. Several problems relating to additive control were mentioned, such as outdated regulations and weak enforcement.
Research limitations/implications
Given the sample sizes, the consumer research should not be extrapolated to the Mauritian population while the exploratory manufacturer study should not be generalised to the whole food industry.
Originality/value
These findings provide a factual basis for further investigations, review of current food legislation and development of education strategies for consumers, all aiming towards enhancing the effectiveness of the national food control system in Mauritius.
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Rajneesh Mahajan, Suresh Garg and P.B. Sharma
The purpose of this paper is to investigate perspective in explaining how global food safety can be created through stringent implementation of Codex and World Trade Organization…
Abstract
Purpose
The purpose of this paper is to investigate perspective in explaining how global food safety can be created through stringent implementation of Codex and World Trade Organization (WTOs) Sanitary and Phytosanitary food safety regulations and suggests the appropriate food safety system for India.
Design/methodology/approach
The study has been deployed a survey questionnaire using a sample of Indian Processed food sector. In order to collect data 1,000 supply chain professional were contacted for seeking their consent to be part of the survey. Whereas total responses collected were 252 from Delhi and NCR, with response rate 25.2 percent. The data collected was empirical tested using descriptive statistics, correlation analysis, regression and ANOVA.
Findings
The results and discussions indicate that all the global food safety norms laid down by WTO such as goods manufacturing practices, good hygienic practice, hazard analysis critical control point, has been developed to embody principles of safe food processing sector globally. India has also developed their food safety norms as per laid down principles by WTO.
Originality/value
The present research work makes an important contribution to the body of literature on global food safety. The paper has important implications for the processed food sector since it tries to bring out practices which would help in successful implementation of global food safety standards. It is useful for academic food research as well as for processed food corporate.
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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…
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.
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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.
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.
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Edwin Obonyo, Marco Formentini, S. Wagura Ndiritu and Dag Naslund
The aim of this paper is to provide a review of state-of-the-art literature on information sharing in the context of African perishable agri-food supply chains (AFSCs). In doing…
Abstract
Purpose
The aim of this paper is to provide a review of state-of-the-art literature on information sharing in the context of African perishable agri-food supply chains (AFSCs). In doing so, the authors hope to stimulate further research and advance both theory and practice on African perishable AFSCs, which is a relevant, but under-investigated context.
Design/methodology/approach
The authors’ systematic literature review covers a period of 21 years (2000–2021). After providing the bibliometric and methodological insights related to this sample of literature, the authors provide a detailed analysis and discussion of the key aspects of information sharing in African perishable AFSCs, based on a review framework grounded in the information sharing literature.
Findings
The authors’ review revealed that information sharing in African AFSCs is still in its nascent stage. Findings are based on four themes of (1) why share information (mainly to gain market access), (2) what information is shared (price and market information) (3) how it is shared (still traditional communication, with limited adoption of digital technologies?) and (4) antecedents, drivers and barriers (technology adoption and socio-economic background of Africans).
Research limitations/implications
This paper outlines a research agenda for advancing the theory on information sharing in AFSCs. Furthermore, the review highlights the importance of context, supply chain structure, relationships, product characteristics and culture in studying AFSCs.
Originality/value
A review on information sharing in African perishable AFSCs does not appear to exist in operations and supply chain management (O&SCM) and agribusiness journals.
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Priyanka Rastogi, Beena Mathur, Shweta Rastogi, V.P. Gupta and Rajeev Gupta
Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and…
Abstract
Purpose
Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and oils through an experimental study.
Design/methodology/approach
Changes in chemical properties of various edible oils [Indian ghee (clarified butter), hydrogenated oil, coconut oil, mustard‐rapeseed oil, groundnut oil, soyabean oil, cottonseed oil and sunflower oil] were studied. Oils were subjected to various cooking methods (shallow frying, sautéing, single deep frying and multiple deep fryings) using an inert substance. Peroxide content was estimated as index of fatty‐acid oxidation, free fatty acids, iodine value for determination of fatty‐acid unsaturation and trans‐fatty acids at baseline and after cooking using colorimetric and gas‐liquid chromatography methods. Three samples were analyzed for each process (n = 144). Significance of change was determined using t‐test.
Findings
There was a significant increase in peroxide content (mEq/L) of Indian ghee from 1.83±0.03 at baseline to 4.5–6.6 by different cooking methods, hydrogenated oil (0.45±0.07 to 1.7–8.5), coconut oil (1.01±0.01 to 3.2–9.2), mustard‐rapeseed oil (0.90±0.01 to 2.1–5.3), groundnut oil (0.96±0.01 to 1.9–3.7), soyabean oil (0.86±0.02 to 1.9–3.4), cottonseed oil (0.71±0.01 to 2.9–6.4) and sunflower oil (1.09±0.01 to 2.3–10.2) (p<0.05). Free fatty acid content (g/100 g) was in undetectable amounts in all the fats at baseline and increased in Indian ghee (0.16–0.22), hydrogenated oil (0.09–0.23), coconut oil (0.09–1.39), mustard‐rapeseed oil (0.07–0.19), groundnut oil (0.09–0.18), soyabean oil (0.06–0.12), cottonseed oil (0.09–0.22) and sunflower oil (0.08–0.13). Trans‐fatty acids increased from 0.1% at baseline to 14.5% after sautéing and shallow frying and 15.8–16.8% after deep frying in hydrogenated oils (p<0.01). The iodine value decreased, indicating a decrease in unsaturated fats, insignificantly. The largest amount of oxidation was observed by shallow frying and free‐fatty‐acid formation by multiple deep frying. Hydrogenated, coconut and sunflower oils were the most susceptible to oxidation and soyabean oil the most resistant. Single deep frying caused the least changes in chemical composition of various fats and oils. Indian cooking practices significantly increase the peroxides, free fatty acids and trans‐fatty acids in edible oils and fats. Single deep frying appears to be the least harmful method and soyabean oil the least susceptible to degradation.
Originality/value
The paper offers an experimental study to determine biochemical changes due to cooking in commonly used Indian fats and oils.
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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…
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.