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Article
Publication date: 8 May 2017

Sadhana Ojha, Vikas Pathak, Meena Goswami, Sanjay Kumar Bharti, Veer Pal Singh and Tanuja Singh

The purpose of present study was to evaluate the quality characteristics of cow?s milk in the holy city Mathura, which is famous for it?s gau dhan and Lord Krishna.

183

Abstract

Purpose

The purpose of present study was to evaluate the quality characteristics of cow?s milk in the holy city Mathura, which is famous for it?s gau dhan and Lord Krishna.

Methodology

The milk samples were collected from dairy shops, vendors and milk producers and evaluated on the basis of various organoleptic tests, physico-chemical properties, proximate estimation and microbiological studies following the standard procedures.

Findings

The milk samples of Township and Chungi areas had more clear appearance and normal texture/consistency than other three areas. No cow milk sample was observed with pure white colour; however, 74 per cent of the samples had normal light yellow colour. No milk sample had rancid/oxidized odour; however, few milk samples contained weedy or absorbed odour. Watery consistency was observed in 50 per cent of the samples, whereas thick, ropy or slimy consistency was observed in 4, 4 and 20 per cent of the samples, respectively. The temperature, pH and specific gravity of milk collected from different regions were lower, but titratable acidity was higher than normal prescribed range (<0.14 per cent). The moisture content of all the samples was higher; however, other proximate parameters showed quite variable values than normal values of cow milk. Out of the total, 28 per cent of the samples of cow milk were positive for formalin. The microbial load was higher than normal prescribed limit.

Original value

Food safety and food security are very much at the top of the agenda in India, so it is of utmost importance to screen the quality of milk and milk products in the market for avoidance of skimming practices and/or adulteration of milk with water and human health problems.

Details

Nutrition & Food Science, vol. 47 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 11 November 2019

Brijesh Kumar, Veer Pal Singh, Vikas Pathak and Akhilesh K. Verma

This paper aims to assess the effect of natural antioxidants (Tulsi, Lemon grass and Aloevera) on sensory and microbiological quality as well as on Thiobarbituric acid (TBA…

156

Abstract

Purpose

This paper aims to assess the effect of natural antioxidants (Tulsi, Lemon grass and Aloevera) on sensory and microbiological quality as well as on Thiobarbituric acid (TBA) values of Redplum and Sahiwal-based milk smoothies stored under refrigeration.

Design/methodology/approach

The smoothies were developed by incorporating optimum level of natural antioxidants, fresh red plum and Sahiwal milk. They were aerobically packaged in low-density polyethylene pouches and stored under refrigeration (4 ± 2°C) till its spoilage. These smoothies were assessed for various storage quality parameters like sensory parameters, microbiological quality and TBA values at regular interval of two days.

Findings

Smoothies made without using natural antioxidants were in good condition for four days, and treated smoothies were stored well for six days. The microbial profile showed significant (p < 0.05) increase in SPC and psychrophilic counts on advancement of storage days. However, no coliform and yeast and mould were detected in all variants of smoothies during storage. TBA values were also increased during storage. But microbial counts and TBA both were under the prescribed limit as described by various organizations. Smoothies treated with Tulsi were found best followed by lemongrass- and aloevera-treated products.

Research limitations/implications

Amino acid and fatty acid profiling may be incorporated to known how the exact nutritional value.

Practical implications

Developed milk smoothies using natural antioxidants may serve the purpose of functional food.

Social implications

As per the authors, today, world is seeking for health providing components with longer product shelf life. Therefore, the product may serve the purpose.

Originality/value

The paper has demonstrated that the Sahiwal milk and red plum-based smoothies were of high acceptability. Their shelf life was found best when treated with Tulsi, Lemon grass and Aloevera natural antioxidants. It was better in all spectrums like lower microbial counts, higher sensory attributes and lower TBA counts as compared to untreated products.

Details

Nutrition & Food Science , vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 9 May 2016

Veer Pal Singh, Vikas Pathak, Sanjay Kumar Bharti, Sushant Sharma and Sadhana Ojha

The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets.

173

Abstract

Purpose

The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets.

Design/methodology/approach

The formulation of meat nuggets prepared from meat of Cobb-400, Vanraja, Aseel and Kadaknath separately consisted of 60 per cent lean meat. The emulsion was prepared by standard method and moulded into nuggets. Cooking was performed under pressure (120°C/15 Psi for 30 min).

Findings

Emulsion and cooked nuggets both showed no significant differences in pH values among the breeds. Higher moisture and fat content was observed in emulsion and nuggets prepared from Cobb-400, while respective protein and ash was maximum in Kadaknath and Vanraja meat-based emulsions and nuggets. The per cent emulsion stability (87.04 ± 0.45) and cooking yield (85.24 ± 0.06) was reported highest in Cobb-400, which indicates the better water holding capacity and suitability of Cobb-400 meat for the development of nuggets at six weeks of age. The mean sensory scores for colour and appearance (7.12 ± 0.28), as well as flavour (7.00 ± 0.04), were significantly (p < 0.05) higher in Cobb-400 nuggets and lowest in Kadaknath (6.21 ± 0.03 and 6.65 ± 0.06). However, no significant differences were noticed in other sensory attributes among treatments.

Research limitations/implications

The fatty acid and amino acid profile analysis may be helpful to understand the original nutritional difference in prepared nuggets.

Practical implications

The study will be off immense help in optimum utilization of meat of locally available chicken breeds for breed-specific and cost-effective product formulations.

Social implications

The products will be acceptable to all commodities because it is made up of chicken meat.

Originality/value

The effect of chicken breeds on meat nuggets is relatively new aspect and essential to establish suitability of meat of locally available chicken breeds for product development.

Details

Nutrition & Food Science, vol. 46 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 11 May 2015

Veer Pal Singh, Vikas Pathak, Narendra Kumar Nayak and Sanjay Kumar Bharti

This purpose of this paper was to conduct a study with an aim to reduce the cost of chicken nuggets by replacing part of lean meat with soy flakes. The suitability of chilled…

188

Abstract

Purpose

This purpose of this paper was to conduct a study with an aim to reduce the cost of chicken nuggets by replacing part of lean meat with soy flakes. The suitability of chilled paneer whey was also assessed in place of ice water.

Design/methodology/approach

In the development of chicken nuggets, water-soaked soya flakes at the rate of 20 per cent were used in the formulation. The chilled whey at the rate of 8 per cent of the formulation was used to prevent the rise of temperature during emulsion preparation.

Findings

The product prepared in this way gave 5 per cent more yield than normal preparation in which ice water was used. The protein content in the preparation had gone significantly (p < 0.05) higher and moisture significantly (p < 0.05) lower than the normal control. The other proximate composition of chicken nuggets like fat and ash revealed no significant (p > 0.05) change in the product. Initially, thiobarbituric acid value and pH were observed lower in soya flakes-extended nuggets than the control. The overall acceptability was higher, that might be due to good binding and proper emulsion preparations.

Research limitations/implications

Some experiments on amino acid profile and fatty acid profile are also required for further know-how about the actual nutritional status of chicken meat nuggets.

Practical implications

The products will be of immense value for the nutritional supplement and utilization of by-products like whey. It may also be a cost-effective formulation.

Social implications

The products will be acceptable to all commodities because it is made up of chicken meat.

Originality/value

The cost of the formulation was also lower than the chicken nuggets used without soya flakes and whey because cost of meat was greater than the soya. The whey produced in paneer production costs less or by-product rich in protein materials can be better utilized into valuable products. The developed product seems to have great applications in the food industry and acceptability among consumers.

Details

Nutrition & Food Science, vol. 45 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 14 September 2015

Akhilesh Kumar Verma, Vikas Pathak, Pramila Umaraw and Veer Pal Singh

The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature…

569

Abstract

Purpose

The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature.

Design/methodology/approach

Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days.

Findings

Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p < 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study.

Research limitations/implications

Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles.

Originality/value

Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

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Available. Open Access. Open Access
Book part
Publication date: 10 December 2021

Martha Saavedra

Abstract

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Sport, Gender and Development
Type: Book
ISBN: 978-1-83867-863-0

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Article
Publication date: 24 January 2025

P. Pragha, Krantiraditya Dhalmahapatra and Thamaraiselvan Natarajan

The metaverse is considered an evolution of the Internet, and it engages users with digital content more seamlessly due to its enhanced immersion and diverse applications. The…

36

Abstract

Purpose

The metaverse is considered an evolution of the Internet, and it engages users with digital content more seamlessly due to its enhanced immersion and diverse applications. The current study examines factors affecting the intention to adopt the metaverse. Existing studies on metaverse were found insufficient in explaining users’ intention to adopt metaverse, for which the companies are investing vast amounts of money for its implementation. The study fills the research gaps in the literature and applies the UTAUT2 (Unified Theory Of Acceptance And Use of Technology) and PAD (Pleasure, Arousal, Dominance) theory in the SOR (Stimulus-Organism-Response) framework. The study proposes a conceptual model by including effort expectancy, hedonic motivation, social influence, security personalization as stimuli, arousal, dominance, pleasure, immersive experience and perceived value as organismic variables and intention to adopt metaverse as the response variable, with gender as a moderator.

Design/methodology/approach

The study used purposive non-probability sampling approach and total of 420 responses were collected to examine the model. The partial least squares (PLS) technique is used for data analysis using Smart PLS software.

Findings

The study’s findings suggest that social influence and immersive experience have the highest impact on perceived value which affects users’ intention to adopt metaverse. Results indicate that individuals perceive value on using metaverse when it provides enjoyment and fun as well as security. Hence, it is important to ensure not only that individuals feel hedonically motivated but also feel secured and exert less effort to use the metaverse.

Research limitations/implications

The study contributes to the existing literature on metaverse and extends its association with immersive experience and the theories applied. The fundamental qualities of metaverse that contribute to its immersive and enjoyable nature can influence users' behavioral responses. Our research emphasizes the importance of executives acknowledging the development of organismic experience within metaverse.

Practical implications

The insights derived from this study will serve to expand the knowledge of metaverse application developers, offering valuable guidance in incorporating these factors into their development processes. By prominently displaying security measures, metaverse brands can demonstrate their commitment to mitigating risks associated with virtual interactions. This includes clearly communicating the security protocols in place to protect user data and privacy and providing detailed information about security features can build trust and alleviate concerns.

Social implications

The study highlights how the metaverse features affect individuals toward its adoption intent. Specifically, the study reveals that social influence and security affect the metaverse, further affecting the adoption intent of the metaverse. This has implications for enhancing customer relationships and value cocreation with different stakeholders. The research also recognizes that security measures are necessary for metaverse technology. These reactions could include placing regulations and standards in place to deal with the social and economic effects, making sure that data is collected and used ethically, and giving privacy and security measures priority.

Originality/value

This paper contributes to the body of knowledge as it is the first of its kind to explore and link immersive experience, pleasure and perceived value from the metaverse’s point of view to explore the user’s adoption intention. The study also contributes to the SOR framework with UTAUT2 and PAD theories by applying it to the metaverse context, which is used in limits.

Details

Online Information Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1468-4527

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Article
Publication date: 17 December 2018

Sheshadri Chatterjee, Arpan Kumar Kar, Yogesh K. Dwivedi and Hatice Kizgin

The purpose of this paper is to identify the factors influencing the citizens of India to prevent cybercrimes in the proposed Smart Cities of India.

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Abstract

Purpose

The purpose of this paper is to identify the factors influencing the citizens of India to prevent cybercrimes in the proposed Smart Cities of India.

Design/methodology/approach

A conceptual model has been developed for identifying factors preventing cybercrimes. The conceptual model was validated empirically with a sample size of 315 participants from India. Data were analyzed using structural equation modeling with SPSS and AMOS softwares.

Findings

The study reveals that the “awareness of cybercrimes” significantly influences the actual usage of technology to prevent cybercrimes in Smart Cities of India. The study reveals that government initiative (GI) and legal awareness are less influential in spreading of the awareness of cybercrimes (AOC) to the citizens of the proposed smart cities.

Research limitations/implications

The conceptual model utilizes two constructs from the technology adoption model, namely, perceived usefulness and ease of use. The study employs other factors such as social media, word of mouth, GIs, legal awareness and organizations constituting entities spreading awareness from different related literature works. Thereby, a comprehensive theoretical conceptual model has been proposed which helps to identify the factors that may help in preventing cybercrimes.

Practical implications

This study provides an insight to the policy maker to understand several factors influencing the AOC of the citizens of the proposed Smart Cities of India for the prevention of cybercrimes.

Originality/value

There are few existing studies analyzing the effect of AOC to mitigate cybercrimes. Thus, this study offers a novel contribution.

Details

Information Technology & People, vol. 32 no. 5
Type: Research Article
ISSN: 0959-3845

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Article
Publication date: 27 February 2024

Rohit Agrawal, Ashutosh Samadhiya, Audrius Banaitis and Anil Kumar

The study aims to highlight the barriers faced by the entrepreneurs toward achieving sustainability in business and innovation cultivation by offering solutions for academicians…

554

Abstract

Purpose

The study aims to highlight the barriers faced by the entrepreneurs toward achieving sustainability in business and innovation cultivation by offering solutions for academicians, practitioners and policymakers. The study uses the resource-based view (RBV) theory to discuss how an organization’s resources and capabilities influence the competitive ambience and barriers faced by entrepreneurs.

Design/methodology/approach

The present research uses grey-causal modelling (GSC) to analyse the barriers against successful entrepreneurship.

Findings

The research focuses on the usefulness of dynamic capabilities, managing and cooperating resources in the entrepreneurship setting. The paper highlights the importance of resource gathering and nurturing as a method to combat scarcity. This research further identifies that financial limitations, regulatory obstacles, challenges to sourcing qualified labour, poor infrastructure and technology, limited mentorship opportunities, lack of scalability, low initial cost barriers in product development and risk-averse attitudes are the major factors hindering entrepreneurs from obtaining sustainable business and innovation.

Originality/value

The contribution of this research to the literature is that it assesses RBV theory within the realm of entrepreneurship, providing a different perspective on resources and capabilities as well as the challenges faced by entrepreneurs. The systematic approach to the analysis and prioritization of various barriers is innovative, and it adds knowledge in this area.

Details

Management Decision, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0025-1747

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Article
Publication date: 9 February 2015

Pramod Kumar Singh, Sunil Kumar, Z. F. Bhat and Pavan Kumar

This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of…

208

Abstract

Purpose

This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

Design/methodology/approach

Three levels of sorghum flour, namely, 2, 4 and 6 per cent, were incorporated in the formulation, and the products developed were assessed for various physicochemical, sensory, texture and colour parameters. Chevon cutlets containing optimum level of sorghum flour were treated with clove oil (100 ppm) and evaluated for storage quality for 15 days under refrigerated conditions (4 ± 1°C). The products were analysed for various physicochemical, microbiological and sensory parameters.

Findings

Crude fibre, texture parameters, i.e. hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value, showed significant (p < 0.05) increasing trend, whereas moisture per cent, fat content and overall acceptability decreased significantly (p < 0.05) with increasing levels of incorporation. Chevon cutlets containing 6 per cent sorghum flour were optimized as best. Thiobarbituric acid-reactive substance value (mg malonaldehyde/kg), total plate count (cfu/g) and psychrophillic count (cfu/g) showed a significant increasing trend (p < 0.05), whereas all the sensory parameters decreased significantly (p < 0.05) with increasing days of storage. The products were successfully stored for 10 days under refrigerated conditions (4 ± 1°C) without marked loss in quality.

Originality/value

The paper has demonstrated the potential of sorghum as a fibre source in the development of designer chevon cutlets and effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

Details

Nutrition & Food Science, vol. 45 no. 1
Type: Research Article
ISSN: 0034-6659

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