Flavor Combinations Research Articles

Culinary Fusion In Transforming Traditional Recipes For Modern Tastes

In the culinary world, fusion cuisine is becoming increasingly popular, especially in terms of transforming traditional recipes to suit modern tastes. This concept includes the creation of innovative and appealing dishes by combining elements from various culinary traditions, both local and international. In the context of Indonesia, fusion food not only offers a variety of flavors but also introduces more appealing presentation styles that align with the preferences of the younger generation. Modification of traditional recipes such as soto, satay, and fried rice is a real example of culinary fusion. For example, Lamongan Soto, which is usually simple, can be transformed by adding seafood and salted eggs, giving it a richer flavor and a more luxurious appearance. Like fried rice, molecular gastronomy techniques can be used to create sambal in the form of pearl-like beads that are more visually appealing and flavorful. Fusion cuisine also attracts tourists. Chefs can expand the culinary market by adapting traditional Indonesian dishes into forms that are more palatable to international tastes, such as rendang burgers or sushi burgers. This increases interest in local cuisine and allows chefs to innovate and build a reputation worldwide. Although it offers many opportunities, implementing fusion cuisine has several challenges. When making modifications, maintaining the authenticity and identity of traditional food is a major challenge. Overall, culinary fusion provides a platform for innovation in the culinary world by combining tradition and modernity. This not only enriches the culinary experience but also allows chefs to conduct in-depth research on the characteristics of ingredients and cooking techniques from various cultures to ensure that the final result remains harmonious and delicious. This process involves repeated experimentation to achieve the ideal flavor combination without losing the essence of the original cuisine. Keywords: Culinary Fusion, Traditional Recipes, Food Innovation, Modern Taste, Gastronomy, Culinary Modification, Culinary Culture

Gen Z Perceptions And Expectations Of Culinary Quality And Service Transformation

Gen Z's perceptions and expectations regarding the transformation of culinary quality and service are influenced by significant changes in food preferences influenced by social, cultural, and technological factors. Generation Z—born between 1997 and 2012—tends to try various types of food from different cultures and is very interested in innovation and sustainability in food. Generation Z prefers to try new foods and create unique flavor combinations. More than 70% of them admit to often trying foods they have never tried before, reflecting a desire to experience various flavors. Additionally, they are more likely to choose foods that align with personal values such as sustainability and health. Social media plays a significant role in shaping Generation Z's culinary preferences. They actively share their culinary experiences and often seek inspiration from food influencers on platforms like Instagram and TikTok. This shows that understanding food is very important in attracting the attention of this generation. The culinary industry faces the challenge of meeting the increasingly diverse demands of Generation Z. Companies must innovate in their products and services to attract the interest of Generation Z, including providing healthy and environmentally friendly food. Research results show that the main factor influencing consumer decisions to purchase products and services is their quality. About 60% of Gen Z customers feel dissatisfied with certain products and services. Generation Z hopes the culinary industry can respond to their demands, especially for new products and better services. Overall, Generation Z's perceptions and expectations regarding the transformation of culinary quality and service indicate that they are seeking satisfying dining experiences. They also want to contribute to the sustainability and ethics of the food industry, in line with the growing awareness of social and environmental issues. Keywords: Gen Z, Perception, Hope, Culinary Transformation, Food Quality, Service, Technology, Sustainability

A set theory based fuzzy fs/QCA: a new tool for sensory analysis of foods

ABSTRACT A study was conducted to identify the closest possible contributors to human behavior during sensory evaluation of fortified yogurt. Following a numbers-only method, sensory scores (1–9) were assigned to four Attributes – Color, Taste, Texture and Flavor by the panel members. For the first time, set theory was used to identify a subset of the Attributes that are primarily responsible for the sensory acceptability of yogurt. fs/QCA (fuzzy set Qualitative Comparative Analysis) is an open software developed by Ragin and Davey that uses all data points singly and in combination to identify influence on Outcome. The technique gave a solution that the combination of Taste, Flavor and Texture had approximately 90% consistency with the consumer choice. Further, a parsimonious solution identified Taste as the most important contributor to sensory acceptance of yogurt. Such results would be helpful in guiding cost-effective formulation and production of foods.

A randomized pilot study to evaluate the stability, taste, and palatability of a novel liquid formulation of tenapanor

Objective This pilot study aimed to develop a liquid formulation of tenapanor and evaluate taste and palatability with different sweetener and flavor combinations. Significance Tenapanor is a first-in-class, minimally absorbed, small molecule inhibitor of intestinal sodium/hydrogen exchanger 3, indicated (as tablets) to treat adults with constipation-predominant irritable bowel syndrome. It is also approved as add-on therapy to reduce serum phosphorus in adults with chronic kidney disease on dialysis who are intolerant of, or unacceptably responsive to, any dose of phosphate binder therapy. Since many patients have difficulty swallowing pills and pediatric studies are underway, a liquid formulation was developed, and taste profiles were evaluated for overall acceptability. Methods Formulation of liquid tenapanor targeted a concentration of 5 mg/mL, for a dosing range of 1–50 mg twice daily. Improvements in solubility and stability of tenapanor in water were investigated with the use of buffers, cosolvents, and preservatives. Seven liquid formulations with different sweetener/flavor combinations were assessed for taste and palatability by healthy adult participants using the sip-and-spit method in a randomized design. Results An aqueous solution of tenapanor (5 mg/mL), pH 3.4, with 0.05 % (w/v) benzoic acid, was stable at 2–8 °C for 12 months. The formulation with sucralose and raspberry flavor had the greatest improvement in overall acceptability and taste when compared to the reference solution without sweeteners or flavors. Conclusions A suitable liquid formulation was identified for progression to patient studies.

Flavor Wheel Development from a Machine Learning Perspective.

The intricate relationships between chemical compounds and sensory descriptors in distilled spirits have long intrigued distillers, sensory experts, and consumers alike. The importance and complexity of this relation affect the production, quality, and appreciation of spirits, and the success of a product. Because of that, profoundly investigating the different flavor and aroma combinations that the chemical compounds can give to a desired beverage takes an essential place in the industry. This study aims to study these relationships by employing machine learning techniques to analyze a comprehensive dataset with 3051 chemical compounds and their associated aroma descriptors for seven distilled spirit categories: Baijiu, cachaça, gin, mezcal, rum, tequila, and whisk(e)y. The study uses principal component analysis (PCA) to reduce the dimensionality of the dataset and a clustering machine learning model to identify distinct clusters of aroma descriptors associated with each beverage category. Based on these results, an aroma wheel that encapsulates the diverse olfactory landscapes of various distilled spirits was developed. This flavor wheel is a valuable tool for distillers, sensory experts, and consumers, providing a comprehensive reference for understanding and appreciating the complexities of distilled spirits.

Insights from binary pulsars and laboratories into baryon number violation: Implications for GeV dark matter

Rare processes in laboratory and within astrophysical environments can be highly sensitive probes of baryon-number-violating interactions at the TeV scale. We demonstrate the power of neutron stars to constrain baryon-number violation by considering a minimal extension of the standard model involving a TeV-mass scalar mediator and a GeV scale Majorana fermion ψ. We find that a ΔB=2 mass-loss process in binary pulsar systems via n→γψ and the subsequent scattering ψn→π−K+ places stringent constraints on the model parameter space. These limits will become much stronger, due to the possibility of Λ→γψ decays at the tree level, if the neutron star equation of state is hyperonic. We compare these constraints with ongoing and future collider experiments, n−n¯ oscillations, and dinucleon decay searches at future large-scale neutrino experiments, finding that the binary pulsars bounds on couplings are significantly tighter for specific flavor combinations. Published by the American Physical Society 2024

Development of a QSAR model to predict protein-flavor binding in protein-rich food systems

Protein-flavor binding is a common challenge in food formulation. Prediction models provide a time-, resource-, and cost-efficient way to investigate how the structural and physicochemical properties of flavor compounds affect this binding mechanism. This study presents a Quantitative Structure-Activity Relationship model derived from five commercial plant-based proteins and thirty-three flavor compounds. The results showed that protein-flavor binding is primarily influenced by the structure and physicochemical properties of the flavor compound, with the protein source having a minor contribution. In addition to hydrophobicity, topological, electronic, and geometrical descriptors significantly contribute to the observed protein-flavor binding. The Random Forest model demonstrated a strong correlation between predicted and experimental values (Q2 = 0.93) and a high predictive ability for a validation set of flavors and proteins not previously used (Q2 = 0.88). The prediction model developed holds promise for customizing flavor combinations and streamlining product design, thereby, optimizing efficiency while reducing the risk of flavor overdose.

Exploring Gastronomy Tourism as Potential Halal Tourism Products: Preliminary Study of Tourist Perception on Baba Nyonya Cuisines

Gastronomy tourism has gained prominence globally, offering local and international tourists unique experiences for their taste palettes. The demand for Halal food among Muslim tourists has significantly increased as more people seek authentic and culturally appropriate dining experiences when travelling. This paper examines gastronomy tourism from the perspective of Islamic tourism, focusing on the Baba Nyonya cuisine; a combination of Chinese and Malay flavors as a viable Halal tourism product, aligned with the growing demand for Halal-certified options in the tourism industry. Factors of Halal certification, cultural familiarity, food awareness, and involvement, were explored. A structured survey was distributed to 385 tourists around Banda Hilir, Melaka, to explore Baba Nyonya cuisine's potential as a gastronomy tourism attraction. Baba Nyonya cuisine was found to be a promising attraction for Halal-conscious tourists. Interestingly, the Baba Nyonya cuisine appealed more to non-Halal food enthusiasts compared to a Halal option among Muslim tourists, since few of the Baba Nyonya restaurants were not Halal certified. This study underscores opportunities to increase the variety of Halal-certified foods and provide insights for travel marketers and local cuisine operators to capitalize on Baba Nyonya cuisines, thus pinning Malaysia as a leading destination for Halal gastronomy tourism.

3D printed personalized therapies for pediatric patients affected by adrenal insufficiency

ABSTRACT Background Adrenal insufficiency is usually diagnosed in children who will need lifelong hydrocortisone therapy. However, medicines for pediatrics, in terms of dosage and acceptability, are currently unavailable. Research design and methods Semi-solid extrusion (SSE) 3D printing (3DP) was utilized for manufacturing of personalized and chewable hydrocortisone formulations (printlets) for an upcoming clinical study in children at Vall d’Hebron University Hospital in Barcelona, Spain. The 3DP process was validated using a specific software for dynamic dose modulation. Results The printlets contained doses ranging from 1 to 6 mg hydrocortisone in three different flavor and color combinations to aid adherence among the pediatric patients. The pharma-ink (mixture of drugs and excipients) was assessed for its rheological behavior to ensure reproducibility of printlets through repeated printing cycles. The printlets showed immediate hydrocortisone release and were stable for 1 month of storage, adequate for prescribing instructions during the clinical trial. Conclusions The results confirm the suitability and safety of the developed printlets for use in the clinical trial. The required technical information from The Spanish Medicines Agency for this clinical trial application was compiled to serve as guidelines for healthcare professionals seeking to apply for and conduct clinical trials on 3DP oral dosage forms.

Wholesome Grains in Every Bite: Quinoa Pancake Premix Innovation

The demand for healthier and more nutritious breakfast options has increased, leading to the development of quinoa pancake premixes. Quinoa is a promising ingredient due to its low environmental impact and cultural significance in indigenous cuisines. Its high protein content makes it an excellent choice for plant-based protein sources and its rich fiber, vitamins, and minerals make it an ideal choice for those seeking plant-based protein. Quinoa pancake premixes also have implications for global food security and economic development. As a high-value crop, quinoa production supports smallholder farmers' livelihoods, providing income diversification and poverty alleviation. By integrating quinoa into value-added food products like pancake mixes, economic opportunities can be extended along the entire value chain, promoting inclusive growth in rural communities.Quinoa pancake premixes can address micronutrient deficiencies and food insecurity, particularly in vulnerable populations. By fortifying pancake mixes with micronutrients such as iron, calcium, and vitamins, these products contribute to public health initiatives aimed at combating malnutrition.The formulation process involves balancing ingredients to achieve desired texture, flavor, and nutritional profile. Researchers experiment with various flavor combinations to enhance the taste profile of quinoa pancakes. Market trends reveal a growing demand for quinoa-based products, catering to diverse dietary preferences and offering gluten-free, vegan, and low-carb options. In conclusion, quinoa pancake premix development represents a convergence of culinary innovation, nutritional science, and market trends. By harnessing quinoa's nutritional potency and leveraging advancements in food technology, researchers and food manufacturers can create wholesome breakfast solutions for health-conscious consumers.

Symmetries of spatial correlators of light and heavy mesons in high temperature lattice QCD

The spatial z correlators of meson operators in Nf=2+1+1 lattice QCD with optimal domain-wall quarks at the physical point are studied for seven temperatures in the range of 190–1540 MeV. The meson operators include a complete set of Dirac bilinears (scalar, pseudoscalar, vector, axial vector, tensor vector, and axial-tensor vector), and each for six flavor combinations (u¯d, u¯s, s¯s, u¯c, s¯c, and c¯c). In a recent paper [], I focused on the meson correlators of u and d quarks, and discussed their implications for the effective restoration of SU(2)L×SU(2)R and U(1)A chiral symmetries, as well as the emergence of approximate SU(2)CS chiral spin symmetry. In this work, we extend our study to meson correlators of six flavor contents, and first observe the hierarchical restoration of chiral symmetries in QCD, from SU(2)L×SU(2)R×U(1)A to SU(3)L×SU(3)R×U(1)A, and to SU(4)L×SU(4)R×U(1)A, as the temperature is increased from 190 to 1540 MeV. Moreover, we compare the temperature windows for the emergence of the approximate SU(2)CS symmetry in light and heavy vector mesons, and find that the temperature windows are dominated by the (u¯c,s¯c,c¯c) sectors. Published by the American Physical Society 2024

An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival

The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts.

Search for Baryon Number Violation in Top Quark Production and Decay Using Proton-Proton Collisions at s=13 TeV

A search is presented for baryon number violating interactions in top quark production and decay. The analysis uses data from proton-proton collisions at a center-of-mass energy of 13 TeV, collected with the CMS detector at the LHC with an integrated luminosity of 138 fb−1. Candidate events are selected by requiring two oppositely charged leptons (electrons or muons) and exactly one jet identified as originating from a bottom quark. Multivariate discriminants are used to separate the signal from the background. No significant deviation from the standard model prediction is observed. Upper limits are placed on the strength of baryon number violating couplings. For the first time the production of single top quarks via baryon number violating interactions is studied. This allows the search to set the most stringent constraints to date on the branching fraction of the top quark decay to a lepton, an up-type quark (u or c), and a down-type quark (d, s, or b). The results improve the previous bounds by 3 to 6 orders of magnitude based on the fermion flavor combination of the baryon number violating interactions. © 2024 CERN, for the CMS Collaboration 2024 CERN

МАРКЕТИНГОВЫЕ ИССЛЕДОВАНИЯ РЫНКА ИРИСА, РЕАЛИЗУЕМОГО В КРАСНОЯРСКЕ

The paper presents the results of marketing research on the toffee market sold in Krasnoyarsk. The trade offers of toffee sold in retail chains, specialized stores and confectionery shops are considered, and consumer preferences are studied. An assessment of the species diversity and structure of the toffee assortment on the Krasnoyarsk market was carried out. It has been established that the entire volume of toffee sold is produced by 7 manufacturers located from Moscow to Krasnoyarsk. At the same time, the largest share (37 %) of the total number of items is occupied by toffee, sold in Kraskon stores. In retail chains, the share of crystal structure toffee in the assortment structure is 58 %, and melted structure toffee 42%. The species assortment of the latter includes mainly two names - Zolotoj klyuchik and Kis-Kis. The structure of commercial toffee is dominated by cream, with peanuts or cocoa powder. Separate proposals for names are formed by original confectionery shops and the Kalina-Malina store, where pine nuts, chocolate, and freeze-dried raspberries are introduced into the recipe. The ingredient composition of toffee determines the shelf life and cost. So, the author's toffee at an average price of 185 rubles per 100 g has a shelf life of up to 30 days, and toffee in the mass market segment with an average cost of 48,9 ruble. per 100 g can be stored for up to 6 months. The study of consumer preferences revealed that the majority of 162 respondents (42 %) prefer soft toffee. The frequency of purchases for the majority depends solely on chance or desire - 243 people (63 %). The presented assortment of toffee in Krasnoyarsk is partially satisfactory for 219 respondents (57 %), while 250 survey participants (65 %) would like to try toffee with new interesting combinations. Thus, the study made it possible to establish the feasibility of developing new types of toffee with different flavor combinations.

Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake

The market share of Sichuan pepper oleoresin (SPO) in the flavor industry is increasing steadily; however, its high volatility, low water solubility, and poor stability continue to pose significant challenges to application. The microencapsulation prepared by emulsion embedding and spray drying is considered as an effective technique to solve the above problems. Sodium octenyl succinate starch (OSA starch) and tea polyphenols (TPs) were used to develop OSA-TPs complex as encapsulants for SPO to prepare orally soluble microcapsules. And the optimum doping of TPs was determined. SPO microcapsules have good properties with high encapsulation efficiency up to 88.13 ± 1.48% and high payload up to 41.58 ± 1.86% with low water content and high heat resistance. The binding mechanism of OSA starch with TPs and its regulation mechanism and effect on SPOs were further analyzed and clarified. The binding mechanism between OSA starch and TPs was clarified in further analyses. The OSA-TPs complexes enhanced the rehydration, release in food matrix and storage stability of SPO, and exhibited good sensory immediacy. Flavor-improved mooncakes were successfully developed, achieving the combination of mooncake flavor and SPO flavor. This study provided a valuable way to prepare flavoring microcapsules suitable for the catering industry, opened up the combined application of SPO and bakery ingredients, and was of great practical value and significance for improving the processing quality of flavor foods, driving the development of the SPO industry, and enhancing the national dietary experience.

Exploring the Ecological Implications, Gastronomic Applications, and Nutritional and Therapeutic Potential of Juglans regia L. (Green Walnut): A Comprehensive Review.

The green walnut, which is frequently overlooked in favor of its more mature sibling, is becoming a topic of great significance because of its unique ecological role, culinary flexibility, and therapeutic richness. The investigation of the bioactive substances found in green walnuts and their possible effects on human health has therapeutic potential. Juglans regia L. is an important ecological component that affects soil health, biodiversity, and the overall ecological dynamic in habitats. Comprehending and recording these consequences are essential for environmental management and sustainable land-use strategies. Regarding cuisine, while black walnuts are frequently the main attraction, green walnuts have distinct tastes and textures that are used in a variety of dishes. Culinary innovation and the preservation of cultural food heritage depend on the understanding and exploration of these gastronomic characteristics. Omega-3 fatty acids, antioxidants, vitamins, and minerals are abundant in green walnuts, which have a comprehensive nutritional profile. Walnuts possess a wide range of pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive-function-enhancing properties. Consuming green walnuts as part of one's diet helps with antioxidant defense, cardiovascular health, and general well-being. Juglans regia L., with its distinctive flavor and texture combination, is not only a delicious food but also supports sustainable nutrition practices. This review explores the nutritional and pharmacological properties of green walnuts, which can be further used for studies in various food and pharmaceutical applications.

OsCRLK2, a Receptor-Like Kinase Identified by QTL Analysis, is Involved in the Regulation of Rice Quality

The quality of rice (Oryza sativa L) is determined by a combination of appearance, flavor, aroma, texture, storage characteristics, and nutritional composition. Rice quality directly influences acceptance by consumers and commercial value. The genetic mechanism underlying rice quality is highly complex, and is influenced by genotype, environment, and chemical factors such as starch type, protein content, and amino acid composition. Minor variations in these chemical components may lead to substantial differences in rice quality. Among these components, starch is the most crucial and influential factor in determining rice quality. In this study, quantitative trait loci (QTLs) associated with eight physicochemical properties related to the rapid viscosity analysis (RVA) profile were identified using a high-density sequence map constructed using recombinant inbred lines (RILs). Fifty-nine QTLs were identified across three environments, among which qGT6.4 was a novel locus co-located across all three environments. By integrating RNA-seq data, we identified the differentially expressed candidate gene OsCRLK2 within the qGT6.4 interval. osclrk2 mutants exhibited decreased gelatinization temperature (GT), apparent amylose content (AAC) and viscosity, and increased chalkiness. Furthermore, osclrk2 mutants exhibited downregulated expression of the majority of starch biosynthesis-related genes compared to wild type (WT) plants. In summary, OsCRLK2, which encodes a receptor-like protein kinase, appears to consistently influence rice quality across different environments. This discovery provides a new genetic resource for use in the molecular breeding of rice cultivars with improved quality.

Artificial Intelligence Transforming Hotel Gastronomy: An In-depth Review of AI-driven Innovations in Menu Design, Food Preparation, and Customer Interaction, with a Focus on Sustainability and Future Trends in the Hospitality Industry

The integration of artificial intelligence (AI) into hotel gastronomy represents a transformative shift in the hospitality industry, ushering in a new era of innovation, efficiency, and personalized guest experiences.This abstract provides a comprehensive overview of the multifaceted relationship between AI and hotel gastronomy, exploring key drivers, implications, and opportunities that characterize this dynamic partnership. At the forefront of this relationship is the pursuit of personalized guest experiences, facilitated by AI-powered systems such as chatbots and virtual assistants. These intelligent systems leverage machine learning algorithms to analyze guest data and preferences, delivering tailored recommendations,reservations, and dining experiences that enhance guest satisfaction and loyalty.AI is revolutionizing menu engineering and culinary creativity within hotel dining establishments. By analyzing vast amounts of data, including guest preferences and market trends, AI algorithms optimize menu selections, pricing strategies, and promotional activities. Additionally, AI-driven recipe generation algorithms foster culinary innovation by suggesting unique dishes and flavor combinations, enhancing the overall dining experience for guests.Operational efficiency and sustainability are also driving forces behind the adoption of AI in hotel gastronomy. AI-powered kitchen automation systems streamline food preparation processes, optimize inventory management, and minimize waste, leading to cost savings and improved efficiency. AI-driven analytics and optimization tools help hotels minimize their environmental footprint by optimizing energy usage, reducing food waste, and promoting sustainable sourcing practices. The integration of AI into hotel gastronomy represents a transformative opportunity for hotels to differentiate themselves, drive operational excellence, and deliver unparalleled guest experiences. By embracing AI-driven solutions and leveraging data-driven insights, hotels can create immersive dining experiences, foster guest loyalty, and position themselves for success in an increasingly competitive market landscape. As AI continues to evolve and advance, its integration into hotel gastronomy holds the promise of unlocking new possibilities and redefining the boundaries of culinary excellence and guest satisfaction.

PHENOMENON OF ARTISTIC FELT IN THE MODERN ART OF COSTUME

According to the program “Concept for the Development of Creative Industries for 2021-2025,” culture, art, and creativity are given great importance, allowing the development of creative industries in Kazakhstan as a promising source of growth. Thus, the results of creative activity and the original approach of Kazakh designers to art make our state more recognizable on the world stage. Creative understanding of the role of cultural heritage in the fashion industry in the sociocultural space gives an integrative effect that allows one to represent spiritual and aesthetic values in the modern artistic picture of the world, where they are creators who popularize products made from the national non-woven fabric - felt, which actualizes ethnic fashion. The new generation of Kazakh designers actively use artistic felt, which allows them to implement their own concepts, and present collections, including at the International level, revealing the culture, art, and traditions of Kazakhstan in the global world. The felt collections of Kazakh designers are unique due to the combination of national flavor with modern style. Using the example of felt models from the collection of the Fashion House “Asyl-Design”, the art of artistic felt in a suit was explored. The work examines the artistic and figurative structure of the costume through the prism of the historical and cultural traditions of the nomadic people. The sacred-semantic, semiotic, coloristic, and aesthetic content of the costume has been revealed. The expressiveness of artistic felt, identified as a national code of ethnocultural heritage, is determined. One of the important parts of the work is the analysis of the artistic and compositional solution of plot and ornamental motifs in the models of the felt collection in the “neo-folklore” style. A figurative-thematic direction, an archetype, having its source in animalistic symbols, interpreted by plant and geometric ornamental forms in the costume, has been determined.

Kalabu (Kalamansi and Purple Sweet Potato) Snack Bar Innovation as an Alternative Snack for Diabetes

Diabetes mellitus (DM) is a metabolic health disorder characterized by high blood sugar levels (hyperglycemia). Factors that can cause diabetes are heredity and an unhealthy lifestyle. The innovation of healthy snack bar 'Kalabu' aims to support the Healthy Living Community Movement (GERMAS). Snack bar "Kalabu" is a food product made from a mixture of local food ingredients kalamansi orange and purple sweet potato, then formed into a solid and compact form (food bar form). Product selection is based on current trends in society, is a practical alternative snack that can be consumed between activities and can be used to delay hunger when facing rush hours at certain times. This activity was carried out in Anggut Atas Village involving 5 alumni and 20 small business owners using demonstration and evaluation methods. Data analysis on knowledge was carried out using the T-Test test. The results of the implementation of community service obtained that the average knowledge of mothers about DM increased from 80.40 to 94.60. Likewise, with the acceptance of kalabu snack bar, most mothers (50%) liked the combination of purple sweet potato and kalamansi orange, and only a small percentage (15%) did not like the combination of kalabu snack bar flavors. It is expected to be an alternative to healthy snacks in an effort to support the healthy living community movement (GERMAS), especially as an alternative snack food that is safe for diabetics.