Confectionery Items Research Articles

녹차 가공 과자류의 제품명 연구

This study was to analyze the product name of the green tea processed confectionery and identify the characteristics reflected in those names, thereby providing insights necessary for developing such product names. For this purpose, this study collected data on 427 confectionery items with product names containing ‘green tea’ by searching the processed food database on the Ministry of Food and Drug Safety website from June 1 to June 16, 2024. The main research findings from the collected data analysis are as follows. First, the structural characteristics of confectionery product names included the prevalence of combinations of Sino-Korean words and loanwords, the use of neologisms or native words, and the need for improvement in foreign language expressions. Second, the semantic characteristics of the product names revealed the rise of foreign-style baked goods, the application of diversified confectionery ingredients, and the emergence of high-protein and vegan confectionery. In conclusion, green tea processed confectionery products should be named carefully compared to other products, as their names play a crucial role in conveying a healthy image and influencing consumer choice.

Investigation into pectin extraction and technological implementations in the food industry.

Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme-assisted extraction and microwave-assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry.

Benchmarking the nutrient composition and labelling practices of finger foods and snacks for older infants and young children across seven Southeast Asian countries.

Ensuring consumption of nutrient-dense, safe and appropriate complementary foods among older infants and young children (IYC) 6-36 months of age is critical for enabling optimal growth and development. The ubiquitous availability of and high demand for commercially packaged snack foods has culminated in a growing trend of snack food products specifically produced and promoted for older IYC. Commercially produced complementary foods (CPCF) that are finger foods/snacks often contain added sugars, excessive sodium content and high total sugar content, making them inappropriate for this young population. This study benchmarked the nutrient composition and labelling practices of CPCF finger foods/snacks available for purchase in seven countries in Southeast Asia. The study adapted a nutrient profiling model from the WHO Regional Office for Europe to determine the proportion of products suitable for promotion for older IYC. Of the total 606 products identified, 8.2% were automatically categorized as not suitable because they were confectionery items. Of the remaining 556 products assessed, over 85% failed to meet all nutrient composition requirements, with the presence of added sugars/sweeteners and excessive sodium and total sugar contents the primary reasons for failure. Products also demonstrated concerning labelling practices, with all of the products (98.6%) displaying an inappropriate claim on the label. These findings reveal major concerns with the nutrient composition and labelling practices of CPCF finger foods/snacks in the SEA region and should serve as an alarm bell for regulatory action. National binding legal measures, such as mandatory standards for composition and labelling are urgently needed.

Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel

In banana cultivation, a considerable amount of the production is wasted every year because of various constraints present in the post-harvest management chain. Converting green banana pulp and peels into flour could help to reduce losses and enable the food sector to keep the product for an entire year or more. In order to use green banana fruit and peel flour in the food industry as a raw ingredient such as in bakery and confectionery items—namely biscuits, cookies, noodles, nutritious powder, etc.—it is essential to standardize the process for the production of the flour. As a result, the purpose of this study was to investigate the influence of pretreatment and temperature on the drying capabilities and quality of dried green banana peel. The green banana peel pieces were pretreated with 0.5 and 1.0% KMS (potassium metabisulfite), and untreated samples were taken as control, and dried at 40°, 50°, and 60 °C in a tray dryer. To reduce the initial moisture content of 90–91.58% (wb) to 6.25–9.73% (wb), a drying time of 510–360 min was required in all treatments. The moisture diffusivity (Deff) increased with temperature, i.e., Deff increased from 5.069–6.659 × 10−8, 6.013–7.653 × 10−8, and 4.969–6.510 × 10−8 m2/s for the control sample, 0.5% KMS, and 1.0% KMS, respectively. The Page model was determined to be the best suited for the drying data with the greatest R2 and the least χ2 and RSME values in comparison with the other two models. When 0.5% KMS-pretreated materials were dried at 60 °C, the water activity and drying time were minimal. Hue angle, chroma, and rehydration ratio were satisfactory and within the acceptable limits for 0.5% KMS-pretreated dried banana peel at 60 °C.

Natural food flavours: a healthier alternative for bakery industry-a review.

Human beings always remained attracted towards vivid food flavours and aroma. Ever since the food industry came into existence, several brands and industries worldwide have been busy creating storms in the food markets through flavours, aromas, textures and substances to intrigue the consumers' minds. The ingredients that go into the preparation of these food items include a list of various preservatives, taste enhancers, stabilizers, colours and to make it look attractive and delicious but may not be healthy. Most of the flavours that are used by food brands are often chemical based and are synthesized completely in the laboratory. The use of artificial/synthetic flavourings in the form of chemical food additives and taste enhancers lead to long term health issues which include potentialrisks of neurological problems, cytotoxicity, genotoxicity, different types of hypersensitivities and even cancers. Food and Drug Administration (FDA, USA) conduct frequent studies to limit the use of artificial flavouring and additives which are totally chemical based and mimic natural food flavours and extract. Benzaldehyde-an organic chemical closely resembles the flavour of roasted almonds and ethyl vanillin which is 3 times potent thannatural vanilla extract used is various confectionery items. Also several ester derivatives are used for mimicking natural fruit flavours like strawberry, guava and cherry. These chemicals pose a considerable threat to human health, knowingly or unknowingly. Antagonistically, natural food flavours, though not as popular as artificial ones prove to be healthierand carry the same aroma and taste as artificial flavouring agents. This review paper sheds light on the pervasiveness of natural and artificial food flavouring agents in the market, their benefits and drawbacks and how they have been in a constant race for dominating the bakery industry.

Apricot- A New Source of Chemically Active Constituents: A Medicinal Overview

Apricot is the member of Rosaceae family, belonging to the Prunus Lannesiana, genus of Prunophora Focke, subgenus and section of Armeniaca (Lam) Koch section. commonly apricot trees are small to medium-sized that can reach a height of 14 metres. The wood and spurs of a one-year-old Prunus are thinner, twiggy, and have a shorter lifespan. Apricot is cultivated over a long time ago and it have various chemical and physiological activity, it contains essential amino acids made up of 33–35% of the overall amino acids, in the apricot kernel, Arginine (21.7–30.5) and leucine (16.2–21.6) were the two most important necessary amino acids (mmol/100 g meal), whereas glutamic acid (49.9–68.0) was the most common non-essential amino acid. Apricots has many medicinal values and are also used in a various way, including fresh fruit, vinegar, liquor, wine, flavouring agents in food or baby food, sauce, juice, jam and dried fruit for canning. The dried fruit and concentrate fruit juice of the Japanese apricot is used to make a cancer-preventive and cancer-curing beverage. The apricot kernels are used to make cosmetics, medications, and perfumes, while the pits are utilised for making fuel. A liquid soap containing apricot kernel oil is used to treat dermatitis. In addition, bitter apricot is used in several bakery & confectionery items such as cakes pies cookies pastries along with their derivatives to enhance their taste and aroma. It has high potassium content which helps in controlling blood pressure and cholesterol levels. The product also contains fibre, iron, calcium, and vitamin C & A which helps in lowering the risk of cancer and heart diseases. Apricot kernel oil has been found effective for skin conditions on its own or blended with other carrier oils like sunflower seed oil or argan oil due largely lessening inflammation caused by acne lesions blackheads pimples pustules sores rashes etc.

The Analysis of the Marketing Strategy of MARS Regarding Social Media and Decision-Making Aspect

The confectionery sector, as a segment of the fast-moving consumer industry, represents a rapidly changing market. This has led to continuous innovation in the field of confectionery products that may drive consumption because consumer behavior in this industry is constantly changing and evolving. As confectionery items are frequently purchased as a result of impulsive buying, brands keep concentrating on developing distinctive strategies to seek consumer attention. This paper focuses on Mars, one of the most successful confectionery companies, with the analysis of the marketing strategy it uses to create consumer centricity and drive consumers’ purchasing behavior based on social media and consumer decision-making perspective. A questionnaire is designed to identify consumer behavior and psychology, with 70 respondents finishing it. It can be found that the strategies of Mars focus on using high-impact emotional motivators to gain consumers’ attention and influence their purchasing behavior, which establishes consumers' resonance and leaves a deep impression in their minds. This result could help Mars to keep optimizing the brand marketing tactics in the post-pandemic era when consumers are more complex than before.

Effect of Ultrasonication and wall materials on the stability, rheology, and encapsulation efficiency of vitamins in a lipid‐based double emulsion template

AbstractThe study includes structuring lipid‐based systems by double emulsion methodology using ultrasonication for 1–5 min without involving sterols, followed by freeze‐drying. It contained multi‐vitamins (A, D, B9, B12) in a two‐stage emulsion process in the ratio (20:80‐ emulsion1: emulsion2). A total of 15 formulations (R1 to R15) were prepared and were further studied for properties viz. size, PDI, zeta potential, encapsulation efficiency, and rheological parameters. The size of particles varied from 143 to 396 nm, polydispersity index from 0.314 to 0.866, and zeta potential from −20 to −33.5 mV. Vitamin A, D, and B12 had excellent entrapment efficiency (>96%) but, vitamin B9 showed comparatively poor entrapment. The encapsulation efficiency of vitamins slightly depended on the compositions but were nearly independent of ultrasonication time. The trehalose and lecithin displayed a significant impact on the size and zeta potential respectively. A weak negative correlation of ultrasonication time with size was observed. In comparison to trehalose, lecithin and MPI concentration have more impact on the viscosity. The formulations exhibited pseudoplastic flow behavior and good mechanical strength (angular frequency 2.45–13 Hz). Herschel‐Bulkley and Power model showed the best fit for R1 to R10, and R11 to R15 respectively. Low‐fat biscuits fortified with developed liposomes provided maximum retention of vitamins than the un‐encapsulated vitamins.Practical ApplicationsVitamins are susceptible to degradation when exposed to adverse environmental conditions, hence it is often enclosed within a membrane to prevent deterioration and ensure maximum uptake. Simultaneous co‐encapsulation of hydrophilic and hydrophobic vitamins can be a promising strategy to enhance the delivery of labile micronutrients. The developed lipid‐based emulsions/powder have a wide applicability, can be used for the development of functional foods such as confectionery and bakery items. The presence of an extra protective membrane facilitates reduction in degradation of nutrients, thereby favoring better uptake during ingestion.

Glycaemic index and glycaemic load of dairy based products, indigenous recipes and confectionery items of Pakistan

The glycaemic index (GI) and glycaemic load (GL) of different milk types and traditional dairy-based Pakistani products were determined. Fifty commonly consumed commercial and domestic dairy products were divided into milk variants, dairy products, fruit milk shakes, local beverages, desserts and traditional confections. Healthy participants after overnight fasting were served calculated (25 or 50 g carbohydrate) portions of glucose and bread (as reference) on three occasions, and subsequently the test foods containing equal amount of available carbohydrates. Forty-three foods were low GI, whereas, confectionery items with moderate available carbohydrate were categorised among medium and high GI foods. Milk, as main ingredient affected GI value of the whole recipe. Protein and fat content of test foods showed moderate negative association with GI. It can be concluded that local ingredients and traditional recipes of Pakistani dairy products are unique, resulting variation in composition, GI and GL in comparison with international GI tables.

792 Association of Dietary and Obstetric Factors with the Type of Gallstone

Abstract Aim Dietary and many other factors have been shown to increase the risk of gallstones, but their association with stone type is poorly understood. This study aims to assess the association of dietary and obstetric factors with the type of gallstone. Method 116 consecutive patients requiring cholecystectomy due to gallstone disease, admitted in our hospital, from January 2019 to December 2020 were included in this study. Demographic details, medical history, lifestyle and dietary habits, obstetric history and laboratory parameters were recorded using a data collection form developed by the researchers. Removed gallstones were classified as being cholesterol or pigment by gross visual inspection. Results Cholesterol gallstones were found in 76 (65.5%) and pigment stones in 40 (34.5%) of 116 total patients. Drug use was significantly higher in pigment stone group as compared to cholesterol group (p=0.002). Patients with cholesterol stones consumed significantly higher beef, fish and confectionery items than patients with pigment stones with a p-value of 0.043, 0.017 and 0.041, respectively. Parity was significantly higher in patients with pigment stones as compared to patients with cholesterol stones (p=0.023). A logistic regression model to assess the effect of beef, fish and confectionery item consumption and age at first pregnancy with the likelihood of having cholesterol gallstone was statistically significant (p=0.017) and showed that risk is higher in patients with age ≤ 20 years at first pregnancy [OR 6.89 (95% CI 1.24–38.15), p=0.027]. Conclusions This study concludes that diet and obstetric factors can influence the type of gallstone.

Maternal diet during pregnancy and infant respiratory morbidity: A prospective study.

Maternal diet during pregnancy may impact infant respiratory morbidity. The aim was to determine the association between antenatal maternal diet and respiratory morbidity of their infants during their first 6 months of life. This prospective cohort study included healthy motherinfant pairs. Maternal diet during the last trimester was determined with a validated food frequency questionnaire. Infant respiratory morbidity was solicited at 1, 3 and 6 months. Three hundred mother-baby pairs were recruited. Maternal consumption of milk and dairy products was associated with reduced respiratory symptoms at 1 month (aOR 0.29 [95% CI: 0.10, 0.86], p=0.03) and 3 months old (aOR 0.43 [95% CI: 0.20, 0.93], p=0.03), while intake of confectionery items was associated with increased unscheduled doctor visits at 3 months (aOR 2.01 [95% CI 1.33, 3.06], p=0.001) and increased nebuliser treatment at both 3 months (aOR 1.88 [95% CI 1.12, 3.17], p=0.02) and 6 months (aOR 1.64 [95% CI 1.05, 2.54], p=0.03). Finally, at 6 months, hypertensive disorders during pregnancy was associated with increased nebuliser treatment (aOR 17.3 [95% CI 1.50, 199], p=0.02) while exclusive breastfeeding was associated with reduced incidence of respiratory symptoms (OR 0.47 [95% CI 0.26, 0.83], p=0.01). Increased antenatal maternal consumption of milk and dairy products may reduce respiratory morbidity while increased consumption of confectionery items may increase respiratory morbidity in their infants during the first 6 months of life.

A Review Study on Advertisement and Children with Special Reference to Confectionaery Items: A Way Forward

There are a huge variety of confectionery items on the market. In this case, it is important to investigate how children's preferences are formed. The study has taken into account factors such as the average age at which children begin purchasing sweets, how fond of sweets they are, which brands they like, and how sales promotion activities affect children's preferences and consumption patterns. Additionally, an effort has been made to demonstrate how age and gender influence packing preference. Children today are extremely aware of the various brands in the market and are conscious of the products they use or consume. They pick and choose carefully according to their needs, style, preferences etc. They also exercise a lot of independence in decision-making and influence the family buying behaviour. Today’s kids are well informed, better than their parents. This is because virtually from birth today’s children are exposed to TV commercials, banner ads, billboards, logos and product promotions.

Identification and Prevalence of Food Colors in Candies Commonly Consumed by Children in Muscat, Oman

Background: A food color, or a color additive, is any dye, pigment, or a chemical substance that imparts colors to food. There have been several concerns about the safety of food colors reported in the literature that require further evaluation. Purpose: The aim of this study was to identify the type, synthetic and natural, frequency, and prevalence of food colors in candy confectionary items commonly consumed by children. Methods: A random cross-sectional product survey approach was followed in selected supermarkets and convenience stores in Muscat, Oman. The ingredient label was utilized as a reliable source of information about food colors used in the selected candy confectionery items. Results: A greater variety of natural food colors were used in candy confectionery when compared with the synthetic ones. It seems, however, that synthetic food colors were more frequently used. Brilliant Blue FCF (E133) and Allura Red AC (E129) are synthetic food colors used more frequently in the studied sample. Although a general observation of the collected data highlights some variation in the frequency of food colors used in candy confectionery sold in supermarkets and convenience stores, statistical analysis has revealed an insignificant correlation. Conclusion: Both synthetic and natural food colors were found to be used in the studied sample. There was no correlation between the type of food colors used in candies and the outlets where these items were sold. This research encourages further exploration of consumption patterns among young children and the actual levels of food colors in food items including candy confectionery marketed in Oman.

Zinc application on growth, yield parameters, yield, quality, nutrient uptake and economics of groundnut

Groundnut (Arachis hypogaea L.) an important oilseed crop plays a major role in nutritional and economic aspects due to its higher demand in vegetable oil and confectionery items for human consumption. It is grown in dry and semiarid regions with improper nutrient management practices, lack of organic sources of nutrient supplement and no micronutrient application causes zinc deficiency. Zinc deficiency initially causes mottling and chlorosis in upper leaves finally chlorotic condition of entire leaflet at severe conditions. Zinc has various functions viz., activator of enzymes, biosynthesis, enhancement of plant cell development by auxin production. Growth attributes, yield parameters, nutrient uptake were enhanced resulting in higher assimilation, more nodulation and significantly increasing pod yield, productivity with zinc application in groundnut. A panoramic review was made and presented in this paper from research evidences of different eminent research scientist with zinc application in groundnut.

Identification & spectrophotometric quantification of dyes in the selected confectionery items available in the local markets of Peshawar, Pakistan

Identification & spectrophotometric quantification of dyes in the selected confectionery items available in the local markets of Peshawar, Pakistan

Consumers’ Purchasing Decisions for Confectionery and Savoury Snack Food Items on and off Promotion

Food retail outlets, by making food accessible, available and affordable, contribute significantly to consumers’ food choices, including snack food choices, and ultimately their longer-term health status. Therefore, the food retail environment may represent an opportune place to harness marketing power to implement anti-obesity measures. The study aimed to understand consumers’ purchasing decisions for confectionery and savoury snack food items both on and off promotion. Associated objectives sought to identify what influences consumers’ food buying decisions and understand if these differ by food product category or promotional status, particularly in respect of single versus multi-pack confectionery/savoury snack food items, to inform retail promotional strategies and anti-obesity policymaking. In order to gain an insight into consumers’ motivations, attitudes and behaviours, an ethically compliant, quantitative survey was designed which collected data from 302 respondents aged 18-75. Three-quarters (76%) of those surveyed believed promotions are more prevalent for less healthy foods compared to healthy foods. Promotions were found to have a significant impact on consumer behaviour, causing 64% to purchase greater volume of an item and 76.5% to purchase confectionery and savoury snacks more readily. Respondents made unintended purchases regularly with the highest incidence among those shopping four to six times per week, while 72% of all unintended purchases were attributed to promotional activity. Findings highlight the clear effect promotions have on consumers’ buying behaviour. The main enabler reported to encourage consumers to make healthier food choices was “if healthy food was cheaper”. Additionally, the findings also suggest that increasing the price of less healthy foods (such as confectionery and savoury snacks) could also impact positively on consumers’ purchasing behaviours. The research indicates the potential for future supermarket health promotion initiatives to encourage consumers to make healthier food choices which could play a vital role in improving public health and subsequently reduce obesity levels.

The Associations between Body Mass Index of Seven- and Eight-Year-Old Children, Dietary Behaviour and Nutrition-Related Parenting Practices.

Background and objective: Body mass index (BMI) is one of the key indicators used to measure the growth of children. It could be affected by the children’s nutrition, which is essential for the proper development of the child. Nutrition of children could be affected by many environmental factors, for example, the socioeconomic environment of the family. The aim of this study was to identify the associations between the BMI of seven- and eight-year-old children, dietary behaviour and nutrition-related parenting practices. Materials and Methods: The study was carried out as part of the World Health Organization European Childhood Obesity Surveillance Initiative (WHO COSI). Data were collected using two instruments: objective anthropometric measurements and a questionnaire. The target participant group was 3969 Lithuanian first-formers. Factor analysis was used to summarise questions from the family form. Linear regression analysis was used to identify the associations between various factors and the BMI value of the children. The association between two groups of factors was analysed using Spearman correlation. Results: Factors of dietary behaviour like unhealthy food and proteins were significantly positively associated with BMI in children, while consumption of plant-based, dairy and confectionery items was significantly negatively associated with BMI. Factors of nutrition-related parenting practices like control of unhealthy food, food as a reward or punishment, and mealtime were significantly positively associated with BMI, while encouragement, pressure to eat, and liberal attitude were significantly negatively associated with BMI. The strongest associations were between control of unhealthy food and unhealthy food; cost of and preferences for food and plant-based food; variety of food and proteins; variety of food and plant-based food compared to other associations. Conclusions: The dietary behaviour and nutrition-related parenting practices were associated with BMI in children.

Effects of cooking bananas on their antioxidant components

In Japan, the per capita consumption of fruits remains constant, and bananas rank first in annual consumption. They are commonly stored under controlled temperature and humidity conditions for postharvest ripening. Recent studies reported that the physiological effects of bananas vary with the degree of ripeness, suggesting the potential application of such a variety of effects. The consumption of foods with potent antioxidant properties has been linked to disease prevention. Exhibiting marked antioxidant properties compared with other ordinary food items, bananas can be regarded as a beneficial food for health, yet components responsible for their antioxidant effects have not been fully characterized. Although the fruit is often eaten raw in Japan, cooked bananas are also used as an ingredient in confectionery and other food items. However, changes in their antioxidant activities after heat-processing remain to be elucidated. Therefore, we conducted this study to characterize the antioxidant components of bananas and examine changes in their antioxidant activities after heating. A sample of banana flesh was extracted with methanol, from which alcohol-insoluble solids (AIS) were collected. The DPPH radical-scavenging activity of the banana AIS was markedly higher than that of apple AIS, and the activity increased in a concentration-dependent manner. Bananas contained a markedly higher level of proanthocyanidins than apple. Assessment of the effects of different heating temperatures (25, 60, and 100°C) on the banana AIS showed that the water-soluble extract exhibited higher DPPH radical-scavenging activity when heated at a higher temperature, suggesting that cooking may enhance the antioxidant effects of bananas.

A Process Ontology for a Confectionery Service Robot

Confectionery items play a vital role in our lives. A plethora of confectionery items are ordered and consumed during various social gatherings, by a wide range of customers. The order may vary in terms of quantity, type of event and level of specificity. Moreover, some order may contain all the information needed while some may only contain the name of the festival for which suitable items need to be inferred and packaged accordingly. To understand all these intricacies for an automated agent involved in picking and packaging of items requires background knowledge. An automated system can perform these tasks only if, it comprises of a robust internal knowledge representation system. We, thus, propose an ontology for a service robot, SweetBot that defines pertinent concepts applicable to the confectionery domain needed by the robot in order to perform the picking and packaging of sweet items efficiently. We further evaluated the efficiency or the robustness of the model by using various SPARQL queries.

Multiplex PCR to discriminate bovine, porcine, and fish DNA in gelatin and confectionery products

Gelatin is widely used in many confectionery products such as gummy, candies, pastilles and marshmallows. However, the acceptance of gelatin in consumer goods largely depends on its animal origins. The main sources of gelatin are pig, cow and fish collagens that have differential acceptance in Halal, Kosher and Hindu foods. Currently, several simplex and duplex PCR assays are available for the determination of gelatin origins but those methods are not only time-consuming and costly but also cannot reveal all information in a single assay platform. For the first time, we documented here a tetraplex PCR assay involving eukaryotic, fish, bovine, and porcine control for the simultaneous detection of these species by a single, easy and reliable approach. The assay was optimized under pure and mixed gelatin matrices and validated by PCR product sequencing. Finally, 38 halal branded confectionery items were screened and 33, 2 and 3 of them yielded positive bands for bovine, porcine and eukaryotes, respectively. The detection limit was 0.1 to 0.001 ng DNA extracted from pure and mixed gelatins. The study is potentially useful in monitoring and certifying halal, kosher and vegetarian issues in processed foods, pharmaceuticals and cosmetics.