Increase Consumer Acceptance Research Articles

SENSORY VARIATION ANALYSIS IN ICE CREAM MADE BY PALMYRA (BORASSUS FLABELLIFER) PULP WITH JAGGERY AND SELECTED SPICES

Ice cream is a wholesome, nutritious frozen dairy product. Consumer acceptance of ice cream depends largely on its structure, textural quality, resistance to melting, nutritional composition and flavour. Incorporation of fruits and spices is one of the choices to increase consumer acceptance. The study was focused to develop a nutritional and flavour rich palmyra pulp ice cream with selected spices and jaggery. Eight sensory evaluation tests were carried out with 30 semi-trained panellist using 5 point hedonic scales. Initial sensory evaluation test results reveals pulp which is less bitter and added in overrun combination was selected for both natural and commercial pulp. Then 25% of pulp was selected for both type of pulp. By using the combination which is selected in previous sensory evaluation natural pulp ice cream and commercial pulp ice cream were developed. From that; natural pulp ice cream was preferred as best. Then for the selected ice cream, 125 ppm level of ginger and cinnamon oleoresins incorporated products were selected as best outputs. When comparing cinnamon natural pulp ice cream and ginger natural pulp ice cream, the first one was preferred because of bitterness masking property of ginger. At the end of sensory evaluations, jaggery added ginger flavoured natural palmyra ice cream was developed without adding artificial colouring and preservatives.

SENSORY VARIATION ANALYSIS IN ICE CREAM MADE BY PALMYRA (BORASSUS FLABELLIFER) PULP WITH JAGGERY AND SELECTED SPICES

Ice cream is a wholesome, nutritious frozen dairy product. Consumer acceptance of ice cream depends largely on its structure, textural quality, resistance to melting, nutritional composition and flavour. Incorporation of fruits and spices is one of the choices to increase consumer acceptance. The study was focused to develop a nutritional and flavour rich palmyra pulp ice cream with selected spices and jaggery. Eight sensory evaluation tests were carried out with 30 semi-trained panellist using 5 point hedonic scales. Initial sensory evaluation test results reveals pulp which is less bitter and added in overrun combination was selected for both natural and commercial pulp. Then 25% of pulp was selected for both type of pulp. By using the combination which is selected in previous sensory evaluation natural pulp ice cream and commercial pulp ice cream were developed. From that; natural pulp ice cream was preferred as best. Then for the selected ice cream, 125 ppm level of ginger and cinnamon oleoresins incorporated products were selected as best outputs. When comparing cinnamon natural pulp ice cream and ginger natural pulp ice cream, the first one was preferred because of bitterness masking property of ginger. At the end of sensory evaluations, jaggery added ginger flavoured natural palmyra ice cream was developed without adding artificial colouring and preservatives.

Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries

Even though pulses are nutritious and environmentally friendly high-protein crops, they are commonly regarded as old-fashioned. Consumption of pulses is low in developed countries, and it has received very limited attention in agricultural and behavioral research over the past years. Based on a pan-European survey, the present study aims to provide extensive insights into consumer perceptions towards pulses. The objective is to identify effective measures to increase consumer acceptance of pulses, and thus potentially increase their share in the daily diets across Europe. Quantitative data was collected in May 2020 through a web-based survey conducted in five different European countries, Germany, Denmark, Spain, Poland, and the United Kingdom (N = 4,916). Quota-based sampling was used to ensure comparability across samples and wide coverage in terms of age, gender, and locality of residence. Using cluster analysis with a subsequent logistic regression, cross-cultural differences were found in terms of relatively high consumption of pulses among Spanish respondents, somewhat lower for Polish, German and UK respondents, and even lower among Danish respondents. Drivers of consumption significantly differed across surveyed samples, mainly being health first, followed by sensory preferences. For respondents from Poland, Spain, and Germany the main reason for not consuming pulses related to problems with digestion, whereas in the Danish and UK samples a neglect related to preparation. Future product development as well as increased information about nutrition and cooking of pulses could potentially increase consumer acceptance. Though, considering cross-cultural differences is important when developing strategies to promote consumption of pulses.

Effect of feeding goat meat containing low cholesterol and rich omega-6 fatty acid on blood lipid status of white rat (Rattus norvegicus).

Background and Aim:Healthy goat meat is an essential aspect in increasing consumer acceptance for this livestock product. The research aimed to examine the effect of goat meat containing low cholesterol and rich omega-6 fatty acid on the performance and blood lipid status of white rats (Rattus norvegicus).Materials and Methods:Thirty 2-month-old male white rats (R. norvegicus) weighing 195-230 g were randomly divided into three groups, with each group consisting of 10 rats. Group I was treated with a control feed (T0; BR I concentrate). Group II (T1) was treated with a mixed feed containing 50% control feed and 50% goat meat. Group III (T2) was treated with a mixed feed comprising 50% control feed and 50% goat meat with low cholesterol and rich omega-6 fatty acids. Each treatment was given ad libitum for 30 days. The variables measured were dry matter and organic matter consumption, daily body weight gain, feed conversion, triglyceride levels, total cholesterol, high-density lipoprotein (HDL) and low-density lipoprotein (LDL) cholesterol, and atherogenic index (AI). The data were analyzed statistically using analysis of variance in a completely randomized design.Results:The total, HDL, and LDL cholesterol levels at T0, T1, and T2 were as follows: 99.97, 35.97, and 50.43 mg/dL (total cholesterol); 108.35, 33.92, and 58.17 mg/dL (HDL cholesterol); and 101.43, 38.09, and 48.65 mg/dL (LDL cholesterol). The highest HDL and the lowest LDL cholesterol levels (p<0.05) were observed in the T2 treatment group, which had the lowest AI (1.69 vs. 1.77 and 2.19).Conclusion:The consumption of goat with low cholesterol and rich omega-6 fatty acids reduces the total cholesterol and LDL cholesterol, raises the HDL cholesterol levels, and decreases the AI.

No Way, That's Gross! How Public Exposure Therapy Can Overcome Disgust Preventing Consumer Adoption of Sustainable Food Alternatives.

Two prominently discussed sustainable food alternatives—lab-meat and edible insects—elicit disgust among consumers, thereby preventing acceptance. While providing prospective consumers with more information on, for instance, the environmental benefits of lab-meat has shown some success in increasing consumer acceptance, we argue that the disgust response—the main barrier to the societal acceptance of these foods—is not addressed. This is, we argue, because disgust is not the result of misperceptions (e.g., edible insects carry diseases) and thus unlikely to be overcome by information alone. Building on the latest insights into the social origins of disgust, this manuscript reviews an alternative strategy to foster the broader acceptance of sustainable food alternatives that currently elicit disgust. Specifically, we explain why and how public exposure could be a promising avenue for marketers to reduce consumers’ disgust response and thus increase the acceptance of sustainable food alternatives.

The gateway bug to edible insect consumption: interactions between message framing, celebrity endorsement and online social support

PurposeClimate change and global population growth are threatening the sustainability of hospitality food systems. Foodservice organizations are seeking an optimal solution for this problem. The United Nations Food and Agriculture Organization proposed edible insects as a solution, yet the “yuck” factor discourages consumers from actively endorsing this option. Thus, this study aims to find ways to increase consumer acceptance of edible insects.Design/methodology/approachA 2 (message framing: hedonic vs utilitarian) × 2 (celebrity endorsement: absence vs presence) × 2 (social support: low vs high) between-subjects factorial design experiment was conducted.FindingsThe significant three-way interaction effects show that when celebrity endorsement is absent, there is no difference in restaurant advocacy (RA) and experience satisfaction between utilitarian and hedonic message framing, regardless of low (vs high) social support. However, when celebrity endorsement is present and social support is not lacking, a hedonic (vs a utilitarian) message had more significant effects on dependent variables. Conversely, when celebrity-endorsed messages receive high social support, utilitarian (vs hedonic) messages had a more substantial effect on the outcome variables.Originality/valueThis study contributes to alternative protein and associated consumer psychology and hospitality marketing literature by introducing marketing strategies for edible insects. By demonstrating the three-way interaction effects of message framing, celebrity, endorsement and social support on RA and experience satisfaction, this study could demonstrate some boundary conditions to consider when applying celebrity endorsement strategies (e.g. message framing and social support). Also, by addressing the effects of social support, this study builds upon the lack of hospitality literature on online social support.

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry.

There is an increasing interest in measuring volatile organic compounds (VOCs) emitted by ripe fruits for the purpose of breeding varieties or cultivars with enhanced organoleptic characteristics and thus, to increase consumer acceptance. High-throughput metabolomic platforms have been recently developed to quantify a wide range of metabolites in different plant tissues, including key compounds responsible for fruit taste and aroma quality (volatilomics). A method using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) is described here for the identification and quantification of VOCs emitted by ripe blackcurrant fruits, a berry highly appreciated for its flavor and health benefits. Ripe fruits of blackcurrant plants (Ribes nigrum) were harvested and directly frozen in liquid nitrogen. After tissue homogenization to produce a fine powder, samples were thawed and immediately mixed with sodium chloride solution. Following centrifugation, the supernatant was transferred into a headspace glass vial containing sodium chloride. VOCs were then extracted using a solid-phase microextraction (SPME) fiber and a gas chromatograph coupled to an ion trap mass spectrometer. Volatile quantification was performed on the resulting ion chromatograms by integrating peak area, using a specific m/z ion for each VOC. Correct VOC annotation was confirmed by comparing retention times and mass spectra of pure commercial standards run under the same conditions as the samples. More than 60 VOCs were identified in ripe blackcurrant fruits grown in contrasting European locations. Among the identified VOCs, key aroma compounds, such as terpenoids and C6 volatiles, can be used as biomarkers for blackcurrant fruit quality. In addition, advantages and disadvantages of the method are discussed, including prospective improvements. Furthermore, the use of controls for batch correction and minimization of drift intensity have been emphasized.

Consumer preferences for foods with clean labels and new food technologies

AbstractFoods with “clean labels,” that is, foods with few ingredients, may mitigate the stigma from the lack of healthfulness in processed food products. However, with conventional technologies, clean labels are difficult to achieve. We conducted a survey, including choice experiment scenarios, in which half of the respondents were presented scenarios to purchase a shelf‐stable ready meal with a clean label/fewer ingredients, and the other half were presented scenarios including the clean label/fewer ingredients and a new technology that allows for processed foods to be produced with fewer ingredients. In general, respondents were willing to pay a price premium for the clean label and the new food technology used. However, such preferences were heterogeneous. In the version of the survey that did not include the type of technology, the classes were “clean label incredulous,” “moderate believers in clean labels,” and “strong believers in clean labels.” In the survey version including the type of technology, the classes were “clean label indifferent and technology takers,” “moderate believers in clean labels and technology indifferent,” and “strong believers in clean labels and technology indifferent.” Our findings underscore the importance of providing consumers with information about a new technology and the resulting benefits to reduce perceived risks and increase consumer acceptance.

Food Waste and Upcycled Foods: Can a Logo Increase Acceptance of Upcycled Foods?

ABSTRACT Upcycled foods, made from ingredients that are generally discarded, are a promising new category of foods that could help reduce food waste. However, the commercial success of upcycled foods hinges on consumer acceptance of these foods. This research finds that consumers see many benefits of upcycled foods but also have concerns about the quality of these foods. Based on these findings, we posit that appropriate marketing communications that address the concerns and highlight the benefits could improve acceptability of upcycled foods. We propose that an appropriate upcycled logo is a necessary and key element in marketing communications about these foods. Using a theoretical lens, we predict and empirically demonstrate that an appropriately designed upcycled logo increases perceived quality and, in turn, consumers’ willingness to buy these foods. Findings from a series of studies suggest a marketing communication design strategy that will help increase consumer acceptance of upcycled foods.

Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein.

A high-protein diet has a variety of beneficial effects and mixing isolated soybean protein (ISP) with whey protein (WP) reported to increases health and functional advantages. The objective of this study was to determine an adequate ratio for mixing these two proteins by evaluating the physical and sensory properties of protein-fortified samples. Samples with 5 different ratios of ISP to WP ranging from 100:0 to 0:100 were prepared. Proximate composition, density, spread factor, hardness and color values of five samples were measured and consumer acceptance test were conducted by 117 panelists to evaluate physicochemical and sensory properties of protein-fortified cookies. In a consumer acceptance test, the combination of ISP and WP increased consumer acceptance, and the highest overall acceptance was obtained when ISP and WP were used in a one to one ratio. As the ISP content increased, the density was higher, and the spreadability was the lowest. On the other hand, as WP increased, hardness increased significantly, and L*, a* and b* values increased (p < 0.05).The result of this study may facilitate the development of protein-enriched foods, which have various health benefits.

Heat profiles of ‘superhot’ and New Mexican type chile peppers (Capsicum spp.)

Breeding for capsaicinoid content is one of the major objectives for chile pepper breeding programs due to its culinary, agricultural, and medicinal uses. The objectives of the current study were to determine the Scoville Heat Units (SHU) of select New Mexico State University (NMSU) chile pepper varieties and ‘superhot’ genotypes using high-performance liquid chromatography, and to verify the feasibility of using capsaicinoid content as a taxonomic indicator for the ‘superhot’ varieties. Significant variation (P < 0.001) for fruit heat level across the different growing seasons was observed. In the 2013 trial, ‘Trinidad Moruga Scorpion’ showed the highest mean SHU (∼1.41 million) among the ‘superhot’ varieties evaluated, although not-significantly different with that of the ‘Carolina Reaper’ (∼1.34 million). ‘NuMex Heritage Big Jim’ had a higher SHU (1759) compared to ‘NuMex Joe E. Parker’ (875) in the 2018 growing season. In the 2019 trial, ‘NuMex Sandia Select’ (7696) was observed to have a significantly greater mean SHU compared to ‘NuMex Heritage Big Jim’ (1581). The NMSU varieties have mild to moderately hot heat levels reflecting the current efforts to breed for less heat, but more flavorful and complex heat profiles for increased consumer acceptance. Using SHU exclusively was not able to discriminate the superhot cultivars for taxonomic purposes. Overall, diversity in terms of SHU for several cultivated and ‘superhot’ lines of chile peppers grown in New Mexico was observed. Information from this study could serve as a basis for future genomics-assisted breeding for the genetic improvement of heat levels of chile peppers in New Mexico.

Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice.

Geographical indication (GI) labeling is used to represent information about specific geographical origins of target products. This study aimed at determining the impact of GI information on sensory perception and acceptance of cooked aromatic rice samples. Ninety-nine participants evaluated cooked rice samples prepared using each of three aromatic rice varieties both with and without being provided with GI information. Participants rated the acceptance and intensity of the cooked rice samples in terms of appearance, aroma, flavor, texture, and overall liking, and also reported how important the GI information was to them. The results showed that consumers rated the cooked rice samples higher in appearance and overall liking when provided with GI information. Interestingly, participants who valued “state-of-origin” information more highly exhibited increased hedonic ratings of cooked rice samples when provided with GI information, but not when no GI information was given. Participants provided with GI information rated flavor or sweetness intensities of cooked aromatic rice samples closer to just-about-right than those without such information. This study provides empirical evidence about how GI information modulates sensory perception and acceptance of cooked aromatic rice samples. The findings will help rice industry, farmers, and traders better employ GI labeling to increase consumer acceptability of their rice products.

Integration of various dimensions in food-based dietary guidelines via mathematical approaches: report of a DGE/FENS Workshop in Bonn, Germany, 23-24 September 2019.

In the past, food-based dietary guidelines (FBDGs) were derived nearly exclusively by using systematic reviews on diet-health relationships and translating dietary reference values for nutrient intake into foods. This approach neglects many other implications that dietary recommendations have on society, the economy and environment. In view of pressing challenges, such as climate change and the rising burden of diet-related diseases, the simultaneous integration of evidence-based findings from different dimensions into FBDGs is required. Consequently, mathematical methods and data processing are evolving as powerful tools in nutritional sciences. The possibilities and reasons for the derivation of FBDGs via mathematical approaches were the subject of a joint workshop hosted by the German Nutrition Society (DGE) and the Federation of European Nutrition Societies (FENS) in September 2019 in Bonn, Germany. European scientists were invited to discuss and exchange on the topics of mathematical optimisation for the development of FBDGs and different approaches to integrate various dimensions into FBDGs. We concluded that mathematical optimisation is a suitable tool to formulate FBDGs finding trade-offs between conflicting goals and taking several dimensions into account. We identified a lack of evidence for the extent to which constraints and weights for different dimensions are set and the challenge to compile diverse data that suit the demands of optimisation models. We also found that individualisation via mathematical optimisation is one perspective of FBDGs to increase consumer acceptance, but the application of mathematical optimisation for population-based and individual FBDGs requires more experience and evaluation for further improvements.

Karakteristik Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dengan Penambahan Berbagai Kosentrasi Asam Sitrat Sebagai Pewarna Alami Makanan

Nowadays, the use of natural colorant and additives is very important for increasing consumer acceptability in processed foods. Anthocyanins are commonly used as natural colorants in the food industry. As unstable natural pigments they need protection. This study aimed to determine the characteristics of red dragon fruit peel extracts by adding various concetrations of citric acids as natural food colorants. Research design used was randomized complete design with six treatments, i.e. 0%, 2%, 4%, 6%, 8%, and 10% concentrations with four replicates. The results showed that varying citric acid concentration had a significant effect on pH, anthocyanin content, antioxidant activity and colour change. Increasing of citric acid was also observed which was correlated with colour lightness and anthocyanin content. The best results showed in addition of 2% citric acid concentration with pH value of 2.75, anthocyanin total content of 6,38 mg/50g, antioxidant activity value of 80,71% and colours values of L*, a*, and b* were 49, 59 and 14, respectively. Keywords: Anthocyanin, extraction, red dragon fruit peel, citric acid

Effects of electron‐beam irradiation on postharvest strawberry quality

To safeguard the ecosystem and facilitate the international trade of fresh agricultural products, phytosanitary treatments, particularly newly emerged electron-beam (e-beam) irradiation, are recommended because they are eco-friendly and do not adversely affect postharvest preservation. However, the effects of this technique on “Maehyang” strawberries are unknown. Therefore, herein, the effects of e-beam irradiation (≤1 kGy) on postharvest preservation of strawberry during storage were evaluated. E-beam irradiation reduced the microbial population, decay extent, and weight loss of strawberries in a dose-dependent manner without affecting total soluble solids content, pH, and titratable acidity. During storage, total/individual phenolic contents, total anthocyanin content, and antioxidant activities of irradiated fruits increased more slowly than those of non-irradiated fruits and maximized at the end of the storage. E-beam irradiation prevented sensory degradation and color and firmness changes. Therefore, the e-beam-irradiation-based phytosanitary treatment can efficiently mitigate the deterioration of consumer acceptance and improve postharvest preservation of strawberries. Practical applications E-beam irradiation of strawberries with a 1-kGy dose resulted in microbial decontamination, reduction in decay extent and weight loss, inhibition of color, firmness and chemical quality changes, and sensory quality retention without adversely affecting fruit quality parameters such as total soluble solid content, pH, and titratable acidity during storage. Thus, low-dose e-beam irradiation can be used for the phytosanitary treatment of strawberry to improve postharvest preservation and sensory quality. The easy transportation of these treated strawberries to otherwise unreachable distant market, as evident from our results, and the product quality improvements such as better sensory and color characteristics open opportunities for new markets and increase consumer acceptance, even at higher prices.

Consumer acceptance of cultured meat in urban areas of three cities in China

Cultured meat is not only conducive to close the gap between supply and demand of livestock products, but also of great significance to the green development of meat industry, food safety and food security. However, there is great uncertainty about whether the meat will be accepted by consumers, and consumer-related research is still in its infancy especially in China. To take early research on consumer attitudes towards the novel meat, this paper investigated consumer awareness of, acceptance of and willingness to pay for artificial meat firstly, and then explored those for cultured meat after information provision, by a questionnaire survey (n = 1,004) in three cities, Beijing, Qingdao and Tai'an. The results showed that the overwhelming majority were unacquainted with artificial meat including cultured meat. Nearly 22% were opposed to artificial meat, and approximately 50% remained neutral. However, after reading the information about cultured meat, only 12% of respondents were opposed, and the percentage that remained neutral decreased to 40%, which signified that respondents may have had a misconception about the novel meat and information provision was an effective way to encourage the public to express their opinions and be more accepting. More than 70% were willing to taste or purchase cultured meat, with an estimated willingness to pay 2.2% more than the price of conventional meat. Younger males with a higher education, those who thought highly of the meat and more satisfied with the government's regulation of food safety were more likely to accept and try cultured meat. Increasing consumer acceptance of cultured meat is a long way off but promising.

PENGGUNAAN METODE RESPON EMOSI DALAM UJI PENERIMAAN KONSUMEN TERHADAP PRODUK HASIL PERIKANAN

In development of sensory test methods on food products, several methods have been used to measure the level of consumer acceptance, one of which is emotion response method. This study discusses the use of emotion response method for consumer acceptance of food products in the past 10 years and analyzes the use of this method to increase consumer acceptance of fishery products specifically. The method used in this research is literature review using content analysis. From the review of publications published in the reputable journal, the emotion response method has been used for the past 10 years for consumer acceptance of the characteristics of food products, with a limited number of articles. Fishery products are possible to be measured using emotion response method with previously sensory attributes must be mapped according to the products specific atributes, such as umami, fishy or fish aroma.

Características físico-químicas e sensoriais de cookies sem glúten contendo farinha de linhaça e enriquecido com fibras

As pessoas com a doença celíaca têm dificuldades na adoção de uma dieta totalmente isenta de glúten e com qualidade nutricional. Assim, o presente trabalho teve como objetivo produzir cookies sem glúten enriquecidos com fibras prebióticas e contendo diferentes concentrações de farinha de linhaça em substituição parcial a farinha de arroz. Para isso, foram preparados quatro tratamentos com concentrações de 5%, 10%, 15% e 20% de farinha de linhaça. Foram realizadas as análises de características tecnológicas, cor e avaliação sensorial. A adição de farinha de linhaça a partir da concentração de 15% diminuiu (p&lt;0,05) a característica tecnológica aumento de diâmetro. Para os dados de cor, a luminosidade foi menor (p&lt;0,05) nas formulações com 10, 15 e 20% de farinha de linhaça. Quanto a intensidade de vermelho, as formulações com 15 e 20% de linhaça tiveram maiores (p&lt;0,05) valores quando comparadas àquela com 5%. Para a intensidade de amarelo, os maiores valores foram para as formulações contendo 15 e 20% de linhaça. Assim, a farinha de linhaça proporcionou coloração mais escura aos cookies. Esse escurecimento aumentou a aceitação por parte dos consumidores. Os termos avaliados pela escala do ideal, teve maiores percentuais na região do ideal: cor (68%), sabor de linhaça (58%) e crocância (71%). Para intenção de compra, todas as formulações tiveram maiores percentuais na região de compraria, com destaque para àquela com 20% de linhaça (74%). Desta forma, todas formulações de cookies foram bem aceitas, com destaque para a formulação com 20% de farinha de linhaça.

T236. A PROGRAM TO INCREASE THE APPROPRIATE USE OF LONG-ACTING ANTIPSYCHOTIC MEDICATIONS IN COMMUNITY SETTINGS

BackgroundAntipsychotic medications are evidence-based treatments for schizophrenia that improve health outcomes and reduce costs. However, rates of non-adherence to oral antipsychotic medications can exceed 60%. We examined whether a simple checklist to identify individuals not receiving optimum benefit from current oral antipsychotic treatment (NOB Checklist) and The Multi-level Facilitation of Long-acting Antipsychotic Medication Program (MAP) could increase the appropriate use of long-acting injectable antipsychotic medication (LAI) in community clinics.MethodsTwo clinics in Texas and two in Ohio changed clinical procedures in one of two ways 1) NOB only clinics--providers used a five-item checklist to identify individuals with schizophrenia on oral antipsychotics who were Not receiving Optimum Benefit from current treatment and may therefore benefit from a switch to LAI. 2) MAP- providers used the NOB checklist AND received MAP; MAP is a novel behavior change intervention designed to improve the identification of individuals who could benefit from LAI, improve their outcomes and reduce inappropriate use of resources associated with poor adherence. MAP targets 3 stakeholder groups 1) the consumer for whom peer specialists showed a video describing shared decision making and how to make a choice between tablets and injections, and provided a balanced shared-decision making tool to assist them in choosing medication route,2) the provider who received academic detailing describing various LAI options, how to make good offers as part of a shared decision making dialogue, and important benefits of LAI including the ability to disentangle efficacy versus poor adherence and to help individuals with cognitive and practical problems that lead to poor adherence, and 3) the administrators who received information on how LAI could improve outcomes for individuals and clinic processes, how to encourage the use of LAI among providers and how to provide regular feedback to providers about prescribing practices. The primary outcome was the percentage of LAI versus oral antipsychotic medication prescribed to individuals with schizophrenia.ResultsHigher NOB checklist scores were associated with an increased provider likelihood of LAI offers and increased consumer acceptance of LAI. All clinics increased use of LAI over time. In Texas, where MAP was fully implemented, the MAP clinic had greater use of LAI over time (eventually reaching about 50% of all antipsychotic use) vs. the NOB only clinic. In Cleveland, the patient stakeholder curriculum was not delivered and there was no significant difference in LAI use between MAP and NOB clinics.DiscussionThe NOB checklist appears to be a useful tool to help identify patients who might be appropriate candidates for LAI and the full MAP program may help clinicians and consumers to work together to optimize the appropriate use of LAI in outpatient settings. Implementation must be customized for clinics and workflows to determine which parts of the MAP program are practical and appropriate. Participation of consumer stakeholders may be essential to delivery of the MAP Program.

Quality Characteristics of Tongue Sole Skin Gelatin Added with Lycii fructus Powder

The purpose of this study was to investigate the quality characteristics of tongue sole skin gelatin, supplemented with Lycii fructus powder. In this study, we assessed the quality characteristics and antioxidant activity of tongue sole skin gelatin, containing various concentrations (0, 1, 3, and 5%) of L. fructus powder (LFP). Crude lipid, crude protein, and crude ash content of tongue sole skin gelatin increased according to the LFP content. To analyze quality characteristics, the pH, salinity, yield, color (L, a, and b), texture, total polyphenol content, DPPH radical scavenging activity, mineral and amino acid content, and sensory properties were measured. Salinity, yield, and a and b values increased comparatively, whereas pH, Brix, and L values decreased with an increase in LFP content. Total polyphenol content and DPPH radical scavenging activity of tongue sole skin gelatin significantly increased with increasing content of LFP. Texture profile evaluation showed that the hardness, springiness, gumminess, and chewiness of tongue sole skin gelatin significantly increased with increasing content of LFP. 5% LFP had greater cohesiveness values than that for other treatments. Mineral and amino acid content increased with increasing content of LFP. The sensory evaluation test showed that tongue sole skin gelatin with 3% LFP was the best among all the samples studied. Therefore, LFP is a good supplement for increasing consumer acceptability and antioxidant activity of tongue sole skin gelatin.