Taste Of Products Research Articles

Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques

Food and food safety, as one of the basic issues of human life, has made it necessary to store foods for a long time with the increasing population. One of the oldest and most common methods of extending the shelf life of food products is the drying process. The drying process contributes to the higher quality of foods in terms of physical, chemical, and microbial properties by ensuring that beneficial contents such as vitamins, minerals, and aroma compounds are better preserved. The aroma values of foods, which consist of taste and smell components, gain importance. In foods, the taste is determined by permanent components, while smell is determined by volatile components. The loss of volatile aroma compounds in the strawberry drying process negatively affects product quality. Small changes in aroma compounds can lead to significant differences in product taste. Therefore, strawberry aroma is a critical factor for consumer appeal and commercial success. In this study, the effects of drying methods on the aroma compounds of strawberry fruit were compared with Multi Criteria Decision Making (MCDM) techniques. In this study, PSI-based MCDM techniques were used to make the most appropriate choice among strawberry drying methods. The values of 23 distinct aroma compounds obtained with different drying methods applied to strawberry fruit were analyzed with 7 different MCDM techniques. The calculations gave similar results and these results were combined with the Borda rule. Accordingly, the drying methods with the highest scores were determined as freeze drying.

Isolamento e seleção de bactérias lácticas produtoras de ácido γ-aminobutírico e aplicação na fermentação de suco de tomate enriquecido com GABA

ABSTRACT: Tomatoes (Solanum lycopersicum L.) are nutrient-rich fruits with a high glutamic acid content, making them a suitable source for producing γ-aminobutyric acid (GABA) through the action of lactic acid bacteria (LAB). LAB plays a pivotal role in lactic fermentation, enhancing the taste and nutritional value of food products, often contributing to their health benefits. This study isolated GABA-producing LAB from tomatoes and assessed their potential for producing GABA-enriched fermented tomato juice. The results indicated the isolation of 15 LAB strains from the samples of five different tomatoes. All of these strains demonstrated the capability to produce GABA, with levels ranging from 1.732 to 3.113 mg/mL, as determined using thin-layer chromatography (TLC). Through sequencing, the promising strain TO42, identified as Weissella cibaria, was selected for tomato juice fermentation. Furthermore, GABA-enriched tomato juice was successfully fermented at 15 °Brix for 72 h, resulting in the highest recorded GABA and lactic acid content of 9.185 ± 0.398 mg/mL and 13.05 ± 1.56 g/L, respectively.

Salt Contents in Fermented Dairy Products: A Strategic Blueprint for Healthier Intake.

This study aimed to estimate the quantity and trends of salt intake from industrial fermented dairy products, develop strategies to reduce salt content, and inform policymakers on promoting public health through healthier dairy options. A cross-sectional study was conducted on fermented dairy products. Seventy-nine random samples were selected, and the salt (NaCl %) content was determined by potentiometric titration after sample preparation and homogenization; also samples were analyzed for their moisture (oven drying method). Data analysis involved descriptive statistics and one-sample t-test. A comprehensive literature review on salt reduction strategies was also performed proposing a model for an optimized low-salt fermented dairy product. This study found high salt content in many fermented dairy products. Brined cheese had the highest salt level (7.57 g/100 g), while pizza processed cheese had the lowest (1.03 g/100 g). Probiotic yogurts contained less salt (0.29 g/100 g) than regular ones. Other products like doogh (1.04 g/100 g), kefir (0.63 g/100 g), and kashk (2.78 g/100 g) also contributed significantly to salt intake. Most products exceeded recommended salt limits. Consuming just one serving of these products often accounted for a substantial portion of the daily recommended salt intake (WHO: 5 g/day). This research emphasizes the need for reducing salt in fermented dairy products to improve public health. This study highlights the excessive salt content in many fermented dairy products, surpassing recommended daily intake levels. Therefore, to address this public health concern, a multi-faceted approach is necessary. For this purpose, Policymakers should implement stringent monitoring, enforce food labeling, and develop legislation to reduce salt content. Furthermore, the food industry must innovate to reduce salt while maintaining product quality and taste. On the other hand, consumer education and awareness campaigns are crucial for informed choices. Additionally, further research is needed to understand consumer perceptions and the long-term impact of salt-sustainable reduction strategies on dietary habits and public health.

How can health look tasty? Effects of packaging color saturation on beverage health and taste expectations depend on color match

PurposeIt is of significant interest to marketers to identify visual product cues that signal high tastiness and healthiness, as both characteristics are of substantial importance to consumers. One such cue is the saturation of the packaging color. However, past studies found diverging effects of packaging color saturation on consumer tastiness and healthiness judgments. In this study, we investigated a possible moderator of the saturation effect: the match between the primary packaging color and the color of the main product ingredient.Design/methodology/approachIn two online studies, participants viewed pictures of fruit juices (Study 1) and hydration drinks (Study 2). For each product, participants rated the expected taste and healthiness. We manipulated the color saturation and color match of the product pictures.FindingsWhen the packaging color matched the main ingredient (e.g. orange juice in an orange package), consumers expected products in normal versus low saturated packages to be healthier and tastier. When the packaging color did not match the color of the main ingredient (e.g. orange juice in a red package), the positive effects of saturation on health and taste were reduced or even disappeared.Practical implicationsThe results suggest that managers can optimize product health and taste perceptions by using moderately saturated packaging colors, particularly when the packaging color aligns with the main ingredient’s color.Originality/valueOur research offers a possible explanation for diverging effects of color saturation on product judgments. We show that whether and to what extend color saturation affects health and taste judgments might depend on the match between the packaging and ingredient color.

Nutilor (Moringa Leaf and Chicken Liver Nuggets) as Food for Stunting Prevention

Providing complementary foods for breast milk (MP-ASI) is very important because the age of >6 months to 2 years, nutrients are needed to support children's growth and development during the golden period. Nuggets are a high-protein food. Modifications were made to increase the nutritional value by adding chicken liver and Moringa leaves and substituting them with Nutilor (Moringa Leaf Liver Nuggets). The research aims to analyze panelists' nutritional value and acceptability regarding the color, aroma, taste, and texture aspects of Nutilor products, as well as knowing market analysis and product prices. The method was an experiment conducted in the Food Laboratory, Nutrition Department, Poltekkes Kemenkes Tanjung Karang. Nutilor with chicken liver substitution, namely: F1 (14%), F2 (16%), F3 (18%), F4 (20%). Organoleptic testing using the hedonic test method (color, aroma, taste, texture, and overall acceptability) was conducted with 75 panelists and one replication. The most preferred Nutilor products are analyzed for their nutritional content, determining food costs and selling prices. Data were analyzed univariately using the Likert scale method. The organoleptic test results showed that the most preferred formula was F3 (90:25), with a nutritional value per serving (60 grams), namely E 171.2 kcal, P 9.1 g, L 8.2 g, KH 16.1, fiber 0.16, iron (Fe) 2.6 mg, the selling price per portion is IDR. 5000. The preferred product is F3, and based on the Likert scale, each formula has different colors and aromas. In further research, you need to pay attention to the time and temperature when frying and measure the amount of lemon used during marination.

The impact of PAHs on the taste substances of Chlamys farreri during the reproductive period: Changes in flavor characteristics and metabolic mechanisms

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous pollutants in marine environments, posing significant threats to the safety of seafood derived from marine sources. This study explores the alterations in flavor characteristics of the scallop Chlamys farreri during the reproductive period under gradient stress of the representative PAH benzo[a]pyrene (B[a]P). The contents of primary taste substances—amino acids, nucleotides, and organic acids—were quantified, along with changes in taste activity values (TAVs) and equivalent umami concentrations (EUCs). Additionally, the mechanisms underlying the metabolic changes of taste substances in scallops under B[a]P stress were deciphered at the genetic level. The findings indicate that high concentrations of B[a]P significantly reduced the content of umami amino acids in scallops, resulting in a significant decline in the corresponding TAVs and EUCs, while no significant changes were observed in the contents of organic acids and nucleotides. Transcriptomic analysis identified key pathways associated with the metabolism of taste substances, and the expression levels of related genes were determined. Genes involved in the synthesis of glutamate, glycine, alanine, and arginine were generally repressed, with the degree of repression intensifying with the extension of time and the increase in B[a]P concentration. The key gene ABAT in the succinate synthesis process was induced, while no significant changes were observed in other genes. This study investigates the potential threat of marine PAHs contamination to the quality of seafood products derived from seawater and provides new insights into the molecular mechanisms by which pollutants alter the taste of aquatic products.

Customer Preference Towards Nostalgic Products

Objectives: The study aims to understand why customers prefer nostalgic products and how nostalgia influences consumer behavior. It focuses on identifying the factors that make nostalgic products appealing, the role of nostalgia in fostering customer loyalty, and the implications for businesses in leveraging nostalgia through marketing, branding, and product development. Methods: The research relies on primary data collected through structured questionnaires distributed via Google Forms. A sample size of 150 respondents was selected using the convenience sampling method. Data analysis was conducted using simple percentage calculations and factor analysis to derive meaningful insights. Results: The findings reveal that the majority of customers preferring nostalgic products fall within the age group of 30–40 years. Key factors influencing their preference include the reliability, taste, and simplicity of nostalgic products, which create meaningful user experiences. Additionally, comfort and convenience drive frequent usage of these products. Brand awareness and trustworthiness are critical in shaping customer choice, as they provide satisfaction and reduce the perceived risks of accessibility. Conclusion: By understanding customers' preference for nostalgic products, businesses can effectively engage this market segment through innovative offerings that emphasize nostalgia's emotional connection. The study highlights that socioeconomic factors such as occupation and income significantly impact purchase decisions in the Ernakulam district. Trust and brand recognition are pivotal in driving consistent use of these products. As a result, nostalgic product marketing is expected to dominate future market trends, fostering higher customer satisfaction and brand loyalty.

Excellent quality acquisition of myofibrillar protein in red shrimp (Solenocera crassicornis) based on regulating the oxidation degree of atmospheric cold plasma treatment.

Myofibrillar protein (MP) is essential for the texture and taste of shrimp surimi products. The reactive oxygen/nitrogen species (ROS/RNS) produced by atmospheric cold plasma (ACP) might cause oxidative modification of MP. In this study, the effect of different ACP treatment times on the properties of red shrimp MP was investigated in detail. The mild oxidation induced by ACP treatment for 1 min (ACP-1 min) promoted the unfolding and refolding of the MP structure, which was manifested as a transition from α-helix to β-sheets. Compared with other groups, more hydrogen bonds and hydrophobic interactions in the ACP-1 min group might enhance the interactions between the myosin heavy chain and actin, which was conducive to the formation of a regular and dense three-dimensional network structure. Person correlation analysis revealed that ROS/RNS mediated the changes in the secondary and tertiary structure of MP. In addition, ACP-1 min has high Ca2+-ATPase activity, which reflected that MP maintained structural integrity. While excessive oxidation in the ACP treatments for 3 min and 5 min reduced MP robustness. The stable internal structure in ACP-1 min group gave the MP excellent texture profile (1.79 mJ of adhesiveness and 0.89 mm of springiness) and rheological characteristics (0.373 MPa of storage modulus). Overall, the excellent quality of MP could be obtained by regulating the oxidation degree of ACP, which would provide valuable information for the in-depth and efficient processing of shrimp products. © 2024 Society of Chemical Industry.

Product Quality, Packaging, Taste, and Price as Antecedents of Consumer Satisfaction: A Case Study on Olive Fried Chicken in Yogyakarta City

This study aims to analyze product quality, packaging, taste, and price on consumer satisfaction of Olive Fried Chicken consumers. The population in this study were people who had consumed Olive Fried Chicken in Yogyakarta City. The sample in the study was 150 respondents. This study used a quantitative approach. The data collection method used a questionnaire that had been tested for validity and reliability. The data analysis technique used to answer the hypothesis was multiple linear regression T-test and F-test. The results of this study indicate that product quality has a positive and significant effect on consumer satisfaction, packaging has a positive and significant effect on consumer satisfaction, taste has a positive and significant effect on consumer satisfaction, price has a positive and significant effect on consumer satisfaction and shows that product quality, packaging, taste and price have a simultaneous effect on consumer satisfaction. The R square value of 0.812 indicates that the ability of the independent variable to explain the variation of the dependent variable is 81.2% and the remaining 18.8% is explained by variables outside the research model.

Strategi Pengembangan Ekonomi Kreatif pada Subsektor Wisata Kuliner Berbasis Kearifan Lokal di Kota Sampang

The creative economy has become one of the fastest growing sectors in Indonesia, making a significant contribution to the local economy. Culinary tourism, one of the sub-sectors of the creative economy, plays a major role with the potential for developing culinary tourism based on local wisdom in various regions, including Sampang, Madura. This study aims to determine the problems being faced, and how the creative economy development strategy is in the culinary tourism sub-sector based on local wisdom in the city of Sampang. The method used in this study is a qualitative descriptive research method. The findings of this study are expected to help formulate an effective strategy to strengthen the creative economy in Sampang in the culinary tourism sub-sector. The results of the study show that the problems faced by culinary entrepreneurs based on local wisdom in the city of Sampang include the lack of innovation in product development and interior design, the lack of optimal use of technology as a promotional medium, and the limited number of skilled human resources. The development strategy carried out by innovating in product packaging and taste, maintaining product uniqueness, maintaining product authenticity, while creating new innovations in presentation and packaging.

The Shift Towards Plant-Based Lifestyles: Factors Driving Young Consumers’ Decisions to Choose Plant-Based Food Products

The shift in consumer dietary patterns from meat-based to plant-based food products has become a prominent trend worldwide. This shift is driven by various factors, including concerns about personal health and environmental awareness. Despite the global growth of the plant-based food industry, developing nations tend to be slow with adopting non-meat-based diets. This is mainly due to high levels of food insecurity and meat being the main source of protein, especially in countries like South Africa where food consumption is needs-based, and consumers are unaware of the environmental footprint of meat production. This paper is part of a two-phase study and reports on the quantitative results, which were obtained during the second phase. The main aim of this study was to investigate the factors that influence consumers’ decisions to choose plant-based food products. The factors that were selected were informed by the thematic results from phase 1, which involved focus groups that explored consumers’ opinions and behaviours towards plant-based lifestyles. By means of survey distribution, 426 online questionnaires were distributed among young consumers in South Africa. A conceptual model with six hypotheses was tested and the data were analysed using SmartPLS 4.1.0.8. The findings indicated the product taste and product knowledge are the most important factors that drive young consumers’ decisions to choose plant-based food products. The study further found that product quality, affordability, social influence, and product packaging play a role but to a lesser degree. Food marketers can utilise these findings and implement marketing strategies that can assist with persuading consumers to choose plant-based food products and adopt a healthier, more sustainable lifestyle.

Two-Stage Multimodal Method for Predicting Intramuscular Fat in Pigs

Intramuscular fat (IMF) content significantly influences pork tenderness, flavor, and juiciness. Maintaining an optimal IMF range not only enhances nutritional value but also improves the taste of pork products. However, traditional IMF measurement methods are often invasive and time-consuming. Ultrasound imaging technology offers a non-destructive solution capable of predicting IMF content and assessing backfat thickness as well as longissimus dorsi muscle area size. A two-stage multimodal network model was developed in this study. First, using B-mode ultrasound images, we employed the UNetPlus segmentation network to accurately delineate the longissimus dorsi muscle area. Subsequently, we integrated data on backfat thickness and longissimus dorsi muscle area to create a multimodal input for IMF content prediction using our model. The results indicate that UNetPlus achieves a 94.17% mean Intersection over Union (mIoU) for precise longissimus dorsi muscle area segmentation. The multimodal network achieves an R2 of 0.9503 for IMF content prediction, with Spearman and Pearson correlation coefficients of 0.9683 and 0.9756, respectively, all within a compact model size of 4.96 MB. This study underscores the efficacy of combining segmented longissimus dorsi muscle images with data on backfat thickness and muscle area in a two-stage multimodal approach for predicting IMF content.

Development of technology for chilled culinary products with extended shelf life

The article is devoted to the development of technology and quality assessment of chilled nutrient-adapted minced meat semi-finished products (MPMP) using the protein-composite mixture (PCM) "Diso Nutrinum" with prolonged shelf life. The optimal addition of PCM to the recipe was found to be 7.5%. The addition of PCM in the amount of 7.5% contributes to the formation of the specified properties of MPMP due to the increased content of easily digestible proteins that form viscous colloidal solutions, which improves the functional and technological properties of the meat system, namely, moisture-holding capacity, fat-holding capacity and dimensional stability. The organoleptic properties of meat products (taste, consistency, appearance) are also improved. In terms of the sum of essential amino acids, the nutrient-adapted MPMP exceeded the values of both FAO/WHO and control objects. In the test samples, the content of essential amino acids is 2.5% higher than in the control. It has been proven that the non-thermal technology of cold plasma treatment can be used for food disinfection, since an increase in the plasma treatment time led to a decrease in the number of mesophilic-aerobic and anaerobic bacteria (MAAAB): with a 5-minute treatment with low-temperature plasma, MMAAB - 5.1∙104 CFU/g; with a 10-minute treatment - 4.4∙104 CFU/g; with a 15-minute treatment - 2.8∙104 CFU/g. At the same time, Listeria monocytogenes and Salmonella were not detected in any of the tested MRPF. The effectiveness of using the technology of high pressure processing (HPP) of meat food products has been scientifically substantiated, which reduces the indicators of QMAFAnM, suppresses and destroys the development of pathogenic microorganisms (coliform bacteria, Listeria monocytogenes, Salmonella, Proteus and others), which leads to an increase in the shelf life of minced meat semi-finished products.

Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations

As awareness of health implications associated with dietary habits elevates alongside an increase in living standards, the trend toward minimizing sodium chloride and monosodium glutamate consumption has gained prominence. This study explored a novel taste enhancer, N-succinyl-L-isoleucine (N-Suc-Ile), focusing on its synthesis, taste-enhancing effects, and taste-enhancing mechanism. The synthesis of N-Suc-Ile was achieved through enzymatic catalysis employing food-grade enzymes in an aqueous environment, achieving yielding 30.22 %. Quantitative descriptive analysis revealed that the addition of N-Suc-Ile significantly enhanced the intensities of umami (13.11–37.70 %), saltiness (11.11–38.10 %), and kokumi (12.73–49.10 %) in a concentration-dependent manner (0.25–1 mg/L). Furthermore, time-intensity results showed that the durations of both umami and saltiness were prolonged by 46.88 % and 50 %, respectively, with the addition of 1 mg/L N-Suc-Ile. Analysis using sigmoid curves further validated N-Suc-Ile's synergistic effects in enhancing umami and saltiness. Molecular docking and dynamic simulation indicated that N-Suc-Ile bound effectively and stably to taste receptors, enhancing the sensations of umami, saltiness, and kokumi. These findings underscored the potential of N-Suc-Ile as a taste enhancer, suggesting its application could ensure the taste of food products while aligning with health-conscious consumer preferences.

Consumer perspectives towards aquaponics: Products and native fish cultivation

Abstract Aquaponics is a farming system that integrates hydroponics and aquaculture. Many questions and concerns about the feasibility of aquaponics to sustain food productivity and its potential market remain unknown. One of them is the consumer’s perception and willingness to pay for aquaponic products. This study presents findings and analysis regarding consumer perception, knowledge and acceptance of aquaponic products in Malaysia, particularly native fish species cultivated within aquaponic system. A total of 385 respondents participated in this study from all regions (northern region, central region, east coast, southern region, Sabah, and Sarawak) in Malaysia. Overall, a significant proportion of consumers (84%) had not practised aquaponics, and 63% had not made purchases of any aquaponic products before. Consumers’ decisions to purchase aquaponic products is primarily influenced by price (79.2%) and food safety (67.8%). Other significant factors include food nutrition (52.7%), cultivation methods used in production (39.7%), taste and texture of aquaponic products (33%), accessibility to these products (0.5%) and concerns related to zoonotic diseases in aquaponic products (0.3%). Overall, consumers had a positive outlook on the benefits of aquaponics and its products. However, they had a neutral attitude towards purchasing and were willing to spend more on aquaponic products compared to products produced using conventional farming. Consumers also had a positive attitude towards culturing native fish species in aquaponics systems and had a neutral attitude when asked to buy native fish species cultivated in aquaponics systems. The study’s findings show a potential market for aquaponic products in Malaysia. However, more efforts are needed to increase awareness and promote aquaponics systems in Malaysia.

Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial.

Health benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines for Americans recommend at least half of total grains consumed be WG; however, Americans consume less than one serving of WG per day. Inferior taste of whole grain products as compared with refined grain products has been reported as one of the main barriers to acceptability and consumption of whole grains. In this pilot study, we aimed to determine if mere exposure to WG foods in self-reported low WG consumers would improve their implicit associations between WG and pleasant taste. Healthy adults (n=45) were provided a variety of WG or refined grain (RG) products for home use for 6 weeks. Intake was measured by calculating disappearance and verified by a daily log. At the beginning and end of the intervention, we administered an Implicit Association Test (IAT), a computer test designed to measure indirectly the strength of association between pairs of concepts: (a) two contrasted target categories (WG and RG food images) and (b) two contrasted attribute categories (words relating to pleasant or unpleasant taste) via a classification task. Response time was used to calculate IAT D scores, indicating the strength of implicit associations between WG and RG and positive or negative taste. ANCOVA showed that average D scores at the end of the study shifted significantly toward a positive implicit association between WG and good taste (p<0.05) in participants whose baseline D scores indicated an initial preference for RG over WG. No significant differences were found between the WG and RG groups in overall consumption of provided grain products. These findings suggest that mere exposure to WG products over an extended period of time in a free-living situation can improve automatic attitudes toward WG, potentially leading to increased consumption of WG foods. Clinicaltrials.Gov, identifier NCT01403857.

Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches

This study aimed to identify umami peptides in corn fermented powder (CFP) and investigate their umami enhancing effect. Ultrafiltration and ethanol precipitation was used to separate the umami peptides in CFP. Dynamic sensory evaluations were used to identify the peptide fraction with the intense umami taste, and the peptides in the fraction were identified by nano-liquid chromatography-tandem mass spectrometry. Subsequently, ten umami-enhancing peptide candidates were screened using an integrated virtual screening strategy. Molecular docking revealed that Ser382, Ser104, Leu334, Glu338 and Glu148 of the T1R1 and T1R3 taste receptors are important amino acid residues for binding of the ten umami peptides. Three umami peptides (VDW, WGDDP, and WPAGE) exhibited the stronger binding affinity with the umami receptors. Moreover, molecular dynamics simulation revealed that the T1R1/T1R3 formed stable complexes with the three umami peptides during the simulation. Sensory evaluation indicated that the three peptides exhibited diverse taste characteristics (detection thresholds:0.0315–0.0625 mg/mL). The sigmoid curve analysis further confirmed peptides were identified as synergistically (VDW and WGDDP) or additively (WPAGE) enhancing the umami of 3 mg/mL MSG solution. This study uncovers the mechanism of umami-peptide-driven taste in fermented corn products.

"Oh my Dave, your face says it all!": Exploring the Multimodal Practices of Tasting in Live Streaming

Research on the activity of tasting, examined through the lens of conversation analysis, reveals that in face-to-face contexts, tasting is an interactive and sequential process that combines individual sensory experience with a public, witnessable, accountable, and intersubjective dimension. This perspective can be extended to the realm of live-streamed tasting, where streamers demonstrate and communicate the taste of food products to online audiences in real time. By adopting multimodal conversation analysis to scrutinize the unfolding sequence moment by moment, my study aims to demonstrate 1) Three practices to achieve the configuration of "tasting heads," wherein the current taster's face is displayed on-screen. 2) Patterns of gaze withdrawal from the screen and subsequent gaze back to the screen during the tasting process. 3) The performative and animated facial expressions. 4) The structure of responses from both streamers and viewers after the tasting.

EFFECT OF SELECTED NATURAL EXTRACTS ON ANTIOXIDANT PROPERTIES AND SENSORY QUALITY OF VARIOUS CEREAL PRODUCTS

The aim of this study was to observe antioxidant properties as well as possible changes in sensory quality of selected bakery products after their enrichment with chosen natural extracts. Four types of natural extracts in mixture with wheat flour were used in various amounts for preparation of selected bakery products (wheat bread, sweet biscuits, salty crackers, and muffins). Specifically: turmeric (Curcuma longa, L.) rhizome extract (curcumin), quercetin dihydrate extracted from the pods of Sophora japonica, L., and extracts from medicinal fungus Shiitake (Lentinula edodes) and Maitake (Grifola frondosa) were used as additions. Antioxidant properties in total antioxidant activity (TAA; using DPPH radical scavenging assay), total polyphenols content and total phenolic acids content were examined, as well as the effect of selected natural extracts on the sensory properties of bakery products (intensity of certain characteristics and overall preference). The results of antioxidant properties varied according to the used extract and its amount. Compared with control products, the TAA was significantly higher in all enriched products. While the total polyphenol content was the highest in the bread and biscuits with quercetin (20.623 mg and 18.117 mg GAE.g-1, respectively), the total phenolic acids content was the highest in those with curcumin (8.846 mg and 3.286 mg CAE.g-1, respectively). The intensity of other smell and taste of enriched bakery products influenced considerably overall acceptance, e.g. the products with quercetin associated with bitter taste were evaluated as unfavourable. On the other hand, the breads and crackers with Shiitake extract with indistinct antioxidant properties were evaluated the best, followed with curcumin and Maitake extract. Considering our overall results, we can recommend chosen non-bakery raw materials for a production of new, innovative designed cereal-based products.

Review The Application of Factors that Influence Customers in Increasing Purchase Intention for Local Brand Sneaker Footwear Products in Indonesia

The competition in the footwear product business in the world is very competitive. Asia is the highest footwear producer at 88.2% as well as the highest consumer at 56%, followed by the Americas which produces footwear at 6.1% while the consumption rate reaches 20.8%. This proves that countries in Asia export a lot to other countries including Indonesia as the third highest exporter of footwear after China and Vietnam. The total footwear produced by the State of Indonesia reaches 1083 million pairs of footwear. Indonesia not only meets domestic needs, but Indonesia exports footwear up to 427 million pairs, but many imported products also enter Indonesia up to 150 million pairs. This is certainly a competition between imported/global brand footwear products and local brands. However, the results of the distribution of a questionnaire conducted by an online survey named Kurious in 2023 with https://www.kurious.id website address, with a total of 399 respondents conducted from February 14 – February 22, 2023. The purpose of this study is to find out what factors can affect customers in increasing the purchase intention of local brand sneaker footwear products in Indonesia. The method used in this study is a qualitative method using a descriptive approach of analysis and analysis through literature review from various Scopus publications on existing problems. The results of the study show that the factors that can influence customers in increasing the purchase intention of local brand sneaker footwear products in Indonesia are divided into 3 perspectives, namely consumers consisting of ethnocentrism or nationalism, emotional attitudes of liking local brands, then from the perspective of producers consisting of increasing creativity, innovation, durable product quality and conducting intensive promotions with the support of celebrities to influencing consumer behavior and then the third from a cultural perspective / cultural environment, including creating a taste for local products