Healthy Food Products Research Articles

Nutri-Score Label Influence on Food Purchase Intention Depends on Consumers' Expectations of Healthiness.

Front-of-Package (FOP) nutrition labels are designed to convey the healthiness of food products and help consumers make healthier choices. This research examines how French consumers' responses to a FOP nutrition label-Nutri-Score-are influenced by their initial expectations regarding the overall healthiness of products. Based on expectancy-disconfirmation theory, we hypothesize that when consumers expect products to have a better score than the one displayed on the FOP label, the label will enhance guilt perception and reduce purchase intention. Conversely, when consumers expect a worse score than the one displayed, the label will diminish guilt perception and increase purchase intention, for healthy and unhealthy products. A pilot study, two controlled lab experiments, and one field study test our proposition. Participants were randomly assigned to the label conditions (Nutri-Score vs. control), while prior expectations of healthiness were a non-randomized factor. Study 1 (N=128) validates our proposition with judgments of an unhealthy food item (Nutri-Score-D). Study 2 (N=147) extends these findings to both healthy and unhealthy food products. When the Nutri-Score grade was better-than-expected, it reduced guilt and boosted purchase intention, even for low nutritional quality foods (Nutri-Score-D). Conversely, a worse-than-expected Nutri-Score increased guilt and lowered purchase intention, even for healthier products (Nutri-Score-B). A field study (1,680 sales) suggests that including the Nutri-Score label to products sold in a cafeteria can increase the sales of products labeled D. We show that a nutrition label may, in some cases, increase purchase intentions of unhealthy products and decrease purchase intentions of healthy ones.

Characterization of a novel type 4 resistant starch from tapioca and its obesity-preventive effects through gut microbiota modulation in high-fat diet-treated mice.

The rising pandemic of obesity has received significant attention. Yet, more safe and effective targeted strategies must be used to mitigate its impact on individual health and the global disease burden. While the health benefits of resistant starch (RS) are well-documented, the role of RT-90 (a phosphate-modified tapioca RS containing 90.1% total dietary fiber) in mitigating obesity remains unknown. Accordingly, the physicochemical characteristics and protective effects of RT-90 on obesity were investigated in high-fat diet (HFD)-fed mice. Physicochemical property examinations showed that RT-90 consisted of small, round starch granules (D90: 20.69±0.4μm) with a crystalline structure, P-O-C stretching, and high peak melting temperature and enthalpy. Additionally, feeding mice with RT-90 significantly decreased body weight, improved oral glucose tolerance test (OGTT), reduced fatty liver and adipose tissue accumulation, lowered oxidative stress and inflammation by upregulating antioxidant enzymes (SOD, catalase, GPx) and anti-inflammatory cytokines (IL-4, IL-10), and enhanced fecal lipids and bile acid excretion. Notably, RT-90 administration in HFD-fed mice was associated with the inhibition of obesity-associated harmful bacteria ([Eubacterium]_xylanophilum group, Allobaculum, Clostridia_UCG-014, Dubosiella) and promotion of short-chain fatty acids (SCFAs)-producing gut flora, including Bifidobacterium, Lactobacillus, Bacteroides, and Parabacteroides, which suggests a possible mechanism by which RT-90 alters gut microbiota to attenuate obesity. These novel findings first revealed that RT-90 facilitates weight loss through its antioxidant, anti-inflammatory, and microbiota modulation abilities. This provides a promising strategy for managing overweight or obesity and holds potential for applications in developing healthy food products.

Managerial strategies in developing healthy food product: Integrating aspect of health and food science for competitive advantage

Managerial strategies in developing healthy food product: Integrating aspect of health and food science for competitive advantage

The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts

This study aimed to investigate the effects of plant gel polysaccharides extracted from Aloe vera leaf on the fermentation and biotherapeutic properties of functional yoghurts. In this study, Aloe vera gel was used as a potential prebiotic, dietary fiber and stabilizing agent, stevia as a natural sweetener, and mixed probiotic starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus) were used as a culture. To evaluate the bio-functional activity of yoghurt, analyses of probiotic bacterial growth, the total phenolic compounds and copper-reducing antioxidant capacity were carried out. While the stabilisation of yoghurt gel was determined by the textural properties, consumer preference was evaluated by sensory hedonic scales. When the phytochemical effect was evaluated, polysaccharides and phenolic compound present in Aloe vera gel supported bacterial growth. In addition, the polysaccharide gel caused the formation of a more firm coagulum in the produced yoghurts. The addition of stevia into yoghurt accelerated fermentation most probably by the potential stimulating effect of steviol glycosides on bacterial growth. The obtained results indicate that Aloe vera gel and stevia have a synergistic effect with bioactive polysaccharides, in the production of healthy foods for special nutritional purposes by improving the properties of the product and modulating the intestinal microbiota.

Eating behavior and attitudes towards healthy food products among student youth analysis

Formation of correct foundations of nutrition culture ensures preservation and strengthening of children's health, quality of human life, physical and mental health, life expectancy. Training of future specialists-technologists in the f ield of processing agricultural raw materials includes not only development of professional competencies, but also expansion of the field of knowledge in organization of rational nutrition as an element of everyday behavior affect ing human health. The study aims at comparing the student audience attitude to the diet formation before and after talks in the form of open lectures in the field of consumer literacy about food culture. The studies were conducted with one student audience in 2023 and 2024. During the research, the authors relied on the method of analyzing consumer judgments by conducting an anonymous survey in accordance with the requirements of GOST R ISO 10004 2020. We posted developed questionnaire on the Anketolog automated platform. According to the research results, respondents overestimated their attitude to the daily diet. The proportion of respondents considering breakfast as a must–have meal increased by 8 %. The respondents consuming French fries and sweetened carbonated drinks decreased by 6 and 9 %, respectively. The proportion of students introducing fruits in their snacks increased; 14 % of the surveyed girls and 3 % of boys changed their attitude to these products and included them in their snacks. The number of students rated their diet as sufficient has increased: 44 % of girls and 50 % of boys. Young people rational nutrition education demonstrated that all respondents began to note the connection between diet and health, while before the lectures and discussions, 7 % of respondents did not associate their health with nutrition. Conducting discussions about food culture can be considered as a possible direction for solving problems with insufficient infor mation about healthy eating, which will allow raising the content of educational programs to a higher level and, as a result, the level of knowledge, skills, and abilities in forming a healthy diet.

ABORDAR A INSEGURANÇA ALIMENTAR E NUTRICIONAL DAS FAMÍLIAS ATRAVÉS DE UM CURRÍCULO ESCOLAR ENRIQUECIDO

In recent years, several South African Government policies as well as community-focused interventions have been put into effect in an attempt to address household food and nutrition insecurity. This drive is based on the continued challenge of malnutrition, non-communicable diseases, food and nutrition insecurity, as well as hunger within the country. When considering suitable platforms for such health promotion interventions, schools are regarded as suitable environments and unique resources that can promote quality of life, community-wide health and collective well-being through the implementation of school-based interventions. Against this background, we undertook a participatory research project in three purposefully selected primary schools in a resource-constrained community in South Africa, with the purpose of developing and implementing a school-based intervention with Grade 4 to 6 learners to support healthy food and dietary practices in the community. To be more specific, the Wellness in Lifestyle, Intake, Fitness and Environment (Win-LIFE) intervention aimed to facilitate positive change in terms of healthy food choices, production, preparation and consumption within the participating community. The intervention was conceptualised in collaboration with teachers, school principals, governmental officials, university informants and parents of the participating schools, to be facilitated by teachers as part of the national school curriculum in the subjects Life Skills, and Natural Sciences and Technology. The findings of our study indicate that the Win-LIFE intervention was successful in enriching the national school curriculum. As such, we argue in this article that schools can act as sites for social change in vulnerable communities.

Influence of Green Marketing Strategy and Brand Image on Purchase Decision with Mediation of Purchase Intention (Case Study on Healthy Food Products Matoh Cassava Chips in Bojonegoro Regency)

This study aims to describe the application and influence of Green marketing strategy and Brand image on purchase decision through purchase intention and the right strategy for marketing Matoh Cassava Chips. The method used is quantitative with a sample of 80 consumers of Matoh Cassava Chips in Bojonegoro Regency, the sample is determined by accidental sampling, data obtained using a questionnaire. The data analysis technique in this study uses descriptive analysis and Structural Equation Modeling - Partial Least Square (SEM-PLS) analysis to test the hypothesis and determine the influence between variables. The results of the analysis show that the implementation of green marketing strategies and overall brand image has a high category, there is a significant influence of exogenous variables on purchasing decisions, purchase intention significantly mediates the influence of both on purchasing decisions, and makes marketing strategies that combine these two factors an effective approach in influencing consumer behaviour. So from these results it can be concluded that Green marketing strategy and Brand image have a significant effect on purchase decisions, as well as purchase intention which is able to significantly mediate this influence.

The Impact of Equity Financing Moderation on Global Supply Chain Management and Corporate Performance Relationship

The main urban environmental problems are poor air quality, the urban heat island effect, water quality deterioration and flooding, environmental biodiversity needs, increased waste flows, and excessive carbon emissions levels. Many of these issues, especially the urban heat island effect and stormwater runoff, have a greater impact and stronger influence on post-industrial cities more emphatically influence post-industrial cities, because of their specific development patterns. Cities face many environmental challenges, including air and water quality problems, the need for adequate green space, excessive heat gain, contaminated stormwater runoff and lack of biodiversity ecosystem. Urban agriculture offers a unique opportunity to utilize vacant or idle land and rooftops throughout cities for the production of oxygen and healthy pesticide-free food. Adding residential green space to a neighborhood, including community gardens and urban farms, is known to provide a number of social, health, economic, and environmental benefits. Despite the challenging global trends, some citizens believe that Indonesia presents the resilience trend as displayed across the region, and we are ready to keep moving forward together for the years. In 2021 President of the Republic of Indonesia, Bpk Joko Widodo, officially established National Food Agency in Indonesia. This agency is ministered under the Ministry of Agriculture Food Security Agency, led by Bpk Arief Prasetyo Adi, and the Ministry of Economy, led by Bpk Airlangga Hartarto. The need for food and the market is very large and will continue to grow. However, the development of the food sector requires innovative methods based on modern technology, which will be able to increase the efficiency of the production process and the quality of food that is affordable and able to improve the carrying capacity of the environment, as well as the welfare of farmers and their supporting sectors. The purpose of this research is to provide information for executives to contribute to the development of the supply chain management talent, including the primary drivers, benefits, barriers, and bridges. The challenging macroeconomic and political environment is also putting pressure on the global business sector. Large companies have reported shrinking profit margins due to rising costs. Among small businesses, bankruptcy rates have begun to rise as borrowing costs rise and financial support dwindles. Emerging markets face many risks related to a strong US dollar, high external borrowing costs, persistently high inflation, volatility in commodity markets, increased uncertainty on the outlook for economic conditions in global economies, and pressure from tightening policies in advanced economies.

Potensi Daun Katuk (Sauropus Androgynus) Sebagai Sayuran Superfood

Sweet Leaf Bush (Sauropus androgynus), a plant native to Southeast Asia, have long been recognized as a food and traditional medicine rich in health benefits. Its nutritional content, which includes protein, fiber, vitamins A, C, and K, as well as minerals such as calcium and iron, makes it a potential superfood. In addition, bioactive compounds such as saponins, flavonoids, and tannins in sweet leaf bush have antibacterial, anticancer, and immune system boosting properties. The health benefits of sweet leaf bush are especially evident in breastfeeding mothers due to its ability to increase breast milk production. With its various nutritional contents, sweet leaf bush have great potential to be developed into innovative and practical food products. This study uses secondary data from scientific journals and other publications to explore the potential of sweet leaf bush as a superfood that can increase the diversity of healthy food products in Indonesia. This study shows that the utilization and dissemination of information related to the potential of sweet leaf bush as a superfood can support local food security and strengthen people's healthy diets.

Blackthorn (Prunus spinosa L.): ecological features of promising forms and the value of the nutrient composition of their fruits for the production of functional products

Background.The relevance of the research is determined by a constant striving to increase the possibilities of using rare fruit and berry crops, e.g. blackthorn, in plant bree­ding and the production of healthy food products. It can be achieved by scientifically based selection and evaluation of fruit taking into account their physiological, phyto­pathological and biochemical parameters. The purpose of the research is to expand the morphological diversity of blackthorn that combines high productivity and quality for further breeding. Materials and Methods. Morphological characteristics and biological properties of the new forms of blackthorn as well as their biochemical parameters constitute the material for this research. A plethora of methods was applied: field, phenological, biometric, physiological and statistical ones. Results. The study presents original data on the morphology and economic charac­teristics of various blackthorn forms (Prunus spinosa L.) obtained as a result of selection in semiarid lands of the northern, central and western parts of Ukraine. The paper highlights morphological and biological properties of the selected forms of blackthorn, biochemical parameters of fruits, including the content of polyphenolic substances as a source of antioxidants. The study revealed that the selected forms of blackthorn have high drought resistance and winter hardiness, in addition to resistance to low temperatures during the flowering phase. Phenological observations of plants of different forms of Prunus spinosa L. allowed establishing the time of onset of the ontogenesis phases: the development of vegetative and generative buds, budding and flowering, appearance of leaves, intensity of shoot growth, formation and development of ovaries, and fruit ripening, which is a significant scientific achievement for the prospective selection in the fruit gardening system. The forms of blackthorn were differentiated by plant height, growth strength, thorniness, fruit size and weight and their potential use in the processing and manufacturing of functional foods. Biochemical analysis of the fruits, particularly the determination of polyphenols, allowed ascertaining their suitability for processing and manufacturing of healthy food products. Conclusions. The obtained data on selected new forms of blackthorn is a potential source of material for prospective breeding. Moreover, technologies for the production of blended juices and syrups from the fruits of the best samples of blackthorn were developed regarding their biochemical properties and technological indicators.

Pemanfaatan Pangan Lokal Sebagai Upaya Meningkatkan Ketahanan Pangan Nasional : Dodol Tomat di Desa Margaluyu Kecamatan Pangalengan Kab. Bandung

The utilization of local food resources to enhance national food security has become a primary focus in addressing global challenges such as climate change and international market fluctuations. This outreach activity focuses on the production of tomato dodol in Margaluyu Village, Pangalengan District, Bandung Regency, as a solution to strengthen national food security. Tomato dodol was chosen due to the abundant and nutritionally valuable local tomatoes, which can be processed into healthy and nutritious food products. The goal of this activity is to introduce tomato dodol as a beneficial alternative to broaden the choices of nutritious food consumption while supporting public health. Utilizing a (Community Based Participatory Research) CBPR approach, the activity ensures active community involvement at every stage, improving production and marketing skills. The evaluation and sustainability of the program support local economic development and public health in a sustainable manner. The outcomes of this activity include increased community knowledge about the benefits of tomato dodol, reduced reliance on food imports, and contributions to strengthening national food security through the optimal use of local resources.

Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods

Within an increasingly resource-challenged food system, consumers need greater confidence in their ability to make better and more informed food choices. We investigated the role of trust as a moderator of the relationship between the motivation to make healthy, sustainable and novel food choices and the intention to actually do so, based on the reasoning that novel healthy and sustainable food products are marketed by credence attributes, where consumers must rely on information that is provided by food chain actors. In an online survey conducted in 13 European countries over two years with a sample of 25,610 respondents, we explored how social trust, beliefs in trustworthiness and overall trust moderate the motivation-intention relationship. Results show that while trust cannot compensate for a lack of motivation to engage in healthy or sustainable behaviours, the relationship between motivation and intention was strengthened by higher levels of trust for sustainable and innovative food choices, but not for healthy food choices, and this finding was largely consistent across both years. For sustainable choices, the motivation-intention relationship was moderated by trust in farmers and retailers but not in manufacturers or authorities. All types of trust moderated the motivation-intention relationship for adoption of novel foods. This has implications for investment in trust initiatives on the part of policymakers, food businesses and food system actors.

Exploring the Correlation Between Salt Tolerance and Seed Nutritional Value of Different Quinoa Genotypes Grown Under Saharan Climatic Conditions.

Quinoa is an annual pseudocereal highly adapted to extreme environments and has become, at this point in time, an extremely popular food due to its exceptional and high nutritional quality. This study aims to investigate the association of quinoa salt tolerance at an early developmental stage with its grain nutritional value under the effect of severe climatic hurdles. The current findings revealed a significant variability between genotypes in salt response attributes at the first development stage, where genotypes Amarilla Sacaca (thereafter, A. Sacaca) and QQ57 exhibited high salt tolerance thresholds with a low salt sensitivity index (SI), and a high capacity for Na+ sequestration into vacuoles. A significant positive association was detected between salt tolerance degree and yield parameters, saponins (SAPs), and minerals contents, where genotype A. Sacaca exhibited the highest SAP content with 3.84 mg.g-1 and the highest amounts of K, Ca, P, and Fe. The analysis of fatty acid composition demonstrated a high significant negative correlation between crude fat content and salt SI, and between yield parameters. Despite its low harvest index (HI) and low seed oil content, the salt-tolerant genotype A. Sacaca showed a high nutritional quality for seed oil according to its lowest ω6/ω3 ratio (5.6/1) and lowest level of atherogenicity index (AI). The genotype 115R, defined as the most sensitive to salt stress, exhibited a high seed oil quality due to its low lipid peroxidation susceptibility as reflected by its oxidative susceptibility and peroxidizability indexes. The significance of this study includes the identification of valuable quinoa genotypes showing high efficiency in growth and yield under severe stress accompanied by a high nutritional value satisfying the market requirements for healthy, nutritious, and safe food products.

Improving emulsion stability: The role of flaxseed gum in stabilizing bovine bone protein hydrolysates emulsions

The use of natural proteins as emulsifiers in stable emulsion systems has gained attention due to the increasing demand for healthy food products. However, the limited thermal stability and ionic tolerance of BBPH restrict its application in emulsions. This study explores the effects of FG on enhancing the stability of BBPH-based emulsions. FTIR and SEM confirmed that BBPH and FG form complexes through hydrophobic and electrostatic interactions, with increasing FG concentrations leading to higher turbidity and particle size. At 0.4% FG, emulsions showed the smallest particle size (9.12μm) and the highest zeta potential (-28.73mV), indicating optimal interaction. Raman spectroscopy further supported these findings, showing enhanced oil-complex interactions and favorable rheological properties. The emulsions exhibited excellent stability during storage, with a creaming index of 1.786% after 7days. Oxidation tests showed low POV (0.596mg/L) and TBARS (6.24mg/L) after 15days. FG also improved resistance to environmental stress, providing theoretical support for the broader use of BBPH in the food industry and highlighting FG's potential in stabilizing protein-based emulsions.

Implementation of a UK supermarket intervention to increase purchasing of fresh fruit and vegetables: process evaluation of the WRAPPED natural experiment

BackgroundPlacement interventions, characterised by greater availability and more prominent positioning of healthy food products in supermarkets and other food stores, are associated with healthier patterns of purchasing and diet. The WRAPPED intervention study is a natural experiment that aims to evaluate a supermarket placement intervention to improve fruit and vegetable sales, household purchasing and the dietary quality of women and their children. Process evaluation, alongside the evaluation of outcomes, is essential to understand how interventions are implemented, under what circumstances they are effective, and their mechanisms of impact. This study aimed to assess the implementation of the WRAPPED placement intervention.MethodsThe study adopted a convergent mixed-methods design. Quantitative data extracted from study store planograms (visual representation of stores and product placement) before and after intervention implementation were used to assess the positioning of fresh fruit and vegetables in the first aisle from the front entrance (intervention dose). The availability of fresh fruit and vegetables in each study store was examined from stock-keeping unit (SKU) figures before and after intervention implementation. An intervention implementation survey (IIS) completed with store managers and senior supervisors before and 1- and 6-months post-intervention implementation enabled examination of the context across study stores. Semi-structured interviews with store managers and senior supervisors provided qualitative data about store staff experiences and perceptions of the intervention between 6-months post-intervention implementation.ResultsThe placement intervention was implemented with close adherence to the study protocol. There were marked differences, post-intervention implementation, in the positioning of fresh fruit and vegetables in intervention stores compared with control stores: median distance in intervention stores was 8.0 m (IQR 5.0 to 10.0) compared with 23.8 m (IQR 21.0 to 30.0) in control stores (P < 0.0001). The availability of varieties of fresh fruit and vegetables increased in intervention stores post-intervention compared with control stores: median (IQR) among intervention stores was 72 (51, 84) compared with 56.5 (50, 62) in control stores (P = 0.03). The mean change from baseline to post-implementation in number of different fruit and vegetables available in intervention stores was 15.3 (SD 16.7) (P = 0.01). IIS and interview data demonstrated little difference between intervention and store contexts over time. Reinforcing factors for intervention implementation included: head-office leadership, store staff views and attitudes and increased awareness of the importance of offering healthy food in prominent locations within stores.ConclusionThis study demonstrated that placement interventions which promote fresh fruit and vegetables to customers in discount supermarkets can be implemented effectively. These findings are encouraging for the implementation of national food policies which modify retail environments to improve population purchasing and dietary patterns.Trial registrationNCT03573973; Pre-results.

PEMANFAATAN KACANG TANAH UNTUK PRODUKSI SELAI KACANG COKLAT SEHAT BERGIZI

Peanuts are one of the agricultural products developed in Borisallo village. Peanuts are rich in fat (non-cholesterol), protein, carbohydrates, vitamins E, A, K and B-complex, minerals Fe, F, Ca, contain lecithin and choline, amino acids lysine, methionine and threonine, the fat content is 50% unsaturated fat, contains phytosterols that help the absorption of cholesterol and has a low glycemic index value because of its high fiber content. This activity aims to teach partners how to process peanuts into healthy and nutritious chocolate peanut butter. This activity is carried out by providing a pre-test questionnaire, followed by providing materials and training. PkM partners are given material about the nutrients contained in peanuts and their health benefits and training on how to process peanuts into healthy and nutritious chocolate peanut butter. Based on the results of the pre- and post-material questionnaires, the results obtained were an increase in partner understanding of ......%. It can be concluded that the implementation of PkM in Borisallo village, Parangloe district, Gowa Regency provides benefits for partners in utilizing peanut agricultural products into healthy, nutritious and popular food products. Keywords : Borisallo; peanut, chocolate peanut butter

Development of Composite Whole-Ground Wheat-Hemp fFour for the Production of Bakery Products

Introduction: Composite flour mixtures used for the production of products of increased nutritional value are able to diversify the business of the bakery industry. Whole-ground composite wheat-hemp flour, which is a product of joint milling of plant-based products, has potential for use in the production of healthy bakery products, which necessitates the assessment of its technological properties in relation to the quality indicators of finished products.Purpose: To develop composite whole-ground wheat-hemp flour of various compositions for the production of bakery products of increased nutritional value and expanding the range of healthy food products.Materials and Methods: As objects of research, wheat grains of 4 varieties were used - spring "Radmira" and "Jubilee" and winter varieties "Nemchinovskaya 85" and "Nemchinovskaya 24" of the 2023 harvest; hemp seeds of the "Surskaya" variety; laboratory samples of composite whole-ground flour; laboratory samples of bakery products developed on the basis of composite flour. The production of laboratory samples of composite flour was carried out using a knife mill, seeding on laboratory sieving E1-URL. The physico-chemical parameters of the obtained flour samples were determined using the SpectaStar 2500 XL infrared grain and flour analyzer. During the trial laboratory baking, scales, a two-speed spiral dough mixer Abat TMS, a proofing cabinet, a convection oven KPP-4-1/ 2E were used. The physico-chemical parameters of the obtained wheat and hemp products were determined using: OHL-2 volume meter, Structurometr CT-1, Quartz-21M moisture analyzer, CAS SW-5 WDD portion scales. The determination of the nutritional value of bakery products was carried out by calculation. The experimental results obtained were processed using mathematical statistics methods using the Microsoft Office and Excel 2021 application software package.Results: Addition of hemp seeds to the milling mixture with wheat grain in an amount of 4 to 10% affects not only the technological and physicochemical parameters, but also the overall yield of composite flour. Comparison of the yield of composite flour at a component ratio of 90:10 with a similar parameter of a sample of whole-grain wheat flour established its absolute increase by 1.1%. It was found that the fat content in the composite flour samples increases from 4.4% to 6.8% for milling batches with the addition of 4–10% hemp, which is 2–3.1 times more than in the control sample of whole-grain flour. The PUFA content in the products was 5.4 g/100 g for composite flour with 10% hemp, while omega-3 fatty acids were 0.8 g/100 g.Conclusion: The results of the study demonstrate the potential for the use of composite whole wheat-hemp flour in bakery technology as a source of vegetable protein, omega-3 fatty acids, minerals (magnesium, zinc) and vitamins (thiamine and niacin), providing a high content of dietary fiber, which allows expanding the range of healthy food products and offering consumers updated products with increased nutritional value.

PENGARUH SIKAP, NORMA SUBJEKTIF, DAN CITRA MEREK TERHADAP KEPUTUSAN PEMBELIAN PADA SUKA SALAD SIDOARJO

This research was conducted to analyze the influence of attitudes, subjective norms, and brand image on purchasing decisions at Suka Salad Sidoarjo. This research uses quantitative methods using multiple linear regression testing and using the Statistical Program for Social Science (SPSS) version 25 application. The data source in the research is all Suka Salad consumers in Sidoarjo. The sampling technique in the research uses a non-probability sampling method with an accidental sampling technique. The research results show that Attitude influences Purchasing Decisions at the Suka Salad Sidoarjo restaurant, Subjective Norms have an influence on Purchasing Decisions at the Suka Salad Sidoarjo restaurant, and Brand Image has an influence on Purchasing Decisions at the Suka Salad Sidoarjo restaurant. By understanding consumer behavior regarding purchasing decisions for healthy food products, this research has the potential to support sustainable economic growth and encourage wiser consumption behavior in purchasing food products. Keywords: Attitude; Subjective Norm; Brand Image; Purchase Decision

Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour

The present study compares the major (finger, sorghum, pearl) and minor millet flours (barnyard, foxtail, kodo, little, proso) with wheat flour for their nutritional (proximate, mineral and polyphenolic content), antinutritional, functional, morphological, and pasting properties. The millet flours protein content varied from 13.71 to 6.39 g/100 g, followed by ash content varied from 2 to 1.02 %, lipid varied from 1.62 to 5.68 %, carbohydrate 67.78–73.70 %, crude fibre 0.92–4.77 g/100 g and moisture 9.45–12.69 % as compared to the wheat flour having 12.07 g/100 g, 1.22 %, 1.67 %, 71.89 %, 2.26 g/100 g and 10.89%, respectively was determined using official protocols of AOAC (Association of official analytical chemists). Calcium was found to be significantly higher in finger millet flour 87.02mg/100 g. Atomic spectrometer, rapid-visco analyser (RVA), fourier transform infra- red spectroscopy (FTIR), scanning electron microscope (SEM) and differential scanning calorimeter (DSC) was used to measure minerals, pasting, functional, morphological and thermal properties respectively. The raw millet flours showed good pasting properties as in barnyard millet flour with 1216 cp peak viscosity and pearl millet flour having 88.05 °C pasting temperature which is approximately similar to the wheat flour used as control. The highest total phenolic content was found to be in finger millet flour i.e. 1318.12 mgGAE/100 g. The antinutritional factors namely tannin and phytic acid was lowest found to be in foxtail millet flour 8.03mg/100 g and 0.37mol g-1. Functional properties such as water holding capacity was found to be good in finger millet flour (3.12 g g-1) and oil holding capacity was good in kodo millet flour (2.50 g g-1), the foaming capacity was good in barnyard (4.11 %) whereas dispersibility was good in little millet flour (85.02 g/ml) compared to wheat flour. The FTIR revealed the presence of amide group and the presence of starch protein complex. The thermal analysis showed the presence of higher amounts of proteins and lipids in the minor millet flours. Significant differences (p ≤ 0.05) were also determined in most of the values of the millet flours. This present work on comparative study would contribute to reduce risk of over-reliance on staple gluten containing cereals, and to formulate and optimize healthy food products of different preferences from the above-mentioned gluten free nutritive flour in combinations or as alone.

Harnessing the potential of copper-based nanoparticles in mitigating abiotic and biotic stresses in crops.

The demand for crops production continues to intensify with the rapid increase in population. Agricultural crops continue to encounter abiotic and biotic stresses, which can substantially hamper their productivity. Numerous strategies have been focused to tackle the abiotic and biotic stress factors in various plants. Nanotechnology has displayed great potential to minimize the phytotoxic impacts of these environmental constraints. Copper (Cu)-based nanoparticles (NPs) have displayed beneficial effects on plant growth and stress tolerance. Cu-based NPs alone or in combination with plant growth hormones or microorganisms have been documented to induce plant tolerance and mitigate abiotic or biotic stresses in different plants. In this review, we have comprehensively discussed the uptake and translocation of Cu-based NPs in plants, and beneficial roles in improving the plant growth and development at various growth stages. Moreover, we have discussed how Cu-based NPs mechanistically modulate the physiological, biochemical, metabolic, cellular, and metabolic functions to enhance plant tolerance against both biotic (viruses, bacterial and fungal diseases, etc.) and abiotic stresses (heavy metals or metalloids, salt, and drought stress, etc.). We elucidated recent advancements, knowledge gaps, and recommendations for future research. This review would help plant and soil scientists to adapt Cu-based novel strategies such as nanofertilizers and nanopesticides to detoxify the abiotic or biotic stresses. These outcomes may contribute to the promotion of healthy food production and food security, thus providing new avenues for sustainable agriculture production.