Traditional Food Products Research Articles

Decoding carob flavor aroma using HS–SPME–GC–MS and chemometrics

Ceratonia siliqua L. is quite popular for the sweetness of its fruit (“natural chocolate”) and the strong, persistent, characteristic odor that associates not only carob fruit, but also its traditional food products. This is due to the emission of an array of volatile organic compounds (VOCs). The released odor is a complex mixture, and therefore, needs to be separated prior detected, especially when its origin varies and is engaged. Therefore, Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry (HS–SPME–GC–MS) analysis was performed in ground carob pods from three different European countries to decode their released aroma. The method was applied to Cypriot (Kountourka, Koumpota, Tilliria), Spanish (Negra, Rojal, Matalafera) and Italian (Saccarata, Racemosa, Gibiliana) cultivars, and the released volatile species were further processed with multivariate data analysis (MDA). The chromatographic separation highlighted 54 common VOCs in the grounded carob pods; the most abundant appeared to be propanoic acid 2-methyl (isobutyric acid), acetic acid, butanoic acid, hexanoic acid, and propanoic acid 2-methyl-methyl ester. The quantitative results for acetic acid, propanoic acid 2-methyl, butanoic acid, furfural and pentanoic acid revealed their emission in the low ppbv levels. The engage of MDA on the obtained results showed a clear differentiation of the carobs based on their geographical and botanical origin. The combination of HS–SPME–GC–MS and chemometrics contributes to the quality characterization of carobs and highlights their authenticity markers.

Disciplining Polenta: A Parody on the Politics of Saving Food

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

Effect of Maize Flour and Lactobacillus acidophilus Towards Save Tempe Soybean

Tempe is a traditional Indonesian food product made from soybeans (Glycine max) which is processed through the process of fermentation by mold. Tempe has constraints in its utilization, namely in its short shelf life and has a perishable nature. The purpose of this study was to determine the effect of corn flour on the storability of tempe by the addition of Lactobacillus acidophillus. This research method uses true experimental with two factors. The first factor was Lactobacillus acidophillus 1.5% (v / w) as treatment and 0% (v / w) as control. The second factor is the concentration of corn flour (w / w) respectively 0% (w / w) (T0), 0.4% (w / w) (T1), 0.8% (w / w) (T2) and 1.2% (w / w) (T3). The results showed that the addition of 1.5% Lactobacillus acidophillus and 0.8% corn flour to soybean tempeh was able to increase the shelf life of soy tempeh for a maximum among others 4 days.

Probabilistic trade-off assessment between competing and vulnerable water users – The case of the Senegal River basin

The development of river basins often involves trading-off competing objectives in an uncertain environment. Through a stochastic analysis, the trade-off discovery can be enriched to identify vulnerabilities; that is, the sensitivity of those losses with respect to changing conditions in the basin. Using the Senegal River basin as a case study, we generate probabilistic trade-offs to analyze the competition between objectives that are vulnerable to both natural and anthropogenic factors. Here the natural factors essentially correspond to the hydrologic processes and their natural variability, while the anthropogenic factors include future water allocation policies as well as the level of development of the water resources system. Our analysis of the trade-off relationships reveals the existence of two coalitions of objectives: traditional food production (agriculture and floodplain fisheries) versus hydropower-navigation. The probabilistic trade-offs also show that of the two main coalitions of objectives, the one dealing with traditional food production is much more vulnerable to changes in both hydro-climatic conditions and allocation policies. Since traditional food production mostly concerns economically and politically-marginal communities in downstream riparian countries, this larger vulnerability should be factored in when negotiating water and benefits sharing schemes.

Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

Abstract Innovation is fundamental for all agri-food companies to increase competitiveness. Being extra-virgin olive oil (EVOO) a traditional food product (TFP), the main obstacle to innovation is its traditional nature. This study evaluated consumers’ acceptance for an EVOO with a naturally increased content of poliphenols, as it has been extracted through ultrasounds. This product has been compared with a set of emerging innovations that may be introduced in the next future. To this end, a choice experiment was carried out bent on the estimation of a Latent Class Model (LCM). A nationally-representative sample of EVOO consumers were involved in a web-based interview. The LCM analysis highlighted three segments of consumers: (1) innovative; (2) traditionalist; (3) cautious. Results showed that there is cluster of consumers willing to accept this innovation, therefore its introduction on the market appears to be possibly successful.

Decision-Making to Diversify Farm Systems for Climate Change Adaptation

On-farm diversification is a promising strategy for farmers to adapt to climate change. However, few recommendations exist on how to diversify farm systems in ways that best fit the agroecological and socioeconomic challenges farmers face. Farmers’ ability to adopt diversification strategies is often stymied by their aversion to risk, loss of local knowledge, and limited access to agronomic and market information, this is especially the case for smallholders. We outline seven steps on how practitioners and researchers in agricultural development can work with farmers in decision-making on on-farm diversification of cropping, pasture, and agroforestry systems while taking into account these constraints. These seven steps are relevant for all types of farmers but particularly for smallholders in tropical and subtropical regions. It is these farmers who are usually most vulnerable to climate change and who are, subsequently, often the target of climate-smart agriculture (CSA) interventions. Networks of agricultural innovation provide an enabling environment for on-farm diversification. These networks connect farmers and farmer organizations with local, national, or international private companies, public organizations, non-governmental organizations (NGOs), and research institutes. These stakeholders can work with farmers to develop diversified production systems incorporating both high-value crops and traditional food production systems. These diversified farm systems with both food and cash crops act as a safety net in the event of price fluctuations or other disruptions to crop value chains. In this way, farmers can adapt their farm systems to climate change in ways that provide greater food security and improved income.

Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment

Traditional food products have become an icon of a region. The uniqueness of the food product being offered to the visitors will give some uniqueness values and will consequently influence the business development of a region. This survey study was conducted among 247 entrepreneurs producing the traditional food products by distributing questionnaires employing proportional random sampling. The data was analyzed using SEM analysis via WarpPLS program. Based on the result of the study, it was found out that the entrepreneurship creativity in manufacturing new products significantly influenced the excellence of Riau traditional food products either directly or indirectly. In addition, this was also determined by the quality of the business operation. Besides, the local entrepreneurs’ ability in seeing opportunities significantly influenced the excellence of the food products either directly or indirectly.

Piezo‐electric based Ultraprecise/Ultratrace 3D Food Printing of Potato Resistant Starch

Recently, compared to traditional food production systems, 3D food printing has gained a lot of interest because of the potential benefits of being able to customized food products fabrication in colour, shape, texture, flavor and even nutrition. Successful printing of food objects in 3D food printing is critical, and high accuracy and precision food printing technology is required to reproduce delicate and complex food 3D structures. In 3D food printing, the properties of food materials, such as rheological properties, chemical properties and thermal stability, are significant for the structure accuracy and precision of printed objects. In this study, we tried to present a 3D structure layering method for potato resistant starch using drop‐on‐demand (DOD) printing method (piezoelectric system type) that can express the fine structure of food by inkjet printing technology. Nanocrystals cellulose (CNC) and sodium alginate (AS) were used to form a food 3D structure, and 3D printing optimal ink formulation ratio of CNC and AS (CNC:AS=80:20) was selected through preliminary experiments. The purpose of this study was to determine the possibility of 3D printing and printability after comparing rheological properties of mixtures with and without annealing by varying the content of potato resistant starch (PRS) in the mixture of CNC and AS. 3D food structure with various combination of potato resistant starch (RS) to a mixture of CNC and AS was printed, and compared the rheological properties of the mixture that had not been temperature‐treated and the one that had been annealed. After that, the optimal material combination for precise 3D printing was explored together with the physical properties of the printed object.Support or Funding InformationThis research was supported in part by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education (2018R1D1A1B07045349), the High Value‐added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA), Republic of Korea (118059‐2) and the Ewha Womans University Research Grant of 2019.Piezo‐electric based Ultraprecise/Ultratrace 3D Food PrintingFigure 1

A GC-MS Based Metabolic Profiling of Probiotic Lactic Acid Bacteria Isolated from Traditional Food Products

A GC-MS Based Metabolic Profiling of Probiotic Lactic Acid Bacteria Isolated from Traditional Food Products

Role of Trademark in Improving Legal and Competitive Awareness

There are a lot of traditional food producers in Brebes Regency but they have not been managed well. Many obstacles were experienced by these MSMEs producers, including the problem of the ignorance of trademark registration, and the mindset and motivation that need to be addressed. The purpose of this study was to determine the level of knowledge of traditional food producers on trademarks and the motivation of traditional food producers in Brebes Regency for trademark registration in an effort to increase their legal awareness and competitive awareness. The research method used was empirical juridical research that emphasizes secondary data balanced by primary data as a support. The results show that the knowledge level of the traditional food producers in Brebes Regency towards trademarks was still low, and it needs to be improved with various socialization on trademark manufacturing, trademark registration, and branding assistance. The mindset and motivation of Brebes Regency traditional food producers towards trademark registration in an effort to increase legal awareness and competitive awareness is still low, so it needs to be improved and addressed. In addition, it is also necessary to be accompanied continuously by the stakeholders; in this case, the producer organization (MSMEs Forum) and related agencies in the area.

Pengembangan Silamak Pangek Pisang sebagai Makanan Tradisional Unggulan Nagari Kinari melalui Rekayasa Proses dan Modifikasi Bentuk

Silamak Pangek Pisang is, made of banana fruit, one of the Nagari Kinari Traditional Foods that has the potential to be developed and introduced to the commercial world. The development of Silamak Pangek Pisang as traditional food is expected to be able to be an effort to increase family income. Therefore, it is necessary to transfer a technology and product development, so that these traditional food products and traditional foods can be accepted by many walks of life outside Nagari Kinari. Efforts can be made in developing traditional food products are modification of forms and processes. Form engineering is done by making Silamak Pangek Pisang that easier to consume with better appearance. While the process modification is done to make the Silamak Pangek Pisang less susceptible to damaged. The results show, a transfer of technology occurred where development of traditional food products create a more attractive appearance, and simpler to pack, consumed, with prolonged shelf life.

Design of Fishing Smoke (saltization) Equipment and Its Process for Improving the Economy Community in Lampulo Banda Aceh

Wooden fish (Keumamah) is made from tuna fish. It is one of the characteristic main commodities from Aceh Province where it is bordered by two major oceans of the world, the Indian Ocean and the Malacca Strait. This geographical condition is very favorable because the ocean stores abundant marine products, especially tuna fish and tongkol fish. The keumamah is one of the traditional favorable food product in Aceh. In Aceh, that excess fish from the rest of the fishermen's catch will usually be preserved by means of saltization, fumigation and boiling. However, wooden fish have not been able to provide a wider economic improvement impact on the surrounding community, especially the lampulo coastal area which incidentally as a fisherman. So there needs to be an increase in the economy for home-scale entrepreneurs in Aceh province. Development of fish processing equipment shaped like cupboards, sturdy, sleek, and ergonomic combined with packaging design, sales techniques and marketing management and entrepreneurship for small business groups in lampulo-Banda Aceh. The development of fish processing equipment shaped like cupboards, sturdy, sleek, and ergonomic combined with sales and marketing management techniques and entrepreneurship for these small business groups will develop tuna fish products that can be processed with various types of culinary food such as: fish nuggets, crackers fish, fish balls, and kemamah. The problem can be solved when fish processing methods emerge to become a variety of culinary, with higher production capacity to the community about good and right fish processing. This fish processing innovation in the form of processing fish into a variety of culinary that combines several processing functions such as smoking, grinding, drying, etc.

Tacit Knowledge and Generational Change: The China Factor, Enterprise Development and Malaysian Chinese Family SMEs in Traditional Food Production

Southeast Asia with its historical concentration of ethnic Chinese remains an important economic hub encouraging cross-disciplinary inquiries on themes relating to businesses. In industrialising Malaysia, there is little research on their capacity to develop tacit knowledge of the founding generation mostly inherited from China, before starting a business in Malaysia. This assessment of four thriving Malaysian Chinese family SMEs in food production evaluates how a new generational change has innovated their traditional food products. Interestingly, tradition may enable these Malaysian Chinese firms to innovate by building on more reliable knowledge and resources, extensively validated over time, and hence reduce development and utilisation costs. The well-trained second and third generations have been innovating tacit knowledge to elicit strong and positive feelings of ‘Chinese’ identity, increasing the value of new products through R&D by embedding past knowledge and facilitating the legitimacy of innovative functionalities and obtaining market acceptance.

ORGANIC FARMING AS REGIONAL SMART SPECIALIZATION IN PODLASIE IN LIGHT OF QUANTITATIVE AND QUALITATIVE RESEARCH

The article aims to present the results of research on the prerequisites for the development of organic farming in a region recognized as Regional Smart Specialization. Due to growing consumer interest in the standards of food available on the market, the list of National Smart Specializations includes an entire section dedicated to “High quality food” and under it the “Production of organic, traditional and regional food”. Only few Polish voivodeships placed this sector on the regional list, thus giving organic farming priority in the process of financing research and investment. The voivodeship, which not only excels in the statistics of organic production in the country but, what is important, treats this activity as its smart specialization is the Podlaskie voivodeship. To assess the conditions for the development of organic farming in Podlasie, the data regarding the number of certified organic farms as well as the opinions of local stakeholders concerning the future of this sector in the region were analyzed. Including qualitative research results in the analysis process allowed to indicate the prognosis for the possible development of this sector in the voivodship.

Can Traditional Fermented Food Products Protect Mothers Against Lactational Mastitis.

Background/Objective: Various dietary factors, including the daily food intake during pregnancy and lactation can play a role in the development of lactational mastitis (LM). To investigate the effect of the most commonly consumed fermented foods (FF) during pregnancy and lactation in Turkey and other factors described in the literature regarding childbirth and breastfeeding on the development of LM. Materials and Methods: The study included 607 volunteers in the lactational period, of whom 303 had LM and 304 had no mastitis event. The data on sociodemographics, childbirth, and breastfeeding, and the consumption frequency of six types of FF were collected through a face-to-face questionnaire. Results: The variables significantly and independently associated with LM were birth week (odds ratio [OR] = 80.83, 95% confidence interval [CI]: 1.12-1.94), birth weight (OR = 0.63, CI: 1.24-1.79), time to breastfeeding after birth (OR = 0.79, CI: 1.62-2.31), breastfeeding length (OR = 0.12, CI: 2.25-2.78), breast preference (OR = 0.13, CI: 2.83-3.42), use of cream on nipples (OR = 0.81, CI: 1.31-1.97), use of oral probiotics (OR = 0.29, CI: 1.86-2.92), and receiving breastfeeding education from an expert (OR = 0.22, CI: 1.22-2.34). According to the multinominal logistic regression analysis, the daily consumption of kefir (OR = 0.69, CI: 1.18-2.22), homemade yogurt (OR = 0.78, CI: 1.14-1.87), conventional yogurt (OR = 0.81, CI: 1.24-2.46), boza (OR = 0.79, CI: 2.19-2.99), tarhana (OR = 0.52, CI: 2.47-2.81), and pickles (OR = 0.22, CI: 1.22-2.34) significantly reduced the risk of LM development. The diversity of consumed FF was also found to be protective against LM (OR = 0.34, CI: 1.34-2.35). Conclusion: Kefir, homemade and conventional yogurt, boza, tarhana, and pickles can protect breastfeeding mothers and also reduce the risk of LM development.

Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product

We aimed to develop a consortium of starter culture of effective microorganisms to prepare doenjang, a traditional Korean fermented food. Different ratios of Bacillus subtilis TKSP 24 (B), Aspergillus oryzae complex (A), Rhizopus nigricans (also named as Rhizopus stolonifera) (R), and Mucor racemosus 15 (M15) were selected as meju starter cultures to produce doenjang with improved quality. Microbial strain combinations (B: A: R and B: M15: R) were mixed separately at three different ratios [1:1:1 (w/w), 1:0.5:1.5 (w/w), and 1:1.5:0.5 (w/w)] to prepare BAR-1, BAR-2, BAR-3, BM15R-1, BM15R-2, and BM15R-3 doenjang samples. Quantitative analyses included free amino acids, free sugar, volatile and non-volatile organic acids, cellular antioxidant activity along with the presence of biogenic amines and aflatoxins, and microbial counts. Total free amino acids responsible for the sweet taste of doenjang were highest in BAR-2 (322.50 mg/100 g) and BM15R-3 (320.07 mg/100 g). Total volatile organic acid was highest in BAR-1 compared to other preparations. All doenjang samples had biogenic amines, especially histamine, below the toxicity level (500 mg/kg). Also, the aflatoxin and hazardous microbial count in the tested doenjang samples were below the level of toxicity. The findings suggest that use of multiple microbial strains in combination with R. nigricans as a starter culture could be a novel and effective approach to improve the nutrition and safety of fermented soybean food products of doenjang.

Traditional and regional food products as the example of marketing innovations in the petrol station sector in Poland

Traditional and regional food products as the example of marketing innovations in the petrol station sector in Poland

Formulation, Proximate Analysis and Sensory Evaluation of <i>Mumu</i> from Pearl Millet, Irish Potato and Sesame Seed Blend

Mumu is a traditional cereal-based food product, particularly consumed by Tiv people of Benue State of Nigeria. It is usually produced from maize, sorghum or millet alone. The diversification of this food crop will increase its utilization and contribute, maximally, to food security. Unlike millet, post-harvest technology for potato (Solanum tuberosum L.) is very limited, thereby contributing minimally to food security. Consumers are constantly looking for novel food products where local produces are incorporated. This will give the much needed impetus to food manufacturers to explore and formulate new food products, with improved nutritional value, based on the local traditional knowledge available. This will lead to increased utilisation of some underutilized food as potato and sesame seed (Sesamum indicum L.) which are readily available. The study was, therefore, aimed at producing Mumu, a Nigerian indigenous snack Food, formulated from pearl millet, Irish potatoes and sesame seed. Formulation of blends was based on different levels of roasted pearl millet flour (RPMF), boiled Irish potato flour (BIPF), and roasted sesame seed flour (RSSF). The three ingredients were combined in the following ratios: RPMF 100 (control), 70:20:10, 65:25:10 and 65:20:15 of RPMF: BIPF: RSSF, respectively. Formulated blends were significantly higher (p p < 0.05) in minerals (K, Mg, Ca, Zn and Fe) content than in control. The formulated blends were generally low in phytate and oxalate contents. The significant decrease in moisture content of the blends generally indicates potential long shelf life. The increase in protein content with the decrease in carbohydrate value as roasted sesame seed flour is added making this formulation good for diabetic patients. Results of sensory evaluation show no significant difference between blends and the control, implying that the locals can take their improved meal just like they use to take. Therefore, for a better healthy life of locals, such blends should be encouraged to be formulated and taken, a case of value and addition and reduction postharvest losses.

Motivation in Cultural Tourism: The Case of the Traditional and Regional Food Products of West Pomerania

In this article, I analyze the factors influencing the motivation of tourists for purchasing regional and traditional products, which are a significant element of the tourist culture of a given region. According to a poll, tourists visiting West Pomerania are interested in such products, although their knowledge of local specialties is limited. The market is characterized by an increasing demand for local products related to local traditions and culture.

Using New Marketing Technologies for Promoting Traditional Food Products

This article aims to identify the ways in which producers of traditional Romanian food promote and commercialize in the digital era. Romanian manufacturers of traditional products are hardworking people preoccupied with the quality of the products that they so dearly prepare, but who are struggling to keep up with the latest marketing trends and technologies regarding advertising and commerce. This research is part of an ampler project aimed at identifying and describing consumer behavior of traditional products. It endeavored to find common factors between consumer behavior and the manner in which producers manage to fulfill consumer needs. Therefore, this study is qualitative in nature, based on personal interviews. The results of this research will be disseminated to the producers involved in the study, in hopes of implementing the findings in their businesses. One finding that was particularly interesting is that although producers are reluctant to use new technologies in their activities, they are willing to learn or ask help from the young and skilled.