Traditional Food Products Research Articles

Examination of traditional fermented food consumption and product awareness of university students in Istanbul, Turkey

Background: Traditional fermented foods (TFF), which display positive effects on health, constitute a part of the traditions of a region and have continuity over many years. Familiarity with a product and the naturalness of food are positively associated with general attitudes toward traditional food consumption. Aims: To determine university students’ awareness and consumption of TFF and related factors in Turkey. Subjects and Methods: In this descriptive cross-sectional study, the faculties of Marmara University were stratified between January and June 2019, and a questionnaire on TFF consumption and related knowledge and attitudes was administered to 1,233 volunteer students selected using the random sampling method. The normality of data distribution was checked with the Kolmogorov-Smirnov test, and the data were analyzed with the chi-square test. Results: The students were familiar with the majority of TFF, with the most common being yoghurt (91.8%) and cheese (88.7%), while hardaliye (27.1%) and olives (27.1%) were less known TFF products. The majority of the students (60.7-99.2%) consumed cheese, yoghurt, pickled olives, pickle, soudjouk, tarhana, vinegar, and butter. The TFF were habitually consumed as industrial products, except tarhana, pickle, and yoghurt. It was also determined that the TFF consumption did not change according to the season in 76.4% of the students, and it was affected by the consumption of parents, whether they lived with their family or alone (p < 0.05). Conclusions: The students showed high awareness of TTF consumption, which was influenced by parent’s consumption and lifestyles. To ensure the continuity of TFF consumption, positive attitudes and behaviors must be maintained. Keywords: Consumption, familiarity, fermented foods, industrial products, Turkey.

Administration of Aspergillus oryzae suppresses DSS-induced colitis

Aspergillus oryzae, a filamentous fungus, has long been used for the production of traditional Japanese foods. Here, we analyzed how A. oryzae administration affects the intestinal environment in mice. The results of 16S rRNA gene sequencing of the gut microbiota indicated that after the administration of heat-killed A. oryzae spores, the relative abundance of an anti-inflammatory Bifidobacterium pseudolongum strain became 2.0-fold greater than that of the control. Next, we examined the effect of A. oryzae spore administration on the development of colitis induced by dextran sodium sulfate in mice; we found that colitis was alleviated by not only heat-killed A. oryzae spores, but also the cell wall extracted from the spores. Our findings suggest that A. oryzae holds considerable potential for commercial application in the production of both traditional Japanese fermented foods and new foods with prebiotic functions.

Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic

This article provides the socio-cultural, health benefits and descriptive overview of common traditional fermented food products in Benin Republic. A wide range of indigenous fermented foods locally named Tchoukoutou, Tchakpalo, Gowé, Agbelima, Mawè, Ogi, Lafoun, Afitin, Iru, Sonru, Lanhouin, Gari and Dèguè is produced in Benin Republic. These foods are mainly processed from the fermentation of cereals (Tchoukoutou, Tchakpalo, Mawè, Ogi), roots (Lafoun, Gari), non-timber forest products (Afitin, Iru, Sonru), milk (Dèguè) and fish (Lanhouin). Their consumption and acceptability depend on socio-cultural, geographical, and economic factors. These traditional fermented food products contain useful microorganisms and metabolites that improve digestion, boost immunity and promote a healthy weight. Besides their health and nutritional benefits, they are also an important source of income for local households, especially women, resulting in an improved living standard for the population. Some traditional fermented food products like gowé provide an average profit of around $ 1.66 to $ 663.90 per month. Future prospects should be focused on the industrial production of these products. Emphasis needs to be placed on microbial activity, long-term conservation and packaging.

The Importance of Intrinsic and Extrinsic Local Olive Oil Attributes for Tourists: Evidence from a Mediterranean Destination

Abstract This paper focuses on tourists’ local olive oil purchasing behaviour in a tourist destination, providing evidence of consumer segments based on the importance of olive oil attributes for purchasing decisions. The research was conducted in Croatia, a famous tourist destination in the Mediterranean, recognised for its traditional food products, including olive oil. A survey conducted on 471 tourists shows that the main predictors of a tourist’s purchase of olive oil are the number of previous visits to the destination and the tourist’s country of origin. The relative importance of extrinsic and intrinsic olive oil attributes differed between tourists, and the present research identifies four market segments. The results of this study may help olive oil producers develop and implement more successful marketing strategies directed towards tourists in the destination.

Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties

Two Bacillus spp. isolated from kimchi, Bacillus tequilensis ST816CD and Bacillus subtilis ST830CD, were characterized for their antimicrobial properties and safety. The proteinaceous nature of their inhibitory metabolites was confirmed after exposure to proteolytic enzymes, resulting in partial loss of the antimicrobial effect. This indicated that different non-proteinaceous antimicrobial substances may also be produced by these strains. This hypothesis was later confirmed when genes associated with the production of surfactants were detected in their DNA. The expressed antimicrobial metabolites were not affected by treatment at different temperatures and pH levels, including exposure to selected chemicals. Their strong adherence to susceptible pathogens was not significantly affected by different temperatures, chemicals, or pH values. Both Bacillus strains showed inhibitory activity against clinical and food-associated pathogens, including Listeria monocytogenes ATCC 15313, and some Staphylococcus species. Several genes associated with the production of antimicrobial metabolites were detected, but key virulence and beneficial genes were not present in these strains. Even though only B. tequilensis ST816CD displayed γ-hemolysin production, both selected strains were found to produce gelatinase and biogenic amines, which are considered as either potential virulence- or health-related factors. Moreover, the strains were susceptible to a variety of antibiotics except for the penicillin G [1 IU/disc] resistance of B. tequilensis ST816CD. Both strains showed proteolytic activity. Additionally, both strains showed low hydrophobicity based on bacterial adherence measured by hydrocarbons (n-hexadecane).

A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products.

Simple SummaryThe agri-food market is currently showing interest in hulled wheat-based products, in particular emmer and spelt. These wheats were rediscovered as ingredients for both traditional and innovative food products. Since hulled wheats’ commodity value is higher than common and durum wheat, it is useful to have an analytical system that allows to control and quantify the actual presence of einkorn, emmer and spelt and, therefore, check the authenticity of derived products. With this aim, we developed an analytical assay based on digitalPCR, which has been able to discriminate between hulled (i.e., einkorn, emmer and spelt) and common or durum wheats and to give a quantification. The assay can be used along production chains, from raw materials to final food products.Several food products, made from hulled wheats, are now offered by the market, ranging from grains and pasta to flour and bakery products. The possibility of verifying the authenticity of wheat species used at any point in the production chain is relevant, in defense of both producers and consumers. A chip digital PCR assay has been developed to detect and quantify percentages of hulless (i.e., common and durum wheat) and hulled (i.e., einkorn, emmer and spelt) wheats in grains, flours and food products. The assay has been designed on a polymorphism in the miRNA172 target site of the AP2-5 transcription factor localized on chromosome 5A and involved in wheat spike morphogenesis and grain threshability. The assay has been evaluated even in a real-time PCR system to assess its applicability and to compare the analytical costs between dPCR and real-time PCR approaches.

(Poly)phenol toxicity in vivo following oral administration: A targeted narrative review of (poly)phenols from green tea, grape, and anthocyanin-rich extracts.

Fruit- and vegetable-derived (poly)phenols are secondary plant metabolites that may have beneficial effects on human health when consumed regularly. Recent years have seen rapid growth in both consumer demand for and research interest in (poly)phenol-rich dietary supplements, natural colorants, and functional foods. As these products continue to enter the marketplace and (poly)phenol intake patterns change from traditional food products to these sources, attention must be paid to the potential for toxicity from consuming elevated doses of (poly)phenols. To date, much remains unknown regarding the safety of high doses of (poly)phenols, especially in vivo. In this targeted narrative review, we summarize evidence from in vivo investigations of (poly)phenol toxicity after oral administration of green tea extracts, grape-derived phenolics, and anthocyanin-rich extracts. There is limited evidence of overt toxicity from oral ingestion of these (poly)phenol-rich sources, though more research on the safety of high doses-as well as defining what constitutes a "high" dose of both individual and complex mixtures of (poly)phenols-is needed before these observations can be used to create dietary guidance for consumers.

KARAKTERISASI DAN IDENTIFIKASI MOLEKULER BAKTERI PENGHASIL ENZIM PROTEASE DARI TEMPE YANG DIPERJUALBELIKAN DI PASAR LUBUK PAKAM

Protease enzyme is an enzyme that is important in protein breakdown. Animals, plants as well as microorganisms such as bacteria can produce this protease enzyme. In its application protease enzymes can be used in the pharmaceutical industry, detergent industry, skin products as well as food products. Tempe is one of the traditional food products that have been known for a long time, tempeh is made from soybean seeds fermented by mushrooms. Molecular identification can use polymerase chain reaction (PCR) method, PCR is the process of multiplying a certain nucleotide sequence using enzymatic processes in vitro. The presence of protein content in tempeh can be possible the presence of bacteria that can break down proteins in the tempeh, especially tempeh that has been fermented about 48-72 hours. Based on the results of characterization and identification of 5 isolates of tempeh post-fermentation 72 hours, positive results of protease enzymes found in isolate TPLP-1, TPLP-2 and TPLP-5, with the largest zone diameter in isolate TPLP-2 50 mm, then isolate with the highest protease enzyme activity isolate TPLP-2 molecularly identified by identifying the gene 16S rRNA which is subsequently included in the BLAST program and obtained by isolate TPLP-2 identified as Pseudomons stuastzeri.

Assessment of Industrially Produced Trans Fatty Acids in Traditional Dishes, Arabic Sweets, and Market Food Products and Its Risks on Non-communicable Diseases in Lebanon.

Industrially produced trans fatty acids (IP-TFAs) are a major dietary contributor to non-communicable diseases worldwide. To address the industrially produced trans fatty acids food sources in Lebanon, a mapping exercise was enrolled between January 2019 and April 2021 to establish a national database. The 2019 survey was a pooled data from five separate sources and had relatively 30 types of traditional dishes. In contrast, the subsequent surveys in 2020 had a sample of 35 types of Arabic sweets and 80 types of market food products. The 2021 survey covered all types of butter and margarine available in the Lebanese markets. Our findings show that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs elaidic and linolelaidic acids in most traditional dishes (0.9%), Arabic sweets (0.6%), butter, and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Although trans fatty acids have a small impact on heart disease mortality in Lebanon, they are unquestionably significant. The persistence of food products with high quantities of trans fatty acids poses a health risk to Lebanese citizens. Fortunately, proper laws in Lebanon can easily remedy this situation.

Non-Conjugated-Industrially-Produced-Trans Fatty in Lebanese Foods: The Case of Elaidic and Linolelaidic Acids.

To determine Industrially-Produced Trans fatty acids (IP-TFAs) distribution of Lebanese traditional foods, especially regarding Elaidic acid (EA; 9t18:1) and Linolelaidic acid (LEA; 9t12t18:2), a mapping exercise was enrolled between January 2019 and April 2021 in which 145 food samples of three categories (traditional dishes, Arabic sweets, and market food products) were analyzed using Gas chromatography methods. Results showed that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs Elaidic and Linolelaidic acid in most Traditional dishes (0.9%), Arabic sweets (0.6%), butter and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Despite that, the relative impact of IP-TFAs on heart diseases mortality in Lebanon is limited but unambiguously still substantial. The persistence of food products with high IP-TFAs levels threatens the health of Lebanese people. Fortunately, this problem is fairly easy to solve in Lebanon via proper legislation.

Willingness to pay for traditional ready-to-eat food packaging: examining the interplay between shape, font and slogan

PurposeThis paper investigates how to design traditional ready-to-eat food packaging by manipulating its shape, font and slogan to promote consumer buying intention and willingness to pay (WTP).Design/methodology/approachTwo package designs, interplaying the square shapes (vertical vs horizontal), font formality (formal vs less formal/casual) and slogans (ethno-positioning vs short and catchy), were created and tested in an online experiment with 483 participants.FindingsThe results revealed that the differed package designs elicited relatively equal levels of attractiveness to consumers and their buying intentions. However, the designs significantly differentiated consumers' WTP. The results further show the significant direct and indirect effects on WTP of packaging attractiveness when it is moderated by package designs and mediated by buying intention. However, the varied package designs did not have significant direct or indirect impacts on WTP when mediated by packaging attractiveness and buying intention.Practical implicationsThe vertical square-shaped packaging, written in a less formal font and highlighting a short and catchy slogan, is more financially promising for marketers to get a better price for local food products perceived as hedonic and bought impulsively on casual occasions. Furthermore, besides prominent package design elements such as font, color, size, material and picture, packaging designers or marketing practitioners should consider other supporting factors, such as shelf efficiency.Originality/valueThis study complements existing studies of “cue utilization theory” and “packaging design theory” by demonstrating the importance of extrinsic packaging cues, such as shape, font style and slogan, in improving consumers' WTP for traditional food products. The study also fills some gaps in the literature by exploring the direct, mediating and moderating relationships between package design, packaging attractiveness, buying intention and WTP, especially in an emerging market such as Indonesia.

Suitability of Bambara Groundnut (Vigna Subterranean) as An Alternative to Peanut Matrix for Development and Production of Low-Fat Food Spread

Bambara groundnut (BGN) is an underutilized crop grown in Nigeria. Few types are consumed in rural household which they use traditional methods to cultivate and process into traditional food products. Knowledge of the preparation of food spread would add value to utilization and processing of Bambara groundnut. In this study, low fat spread was prepared from roaster, blanched, dehulled and dried back to moisture of 12% Bambara groundnut flour and pea nut spread used as control. Seven (7) samples were prepared: in the ratio 90: 10, 80:20, 70:30, 60:40, 50:50, 100:0, 100:0, peanuts which serve as control, (XY1, XY2, XY3, XY4, XY5, XY6 and XY7), The proximate, amino acids composition and anti-nutritional factors composition of low-fat food spread were investigated. The proximate composition increased with the level of substitution with peanut. Protein content of low-fat food spread (18.77-25.34) Ash and fibers in all the low-fat food spread samples produced, were different from each other. Moisture content range (7.30-37.64) sample XY7 had the highest. Carbohydrate range (21.71-58.71) sample XY6 with the highest and XY7 the lowest. Lipids range (5.70-32.09) XY7 with the highest values. Amino acids content of the low-fat food spread samples produced were comparable to FAO/WHO (2007) recommended requirements. Anti-nutritional factors composition in all the formulated samples were: Oxalate (0.95-9,04), tannins)5.20-39.81), phytate (0.00-45.36) mg/g and trypsin inhibitor, (0.51-17.24) TIU/mL and were within tolerable limits. The research has established that acceptable food spread could be potentially produced from Bambara groundnuts. Keywords: Bambara groundnut, Suitability, Alternative, low-fat food spread, Amino acids. DOI: 10.7176/JNSR/12-20-03 Publication date: October 31 st 2021

Quality standardization and certification of traditional food products

The results presented in this study were obtained during the implementation of the Interreg-IPA CBC project Traditional and Standard Quality - TASQ (HUSRB/1602/41/0146). The main goal of this project was quality standardization and certification of traditional food products in order to expand their market presence within the Serbia and Hungary cross-border region, using innovative processing and marketing techniques. In order to achieve that, the TASQ quality assurance system was developed, and the common certification mark Q was registered by Intellectual Property Office (IPO) in both cooperating countries. Numerous traditional food products were collected and analysed for nutritional and sensory quality as well as for safety. In total, 158 products across nine groups of traditional foodstuffs (meat products, dairy products, honey, vegetable oils, processed fruits and vegetables, juices/beverages, pasta and baker’s wares, confectionery, spices and teas) were certified with gold, silver or green Q mark, representing the quality level. A new internet platform (www.tasq.rs) was developed with the purpose to help traditional food producers to promote and sell their products on a wider market. The assigned trademark is clearly indicated for each certified product within the producers’ profiles on TASQ internet platform, and represents a guarantee of product quality intended to raise customer confidence.

Polish meat products - tradition and modernity

The production and promotion of high-quality traditional food are playing an important role in the European Union. One of the main indications of the production quality is the awarding of signs confirming the quality of the traditional products. Meat and meat products play an important role in preserving the tradition. They are produced according to traditional recipes, passed down from generation to generation, and their preparation uses products typical of the region, from local crops and breeding. Thanks to this, they gain specific taste values, unheard of in other parts of the country.

Comparative study of molasses produced by traditional and industrial techniques from the viewpoint of furan derivatives, mutagenicity/antimutagenicity, and microbiological safety

Molasses is one of the popular and traditional foods produced and consumed in Turkey for a long time. The present work aimed to evaluate the safety of molasses which is produced traditionally and industrially. Ames/Salmonella mutagenicity and the MTT cytotoxicity methods were used for the safety evaluation. The amounts of furan derivatives were comparatively determined. 5-hydroxymethylfurfural (HMF) content of some samples were above the legal limit of 70 mg/kg. Ames/Salmonella mutagenicity assay showed that molasses had no mutagenic effect. On the other hand, antimutagenic activity was observed after metabolic activation. The margins of exposure were above the value of 100, thus indicating the safety of samples regarding furan derivatives exposure. The higher HMF content and osmophilic yeast counts of traditionally produced molasses as compared to the industrially produced samples are alarming, and suggest that traditional and industrial food production may need a separate risk assessments by the national authority.

Market differentiation potential of traditional food quality labels: consumer and producer expectation

In the last few decades more consumers are choosing food products based on their local and traditional attributes as well as environmental and sustainability issues. The food industry have introduced several strategies to guarantee product quality and sustainability (quality schemes and quality labelling). With their rising number it is hard for consumers to differentiate between them. The purpose of the paper is to investigate how consumers perceive traditional food quality labels and to confront consumer expectations with the producer’s motivation to supply certificated traditional products. The analysis has been based on literature studies and empirical data ob-tained from qualitative research in 2020. Six focus groups were conducted, with 7-8 participants in each, among traditional food producers and consumers in Poland. As the results of this study show, the awareness of food quality labels in Poland is quite low. The study concluded that apart from providing producers with protection from food fraud and serving as a indicator of a given quality, the additional differentiation of traditional food quality labeling is clearly not obvious. Results add value to recent consumers’ behavior knowledge by analyz-ing role of food quality labels in consumer decision-making and the possible mo-tives for producers that choose to feature them. These findings may be useful in developing effective educational and marketing activities in the traditional food sector.

Regulating food labels in East Asia: A tale of two systems: Commentary on Negowetti et al. (2021).

The traditional role of food in promoting health and preventing illness is integral to many Asian cultures. This commentary provides a brief overview of health-related food products regulation in Asia. We cover regulations initiated to promote health and prevent chronic diseases and regulations of traditional medicine food products. We focus on specific regulations in Japan and Singapore that encourage the consumption of certain foods to promote population health and prevent chronic diseases. We also examine the complexity and difficulty of regulating traditional medicine food products in Malaysia and Singapore, where these products are important not just for health but also in promoting cultural traditions.

Innovated Malay Traditional Food Products: Do Consumers Accept the Authentic Quality?

Innovated Malay Traditional Food Products: Do Consumers Accept the Authentic Quality?

Family Traditional Bakery Business Sustainability: An Analysis on its Contributing Success Factors

The waves of civilization, industrialization, technological innovations, economic growth and increasing welfare of people have undoubtedly altered or changed the traditional food culture, including the traditional food products. Some might argue that the traditional foods products are slightly over ruined by the modern foods that seem to be more attractive and trendier. Whether this connotation holds true is not known. This paper attempted to identify the factors that affect the continuation of the family traditional food business. It mainly focused on Salahuddin Bakery located in Johor Baharu that offers their family traditional bakery production. Salahuddin Bakery has been operating for more than 80 years since 1937. The ethnographic technique through observation approach was undertaken for seven days. A narrative analysis approach was applied in reporting the findings. Results revealed that five main factors led the bakery to continuously sustain itself. Premise, products, equipment, material, customer and knowledge transfer were the factors identified. Although some alterations were made in line with the modernisation, it did not involve the recipes, which were part of their family culture practice that has remained up to the fourth generation. In this sense, preserving and transferring the family food and business knowledge is one of the essential factors in determining the successful sustainability of the traditional family food business.

Perception of Food Quality Labels: An Empirical Analysis Among Traditional Food Producers in Poland

Purpose: This paper examines traditional food producers' perceptions of food quality labels, indicating the incentives and challenges that food producers may face implementing such schemes. The aim is to identify the main factors affecting traditional food producers' adoption of food quality labels. Design/Methodology/Approach: The sample was composed of 101 traditional food producers in Poland that had completed the quality certification process. The survey was based on computer-assisted telephone interviews with closed questions (5-point Likert scale, ranging from 1-totally disagree to 5-totally agree). The interviewees were asked to express a judgment by declaring their level of agreement with the 19 statements. Descriptive statistics and factor analysis were used for data analysis. Findings: Results show that enterprises adopt quality signs to improve product image, reputation, and consumer confidence. The protection granted to food labels by the law may also exert effects on firms' profitability. Producers take advantage of food quality labels in different ways, according to their size and own business strategies. However, the emphasis often put on the positive effects of the food quality labels is far from its potentiality in many cases. Practical Implications: The study results will be beneficial to both food producers and public authorities seeking to encourage the application of quality labels in the traditional food sector. The identified benefits and barriers will help producers to adopt successful business models. The public authorities should make the certification process more effective and transparent, and promotion should explain to consumers what the food label guarantees. Originality/Value: This paper proposes several managerial and policy implications related to improving the business environment for the adoption of food quality schemes in the traditional food sector.