Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers

Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.

Motivation Factors of Consumers’ Food Choice

Consumer perception of food products is a very complex phenomenon that is influenced by a wide range of characteristics. The major motivation for food science and nutrition should be sensual features, cost/price balance, and consumer health (sufficient/balanced nutrition). However, there are important differences between theory and reality. Food choice is a complex process influenced by a number of factors related to the product, the consumer, and the consumption context. The role of the consumer in determining the market success of a product is of maximum relevance. Consumer perceptions and preferences are in motion and in change. Understanding and analyzing consumers’ motivation factors, perception and preferences are important both food industry and also governments. In this study, some of these factors were discussed and aimed to identify them with reasons.

The Influence of Organic and Conventional Food on Human Health

Organic food offers immense benefits to consumers as it contains a higher content of nutrients and antioxidants. The benefits of organic food over conventional products have been demonstrated by in-vitro experiments, whereby statistical analysis has shown that both types of food can have equivalent benefits. One of the important disadvantages of conventional food is that it contains heavy metals and also does not contribute toward prevention of cancer in consumers. It is not clear yet if consuming organic food combats obesity;we have attempted to gather some literature to clarify this aspect as well.

Assessment of Soil Erosion and Climate Variability on Kerio Valley Basin, Kenya

This study was aimed at assessing soil erosion, climate variation and how climate has affected both the agro climatic and agro-ological zones of Kerio Valley basin. The basin faces challenges especially soil loss, due to the massive degradation that takes place in Kerio valley. Due to the increase in rainfall recently experienced in the area, most of the top soil has been carried away leading to excessive degradation of the valley, causing soil loss in the basin and subsequent deposition of the sediments in Lake Kamnarok which is an oxbow lake posing it to the threat of extinction. All these aforementioned factors, i.e. soil erosion, climate variation and land degradation have contributed to reduction of water storage capacity of the Lake. The main objective of this study was to assess the effects of soil erosion, climate variation on the basin and climate effect on agro-climatic and agro-ecological zones of the basin. Agro-climatic zones show how climate variability shapes agricultural landscape of an area while agro-ological zones show how agriculture affects the ecology of the basin. This includes the reduction of the lake size that has led to the disruption of the ecology of Lake Kamnarok and its environs, the major implications being the lake size reduction as the lake is proved to be a home for reptiles especially crocodiles. All these factors were finally assessed to determine their effect on water reduction capacity of Lake Kamnarok. The results depicted that the major factors that have caused changes in the basin and the Lake include heavy rainfall that has resulted in soil erosion and subsequent land degradation. These factors have eventually affected the agroclimatic and agroecological zones of the basin. This study integrated the use of Geographic Information System (GIS) and Remote Sensing (RS) to assess the areas with massive degradation and to quantify the amount of soil loss using Revised Universal Soil Loss Equation (RUSLE) model. It was concluded that the main factor that caused the changes in the agroclimatic and the agroecological zones was soil erosion which was influenced by climatic factors, i.e. rainfall and temperature.

Total Phenolic Compounds and Antioxidant Activity of Organic Vegetables Consumed in Brazil

Organic olericulture differs from conventional agriculture due to the absence of pesticide, synthetic fertilizers, genetically modified organisms, some food additives and ionizing radiation, producing vegetables with a different chemical composition and with different amounts of bioactive compounds. The objective of this study was to quantify, in organic vegetables consumed in Brazil, the amount of total phenolic compounds using Folin-Ciocalteu reagent and the antioxidant activity through DPPH method. Among the analyzed vegetables, the effectiveness in the antioxidant capacity was obtained in decreasing order, by the broccoli (69.35), kale (63.20), cabbage (35.72) and carrot (20.39), expressed in % of DPPH consumption after 30 minutes of reaction. The amount of total phenolic compounds (mg GAE/ml of fluid extract-FE) present in the kale (0.606), broccoli (0.511), cabbage (0.214) and carrots (0.124) demonstrates a positive correlation between phenolic amounts and the antioxidant activity of the vegetables analyzed.

Organic Vegetables Quality Arising from the Brazilian Family-Run Farm

The present study has its aim to evaluate the different dimensions of organic vegetables quality from the Brazilian family-run farm, especially the evaluation of composition, antioxidant activity, microbiological characteristics and pesticide residues. There were evaluated carrot, broccoli, kale and white cabbage grown by organic farmers in the highlander region of Rio de Janeiro state. There were determined humidity, lipids grade, total protein content, mineral residues (ashes), soluble and insoluble fibers, soluble solids, total acidity, pH, and pesticide residues. The antioxidant activity was determined using DPPH (2, 2-diphenyl-1-picrylhydrazyl) free radical removal. Among the analyzed vegetables, the effectiveness of the antioxidant capacity was obtained, in decreasing order, by broccoli, kale, white cabbage and carrot. According to the microbiological parameter, evaluated vegetables have shown satisfactory sanitary quality. Pesticide residues were not found above the detection limit for both authorized and unauthorized analyzed crops.

Identifying the key purchase factors for organic food among Chinese consumers

The current study primarily aims to identify the critical purchase factors that affect Chinese consumer purchase intention and purchase decision with regard to organic food consumption,in accordance with a modified theory of planned behavior and the alphabet theory.Specifically,this study builds a conceptual research framework by which to delve into the relationships between purchase factors and purchase intention,and elucidate the mediating roles of purchase factors in the relationships between purchase intention and purchase decision.Moreover,by leveraging a modified theory of planned behavior and the alphabet theory,the current study also determines the critical roles of subjective norms and reveals the information and knowledge that impact consumer attitude toward the purchase of organic food.The current study leverages the purposive sampling method and captures 310 records within Beijing,China.The results indicate that purchase attitude correlates positively with subjective norms and knowledge,while purchase intention correlates positively with purchase attitude,perceived behavior control,and food therapy culture.Furthermore,purchase intention can significantly mediate relationships between each of purchase attitude,perceived behavior control,food therapy culture,and purchase decision.Finally,we discuss the theoretical and practical significance of the framework,and propose subsequent research directions regarding organic food purchase behavior.

Organic farming in India: a vision towards a healthy nation

Food quality and safety are the two important factors that have gained ever-increasing attention in general consumers.Conventionally grown foods have immense adverse health effects due to the presence of higher pesticide residue,more nitrate,heavy metals,hormones,antibiotic residue,and also genetically modified organisms.Moreover,conventionally grown foods are less nutritious and contain lesser amounts of protective antioxidants.In the quest for safer food,the demand for organically grown foods has increased during the last decades due to their probable health benefits and food safety concerns.Organic food production is defined as cultivation without the application of chemical fertilizers and synthetic pesticides or genetically modified organisms,growth hormones,and antibiotics.The popularity of organically grown foods is increasing day by day owing to their nutritional and health benefits.Organic farming also protects the environment and has a greater socio-economic impact on a nation.India is a country that is bestowed with indigenous skills and potentiality for growth in organic agriculture.Although India was far behind in the adoption of organic farming due to several reasons,presently it has achieved rapid growth in organic agriculture and now becomes one of the largest organic producers in the world.Therefore,organic farming has a great impact on the health of a nation like India by ensuring sustainable development.