Culture and food: a model of yoghurt consumption in the EU

Valli, Carlotta; Traill, W. Bruce

doi:10.1016/j.foodqual.2004.05.006

Cited by 40 publications

(27 citation statements)

References 23 publications

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“…Their popularity is said to be attributed to the effective use of consumer-driven flavors and milder cultures (Jensen and Kroger, 2000). Valli and Traill (2005) stated that these products already have a positive health image, which can be further enhanced by the addition of probiotic bacteria with therapeutic properties (Lourens-Hattingh and Viljoen, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effects of sugar type and concentration on the characteristics of fermented<br>turi (Sesbania grandiflora (L.) Poir) milk

Sutikno

Rizal

Marniza

2013

Emir. J. Food Agric

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Fermented milk products are widely consumed for their positive health image, which can be further enhanced by the addition of probiotic bacteria with therapeutic properties. One of the fermented milk products is fermented turi-milk; however, the turi milk has unpleasant off flavor and sour taste. The objective of this study was to determine the best treatment in producing fermented turi-milks with acceptable flavor and taste. Two treatments were arranged in Randomized Block Design with 3 replications. The first treatment was sugar types which consisted of sucrose, glucose, and a sucrose-glucose mixture at a ratio of 1:1. The second treatment was concentrations of sugar consisting of 29.25%, 35.75%, 42.25%, and 48.75% (w/v). Clean turi seeds were submerged in 0.5% NaHCO3 solution at 80oC for 15 minutes, crushed using a blender, and filtered with filter cloth to obtain turi milk. The turi milk was added with 10% skim milk powder and 4% glucose, inoculated with Lactobacillus casei subsp. rhamnosus, and then incubated at 37oC for 96 hours to produce fermented turi-milks. The fermented turi-milks were added with sugar at different concentrations and then stored at refrigerate temperature for 12 days. After storing for 12 days, samples of the turi-milks were taken, and analyzed to determine their pH, total acid bacteria, and sensory characteristics. Result of this study showed that adding sucrose at a concentration of 35.75% (w/v) was the best treatment to produce fermented turi-milk with acceptable flavor and taste. The best fermented turi-milk had a pH of 3.71, a total lactic acid bacteria of 3.62 x 1011 cfu/g, a taste scores of 3.75, a flavor score of 3.3, and an overall acceptance score of 3.75 (out of 5 scales).

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Section: Introductionmentioning

confidence: 99%

Effects of sugar type and concentration on the characteristics of fermented<br>turi (Sesbania grandiflora (L.) Poir) milk

Sutikno

Rizal

Marniza

2013

Emir. J. Food Agric

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“…The core concept of culture production lies in how the cultural connotation is created, allocated, evaluated, educated and saved [20,21], and it involves three problematical aspects: the relationship between the physical and aesthetic characterization, the production process of characterization, and the additional social and economic values attached to it [22]. Food has been regarded as one form of physical characterization of culture [23].…”

Section: Food Culture and Its Productionmentioning

confidence: 99%

Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

2014

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Food culture is a kind of non-material culture with authenticity. To achieve sustainable development of translocal heritage and food culture, we must protect its authenticity. By selecting the cases of the Dongbeiren Flavor Dumpling Restaurant and the Daozanjia Northeast Dumpling Restaurant and using the in-depth interview method, this study discusses how northeastern Cuisine in Guangzhou balances the inheritance and innovation of authenticity, how producers and customers negotiate, and how to realize sustainable development. The main conclusions are: first, there are two different paths of translocal food culture production, which are "authentic food culture production" and "differentiated food culture production". Second, what translocal enterprises produce is not objective authenticity, but constructive authenticity, or even existential authenticity. Third, compared with differentiated food culture production, authentic food culture production is helpful for the sustainable development of local food culture production. It protects the locality while transmitting and developing the local culture. Fourth, translocal food culture production is a process in which the producers and consumers continue to interact to maintain a state of equilibrium, which informs the sustainable development mechanism with a high degree of authenticity.

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“…Różnice międzykulturowe wpływające na zachowania nabywców żywności powinny być uwzględniane w przedsiębiorstwach dążących do usatysfakcjonowania klientów zamieszkałych w różnych krajach. Z tego względu w wielu ośrod-kach naukowych realizowane były i są badania dotyczące oczekiwań nabywców z wielu państw względem cech wybranych produktów żywnościowych oraz procesu ich zakupu i konsumpcji [14,16,18,20,22,26,27,28,33,35].…”

Section: Wprowadzenieunclassified

Importance Assessment of Hard Cheese Features and Place of Purchasing It in Opinions of Consumers From the Netherlands, Germany, and Poland

Nowak¹,

Oziembłowski²,

Trziszka³

et al. 2013

ZNTJ

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S t r e s z c z e n i e W pracy przedstawiono wyniki badań konsumenckich, przeprowadzone wśród holenderskich, niemieckich i polskich nabywców sera twardego, dotyczące oceny cech tego produktu i miejsca jego zakupu. Wszyscy respondenci wskazali supermarkety i markety jako główne miejsca zakupu sera twardego. O zakupie sera decydowały różne czynniki, w zależności od grupy konsumentów -przyzwyczajenie było bardzo ważne lub ważne głównie dla respondentów holenderskich, cena -dla polskich uczestników badań, marka -dla holenderskich, a chęć spróbowania nowego gatunku sera -dla niemieckich ankietowanych. Znaczenie reklamy niemal wszyscy respondenci ocenili jako mało ważne lub nieważne. Podczas oceny warunków w miejscu zakupu prawie wszyscy uczestnicy badań uznali za bardzo ważne i ważne: czystość sklepu i schludność sprzedawcy, lokalizację -głównie ankietowani w Holandii, a obecność klimatyzacji i kompetencje sprzedawcy -w Niemczech. Spośród cech sera twardego bardzo ważne i ważne dla respondentów z trzech badanych krajów były: świeżość i smak, ponadto dla niemieckich i holenderskich ankietowanych -trwałość; zapach i konsystencja, dla holenderskich -barwa, a dla niemieckich -zdrowotność. Informację o terminie przydatności do spożycia uznali za bardzo ważną i ważną ankietowani z trzech badanych krajów, dotyczącą kaloryczności, certyfikatów jakości, zawartości białka i konserwantów oraz wartości odżywczej -głównie holenderscy i niemieccy respondenci, a o zawartości tłuszczu -niemieccy. Konsumenci z Niemiec i Holandii podobnie ocenili ważność cech sera oraz dotyczących go informacji, podczas gdy w Polsce cechy produktu oraz informacje na jego temat za bardzo ważne i ważne uznało dużo mniej ankietowanych osób.Słowa kluczowe: ser twardy, ocena konsumencka, zróżnicowanie opinii nabywców, konsumenci holenderscy, niemieccy i polscy

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Culture and food: a model of yoghurt consumption in the EU

Cited by 40 publications

References 23 publications

Effects of sugar type and concentration on the characteristics of fermented<br>turi (Sesbania grandiflora (L.) Poir) milk

Effects of sugar type and concentration on the characteristics of fermented<br>turi (Sesbania grandiflora (L.) Poir) milk

Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity

Importance Assessment of Hard Cheese Features and Place of Purchasing It in Opinions of Consumers From the Netherlands, Germany, and Poland

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