Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder

Mongi, Richard J.; Gomezulu, Alice D.

doi:10.1016/j.heliyon.2022.e10703

Cited by 12 publications

(10 citation statements)

References 42 publications

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“…However, our research was limited to MCDM, not conjoint analysis. Conjoint analysis is best used in marketing research to inform product design (Mongi and Gomezulu, 2022). Similar to previous studies, we measured residents' preference for the collective identity, looking at factors such as a sense of belonging (Abusaada and Elshater, 2021b; Abusaada and Elshater, 2023; Ali et al ., 2022).…”

Section: Discussion: Ranking the People's Preferencesmentioning

confidence: 99%

City identity and singularity: people's preferences about development projects in Cairo

Badawy,

Khalifa,

Elshater

2023

OHI

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PurposeThe purpose of this article is to revisit the concepts of city singularity and identity, as well as the concept’s related topics (i.e. place identity, place attachment and place dependence). The aim is to investigate the impact of development projects on people's preferences for old and contemporary features in modern cities. The evidence for this can be seen mainly at historical sites such as Heliopolis in Cairo, Egypt.Design/methodology/approachThe authors investigated how development projects affect place identity and city singularity through a three-step process. As a first step, an online questionnaire was administered to experts to assess the characteristics that shape the identity of local districts. In the second and third steps, interviews were conducted, followed by online surveys directed at Heliopolis residents and non-residents. The weight of people’s preferences was determined using multi-criteria decision-making (MCDM).FindingsThe results highlighted people's preferences to consider when developing projects at historical sites. Based on these preferences, the authors’ concluded remarks provide insight into some considerations for developing projects in historic places.Originality/valueThe added value here is surveying people’s preferences about development projects in historical places. The physical and social components interplay contributes to city identity and singularity. Based on these preferences, this investigation offers valuable insights into enhancing historical site development.

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Section: Discussion: Ranking the People's Preferencesmentioning

confidence: 99%

City identity and singularity: people's preferences about development projects in Cairo

Badawy,

Khalifa,

Elshater

2023

OHI

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“…Price, EU quality certification, organic manufacturing, and lactose-free labeling were the next most popular attributes. Mongi and Gomezulu (2022) study aimed to assess beef sausages with varying levels of pigeon pea protein (2%, 4%, and 6% w/w) as binders, along with control sausages without binders and phosphate binder sausages. Trained panelists used QDA to evaluate sensory attributes, while consumers participated in a hedonic test.…”

Section: Conjoint Analysis (Ca)mentioning

confidence: 99%

Consumer Willingness to Pay for Chaiya Organic Salted Egg in Smart Label Packaging: The Case Study in Surat Thani Province

Thongkham,

Meepianc,

Sukkha

et al. 2024

Business, Management and Economics Engineering

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Purpose – This research studies the factors influencing willingness to pay and to evaluate the value of willingness to pay for Chaiya organic salted egg in smart label packaging among consumers in Surat Thani province. Research methodology – The Conjoint Analysis method was used to analyse attribute factors based on literature reviews and related research. Data were collected through interviews and questionnaires from a consumer group aged 15 years and up, totalling 250 individuals. Findings – The results revealed that the attribute of the product with the greatest impact on consumer satisfaction is the certification seal for organic authenticity. This attribute would lead to an increasing price of approximately 1.35 USD per box. If Chaiya organic salted egg have modern packaging with a color bar indicating the salt level and an organic certification seal, the price level of Chaiya organic salted egg was two times higher than general Chaiya organic salted egg. Consumers were willing to pay the highest price at 7.46 USD per box. Research limitations – Having an excessive number of attribute sets may lead to confusion for interviewees when assigning scores to each set of attributes. Practical implications – Conjoint Analysis is a tool suitable for measuring customer satisfaction towards various product attributes and developing new products to introduce into the market. Originality/Value – the attribute of the product with the greatest impact on consumer satisfaction is the certification seal for organic authenticity.

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“…Selain dari jenis daging yang digunakan, penggunaan bahan pengisi memiliki peran penting dalam karakteristik sosis yang dihasilkan. Penggunaan tapioka sebagai bahan pengisi umumnya sudah digunakan, namun terdapat beberapa penelitian yang menggantikan tapioka sebagai bahan pengisi dalam pembuatan sosis seperti penggunaan tepung terigu dan tepung ketela rambat (Wahyuni et al, 2013), tepung kedelai (Sofiana, 2012), pati kentang (Yuniar dan Azizah, 2021), bonggol pisang kepok (Bansele et al, 2022) (Toni et al, 2023), ubi jalar ungu (Noach et al, 2022), tepung bengkuang (Meko et al, 2021), tepung bayam dan tepung biji gandum (Tafadzwa et al, 2021), kacang pigeon (Cajanus cajan) (Gomezulu and Mongi, 2022;Mongi and Gomezulu, 2022), tepung kacang (Dzudie et al, 2002) Makanan fungsional mendapatkan perhatian terkait dengan nutrisi dan meningkatkan kekebalan tubuh, dan umumnya diperkaya dengan bahan tambahan seperti polifenol, antioksidan, sera, vitamin, dan mineral (Kheto et al, 2023). Lebih lanjut Otles and Gokgunnec (2024) menyatakan bahwa pangan fungsional memberikan manfaat kesehatan karena dapat meningkatkan nilai gizi dan mengandung komponen yang secara positif mempengaruhi fungsi dari fisiologis yang dapat mencegah atau mengobati penyakit.…”

Section: Pendahuluanunclassified

Chemical Characteristics of cull Ongole Beef Sausage with Substitution of Tapioca and Soy Bean Flour

Sulmiyati,

Mbela,

Sabtu

et al. 2024

J. Trop. Anim.Sci.Technology

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The research aims to analyze the effect of adding tapioca and soybean flour (Glycine max) with different levels on the chemical characteristics of cull Ongole beef sausages. This research used the experiment method with Completely Randomized Design (CRD) method which consisted of five treatments and three replications so that there were 15 experimental units. The treatment consisted of tapioca with soybean flour formula (P0=20%:0%, P1=15%:5%, P2= 10%:10%, P3=5%:15%, P4= 0%:20%). The variables measured are water content, protein content, fat content, and cholesterol content. The results of the research showed that the substitution of soybean flour with tapioca flour had a very significant effect (P<0.01) on water, protein, fat and cholesterol levels. In conclusion, soybean flour substitution had an influence on the chemical quality of beef sausages, at formula levels, soybean flour substitution resulted in a decrease in water content and fat content and an increase in protein content, as well as a decrease in cholesterol levels in line with the increase in soybean flour substitution.

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Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder

Cited by 12 publications

References 42 publications

City identity and singularity: people's preferences about development projects in Cairo

City identity and singularity: people's preferences about development projects in Cairo

Consumer Willingness to Pay for Chaiya Organic Salted Egg in Smart Label Packaging: The Case Study in Surat Thani Province

Chemical Characteristics of cull Ongole Beef Sausage with Substitution of Tapioca and Soy Bean Flour

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