Browsing by Author "Dell K"

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Cultural efficacy predicts body satisfaction for Māori.
(2021) Houkamau C; Stronge S; Warbrick I; Dell K; Mika J; Newth J; Sibley C; Kha KL
This paper examines the relationship between body mass index (BMI), self-esteem and self-reported confidence and capability in expressing oneself culturally as Māori (cultural efficacy) for 5,470 Māori who participated in Te Rangahau o Te Tuakiri Māori me Ngā Waiaro ā-Pūtea | The Māori Identity and Financial Attitudes Study (MIFAS) in 2017. Adjusting for demographics, self-reported health, education and socio-economic status, we found that a higher BMI was associated with lower body satisfaction and self-esteem. However, higher scores on cultural efficacy were associated with higher levels of body satisfaction and self-esteem for respondents. Furthermore, the negative association between BMI and both body satisfaction and self-esteem was weaker for those with higher cultural efficacy. This held for BMI scores of 25, 30, and 35+. While our data suggest higher cultural efficacy may directly or interactively shield Māori from developing lowered self-esteem typically associated with higher BMI in Western populations, further research, using more comprehensive measures of body satisfaction should explore the extent to which Māori may find the Western "thin ideal" personally desirable for their own bodies.
Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring
(Springer Nature, 2022-02-23) Xin X; Essien S; Dell K; Woo MW; Baroutian S
Transforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to smoke powder by spray-drying or freeze-drying processes. Both drying processes effectively retained the bioactive compounds in the powder encapsulates with retention efficiencies up to 80%. The bioactive capacities were approximately two times higher than liquid smoke. Spray-drying did not induce thermal damage to the bioactive compounds, and the dominant compounds were retained in the powders. Gas chromatography–mass spectrometry and principal component analysis indicated that the chemical composition was not significantly changed after both drying methods, but small molecular carbonyls, furans and phenols were partially lost. The spray-dried particles had a spherical shape, while freeze-dried particles had irregular shapes because of different powder preparation methods. The particle size of spray-dried powders was in the range of 6.3 to 6.9 µm, while the value for freeze-dried powders was decreased from 580.4 to 134.7 µm by increasing the maltodextrin concentration. The freeze-dried powders performed better in terms of flowability and cohesiveness because of their relatively high density and large particle size. This study revealed that both encapsulation methods could efficiently prepare smoke powder. Spray-drying process would be suitable for large-scale production, while freeze-drying could be used to optimize the encapsulation efficiency of bioactive compounds.
Manahau: Toward an Indigenous Māori theory of value
(Springer, 16/02/2022) Mika JP; Dell K; Newth J; Houkamau C; Vandekerckhove, W
The theoretical challenge posed by this paper is to find a conceptualisation of value for entrepreneurship theory grounded in Indigenous knowledge from a Māori perspective capable of guiding entrepreneurs operating for sustainability and wellbeing. We review Western and Māori theories of value, values, and valuation. We argue that Indigenous concepts of value centre on collective wellbeing as opposed to self-interest, and have spiritual and material elements. The paper proposes a tentative Māori theory of value we call manahau, which combines mana (power, authority, and dignity) and hau (vitality of people, places, and objects). We define manahau as an axiological agent Māori entrepreneurs employ to synergistically negotiate cultural and commercial imperatives to achieve multidimensional wellbeing, human potential, and relational balance. We discuss research which illustrates manifestations of manahau in the Māori cultural ethics of utu (reciprocity) in Māori entrepreneurship and tauutuutu (reciprocity and balance) in Māori agribusiness. We argue that an Indigenous Māori theory of value has implications for entrepreneurship theory and practice.
Mauri Hono: A Mauri sensory methodology
(SAGE Publications Ltd, 2024-08-02) Apiti A; Kora A; Tassell-Matamua N; Moriarty TR; Matamua N; Lindsay N; Dell K; Pomare P; de la Torre Parra L; Baikalova N
Within a Māori cultural context, the manifestation of mauri instilled in all living things, both animate and inanimate gives life. Previous research suggests Māori can experience somatic exchanges of energy such as mauri from both other people, as well as within the natural environment. Accordingly, Mauri Hono: A Mauri Sensory Methodology provides a foundation to understanding knowledge by tuning into our senses and using mauri states to help elicit meaning about ourselves and our relationships with natural environments when immersed in those environments. In this study, four key phases of the methodology are detailed; Rongo, Mōhio, Mārama and Mātau and applied to a case study which sought to understand how Māori draw meaning from their experience of being immersed in a natural environment. Ten participants undertook a hīkoi (walk) within a national forest park of regenerating, native, bush. Findings revealed the importance of tuning into one’s senses and having the time and space to interpret different experiences. Furthermore, Mauri Hono, as a Māori methodology is predicated on the belief that experiential knowledge aids in providing a more complete understanding of phenomena than theoretical knowledge alone. It further highlights that whilst knowledge can come into fruition within the timeframe of the project, there is opportunity for insights to arise afterwards, comprising various layers of knowing.
The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings
(Springer Nature, 2022-05-01) Xin X; Zhao W; Essien S; Dell K; Baroutian S
Liquid smoke food flavouring is an alternative to traditional food smoking. Ageing treatment of liquid smoke can remove tar to improve a consistent sensory experience but traditionally takes months by storage. This study proposed a thermal treatment approach to accelerate the ageing process. Liquid smoke samples from kānuka and hickory woodchips were prepared by fast pyrolysis. The obtained liquid smoke samples were subjected to ageing by storing them at ambient temperature for 18 months. Accelerated ageing of liquid smoke was carried out by heat treatment at 80 °C for 24 and 48 h. Tar formed during the ageing process, with a yield ranging from 2.2 to 4.1 wt.%. Both ageing treatments resulted in decreases in bioactive content and their activities in terms of total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power assay (FRAP) and 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH). Chemical composition and principal component analyses indicated that liquid smoke chemical compositions were influenced by wood type and ageing conditions. It was found that thermal treatment at 80 °C for 24 h was sufficient to age liquid smoke.