Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item Nutrient Content, Functional Properties and Acceptability of Rock Buns Formulated From Freeze-Dried Detroit Dark Red Beetroot Pomace Flour(John Wiley asnd Sons Ltd, 2025-07-26) Amoah I; Asante RO; Attakora R; Mohammed AZ; Tandoh MA; Diako C; Suhag RBeetroot pomace is an underutilised food by-product obtained from the processing of beetroots. However, its rich source of nutrients makes it a potential ingredient for utilisation in rock bun development. The aim of the study was to investigate the nutrient composition and functional properties of freeze-dried beetroot pomace and wheat composite flours, as well as the sensory acceptability of rock buns formulated from these flours. Rock buns were formulated with 95:5, 90:10, 85:15 and 80:20 for wheat flour:freeze-dried beetroot pomace flour (BPF) and 100:0 for the control, respectively. Functional properties and proximate analysis of the flours were determined using standard methods. Sensory evaluation was carried out using a 100 mm visual analogue scale. One-way ANOVA was used to determine significant differences in the mean of the parameters evaluated. Principal component analysis and agglomerative hierarchical clustering exploiting Ward linkage and Euclidean distances were used to establish a visual relationship between the flour samples and some outcome variables. The nutrient composition of composite flour enriched with 20% of BPF showed high fibre, protein and ash content of 1.79%, 11.71% and 2.19%, respectively, compared to the control sample. The swelling power, oil absorption capacity and water absorption capacity increased with increased incorporation of BPF, whilst dispersibility and solubility decreased. The sensory acceptability of the rock buns enriched with 5% and 10% freeze-dried BPF was comparable to the control rock buns formulated from wheat flour only. Rock buns enriched with 10% freeze-dried BPF are nutrient-dense and can compete with control rock buns commercially.Item The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream(MDPI (Basel, Switzerland), 2023-09) Mehta A; Serventi L; Kumar L; Torrico DD; Cox DNWith the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added products. However, consumer acceptance of such novel products remains unclear. To address this, the present study examined consumer attitudes towards ice cream made with SCOBY as an ingredient and how this affected their intention to consume it. Drawing on the theory of planned behaviour (TPB) and additional constructs such as emotions and food neophobia, an online survey was conducted with New Zealand consumers (N = 170). Results showed that the TPB constructs significantly predicted the intention to consume SCOBY ice cream. Moreover, by adding emotions to the constructs, the model's explanatory power was enhanced. Attitudes, subjective norms, and emotions were the main predictors of intention, which in turn was found to be the main predictor of behaviour. Participants' beliefs about the safety and taste of SCOBY ice cream were significantly correlated with their intention and behaviour, as were the opinions of nutritionists/dietitians, friends, and family. The model accounted for 21.7% of the variance in behaviour and 57.4% of the variance in intention. These findings can be used to plan marketing strategies related to waste-to-value-added products such as SCOBY ice cream.Item The Effect of a 14-Day gymnema sylvestre Intervention to Reduce Sugar Cravings in Adults(MDPI (Basel, Switzerland), 2022-12-12) Turner S; Diako C; Kruger R; Wong M; Wood W; Rutherfurd-Markwick K; Stice E; Ali AGymnemic-acids (GA) block lingual sweet taste receptors, thereby reducing pleasantness and intake of sweet food. Objective: To examine whether a 14-day gymnema-based intervention can reduce sweet foods and discretionary sugar intake in free-living adults. Healthy adults (n = 58) were randomly allocated to either the intervention group (INT) or control group (CON). The intervention comprised of consuming 4 mg of Gymnema sylvestre containing 75% gymnema acids, a fibre and vitamin supplement, and an associated healthy-eating guide for 14 days; participants in the CON group followed the same protocol, replacing the GA with a placebo mint. Amount of chocolate bars eaten and sensory testing were conducted before and after the 14-day intervention (post-GA or placebo dosing on days zero and 15, respectively). Food frequency questionnaires were conducted on days zero, 15 and after a 28-day maintenance period to examine any changes in intake of sweet foods. A range of statistical procedures were used to analyse the data including Chi square, t-test and two-way analysis of variance. Post dosing, INT consumed fewer chocolates (2.65 ± 0.21 bars) at day zero than CON (3.15 ± 0.24 bars; p = 0.02); there were no differences between groups at day 15 (INT = 2.77 ± 0.22 bars; CON = 2.78 ± 0.22 bars; p = 0.81). At both visits, a small substantive effect (r < 0.3) was observed in the change in pleasantness and desire ratings, with INT showing a slight increase while CON showed a small decrease over the 14-day period. No differences were found in the intake of 9 food categories between groups at any timepoint. There were no differences in consumption of low sugar healthy foods between visits, or by group. The 14-day behavioural intervention reduced pleasantness and intake of chocolate in a laboratory setting. There was no habituation to the mint over the 14-day period. This study is the first to investigate the effect of longer-term gymnema acid consumption on sweet food consumption outside of a laboratory setting; further research is needed to assess how long the effect of the 14-day intervention persists.