scholarly journals Consumption Preferences of Pulses in the Diet of Polish People: Motives and Barriers to Replace Animal Protein with Vegetable Protein

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 454
Author(s):  
Magdalena Śmiglak-Krajewska ◽  
Julia Wojciechowska-Solis
Keyword(s):  
Linear Regression ◽  
Function Analysis ◽  
Middle Eastern ◽  
Sustainable Consumption ◽  
Meat Products ◽  
Good Alternative ◽  
Easy Access ◽  
Polish People ◽  
Great Trust ◽  
Demographic Distribution

Today, with easy access to information, people are aware of the health benefits of pulses and their significant role in sustainable consumption. Despite this, the consumption of pulses still remains low in many developed and developing countries. The authors of the study attempted to fill the gaps in knowledge about determinants that influence the consumption of pulses. The study was conducted to identify the motives and barriers which, according to a consumer, influence the level of consumption of pulses. An attempt was made to determine to what extent a consumer is influenced by culinary trends (using the multiple linear regression equation). The survey was conducted on a sample of 1067 Polish respondents. The sample was representative and selected to reflect the social demographic distribution of the respondents. In the research, descriptive statistics were used, as well as a t-test, linear regression statistics, and discriminant function analysis. Pulses are more often considered by women to be healthy and nutritious products as well as a good alternative to meat products. The price of pulses products is very important. Men also consider those qualities to be encouraging to consume pulses, but to a lesser extent than women. The lack of knowledge and skills to prepare tasty meals from pulses is one of the most important barriers which, both in the case of women and men, prevents consumers from eating pulses more often. Identified types of diets of the respondents in the research sample showed differences in the regularity of consumption of different selected pulse products. The obtained results indicated that Polish consumers are influenced by other cuisines of the world in their preferences. The most influential cuisines were the Middle Eastern and Mediterranean, with a variety of dishes that are prepared based on pulse products. It should be emphasized that to increase the consumption of pulses, it is necessary to continue educating society through various channels, e.g., culinary, health, information programs, or by inviting celebrities who enjoy the great trust of the society to take part in the advertisement.

scholarly journals Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 709
Author(s):  
Sofia G. Florença ◽  
Paula M. R. Correia ◽  
Cristina A. Costa ◽  
Raquel P. F. Guiné
Keyword(s):  
Nutritive Value ◽  
Meat Products ◽  
Regression Tree ◽  
Good Alternative ◽  
Classification And Regression Tree ◽  
Categorical Variables ◽  
Final Conclusion ◽  
Edible Insects ◽  
Chi Square ◽  
Alternative Sources

This study investigated the knowledge, attitudes, consumption habits, and degree of acceptability of edible insects (EI) or derived products among Portuguese consumers. This work consisted of a questionnaire survey, undertaken on a sample of 213 participants. For the treatment of data, basic descriptive statistics were used, complemented with chi-square tests to assess some associations between categorical variables. Moreover, a tree classification analysis was carried out using a classification and regression tree (CRT) algorithm with cross-validation. The results indicated that people tend to have correct perceptions about the sustainability issues associated with the use of insects as alternative sources of protein; however, the level of knowledge and overall perception about their nutritive value is low. Regarding the consumption of EI, it was found that only a small part of the participants had already eaten them, doing it mostly abroad, by self-initiative, in a restaurant or at a party or event. Additionally, it was found that the reluctance to consume insects is higher if they are whole, but when they are transformed into ingredients used in food formulations, the level of acceptance increases. Furthermore, men have shown to have a better perception about EI, be more informed about sustainability, and have a higher level of acceptability when compared to women. As a final conclusion, it was observed that the Portuguese still show some resistance to adhere to the use of insects as replacements for meat products, but the market of insect based products can be a good alternative to overpass the neophobia associated with this type of food.

scholarly journals Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1782
Author(s):  
Juan Manuel Tirado-Gallegos ◽  
Paul Baruk Zamudio-Flores ◽  
Miguel Espino-Díaz ◽  
René Salgado-Delgado ◽  
Gilber Vela-Gutiérrez ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Good Alternative ◽  
Quality Attributes ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Molecular Weights ◽  
Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

The Accuracy Assessment of Weapon System Using Grey Linear Regression Method

2012 ◽  
Vol 268-270 ◽  
pp. 1809-1813
Author(s):  
Dai Yu Zhang ◽  
Bao Wei Song ◽  
Zhou Quan Zhu
Keyword(s):  
Linear Regression ◽  
Fuzzy Theory ◽  
Accuracy Assessment ◽  
Regression Method ◽  
Small Sample ◽  
Easy Access ◽  
Linear Regression Method ◽  
Grey Theory ◽  
Weapon System ◽  
Complex Engineering

The accuracy assessment of weapon system is always a complex engineering. How to make the most of the information given in only a few tests and obtain reasonable estimate is always a problem. Based on the fuzzy theory and grey theory, a grey linear regression method is presented. From the numerical example, we can see that this method provides an easy access to deal with data in small sample case and may have potential use in the analysis of weapon performance.

scholarly journals Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products

2014 ◽  
Vol 68 (6) ◽  
pp. 781-791 ◽  
Author(s):  
Radivoj Petronijevic ◽  
Vesna Matekalo-Sverak ◽  
Aurelija Spiric ◽  
Ilija Vukovic ◽  
Jelena Babic ◽  
...  
Keyword(s):  
Linear Regression ◽  
Mathematical Models ◽  
Multiple Linear Regression ◽  
Linear Models ◽  
Colorimetric Method ◽  
Meat Products ◽  
Food Colorants ◽  
Food Colorant ◽  
Control Batch

The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 production batches of finely grinded cooked sausage with food colorants added was manufactured in industrial conditions as follows: one control batch and 9 products with various quantities of added food colorants: E120 (3.4, 7.5 and 12.5 mg/kg), E 124 (5.0, 15.0, 25.0 mg/kg) and E 129 (5.0, 15.0, 25.0 mg/kg). The estimation of the added food colorants was assessed by measuring L*, a*, b* parameters of cross-section. The quantification of food colorants was achieved by HPLC-PDA. Food colorants were extracted from meat products using Accelerated Solvent Extraction (ASE). Quantification of food colorants was achieved in the range from 1 to 100 mg / kg, and recovery values were from 76.15% to 107.04%, for E 120, from 97.61% to 101.03%, for E 124 and from 99.91% to 101.67%, for E 129. Correlation of the results obtained using HPLC and colorimetric measuring data was assessed by Multiple Linear Regression (MLR). The results from colorimetric and chromatographic determinations in four experimental batches (three batches with different quantities of food colorants and one control batch) were used for calibration. Coefficients of determination (R2) for linear models in experimental batches were 0.954, for E 124, 0.987, for E 120 and 0.993, for E 129. Correlation functions of food colorant quantities and corresponding L*a*b* values were established. The obtained mathematical models were tested for the estimation of the content of dyes in 21 samples of finely grinded cooked sausages purchased in retail stores. Food colorants were confirmed in 20 samples (95.24 %), and one sample (4.76 %) did not contain any of these compounds. Out of the positive samples, sixteen samples (80.00 %) contained E 120, while four samples (20.00 %) contained E 129. Food colorant E124 was not established in any of the analyzed samples. Colorimetric CIE L*a*b* method might be used during sensory evaluation of meat products for the assessment of the added food colorants.

scholarly journals Consumers’ Purchasing Intentions on the Legume Market as Evidence of Sustainable Behaviour

Agriculture ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 424 ◽  
Author(s):  
Magdalena Śmiglak-Krajewska ◽  
Julia Wojciechowska-Solis ◽  
Domenico Viti
Keyword(s):  
Eating Habits ◽  
Linear Regression Analysis ◽  
Sustainable Consumption ◽  
Meat Products ◽  
Large Area ◽  
Online Sales ◽  
Healthy Eating Habits ◽  
Level Of Knowledge ◽  
Harmful Substances ◽  
Positive Effect

The purpose of this paper is to verify the knowledge that is useful for legume producers in relation to consumers’ eating habits in the field of legume products. According to experts, leguminous products have a positive effect on human health. The tendency towards healthy eating habits is also associated with the idea of sustainable consumption. The authors have attempted to combine these two trends. The main goal was to determine, among consumers, the level of knowledge about legumes, product purchase motives, and preferred places of purchase. This study was carried out with the use of an authorial questionnaire. In total, 1067 respondents from all regions of Poland participated in the study. The Statistica 13.1PL programme was used for statistical analyses. Methods used: descriptive statistics, discriminant analysis and linear regression analysis. With the aid of the conducted analyses, it was possible to determine that peas, beans, soybeans and lentils are the most recognised and most frequently consumed products (in various configurations) among the residents of the studied groups. The most important motives for their purchase among the surveyed consumers were “flavour”, “price” and the fact that these products can be an alternative to meat products and contain a lot of protein and fibre. The purchase channels that legume product producers must pay attention to are large-area shops and online sales. Sustainable consumption awareness for the consumers of legume products is best defined by a variable in the regression equation—“no harmful substances used during its production”. The legume products market has not yet flourished in Poland. The products are an excellent alternative to meat products due to their high protein content. Pro-health education has a measurable effect and consumer awareness is growing. Producers should use this knowledge by emphasising, in the promotion of products, that the products are produced in accordance with the idea of sustainable development, without the use of harmful substances, and that no means are used to extend the shelf life.

scholarly journals Does Value Addition Pay? Evidence from Roasted Meat Processors in Mubi North Local Government Area of Adamawa State

2021 ◽  
pp. 20-29
Author(s):  
Abiodun Emmanuel Awoyemi ◽  
Lambongang Munkaila ◽  
Amaokowaa Abigail
Keyword(s):  
Local Government ◽  
Formal Education ◽  
Meat Products ◽  
Local Government Area ◽  
Descriptive Statistics ◽  
Easy Access ◽  
Value Addition ◽  
Cross Sectional ◽  
Age Range ◽  
Structured Questionnaire

Aim: To determine the profitability of adding value to roasted meat by the processors in Mubi-north Local Government Area of Adamawa State. Methodology: Cross sectional data was taken from 70 roasted meat processors through semi-structured questionnaire. The data was analysed using descriptive statistics and value addition model. Results: Result of the study revealed that majority (88.57 %) of the roasted meat processors were male who were within the age range of 26 and 55, with most (84.28 %) having formal education. Also, it was found that chicken (720) processing had the highest margin of value addition among five different type of meat captured. More also, processors perceived value addition on roasted meat (suya) to be profitable. The processors reported poor storage facilities and inadequacy of finance for the purchase of input as the most worrisome. Conclusion: It was therefore concluded from the result that, amidst the stated constraints, value addition activity was said to be profitable. However, encouraging the teeming youth to engage in the business of value addition to meat products, provision of cold rooms together with constant power supply and policies that ensure easy access to loans and credit facilities were measures recommended for encouraging processors and improving profitability on suya processing.  

scholarly journals Analysis of Resource-Use Efficiency and Productivity of Residual Soil Moisture Tomato Production in Kaduna State, Nigeria

2015 ◽  
Vol 51 ◽  
pp. 152-157 ◽  
Author(s):  
A.S.S. Umar ◽  
M.B. Abdulkadir
Keyword(s):  
Soil Moisture ◽  
Production Function ◽  
Resource Use ◽  
Function Analysis ◽  
Easy Access ◽  
Residual Soil ◽  
Resource Use Efficiency ◽  
Tomato Production ◽  
Use Efficiency ◽  
Efficiency And Productivity

This study was conducted to examine the resource-use efficiency and productivity of residual soil moisture tomato production Kaduna state, Nigeria. Descriptive statistics and production function analysis were used to analyze the data. The result showed that the production function analysis showed that 54.55% of the residual soil moisture tomato yields among the sampled farmers were explained by the specified inputs. The coefficients of land and labour, and Seed/seedlings significantly influence the output of residual soil moisture of tomato production. Similarly, land and seed were under-utilized, while labour is the most was over used. To improve the efficiency of inputs used, the study recommends that farmer’s access to modern technologies should be enhance, there should be effective and efficient extension service, easy access to formal credit facilities and also encourage them to form cooperative societies to enable them procure their inputs at reduce rate.

An Empirical Study on Awqaf Endowers’ Perception: Imperatives for Awqaf Institutions’ Success

2018 ◽  
Vol 15 (2) ◽  
pp. 66-79
Author(s):  
Fuadah Johari ◽  
Nursilah Ahmad ◽  
Mohammad Haji Alias ◽  
Syadiyah Abdul Shukor ◽  
Kalsom Abd Wahab ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Linear Regression ◽  
Significant Contribution ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
External Factors ◽  
Easy Access ◽  
Charitable Behavior ◽  
Factors Influencing ◽  
Internal And External Factors

The success of awqaf institutions are determined by many factors, among others is good feedback from the endowers either from their contribution or repeat endowing. This study investigates the perception of endowers to endow and factors motivating them to repeat endowing in ensuring waqf institution success among 366 respondents in 2014. The study employs two models of multiple linear regression analysis. The first model examines the determinant factors influencing the intention to endow whereas the second model investigates internal and external factors influencing the intention to repeated waqf endowment in future. The findings show integrity of waqf institution, religious obligation and access to cash waqf have significant contribution to the endower’s perception to endow cash waqf. Meanwhile, repeated cash waqf behavior will take place if endowers are familiar with waqf institutions and have easy access to cash waqf as these two variables are significantly related to dependent variable. Thus, in order to motivate endowers to repeat cash waqf behavior, continuous promotion to create familiarity together with easy access to cash waqf are vital to encourage repeated charitable behavior.

scholarly journals Adding Blends of NaCl, KCl, and CaCl2to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Good Alternative ◽  
Curing Process ◽  
Low Sodium ◽  
Oxidative Reactions ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
And Storage

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2(1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity ofL⁎and increasedb⁎values were found in salamis with CaCl2. These results suggest that using CaCl2as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.

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