International Journal of Trend in Scientific Research and Development: Food Science

International Journal of Trend in Scientific Research and Development

IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas. For any further information, feel free to write us on editor.ijtsrd@gmail.com

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    • Showing posts with label Food Science. Show all posts
    Showing posts with label Food Science. Show all posts

    Sunday, 18 July 2021

    The Moderating Effect of Time of the Day on the Relationship between Perceived Crowding and Emotional Responses with Special Reference to Fast Food Industry in Sri Lanka

    July 18, 2021 0
    The Moderating Effect of Time of the Day on the Relationship between Perceived Crowding and Emotional Responses with Special Reference to Fast Food Industry in Sri Lanka

    The main purpose of conducting this research study is to identify the impact of perceived crowding on emotional responses of the shoppers and identify the moderating effect of time of the day on the relationship between perceived crowding and emotional responses. And fast food industry in Sri Lanka has been taken as the research base to identify the fast food consumers’ perception on the crowding. Moreover, perceived crowding observed as a major concern for shoppers as well as a challenge for organizations which was also addressed in International context. That issue encouraged this particular study and it will be further examined and tested broadly throughout this research study. And the other concern is what types of moderating effect can be seen on the relationship between perceived crowding and emotional responses. Therefore, this research study has examined the effect of “time of the day- on the main relationship. A well structured questionnaire was used to obtain primary data for the study. A total of 405 Sri Lankan fast food clients were chosen as the sample for the study. The sampling method was convenience sampling, and the data was analyzed using SPSS 25 software. The multiple regression analysis was used to analyze the data. Charts and graphs are used to display the research findings. The studys findings demonstrated it can be concluded that it indicates that 12.2 of dependent variable Emotional Responses is explained by independent variables Perceived Crowding . And we may conclude that in the Sri Lankan fast food market, there is no moderating effect of time of the day on the relationship between perceived congestion and emotional responses. 

    by K. K. P. D. Kahaduwa "The Moderating Effect of Time of the Day on the Relationship between Perceived Crowding and Emotional Responses; with Special Reference to Fast Food Industry in Sri Lanka" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, 

    URL: https://www.ijtsrd.com/papers/ijtsrd46312.pdf 

    Paper URL: https://www.ijtsrd.com/home-science/food-science/46312/the-moderating-effect-of-time-of-the-day-on-the-relationship-between-perceived-crowding-and-emotional-responses-with-special-reference-to-fast-food-industry-in-sri-lanka/k-k-p-d-kahaduwa


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    Wednesday, 14 April 2021

    Agricultural Development is the Best Key Factor for Food Security

    April 14, 2021 0
    Agricultural Development is the Best Key Factor for Food Security

    The article examines the formation of market relations in agriculture of the Republic of Uzbekistan, the negative impact of COVID 19 on the world economy. 


    by Janibek Farmonov | Boboyeva Surayyo | Kahramonov Fazliddin "Agricultural Development is the Best Key Factor for Food Security" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Special Issue | Innovative Development of Modern Research , April 2021, 

    URL: https://www.ijtsrd.com/papers/ijtsrd40026.pdf 

    Paper URL : https://www.ijtsrd.com/home-science/food-science/40026/agricultural-development-is-the-best-key-factor-for-food-security/janibek-farmonov

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    Monday, 12 April 2021

    The Problems of Food Scarcity and Famine in the World, its Impact on Political, Social and Economic Life

    April 12, 2021 0
    The Problems of Food Scarcity and Famine in the World, its Impact on Political, Social and Economic Life


    This article discusses the problem of global hunger and its impact on socio economic life, absolute and latent hunger and its consequences, Food and Agriculture Organization of the United Nations FAO , the global hunger index, its importance in scientific observation. 

    by Rakhmatova Dilnoza Obidovna "The Problems of Food Scarcity and Famine in the World, its Impact on Political, Social and Economic Life" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Special Issue | Innovative Development of Modern Research , April 2021, 

    URL: https://www.ijtsrd.com/papers/ijtsrd40075.pdf 

    Paper URL : https://www.ijtsrd.com/home-science/food-science/40075/the-problems-of-food-scarcity-and-famine-in-the-world-its-impact-on-political-social-and-economic-life/rakhmatova-dilnoza-obidovna

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    Thursday, 29 October 2020

    Food Safety Practices among Street Food Vendors in Diplo, Sindh, Pakistan

    October 29, 2020 0
    Food Safety Practices among Street Food Vendors in Diplo, Sindh, Pakistan

    Diplo town lack food industry, market places coined with food streets. Vendors role to ascertain public health by conserving safety of food chain. Food can be contaminated like improper processing operations, lack of personal hygiene, dirt, dust, smokes, etc. among vendors. Aim The present study designed to know the level of alertness of food vendors to food safety and hygiene practices by observing and record the corona virus disruption of their business. Materials and methods For that, a random selection of 20 vendors from Diplo was done. A detailed questionnaire was used in order to obtain the data. Results It was found that majority approximately 80 of the vendors were of the age group 20 30 years and were unmarried, out of these about 45 primary education showing a dishonorable arrogance to food preparation and selling. Almost 95 not covered food while rest 5 were lacking sufficient covering arrangements and apparels. Hence, 85 of food shops were unprotected to insects i.e. flies, mosquitoes, regardless of the type of cart. The 99 vendors used water from bore wells and hand pumps for food preparation. However, about 80 of these vendors showed strong agreement that the food may be fouled with microbes, insects, dust particles, food coloring, as well as different spices used while preparations. Also, various malpractices and unhygienic conditions during the food preparation may lead to food borne outbreaks. Persistence of different food borne ailments result in morbidity and sudden mortality. Conclusions It is concluded that mostly vendors are unaware about the basic hygiene methods and personal hygiene of their own. 

    by Parkash Meghwar | Dileep Kumar | Preeti Dhanker | Mukesh Kumar "Food Safety Practices among Street Food Vendors in Diplo, Sindh, Pakistan" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-6 , October 2020, 

    URL: https://www.ijtsrd.com/papers/ijtsrd33692.pdf

    Paper Url: https://www.ijtsrd.com/chemistry/food-science/33692/food-safety-practices-among-street-food-vendors-in-diplo-sindh-pakistan/parkash-meghwar

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    Wednesday, 9 September 2020

    Food Defense An Introduction

    September 09, 2020 0
    Food Defense An Introduction

    Food defense is the process of protecting food products from intentional contamination or adulteration, which aims to harm consumers, business establishments, or the public health. It refers to a system in place to prevent, protect, respond to and recover from the intentional introduction of contaminants into our nation’s food supply. Food defense is to everyone’s benefit. It must be supported by the public sector if the appropriate level of protection is to be provided. This paper provides an introduction to food defense. 

    by Matthew N. O. Sadiku | Sunday S. Adekunte | Sarhan M. Musa "Food Defense: An Introduction" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-6 , October 2020, 

    URL: https://www.ijtsrd.com/papers/ijtsrd33364.pdf

    Paper Url: https://www.ijtsrd.com/home-science/food-science/33364/food-defense-an-introduction/matthew-n-o-sadiku

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    Thursday, 20 August 2020

    Extraction and Assessment on Non Catalytic and Catalytic Wij’s Method of Iodine Value Measurement of some Extracted Oils of Different Groundnut Varieties Grown in India

    August 20, 2020 0
    Extraction and Assessment on Non Catalytic and Catalytic Wij’s Method of Iodine Value Measurement of some Extracted Oils of Different Groundnut Varieties Grown in India

    Present research examines the comparison between catalytic or accelerated method with original or non catalytic Wijs method for IV analysis.In the present work, Fast method is used for the measurement of Iodine value IV , wherein mercuric acetate is directly used in the powder form. The method only requires to add the catalyst mercuric acetate in the process of determination without changing the operational steps of the Wijs method. Compared with the Wijs method in which it will take at least 30 minutes to finish it, the fast determination method can make the determination reaction finished in 3 minutes. The iodine value of extracted oils of different groundnut seeds varieties such as Rajasthan Nagori RD 1 10 RRD1 10 , G10 Gujarat G10G , Shivpuri Sv ,Rajasthan Gugeri Rg ,TMV 2,G2 52, Karad 9 Kd 9 and T 64 were determined by regular Wijs method for 30 minutes whereas when we apply catalytic Wijs method with use of 2 mg, 5 mg and 10 mg of mercuric acetate to perform as catalyst then it is reducing the time of analysis to 3 minutes. The analytical results showed that there was no great difference between the two methods with the relative error less than 0.2 . When catalyst is used the different values obtained for standard deviations are 0.17 for 2mg, 0.33for 5mg and 0.27 for 10 mg whereas 0.26 for non catalyst addition and 0.2 for oil content. The resultsobtained in the present work shows Rg, Kd 9 and T 64 has more difference in IV in case of 2mg catalyst. 

    by Dr. Shashikant Pardeshi "Extraction and Assessment on Non-Catalytic and Catalytic Wij’s Method of Iodine Value Measurement of some Extracted Oils of Different Groundnut Varieties Grown in India" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-5 , August 2020, 

    URL: https://www.ijtsrd.com/papers/ijtsrd33209.pdf

    Paper Url :https://www.ijtsrd.com/chemistry/food-science/33209/extraction-and-assessment-on-noncatalytic-and-catalytic-wij’s-method-of-iodine-value-measurement-of-some-extracted-oils-of-different-groundnut-varieties-grown-in-india/dr-shashikant-pardeshi

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    Sunday, 19 July 2020

    Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India

    July 19, 2020 0
    Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India

    Deep fat frying can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. The repeatedly frying oil samples were collected from the restaurants and fast food outlets of various types of from municipality areas of Jalgaon city and daily used oils for frying in municipality areas of Jalgaon city in amber bottles for analysis and used to evaluate the quality of these oils using standard producers. In this study, The physiochemical parameters such as Moisture, density, viscosity, AV, IV, PV, P anisidine value, totox values and TPM were used to monitor deterioration of fried oil while it was used to authenticate oil samples. In this study, the results showed that in the range of 0.05 0.34 ±0.17 , 0.9188 0.9277 ±0.35 , 33.78 44.48 ±0.03 , 0.56 4.31 ±0.53 , 80.88 115.87 ±0.16 , 8.78 13.56 ±0.87 , 9.56 14.18 ±0.69 , 29.28 41.3 ±0.38 and 10.24 20.0 ±0.26 respectively. The AV, PV and totox values which were significantly higher compared to the Codex Alimentarius Commission standards. Peroxide values of 8.78 13.56 ± 2.179 meq O2 kg deviated from the Codex standard value of 10 meq O2 kg. Acid values of 0.56 4.315±0.605 mg KOH g, which were significantly higher compared to the Codex Alimentarius Commission standards. In general, it was seen that, fast food origin waste frying oils’ viscosities, water contents and AVs were higher and iodine values were lower than those from other sectors. The densities of all the samples were generally close to each other. The results showed degradation in the physico chemical properties of the vegetable cooking oil after repetitive frying. The awareness of the general public in India regarding the usage of repeatedly heated cooking oil needs to be increased. More publicity and exposure about this little known health issue should be given in the mass media. 

    by Shashikant Pardeshi "Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-5 , August 2020, 

    URL: https://www.ijtsrd.com/papers/ijtsrd33230.pdf

    Paper Url :https://www.ijtsrd.com/chemistry/food-science/33230/comparative-studies-on-deterioration-quality-of-frying-oils-used-in-commercial-restaurants-in-jalgaon-city-of-maharashtra-india/shashikant-pardeshi

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