Gummy candies is a semi wet-food from fruit or vegetable juices and has the
characteristic elasticity and transparency by using a commercial gelling agent. The
commercial gelling agent is expensive. ...Since pineapple peel has not been used widely
although it has pectin it could have the potential to act as a gelling agent. In this research,
red guava gummies were added with various pineapple peel extract paste. The research
was to determine the quality of red guava gummy candies with variation additions of
pineapple peel extract paste based on chemical, physical, microbiological, and sensory
parameters. Pineapple peel was used to improve the handling of pineapple waste and
extend the shelf life of red guava. The research used a random design, in which the
pineapple peel extract paste had variation additions of pineapple peel extract paste of 0 g
(K), 10 g (A), 14 g (B) and 18 g (C). The parameters tested in this research include
chemical, physical, microbiological, and sensory. The best addition of pineapple peel
extract paste was 18 g (C) with a quality gummy candies moisture content of 17.87%, ash
content of 0.48%, reducing sugar of 17.08%, pH of 2.5; gumminess of 335.31 gF,
chewiness of 1344.67 gmm, hardness of 388.61 g and microbiological according to SNI
gummy candies (SNI 3547-2-2008) standards.
Transparent packages are pervasive in food consumption environments. Yet prior research has not systematically examined whether and how transparent packaging affects food consumption. The authors ...propose that transparent packaging has two opposing effects on food consumption: it enhances food salience, which increases consumption (salience effect), and it facilitates consumption monitoring, which decreases consumption (monitoring effect). They argue that the net effect of transparent packaging on food consumption is moderated by food characteristics (e.g., unit size, appearance). For small, visually attractive foods, the monitoring affect is low, so the salience effect dominates, and people eat more from a transparent package than from an opaque package. For large foods, the monitoring effect dominates the salience effect, decreasing consumption. For vegetables, which are primarily consumed for their health benefits, consumption monitoring is not activated, so the salience effect dominates, which ironically decreases consumption. The authors' findings suggest that marketers should offer small foods in transparent packages and large foods and vegetables in opaque packages to increase postpurchase consumption (and sales).
As a managed pollinator, the honey bee Apis mellifera is critical to the American agricultural enterprise. Recent colony losses have thus raised concerns; possible explanations for bee decline ...include nutritional deficiencies and exposures to pesticides and pathogens. We determined that constituents found in honey, including p- coumaric acid, pinocembrin, and pinobanksin 5-methyl ether, specifically induce detoxification genes. These inducers are primarily found not in nectar but in pollen in the case of p- coumaric acid (a monomer of sporopollenin, the principal constituent of pollen cell walls) and propolis, a resinous material gathered and processed by bees to line wax cells. RNA-seq analysis (massively parallel RNA sequencing) revealed that p- coumaric acid specifically up-regulates all classes of detoxification genes as well as select antimicrobial peptide genes. This up-regulation has functional significance in that that adding p- coumaric acid to a diet of sucrose increases midgut metabolism of coumaphos, a widely used in-hive acaricide, by ∼60%. As a major component of pollen grains, p- coumaric acid is ubiquitous in the natural diet of honey bees and may function as a nutraceutical regulating immune and detoxification processes. The widespread apicultural use of honey substitutes, including high-fructose corn syrup, may thus compromise the ability of honey bees to cope with pesticides and pathogens and contribute to colony losses.
In addition to fermented milk, incorporation of probiotic bacteria into other food products
has been increasing in recent years. Incorporation of probiotic bacteria into gummy
candies, a popular ...chewy gelatin-based candy, is aimed to increase the consumption of
probiotics since they have many health benefits. The purpose of this study was to evaluate
the viability of probiotic bacteria Lactobacillus acidophilus IFO 13951 and
Bifidobacterium longum ATCC 15707 in gummy candies during storage. This research
used a true experimental design to evaluate the viability of probiotic bacteria during
storage at room temperature (25-30oC) and cold temperature (4-10oC). The viable cells of
L. acidophilus IFO 13951 were counted with Rogosa agar medium, while B. longum
ATCC 15707 was counted with Bifidobacterium Selective Medium. The results showed
that the reduction of viable cells during 4 weeks of storage ranged between 1.15 to 1.95
log CFU/g. The highest reduction of probiotic bacteria was found in B. longum ATCC
15707 that has been stored in room temperature. Meanwhile, the viability of L.
acidophilus IFO 13951 in cold storage temperature was higher than the other probiotic
bacteria. Even though there were reductions in cell viability after 4 weeks of storage, the
number of probiotic cells ranged between 6.27 to 7.03 log CFU/g. In conclusion, the
number of probiotics in the gummy candy met the criteria of probiotic products based on
the cell number. However, further study is needed to extend the self-life of this probiotic
gummy candies.
This research examines the conditions under which consumers experience an increased preference for nostalgic products, such as previously popular movies, television programs, foods, or automobiles. ...Specifically, participants for whom the need to belong is an active goal experience a significantly stronger preference for nostalgic products than do participants for whom this is not an active goal. This preference holds both when the need to belong is activated in an ego‐threatening manner, such as after being socially ostracized, and when it is activated in a non‐ego‐threatening manner, such as when the interdependent self is primed. Furthermore, the consumption of nostalgic products, rather than the exposure to or the mere selection of nostalgic products, successfully satiates the need to belong.
This research examines how consumers' spending on themselves versus others can be affected by temporary shifts in their states of power. Five experiments found that individuals experiencing a state ...of power spent more money on themselves than on others, whereas those experiencing a state of powerlessness spent more money on others than on themselves. This effect was observed using a variety of power manipulations (hierarchical roles, print advertisements, episodic recall, and mental role-playing), across spending intentions and actual dollars spent, and among college and national samples. We propose that this effect occurs because power and powerlessness affect the psychological utility of self versus others, and this in turn affects the monetary worth allocated to spending on self versus others. The research makes novel contributions to appreciating how the spending on the self versus others varies as a function of psychological states and increases our understanding of the role of power in consumer behavior.
Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use ...corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics.
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