Biscuits are snacks widely consumed by all societal groups. This study aimed to develop nutrient-dense biscuits using red bean, anchovy, and pumpkin flours as partial substitutes for wheat flour, while ensuring that they are free from microbial and heavy metal contamination and are acceptable to consumers. The study was an experimental design using a completely randomized design consisting of five treatments with three repetitions. The biscuit formulations varied in the proportions of wheat, red bean, pumpkin, and anchovy flours, respectively, as follows: F0 (100 %:0 %:0 %:0 %), F1 (60 %:20 %:10 %:10 %), F2 (60 %:10 %:20 %:10 %), F3 (60 %:10 %:10 %:20 %), and F4 (50 %, 20 %, 20 %, 10 %). The biscuit formula F3 had the highest nutrient content, contained 447 kcal 100 g⁻¹ of energy and a protein content of 14.74 ± 0.33%, calcium content of 758 mg and zinc content of 26.74 mg. The microbial and heavy metal contamination levels were within safe consumption limits across all formulations. The consumer acceptability ratings ranged from moderate to extreme liking for all biscuit variants. The substitution of wheat flour with pumpkin, kidney bean, and anchovy flours results in nutrient-dense biscuits that are safe for consumption, free from microbial and heavy metal contamination, and well accepted by consumers. These biscuits offer a potential nutritional solution to malnutrition in children. 

This study evaluated the effect of ultrasound (US) as soft thermal processing or thermosonication technology to improve the properties of a functional beverage made from noni (Morinda citrifolia) and carambola (Averrhoa carambola). A 3² factorial design was applied with ultrasound temperatures (50–60°C) and times (25–35 min). Physicochemical, bioactive, and colorimetric parameters were analyzed, modeling their responses using quadratic regression. The results showed that US significantly increased polyphenol content (up to 2200 mg FAGE/L) and antioxidant capacity (>100 μmol Trolox/g) under optimal conditions (60°C/30 min), although it reduced vitamin C by 32% compared to the control. Viscosity decreased in the treated samples to 3.1 mPa s, improving product fluidity, while the pH remained stable (3.6–3.7). Predictive models showed a high fit (R² >95%) for antioxidants and color. It is concluded that ultrasound improves bioactive extraction and technological properties at 52.4 °C and 31.2 min at 40 kHz. This technology offers a sustainable alternative for functional beverages, although it highlights the need for a balance between maximizing bioactive compounds and preserving thermolabile components. Future studies should evaluate the sensory impact and shelf life of products optimized using this technology.

Only when the variables that create academic achievement align properly can students succeed. Given this, this study aims to reveal the effect of multiple intelligences, academic motivation and attitude towards the profession of undergraduate gastronomy and culinary arts students on their academic achievement. Through a quota sampling method, research data was collected online from undergraduate students of gastronomy and culinary arts. By performing a missing value analysis, a multivariate sling analysis, and a multivariate normal distribution analysis, this study analyzed a total of 384 valid questionnaires. This study also employed descriptive statistics, explanatory and confirmatory factor analyses, and structural equation modeling (CB-SEM). Multiple intelligences of students affected both their attitudes towards the profession and their academic motivation; similarly, their attitudes towards the profession significantly enhanced their academic motivation. Academic motivation of students also had a positive and significant effect on their academic achievement; however, this effect seemed to be very low. This study found that there is an interaction between academic motivation, multiple intelligences, and attitude towards the profession. Yet, academic motivation poorly explained academic achievement. This finding is significantly congruent with the relevant theoretical background, but it ascertains that academic motivation is not a particularly strong factor in influencing academic achievement.

Food rheology studies how food and beverages flow and deform. Milk and dairy products often contain multiple ingredients and structures that create a complex rheological response. This article aims to thoroughly review the rheological characteristics of various dairy products (milk, concentrated milk, fermented dairy gels, foams and cream, ice cream, butter, and low-fat dairy desserts), focusing on how the composition of dairy mixtures and processing parameters influence their rheological behavior and texture changes. Additionally, the study discusses the most commonly used rheological measurements and instruments in the dairy industry. Results show that measurements like texture profile analysis and fundamental methods, such as small amplitude oscillatory shear (SAOS), large amplitude oscillatory shear (LAOS), and tribology, provide more accurate information than empirical methods like gelometers and penetrometers. However, the colloidal properties and clumping behavior of dairy systems should be considered when choosing the appropriate rheological measurement technique. The study also highlights the trend of using hydrocolloids to improve the texture of dairy gels, especially low-fat dairy desserts, through casein-hydrocolloid linkages. Furthermore, it discusses how adding plant-based ingredients like coffee powder, flaxseed powder, and apple polyphenols in functional dairy products impacts their rheological properties, pointing to future improvements in product quality. Findings show that the interaction between dairy proteins and phenolic compounds significantly influences the texture and sensory qualities of functional dairy products enriched with plant extracts. 

Consumption of faba beans (Vicia faba L. ssp. minor) as a protein source of local origin has a lower climate impact than consumption of meat or imported soybeans. This study assessed the food potential of locally grown faba beans in the Netherlands by evaluating ten different cultivars. The cultivars were assessed for yield, nutritional composition, antinutritional factors, and techno-functional properties, and compared to soybeans and yellow peas. All faba bean cultivars had higher protein contents (26.4–29.6% d.m.) than yellow peas (20.7% d.m.) but lower than soybeans (33.1% d.m.). However, faba beans had a higher protein yield (1.54–2.05 tons ha^-1) compared to literature values for soybeans (0.96–1.19 tons ha^-1), but their amino acid composition was less favorable. Faba bean cultivars exhibited higher vicine and convicine levels compared to soy and yellow pea. Dehulling largely reduced the tannin content in the faba bean cultivars. The tannin content of faba beans was lower than that of soy but higher than that of yellow pea. Most faba bean cultivars contained higher levels of phytic acid than soy and yellow pea, and the trypsin inhibitor concentration was comparable to that of yellow pea but markedly lower than in soy. In terms of techno-functional properties, faba bean cultivars showed good foaming capacity and stability, as well as adequate water and oil holding capacities compared to soybeans and yellow peas, with no significant differences between cultivars. Despite the study including measurements of a single growing season and limited replicates, these results highlight faba beans as a promising alternative to soybeans and animal-derived proteins. Selecting the appropriate cultivar is essential to ensure optimal (anti)nutritional composition and techno-functional properties for specific food applications.

Sausages, a global favorite, generated $6 billion in African market revenue in 2018, but their reliance on animal fat poses health risks like diabetes and cardiovascular diseases. This study explores quinoa and amaranth starches as climate-resilient alternatives to corn starch in fresh, fermented, and emulsion sausages. Starch was extracted via wet milling using water, sieving, and centrifugation, while sausages were formulated with fat replacers at 3% and 10% inclusion levels. Technological property analyses included water-holding capacity (WHC), cooking loss, pH, emulsion stability, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity. Higher fat replacer levels reduced cooking loss, with quinoa starch excelling in fresh sausages and amaranth starch performing best in fermented and emulsion sausages. WHC was superior at 10% inclusion, particularly for fresh and emulsified sausages. Quinoa starch showed strong antioxidant activity at lower levels, while higher inclusions enhanced benefits in emulsion sausages. These starches proved promising alternative fat replacers, offering health and shelf life benefits in sausage formulations.

Low-density polyethylene (LDPE) is commonly used as food packaging material because of its affordability, convenience and versatility. However, there are concerns regarding the chemical migration of contaminants into food especially at high temperatures, and thus requires further investigation. The study documented the total residual contaminants (TRCs) that migrate into fatty and oily foods from LDPE food contact articles (FCAs) that are sold in the Philippines to fill a major gap in the country’s regulatory system. The study compared two international standard methods 21 Code of Federal Regulations (CFR) Part 177 and Japan External Trade Organization (JETRO 2009)—to assess their suitability for local applications. The researchers collected and analysed 23 LDPE samples across Mega Manila to estimate residue concentrations. Results indicate that TRC levels of FCAs exhibited statistically significant differences among the collection sites which may be influenced by factors such as environmental exposure, transportation and handling. Samples with the lowest and highest TRC concentrations from the 23 LDPE samples were selected for the comparative studies of the two international methods. Each low- and high-level sample underwent analysis using the testing conditions of both methods. A comparative analysis using paired t-test revealed distinct variations between the methods, with US 21 CFR giving higher concentrations at low-level samples (9.34 mg/L TRCs), and JETRO 2009 at high-level samples (19.6 mg/L TRCs). Statistical validation confirmed these differences, highlighting the need for rigorous method validation and harmonization of international and local testing standards. These findings also highlight the significance of the development of regulatory frameworks and robust testing methods that are specific to the Philippines’ environmental and industrial conditions in order to ensure food safety and enhance the country’s global competitiveness.

This study examines the factors influencing wine purchasing behaviour among young Albanian consumers, focusing on Millennials and Generation Z. Using an attribute-based segmentation approach, data from 316 respondents were analysed through Principal Component Analysis (PCA), hierarchical and K-means clustering, and a CHAID (Chi-squared Automatic Interaction Detector) decision-tree model. The results identified seven distinct consumer segments differing in their preferences for sweetness, taste, safety, and origin—attributes that together define both hedonic and trust-based decision patterns. Millennials emerged as more authenticity- and quality-oriented, while Generation Z displayed pragmatic, exploratory, and trend-sensitive behaviours. The CHAID model confirmed the segmentation's robustness and highlighted sweetness as the primary discriminating factor. The study contributes methodologically by demonstrating the value of attribute-based segmentation alongside traditional choice experiments. Practical implications emphasise transparent communication, balanced sensory profiles, and targeted marketing strategies to engage younger generations in emerging wine markets.

Several foodborne disease outbreaks involving school-aged children and teachers have been reported in the Philippines due to the lack of effective and sustainable strategies to address this public health concern. This study aimed to assess and compare the self-reported and observed food safety competencies of Cookery teachers. Using a descriptive-comparative research design, the study was conducted across three Department of Education (DepEd) school divisions. A total of 102 Cookery teachers from junior and senior high schools were selected through universal sampling to complete an online survey, while 30 were chosen through multi-stage cluster sampling for classroom observation. Five food safety experts also assessed the teachers’ competencies. Data were collected using an adopted survey questionnaire and observation checklist. Descriptive statistics and the Wilcoxon signed-rank test at a 0.05 significance level were employed for data analysis. Results showed that the teachers’ self-reported food safety knowledge, attitudes, and practices (KAPs) had an overall mean of 1.27, interpreted as “Poor.” Meanwhile, observed food safety practices had a mean of 2.93, interpreted as “Always Practiced.” The discrepancy between self-reported and observed practices suggests possible unawareness or reluctance to disclose actual behaviors. The nonparametric test indicated a significant difference between self-reported and observed food safety competencies (Z = -4.25, p < 0.05). The study concludes that Cookery teachers display a notable gap between perceived and actual food safety practices, highlighting the need for a capability-building program to enhance their competencies.