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.

This study investigated the effects of three key factors, UV-C irradiation, storage time, and cutting effect, on the physicochemical properties of fresh-cut and whole plum tomatoes. UV-C irradiation was applied at three low radiation doses (0.22, 0.4 and 1.23 kJ/m²) appropriate for the ripening stage of the tomato. Tomatoes were subsequently stored at 5.9 °C for four days (96 h). Mass loss analysis demonstrated significantly higher water loss in fresh-cut tomatoes (up to 12.39%) compared to whole tomatoes (max 2.65%) with UV-C treatment amplifying this effect, especially at higher UV-C doses. Colorimetric changes were more pronounced in fresh-cut samples, as indicated by the higher total colour difference (ΔE*=6.23 vs. 2.95 in whole tomatoes) and greater chroma (C*) reduction (11.6% vs. 4.4%) reflecting increased oxidative stress induced by tomato cutting and UV-C-exposure. Firmness decreased more in fresh-cut tomatoes (F|_max reduction up to 28.5%), although UV-C irradiation moderately preserved firmness in whole fruits. Respiration rate was higher in fresh-cut tomatoes, rising by 64% in fresh-cut controls compared to whole controls (5.21 vs. 3.17 mL CO₂·kg⁻¹·h⁻¹), and was further increased by UV-C exposure (up to 7.43 mL CO₂·kg⁻¹·h⁻¹ at 1.23 kJ/m²), indicating enhanced metabolic stress. Additionally, soluble solids and titratable acidity responded to UV-C treatment, with more pronounced changes in fresh-cut tomatoes, suggesting metabolic changes. Ethylene production increased significantly in fresh-cut tomatoes, particularly at later storage times, contributing in accelerated ripening. Overall, UV-C irradiation demonstrated potential for extending shelf-life and preserving quality in whole tomatoes by limiting water loss and maintaining firmness and colour stability. However, in fresh-cut tomatoes, the benefits were UV-C dose-dependent and limited by increased susceptibility to oxidative stress and ripening. Optimization of UV-C dosage appears necessary to balance beneficial antimicrobial and shelf-life extension effects with the minimization of quality degradation in fresh-cut products.

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.

Pekasam is a traditional fermented fish dish from West Kalimantan, prepared using salt and cooked rice. However, the optimal concentration of cooked rice for making pekasam is unknown. This study aims to determine the effect of variations in cooked rice concentration on physicochemical properties, organoleptic characteristics and nutritional composition of Nila or Tilapia (Oreochromis niloticus) pekasam. The study used a Completely Randomized Design (CRD) with three cooked rice concentration treatments, namely 40%, 70% and 100% of the fish weight. A 1 kg Nila, covered with salt and cooked rice, was fermented in an airtight glass jar for 7 days. Physicochemical, organoleptic, and proximate tests were conducted at the Tanjungpura University Laboratory. Organoleptic testing involved 30 untrained panelists using a line scale. Data were analyzed using ANOVA. The results showed that pekasam with a 70% cooked rice concentration had a brighter color (L = 26.84), higher water content (57.83%), and the highest salt content (23.00%) and pH (5.79). Pekasam with a 70% cooked rice also had a distinctive aroma, attractive color, medium chewy texture, and a balanced tart and salty taste. Proximate tests showed that pekasam with a 70% cooked rice concentration had the highest protein (9.527%), carbohydrates (18.358%) and calorific (138.378 Cal.g-1) content. The 70% cooked rice concentration produced pekasam with an optimal physicochemical, organoleptic and nutritional quality.

This study aimed to evaluate the effectiveness of yerba mate extract, both in its free and microencapsulated forms, in Vienna sausages, focusing on preserving their physical properties, antioxidant capacity, and antimicrobial activity during storage at 5°C and 12°C. The results demonstrated that microencapsulating yerba mate extract significantly reduced weight loss during sausage cooking, maintained antioxidant activity, and inhibited lipid oxidation more effectively than the free extract. Furthermore, yerba mate extract exhibited notable antimicrobial properties against pathogenic microorganisms, enhancing the microbiological safety of meat products. The analysis revealed that storage temperature significantly influenced the characteristics of sausages treated with yerba mate extract. Sausages stored at 5°C retained higher antioxidant activity, exhibited lower levels of oxidative compounds (TBARs), and showed more effective inhibition of microbial growth compared to those stored at 12°C. Regarding sensory acceptability, sausages containing free yerba mate extract were more similar to the control sample than those with the microencapsulated extract. These findings highlight the promising potential of yerba mate extract, particularly in its microencapsulated form, as a functional ingredient in sausages, contributing to physical stability, antioxidant protection, and antimicrobial properties during storage.

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.