Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation

Despite its high nutritional value, soymilk consumption in Western countries is limited mainly due to undesirable flavors developed during the traditional elaboration process. Brazil nut (Bertholletia excelsa) has pleasant flavor and recognized nutritional value. Thus, the aim of this work was to elaborate a soy and Brazil nut beverage exploring the use of two national products of high nutritional quality. The process for manufacturing a soy and Brazil nut beverage consisted of elaboration, formulation, and homogenization of soymilk and Brazil nut milk. The addition of five levels (10, 20, 30, 40, and 50%) of Brazil nut milk to soy beverages was investigated. Although no significant differences in consumer average preference (p > 0.05) were observed among the beverages, analyzing both the consumer preference frequency distribution of the products and the Internal Preference Mapping (IPM), it was possible to conclude that the beverage with 30% of Brazil nut milk reached the most adequate performance demonstrating the sensory benefits Brazil nuts brought to the product. Regarding proximate composition, it did not present a better performance in terms of nutritional value, except for the oil content. The soy and Brazil nut beverage presented visual stability and no phase separation despite the non-stability shown by Brazil nut beverage itself. When Brazil nut milk was added to soy beverage, the final product became whiter than soy beverage, which is appealing to consumers who normally search for a clearer soymilk. The soy and Brazil nut beverage processing can be considered an alternative to increase the use of Brazil nuts in the Brazilian diet.

Sensory evaluation of rice fortified with iron

The objective of this study was to examine sensory differences between conventional rice and iron-fortified Ultra Rice rice (UR) and determine consumer acceptance. Differences between both types of rice were analyzed using the Duo-Trio Test on 37 non-trained judges. The Acceptance Test evaluated general rice appearance, color, aroma and taste by 43 non-trained judges, using a 7-point hedonic scale with extremes ranging from "really disliked" and "really liked." There were no significant differences between the analyzed samples of conventional rice and UR rice using Duo-Trio Test. Mean values from the Acceptance Test for the evaluated attributes (general appearance, color, aroma e taste) were 5.6 and 5.9, corresponding to "liked" and "really liked" according to the hedonic scale, respectively. The iron did not alter the sensory characteristics of the final product, and the iron-fortified rice was well accepted.

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.

Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package

Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid foods. It also showed that packaging orientation does not result in different sterilization values during thermal process of the evaluated fluids in the brick shaped package.

Consumer attitudes toward information displayed at food buffets in commercial restaurants

This study aimed to evaluate the attitude of consumers towards information about dishes in a commercial restaurant. This research was conducted from January to April 2009 in a restaurant in the city of Santa Maria (RS), Brazil. Food information including the name of the dish, ingredients, health benefits and warnings, and calorie value was displayed. After providing this nutritional information, a questionnaire was applied to 300 consumers at the restaurant to observe their attitudes towards the food information. It was found that 10.57% of the respondents reported allergy or intolerance to some kinds of food and that 10.98% of the respondents reported having diseases that require moderate consumption and/or total restriction on the consumption of those foods. However, 84.96% of the respondents did not restrict consumption of any food, even though those foods may have posed a risk to their health, and 58.54% of the respondents consumed some food due to the potential benefits to their health. With regard to the respondents' level of satisfaction concerning the food information provided, 72.76% considered the information provided as very good. The respondents had a tendency to change their behavior towards consumption after having access to information about the dishes displayed.

Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink

The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.

Acceptance of nanotechnology applications and satisfaction with food-related life in southern Chile

Given the increasing use of nanotechnology in food production and packaging, its acceptance was evaluated in Temuco, Chile, and different consumer segments were identified. Different brands of sunflower oil were used at different prices as a case study. A structured questionnaire was applied to 400 supermarket shoppers. It was determined that brand was more important than nanotechnology application in packaging and food, and more important than price. The consumers preferred an average priced oil with a manufacturer's brand with nanoparticles to reduce cholesterol, and packaging with nanoparticles to increase the shelf life of the product and to prevent the growth of microorganisms. Three consumer segments were distinguished by the cluster analysis. The largest segment (44%) preferred the oil without nanotechnology. The second (35.2%) preferred the oil with nanotechnology in the food and the packaging, and the greatest preference was for packaging with nanoparticles extension in the shelf life of the product. The third segment (20.8%) had similar behavior, but it showed greater preference for the oil with nanoparticles that reduced cholesterol and for the packaging that prevented the growth of bacteria and viruses. The segments differed in terms of their satisfaction with food-related life and lifestyle. It was found that over 50% of the participants preferred oil with nanotechnology applications.

Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation

Abstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×101 CFU/g, and coliforms <3 MPN/g, at 45 °C. Thus, considering sensory and health aspects, the commercialization of dried Jambu becomes viable, facilitating its transportation and handling, as well as for reducing its vegetable mass.

Impact of Word-of-Mouth on consumer decision-making: An information processing perspective in the context of a high-involvement service

This doctoral study conducts an empirical analysis of the impact of Word-of-Mouth (WOM) on marketing-relevant outcomes such as attitudes and consumer choice, during a high-involvement and complex service decision. Due to its importance to decisionmaking, WOM has attracted interest from academia and practitioners for decades. Consumers are known to discuss products and services with one another. These discussions help consumers to form an evaluative opinion, as WOM reduces perceived risk, simplifies complexity, and increases the confidence of consumers in decisionmaking. These discussions are also highly impactful as WOM is a trustworthy source of information, since it is independent from the company or brand. In responding to the calls for more research on what happens after WOM information is received, and how it affects marketing-relevant outcomes, this dissertation extends prior WOM literature by investigating how consumers process information in a highinvolvement service domain, in particular higher-education. Further, the dissertation studies how the form of WOM influences consumer choice. The research contributes to WOM and services marketing literature by developing and empirically testing a framework for information processing and studying the long-term effects of WOM. The results of the dissertation are presented in five research publications. The publications are based on longitudinal data. The research leads to the development of a proposed theoretical framework for the processing of WOM, based on theories from social psychology. The framework is specifically focused on service decisions, as it takes into account evaluation difficulty through the complex nature of choice criteria associated with service purchase decisions. Further, other gaps in current WOM literature are taken into account by, for example, examining how the source of WOM and service values affects the processing mechanism. The research also provides implications for managers aiming to trigger favorable WOM through marketing efforts, such as advertising and testimonials. The results provide suggestions on how to design these marketing efforts by taking into account the mechanism through which information is processed, or the form of social influence.

Effect of combined care nursing on patient satisfaction, staff satisfaction, and quality of care /

This research evaluates the effect of combined care nursing on three outcomes: i) patient satisfaction; ii) staff satisfaction; and iii) quality of care. Oakville-Trafalgar Memorial Hospital was in the early planning stages of changing to combined care nursing from the traditional method of providing separate postpartum and nursery care to mothers and babies. The opportunity existed to evaluate formally the change to combined care. There were three hypotheses to be investigated. Data were collected from four sources: patient surveys, staff surveys, informal interviews, and internal hospital documents. Both quantitative and qualitative data were analyzed. The surveys were administered on three different occasions to patients and staff. Other sources of data included informal interviews with patients and staff who responded to the surveys, and chart audits.The study findings revealed that the majority of respondents had increased levels of satisfaction and perceptions of increased quality of care following implementation of combined care. These findings, related to combined care and the role of change in its implementation and evaluation, indicate that there are no right or easy answers about how to make new ideas become reality in a smooth, pleasant way.

A Study of role conflict, role ambiguity, locus of control, job satisfaction and participation in decision making among front-line vocational service workers for mentally retarded adults

This study was an investigation of individual and organizational factors, as perceived by front-line vocational service workers from Adult Rehabilitation Centres (ARC Industries) for mentally retarded adults. The specific variables which were measured included role conflict/role ambiguity (role factors), internal/external locus of control (individual differences), job satisfaction with work and supervision (job attitudes) and participation in deci~ion making (organizational factor). The exploration of these constructs was conducted by means of self-report questionnaires which were completed by sixty-nine out of a total of ninety front-line employees. The surveys were distributed in booklet form to nine distinct rehabilitation facilities from St. Catharines, West Lincoln, Greater Niagara, Port Colborne, WeIland, Fort Erie, Hamilton, Guelph and Brantford. The survey data was evaluated by the statisti.cal Package for the Social Sciences (SPSS) which used the Pearson Product Moment Correlation procedure and a compar~son of means test. A comparison of correlation coefficients test was also conducted. This statistical procedure was calculated mathematically. The results obtained from the statistical evaluation confirmed the prediction that self-reported measures of participation in decision making and satisfaction (work and supervision) would be negatively correlated with role conflict and role ambiguity. As well, the speculation that perceived satisfaction (work and supervision) would be positively correlated with participation in decision making was empirically supported. Internal and external locus of control did not contribute to a significant difference in r~sponses to role perceptions (conflict and ambiguity) , satisfaction (work and supervision) or the correlational relationship between participation in decision making and satisfaction (work and supervision). Overall, the findings from this study substantiated the importance of examining employee perceptions in the workplace and the interrelationships among individual and organizational variables. This research was considered a contribution to the general area of occupational stress and to the study of individuals in work organizations.

Evaluation of self-esteem before and after preceptorship experience for student nurses

seventy-eight diploma nursing students participated (from a class of 112 students) in completing the Coopersmith Self-Esteem Inventory administered by mailed questionnaire before and at the end of the preceptorship. Also a rating form was completed by 70 preceptors to determine how the observed level of self-confidence compared to self-reported self-esteem at the end of the preceptorship program. As well, four preceptors and five preceptees completed weekly diaries and six preceptors and six preceptees participated in weekly phone interviews with the investigator. Overall, self-esteem went up after the preceptorship. A comparison was made between the pretest and posttest using the t-test (dependent paired samples). Significant difference (p=.05) was demonstrated. Self-confidence ratings by preceptors were inaccurate as they had no relation to the self-reported self-esteem level of students. The diaries and interviews of preceptors and preceptees were a rich source of data as well.

Unveiling the Influence of Consumer Wine Appreciation Dimension on Purchasing Behavior

Consumption values and different usage situations have received extensive interest from scholars; however, there is a lack of understanding regarding how these two constructs interact when it comes to the purchase decisions of consumers. This study examines the relationship between consumption values, consumption situations, and consumers’ purchasing decisions in terms of their willingness to pay and the purchase quantity. First of all, my model proposes that all four consumption values and different situations have a positive effect on consumers’ willingness to pay as well as the quantity they purchase. It also proposes that varying usage situations moderate the effect of consumption values on consumers’ purchasing decisions. In my conceptual model, I have also integrated the epistemic and conditional values where there is a gap in the existing literature. Prior literature has isolated the consumption values when studying how they affect consumer behavior and has not examined how consumption situations moderate the relationship between consumption values and purchasing decisions. Also, the existing literature has mostly focused on how consumption values affect purchase intentions, brand loyalty, or satisfaction, whereas my study focuses on purchasing decisions. For my study, the participants were randomly chosen from the general wine consumer population and the age range was between 20 and 75, which included 83 male respondents and 119 female respondents. The data received from my respondents support my hypotheses for the model. In my final chapter, I discuss the theoretical and managerial implications as well as suggestions for future research.

Impact du climat organisationnel sur le façonnement des pratiques relationnelles de soin et la satisfaction professionnelle d’infirmières soignantes en milieu hospitalier

Les pratiques relationnelles de soin (PRS) sont au cœur même des normes et valeurs professionnelles qui définissent la qualité de l’exercice infirmier, mais elles sont souvent compromises par un milieu de travail défavorable. La difficulté pour les infirmières à actualiser ces PRS qui s’inscrivent dans les interactions infirmière-patient par un ensemble de comportements de caring, constitue une menace à la qualité des soins, tout en créant d’importantes frustrations pour les infirmières. En mettant l’accent sur l’aspect relationnel du processus infirmier, cette recherche, abordée sous l'angle du caring, renvoie à une vision novatrice de la qualité des soins et de l'organisation des services en visant à expliquer l’impact du climat organisationnel sur le façonnement des PRS et la satisfaction professionnelle d’infirmières soignantes en milieu hospitalier. Cette étude prend appui sur une adaptation du Quality-Caring Model© de Duffy et Hoskins (2003) qui combine le modèle d’évaluation de la qualité de Donabedian (1980, 1992) et la théorie du Human Caring de Watson (1979, 1988). Un devis mixte de type explicatif séquentiel, combinant une méthode quantitative de type corrélationnel prédictif et une méthode qualitative de type étude de cas unique avec niveaux d’analyse imbriqués, a été privilégié. Pour la section quantitative auprès d’infirmières soignantes (n = 292), différentes échelles de mesure validées, de type Likert ont permis de mesurer les variables suivantes : le climat organisationnel (global et cinq dimensions composites) ; les PRS privilégiées ; les PRS actuelles ; l’écart entre les PRS privilégiées et actuelles ; la satisfaction professionnelle. Des analyses de régression linéaire hiérarchique ont permis de répondre aux six hypothèses du volet quantitatif. Pour le volet qualitatif, les données issues des sources documentaires, des commentaires recueillis dans les questionnaires et des entrevues effectuées auprès de différents acteurs (n = 15) ont été traités de manière systématique, par analyse de contenu, afin d’expliquer les liens entre les notions d’intérêts. L’intégration des inférences quantitatives et qualitatives s’est faite selon une approche de complémentarité. Nous retenons du volet quantitatif qu’une fois les variables de contrôle prises en compte, seule une dimension composite du climat organisationnel, soit les caractéristiques de la tâche, expliquent 5 % de la variance des PRS privilégiées. Le climat organisationnel global et ses dimensions composites relatives aux caractéristiques du rôle, de l’organisation, du supérieur et de l’équipe sont de puissants facteurs explicatifs des PRS actuelles (5 % à 11 % de la variance), de l’écart entre les PRS privilégiées et actuelles (4 % à 9 %) ainsi que de la satisfaction professionnelle (13 % à 30 %) des infirmières soignantes. De plus, il a été démontré, qu’au-delà de l’important impact du climat organisationnel global et des variables de contrôle, la fréquence des PRS contribue à augmenter la satisfaction professionnelle des infirmières (ß = 0,31 ; p < 0,001), alors que l’écart entre les PRS privilégiées et actuelles contribue à la diminuer (ß = - 0,30 ; p < 0,001) dans des proportions fort similaires (respectivement 7 % et 8 %). Le volet qualitatif a permis de mettre en relief quatre ordres de facteurs qui expliquent comment le climat organisationnel façonne les PRS et la satisfaction professionnelle des infirmières. Ces facteurs sont: 1) l’intensité de la charge de travail; 2) l’approche d’équipe et la perception du rôle infirmier ; 3) la perception du supérieur et de l’organisation; 4) certaines caractéristiques propres aux patients/familles et à l’infirmière. L’analyse de ces facteurs a révélé d’intéressantes interactions dynamiques entre quatre des cinq dimensions composites du climat, suggérant ainsi qu’il soit possible d’influencer une dimension en agissant sur une autre. L’intégration des inférences quantitatives et qualitatives rend compte de l’impact prépondérant des caractéristiques du rôle sur la réalisation des PRS et la satisfaction professionnelle des infirmières, tout en suggérant d’adopter une approche systémique qui mise sur de multiples facteurs dans la mise en oeuvre d’interventions visant l’amélioration des environnements de travail infirmier en milieu hospitalier.

L’engagement professionnel chez les nouveaux enseignants et la satisfaction des gestionnaires d’école à l’égard du travail effectué par les enseignants novices

Le monde actuel, marqué par une augmentation incessante des exigences professionnelles, requiert des enseignants une adaptation constante aux changements sociaux, culturels et économiques. Si, pour les enseignants expérimentés, l’accommodation à ces transformations est accompagnée de plusieurs défis, pour les nouveaux enseignants qui ne maîtrisent pas complètement tous les aspects de la profession, l’intégration au milieu scolaire peut être extrêmement difficile ou même insupportable, au point où certains quittent le métier. Néanmoins, à force de persévérance, un certain nombre des nouveaux enseignants franchissent les obstacles imposés par la profession. Dans leur cas, la satisfaction et l’engagement professionnel peuvent être des caractéristiques importantes qui les incitent à continuer à exercer leurs activités d’enseignement. Dans ce contexte, l’étude vise l’analyse des éléments liés à la construction de l’identité professionnelle des enseignants lors de leur insertion dans le métier, à partir des perceptions des nouveaux enseignants et de celles des gestionnaires des écoles primaires et secondaires. L’harmonie entre la perception de ces deux groupes d’acteurs scolaires peut constituer un important facteur du rendement des professionnels dans leur métier et de l’efficacité des institutions d’enseignement. Ainsi, du côté des nouveaux enseignants, l’étude examine les variables qui peuvent être liées à leur engagement professionnel et de celui des gestionnaires, elle vise à analyser les éléments qui peuvent être liés à leur satisfaction sur le travail effectué par les nouveaux enseignants. La présente étude, de type quantitatif, est constituée des analyses secondaires des données issues des enquêtes pancanadiennes auprès des directions et des enseignants d’écoles primaires et secondaires du Canada, menées en 2005 et 2006 par une équipe de professeurs de différentes universités canadiennes. Les analyses statistiques sont basées sur deux modèles théoriques : (1) l’engagement professionnel des nouveaux enseignants et (2) la satisfaction des gestionnaires sur le travail effectué par les nouveaux enseignants. Ces modèles sont examinés en suivant la théorie classique des tests (TCT) et celle des réponses aux items (TRI) afin de profiter des avantages de chacune des méthodes. Du côté de la TCT, des analyses de cheminement et des modélisations aux équations structurelles ont été effectuées pour examiner les modèles théoriques. Du côté de la TRI, des modélisations de Rasch ont été utilisées pour examiner les propriétés psychométriques des échelles utilisées par la recherche afin de vérifier si les données sont bien ajustées aux modèles et si les items se regroupent de façon logique pour expliquer les traits latents à l’étude. Les résultats mettent en évidence le rapport humain qui définit la profession enseignante. Autrement dit, pour les nouveaux enseignants, les émotions en classe, conséquence du processus d’interaction avec leurs élèves, sont le facteur majeur lié à l’engagement professionnel. Dans le même sens, la relation des nouveaux enseignants avec les divers membres de la communauté scolaire (parents des élèves, gestionnaires, personnel de l’école et autres enseignants) est un facteur-clé de la satisfaction des gestionnaires quant au travail des nouveaux enseignants. Les analyses indiquent également l’importance de la satisfaction au travail dans le modèle des nouveaux enseignants. Cette variable est un important déterminant de l’engagement professionnel et peut être associée à tous les autres éléments du modèle des nouveaux enseignants. Finalement, les résultats indiquent le besoin de construction des variables latentes avec un plus grand nombre d’items pour mieux positionner les personnes dans l’échelle de mesure. Ce résultat est plutôt important pour le modèle des gestionnaires qui indique de mauvais ajustements items-personnes.