Covid-19 brought a paradigm shift on food consumption, purchase, and eating behavior of consumers significantly as concerns over safety, health, and financial worries increased. As the world was fighting the spread of the Covid-19 pandemic, an online survey is conducted to understand its impact on food purchasing, eating behaviors, and perceptions of food safety among the middle class and upper-middle population in the states of Telangana and Andhra Pradesh of India during April and May 2020. Many of the respondents were from Telangana (46.52%) and Andhra Pradesh (38.58%), respectively while few were from other states and countries. 60.7% of respondents who participated in the survey were from the urban areas, while 20.1% were from rural areas and 17% from semi-urban areas. A significant change is observed in consumers’ purchase behavior during the Covid-19 pandemic. People preferred to shop less frequently, and 62% of respondents managed with existing goods. 69% of people maintained social distancing and wearing masks while purchasing foods. 74.3% went to stores less often for groceries purchase. The amount of packaged food consumption increased by 28%. Consumers became more cautious about health and altered their eating habits. 60% of respondents have agreed that their food habits have changed, and 52% of respondents reportedly consumed healthier foods compared to pre-covid days. 90% of survey populations finished home-cooked meals. 96% of respondents were aware of the Covid-19 threat and were taking precautionary measures. 86% of respondents sanitized the food produce bought from outside. There was panic among 53% of respondents about the safety of food available. 34% of respondents did not want to go back to their old eating habits until they get vaccinated against covid-19
The product was developed with both probiotic and Prebiotic incorporation. The probiotics used were Lactobacillus Bulgaricus and Sreptococcus Thermophilus as live starter cultures and the prebiotic was Fructo -oligosaccharide. In addition to this Sweet potato was also added for the stabilization of yoghurt. So the study was conducted to develop a symbiotic yoghurt incorporating sweet potato, to know the consumer acceptability, to determine the shelf life, to evaluate the physico chemical and nutritional parameters of product. In the research work product was formulated and standardised with live probiotics and prebioic combinaion. The product formulations were done in three combinations with different proportions of ingredients. As T 1 , T 2 and T 3 , the proportions prepared as T 1 ( Plain yoghurt ), T2 ( Plain Yoghurt + FOS ), T3 (Live Active Culture 3%). So the double tonned milk was used for the development of low fat yoghurt. The milk was pasteurized, homogenised and stabilized with boiled and mashed sweet potato divided into three samples with different formulations. The respective formulations are made and kept in incubator for 3 hours, at 41 -42 0 C and immediately transferred to refrigerator, stored at 4 0 C for further analysis. All the three formulations were subjected to evaluation for Physico chemical and nutritional analysis. Microbial analysis was done to know the shelf life of product. The microbial count estimation were done for bacteria, yeast and Mould count for twice keeping the product for 21 days of storage life. The results from sensory analysis showed that there was a difference in colour attribute T1 sample was more attractive than T2 and T3. In flavor T3 scored high compared to T1 and T2 as the live active culture incorpaorated in 1:1 ratio. In appearance T2 scored more thanT1 and T3. In texture and acceptability T3 sample was the best accepted from consumers. The product T3 sample yoghurt was the best suited with correct proportion of ingredients, 30% sweet potato was suited for good quality product development.
Background: Demand for convenience foods that need less preparation time are gaining significant importance among many consumers. Redgram dhal which usually needs more cooking time, was evaluated for formulating and checking the suitability of its use as Quick cooking dhal on storage. Methods: Popular PJTSAU released red gram dhal varieties TDRG - 4, RGT - 1 and WRGE - 122 were developed into quick cooking dhal and evaluated for their nutrient composition, colour and functional characteristics on storage for 6 months. Result: Storage of both raw and QCD for six months period resulted in decrease in total ash, protein, carbohydrates and energy content, with no change in crude fiber content, but an increase in the fat content. Significant darkening of the QCD redgram dhal was observed on storage. There was decrease in solids dispersed and water absorption among all the three cultivars with a progressive increase in the cooking time, without affecting the organoleptic properties of the dhal.
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