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McCartney, Danielle McCartney, Megan Rattray, Ben Desbrow, Saman Khalesi, and Christopher Irwin. "Smoothies: Exploring the Attitudes, Beliefs and Behaviours of Consumers and Non-Consumers." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 425–36. http://dx.doi.org/10.12944/crnfsj.6.2.17.
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Smoothies are popular dietary products. An online survey of Australian adults (n=833; 79% female) was used to explore patterns of smoothie consumption and individual motives for consuming these beverages. Participants commonly reported consuming fruit (98%), yoghurt (66%), milk (58%), honey (52%), fruit juice (46%), and nutritional supplements (46%) in smoothies. Compared to Infrequent Smoothie-Consumers (I-SC, < 1•week-1; n=514), Frequent Smoothie-Consumers (F-SC, >= 1•week-1; n=269) were more likely to consume core-foods (e.g. vegetables, p < 0.001) and less likely to consume discretionary items (e.g. honey or ice-cream, p’s < 0.020) in smoothies. It followed that F-SC typically cited “health-related reasons” for consuming these beverages (i.e. to increase fruit/vegetable [57%] or nutrient [50%] intake, and/or to be “healthy” [56%]) and perceived these products as “nutritious” (84%); whilst I-SC often perceived them as “indulgent” (62%). Smoothies may play a positive role in the diet. However, beverages incorporating discretionary choices may increase energy, saturated fat and/or sugar intakes, offsetting the benefits of fruit/vegetable consumption.
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Coppinger, Tara, YM Jeanes, M. Mitchell, and S. Reeves. "Beverage consumption and BMI of British schoolchildren aged 9–13 years." Public Health Nutrition 16, no. 7 (October 18, 2011): 1244–49. http://dx.doi.org/10.1017/s1368980011002795.
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AbstractObjectiveAdequate fluid intake has been well documented as important for health but whether it has adverse effects on overall energy and sugar intakes remains under debate. Many dietary studies continue to refrain from reporting on beverage consumption, which the present study aimed to address.DesignA cross-sectional survey investigated self-reported measures of dietary intake and anthropometric measurements.SettingPrimary and secondary schools in south-west London, UK.SubjectsBoys and girls (n 248) aged 9–13 years.ResultsBoys consumed 10 % and girls consumed 9 % of their daily energy intake from beverages and most children had total sugar intakes greater than recommended. Beverages contributed between a quarter and a third of all sugars consumed, with boys aged 11–13 years consuming 32 % of their total sugar from beverages. There was a strong relationship between consumption of beverages and energy intake; however, there was no relationship between beverage type and either BMI or BMI Z-score. Fruit juices and smoothies were consumed most frequently by all girls and 9–10-year-old boys; boys aged 11–13 years preferred soft drinks and consumed more of their daily energy from soft drinks. Milk and plain water as beverages were less popular.ConclusionsAlthough current health promotion campaigns in schools merit the attention being given to improving hydration and reducing soft drinks consumption, it may be also important to educate children on the energy and sugar contents of all beverages. These include soft drinks, as well as fruit juices and smoothies, which are both popular and consumed regularly.
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Kidoń, Marcin, and Pascaline Aimee Uwineza. "New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds." Molecules 27, no. 10 (May 10, 2022): 3049. http://dx.doi.org/10.3390/molecules27103049.
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Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to elaborate smoothie products based on bananas, pumpkins, and purple carrots. These fruits and vegetables were chosen due to their high bioactive compounds content, potential health benefits, and availability to industry. Five smoothie formulations were produced and analyzed for pH, soluble solids, total phenolic content, anthocyanins, carotenoids, vitamin C, antioxidant activity, instrumental color, and sensory features. From the analysis, the result showed that the obtained smoothies were a good source of total phenolic content (39.1 to 55.9 mg/100 g) and anthocyanin (7.1 to 11.1 mg cyanidin-3-glucoside/100 g), and that they possessed high antioxidant activity (4.3 to 6.2 µM Trolox/g). From sensory evaluation, all the produced smoothies were desirable, but the formulations with banana were scored higher compared to the pumpkin. In conclusion, smoothies composed of pumpkin, banana, and purple carrot can be a good new food product that incorporates nutritional compounds into the human diet.
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Sharma, Astha, and Bhumika Shinde. "Study of Customer’s Preference towards Carbonated/ Non-Carbonated Beverages in India." Asian Research Journal of Arts & Social Sciences 19, no. 4 (May 15, 2023): 26–32. http://dx.doi.org/10.9734/arjass/2023/v19i4435.
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Aims: The research paper aims to understand the trends in consumer beverage consumption, explicitly examining the shift towards healthier options such as juices and smoothies. The study seeks to understand the level of health consciousness among consumers and whether it impacts their choice of beverage.
Study Design: A survey was conducted with a sample size of 313 respondents across different age groups and demographics. Research design was conclusive and non -probability convenience sampling was used to collect data from different states of India.
Methodology: The descriptive study was conducted by interviewing 313 respondents from India, mainly from cities like - Pune, Mumbai, Dhule, Delhi, Surat, Nashik, Jaipur, and Indore. The method adopted for conducting this survey was a structured questionnaire. Nonprobability convenience sampling was used to gather information from respondents. Excel and SPSS was used to perform further analysis.
Results: 66.9% of respondents belonged to the age category of 20-30 years. 21.5% were below 20 years, and the rest, 11.6% of respondents, were from 30-40 years. It was found that 33.7% of the respondents prefer carbonated drinks, while high majority of 80.4% prefer non-carbonated drinks. Few respondents enjoy both types of beverages.
Conclusion: It was found that there is a huge shift towards health-consciousness among people these days, involving high preference for non-carbonated drinks such as juices and smoothies. Some significant factors that influence consumers' preference towards healthy beverages are home delivery, good packaging, and product customization.
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Rozhnov, Evgeny. "Approaches to the Formulations Development of Carotenoid-Containing Soft Drinks." Food Industry 4, no. 4 (December 19, 2019): 37–43. http://dx.doi.org/10.29141/2500-1922-2019-4-4-5.
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Production of drinks enriched with carotenoids such as smoothies using as raw materials pumpkin fruits and buckthorn juice are recognized as promising approach to the soft drinks production in recent years. The study relevance is the possibility of introducing a product enriched with carotenoids, which potentially reduces the degenerative diseases risks, into the diet. The author applied a commodity and technological approach based on the complex physical, chemical and organoleptic studies results; and developed the production technology of drinks such as smoothies. The revealed technological solutions allow to produce fruit and vegetable smoothies with high organoleptic characteristics. The researcher found that under heating up to 75°C with exposure for 10 minutes, there is a carotenoids loss of no more than 15.0 %. Generally, presented technology enables to obtain beverages with high organoleptic characteristics at a content of up to 40.0% of pumpkin pulp and 5.0 % of carbohydrates introduced mainly with honey. The drink consistency is stabilized by the pectin introduction acting as a sorbent. All of the above increases the preventive and functional properties of the finished product. The developed technological concept enables to satisfy about 40 % of the daily carotenoids norm by the use of one smoothie portion.
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Ścibisz, Iwona, and Małgorzata Ziarno. "Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies." Foods 12, no. 20 (October 21, 2023): 3858. http://dx.doi.org/10.3390/foods12203858.
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The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to evaluate the effect of varying yogurt additions (0, 10, 20, and 30%) on the stability of anthocyanins during a 4-week refrigerated storage period. The smoothies were obtained from purees of strawberry, raspberry, and blueberry, combined with apple juice and apple puree. In addition, to elucidate the causes of the observed changes in the smoothies, model studies were conducted using purified anthocyanin extracts obtained from the analyzed fruits. We assessed the effects of pH, hydrogen peroxide concentration, and the addition of cell-free extracts from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on changes in anthocyanin content during storage. We found that adding yogurt led to a decrease in anthocyanin stability during the 4-week cold storage period. Specifically, a 30% yogurt addition decreased anthocyanin stability in all tested beverages, while a 20% yogurt addition impacted the strawberry and raspberry smoothies. The degree to which yogurt affected anthocyanin stability was dependent on the source of the raw material. The most notable impact was observed in strawberry smoothies and the least in blueberry smoothies. The variability could be attributed to differences in anthocyanin profiles among the fruits, the chemical composition of the beverages, and the observed difference in the survival rates of lactic acid bacteria. Model studies showed that during the storage of anthocyanin extracts, the addition of hydrogen peroxide and cell-free extract had a significant effect, whereas pH within the examined range (3.0–4.5) did not affect anthocyanin stability.
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Artés-Hernández, Francisco, Noelia Castillejo, Lorena Martínez-Zamora, and Ginés Benito Martínez-Hernández. "Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies." Foods 10, no. 11 (October 21, 2021): 2534. http://dx.doi.org/10.3390/foods10112534.
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Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. Objective: This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. Results: Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. Conclusions: Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.
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Bestwick, Charles, Lorraine Scobbie, Lesley Milne, Gary Duncan, Louise Cantlay, and Wendy Russell. "Fruit-Based Beverages Contain a Wide Range of Phytochemicals and Intervention Targets Should Account for the Individual Compounds Present and Their Availability." Foods 9, no. 7 (July 7, 2020): 891. http://dx.doi.org/10.3390/foods9070891.
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Benefits from micronutrients within fruit juice and smoothies are well documented, but fewer studies research the role of phytochemicals. Well-controlled human studies are essential to evaluate their impact, particularly on glucose and lipid regulation but also gastrointestinal health. Planning these studies requires data on the potential molecular targets. Here we report a comprehensive metabolomic (LC-MS) analysis of the phytochemical composition of four commonly consumed beverages, including data on whether they are free to be absorbed early in the gastrointestinal tract or bound to other plant components. Smoothies contained a wide range of phenolics (free and bound), whereas the fruit juices contained higher amounts of fewer compounds. Orange juice was rich in bound hesperidin (1.97 ± 0.39 mg/100 mL) and hydroxycinnamic acids, likely to be delivered to the colon with the potential to have an impact on gut health. Apple juice contained free chlorogenic acid (3.11 ± 1.03 mg/100 mL), phloridzin (0.40 ± 0.03 mg/100 mL), catechin (0.090 ± 0.005 mg/100 mL), and epicatechin (0.38 ± 0.02 mg/100 mL), suggesting potential roles in glucose uptake reduction or positive effects on systemic blood flow. Redox screening established that differences in chemical composition impacted on bioactivity, highlighting the importance of availability from the matrix. This suggests that fruit-based beverage interventions should target specific mechanisms depending on the fruits from which they are comprised and in particular, the availability of the individual constituents.
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Ahern, Niamh, Elke K. Arendt, and Aylin W. Sahin. "Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization." Beverages 9, no. 3 (September 1, 2023): 73. http://dx.doi.org/10.3390/beverages9030073.
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The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink market on a global scale with a focus on commercially available high-protein soft drinks, carbonated and uncarbonated, from both animal- and plant-based protein sources. Additionally, the physicochemical properties of 25 selected protein soft drinks from the market research were evaluated, including their protein content, density, viscosity, particle size, stability, pH and total titratable acidity (TTA), to explore their quality attributes. From the market research, 6.8% was the highest protein content found out of 138 beverages, with whey protein isolate and collagen hydrolysate being the most popular added protein ingredients. Only 18% of the market contained plant-based proteins, with pea protein isolate being the most common. The pH of all beverages showed acidic values (2.9 to 4.2), where TTA ranged from 0.4 to 1.47 mL (0.1 M NaOH/mL). Protein content, density and viscosity in all beverages exhibited a significantly strong positive correlation. The protein soft drink containing beef protein isolate stood out for highest protein content, density, particle size and TTA. Overall, these results demonstrate the effects and correlations of the different formulations on the quality characteristics. Therefore, the presented results can be utilized in the development and formulation of future protein soft drinks, including nutritional improvement and optimum quality, meeting current consumer trends and that are used as a convenient pre- or post-workout drink for individuals seeking muscle growth and repair.
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Sucita, T., U. Andi Nilawati, R. Latifah, A. Mardiana, Prihantono, and A. Andi. "Organoleptic test Smoothies Ambon Banana fruit (Musa Acuminata) and Cantaloupe (Cucumis Melo var. cantaloupe)." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012049. http://dx.doi.org/10.1088/1755-1315/1230/1/012049.
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Abstract Bananas and cantaloupe are two fruits that can be found in Indonesia and are very easy to get at affordable prices and can even be grown alone. These two fruits are a good combination if processed in new ways, one of which is in the form of processed smoothies. This study aims to determine consumer assessment of the organoleptic quality of beverages smoothies Ambon bananas and cantaloupe. The method used in this study was to perform an organoleptic test on the panelists using the Hedonic Test by giving 3 drink samples smoothies Ambon bananas and cantaloupe with variations in the amount of different fruit extracts to untrained panelists. The criteria tested included color, aroma, taste, texture and overall assessment so that the best formulation was produced from several treatments. The scoring scores used were 1=Very Disliked, 2=Disliked, 3=Liked, and 4=Very Liked. The Results, F1 was the panelist’s most preferred formula in terms of color, F2 was the panelist’s most preferred formula in terms of aroma, F1 and F3 were the panelists’ most preferred formula in terms of taste, F3 was the panelist’s most preferred formula in terms of texture, F3 was the best formula the most preferred overall by the panelists. Overall, in terms of texture and taste, the panelists preferred the treatment of smoothies Ambon bananas and cantaloupe 100 ml with a ratio of 1:1:1 or F3 between Ambon bananas, cantaloupe and low-fat milk. The taste of the resulting drink is neither bitter nor astringent. In terms of color, panelists preferred F1 while for aroma, panelists preferred F2 because the aroma of bananas was stronger.
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Napiórkowska, Alicja, Amin Mousavi Khaneghah, and Marcin Andrzej Kurek. "Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies." Foods 13, no. 12 (June 13, 2024): 1854. http://dx.doi.org/10.3390/foods13121854.
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Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.
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Pinket, An-Sofie, Marieke De Craemer, Lea Maes, Ilse De Bourdeaudhuij, Greet Cardon, Odysseas Androutsos, Berthold Koletzko, et al. "Water intake and beverage consumption of pre-schoolers from six European countries and associations with socio-economic status: the ToyBox-study." Public Health Nutrition 19, no. 13 (December 18, 2015): 2315–25. http://dx.doi.org/10.1017/s1368980015003559.
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AbstractObjectiveTo study the quantity and quality of water intake from beverages among pre-schoolers and investigate associations with gender and socio-economic status (SES).DesignKindergarten-based cross-sectional survey within the large-scale European ToyBox-study. A standardized protocol was used and parents/caregivers filled in sociodemographic data and a semi-quantitative FFQ.SettingKindergartens in six European countries (Belgium, Bulgaria, Germany, Greece, Poland and Spain).SubjectsEuropean pre-schoolers (aged 3·5–5·5 years) and their parents/caregivers (n 7051).ResultsMean water intake was 1051 ml/d; plain water, 547 ml/d; plain milk, 241 ml/d; other fruit juice, 104 ml/d; pure fruit juice, 59 ml/d; soft drinks, 55 ml/d; tea, 45 ml/d; sugared and chocolate milk, 37 ml/d; smoothies, 15 ml/d; and light soft drinks, 6 ml/d. Boys had a higher water intake than girls due to a higher consumption of plain water, but more importantly to the consumption of beverages of less quality. Lower-SES pre-schoolers scored better on quantity than high-SES pre-schoolers, but as a consequence of consumption of sugared beverages. Nevertheless, the associations differed by country.ConclusionsThe water intake from beverages did not meet the European Food Safety Authority standard of 1280 ml/d; especially in Western European countries water intake from beverages was low. The most important water sources were plain water, milk and fruit juices. Interventions aiming at a proper and sufficient water intake should focus on both quantity and quality. Messages about water and water sources should be clear for everyone and interventions should be sufficiently tailored.
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Donda Zbinden, Melisa, Mario Schmidt, Charito Ivana Vignatti, María Élida Pirovani, and Volker Böhm. "High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E." Molecules 29, no. 6 (March 12, 2024): 1259. http://dx.doi.org/10.3390/molecules29061259.
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The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 °C. The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin, α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E compared to untreated samples. A decreasing trend in the content of each compound was observed with an increase in storage time. The application of HPP initially led to reductions in the bioaccessibility of individual compounds. However, overall, during storage, there was an increase in bioaccessibility. This suggests that HPP influences cell structure, favoring compound release and micelle formation. HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drink fruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discards supports circular economy practices and enhances the health potential of the product.
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Panda, Priyanka, Sunil Meena, Kamlesh Meena, Dinesh Chandra Rai, Shankar Bunkar, and Priyae Brath Gautam. "Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract." Current Research in Nutrition and Food Science Journal 11, no. 3 (December 31, 2023): 1218–28. http://dx.doi.org/10.12944/crnfsj.11.3.26.
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In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential for growth and normal body functioning. In view of the above facts, the present study aimed to develop a milk-based smoothie by incorporating horse gram extract in addition to commonly used ingredients such as sugar, dahi, stabilizer, fruits, and vegetables. In this study, three levels of horse gram extract (HGE- 5, 10, and 15%) were blended with cow milk, and other ingredients (sugar, dahi, pectin, banana, carrot juice extract) were kept constant. The 0% level of HGE was taken as a control to compare the nutritional and functional characteristics of the optimized product. The 10% HGE incorporated product was found best based on sensory and physico-chemical properties. The optimized product was found with 3.03±0.08% fat, 3.38±0.07% protein, 16.17±0.10% carbohydrate, 0.81±0.05% ash, 843.33±3.08 cp viscosity, 3.48±0.05 g/10 g whey syneresis, 12.12±0.67 g/20 g sedimentation, and 31.11 ± 4.17% 2,2-dipenylpicrylhydrazyl inhibition activity. The optimized smoothie had nine days shelf life after packing in polypropylene cups when stored under refrigerated conditions.
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Sobko, Anna, Karуna Svidlo, and Victoria Horobets. "Research of chemical composition of vegetable raw materials for use in innovative technologies of beverages for child nutrition." EUREKA: Life Sciences, no. 3 (May 31, 2021): 53–62. http://dx.doi.org/10.21303/2504-5695.2021.001884.
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The relevance of the study is due to the establishment of scientific data on the inferiority of child nutrition and the possibility of improving the diet through innovative technologies of beverages based on vegetable raw materials.
The data on the substantiation of the choice of vegetable raw materials for the production of child smoothies are given.
Their expediency, nutritional and energy value are characterized. Data on the chemical composition of the created beverages are given, which confirm the effectiveness of used raw materials.
Functional foods should meet 10‑50 % of daily needs. When creating functional compositions, a key place is occupied by a set of predicted functional and technological characteristics and properties, compatibility and specificity of interaction with other components of recipe mixtures and finished products. Just this complex determines the feasibility of using functional compositions for culinary products.
Functional products are created on the principle of food combinatorics by reasonable quantitative selection of basic raw materials, ingredients, food supplements, the combination of which provides the formation of the desired organoleptic and physicochemical properties, as well as a given level of nutritional, biological and energy value.
The aim of the study: to establish the chemical composition of vegetable raw materials and the development of innovative technologies for child food beverages based on functional compositions, recipe mixtures and finished products
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Krahulcová, Monika, Klára Cverenkárová, Petra Olejníková, Barbora Micajová, Júlia Koreneková, and Lucia Bírošová. "Characterization of Antibiotic Resistant Coliform Bacteria and Resistance Genes Isolated from Samples of Smoothie Drinks and Raw Milk." Foods 11, no. 9 (May 1, 2022): 1324. http://dx.doi.org/10.3390/foods11091324.
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Raw foodstuffs have been marked as a healthier alternative in the context of nutrient content and are becoming more popular with consumers. Thermally untreated foods may represent a microbiological risk connected with the possible presence of antimicrobial resistance. The aim of this study was to prove that popular raw food beverages such as smoothies and raw milk may be a source of antibiotic-resistant coliform bacteria and resistant genes. The majority of antibiotic-resistant isolates (110) were identified as Enterobacter spp., Escherichia coli, and species of Klebsiella spp., predominantly β-lactam and chloramphenicol resistant. Multidrug resistance has been registered in one-third of resistants. Overproduction of efflux pumps was clarified in 8 different bacteria. The majority of resistant isolates were strong biofilm producers. Antibiotic resistance gene blaOXA was detected in 25% of isolates, especially in E. coli. Resistance genes blaTEM and blaSHV were detected in 19% and 14%, respectively. This is the first study to point out that popular raw drinks such as smoothies or raw milk, besides their nutrient benefits, could represent a reservoir of antibiotic-resistant bacteria as well as antibiotic resistance genes. According to this, raw drinks could contribute to the dissemination of antibiotic resistance in the human gastrointestinal tract and environment.
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Kranz, Peter, Nina Braun, Nadine Schulze, and Benno Kunz. "Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies." Journal of Food Science 75, no. 6 (August 2010): S308—S311. http://dx.doi.org/10.1111/j.1750-3841.2010.01698.x.
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Brannan, Robert, and Ronald Powell. "An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival." Gastronomy 2, no. 2 (June 13, 2024): 89–101. http://dx.doi.org/10.3390/gastronomy2020007.
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The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts.
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Sarantakou, Paraskevi, Varvara Andreou, Eleni Paraskevopoulou, Efimia K. Dermesonlouoglou, and Petros Taoukis. "Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage." Beverages 9, no. 2 (April 27, 2023): 38. http://dx.doi.org/10.3390/beverages9020038.
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The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (<10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies.
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Gallina, Darlila Aparecida, and Paula de Paula Menezes Barbosa. "Viability of probiotics, physicochemical and microbiological characterization of beverage (smoothie) with symbiotic yogurt and berries pulp." Research, Society and Development 11, no. 3 (February 18, 2022): e19511325975. http://dx.doi.org/10.33448/rsd-v11i3.25975.
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The aim of this study was to evaluate the viability of commercial probiotic bacteria (bifidobacteria) in symbiotic beverages made with symbiotic yoghurts and berries pulp, after manufacturing and refrigerated storage. Six beverage formulations were prepared using symbiotic yogurt (60%) containing inulin or fructooligosaccharides (FOS) and commercial probiotic cultures (Bifidobacterium spp.) and berries pulp (40%), as follows: F1 (Howaru HN 019, inulin); F2 (Howaru HN 019, FOS); F3 (Lafti B 94, inulin); F4 (Lafti B 94, FOS); F5 (Kit Bifi, inulin); F6 (Kit Bifi, FOS). The beverages were evaluated for microbiological quality (total and thermotolerant coliforms, molds and yeasts), viability of probiotics, pH and titratable acidity. The pH, acidity and probiotic counts were investigated during 30 days of storage. The physicochemical characterization of the formulations with better performance regarding the maintenance of probiotic counts was carried out. The beverages elaborated showed appropriate sanitary hygienic quality, decreased pH and increased acidity, which is common in fermented dairy products. The probiotic Howaru HN019 exhibited better stability in the beverage than Lafti B4 and Kit Bifi. The highest level of bifidobacteria was found in F1 and F2 beverages containing B. animalis (Howaru HN019) and inulin or FOS, remained around 8 log CFU.mL-1 for up to 30 days, whereas levels of 6 to 7 log CFU.mL-1 were maintained in the other beverages. The beverages made with symbiotic yogurt and berries pulp can be considered an appropriate vehicle for the incorporation of probiotics and fibers, whereas, the probiotics remain at a satisfactory level throughout storage.
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Kuntz, Sabine, Clemens Kunz, Johannes Herrmann, Christian H. Borsch, Georg Abel, Bettina Fröhling, Helmut Dietrich, and Silvia Rudloff. "Anthocyanins from fruit juices improve the antioxidant status of healthy young female volunteers without affecting anti-inflammatory parameters: results from the randomised, double-blind, placebo-controlled, cross-over ANTHONIA (ANTHOcyanins in Nutrition Investigation Alliance) study." British Journal of Nutrition 112, no. 6 (August 4, 2014): 925–36. http://dx.doi.org/10.1017/s0007114514001482.
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Anthocyanins (ACN) can exert beneficial health effects not only through their antioxidative potential but also through modulation of inflammatory parameters that play a major role in CVD. A randomised cross-over study was carried out to investigate the effects of ACN-rich beverage ingestion on oxidation- and inflammation-related parameters in thirty healthy female volunteers. The participants consumed 330 ml of beverages (placebo, juice and smoothie with 8·9 (sd 0·3), 983·7 (sd 37) and 840·9 (sd 10) mg/l ACN, respectively) over 14 d. Before and after each intervention, blood and 24 h urine samples were collected. Plasma superoxide dismutase (SOD) and catalase activities increased significantly after ACN-rich beverage ingestion (P< 0·001), whereas after placebo juice ingestion no increase could be observed. Plasma glutathione peroxidase and erythrocyte SOD activities were not affected. An increase in Trolox equivalent antioxidant capacity could also be observed after juice (P< 0·001) and smoothie (P< 0·01) ingestion. The plasma and urinary concentrations of malondialdehyde decreased after ACN-rich beverage ingestion (P< 0·001), whereas those of 8-OH-2-deoxyguanosine as well as inflammation-related parameters (IL-2, -6, -8 and -10, C-reactive peptide, soluble cluster of differentiation 40 ligand, TNF-α, monocyte chemoattractant protein-1 and soluble cell adhesion molecules) were not affected. Thus, ingestion of ACN-rich beverages improves antioxidant enzyme activities and plasma antioxidant capacity, thus protecting the body against oxidative stress, a hallmark of ongoing atherosclerosis.
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Owino, Willis O., and Jane L. Ambuko. "Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries." Agriculture 11, no. 11 (November 6, 2021): 1105. http://dx.doi.org/10.3390/agriculture11111105.
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Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.
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Kuntz, Sabine, Silvia Rudloff, Heike Asseburg, Christian Borsch, Bettina Fröhling, Franziska Unger, Sebastian Dold, Bernhard Spengler, Andreas Römpp, and Clemens Kunz. "Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo." British Journal of Nutrition 113, no. 7 (March 17, 2015): 1044–55. http://dx.doi.org/10.1017/s0007114515000161.
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The goal of eating five servings of fruits and vegetables a day has not yet been achieved. The intake of polyphenols such as anthocyanins (ACN) could be improved by consuming smoothies and juices that are increasingly popular, especially in children; however, bioavailability data concerning food matrix effects are scarce. Thus, we conducted a randomised, cross-over, bioavailability study (n 10) to determine the bioavailability of ACN and their metabolites from an ACN-rich grape/blueberry juice (841 mg ACN/litre) and smoothie (983 mg ACN/litre) in vivo, and the uptake of a corresponding grape/blueberry extract in vitro. After the intake of beverage (0·33 litres), plasma and fractionated urine samples were collected and analysed by ultra-performance liquid chromatography coupled to MS. The most abundant ACN found in plasma and urine were malvidin and peonidin as native ACN and as glucuronidated metabolites as well as 3,4-dihydroxybenzoic acid (3,4-DHB); minor ACN (delphinidin, cyanidin and petunidin) were only detected as native glycosides. Plasma pharmacokinetics and recoveries of urinary metabolites of ACN were not different for juice or smoothie intake; however, the phenolic acid 3,4-DHB was significantly better bioavailable from juice in comparison to smoothie. In vitro data with absorptive intestinal cells indicated that despite their weak chemical stability, ACN and 3,4-DHB could be detected at the basal side in their native forms. Whether smoothies as well as juices should be recommended to increase the intake of potentially health-promoting ACN and other polyphenols requires the consideration of other ingredients such as their relatively high sugar content.
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Julian, Mezi, Lilik Edi Saputro, Dyah Mustika Wardani, and Gilang Fahreza. "Utilizing excess stocks of seasonal fruit into marketable smoothie products as an effort to improve the economy of the North Bekasi Bay Pucung Umkm Community." Jurnal Pengabdian Masyarakat Bestari 3, no. 1 (January 31, 2024): 75–88. http://dx.doi.org/10.55927/jpmb.v3i1.7372.
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Smoothies with seasonal fruits have become a rapidly growing focus of research in the context of a healthy lifestyle and culinary innovation. This article provides an in-depth overview of the concept and popularity of smoothies, particularly those utilizing seasonal fruits, as a healthy and refreshing beverage alternative. Additionally, this article highlights the trend of using spices as additives to smoothies, introducing a new dimension in terms of flavor and health benefits. Sustainability and flexibility in choosing seasonal fruits offer a variety of flavors and rich nutrients. This research outlines the potential development of smoothies with seasonal fruits as a beverage choice aligned with the demands of a healthy lifestyle and the evolving preferences of consumers. The significance of selecting seasonal fruits as the main ingredient in smoothies creates a beverage that is not only delicious but also meets the nutritional needs of the body. Various seasonal fruits like mangoes, strawberries, and oranges, rich in vitamin C and fiber, contribute positively to health. The uniqueness of smoothies with seasonal fruits lies in their ability to respond to seasonal changes, providing a natural variety of flavors.
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Garcia, Cátia, Maria Inês Dias, Marta H. F. Henriques, Lillian Barros, and Fernando Ramos. "Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile." Molecules 28, no. 11 (May 31, 2023): 4455. http://dx.doi.org/10.3390/molecules28114455.
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With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Trás-os-Montes (Portugal).
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Arias, Claudia, Pablo Rodríguez, Misael Cortés, Iris Soto, Julián Quintero, and Fabrice Vaillant. "Innovative Process Coupling Short Steam Blanching with Vacuum Flash-Expansion Produces in One Single Stage High-Quality Purple Passion Fruit Smoothies." Foods 11, no. 6 (March 14, 2022): 832. http://dx.doi.org/10.3390/foods11060832.
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Short steam blanching coupled with flash-vacuum expansion (FVE) and de-pulping was used to obtain purée from purple passion fruits discarded from the export chain. Different steam blanching holding times (80, 95, 110 s) were tested at pressure of 130 kPa. After FVE and vacuum de-pulping, fibers, anthocyanins, carotenoids, rheological properties, and microbial reduction were evaluated in the purées. Fruit purées are obtained with a much higher content of cell-wall and bioactive compounds compared to the fresh arils since part of the fruit shell is incorporated into the purée (approximately 20%), which greatly increases the yield of production. Purées exhibited increasing shear-thinning flow behavior with blanching holding time, resulting in a smoothie-like beverage. A reduction greater than 5 log10 CFU/mL was obtained for molds, yeasts, aerobic mesophilic, and coliforms for all the treatments. The shelf life of smoothies based on nutritional and sensorial quality was extended up to 90 days at refrigeration temperature.
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Frizon, Cátia Nara Tobaldini, Camila Augusto Perussello, José Alfredo Sturion, Aline Francielle Fracasso, and Rosemary Hoffmann-Ribani. "Stability of beverages of yerba mate (Ilex paraguariensis) with soy." Nutrition & Food Science 45, no. 3 (May 11, 2015): 467–78. http://dx.doi.org/10.1108/nfs-09-2014-0085.
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Purpose – Forasmuch as the consumer’s demand for food products that provide nutrition and health benefits has considerably increased in the past decade, the authors decided to join two important Brazilian commodities in a high-nutrition drink: yerba mate (Ilex paraguariensis) is rich in several bioactive compounds, and soybean is a high-quality protein source. To optimize the design and maximize the acceptability of the beverage, the authors studied its stability during storage. The beverage developed allows enlarging of the potential market of yerba mate, taking profit of the growing call for the consumption of antioxidant foods and benefits small-scale producers. Design/methodology/approach – Twelve beverages were formulated with extract of yerba mate from leaves of planted (P) and native trees (N), both enriched with water-soluble soy extract (WSE). Among all formulations, two of them, which were sensorially preferred in a previous study, were selected to investigate their market potential. During the six months of storage, microbiological analyses were performed and the parameters acidity, viscosity, pH and rutin content were assessed. Sensorial tests of acceptability and purchase intent were also conducted. Findings – The drinks remained microbiologically adequate for consumption during six months of storage. High sensory acceptability and purchase intent scores were obtained for Beverage P. This drink resulted in smoother taste and presented a decrease in acidity and constant viscosity during the storage, while Beverage N had an increase in acidity and viscosity. The rutin loss at 120 days was 14.2 per cent for Drink P and 32.4 per cent for N, with a half-life of 423.6 and 185.3 days, respectively. Originality/value – Given the quantified parameters, the beverage produced from leaves of planted trees (P) may be used as a novel high nutrition food suitable for the growing requirements of the yerba mate by-products market.
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Irmayansyah and Risto Bakti Utomo. "Penerapan Metode Exponential Smoothing Untuk Prediksi Jumlah Produksi Minuman Teh di PT Futami Food & Beverages." Teknois : Jurnal Ilmiah Teknologi Informasi dan Sains 8, no. 2 (August 8, 2019): 37–48. http://dx.doi.org/10.36350/jbs.v8i2.13.
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Prediksi jumlah produksi adalah salah satu cara untuk menentukan pembelian bahan baku ke produsen. Selain itu tujuan dari prediksi jumlah produksi agar tidak terjadi penumpukan stok bahan baku di gudang PT Futami Food & Beverages. Karena jika terjadi penumpukan bahan baku, menyebabkan bahan baku tersebut tidak terpakai sampai masa berlaku bahan baku tersebut habis. dalam penelitian ini prediksi jumlah produksi di PT Futami Food & Beverages menggunakan metode peramalan double exponential smoothing. Data historis yang dihitung menggunakan metode double exponential smoothing adalah jumlah data penjualan semua varian produk Futami 17 GT di tahun 2016 pada bulan Juni sampai November. Sesuai dengan yang diteliti data penjualan di PT Futami Food & Beverages mempunyai plot data trend naik dan turun, Dari hasil penelitian ini akan digunakan aplikasi Sistem Informasi Prediksi Jumlah Produksi untuk penentuan jumlah produksi. Dengan hasil pengujian kelayakan aplikasi dengan kategori layak dengan persentase skor sebesar 80% untuk keseluruhan aspek.
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Nugroho, Arief A. "Income Smoothing Analysis at Food and Beverages Companies Listed on the Indonesia Stock Exchange." Sustainable Business Accounting and Management Review 1, no. 2 (September 30, 2019): 82–92. http://dx.doi.org/10.61656/sbamr.v1i2.53.
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The purpose of this study is to examine the effect of Firm Size, company profitability, company operating leverage, and company investment status on income smoothing practices in companies that go public on the Indonesia Stock Exchange. The statistical method used is multiple linear regression with dummy variables. Based on the sampling criteria, the food and beverage companies that went public on the Indonesia Stock Exchange from 2013 to 2017, the samples of this study amounted to eight companies, and these companies have been statistically tested to practice income smoothing. Multiple linear regression analysis with dummy variables in this study was carried out 2 (two) times because, in the first test, the multiple linear regression model with the resulting dummy variables violated the classical assumption, namely autocorrelation. The results of multiple linear regression analysis with the second test dummy variable are only the firm size which affects income smoothing, while the profitability, operating leverage, and investment status has no effect on income smoothing
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Янчик, Мария, and Юрий Савчук. "ТЕХНОЛОГИЯ СМУЗИ НА ОСНОВЕ ОРЕХОВО-ОРЕХОВОГО НАПИТКА С ДОБАВЛЕНИЕ БАНАНА И КАКАО-ПОРОШКА." SWorldJournal, no. 07-01 (March 31, 2018): 93–97. http://dx.doi.org/10.30888/2410-6615.2020-07-01-085.
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Abstract. This article substantiates the choice of raw materials of plant origin for the preparation of a smoothie based on a beverage from walnut kernels with the addition of banana and cocoa powder.
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Янчик, Мария, and Юрий Савчук. "ТЕХНОЛОГИЯ СМУЗИ НА ОСНОВЕ ОРЕХОВО-ОРЕХОВОГО НАПИТКА С ДОБАВЛЕНИЕ БАНАНА И КАКАО-ПОРОШКА." SWorldJournal, no. 07-01 (March 31, 2018): 93–97. http://dx.doi.org/10.30888/2663-5712.2021-07-01-085.
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Abstract. This article substantiates the choice of raw materials of plant origin for the preparation of a smoothie based on a beverage from walnut kernels with the addition of banana and cocoa powder.
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Nelyumna, Nursari, and Sri Ambarwati. "Pengaruh Profitabilitas, Kompensasi Bonus Dan Ukuran Perusahaan Terhadap Praktik Perataan Laba." Jurnal Ekonomi 27, no. 2 (July 25, 2022): 174–90. http://dx.doi.org/10.24912/je.v27i2.1005.
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This research aims to examine and analyze the effect of profitability, bonus plan and firm size on Income Smoothing. Index Excel (1981) model is used to determine the income smoothing practices. This research method uses quantitative descriptive methods. The data used is secondary data with the population using the Food and Beverages Sub Sector Manufacturing Company listed on the Indonesia Stock Exchange for the period 2017-2020. The hypotheses were tested using logistic regression analysis to examine the influence of these variables on income smoothing processed using SPSS ver25. The Sample was determined using purposive sampling obtained by 10 company samples, for a total of 40 observational data. The results of this study showed that profitability has a positive effect on income smoothing, bonus plan negative effect on the action of income smoothing, while firm size has no effect on income smoothing.
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Dzyuba, Nadya, Svitlana Poplavska, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatiana Kolisnichenko, Katerina Sefikhanova, Anna Novik, and Tatyana Sutkovich. "INVESTIGATION OF INFLUENCE OF TECHNOLOGICAL FACTORS ON CONSUMPTION PROPERTIES FORMATION IN MILK-CHERRY SMOOTHIE." EUREKA: Life Sciences 6 (November 30, 2019): 23–28. http://dx.doi.org/10.21303/2504-5695.2019.001017.
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The aim of our work is to study the structure of the food system of milk-cherry smoothie with given high consumption indices (increased content of macronutrients and easily-assimilated protein); it allows to widen the assortment of healthy beverages at enterprises of restaurant economy. The effectiveness of functioning of restaurant economy enterprises is, in the first turn, determined by the extent, to which their strategic actions correspond to long-term market requirements. A market condition in the field of restaurant economy is a driver for developing innovative products and technologies for getting culinary products. At developing aerated products, the main factor of getting a high-quality one is technological regimes for getting an aerated structure. An influence of temperature and shaking time on the foam-forming ability of a food system and smoothie form stability, including milk whey, cherry juice, apple pectin and collagen hydrolysate, was studied. It has been established, that most foam-formation (62 %) is attained at shaking smoothie under the following conditions: temperature – 10 °С, shaking time – 90 seconds. The maximal number of air bubbles in smoothie has the diameter d=(0,32±0,01) mm. High multiplicity indices of the smoothie foam structure (250 %) characterize the high product stability index. The obtained data as to the development of the technological process of getting the aerated smoothie structure give a possibility to recommend the developed technology for producing smoothie at restaurant economy enterprises.
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Simbolon, Maropen R., Francis M. Hutabarat, and Richard F. Simbolon. "Income Smoothing Behavior: A Study of Companies Listed at Food and Beverage Sector Companies at Indonesian Stock Exchange." Abstract Proceedings International Scholars Conference 6, no. 1 (October 29, 2018): 212. http://dx.doi.org/10.35974/isc.v6i1.1334.
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Income smoothing, or the so-called income smoothing steps management purposed to make the company’s reported accounting earnings smooth or with low fluctuation. This behavior was motivated by the existence of market behavior that tends to be responding positively to the knowledge about the company’s improved fundamentals and definite properties. This phenomenon was used by management to provide for the welfare of its shareholders as indirectly seen in agency theory. The purpose of this study was to obtain empirical evidence of the influences of the fundamental values that drive management to perform income smoothing. By making observations of selected Consumer Sector companies’ data were analyzed using logistic regression. Based on the analysis, the income smoothing behavior and factors that affected it whether it is significantly affect it or not and whether the influence towards the income smoothing practices are positive or negative as seen in companies listed in Indonesia Stock Exchange in the observation period.
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Darmawan, Randhi Nanang. "Forecasting the number of food and beverage industries using trend-adjusted exponential smoothing in Banyuwangi after pandemic covid-19." Desimal: Jurnal Matematika 5, no. 2 (August 30, 2022): 177–86. http://dx.doi.org/10.24042/djm.v5i2.12782.
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The development of the tourism industry in Banyuwangi before the COVID-19 pandemic was quite rapid, including the food and beverage industries, but when the COVID-19 pandemic hit, it impacted the number of tourists in Banyuwangi decreasingly, and this had a significant impact on various economic sectors. However, interesting data showed that the number of food and beverage industries can be said to be stable during COVID-19, the trend indicated that there will be an increase in the number of the food and beverage industries after the pandemic subsides. In line with the Banyuwangi Rebound program, it is likely that the quantity of food and beverage industries will increase. Then, based on this phenomenon, the aim of this research was to forecast the number of food and beverage industries in Banyuwangi using the trend-adjusted exponential smoothing method. The accuracy and feasibility of forecasting results were measured based on the Mean Absolute Percentage Error (MAPE) and Tracking Signal (TS) values. The obtained forecasting model will be used to forecast the growth of the food and beverage industries in 2022, 2023, 2024, and 2025. The results of this research obtained that a forecasting model , with the results of forecasting the number of the food and beverage industries in Banyuwangi were 547 in 2022, 561 in 2023, 576 in 2024, and 589 in 2025. The average MAPE value for each forecasting result was 37.87% and the average TS value was 0.225, so it was included in the category of feasible to be used.
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Fatimah, Febi, R. Deni Muhammad Danial, and Faizal Mulia Z. "ANALISIS PERATAAN LABA PADA PERUSAHAAN INDUSTRI MAKANAN DAN MINUMAN." Jurnal Ekonomi dan Bisnis 20, no. 2 (July 10, 2019): 19. http://dx.doi.org/10.30659/ekobis.20.2.19-29.
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The purpose of this study was to analyze the practice of income smoothing in food and beverageindustry companies. Income smoothing is the intentional reduction of earnings fluctuations inan effort to stabilize profits to be considered normal for a company. This data is obtained fromwww.idx.co.id. The population in this study were food and beverage companies listed on theIndonesia Stock Exchange for the period of 2014-2016. The sampling technique used wasusing the purposive sampling method from 16 samples to 10 samples used. The data analysistechnique of this research is descriptive statistical analysis techniques. To calculate incomesmoothing using the Eckel Index formula. The results of this study indicate that 6 companiescarry out income smoothing practices and 4 companies do not.Keywords: Income Smoothing, Index Eckel
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Park, Yong Seo, Kyung-Sik Ham, Yang-Kyun Park, Hanna Leontowicz, Maria Leontowicz, Jacek Namieśnik, Elena Katrich, and Shela Gorinstein. "The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages." Food Control 70 (December 2016): 221–28. http://dx.doi.org/10.1016/j.foodcont.2016.05.046.
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Anwar, Anwar, and Gunawan Gunawan. "Can Cash Holding, Bonus Plan, Company Size and Profitability Affect Income Smoothing Practices?" Point of View Research Accounting and Auditing 1, no. 3 (July 16, 2020): 49–56. http://dx.doi.org/10.47090/povraa.v1i3.35.
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This research aims to examine and analyze the effect of cash holding, bonus plan, zise company and profitability to income smoothing.This research was conducted at the food and beverage sector manufacturing companies in the 2016-2018 period.The samples were 36 sub-districts selected by the non-method is purposive sampling for 18 the food and beverage sector manufacturing companies in the 2016-2018 period. The data analysis model used in this research uses multiple regression analysis techniques using spss V. 23. The results of this study indicate that cash holding, bonus plan, zise company and profitability positive and significant effect to income smoothing
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Yolanda, Adlena, Hotman Freddy, and Mira Munira. "PENGARUH PROFITABILITAS DAN SOLVABILITAS TERHADAP INCOME SMOOTHING PADA PERUSAHAAN SUB SEKTOR FOOD AND BEVERAGE YANG TERDAFTAR DI BEI PERIODE 2017-2019." Jurnal Ilmiah Akuntansi Pancasila (JIAP) 1, no. 2 (September 14, 2021): 120–32. http://dx.doi.org/10.35814/jiap.v1i2.2567.
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Abstrak
Penelitian ini bertujuan untuk menguji pengaruuh Profitabilitas dan Solvabilitas terhadap Income Smoothing. Populasi penelitian ini adalah perusahaan food and beverage yang terdaftar di Bursa Efek Indonesia periode 2017-2019. Jumlah sampel penelitian ini adalah 12 perusahaan. Analisis yang dilakukan dalam penelitian ini adalah uji statistik deskriptif, uji normalitas dan uji hipotesis. Alat ukur yang digunakan untuk analisis ini adalah program EVIEWS versi 10. Hasil penelitian menunjukkan bahwa uji parsial (Uji t) Return on Asset dan Net Profit Margin berpengaruh terhadap Income Smoothing masing-masing (0,0000<0,05) sedangkan Debt to Equity Ratio tidak berpengaruh terhadap Income Smoothing dengan nilai probabilitas (0,7383>0,05). Uji simultan (Uji F) menunjukkan bahwa variable Return on Asset, Debt to Equity dan Net Profit Margin secara bersama-sama berpengaruh terhadap Income Smoothing dengan nilai probabilitas (0,00002<0,05).
Kata Kunci:
Profitabilitas, Solvabilitas, Return On Asset, Return On Equity, Net Profit Margin, Debt to Asset Ratio, Debt to Equity Ratio dan Income Smoothing.
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Sitompul, Rodisna Marselin, Muhammad Gowon, and Salman Jumaili. "The Effect of Profitability, Financial Leverage, Firm Size, Dividend Policy, and Stock Value on Income Smoothing in Food and Beverages Companies Listed on Indonesia Stock Exchange in 2020-2022." International Journal of Multidisciplinary Approach Research and Science 2, no. 02 (March 20, 2024): 766–74. http://dx.doi.org/10.59653/ijmars.v2i02.731.
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Income smoothing is the intentional normalizing of profits to a specified level or trend. Smoothing is an attempt by the company's management to lessen anomalous variations in profitability, to the extent permitted by solid accounting and management standards. This study aims to explore the effects of many factors, including stock value, dividend policy, firm size, profitability, and financial leverage, on income smoothing approaches. The population of the study consisted of the 84 food and beverage companies that were listed on IDX between 2020 and 2022. The sampling process provides 20 companies for a three-year observation period using a purposive sample method. Logistic regression analysis is used in the data analysis process using the SPSS 26 program. The study's findings indicate that income smoothing is influenced by all variables at the same time. Variable dividend policies significantly have effect on income smoothing, partially. However, there is no effect between the factors of stock value, company size, profitability, or leverage.
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Sun-Waterhouse, Dongxiao, Karim Bekkour, Sandhya S. Wadhwa, and Geoffrey I. N. Waterhouse. "Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple." Food and Bioprocess Technology 7, no. 2 (March 24, 2013): 409–23. http://dx.doi.org/10.1007/s11947-013-1091-y.
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Gallina, Darlila Aparecida, Maria Teresa Bertoldo Pacheco, Paula De Paula Menezes Barbosa, Maria Manuela Faria Amorim, and Alejandra Cardelle Cobas. "Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage." Revista do Instituto de Laticínios Cândido Tostes 74, no. 4 (June 29, 2019): 240–51. http://dx.doi.org/10.14295/2238-6416.v74i4.753.
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O efeito da adição de quito-oligossacarídeos modificados com glucose (COS-Glc), com potencial atividade prebiótica em uma bebida smoothie foi avaliado durante a estocagem. Duas formulações de bebida probiótica foram elaboradas com iogurte probiótico (60%) e polpa de manga (40%), sendo a formulação F1 adicionada de 2,0% de COS-Glc e a formulação F2 (controle) sem COS-Glc. Uma cultura probiótica comercial (Bifidobacterium lactis ssp.) foi utilizada em ambas as formulações. Os produtos foram avaliados quanto à qualidade higiênico-sanitária, composição físico-química, acidez titulável, sinérese e viabilidade dos micro-organismos (contagem seletiva de Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus e Bifidobacterium spp.) após 1 dia de fabricação. Verificou-se a viabilidade dos microrganismos, a qualidade higiênico-sanitária e as características físico-químicas (acidez titulável e sinérese) das bebidas ao longo de 30 dias mantidas à 8 ± 1 °C. A qualidade higiênico-sanitária foi satisfatória e as bebidas se mostraram aptas para o consumo. A adição de quito-oligossacarídeos modificados na bebida probiótica favoreceu o aumento da acidez titulável e da sinérese. A formulação F1 apresentou valores significativamente superiores de sólidos totais, fibras totais e carboidratos quando comparados à F2. A adição de COS-Glc não afetou a viabilidade dos micro-organismos probióticos na bebida ao longo da estocagem, os quais permaneceram em doses recomendadas para exercer o efeito terapêutico. A combinação de COS-Glc e probióticos podem ser utilizados juntos para a produção de bebidas lácteas tipo smoothie sem afetar as caraterísticas do produto, conferindo ainda valor adicional ao produto devido a incorporação de um ingrediente com potencial atividade prebiótica.
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Efriyenti, Dian, Risca Azmiana, and Vargo Christian L. Tobing. "FAKTOR-FAKTOR YANG MEMPENGARUHI INCOME SMOOTHING." JURNAL AKUNTANSI BARELANG 8, no. 2 (June 3, 2024): 28–38. http://dx.doi.org/10.33884/jab.v8i2.8814.
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Operating profit margin and financial leverage have increased and fluctuated but income smoothing has not completely increased, and vice versa. The practice of profit equalization phenomenon emerged to reduce fluctuations in reported profits. Another case that occurred at the Kimia Farma company, carried out profit equalization actions, allegedly marking up net profit in the 2019 financial report, in the financial report it was able to obtain a profit of IDR 132 billion. However, the reported profit is different from the actual profit of IDR 132 billion. However, the reported profit was IDR 99 billion. In another case at Indofarma Tbk, goods were found to be of higher value than they should be. As well as having an impact on profits. The aim of this research is to analyze operating profit margin and financial leverage which have an impact on income smoothing. The population in this study is the number of food and beverage companies registered on the IDX. The sampling technique used criteria so that there were 14 samples in this study. Data analysis using regression analysis. The results obtained were up to 8 companies that experienced fluctuating data from operating profit margin and financial leverage as well as income smoothing. The research results state that financial leverage has no significant effect on income smoothing, while operating profit margin has an effect on income smoothing.
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Rahayu, Sri, Elisa Elsera, and Eduard Hotman Purba. "Pengaruh Ukuran Perusahaan, ROA (Return On Asset), DER (Debt To Equity Ratio), Dan TATO (Total Asset Turn Over) Terhadap Perataan Laba." CICES 1, no. 1 (August 28, 2015): 81–93. http://dx.doi.org/10.33050/cices.v1i1.132.
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This study aims to analyze the influence of the firm size, ROA (Return on Assets), DER (Debt To Equity Ratio), and Total Asset Turnover for income smoothing, either partially or simultaneously. Variabels used in the study as independent variabels are firm size, ROA (Return on Assets), DER (Debt To Equity Ratio), and Total Asset Turnover. While the dependent variabel is income smoothing. The population in this study are all companies manufacturing food and beverage field are listed in the Indonesia Stock Exchange year of 2008-2011, as many as 14 companies, with a total sample of 8 companies that passed the stage purposive sampling. Analysis techniques that will be used this research is logistic regression to obtain an overall picture of the relationship between one variabel with another variabel. Processing is done by using logistic regression with SPSS version 19. Independent variabels used in this study are firm size, ROA (Return on Assets), DER (Debt To Equity Ratio), and Total Asset Turnover and income smoothing as the dependent variabel. The data analysis used in this study were descriptive statistics, assessing model fit,-2loglikehood, Cox's and Snell's R square nagekerke's R square, Hosmer and Lemeshow's goodness-of-fit test, and 2 x 2 classification tables. The test results in this study show that the simultaneous testing and retesting or separate company size (X1) significantly influence income smoothing (Y), while ROA (Return on Assets) (X2), DER (Debt To Equity Ratio) (X3) , and Total Asset Turnover (X4) does not have a significant impact on income smoothing (Y) as the dependent variabel.
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Riyani Indah, A. Besse, Kesia Pongrekun, and Irwan Setiawan. "Arabika Coffee Production Capacity Planning with Rough Cut Capacity Planning (RCCP)." BIO Web of Conferences 96 (2024): 02007. http://dx.doi.org/10.1051/bioconf/20249602007.
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Industrial competition causes companies to be required to increase efficiency, produce quality products and deliver products on time. UMKM Kaana Toraya Coffee is a manufacturing industry that processes Coffee and Food & Beverages. Demand for Kaana Toraya Coffee tends to fluctuate. So a Production Plan is needed that is adjusted to production capacity. The aim of this research is to forecast future needs, validate the production plan and design a master production schedule. Forecasting needs using the Weighted Moving Average and Single Exponential Smoothing methods to analyze production plans using the Rough Cut Capacity Planning method with the Bill of Labor. The forecasting results using the Single Exponential Smoothing method with a constant of 0.9 are used as a production plan based on the smallest accuracy. RCCP shows that there is a lack of capacity in the roasting work center. The alternative that was implemented was optimizing the utility of working hours, but there was a lack of capacity, so the second alternative wa to move the workload to the previous period. The Master Production Schedule with RCCP for the period July 2023 to March 2024 in kilograms are 147, 173, 148, 149, 150, 159, 147, 144, and 156.
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Ali, Anis, and Ayman Mahgoub. "Prediction of CPI in Saudi Arabia: Holt’s Linear Trend Approach." Research in World Economy 11, no. 6 (December 20, 2020): 302. http://dx.doi.org/10.5430/rwe.v11n6p302.
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The Consumer Price Index (CPI) indicates and measures price level changes in an economy based on total purchased goods and services. CPI is calculated by dividing the cost of the market basket in a given year by the cost of the market basket in a Base Year and multiplied by 100. CPI is subject to the Classification of Individual Consumption by Purpose (COICOP) in Saudi Arabia. Home expenditure items, such as housing, water, electricity, gas, and other fuels, food, and beverages are considered high while weight, health, education, recreation, and culture are given low weight in the COICOP in Saudi Arabia. Holt’s linear model based on three equations and popularly known as double exponential smoothing or linear exponential model and the most commonly used method in forecasting data based on internal trends. Holt’s linear model is composed of three equations relating to smoothing, trend, and forecast. In this paper, the CPI data were taken monthly from the General Authority for Statistics, Saudi Arabia for the period from May 2019 to July 2020 with 15 realizations. The CPI for Saudi Arabia is predicted for the next twelve months and as observed from the trend of CPI, the prices of total purchased goods will increase in the next eleven months.
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Walkling-Ribeiro, Markus, Francesco Noci, Denis A. Cronin, James G. Lyng, and Desmond J. Morgan. "Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields." LWT - Food Science and Technology 43, no. 7 (September 2010): 1067–73. http://dx.doi.org/10.1016/j.lwt.2010.02.010.
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Amelia Nugraeni. "THE INFLUENCE OF PERSONAL SELLING ACTIVITIES DECISION TO PURCHASE PUCUK HARUM TEA BEVERAGE PRODUCTS." Finance : International Journal of Management Finance 1, no. 2 (December 15, 2023): 26–32. http://dx.doi.org/10.62017/finance.v1i2.13.
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This research aims to analyze the influence of personal selling activities on consumer purchasing decisions for Teh Pucuk Harum beverage products. The research was carried out using a qualitative approach by collecting data through interviews with consumers and analysis of documents related to sales activities. The research results show that personal selling activities have a significant positive impact on consumer purchasing decisions. Direct interactions between sellers and consumers help increase product awareness, build trust, and influence consumers' decision-making processes. Sellers who have in-depth knowledge about the product and are able to answer consumer questions satisfactorily can increase consumer confidence in Pucuk Harum Tea. Apart from that, personal selling activities also have an important role in overcoming consumer doubts or concerns, thereby smoothing the purchasing process. Consumers who experience positive interactions with sellers tend to be more loyal and have a tendency to buy Teh Pucuk Harum again in the future. However, this research also identified several challenges faced in implementing personal selling activities, including consistency in message delivery and increasing seller competency. The results of this research provide valuable insight for companies in optimizing personal selling strategies to increase sales and build long-term relationships with consumers.
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Suhandy, Diding, and Meinilwita Yulia. "The classification of arabica gayo wine coffee using UV-visible spectroscopy and PCA-DA method." MATEC Web of Conferences 197 (2018): 09002. http://dx.doi.org/10.1051/matecconf/201819709002.
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The unique processing of Arabica Gayo Wine coffee produces special attributes to the beverage and could increase its value. However, it is important to prove the authenticity of Arabica Gayo Wine coffee using reliable methods. The objective of this study was to evaluate the potential of UV-visible spectroscopy and principal component analysis-discriminant analysis (PCA-DA) method for classification of ground roasted Arabica Gayo Wine coffee. A number of 200 samples of Arabica Gayo Wine coffee and 200 samples of Arabica Gayo normal (not Wine) coffee was used. The spectral data obtained in the UV-visible region were analyzed using PCA-DA with standard normal variate (SNV) and followed by Savitzky-Golay smoothing with different number of smoothing point (NSP). The results showed that the best PCA-DA model was obtained with NSP = 23 with coefficient of determination for calibration (R2) = 0.99, root mean square error of calibration (RMSEC) = 0.005692 and root mean square error of validation (RMSEV) = 0.006112. Using this model, a good classification between Gayo Wine and Gayo normal in prediction step was achieved with 100% accuracy, sensitivity and specificity. Thus, the proposed method can be used for the evaluation of authenticity of ground roasted Arabica Gayo Wine coffee.
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Kanabur, Vaijayanthi, and Sharavathi V. "Nutritional Significance and Usage of Garden Cress Seeds (Lepidium sativum L) – A Review." American Journal of Food Science and Technology 1, no. 1 (September 9, 2022): 50–55. http://dx.doi.org/10.54536/ajfst.v1i1.500.
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Garden cress seeds are traditionally used in some geographic regions as functional food. In some parts of India, it is given to pregnant and lactating mothers as milk-based beverage. It is used in salads, soups and smoothies in western countries. Although garden cress seeds packed with nutrients, comprehensive research on all the nutrients information (both macro and micro nutrients) was needed. Understanding the nutritional benefits can help in development of food products and extending the usage to other geographical areas. The present review tries to explore the nutritional composition of this less familiar food. 100 g of garden cress seeds provide 445.18 kcal of energy, 24.11 g protein, 24.12 g fat, 9.01g fiber. In addition, Garden cress seeds also provide calcium (320.45mg/100g), magnesium (353.87mg/100g), phosphorus (619.82mg/100g), potassium (1141.67mg/100g) and iron (11.70mg/100g). Many food scientists have incorporated the seeds in local recipes and they are found to be acceptable by the sensory panel. Scaling up and commercialization of these products is needed to popularise the usage of these seeds. As garden cress seeds are rich in micronutrients and help in combating micro nutrient deficiency.