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Journal articles on the topic 'Spicy'
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Herrero-Encinas, Javier, Almudena Huerta, Marta Blanch, José Javier Pastor, Sofia Morais, and David Menoyo. "Impact of Dietary Supplementation of Spice Extracts on Growth Performance, Nutrient Digestibility and Antioxidant Response in Broiler Chickens." Animals 13, no. 2 (2023): 250. http://dx.doi.org/10.3390/ani13020250.
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This study aimed to investigate the effects of supplementing broiler chicken diets with an encapsulated product based on capsicum and other spice (black pepper and ginger) extracts on growth performance, nutrient digestibility, digestive enzyme activity and antioxidant response. To this end, 480 1-day-old male chicks were randomly assigned to two experimental treatments (12 pens/treatment; 20 birds/pen). Dietary treatments included a basal diet with no additives (CONTROL) and a basal diet supplemented with 250 ppm of the spice additive (SPICY; Lucta S.A., Spain). Supplementation of SPICY increased body weight (p < 0.05) compared with CONTROL at 7 d of age and improved (p < 0.01) ADG from 0 to 7 d of age. The apparent ileal digestibility of dry matter, gross energy and crude protein was higher (p < 0.05) in birds fed the SPICY diet compared with the CONTROL diet. Birds fed SPICY showed lower (p < 0.05) plasma catalase (CAT) activity, and the hepatic gene expression of CAT and Nrf2 was down-regulated (p < 0.05) compared with the CONTROL. In conclusion, the inclusion of 250 ppm of SPICY in broiler diets improved growth performance at 7 d of age and positively affected nutrient digestibility and antioxidant response.
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Marnette, Bruno, Giansalvatore Mecca, Paolo Papotti, Salvatore Raunich, and Donatello Santoro. "++Spicy." Proceedings of the VLDB Endowment 4, no. 12 (2011): 1438–41. http://dx.doi.org/10.14778/3402755.3402790.
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Newton, Alicia. "Spicy climate." Nature Geoscience 4, no. 10 (2011): 658. http://dx.doi.org/10.1038/ngeo1286.
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Pant, Sadip, Bhagirath Dholaria, Varinder Kaur, et al. "Spicy Seizure." American Journal of the Medical Sciences 344, no. 1 (2012): 67–68. http://dx.doi.org/10.1097/maj.0b013e31824cf5c2.
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Agusra, Dodi. "Pengaruh Produk dan Harga terhadap Keputusan Pembelian Tepung Bumbu Mamasuka." Journal of Economic, Bussines and Accounting (COSTING) 2, no. 1 (2018): 106–17. http://dx.doi.org/10.31539/costing.v2i1.376.
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Companies must be responsive in addressing consumer behavior by anticipating changes and retaining consumers so that consumers are loyal. The aim of this research was to determine the effect of products and prices on consumer’s purchasing decisions Mamasuka spacy flour at PT Jico Agung in Pekanbaru. There were 60 consumers used as population and sample in this research. They are the consumers from shops and grocers selling Mamasuka spicy flour of PT Jico Agung in Pekanbaru. While the method used in this research was multiple linear analysis. The result showed that both products and prices affected each other in consumers’ decision to buy Mamasuka spicy flour. Product and prices also affected positively consumers’ purchasing decision in buying Mamasuka spicy flour at PT Jico Agung in Pekanbaru. The contribution of product and prices to consumers’ purchasing decisions in buying Mamasuka was 41,6%, while the rest is equal to 58,4% influenced by other variables not examined in this research. PT Jico Agung was expected to improve product quality and provide competitive price as well as concern about promotion strategi used.Keywords: Products, Prices, Purchasing Decisions
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Perera, K. D. S. S., and O. D. A. N. Perera. "Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes." International Journal of Food Science 2021 (July 7, 2021): 1–7. http://dx.doi.org/10.1155/2021/6661193.
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Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH ( 6.33 ± 0.01 ), titratable acidity ( 0.33 ± 0.05 % ), moisture ( 61.86 ± 0.33 % ), ash ( 0.41 ± 0.25 % ), total solids ( 38.02 ± 0.14 % ), overrun ( 66.76 ± 1.44 % ), protein ( 4.18 ± 0.16 % ), and fat content ( 11.66 ± 0.60 % ) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.
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Qureshi, Tahir Mahmood, Muhammad Nadeem, Javeria Iftikhar, et al. "Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk." Agriculture 13, no. 2 (2023): 491. http://dx.doi.org/10.3390/agriculture13020491.
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This study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different types of spices were incorporated into the paneer at different levels (0.2 and 0.3%). In addition to paneer, the antioxidant potential of spices was also investigated. The results concerning total plate counts (TPC) or yeast and molds (Y & M) (log10 CFU/g) of all treatments were substantially (p < 0.05) increased during storage. Generally, all freshly prepared spicy paneer and control had higher sensory scores for all the sensory characteristics which declined during subsequent storage. All the paneer samples having 0.3% spices showed very slight variations (nonsignificant) in sensory score of all the attributes of their relative samples containing 0.2% spice. The incorporation of spices into the paneer matrix also showed promising results concerning all the above-mentioned attributes revealing antioxidant potential. There was significant (p < 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P0) showed the lowest total phenol (TP), total flavonoids (TF), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and total antioxidant capacity (TAC) values compared to all the spicy paneer (treatments). The freshly prepared control paneer (P0) showed the lowest antioxidant potential compared to all the spicy paneer (treatments). The maximum antioxidant potential was observed in the paneer having 0.3% clove (P6). All the spicy paneer showed increasing trend of all the attributes, showing antioxidant potential up to 6 days of storage, but afterwards, the activities were slightly decreased. It may be concluded that spicy paneer would be considered as a functional dairy product with enhanced sensory and antioxidant properties, and shelf stability.
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Gómez-Limia, Lucía, Javier Carballo, Miriam Rodríguez-González, and Sidonia Martínez. "Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)." Foods 11, no. 8 (2022): 1115. http://dx.doi.org/10.3390/foods11081115.
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The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the canning process. The sensorial characteristics of canned eels packed in the different oils were also evaluated. Colour scores (CieLab values) were higher in canned eels packed in sunflower and spicy olive oil than in canned eels packed in olive oil. The changes in colour parameters depended on the type of oil, the stage of the process and the storage time. Colour changes in canned eels packed in olive oil were highest during the sterilization process. Spicy olive oil was the filling medium in which the colour change was greatest, probably due to the migration of some of the spice components into the oil. Organoleptic properties were directly related to the type of oil used as the filling medium. The canned eels packed in sunflower oil were those awarded the highest scores in consumer tests, although the preferences varied depending on the age and gender of the consumers.
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Yunus, Rusyda Nazhirah. "REKONSTRUKSI EKO-ETIMON BUDAYA KULINER." MEDAN MAKNA: Jurnal Ilmu Kebahasaan dan Kesastraan 17, no. 1 (2019): 63. http://dx.doi.org/10.26499/mm.v17i1.2294.
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This study discusses the reconstruction of eco-etimon culinary culture in the Malay community of Tanjung Pura. The aim of this study was to find out the eco-etymon reconstruction of culture in spicy pulp ingredients, their lingual forms and proto reconstruction of the spicy pulp ingredients. This research uses descriptive qualitative methods. The data of this study are words contained in the spicy porridge ingredients of Tanjung Pura Malay community, as well as data obtained from interviews. Then some lexicon of spicy porridge from Karo, and Aceh. Data is collected by note-taking technique, which is to record ingredients from spicy porridge and interviews with informants around the data source. The data analysis technique in this study was carried out by collecting lexicons of spicy pulp, reconstructing the lexicon and the function of spicy pulp, interviewing informants about the existence of the lexicon. Then compare the pattern of sound changes (reconstruction implications) of several lexicons in spicy porridge ingredients. The results of the analysis indicate that the encoding of spicy porridge ingredients by Tanjungpura Malay ancestors in the form of lexicalisation and grammaticalisation is included in compound words and expression metaphors. The reconstruction of language forms and functions of spicy porridge ingredients. BA, BK, and BM have reconstruction based on the type of sound change.
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Xue, Yong, Tingchao He, Kai Yu, et al. "Association between spicy food consumption and lipid profiles in adults: a nationwide population-based study." British Journal of Nutrition 118, no. 2 (2017): 144–53. http://dx.doi.org/10.1017/s000711451700157x.
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AbstractCVD remains the leading cause of mortality worldwide, with abnormal lipid metabolism as a major risk factor. The aim of this study was to investigate associations between spicy food consumption and serum lipids in Chinese adults. Data were extracted from the 2009 phase of the China Health and Nutrition Survey, consisting of 6774 apparently healthy Chinese adults aged 18–65 years. The frequency of consumption and degree of pungency of spicy food were self-reported, and regular spicy food consumption was assessed using three consecutive 24-h recalls. Total cholesterol, TAG, LDL-cholesterol and HDL-cholesterol in fasting serum were measured. Multilevel mixed-effects models were constructed to estimate associations between spicy food consumption and serum lipid profiles. The results showed that the frequency and the average amount of spicy food intake were both inversely associated with LDL-cholesterol and LDL-cholesterol:HDL-cholesterol ratio (all Pfor trend<0·05) after adjustment for potential confounders and cluster effects. HDL-cholesterol in participants who usually consumed spicy food (≥5 times/week) and who consumed spicy food perceived as moderate in pungency were significantly higher than those who did not (both P<0·01). The frequency and the average amount of spicy food intake and the degree of pungency in spicy food were positively associated with TAG (all Pfor trend<0·05). Spicy food consumption was inversely associated with serum cholesterol and positively associated with serum TAG, and additional studies are needed to confirm the findings as well as to elucidate the potential roles of spicy food consumption in lipid metabolism.
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Wang, Xue, Liuna Geng, Jiawen Qin, and Sixie Yao. "The potential relationship between spicy taste and risk seeking." Judgment and Decision Making 11, no. 6 (2016): 547–53. http://dx.doi.org/10.1017/s1930297500004769.
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AbstractWe conducted three studies to examine the relationship between spicy tastes and risk seeking. In Study 1, results from a personality judgment task indicated that people were more inclined to attribute a higher level of risk seeking to individuals who enjoy spicy foods. The second study examined whether people who like spicy foods are actually more risk seeking. In fact, people who reported a preference for spicy tastes scored higher on risk taking, as assessed via the Domain-Specific Risk-Taking Scale (Chinese version). Finally, Study 3 employed an experimental design to manipulate risk-seeking tendencies by having participants experience spicy food tastes in the lab. Momentarily savoring spicy foods increased participants’ risk taking in the Iowa Gambling Task. The present findings suggest that preferences for spicy tastes could relate to risk-seeking tendencies and subsequent risk-seeking behaviors.
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Saragih, Rayhans, Ermi Tety, and Didi Muwardi. "Analisis Nilai Tambah Ubi Kayu Sebagai Bahan Baku Keripik Singkong Balado Di Kecamatan Tenayan Raya Kota Pekanbaru." Indonesian Journal of Agricultural Economics 15, no. 1 (2024): 14. http://dx.doi.org/10.31258/ijae.15.1.14-22.
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This study aims to (1) describe the profile of spicy cassava chips businesses in the Tenayan Raya District. (2) Understand the process of making spicy cassava chips in the Tenayan Raya District. (3) Analyze the production costs and revenue generated by the spicy cassava chips agro-industry in the Tenayan Raya District. (4) Analyze the added value of cassava chips from cassava processing into spicy cassava chips in the spicy cassava chips agro-industry in the Tenayan Raya District. The data analysis used in this research includes business income analysis, business efficiency analysis, and value-added analysis. The data used in this research are primary data in the form of interviews and secondary data from research journals. The conclusions of this study are as follows: (1) There are three spicy cassava chip businesses in the Tenayan Raya District, namely "KUB Sejahtera Cassava Chips Business," "Bu Sholihatun Cassava Chips Business," and "Mas Huryanto Cassava Chips Business." (2) The production process of spicy cassava chips in the Tenayan Raya District includes raw material selection, peeling and washing, cutting, frying, seasoning, and packaging. (3) The average production cost of spicy cassava chips in the Tenayan Raya District is Rp 2,978,008.60, with an average income of Rp 8,093,333. (4) The percentage of added value of the spicy cassava chips agro-industry in the Tenayan Raya District is 43.88%, indicating that the added value of the spicy cassava chips agro-industry in the Tenayan Raya District is still relatively low.
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Vliet, Dennis Van. "A spicy diagnosis." Hearing Journal 62, no. 2 (2009): 52. http://dx.doi.org/10.1097/01.hj.0000345997.81947.93.
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Atkinson, Tiffany. "Dank, Spicy, Pure1." English: Journal of the English Association 67, no. 257 (2018): 141–42. http://dx.doi.org/10.1093/english/efy036.
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Ziment, Irwin. "Spicy chicken soup." Lancet 368, no. 9536 (2006): 646. http://dx.doi.org/10.1016/s0140-6736(06)69246-5.
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Qiu, Yinhui, Yongqing Li, Lidong Wu, et al. "Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing." Plants 12, no. 12 (2023): 2246. http://dx.doi.org/10.3390/plants12122246.
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Pepper is an important condiment, and its aroma affects its commercial value. In this study, transcriptome sequencing and combined headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to analyze the differentially expressed genes and volatile organic compounds in spicy and non-spicy pepper fruits. Compared with non-spicy fruits, there were 27 up-regulated volatile organic compounds (VOCs) and 3353 up-regulated genes (Up-DEGs) in spicy fruits. The results of KEGG enrichment analysis of the Up-DEGs combined with differential VOCs analysis showed that fatty acid biosynthesis and terpenoid biosynthesis may be the main metabolic pathways for aroma differences between non-spicy and spicy pepper fruits. The expression levels of the fatty acid biosynthesis-related genes FAD, LOX1, LOX5, HPL, and ADH and the key terpene synthesis gene TPS in spicy pepper fruits were significantly higher than those in non-spicy pepper fruits. The differential expression of these genes may be the reason for the different aroma. The results can provide reference for the development and utilization of high-aroma pepper germplasm resources and the breeding of new varieties.
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Olatokunbo, Ihinmikaiye Samuel, Sunday Arowosegbe, Joshua Kayode, and Ayodele Oyedeji. "Ethnobotanical survey of plant species utilised as spices among the indigenous people of Bayelsa State, Nigeria." Brazilian Journal of Biological Sciences 5, no. 10 (2018): 461–69. http://dx.doi.org/10.21472/bjbs.051022.
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Plant species used as spices in Bayelsa State, Nigeria, were assessed in this study. A total of twenty four spicy plants were identified. This included a fungal species and twenty three plant species. These species were of diverse life forms (25% trees; 8% shrubs, 58% herbs and 4% grasses). The study also revealed that the spicy plants identified were heterogeneously distributed across the three senatorial zones of the State. Fruits/seeds were the most utilized parts of the indigenous spicy plants identified. 63% of the identified spicy plants were sourced from the wild and 38% were cultivated in the State. Parts of the plants utilized for spices were fruits, seeds, leaves, shoots, bulbs, rhizomes and in some cases the entire-part. Fruits and seeds dominated the parts used (46%), while rhizome and the entire-parts were the least utilized parts (4%) for spices in the study area. Most of the methods employed in harvesting the spicy plants were annihilative and inhibitory. Also environmental pollution among other factors threatens the existence of the spicy plants growing in the wild in the study area. In conclusion conservational strategies that will ensure sustainable use of the identified spicy plant species were proposed.
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Lillywhite, Jay M., Jennifer E. Simonsen, and Mark E. Uchanski. "Spicy Pepper Consumption and Preferences in the United States." HortTechnology 23, no. 6 (2013): 868–76. http://dx.doi.org/10.21273/horttech.23.6.868.
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Little data are publicly available about U.S. spicy pepper (Capsicum sp.) consumers and their type-specific preferences. This research adds to the body of knowledge surrounding the demand side of the U.S. spicy pepper market by providing exploratory data to examine U.S. consumer preferences as they relate to seven common spicy pepper types: cayenne (Capsicum annuum), habañero (Capsicum chinense), jalapeño (C. annuum), New Mexico-type long green and red (C. annuum), paprika (C. annuum), poblano/ancho (C. annuum), and serrano (C. annuum) peppers. Data were collected using an online panel survey of 1104 consumers. Results suggest that jalapeño peppers were the most popular fresh spicy pepper purchased by participating food consumers. Paprika powder, a relatively mild spicy pepper product, was the most widely-consumed dried or ground pepper of the seven studied. Women appear more likely to be non-likers of spicy foods than men (P ≤ 0.05). Responses of this survey group suggest that many consumers enjoy spicy peppers and that consumption varies by pepper type. Finally, the most popular pepper types do not necessarily appear to be the “hottest” or “mildest” of those available in the market.
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Itsna R, Niswah, Intan Nirwana A, Revita Widya P, and Mohamad Bastomi. "Analisis Metode Economic Order Quantity, Safety Stock, Reorder Point, dan Cost of Inventory dalam Mengoptimalkan Manajemen Persediaan Umkm Bakso Pedas." Indonesian Journal of Contemporary Multidisciplinary Research 2, no. 1 (2023): 29–44. http://dx.doi.org/10.55927/modern.v2i1.2750.
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When running a business, management is an important thing to be carried out by all UMKM actors. UMKM Spicy Meatballs is a business engaged in the culinary or food sector. The purpose of this study was to determine the application of merchandise inventory management and to find out the efforts made in anticipating merchandise losses at Unisma's Spicy Meatballs. The type of research used is field research using a qualitative approach and as a source of information in this research is the seller of Spicy Meatballs beside the unisma campus where it is in the food court. During the research, a qualitative method was applied by conducting direct interviews with the owner of Spicy Meatballs to obtain the data used in calculating inventory. Therefore, this study tries to calculate ordering costs and storage costs for Spicy Meatballs using the EOQ method, in order to assist owners in managing their inventory. The results of the Spicy Meatball UMKM research show that the EOQ method can help Spicy Meatball UMKM in minimizing the cost of ordering supplies. The EOQ method also helps owners find out the optimal number and frequency of orders
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Rajaie, Somayeh, Soraiya Ebrahimpour-Koujan, Ammar Hassanzadeh Keshteli, et al. "Spicy Food Consumption and Risk of Uninvestigated Heartburn in Isfahani Adults." Digestive Diseases 38, no. 3 (2019): 178–87. http://dx.doi.org/10.1159/000502542.
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Background/Objective: Dietary recommendations for the consumption of spicy foods in uninvestigated heartburn are still under debate. We examine the association between spicy food consumption and the prevalence of uninvestigated heartburn in a large sample of Iranian adults. Methods: This cross-sectional study was conducted among 4,633 Iranian adults living in Isfahan (2,046 men, 2,587 women) in 2010. The average daily intake of spicy foods was estimated using a dietary habit questionnaire. Uninvestigated heartburn was defined, using a validated Rome III questionnaire, as the presence of heartburn sometimes, often or always during the last 3 months. Results: Uninvestigated heartburn was prevalent in 23.8% (n = 1,103) of participants. After controlling for potential confounders, including dietary behaviors and body mass index, men consuming spicy foods ≥10 times/week were 2.63 times more likely to have uninvestigated heartburn (95% CI:1.28–5.36) compared with those who never consumed spicy foods. Also, those men with the highest consumption of spicy foods were 3 times more likely to experience heartburn frequently (95% CI 1.44–6.39) compared with men with the lowest intake. No overall significant associations were found between the consumption of spicy foods and uninvestigated heartburn, including the frequency and severity of heartburn, in women. When the analysis was restricted to those with uninvestigated heartburn, no significant associations were found between consumption of spicy foods and frequency of heartburn either in men or women. Conclusion: The present findings suggest that high consumption of spicy foods was associated with a greater risk of uninvestigated heartburn in men, but not in women. Further studies, particularly of a prospective nature, are needed to confirm our findings, as well as underlying mechanisms.
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Sang Hoon, An, and К. S. Kalieyva. "Korean society and spicy food: koreans’ love for the spicy taste." Bulletin of the L.N. Gumilyov Eurasian National University.Political Science.Regional Studies.Oriental Studies.Turkology Series. 129, no. 4 (2019): 112–16. http://dx.doi.org/10.32523/26-16-6887/2019-129-4-112-116.
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Tripathi, K. M., D. M. Gautam, S. Paudel, et al. "Tomato sauce processing and acceptability of spicy and non-spicy product." Acta Horticulturae, no. 1179 (November 2017): 241–44. http://dx.doi.org/10.17660/actahortic.2017.1179.37.
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Sargsyan, M. "Usage of spicy aromatic plants of the flora of Armenia in the national cuisine." Regulatory Mechanisms in Biosystems 14, no. 3 (2023): 469–75. http://dx.doi.org/10.15421/10.15421/022367.
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Since ancient times, Armenians have used wild plants in their diet in both fresh and processed forms. Their gastronomic traditions, knowledge about useful plants, and methods of their application have been passed from generation to generation. In this review we analyse the species composition of plants that are used as spices in the national cuisine, how many there are, and what prospects there are for their use. Field surveys were conducted to collect ethnobotanical data of the use of aromatic plants in all of regions in Armenia during the years 2016–2022. 58 informants (42 women and 16 men) were interviewed after obtaining their prior informed oral consent. The informants included farmers, housewives and cooks engaged in preparing the national cuisine. All the informants participated voluntarily and shared their life experience, knowledge received from grandmothers and their professional skills. For the first time, a list of spicy plants of the flora of Armenia which were used in the preparation of national dishes is presented. Some species are no longer used, because classic spices are already available for sale, but some species of plants are still used today as a seasoning in national dishes. In the flora of Armenia there are 142 species of spicy aromatic plants belonging to 115 genera and 46 families. Studies have shown that the largest number of spicy-aromatic plants grow in Central and Southern Armenia (Armeno-Iranian floral province). On the basis of this rich plant resource, it is possible to organize the cultivation of organic spicy plants and spices in order to use them in various branches of the food industry. The recollected knowledge of our ancestors in the area of cheesemaking, winemaking, beermaking, combining centuries of experience with today's new technologies and use of spice plants can be used to develop the country's economy.
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Mykhailyk, S. M., S. A. Glukhova, and O. I. Shynder. "Spicy plants in the landscape compositions of the Syrets Arboretum." Plant varieties studying and protection 18, no. 3 (2022): 162–70. http://dx.doi.org/10.21498/2518-1017.18.3.2022.268997.
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Purpose. To analyze the taxonomic and varietal diversity of the collection of spicy plants of the Syrets Arboretum, evaluate their decorative qualities and determine the directions of use in landscape design. Methods. The subject of the study is spicy plants grown on the territory of the Syrets Arboretum, which are a part of the collection of open ground plants. The species and varieties of this group of plants were introduced in the arboretum from 1949 to 2021. In the process of research, methods of analysis and synthesis, comparison and generalization of information were used. Results. It has been established that the collection of spicy plants of the Syrets Arboretum includes 69 taxa belonging to 33 genera, 12 families. There are 52 species and 25 cultivars among them. The largest number of representatives are in the families Lamiaˆceae – 32 taxa, Amaryllidaceae – 11 taxa and Asteraceae – 9 taxa. The life forms of spicy plants are represented by woody (19 taxa) and herbal plants (50 taxa, of which 10 annual, 2 biennial, and 38 perennial forms). The traditional fields of application of spicy plants are food, medicine (pharmacology) and perfumery. In addition, their decorative varieties and cultivars are used to create landscape compositions. In particular, on the territory of the Syrets Arboretum, spicy plants are the compositional basis of the thematic “garden of spicy aromatic plants”, they are used as elements of classic flower beds and summer compositions, thematic compositions (national and pharmacy gardens, vegetable flower beds), alpine slides and rocky gardens, etc. Conclusions. Many years of experience in landscape design and creation of floral arrangements in the Syrets Arboretum showes that spicy plants are an important element in all types of tested decorative compositions. It is revealed that out of 69 spicy plants that grow on collectible plantings of the Sirets Arboretum, 51 have decorative qualities and are used as decorative-floral and decorative-deciduous species. The taxonomic and varietal variety of spicy plants has considerable potential for breeding work and creation of highly decorative landscape compositions of various purposes. Due to the availability of different life forms and biomorphological features, it is advisable to use spicy plants in different types of plantations for decorative gardening and landscape design.
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Jurišić, Mladen, Ivan Plaščak, Oleg Antonić, and Dorijan Radočaj. "Suitability Calculation for Red Spicy Pepper Cultivation (Capsicum annum L.) Using Hybrid GIS-Based Multicriteria Analysis." Agronomy 10, no. 1 (2019): 3. http://dx.doi.org/10.3390/agronomy10010003.
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Red spicy pepper is traditionally considered as the fundamental ingredient for multiple authentic products of Eastern Croatia. The objectives of this study were to: (1) evaluate the optimal interpolation method necessary for modeling of criteria layers; (2) calculate the sustainability and vulnerability of red spicy pepper cultivation using hybrid Geographic Information System (GIS)-based multicriteria analysis with the analytical hierarchy process (AHP) method; (3) determine the suitability classes for red spicy pepper cultivation using K-means unsupervised classification. The inverse distance weighted interpolation method was selected as optimal as it produced higher accuracies than ordinary kriging and natural neighbour. Sustainability and vulnerability represented the positive and negative influences on red spicy pepper production. These values served as the input in the K-means unsupervised classification of four classes. Classes were ranked by the average of mean class sustainability and vulnerability values. Top two ranked classes, highest suitability and moderate-high suitability, produced suitability values of 3.618 and 3.477 out of a possible 4.000, respectively. These classes were considered as the most suitable for red spicy pepper cultivation, covering an area of 2167.5 ha (6.9% of the total study area). A suitability map for red spicy pepper cultivation was created as a basis for the establishment of red spicy pepper plantations.
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Zhang, Chunchao, Wenhao Ma, Zhiqing Chen, Chaoqun He, Yuan Zhang, and Qian Tao. "The Association between Spicy Food Consumption and Psychological Health in Chinese College Students: A Cross-Sectional Study." Nutrients 14, no. 21 (2022): 4508. http://dx.doi.org/10.3390/nu14214508.
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Background: Capsaicin is the main active ingredient in chili peppers and spicy food. Animal studies provide contradictory results on the role of capsaicin in psychiatric disorders. There are no epidemiological studies to investigate the relationship between spicy food consumption and psychological health. Methods: A cross-sectional online survey was conducted. Psychological health was assessed with the Depression Anxiety Stress Scale, and spicy food consumption was assessed as frequency, strength, and duration of consumption. Multivariable logistic regression was conducted to determine the associations between spicy food consumption and psychological symptoms. Results: Our sample comprised 1771 participants (male = 674, mean age = 21.97 years). The odds of having depressive, anxiety, and stress symptoms were 34.0%, 46.5%, and 19.1% in Chinese college students, respectively. After adjusting for a series of covariates, compared with non-consumers, the odds ratios (ORs) of depressive symptoms across spicy food consumption were 1.13 (95% CI: 0.87– 1.46) for 1–2 days/week and 1.38 (95% CI: 1.02–1.86) for ≥3 days/week. With regard to anxiety symptoms, the ORs were 0.99 (95% CI: 0.78, 1.27) for 1–2 days/week and 1.50 (95% CI: 1.13–1.99) for ≥3 days/week. For stress symptoms, the ORs were 0.90 (95% CI: 0.66–1.23) for 1–2 days/week and 1.27 (95% CI: 0.89–1.80) for ≥3 days/week. The ORs for the depressive symptoms associated with different intensities of spicy food consumption were 1.00 (reference) for the reference group (non-consumers), 1.17 (95% CI: 0.90–1.52) for eating weakly spicy food, and 1.34 (95% CI: 1.01–1.78) for moderately to strongly spicy food. Conclusion: The findings suggested a positive association between frequently spicy food consumption and depressive/anxiety symptoms in adolescents, and no such association was found for stress symptoms.
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Yang, Kaili, Yuqian Li, Yuan Xue, et al. "Association of the frequency of spicy food intake and the risk of abdominal obesity in rural Chinese adults: a cross-sectional study." BMJ Open 9, no. 11 (2019): e028736. http://dx.doi.org/10.1136/bmjopen-2018-028736.
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ObjectivesRecent data relating to the association between spicy food intake frequency and abdominal obesity are limited, especially in low-income areas. Therefore, the study explored the relationship between spicy food intake frequency and abdominal obesity, and assessed the role of energy intake as a mediator of these associations in a rural Chinese adult population.DesignCross-sectional study.SettingRural Chinese adult population.ParticipantsSubjects from Henan Rural Cohort Study (n=28 773).Primary outcome measuresThe effects of spicy food intake frequency on abdominal obesity were analysed by restricted cubic spline and logistic regression, and the mediation effect was analysed using the bootstrap method.ResultsThe adjusted percentages of abdominal obesity were 47.32%, 51.93%, 50.66% and 50.29% in the spicy food intake subgroups of never, 1–2 day/week, 3–5 day/week and 6–7 day/week, respectively. An inverse U-shaped association was found between spicy food intake frequency and abdominal obesity (p<0.01). Compared with subjects who never consumed spicy food, the adjusted ORs (95% CIs) in the 1–2 day/week, 3–5 day/week and 6–7 day/week subgroups were 1.186 (1.093, 1.287), 1.127 (1.038, 1.224) and 1.104 (1.044, 1.169), respectively. Furthermore, the increased odd of abdominal obesity related to more frequent spicy food intake was mediated by higher fat energy intake; the direct and indirect effects were 1.107 (1.053, 1.164) and 1.007 (1.003, 1.012), respectively.ConclusionsThe data indicated that spicy food intake increased the risk of abdominal obesity, and fat energy intake may be a mediator of this association in rural Chinese populations. Clarifying the mechanisms will facilitate the development of novel preventive and therapeutic approaches for abdominal obesity.Trial registration numberChiCTR-OOC-15006699
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Sun, Guangfan, Xiangyu Cao, Junyi Chen, and Hanqi Li. "Food Culture and Sustainable Development: Evidence from Firm-Level Sustainable Total Factor Productivity in China." Sustainability 14, no. 14 (2022): 8835. http://dx.doi.org/10.3390/su14148835.
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This article studied whether food culture plays an important role in affecting the firm-level sustainable development. We linked firm-level sustainable total factor productivity to spicy-taste related food culture in China and found that firms in regions in which spicy culture plays a more prominent role showed higher sustainable productivity. Tests using the regional sunshine as an instrument suggested a causal interpretation. Moreover, firms more exposed to spicy culture showed more frequent equity incentive behavior, higher equity incentive intensity, and higher proportion of female executives, which suggests that the more proactive management behavior can be led by regional spicy culture. We also found that, compared with small-size firms, non-state-owned firms, and non-export firms, regional spicy culture has a stronger impact on large firms, state-owned firms, and export firms. Our results reveal the impact of food culture on the firm-level sustainable development.
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Knuckey, Jonathan O., Christine L. Day, and Charles D. Hadley. "Louisiana: Hot and Spicy!" American Review of Politics 26 (April 1, 2005): 65–84. http://dx.doi.org/10.15763/issn.2374-7781.2005.26.0.65-84.
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At the beginning of the 2004 presidential election campaign, Louisiana was considered a potential “battleground” state. While George W. Bush had won the Bayou State in 2000, his victory margin of just under eight percent-age points was modest, and the smallest margin of any of the five Deep South states. Given that Bill Clinton had carried the state twice in the 1990s, and, given a Democratic advantage in party identification, Democratic strategists felt that the Kerry/Edwards ticket could at least make the Bush-Cheney ticket spend time and valuable resources defending the state, but it was not to be.
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Wiwanitkit, Viroj. "Rice and Spicy Diet." Journal of Neurogastroenterology and Motility 16, no. 3 (2010): 340. http://dx.doi.org/10.5056/jnm.2010.16.3.340.
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Diamond, Milton. "Is Deviance Spicy Variety?" Contemporary Psychology: A Journal of Reviews 33, no. 9 (1988): 780. http://dx.doi.org/10.1037/025989.
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Marc, Romina A., Crina C. Mureșan, and Andruța E. Mureșan. "Spicy and Aromatic Plants." Plants 12, no. 4 (2023): 848. http://dx.doi.org/10.3390/plants12040848.
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The purpose of this Special Issue entitled “Spicy and Aromatic Plants” is to expand our knowledge about edible plants, which have been used for thousands of years, by all the peoples of the world, in every household [...]
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王, 健美. "Event-Related Potential Responses to Spicy Food-Related Cues in Spicy Cravers." Advances in Psychology 09, no. 01 (2019): 57–63. http://dx.doi.org/10.12677/ap.2019.91008.
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Kahlon, Talwinder S., Roberto J. Avena-Bustillos, Mei-Chen M. Chiu, and Marlene B. Hidalgo. "Whole Grain Gluten-Free Vegetable Spicy Snacks." Journal of Food Research 4, no. 5 (2015): 57. http://dx.doi.org/10.5539/jfr.v4n5p57.
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Four kinds of spicy snacks (gluten-free, whole grains with fresh vegetables, low in fat, sugar and salt) were evaluated. Acceptance of spicy snacks tested was Carrot-Garlic 77%, Broccoli-Garlic 68%, Spinach-Garlic 61% and Red Onion 53%. This is the first report of spicy gluten-free, 50% vegetable snacks, which offer a nutritional snack choice for all and an option for gluten sensitive individuals. In addition, it offers spicy snacks that would encourage low fat, sugar and salt foods more palatable and increased health promoting vegetable consumption. The snacks reported herein can be prepared in any house kitchen and/or commercial production. These crispy snacks would have desirable microbial stability resulting in longer shelf life. Each 30 g serving of these healthy chips would provide 1.2-1.3 g of dietary fiber. Currently available chips in the market contain up to twice as much salt as the chips reported herein. These gluten-free vegetable spicy chips could be considered good source of dietary fiber and potassium.
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Soldatenko, A. V., V. F. Pivovarov, V. A. Kharchenko, and M. I. Ivanova. "SELECTION OF LEAF AND SPICY AROMATIC AGRICULTURAL CROPS: STATUS AND DIRECTIONS." Vegetable crops of Russia, no. 3 (June 14, 2019): 7–14. http://dx.doi.org/10.18619/2072-9146-2019-3-7-14.
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The aim of the present work was evaluation of the current state and leading directions in selection of leaf and spicy-aromatic vegetables crops belonging to the Asteraceae, Apiaceae, Brassicaceae, Lamiaceae, Chenopodiaceae families. Analysis of leaf and spicy aromatic plant production revealed that at present time these crops become more and more popular. Being a source of essential to human organism vitamins, antioxidants and biologically active compounds they enrich food with marvelous taste and aroma. The main directions in the selection of these crops and presented database of leaf and spicy-aromatic crops genebank promote the selection process optimization. Modern varieties of leaf and spicy-aromatic crops of Federal Scientific Vegetable Center selection are considered to be competitive and promising for import substitution.
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Das, Prabhangshu, Milton Halder, A. Mujib, et al. "Heavy Metal Concentration in Some Common Spices Available at Local Market as well as Branded Spicy in Chittagong Metropolitan City, Bangladesh." Current World Environment 10, no. 1 (2015): 101–8. http://dx.doi.org/10.12944/cwe.10.1.12.
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A study has been conducted to evaluate some metal concentration of spicy from local market of Chittagong metropolitan city, Bangladesh. Total 30 spicy samples of red chili or chili red, coriander, turmeric were collected from five different spot (Khatungonj, Chakbazar, Muradpur, Baluchora, Amanbazar) under Chittagong metropolitan city and metal as Zn, Cu, Cr, Mn, Fe concentration was measured. Metal concentration in red chili, coriander, turmeric were found as increasing order as CuKhatungonj>Muradpur>Baluchora>Amanbazar,Khatungonj>Chakbazar>Amanbazar>Muradpur>Baluchora,Khatungonj>Chakbazar>Baluchora>Amanbazar>Muradpur,Khatungonj>Chakbazar>Muradpur>Amanbazar>Baluchora,Khatungonj>Chakbazar> Baluchora >Amanbazar>Muradpur respectively. So, Spicy of Khatungonj was the highly contaminated with metal followed by chakbazar spicy and least metal concentrated spicy was in Amanbazar at Chittagong city. According to WHO (World Health Organization), Cr and Fe concentrations exceeded the permissible limit of heavy metals in spicy but other metal concentrations was within tolerable limit. The current research’s findings will convey a strong message for the government body, policy maker to establish rules and regulation in order to protect food chain contamination, environment pollution and will be helpful for public awareness. An immediate attention from the concerned authorities is required in order to protect food chain contamination and environment pollution.
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Мегалінська Г. П., Страшко С. В., Сікура А. Й. та Білик Ж. І. "ФОРМУВАННЯ ПРАКТИЧНИХ НАВИЧОК ВИКОРИСТАННЯ ПРЯНО-АРОМАТИЧНИХ РОСЛИН В КУРСІ «ФІТОЛОГІЯ» ДЛЯ СТУДЕНТІВ СПЕЦІАЛЬНОСТІ «ЗДОРОВЯ ЛЮДИНИ»". World Science 2, № 10(38) (2018): 10–15. http://dx.doi.org/10.31435/rsglobal_ws/31102018/6181.
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 The results of the study of determination of the ways of formation in the course "Phytology" of future teachers of the basis of health of practical skills of using spice-aromatic plants are presented. The work is devoted to the study of the pedagogical efficiency of using the disco diffusion method for studying the antibacterial activity of spicy aromatic plants. It is shown that the level of assimilation of knowledge increases by 9%.
 
 
 
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Ji, Ting-Ting, Yi Ding, Huan Deng, Ma Jing, and Qi Jiang. "Does "spicy girl" have a peppery temper? the metaphorical link between spicy tastes and anger." Social Behavior and Personality: an international journal 41, no. 8 (2013): 1379–85. http://dx.doi.org/10.2224/sbp.2013.41.8.1379.
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Drawing upon the theories of conceptual metaphors and embodiment, in the present study we systematically examined the metaphorical link between spicy tastes and anger. In terms of personality, the results showed that participants presumed strangers who liked spicy foods (e.g., chili peppers) were more easily angered (Experiment 1). In addition, we found that people who are higher in trait anger are more likely to have a spicy food preference (Experiment 2). The findings support a metaphorical mapping between taste and personality processes.
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Menghini, Mark, Reshmi Singh, and Baskaran Thyagarajan. "Understanding Food Preferences and Their Connection to Health Perception among Lean and Non-Lean Populations in a Rural State." INNOVATIONS in pharmacy 11, no. 4 (2020): 17. http://dx.doi.org/10.24926/iip.v11i4.3449.
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Lipid metabolism and dietary choices directly affect the outcome of overall weight management in both lean and non-lean individuals. However, the perception of consuming spicy foods has diverse meaning among people. To understand this, it is essential to have thorough knowledge on how food preference is tied to health outcomes. The aim of this study is to enhance the understanding of how food preference affects the health outcome and perception in lean and non-lean populations. A mixed methods study was conducted via analysis of consumers’ food choices and compared the data based on age, gender, and body weight. The participants in audio recorded interviews were comprised of residents from a single town in a rural state. The study shows that most participants were aware of the implications that food choices had on their health status and it emphasizes the importance of understanding the differences between consumption of spicy and non-spicy foods. Spicy food consumption was associated with decreased overall portion size as well as increased satisfaction following the meal. Environmental factors, such as the influence of family and friends, impacted spicy food consumption according to most participants. The outcome of the study provides a comprehensive understanding of food preferences from a relatively large exploratory study. The observations made here show rudimentary associations between physical attributes and levels of food consumption. Future studies could further identify how certain attributes relate to food choices and levels of spicy food consumption in greater detail.
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Wongthai, Nuntana. "Taste Terms in the Patani Malay Ethnic Group." Manusya: Journal of Humanities 22, no. 2 (2019): 156–75. http://dx.doi.org/10.1163/26659077-02202003.
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This paper reveals the concepts of taste in the Patani Malay ethnic group. Forty-five Patani Malays living in Pattani province, Yala province, and Narathiwat province participated in this study. The analysis uses the framework of componential analysis in ethnosemantics. The results show that there are ten basic taste terms in the Patani Malay dialect: /masɛ/ ‘sour’, /maseŋ/ ‘salty’, /manih/ ‘sweet’, /paheɁ/ ‘bitter’, /lɨcah/ ‘a little bit spicy and causing tongue pain’, /lɨta/ ‘unpleasant taste, sticking on the tongue and causing tongue numbness’, /khɨlaɁ/ ‘astringent’, /pɨdah/ ‘spicy’, /lɨmɔɁ/ ‘nutty’ and / tawa/ ‘bland’. All of them are distinguished by eight dimensions: taste buds, tongue side, tongue tip, acidity, tongue body, pain, tongue numbness, and nuttiness. Besides using each taste term individually to describe tastes of food, Patani Malays also use them repeatedly, combine each taste term together, and combine them with modifiers. From these ten basic taste terms, there are two taste terms that concern pain in the mouth and on the tongue. These are /lɨcah/ ‘a little bit spicy and causing tongue pain’ and /pɨdah/ ‘spicy’. This reflects the preference for spicy flavours in the Patani Malay ethnic group. It may be due to the influence of using spices and chili in cooking adopted from foreign countries since ancient times. It may also be due to the geographical characteristics of Pattani, Yala, and Narathiwat provinces, which are located along the coast. People, therefore, prefer eating spicy food to keep their body warm and prevent illness.
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Mehrabani, Javad, Soodabeh Bagherzadeh, Abuzar Jorbonian, Eisa Khaleghi-Mamaghani, Maryam Taghdiri, and Mona Mehdizadeh-Haghighi. "Cardiovascular, lactate and appetite response to light and spicy music tempo after an endurance swimming protocol in young girls." Pedagogy of Physical Culture and Sports 24, no. 4 (2020): 195–202. http://dx.doi.org/10.15561/26649837.2020.0407.
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Background and Study Aim. During exercise, the effects of music on the performance have been previously evaluated. However, the superiority of the type of music and during recovery is not yet clear. Therefore the aim of this study was to determine the impact of music with a spicy and light beat on changes in lactate levels, blood pressure, heart rate, and appetite during the recovery period after the endurance swimming. Material and Methods. Thirteen healthy young girls participate in three control and experimental sessions. The participants performed a swimming. Immediately after swimming, they listened to music. Also, evaluations before and after (several times) swimming were performed.Results. Five minutes after swimming there was also a significant difference between the non-sound group with the music groups (p<0.05). Two and 5 minutes after swimming, there was a significant difference between the spicy and light music groups compared to the non-sound group. There was a significant difference between spicy and light music groups at time 10, 15 and 25 minutes. In the 25 minutes after the swim, reducing the heart rate in light music was more than spicy. Also, 10 minutes after swimming, the spicy music group could not cope with the increase in heart rate (p<0.05). There was a significant difference between the two music groups in minutes 5, 10 and 15 after swimming (p<0.05).Conclusions. listening to light music during recovery from endurance swimming was associated with decreased lactate levels and heart rate, but listening to spicy music increased heart rate and desire for food.
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Liu, Qinghong, Xiaofang Zhang, Yan Yang, et al. "The Chemical Composition Characteristics and Health Risk Assessment of Cooking Fume Condensates from Residential Kitchens in Different Regions of China." Foods 12, no. 1 (2022): 106. http://dx.doi.org/10.3390/foods12010106.
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The aim of this study was to explore the similarities and differences of volatile organic pollutants (VOCs) in cooking fumes (COF) of residential buildings in different regions of China, as well as to evaluate their potential health risks. COF condensates were collected from 10 representative cities in China and analyzed by a GC–MS method. Their effects on α-glucosidase, acetylcholinesterase (AchE), and lactate dehydrogenase (LDH) activities were then detected to evaluate potential health risks. A total of 174 kinds of VOCs, including aldehydes, esters, hydrocarbons, alcohols, and carboxylic acid, were identified. There were 59 identical compounds in the northern and southern regions, and 56 common compounds in spicy and non-spicy regions. Health risk assessment results showed that COF condensate could inhibit the activity of α-glucosidase to varying degrees (61.73–129.25%), suggesting that it had a potential risk of causing hypoglycemia. Daily and 3 and 6 month intakes of COF in minors, adults, and the elderly had both activated and inhibited effects on AchE. The activated effect in the southern and spicy areas was higher than that in northern and non-spicy areas, revealing that different regions and dietary habits had different effects on the risk of neurological diseases caused by changes in AchE activity. For minors, adults, and the elderly, COF had different degrees of activation of LDH at different exposure times and regions. Activation in the northern and non-spicy areas was higher than that in southern and spicy areas, suggesting that the health risks caused by changes in LDH activity levels were significantly increased.
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Chen, Liling, Wenge Tang, Xiaomin Wu, et al. "Eating Spicy Food, Dietary Approaches to Stop Hypertension (DASH) Score, and Their Interaction on Incident Stroke in Southwestern Chinese Aged 30–79: A Prospective Cohort Study." Nutrients 15, no. 5 (2023): 1222. http://dx.doi.org/10.3390/nu15051222.
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Little is known about the association between spicy food intake, dietary approaches to stop hypertension (DASH) score, and incident stroke. This study aimed to explore the association of eating spicy food, DASH score, and their interaction with stroke incidence. We included 22,160 Han residents aged 30–79 in southwest China from the China Multi-Ethnic Cohort. Three hundred and twelve cases were newly diagnosed with stroke by October 8, 2022, during a mean of 45.5 months of follow-up. Cox regression analyses showed that eating spicy food reduced stroke risk by 34% among people with low DASH scores (HR 0.66, 95%CI 0.45–0.97), while individuals with high DASH scores versus low DASH scores had a 46% lower stroke incidence among spicy food nonconsumers (HR 0.54, 95%CI 0.36–0.82). The HR of the multiplicative interactive term was 2.02 (95%CI 1.24–3.30) and the overall estimates of relative excess risk due to interaction (RERI), attributable proportion due to interaction (AP), and the synergy index (S) were 0.54 (95%CI 0.24–0.83), 0.68 (95%CI 0.23–1.14), and 0.29 (95%CI 0.12–0.70), respectively. Consuming spicy food seems to be associated with lower stroke risk only in people who have a lower DASH score, while the beneficial effect of higher DASH scores seems to be found only among nonconsumers of spicy food, and a negative interaction may exist between them in southwestern Chinese aged 30–79. This study could provide scientific evidence for dietary guidance to reduce stroke risk.
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Kim, Mi-Ran, Seo-Jin Chung, Koushik Adhikari, HyeWon Shin, Hana Cho, and Yerim Nam. "Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers." Foods 9, no. 10 (2020): 1463. http://dx.doi.org/10.3390/foods9101463.
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The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.
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Putu Diah Wahyuni and Ni Made Ayu Suardani Singapurwa. "Business Feasibility Analysis of Processed Chicken Feet Products "Dakbal Bali"." Jurnal Multidisiplin Madani 3, no. 6 (2023): 1248–56. http://dx.doi.org/10.55927/mudima.v3i6.4136.
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Chicken feet are a by-product waste from chicken slaughterhouses with very limited utilization. Therefore, a solution is needed in overcoming chicken feet waste into a product with economic value. The utilization of chicken feet can be processed into soup, chicken noodles and chips. Protein content in chicken feet is used as gelatin in addition, chicken feet bones is also processed into flour which contains nutrients, especially calcium. Chicken is processed into products in entrepreneurial activities by one of the students of the Food Science and Technology study program at Warmadewa University. The name of this processed claw product is "Spicy and Chevy Boneless Chewy". The spicy and chewy boneless claw processed product has a name, namely "DAKBAL BALI". The advantages of this product are that consumers are more practical, not messy in consuming feet and the time needed is also shorter and more efficient. The target of selling processed food products per week is 25 packs. The selling time for spicy and chewy boneless feet products is Monday-Sunday, which means that in a month sell 100 packets of spicy and chewy boneless feet (20 kg), spicy and chewy boneless feet. The Break Even Point of this product is 88 packs with a total cost of 1,311,609
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Lillywhite, Jay, and Sunshine Tso. "Consumers within the Spicy Pepper Supply Chain." Agronomy 11, no. 10 (2021): 2040. http://dx.doi.org/10.3390/agronomy11102040.
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“Spicy pepper” is a term used to describe a variety of “pungent” peppers, sometimes referred to as hot, chili, or chile. The USDA reports that the per capita availability of chile peppers has increased more than 100% since the early 1980s. While the availability of spicy peppers has increased, easily accessible data regarding which varieties are consumed, how they are used by households, and who is most likely to consume them is not available. This paper provides insights into U.S. spicy pepper production and consumption as provided by a review of existing trade data and a survey of U.S. consumers.
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Otero, Solimar. "Taxonomía of a Spicy Espécimen." Journal of American Folklore 135, no. 536 (2022): 258–60. http://dx.doi.org/10.5406/15351882.135.536.17.
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Pásztor, Erika Katalina. "Spicy Little Things from Budapest." Leonardo 39, no. 1 (2006): 4–6. http://dx.doi.org/10.1162/002409406775452249.
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Gough, N. R. "Spicy Diet to Reduce Hypertension." Science Signaling 3, no. 134 (2010): ec241-ec241. http://dx.doi.org/10.1126/scisignal.3134ec241.
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Stirling, James. "LEP's spicy hint at supersymmetry." Physics World 4, no. 5 (1991): 19–20. http://dx.doi.org/10.1088/2058-7058/4/5/18.
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