Sara Duvenage - Academia.edu (original) (raw)

Papers by Sara Duvenage

Research paper thumbnail of Situation analysis as indicator of food security in low-income rural communities

Tydskrif vir Gesinsekologie en Verbruikerswetenskappe, 2012

Research paper thumbnail of Home-prepared soymilk: Potential to alleviate protein-energy malnutrition in low-income rural communities in South Africa?

Health Sa Gesondheid, Oct 11, 2013

Research paper thumbnail of Comparative analysis of the factors contributing to sustainability of a food and nutrition intervention programme: Two case studies from South Africa

Evaluation and Program Planning, Dec 1, 2018

Research paper thumbnail of Optimising the extraction of natural flavouring from ‘Satsum’ mandarin (Citrus unshiuMarc.)

The South African Journal of Plant and Soil, 2004

Research paper thumbnail of Impact of South African fortification legislation on product formulation for low-income households

Journal of Food Composition and Analysis, 2007

Research paper thumbnail of Situation analysis as indicator of food security in low-income rural communities

Tydskrif vir Gesinsekologie en Verbruikerswetenskappe, 2012

Research paper thumbnail of Impact of South African fortification legislation on product formulation for low-income households

Journal of Food Composition and Analysis, 2007

Research paper thumbnail of Food product attributes guiding purchasing choice of maize meal by low-income South African consumers

Development Southern Africa, 2010

Research paper thumbnail of Development of a food product concept formulation framework for low-income consumers in urbanised informal settlements in Gauteng South Africa

Consumers perceive food product quality as a combination of attributes and accumulated benefits. ... more Consumers perceive food product quality as a combination of attributes and accumulated benefits. Quality cues can be recorded through the priority value that a target population within a specific reality attaches to identified food product attributes. As consumers are natural satisfaction maximisers, desirable product attributes become buying goals. Successful (food) products communicate significant value in these key categories. The focus of this study was to ascertain whether the food product attributes prioritised by the South African food industry meet the needs of (very) low-income consumers during purchasing choice for their staple food, maize meal. A total of 32 experts with experience in food product development and familiar with consumers living in deprived circumstances and with low levels of literacy, were identified from the South African food environment. Structured interviews were conducted. Sixty very low-income consumers from an urbanised informal settlement were app...

Research paper thumbnail of Conceptualising of quantities by low-income consumers to guide recipe format

Availability of soy was improved through a home-gardening project in rural Qwa-Qwa. Soy-containin... more Availability of soy was improved through a home-gardening project in rural Qwa-Qwa. Soy-containing recipes were developed and need to be published. The challenge was to identify guidelines, suiting the target consumers (n=91), for measuring units and for lay-out of recipes. Trained fieldworkers, fluent in the indigenous language, conducted personal interviews. Spoons and cups in general household use were employed for measuring purposes, using levelled measures. Units reported as cups and spoons were much preferred to metric units. Perceptions of quantities for cups were reported correctly for full (89%), half (78%), one third (3%) and one quarter (31%) cup units. For spoons, perceptions were reported correctly for full (97%), half (90%) and quarter (77%) units. Numeric format was indicated as being clearer than visual units for indicating quantities, but most preferred a combination of both methods for all quantities. To meet consumer perceptions, quantities will be specified as fu...

Research paper thumbnail of Development of a food product concept formulation framework for low-income consumers in urbanised informal settlements in Gauteng South Africa

Research paper thumbnail of Comparative analysis of the factors contributing to sustainability of a food and nutrition intervention programme: Two case studies from South Africa

Evaluation and program planning, Jan 9, 2018

Sustainability of health interventions is a consistent and ongoing issue in Africa. Understanding... more Sustainability of health interventions is a consistent and ongoing issue in Africa. Understanding key aspects of sustainable interventions provides the necessary methods for success. This research evaluates a nutrition intervention implemented in two peri-urban communities in the Free State and Gauteng province in South Africa (SA) respectively. A case study approach was employed using cross-case study analyses, including triangular data collection (empirical research through surveys of respondents; qualitative data collection through researcher journals, diaries, communications and photographs; and research team reflections). The information from these case studies is organized according to a framework from the United States (US) Office of Organizational Health (OAH) to evaluate the sustainability of intervention programmes. All eight of the OAH criteria were met in the Free State community and supported the importance of these key factors for sustainability compared to only three ...

Research paper thumbnail of Conceptualising of quantities by low-income consumers to guide recipe format

Research paper thumbnail of Soya recipe book on soy nutrition

Research paper thumbnail of Situation analysis as indicator of food security in low-income rural communities

Research paper thumbnail of Acceptance of home-prepared soy dishes in low-income rural Qwa-Qwa communities

Research paper thumbnail of Home-prepared soymilk: Potential to alleviate protein-energy malnutrition in low-income rural communities in South Africa?

Health SA Gesondheid, 2013

Research paper thumbnail of Optimising the extraction of natural flavouring from ‘Satsum’ mandarin ( Citrus unshiu Marc.)

South African Journal of Plant and Soil, 2004

ABSTRACT Approximately 18% of ‘Satsuma’ mandarins produced in the Eastern and Western Cape of Sou... more ABSTRACT Approximately 18% of ‘Satsuma’ mandarins produced in the Eastern and Western Cape of South Africa are discarded because of strict export standards. The demand for natural flavourants presented an opportunity to extract a unique flavourant from ‘Satsuma’ mandarin rind for liqueur production. In this study the yield and consistency of the extraction of the flavourant was optimised against aroma intensity while maintaining a unique flavour proposition. The highest aroma intensity, minimum variability and maximum tolerable rancidity was achieved at a yield of 61 % using rind with a moisture content of 25%, an ETOH extractant concentration = 90% (v/v), a ratio of rind to extractant (m/v) ranging from 20 to 30% and a maceration period of 360 h. The valuable heart fraction was distilled between 60 to 80% ETOH content (v/v). Methyl-n-methylanthraniiate content was investigated as a biochemical marker to monitor processing quality. This parameter only accounted for 30% of the variation observed and proved unreliable. In comparing the flavour profile of the ‘Satsuma’ mandarin extract with that of the internationally renowned Mandarine Napoléon Grande Liqueur, the extract presented a unique citrus-like aroma profile that could contribute to blending a proudly South African liqueur.

Research paper thumbnail of Food product attributes guiding purchasing choice of maize meal by low-income South African consumers

Development Southern Africa, 2010

ABSTRACT This study ascertained the food product attributes prioritised by low-income and very lo... more ABSTRACT This study ascertained the food product attributes prioritised by low-income and very low-income consumers when purchasing their staple food, maize meal. Survey results from 502 Gauteng respondents in three informal settlements and one formal settlement revealed the level of importance perceived for 14 predetermined attributes. The informal settlement consumers' ratings for product acceptability and convenience closely matched those of the formal settlement, but the more affluent respondents gave them higher ratings. The ratings for appearance, value for money, product quality, texture, product safety, brand loyalty and nutrient content were significantly similar between the two low and between the two very low income groups, but significantly different between the former two and the latter two, specifically for nutrient content. The informal settlements rated satiety value and affordability as the most important, while the formal settlement reported taste and appearance. These findings represent both a challenge and an opportunity for food product developers.

Research paper thumbnail of Impact of South African fortification legislation on product formulation for low-income households

Journal of Food Composition and Analysis, 2007

Research paper thumbnail of Situation analysis as indicator of food security in low-income rural communities

Tydskrif vir Gesinsekologie en Verbruikerswetenskappe, 2012

Research paper thumbnail of Home-prepared soymilk: Potential to alleviate protein-energy malnutrition in low-income rural communities in South Africa?

Health Sa Gesondheid, Oct 11, 2013

Research paper thumbnail of Comparative analysis of the factors contributing to sustainability of a food and nutrition intervention programme: Two case studies from South Africa

Evaluation and Program Planning, Dec 1, 2018

Research paper thumbnail of Optimising the extraction of natural flavouring from ‘Satsum’ mandarin (Citrus unshiuMarc.)

The South African Journal of Plant and Soil, 2004

Research paper thumbnail of Impact of South African fortification legislation on product formulation for low-income households

Journal of Food Composition and Analysis, 2007

Research paper thumbnail of Situation analysis as indicator of food security in low-income rural communities

Tydskrif vir Gesinsekologie en Verbruikerswetenskappe, 2012

Research paper thumbnail of Impact of South African fortification legislation on product formulation for low-income households

Journal of Food Composition and Analysis, 2007

Research paper thumbnail of Food product attributes guiding purchasing choice of maize meal by low-income South African consumers

Development Southern Africa, 2010

Research paper thumbnail of Development of a food product concept formulation framework for low-income consumers in urbanised informal settlements in Gauteng South Africa

Consumers perceive food product quality as a combination of attributes and accumulated benefits. ... more Consumers perceive food product quality as a combination of attributes and accumulated benefits. Quality cues can be recorded through the priority value that a target population within a specific reality attaches to identified food product attributes. As consumers are natural satisfaction maximisers, desirable product attributes become buying goals. Successful (food) products communicate significant value in these key categories. The focus of this study was to ascertain whether the food product attributes prioritised by the South African food industry meet the needs of (very) low-income consumers during purchasing choice for their staple food, maize meal. A total of 32 experts with experience in food product development and familiar with consumers living in deprived circumstances and with low levels of literacy, were identified from the South African food environment. Structured interviews were conducted. Sixty very low-income consumers from an urbanised informal settlement were app...

Research paper thumbnail of Conceptualising of quantities by low-income consumers to guide recipe format

Availability of soy was improved through a home-gardening project in rural Qwa-Qwa. Soy-containin... more Availability of soy was improved through a home-gardening project in rural Qwa-Qwa. Soy-containing recipes were developed and need to be published. The challenge was to identify guidelines, suiting the target consumers (n=91), for measuring units and for lay-out of recipes. Trained fieldworkers, fluent in the indigenous language, conducted personal interviews. Spoons and cups in general household use were employed for measuring purposes, using levelled measures. Units reported as cups and spoons were much preferred to metric units. Perceptions of quantities for cups were reported correctly for full (89%), half (78%), one third (3%) and one quarter (31%) cup units. For spoons, perceptions were reported correctly for full (97%), half (90%) and quarter (77%) units. Numeric format was indicated as being clearer than visual units for indicating quantities, but most preferred a combination of both methods for all quantities. To meet consumer perceptions, quantities will be specified as fu...

Research paper thumbnail of Development of a food product concept formulation framework for low-income consumers in urbanised informal settlements in Gauteng South Africa

Research paper thumbnail of Comparative analysis of the factors contributing to sustainability of a food and nutrition intervention programme: Two case studies from South Africa

Evaluation and program planning, Jan 9, 2018

Sustainability of health interventions is a consistent and ongoing issue in Africa. Understanding... more Sustainability of health interventions is a consistent and ongoing issue in Africa. Understanding key aspects of sustainable interventions provides the necessary methods for success. This research evaluates a nutrition intervention implemented in two peri-urban communities in the Free State and Gauteng province in South Africa (SA) respectively. A case study approach was employed using cross-case study analyses, including triangular data collection (empirical research through surveys of respondents; qualitative data collection through researcher journals, diaries, communications and photographs; and research team reflections). The information from these case studies is organized according to a framework from the United States (US) Office of Organizational Health (OAH) to evaluate the sustainability of intervention programmes. All eight of the OAH criteria were met in the Free State community and supported the importance of these key factors for sustainability compared to only three ...

Research paper thumbnail of Conceptualising of quantities by low-income consumers to guide recipe format

Research paper thumbnail of Soya recipe book on soy nutrition

Research paper thumbnail of Situation analysis as indicator of food security in low-income rural communities

Research paper thumbnail of Acceptance of home-prepared soy dishes in low-income rural Qwa-Qwa communities

Research paper thumbnail of Home-prepared soymilk: Potential to alleviate protein-energy malnutrition in low-income rural communities in South Africa?

Health SA Gesondheid, 2013

Research paper thumbnail of Optimising the extraction of natural flavouring from ‘Satsum’ mandarin ( Citrus unshiu Marc.)

South African Journal of Plant and Soil, 2004

ABSTRACT Approximately 18% of ‘Satsuma’ mandarins produced in the Eastern and Western Cape of Sou... more ABSTRACT Approximately 18% of ‘Satsuma’ mandarins produced in the Eastern and Western Cape of South Africa are discarded because of strict export standards. The demand for natural flavourants presented an opportunity to extract a unique flavourant from ‘Satsuma’ mandarin rind for liqueur production. In this study the yield and consistency of the extraction of the flavourant was optimised against aroma intensity while maintaining a unique flavour proposition. The highest aroma intensity, minimum variability and maximum tolerable rancidity was achieved at a yield of 61 % using rind with a moisture content of 25%, an ETOH extractant concentration = 90% (v/v), a ratio of rind to extractant (m/v) ranging from 20 to 30% and a maceration period of 360 h. The valuable heart fraction was distilled between 60 to 80% ETOH content (v/v). Methyl-n-methylanthraniiate content was investigated as a biochemical marker to monitor processing quality. This parameter only accounted for 30% of the variation observed and proved unreliable. In comparing the flavour profile of the ‘Satsuma’ mandarin extract with that of the internationally renowned Mandarine Napoléon Grande Liqueur, the extract presented a unique citrus-like aroma profile that could contribute to blending a proudly South African liqueur.

Research paper thumbnail of Food product attributes guiding purchasing choice of maize meal by low-income South African consumers

Development Southern Africa, 2010

ABSTRACT This study ascertained the food product attributes prioritised by low-income and very lo... more ABSTRACT This study ascertained the food product attributes prioritised by low-income and very low-income consumers when purchasing their staple food, maize meal. Survey results from 502 Gauteng respondents in three informal settlements and one formal settlement revealed the level of importance perceived for 14 predetermined attributes. The informal settlement consumers' ratings for product acceptability and convenience closely matched those of the formal settlement, but the more affluent respondents gave them higher ratings. The ratings for appearance, value for money, product quality, texture, product safety, brand loyalty and nutrient content were significantly similar between the two low and between the two very low income groups, but significantly different between the former two and the latter two, specifically for nutrient content. The informal settlements rated satiety value and affordability as the most important, while the formal settlement reported taste and appearance. These findings represent both a challenge and an opportunity for food product developers.

Research paper thumbnail of Impact of South African fortification legislation on product formulation for low-income households

Journal of Food Composition and Analysis, 2007