Neela Badrie - The University of the West Indies at St. Augustine Trinidad and Tobago (original) (raw)
Papers by Neela Badrie
Physicochemical, nutritional and sensory quality of stirred ‘dwarf’ golden apple ( Spondias cytherea Sonn) yoghurts
International Journal of Food Sciences and Nutrition, 2005
The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in it... more The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred yoghurts from cow's milk. Yoghurts with 15% and 20% golden apple nectar were more (P>0.01) liked than the control (0% nectar) yoghurt in all sensory attributes. The appearance and body attribute differed (P<0.01) between yoghurts with 15% and 20% nectar. The overall sensory quality of these yoghurts was rated very good to excellent. There were significant (P>0.05) changes, in pH, lactic acid, consistency, colour, lactic acid bacteria and yeasts and moulds on storage at 4 degrees C for 4 weeks. By week 4 of storage, yoghurts developed a buttery smell and were less dark and yellow. A 226 g yoghurt serving provided an excellent source of phosphorus and was good in protein.
Effect of Cultivar and Maturity on Yield and Nutrient Composition of Breadfruit (Artocarpus Altilis) Flour
Breadfruit, a versatile tree crop predominately used for its nutritious and starchy fruit, is com... more Breadfruit, a versatile tree crop predominately used for its nutritious and starchy fruit, is commonly consumed among West Indian people. Because of its seasonality and shortshelf life, there is a need for an economical method of extending its availability. One such process is through the production of breadfruit flour. However, detailed information is needed on the nutrient profile of the flour. More research is needed in order to determine whether there are cultivar differences; previous research has been limited to one un-named cultivar at one stage of maturity. The objective of this study was to determine the influence of cultivar and maturity on the yield and nutrient composition of breadfruit flour. Four breadfruit cultivars, Jackson Macca (JM), Kashee Bread (KB), Local White (LW) and Local Yellow (LY), growing in the germplasm collection of the University Field Station, Valsayn, Trinidad, were evaluated for flour yield and nutrient composition. The fruits were harvested at the immature and mature stages. The flesh was sliced 5 mm thick, dried at 60° C for 24 hours, milled and sieved (0.60 mm). Proximate analyses were done in triplicate and according to the AOAC methods (1990). There were no significant differences in the fresh weights of the four selected cultivars. However, there were significant differences (p<0.05) in yield, dry matter, ash, crude protein, ether extract, dietary fibre, carbohydrates, calcium, magnesium, and iron content of the breadfruit flours. Cultivar JM showed the highest yield (46.5±1.4%) in addition to the highest levels of crude protein (5.5±0.4 g/100 g), ether extract (1.6±0.1 g/100 g) and carbohydrates (71.7±0.3 g/100 g). There were significant differences between dry matter (91.8±0.3 g/100 g immature; 90.9±0.2 g/100 g mature) and carbohydrates (67.9±0.8 g/100 g immature; 69.9±0.4 g/100 g mature). This finding illustrates that as the fruit matures, there is an increase in moisture and in carbohydrate content. This increase may be partly due to metabolic water and the bulking [...]
Christophene (Sechium edule) was osmotically dehydrated to produce a candied product. The christo... more Christophene (Sechium edule) was osmotically dehydrated to produce a candied product. The christophene was blanched in hot water for 5 min followed by steam blanching for 5 min and then subjected to osmotic dehydration in various sugar solutions prepared to 30°Brix and increased daily for 3 days to 45°Brix, 60°Brix and 70°Brix. Final drying was at 68°C for 4 hours. Preliminary results indicated that products from 100% sucrose had a dull appearance with a coat of sugar while products in 100% glucose/fructose were sticky. In further work, peeled and un-peeled christophene cubes were soaked in 75% sucrose with 25% glucose/ fructose and un-peeled christophene to 50% sucrose with 50% glucose/fructose and 25% sucrose with 75% glucose/fructose. A product from 75% sucrose with 25% glucose/fructose had the best overall acceptability (liked slightly to moderately), lowest moisture content (10.5-15.2%) and had low microbial count (< 10 cfu g-1) after 21 days of storage at 19±1°C.
Nutritional composition and sensory acceptance of boiled breadnut (Artocarpus camansis Blanco) seeds
Journal of Food Technology, Jan 29, 2005
Journal of Food Technology 3 (4): 546-551, 2005 © Grace Publications, 2005 Nutritional Compositio... more Journal of Food Technology 3 (4): 546-551, 2005 © Grace Publications, 2005 Nutritional Composition and Sensory Acceptance of Boiled Breadnut (Artocarpus camansis Blanco) Seeds Kirk Williams and Neela Badrie Department of Food Production, Faculty of Science and Agriculture, ...
Journal of obesity and weight loss therapy, Oct 28, 2016
T he prevalence of childhood obesity has increased globally and this has prompted population poli... more T he prevalence of childhood obesity has increased globally and this has prompted population policy approaches to tackle this problem. Since schools are an ideal background for these interventions, this study sought to evaluate the existing national school nutrition policies and make recommendations for future research. Seventeen Government / Public Early Childhood Care and Education (ECCE) Centers were randomly selected from each of the seven educational districts in Trinidad. Each of these schools was then matched to its nearest privately-owned ECCE. Each school completed a questionnaire examining food rules, whether they received meals from the National Schools Dietary Services Limited (NSDSL), and the presence of a school garden. Type of school differences among dietary variables were assessed using the Mann Whitney U-test, while differences among continuous anthropometric variables were assessed via the independent samples t-test. All analyses were conducted using SPSS version 15 (SPSS, Inc., Chicago, IL, USA). Preschoolers attending private schools had significantly higher body fat, viewed more hours of weekend television (p=0.048) and drank more juice-type sugar sweetened beverages (p=0.008), while parents of public preschoolers were more likely to create a healthy home environment. Public schools were more likely to have school gardens, 'fruit times' and 'no soda' policies and they were also more likely to receive lunches from the NSDSL. All nutrition policies except one were 'undocumented'. Teacher comments revealed an urgent need to document nutrition policy at the preschool level, update old policy, and provide nutrition education for teachers and parents. Biography Anisa Ramcharitar-Bourne completed her PhD in Human Ecology (specialization Nutritional Sciences) in 2014. She is a Registered Dietitian, trained at St. Louis University, USA and has gained US certification in Childhood and Adolescent Weight Management. She is currently an Instructor at the UWI and is involved in a number of ongoing research projects in the areas of picky eating, childhood obesity, mindful eating practices and sensorial analysis. She is currently a Consultant on a project entitled 'Healthy Bites' with the U.W.I. Preschool in Trinidad. She is passionate about positively influencing the health of children through education, research and policy development.
Supermarket Shoppers Perceptions to Genetically Modified Foods in Trinidad and Tobago: Focus on Health Risks and Benefits
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, Aug 24, 2017
Consumer Knowledge of Food Quality Assurance and Use of Food Labels in Trinidad, West Indies
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, Jul 29, 2015
Sauces and Dressings: Functional Roles of Hydrocolloids
Journal of Food Science and Technology-mysore, 2000
Vermouth is the most consumed aromatised wine. The present study developed a processing technolog... more Vermouth is the most consumed aromatised wine. The present study developed a processing technology for herb macerates used as ingredients in the processing of vermouth. Cold maceration in ethanol solution of 45% vol. was proceeded for the extraction of herb aroma and colour components in stainless steel tanks. The mixture was pressed and stored separately. The adequate quantity of sugar, citric acid and wine were prepared for the batch of vermouth. Vermouth was left for maturation for 2 months in stainless steel tank. To obtain perfectly clear and stable product, conditioning and stabilization treatments were conducted. All the chemical parameters were evaluated using adapted reference methods. The addition of herb macerates to the wine increased the vermouths alcohol content to 17.2 % vol. The total sugar content remained under the limit of 4 %, imposed for dry vermouths.
Island Producers: Food Processing Constraints and Food Safety Challenges of Small and Medium Enterprises in the Caribbean
2013 Annual Meeting (July 28 - 31, 2013), Jul 30, 2013
Production of pineapple flavoured fermented milk to suit Caribbean taste
Journal of Food Science and Technology-mysore, 1998
Fermented milk products were prepared from UHT-treated cow's milk, inoculated with 2% or 4% (... more Fermented milk products were prepared from UHT-treated cow's milk, inoculated with 2% or 4% (v/v) active starter of Lactobacillus bulgaricus and incubated at 43°C for 3h with or without the addition of pineapple. A pineapple flavoured fermented milk containing 8% (w/v) fruit and 5% (v/v) sucrose syrup was the most acceptable to Caribbean taste, having acquired the highest scores for all sensory attributes. This product was of satisfactory microbiological quality, On refrigerated storage at 4°C, the pH of the product decreased slightly, while lactic acid and viscosity.
Investigative Study of Consumer Perceptions to the Quality and Safety Attributes of 'Fresh' versus 'Frozen' Cassava (Manihot esculenta Crantz): A Case for Agro-Processing in Trinidad and Tobago, West Indies
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, Aug 24, 2017
Direct outpatient cost per case of acute gastroenteritis in Trinidad and Tobago, 2021
Journal of Food Protection, 2023
Physicochemical, nutritional and sensory quality of stirred ‘dwarf’ golden apple (Spondias cythereaSonn) yoghurts
International Journal of Food Sciences and Nutrition, 2005
The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in it... more The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred ...
West Indian Medical Journal, Mar 30, 2016
Objective: Screening for childhood obesity is a necessary step in developing appropriate and effe... more Objective: Screening for childhood obesity is a necessary step in developing appropriate and effective interventions. We evaluated the diagnostic performance of various recommended, international, anthropometric cutoffs based on body mass index (BMI), waist circumference (WC), waist-to-height ratio (WHtR), triceps skinfold (TSF) and mid-upper arm circumference (MUAC) in predicting excess adiposity (body fat ≥ 25%) in a random sample of Trinidadian preschoolers. Methods: After obtaining written, parental consent, weight, height, WC, triceps and MUAC were measured in 596 children using standard procedures. These were used to calculate BMI for age, WHR, TSF forage z-scores and MUAC for age z-scores. Percentage body fat was measured using a Tanita-531 foot-to-foot, bioelectrica,l impedance analyzer. Sensitivities, specificities andarea under the receiver-operating curve (AUC) analysis and predictive values were then computed. Results: The prevalence of excess adiposity was 12.2% and 5.1% among males and females, respectively. Sensitivities for the various cutoffs ranged from 20.0%-75.0% and 57.1%-96.9% among males and females, respectively. The World Health Organization (WHO) BMI-recommended cutoffs , and those based on MUAC z-scores, had significantly higher sensitivities in females than in males. TSF z-scores had significantly lower sensitivities compared to those based on BMI and WHtR among males. Similarly, specificities ranged from 81.3% to 99.9% and 79.8% to 99.9% among males and females, respectively. In girls, cutoffs based on TSF z-scores had a higher likelihood ratio than cutoffs from CDC, IOTF and WHtR. Diagnostic performance was not associated with ethnicity. Conclusion: Our results suggest that diagnostic performance was associated with gender and the cutoffs used; however, it was not associated with ethnicity.
Handling Practices, Consumer Perception, and Quality Evaluation of Fresh Carite (Scombejromorus Brasiuensis ) in Trinidad, West Indies
RePEc: Research Papers in Economics, Jul 15, 2001
This investigation provided an overview of the handling practices by individuals involved in the ... more This investigation provided an overview of the handling practices by individuals involved in the fish trade, consumer perception and quality of fresh carite offered for sale. Landing sites, wholesale and retail markets were visited and face-to-face interviews were conducted with fishermen, wholesalers, retailers and consumers. Microbiological and sensory analyses were performed on whole and gutted fish. All the facilities for handling and trading of fish were grossly under-equipped and in poor hygienic condition. Most consumers viewed whole fish as being 'fresh' and of superior quality compared to eviscerated fish. Fish was of best sensory quality when landed and of worse quality at the retail vendors' stalls. Several recommendations were provided for improvement of quality.
Effect of blanching on pickled bitter gourd (Momordica charantia)
Journal of Food Science and Technology-mysore, Jul 14, 2001
Bitter gourd (Momordica charantia Linn.) fruit slices blanched either in 5% NaCI at 100°C for 3 m... more Bitter gourd (Momordica charantia Linn.) fruit slices blanched either in 5% NaCI at 100°C for 3 min (HTST) or in a two-stage balnching process in 5% NaCI at 70-80°C for 20 min (LTLT), followed at 100°C for 3 min (HTST) was most effective in removing bitterness and maintaining firmness of vinegar pickled products. Effect of blanching was significant (p Des tranches de concombre amer sont blanchies dans NaCl 5% a 100° pendant 3 minutes ou en 2 etapes, dans NaCl 5% a 70-80° pendant 20 min puis a 100° pendant 3 min dans CaCl 2 a 0,1%. Le second traitement est plus efficace que le premier pour reduire le gout amer. Le pH est stable pendant 32 jours a 30°, il n'y a pas de contamination microbienne
Some initiatives in Science, Technology and Innovation (STI) for youth in Trinidad and Tobago (TandT) and the Republic of the Philippines (RP)
This research investigated the underlying factors which motivated consumers to purchase and consu... more This research investigated the underlying factors which motivated consumers to purchase and consume nutraceuticals or health products health food stores in Trinidad. The study was conducted among 245 adult residents of Trinidad via consumer surveys. The questionnaire was divided into sections of purchase at health food stores, health food products, awareness of health foods/nutraceuticals and demographics. The data collected was coded and analysed with the aid of IBM SPSS to identify trends, frequencies and relationships between variables. Statistical analysis of the data revealed the strongest motivational factor which influenced consumer investment in nutraceuticals was general long-term health. Most (75.5%) respondents were consumers of nutraceuticals/health foods. The age group with the highest influence(P<0.05) on nutraceutical recognition was 18-25yrs.Consumers perceived nutraceuticals as positive (94.6%) and were ranked for their affordability (52.4%), effectiveness (78.4%) and quality (85.9%). The factor which impacted on non-spending on nutraceuticals by non-consumers (31.3%) was the lack of affordability of the products. Respondents were motivated to use nutraceuticals towards long term health (88.7%), healthy eating or diet (86%), physical appearance (77.9%), natural alternatives (67%), detoxing (64.8%), weight management (63.9%), and disease treatment (45.5%). Consumers demanded the following categories of food products: gluten-free (17.2%), specific classes (organic vegetables: 10.4%) and dietary classes (vitamins: 24.6%). Among the consumers with non-communicable diseases, digestive-related problem was ranked the highest among the diseases treated using nutraceuticals.
Ready-to-eat salads are becoming increasingly popular as they combine the healthy characteristics... more Ready-to-eat salads are becoming increasingly popular as they combine the healthy characteristics of fruits and vegetables with that of a short preparation time. This study seeks to determine the microbial quality of ready-to-eat salads that are sold in food establishments in Trinidad. A total of 56 samples were collected from two supermarkets and two shopping malls and were analyzed using culture procedures. The total number of aerobic mesophilic bacteria and Escherichia coli colonies were determined for each salad sample. Samples were also tested for Salmonella spp. The average number of aerobic bacteria was 6.3±1.1 logCFUg-1 with a range of 4.3 to 7.5 logCFUg-1. The level of aerobic bacteria in the salad samples was dependent on the food establishment from which it was purchased and varied significantly across food establishments (P<0.001). The shopping malls had higher levels of aerobic bacteria than supermarkets (P<0.001). E. coli was found in 100% of the salad samples analyzed and the level present varied significantly among food establishments (P<0.05). The average E. coli colony count was 3.7±0.7 logCFUg-1 ranging from 2.7 to 5.0 logCFUg-1. Salmonella spp. was detected in 67.86% of the samples analyzed. The number of salad samples contaminated with Salmonella varied significantly during the two periods of testing, week 1 and week 2 (P<0.05). In this study, the researcher only sampled ready-to-eat salads from four of the many food establishments in Trinidad. Due to the high number of: aerobic bacteria and E.coli colonies, and samples contaminated with Salmonella found in the samples analyzed, it was recommended to increase the sample size in order to provide a general overview of the quality of ready-to-eat salads sold in Trinidad.
Physicochemical, nutritional and sensory quality of stirred ‘dwarf’ golden apple ( Spondias cytherea Sonn) yoghurts
International Journal of Food Sciences and Nutrition, 2005
The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in it... more The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred yoghurts from cow's milk. Yoghurts with 15% and 20% golden apple nectar were more (P>0.01) liked than the control (0% nectar) yoghurt in all sensory attributes. The appearance and body attribute differed (P<0.01) between yoghurts with 15% and 20% nectar. The overall sensory quality of these yoghurts was rated very good to excellent. There were significant (P>0.05) changes, in pH, lactic acid, consistency, colour, lactic acid bacteria and yeasts and moulds on storage at 4 degrees C for 4 weeks. By week 4 of storage, yoghurts developed a buttery smell and were less dark and yellow. A 226 g yoghurt serving provided an excellent source of phosphorus and was good in protein.
Effect of Cultivar and Maturity on Yield and Nutrient Composition of Breadfruit (Artocarpus Altilis) Flour
Breadfruit, a versatile tree crop predominately used for its nutritious and starchy fruit, is com... more Breadfruit, a versatile tree crop predominately used for its nutritious and starchy fruit, is commonly consumed among West Indian people. Because of its seasonality and shortshelf life, there is a need for an economical method of extending its availability. One such process is through the production of breadfruit flour. However, detailed information is needed on the nutrient profile of the flour. More research is needed in order to determine whether there are cultivar differences; previous research has been limited to one un-named cultivar at one stage of maturity. The objective of this study was to determine the influence of cultivar and maturity on the yield and nutrient composition of breadfruit flour. Four breadfruit cultivars, Jackson Macca (JM), Kashee Bread (KB), Local White (LW) and Local Yellow (LY), growing in the germplasm collection of the University Field Station, Valsayn, Trinidad, were evaluated for flour yield and nutrient composition. The fruits were harvested at the immature and mature stages. The flesh was sliced 5 mm thick, dried at 60° C for 24 hours, milled and sieved (0.60 mm). Proximate analyses were done in triplicate and according to the AOAC methods (1990). There were no significant differences in the fresh weights of the four selected cultivars. However, there were significant differences (p<0.05) in yield, dry matter, ash, crude protein, ether extract, dietary fibre, carbohydrates, calcium, magnesium, and iron content of the breadfruit flours. Cultivar JM showed the highest yield (46.5±1.4%) in addition to the highest levels of crude protein (5.5±0.4 g/100 g), ether extract (1.6±0.1 g/100 g) and carbohydrates (71.7±0.3 g/100 g). There were significant differences between dry matter (91.8±0.3 g/100 g immature; 90.9±0.2 g/100 g mature) and carbohydrates (67.9±0.8 g/100 g immature; 69.9±0.4 g/100 g mature). This finding illustrates that as the fruit matures, there is an increase in moisture and in carbohydrate content. This increase may be partly due to metabolic water and the bulking [...]
Christophene (Sechium edule) was osmotically dehydrated to produce a candied product. The christo... more Christophene (Sechium edule) was osmotically dehydrated to produce a candied product. The christophene was blanched in hot water for 5 min followed by steam blanching for 5 min and then subjected to osmotic dehydration in various sugar solutions prepared to 30°Brix and increased daily for 3 days to 45°Brix, 60°Brix and 70°Brix. Final drying was at 68°C for 4 hours. Preliminary results indicated that products from 100% sucrose had a dull appearance with a coat of sugar while products in 100% glucose/fructose were sticky. In further work, peeled and un-peeled christophene cubes were soaked in 75% sucrose with 25% glucose/ fructose and un-peeled christophene to 50% sucrose with 50% glucose/fructose and 25% sucrose with 75% glucose/fructose. A product from 75% sucrose with 25% glucose/fructose had the best overall acceptability (liked slightly to moderately), lowest moisture content (10.5-15.2%) and had low microbial count (< 10 cfu g-1) after 21 days of storage at 19±1°C.
Nutritional composition and sensory acceptance of boiled breadnut (Artocarpus camansis Blanco) seeds
Journal of Food Technology, Jan 29, 2005
Journal of Food Technology 3 (4): 546-551, 2005 © Grace Publications, 2005 Nutritional Compositio... more Journal of Food Technology 3 (4): 546-551, 2005 © Grace Publications, 2005 Nutritional Composition and Sensory Acceptance of Boiled Breadnut (Artocarpus camansis Blanco) Seeds Kirk Williams and Neela Badrie Department of Food Production, Faculty of Science and Agriculture, ...
Journal of obesity and weight loss therapy, Oct 28, 2016
T he prevalence of childhood obesity has increased globally and this has prompted population poli... more T he prevalence of childhood obesity has increased globally and this has prompted population policy approaches to tackle this problem. Since schools are an ideal background for these interventions, this study sought to evaluate the existing national school nutrition policies and make recommendations for future research. Seventeen Government / Public Early Childhood Care and Education (ECCE) Centers were randomly selected from each of the seven educational districts in Trinidad. Each of these schools was then matched to its nearest privately-owned ECCE. Each school completed a questionnaire examining food rules, whether they received meals from the National Schools Dietary Services Limited (NSDSL), and the presence of a school garden. Type of school differences among dietary variables were assessed using the Mann Whitney U-test, while differences among continuous anthropometric variables were assessed via the independent samples t-test. All analyses were conducted using SPSS version 15 (SPSS, Inc., Chicago, IL, USA). Preschoolers attending private schools had significantly higher body fat, viewed more hours of weekend television (p=0.048) and drank more juice-type sugar sweetened beverages (p=0.008), while parents of public preschoolers were more likely to create a healthy home environment. Public schools were more likely to have school gardens, 'fruit times' and 'no soda' policies and they were also more likely to receive lunches from the NSDSL. All nutrition policies except one were 'undocumented'. Teacher comments revealed an urgent need to document nutrition policy at the preschool level, update old policy, and provide nutrition education for teachers and parents. Biography Anisa Ramcharitar-Bourne completed her PhD in Human Ecology (specialization Nutritional Sciences) in 2014. She is a Registered Dietitian, trained at St. Louis University, USA and has gained US certification in Childhood and Adolescent Weight Management. She is currently an Instructor at the UWI and is involved in a number of ongoing research projects in the areas of picky eating, childhood obesity, mindful eating practices and sensorial analysis. She is currently a Consultant on a project entitled 'Healthy Bites' with the U.W.I. Preschool in Trinidad. She is passionate about positively influencing the health of children through education, research and policy development.
Supermarket Shoppers Perceptions to Genetically Modified Foods in Trinidad and Tobago: Focus on Health Risks and Benefits
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, Aug 24, 2017
Consumer Knowledge of Food Quality Assurance and Use of Food Labels in Trinidad, West Indies
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, Jul 29, 2015
Sauces and Dressings: Functional Roles of Hydrocolloids
Journal of Food Science and Technology-mysore, 2000
Vermouth is the most consumed aromatised wine. The present study developed a processing technolog... more Vermouth is the most consumed aromatised wine. The present study developed a processing technology for herb macerates used as ingredients in the processing of vermouth. Cold maceration in ethanol solution of 45% vol. was proceeded for the extraction of herb aroma and colour components in stainless steel tanks. The mixture was pressed and stored separately. The adequate quantity of sugar, citric acid and wine were prepared for the batch of vermouth. Vermouth was left for maturation for 2 months in stainless steel tank. To obtain perfectly clear and stable product, conditioning and stabilization treatments were conducted. All the chemical parameters were evaluated using adapted reference methods. The addition of herb macerates to the wine increased the vermouths alcohol content to 17.2 % vol. The total sugar content remained under the limit of 4 %, imposed for dry vermouths.
Island Producers: Food Processing Constraints and Food Safety Challenges of Small and Medium Enterprises in the Caribbean
2013 Annual Meeting (July 28 - 31, 2013), Jul 30, 2013
Production of pineapple flavoured fermented milk to suit Caribbean taste
Journal of Food Science and Technology-mysore, 1998
Fermented milk products were prepared from UHT-treated cow's milk, inoculated with 2% or 4% (... more Fermented milk products were prepared from UHT-treated cow's milk, inoculated with 2% or 4% (v/v) active starter of Lactobacillus bulgaricus and incubated at 43°C for 3h with or without the addition of pineapple. A pineapple flavoured fermented milk containing 8% (w/v) fruit and 5% (v/v) sucrose syrup was the most acceptable to Caribbean taste, having acquired the highest scores for all sensory attributes. This product was of satisfactory microbiological quality, On refrigerated storage at 4°C, the pH of the product decreased slightly, while lactic acid and viscosity.
Investigative Study of Consumer Perceptions to the Quality and Safety Attributes of 'Fresh' versus 'Frozen' Cassava (Manihot esculenta Crantz): A Case for Agro-Processing in Trinidad and Tobago, West Indies
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, Aug 24, 2017
Direct outpatient cost per case of acute gastroenteritis in Trinidad and Tobago, 2021
Journal of Food Protection, 2023
Physicochemical, nutritional and sensory quality of stirred ‘dwarf’ golden apple (Spondias cythereaSonn) yoghurts
International Journal of Food Sciences and Nutrition, 2005
The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in it... more The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred ...
West Indian Medical Journal, Mar 30, 2016
Objective: Screening for childhood obesity is a necessary step in developing appropriate and effe... more Objective: Screening for childhood obesity is a necessary step in developing appropriate and effective interventions. We evaluated the diagnostic performance of various recommended, international, anthropometric cutoffs based on body mass index (BMI), waist circumference (WC), waist-to-height ratio (WHtR), triceps skinfold (TSF) and mid-upper arm circumference (MUAC) in predicting excess adiposity (body fat ≥ 25%) in a random sample of Trinidadian preschoolers. Methods: After obtaining written, parental consent, weight, height, WC, triceps and MUAC were measured in 596 children using standard procedures. These were used to calculate BMI for age, WHR, TSF forage z-scores and MUAC for age z-scores. Percentage body fat was measured using a Tanita-531 foot-to-foot, bioelectrica,l impedance analyzer. Sensitivities, specificities andarea under the receiver-operating curve (AUC) analysis and predictive values were then computed. Results: The prevalence of excess adiposity was 12.2% and 5.1% among males and females, respectively. Sensitivities for the various cutoffs ranged from 20.0%-75.0% and 57.1%-96.9% among males and females, respectively. The World Health Organization (WHO) BMI-recommended cutoffs , and those based on MUAC z-scores, had significantly higher sensitivities in females than in males. TSF z-scores had significantly lower sensitivities compared to those based on BMI and WHtR among males. Similarly, specificities ranged from 81.3% to 99.9% and 79.8% to 99.9% among males and females, respectively. In girls, cutoffs based on TSF z-scores had a higher likelihood ratio than cutoffs from CDC, IOTF and WHtR. Diagnostic performance was not associated with ethnicity. Conclusion: Our results suggest that diagnostic performance was associated with gender and the cutoffs used; however, it was not associated with ethnicity.
Handling Practices, Consumer Perception, and Quality Evaluation of Fresh Carite (Scombejromorus Brasiuensis ) in Trinidad, West Indies
RePEc: Research Papers in Economics, Jul 15, 2001
This investigation provided an overview of the handling practices by individuals involved in the ... more This investigation provided an overview of the handling practices by individuals involved in the fish trade, consumer perception and quality of fresh carite offered for sale. Landing sites, wholesale and retail markets were visited and face-to-face interviews were conducted with fishermen, wholesalers, retailers and consumers. Microbiological and sensory analyses were performed on whole and gutted fish. All the facilities for handling and trading of fish were grossly under-equipped and in poor hygienic condition. Most consumers viewed whole fish as being 'fresh' and of superior quality compared to eviscerated fish. Fish was of best sensory quality when landed and of worse quality at the retail vendors' stalls. Several recommendations were provided for improvement of quality.
Effect of blanching on pickled bitter gourd (Momordica charantia)
Journal of Food Science and Technology-mysore, Jul 14, 2001
Bitter gourd (Momordica charantia Linn.) fruit slices blanched either in 5% NaCI at 100°C for 3 m... more Bitter gourd (Momordica charantia Linn.) fruit slices blanched either in 5% NaCI at 100°C for 3 min (HTST) or in a two-stage balnching process in 5% NaCI at 70-80°C for 20 min (LTLT), followed at 100°C for 3 min (HTST) was most effective in removing bitterness and maintaining firmness of vinegar pickled products. Effect of blanching was significant (p Des tranches de concombre amer sont blanchies dans NaCl 5% a 100° pendant 3 minutes ou en 2 etapes, dans NaCl 5% a 70-80° pendant 20 min puis a 100° pendant 3 min dans CaCl 2 a 0,1%. Le second traitement est plus efficace que le premier pour reduire le gout amer. Le pH est stable pendant 32 jours a 30°, il n'y a pas de contamination microbienne
Some initiatives in Science, Technology and Innovation (STI) for youth in Trinidad and Tobago (TandT) and the Republic of the Philippines (RP)
This research investigated the underlying factors which motivated consumers to purchase and consu... more This research investigated the underlying factors which motivated consumers to purchase and consume nutraceuticals or health products health food stores in Trinidad. The study was conducted among 245 adult residents of Trinidad via consumer surveys. The questionnaire was divided into sections of purchase at health food stores, health food products, awareness of health foods/nutraceuticals and demographics. The data collected was coded and analysed with the aid of IBM SPSS to identify trends, frequencies and relationships between variables. Statistical analysis of the data revealed the strongest motivational factor which influenced consumer investment in nutraceuticals was general long-term health. Most (75.5%) respondents were consumers of nutraceuticals/health foods. The age group with the highest influence(P<0.05) on nutraceutical recognition was 18-25yrs.Consumers perceived nutraceuticals as positive (94.6%) and were ranked for their affordability (52.4%), effectiveness (78.4%) and quality (85.9%). The factor which impacted on non-spending on nutraceuticals by non-consumers (31.3%) was the lack of affordability of the products. Respondents were motivated to use nutraceuticals towards long term health (88.7%), healthy eating or diet (86%), physical appearance (77.9%), natural alternatives (67%), detoxing (64.8%), weight management (63.9%), and disease treatment (45.5%). Consumers demanded the following categories of food products: gluten-free (17.2%), specific classes (organic vegetables: 10.4%) and dietary classes (vitamins: 24.6%). Among the consumers with non-communicable diseases, digestive-related problem was ranked the highest among the diseases treated using nutraceuticals.
Ready-to-eat salads are becoming increasingly popular as they combine the healthy characteristics... more Ready-to-eat salads are becoming increasingly popular as they combine the healthy characteristics of fruits and vegetables with that of a short preparation time. This study seeks to determine the microbial quality of ready-to-eat salads that are sold in food establishments in Trinidad. A total of 56 samples were collected from two supermarkets and two shopping malls and were analyzed using culture procedures. The total number of aerobic mesophilic bacteria and Escherichia coli colonies were determined for each salad sample. Samples were also tested for Salmonella spp. The average number of aerobic bacteria was 6.3±1.1 logCFUg-1 with a range of 4.3 to 7.5 logCFUg-1. The level of aerobic bacteria in the salad samples was dependent on the food establishment from which it was purchased and varied significantly across food establishments (P<0.001). The shopping malls had higher levels of aerobic bacteria than supermarkets (P<0.001). E. coli was found in 100% of the salad samples analyzed and the level present varied significantly among food establishments (P<0.05). The average E. coli colony count was 3.7±0.7 logCFUg-1 ranging from 2.7 to 5.0 logCFUg-1. Salmonella spp. was detected in 67.86% of the samples analyzed. The number of salad samples contaminated with Salmonella varied significantly during the two periods of testing, week 1 and week 2 (P<0.05). In this study, the researcher only sampled ready-to-eat salads from four of the many food establishments in Trinidad. Due to the high number of: aerobic bacteria and E.coli colonies, and samples contaminated with Salmonella found in the samples analyzed, it was recommended to increase the sample size in order to provide a general overview of the quality of ready-to-eat salads sold in Trinidad.