• Profiling Tunisian olive oil Consumers based on the Environmental Sustainability value perception (2022-04-15)
    Emna Ouertani, MOHAMED ZIED DHRAIEF,

    Most of the research works about consumer behavior toward olive oil are based on quality attributes and indicators. Consumption values have not been explored, especially for olive oil consumption. Thus, the present work proposes an analysis of the Tunisian consumer’s behavior towards olive oil, based on consumption values, especially environmental sustainability value since olive oil is typically a green and sustainable product. Drawing on the findings of a survey of a Tunisian household’s sample, an exploratory factor analysis reveals nine dimensions among olive oil consumption values. The most important is “Environmental sustainability value”. Based on these nine constructs of consumers values, a cluster analysis was performed and revealed three consumers groups, among which a group with about 25% of the simple, representing consumers with environmental sustainability concerns. In addition, to evaluate the impact of consumers value factors on olive oil purchase decision, a binomial logistic regression is proposed and reveals that "Environmental sustainability value" have a positive and statistically significant impact on olive oil purchase.

  • Deciphering consumer purchase intention towards red palm oil as functional food: evidence from Malaysia (2022-04-15)
    Pei-Ting Tai, Yen-Nee Goh, Mao-Seng Ting,

    This study aims to identify the determinants influencing consumer purchase intention towards red palm oil as a functional food with the application of an extended Theory of Planned Behavior (TPB) among Malaysian consumers. A total of 370 data were collected via mall intercepts in Malaysia using convenience sampling. Partial least squares (PLS) analysis was used to evaluate the measurement and structural model of the study. The results demonstrated that attitudes, subjective norms, and perceived behavioral control have a positive and significant relationship with the purchase intention of red palm oil as a functional food. Additional variables like food involvement, environmental concern, perceived value, and perceived risk significantly affect consumers' purchase intention of red palm oil as a functional food. Surprisingly, there is no effect between food neophobia and healthy lifestyle purchase intention. The results showed that TPB constructs confirmed its explanatory influence on purchase intention and an extended TPB model with additional variables demonstrated a better explanatory interpretation of the purchase intention of red palm oil as a functional food. This paper concludes with implications of the study and the limitations and suggestions for future research.

  • The effect of transglutaminase on physicochemical, microstructural, and organoleptic properties of low fat karish cheese (2022-04-15)
    Alzahraa Darwish,

    Karish cheese is considered to be one of the most traditional Egyptian cheeses. It is manufactured from low-fat milk. It can be a key part of a healthy diet, especially for the elderly and those suffering from obesity-related illnesses. Low-fat cheese such as karish cheese has the problem of crumbly texture characteristics, which is the main problem for cheesemakers. This research aimed to improve the texture of karish cheese using transglutaminase (TGase), and to study the effects on cheese physical, microstructural, and organoleptic properties at different TGase levels of 1.0, 1.5, and 2.0 U g−1 protein. TGase increased the structure of karish cheese at a rate of 1.5–2.0 U g−1 protein, compared to the control sample. Scanning electron microscopy images showed that the protein matrices in karish cheese samples that had been treated with TGase were relatively more compact than those in the untreated sample. Proteins in karish cheese samples treated with TGase showed crosslinking in SDS-PAGE scans. Casein fractions corresponding to bands became less intense as the concentration of TGase increased. To conclude, TGase improved the characteristics of karish cheese at the rate of 1.5–2.0 U g−1 protein TGase, and it is recommended to enhance the structure of this type of traditional cheese in order to meet consumer demand.