This study uses disconfirmation theory to evaluate a theoretical model, which explains the relationship of four constructs of the food and beverage quality, namely freshness, taste, presentation, and temperature. In addition, the effect of price on satisfaction is also measured. Food quality has been considered the basic component of customer satisfaction in restaurants, but there are very few studies in railway-related food and beverage quality. The objective of the research is to study the effect of food, beverage quality and price on passenger satisfaction in Indian railways. This study also tries to investigate key attributes related to food and beverage quality, which are important in improving overall satisfaction. The results show that all the food and beverage quality attributes and price significantly affect passenger satisfaction. Subsequent regression analysis exhibits that taste followed by presentation were the most important factors in achieving passenger satisfaction. The managers can focus on the key food and beverage attributes, which brings out the passenger satisfaction.
A survey and analyses of waters of arid zones of Western Rajasthan and Kutch have been presented. The data on physico-chemical characteristics of about 2000 ground water samples indicate that according to International Standards of drinking water as devised by WHO, 9 per cent waters in Rajasthan and 19 per cent in Kutch conform to permissible limits (TDS < 500 mg/l) and are suitable for drinking. Considering 2000 mg/l TDS, as maximum permissible level, 46 per cent of available waters in Western Rajasthan and 71 per cent in Kutch are potable. 38 and 57 per cent of waters have electrical conductivity less than 2250 micromhos/cm in Rajasthan and Kutch respectively. Salinity and toxicological studies of brackish waters and their remedial measures are also discussed. A tentative correlation between prevailing water-borne diseases, kidney diseases and fluorosis and dissolved solids in waters of Western Rajasthan has also been shown. The waters have been classified into various suitability classes depending upon their composition.
Quality changes in albumen of salted as well as unsalted (control) chicken eggs were studied, through internal egg quality traits as well as SDS-PAGE analysis of albumen at regular intervals (0, 5, 7, 10 and 15 days) of storage under ambient (27-37 0 C, RH- 32- 42%) and refrigeration (4±1 0 C, RH-80-85%) environments till 10 and 15 days, respectively. Significant (P≤ 0.01) decline in egg weight (%), albumen index and Haugh Unit score with increase in albumen pH was observed in control, as compared to the treated groups. SDS-PAGE analysis of the experimental eggs revealed presence of 'Avidin' band in salted eggs stored only for 5 days under refrigeration temperature. However, the protein band (115.3kDa) present in fresh samples could not be detected in any of the stored eggs. Increase in crude protein (%) of salted stored eggs was significantly less pronounced than the control. Based on the sensory evaluation, the salted egg albumen was found significantly superior till 7 and 10 days of ambient and refrigerated storage, respectively as compared to unsalted chicken eggs.
Among various factors affecting broiler meat quality, the genetic attributes play an imperative role. The growth hormone gene imparts anabolic effects on skeletal muscle growth and myostatin. The growth and differentiation factor-B gene negatively regulates the myogenesis to determine the body mass. This review concerns the role of growth hormone, myostatin and other such important candidate genes affecting development and differentiation of skeletal muscles. The relationships of higher weight gain with meat quality traits with pH, water holding capacity, extract release volume, collagen solubility, texture and muscle proteins has been ascertained. It is inferred that fast growing broilers give relatively poor meat quality. It is concluded that there is a strong need for genetic manoeuvring regarding silencing of myostatin gene for better qualitative and quantitative broiler meat yields.
In order to assess the economic Production of cooked chicken stock and cooked gizzard stock, data were collected
on Product yield, input output energy requirements and qualitative differences in these Products Processed
manually at experimental scale. A total of eight trials, including four replicates, were done for each Product.
Preparation of cooked chicken stock rendered 46.24% and 69.01 % yield for raw and de-skinned chicken meat
respectively, whereas the Processing ofcooked gizzard stock yielded 36.79% and 60.05%Product for raw and defatted
gizzard respectively. Pilot studies on input energy requirements revealed the need for 0.765 MJ human
energy (hE) and 2.617 MJ electrical inputs for Processing a kilogram (kg) of dressed chicken; while 1.138 MJ human energy and 3.148 MJ electrical inputs were required to Process a kg of raw gizzards. Physico-chemical analysis of samples showed greater shear Press value for cooked gizzard stock but overall acceptability of Products was insignificantly (P<0.05) different. However, more caloric outputs were calculated from cooked gizzard stock (333 Cal/100 g) than from cooked chicken stock (315 Cal/100 g). Based on the existing market rates of the ingredients used and input energy requirements, the Processing ofcooked gizzard stock was found to be cost effective (22 Cal/rupee) as compared to cooked chicken stock (17 Cal/rupee).
Aim: - given the importance of food tourism, the purpose of this paper is to review the literature on food tourism around the area and understanding its importance while selecting Uttarakhand as a tourist destination.Design/ methodology/ Approach: - Papers with the keywords regional cuisine, cultural tourism, Tourist behavior towards food, Food Neophobia, Sensory attributes, Cuisine culture, Attitude towards traditional food, Food image, Satisfaction, Role of hotels are searched through Google scholar from January 2011 to June 2021. Some websites of tourism are also taken into consideration. Results and conclusion: - Findings suggest that food tourism is one of the growing areas and has much potential to enhance tourism activities in any destination. Food is one of the critical factors for tourism, and Tourist cultural background is one of the vital factors in tourist food consumption.
The need to deliver pharmaceuticals to patients quickly and with minimal side effects has driven pharmaceutical companies to invest in the development of novel drug delivery systems.Solid dose forms, such as pills, are difficult for pediatric and geriatric patients to swallow.The best treatment for this issue is a mouth dissolving pill that dissolves or disintegrates quickly in the oral cavity.Additionally, they produce a pleasant tongue sensation.ODT has benefits like enhanced Bioavailability, rapid action, and patient compliance.As a result, mouthdissolved tablets are a desirable substitute for liquid and traditional tablet dose forms.In recent past, several manufacturing technologies such as sublimation technique, spray drying technique etc. are employed to overcome the limitations of conventional tablet dosage forms.The mouth dissolving tablets must undergo a variety of evaluations after they are created in order to ensure their long-term stability and improved therapeutic effectiveness.INTRODUCTION: Drug delivery through oral route is the most common and preferred route of drug administration both for solid and liquid dosage forms.However, solid dosage forms are popular because of the ease of administration, accurate dosage, self-medication, pain avoidance, and most importantly the patient compliance 1 .Tablets and capsules are the most popular solid dosage forms.However, many people face difficulty in swallowing tablets and hard gelatin capsules.This difficulty in swallowing is called dysphasia 2 .It has been found that this problem has been encountered in all groups of patients, but especially with paediatrics and geriatric populations.
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