Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants
Dissertation (MConsumer Science)--University of Pretoria, 2012.
Saved in:
| Other Authors: | |
|---|---|
| Format: | Thesis |
| Published: |
University of Pretoria
2013
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1867613633258717184 |
|---|---|
| access_status_str | Open Access |
| author2 | Viljoen, Annemarie T. |
| author_browse | Viljoen, Annemarie T. |
| author_facet | Viljoen, Annemarie T. |
| collection | Thesis |
| dc_rights_str_mv | © 2012, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
| description | Dissertation (MConsumer Science)--University of Pretoria, 2012. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/26577 |
| institution | University of Pretoria (South Africa) |
| last_indexed | 2026-06-10T12:39:14.996Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2013 |
| publishDateRange | 2013 |
| publishDateSort | 2013 |
| publisher | University of Pretoria |
| publisherStr | University of Pretoria |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/26577 The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants Viljoen, Annemarie T. Du Rand, Gerrie Elizabeth thembi.malaza@univen.ac.za Malaza, Molly Thembi Xigugu Acceptability Sensory evaluation Recipe standardisation Recipe development Xiendla hi vomu UCTD Dissertation (MConsumer Science)--University of Pretoria, 2012. The recent increase in the number of tourists interested in cultural and food tourism has meant that more authentic traditional foods ought to be on offer at cultural villages and ethnic restaurants. Shangana cultural village is an establishment where tourists can experience the Tsonga-Shangaan ethnic culture in South Africa. It is well known that when people visit such establishments, they primarily want to experience the cuisine of the culture or cultures of the ethnic groups presented to them. With the limited information available on the food habits of South African population groups generally it is impossible to know and explain why certain foods are chosen and accepted. One of the problems about traditional dishes is that their preparation methods have mostly been shared by word of mouth, and not as documented recipes. Yet it is important that when people visit cultural villages depicting certain population groups they receive information about the group’s eating habits. A need therefore arises for the development and standardisation of recipes for use in cultural villages and restaurants specialising in traditional cooking. The study was conducted two phases. The first goal was to develop and standardise recipes for the two traditional Tsonga-Shangaan dishes, xigugu and xiendla hi vomu for inclusion in the menu of ethnic restaurants. The second goal was to determine their acceptability, by leisure tourists visiting a cultural village where the restaurant is situated. Phase I followed the principles of action research to develop and standardise the recipes. This was done as a cyclic process in three stages, recipe verification, product evaluation and quantity adjustment, was implemented. The second phase of the study was exploratory-descriptive in nature. The overall purpose of this phase was to gain comprehensive insight into the acceptability of the two traditional dishes at the Shangana cultural village, by analysing and interpreting the results of this study. A quantitative research approach was adopted for this empirical study with a questionnaire as the main research instrument. Although quick and easy to complete and relevant to the topic, a time constraint was experienced in its completion, because most tourists were in tour groups and had to follow a set programme. However, reliability of the collected data could be attributed to the accuracy and precison of information supplied by the respondents. From the results of the survey it was clear that the tourists liked the two dishes very much. Most of the respondents who were more accepting of the two dishes were those who ate cereal and legume dishes frequently. The Tsonga and Venda ethnic groups were more accepting of the xigugu and xiendla hi vomu than the other ethnic groups. Overall, the findings confirmed that the sensory attributes, appearance, taste, flavour and texture of the food were considered very important in the acceptability and consumption of xigugu and xiendla hi vomu as did the inclusion of the two dishes as menu items. This was evident when those who had never eaten such food before, began to actually enjoy it. Copyright Consumer Science unrestricted 2013-09-07T06:38:25Z 2012-08-03 2013-09-07T06:38:25Z 2012-04-24 2012-08-03 2012-07-23 Dissertation Malaza, MT 2012, The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants, MConsumer Science dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26577 > E12/4/491/gm http://hdl.handle.net/2263/26577 http://upetd.up.ac.za/thesis/available/etd-07232012-133141/ © 2012, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. application/pdf University of Pretoria |
| spellingShingle | Xigugu Acceptability Sensory evaluation Recipe standardisation Recipe development Xiendla hi vomu UCTD The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants |
| title | The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants |
| title_full | The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants |
| title_fullStr | The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants |
| title_full_unstemmed | The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants |
| title_short | The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants |
| title_sort | development standardisation and acceptability of the traditional tsonga shangaan dishes xigugu and xiendla hi vomu for use in ethnic restaurants |
| topic | Xigugu Acceptability Sensory evaluation Recipe standardisation Recipe development Xiendla hi vomu UCTD |
| url | http://hdl.handle.net/2263/26577 http://upetd.up.ac.za/thesis/available/etd-07232012-133141/ |