e-journal

Review : The sensory acceptance of fibre-enriched cereal foods: a meta-analysis

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Summary:
Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random-effects meta-analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g per 100 g fortification caused moderate– large reductions in overall acceptability, flavour acceptability, and appearance acceptability in most items, with cookies most negatively affected. Fortification of base nonfortified foods with low initial acceptability improved acceptability; however, at higher basic levels, fortification lowered acceptability. Fortification improved texture acceptability of muffins and bread with low base acceptability, but lowered texture acceptability when base acceptability was high. Flavour improvement of muffins with fortification decreased with increasing base food acceptability. Fibre fortification of baked cereal foods lowers acceptability, but food format and base food acceptability affect the magnitude and direction of responses. Refining fibre fortification approaches could improve consumer uptake.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Technology

No. Panggil

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Penerbit

: International Journal of Food Science and Technology., 2016

Deskripsi Fisik

International Journal of Food Science and Technology 2016, 51, 3–13

Bahasa

English

ISBN/ISSN

doi:10.1111/ijfs.130

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2016, 51,

Subjek

Ilmu dan Teknologi Pangan

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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