Consumer acceptance of high-fibre muffins and rusks baked with red palm olein

International Journal of Food Science and Technology

Volumn 40, Issue 8, 2005, Pages 857-866

  Scholtz, Susanna C ^a   Bosman, Magdalena J C ^a  

^a NORTH WEST UNIVERSITY   (South Africa)

Author keywords

Consumption intent; Dietary oils; Nutrition intervention; Preference; Sensory evaluation

Indexed keywords

HELIANTHUS;

EID: 25444499775     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01012.x     Document Type: Article

References (30)

1. Baker, R.C., Wong Hahn, P. & Robbins, K.R. (1994). Fundamentals of New Food Product Development. 2nd edn. Pp. 90-99. Amsterdam: Elsevier Applied Science.
2. Blades, M. (2000). Functional foods or nutraceuticals. Nutrition and food science, 30, 73-75.
3. Bosman, M.J.C., Vorster, H.H., Drewnowski, A., Steyn, H.S. & Schönfeldt, H.C. (1996). Characteristics of high-fibre muffins containing various levels of fat substitute. South African journal of food science and nutrition, 8, 49-54.
4. Bosman, M.J.C., Van Aardt, A.M., Vorster, H.H. & Drewnowski. A. (1997a). Dietitian's attitude towards fat substitutes and the acceptability of high-fibre muffins containing Simplesse®. South African journal of food science and nutrition, 9, 61-68.
5. Bosman, M.J.C., Vorster, H.H., Drewnowski, A. & Steyn, H.S. (1997b). Consumer acceptance of high-fibre muffins containing Simplesse®. South African journal of dietetics and home economics, 25, 90-99.
6. Bradshaw, D., Bourne, D., Schneider, M. & Sayed, R. (1995). Mortality patterns of chronic diseases of lifestyle in South Africa. In: Chronic Diseases of Lifestyle in South Africa (edited by J. Fourie & K. Steyn). Pp. 5-35. Cape Town: MRC Press.
7. Cardello, A.V., Maller, O., Masor, H.B., Dubose, C., Edelman, B. (1985). Role of consumer expectancies in the acceptance of novel foods. Journal of food science, 50, 1707-1718.
8. Clydesdale, F.M. (1997). A proposal for the establishment of scientific criteria for health claims for functional foods. Nutrition reviews, 55, 413-422.
9. E-Siong, T. (1992). Carotenoids and retinoids in human nutrition. Critical reviews in food science and nutrition, 3, 103-169.
10. Edionwe, A.O. & Kies, C. (1993). Palm oil and soybean oil as fry fats: sensory acceptability of a deep-fat fried Nigerian snack food. Plant foods for human nutrition, 44, 105-110.
11. Fulton, L. & Hogbin, M. (1993). Eating quality of muffins, cake, and cookies prepared with reduced fat and sugar. Journal of the American Dietetic Association, 93, 1313-1316.
12. Idris, N.A., Abdullah, A. & Halim. A.H. (1992). Evaluation of palm oil quality: correlating sensory with chemical analysis. Journal of the American Oil Chemists' Society, 69, 272-275.
13. Imram, N. (1999). The role of visual cues in consumer perception and acceptance of a food product. Nutrition and food science, 99, 224-228.
14. Johnson, G.H. (2001). Indulgent nutrition: a destiny, not a paradox. Cereal foods world, 46, 200-204.
15. Land, D.G. (1988). Negative influences on acceptability and their control. In: Food Acceptability (edited by D.M.H. Thomson). Pp. 475-483. London: Elsevier Applied Science.
16. Lawless, H.T. & Heymann, H. (1998). Sensory Evaluation of Food - Principles and Practices. Pp. 430-479. New York: Chapman and Hall.
17. Manorama, R. & Rukmini, C. (1992). Crude palm oil as a source of beta-carotene. Nutrition research, 12, S223-S232.
18. Mayne, S.T. (1996). Beta-carotene, carotenoids, and disease prevention in humans. FASEB Journal, 10, 690-701.
19. Meilgaard, M., Civille, G.V. & Carr, B.T. (1991). Sensory Evaluation Techniques. 2nd edn. Pp. 201-235. Boca Raton: CRC Press.
20. Michicich, M., Vickers, Z., Martini, M.C. & Labat, J.B. (1999). Consumer acceptance, consumption and sensory attributes of spreads made from designer fats. Food quality and preference, 10, 147-154.
21. Ng, T.K.W. (1994). A critical review of the cholesterolemic effects of palm oil. Food and nutrition bulletin, 15, 112-117.
22. Ong, A.S.H. & Goh, S.H. (2002). Palm oil: a healthful and cost-effective dietary component. Food and nutrition bulletin, 23, 11-22.
23. Qureshi, A.A., Qureshi, N., Wright, J.J.K. et al. (1991). Lowering of serum cholesterol in hypercholesterolemic humans by tocotrienols (palmvitee). American journal of clinical nutrition, 53, 1021S-1026S.
24. Rukmini, C. (1994). Red palm oil to combat vitamin A deficiency in developing countries. Food and nutrition bulletin, 15, 126-129.
25. Steiner, M. & Anastasia, J. (1975). Vitamin E and platelet aggregation. American journal of clinical nutrition, 57, 732-737.
26. Sundram, K., Ismail, A., Hayes, K.C., Jeyamalar, R. & Pathmanathan, R. (1997). Trans (Elaidic) fatty acids adversely affect the lipoprotein profile relative to specific saturated fatty acids in humans. Journal of nutrition, 127, 514S-520S.
27. Van Stuijvenberg, M.E., Faber, M., Dhansay, M.A., Lombard, C.J., Vorster, N. & Benade, A.J. (2000). Red palm oil as a source of beta-carotene in a school biscuit used to address vitamin A deficiency in primary school children. International journal of food science and nutrition, 51, S43-S50.
28. Vorster, H.H., Bourne, L.T., Venter, C.S. & Oosthuizen, W. (1999). Contribution of nutrition to the health transition in developing countries: a framework for research and intervention. Nutrition reviews, 57, 341-349.
29. Wrick, K.L., Friedman, L.J., Brewda, J.K. & Carroll, J.J. (1993). Consumer viewpoints on 'designer foods'. Food technology, 47, 94-104.
30. Young, J. (1998). Consumer issues and functional foods. In: Functional Foods - the Consumer, the Products and the Evidence (edited by M.J. Sadler & M. Saltmarsh). Pp. 167-173. Cambridge: The Royal Society of Chemistry.