ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The objective of this study was to evaluate consumer acceptability of cookies prepared using four different soy ingredients including two types of extruded and expelled soy flours (INTSOY and Insta–Pro), a soy protein isolate and a soy protein concentrate. Chocolate chip cookies were prepared replacing 20% of the wheat flour with the soy ingredient. Cookies were evaluated by 75 consumers for color, flavor, texture and overall liking using a 9–point hedonic scale. Data were subjected to ANOVA. Flavor scores of cookies prepared with INTSOY texturized soy protein were significantly higher (7.2) than those of the other three types of cookies (〈6.6). There were significant interactions between the degree of color liking of cookies and gender (P 〈 0.01) and overall liking of cookies and age (P 〈 0.01). Women liked isolate–containing cookie color better than men; no gender difference existed between other treatments. Consumers over 41 years of age gave Insta–Pro containing cookies higher overall liking scores than other cookies while no difference existed between cookie treatments for consumers between 26 and 40 years of age. The mean scores for color, texture, flavor and overall evaluation for all four cookies were between 6 (like slightly) and 7 (like moderately) on a 9–point scale, indicating that the panel, in general, liked the cookies somewhat, however, room for improvement existed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.2003.tb00240.x
Permalink
