| Autor: |
Teh, Yean-Hoong, Dougherty, Michael P., Camire, Mary E. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Mar2005, Vol. 70 Issue 2, pS119-S122, 1p |
| Abstrakt: |
BSTRACT: Lowbush or wild blueberries ( Vaccinium angustifolium Ait.) and soy protein offer many complementary health benefits; thus, combinations of these 2 foods may appeal to health-conscious consumers. Four frozen dessert formulations were prepared with soy protein isolate and different amounts of blueberry concentrate and puree. Fat content (3% or 10%) was adjusted with soybean oil and nondairy creamer. Consumers ( n= 40) from the campus community used a 9-point hedonic scale to assess acceptability. The 10% fat content and 8.6% blueberry concentrate formulation received the highest overall acceptability (6.63, P < 0.05), compared with formulations with 10% fat and 17.2% blueberry concentrate and 3% fat and 12.9% blueberry concentrate. More than 1 /3 of the panelists are trying to increase blueberry consumption, 20% want to increase soy, and 20% want to eat more of both foods. Development of palatable desserts combining lowbush blueberries and soy protein could lead to increased consumption of both healthy ingredients. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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