Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

Autor: Mildred Mattfeldt-Beman, Anisa Ramcharitar, Charlotte Ridley, Neela Badrie, Hisako Matsuo
Rok vydání: 2005
Předmět:
Zdroj: Journal of Food Science. 70:s504-s507
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.2005.tb11499.x
Popis: Flaxseed has recently gained attention as a functional food. The effect of adding flaxseed (7.3%, 11.6%, and 15.5%) to muffins on consumer acceptability was evaluated by a focus group, hedonic scoring, and food action rating scale (FACT). The majority of consumers (82.6%, P < 0.001) rated the control muffin (0 % flaxseed) higher than the flax muffin for appearance, color, flavor, texture, overall acceptability, and food acceptance. Flaxseed muffin (11.6%) was “neither liked nor disliked” to “liked slightly” in overall acceptability. This may have been accounted for by the observation that many persons aged 18 to 25 y did not think they needed to consume “health foods”. This “indifferent” and in some cases “negative” attitude toward the flax muffins, which they considered a “health food”, may have influenced the ratings the flax muffins received. Texture and flavor were strongly and positively correlated (P < 0.01) to overall acceptability. A flaxseed muffin provided at least 16% fiber of the daily recommended value.
Databáze: OpenAIRE
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