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dc.contributor.advisorVodovotz, Yael
dc.creatorHannum, Mackenzie
dc.date.accessioned2016-04-18T15:06:18Z
dc.date.available2016-04-18T15:06:18Z
dc.date.issued2016-03-30
dc.identifier.urihttp://hdl.handle.net/1811/76506
dc.descriptionAgriculture/Ecological/Environmental Science (The Ohio State University Denman Undergraduate Research Forum)en_US
dc.description.abstractEpidemiological and behavioral studies suggest that the increase in snack consumption is strongly associated with the rise in obesity. A nutritious functional snack containing ingredients such as soy and linoleic acid which enhance satiety and lipid metabolism may be one strategy to alleviate obesity. However, designing a functional snack food containing substantial quantities of both of these ingredients is anticipated to compromise the pretzel quality; hence, have a detrimental impact on consumer acceptance. The impact of lipid incorporation, greater than 5%, into a pretzel snack on consumer acceptance largely has not been investigated. To this end, we hypothesized consumer acceptance would not be significantly different in soy pretzels containing high-linoleic compared to those with high-oleic safflower oil, which is favored in industry because of its shelf-stability. However, soy pretzels at 30% safflower oil, independent of fatty acid composition would be more acceptable than those at 10%. Two objectives of these investigations were to characterize the organoleptic attributes of high-linoleic and high-oleic safflower oil soy pretzels and to evaluate consumer acceptance at the various percentages of oil content (5, 10, 20, and 30%) in soy pretzels. Two sensory evaluations were conducted. This sensory involved study involving 75 participants and both utilized a 9-point Hedonic scale (1=extremely dislike, 9=extremely like) for acceptability, descriptive analysis, and difference test. Fatty acid concentration had a significant effect on consumer acceptance in the high linoleic soy pretzels (p<0.05) but not the oleic pretzels. The fatty acid composition did have an effect on consumer acceptance resulting in higher acceptance scores for the high linoleic soy pretzels. In conclusion soy pretzel containing high-linoleic acid safflower oil would be feasible for future clinical trials investigating obesity.en_US
dc.language.isoen_USen_US
dc.relation.ispartofseries2016 Richard J. and Martha D. Denman Undergraduate Research Forum. 21sten_US
dc.subjecthigh linoleic aciden_US
dc.subjectfunctional foodsen_US
dc.subjectconsumer acceptanceen_US
dc.subjectsoyen_US
dc.subjectsafflower oilen_US
dc.titleEvaluating the impact of safflower oil concentration and fatty acid composition on consumer acceptance of soy pretzelsen_US
dc.typePresentationen_US
dc.type.genrePosteren_US
dc.description.academicmajorAcademic Major: Food Science and Technologyen_US


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