Acceptability of Oatmeal Chocolate Chip Cookies Prepared Using Pureed White Beans as a Fat Ingredient Substitute

Rankin, Linda L.; Bingham, Melody

doi:10.1016/s0002-8223(00)00240-6

Cited by 17 publications

(17 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In a similar study, white beans were used as a fat substitute to make a "healthy" oatmeal chocolate chip cookie. The control and 25% bean cookies were rated higher (P < 0.05; "liked very much") than 75% bean cookies ("liked slightly") (Rankin and Bingham 2000). Other research examined the replacement of fat with either inulin or oligofructose in blueberry muffins, and this resulted in lower consumer acceptability than the full-fat counterpart or control (Devereux and others 2003).…”

Section: Resultsmentioning

confidence: 99%

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

Ramcharitar¹,

Badrie²,

Mattfeldt-Beman³

et al. 2005

Journal of Food Science

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 99%

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

Ramcharitar¹,

Badrie²,

Mattfeldt-Beman³

et al. 2005

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Regarding crude fat, all the samples showed nonsignificant increase when compared to control. Fat content in biscuits is a vital basic component, and if reduced can play a significant role in altering the flavour, appearance and texture (Rankin, 2000;Maache-Rezzoug et al 1998). However, excessive amounts of fat might not be considered healthier.…”

Section: Resultsmentioning

confidence: 99%

Impact of agribusiness on food security and livelihood generation: A case study in Assam, India

Shalini

Devi

Vats

et al. 2018

AJDFR

View full text Add to dashboard Cite

In the present study, Rhododendron flowers were used for the preparation of biscuits to enhance the utility of this valuable flower. Dried Rhododendron petals powder was incorporated at different levels (0%, 5%, 10% and 15%) in biscuits and their sensory and physico- chemical properties were evaluated. The results revealed that, the length and thickness of biscuits decreased by increasing the proportion of Rhododendron powder in biscuits. Addition of Rhododendron powder to wheat flour significantly increased the content of moisture, ash (0.75 to 1.20 %), protein (3.06 to 4.96 %), fibre (0.07 to 0.67 %) and iron (3.90 to 4.19 mg/100g). The sensory results showed a significant decrease (7.70 to 7.10) in the overall acceptability by the addition of Rhododendron power to wheat flour but the product remained acceptable in terms of sensory acceptability up to the level 10 per cent. From the study it can be concluded that a maximum of 15% Rhododendron powder can be incorporated to prepare acceptable quality of biscuits.

show abstract

“…The 9-point hedonic scale has been widely used for many years to examine the overall liking of many different food products, such as coffee (Varela, Beltrán, & Fiszman, 2014), cookies (Mudgil, Baraka, & Khatkar, 2017;Rankin, Fada, & Bingham, 2000), dairy and non-dairy products (Bayarri, Carbonell, Barrios, & Costell, 2010;Drake & Gerard, 2003;Young, Drake, Lopetcharat, & McDaniel, 2004) and meat products (Pham et al, 2008;Shao, Avens, Schmidt, & Maga, 1999). However, a holistic rating of overall liking does not provide any indication of the contribution of sensory modalities or characteristics to overall liking.…”

Section: Introductionmentioning

confidence: 99%

A new approach to measuring Overall Liking with the Many-Facet Rasch Model

2019

Food Quality and Preference

View full text Add to dashboard Cite

Acceptability of Oatmeal Chocolate Chip Cookies Prepared Using Pureed White Beans as a Fat Ingredient Substitute

Cited by 17 publications

References 9 publications

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

Impact of agribusiness on food security and livelihood generation: A case study in Assam, India

A new approach to measuring Overall Liking with the Many-Facet Rasch Model

Contact Info

Product

Resources

About