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Acceptability of food products conta...

Kier, Megan E.

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Acceptability of food products containing almond oil in place of soybean oil.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Acceptability of food products containing almond oil in place of soybean oil./
Author:	Kier, Megan E.
Description:	112 p.
Notes:	Source: Masters Abstracts International, Volume: 44-03, page: 1340.
Contained By:	Masters Abstracts International44-03.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1429968
ISBN:	9780542414527

Acceptability of food products containing almond oil in place of soybean oil.
Kier, Megan E.

Acceptability of food products containing almond oil in place of soybean oil. - 112 p.

Source: Masters Abstracts International, Volume: 44-03, page: 1340.

Thesis (M.S.)--Texas Woman's University, 2005.

The effect of replacing soybean oil (SBO) with almond oil (AO) on the hedonic characteristics (appearance, taste, texture, and overall likeability) of four products (carrot muffins, bread, cornbread, and chocolate chip cookies) was determined in 71 participants (40 female; 30 male). A split plot factorial analysis of variance design was used to avoid order effects. Products were rated on a nine-point hedonic scale (1 = Dislike Extremely; 9 = Like Extremely). With the exception of the values for texture, taste, and overall likeability for bread (for which values were significantly [p < .05] higher for the AO than the SBO product), there were no significant between-product differences. Gender had no effect on product rating. For both sets of products, the ranking from the highest (4) to lowest (1), using values for overall likeability was: cookies (4); muffins (3); cornbread (2); and bread (1). Thus, replacement of SBO with AO had no appreciable effect on the assessed hedonic characteristics for either gender or on within set, or oil type, ranking.

ISBN: 9780542414527Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Acceptability of food products containing almond oil in place of soybean oil.
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035 $a (UnM)AAI1429968
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100 1 $a Kier, Megan E. $3 1909378
245 1 0 $a Acceptability of food products containing almond oil in place of soybean oil.
300 $a 112 p.
500 $a Source: Masters Abstracts International, Volume: 44-03, page: 1340.
500 $a Adviser: John D. Radcliffe.
502 $a Thesis (M.S.)--Texas Woman's University, 2005.
520 $a The effect of replacing soybean oil (SBO) with almond oil (AO) on the hedonic characteristics (appearance, taste, texture, and overall likeability) of four products (carrot muffins, bread, cornbread, and chocolate chip cookies) was determined in 71 participants (40 female; 30 male). A split plot factorial analysis of variance design was used to avoid order effects. Products were rated on a nine-point hedonic scale (1 = Dislike Extremely; 9 = Like Extremely). With the exception of the values for texture, taste, and overall likeability for bread (for which values were significantly [p < .05] higher for the AO than the SBO product), there were no significant between-product differences. Gender had no effect on product rating. For both sets of products, the ranking from the highest (4) to lowest (1), using values for overall likeability was: cookies (4); muffins (3); cornbread (2); and bread (1). Thus, replacement of SBO with AO had no appreciable effect on the assessed hedonic characteristics for either gender or on within set, or oil type, ranking.
590 $a School code: 0925.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0570
690 $a 0359
710 2 0 $a Texas Woman's University. $3 1017666
773 0 $t Masters Abstracts International $g 44-03.
790 1 0 $a Radcliffe, John D., $e advisor
790 $a 0925
791 $a M.S.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1429968