東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Consumer Acceptability and Storage S...

Fasanya, Olariyike A.

FindBook

Google Book

Amazon

博客來

Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion./
作者:	Fasanya, Olariyike A.
面頁冊數:	86 p.
附註:	Source: Masters Abstracts International, Volume: 52-04.
Contained By:	Masters Abstracts International52-04(E).
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1551278
ISBN:	9781303685033

Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion.
Fasanya, Olariyike A.

Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion. - 86 p.

Source: Masters Abstracts International, Volume: 52-04.

Thesis (M.S.)--North Carolina Agricultural and Technical State University, 2013.

Omega-3 fatty acid (fish-oil) has gained attention as a functional food, and it is one of the best supplements used by several researchers to improve the nutritional value of different food products such as yogurt. The study was conducted to determine the effect of fish-oil emulsion on the physical attributes of shortened cupcake (control cake and five treatments) with different whey protein isolate concentrations. Emulsion concentration in each treatment included (1) 250mg Fish-oil + 0.5% Xanthan gum, (2) 250mg Fish-oil + 5% WPI, (3) 250mg Fish-oil +10% WPI, (4) 250mg Fish-oil + 0.5% Xanthan-gum + 5% WPI, and (5) 250mg Fish-oil + 0.5% Xanthan-gum + 10% WPI. Ninety untrained panelists at NC A&T participated in the study. A nine-point hedonic rating scale system was used for the evaluation. Sensory attributes evaluated included appearance, crust color, taste and texture, and consumer overall liking. Results of the study revealed the following: (a) no significant differences were found in consumer overall liking between the control and the treatment 2, and between the control and treatment 5; therefore, it can be concluded that cake is a good medium for omega-3 fish oil; (b) significant differences were found in consumer overall liking between the control and the remaining three other treatments; and (c) a significant difference was found between the storage days in the control cake; however, no significant differences were found between the storage day in treatments 2, 3, 4, and 5; therefore, it can be concluded that with the emulsion in the treatment cake storage life can be extended and still maintain quality. Overall, when considering the health benefits of omega-3 fish oil, this study revealed that cake supplemented with omega-3 fish oil maintain consumer desirable attributes and may provide a useful approach to improve nutritional intake.

ISBN: 9781303685033Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion.
LDR:02791nam a2200289 4500 001 1961537
005 20140714102110.5
008 150210s2013 ||||||||||||||||| ||eng d
020 $a 9781303685033
035 $a (MiAaPQ)AAI1551278
035 $a AAI1551278
040 $a MiAaPQ $c MiAaPQ
100 1 $a Fasanya, Olariyike A. $3 2097445
245 1 0 $a Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion.
300 $a 86 p.
500 $a Source: Masters Abstracts International, Volume: 52-04.
500 $a Adviser: Salam A. Ibrahim.
502 $a Thesis (M.S.)--North Carolina Agricultural and Technical State University, 2013.
520 $a Omega-3 fatty acid (fish-oil) has gained attention as a functional food, and it is one of the best supplements used by several researchers to improve the nutritional value of different food products such as yogurt. The study was conducted to determine the effect of fish-oil emulsion on the physical attributes of shortened cupcake (control cake and five treatments) with different whey protein isolate concentrations. Emulsion concentration in each treatment included (1) 250mg Fish-oil + 0.5% Xanthan gum, (2) 250mg Fish-oil + 5% WPI, (3) 250mg Fish-oil +10% WPI, (4) 250mg Fish-oil + 0.5% Xanthan-gum + 5% WPI, and (5) 250mg Fish-oil + 0.5% Xanthan-gum + 10% WPI. Ninety untrained panelists at NC A&T participated in the study. A nine-point hedonic rating scale system was used for the evaluation. Sensory attributes evaluated included appearance, crust color, taste and texture, and consumer overall liking. Results of the study revealed the following: (a) no significant differences were found in consumer overall liking between the control and the treatment 2, and between the control and treatment 5; therefore, it can be concluded that cake is a good medium for omega-3 fish oil; (b) significant differences were found in consumer overall liking between the control and the remaining three other treatments; and (c) a significant difference was found between the storage days in the control cake; however, no significant differences were found between the storage day in treatments 2, 3, 4, and 5; therefore, it can be concluded that with the emulsion in the treatment cake storage life can be extended and still maintain quality. Overall, when considering the health benefits of omega-3 fish oil, this study revealed that cake supplemented with omega-3 fish oil maintain consumer desirable attributes and may provide a useful approach to improve nutritional intake.
590 $a School code: 1544.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Biology, Microbiology. $3 1017734
690 $a 0359
690 $a 0570
690 $a 0410
710 2 $a North Carolina Agricultural and Technical State University. $b Food and Nutritional Sciences. $3 2097446
773 0 $t Masters Abstracts International $g 52-04(E).
790 $a 1544
791 $a M.S.
792 $a 2013
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1551278