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Instrumental and sensory characteristics of selected nutritionally improved school foods
Descriptive
TypeOfResource
Text
TitleInfo
(ID = T-1)
Title
Instrumental and sensory characteristics of selected nutritionally improved school foods
Identifier
ETD_1663
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051375
Language
LanguageTerm
(authority = ISO639-2);
(type = code)
eng
Genre
(authority = marcgt)
theses
Subject
(ID = SBJ-1);
(authority = RUETD)
Topic
Food Science
Subject
(ID = SBJ-1);
(authority = ETD-LCSH)
Topic
School children--Nutrition
Subject
(ID = SBJ-1);
(authority = ETD-LCSH)
Topic
National school lunch program
Abstract
Childhood obesity is a growing problem in the United States. Recently enacted Federal and State regulations require school foods to be improved nutritionally. The objective of this study was to determine quality of selected newly developed school foods using instrumental and sensory methods. From the National School Lunch Program reimbursable meals chicken nuggets, macaroni and cheese, and pierogies were selected. From the Competitive Foods apple snacks were used. Surface color parameters (L, a*, and b*) were determined by colorimeter and digital camera. A texture analyzer (TA-xT2i) was used to measure texture specific to each product. Sensory Quantitative Descriptive analysis was used to evaluate six to eight sensory attributes per product. The results were compared with similar traditional products. Chicken nuggets with whole grain breading were darker red (L 132.43 and a* 147.96) and coarser, while home style were more yellow (b* 188.44) with firmer breading (407.59 g) and original variety was less yellow and red (b* 182.69 and a* 138.01) with softer meat texture (462.26 g/cm). Macaroni and cheese with 26% reduced fat was significantly saltier and less viscous than original (1486.21 g), however not significantly different in color, cheese aroma, or sweetness. Pierogies with 70% more protein per serving were significantly different with a firmer, grainier filling and darker surface color with values of L 59.14 and b* 14.98 and peak force of filling 7968.9 g. Freeze dried enriched apple snacks were significantly lighter in color, more red (L 170.13 and a* 137.71), firmer texture with average 2821.24 g peak force, more sour, bitter and had a rougher surface texture than air-dried apple snacks. Instrumental color, texture, and sensory characteristics of nutritionally improved products differed significantly from the similar traditional products. Additional efforts of processors will be necessary to prepare nutritionally improved products with high children's acceptability.
PhysicalDescription
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electronic resource
Extent
xii, 104 p. : ill.
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application/pdf
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text/xml
Note
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M.S.
Note
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Includes bibliographical references (p. 94-104)
Note
(type = statement of responsibility)
by Alyson Mandeville
Name
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(type = personal)
NamePart
(type = family)
Mandeville
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Alyson
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1980
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author
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Alyson Mandeville
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Daun
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Henryk
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chair
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Advisory Committee
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Henryk Daun
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NamePart
(type = family)
Lachance
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(type = given)
Paul
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internal member
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Advisory Committee
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Paul Lachance
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(ID = NAME-4);
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NamePart
(type = family)
Takhistov
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(type = given)
Paul
Role
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(authority = RULIB);
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internal member
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Advisory Committee
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Paul Takhistov
Name
(ID = NAME-1);
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NamePart
Rutgers University
Role
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degree grantor
Name
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Graduate School - New Brunswick
Role
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school
OriginInfo
DateCreated
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(qualifier = exact)
2009
DateOther
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2009-05
Place
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xx
Location
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NjNbRU
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TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
(type = RULIB)
ETD
RelatedItem
(type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
(type = local)
rucore19991600001
Identifier
(type = doi)
doi:10.7282/T3HM58P4
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
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The author owns the copyright to this work.
Copyright
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Copyright protected
Availability
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Open
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(ID = 1)
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Permission or license
Detail
Non-exclusive ETD license
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Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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16732160
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