ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Lowbush or wild blueberries (Vaccinium angustifolium Ait.) and soy protein offer many complementary health benefits; thus, combinations of these 2 foods may appeal to health-conscious consumers. Four frozen dessert formulations were prepared with soy protein isolate and different amounts of blueberry concentrate and puree. Fat content (3% or 10%) was adjusted with soybean oil and nondairy creamer. Consumers (n= 40) from the campus community used a 9-point hedonic scale to assess acceptability. The 10% fat content and 8.6% blueberry concentrate formulation received the highest overall acceptability (6.63, P 〈 0.05), compared with formulations with 10% fat and 17.2% blueberry concentrate and 3% fat and 12.9% blueberry concentrate. More than 1 /3 of the panelists are trying to increase blueberry consumption, 20% want to increase soy, and 20% want to eat more of both foods. Development of palatable desserts combining lowbush blueberries and soy protein could lead to increased consumption of both healthy ingredients.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.tb07115.x
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