Effect of Flavor on Sweetness and Preference of Bakery Products Evaluated by Children

• Main Authors: Yu-Hsia Lin, 林鈺
• Other Authors: Shaun Cheng-Hsiung CHEN
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/24143389397969140147

碩士 === 輔仁大學 === 食品營養學系 === 90 === Chiffon and cookies were selected to determine the effect of flavorings on sweetness and preference of sugar-reduced product evaluated by children. Also, a sensory test for children was developed in this study. Significant difference (p<0.05) in sweetness was observed from adult panelist pre-test as 50% sugar reduction was formulated, however, no significant difference in texture and aroma were obtained. Custard aroma was found to be the most suitable flavoring for cake, and milk aroma for cookies. The sensory evaluation by children panelists was accomplished by the Ballotbox and the Ticket methods, and video records were taped, reviewed and analyzed the correlation between behavior during sensory evaluation and verdict. Using the Ballotbox method, significant difference in sweetness between sugar-reduced and flavoring associated samples was obtained in the first assessment. The mode of sweetness in controls was found to be very sweet (56%), and sugar-reduced cake as just-right (34.8%). Sweetness of flavoring associated sugar-reduced samples was determined similar to controls, which indicated flavoring functioning to increase the sweetness of sugar-reduced samples. No significant difference in preference was noticed, as the mode of controls was extremely preferred (75%), but both sugar-reduced samples were in middle scale. In the cookies test, significant difference was observed between controls and both sugar-reduced samples, as the mode of control was very sweet and others were just-right. No significant difference was obtained in the second trial. Using the Ticket method, both bakery products were found to similar in sweetness. A significant difference was obtained from sugar-reduced samples when vanilla aroma was employed. Children affected each other seriously during casting was found using the “Ballotbox” method, which caused deviation. The “Ticket” method was a more private process, and the degree of concentration and attention span were found to increase, that less peer influence was found by videotape reviewing. The results were concluded that suitable flavoring enhances the sweetness and acceptance of sugar-reduced products, and “Ticket” method is a more accurate method for children panelists.