TitleInstrumental and sensory characteristics of selected nutritionally improved school foods
NameMandeville, Alyson (author), Daun, Henryk (chair), Lachance, Paul (internal member), Takhistov, Paul (internal member), Rutgers University, Graduate School - New Brunswick,
National school lunch program
DescriptionChildhood 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.
NoteIncludes bibliographical references (p. 94-104)
Noteby Alyson Mandeville
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
RightsThe author owns the copyright to this work.