| Content Provider |
World Health Organization (WHO)-Global Index Medicus |
| Author |
Poonnakasem, Naratip Pujols, Kairy Dharali Chaiwanichsiri, Saiwarun Laohasongkram, Kalaya Prinyawiwatkul, Witoon |
| Description |
Country affiliation: Thailand Author Affiliation: Poonnakasem N ( Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ, Bangkok, 10330, Thailand.); Pujols KD ( School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803-4200, U.S.A.); Chaiwanichsiri S ( Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ, Bangkok, 10330, Thailand.); Laohasongkram K ( Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ, Bangkok, 10330, Thailand.); Prinyawiwatkul W ( School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803-4200, U.S.A.) |
| Abstract |
Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given. |
| File Format |
HTM / HTML |
| ISSN |
00221147 |
| Issue Number |
1 |
| Volume Number |
81 |
| e-ISSN |
17503841 |
| Journal |
Journal of Food Science |
| Language |
English |
| Publisher |
Wiley (on behalf ofInstitute of Food Technologists) |
| Publisher Date |
2016-01-01 |
| Publisher Place |
United States |
| Access Restriction |
One Nation One Subscription (ONOS) |
| Subject Keyword |
Discipline Food science Consumer Behavior Emotions Flour Analysis Food Labeling Health Intention Plant Oils Affect Happiness Hardness Health Behavior Humans Odds Ratio Olive Oil Personal Satisfaction Pleasure Questionnaires Triticum Young Adult Controlled Clinical Trial Journal Article Research Support, Non-u.s. Gov't |
| Content Type |
Text |
| Resource Type |
Article |
| Subject |
Food Science |
