Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Canned (1)
- Carry-over effect (1)
- Consumer scoring (1)
- Dried (1)
- Extruded (1)
-
- Flaked (1)
- Folate (1)
- Hedonic scale (1)
- Overall acceptance (1)
- Overall acceptance question placement (1)
- Panel conditioning (1)
- Participation frequency (1)
- Pinto bean (1)
- Pre-evaluation instructions (1)
- Riboflavin (1)
- Sensory analysis (1)
- Simmered (1)
- Thermal processing (1)
- Thiamin (1)
- Vitamin B6 (1)
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Stability Of Selected B Vitamins In Thermally-Treated Pinto Beans, Virginia Anne West
Stability Of Selected B Vitamins In Thermally-Treated Pinto Beans, Virginia Anne West
Theses and Dissertations
Beans are a commonly consumed food and a staple in many regions worldwide. Pinto beans (Phaseolus vulgaris), categorized as legumes, are dried seeds from plants and are high in protein, carbohydrate and fiber, and low in fat. They are also a good source of various minerals and well as thiamin, riboflavin, niacin, vitamin B6, and folate Beans are typically soaked and thermally processed before consumption. Different processing methods can impact the composition of beans. The purpose of this study was to examine the effect of thermal treatments on vitamin concentration in pinto beans. Beans were simmered, canned, dried-flaked, or dried-extruded, …
Effects Of Panelist Participation Frequency And Questionnaire Design On Overall Acceptance Scoring For Food Sensory Evaluation In Consumer Central Location Tests, Mauresa Bastian
Theses and Dissertations
Two studies were conducted to determine the effect of panelist participation frequency and specific aspects of questionnaire design on overall acceptance scoring in consumer central location tests. Regarding participation frequency, research subjects who participate frequently in some survey types are known to provide responses that differ from subjects who participate less frequently, known as panel conditioning. With respect to questionnaire design, overall acceptance (OA) question placement and usage of pre-evaluation instructions (PEI) in questionnaires for food sensory analysis may bias consumers' scores via carry-over effects. To investigate these concerns, data from consumer sensory panels previously conducted at a central location, …