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izvor podataka: crosbi

Institutionalized elderly people sensory acceptability of breakfast cereals (CROSBI ID 558330)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Perl Pirički, Antonija ; Nedeljko, Martina ; Ivanković, Sandra ; Pirički, Željko Institutionalized elderly people sensory acceptability of breakfast cereals // ABSTRACT BOOK, 5th International Congress FLOUR - BREAD'09 ; 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2009. str. 123-123

Podaci o odgovornosti

Perl Pirički, Antonija ; Nedeljko, Martina ; Ivanković, Sandra ; Pirički, Željko

engleski

Institutionalized elderly people sensory acceptability of breakfast cereals

People of all age groups tend to accept familiar food rather than novel food. In a country like Croatia, where traditional dishes are often found to be a diet component, especially in elderly population, studying sensory acceptability of breakfast cereals by institutionalized elderly people may be of particular interest. This study involved 201 participants (138 females and 63 males), age 65 to 95 (mean age 77.3). A 7 - point verbal hedonic scale (from 1 = dislike very much to 7 = like very much) was used to determine the level of acceptance for 8 samples of breakfast cereals. The results showed that this group of participants had hesitant attitude (neither like nor dislike ; = 4.2) towards breakfast cereals. All samples in mashed texture were graded better (as like it slightly) than samples in crispy texture (dislike it slightly to neither like nor dislike it). Comparing the acceptance of type and flavour of breakfast cereals, no significant difference between samples was mainly found. In conclusion, this study showed that institutionalized elderly people from eastern Croatia hardly accept breakfast cereals due to their lack of familiarity with this kind of food.

elderly population; breakfast cereals; sensory acceptability

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Podaci o prilogu

123-123.

2009.

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objavljeno

978-953-7005-19-1

Podaci o matičnoj publikaciji

ABSTRACT BOOK, 5th International Congress FLOUR - BREAD'09 ; 7th Croatian Congress of Cereal Technologists

Ugarčić-Hardi, Žaneta

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

Podaci o skupu

5th International Congress Flour-Bread '09 7th Croatian Congress of Cereal Technologists

poster

21.10.2009-23.10.2009

Opatija, Hrvatska

Povezanost rada

Prehrambena tehnologija