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Pregled bibliografske jedinice broj: 479903

INSTITUTIONALIZED ELDERLY PEOPLE SENSORY ACCEPTABILITY OF BREAKFAST CEREALS


Perl Pirički, Antonija; Nedeljko, Martina; Ivanković, Sandra; Pirički, Željko
INSTITUTIONALIZED ELDERLY PEOPLE SENSORY ACCEPTABILITY OF BREAKFAST CEREALS // Proceedings of the 5th International Congress FLOUR – BREAD ‘09 / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno-tehnološki fakultet, 2010. str. 525-531 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
INSTITUTIONALIZED ELDERLY PEOPLE SENSORY ACCEPTABILITY OF BREAKFAST CEREALS

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 5th International Congress FLOUR – BREAD ‘09 / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno-tehnološki fakultet, 2010, 525-531

ISBN
9789537005214

Skup
5th INTERNATIONAL CONGRESS FLOUR – BREAD ‘09 7th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

Mjesto i datum
Opatija, Hrvatska, 21-23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Elderly population; breakfast cereals; sensory acceptability

Sažetak
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 ; mean score 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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-0000000-0548 - Prehrana i životne navike u očuvanju zdravlja (Milena Mandić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek