Pregled bibliografske jedinice broj: 479903
INSTITUTIONALIZED ELDERLY PEOPLE SENSORY ACCEPTABILITY OF BREAKFAST CEREALS
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 Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010. str. 525-531 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 479903 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
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 Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010, 525-531
ISBN
9789537005214
Skup
5th INTERNATIONAL CONGRESS FLOUR – BREAD ‘09 7th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Mjesto i datum
Opatija, Hrvatska, 21.10.2009. - 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
Projekti:
113-0000000-0548 - Prehrana i životne navike u očuvanju zdravlja (Mandić, Milena, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
