Show simple item record

dc.contributor.supervisorLengyel, Christina (Human Nutritional Sciences)en_US
dc.contributor.authorBugera, Jacqueline
dc.date.accessioned2011-08-25T17:09:53Z
dc.date.available2011-08-25T17:09:53Z
dc.date.issued2011-08-25
dc.identifier.urihttp://hdl.handle.net/1993/4775
dc.description.abstractBackground: Baby boomers are placing a demand on the food industry for products that promote longevity, well-being, and contain functional ingredients for enhanced nutritional and health benefits. Objectives: Develop a pasta sauce with increased health benefits; conduct sensory and shelf-life testing; and conduct consumer acceptability tests. Methods: Study was conducted in four phases. Three sources of fibre were investigated (oat fibre, pea fibre and red lentils). Sensory analysis conducted to identify ideal level of red lentils in the pasta sauce followed by a shelf-life study. Chemical, physical and microbiological analyses were performed. Consumer acceptability testing conducted with one hundred and twenty-three baby boomers. Results: Red lentils at a concentration of 15% were identified as ideal source and amount showing no significant differences in analyses compared to other fibres, other concentrations and over 12 week storage. Participants were in favour of the color, flavour, odour and texture of the pasta sauce and willing to pay $0.34 more for a 750 ml jar compared to average commercial price. Conclusions: The pasta sauce may aid baby boomers in attaining daily recommendations of fibre and an alternative to commercial pasta sauces in offering lower sodium content.en_US
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbaby boomeren_US
dc.subjectfunctional fooden_US
dc.subjectproduct developmenten_US
dc.subjectconsumeren_US
dc.subjectacceptabilityen_US
dc.titleFormulating a pasta sauce with added health benefits for the aging baby boomer populationen_US
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineHuman Nutritional Sciencesen_US
dc.contributor.examiningcommitteeUtioh, Alphonsus (Human Nutritional Sciences) Arntfield, Susan (Food Science)en_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.noteOctober 2011en_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record