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Formulation and Sensory Analysis of a Ketogenic Snack to Improve Compliance with Ketogenic Therapy
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Permanent Link: http://ufdc.ufl.edu/UF00091523/00576
 Material Information
Title: Formulation and Sensory Analysis of a Ketogenic Snack to Improve Compliance with Ketogenic Therapy
Series Title: Journal of Undergraduate Research
Physical Description: Serial
Language: English
Creator: Owen, Russell J.
Dahl, Wendy ( Mentor )
Publisher: University of Florida
Place of Publication: Gainesville, Fla.
Publication Date: 2009
 Notes
Abstract: Limited dietary choices in the ketogenic diet may compromise compliance and reduce overall quality of life, and the low provision of fiber may further diminish quality of life. The purpose of this study was to develop highly acceptable high fiber, ketogenic snacks. Broccoli bites and crab rangoon were developed approximately at a 3.5 to 1 ketogenic ratio. The snacks were formulated using fiber isolates, pea hull fiber, hydroxypropyl methylcellulose and inulin as an alternative breading for frying. Sensory evaluation was carried out by students and staff at the University of Florida to determine the acceptability of overall taste, mouthfeel, and appearance of the snacks. Using a hedonic scaling method, panelists (n=67) determined acceptability, with 1 indicating extreme dislike, and 9 indicating extreme liking. For the broccoli bites, the mean hedonic rankings for overall taste, mouthfeel, and appearance were 6.54 ± 1.78 (mean ± SD), 6.27 ± 1.71, and 5.85 ± 1.73, respectively. For the crab rangoon, the mean hedonic rankings for overall taste, mouthfeel, and appearance were 5.60 ± 1.86, 4.93 ± 2.00, and 5.79 ± 1.78, respectively. In addition, hedonic rankings for the overall taste, mouthfeel, and appearance for the crab rangoon were rated as 6 (like slightly) or higher by 58.2%, 47.8%, and 67.2% of panelists, respectively. Hedonic rankings for the overall taste, mouthfeel, and appearance for the broccoli bites were rated as 6 (like slightly) or higher by 76.1%, 73.1%, and 62.7% of panelists, respectively.
 Record Information
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
System ID: UF00091523:00576

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