Next Article in Journal
Potential Use of Bacillus coagulans in the Food Industry
Previous Article in Journal
Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition
Article Menu
Issue 6 (June) cover image

Export Article

Open AccessArticle
Foods 2018, 7(6), 91; https://doi.org/10.3390/foods7060091

Whole Grain Muffin Acceptance by Young Adults

1
WakeMed Health & Hospitals, Raleigh, NC 27610, USA
2
Cooperative Extension, University of Maine, Orono, ME 04469-57417, USA
3
School of Food & Agriculture, University of Maine, Orono, ME 04469-5735, USA
*
Author to whom correspondence should be addressed.
Received: 30 April 2018 / Revised: 6 June 2018 / Accepted: 10 June 2018 / Published: 13 June 2018
View Full-Text   |   Download PDF [480 KB, uploaded 13 June 2018]   |  

Abstract

Adolescents and young adults in the United States do not consume recommended amounts of whole grains. University dining services have opportunities to inform students about whole grains and to offer foods containing blends of whole grains with refined flour to increase daily consumption of these healthful foods. An online survey of university students (n = 100) found that 70% of respondents did not know the proportion of servings of whole grains that should be eaten daily. Mini blueberry muffins containing 50, 75, and 100% white whole wheat flour were served to 50 undergraduate students who rated their liking of the muffins using a nine-point hedonic scale. Respondents liked all muffin formulations similarly for appearance, taste, texture and overall liking. After the whole grain content of each muffin was revealed, 66% of students increased their liking of the muffins containing 100% whole wheat flour. Only half of the students increased their liking for the 75% whole wheat flour muffins, and most students reported no change in liking for the muffins made with the lowest percentage of whole wheat flour. Labeling whole grain foods in university foodservice operations may increase consumption of this food group by some students. Further research with actual purchase behavior is needed. View Full-Text
Keywords: whole grains; nutrition knowledge; consumer; baking; sensory evaluation whole grains; nutrition knowledge; consumer; baking; sensory evaluation
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Mellette, T.; Yerxa, K.; Therrien, M.; Camire, M.E. Whole Grain Muffin Acceptance by Young Adults. Foods 2018, 7, 91.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top