Next Article in Journal
Application of Ultrasound in Food Science and Technology: A Perspective
Previous Article in Journal
Optimization of Polyphenol Extraction from Allium ampeloprasum var. porrum through Response Surface Methodology
Article Menu

Export Article

Open AccessArticle
Foods 2018, 7(10), 163; https://doi.org/10.3390/foods7100163

Development and Validation of a Recipe Method for Doughs

Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA
*
Author to whom correspondence should be addressed.
Received: 29 August 2018 / Revised: 24 September 2018 / Accepted: 28 September 2018 / Published: 2 October 2018
(This article belongs to the Section Grain)
Full-Text   |   PDF [3799 KB, uploaded 2 October 2018]   |  

Abstract

Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by understanding people’s descriptions of these. Two qualitative studies were performed (43 wheat and 50 corn dough preparers). During interviews, participants described the preparation process of the doughs using the Think Aloud technique. Finished doughs were described as not sticky, soft, and pliable. Based on these descriptions, five recipes were created: not detailed, detailed, very detailed, paragraph-form, and ‘with images’. Recipes were validated in two online surveys (total n = 600), where respondents evaluated the easiness, likeability, likelihood of using, helpfulness, and amount of information. Respondents considered the recipe with images as easier and more helpful. The very detailed recipe was considered more difficult, less helpful, and was liked less than the other recipes. Understanding and identifying the terms and techniques people use is a good way to communicate how to prepare a food product and can be used to develop and improve recipes. However, the format in which the recipe is presented is an important factor considered by users when following recipes. View Full-Text
Keywords: doughs; recipes; Think Aloud; consumers; qualitative research doughs; recipes; Think Aloud; consumers; qualitative research
Figures

Graphical abstract

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

Lezama-Solano, A.; Chambers, E., IV. Development and Validation of a Recipe Method for Doughs. Foods 2018, 7, 163.

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