Development and sensory test of eel cookies for pregnant women with chronic energy deficiency using many facet Rasch model: a preliminary study
Document Type
Article
Publication Date
1-1-2021
Abstract
Study objectives: This study aimed to assess the respond of pregnant women with chronic energy deficiency by giving them cookies that contain eel's bone flour. Methods: The study was conducted in three stages. First, a functional food formula based on Anguilla bicolor was created. Second, the qualities of the food products were examined. Lastly, a sensory assessment was performed with 30 pregnant women. The sensory assessment data were analyzed using many-facet rasch model. Results: Three cookies formulae were made. Among the parameters for the sensory assessment with the consumers, texture was the most difficult criterion to be fulfilled (1.13 logit), followed by taste (0.18 logit), aroma (-0.34 logit), and color (-0.97 logit). `The peanut-flavored cookie (0.62 logit) was preferred over cheese or chocolate-flavored. Conclusion: Cookies made from fish bone flour of Anguilla bicolor and local corn may be a better functional food option for addressing chronic energy deficiency in pregnant women.
Keywords
Development, Sensory test, EEL cookies, Pregnant women, Many-facet Rasch model
Divisions
Education
Publication Title
Progress in Nutrition
Volume
23
Issue
2
Publisher
MATTIOLI 1885
Publisher Location
VIA DELLA LODESANA 649-SX, FIDENZA, 43046 PR, ITALY