The aim of the present study was to evaluate adolescents' acceptability of a novel flat bread modified by substituting a part of the wheat flour content with a Pleurotus ostreatus powder rich in β-glucans, which can potentially provide health benefits. The effects of food technology neophobia and adolescents' food habits on hedonic perception of the developed product was also investigated. Two hundred and two adolescents (age range: 13-18 years; girls: 49.5%; boys: 50.5%) evaluated their liking of two flat breads, one with mushroom powder added and one control sample with only wheat flour. Sample acceptance was studied in relation to age, gender, neophobic traits and healthy food habits. The results showed that, even if the sample with mushroom powder added was generally well accepted, there were different hedonic responses among adolescents according to their food technology neophobia level and healthy habits. In particular, adolescents with a low food technology neophobia level and healthy eating behavior mostly appreciated the sample with mushroom powder added, whereas subjects with neophobic and unhealthy eating behavior gave comparable hedonic scores to the two samples. Moreover, a negative correlation was found between food technology neophobia level and healthy food habits. In conclusion, it is possible to develop a β-glucan-enriched product appreciated by adolescents using a sustainable ingredient. The developed product may be used to achieve the daily recommended intake of β-glucans by adolescents.
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits / C. Proserpio, E. Pagliarini, M. Laureati, B. Frigerio, V. Lavelli. - In: FOODS. - ISSN 2304-8158. - 8:10(2019 Sep 23).
|Titolo:||Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits|
PROSERPIO, CRISTINA (Primo) (Corresponding)
PAGLIARINI, ANTONELLA (Secondo)
FRIGERIO, BARBARA (Penultimo)
LAVELLI, VERA AGNESE (Ultimo)
|Parole Chiave:||Pleurotus; food neophobia; functional food; healthy behavior; liking; β-glucans|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Progetto:||Biotechnological strategies for the conversion of Winemaking byproducts and their recycling into the food chain: development of new concepts of use|
|Data di pubblicazione:||23-set-2019|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3390/foods8100433|
|Appare nelle tipologie:||01 - Articolo su periodico|