A. Resurreccion - Academia.edu (original) (raw)

Papers by A. Resurreccion

Research paper thumbnail of Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage

Journal of Food Science, 1987

... High temperature treatment and homogenization pres-sure. The effects of temperature and homog... more ... High temperature treatment and homogenization pres-sure. The effects of temperature and homogenization pressure on sensory scores for color, viscosity and chalkiness of ... 2. A higher homogenization pres-sure or lower processing temperature produced a lighter (whi-ter ...

Research paper thumbnail of Customer Profiles of Retail Food Outlets In the Emerging Market Economy of Bulgaria

The objective of this study was to identify profiles of consumers frequenting three types of food... more The objective of this study was to identify profiles of consumers frequenting three types of food retail outlets-grocery stores, farmer markets, and street stalls-to purchase food in a transition economy in Bulgaria. This study estimated two-stage decision models to distinguish between the two decisions of choosing to shop at a particular outlet and how often to shop. Retail-outlet selection and shopping frequency were affected by different sets of sociodemographic characteristics. In particular, household income was a major factor influencing the selection of farmer markets and street stands, but had no effect on the selection of and shopping frequency at grocery stores. The objective of this study is to determine profiles of consumers frequenting three major types of re-tail food outlets-grocery stores, farmer markets, and street stands-in the transition economy of Bul-garia. Patronage of each type of retail outlet is as-sumed to reflect the purchasing behavior of con-sumers and o...

Research paper thumbnail of Effect of dietary palmitate, stearate, oleate and linoleate on the tissue lipid and systolic blood pressure of the rat

International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition, 1976

The nutritional effects of palmitate, stearate, oleate and linoleate were correlated with the per... more The nutritional effects of palmitate, stearate, oleate and linoleate were correlated with the percentage of each fatty acid in the dietary lipid but were found to be largely independent of the total amount of fat in the diet. Increasing the proportion of linoleate in diet fat to levels as high as 52% of the fat, increased theproportion of fat observed in the carcass. Increased linoleate and/or oleate resulted in increased concentrations of cholesterol in body fat deposits. The maximum weight of the perirenal fat pads occurred when diet fat contained about 43% oleate and 19% stearate. Increasing the stearate decreased the cholesterol concentration in plasma. The systolic blood pressure was decreased slightly when the amount of diet fat was increased.

Research paper thumbnail of Functional Components In Peanuts

Critical reviews in food …, 2008

Peanut is one of the most widely used legumes due to its nutrition and taste. The fact that is ha... more Peanut is one of the most widely used legumes due to its nutrition and taste. The fact that is has been recognized recently as a functional food, its evaluation for its role in a heart-healthy diet has received tremendous attention. Functional compounds have been isolated, identified, quantified, and even enhanced to maximize the amount for adequate health benefits. The peanut industry's byproducts such as peanut hulls and shells, skins, and even leaves and roots have also been identified as possible sources of bioactive compounds. New uses for these underutilized renewable sources can create new market opportunities and increase the value of agricultural residues.

Research paper thumbnail of Customer Profiles of Retail Food Outlets in the Emerging Market Economy of Bulgaria

Journal of Food …, 2002

The objective of this study was to identify profiles of consumers frequenting three types of food... more The objective of this study was to identify profiles of consumers frequenting three types of food retail outlets-grocery stores, farmer markets, and street stalls-to purchase food in a transition economy in Bulgaria. This study estimated two-stage decision models to distinguish between the two decisions of choosing to shop at a particular outlet and how often to shop. Retail-outlet selection and shopping frequency were affected by different sets of sociodemographic characteristics. In particular, household income was a major factor influencing the selection of farmer markets and street stands, but had no effect on the selection of and shopping frequency at grocery stores.

Research paper thumbnail of Use of chuck muscles and their acceptability in restructured beef/surimi steaks

Journal of animal science, 1993

Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice squar... more Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice square-cut chucks Yield Grade 2, and placed according to previously determined tenderness rankings, into one of three muscle groups. Group 1 was composed of the most tender muscles, and contained the infraspinatus, longissimus, and triceps brachii. Group 2 contained intermediate tenderness muscles and was composed of the serratus ventralis, deep pectoral, and complexus. Group 3 contained the least tender muscles and was composed of the biceps brachii, supraspinatus, rhomboideus, trapezius, deltoids, and neck muscles. Each group was restructured into beef/surimi steaks and was evaluated. Total muscle yield before trimming accounted for 66.2% of the chuck. Careful fat trimming, desinewing, and internal seam cutting on individual muscles resulted in 34.7% lean available for the restructuring of steaks. The triceps brachii, longissimus, supraspinatus, and infraspinatus required the least trimming...

Research paper thumbnail of Use of peanut and cowpea in wheat-based products containing composite flours

Plant foods for human nutrition (Dordrecht, Netherlands), 1995

Cowpeas and peanuts are legumes of major dietary and economic importance. They are favored worldw... more Cowpeas and peanuts are legumes of major dietary and economic importance. They are favored worldwide because of their palatability, contribution to nutritional status, and low cost as a protein source compared to animal protein. Flours processed from cowpeas and peanuts have unique physico-chemical and sensory properties when used in composite flour mixtures. Appropriate blends of cowpea and peanut flours to replace wheat flour in Chinese-type noodles, muffins, and tortillas were determined using modelling and optimization procedures. For noodles, 15% peanut flour and 8% cowpea flour supplementation produced an acceptable product with high protein content (21%). For wheat flour replacement in muffins, up to 43% cowpea and up to 44% peanut flours may be used. However, when wheat flour replacement is 50% or greater, cassava flour should comprise 56 to 72% of the blend with a few exceptions. In tortillas, 24% cowpea and 46% peanut flours produced products similar in quality characteris...

Research paper thumbnail of The effect of copper and protein on iron metabolism in rats fed a cereal diet

The Science of the total environment, 1981

Weanling male white rats were fed a diet containing a commercially available breakfast cereal. In... more Weanling male white rats were fed a diet containing a commercially available breakfast cereal. In 28 days they developed a mild anemia coupled with an increased amount of iron in the liver. In parallel work, this same diet was supplemented in a factorial fashion with casein, iron, copper and zinc. The zinc had no effect. Copper supplementation increased the hemoglobin level. Casein decreased liver iron. The copper and casein, when fed together, produced results approaching normal control levels. Supplementation of the diet with additional iron did not increase the hemoglobin or hematocrit but it did further increase iron storage in the liver. It is suggested that cereal enrichment programs might do well to consider copper and protein rather than focus total attention to additional iron and zinc.

Research paper thumbnail of Effect of dietary palmitate, stearate, oleate and linoleate on the tissue lipid and systolic blood pressure of the rat

International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition, 1976

The nutritional effects of palmitate, stearate, oleate and linoleate were correlated with the per... more The nutritional effects of palmitate, stearate, oleate and linoleate were correlated with the percentage of each fatty acid in the dietary lipid but were found to be largely independent of the total amount of fat in the diet. Increasing the proportion of linoleate in diet fat to levels as high as 52% of the fat, increased theproportion of fat observed in the carcass. Increased linoleate and/or oleate resulted in increased concentrations of cholesterol in body fat deposits. The maximum weight of the perirenal fat pads occurred when diet fat contained about 43% oleate and 19% stearate. Increasing the stearate decreased the cholesterol concentration in plasma. The systolic blood pressure was decreased slightly when the amount of diet fat was increased.

Research paper thumbnail of Barbiturate and amphetamine activity in rats fed a magnesium-deficient diet

Research communications in chemical pathology and pharmacology, 1978

Hexobarbital hypnosis and d-amphetamine toxicity were observed in rats fed a commercially availab... more Hexobarbital hypnosis and d-amphetamine toxicity were observed in rats fed a commercially available rat food preparation (lab chow) and in another two groups fed complete nutritionally defined diets with or without magnesium. Neither hexobarbital sleeping time nor hexobarbital blood concentration at awakening were affected after 4, 8 or 12 days of feeding the deficient diet. However, increased sensitivity to d-amphetamine was observed after 11 days of feeding the same magnesium deficient diet to other rats. The LD50 of d-amphetamine in magnesium deficient rats was less than 0.5 that recorded for the groups fed lab chow or the nutritionally defined diet with a magnesium supplement.

Research paper thumbnail of Consumer Acceptance of Irradiated Poultry

Poultry Science, 1995

A simulated supermarket setting (SSS) test was conducted to determine whether consumers (n = 126)... more A simulated supermarket setting (SSS) test was conducted to determine whether consumers (n = 126) would purchase irradiated poultry products, and the effects of marketing strategies on consumer purchase of irradiated poultry products. Consumer preference for irradiated poultry was likewise determined using a home-use test. A slide program was the most effective educational strategy in changing consumers' purchase behavior. The number of participants who purchased irradiated boneless, skinless breasts and irradiated thighs after the educational program increased significantly from 59.5 and 61.9% to 83.3 and 85.7% for the breasts and thighs, respectively. Using a label or poster did not increase the number of participants who bought irradiated poultry products. About 84% of the participants consider it either "somewhat necessary" or "very necessary" to irradiate raw chicken and would like all chicken that was served in restaurants or fast food places to be irradiated. Fifty-eight percent of the participants would always buy irradiated chicken if available, and an additional 27% would buy it sometimes. About 44% of the participants were willing to pay the same price for irradiated chicken as for nonirradiated. About 42% of participants were willing to pay 5% or more than what they were currently paying for nonirradiated chicken. Seventy-three percent or more of consumers who participated in the home-use test (n = 74) gave the color, appearance, and aroma of the raw poultry products a minimum rating of 7 (= like moderately). After consumers participated in a home-use test, 84 and 88% selected irradiated thighs and breasts, respectively, over nonirradiated in a second SSS test.

Research paper thumbnail of Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging

Poultry Science, 1998

In a study of marketing opportunities for fresh, dark chicken meat, focus group participants (n =... more In a study of marketing opportunities for fresh, dark chicken meat, focus group participants (n = 34) provided qualitative information concerning potential products and packaging concepts. Results of the focus groups indicated that the participants were willing to purchase new, convenient poultry products made from dark chicken meat. Specific dark meat products the participants were willing to buy included boneless, skinless thighs, kabob cubes, and stir-fry strips. Consumers desired clear packaging for the products but did not want the packaging to be microwaveable or ovenproof. Acceptance of chicken kabob chunks and stir-fry strips of varying piece sizes (2.54, 3.81, and 5.08 cm) and seasoning concentrations (1.6, 2.1, and 2.6%) was evaluated by consumers (n = 83) using a nine-point hedonic scale. The most preferred products were a 5.08 cm (2 in) kabob with 2.6% seasoning and a stir-fry strip with 2.6% seasoning. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n = 115) and actual purchase behavior by consumers (n = 121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir-fry > boneless, skinless thighs > bone-in, skin-on thighs.

Research paper thumbnail of Consumer Acceptance of American Peanut Products by Bulgarian Consumers

Peanut Science, 2001

A 1997 nationwide survey in Bulgaria revealed a high demand for roasted peanuts (Arachis hypogaea... more A 1997 nationwide survey in Bulgaria revealed a high demand for roasted peanuts (Arachis hypogaea L.) and peanut products. The study reported here was conducted to determine the level of acceptance by Bulgarian consumers of three American cultivars of roasted peanuts and to identify the type of commercial peanut butter preferred using sensory affective tests. Consumers (N = 601) participated in central location tests at an international fair in Plovdiv, Bulgaria in May 1999 to evaluate roasted peanuts (spanish type, cv. Georgia Green, and cv. Flavorunner) and three types of commercial American peanut butter [very low sodium (creamy), regular creamy, and extra crunchy]. Each consumer was interviewed and asked to evaluate these products by pointing at a printed 9-point hedonic scale (1 = dislike extremely, 9 = like extremely). Most (98.7%) of the participants were Bulgarian. Ages ranged from 18 to 50 yr (79.9%) or older (20.1%); 53.7% were females. The mean overall acceptance rating f...

Research paper thumbnail of Consumer characteristics, food related attitudes and consumption of meat and meat products

Nutrition Research, 1988

ABSTRACT

Research paper thumbnail of Differences in diet patterns of mothers of preschool children from low and middle income groups

Nutrition Research, 1988

ABSTRACT

Research paper thumbnail of Optimization of a Peanut—Sweet Potato Cookie Formulation

LWT - Food Science and Technology, 1994

... The acceptability of the sensory properties of cookies containing crushed, toasted peanuts an... more ... The acceptability of the sensory properties of cookies containing crushed, toasted peanuts andsweet potato flakes was optimized. ... All formulations containing all levels of egg white and up to 15 g of sweet potato flakes resulted in formulations with overall acceptance scores 6.0. ...

Research paper thumbnail of Formulation and Evaluation of a Peanut Milk Based Whipped Topping Using Response Surface Methodology

LWT - Food Science and Technology, 1993

ABSTRACT Using a rotatable design for two factors, 13 formulations of whipped topping were prepar... more ABSTRACT Using a rotatable design for two factors, 13 formulations of whipped topping were prepared containing 40% peanut milk as a source of protein. Whipped toppings were subjected to sensory evaluation using descriptive analysis. Color, overrun, viscosity and syneresis were analysed. Peanut-based whipped toppings were generally white and glossy with slightly stiff foam and fine, uniform air cells. There were significant differences in foam stiffness, uniformity of size of air cells and sweetness of various topping formulations. The physicochemical characteristics of formulated peanut-based whipped toppings were similar to those of commercially available whipped toppings.

Research paper thumbnail of Physical and Sensory Characteristics of Akara (Fried Cowpea Paste) Made from Whole and Decorticated Cowpeas (Vigna unguiculata)

LWT - Food Science and Technology, 1993

ABSTRACT

Research paper thumbnail of Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

LWT - Food Science and Technology, 2006

Consumer acceptance and intensity ratings of roasted peanuts stored at temperatures of 23, 30, 35... more Consumer acceptance and intensity ratings of roasted peanuts stored at temperatures of 23, 30, 35, and 40 1C, and water activities (a w) of 0.33, 0.44, 0.54, 0.67 and 0.75 were determined over time. Consumer acceptance ratings, including overall, appearance, color, and texture were affected by storage water activity and time, but not by storage temperature. Consumer intensity ratings of crunchiness were affected by storage water activity and time, but not storage temperature. Aroma acceptance, flavor acceptance, and roasted peanutty and stale/oxidized/rancid intensity ratings of roasted peanuts were dependent on storage temperature, water activity and time. Shelf-life of roasted peanuts was predicted by all consumer attributes (R 2 40:60) and was best predicted by aroma acceptance (R 2 ¼ 0:75). Using contour plots with ratings 45.0 for all acceptance attributes, the shelf-life of roasted peanuts stored at 23 1C and between 0.33 and 0.75 a w was limited by overall acceptance and decreased by approximately 50% with each 0.1 a w increase. At accelerated temperatures of 30, 35 and 40 1C, shelf-life of roasted peanuts was predominantly limited by flavor acceptance (45.0), and to a lesser extent by overall acceptance (45.0). Shelf-life of roasted peanuts stored at accelerated temperatures decreased by 50% or more with each 0.1 a w increase.

Research paper thumbnail of Problems in the interpretation of blood pressure changes seen in rats fed a breakfast cereal

Life Sciences, 1978

... Press Printed in the USA PROBLEMS IN THE INTERPRETATION OF BLOOD PRESSURE CHANGES SEEN IN RAT... more ... Press Printed in the USA PROBLEMS IN THE INTERPRETATION OF BLOOD PRESSURE CHANGES SEEN IN RATS FED A BREAKFAST CEREAL Anna VA Resurreccion and WO ... v~ E `r 15 0 U 2001 TC = 37.7 0.62 SG Q 100' H 100 150 200 STRAIN GAUGE (mm Hq) FIG~ 1 ...

Research paper thumbnail of Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage

Journal of Food Science, 1987

... High temperature treatment and homogenization pres-sure. The effects of temperature and homog... more ... High temperature treatment and homogenization pres-sure. The effects of temperature and homogenization pressure on sensory scores for color, viscosity and chalkiness of ... 2. A higher homogenization pres-sure or lower processing temperature produced a lighter (whi-ter ...

Research paper thumbnail of Customer Profiles of Retail Food Outlets In the Emerging Market Economy of Bulgaria

The objective of this study was to identify profiles of consumers frequenting three types of food... more The objective of this study was to identify profiles of consumers frequenting three types of food retail outlets-grocery stores, farmer markets, and street stalls-to purchase food in a transition economy in Bulgaria. This study estimated two-stage decision models to distinguish between the two decisions of choosing to shop at a particular outlet and how often to shop. Retail-outlet selection and shopping frequency were affected by different sets of sociodemographic characteristics. In particular, household income was a major factor influencing the selection of farmer markets and street stands, but had no effect on the selection of and shopping frequency at grocery stores. The objective of this study is to determine profiles of consumers frequenting three major types of re-tail food outlets-grocery stores, farmer markets, and street stands-in the transition economy of Bul-garia. Patronage of each type of retail outlet is as-sumed to reflect the purchasing behavior of con-sumers and o...

Research paper thumbnail of Effect of dietary palmitate, stearate, oleate and linoleate on the tissue lipid and systolic blood pressure of the rat

International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition, 1976

The nutritional effects of palmitate, stearate, oleate and linoleate were correlated with the per... more The nutritional effects of palmitate, stearate, oleate and linoleate were correlated with the percentage of each fatty acid in the dietary lipid but were found to be largely independent of the total amount of fat in the diet. Increasing the proportion of linoleate in diet fat to levels as high as 52% of the fat, increased theproportion of fat observed in the carcass. Increased linoleate and/or oleate resulted in increased concentrations of cholesterol in body fat deposits. The maximum weight of the perirenal fat pads occurred when diet fat contained about 43% oleate and 19% stearate. Increasing the stearate decreased the cholesterol concentration in plasma. The systolic blood pressure was decreased slightly when the amount of diet fat was increased.

Research paper thumbnail of Functional Components In Peanuts

Critical reviews in food …, 2008

Peanut is one of the most widely used legumes due to its nutrition and taste. The fact that is ha... more Peanut is one of the most widely used legumes due to its nutrition and taste. The fact that is has been recognized recently as a functional food, its evaluation for its role in a heart-healthy diet has received tremendous attention. Functional compounds have been isolated, identified, quantified, and even enhanced to maximize the amount for adequate health benefits. The peanut industry's byproducts such as peanut hulls and shells, skins, and even leaves and roots have also been identified as possible sources of bioactive compounds. New uses for these underutilized renewable sources can create new market opportunities and increase the value of agricultural residues.

Research paper thumbnail of Customer Profiles of Retail Food Outlets in the Emerging Market Economy of Bulgaria

Journal of Food …, 2002

The objective of this study was to identify profiles of consumers frequenting three types of food... more The objective of this study was to identify profiles of consumers frequenting three types of food retail outlets-grocery stores, farmer markets, and street stalls-to purchase food in a transition economy in Bulgaria. This study estimated two-stage decision models to distinguish between the two decisions of choosing to shop at a particular outlet and how often to shop. Retail-outlet selection and shopping frequency were affected by different sets of sociodemographic characteristics. In particular, household income was a major factor influencing the selection of farmer markets and street stands, but had no effect on the selection of and shopping frequency at grocery stores.

Research paper thumbnail of Use of chuck muscles and their acceptability in restructured beef/surimi steaks

Journal of animal science, 1993

Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice squar... more Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice square-cut chucks Yield Grade 2, and placed according to previously determined tenderness rankings, into one of three muscle groups. Group 1 was composed of the most tender muscles, and contained the infraspinatus, longissimus, and triceps brachii. Group 2 contained intermediate tenderness muscles and was composed of the serratus ventralis, deep pectoral, and complexus. Group 3 contained the least tender muscles and was composed of the biceps brachii, supraspinatus, rhomboideus, trapezius, deltoids, and neck muscles. Each group was restructured into beef/surimi steaks and was evaluated. Total muscle yield before trimming accounted for 66.2% of the chuck. Careful fat trimming, desinewing, and internal seam cutting on individual muscles resulted in 34.7% lean available for the restructuring of steaks. The triceps brachii, longissimus, supraspinatus, and infraspinatus required the least trimming...

Research paper thumbnail of Use of peanut and cowpea in wheat-based products containing composite flours

Plant foods for human nutrition (Dordrecht, Netherlands), 1995

Cowpeas and peanuts are legumes of major dietary and economic importance. They are favored worldw... more Cowpeas and peanuts are legumes of major dietary and economic importance. They are favored worldwide because of their palatability, contribution to nutritional status, and low cost as a protein source compared to animal protein. Flours processed from cowpeas and peanuts have unique physico-chemical and sensory properties when used in composite flour mixtures. Appropriate blends of cowpea and peanut flours to replace wheat flour in Chinese-type noodles, muffins, and tortillas were determined using modelling and optimization procedures. For noodles, 15% peanut flour and 8% cowpea flour supplementation produced an acceptable product with high protein content (21%). For wheat flour replacement in muffins, up to 43% cowpea and up to 44% peanut flours may be used. However, when wheat flour replacement is 50% or greater, cassava flour should comprise 56 to 72% of the blend with a few exceptions. In tortillas, 24% cowpea and 46% peanut flours produced products similar in quality characteris...

Research paper thumbnail of The effect of copper and protein on iron metabolism in rats fed a cereal diet

The Science of the total environment, 1981

Weanling male white rats were fed a diet containing a commercially available breakfast cereal. In... more Weanling male white rats were fed a diet containing a commercially available breakfast cereal. In 28 days they developed a mild anemia coupled with an increased amount of iron in the liver. In parallel work, this same diet was supplemented in a factorial fashion with casein, iron, copper and zinc. The zinc had no effect. Copper supplementation increased the hemoglobin level. Casein decreased liver iron. The copper and casein, when fed together, produced results approaching normal control levels. Supplementation of the diet with additional iron did not increase the hemoglobin or hematocrit but it did further increase iron storage in the liver. It is suggested that cereal enrichment programs might do well to consider copper and protein rather than focus total attention to additional iron and zinc.

Research paper thumbnail of Effect of dietary palmitate, stearate, oleate and linoleate on the tissue lipid and systolic blood pressure of the rat

International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition, 1976

The nutritional effects of palmitate, stearate, oleate and linoleate were correlated with the per... more The nutritional effects of palmitate, stearate, oleate and linoleate were correlated with the percentage of each fatty acid in the dietary lipid but were found to be largely independent of the total amount of fat in the diet. Increasing the proportion of linoleate in diet fat to levels as high as 52% of the fat, increased theproportion of fat observed in the carcass. Increased linoleate and/or oleate resulted in increased concentrations of cholesterol in body fat deposits. The maximum weight of the perirenal fat pads occurred when diet fat contained about 43% oleate and 19% stearate. Increasing the stearate decreased the cholesterol concentration in plasma. The systolic blood pressure was decreased slightly when the amount of diet fat was increased.

Research paper thumbnail of Barbiturate and amphetamine activity in rats fed a magnesium-deficient diet

Research communications in chemical pathology and pharmacology, 1978

Hexobarbital hypnosis and d-amphetamine toxicity were observed in rats fed a commercially availab... more Hexobarbital hypnosis and d-amphetamine toxicity were observed in rats fed a commercially available rat food preparation (lab chow) and in another two groups fed complete nutritionally defined diets with or without magnesium. Neither hexobarbital sleeping time nor hexobarbital blood concentration at awakening were affected after 4, 8 or 12 days of feeding the deficient diet. However, increased sensitivity to d-amphetamine was observed after 11 days of feeding the same magnesium deficient diet to other rats. The LD50 of d-amphetamine in magnesium deficient rats was less than 0.5 that recorded for the groups fed lab chow or the nutritionally defined diet with a magnesium supplement.

Research paper thumbnail of Consumer Acceptance of Irradiated Poultry

Poultry Science, 1995

A simulated supermarket setting (SSS) test was conducted to determine whether consumers (n = 126)... more A simulated supermarket setting (SSS) test was conducted to determine whether consumers (n = 126) would purchase irradiated poultry products, and the effects of marketing strategies on consumer purchase of irradiated poultry products. Consumer preference for irradiated poultry was likewise determined using a home-use test. A slide program was the most effective educational strategy in changing consumers' purchase behavior. The number of participants who purchased irradiated boneless, skinless breasts and irradiated thighs after the educational program increased significantly from 59.5 and 61.9% to 83.3 and 85.7% for the breasts and thighs, respectively. Using a label or poster did not increase the number of participants who bought irradiated poultry products. About 84% of the participants consider it either "somewhat necessary" or "very necessary" to irradiate raw chicken and would like all chicken that was served in restaurants or fast food places to be irradiated. Fifty-eight percent of the participants would always buy irradiated chicken if available, and an additional 27% would buy it sometimes. About 44% of the participants were willing to pay the same price for irradiated chicken as for nonirradiated. About 42% of participants were willing to pay 5% or more than what they were currently paying for nonirradiated chicken. Seventy-three percent or more of consumers who participated in the home-use test (n = 74) gave the color, appearance, and aroma of the raw poultry products a minimum rating of 7 (= like moderately). After consumers participated in a home-use test, 84 and 88% selected irradiated thighs and breasts, respectively, over nonirradiated in a second SSS test.

Research paper thumbnail of Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging

Poultry Science, 1998

In a study of marketing opportunities for fresh, dark chicken meat, focus group participants (n =... more In a study of marketing opportunities for fresh, dark chicken meat, focus group participants (n = 34) provided qualitative information concerning potential products and packaging concepts. Results of the focus groups indicated that the participants were willing to purchase new, convenient poultry products made from dark chicken meat. Specific dark meat products the participants were willing to buy included boneless, skinless thighs, kabob cubes, and stir-fry strips. Consumers desired clear packaging for the products but did not want the packaging to be microwaveable or ovenproof. Acceptance of chicken kabob chunks and stir-fry strips of varying piece sizes (2.54, 3.81, and 5.08 cm) and seasoning concentrations (1.6, 2.1, and 2.6%) was evaluated by consumers (n = 83) using a nine-point hedonic scale. The most preferred products were a 5.08 cm (2 in) kabob with 2.6% seasoning and a stir-fry strip with 2.6% seasoning. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n = 115) and actual purchase behavior by consumers (n = 121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir-fry > boneless, skinless thighs > bone-in, skin-on thighs.

Research paper thumbnail of Consumer Acceptance of American Peanut Products by Bulgarian Consumers

Peanut Science, 2001

A 1997 nationwide survey in Bulgaria revealed a high demand for roasted peanuts (Arachis hypogaea... more A 1997 nationwide survey in Bulgaria revealed a high demand for roasted peanuts (Arachis hypogaea L.) and peanut products. The study reported here was conducted to determine the level of acceptance by Bulgarian consumers of three American cultivars of roasted peanuts and to identify the type of commercial peanut butter preferred using sensory affective tests. Consumers (N = 601) participated in central location tests at an international fair in Plovdiv, Bulgaria in May 1999 to evaluate roasted peanuts (spanish type, cv. Georgia Green, and cv. Flavorunner) and three types of commercial American peanut butter [very low sodium (creamy), regular creamy, and extra crunchy]. Each consumer was interviewed and asked to evaluate these products by pointing at a printed 9-point hedonic scale (1 = dislike extremely, 9 = like extremely). Most (98.7%) of the participants were Bulgarian. Ages ranged from 18 to 50 yr (79.9%) or older (20.1%); 53.7% were females. The mean overall acceptance rating f...

Research paper thumbnail of Consumer characteristics, food related attitudes and consumption of meat and meat products

Nutrition Research, 1988

ABSTRACT

Research paper thumbnail of Differences in diet patterns of mothers of preschool children from low and middle income groups

Nutrition Research, 1988

ABSTRACT

Research paper thumbnail of Optimization of a Peanut—Sweet Potato Cookie Formulation

LWT - Food Science and Technology, 1994

... The acceptability of the sensory properties of cookies containing crushed, toasted peanuts an... more ... The acceptability of the sensory properties of cookies containing crushed, toasted peanuts andsweet potato flakes was optimized. ... All formulations containing all levels of egg white and up to 15 g of sweet potato flakes resulted in formulations with overall acceptance scores 6.0. ...

Research paper thumbnail of Formulation and Evaluation of a Peanut Milk Based Whipped Topping Using Response Surface Methodology

LWT - Food Science and Technology, 1993

ABSTRACT Using a rotatable design for two factors, 13 formulations of whipped topping were prepar... more ABSTRACT Using a rotatable design for two factors, 13 formulations of whipped topping were prepared containing 40% peanut milk as a source of protein. Whipped toppings were subjected to sensory evaluation using descriptive analysis. Color, overrun, viscosity and syneresis were analysed. Peanut-based whipped toppings were generally white and glossy with slightly stiff foam and fine, uniform air cells. There were significant differences in foam stiffness, uniformity of size of air cells and sweetness of various topping formulations. The physicochemical characteristics of formulated peanut-based whipped toppings were similar to those of commercially available whipped toppings.

Research paper thumbnail of Physical and Sensory Characteristics of Akara (Fried Cowpea Paste) Made from Whole and Decorticated Cowpeas (Vigna unguiculata)

LWT - Food Science and Technology, 1993

ABSTRACT

Research paper thumbnail of Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

LWT - Food Science and Technology, 2006

Consumer acceptance and intensity ratings of roasted peanuts stored at temperatures of 23, 30, 35... more Consumer acceptance and intensity ratings of roasted peanuts stored at temperatures of 23, 30, 35, and 40 1C, and water activities (a w) of 0.33, 0.44, 0.54, 0.67 and 0.75 were determined over time. Consumer acceptance ratings, including overall, appearance, color, and texture were affected by storage water activity and time, but not by storage temperature. Consumer intensity ratings of crunchiness were affected by storage water activity and time, but not storage temperature. Aroma acceptance, flavor acceptance, and roasted peanutty and stale/oxidized/rancid intensity ratings of roasted peanuts were dependent on storage temperature, water activity and time. Shelf-life of roasted peanuts was predicted by all consumer attributes (R 2 40:60) and was best predicted by aroma acceptance (R 2 ¼ 0:75). Using contour plots with ratings 45.0 for all acceptance attributes, the shelf-life of roasted peanuts stored at 23 1C and between 0.33 and 0.75 a w was limited by overall acceptance and decreased by approximately 50% with each 0.1 a w increase. At accelerated temperatures of 30, 35 and 40 1C, shelf-life of roasted peanuts was predominantly limited by flavor acceptance (45.0), and to a lesser extent by overall acceptance (45.0). Shelf-life of roasted peanuts stored at accelerated temperatures decreased by 50% or more with each 0.1 a w increase.

Research paper thumbnail of Problems in the interpretation of blood pressure changes seen in rats fed a breakfast cereal

Life Sciences, 1978

... Press Printed in the USA PROBLEMS IN THE INTERPRETATION OF BLOOD PRESSURE CHANGES SEEN IN RAT... more ... Press Printed in the USA PROBLEMS IN THE INTERPRETATION OF BLOOD PRESSURE CHANGES SEEN IN RATS FED A BREAKFAST CEREAL Anna VA Resurreccion and WO ... v~ E `r 15 0 U 2001 TC = 37.7 0.62 SG Q 100' H 100 150 200 STRAIN GAUGE (mm Hq) FIG~ 1 ...