Peter Bordi - Academia.edu (original) (raw)

Papers by Peter Bordi

Research paper thumbnail of A Taste Comparison of an Isolated Soy Protein Carbohydrate-Protein Beverage and an Isolated Whey Protein Carbohydrate-Protein Beverage

Foodservice Research International, 2003

The objectives were to evaluate the taste differences between Isolated Soy Protein (ISP) and Isol... more The objectives were to evaluate the taste differences between Isolated Soy Protein (ISP) and Isolated Whey Protein (NVP) in a Carbohydrate-Protein beverage. Student athletes participated in 7-week, single blind, randomized, crossover intervention trial. The subjects were all participants in a separate study examining the antioxidant effects of ISP. Two beverages with the same macronutrients were designed, formulated, and produced. Production methods and packaging were identical with the exception of color-coding the packaging for each respective subject group. Questionnaires were distributed on two separate points for subjects to evaluate taste and preference.

Research paper thumbnail of Use of instructional technology by students in food service and housing administration

Thesis (M.S.)--Pennsylvania State University. Library holds archival microfilm negative and servi... more Thesis (M.S.)--Pennsylvania State University. Library holds archival microfilm negative and service copy,

Research paper thumbnail of Chocolate Milk with Sucrose and Stevia Preference by Pre- and Post-Menopausal Women

Food and Nutrition Sciences, 2014

The objective of this study was to evaluate and compare the preference of chocolate milk products... more The objective of this study was to evaluate and compare the preference of chocolate milk products sweetened with sucrose and stevia by pre-and post-menopausal women and to examine their concerns about bone health. Women panelists were divided into two groups according to age: premenopausal (from 18 to 47 years old) and post-menopausal (over 48 years old) and answered the frequency of white and chocolate milk consumption during a week and their concerns about bone health. For preference, five kinds of chocolate milk were used: 1) Non Sucrose Added [NSA] with stevia and NutraFlora ® , 2) NSA with stevia, 3) with sucrose and stevia, 4) with sucrose, stevia, and NutraFlora ® , and 5) control with sucrose. The results showed that both groups (pre-and postmenopausal women) prefer chocolate milk to white milk. Pre-menopausal women prefer the chocolate milk with NSA stevia and NutraFlora ® , while post-menopausal women prefer the chocolate milk NSA with stevia without NutraFlora ® . For comparisons between chocolate milk with sucrose and stevia vs. chocolate milk with sucrose and stevia and NutraFlora ® and chocolate milk with sucrose vs. chocolate milk with sucrose and stevia, there were no visible differences between pre-and post-menopausal women. Both groups were concerned about bone health, fiber, and calories, and their concerns about which influenced their milk choices. Pre-menopausal women showed a greater positive impact on milk choice when being informed the amount of fibers in the sample than post-menopausal women. Therefore, this study suggests that milk sweetened with stevia needs to be produced as calcium resources without increasing calories.

Research paper thumbnail of Transitioning to Trans Fat-Free: An Analysis of Changes in Foodservice Because of the Switch to Trans Fat-Free Products

Foodservice Research International, 2004

This 2-week pilot study sought to ascertain consumer preferences for four different fry oils and ... more This 2-week pilot study sought to ascertain consumer preferences for four different fry oils and two types of French fries ( n = 10 students) according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting trans fat-free French fries and oil in place of traditional 100% soybean oil (the standard frying oil used in the food industry) without sacrificing sensory characteristics. In making this substitution, other implications could result in a review of the pros and cons of this change. Therefore, this study also included a cost-benefit analysis of switching to a trans fat-free frying oil and trans fat-free fries. Along similar lines, an additional goal was to use oil quality data from this research to improve the frying procedure used in restaurants that employ batch production techniques. Lastly, a comparison of frying temperature discrepancies, degree of oil degradation using test strips and weights/volumes of oils and batches of fries over time was conducted to determine the "best overall product." The taste panel preferred the trans fat-free fries to the regular version and seemed to rate fries cooked in trans fat-free oils (with the exception of scores obtained for the 100% sunflower oil) higher on overall appearance, aroma, initial taste impression, texture, taste intensity and quality. Based on these findings, the industry might consider using the trans fat-free versions of oils in order to reduce trans fats in foods and lower heart disease in the American population.

Research paper thumbnail of Development and Sensory Evaluation of a High-Protein, Vitamin-Fortified Fruit Roll-Up for Children with Cystic Fibrosis

Foodservice Research International, 2004

The high protein, vitamin-fortijied fruit roll-up was developed to he@ children with cystic fibro... more The high protein, vitamin-fortijied fruit roll-up was developed to he@ children with cystic fibrosis by providing a children's snack that is tailored to meet their special nutritional needs. Benefits of thefncit roll-up are that it contains soy protein and fat-soluble vitamins (A, D, E, and K) . In addition, it may reduce the number of pills taken daily. thereby facilitating psychological ease for the children and families of children with CF.

Research paper thumbnail of Preadolescent Preference for Chocolate Milk Sweetened with Stevia and Sucrose: Pilot Test

Journal of Culinary Science & Technology, 2014

ABSTRACT The main objective of this study was to evaluate preadolescents’ preference for non-fat ... more ABSTRACT The main objective of this study was to evaluate preadolescents’ preference for non-fat chocolate milk, sweetened with Stevia (Enliten®), sucrose, and/or Nutraflora®. Preadolescent middle school children participated in the study. A survey was carried out with the panelists about their chocolate milk preference, frequency of milk consumption, and choice. Products combined milk with sugar and Stevia, non-sugar-added [NSA] with Stevia, NSA with Stevia and Nutraflora®, Control 1 (20 g sugar), and Control 2 (28 g sugar) and were evaluated with a structured 7-point hedonic scale. In sum, children preferred chocolate milk with sweeter flavor.

Research paper thumbnail of An Assessment of Middle School Children's Knowledge and Attitudes of Nutrition and Their Effects on Eating Behaviors

Journal of Culinary Science Technology, 2006

Middle school children in a northeastern city in the United States were surveyed to assess their ... more Middle school children in a northeastern city in the United States were surveyed to assess their nutrition knowledge and attitudes. Basic eating behaviors, specifically the number of meals eaten, were recorded and evaluated based on gender, nutritional knowledge, and ...

Research paper thumbnail of Effect of Polyols Versus Sugar on the Acceptability of Ice Cream Among a Student and Adult Population

Foodservice Research International, 2004

A three month pilot study was conducted on the Effects of Polyols vs Sugar on the Acceptability o... more A three month pilot study was conducted on the Effects of Polyols vs Sugar on the Acceptability of Ice Cream Among a random sample of students and adults (n = 22) at Pennsylvania State University, University Park, PA. Participants were asked to taste samples of regular Creamery vanilla ice cream and no-sugar-added ice cream and indicate their preference for various attributes noted in both products using a nine-point hedonic scale. Results from this study suggest an overall consumer acceptability of the no-sugaradded ( Maltisweet ) ice cream when compared to the regular Creamery icecream product. The physical attribute "sweetness" yielded significant results. Participants rated the no-sugar-added ice cream as tasting less sweet than the regular ice cream, and the regular ice cream was rated significantly too sweet compared to the no-sugar-added product. Statistical analysis also indicated a gender-based preference for "sweetness," with the males indicating a preference for the product they considered to be sweeter than the other. These findings indicated a plausible sugar replacement for frozen treats that can improve the nutritional profile of these products while still maintaining expected sensory characteristics. 42 P. BORDI ET AL.

Research paper thumbnail of Evaluation of Dietary Practices of National Collegiate Athelic Association Division I Football Players

Journal of Strength and Conditioning Research the Research Journal of the Nsca, 2005

The objective of this study is to evaluate the dietary practices of 28 football athletes on a Nat... more The objective of this study is to evaluate the dietary practices of 28 football athletes on a National Collegiate Athletic Association (NCAA) Division I team using 3-day diet records. Student athletes completed 3-day diet records at 2 individual points of time, when no training table was available. Diet records were evaluated and were compared with the Third National Health and Nutrition Survey (NHANES III) data for the same ages and gender group. No differences in dietary practices of collegiate football athletes were observed when compared with data for the same ages and gender group culled from NHANES III. Inadequacies in energy intake for activity level were significant (p < 0.05). Influences of fad dieting trends were noted when the diets were mapped onto the United States Department of Agriculture (USDA) food guide pyramid. Changes in diet would be necessary to sustain the activity level of these athletes.

Research paper thumbnail of Abstract 004: Independent Effects of 1.5 Ounces/Day Almonds on Lipids, Lipoproteins, and Apolipoproteins in Mildly Hypercholesterolemic Adults

Circulation, Mar 26, 2013

Research paper thumbnail of Increased Portion Size Leads to Increased Energy Intake in a Restaurant Meal**

Obesity, 2004

DILIBERTI, NICOLE, PETER L. BORDI, MARTHA T. CONKLIN, LIANE S. ROE, AND BARBARA J. ROLLS.

Research paper thumbnail of A Comparison of the Nutritional Content of Food-Based and Nutrient-Based School Lunch Menus

... of Food-Based and Nutrient-Based School Lunch Menus Carolyn U. Lambert Marianne E. BorjaPeter... more ... of Food-Based and Nutrient-Based School Lunch Menus Carolyn U. Lambert Marianne E. BorjaPeter L. Bordi ABSTRACT. ... Peter L. Bordi, MS, is Instructor, School of Hotel, Restaurant and Recreation Management, The Pennsylvania State University, University Park, PA. ...

Research paper thumbnail of Comparing the Sensory Characteristics of Doughnuts Made With Trans-Fat-Free Canola Shortening, Trans-Fat-Free Palm Shortening, and Trans-Fat Vegetable/Soybean Shortening

Journal of Culinary Science Technology, 2010

ABSTRACT Because of the adverse health effects associated with consuming trans-fats, foodservice ... more ABSTRACT Because of the adverse health effects associated with consuming trans-fats, foodservice companies continue to reduce/eliminate the amount of trans-fats used to prepare doughnuts and other foods. People eat doughnuts because they like the taste, however, meaning companies must reduce/eliminate trans-fats in a manner that has minimal impact on consumer preference. This study evaluated the sensory characteristics of doughnuts fried in three shortenings—one trans-fat and two trans-fat-free. Overall, the doughnuts prepared with trans-fat-free shortening compared favorably to those made using trans-fat shortening—a significant accomplishment with enormous implications for consumers and the industry.

Research paper thumbnail of Daily almond consumption (1.5 oz./d) decreases abdominal and leg adiposity in mildly hypercholesterolemic individuals (117.8)

The Faseb Journal, Apr 1, 2014

Research paper thumbnail of The effect of one avocado per day on established and emerging cardiovascular disease (CVD) risk factors: study design

The Faseb Journal, Apr 1, 2011

Research paper thumbnail of 24. Effects of information about fat content on consumers' acceptance and sensory ratings of cookies

Food Qual Preference, 1996

did not differ among the diets (4.64, 5.17 and 5.16% fat in milk and 1.28, 1.12 and 1.09% fat in ... more did not differ among the diets (4.64, 5.17 and 5.16% fat in milk and 1.28, 1.12 and 1.09% fat in soup, respectively for the low-, medium-and high-fat diets). Overall, these results suggest that being on a reduced-fat diet does not change the degree of liking for fat, which could be an obstacle to diet maintenance.

Research paper thumbnail of The effect of one Hass avocado per day on cardiovascular disease (CVD) risk factors

The Faseb Journal, Apr 1, 2013

Research paper thumbnail of Effects of including soy protein in a blood cholesterol-lowering diet on markers of cardiac risk in men and in postmenopausal women with and without hormone replacement therapy

Http Dx Doi Org 10 1089 Jwh 2005 14 253, Apr 20, 2005

Background: Increased consumption of soy foods has been associated with reduction in lowdensity l... more Background: Increased consumption of soy foods has been associated with reduction in lowdensity lipoprotein cholesterol (LDL-C) in both clinical and observational studies. However, it is not clear whether adding soy to a low-fat diet has additional lipid-lowering benefits, and few previous studies have examined these effects in women using hormone replacement therapy (HRT ؉ ).

Research paper thumbnail of Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils

International Journal of Food Sciences and Nutrition, Dec 1, 2009

The American Food and Drug Administration is enforcing the law requiring labeling of trans fats o... more The American Food and Drug Administration is enforcing the law requiring labeling of trans fats on nutrition labels since January 1, 2006. This law has created a push to reformulate deep-fat frying oils. Prior to this law, frying oils contained trans fats because they gave oils a longer frying life. In this study, oil performance, sensory evaluation and nutritional analysis were conducted on seven trans fat-free and two trans fat oils through a 10-day degradation process using French fries to degrade oil. Sensory ratings of appearance, color, texture and overall liking indicated that fries from blended trans fat-free oils were preferred. The most stable oils were blended oils based on peroxide value, lovibond color and free fatty acid percentage. Based on these findings, industries considering using the trans fat-free frying oils should consider blended oils because of excellent oil stability, lower oil usage and sensory panelists' preference.

Research paper thumbnail of Amount of food intake is not associated with the liking of the food in preschool-age children attending a daycare center

The Faseb Journal, Apr 1, 2010

Research paper thumbnail of A Taste Comparison of an Isolated Soy Protein Carbohydrate-Protein Beverage and an Isolated Whey Protein Carbohydrate-Protein Beverage

Foodservice Research International, 2003

The objectives were to evaluate the taste differences between Isolated Soy Protein (ISP) and Isol... more The objectives were to evaluate the taste differences between Isolated Soy Protein (ISP) and Isolated Whey Protein (NVP) in a Carbohydrate-Protein beverage. Student athletes participated in 7-week, single blind, randomized, crossover intervention trial. The subjects were all participants in a separate study examining the antioxidant effects of ISP. Two beverages with the same macronutrients were designed, formulated, and produced. Production methods and packaging were identical with the exception of color-coding the packaging for each respective subject group. Questionnaires were distributed on two separate points for subjects to evaluate taste and preference.

Research paper thumbnail of Use of instructional technology by students in food service and housing administration

Thesis (M.S.)--Pennsylvania State University. Library holds archival microfilm negative and servi... more Thesis (M.S.)--Pennsylvania State University. Library holds archival microfilm negative and service copy,

Research paper thumbnail of Chocolate Milk with Sucrose and Stevia Preference by Pre- and Post-Menopausal Women

Food and Nutrition Sciences, 2014

The objective of this study was to evaluate and compare the preference of chocolate milk products... more The objective of this study was to evaluate and compare the preference of chocolate milk products sweetened with sucrose and stevia by pre-and post-menopausal women and to examine their concerns about bone health. Women panelists were divided into two groups according to age: premenopausal (from 18 to 47 years old) and post-menopausal (over 48 years old) and answered the frequency of white and chocolate milk consumption during a week and their concerns about bone health. For preference, five kinds of chocolate milk were used: 1) Non Sucrose Added [NSA] with stevia and NutraFlora ® , 2) NSA with stevia, 3) with sucrose and stevia, 4) with sucrose, stevia, and NutraFlora ® , and 5) control with sucrose. The results showed that both groups (pre-and postmenopausal women) prefer chocolate milk to white milk. Pre-menopausal women prefer the chocolate milk with NSA stevia and NutraFlora ® , while post-menopausal women prefer the chocolate milk NSA with stevia without NutraFlora ® . For comparisons between chocolate milk with sucrose and stevia vs. chocolate milk with sucrose and stevia and NutraFlora ® and chocolate milk with sucrose vs. chocolate milk with sucrose and stevia, there were no visible differences between pre-and post-menopausal women. Both groups were concerned about bone health, fiber, and calories, and their concerns about which influenced their milk choices. Pre-menopausal women showed a greater positive impact on milk choice when being informed the amount of fibers in the sample than post-menopausal women. Therefore, this study suggests that milk sweetened with stevia needs to be produced as calcium resources without increasing calories.

Research paper thumbnail of Transitioning to Trans Fat-Free: An Analysis of Changes in Foodservice Because of the Switch to Trans Fat-Free Products

Foodservice Research International, 2004

This 2-week pilot study sought to ascertain consumer preferences for four different fry oils and ... more This 2-week pilot study sought to ascertain consumer preferences for four different fry oils and two types of French fries ( n = 10 students) according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting trans fat-free French fries and oil in place of traditional 100% soybean oil (the standard frying oil used in the food industry) without sacrificing sensory characteristics. In making this substitution, other implications could result in a review of the pros and cons of this change. Therefore, this study also included a cost-benefit analysis of switching to a trans fat-free frying oil and trans fat-free fries. Along similar lines, an additional goal was to use oil quality data from this research to improve the frying procedure used in restaurants that employ batch production techniques. Lastly, a comparison of frying temperature discrepancies, degree of oil degradation using test strips and weights/volumes of oils and batches of fries over time was conducted to determine the "best overall product." The taste panel preferred the trans fat-free fries to the regular version and seemed to rate fries cooked in trans fat-free oils (with the exception of scores obtained for the 100% sunflower oil) higher on overall appearance, aroma, initial taste impression, texture, taste intensity and quality. Based on these findings, the industry might consider using the trans fat-free versions of oils in order to reduce trans fats in foods and lower heart disease in the American population.

Research paper thumbnail of Development and Sensory Evaluation of a High-Protein, Vitamin-Fortified Fruit Roll-Up for Children with Cystic Fibrosis

Foodservice Research International, 2004

The high protein, vitamin-fortijied fruit roll-up was developed to he@ children with cystic fibro... more The high protein, vitamin-fortijied fruit roll-up was developed to he@ children with cystic fibrosis by providing a children's snack that is tailored to meet their special nutritional needs. Benefits of thefncit roll-up are that it contains soy protein and fat-soluble vitamins (A, D, E, and K) . In addition, it may reduce the number of pills taken daily. thereby facilitating psychological ease for the children and families of children with CF.

Research paper thumbnail of Preadolescent Preference for Chocolate Milk Sweetened with Stevia and Sucrose: Pilot Test

Journal of Culinary Science & Technology, 2014

ABSTRACT The main objective of this study was to evaluate preadolescents’ preference for non-fat ... more ABSTRACT The main objective of this study was to evaluate preadolescents’ preference for non-fat chocolate milk, sweetened with Stevia (Enliten®), sucrose, and/or Nutraflora®. Preadolescent middle school children participated in the study. A survey was carried out with the panelists about their chocolate milk preference, frequency of milk consumption, and choice. Products combined milk with sugar and Stevia, non-sugar-added [NSA] with Stevia, NSA with Stevia and Nutraflora®, Control 1 (20 g sugar), and Control 2 (28 g sugar) and were evaluated with a structured 7-point hedonic scale. In sum, children preferred chocolate milk with sweeter flavor.

Research paper thumbnail of An Assessment of Middle School Children's Knowledge and Attitudes of Nutrition and Their Effects on Eating Behaviors

Journal of Culinary Science Technology, 2006

Middle school children in a northeastern city in the United States were surveyed to assess their ... more Middle school children in a northeastern city in the United States were surveyed to assess their nutrition knowledge and attitudes. Basic eating behaviors, specifically the number of meals eaten, were recorded and evaluated based on gender, nutritional knowledge, and ...

Research paper thumbnail of Effect of Polyols Versus Sugar on the Acceptability of Ice Cream Among a Student and Adult Population

Foodservice Research International, 2004

A three month pilot study was conducted on the Effects of Polyols vs Sugar on the Acceptability o... more A three month pilot study was conducted on the Effects of Polyols vs Sugar on the Acceptability of Ice Cream Among a random sample of students and adults (n = 22) at Pennsylvania State University, University Park, PA. Participants were asked to taste samples of regular Creamery vanilla ice cream and no-sugar-added ice cream and indicate their preference for various attributes noted in both products using a nine-point hedonic scale. Results from this study suggest an overall consumer acceptability of the no-sugaradded ( Maltisweet ) ice cream when compared to the regular Creamery icecream product. The physical attribute "sweetness" yielded significant results. Participants rated the no-sugar-added ice cream as tasting less sweet than the regular ice cream, and the regular ice cream was rated significantly too sweet compared to the no-sugar-added product. Statistical analysis also indicated a gender-based preference for "sweetness," with the males indicating a preference for the product they considered to be sweeter than the other. These findings indicated a plausible sugar replacement for frozen treats that can improve the nutritional profile of these products while still maintaining expected sensory characteristics. 42 P. BORDI ET AL.

Research paper thumbnail of Evaluation of Dietary Practices of National Collegiate Athelic Association Division I Football Players

Journal of Strength and Conditioning Research the Research Journal of the Nsca, 2005

The objective of this study is to evaluate the dietary practices of 28 football athletes on a Nat... more The objective of this study is to evaluate the dietary practices of 28 football athletes on a National Collegiate Athletic Association (NCAA) Division I team using 3-day diet records. Student athletes completed 3-day diet records at 2 individual points of time, when no training table was available. Diet records were evaluated and were compared with the Third National Health and Nutrition Survey (NHANES III) data for the same ages and gender group. No differences in dietary practices of collegiate football athletes were observed when compared with data for the same ages and gender group culled from NHANES III. Inadequacies in energy intake for activity level were significant (p < 0.05). Influences of fad dieting trends were noted when the diets were mapped onto the United States Department of Agriculture (USDA) food guide pyramid. Changes in diet would be necessary to sustain the activity level of these athletes.

Research paper thumbnail of Abstract 004: Independent Effects of 1.5 Ounces/Day Almonds on Lipids, Lipoproteins, and Apolipoproteins in Mildly Hypercholesterolemic Adults

Circulation, Mar 26, 2013

Research paper thumbnail of Increased Portion Size Leads to Increased Energy Intake in a Restaurant Meal**

Obesity, 2004

DILIBERTI, NICOLE, PETER L. BORDI, MARTHA T. CONKLIN, LIANE S. ROE, AND BARBARA J. ROLLS.

Research paper thumbnail of A Comparison of the Nutritional Content of Food-Based and Nutrient-Based School Lunch Menus

... of Food-Based and Nutrient-Based School Lunch Menus Carolyn U. Lambert Marianne E. BorjaPeter... more ... of Food-Based and Nutrient-Based School Lunch Menus Carolyn U. Lambert Marianne E. BorjaPeter L. Bordi ABSTRACT. ... Peter L. Bordi, MS, is Instructor, School of Hotel, Restaurant and Recreation Management, The Pennsylvania State University, University Park, PA. ...

Research paper thumbnail of Comparing the Sensory Characteristics of Doughnuts Made With Trans-Fat-Free Canola Shortening, Trans-Fat-Free Palm Shortening, and Trans-Fat Vegetable/Soybean Shortening

Journal of Culinary Science Technology, 2010

ABSTRACT Because of the adverse health effects associated with consuming trans-fats, foodservice ... more ABSTRACT Because of the adverse health effects associated with consuming trans-fats, foodservice companies continue to reduce/eliminate the amount of trans-fats used to prepare doughnuts and other foods. People eat doughnuts because they like the taste, however, meaning companies must reduce/eliminate trans-fats in a manner that has minimal impact on consumer preference. This study evaluated the sensory characteristics of doughnuts fried in three shortenings—one trans-fat and two trans-fat-free. Overall, the doughnuts prepared with trans-fat-free shortening compared favorably to those made using trans-fat shortening—a significant accomplishment with enormous implications for consumers and the industry.

Research paper thumbnail of Daily almond consumption (1.5 oz./d) decreases abdominal and leg adiposity in mildly hypercholesterolemic individuals (117.8)

The Faseb Journal, Apr 1, 2014

Research paper thumbnail of The effect of one avocado per day on established and emerging cardiovascular disease (CVD) risk factors: study design

The Faseb Journal, Apr 1, 2011

Research paper thumbnail of 24. Effects of information about fat content on consumers' acceptance and sensory ratings of cookies

Food Qual Preference, 1996

did not differ among the diets (4.64, 5.17 and 5.16% fat in milk and 1.28, 1.12 and 1.09% fat in ... more did not differ among the diets (4.64, 5.17 and 5.16% fat in milk and 1.28, 1.12 and 1.09% fat in soup, respectively for the low-, medium-and high-fat diets). Overall, these results suggest that being on a reduced-fat diet does not change the degree of liking for fat, which could be an obstacle to diet maintenance.

Research paper thumbnail of The effect of one Hass avocado per day on cardiovascular disease (CVD) risk factors

The Faseb Journal, Apr 1, 2013

Research paper thumbnail of Effects of including soy protein in a blood cholesterol-lowering diet on markers of cardiac risk in men and in postmenopausal women with and without hormone replacement therapy

Http Dx Doi Org 10 1089 Jwh 2005 14 253, Apr 20, 2005

Background: Increased consumption of soy foods has been associated with reduction in lowdensity l... more Background: Increased consumption of soy foods has been associated with reduction in lowdensity lipoprotein cholesterol (LDL-C) in both clinical and observational studies. However, it is not clear whether adding soy to a low-fat diet has additional lipid-lowering benefits, and few previous studies have examined these effects in women using hormone replacement therapy (HRT ؉ ).

Research paper thumbnail of Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils

International Journal of Food Sciences and Nutrition, Dec 1, 2009

The American Food and Drug Administration is enforcing the law requiring labeling of trans fats o... more The American Food and Drug Administration is enforcing the law requiring labeling of trans fats on nutrition labels since January 1, 2006. This law has created a push to reformulate deep-fat frying oils. Prior to this law, frying oils contained trans fats because they gave oils a longer frying life. In this study, oil performance, sensory evaluation and nutritional analysis were conducted on seven trans fat-free and two trans fat oils through a 10-day degradation process using French fries to degrade oil. Sensory ratings of appearance, color, texture and overall liking indicated that fries from blended trans fat-free oils were preferred. The most stable oils were blended oils based on peroxide value, lovibond color and free fatty acid percentage. Based on these findings, industries considering using the trans fat-free frying oils should consider blended oils because of excellent oil stability, lower oil usage and sensory panelists' preference.

Research paper thumbnail of Amount of food intake is not associated with the liking of the food in preschool-age children attending a daycare center

The Faseb Journal, Apr 1, 2010