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EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY‐FORTIFIED BUNS
Author(s) -
TSEN CHO C.,
WEBER JEANETTE,
PERNG S. K.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00732_41_4.x
Subject(s) - taste , food science , soy flour , wheat flour , chemistry , soy protein
Hot dog buns were prepared from wheat flour and wheat flour fortified with 12% defatted soy flour; 12% soy‐fortified buns contained 27.5% more protein and 29.2% more minerals than wheat buns. Soy‐fortified buns were slightly larger and darker with grain similar to that of wheat buns. Comparative acceptability and taste of the buns, served with hot dogs during lunch at five elementary schools, were evaluated by about 50 students at each school a day. Soy‐fortified buns were rated acceptable by 85% of the children. The taste of the soy‐fortified buns did not differ significantly (P < 0.05) from that of the wheat bun according to the statistical results.