Premium
EFFECT OF VEGETABLE OILS ON PREFERENCES FOR FRIED FOODSTUFFS
Author(s) -
THEUNISSEN T. J. J. M.,
KOUWENHOVEN T.,
BLAUW Y. H.
Publication year - 1977
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.1365-2621.1977.tb14503.x
Subject(s) - food science , preference , business , mathematics , agricultural science , advertising , chemistry , statistics , biology
The effects of five different vegetable oils with a high content of P.U.F.A. on the preferences of a consumer panel for five common fried foodstuffs were investigated. Prior to that, the possibility that a panel could distinguish between different brands of one kind of oil was investigated. It was found that the very large majority of people is unable to discriminate between different brands of one kind of oil. As regards the preference study: Only for beef and chicken were any statistically significant results found. The differences were so small however, that no practical consequences can be expected.