The consumption of added sugars has gained much attention due to its affiliation with increased incidence of type 2 diabetes and associated chronic illnesses. In this study, an ice-cream prototype was developed using whole dried figs and evaluated for overall consumer acceptability (34 subjects) based on flavor and texture, compared to a control using 9- point hedonics (1 = like extremely; 9 = dislike extremely). Overall acceptability of the prototype and consumer awareness of the FDA proposed new nutrition facts label were also evaluated. Significant (P < 0.000) differences were observed between the prototype and control regarding flavor (4.79±0.34; 2.35±0.19), texture (4.35±0.33; 1.94±0.16), and overall acceptability (4.94±0.35; 2.41±0.23) respectively. Furthermore, 88.2% of participants preferred seeing nutrition-related psychographical information on the PDP. It can be concluded that consumers may purchase the prototype based on psychographical information related to health claims and their awareness of the FDA proposed food label.
|Advisor:||Rock, Cheryl R.|
|Commitee:||Costa, Christine, Kreysa, Peter|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 55/06M(E), Masters Abstracts International|
|Subjects:||Food Science, Nutrition|
|Keywords:||Added sugars, Consumer acceptability, Diabetes, Figs, Ice cream, Organic|
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