Dissertation/Thesis Abstract

Promoting amelioration of diabetes and other chronic disease through development of a dairy product using figs (Ficus carica L.)
by Salcido, Esmeralda, M.S., California State University, Long Beach, 2016, 135; 10142960
Abstract (Summary)

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.

Indexing (document details)
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
Publication Number: 10142960
ISBN: 978-1-339-98215-1
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