ACCEPTABILITY OF VEGETABLE-ADDED PASTA NOODLES AMONG TEENAGERS, ADULTS AND SENIOR CONSUMERS
Keywords:
pasta, noodles, vegetable, consumer acceptability, online survey, teenagers, adults, senior citizens.Abstract
Pasta is considered as one of the staple foods in most countries. Aside from carbohydrates and dietary fiber, pasta also provides essential nutrients such as protein and contains little to no fat. This study determines the consumer acceptability of the three vegetable- added pasta noodles namely: red bell pepper (Capsicum annuum), sabungai (Gynuraprocumbens) and black bean (Phaseolus vulgaris) among teenagers, adults and senior citizens through an online survey and a sensory evaluation. The sensory attributes, namely appearance, color, aroma and texture were determined using a 9-point hedonic scale with 25 untrained panelists from each age group. The online survey was composed of eight questions and was conducted through an open access document, with 25 respondents from each age group. Based on the results of the online survey, the teenagers and senior citizens are willing to pay Php 50 - 100 while the adults are willing to pay Php 100 – 200 for a single serving of pasta. All of the age groups also prefer buying vegetable – added pasta. The online survey was followed by a consumer-type sensory evaluation where the no vegetable – added (control) pasta noodle and the three vegetable pasta noodles were evaluated by the 25 panelists from each age group. The mean scores of the teenagers and adults did not differ significantly from each other in terms of appearance. The teenagers and the senior citizens’ mean scores did not differ significantly for the color attribute for the no vegetable-added, red bell pepper and sabungai pasta noodles. The aroma attribute of the red bell pepper and sabungai pasta noodles did not differ significantly for the teenagers and senior citizens. Lastly, the teenager’s mean scores for the texture attribute did not differ significantly as with the adults while the senior citizens gave lower scores than the other two age groups. It was concluded that the red bell pepper was the preferred vegetable to be incorporated to the pasta noodles for all age groups for both the online survey and sensory evaluation.
References
Coggins, N. &Coggins, K. (2010).I’m Not on a Diet: Culture, Health, and Healing. Santa Fe: Sunstone Press.
Ferguson, B. & Lim, G. (2003).Discrete Time Dynamic Economic Models.London.
Gatchalian, M. &De Leon, S. (1992). Introduction to Food Technology. Metro Manila: Merriam & Webster, Inc.
Hew, C. &Gam, L. (2010). The Identification of High Abundant Protein in the Leaves of Gynuraprocumbens. Biotechnology & Biotechnological Equipment, 24(4): 2132-2136.
Kim, M.J., Lee, H.J., Wiryowidagdo, S., Kim,H.K..(2006). Antihypertensive Effects of Gynuraprocumbens Extracting Spontaneously Hypertensive Rats. Journal of Medicinal Food, 9(4): 587-590.
Puangpronpitag, D.,Chaichanadee, S.,Naowaratwattana, W.,Sittiwet, C., Thammasarn, K., Luerang, A.,Kaewseejan, N.(2010).Evaluation of Nutritional Value and Antioxidative Properties of the Medicinal PlantGynuraprocumbensExtract. Asian Journal of Plant Sciences, 9: 146-151.
Quisumbing, E. (1978). Medicinal Plants of the Philippines. Manila: Katha Publishing Company.
Sinha, N. (2011). Handbook of Vegetable and Vegetable Processing. Iowa: Blackwell Publishing.
Tremblay, S. (2013) What Are the Health Benefits of Pasta? Demand Media Inc. Available (http://www.livestrong.com/article/503349-what-are-the-health-benefits-of-pasta)
Wright, J. (2011). The Complete Book of Pasta: The definitive guide to choosing, making and cooking your pasta, with over 305 step-by-step recipes and over 1500 fabulous photographs.Wigston: Anness Publishing Ltd., Available: (http://www.nda.agric.za/docs/Brochures/sweetpepper.pdf)
Downloads
Published
Issue
Section
License
Copyright Notice
Submission of an article implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, and that, if accepted, will not be published elsewhere in the same form, in English or in any other language, without the written consent of the Publisher. The Editors reserve the right to edit or otherwise alter all contributions, but authors will receive proofs for approval before publication.
Copyrights for articles published in World Scholars journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.
