73G-16 |
Acceptability of whey protein-based edible packaging to culinary arts students |
S. AMIN1, B. Knutson2, and Z. Ustunol1. (1) Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, (2) The School of Hospitality Business, Michigan State University, 232 Eppley, East Laning, MI 48824 With the rise in the consumer’s expectations of quality and consistency of products along with the decreasing profit margins for foodservice industry, edible packaging can help to provide a consistently high quality product and more uniform portion control for the food service industry. This study was conducted to determine how acceptable whey protein-based edible packaging is to culinary arts students and to ascertain how they view this type of packaging being used in the food service industry. A survey was developed to determine the acceptability of whey protein-based packaging to culinary arts students. The survey was presented to culinary arts students in three different culinary schools. The students were asked to complete a questionnaire after they were shown samples of products packaged in whey protein- based edible films and were given a short presentation. The results were analyzed for frequencies and correlations of the responses. 71.9% of students indicated that whey protein- based edible packaging was useful to the foodservice industry. 65.6% of students indicated this type of packaging was convenient. 48.9% of students were inclined to purchase products packaged in whey protein- based edible films. There was a meaningful correlation between the age of the student and an inclination to purchase products packaged in whey protein- based edible films and between years of experience and the convenience of food packaged in whey protein- based edible films. Students’ envisioned that this type of packaging will help reduce the amount of packaging waste created in the foodservice industry and will be useful in controlling portion size. Overall, there was a high acceptance to whey protein-based edible packaging among culinary arts students. Whey protein– based packaging can contribute to the reduction of waste generated in the foodservice industry, provide a consistent level of quality and quantity to consumers.
Session 73G, Sensory Evaluation
|