12-7 |
Acceptability of different sandwich fillings with repeated eating |
M. L. COULTER and Z. M. Vickers. Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., Rm. 225, Saint Paul, MN 55108 Consumer testing often involves a single exposure to a small portion of food. Results from these tests sometimes do not predict a product's acceptability over extended use. To develop better testing methods, we need to understand why acceptance for a product changes with repeated exposure. Several studies of the repeated eating of foods indicate that meat products may be more likely to decrease in liking over time than other foods. We tested this hypothesis by comparing meat to two meat substitutes - controlling the role in the meal (sandwich filling), the other foods available at the meal, and the protein and calorie content of the filling. Our objective was to compare changes in several acceptability measurements of meat and non-meat sandwich fillings when eaten repeatedly. We recruited 47 subjects to participate in three, 1-week test sessions. Subjects ate the same sandwich every day during a 1-week session. Subjects received each of the following 3 sandwiches: peanut butter, meat (ham and salami), and cheese (Cheddar and Colby) in 3 separate weeklong sessions. Other items in the box lunch varied from day to day but not from week to week (i.e. Monday's lunch always contained the same chips, fruit and cookie). Subjects rated their overall hunger and desire for each menu item before beginning the meal and their liking and "tiredness" of each menu item at the end of each meal. The amount of each food eaten was recorded.
Desire, liking, and consumption declined significantly over the 5 days at the same rate for all 3 sandwich fillings. Tiredness of all three fillings increased significantly at the same rate over time (all slopes between .31 and .36). Factors influencing the rate of decline in acceptability of these fillings over time were equivalent for these three sandwiches.
Session 12, Sensory Evaluation: Methods and consumer testing
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