Enhancement of Nutritive and Sensory Properties of Food for the Elderly as Evaluated by Two Age Groups
作者:
BrownMaryCyrus,
TurnboughJanetMorse,
PaytonSharonBierlein,
BaldwinRuthE,
期刊:
Journal of Nutrition For the Elderly
(Taylor Available online 1986)
卷期:
Volume 6,
issue 1
页码: 31-43
ISSN:0163-9366
年代: 1986
DOI:10.1300/J052v06n01_04
出版商: Taylor&Francis Group
数据来源: Taylor
摘要:
Modifications of formulas for three baked products accomplished significant increases in vitamin A, calcium, thiamine, and riboflavin; but calories were reduced in only one product. Modifications were economically practical for home preparation of two products, but the third was suited to commercial production. Fifty elderly individuals liked the original and modified nutritious cookies, whereas fifty college students neither liked nor disliked them. Both the elderly and college students preferred commercial whole wheat to white bread, and both groups liked the modified whole wheat bread. Both age groups liked the control and modified muffins, but the elderly from two locations differed in their ratings.
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