Samuel Lalitha, Wimmer Ilana, Glassberg Gila, Boyar Andrea
Department of Health Promotion and Nutrition Sciences, Lehman College, The City University of New York Bronx, NY, USA.
Graduate Student, Lehman College, The City University of New York Bronx, NY, USA.
Am J Lifestyle Med. 2022 Oct 10;19(5):702-710. doi: 10.1177/15598276221131763. eCollection 2025 Jul.
Research corroborates that high whole grain intake is associated with lower risk for obesity, type 2 diabetes, cardiovascular diseases, and cancers. Unfamiliarity with, and negative sensory appeal of whole grains limit voluntary food choices to increase their consumption. This study aimed to explore the effectiveness of familiarization with white whole wheat, to improve college students' acceptability of shortened cakes, muffins, and yeast breads made with white whole wheat flour (WWWF). All-purpose flour (APF) was replaced with WWWF in standardized recipes, and the products scored by 102 college students. Independent t-test was used to analyze if sensory scores for appearance, taste, texture, and overall acceptability between APF and WWWF products were statistically significant. Before familiarization with WWWF, all three APF products scored significantly higher than whole grain counterparts ( < .05). When participants were familiarized with health benefits and expected sensory profile of whole grain products, sensory scores for appearance, taste, and overall acceptability of WWWF products did not significantly differ from APF counterparts ( > .05). Familiarization significantly increased overall acceptability scores of WWWF products ( < .05). Familiarization also increased proportion of students willing to bake with WWWF. Results underscore that familiarization can improve acceptability of WWWF in baked products and students' willingness to incorporate it in baking, with potential to stimulate dietary modifications.
研究证实，高全麦摄入量与肥胖、2型糖尿病、心血管疾病和癌症的较低风险相关。对全麦的不熟悉以及其负面的感官吸引力限制了人们通过自主选择食物来增加其摄入量。本研究旨在探索让学生熟悉白全麦的效果，以提高大学生对白全麦面粉（WWWF）制作的小松饼、松糕和酵母面包的接受度。在标准食谱中用WWWF替代通用面粉（APF），并由102名大学生对产品进行评分。使用独立t检验分析APF产品和WWWF产品在外观、味道、质地和总体可接受性方面的感官评分是否具有统计学意义。在熟悉WWWF之前，所有三种APF产品的评分均显著高于全麦产品（<.05）。当参与者熟悉了全麦产品的健康益处和预期感官特征后，WWWF产品在外观、味道和总体可接受性方面的感官评分与APF产品没有显著差异（>.05）。熟悉显著提高了WWWF产品的总体可接受性评分（<.05）。熟悉还增加了愿意使用WWWF烘焙的学生比例。结果强调，熟悉可以提高WWWF在烘焙产品中的可接受性以及学生将其用于烘焙的意愿，有可能促进饮食调整。
