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Taste discrimination of traditional and 'health' modified recipes

Department of Hotel and Catering Management, Oxford Polytechnic, Gipsy Lane, Headington, Oxford OX3 0BP

BEEF STEW and sponge cake were prepared util ising traditional recipes and recipes modified in accordance with NACNE, National Advisory Committee on Nutrition Education guidelines (1983).Triangle tests were performed to determine whether subjects could discriminate between samples prepared using the traditional recipes. Thirty subjects (15 men and 15 women) participated. No significant differences could be established between the traditional and modified stew or sponge cake in terms of eating quality. Modification of traditional recipes by reducing sugar, fat and salt and increasing the fibre content without affecting the overall sensory quality that the consumer expects is an ideal way of achieving recommended dietary goals.

The Journal of the Royal Society for the Promotion of Health, Vol. 109, No. 2, 39-41 (1989)
DOI: 10.1177/146642408910900201


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