Peter L. Bordi Jr., Michele D. Rager, Danielle M. Hack, S. William Hessert Jr.
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引用次数: 1
Abstract
Recent research linking trans fats to adverse health effects has caused many companies to eliminate trans fats from the foods they produce and sell. A local Pennsylvania-based restaurant chain is one such company that has been proactive in taking such steps by reformulating its signature treat: the smiley cookie. The aim of this study was to develop a trans fat-free smiley cookie that would at least be as acceptable to consumers as the current smiley cookie. Sensory evaluation was performed on both cookies. Responses revealed that the trans fat-free cookies scored significantly higher than the original cookie for several attributes. As a result, the restaurant will begin to produce the trans fat-free cookie for sale to consumers.
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