{"title":"Eating Qualities of Muffins Prepared with 10% and 20% Soy Flour","authors":"J. Sim, N. Tam","doi":"10.1300/J071v03n02_03","DOIUrl":"https://doi.org/10.1300/J071v03n02_03","url":null,"abstract":"Abstract A study was conducted on the eating qualities of muffins prepared with 10% and 20% soy flour. Results showed that muffins prepared with or without soy flour were not significantly different in tenderness, flavor and overall quality. The addition of soy flour did not impart any adverse flavor. In fact, there was a tendency for muffins prepared with 10% soy flour to be rated better than the standard muffins, especially in the “flavor” and “desire to buy” qualities. The results suggested that 10% soy flour substitution in muffin recipes can be a viable alternative to achieve great taste and health benefits of soy.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2001-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124806776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"From Farm to Fork","authors":"B. Scheule, J. Sneed","doi":"10.1300/J071v03n02_02","DOIUrl":"https://doi.org/10.1300/J071v03n02_02","url":null,"abstract":"Abstract Food safety is a growing concern for consumers and for professionals in the foodservice industry. The purpose of this paper is to discuss the critical control points for food safety as food moves from the farm (production) to the fork (consumer consumption). Each person involved in the production, processing, distribution, preparation, and service of food has an important role in assuring that food is safe for consumption. At each of these critical control points, food safety can be jeopardized. Issues and current research for each critical control point willbepresented.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2001-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125461226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Three Nutrition Labeling Formats for Restaurant Menus","authors":"Tae-Hee Kim, B. Almanza","doi":"10.1300/J071v03n02_05","DOIUrl":"https://doi.org/10.1300/J071v03n02_05","url":null,"abstract":"Abstract This study evaluated older Americans' responses to three nutrition labeling formats for restaurant menus. Residents living in two continuing care retirement communities (CCRC) were asked format performance and preference. Nutrition labeling menu formats were the apple format, the colored dots format, and the pamphlet format. This study suggests no one format performed best on all performance measures. However, the colored dots format appeared to be more effective and helpful in selecting healthy entrees and was preferred by the older Americans.","PeriodicalId":143564,"journal":{"name":"Journal of Nutrition in Recipe & Menu Development","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2001-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129055180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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