The Effect of Health Information on the Acceptability of a Functional Beverage with Fresh Turmeric

dc.contributor.authorGrasso, Stephanie Marieen
dc.contributor.committeechairRafie, Carlinen
dc.contributor.committeememberJu, Young Hwaen
dc.contributor.committeememberLahne, Jacoben
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.date.accessioned2018-06-30T08:02:09Zen
dc.date.available2018-06-30T08:02:09Zen
dc.date.issued2018-06-29en
dc.description.abstractBACKGROUND: Turmeric is a root with curcumin and non-curcumin derivatives that serve as antioxidants, which reduce the risk of oxidative stress-induced chronic disease. The provision of health information has shown to increase the acceptability of functional foods that impart unfamiliar flavors. PURPOSE: The purpose of this study was to evaluate the acceptability and sensory qualities of a functional beverage with fresh turmeric, and the impact of information related to the beverage's health benefits on acceptability. This study also investigated personal and psychological factors associated with food acceptance. METHODS: Antioxidant capacity (ferrous equivalents) and polyphenolic content were evaluated in a fruit-based beverage containing 0g, 7g, 14g, and 22g of fresh turmeric. Sixty-one individuals were recruited to participate in a sensory evaluation of two fruit-based beverages with and without fresh turmeric. Thirty-one participants were given health information related to the beverage and 30 participants received no health information. The degree of liking was measured on a hedonic scale and sensory attributes were measured using a Just About Right (JAR) scale. Food choice motives and demographic characteristics were measured using a Food Choice Questionnaire and demographics questionnaire. RESULTS: The development of a functional beverage with 14 grams of turmeric was considered significantly more acceptable with the provision of health information and resulted in a significant increase in antioxidant capacity and polyphenolic content. There was a significant difference in acceptability scores of the functional beverage across antioxidant interest groups and health motivation groups.en
dc.description.abstractgeneralTurmeric is a root composed of antioxidants, which reduce the risk of certain diseases. The provision of health information has shown to positively impact the overall liking of functional foods containing unfamiliar flavors. The purpose of this study was to evaluate the overall liking and sensory qualities of a functional beverage with fresh turmeric, and the impact of information related to the beverage’s health benefits on acceptability. This study also investigated personal and psychological factors associated with food acceptance. Antioxidant capacity and polyphenolic content were evaluated in a fruit-based beverage containing 0g, 7g, 14g, and 22g of fresh turmeric. Sixty-one individuals were recruited to participate in a sensory evaluation of two fruit-based beverages with and without fresh turmeric. Thirty-one participants were given health information related to the beverage and 30 participants received no health information. The degree of liking was measured on hedonic scale and sensory attributes were measured using a Just About Right (JAR) scale. Food choice motives and demographic characteristics were measured using a Food Choice Questionnaire and demographics questionnaire. The functional beverage with 14 grams of turmeric was considered significantly more acceptable with the provision of health information and resulted in a significant increase in antioxidant capacity and polyphenolic content. There was a significant difference in acceptability scores of the functional beverage across antioxidant interest groups and health motivation groups.en
dc.description.degreeMaster of Scienceen
dc.format.mediumETDen
dc.identifier.othervt_gsexam:16591en
dc.identifier.urihttp://hdl.handle.net/10919/83815en
dc.publisherVirginia Techen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectTurmericen
dc.subjectfunctional beveragesen
dc.subjectconsumer acceptanceen
dc.subjecthealth informationen
dc.subjectsensory evaluationen
dc.titleThe Effect of Health Information on the Acceptability of a Functional Beverage with Fresh Turmericen
dc.typeThesisen
thesis.degree.disciplineHuman Nutrition, Foods, and Exerciseen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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