Literaturnachweis - Detailanzeige
| Autor/inn/en | Ghighi, Amanda; Maioriello, Gina; Piper, Darlene; Waters, Betty; Vollmer, Rachel L. |
|---|---|
| Titel | A Serving of Vegetables in Pizza? Evaluating the Nutritional Value and Likeability of Pizza Crust with the Addition of Zucchini or Cauliflower |
| Quelle | In: Journal of Family and Consumer Sciences, 109 (2017) 2, S.37-43 (7 Seiten)
PDF als Volltext |
| Sprache | englisch |
| Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
| ISSN | 1082-1651 |
| DOI | 10.14307/JFCS109.2.37 |
| Schlagwörter | Food; Nutrition; Preferences; Cooking Instruction; Foods Instruction; Nutrition Instruction; College Students; Experiments; Health Promotion |
| Abstract | The purpose of this experiment was to determine the effects of the meaningful addition of vegetables, using cauliflower and zucchini, to a pizza crust on the likeability of taste, texture, appearance, and overall preference of the pizza. The likeability testing revealed that the cauliflower variation produced an unacceptable product in texture, appearance, taste, and in ranked order preference compared to the control, but the incorporation of zucchini to the control recipe produced results that were similar to that of the control on the likeability of texture and appearance. The results indicate that it is possible to increase the servings of vegetables to a pizza crust while maintaining an acceptable or likeable product. (As Provided). |
| Anmerkungen | American Association of Family and Consumer Sciences. 400 North Columbus Street Suite 202, Alexandria, VA 22314. Tel: 800-424-8080; Tel: 703-706-4600; Fax: 703-706-4663; e-mail: bookstore@aafcs.org; Web site: http://www.aafcs.org |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
| Update | 2020/1/01 |
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