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Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

Author:
Premavalli, K.S., Wadikar, D.D., Nanjappa, C.
Source:
Appetite 2009 v.53 no.1 pp. 127-130
ISSN:
0195-6663
Subject:
food analysis, palatability, appetizers, ready-to-eat foods, reconstituted foods, altitude, geographical variation, prediction, environmental factors, psychosocial factors, prepared foods, flavor, food choices, field experimentation, hunger, appetite, laboratory techniques, human nutrition
Abstract:
The relationship between laboratory and field ratings was investigated for six different appetizers, including four ready-to-reconstitute mixes and two ready-to-eat munches. Liking ratings on a 5-point hedonic scale were obtained from an Indian Army field study at base level as well as at an altitude of 11,500ft above sea level and for the same appetizers in the laboratory. The field trials of the six products were conducted in two phases and results revealed that the products were more acceptable at altitude, with increased liking scores as compared to base level. Subjective ratings for hunger revealed that at altitude, appetizer consumption had stimulated the appetite of the soldiers. The ability of laboratory ratings to predict acceptability of foods consumed under realistic conditions appears to depend on the convenience of the appetizer as well as the environmental conditions and the psycho-physiological status of the participants. The appetizers received higher ratings at altitude because of the pungent and spicy nature of appetizer mixes as compared with base field and laboratory conditions. However, for all the appetizers the pungent and sweet taste of the appetizer munches was highly preferred.
Agid:
760323