In:
Annals of Nutrition and Metabolism, S. Karger AG, Vol. 62, No. 3 ( 2013), p. 214-222
Abstract:
〈 b 〉 〈 i 〉 Objective: 〈 /i 〉 〈 /b 〉 To compare the liking, flavor and texture of whole, partially defatted and defatted cow's milk using sensory tests. 〈 b 〉 〈 i 〉 Materials and Methods: 〈 /i 〉 〈 /b 〉 Children aged 6-16 years, living in indigenous boarding schools in the State of Hidalgo, Mexico, tested samples of whole, partially defatted and defatted cow's milk and answered a questionnaire that explored liking, flavor and texture through ad hoc designed scales. The differences in response proportions were analyzed by & #x03C7; 〈 sup 〉 2 〈 /sup 〉 tests and multinomial logistic regression models. 〈 b 〉 〈 i 〉 Results: 〈 /i 〉 〈 /b 〉 Tests were completed by 165 children (79 girls and 86 boys). Rated by habitual consumers of whole, partially defatted and defatted milk, liking (70.6-77.8%, liked it very much), flavor (72.5-77.8%, very tasteful) and texture (41.3-54.9%, not creamy or watery) were better rated for defatted than for whole milk [liking (19.6-29.4%, p 〈 0.001, liked it very much), flavor (19.6-39.7%, p 〈 0.001, very tasty) and texture (27.5-39.2%, p 〈 0.05, not creamy or watery)]. The global preference was higher for defatted (74.5-81.0%) than for whole milk (6.3-15.7%, p 〈 0.001). 〈 b 〉 〈 i 〉 Conclusions: 〈 /i 〉 〈 /b 〉 Defatted milk (0.5%) can be introduced into public programs to reduce the saturated fat intake or control obesity in children older than 6 years in elementary schools.
Type of Medium:
Online Resource
ISSN:
0250-6807
,
1421-9697
Language:
English
Publisher:
S. Karger AG
Publication Date:
2013
detail.hit.zdb_id:
1481977-6
Bookmarklink