We studied several types of biscuits assuming that the results
would depend on biscuits (hypothesis iiii), as was observed in
other studies on sweetness and fat perception and liking in biscuits
(Abdallah et al., 1998; Drewnowski et al., 1998). This was verified
for each type of measurement (crispiness, sweetness, fat perception
and liking).
Three main reasons can explain why we observed such differences
between the types of biscuits. The first one is that the different
biscuits did not initially contain the same levels of sugar and
fat, and the levels of reduction obtained were not exactly the same
between biscuits.
The second one is that the four types of biscuits differ in their
ingredients, aroma and texture. Thus, as was discussed earlier, D
Biscuit was a buttery biscuit, which could have had a specific effect
on fat perception. In addition, distinct results were obtained for C
Biscuits in comparison to the other studied biscuits, which may
be because it is the only chocolate biscuit of our study, and the only
biscuit without egg. Sugar and fat reduction should have reduced
chocolate flavour intensity, which should have had an effect on liking,
as has been previously observed in the study of Geiselman
et al. (1998) on fat- and sugar-reduced chocolate puddings. The
four types of biscuits were well-known by French consumers, but
the C Biscuit was unique because it was a biscuit usually consumed
during breakfast, for nutritional reasons, whereas the other biscuits
were traditional French biscuits, usually consumed for
pleasure.
We studied several types of biscuits assuming that the resultswould depend on biscuits (hypothesis iiii), as was observed inother studies on sweetness and fat perception and liking in biscuits(Abdallah et al., 1998; Drewnowski et al., 1998). This was verifiedfor each type of measurement (crispiness, sweetness, fat perceptionand liking).Three main reasons can explain why we observed such differencesbetween the types of biscuits. The first one is that the differentbiscuits did not initially contain the same levels of sugar andfat, and the levels of reduction obtained were not exactly the samebetween biscuits.The second one is that the four types of biscuits differ in theiringredients, aroma and texture. Thus, as was discussed earlier, DBiscuit was a buttery biscuit, which could have had a specific effecton fat perception. In addition, distinct results were obtained for CBiscuits in comparison to the other studied biscuits, which maybe because it is the only chocolate biscuit of our study, and the onlybiscuit without egg. Sugar and fat reduction should have reducedchocolate flavour intensity, which should have had an effect on liking,as has been previously observed in the study of Geiselmanet al. (1998) on fat- and sugar-reduced chocolate puddings. Thefour types of biscuits were well-known by French consumers, butthe C Biscuit was unique because it was a biscuit usually consumedduring breakfast, for nutritional reasons, whereas the other biscuitsมีขนมฝรั่งเศสดั้งเดิม มักจะใช้สำหรับความสุขในการ
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