Thesis(MSc Food Sc )--Stellenbosch University, 2002. / ENGLISH ABSTRACT: Consumers are becoming more health conscious. Furthermore, time is a scarce human resource and
therefore convenience is an important consideration when food choices are being made. A South
African food company identified this trend and decided to develop a product that capitalised on these
demands of health and convenience. The decision was made to develop a low-fat, low-cholesterol,
low-saturated fatty acid, low-trans fatty acid, high-fibre wheat product with an intermediate glycemic
index (GI).
The market in Stellenbosch was scouted to determine whether a similar product already existed. Six
products that made nutrient-, health- or any other claims were identified. Not one of the identified
products, however, conformed to meet the requirements of the Department of Health for the product
characteristics that were set. Therefore, the decision was made to continue the development of the
low-fat, low-cholesterol, low-saturated fatty acid, low-trans fatty acid, high-fibre wheat product with an
intermediate glycemic index (GI).
To qualify as a low-fat product, the product had to contain less than 3 % fat. The ingredients were
chosen with their fat content in mind. Fruit pulp is widely used in the preparation of baked low-fat
products and was also used in this study to eliminate the use of butter, margarine and oil, but also to
achieve the additional product criteria that was set by the food company, namely a chewy texture and
a fruity flavour. Ingredients like soya flour, oatmeal, oats and wheat bran were chosen to increase the
fibre content of the product, because all of these products have a fibre content of 10 g or more per
100 g. Two products were developed during 23 experiments. Except for the high fibre claim, both
products met the criteria that were set before the development started, namely a low-fat, low-cholesterol, low-saturated fatty acid, low-trans fatty acid, high-fibre content and a calculated
intermediate glycemic index (GI).
One of the two concept products that were developed were chosen by an experienced panel to serve
as basic product for an empirical study on the effect of different fibre levels on the glycemic index.
Five different fibre levels were formulated by manipulating the amounts of wheat bran and oatmeal.
The basic formula contained 6,25 % fibre and the other fibre levels were identified as: 4,39; 5,31;
7,45 en 8,17 %. The fibre levels were equal-distant. The prediction was made that the GI-value of
the product will decrease as the fibre levels increase and the theoretical calculations confirmed this
prediction. The real GI-values that were determined by blood glucose testings, however, showed an
increase in GI-value up to the 6,25 % fibre level, followed by a.decrease in GI-value to the 8,17 %
fibre level. It became apparent that more than just fibre played a role in the GI-values of the products.
It is proposed that the results explained by fibre behaviour, starch gelatinisation and starch hydrolysis.
Hundred households in Stell enbosch tested the developed product. Two fieldworkers identified 25
consumers in four retail stores in Stellenbosch and gave them the product and the questionnaire,
which they had to complete at home after tasting the product. The questionnaires were then collected
from the respondents' houses. A recognised measurement instrument, which is used by the South
African food industry to determine the acceptability of a newly developed product, was used for
assesing the results. The results showed that the orange flavour of the product led to a low overall
acceptability of the developed product and that the other product concept (that was developed during
the recipe development phase and not chosen by the panel) should be considered for testing its
market potential.
Another facet of the questionnaire determined the effect of buying practices, health consciousness
and consumer knowledge on the consumer acceptability of the low-fat, high-fibre wheat product with
an intermediate-GI-value. No correlation between these factors and consumer acceptability of the
low-fat, high-fibre wheat product with an intermediate-GI-value were found. / AFRIKAANSE OPSOMMING: Die verbruiker word al meer gesondheidsbewus: Terselfdertyd is tyd 'n skaars menslike hulpbron, en
word gerief gevolglik 'n belangrike oorweging tydens voedselkeuses. 'n Suid-Afrikaanse
voedselmaatskappy het hierdie neigings geidentifiseer en besluit om 'n produk te ontwikkel wat aan
hierdie vereistes van gesondheid en gerief voldoen. Daar is besluit om 'n lae vet-, lae cholesterol-,
lae versadigdevetsuur-, lae transvetsuur-, hoe veselgraanproduk met 'n intermediere glukemiese indeks
(GI) te ontwikkel.
Die Stellenbosse mark is verken om vas te stel of daar reeds soortgelyke produkte op die mark was.
Ses produkte wat nutrientinhoud-, gesondheid- of ander aansprake maak, is geidentifiseer. Geeneen
van die produkte het egter aan die Departement van Gesondheid se konsepregulasies betreffende die
etikettering van voedingsmiddels vir bogenoemde produkeienskappe voldoen nie. Gevolglik is besluit
om met die ontwikkeling van die lae vet-, lae cholesterol-, lae versadigdevetsuur-, lae transvetsuur-,
hoe veselgraanproduk met 'n intermediere GI voort te gaan.
Om as 'n laevetproduk te kon kwalifiseer, moes die produk minder as 3 % vet bevat. Die bestanddele
moes dus met inagneming van hul vetinhoud gekies word. Vrugtepulp word algemeen gebruik in die
bereiding van gebakte laevetprodukte en is ook in hierdie studie gebruik om die gebruik van botter,
margarien of olie te vermy, maar ook om aan die addisionele produkkriteria wat deur die maatskappy
gespesifiseer is, naamlik 'n sagte tekstuur en vrugtige geur, te voldoen. Bestanddele soos soja-,
hawermeel, hawer- en koringsemels is gekies om die veselinhoud van die produk te verhoog,
aangesien hierdie bestanddele meer as 10 g vesel per 100 g bevat. Twee produkte is deur middel
van 23 eksperimente ontwikkel. Met die uitsondering van die hoeveselinhoudaanspraak, het beide produkte aan die vereistes wat gestel is, naamlik 'n laevet-, laecholesterol-, laeversadigdevetsuur-,
laetransvetsuur- en 'n hoeveselinhoud en 'n beraamde intermediere GI, voldoen.
Een van die konsepprodukte is deur 'n ervare paneel gekies vir die empiriese studie waar die effek
van verskillende veselvlakke op die GI bepaal is. 'n Standaard formule is aangepas om vyf
verskillende veselvlakke te verkry deur die koringsemel- en hawermeelhoeveelhede te manipuleer.
Die basisformule het 6,25 % vesel bevat en twee veselvlakke is daarbo en -onder as ge·identifiseer:
4,39; 5,31; 7,45 en 8,17 %, dit wil sê, veselvlakke met dieselfde grootte verskille. Daar is voorspel dat
die GI-waarde van die produkte sou daal met 'n toename in die veselinhoud van die produk en die
teoretiese berekeninge van die GI-waarde het hierdie voorspelling gestaaf. Die werklike GI-waardes
wat met behulp van bloedglukoseresponse bepaal is, het egter 'n toename in GI-waarde tot by die
6,25 % veselvlak, gevolg deur 'n afname tot by die 8,17 % veselvlak aangedui. Dit het duidelik
geword dat meer as slegs die veselinhoud 'n rol gespeel het by die GI-waarde van die produk. Die
resultate is gevolglik aan die hand van die veselgedrag, styselgelatinisasie en styselhidrolise verklaar.
Die verbruikersaanvaarbaarheid van die ontwikkelde laevet-, hoeveselproduk is by 100 huishoudings
in Stellenbosch getoets. Twee veldwerkers het die verbruikers in vier kleinhandelaars in Stellenbosch
genader en produkte met 'n gepaardgaande vraelys aan hulle oorhandig. Die produkte is tuis
qeevalueer en die vraelyste is weer ingesamel. Ook vervat in die vraelys was 'n erkende
meetinstrument wat deur die Suid-Afrikaanse voedselindustrie gebruik word vir die bepaling van
verbruikersaanvaarbaarheid van 'n nuutontwikkelde produk. Uit die resultate het dit geblyk dat die
lemoengeur van die produk gelei het tot die lae verbruikersaanvaarbaarheid van die ontwikkelde
produk, en dat die ander produkkonsep (wat tydens die resepontwikkelingsfase ontwikkel is, en nie
deur die ervare paneel gekies is nie) vir bemarkingspotensiaal getoets hoort te word.
Die data wat uit die vraelyste ingesamel is, is ook gebruik om die effek van aankooppraktyke,
gesondheidsbewustheid en verbruikerskennis op die verbruikersaanvaarbaarheid van die laevet-,
hoeveselgraanproduk met 'n interrnediere-Gl-waarde te bepaal. Daar is geen verwantskap tussen
hierdie faktore en die verbruikersaanvaarbaarheid van die laevet-, hoëveselgraanproduk met 'n
intermedlere-Gl-waarde, gevind nie.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/52975 |
| Date | 03 1900 |
| Creators | De Jongh, Jacolene |
| Contributors | Vosloo, M. C., Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science. |
| Publisher | Stellenbosch : Stellenbosch University |
| Source Sets | South African National ETD Portal |
| Language | af_ZA |
| Detected Language | Unknown |
| Type | Thesis |
| Format | 195, [90] p. : ill. |
| Rights | Stellenbosch University |
Page generated in 0.0055 seconds