Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Tidwell, Diane K.

Committee Member

Silva, Juan L.

Committee Member

Schilling, M. Wes

Committee Member

Lee, Michelle L.

Date of Degree

8-6-2011

Document Type

Graduate Thesis - Open Access

Major

Nutrition

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Celiac disease is characterized by an allergic reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition. Glutenree products are being developed that meet dietary needs of individuals with celiac disease. However, these products often lack whole grains and fiber. Fortification of glutenree products with flax can increase nutritional value and alleviate inflammation. Sensory analysis (N=152) was conducted to evaluate the acceptability of glutenree muffins with moderate (3.8%) and high (7.4%) amounts of added flax. Results indicated that consumers preferred (p<0.05) the muffin without flax or the highlax muffin more than the muffin with the moderatelax treatment. The highlax and control treatments were rated 6.7, between like slightly and moderately like; the muffins from the moderatelax treatment were rated 6.4 on a nine-point hedonic scale. Producers of glutenree products could potentially formulate muffins that include flax and are acceptable to consumers.

URI

https://hdl.handle.net/11668/19756

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