Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 427255
Title The influence of preparation method on children's liking for vegetables
Author(s) Zeinstra, G.G.; Koelen, M.; Kok, F.J.; Graaf, C. de
Source Food Quality and Preference 21 (2010)8. - ISSN 0950-3293 - p. 906 - 914.
Department(s) Health and Society
Chair Nutrition and Health over the Lifecourse
Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) food preferences - fruit - acceptability - consumption - perception - neophobia - childhood - exposure - texture - gender
Abstract This study aimed to investigate how different preparation methods influence children’s liking for vegetables. Participants were children from three age groups (4–6 years N = 46; 7–8 years N = 25; 11–12 years N = 23) and young adults (18–25 years N = 22). The participants tasted and ranked six preparation methods for carrots and French beans: mashed, steamed, boiled, stir-fried, grilled and deep-fried. In addition, the different vegetable preparations were rated on 15 attributes. All participants preferred boiled and steamed vegetables over the other preparations (p <0.05). Boiled and stir-fried were the most familiar preparation methods for both vegetables. Vegetable liking was positively related to a uniform surface and the typical vegetable taste, and moderately related to crunchiness, whereas brown colouring and a granular texture were negatively related to vegetable liking. On the basis of these results, we conclude that children’s vegetable liking is influenced by a complex mixture of a uniform appearance, easily controllable textures and a typical, familiar vegetable taste
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