Status : Verified
| Personal Name | Fornolles, Shaira Erika Noelle Tanza |
|---|---|
| Resource Title | Relationship of PROP (6-n-propylthiuracil) taster status to salty and umami taste perception, food preferences and consumption of selected Filipino adults with hypertension |
| Date Issued | 11 June 2019 |
| Abstract | The study assessed the relationship between PROP taster status, and salty and umami taster perception to food preferences and consumption of Filipino adults diagnosed with hypertension. Respondents from Makati City, Philippines underwent anthropometric assessment and administration of food preference checklist and 3-day food record. Sensory evaluation of PROP/NaCl, NaCl, and MSG solutions in varying concentrations was done to determine PROP taster status and salty and umami taste perception, respectively. Respondents were predominantly female with mean age of 57.9 years old and classified as pre-obese. Respondents (n=70) were comprised of 14 nontasters (20%), 40 medium tasters (57%), and 16 supertasters (23%). Lack of significant correlations (p>0.05) between PROP taster status and taste perception to dietary preferences and consumption highly suggest that other factors (e.g. medications and interventions) influence food choices and intake of hypertensive Filipino adults. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Food consumption--Philippines; Food preferences; Food--Sensory evaluation; hypertension; Hypertension in old age--Philippines; PROP; salty taste; umami taste |
| Material Type | Thesis/Dissertation |
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