Guide Healthy Whole Grains Complete Recipe Collection, Volumes 1-4

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Like I'm tasting it, and I'm like I taste the grain like I don't know how to explain it but I'm like oh this tastes healthy. It was definitely denser and I'm taking it off the roof of my mouth with my tongue. It's compact, but I liked it a lot. It was good. It was really moist. The unfamiliarity of BSG is a barrier that could prevent participants from purchasing foods containing the grain: I think the barrier that I don't have any knowledge on it so for me it's like a foreign thing so I would be like I don't even know what that is so why would I buy it.

If I didn't know what spent grain was I would probably kinda be like meh looks good, maybe or maybe not, rather than I'm convinced. I have read about this product and know it's good and purchase it. I'm not saying I wouldn't buy it. I'm saying I think having educational knowledge can push me into buying that product.

Participants explained people needed to know more about the product, taste it, and see how it is used in recipes before they would make a purchase. Commercials, taste testing and sample recipes on product packaging were some of the methods suggested by participants to increase consumer awareness: I think how to use it. I think if you include recipes it would help. Probably adding recipes like on the back of certain products. That way with oatmeal like they give you the oatmeal raisin cookies recipe because personally if I saw it I wouldn't know what it is or what to use it for.

I think knowledge of what you can make with it. Marketing in the food industry involves the promoting of foods that influences a person's decision to purchase or taste a food. Market research is used to explain why people buy what they buy. Common marketing concepts discussed by panelists included packaging design, front package labeling, the nutrition facts label, and the ingredient statement.

That's what's gonna get me to pick it up, turn it around and look at the nutritional content. Participants felt higher costs are associated with whole grain foods compared to refined grain foods, and price was a common deciding factor when choosing white bread over whole grain bread. The theme Whole Grain Purchasing Habits explains what category and type of whole grain foods are purchased by the participants and the pattern in which the foods were purchased such as daily, weekly, monthly, or sporadically.

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Whole Grain Product Experience encompasses the reactions participants had after purchasing and eating whole grain foods. It was determined positive experiences will drive participants to subsequent purchases and negative experiences will prevent them from purchasing the product again. Experiences in life that have affected the participant's food choices or expectations explain the Environment theme.

Participants used buzz words when they were not aware of the scientifically accurate term or common terms used by the food industry. These participant terms were classified as Pop Culture Science. The theme of Time explained the amount of time participants were willing to give toward grocery shopping, food preparation, and cooking. The last theme is Acculturation, which explains the acceptance of a food that is initially considered foreign and over time of continued exposure the taste palate will change or adapt and even develop an appreciation for the food.

Participants explained acculturation of whole grain foods was necessary when switching from refined grains. The brewing industry creates significant amounts of BSG waste each year leading to landfill accumulation and generation of methane gas. Therefore, the opportunity to use BSG as an ingredient in food is of great interest. To do this, it is necessary to understand the drivers and barriers of consuming whole grain foods, and we can deduce these factors are similar to the ones influencing consumer BSG food choice and preference as BSG is derived from cereal whole grains.

In this study, focus groups were used to explore knowledge, perceptions, and consumption of whole grains along with interests and barriers related to BSG foods to guide the development of new BSG food products. Most perceived refined grains to have components removed making them less healthy compared to whole grains that contain all components of the original kernel.


McMackin, Dean, Woodside, and McKinley also found many participants were uncertain about the differences between refined and whole grains eluding to the need for continued education on whole grains and the associated health benefits from regular consumption. The Willingness to Eat Whole Grains survey conducted prior to focus group discussions indicated most participants were willing to consume various whole grain foods.

Particularly, participants were more willing to eat foods such as bread and granola bars over other food items. This was also seen during focus group discussions as participants listed bread and granola bars more often as whole grain food they commonly purchased or consumed. When developing new BSG baked goods, it is important to begin the development process creating products that are already recognized and well accepted by consumers such as breads, granola bars, and cereals. Concept of Health dealt with the healthiness perceptions of participants who believed whole grains are healthier or convey more health benefits than refined grains.

Whole Wheat Honey Flatbread - California Walnuts

Generally, participants did not know the difference in grain composition between whole grain and refined other than acknowledging components have been removed. It was understood that whole grains contain the whole intact grain, but it was not known why the nutritional composition of whole grain provides health benefits compared to refined grains such as bran and germ removal during milling. Additionally, most participants were unaware refined grains such as enriched flour is fortified to add back missing vitamins and minerals removed during processing.

The theme of Sensory explains product attributes driving participant's acceptance or negative experience with a food product. The predominate attributes discussed by focus group participants were texture, taste, and appearance. It was found that hereditary consumers who are acculturated and grew up consuming whole grains prefer the darker color, visible grains, earthy taste, and fibrous texture of whole grain foods and are willing to pay more for them. Therefore, it is important to establish hereditary whole grain consumers as a market segment for new product development of whole grain foods and BSG foods.

Some participants felt there was a lingering fiber aftertaste, which is likely from the bran and will need to be masked or diluted when developing new BSG foods. Texture and particle size of BSG is important because participants noted pieces were stuck in their teeth after eating BSG granola bars and some mentioned the peanut butter cookies had grainy pieces that were noticeable but not undesirable.

Therefore, when developing new baked goods with BSG, it will be necessary to finely mill the flour to achieve smaller and more malleable particles. The theme of Consumer Education explained that focus group participants consider unfamiliarity with BSG a barrier. Participants discussed sampling BSG is necessary to have an experience and establish beliefs and attitudes toward BSG. For consumers to develop perception of food quality, they must be willing to try the food regardless of preconceived beliefs.

Therefore, nontraditional electronic marketing and social media campaigns can provide BSG education to many consumer groups and specifically younger generations. Minor themes worth noting involve purchasing habits and time allowed for shopping, preparation, and cooking. Many participants agreed healthy and filling BSG snack foods that could be eaten between classes would most influence their decision to sample and purchase BSG.

There are several study limitations due to the use of a convenience sample. The majority of the focus group participants were female; therefore, results may represent the viewpoints of a female consumer better than a male consumer.

Healthy Whole Grain Pancake Mix Recipe

Finally, participants may have reported products they believed to be whole grain but were not or underreported whole grain products they were unaware of. To our knowledge, there are no studies that have explored the perceptions and barriers of BSG consumption. Therefore, we conducted a focus group study to determine consumer perceptions of whole grains compared to processed grains, concerns with consuming BSG foods, and foods consumers would want to eat that contain BSG. Study findings show focus group participants believe whole grains are more healthful compared to refined grains due to a lack of nutrients.

The two consumer groups, hereditary whole grain consumers and hereditary refined grain consumers, emerged from the Sensory theme. Hereditary whole grain consumers should be used as future BSG test subjects because they are familiar with and acculturated to whole grain product attributes, which will help reduce sensory barriers associated with BSG.

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Educating consumers on the sensory attributes, potential health benefits, and environmental benefits of BSG will be necessary to help overcome the unfamiliarity barrier participants discussed. Overall, most participants like the BSG foods provided during focus groups. However, a few noted darker appearances and lingering fiber aftertaste along with particulates from the BSG bran. Masking the bran flavor and texture with additional textures from seeds and nuts or dried fruit may help improve the overall product texture and reduce the aftertaste of fiber in future product development stages.

Whole-Grain Pie Crust

Sensory testing will follow product development to evaluate consumer acceptance of the baked goods containing varying percentages of BSG to determine the maximum allowable concentration acceptable to consumers. Overall, popcorn can be a healthy addition to a keto diet — especially if you limit other high-carb foods.

Popcorn is made from a type of corn that "pops" when heated. Popcorn is a whole grain food that is low in calories and high in nutrients and fiber. The ketogenic diet keto is a low-carb, high-fat diet that causes weight loss and provides numerous health benefits. This is a detailed beginner's…. Does eating microwave popcorn actually cause cancer and other health problems? Learn about the science behind these claims and how to safely enjoy….

A ketogenic diet is a very low-carb diet with numerous health benefits. Here are 16 healthy and nutritious foods you can eat on this diet. Popcorn is a popular snack for those wanting to munch on something without taking in a ton of calories. After all, you can eat a large volume of…. Finding high-fat, low-carb meals and snacks on the road doesn't have to be difficult. Here are 9 fast-food options that you can enjoy on a ketogenic….

If you enjoy eating popcorn or corn on the cob, you might wonder, is corn a vegetable? Ketosis is a natural metabolic state that occurs on a very low-carb diet. It is considered to be safe, but may cause some side effects in the…. Discover 11 quick and healthy snacks for diabetes here. Research has shown that low-carb, high-fat diets such as the keto diet can promote fat loss and improve certain health conditions.

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Popcorn Nutrition Keto Diet Recommendation Bottom Line Popcorn is a snack made from dried corn kernels that are heated to produce edible puffs. Share on Pinterest. Serve this with mashed potatoes or butternut squash pure on the side. Pasta is tossed with a bright greet fresh spinach and walnut pesto and topped with simple to prepare turkey meatballs.

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Enjoy a favorite Chinese takeout dish from home. Crispy savory bites of shrimp are drizzled with a sticky sweet honey sauce and sprinkled with sweet walnuts.

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Serve over steamed rice. Total Time. Brunch Dinner Lunch Snack.


Beverages Main Side Snack. Nutrition Calories. Preparation In a large bowl, dissolve the honey in the lukewarm water. Related Recipes. Rating 0. What people say Be the first to leave a review. Leave your rating.