Abstract
Modifications of formulas for three baked products accomplished significant increases in vitamin A, calcium, thiamine, and riboflavin; but calories were reduced in only one product. Modifications were economically practical for home preparation of two products, but the third was suited to commercial production. Fifty elderly individuals liked the original and modified nutritious cookies, whereas fifty college students neither liked nor disliked them. Both the elderly and college students preferred commercial whole wheat to white bread, and both groups liked the modified whole wheat bread. Both age groups liked the control and modified muffins, but the elderly from two locations differed in their ratings.
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