All Natural and Homestyle Spaghetti Sauces: Preferences and
Cost Correlations of Supermarket Marinara
I. Dunn, C. Lehew, T. Ramirez, C. Rowell, and M.A. Gorman (Advisor)
Department of Nutritional Sciences, Texas Christian University
Abstract
Study Objectives
ALL NATURAL AND HOMESTYLE SPAGHETTI SAUCES:
PREFERENCES AND COST CORRELATIONS OF
SUPERMARKET MARINARA. I. Dunn, C. Lehew, T. Ramirez, C.
Rowel, and M. A. Gorman. Department of Nutritional Sciences,
Texas Christian University, Fort Worth, Texas.
Research Outcome and Objectives: Cost is always an factor with
college students when selecting foods and determining overall
acceptability. The objective of this research was to find the overall
acceptability of various marinara sauces and compare them to the
respective costs.
Methods: A questionnaire was developed and administered to a
sample of students of the TCU Nutritional Sciences Department.
Responses from subjects were computed for data analysis.
Results: Out of 18 undergraduate students, Kroger Homestyle
Marinara was chosen as the most acceptable overall (33%),
although this marinara received the highest amount of “like
moderately” ratings. Patsy’s All Natural Marinara was rated as
“dislike moderately” by 33% of subjects and the Prego brand was
rated as “dislike moderately” by 38% of subjects. The Kroger brand
was selected to have the most pleasing, or “like extremely”, color
rating (50%). A total of 55% of students rated the Prego’s color as
appropriate. An inverse correlation was observed marinara sauce
cost and acceptability. The least expensive brand, Kroger
Homestyle Marinara, was most accepted, and the most expensive
brand, Patsy’s All Natural Marinara, was the least accepted.
Conclusions: Kroger Homestyle Marinara sauce received the
highest amount of “like extremely” ratings in each of the respective
categories, as well as the lowest amount of “dislike moderately”
ratings. Patsy’s All Natural Marinara sauce was rated lowest overall
or was tied for lowest in 5/7 evaluative categories. Results of this
study suggest that college students prefer less expensive, although
less acceptable marinara sauces.
•To establish the difference in overall acceptability
and cost of “all natural” versus “homestyle” sauces;
•To establish the difference between sauces in food
science principles such as: aroma, texture, and
flavor using a 1-5 grading scale;
•To determine the correlation between cost and
acceptability of marinara sauces.
Background Information
•Understanding viscosity ranges of the product can help tomato
processors increase quality for all consumers (Claybon and
Barringer, Journal of Food Science [2380-2384], 2006).
•Processed tomato products serve as a source of dietary
lycopene because of bioavailability and antioxidant properties,
which do not affect sensory characteristics (Rao, Canadian
Journal Of Dietetic Practice And Research: A Publication Of
Dietitians Of Canada [161-165], 2004).
•Spaghetti and marinara sauces affect the glycemic level based
on incorporation into the daily diet (Schmitz, Diabetes Care
[401-406], 1987).
Procedures
•Research Instrument: A questionnaire/scorecard
was developed to determine research objectives.
•Subjects and Methods: A total of 18 TCU
Nutritional Sciences students participated in the
study. The research questionnaire and scorecard,
as well as water and crackers to cleanse the palate
were provided to the subjects.
•Data Analysis: Responses from the subjects were
determined for data analysis.
Definition of “All Natural” and “Homestyle”
Foods
• All-Natural Food: The term "natural" applies
broadly to foods that are minimally processed and
free of synthetic preservatives, growth hormones,
antibiotics, stabilizers, and emulsifiers. Most foods
labeled natural are not subject to government
controls beyond the regulations and heath codes
that apply to all foods. Exceptions include meat
arid poultry. (Food and Drug Administration:
Natural and Organic Foods, 2004)1
• Homestyle Food: General definition: Prepared or
served as if in the home.
Results: Percent of Consumption of Marinara Sauce Per Week
in Undergraduates (n=18)
Results: Correlation Between Sensory Characteristics and Cost
in Undergraduates (n=18)
Kroger
Kroger
6
5
4
3
2
1
0
Prego
Prego
Patsy’s
Patsy’s
Bertolli
Bertolli
5
5
4
4
4
3
33
2
4 4
3
2 2
4
4
33
2 2
2
33
222
2
1
Color
Texture
Flavor Acidity Aftertaste Overall
Cost
A
ro
m
a
C
ol
o
T r
ex
tu
re
F
la
vo
r
A
ci
A di
fte ty
rt
as
t
O e
ve
ra
ll*
Aroma
Results and
Discussion
Most Preferred Sauce Identified by
Undergraduates (n=18)
16%
45%
22%
•There was a significant difference (p<.001) between 6
sensory characteristics of marinara sauces
•Kroger Homestyle Marinara sauce received the highest
amount of “like extremely” ratings in each of the respective
categories, as well as the lowest amount of “dislike
moderately” ratings.
•Patsy’s All Natural Marinara sauce was rated lowest
overall or was tied for lowest in 5/7 evaluative categories
•An inverse relationship existed between cost of marinara
sauce and overall acceptability.
• Results of this study suggest that college students prefer
less expensive, although less acceptable marinara
sauces.
Kroger
Bertolli
Prego
Patsy’s
16%
2
Experimental Foods –SRS 2013