Sensory evaluation and consumer acceptability of novel Fortified Blended Foods by Sirichat PDF
Preview Sensory evaluation and consumer acceptability of novel Fortified Blended Foods by Sirichat
Sensory evaluation and consumer acceptability of novel Fortified Blended Foods by Sirichat Chanadang B.S., Chiang Mai University, Thailand, 2009 M.S., Kansas State University, 2015 AN ABSTRACT OF A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Food, Nutrition, Dietetics and Health College of Human Ecology KANSAS STATE UNIVERSITY Manhattan, Kansas 2017 Abstract Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations such as infants and young children in developing countries around the world. The evaluation of current FBFs showed limited evidence on their effectiveness in treating childhood malnutrition, resulting the several recommendations on processing and formulation changes to improve their quality and ability to meet nutritional needs. Sensory properties are one of the important determinants for the success of the new FBFs. Therefore, sensory testing was conducted to determine the potential of novel FBFs to be used as supplementary food compared with FBF currently used in food aid programs. Descriptive sensory analysis was performed on novel FBFs along with the traditional FBF (Corn soy blend plus; CSB+) to determine sensory characteristics of each FBF. Results showed that novel FBFs had more pronounced toasted characteristics and higher sweetness than CSB+, due to the higher temperature during extrusion process and the addition of sugar in the novel formulation. In addition, novel FBFs that had higher amount of legumes (e.g. soybean, cowpea) in their formulations, especially for all sorghum cowpea blends, showed higher intensity in beany characteristics. Sensory shelf-life testing showed that novel FBFs could have shelf lives at least 2 years with no detection of off-note characteristics and these was comparable to the shelf life of the current FBF (CSB+). Sensory testing was also performed with target populations: children who eat the food and care givers who prepare it, during a 20-week field trial to determine the acceptability and preference of novel FBFs and current FBF. Results showed that all novel FBFs were highly preferred or accepted by children, even though, some of them might need longer time and more exposures to allow children to have more experience and be familiar with the food before being satisfied or preferred that food. In contrary, CSB+ that had bland flavor tended not to be well accepted and highly preferred by children compared to novel FBFs. Moreover, giving children more opportunities to consumed food prepared from CSB+ did not help to improve its acceptability or preference. Data from household visits and interview sessions showed that porridges prepared from novel FBFs required less cooking time than CSB+ and no additional ingredients needed to be added compared to CSB+ where sugar and milk were common additions. Finding from this research indicated that novel FBFs have high potential to be used successfully as supplementary food with comparable shelf life, and higher acceptability and preference to FBF currently used in food aid programs. In addition, the simple cooking of novel FBFs make them valuable to caregivers who have limited time and access to energy sources and nutrient-rich ingredients. Sensory evaluation and consumer acceptability of novel Fortified Blended Foods by Sirichat Chanadang B.S., Chiang Mai University, Thailand, 2009 M.S., Kansas State University, 2015 A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Food, Nutrition, Dietetics and Health College of Human Ecology KANSAS STATE UNIVERSITY Manhattan, Kansas 2017 Approved by: Major Professor Edgar Chambers IV Abstract Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations such as infants and young children in developing countries around the world. The evaluation of current FBFs showed limited evidence on their effectiveness in treating childhood malnutrition, resulting the several recommendations on processing and formulation changes to improve their quality and ability to meet nutritional needs. Sensory properties are one of the important determinants for the success of the new FBFs. Therefore, sensory testing was conducted to determine the potential of novel FBFs to be used as supplementary food compared with FBF currently used in food aid programs. Descriptive sensory analysis was performed on novel FBFs along with the traditional FBF (Corn soy blend plus; CSB+) to determine sensory characteristics of each FBF. Results showed that novel FBFs had more pronounced toasted characteristics and higher sweetness than CSB+, due to the higher temperature during extrusion process and the addition of sugar in the novel formulation. In addition, novel FBFs that had higher amount of legumes (e.g. soybean, cowpea) in their formulations, especially for all sorghum cowpea blends, showed higher intensity in beany characteristics. Sensory shelf-life testing showed that novel FBFs could have shelf lives at least 2 years with no detection of off-note characteristics and these was comparable to the shelf life of the current FBF (CSB+). Sensory testing was also performed with target populations: children who eat the food and care givers who prepare it, during a 20-week field trial to determine the acceptability and preference of novel FBFs and current FBF. Results showed that all novel FBFs were highly preferred or accepted by children, even though, some of them might need longer time and more exposures to allow children to have more experience and be familiar with the food before being satisfied or preferred that food. In contrary, CSB+ that had bland flavor tended not to be well accepted and highly preferred by children compared to novel FBFs. Moreover, giving children more opportunities to consumed food prepared from CSB+ did not help to improve its acceptability or preference. Data from household visits and interview sessions showed that porridges prepared from novel FBFs required less cooking time than CSB+ and no additional ingredients needed to be added compared to CSB+ where sugar and milk were common additions. Finding from this research indicated that novel FBFs have high potential to be used successfully as supplementary food with comparable shelf life, and higher acceptability and preference to FBF currently used in food aid programs. In addition, the simple cooking of novel FBFs make them valuable to caregivers who have limited time and access to energy sources and nutrient-rich ingredients. Table of Contents List of Figures ............................................................................................................................... xii List of Tables ............................................................................................................................... xiii Chapter 1 - Literature Review ......................................................................................................... 1 Fortified Blended Foods ............................................................................................................. 1 Recommendations for Improvement of Fortified Blended Foods .......................................... 4 Uses of Fortified Blended Foods ............................................................................................ 6 Sensory and Consumer Testing with Children ........................................................................... 7 Learning Abilities of Children ................................................................................................ 8 Sensory testing methodology for children .............................................................................. 9 Newborns - 3 years ............................................................................................................. 9 Children 3-12 years ........................................................................................................... 11 Hedonic testing with children ........................................................................................... 13 Sensory Analysis of Fortified Blended Foods .......................................................................... 15 Descriptive Analysis ............................................................................................................. 15 Consumer Studies ................................................................................................................. 17 Research objectives ................................................................................................................... 19 References ................................................................................................................................. 20 Chapter 2 - Determination of Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs ................................................................. 26 Abstract ..................................................................................................................................... 26 Introduction ............................................................................................................................... 27 Materials and Methods .............................................................................................................. 29 Sample ................................................................................................................................... 29 Novel extruded fortified blended foods ............................................................................ 29 Current non-extruded fortified blended food .................................................................... 33 Sample preparation ............................................................................................................... 33 Descriptive sensory analysis ................................................................................................. 33 Data analysis ......................................................................................................................... 34 Results and Discussion ............................................................................................................. 39 vii Conclusions ............................................................................................................................... 45 Acknowledgments .................................................................................................................... 45 References ................................................................................................................................. 46 Chapter 3 - Shelf Life Estimation of Novel Fortified Blended Foods under Accelerated and Real- time Storage Conditions ........................................................................................................ 51 Abstract ..................................................................................................................................... 51 Introduction ............................................................................................................................... 52 Materials and Methods .............................................................................................................. 54 Samples ................................................................................................................................. 54 Extruded FBFs .................................................................................................................. 56 Current non-extruded FBF ................................................................................................ 58 Shelf life testing design ......................................................................................................... 58 Shelf life sample preparation ................................................................................................ 60 Descriptive sensory analysis ................................................................................................. 60 Data analysis ......................................................................................................................... 61 Results and Discussion ............................................................................................................. 61 Conclusion ................................................................................................................................ 67 Acknowledgments .................................................................................................................... 68 References ................................................................................................................................. 68 Chapter 4 - Paired Preference Testing of Novel Fortified Blended Foods with Infants and Young Children in Tanzania .............................................................................................................. 73 Abstract ..................................................................................................................................... 73 Introduction ............................................................................................................................... 74 Material and methods ................................................................................................................ 76 Sample ................................................................................................................................... 76 Extruded FBFs .................................................................................................................. 76 Current non-extruded FBF ................................................................................................ 77 Sample preparation ............................................................................................................... 78 Extruded FBFs .................................................................................................................. 79 Non-extruded FBF ............................................................................................................ 79 Descriptive sensory analysis ................................................................................................. 80 viii Paired preference test ............................................................................................................ 81 Data analysis ......................................................................................................................... 81 Results and discussion .............................................................................................................. 83 Descriptive sensory analysis ................................................................................................. 83 Paired preference test ............................................................................................................ 88 Conclusions ............................................................................................................................... 92 Acknowledgements ................................................................................................................... 92 References ................................................................................................................................. 93 Chapter 5 - A Comparison of Children’s Food Preference in Different Cultures: An Example in Tanzania and the U.S. with Fortified Blended Foods ............................................................ 98 Abstract ..................................................................................................................................... 98 Introduction ............................................................................................................................... 99 Materials and Methods ............................................................................................................ 101 Samples ............................................................................................................................... 101 Extruded FBFs ................................................................................................................ 101 Current non-extruded FBF .............................................................................................. 102 Sample preparation ............................................................................................................. 103 Extruded FBFs ................................................................................................................ 104 Non-extruded FBF .......................................................................................................... 104 Paired preference test .......................................................................................................... 104 Paired preference tests in Tanzania ................................................................................. 105 Paired preference tests in the U.S. .................................................................................. 105 Data analysis ....................................................................................................................... 106 Results and Discussion ........................................................................................................... 107 Conclusions ............................................................................................................................. 113 Acknowledgements ................................................................................................................. 114 References ............................................................................................................................... 114 Chapter 6 - The Effect of Repeated Exposure on Children’s Preference of Novel Fortified Blended Foods ..................................................................................................................... 119 Abstract ................................................................................................................................... 119 Introduction ............................................................................................................................. 120 ix Materials and Methods ............................................................................................................ 122 Sample ................................................................................................................................. 122 Extruded FBFs ................................................................................................................ 122 Current non-extruded FBF .............................................................................................. 123 Sample preparation ............................................................................................................. 124 Extruded FBFs ................................................................................................................ 124 Non-extruded FBF .......................................................................................................... 125 Subject recruiting, clustering, and randomization .............................................................. 125 Paired preference test .......................................................................................................... 127 Data Analysis ...................................................................................................................... 128 Results and Discussion ........................................................................................................... 129 Children’s preference at the initial exposure to FBFs ........................................................ 129 Children’s preference after repeated exposure to their assigned FBF ................................ 131 Comparison of children’s preference when they were repeatedly exposed to different stimuli ............................................................................................................................................. 133 Conclusion .............................................................................................................................. 136 Acknowledgments .................................................................................................................. 137 References ............................................................................................................................... 137 Chapter 7 - The Child’s Acceptability and Household Level Behaviors of Novel Fortified Blended Foods ..................................................................................................................... 143 Abstract ................................................................................................................................... 143 Introduction ............................................................................................................................. 144 Materials and Methods ............................................................................................................ 146 Sample ................................................................................................................................. 146 Extruded FBFs ................................................................................................................ 146 Current non-extruded FBF .............................................................................................. 147 Sample preparation ............................................................................................................. 148 Extruded FBFs ................................................................................................................ 148 Current non-extruded FBF .............................................................................................. 148 A 20-week field trial ........................................................................................................... 150 Data collection during food distributions ....................................................................... 153 x
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