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Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis
Journal of Food Science ( IF 3.9 ) Pub Date : 2018-08-06 , DOI: 10.1111/1750-3841.14287
Sirichat Chanadang 1 , Edgar Iv Chambers 2 , Rosemary Kayanda 3 , Sajid Alavi 4 , Wences Msuya 3
Affiliation  

The preference of porridge made from extruded fortified blended foods (FBFs) compared to a current nonextruded product (corn soy blend plus [CSB+]) among infants and young children was studied in Mwanza region, Tanzania. Five extruded, fortified blends were chosen as novel FBFs in this study: (i) corn soy blend 14 (CSB14), (ii) white sorghumFontanelle 4525 soy blend (SSB), (iii) white sorghumFontanelle 4525 cowpea blend (WSC1), (iv) white sorghum738Y cowpea blend (WSC2), and (v) red sorghum217X Burgundy cowpea blend (RSC). Paired preference testing between CSB+ and each novel FBF was conducted using approximately 600 children for each pair. Results showed that infants and young children prefer CSB14 and SSB over CSB+. Children did not show a preference between CSB+ and any of the 3 sorghum cowpea blends (WSC1, WSC2, and RSC) probably because of a distinct beany flavor from cowpea that they were not familiar with. This study indicated that novel FBFs have potential to be used successfully as supplementary food with higher or comparable preference compared to FBFs currently used in food aid programs. PRACTICAL APPLICATION Successful novel fortified blended foods (FBFs) can be developed with appropriate nutrition and sensory appeal from indigenous and alternative food sources. Development of such foods requires an understanding not only of the nutritional composition, but also how ingredients impact sensory properties and how they can influence preferences. From this research, novel FBFs from sorghum and cowpea were shown to be equally or preferentially preferred and should be successful. Such information is important for creating new standards and alternative formulations for FBFs.

中文翻译:

新型强化混合食品:坦桑尼亚婴幼儿偏好测试和描述性感官分析

在坦桑尼亚姆万扎地区,研究了婴幼儿对由挤压强化混合食品 (FBF) 制成的粥与当前非挤压产品(玉米大豆混合物加 [CSB+])的偏好。在本研究中,选择了五种挤压强化混合物作为新型 FBF:(i) 玉米大豆混合物 14 (CSB14),(ii) 白高粱 Fontanelle 4525 大豆混合物 (SSB),(iii) 白高粱 Fontanelle 4525 豇豆混合物 (WSC1),( iv) 白高粱 738Y 豇豆混合物 (WSC2),和 (v) 红高粱 217X 勃艮第豇豆混合物 (RSC)。CSB+ 和每个新的 FBF 之间的配对偏好测试​​是使用每对大约 600 名儿童进行的。结果显示,婴幼儿更喜欢 CSB14 和 SSB 而不是 CSB+。儿童在 CSB+ 和 3 种高粱豇豆混合物(WSC1、WSC2、和 RSC)可能是因为他们不熟悉豇豆的独特豆味。这项研究表明,与目前用于食品援助计划的 FBF 相比,新型 FBF 有可能成功地用作补充食品,具有更高或相当的偏好。实际应用 成功的新型强化混合食品 (FBF) 可以通过本地和替代食品来源的适当营养和感官吸引力来开发。开发此类食品不仅需要了解营养成分,还需要了解成分如何影响感官特性以及它们如何影响偏好。从这项研究中,来自高粱和豇豆的新型 FBF 被证明是同等或优先的,并且应该是成功的。
更新日期:2018-08-06
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