Publication: Determination of the sensory characteristics of traditional and novel fortified blended foods used in supplementary feeding programs
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Issued Date
2019
Resource Type
File Type
application/pdf
ISSN
23048158
Other identifier(s)
2-s2.0-85069226980
Rights Holder(s)
Scopus
Bibliographic Citation
Foods. Vol 8, No.7 (2019)
Suggested Citation
Chanadang S., Chambers E., Iv Determination of the sensory characteristics of traditional and novel fortified blended foods used in supplementary feeding programs. Foods. Vol 8, No.7 (2019). doi:10.3390/foods8070261 Retrieved from: https://hdl.handle.net/20.500.14740/5283
Author(s)
Abstract
Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there is limited evidence of its effectiveness on improving nutritional outcomes and little information on actual sensory properties. Fifteen novel extruded FBFs were developed with variations in processing and ingredients in order to improve the quality of food aid products based on the Food Aid Quality Review (FAQR) recommendations. Descriptive sensory analysis was performed to determine the effects of the processing parameters and ingredients on the sensory properties of traditional and novel FBFs. The extrusion process affected the aroma and flavor of the tested products. Novel FBFs from the extrusion process had more pronounced toasted characteristics, probably because of the high temperature used during extrusion. The ingredient composition of the FBFs also had a significant impact on the sensory properties of the products. The addition of sugar to novel FBFs leads to a significant increase in sweetness, which could improve acceptance. The level of lipids in binary blends appeared to be mainly responsible for the bitterness of the product. In addition, legumes, which were a primary ingredient, contributed to the beany characteristics of the products. The higher amounts of legume used in the formulations led to beany characteristics that could be perceived from the products and could be a negative trait depending on consumers’ prior use of legume-based products. © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).