Purpose Evaluations of food aid products such as corn soy blend (CSB) suggest that higher nutrient-dense weaning foods are needed. CSB at 20 per cent solids was suggested, but it is too thick for weaning use. The purpose of this paper is to examine if high or low pressure extrusion or a change from corn to sorghum could reduce viscosity without major sensory changes compared to CSB, a widely used fortified blended food (FBF). Design/methodology/approach A 2×2 factorial design of grain (corn or sorghum) and extrusion pressure (low or high) was used to produce fortified extruded CSB and sorghum soy blend (SSB) that match new nutritional recommendations at 20 per cent solids. A control CSB sample was also produced. Porridge was made and a descriptive panel measured sensory properties and a Bostwick Consistometer determined viscosity. Findings Control CSB was thicker, lumpier, and stickier than the extruded samples. Sorghum samples had more sorghum flavour and corn samples had more corn flavour, but generally other flavour characteristics differed only slightly from the control product. None of the samples were as thin as recommended for infant swallowing, but the extruded sorghum samples were less viscous than other samples. Originality/value Nutrient-dense FBFs at high solids content have been recommended but not yet well tested. This paper provides a sensory examination of high solids FBFs with the potential for use as supplementary foods for infants and children.
Shelf life can be simply defined as the duration of that the food remains acceptable for consumption. Determining shelf life of a product, thus, has become essential in quality control because consumer’s demands for safe and high quality products have increased. Accelerated shelf life testing (ASLT), which subjects the food to environments that are more severe than normal to speed up the deterioration process, has long been used in shelf life studies because it can help make decisions more quickly by minimizing time and it minimizes costs. The criterion used to determine shelf life can be the changes in either physical, chemical, biological or sensory characteristics. This study used sensory descriptive properties as the primary criteria to investigate the validity of using Accelerated Shelf Life Testing (ASLT) to determine shelf life of four extruded fortified blended foods (FBFs) compared to a real time model. The real-time environment was set at 300C and 65% relative humidity, based on the weather in Tanzania, the expected location of product use. The ASLT environment was at 500C and 70% relative humidity based on a Q factor of 2, which was equivalent to a one-week ASLT equals onemonth real time. The samples were evaluated for aroma and flavor by a highly trained descriptive panel for 3 time points in each shelf life model. Among the eighteen attributes tested, rancid and painty were the main sensory criteria to determine the shelf life of the products. The ASLT shelf life predictive model was consistent with the real time shelf life for three of the samples. However, it failed to predict the real time shelf life of the fourth similar sample. This affirms the essential use of real time modeling in shelf life study for a new product, even when an accelerated model has been developed for other similar products in the same category. ASLT testing can still be used, but only for early guidance or after validation.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.