Development and evaluation of preparations with low energy density for a food service

Abstract

PurposeThe purpose of this paper is to evaluate the energy density (ED) of preparations served by a food service and develop and evaluate the acceptability of preparations in which the ED was reduced by substitution and/or reduction of fat and sugar.Design/methodology/approachThe preparations served most frequently by a food service were identified and described using datasheets. Nutritional assessment of the preparations was performed while the ED was estimated by the ratio of energy value to final weight of the preparations. The preparations were analyzed for their sensory characteristics and reproducibility. Sensory analysis was performed using acceptability and affective tests. The scores obtained on the hedonic scale (1‐9) were assessed by ANOVA and Tukey's test.FindingsThe percentage difference between the ED of traditional and modified preparations showed an ED reduction of 6 to 28 per cent in savory preparations and 5 to 63 per cent in sweet preparations. Preparations that had an average acceptance of greater than or equal to 7 were considered acceptable. All preparations were considered acceptable by the judges. Many preparations depend on ingredients with high ED for their success and removing these ingredients can undermine acceptance of the preparation. It is important to understand the role of each ingredient in recipes as a whole, in order to retain the characteristics and palatability of preparations.Originality/valueThe reduction of ED in preparations is an effective strategy for reducing energy intake and increasing weight loss, where ED of preparations can be reduced while maintaining the level of acceptability.