Sensory analysis of 20% solids fortified blended porridge

Abstract

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.

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

“…Therefore, the higher amount of sorghum (47.6% sorghum) used in sorghum-soy blend formulations was another reason that made those blends higher in bitter taste. This effect also was found in 20% solids FBFs made of sorghum without added sugar [38].…”

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

“…BCT has also been used to assess the impact of extruding on the consistency of a high nutrient‐dense weaning food (Chambers IV et al., 2018). This food is aimed at safe swallowing in young children.…”

“…When the number of attributes was high, scores with very extreme values and great dispersion in the data were observed (Chambers et al., 2017; Chambers IV et al., 2018). Although these authors used 10 texture attributes, five were enough to differentiate the samples.…”

“…Using the attributes of denseness, smoothness, cohesiveness, and oily mouth coating, it was possible to evaluate the behavior of thickening agents in different pureed carrots (Sharma et al, 2017) and 3D printed carrots (Strother et al, 2020). Sensory analysis results with trained assessors showed high correlations with AV instrumental results (Chambers IV et al, 2018;Conti-Silva et al, 2018). However, some authors concluded that sensory analysis cannot be replaced by instrumental analyses such as TPA since they did not record sufficiently strong correlations between sensory cohesiveness and springiness and their instrumental counterparts (Pematilleke et al, 2022).…”

Understanding children's acceptability after repeated exposure and household‐level behaviors for novel extruded fortified blended foods

“…These recommendations include upgrading micronutrient and macronutrient composition in FBFs, increasing protein quality, increasing fat content, improving the acceptability, exploring new grains or legumes that could be used, and increasing the solids content to 20% all to increase nutrient content (Webb and others 2011). Chambers et al (2019) showed that novel extruded FBFs from corn or sorghum could be produced with higher solids content and lower viscosity than non-extruded CSB products with little impact on other sensory properties and Delimont et al (2017b) found that similar products led to improved nutrition and growth. Both infants and parents found that acceptability for infant cereals made with whole grain compared to refined cereals was similar, suggesting that there is an opportunity for introducing various cereal types as FBFs (Haro-Vicente, et al, 2017).…”