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Sensory analysis of 20% solids fortified blended porridge

Edgar Chambers IV (The Sensory Analysis Center, Kansas State University, Manhattan, Kansas, USA)
Curtis Maughan (The Sensory Analysis Center, Kansas State University, Manhattan, Kansas, USA)
Natarajan Padmanabhan (Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA)
Sajid Alavi (Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA)
Akinbode Adedji (Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA)

British Food Journal

ISSN: 0007-070X

Article publication date: 4 December 2018

Issue publication date: 1 May 2019

159

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.

Keywords

Citation

Chambers IV, E., Maughan, C., Padmanabhan, N., Alavi, S. and Adedji, A. (2019), "Sensory analysis of 20% solids fortified blended porridge", British Food Journal, Vol. 121 No. 2, pp. 633-641. https://doi.org/10.1108/BFJ-05-2018-0280

Publisher

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Emerald Publishing Limited

Copyright © 2018, Emerald Publishing Limited

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