JOURNAL ARTICLE

Sensory Analysis of a Processed Food Intended for Vitamin A Supplementation

Xiaoyu Zhang, George A Cavender, Kristina R Lewandowski, Ginnefer O Cox, Chad M Paton
Foods (Basel, Switzerland) 2020 February 21, 9 (2)
32098146
Provitamin A and pre-formed vitamin A compounds are essential micronutrients for humans. However, vitamin A deficiency (VAD) affects the health status of nearly 50% of populations in Southeast Asia and sub-Saharan Africa and is especially pronounced in preschool children and pregnant women. The objective of this research was to determine an acceptable flavor/ingredient combination to produce a palatable food product that incorporates sweet potatoes, peanut paste, and chickpeas. We sought to determine the acceptability of the three product formulations and to determine the influence of demographic data on ratings for the sensory attributes of each sample. To address VAD issues, three formulations of a product incorporating sweet potato puree (to increase β-carotene content), pure peanut butter (to provide fat for β-carotene absorption), and chickpeas (to provide a complete protein source), were developed: (1) an unflavored control, and two formulations with added natural seasonings: (2) curry-flavored, and (3) pumpkin spice-flavored. Sensory analysis of the three products showed that the curry-flavored product received the highest acceptability in terms of overall liking, flavor, texture, and appearance ( p < 0.001). Since the demographic effect was not statistically significant ( p > 0.05), it is highly likely that the curry-flavored product can be implemented in other countries or areas with high acceptability.

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