International Journal of Nutrition and Food Sciences

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Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old

Received: 05 April 2018    Accepted: 28 April 2018    Published: 25 May 2018
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Abstract

Background: Mushrooms are important sources of proteins and vitamins, but have unique sensory properties in appearance, flavour and texture that can lead to polarized liking amongst consumers. Children between the ages of 2 to 5 years can be picky eaters and adding vegetables such as mushrooms into their diets can be a challenge. Objective: This study involved the development of mushroom-based food products acceptable to children within this age bracket through a stepwise approach. Materials and Methods: Sensory attributes of three tropical edible mushrooms, Pleurotus ostreatus (EMI), Pleurotus sajor-caju (PSCW) and Auricularia ssp. (ART), were characterized using quantitative descriptive analysis (QDA), using 30 descriptors. The QDA revealed that all three mushrooms differ distinctly from each other in appearance, mouthfeel and aftertaste. The aroma and flavour profiles of EM1 and PSCW mushrooms were comparable. From the QDA, EMI and PSCW were selected and used to formulate six mushroom-based food prototypes; three of which included cereals and the other three had orange–flesh yellow potato flour as main components. The 6 prototype foods were then assessed by three sets of focus groups of caregivers and mothers on the suitability of using the mushrooms in the preparation of foods for children of the target age. Two mushroom-based food products, one with cereal blends and the other with 30% orange flesh yellow potato flour were further subjected to consumer-liking tests involving 83 children 2-5 years old. and this final test established the mushrooms can be incorporated into children’s diet. Conclusion: The study established two of the mushrooms could be used as flavourant; EMI mushroom suitable for fish or savory-flavoured products whilst the PSCW mushroom was preferred for nutty-flavoured products and these two when used in mushroom-based foods were highly acceptable to children 2 to 5 year old.

DOI 10.11648/j.ijnfs.20180703.14
Published in International Journal of Nutrition and Food Sciences (Volume 7, Issue 3, May 2018)
Page(s) 100-109
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Edible Tropical Mushrooms, Sensory Attributes, Consumer-Linking Test, Children Aged 2-5 Years

References
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Author Information
  • CSIR-Food Research Institute, Accra, Ghana

  • Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra, Ghana

  • CSIR-Food Research Institute, Accra, Ghana; Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra, Ghana

  • Department of Nutrition and Food Science, University of Ghana, Accra, Ghana

  • Department of Food Science and Technology, The Ohio State University, Colombus, USA

  • CSIR-Food Research Institute, Accra, Ghana

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  • APA Style

    Hagan Lynda Larmkie, Johnson Paa-Nii Torgbor, Obodai Mary, Blay Adjei Maame Yaa, Simons Christopher, et al. (2018). Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old. International Journal of Nutrition and Food Sciences, 7(3), 100-109. https://doi.org/10.11648/j.ijnfs.20180703.14

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    ACS Style

    Hagan Lynda Larmkie; Johnson Paa-Nii Torgbor; Obodai Mary; Blay Adjei Maame Yaa; Simons Christopher, et al. Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old. Int. J. Nutr. Food Sci. 2018, 7(3), 100-109. doi: 10.11648/j.ijnfs.20180703.14

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    AMA Style

    Hagan Lynda Larmkie, Johnson Paa-Nii Torgbor, Obodai Mary, Blay Adjei Maame Yaa, Simons Christopher, et al. Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old. Int J Nutr Food Sci. 2018;7(3):100-109. doi: 10.11648/j.ijnfs.20180703.14

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  • @article{10.11648/j.ijnfs.20180703.14,
      author = {Hagan Lynda Larmkie and Johnson Paa-Nii Torgbor and Obodai Mary and Blay Adjei Maame Yaa and Simons Christopher and Dzomeku Matilda},
      title = {Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {7},
      number = {3},
      pages = {100-109},
      doi = {10.11648/j.ijnfs.20180703.14},
      url = {https://doi.org/10.11648/j.ijnfs.20180703.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20180703.14},
      abstract = {Background: Mushrooms are important sources of proteins and vitamins, but have unique sensory properties in appearance, flavour and texture that can lead to polarized liking amongst consumers. Children between the ages of 2 to 5 years can be picky eaters and adding vegetables such as mushrooms into their diets can be a challenge. Objective: This study involved the development of mushroom-based food products acceptable to children within this age bracket through a stepwise approach. Materials and Methods: Sensory attributes of three tropical edible mushrooms, Pleurotus ostreatus (EMI), Pleurotus sajor-caju (PSCW) and Auricularia ssp. (ART), were characterized using quantitative descriptive analysis (QDA), using 30 descriptors. The QDA revealed that all three mushrooms differ distinctly from each other in appearance, mouthfeel and aftertaste. The aroma and flavour profiles of EM1 and PSCW mushrooms were comparable. From the QDA, EMI and PSCW were selected and used to formulate six mushroom-based food prototypes; three of which included cereals and the other three had orange–flesh yellow potato flour as main components. The 6 prototype foods were then assessed by three sets of focus groups of caregivers and mothers on the suitability of using the mushrooms in the preparation of foods for children of the target age. Two mushroom-based food products, one with cereal blends and the other with 30% orange flesh yellow potato flour were further subjected to consumer-liking tests involving 83 children 2-5 years old. and this final test established the mushrooms can be incorporated into children’s diet. Conclusion: The study established two of the mushrooms could be used as flavourant; EMI mushroom suitable for fish or savory-flavoured products whilst the PSCW mushroom was preferred for nutty-flavoured products and these two when used in mushroom-based foods were highly acceptable to children 2 to 5 year old.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old
    AU  - Hagan Lynda Larmkie
    AU  - Johnson Paa-Nii Torgbor
    AU  - Obodai Mary
    AU  - Blay Adjei Maame Yaa
    AU  - Simons Christopher
    AU  - Dzomeku Matilda
    Y1  - 2018/05/25
    PY  - 2018
    N1  - https://doi.org/10.11648/j.ijnfs.20180703.14
    DO  - 10.11648/j.ijnfs.20180703.14
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 100
    EP  - 109
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20180703.14
    AB  - Background: Mushrooms are important sources of proteins and vitamins, but have unique sensory properties in appearance, flavour and texture that can lead to polarized liking amongst consumers. Children between the ages of 2 to 5 years can be picky eaters and adding vegetables such as mushrooms into their diets can be a challenge. Objective: This study involved the development of mushroom-based food products acceptable to children within this age bracket through a stepwise approach. Materials and Methods: Sensory attributes of three tropical edible mushrooms, Pleurotus ostreatus (EMI), Pleurotus sajor-caju (PSCW) and Auricularia ssp. (ART), were characterized using quantitative descriptive analysis (QDA), using 30 descriptors. The QDA revealed that all three mushrooms differ distinctly from each other in appearance, mouthfeel and aftertaste. The aroma and flavour profiles of EM1 and PSCW mushrooms were comparable. From the QDA, EMI and PSCW were selected and used to formulate six mushroom-based food prototypes; three of which included cereals and the other three had orange–flesh yellow potato flour as main components. The 6 prototype foods were then assessed by three sets of focus groups of caregivers and mothers on the suitability of using the mushrooms in the preparation of foods for children of the target age. Two mushroom-based food products, one with cereal blends and the other with 30% orange flesh yellow potato flour were further subjected to consumer-liking tests involving 83 children 2-5 years old. and this final test established the mushrooms can be incorporated into children’s diet. Conclusion: The study established two of the mushrooms could be used as flavourant; EMI mushroom suitable for fish or savory-flavoured products whilst the PSCW mushroom was preferred for nutty-flavoured products and these two when used in mushroom-based foods were highly acceptable to children 2 to 5 year old.
    VL  - 7
    IS  - 3
    ER  - 

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