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
Volume 7, Issue 3, May 2018, Pages: 100-109
Received: Apr. 5, 2018; Accepted: Apr. 28, 2018; Published: May 25, 2018
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Authors
Hagan Lynda Larmkie, CSIR-Food Research Institute, Accra, Ghana
Johnson Paa-Nii Torgbor, Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra, Ghana
Obodai Mary, CSIR-Food Research Institute, Accra, Ghana; Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra, Ghana
Blay Adjei Maame Yaa, Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
Simons Christopher, Department of Food Science and Technology, The Ohio State University, Colombus, USA
Dzomeku Matilda, CSIR-Food Research Institute, Accra, Ghana
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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.
Keywords
Edible Tropical Mushrooms, Sensory Attributes, Consumer-Linking Test, Children Aged 2-5 Years
To cite this article
Hagan Lynda Larmkie, Johnson Paa-Nii Torgbor, Obodai Mary, Blay Adjei Maame Yaa, Simons Christopher, Dzomeku Matilda, 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. Vol. 7, No. 3, 2018, pp. 100-109. doi: 10.11648/j.ijnfs.20180703.14
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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