University of Applied Sciences Inholland, PO Box 3190, 2601 DD, Delft, the Netherlands; Division of Human Nutrition, Wageningen University, PO Box 17, 6700,AA, Wageningen, the Netherlands; CSIRO Agriculture and Food, 11 Julius Avenue, North Ryde, NSW, 2113, Australia.
CSIRO Agriculture and Food, 11 Julius Avenue, North Ryde, NSW, 2113, Australia.
Appetite. 2018 Dec 1;131:100-107. doi: 10.1016/j.appet.2018.08.034. Epub 2018 Sep 11.
For children it is important to consume enough vegetables to establish healthy dietary patterns. Taste acceptance is an important factor contributing to food choice and consumption. Sweetness and sourness enhancement can increase acceptance of specific foods in children. The aim of this study was to determine the effect of sweetness and sourness enhancement on acceptance of cucumber and green capsicum purees in 5-6-year-old children. Three concentrations of sucrose (2, 5 and 10%) and citric acid (0.05, 0.08 and 0.15%) were added to cucumber and green capsicum purees. Children (n = 70, 5.7 ± 0.5 yrs) assessed acceptance of the vegetable purees using a 5-point hedonic facial scale. Sweetness enhancement significantly increased acceptance of cucumber purees (5 and 10% sucrose) and green capsicum purees (2 and 10% sucrose) compared to unmodified purees. Sourness enhancement (0.05, 0.08 and 0.15% citric acid) did not significantly influence acceptance of cucumber and green capsicum purees compared to unmodified purees. Children differed in acceptance of vegetable purees with added sucrose and citric acid. Sweetness likers (cucumber 77.1%, green capsicum 58.6%) accepted sucrose concentrations better than sweetness non-likers in both vegetables. Sourness likers (cucumber 50.0%, green capsicum 44.3%) accepted medium and high concentrations of citric acid better than sourness non-likers in cucumber and all citric acid concentrations in green capsicum. We conclude that enhancement of sweetness increases acceptance of cucumber and green capsicum purees in most children whereas enhancement of sourness is better accepted by only a few children. This study highlights the challenge to get children to better accept vegetables, since only sweetness enhancement improved acceptance while addition of sucrose is undesirable. For a small subset of children enhancing sourness might be an alternative strategy to increase acceptance of vegetables.
对于儿童来说，摄入足够的蔬菜以建立健康的饮食模式很重要。味觉接受度是影响食物选择和消费的一个重要因素。增加甜味和酸味可以提高儿童对某些食物的接受度。本研究旨在确定甜味和酸味增强对 5-6 岁儿童接受黄瓜和青椒泥的影响。在黄瓜和青椒泥中添加了 3 种浓度的蔗糖（2%、5%和 10%）和柠檬酸（0.05%、0.08%和 0.15%）。70 名儿童（5.7±0.5 岁）使用 5 分喜好面部量表评估了对蔬菜泥的接受程度。与未改性的蔬菜泥相比，甜味增强显著提高了黄瓜泥（5%和 10%蔗糖）和青椒泥（2%和 10%蔗糖）的接受度。与未改性的蔬菜泥相比，酸味增强（0.05%、0.08%和 0.15%柠檬酸）并没有显著影响对黄瓜和青椒泥的接受度。儿童对添加蔗糖和柠檬酸的蔬菜泥的接受程度存在差异。与甜味不接受者相比，甜味接受者（黄瓜 77.1%，青椒 58.6%）对两种蔬菜中的蔗糖浓度的接受度更好。与甜味不接受者相比，酸味接受者（黄瓜 50.0%，青椒 44.3%）在黄瓜中接受中高浓度柠檬酸的效果更好，在青椒中接受所有柠檬酸浓度的效果更好。我们得出的结论是，增强甜味可提高大多数儿童对黄瓜和青椒泥的接受度，而增强酸味仅被少数儿童接受。这项研究强调了让儿童更好地接受蔬菜的挑战，因为只有增强甜味才能提高接受度，而添加蔗糖则不理想。对于一小部分儿童来说，增强酸味可能是增加蔬菜接受度的替代策略。
