Zhang Xiaoyu, Cavender George A, Lewandowski Kristina R, Cox Ginnefer O, Paton Chad M
Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.
Department of Foods and Nutrition, University of Georgia, Athens, GA 30602, USA.
Foods. 2020 Feb 21;9(2):232. doi: 10.3390/foods9020232.
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 ( < 0.001). Since the demographic effect was not statistically significant ( > 0.05), it is highly likely that the curry-flavored product can be implemented in other countries or areas with high acceptability.
维生素A原和预形成的维生素A化合物是人体必需的微量营养素。然而，维生素A缺乏症（VAD）影响着东南亚和撒哈拉以南非洲近50%人口的健康状况，在学龄前儿童和孕妇中尤为明显。本研究的目的是确定一种可接受的风味/成分组合，以生产出一种将红薯、花生酱和鹰嘴豆结合在一起的美味食品。我们试图确定这三种产品配方的可接受性，并确定人口统计学数据对每个样品感官属性评分的影响。为了解决维生素A缺乏问题，开发了三种产品配方，其中包含红薯泥（以增加β-胡萝卜素含量）、纯花生酱（为β-胡萝卜素吸收提供脂肪）和鹰嘴豆（提供完整的蛋白质来源）：（1）无味对照品，以及两种添加了天然调味料的配方：（2）咖喱味，和（3）南瓜香料味。对这三种产品的感官分析表明，咖喱味产品在总体喜好、风味、质地和外观方面的可接受性最高（<0.001）。由于人口统计学效应没有统计学意义（>0.05），咖喱味产品很有可能在其他国家或地区以高可接受性实施。
