Food Research, AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Derio, Spain.
Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain.
J Texture Stud. 2022 Feb;53(1):41-51. doi: 10.1111/jtxs.12642. Epub 2021 Dec 30.
Due to the widespread rejection by children of products with high-fiber content, new approaches to meet the dietary recommendations on fiber intake are necessary. To understand which sensory properties influence this rejection, children's acceptability was examined in high-fiber biscuits and drivers of liking were identified. One hundred and ten Spanish children (6-12 years old) evaluated the overall liking of eight commercial biscuits with variable fiber content and stated their preference. To study the drivers of liking, the samples were characterized through a quantitative descriptive analysis, the determination of the moisture and water activity as well as the instrumental evaluation of texture with a texture analyzer. It was suggested that the addition of fiber in biscuits reduced children's liking ratings. High-fiber samples were sensory and instrumentally described as harder, crispier, and more chewing than the samples with medium and low fiber content. The main sensory driver of liking identified in this study was the soft texture. Despite their hard texture, high- and medium-fiber samples were chosen as the preferred ones for 14% of the children that participated when they included chocolate taste. Drivers of disliking identified in this study were related to the addition of fruit as a filling or as dehydrated pieces. This knowledge about children's acceptability of high-fiber products might be of interest for the food industry with the aim of developing well-accepted products that supply nutritional deficiencies associated with the fiber intake.
由于儿童普遍拒绝高纤维含量的产品，因此有必要采取新的方法来满足膳食纤维摄入量的饮食建议。为了了解哪些感官特性会影响这种拒绝，研究了高纤维饼干对儿童的可接受性，并确定了喜欢的驱动因素。110 名西班牙儿童（6-12 岁）评估了八种不同纤维含量的商业饼干的整体喜好程度，并表示了他们的偏好。为了研究喜欢的驱动因素，通过定量描述性分析、水分和水分活度的测定以及质构仪对质地的仪器评估对样品进行了特征描述。结果表明，饼干中添加纤维会降低儿童的喜好评分。高纤维样品在感官和仪器上的描述为比中低纤维含量的样品更硬、更脆、更耐咀嚼。本研究中确定的喜欢的主要感官驱动因素是柔软的质地。尽管质地坚硬，但高纤维和中纤维样品在 14%的儿童中被选为首选，因为它们含有巧克力味。本研究中确定的不喜欢的驱动因素与水果作为馅料或脱水块的添加有关。了解儿童对高纤维产品的可接受性可能会引起食品行业的兴趣，目的是开发出受欢迎的产品，以满足与纤维摄入相关的营养不足。
