Food Science and Technology Department, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, Malawi.
Department of Crop and Soil Sciences, LUANAR, Lilongwe, Malawi.
J Sci Food Agric. 2024 Dec;104(15):9524-9530. doi: 10.1002/jsfa.13775. Epub 2024 Jul 28.
Considering the nutritional value and adaptability of quinoa, integrating it into African diets could enhance food and nutrition security, contingent on the acceptability of quinoa-based foods. This study therefore determined consumer acceptability of six stiff porridge (nsima) samples, their sensory profiles, and their emotion profiles. The samples comprised controls made from whole corn flour, dehulled corn flour, and soaked, dehulled corn flour and from 1:1 blends of quinoa and each corn flour type.
Despite quinoa being unfamiliar, none of the stiff porridge samples prepared using 1:1 blend of quinoa and corn flour was disliked (liking score of ≤4 on a 9-point hedonic scale). Sensory properties and emotions both had significant (P < 0.05) effects on consumer acceptability. When samples were perceived to be bitter, sticky, and thick, there was an overall mean reduction in liking of 2.3, 1.0, and 0.3, respectively. With regard to emotions, the highest positive mean impact of 1.6 was associated with feeling satisfied followed by being happy and nostalgic (1.4). The sensory and emotion profiles of nsima prepared using whole corn flour were like those of quinoa-based nsima samples. However, profiles of nsima samples from dehulled corn, and soaked dehulled corn flour, respectively, were considered ideal.
Quinoa-based nsima can be adopted easily by the current consumers of whole corn flour nsima in Malawi and possibly in other African countries with similar dietary inclinations. However, there is a need to find effective and feasible methods of removing saponin from quinoa to maximize acceptability of the resulting quinoa-based nsima. © 2024 Society of Chemical Industry.
考虑到藜麦的营养价值和适应性，将其融入非洲饮食可以增强粮食和营养安全，但前提是要人们能够接受以藜麦为基础的食物。因此，本研究确定了消费者对六种硬粥（nsima）样品的可接受性、感官特征和情感特征。这些样品包括由全玉米粉、去壳玉米粉、浸泡去壳玉米粉和藜麦与每种玉米粉类型 1:1 混合制成的对照样品。
尽管藜麦不熟悉，但使用藜麦和玉米粉 1:1 混合制成的硬粥样品都没有被讨厌（9 分喜好量表上的评分≤4）。感官特性和情感对消费者的可接受性都有显著的（P<0.05）影响。当样品被认为是苦、粘和稠时，整体的喜好程度分别平均降低了 2.3、1.0 和 0.3。关于情绪，满足感的平均积极影响最高，为 1.6，其次是快乐和怀旧（1.4）。用全玉米粉制备的 nsima 的感官和情感特征与基于藜麦的 nsima 样品相似。然而，去壳玉米和浸泡去壳玉米粉的 nsima 样品的特征分别被认为是理想的。
基于藜麦的 nsima 可以很容易地被当前食用全玉米粉 nsima 的消费者所接受，可能也会被其他具有类似饮食倾向的非洲国家所接受。然而，需要找到有效和可行的方法来去除藜麦中的皂角苷，以最大限度地提高由此产生的基于藜麦的 nsima 的可接受性。 © 2024 化学工业协会。
