Sensory characteristic of corn soya blend and the effects of milk protein replacement
Year: 2011
Type: article
Abstract: In the effort to reduce child malnutrition fortified blended foods, especially corn soya blend (CSB), are used as food aid. CSB is a porridge powder consisting of maize and soya flour fortified with vitamins and minerals. Evidence suggests that a substitution of the soya flour with milk proteins would have nutritional benefits. The present study describes the sensory characteristics of four formulations of CSB porridge including CSB with milk proteins either as skimmed milk powder or whey protein. A trained expert panel (n = 7) evaluated the CSBs with descriptive sensory attributes in terms of odor, color, texture, flavor and taste. Addition of milk protein increased the sweetness and flavor of cream cheese of the CSB. Original CSB was perceived as greyer, less yellow and more mealy/dry than CSB with milk proteins. The color of CSB with milk proteins was perceived as greenish and yellowish depending on whether skimmed milk powder or whey protein was added, respectively. The sensory characteristics, especially the sweet taste, of the new formulation of CSB with milk proteins could be positive in terms of acceptability in children. Acceptance testing of this formulation with the target groups is recommended.
DOI: 10.5897/ajfs.9000264
Authors: Ursula Kehlet, Pernille Kaelig, stel, Hélène Hausner, Wender L.P. Bredie, Bodil H. Allesen‐Holm
Institution: University of Copenhagen
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2182371499