Sensory optimization of amaranth biscuits aimed at children with nutritional needs

SOSA, LIBERTINO, LÓPEZ OSORNIO Y HOUGH

FLORENCIA

Congreso; 8th Pangborn Sensory Science Symposium; 2009

 Biscuits made with whole amaranth flour (WAF) could be an interesting alternative for children from low-income households with nutritional needs. Three experiments were carried out to optimize the formulation of a WAF biscuit: Experiment 1: a biscuit with less than 50% WAF would not be worthwhile from a nutritional point of view, thus initially formulations were developed with 50% WAF and 50% wheat flour (WF), flavored with chocolate and honey. These had acceptability levels comparable to leading 100% WF commercial biscuits; the chocolate flavored formulation was preferred. Experiment 2: chocolate biscuits with 55, 65, 75, 85 and 95% WAF were made. These were profiled by a trained panel in flavor and texture attributes. Amaranth flavor clearly separated the samples, although its relationship to WAF concentration was not linear. Experiment 3: for consumers to receive approximately linear increments in amaranth flavor, the non-linear relationship obtained in Experiment 2 was applied to thus make chocolate biscuits with 55, 70, 81, 89 and 95% WAF. These last biscuits were tested for acceptability with 100 children from middle-income households and 100 children from low-income households.  Considering sensory acceptability, nutritional benefits and manufacturing issues, an optimum formulation with 81% WAF and 19% WF was reached.