Sensory profile, consumer acceptability and preference mapping of cassava-chia seeds composite porridges

Applied Food Research

Lillian Daniel Kaale, Dr¹  Richard J. Mongi, Dr²  Leonard MP Rweyemamu, Dr³  Ashura Katunzi-Kilewela³  Roman Mmanda Fortunatus³  Oscar Kibazohi, Dr⁴ 

[1] Corresponding author.;Tanzania Bureau of Standards, P.O Box 9524 Dar es Salaam, Tanzania.;Department of Food Science and Technology, University of Dar es Salaam, P.O. Box 35134 Dar es Salaam, Tanzania;Department of Public Health, University of Dodoma, P.O Box 395 Dodoma Tanzania, Tanzania;

关键词: Quantitative descriptive analysis;    Consumer test;    Porridge;    Cassava flour;    Chia seeds flour;   

DOI  :  

来源: DOAJ

【 摘 要 】

This study applied quantitative descriptive analysis, hedonic test, and preference mapping techniques to investigate the sensory profile, consumer acceptability, and drivers for consumer acceptability of cassava-chia seeds composite porridge samples. Chia seeds flour was developed and blended with cassava flour at varying proportions (0, 5, 10, 15, 20, and 25%) to make six composite porridges labelled CF, CCSF1, CCSF2, CCSF3, CCSF4, and CCSF5. The control cassava porridge (CF) formulation had significantly (p <0.05) higher sweetness and aroma intensities than the composite formulations. Conversely, the CCSF4 (20%) and CCSF5 (25%) composite formulations had significantly (p < 0.05) higher colour, mouthfeel, and oiliness intensities than the control formulation (CF). Furthermore, when compared to cassava porridge, the overall acceptability of composite porridge samples was significantly (p <0.05) much greater. Consumer preference for CCSF5 was much greater than for CF, although sample CCSF5 did not differ significantly (p > 0.05) from other composite porridge blends (sample CCSF1, CCSF3, and CCSF4). Consumer preferences for porridge formulations were largely driven by colour, texture, and oiliness attributes. Thus, mixing up to 25% chia seeds flour with cassava flour produces a composite porridge with enhanced sensory properties and, hence, more consumer appeal than non-mixed cassava porridge. Significantly, this study creates an opportunity for small to large-scale food processors to valorise cassava flour by producing cassava-chia seeds composite flour to benefit the broader population in terms of food security and nutritional enhancement.

【 授权许可】

Unknown