Introduction Objective Materials and Methods Results and Conclusions

What happens to the product when consumers don’t follow preparation instructions? An example of a descriptive sensory tolerance test for cooked porridge Sirichat Chanadang, Edgar Chambers IV, Kadri Koppel Sensory Analysis Center, Kansas State University, Manhattan KS (contact author S. Chanadang, [email protected]) Introduction Results and Conclusions

• Products must be tolerant to many conditions, particularly 15 15

when those products are prepared by consumers. 12 12

• Consumers may not follow the food preparation instructions; 9 9 they may add or leave out ingredients specified in recipes, or 6 6 change cooking and holding times for foods.1 3 3

0 0

• Fortified blended food (FBFs) were used as a source of nutrition Soy

Bitter

Musty

Starch

Sweet

Musty

Starch

Impact

Toasted

Fullness Toasted

2 Particles

Sorghum Longevity

for disaster or famine relief in developing countries. Astringent

Gumminess

Lumpy(size)

Overall Overall grain

Adhesiveness

MouthDrying

OilyMouthfeel

Uniformitysize of

Residualparticles

Overall Overall Amplitude

Residualparticles

Overall Overall Amplitude

Cardboard(Aroma) Thickness/Viscosity

• Porridge products are the most common dishes prepared as Thickness/Viscosity Overall Overall Mouthcoating 3 Overall Mouthcoating FBFs with a wide range of solids contents and cooking times Texture Flavor Amplitude Aroma Texture Flavor Amplitude and variations in added ingredient such as sugar and fruit. 10%Solid Control(15%Solid) 20%Solid 25%Solid 30%Solid 2 minute Control(5 min.) 10 minute 20 minute 30 minute Figure 1. Significantly different attributes across samples Figure 4. Significantly different attributes across samples Objective for the study of variations in solid amount for the study of variations in cooking time

To evaluate the tolerance to common preparation variations for a 15 15

porridge product made as FBFs intended for food aid 12 12

9 Materials and Methods 6

3 • Whole Sorghum Soy Blend (WSSB), a fortified, extruded, 6 . ground cooked “cereal” was selected as the FBFs for this study. 0 3

• 5 different studies of variations in ingredients and cooking Bitter

Impact

Toasted

Fullness Gumminess

procedures were selected Lumpy(size) Overall Overall grain 0

Residualparticles Cardboard Residual Particle • Solids content (added water – dilution) Overall Amplitude Aroma Texture Flavor Amplitude Aroma Texture • Added oil content Control(no oil) 10% oil 20% oil 30% oil 40% oil Control(serve at 45C) Serve at 70C Serving at 30C • Addition of Fruit(Banana) Figure 2. Significantly different attributes across samples Figure 5. Significantly different attributes across samples • Cooking time for the study of variation in oil for the study of variations in serving temperature • Holding time/Serving temperature

• Descriptive sensory analysis was performed to evaluate the 15 • Porridge made from WSSB had high tolerance of porridge made from variations in ingredients and tolerance to variations in cooking procedures 12 cooking procedures and can be modified during preparation by

9 Table1. List of ingredient and cooking procedures for each study consumers without having a major impact on 6 most sensory properties. Oil(% of Banana Cooking time Serving Study WSSB(% w/w) WSSB) (min.) temperature (°C) • Most sensory properties were only marginally (% of WSSB) 3 10 - - 5 45 affected by variations in ingredients or 15 - - 5 45 0 20 - - 5 45

Solid content Soy procedures – a good finding in terms of

Sour

Bitter

Sweet

Impact

Banana Banana Toasted

25 - - 5 45 Fullness

Sorghum Longevity

Cardboard product use.

Blendedness

Grain Overall Grain

Overall grain Overall Overall Fruity Overall

30 - - 5 45 Fruity Overall

MustyOverall

Oily Mouthfeel Oily Uniformity of of size Uniformity 15 0 - 5 45 Amplitude Overall • Variations in solid content caused a major 15 10 - 5 45 Aroma Texture Flavor Amplitude Oil content 15 20 - 5 45 Control(no banana) 10% Banana 20% Banana 30% Banana 40% Banana impact on texture especially on thickness 15 30 - 5 45 15 40 - 5 45 Figure 3. Significantly different attributes across samples which could impact ability to swallow the 15 - 0 5 45 for the study of variation in fruit product by young children. 15 - 10 5 45 References Fruit content 15 - 20 5 45 • Addition of fruit changed flavor as expected, 15 - 30 5 45 1Levis, P.A, Chambers, E. IV, Chambers, D.H., and Hollingsworth, M.G. 1996. 15 - 40 5 45 but little else indicating that the acceptable 15 - - 2 45 Consumer use of package directions for familiar and unfamiliar products. In. 15 - - 5 45 Gelinas, A.D. (Ed.) “Sensory techniques used in conducting packaging fruits could be added with little problem. Cooking time 15 - - 10 45 research with consumers” STP 1316, ASTM, West Conshohocken, PA pp 16- 15 - - 20 45 24 15 - - 30 45 2Pérez-Expósito AB, Klein BP. 2009. Impact of fortified blended food aid 15 - - 5 30 Serving products on nutritional status of infants and young children in developing 15 - - 5 45 temperature 15 - - 5 70 countries. Nutr.Rev. 67(12):706-18. 3Rowe JP, Brodegard WC, Pike OA, Steele FM, Dunn ML. 2008. Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: A field study report. Food Nutr. Bull, vol.29, no.3:213-220.