Abstract
Aim of this study was to assess how different preparation methods influence the hedonic response to
vegetables of preschoolers aged four to five. Children (n ¼ 52) scored for liking on a 5-point non gender
facial scale six vegetables (carrot, tomato, zucchini, spinach, fennel and Catalogna chicory) prepared in
three different ways: raw, boiled and oven-baked.
A trained sensory panel determined the sensory profile of vegetable dishes. Significant differences in
liking (P < 0.001) were found across dishes. Vegetable liking depended significantly on the vegetable
type, the method of preparation which modulates the effect of vegetable type, and the heterogeneity in
individual children response. Suitability of preparation method was specific to individual vegetable and
could not be generalized to all types of vegetables.
Neophobia and familiarity with specific vegetable types had a significant effect (P < 0.001) on liking.
Nearly one child out of two related vegetable acceptance to sensory characteristics of vegetables. For
sensory oriented children, sweetness and original colour intensity affected positively vegetable acceptance
while bitterness, brown colouring and tough texture lowered acceptance.
These results help to optimize the sensory properties preferred by children through the selection of
the most appealing preparation method for a given vegetable.
Lingua originale | English |
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pagine (da-a) | 282-292 |
Numero di pagine | 11 |
Rivista | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE |
Volume | 49 |
DOI | |
Stato di pubblicazione | Pubblicato - 2012 |
Pubblicato esternamente | Sì |
Keywords
- Children
- Drivers of liking
- Preparation method
- Preschoolers
- Vegetable liking