Effect of Micronutrient Powder Addition on Sensory Properties of Foods for Older Adults. Issue 10 (29th August 2017)

• Record Type: Journal Article
• Authors: Field, Katherine M.; Duncan, Alison M.; Keller, Heather H.; Stark, Ken D.; Duizer, Lisa M.
• Is Part Of: Journal of food science. Volume 82:Issue 10(2017)
• Page Start: 2448
• Page End: 2455
• Publication Date: 2017-08-29
• Subjects: descriptive analysis -- food fortification -- liking -- older adults -- projective mapping; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13849
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: Micronutrient fortification can improve nutrient intake of older adults in long‐term care. However, previous studies indicate that micronutrient fortification can alter food sensory attributes and, potentially, consumer liking. Others have found no effect of fortification on liking. This research investigates the effect of micronutrient powder addition on the sensory properties of selected foods commonly served in long‐term care. A micronutrient powder containing 9 vitamins and 3 minerals was added to tomato soup and oatmeal at different levels. Using projective mapping, changes in sensory properties were observed with powder addition. Descriptive analysis, used to quantify these changes, showed that both the tomato soup and oatmeal had reduced flavor as the amount of added micronutrient powder increased. Oatmeal also showed changes in texture with fortification. Consumer liking scores for tomato soup showed that micronutrient addition affected liking when 100% of a daily dose was added into the soup. Addition of 50% of the daily dose did not affect liking. Oatmeal liking did not differ between fortified and unfortified samples. Practical Application: Results from this research can be used to decide whether a micronutrient powder of selected vitamins and minerals can be added to foods served to older adults in long‐term care. Although sensory properties of the foods will be altered, fortification of both tomato soup and oatmeal with the developed powder is possible without reducing consumer liking to the point where it is disliked.