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ARS Home » Plains Area » Brookings, South Dakota » Integrated Cropping Systems Research » Research » Publications at this Location » Publication #234143
Title: Children’s Acceptance, Nutritional, and Instrumental Evaluations of Whole Grain and Soluble Fiber Enriched Foods

Author
item TOMA, AYAKO - CA STATE POLYTECHNIC
item BOTERO OMARY, MARIA - CA STATE POLYTECHNIC
item MARQUART, LEN - UNIVERSITY OF MINNESOTA
item ARNDT, ELIZABETH - CONAGRA FOODS
item Rosentrater, Kurt

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/2/2009
Publication Date: 7/1/2009
Citation: Toma, A., Botero Omary, M., Marquart, L., Arndt, E., Rosentrater, K.A. 2009. Children’s Acceptance, Nutritional, and Instrumental Evaluations of Whole Grain and Soluble Fiber Enriched Foods. Journal of Food Science. 74(5):H139-H146.

Interpretive Summary: It is recommended that consumers should have three or more daily servings of whole grains (WG), and 25 g of total dietary fiber (TDF), and six g of soluble fiber (SF). Efforts to increase the consumption of WG and SF among elementary school-aged children are especially needed. Toward that end, the objectives of this study were to examine the consumption of WG and SF enriched burritos and cookies among elementary school-aged children, and to perform quality evaluation of all products. Children in grades K-6 from a local elementary school consumed control (CTR) products made with refined flour along with the test (intervention) products (INT) over a 13 week period. INT burritos and cookies contained 51 and 100% WG, respectively. CTR and INT products were served on three and four different Fridays, respectively. Consumption was determined be measuring plate waste. Quality parameters such as texture, color, water activity, weight, and product dimensions were also measured. No significant differences in consumption between CTR and INT burritos and cookies were found (36 and 90%, respectively). Daily TDF, SF and WG average/lunch ranged from 4.4 to 7.8 g, 0.3 to 1.7 g, and 0 to 5.9 g, respectively. Texture was higher for CTR burritos compared INT burritos (1.31 and 0.66 kg-sec, respectively). CTR burritos were lighter than INT burritos with L* values of 80.04 and 64.61, respectively. CTR cookies required a higher breaking force (3.14 versus 0.58 kg), were lighter than INT cookies (63.18 versus 50.27), and had lower water activity (0.5 versus 0.71).

Technical Abstract: The 2005 Dietary Guidelines for Americans recommend 3 or more daily servings of whole grains (WG), and FDA suggests consumption of 25 g of total dietary fiber (TDF) and 6 g of soluble fiber (SF). Efforts to increase the consumption of WG and SF among elementary school-aged children are needed. The objectives of this study were to examine the consumption of WG and SF enriched burritos and cookies among elementary school-aged children and to perform a quality evaluation of all products. Children in grades K-6th from a local elementary school consumed control (CTR) products made with refined flour along with the test products (INT) over a 13 week period. INT burritos and cookies contained 51 and 100% WG, respectively. CTR and INT products were served on three and four different Fridays, respectively. Children’s consumption was determined via plate waste. Quality parameters such as texture, color, water activity, weight, and product dimensions were also measured. No significant differences in consumption between CTR and INT burritos and cookies were found (36 and 90%, respectively). Daily TDF, SF and WG average/lunch ranged from 4.4 to 7.8 g, 0.3 to 1.7 g and 0 to 5.9 g, respectively. Texture (area) was higher for CTR burritos versus INT burritos (1.31 and 0.66 kg-sec, respectively). CTR burritos were lighter than INT burritos with L* values of 80.04 and 64.61, respectively. CTR cookies required a higher breaking force (3.14 versus 0.58 kg), were lighter than INT cookies (63.18 versus 50.27), and had lower water activity (0.5 versus 0.71).