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Title: ACCEPTABILITY OF NOVEL, READY-TO-EAT CEREALS DEVELOPED FOR CHILDREN IN THE LOWER MISSISSIPPI DELTA REGION

Author
item JOHNSON, MELISSA - PENNSYLVANIA STATE UNIVER

Submitted to: Pennsylvania State University Masters Thesis
Publication Type: Other
Publication Acceptance Date: 7/1/2002
Publication Date: 8/1/2002
Citation: JOHNSON, M. ACCEPTABILITY OF NOVEL, READY-TO-EAT CEREALS DEVELOPED FOR CHILDREN IN THE LOWER MISSISSIPPI DELTA REGION. Pennsylvania State University Masters Thesis. 2002. 111 p.

Interpretive Summary: This study evaluated the sensory acceptability of two ready-to-eat cereals developed to improve nutritional status and to use foods commonly grown in the Lower Mississippi Delta (LMD) region. Both adults and children rated appearance, color, shape, texture and flavor using a 7-point scale. The cereals were made from rice flour, soy flour, nonfat dry milk, and dried sweet potato flakes. One cereal was 6% sweet potato (Low SP), and the other was 20% sweet potato (High SP). One group of adults scored significant differences for all attributes, but a second group of adults scored significant differences only in color. In general, adults rated the cereals as "neither like nor dislike" or "liked slightly". Children scored the attributes as being "good". The majority of adults and children preferred the Low SP cereal over the High sSP cereal. While adequate for many nutrients, additional modification is needed to meet the standards of ready-to-eat cereals approved for the WIC program. A long-term goal is to improve nutritional status and to improve revenue for the LMD region by processing and marketing a nutritious, culturally sensitive cereal product.

Technical Abstract: The Lower Mississippi Delta (LMD) region, consisting of 132 parishes and counties in Louisiana, Mississippi and Arkansas, is one of the most economically, nutritionally and medically disadvantaged areas in the United States. Demographic and economic patterns, as well as cultural practices unique to this region, play a critical role in the health status of LMD residents. This region has some of the highest rates in the U.S. of infant mortality, low birth weight infants and diseases related to lifestyle and diet. The high rate of poverty, especially in rural areas, may ultimately have an effect on the nutritional status of infants and children. One possible way to improve the nutritional status of infants and children in the LMD region would be through the development and marketing of nutritious foods to provide nutrients necessary for optimal growth and development, which may be lacking in the diets of these individuals. The purpose of this research was to develop Ready-To-Eat (R-T-E) cereals utilizing commodities produced in the LMD region and to determine if consumers find the cereals¿ sensory attributes acceptable. Two versions of the R-T-E breakfast cereal were formulated from rice flour, defatted soy flour, dehydrated sweet potato flakes and nonfat dry milk. Six and 20% levels of sweet potato flakes were incorporated into low (LSP) and high (HSP) sweet potato cereals, respectively. Twin screw extrusion technology was utilized to produce the R-T-E breakfast cereals. The variables of zone temperature, screw speed, feed rate, and moisture content were manipulated during the extrusion process to produce a product similar to KIX. Adult panelists evaluated the sensory attributes of appearance, color, shape, texture and flavor using a 7-point hedonic scale; a corresponding 7-point "smiley-face" scale was used by children. Analysis of Variance of the parents' mean hedonic responses revealed that significant differences existed between the LSP and HSP cereals for all the attributes observed. In addition, a significant difference was found between the mean responses for color of the cereals, but not for the other attributes, in a separate evaluation by another group of adult panelists. When evaluated by children, no significant differences were found between mean hedonic responses for shape, texture and flavor of the cereals, but the mean responses for appearance and color were significantly different. The results of the sensory evaluation of the cereals indicated that the mean hedonic ratings provided by adults for both the LSP and the HSP cereals fell within the range of "Neither Liked Nor Disliked" and "Liked Slightly". According to the children¿s mean hedonic ranges for the LSP and HSP cereals, the sensory attributes were thought of as being "Good". The majority of parents (67%), children (59%) and the other adults panelists (65%) preferred the LSP cereal. All the ingredients used in the R-T-E cereals are commodities produced commercially in the LMD region. Sweet potatoes are a crop that is typically grown and consumed by African Americans in the LMD region. Their inclusion in the R-T-E cereals attempts to address the issue of cultural sensitivity when developing foods for nutritionally disadvantaged children in the region, specifically those children participating in the Special Supplemental Food Program for Women, Infants and Children (WIC). Analysis of the cereals revealed that the nutritional composition of the R-T-E cereals were satisfactory for a number of nutrients, although further modification of the formulations is needed for the cereals to meet the standards for R-T-E cereals approved for the WIC program. A long-term goal of this research is to establish a locally-based agricultural enterprise, involving residents of the LMD region in the processing and marketing of a nutritious, culturally sensitive