Poster De Conférence Année : 2024

How to improve the nutritional and sensory formulation of foods ? Example applied to snacks for children aged 6 to 10

Résumé

Children's snacks must meet nutritional and hedonic needs, while being practical to consume. Industrial snacks are often too high in sugar, too fatty and too low in protein. This study aimed to develop new snacks for children aged 6 to 10 offering greater nutritional balance and still being appreciated. Mochi (glutinous rice cake) is an interesting alternative, both convenient to eat and offering a wide range of flavors. It is rich in plant proteins, combining legumes (beans) and cereals (rice) (amino acid balance), high in fiber and low in fat. On the other hand, mochi is high in carbohydrate and requires a reformulation to be adapted to the needs of children. A strategy in three stages was deployed: a bibliographic study on different mochi recipes, an experimental design for the reformulation, and two consumer studies. Based on the bibliographic study, a “banana roll” mochi recipe was selected and its formulation was revisited by integrating navy beans and cocoa as well as reducing the quantity of sugar and glutinous rice flour. A central composite design experiment was carried out with two major factors affecting the texture of the mochi (sugar and glutinous rice flour) resulting in ten recipes that were evaluated by 48 consumers. The best and worst recipes (overall appreciation) were selected and coated with one of the following 5 ingredients: unsweetened cocoa, sweetened cocoa, coconut, sesame, and ground flaxseeds. 45 consumers evaluated these coated mochi and the best recipe with a coconut coating was more appreciated. The resulting mochi, reduced in carbohydrates and a source of fiber and protein, is nutritionally better than the industrial snacks. In future studies, the appreciation among children must be studied and the strong potential of recipes for 3D food printing could be explored to diversify the visual and playful aspect of mochi.
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Dates et versions

hal-04867031 , version 1 (06-01-2025)

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  • HAL Id : hal-04867031 , version 1

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Valérie Guénard-Lampron, Marine Moussier. How to improve the nutritional and sensory formulation of foods ? Example applied to snacks for children aged 6 to 10. EuroSense, Sep 2024, Dublin, Ireland. ⟨hal-04867031⟩
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