African Journal of Food Science Vol. 5(4), pp. 200 - 207, April  2011

ISSN 1996-0794 ©2011 Academic Journals  

Full Length Research Paper

Sensory characteristic of corn soya blend and the effects of milk protein replacement   Ursula Kehlet1, Pernille Kæstel1*, Helene Hausner2, Wender L. P. Bredie2 and Bodil H. Allesen-Holm2   1Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. 2Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.   *Corresponding author. E-mail: pern@life.ku.dk. Tel: +45 35 33 25 31. Fax: +45 35 33 24 83.   Abbreviations: CSB, Corn soya blend; FBF, fortified blended food; MN premix, micronutrient premix; PC, principal component; PCA, principal components analysis, QDA, quantitative descriptive analysis; RUFT, ready-to-use-therapeutic-foods; SMP, skimmed milk powder; WFP, World Food Program; WPC, whey protein concentrate   Accepted 07 December, 2010

Abstract

In the effort to reduce child malnutrition fortified blended foods, especially Corn Soya Blend (CSB), are used as food aid. CSB is a porridge powder consisting of maize and soya flour fortified with vitamins and minerals. Evidence suggests that a substitution of the soya flour with milk proteins would have nutritional benefits. The present study describes the sensory characteristics of four formulations of CSB porridge including CSB with milk proteins either as skimmed milk powder or whey protein. A trained expert panel (n = 7) evaluated the CSBs with descriptive sensory attributes in terms of odor, color, texture, flavor and taste. Addition of milk protein increased the sweetness and flavor of cream cheese of the CSB. Original CSB was perceived as greyer, less yellow and more mealy/dry than CSB with milk proteins. The color of CSB with milk proteins was perceived as greenish and yellowish depending on whether skimmed milk powder or whey protein was added, respectively. The sensory characteristics, especially the sweet taste, of the new formulation of CSB with milk proteins could be positive in terms of acceptability in children. Acceptance testing of this formulation with the target groups is recommended.

Key words: Fortified blended foods, corn soya blend, skimmed milk powder, whey protein concentrate, sensory characteristics, sweetness.