Resumen

BAGGERGARAYALDE, Luisa et al. Homemade cooking of a pumpkin-broccoli muffin and analysis of sensory expectation and acceptability in home use test. Diaeta [online]. 2019, vol.37, n.166, pp.12-20. ISSN 1852-7337.

Introduction: taking into consideration the importance of healthy eating, the general trend towards easy-to-eat food, and the opportunity to include vegetables in food products triggered off the idea of developing a different, original muffin recipe. Objectives: develop a recipe for a homemade pumpkin & broccoli muffin. Analyze sensory expectation and acceptability in home use test. Determine the order of preference for the color of the plate on which the muffin is served. Materials and Methods: the recipe was formulated, and the food product was prepared. 124 participants provided their input on sensory expectation (appearance, smoothness and flavor), product healthiness perception and intention to eat the muffin, using a 10-point scale (1=dislike extremely and 10=like extremely). They also ranked the colors (white, green, blue and red) of the plate on which the muffin was served in order of preference. 41 of the 124 people that participated in the sensory expectation evaluation homebaked the muffin following the recipe provided and measured acceptability. They assessed appearance, smoothness, flavor, product healthiness perception and intention to eat the muffin using a10-point scale (1=dislike extremely and 10=like extremely). Furthermore, the participants specified their degree of willingness to consume the food product again and what meal they would eat the muffin in. Results: this food product offers 26.5% of the recommended vegetables serving size. Scale scores for sensory expectation were very good, averaging over 7.27. The order of preference for the color of the plate on which the muffin is served was: white-green-red-blue; with no statistical differences between red and blue. The mean scores for the food attributes (acceptability in home used test) were over 8.5. Also, 92.7% of the participants said they would consume the food product again, lunch being the preferred meal for doing so. When comparing answers for sensory expectation and acceptability (n=41), significant differences were found for smoothness and flavor (scores were higher in acceptability for home use test). Conclusions: the pumpkin & broccoli muffin rated very well in sensory expectation and acceptability in home use test and would contribute to reaching the recommended daily intake of vegetables.

Palabras clave : Healthy food; Vegetables; Expectation; Acceptability in home use test.

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