Effects of Repeated Texture Exposure on Young Children's Intake and Liking of Yogurts

Abstract

BackgroundIn comparison to color and taste, the manipulation of food texture can impact food acceptance in young children. While texture can influence the food children consume, the impact of various textures on children's intake, and whether repeated texture exposure will foster children's texture preference development needs further study.ObjectiveTo determine whether repeated texture exposure (RTE) increases young children's intake and liking of different yogurt textures.MethodsChildren aged 3–5 years (n=20) attending the University of Idaho Child Development Laboratory were offered 2‐ounce portions of yogurt in six different textures: smooth, pearly, gritty, grainy, lumpy, and ropy. Flavors of each yogurt were standardized using liquid vanilla flavor (1.5 ml/L) and the yogurts were manipulated with a carbohydrate (i.e., rice flour, corn grits, and tapioca pearls) to change textures. Ten taste preference activities were conducted: pre, post, and 8 exposures. Yogurt samples were measured before and after taste activities to capture intake to the nearest 0.1 g. A trained researcher completed activities using a hedonic scale.AnalysisDescriptive analysis of the questionnaire responses, intake, and liking was conducted. A generalized linear model procedure was used to assess relative changes in intake after RTE for each yogurt texture.ResultsChildren were primarily Caucasian from educated and higher social economic status families, who reported infrequent yogurt intake (<40% in meals/snacks). Parents reported children's most frequent intake of yogurt was at snack (n=7; 39%). Mean intake of lumpy (M=0.34±0.29), ropy (M=0.31±0.25), smooth (M=0.30±0.25), and pearly (M=0.29±0.25) were greater than grainy (M=0.18±0.21) and gritty (M=0.17±0.18) at pre taste activities. Mean intake increased for all yogurt textures gritty (M=0.37±0.27), grainy (M=0.34±0.27), lumpy (M=0.49±0.29), smooth (M=0.38±0.26), pearly (M=0.34±0.28), and ropy (M=0.36±0.26) after RTE, and a significant increase was identified for gritty (p=.0001), grainy (p=.0023), and lumpy (p=.0087). Children reported liking for gritty improved after RTE, but no other yogurt textures. Fewer children refused to try yogurt from pre (n=4) to post (n=2) activities.ImplicationsPreliminary results indicate RTE can improve children's intake of less familiar textures, but children may not indicate liking of these textures. Further study is needed to confirm findings and the implications for practice.