Habitual use of flavored commercial products for thin gruel beverage preparation and the acceptability of their fortification with whey protein concentration among low‐income women in the Central Highlands of Guatemala

Abstract

BackgroundConvergent evidence from quantitative and qualitative dietary intake research among low‐income lactating women in Guatemala shows an important contribution of thin gruels (atoles) to their total daily water and caloric intakes. These same dietary studies, furthermore, have revealed an additional failure to consume the amount of protein required for the augmented demands of lactation. Moreover, despite generous daily portions of gruel beverages in the intake records of lactating women, their total daily water consumption falls over a liter below the Adequate Intake recommendations for this physiological state.ObjectivesTo assess the pattern of habitual use of commercial flavored products for gruel, the preference among a range of flavors, and the acceptability of their fortification with a whey protein concentrate (WPC) in low‐income adult women in the Central Highlands of Guatemala.MethodsPhase 1 of the study consisted of 51 women who answered a questionnaire about habitual practices regarding selection, preparation and consumption of gruel beverages. Phase 2 invited 36 of these women to express their preference ranking after tasting 4 flavored varieties of prepared Incaparina® gruel (Alimentos S.A., Guatemala): original; vanilla; chocolate; and strawberry. Phase 3 involved all but one of these women in a taste‐detection and forced‐choice preference test with Incaparina(R) gruel of each subject's preferred flavor, served with or without added WPC.ResultsIn the Phase 1 surveying, 72% of women reported consuming 2 or more gruel servings daily, usually adding sugar in 96%. Among 10 gruel varieties, Incaparina® was second to oatmeal (100%) in cumulative consumption, including its flavored forms. The preference ratings in Phase 2 found the chocolate flavor to be preferred (1st place) by 33%, followed by regular (unflavored) by 28%, with strawberry at 22% and vanilla at 16%. The least favored flavors (4th place) were, in descending order: strawberry (45%); vanilla (28%); chocolate and regular tied (14%)(decimals rounded). In the Phase 3 tasting exercise, 86% of participants were able to detect a difference between plain and WPC‐fortified gruel added to their preferential‐flavored gruel; when difference was detected, the whey‐fortified form was preferred over unfortified by 62% of these respondents.ConclusionGruel consumption, including that of flavored commercial preparations, is common among adult women in the Central Highlands. A slight preference for chocolate flavor was registered, with widespread least‐liked for strawberry. The addition of WPC is highly acceptable and its appropriate promotion portends a practical manner to address deficits, during vulnerable periods such as lactation, of protein and liquids, as well as gaps in micronutrient intakes were further fortifying the concentrate with vitamins and minerals to be engaged.Support or Funding InformationFinanced by a Borlaug‐Ruan Fellowship of the World Food Prize Foundation, Des Moines, IA, USA and the Hormel Foods Company, Austin, MN, USA