O12 Utilizing Sensory Evaluation Methodology in the Development of Plant-based Protein Entrees for the National School Lunch Program (NSLP)

Abstract

Background The National School Lunch Program (NSLP) provides 30 million meals daily to students across the United States. Offering plant-based protein entrees that students will like and consume during lunchtime is important to increase nutritional intake. Little is known about the acceptability of plant-based entrees in a student population or school lunch setting. Objective To utilize sensory evaluation methodology to assess acceptability, including overall liking (OL) and liking of specific sensory attributes (appearance, flavor, texture) of 3 newly developed plant-based protein entrees to be served as a part of the NSLP. Study Design, Setting, Participants Thirty freshman-level students at a high school in Georgia conducted sensory evaluation for 3 newly developed plant-based protein recipes (bean-based macaroni and cheese, lentil-based sloppy joes, sweet potato chili fries). Recipes were developed to meet NSLP standards to address the recent popularity of plant-based meat alternatives, and to incorporate the taste preferences of student populations. Measurable Outcome/Analysis Sensory evaluation ballots used a traditional 9-point hedonic scale to evaluate OL, specified sensory attributes (1 = dislike extremely, 5 = neither like nor dislike, and 9 = like extremely), and future purchasing behavior. Standard range for recipe acceptability is ≥7. Results The macaroni and cheese recipe had the highest mean OL = 5.70 (appearance = 5.2, flavor = 5.70, texture = 4.8). The sloppy joes had a mean OL = 5.4 (appearance = 3.9, flavor = 5.6, texture = 5.3). The chili sweet potato fries also had a mean OL = 5.4 (appearance = 4.3 flavor = 5.8, texture = 5.8). There was a statistically significant difference (α ≤ 0.05) for liking of appearance between sloppy joes and macaroni and cheese recipe. Conclusion Findings suggest sensory evaluation methodology can be useful in the development of healthy entrees that are responsive to taste preferences of the student population and will be both nutritious and profitable on the school lunch menu. Funding University of Georgia Department of Foods and Nutrition, Jackson County School District.