P187 Taste is Everything: Feasibility of Using Sensory Evaluation to Develop Responsive Recipes for the Supplemental Nutrition Assistance Program-Education (SNAP-Ed)

Abstract

Background Federal nutrition education programs for low-income Americans, such as SNAP-Ed, often include recipes to facilitate healthy eating behaviors; however, little is known about acceptance and sensory evaluation of such recipes among target audiences. Objective To examine the feasibility of using sensory evaluation methodology to assess acceptability including overall liking (OL) and five specific sensory attributes (appearance, flavor, texture, saltiness, and sweetness) of the seven newly developed culturally-tailored recipes for low-income adult Georgians. Study Design, Settings, Participants Sensory evaluation was conducted to assess acceptability of the new recipes in 566 participants (83% ≥ 60 years old; 83% female; 74% African American) in the University of Georgia SNAP-Ed Food Talk Farmers Market program during summer, 2018. Recipes were prepared following standardized instructions for preparation and portion size. Participants were asked to rate for acceptability. Measurable Outcome/Analysis Sensory evaluation ballots used traditional nine-point hedonic scale to evaluate OL and five sensory attributes of the recipes (1=dislike extremely, 5=neither like nor dislike, and 9=like extremely). Standard range of acceptability for a recipe is ≥ 7.0. Descriptive statistics of the scales and their relationship with reported intention to healthy behavior changes were analyzed. Results Overall, the new recipes received favorable acceptability with the highest ratings for recipes containing meat or meat alternatives (eg, Chicken Chili with White Beans, mean OL = 7.34, flavor = 7.11, texture = 7.31) and the lowest ratings for recipes with a fruit (Banana Pudding Overnight Oats, mean OL = 5.18, flavor = 4.92, texture = 6.18). Those with standard acceptability ratings (≥ 7) also reported high intention to follow healthy behaviors. Conclusion The findings suggest the feasibility and utility of sensory evaluation methodology in the development of recipes that are more effective and responsive to the sensory preferences of low-income adults for nutrition education programs. Funding SNAP-Ed.