Abstract
AbstractFederal nutrition education programs use food demonstrations and tastings of healthy recipes to elicit behavior change among their target audiences, but acceptance and liking of such recipes has not been systematically evaluated. This study aimed to assess acceptability and key sensory attributes (appearance, flavor, texture, saltiness, and sweetness) of culturally tailored recipes using sensory evaluation methods in a nontraditional setting. Affective ballots were used to assess overall liking (OL), key attributes, and preparation intent of seven new recipes on a 9‐point hedonic scale. Open‐ended feedback was also collected. A convenience sample of 338 low‐income adults rated two out of seven recipes as meeting a standard acceptability rating ≥7. These ratings were significantly related to their preparation intent. Flavor and texture were revealed as attributes that significantly influenced OL. Findings support the practicality of sensory evaluation methodology in nontraditional settings for the development of recipes in Federal nutrition education programs.Practical applicationsThis novel application of sensory evaluation in nontraditional settings can provide curriculum developers' of federal nutrition education programs a holistic understanding of their target audience's recipe needs. Developers have the ability to analyze specific attributes, ask about preparation intent behaviors, and more accurately determine areas for improvement of each recipe through these targeted consumer sensory tests. Developers can thus ensure that recipes in their curricula (present and future) are well equipped to promote healthy behavior change. Additionally, this information can be built upon over the course of many sensory evaluations of more recipes to create a living record of the target audience's likes and dislikes for future recipe development. The inclusion of sensory evaluation in Federal nutrition programs provides opportunity for collaboration between sensory scientists and these programs nationwide.
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