Production and evaluation of taste acceptance of spinach steamed bun in healthy participants
Keywords:
Steamed bun, Spinach, Snack, Sensory evaluationAbstract
Introduction: Spinach is rich in nutrients. However, studies related to spinach in terms of diet therapy is limited.
Objectives: To produce spinach steamed bun which has health-promoting properties and to study level of taste acceptance of spinach steamed bun compared with controlled steamed bun in healthy participants.
Methods: Participants were 30 healthy males and females and aged 18-30 years. The researchers produced the spinach and controlled steamed buns and then the participants tasted randomly. The participants assessed taste acceptance using a 9-point hedonic scale with a descriptive evaluation score and just about right scale.
Results: The 9-point hedonic scale showed that appearance, aroma, flavor, and overall acceptability scores were not different between the spinach and controlled steamed buns, but the texture score was significantly higher in the spinach steamed bun than in the controlled steamed bun (p = 0.030). The descriptive evaluation scores showed that appearance, color, aroma, flavor, and texture scores were not different between the spinach and controlled steamed buns. Moreover, the just about right scale showed that sweetness, saltiness, aroma, extreme flavor, and flavorfulness scores were not different between the spinach and controlled steamed buns, but bitterness (p = 0.003) and toughness (p = 0.032) scores were significantly higher in the spinach steamed bun than in the controlled steamed bun.
Conclusion: After production of the spinach steamed buns and evaluation of taste acceptance using the 9-point hedonic scale, it was found that attribute of the texture of the spinach steamed buns was higher than that of the controlled steamed buns. However, other attributes were not different among groups. The descriptive evaluation score showed that all attributes were not different from the controlled steamed buns. Lastly, the just about right scale revealed that attributes of the bitterness and toughness of the spinach steamed buns were higher compared to the controlled steamed buns. Findings suggest that in the production and development of healthy foods, using three questionnaires is recommended for receiving extensive information.
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