Sensory quality of six reformulated whole-grain cereal products consumed by children benefiting from a food assistance program after the implementation of front-of-package warning labeling in Mexico

Abstract

Background

The School Breakfast Program (SBP) was implemented to ensure food security through supplies delivered to school children attending public-rural schools in marginalized localities in Mexico. Supplies had to be modified to meet new nutritional criteria established by the front-of-package warning labeling (FoPWL) regulation. Nevertheless, their sensory acceptability has not been assessed in order to ensure consumption by beneficiaries.

Objective

To characterize the sensory quality indicators of six reformulated whole-grain cereals (WGC) products among beneficiary children of the SBP, after implementing the FoPWL regulation in Mexico. Methods. A cross-sectional design was chosen involving questionnaires to evaluate three sensory indicators (visual appearance, taste, and texture) of six reformulated WGC (cookies or cereal bars). Questionnaires were applied to 337 beneficiary scholars aged 5–11 years from six rural schools located in Morelos, Mexico. The mean score was obtained for all products and for each product.

Results

Despite their reformulation, the six WGC products evaluated showed high sensory acceptability, particularly the cookies. Texture characteristics showed the greatest differences, as the bars were more difficult to chew. The main suggested changes for all WGC products were related to packaging (39.9 %) and flavor (37.7 %). Regarding packaging, the most common suggestions involved the color of the vanilla cookies (54.9 %), while adding more sugar for the Oatmeal and wheat flakes bar was proposed (22.7 %). Conclusions. This study highlights the importance of assessing the acceptability of reformulated products aligned with public policies to improve the nutrition of children through social assistance programs.