肯尼亚卡卡梅加学龄前儿童(4-5岁)和成人对塔玛里罗蜂蜜果酱的发展和接受程度

Q3 Social Sciences
DO Asianut, AM Aswani, A. Sigot, Dorcas Asianut Opo
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引用次数: 0

摘要

在21世纪,与成人和儿童中各种形式的营养不良作斗争面临着巨大挑战。水果在果酱生产中的利用率一直在上升。利用蜂蜜进行食品增值的探索也得到了普及。作为一种水果,柽柳具有很高的抗氧化活性,富含类胡萝卜素、抗坏血酸、维生素B6、矿物质和维生素原a。在全球范围内,柽柳是一种未被充分利用的可持续水果作物,具有巨大的潜力,可以用于制作沙拉、酱汁、汤、果酱、冰淇淋、果汁和利口酒等增值产品。在肯尼亚,由于人们对其营养价值和经济潜力的认识不断提高,塔玛里罗最近受到了关注。本研究旨在开发塔玛里罗蜂蜜果酱,并确定其在学龄前儿童(4-5岁)和成年人(包括父母)(25-60岁)中的可接受性。从Kitale和Marigat农场收集新鲜成熟的罗米罗水果和蜂蜜。对学龄前儿童进行的可接受性测试使用了9分快乐量表和成人焦点小组访谈指南。使用的感官评价参数为:气味、外观/颜色、口感、口感、流动性和一般接受度。编码和转录的视频用NVIVO 20进行定性分析,用SPSS 25进行描述性统计。该果酱的果肉含量为64.93% (4.3 kg),蜂蜜含量为32.45% (2.15 kg),果胶含量为2.59% (0.172 kg),防腐剂含量为0.03% (0.002 kg)。结果表明,罗米罗蜂蜜果酱的气味、外观/颜色、口感、口感和流动性是影响其接受度的重要因素。超过75%的成年人和学龄前儿童都喜欢这种果酱,只有不到25%的人在测试中有负面偏好。研究结果表明,成人和学龄前儿童可以接受塔玛里罗酱。研究结果表明,蜂蜜可以加入果酱中,用于各种增值营养产品的消费,并有助于解决饮食中的宏量营养素和微量营养素公共卫生问题。关键词:柽柳,蜂蜜,糖,果酱,分析,成人,学龄前儿童,可接受
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development and acceptability of Tamarillo Honey Jam among preschoolers (4-5 years) and adults in Kakamega, Kenya
Fighting malnutrition in all its forms among adults and children faces a great challenge in the 21st century. Utilization of fruits in jam production has been on the rise. Exploring the use of honey for food value addition has also gained popularity. Tamarillo as a fruit has a high antioxidant activity, contents of carotenoids, ascorbic acid, Vitamin B6, minerals and provitamin A. Globally, tamarillo is an underutilized, sustainable fruit crop with great potential for value-added product preparations such as salads, sauces, soups, jams, ice creams, juices and liqueurs. In Kenya, tamarillo has gained traction in the recent past due to the increasing awareness of its nutritional value and economic potential. This study sought to develop tamarillo honey jam and determine its acceptability among preschoolers (4-5) years and adults (parents included) (25-60) years. Fresh ripe tamarillo fruits were collected along with honey from Kitale and Marigat farms. The acceptability tests done with preschoolers used the 9-point hedonic scale and Focus Group Interview guide for adults. The sensory evaluation parameters used were: smell, appearance/colour, mouth feel, taste, fluidity and general acceptance. Coded and transcribed videos were analyzed with NVIVO 20 for qualitative data and SPSS version 25 for the descriptive statistics. Developed tamarillo honey jam consisted of 64.93% (4.3 kg) fruit pulp, 32.45% (2.15 kg) honey, 2.59% (0.172 kg) pectin and 0.03% (0.002 kg) preservatives. The results showed that the smell, appearance/colour, taste, mouthfeel and fluidity of tamarillo honey jam were important factors in accepting the jam. More than 75% of both adults and preschoolers liked the jam with less than 25% having negative test preferences. The findings revealed that tamarillo jam was acceptable among the adults and preschoolers. Findings indicate that honey can be incorporated in jams for consumption of variety value added nutritious products and help address macronutrients and micronutrient public health concerns alongside diets. Key words: Tamarillo, Honey, Sugar, Jam, Analysis, Adults, Preschoolers, Acceptable
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来源期刊
African Journal of Food, Agriculture, Nutrition and Development
African Journal of Food, Agriculture, Nutrition and Development Agricultural and Biological Sciences-Agricultural and Biological Sciences (miscellaneous)
CiteScore
0.90
自引率
0.00%
发文量
124
审稿时长
24 weeks
期刊介绍: The African Journal of Food, Agriculture, Nutrition and Development (AJFAND) is a highly cited and prestigious quarterly peer reviewed journal with a global reputation, published in Kenya by the Africa Scholarly Science Communications Trust (ASSCAT). Our internationally recognized publishing programme covers a wide range of scientific and development disciplines, including agriculture, food, nutrition, environmental management and sustainable development related information.
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