Sensory Evaluation of Pulse Based Snacks
Idaho Academy of Nutrition and Dietetics
Dietetic students created recipes containing pulse crops (e.g. lentils, chickpeas, dried peas) that would meet criteria for the National School Lunch Program (NSLP) and School Breakfast Program (SBP) guidelines, and could be consumed by athletes following a workout. One hundred nineteen individuals participated in the sensory evaluation of the following recipes on two separate days: group one (n=61) tasted lentil granola, lentil cereal bar, chickpea trail mix; group two (n=58) tasted chickpea muffin, chickpea banana bar, and fruit hummus. Participants rated the color, flavor, appearance, texture, aroma, and overall acceptance of each sample using a 9-point hedonic scale and provided free-response comments. The chickpea trail mix was the preferred item for flavor (96.6%), appearance (77%), texture (88.6%), and overall acceptance (93.4%). The chickpea muffin was rated highest for color (86.9%) and the lentil cereal bar was rated highest for aroma (83.5%) and second highest for overall acceptance (91.3%). Free-response comments included perceiving that the products were low in protein, as well as wanting to be able to identify healthy ingredients. Two of the recipes contained chocolate which caused a divide between participants if it improved the overall likability of the product or if it was an undesirable ingredient after a workout. The density and portability were other factor that contributed to the overall satisfaction of the snack. These results suggest that convenience of the snacks, listed nutrient facts, and ingredient information may improve preference for new products.
Garcia B, Brown K, Miner K. Sensory Evaluation of Pulse Based Snacks. Presented at the annual conference of the Idaho Academy of Nutrition and Dietetics. Pocatello, ID. April 2016.