Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot. The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

Influence of Maternal Diet on Flavor Transfer to Amniotic Fluid and Breast Milk and Children's Responses: A Systematic Review (P11-029-19)

Objectives Systematic reviews were completed to examine the relationships between maternal diet during pregnancy and lactation; amniotic fluid flavor; breast milk flavor, and children's food acceptability and overall dietary intake into adulthood. Methods A literature search was conducted in 10 databases (e.g., Pubmed, Embase, Cochrane, and CINAHL) to identify articles published from January 1980 to June 2017. Data from each included study were extracted, risk of bias assessed, evidence synthesized qualitatively, conclusion statements developed, and strength of the evidence graded. Results Twenty-five articles met a priori criteria; 11 articles were relevant for the relationship between maternal diet, amniotic fluid flavor, and infant flavor acceptance and dietary intake; 15 articles were relevant for the relationship between maternal diet, breast milk flavor, and infant flavor acceptance and dietary intake. One article was included in both reviews. Limited but consistent evidence indicates that flavors (alcohol, anise carrot, garlic) originating from the maternal diet during pregnancy can transfer to and flavor amniotic fluid, and fetal flavor exposure increases acceptance of the exposed flavor during infancy and potentially childhood. Moderate evidence indicates that flavors originating from the maternal diet during lactation (alcohol, anise, caraway, carrot, eucalyptus, garlic, mint) transmit to and flavor breast milk in a time-dependent manner. Moderate evidence indicates that infants can detect flavors from the maternal diet through breast milk. This occurs within hours (alcohol, garlic, vanilla), within days (garlic, carrot juice), and within months (cereal flavored with a variety of vegetables including carrot) following maternal ingestion of those flavors during lactation. Findings may not generalize to all foods and beverages. Conclusions cannot be drawn regarding the relationship between mothers' diet during either pregnancy or lactation and overall dietary intake of infants or children. Conclusions Maternal diet during pregnancy and lactation may provide the earliest opportunity to influence child food acceptance. Funding Sources USDA Food and Nutrition Service, Alexandria, VA.

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the cognitive strategy employed by panelists, the effects may disappear, e.g., forcing panelists into an analytical strategy to control for dumping may not be able to reveal perceptual interactions. Previous studies have largely focused on solutions and model foods, and did not test stimuli or concentrations relevant to real food applications. This study addresses these gaps: 18 vanilla flavored sucrose milks, varying between 0–0.75% (w/w) two-fold vanilla, and 0–5% (w/w) sucrose, were rated by 108 panelists for liking and perceived sweetness, vanilla flavor, milk flavor, and thickness. Interactions between vanilla and sucrose were measured using deviations of real mixtures from additive models (via the isobole method), indicating vanilla aroma does enhance perceived sweetness. However, the sweetness enhancing effect of vanilla aroma was not as pronounced as that of sucrose on vanilla flavor. Measurable cross-modal interactions occur despite using an analytical cognitive strategy. More work is needed to investigate the influence of perceptual strategy on the degree of taste-aroma interactions in real foods.