Development and consumer acceptability of a potato-based vegetable chip for pre-schoolers in South Africa

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Date
2018-02
Authors
Swart, Petro Zondagh
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University of the Free State
Abstract
English: Every individual should consume five servings of fruits and vegetables each day to sustain good health. Children worldwide consume less than necessary. The aims of this study were to gather information on consumer behaviour regarding vegetable consumption in SA, to develop a potato-based vegetable chip for children aged four to six years and thirdly, to determine the influence of three different cooking methods on the nutritional content of the developed chip. Consumers’ beliefs regarding the advantages, disadvantages and associations of eating vegetables were collected from 173 consumers from three different ethnic groups (black, white and coloured) through a questionnaire. People from different cultures and demographic backgrounds in SA have different levels of knowledge, attitudes and tastes for vegetables, which influence the type and amount of vegetables they consume. The black group had the lowest knowledge on vegetables, less food safety concerns and family health concerns of all three groups. On the other hand, this group’s acceptance of the taste (they are not able to taste bitter and sour in vegetables), mouth feel and attitudes toward vegetables were the best. They are, thus, more willing to eat a wider variety of vegetables than the other two groups. The coloured group had the best knowledge on vegetables compared to the other two groups. The mothers or caregivers of the children, who participated in acceptability test, completed a questionnaire and it revealed that all children liked potatoes the most, followed by carrots and butternut. One hundred children, between the ages of four to six years, participated in the consumer acceptability study on the developed vegetable chips. Interesting to see was the influence of age, gender and culture on preferences. Carrot chips were preferred to red and green chips (beetroot and green beans), but the liking for the coloured chips were just below ‘like a little’. The children, thus, did not reject it. No significant differences were found for the liking of cooking method. Further tests were done on oven baked sweet potato chips, featuring different oils, coatings and chick pea flour replacements. Three different cooking methods were applied to the sweet potato sample and nutritional analyses were done on the raw, baked, deep fried and air fried samples, determining DM, moisture, protein, fat, energy, free sugars (glucose, fructose and sucrose), minerals, dietary fibre and vitamin A. The nutrients that were the best retained in the air fryer were: ash (2.7%); protein (6.7%); carbohydrates (31.9%); fructose (0.51%); sucrose (1.2 g/100g); Ca (0.92 mg/100g); K (0.70 mg/100g); Mg (36.7 mg/100g); and dietary fibre (5.85 g/100g). For the baked sample, DM (68.2%), glucose (3.35 g/100g) and Mn (0.47 mg/100g) had the highest values, while deep frying had the highest moisture (36.8%), fat (24.0%) and energy (1 467.75 kJ/100g) contents. There is an increasing demand for healthier, convenient and more nutritious food, and the vegetable chip, developed in the present study, contributes to a continuous need for healthy products by consumers. The variety of vegetable chips that can be produced is as endless as the variety of vegetables available. Children need to eat a variety of vegetables and, therefore, these vegetable chips could be the answer to the problem.
Afrikaans: Om goeie gesondheid te onderhou, moet elke individu daagliks vyf porsies groente en vrugte inneem. Kinders wêreldwyd eet minder as die aanbevole hoeveelhede. Die doelstellings van die studie was om inligting in te win rakend die verbruikersgedrag in verband met groente-inname in SA, om ‘n aartappel-basis groenteskyfie te ontwikkel vir kinders tussen vier tot ses jaar en derdens, om die invloed van verskillende gaarmaakmetodes op die nutriëntwaarde van die ontwikkelde skyfie te bepaal. Verbruikers se oortuigings rakende die voordele, nadele en aannames ten opsigte van die eet van groente, is versamel by 173 verbruikers uit drie verskillende kultuurgroepe (swart, blank en bruin), deur middel van ‘n vraelys. Mense uit verskillende kulture en demografiese agtergronde in SA het verskillende vlakke van kennis, houdings en smake ten opsigte van groente en dit het weer ‘n invloed op die soort en hoeveelheid groente wat geëet word. Die swart groep het die minste kennis ten opsigte van groente gehad, asook die minste bekommernis oor voedselveiligheid en gesinsgesondheidskwessies van al drie die groepe. Aan die ander kant was hierdie groep se aanvaarding van smaak (hulle kan nie bitter of suur in groente proe nie), mondgevoel en houding teenoor groente weer die gunstigste van al die groepe. Hulle is dus meer geneë om ‘n groter verskeidenheid groente as die ander twee groepe te eet. Vergeleke met die ander twee groepe het die bruin groep die meeste kennis van groente getoon. Die moeders of versorgers van die kinders wat deelgeneem het aan die aanvaarbaarheidstoets het ‘n vraelys ingevul. Hieruit het aan die lig gekom dat al die kinders die meeste van aartappels hou, gevolg deur wortels en botterskorsies. Een honderd kinders, tussen die ouderdom vier en ses jaar, het deelgeneem aan die aanvaarbaarheidstudie vir die ontwikkelde groenteskyfies. Die invloed van ouderdom, geslag en kultuur op voorkeure het interessante resultate getoon. Wortelskyfies is verkies bo rooi en groen skyfies (beet en groenbone), maar die aanvaarbaarheid van die gekleurde skyfies was net minder as ‘hou bietjie van’ op die “Smily face” skaal. Die kinders het dit dus nie verwerp nie. Geen beduidende verskil is aangedui vir ‘n spesifieke gaarmaakmetode nie en daarom kon die verdere toetse gedoen word met die patatskyfies wat in die oond gebak is: tipes olie; tipes bedekking; en vervanging van aartappelmeel met sojameel. Drie verskillende gaarmaakmetodes is op die patatmonster uitgevoer en voedingsontledings is gedoen op die rou, gebakte, diepvetgebraaide en luggebraaide monsters om die droëmassa, vog, proteïen, vet, energie, vrye suikers (glukose, fruktose en sukrose), minerale, dieetvesel en vitamien A te bepaal. Die voedingstowwe wat die beste in die lugbraaier behoue gebly het was: as (2.7%); proteïen (6.7%); koolhidrate (31.9%); fruktose (0.51%); sukrose (1.2 g/100g); Ca (0.92 mg/100g); K (0.70 mg/100g); Mg (36.7 mg/100g); en dieetvesel (5.85 g/100g). In die oondgebakte monster het die droë massa (68.2%), glukose (3.35g/100g) en Mn (0.47 mg/100g) die hoogste waardes gehad, terwyl die diepvetgebraaide monster die hoogste persentasie vog (36.8%), vet (24.0%) en energie (1467.75 kJ/100g) gehad het. Daar is ‘n toenemende aanvraag vir gesonder, geriefliker en voedsamer kos. Die groenteskyfie, ontwikkel in hierdie studie, dra by tot die voortdurende behoefte aan gesonde produkte deur verbruikers. Die verskeidenheid groenteskyfies wat geproduseer kan word, is so talryk soos die verskeidenheid groente wat beskikbaar is. Kinders moet ‘n verskeidenheid groente eet, en daarom kan die groenteskyfies die antwoord op die probleem wees.
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Keywords
Consumer behaviour, Children, Vegetable, Product development, Nutrition, Air fried, Dissertation (M.Sc. (Consumer Science))--University of the Free State, 2018
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