Abstract| Volume 51, ISSUE 7, SUPPLEMENT , S74-S75, July 2019

P93 Utilizing Sensory Evaluation Methodology in Recipe Development for Expanded Food and Nutrition Education Program (EFNEP)

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      Federal programs such as EFNEP provide nutrition education for limited resource consumers. A component of the nutrition education often includes the inclusion of recipes which are provided to increase healthy eating behaviors among targeted audiences. Currently, there is limited information regarding sensory evaluation of recipes targeted to limited resource consumers.


      To utilize sensory evaluation methodology to assess acceptability including overall liking (OL) and liking of specific sensory attributes (appearance, flavor, texture) for 16 recipes taught and demonstrated through the University of Georgia EFNEP Food Talk nutrition education curriculum.

      Study Design, Settings, Participants

      A total of 872 EFNEP eligible Georgian adults who participate in the Food Talk Nutrition Education Curriculum conducted sensory evaluation on sixteen existing recipes through the EFNEP Food Talk curriculum. Recipes were prepared following standardized instructions for consistency of preparation and portion size.

      Measurable Outcome/Analysis

      Sensory evaluation used the traditional nine-point hedonic scale to evaluate OL and specified sensory attributes (1= dislike extremely, 5 = neither like nor dislike, and 9 = like extremely). Standard range of acceptability for a recipe is ≥ 7.0. OL based on recipe title, and purchasing intent of recipe ingredients were also measured.


      Recipes with the highest acceptability ratings were fruit-based recipes (Fruit Smoothie, mean OL = 7.67, flavor = 7.56, texture = 7.54; Crunchy Apple Salad, mean OL = 7.97, flavor = 8.18, texture = 8.02). Recipes with the lowest acceptability ratings were Easy Cheesy Broccoli Soup (mean OL = 6.63, flavor = 6.51, texture = 6.64) and Curly Noodle Supreme (mean OL = 6.11, flavor = 5.58, texture = 6.56).


      Study findings suggest sensory evaluation should be a part of any nutrition education curriculum designed to improve diet quality through the introduction of new recipes and recipe modifications to promoted meaningful behavior change within the nation's most vulnerable populations.