An Acceptability Trial of Desiccated Beef Liver and Meat Powder as Potential Fortifiers of Complementary Diets of Young Children in Indonesia

• Autores: Lisa M Duizer, Aly Diana, Hilmi S. Rathomi, Dimas E Luftimas, Sofa Rahmannia, Widya Santi, Gaga Irawan Nugraha, Jill J Haszard, Rosalind S Gibson, Lisa A. Houghton
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 9, 2017, págs. 2206-2212
• Idioma: inglés
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• Resumen

  • The addition of desiccated beef liver to infant and young child complementary foods can be used to overcome nutrient deficits, however its acceptability is unknown. We conducted a series of studies to test the acceptability of complementary foods fortified with either powdered beef liver, beef meat, beef liver + meat or placebo among 96 Indonesian children aged 12 to 23 mo. This was achieved by determining liking of a single test food with added study powder, followed by a 2‐wk home trial and focus group discussions to assess liking during repeated consumption of the study powders added to daily meals. The test food with added beef powders were well liked by mothers, with liking scores never falling below neutral on a 7‐point scale. After home use, mothers reported that their children moderately liked their meals with added powder, with scores ranging between 3.3 and 3.5 on a 5‐point scale. With the exception of lower liking for the combination beef liver + meat powder, there were no detectable differences in mothers’ overall perception of child's liking between the placebo and any of the study powders. The low disappearance rate of the study powders during the home trial was a concern, with mothers reporting a strong smell and fishy odor as the major reason why children did not like their meals. Nonetheless, mothers declared they would continue using the powder on account of the nutritional value and perceived health benefits. Strategies are underway to minimize the level of fishy odor in the beef liver powder. The use of powdered beef liver as a fortifier to enhance the nutrient adequacy of infant foods in Indonesia appears feasible, although strategies are needed to ensure serving sizes consumed are sufficient. Mothers considered the powder as an alternative means of securing the nutritional value of beef consumption for their children, particularly given that cooked beef is relatively tough and difficult to chew for young children. The main negative aspect of the powder was the fishy odor. The addition of flavors such as soto (Indonesian soup) flavor, meatball flavor, garlic and other vegetables, was suggested to counteract the strong smell.