Sensory Evaluation of Soy-Sorghum Biscuits Among Pre-School Children Aged 3 to 5 Years in Jakarta by Using 5-Point Facial Hedonic

Abstract

Pre-School Children are more vulnerable to malnutrition. Malnutrition can be addressed by supplying an attractive nutrient-dense snack. One of the most common snacks that is loved by all children and often modified is biscuits. When producing children healthy snacks, the sensory properties of the product must be considered as the key of children’s food preferences. Hence, this study aimed to evaluate the liking and acceptance of healthy biscuits made using soy-sorghum flour among 100 children aged 3-5 in Jakarta by using 5-point facial hedonic scales and visual comstock while also observing the correlation between children’s liking and acceptance. In this study, biscuits samples were made with different ratios of sorghum flour and Isolated Soy Protein; 70:30 and 80:20. More than half of the children who participated in this study liked both biscuits, with the mean liking score 4.6±0.100 for biscuit 70:30 and 4.46±0.100 for biscuit 80:20. Children also could consume them without any waste with the mean which were 0.52±0.881 and 0.54±0.914 for biscuit 70:30 and biscuit 80:20, respectively. Although, there was no significant difference found between the children’s liking and acceptance with the p-value 0.136 for liking and 0.412 for acceptance. Children’s liking and acceptance towards both of the products were found to be uncorrelated.