Improving the Sensory Quality of Sugar-Reduced Quinoa Biscuits Targeted to Children Based on Young Adult Feedback

Saldaña E.; Alvarez J.; Eduardo K.; Gonza M.M.C.; Rios-Mera J.D.; Contreras-Castillo C.J. · Journal of Sensory Studies (2025) · DOI: 10.1111/joss.70062

Resumen

Childhood obesity and undernutrition pose significant global challenges, particularly in Peru, where sweet biscuits are widely consumed but often nutritionally unbalanced. To improve the sensory quality of biscuits for children, we proposed selecting biscuits with better characteristics through evaluation with young adults. This study evaluated the impact of reducing sugar and incorporating quinoa flour on the sensory and hedonic perception of biscuits among young adults and school-aged children. Biscuit formulations were assessed using a 9-point hedonic scale and a Check-All-That-Apply (CATA) questionnaire. Young adults (n = 115, 18–25 years) showed moderate acceptance of all treatments, but the selection of the best treatments was influenced by the attributes “crunchy,” “honey,” and “sweet.” The selection of three treatments containing moderate levels of quinoa flour (15%–30%) and reduced sugar (10%–20%) resulted in higher scores of overall liking in children (n = 113, 6–13 years) compared to the evaluation in young adults, with positive attributes (sweet, crunchy, honey, brittle, and buttery) and absence of negative drivers of liking, which demonstrates the effectiveness of the proposed strategy. This reformulation strategy offers a practical approach to addressing malnutrition without compromising sensory quality, providing valuable insights for food industries and policymakers seeking to promote healthier snacks for children.

Instituciones: Universidad Nacional de Moquegua; Universidad Nacional de Jaén