Vitamin D2 deficiency is one of the most common micronutrient insufficiencies among children. Few foods, mainly those derived from animal sources, naturally contain this vitamin. The basidiomycete mushroom Pleurotus ostreatus could be used as an innovative and sustainable ingredient for food fortification with vitamin D2. This study was aimed at exploring children’s acceptance of a whole-cereal-based product (breadsticks) combined with increasing concentrations of P. ostreatus powder rich in vitamin D2. The food neophobia trait (fear of trying unfamiliar and new food) on sample acceptability was also investigated. One hundred and three children (47 girls and 56 boys, aged 9–11 years) were recruited, and breadstick-liking was studied in relation to gender and neophobic traits. Results showed that the samples enriched in vitamin D2 were well accepted by children even if liking decreased with increasing concentration of mushroom powder. Generally, neophilic subjects gave higher liking scores compared with the neophobic ones, especially for the modified samples. New, well-accepted fortified products could be developed using an adequate concentration of mushroom powder to deal with the increasing vitamin D2 deficiency among children.
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability / C. Proserpio, V. Lavelli, F. Gallotti, M. Laureati, E. Pagliarini. - In: NUTRIENTS. - ISSN 2072-6643. - 11(2019 Oct 14), pp. 2441.1-2441.9.
|Titolo:||Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability|
PROSERPIO, CRISTINA (Primo) (Corresponding)
LAVELLI, VERA AGNESE (Secondo)
LAUREATI, MONICA (Penultimo)
PAGLIARINI, ANTONELLA (Ultimo)
|Parole Chiave:||liking; mushroom; food neophobia; vitamin D; sustainability; acceptability|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Progetto:||Biotechnological strategies for the conversion of Winemaking byproducts and their recycling into the food chain: development of new concepts of use|
|Data di pubblicazione:||14-ott-2019|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3390/nu11102441|
|Appare nelle tipologie:||01 - Articolo su periodico|